Egg Curry – Anda Masala

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As far as Egg curries go, there are probably more than a 1000 different ways to make it. From the north to the south there are various different regional recipes and then there are the distinct curries from our neighboring countries – Pakistan, Bangladesh & Sri Lanka. Egg curries can be made with whole boiled eggs, or egg halves like I’ve used in this recipe and also in an egg drop style also known in the Middle East and Israel as Shakshuka.

This is a great curry to make, especially when you don’t have other protein on hand and you’re wondering what curry to make to satisfy your hungry family.

Egg Curry – Anda Masala

Ingredients

  • 1/4 cup sliced Onions
  • 5 red de seeded Kashmiri chillies
  • 2 inch piece of Ginger and
  • 4-5 Garlic cloves
  • 1 inch cinnamon stick
  • 3 green Cardamoms
  • 6 Cloves
  • 6 Peppercorns
  • 3 tsps Coriander seeds
  • 2 tsps Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 cup fresh grated Coconut
  • Water as required
  • 4 Eggs, halved
  • 1 Egg white
  • 1/4 cup diced Onions
  • 1 tbsp sliced green Chilli
  • 1/2 cup fresh Curry leaves
  • 2 cups of Water
  • 1/2 tsp turmeric
  • Salt
  • 2 tsps Sugar
  • 1/4 cup fresh Coriander

Instructions

  1. In a pot saute the onions and red chillies
  2. Add the ginger and garlic cloves
  3. Add the cinnamon, cardamoms, cloves & peppercorns
  4. Saute everything well and then add coriander, fenel, cumin and poppy seeds
  5. Remove everything and allow to cool
  6. Dip the egg halves cut side into the egg white and place face down for the eggs to seal
  7. Once done, flip over and keep aside
  8. Saute the fresh grated coconut till a light golden brown and just add it to the other whole spices and chillies
  9. Add everything to my food processor, together with some water to get it started and grind it
  10. Add water as required a little at a time till you get a nice smooth blend.
  11. Add more oil to your pan and saute the diced onions, chilli and curry leaves
  12. Add the spice paste
  13. Add water to your processor
  14. Saute the masala with the onion, chilli and curry leaves for a few minutes
  15. Add 1/2 tsp turmeric
  16. Add the water and salt to taste and allow this to heat up
  17. Put a lid on this and allow it to cook.
  18. Taste again for salt and add more if required
  19. Add 2 tsps Sugar to balance the salt and spices
  20. Cover this again and continue o cook on a simmer for another 5 minutes
  21. Immerse the eggs in the gravy, cover and cook for a few more minutes.
  22. Finally add the fresh Coriander to garnish
https://kravingsfoodadventures.com/egg-curry-anda-masala/

 

Green Masala Prawn Pulao

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Growing up, I ate a LOT of Prawn Pulao – this Green Masala version though was introduced to me by my good friend Blanche. It’s so popular in the Goan community and I couldn’t believe I had never had it before. I hope you enjoy my take on this recipe!

Basmati Rice and Prawn are cooked in a Coriander & Coconut Prawn stock with Tomatoes and Peas.

Green Masala Prawn Pulao

Ingredients

  • 2 cups Basmati rice
  • Juice of a Lime
  • 1 tbsp green Chilli
  • 1 inch piece Ginger sliced
  • 4 cloves Garlic
  • 1 cup fresh Coriander
  • 1/4 cup Oil
  • 1/2 cup sliced Onion
  • 5-8 Cloves
  • 1/2 cup chopped Tomato
  • 1 lb 7 oz (approx 800 gms) shelled, deveined & cleaned Prawn or Shrimp
  • 2 cups Water
  • Salt to taste
  • 1 cup stock
  • 1 cup Coconut Milk
  • 2 cups of Water(add to food processor)
  • 1/2 cup Peas
  • Coriander to garnish

