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Akuri/Parsi Style Scrambled Eggs

Akuri/Parsi Style Scrambled Eggs
Scrambled eggs for breakfast is staple in every home. It is easy and perfect way to help fuel your day. Eggs are good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful.I don't eat scrambled eggs often-but when ever I make it, love to have it over crispy bread toast.Growing up we often have scrambled eggs for lunch.Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions,coconut and curry leaves .

Akuri is a traditional Parsi egg recipe. Parsi's in India have a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian,especially Gujarati cuisine. Akuri is a Parsi breakfast. It is soft and fluffy egg scramble which is neither runny nor overc…

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken
Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months.
I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of an exotic eating experience.

Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and other an…

Spiced Apple Chutney

Spiced Apple Chutney
Spicy apple chutney is a classic condiment- tart, sweet and spicy.Chutney is a versatile condiment that will come in handy when you have guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker and you have a quick appetizer, spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses  with chutney. Chutney does not have a jam like consistency but has a chunky texture.

Chutney originated in India and there are different versions of chutney served with snacks,breakfast or lunch. But preserved chutney are not typical of the chutneys served in India.This shows a colonial influence on local cuisine. Later chutney made its way to England,France, Africa and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar,vinegar and spices.

Sweet and sour flavor of…

Stuffed Squid

Stuffed Squid
Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic H…

Tomato Tortellini Soup

Tomato Tortellini Soup
Tomato tortellini soup is healthy, wholesome and delicious. Soups are the ultimate comfort food-light with delightful fresh flavors and can be served as lazy Sunday night dinner or as first course for a casual gatherings. Pair it along with bread or sandwich and it is perfect for entertaining.So this means you can make soup any time of the year with seasonal vegetables or meat.

I have to admit that I was not a great fan of soups. The only soup I liked as a kid was sweet chicken corn soup from the Chinese restaurants. But my son loves soups and we often make it for dinner. Here the weather  still cold and it is perfect time to make soups. It is tummy warming on cold winter days.

Tomato soup is very basic soup recipe but adding tortellini makes it a filling meal. Tortellini is ring shapes pasta pouches filled with cheese or meat .This soup does not need to simmer for hours. It is quick and easy to make with pureed tomatoes or canned tomatoes, onions,cream and fro…

Sri Lankan Prawn Vada

Sri Lankan Prawn Vada/Isso Wade
Deep fried lentil fitters are addictive snacks.It has a taste all to its own- crunchy, delicious and mildly spicy. It is a perfect accompaniment with piping hot tea. Adding shrimp takes this snack to a new level.The Sri Lankan Prawn Vada/Isso Wade is very similar to the parippu vada served in tea stalls in South India. Sri Lanka has an extensive collection of  Short Eats or snacks that can be eaten anytime at bakeries, restaurants and tea stalls.


The book Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutton was my first introduction to Sri Lankan cooking. It has several unique recipes and this vada was one among them. There are some similarities with South Indian food.The close physical proximity between Sri Lanka and Southern India explains similarities and common culinary practices, but yet the island has its unique touch.

Isso Wade is a distant cousin of parippu vada with shrimp sticking out.Sea …
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