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Stir Fried Chicken with Basil and Chilli
Thai food is one of my favourite cuisines maybe because I have had the good fortune of visiting Thailand twice and enjoying the amazing spread of food not just in restaurants but also on street kiosks and food courts. There is always something new to discover when you visit that country. Needless to say, most of us who grew up in India were exposed only to Indo-Chinese food and seldom had the chance to experience the rich variety of cuisines across the Southeast Asian region. Thai food is also not limited to their coconut milk based gravies although those are what I crave for whenever I want some comfort food. By the way, this recipe was the first to get photographed two weeks ago when my son coaxed me to start posting recipes again. I was super hesitant at first,…
Black Eyed Peas Curry
Black eyed peas or gule as we call it in Konkani are by far my most favourite kind of legume. I grew up eating this curry as my mum would make a thinner version of it as an accompaniment to panpolay (neer dosa) and a slightly thicker gravy to go with chapathis. She would mostly make it for breakfast and that’s how I remember it. It tasted so good especially on rainy mornings when I used to dread walking to school in torrential rains knowing that I would be soaked to the bone by the time I got there. ‘Panpole-Gule’ as we used to call it was a combo meal that spelled comfort food for me and I have simply carried that tradition forward for my kids as well. My daughter specifically asks for it whenever I ask the kids…
Asian Style Congee
Congee is a comforting, rice based porridge or gruel that is quite popular across many Asian cultures. It is a nourshing comfort food that is made by simmering short grain rice with water. In India we usually make it by overcooking rice in it’s water till mushy, however, across South East Asia it is made with water or broth and each region adds it’s own twist to the dish elevating it with aromatics or flavours. The most popular way to make it is to cook it down to a mush with fresh ginger, chicken and aromatics such as star anise. This yields a soft and creamy textured porridge that is often eaten for breakfast or as a meal when feeling unwell. I learnt to make this from my son who is so fond of congee that he reaches out to…
Besan & Paneer Chilla
Introduction Besan & paneer chilla is one of the most frequently made breakfast dishes at home since a very long time. It is not just quick to make but is also filling and keeps us satiated for hours. Add to it the benefits of a high protein and creamy ingredient such as paneer – we are tummy happy. For those who are unfamiliar with chillas (also spelled as cheela) they are nothing but unfermented batters made mostly out of lentils – either ground or added in flour form. While moong dal (or split green gram dal) chilla is usually made by soaking and grinding the lentil with spices, today’s recipe calls for besan – gram flour/chickpea flour which is handy in most homes and can help you whip things up in a jiffy. Since this recipe needs no prior soaking…
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Mangalorean Plated Meal Series – Boshi# 16 – Simple Fish Fry, Tomato Saar, Beans Thel Piao & RiceBOSHI# 16 It’s Wednesday once more and here’s another simple, spicy and delicious boshi made up of my favourite things (as always!) – fish fry, tomato saar and french beans in a thel piao (oil & onion) style recipe. So comforting irrespective of the weather and season. Since I am …