Instructions

  1. Soak the grains for at least 30 mins
  2. In a blender add the lime, green chilli, ginger, garlic and coriander
  3. Add some water to get this going and grind to a paste
  4. In a pot add the oil and saute 1/2 cup sliced onion
  5. Add 5-8 Cloves and allow the onions to sweat and change colour
  6. Add the chopped tomato
  7. Add the shelled, deveined & cleaned Prawn or Shrimp
  8. Add all the green masala in and add water to the food processor to catch all that residual flavour
  9. Mix the prawn and the green masala and add salt to taste
  10. Add the stock and the coconut milk
  11. Add the water added to the food processor and allow the liquid to come to the boil
  12. Add the rice, give it a stir and put the lid on.
  13. Taste for salt
  14. Add peas halfway through the cooking process and cover to complete cooking
https://kravingsfoodadventures.com/green-masala-prawn-pulao/

Butter Chicken Biriyani

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Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Check out the video!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani-2/

 

Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani/

 

Check out the video!

Prawn Curry

 

 

 

 

View my step-by-step video


 

 

Whether you hail from Goa, Mangalore or Bombay if you’re East Indian just thinking about a nice homestyle Prawn curry with some mota chawal or fat rice will make your mouth water. There are so many preparations of Prawn Curry, not just for the Goans, Mangaloreans and the East Indians but there are various other types in the Indian cuisine as well. Mother India has a long coastline, from the Arabian Sea to the Indian Ocean and up to the Bay of Bengal, the seafood is varied and plenty. From Bengal in the East, down to the tip of Tamil Nadu and up to Gujarat, the states touch the waters and enjoy the bounty of the sea.

 

With my Goan father and East Indian mother, Prawn curry was a staple, especially on Sundays and days of fasting when we had to abstain from meat. Secretly, I love Prawn and Shrimp so much that it wasn’t much of a fast at all.

 

This curry starts off with the revered Kashmiri Chilli and includes all the usual suspects to make a wonderful curry blend for the Prawn or Shrimp to poach in. I hope you enjoy this amazing recipe and do check out the video.

 

Here are some other Prawn or Shrimp curry recipes:

Prawn Ghee Roast – https://www.youtube.com/watch?v=Ze42Ij9-1pg

Prawn or Shrimp Ambot Tik – https://www.youtube.com/watch?v=Y4zS6pa4tK8

Prawn Masala – https://www.youtube.com/watch?v=Aqkthz5aizI

Prawn with Bhindi & Bimli – https://www.youtube.com/watch?v=gkV11tQSX-k

Jhinga Makhni – https://www.youtube.com/watch?v=jjtVyCrGP7o

 

 

Prawn Curry

Ingredients

  • 8 Kashmiri Chillies
  • 1 lb, 500 gms(approx.) Prawn or Shrimp
  • 1/2 cup Onion
  • 1/2 cup grated or shredded fresh Coconut
  • 3 tbsps each Ginger and Garlic
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 tsp Turmeric
  • 4 – 10 tbsps Water or as much needed
  • 1 green Chilli slit
  • Salt to taste
  • 4-5 Kokum petals
  • 1 tbsp Tamarind soaked in 1/2 cup warm water
  • 1/4 cup chopped Coriander

Instructions

  1. Clean and deseed the dry chillies and add to a food processor onion, coconut, ginger, garlic, cumin, coriander & turmeric and process
  2. Add as much water as you need to make a nice smooth paste
  3. Shell and devein your prawn
  4. In a pot, heat up some oil and add the shells followed by some water – this is optional to draw some nice stock out of the shells
  5. Discard the shells and add all the ground paste and allow to heat
  6. Add the green chilli and salt to taste
  7. Add the kokum petals and tamarind
  8. Add the prawn or shrimp and cook for a few minutes
  9. Garnish with coriander and serve
https://kravingsfoodadventures.com/prawn-curry/

Matka Kulfi – Cashew Pistachio Almond Ice Cream

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For Diwali, Holi, Durga Puja, Dussera, Navratri or just any occasion this Matka Kulfi is perfect after a heavy meal. Nuts are ground to a paste and cooked with milk and saffron. Matka means pot and the ice cream is chilled in terracotta pots. Traditionally they were prepared in pots to cool them faster as they did not have refrigeration facilities. This recipe can be made and set in anything, including Tupperware.

