This is the signature Goan dish that everyone is familiar with. I got the recipe from ‘660 Curries’ by Raghavan Iyer. The uniqueness of the dish is that the pieces of chicken are first seared and then deglazed with vinegar, which tenderizes the meat and also adds tartness to the curry. When you deglaze the … [Read more…]
Tandoori flavor is very hard to replicate at home. I have tried a number of different cuts of meat and different marinades, but the thing that really makes the difference is the oven temperature and the way you cook them. This recipe is from VahreVah.com, here. I have adapted the recipe very slightly and also … [Read more…]
I’m going ga-ga over peanuts these days…you will see that the next few recipe I’m gonna be posting will all be peanutty….in one way or another. This particular recipe is from the book ‘660 curries’ by Raghavan Iyer and was particularly intriguing…because it used peanuts in a chicken curry. The original recipe(its called ‘Ginger chicken … [Read more…]
Having a blind eye towards things….has it happened to you? I have been shopping at the same grocery store for years now. But, until recently I was not aware that they sell chicken livers by the pound in a small plastic container. Well, the blind eye is mostly because I tend to spend very little … [Read more…]
Chettinad cuisine is very famous for its unique flavors…it is unique because of the brilliant combination of spices interspersed in all of their dishes. I have always been on the lookout for an authentic Chettinad Chicken curry recipe..and I finally found one here, at Solai Aachi’s Kitchen. I have made very slight modification to her … [Read more…]
The cold bug….how come something that is so tiny that you can’t even see it, cause so much trouble. And, how the heck does it spread so fast. I was at home for the most part last week..and I am not sure where I got it and how..but been down with cold the past week…my … [Read more…]