I’ve made several different green marinades on my channel, from Spinach to Coriander or Cilantro, by itself, mixed with Yogurt or Coconut it is a delicious and healthy way to flavour your protein. A little over a year ago, I decided to lose weight and eat healthy and while I cheat ever so often(life is too short), I like to eat clean during the week with a good side of protein and a tasty salad.
Every week I try to come up with new marinades so I’m not eating the same ol thing week after week! This week I had a ton of Spinach left over from another recipe, so I decided to pair it with Cilantro and other aromatics like Chilli, Ginger and Garlic to infuse some serious flavour into the Chicken. I’ve recommended a minimum of 30 minutes to marinate the Chicken but the longer you marinate it, the more stellar the flavour will be.
Every week I meal prep about 2 – 3 pounds and stick any extras in the freezer. This also comes in handy when I send food to my older son who is in University. Just bag in in a freezer safe bag and mark it and you will have something exciting to look forward to when you don’t have the time to cook.
This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.
This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.
Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!
Opaaaaa … Today I’ve decided to make my big fat Greek Chicken Souvlaki sandwich. These flavorful Chicken skewers will be wrapped this in some Greek pita bread with Tomatoes, Onion and Tatziki. It poured when I made this post but even the rain wasn’t going to stop me from tasting this Greek summer sandwich!
In this Easy Weeknight Meal series I’m going to make a quick and satisfying Curried Chicken Salad. If you’ve seen some of my other recipes, you will know that I am the mistress of spicesJ I never usually store a generic curry powder that I call out in this recipe, but I did just blend equal amounts of Chilli powder, Cumin & Turmeric to make a curry powder. The use of green apple in this recipe just makes the spices pop and provided a refreshing contrast.
You can serve this salad anyway you like but in a hollowed out bun makes it really fun!
For everyone that begged for this recipe … here it is! This dish has a strange name and an even stranger story. Back in the days when typesetting was done with little metal alphabets and numbers, a little canteen in south India had a chicken dish that was item no 65. At the typesetting house, some of the pieces got displaced and when it printed, it got printed as Chicken 65 and the name stuck ever since. This is really popular in South and Central India and is commonly ordered as a snack.
I was inspired to make this video a few years ago after watching Wilbur Sargunaraj’s funny rendition of this iconic dish. This has always been one of the most popular recipes on my channel. I contacted Wilbur, met the simple superstar in person and got permission to use his track in my video – check it out!
Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
In a saute pan fry the chopped onion, garlic, green chillies and curry leaves. Add the ginger/garlic paste and chilly paste. Add the cumin and chilli powder. Add the red food coloring with a tiny bit of water. Add the chicken and coat well.
The cuisine of Bangalore, India is famous for both its vegetarian and non vegetarian recipes. Today I’m going to share a typical home-style Chicken Khorma This is a mild to moderate spiced curry made Chicken cooked with whole spices in an Onion and Tomato gravy and finished off with fresh yogurt and Coconut cream. For those of you who have no idea what Bangalore is, it is the capital city of the state Karnataka in India. Because of it’s mild climate and lush greenery it is also known as the Garden City. The local language is Kannada. My husband is a born and bred Bangaloori so we have visited many many times.
Let me tell you a very interesting story about how I developed this recipe. We invited family and friends from Bangalore for dinner one day. I wanted to serve a simple but traditional dinner. My hubby who is from Bangalore insisted that I make Kurma, a gravy dish he remembers growing up with. Now if you think it’s intimidating to try a new recipe for the first time, imagine when you have to make it taste exactly like the memory your husband has of it without ever having tasted it before. To begin with I thought a Korma and a Kurma is the same thing, it’s not. A Korma is a rich and light gravy made with cream and cashew nut paste.
This recipe was a Muglai favourite that made it’s way to the south, but was greatly altered using local ingredients. Different parts of South India have different versions of this recipe. With no structured recipe, I had to figure out how to make it by calling and texting my sister in law in Bangalore. I had no way of knowing if I was on the right track, but somehow the results were amazing and my husband gave me two thumbs up! While I’m sure my method is completely different to how they prepare this back home in Bangalore, I’m sure my process will be easy for you to follow. This is one of those recipes that can be prepared in part or full ahead and can be batched up for a large crowd easily.
We need a LOT of Onions in this recipe. The success of the Kurma should be measured by the lingering smell of Onions in the air. This recipe also uses a LOT of tomatoes. This together with the spices gives this it’s authentic taste. It’s also finished off with Yogurt and Coconut milk or cream. Delish!
I’m using a large full Chicken that has been cut into a few pieces, this recipe does yield a lot of gravy so feel free to add more Chicken if you wish.
This Bangalore Chicken Kurma can also be prepared with Mutton, it’s an easy recipe with simple ingredients, each to prep ahead and batch up and above all, is delicious! Thanks to my sister in law Ayesha Dastagir for patiently walking me through this recipe through text and phone. If you can’t go to Bangalore, you can bring Bangalore to you in flavour!
