Kerala, the tiny Indian state on the west coast, literally means the land of coconut trees. It is no secret that the diet is heavily dependent on coconuts – coconut flesh, coconut milk, coconut oil, tender coconut water, anything and everything is used. And since it is a coastal state, the protein of choice is…
Asparagus, Peas And Egg Masala
I love it that we are introduced to so many varieties of produce here, some familiar and some not so familiar ones. The end of winter is always a welcome sign. Spring brings with it some gorgeous produce. Not that I don’t enjoy winter melons and squashes. Still, I feel there is something special about…
Saag Paneer (Indian Cottage Cheese And Greens Curry) With Instant Naan
Nothing can compare to those carefree school days. Of course, kids have issues of their own to sort out when young. But all the huge issues that boggled us back then, seem almost inconsequential in the light of real life problems right now. I have very sweet memories of school. Like any school kid, I…
Murgh Saagwala {Chicken And Eggs In Spinach Gravy}
Whenever I make chicken curry or chicken masala (that refers to a a semi-gravy like Indian preparation), it always ends up being slightly different from the last time. And I sort of like it that way. I may add a pinch of something extra here, I may not have a usual ingredient that day or…
Balti Style Chicken {Chicken Cooked In A Spicy Masala}
Do you know what Balti cuisine is? I did not, till recently. It is believed to have originated around Baltistan, north of Pakistan and Kashmir, and migrated to Birmingham, where it enjoys a sort of cult status. I found a bunch of Balti style recipes in a new cookbook I got. Having never heard of…
Great Indian Breakfast – Rava Idli And Tiffin Sambar
In my opinion, nothing beats a sumptuous, filling and healthy Indian breakfast. It’s the perfect start to a busy day. We truly believe in the adage, “Breakfast like a king, lunch like a prince, and dine like a pauper”. This is supposed to help with your body’s metabolism and is quite beneficial if followed correctly….
Baked Tandoori/Tikka Cauliflower Bites With A Spicy Yogurt Dip
I made these little cauliflower snackers for Super Bowl Sunday. It wasn’t something I planned in advance. The hubs and kiddo decided on chicken wings, but they polished it off before the game had even started. It was a glorious day, we were going to spend a few hours lazing in front of the television…
Chicken Meatballs In Thai Peanut Red Curry
Our meat grocer has some great skinny, fresh sausage options. These are ready-to-cook chicken sausages with many interesting add-ins like fresh spinach, roasted peppers and spicy jalapeno, to name a few. I usually hate working with ground meat. Something about the texture puts me off. I would never make meatballs if I had to do…
Meen Pollichathu {Baked Fish With Indian Spices}
Folks, this dish right here, might just be the best one I’ve ever made. Just ask the hubby. The one who could barely put two words together while wolfing it down. There I was, slightly cranky because I had to clean the whole fish, which made our tiny un-ventilated kitchen smelly beyond words. I cut…
Thai Green Chicken Curry {Served With A Spicy Couscous Pulao}
I love, love, love Thai cuisine. Not the sweetened Americanized Thai we get in some restaurants here, but rather the clean flavors of Thai food. And like everything I cook, I put my own spin on it whenever I make something Thai-spired. My absolute favorite is Thai red curry. I love the bold, spicy flavors….
Egg Vindaloo And String Hoppers (Idiyappam)
Every Indian transplant in the US or elsewhere brings with her (or him) a plethora of specialized kitchen utensils and equipments specific to Indian cooking. We need a big pressure cooker and a small one (and a medium one, if you are very particular), moulds and steamer vessels for making idlis, a traditional roti rolling-pin…
Chettinad Chicken Curry {Chicken In A Spicy, Roasted Coconut Curry}
Chettinad cuisine from Tamil Nadu is known for its spicy and delectable creations. There are many variations of roasted coconut curries in the South, but the Chettinad one is special because of the use of a host of aromatic spices. The spice list consists of dried red chilis, coriander, cumin, fennel, black pepper, cloves, cardamom…
