The name Chettinad conjures up a vision of intense flavours of spices and coconut. This recipe for this hails from Tamil Nadu in India. Prawn or Shrimp is en robed in a wonderful combination of dried chillies and spices, curry leaves and grated coconut and is shallow fried in coconut oil. This version will yield …
I have to be honest – Eggplant, Baingan, Aubergine has never been my favorite! In fact years ago in boarding school I used to dislike it so much that I would fling it yards away into the garden – sorry sisters of the cross! Till today, I weary of this vegetable. Bagara Bhaingan is a …
It’s finally summer and it’s natural to start firing up those summer BBQ’s Reshmi Kebab is one of those kebabs that are mild and silky. These morsels of Chicken are marinated in hung yogurt, cashew and cream that tines down some of the other spices used in this recipe. If you’re not a fan of …
Many years ago we visited Delhi with the boys and my husband’s cousin Shahdhab who is an excellent host, insisted that we visit the ITC Sheraton to try the famous Dal Bukhara at the Bukhara restaurant. We also got the famous tour where they very proudly show their patrons how they cook their dhal, freshly …
Biriyani is no longer a subcontinent secret. Everyone knows what it is and had tried it at some point. It is rumoured to have been brought down from Persia and is derived from the word ‘biriyan’ or to fry. The Mughals were the first to make their version and it spread like wildfire all over …
Nihari has long been a favourite in my household. I didn’t grow up eating it, but my husband did and I decided to learn how to make it. Of course like many popular recipes, each family has their own way of preparing Nihari. Traditionally this is slow cooked overnight and in the olden days the …
I love pickle, aka achar, so it’s no surprise that I love to make and eat this dish. Achari Chicken or Murgh Achari is a popular Indian curry recipe that mimics the flavours of a pickle by using the spices and flavours that go into pickling mangoes, carrots and other vegetables. But it’s not restricted …
This curry is the simplest of all. Made by the Goan & Mangalorean communities, you can also find similar recipes in many Konkan and coastal regions. This fish curry is made by grinding spices and coconut together with tamarind paste and then I like to strain it so it’s velvety smooth. In many authentic recipes, …
We love our Rechad Masala. This blend of Kashmiri Chillies, ginger, garlic, whole spices and vinegar is every Goenkar’s pride. It’s a perfect marinade for fish and shrimp, but in this recipe, I’m going to flavour my shrimp cakes. This recipe is very similar to the Shrimp Cutlets or Dangar recipe I posted earlier, the …
There are a million gazillion ways to make a Pulao. This is probably one of the simplest ways to make it. I learned how to make this from my beloved Mom, God rest her dear soul. Her Pulao was always made with perfectly separate grains. I remember her simple pulao only had a few ingredients …