Ready in minutes, anytime is a great time for friend rice, one of China’s and other parts of Asia’s most popular rice preparation. This is highly customizable and can be enjoyed by kids and adults alike. I love my Fried rice with a healthy serving of veggies and protein unlike some of the restaurant take out versions that pack more starch than anything else. Like any other Chinese recipe, it’s really important to get all your mise en place ready which is just a fancy word for getting all your ingredients and condiments ready before you begin cooking.
I’m using day old cooked Jasmine rice for this recipe as cooked rice is the best thing to use. If you eat Indo Chinese in India, the restaurants almost always use Basmati rice as the Indian palate loves it. Jasmine rice is really the best option – it has the perfect grain that won’t break under the pressures of being stirred in a wok, the long grain rice could break, and the short grain rice releases way too much starch. In other words short grain is too starchy, Basmati grains are too long and break while stirfrying but the Jasmine rice is just right! My dad is visiting me from India at the moment and he’s really sad that I’m not using Basmati rice.
I’m using Chicken as my protein in this recipe, but feel free to Shrimp, Pork and Beef. You can also customize your veggies, I’ve used green Beans, Broccoli, Carrots and green peppers. Follow the recipe below and sway out the protein and vegetables as you see fit and don’t forget to watch the video to see the process clearly.
I love love love a good Thai Red Curry. If you’re going to a Thai restaurant, the chances are pretty high that you’re going to order a Red Curry of some sort. I’m always thinking of ways to transform the flavors of popular dishes and turn them into appetizer possibilities. These Thai Red Curry Chicken Meatballs are the perfect appetizer to serve your guests, they scream Red Curry but in a portable form that your guests can just pick up, pop into their mouths and transport themselves to Thailand!
We need to inject some serious flavor into the meatballs. I’ve got 1 lb of ground chicken and to this I’m going to add 1/2 cup of fresh breadcrumbs. Fresh breadcrumbs are simply day old bread that’s been crumbled by hand or thrown into the food processor. I’m using ground chicken that has been made from Chicken thigh so there’s a lot of fat mixed in that makes it juicy but also difficult to form in meatballs. The breadcrumbs makes it nice and sturdy. I’m going to add 2 tsps of finely diced Coriander stems, and 3 tbsps of finely diced Shallots. Coriander stems are often thrown away. The stems have a great flavor and also a great texture. I never throw these away. Chopped up fine, they are great in anything. If you’re grinding Coriander to make a paste, the stems are great there too!
Red Curry paste is packed with exotic ingredients like Lemon grass, Galangal, red chillies, white pepper, Kaffir Lime peel & leaves. A typical Thai paste will also contain fish sauce and a shrimp or seafood paste. If you have a seafood allergy, you need to look for a Vegetarian Red Curry paste. You can use store bought Red Curry paste or make your own that’s way more flavorful. I will throw the link to a red curry paste you can make by yourself at the end of this video and in the description. Fold everything in and let it sit together for at least 1/2 an hour.
Using a ice cream scoop drop morsels onto a plate lined with all purpose flour. The flour helps to roll the meatballs. Drop these into hot oil and cook them for about 5-7 mins. If you prefer, these can be baked for about 12 minutes. Once cooked, remove from the heat and leave to drain on some kitchen towel. These meatballs are delicious just the way they are but a dipping sauce would make them spectacular! Now I know someone is going to ask this question, yes you can bake these in a 350 degree oven for about 12 mins, don’t forget to turn them over, I also like to lightly spray them with cooking oil so they get nice and brown all over.
In a sauté pan heat about 1 tbsp of coconut oil and add 1 tbsp of finely diced shallots. Add 1Ž2 cup of Coconut milk and just let that cook down. Add 2 tsps of Red Curry paste, and 1-2 tsps of Fish sauce and mix everything together well. Toss in some chiffonade of Thai Basil and serve it with your meatballs to dunk in. A chiffonade is simply leaves that have been stacked, rolled together and sliced. Taste for salt, you can just add more fish sauce or even regular salt if needed. Although this is a great app, it’s also a great main just increase the dipping sauce quantities and simmer the meatballs in it before serving. These meatballs also freeze really well, infact this batch is going straight into the freezer for my son to enjoy later at University.
I am so excited to bring you this recipe today. Pahadi kebabs are delicious nuggets of chicken marinated in mint, coriander, garlic and ginger and tenderized with hung yogurt.
This is skewered and barbecued to delicious perfection. I first tried this in India when my dad ordered some Indian takeout from a local kebab place and I was hooked. As soon as I got back I had to try to recreate it and I’m happy to report that I got it all figured out. Although this kebab looks very similar to a hare kebab or a hariyali kebab, it does have a distinct taste that sets it apart.
I’m using hung yogurt in this recipe, this just means that I’m going to remove all the water from the yogurt by placing a 1/4 cup in some cheese cloth and squeezing it.
I’m also using fresh mint which at this time of the year my garden is just bursting with the delicious herb. Let’s look at the ingredients