I’m obsessed lately with making these delicious desserts in terracotta pots. Every time someone comes from India, I ask them to bring some back for me. Many Indian stores here in North America will likely also carry these beauties. Earlier I made a Phirni video and set the rice pudding in a flat terracotta dish. Check out that video here – https://www.youtube.com/watch?v=5xKKduZQKkk&t=2s

Matka Kulfi

Ingredients

  • 1/2 cup mixed nuts and raisins
  • 2 tbsps Sugar
  • 1/2 cup Milk
  • 500 ml Milk
  • Pinch Saffron
  • 1/4 cup or more Sugar
  • Extra 2 tbsps Milk

Instructions

  1. Grind the nuts and raisins with the 2 tbsps of sugar
  2. Add the 1/2 cup milk and grind to a paste
  3. Boil the milk and add a pinch of saffron
  4. Add the sugar and reduce the milk by half
  5. Add the nut paste and continue to cook
  6. Add some milk to the processor and scrape into the pot
  7. Cool and pour into small containers or matkas
https://kravingsfoodadventures.com/matka-kulfi-cashew-pistachio-almond-ice-cream/

 

Tandoori Chicken

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I love love love Tandoori Chicken. If you make this by slathering chicken with a store bought spice and yogurt, you are not alone, but if you want to try something amazing this recipe is for you. Tandoori is derived from the work Tandoor which is basically a large clay pot that is used to cook food. Coal is lit at the bottom and creates a tunnel of heat to submerge skewers of chicken and meat. Tandoori is basically the kind of marinade used in Chicken, Fish or Shrimp although some people now apply this marinade to Paneer Crab and even Turkey.

 

As with every recipe, everyone has their own secret blend. Mine isn’t such a big secret since I have published the recipe a few times before. I also like to use this recipe to cook the Chicken that finally goes into a Butter Chicken. Recently I made this live on my FB page, here is a link if you missed it –

 

As I write this, it’s already fall, but we had a sudden turn of weather for the better. Instead of the colder fall temps, the sun was out and the day warm. We decided to just grab some food and drinks and get out there for one last hurrah before mother nature realized she screwed up. Top of mind of me was making a batch of Tandoori Chicken, from scratch and with a lot of love to share with my family and friends.

 

Although I have shared this recipe before both on my YouTube channel and my blog, this new and improved video and recipe is amazing – enjoy!

Tandoori Chicken

Ingredients

  • 3 lbs Chicken drumsticks
  • 1st Marinade
  • Juice of 1/2 a Lime
  • Generous pinch of salt
  • 1 tsp of Ginger and Garlic paste
  • 2nd Marinade
  • 1.5 cups of Yogurt
  • 1 tsp red Kashmiri Chilli powder
  • 1/2 tsp dried Fenugreek also known as Kasuri methi
  • 1/2 tsp Turmeric
  • 1/2 tsp ground pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin
  • 1/2 tsp Garam masala
  • 1/2 tsp Chaat masala
  • 1 tsp Black salt
  • 2 tsps of Ginger and Garlic paste
  • And 1 tbsp Mustard Oil
  • 1/2 cup minced green Chilli & Coriander
  • 1/4 cup Mustard and regular oil for basting

Instructions

  1. Skin the drumsticks and using a sharp knife make slits or gashes in the flesh
  2. Add all the ingredients from the first marinade and leave for at least an hour
  3. Prepare the tandoori marinade by mixing all the ingredients together
  4. Pour this over the marinated chicken and allow this to get right into the slits or gashes
  5. Stuff the minced chilli & coriander into the crevices as well
  6. Marinate overnight
  7. Heat the BBQ to 450 degrees and cook the chicken on both sides basting with a mixture of mustard and regular oil in between
https://kravingsfoodadventures.com/tandoori-chicken/

Beef Chilly Fry – Quick Pressure Cooker Recipe

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I never met a Chilly Fry I didn’t like. There are so many ways to make a chilly fry and I have a few variations on my channel and blog. A few weeks ago I made my friend Viola Gardonis’s Beef spread for Sandwiches. When she sent me the recipe initially, she also mentioned that the same recipe could be used to make a quick Chilly fry and I decided to test it out for myself. I love the ease of preparation of this dish, the meat is cooked in a pressure cooker and then just shredded and cooked with potatoes, onions and spicy.

