Indian Masala Chicken Curry

Guys, especially those of you who cook regularly, tell me. What can potentially be different for any kinda Indian Masala Curry? If you are asking me, masala is basically a composite of various types of spices. You can of course opt for ready made spice mixtures (Butter Chicken) or even you can mix the types of spice powders (Mutton Bone Marrow Curry & Cashew Masala Chicken) and definitely nothing like a home made masala (Navratan Korma) or curry paste (Thai Chicken Green Curry). Certainly. For me personally, it all depends. Depends on my mood, depends on time I have in hand and depends too on what's already stocked up at home. It all basically depends and depends on country or area specific as well. Some spices are more in popularity in certain countries or region or each individual state.What about this Indian Masala Chicken Curry of Malaysia (Malaysian Chicken Chop) by this Malaysian (Chicken Curry With Potatoes, Curry Chicken Noodles & Indian Chicken Curry)? Alright. I was definitely in the mood for some extra work and I made the curry paste. The aromatic and full bodied curry paste in which chicken (Sweet Chilli Chicken, Ayam Masak Merah & Grilled Chicken Wings) was cooked to the right texture. Indian Masala Chicken Curry (Indian Mango Chutney)? Believe me. Oh-my-my. Just so appetizing and kicking in the customary, beautiful and lovable tastes (Baked Cornflakes Chicken, Braised Chicken Feet, Easy Chicken Kebab & Baked Lemon Chicken). 

Mutton Bone Marrow Curry

This thing about cooking mutton during weekends? I really can't compute why only during weekends. Maybe from back then? During my growing up years and mutton can only come into our food picture during weekends? I think so. Back then, for a poor family like mine, in fact, mutton dish is only once a month. Basically because mum had to stretch her dollars and cents. Mutton not affordable for us. Maybe that's why its like an automatic tuning till this day that I too decide on mutton dish for weekends. Potentially and possibly. On this particular weekend, I couldn't think of none except a thick, spicy and really bang-on Mutton Bone Marrow Curry (Mutton Parathal, Indian Mutton Meatball Curry, Mutton Soup & Mutton Kurma). Not really very much different within the context of ingredients as in for the rest of the mutton dishes I have cooked before (Dalcha, Mutton Keema, Pepper Mutton Curry & Mutton Varuval). Then again, what can be potentially different for an Indian mutton curry or even lamb curry (Lamb Rogan Josh & Lamb Kofta Curry) regardless where it originates from. Am I wrong? I don't think so. We just vary the spices and ingredients to our taste or for fitting mutton as another Indian dish style (Mutton Pepper Masala & Easy Mutton Curry)? Mutton Bone Marrow Curry? Wouldn't you agree is an absolute winning temptation? Just so inviting and packing major punches of Indian quintessential bold tastes? 

Thai Steamed Fish

Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.

Chocolate Cheesecake

What an emptiness to desserts in this precious space of mine. In fact, when was the last time I shared a dessert recipe? Oh my godness! Been quite a while (Watermelon Sorbet). Well, you can't blame me. Basically, there are no takers for desserts in my house. Between the two of us, we don't desire sweetness and also, shall I say the focus is mostly our daily meals instead of sweet rush or sweet crush (Saffron Poached Pears, Citrus Poached Pears, Fried Apple Fritters & Bake Rice Pudding). When I bake, whatever I bake is given away to friends, colleagues or neighbours (Lemon Buttermilk Cake, Lemon Cream Pie & Coconut Panna Cotta). Anyway, time was in hand and I decided I should bake. Not those major rocker kinda desserts, but the familiarity I have done before (Pandan Cheesecake & Mango Cheesecake). I mean what can be different for a cheesecake if you are considering simplicity? Biscuit bottom layer and for this latest version cheesecake, I did the cocoa powder chocolate and of course, the top must be the creamy and sweet cheesy layer? Of course.

