There are several different ways to make fish kuzhambu, but this recipe is a very easy one. My mom usually grinds fresh coconut to a paste and adds it to the kuzhambu. I have used coconut milk instead and it adds a mellow sweetness and a richness to the kuzhambu. Ingredients: 4 pieces of mackerel … [Read more…]
As I was browsing “QuickIndianCooking” which is the featured blog of the month in the T&T event, I landed on the recipe for Goan prawn masala. I am crazy for all things goan these days, especially because I am hosting the ‘Flavors of Goa’ event in my blog. I loved the recipe and decided to … [Read more…]
If there is one leftover recipe that everyone loves, this is it. I sometimes specifically make extra idlies to make this the next day. There is something about the little pieces of idly coated in the mild spices and combined with the fried onions. I have found that leaving the idlies in the fridge overnight … [Read more…]
This is a twist on the regular Methi Mutter Malai, by the addition of mushrooms to the mixture. Its a very easy, but rich curry to make, especially if you have frozen methi on hand like I do. I never used to buy frozen methi, and have very recently discovered how easy it is when … [Read more…]
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…]
Kadhambam is usually a garland of flowers made by combining different kinds of flowers. Kadhamba sambar is usually made with different kinds of vegetables. Usually a way of using up leftover veggies when the cooks of olden days had no privy to a the luxury of a refrigerator. My kadhamba sambar is different that it … [Read more…]