Chettinad chicken is a popular dish from Chettinad region of southern Tamilnadu state in India. It is famous for its spicy, bold and aromatic cuisine. My recipe for Chettinad chicken is spicy but will not burn your mouth.
Main Course
Besan Ki Sabzi
Besan is one of the versatile flour I know of. Its been a staple in my kitchen and I relish it in one form or another. It can be mixed into the flours for flat bread and pizza crust, used like eggs to make cheelas, as a binder for koftas, batter for deep frying, thickener for curries, base for exotic sweets, crunchy drops for flavored yogurt and many more.
Sour and Spicy Fish Curry ( Asam Pedas)
Every culture has their own version of making herb and spice pastes that lend a unique and distinctive flavor to the dish. Malaysians use a basic spice paste recipe in many of their curries and stir fries, which they call Rempah. My recipe of sour and spicy fish curry is inspired from two of Nava’s recipes, using rempah paste.
Red lentil and Kale Soup
We had few rain showers this week that ended our glorious summer and I thought about making soup. I never need an excuse for soup, though. Anytime is a good time for soup BUT cooler weather definitely begs for soup to be made. What do you think?
Thai Green Chicken Curry
All through her summer break, my daughter bugged me to make thai chicken curry and when I made it she was not impressed. She said it looked unappetizing. I was a little disappointed but eventually, when she had it for dinner, her verdict changed and I couldn’t help saying to her to never ever judge a dish without tasting.
Wadi aur Lauki wali Chana Daal / Split Gram with Bottle Gourd and Lentil Chunks
A simple but delicious and hearty lentil dish, made with Bengal gram daal, ghiya and wadi. It’s easy to make and perfect for a healthy lunch/dinner when served with rice or roti.
Soft Corn Tacos with Green Garbanzo Beans and Jalapeno Dip
Have you tried green garbanzo beans yet? These beans, unlike the beige colored and dark brown (desi) chickpeas are freshly picked and are green. They have a wonderful flavor much sweeter than other two varieties. Earlier when I wrote a post on Green Chana curry I said that fresh garbanzo beans were only available in Indian stores and farmer’s market. But now they are slowly getting popular in west and bags of green garbanzo beans are appearing in the frozen isle of certain other grocery stores.
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