Dalcha (Dhal Mutton Curry)

You know what? I made another version of Dalcha. Remember the previous? Dalca - Mutton Dhal Curry? That's right. But before you jump the gun, lemme assure you that its not the same. Not similar basically. Another, the other side of mutton and dhal being celebrated as the two core ingredients. Mutton of course, as you know or don't, I won't deny is one of those we long for every now and then until, the various types of mutton dishes I have already shared with all of you (Mutton Parathal, Indian Mutton Meatball Soup, Mutton Soup, Mutton Kurma, Masala Mutton Curry, Mutton Keema & Devil's Curry) speaks for themselves. In fact, if you are asking me, you can go ahead and use lamb as well (Lamb Kofta Curry & Lamb Spaghetti) for dalcha or maybe beef or you think chicken it can be? Of course, like I have already told you, lentils or dhal for our Indian cooking undeniably? You tell me (Mysore Sambar, Dhal Rice, Drumstick Sambar, Fish Sambar & Bitter Gourd Sambar). So, how do we make Dalcha? Listed below are the ingredients. Dhal, mutton, spices, veggies and for the creamy touch, instead of coconut milk, I added yogurt (Vegetarian Mulligatawny Soup).

Nasi Goreng Tom Yam Ayam (Tom Yam Chicken Fried Rice)

This thing to cooking sometimes can wreck my life. Yes. It can. What to cook is the main dilemma and then, what about the ingredients? When I can't really decide or I really don't have the time to think so hard, I will decide. I decide on Fried Rice (Kampung Fried Rice, Lamb Fried Rice & Belacan Fried Rice). Remember, I told you before? Anything goes? Anything literally. Any ingredient and as long as you have cooked rice on standby (Anchovies Long Beans Fried Rice)? In my house, I should say there is no short of cooked rice (Malaysian Fried Rice & Anchovies Fried Rice). Well, what can you expect when both of us just so and must have rice daily?  Of course, a Thai style fried rice is appreciated too (Tom Yum Prawn Fried Rice). Who wouldn't especially us typical Malaysians? We so love those, pretty much, about the same, more or less tastes like our Malaysian dishes? Especially spiciness and aroma (Thai Green Fish Curry, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). Nasi Goreng Tom Yam Ayam/Tom Yam Chicken Fried Rice? Have I not said enough before (Seafood Tom Yum Soup, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Tom Yam. The wonder to Thai cuisine. The ever loved tom yam paste for chicken and leftover cooked rice frying. Oh, of course, chillies, shallots, kaffir lime leaves, fish sauce and French beans for this Tom Yam Chicken Fried Rice. 

Tari Wale Aloo

I wish. I sincerely wish I don't have to make curries as regularly as I do. Then again, when you are married to a typical Indian man who will most probably flip and flop if curies are not part of his meal almost daily, I guess then (Pavakkai Puli Kuzhambu, Drumstick Sambar & Cauliflower Curry)? Do I have to say anything more? I don't have to right? When marriage and food love are a concern, I think most of us women will go with the flow? We generally and usually give in to what pleases our husbands? Potentially. Thank god on the other hand my other half-half does not mind a vegetarian curry which by far I am don't mind because such a curry logically pretty much can be paired alongside many other sides for a full house meal (Vegetable Biryani, Chloe Masala, Carrot Poriyal & Eggplant Tikka Masala). And potatoes which you can cook in millions of ways are always a favourite (Indian Potato Balls, Bonda, Aloo Gobi, Chilli Aloo & Dum Aloo)? Today, ladies and gentlemen, it is this Tari Wale Aloo, or Vegan Potato Curry (Egg Potato Curry). Some like automatically walking inside the curry, plus, obviously, potato is the central ingredient and the rest of the ingredients, trust me, nothing out of this world. Coconut milk of course as you know or don't, does bountiful of creaminess and deliciousness and ghee is the other for a North Indian, Tari Wale Aloo.