It couldn’t be easier. Chilly fry is great with bread, roti or rice. I like to serve it with some dhal for a perfect home cooked comfort meal!

Beef Chilly Fry – Quick Pressure Cooker Recipe

Ingredients

  • lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 1/2 cup Water
  • 2 cups sliced Potatoes
  • 4 cups sliced Onions
  • 1/4 cup sliced green Chillies
  • Salt to taste
  • 2 tsps Pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Chilli powder

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Heat some oil and saute the potatoes and keep aside
  11. In the same oil add the onions and cook till caramelized
  12. Add the green chillies
  13. Add the shredded meat back in with salt, pepper, coriander and chilli powder and mix
https://kravingsfoodadventures.com/beef-chilly-fry-quick-pressure-cooker-recipe/

Kofta Makhni – Buttery Meatball Curry

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A few years ago I chanced upon a video on Youtube for Jhinga Makhni by one of my favorite Indian chefs Sanjay Thumma of Vahrehvah.com Makhni, comes from the work butter and is similar to a preparation of Butter Chicken. Most of this recipe is made using a pressure cooker and makes life so much easier!

Kofta Makhni – Buttery Meatball Curry

Ingredients

  • Meatballs
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Cumin
  • 2 lbs of ground meat Beef, Lamb or Mutton
  • Gravy
  • 15 dried Kashmiri
  • 1/4 cup Oil
  • 5 Cardamoms
  • 10 peppercorns
  • 6 cloves
  • 2 Bay leaves
  • 4 cups sliced
  • 2 sliced green Chillies - 1/4 cup
  • 2 tbsps each fresh ginger and Garlic
  • 1/2 cup of raw Cashew nuts
  • 4 cups diced fresh tomato
  • 1/2 a cup Water
  • Salt to taste
  • Pinch dried Fenugreek (Kasuri Methi)
  • Extra Water as required
  • ½ cup Butter – 1 stick
  • 1/4 cup Cream heavy or whipping cream

Instructions

  1. Add the spices to the ground meat and keep aside
  2. Deseed the Kashmiri chillies and keep aside
  3. Heat the oil and add the whole spices
  4. Add the onions and saute till it’s golden brown
  5. Add the red chillies
  6. Add the green chillies, ginger and garlic
  7. Add the cashew nuts
  8. Add the tomatoes and saute
  9. Add some water, put the pressure cooker lid on and pressure cook (see notes in video about an alternative)
  10. Cook till one whistle, remove and cool
  11. Add to a food processor with some water and blend to a paste
  12. In the same pot add the butter and allow to melt
  13. Using a strainer, strain the paste into the pot
  14. Put the reserved solids back into the processor 1 -2 times with water and puree again
  15. Strain this as well into the pot and allow the gravy to come to a boil
  16. Add salt to taste and dried fenugreek
  17. Form the meatballs and drop into the gravy and allow to cook for 10 mins
  18. Finish off with cream
https://kravingsfoodadventures.com/kofta-makhni-buttery-meatball-curry/

Mexican Street Corn – Elotes

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I’ve been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you don’t really know a country until you’ve tasted it’s local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese – what’s not to love?

A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.

You’re going to LOVE making this!

Mexican Street Corn – Elotes

Ingredients

  • 6 ears of Corn
  • 1 tbsp Mayo with a squeeze of Lime
  • ½ cup shredded Cheese
  • ¼ tsp each Ancho & Chipotle powder, Salt & Pepper
  • Coriander

Instructions

  1. Boil the corn and then roast it
  2. Brush on the Mayo
  3. Add the Cheese
  4. Add the seasoning
  5. Garnish with Coriander
https://kravingsfoodadventures.com/mexican-street-corn-elotes/