Today I am here with Methi Chicken Recipe. This Chicken Curry is made with fresh fenugreek leaves. I love Methi so much that we get fresh methi from the nearby Indian store often. I regularly make methi thepla, aloo methi, methi sambar or a simple stir fry with it. When there is leftover, I would use them to make methi chicken too. As I usually make them around the weekend I do not get time to click or post it. Except for the methi thepla and aloo methi I posted couple of years ago. So this time when I made Methi Chicken, I didn't want to miss the chance. So I made sure I clicked enough pictures before serving it to the family for lunch. They really had to patiently wait for it to be served which was really hard for them because of the tempting aroma from the curry. The fresh fenugreek leaves and the spices in the curry makes it flavorful and appetising. It is easy to make too and can be served with rice, pulao, roti / naan or any flat bread.
Monday, February 8, 2016
Sunday, February 7, 2016
Today I am here with Vathal Kuzhambu Recipe. This is a traditional South Indian, tamarind based gravy made with sun dried vegetables. Typically any sun dried vegetables can be used, but the popular ones used are Sundakkai (Turkey berry) Vathal & Manathakkali (garden night shade berry) Vathal. I have used Manathakkal Vathal here for this gravy. Today the recipe I am going to share a simple recipe for making vatha kuzhambu using Sambar powder and it is made without onion and garlic. This gravy is served with rice and side dish of your choice. But the best side dish is Sutta Appalam (roasted papadum).
Wednesday, February 3, 2016
Today I am here with easy to make bajji using bread- Bread Bajji. The bread slices are dipped in batter and are deep fried and served warm. Usually Bajji is made with vegetables like onion, potato, brinjal or plantains. But it can also be made with bread. This can be a great evening snack with tea. You can serve it with coconut chutney or tomato ketchup like I did.
This is a easy recipe the key for perfect bajji lies on the consistency of the batter and the temperature of the oil. The batter should neither be too thick nor too thin. While dipping in the batter, make sure it is covered evenly on all the sides and also the coating should not be thick, if there are excess batter shake them off. Then while frying maintain the oil in medium heat to ensure even cooking. Just with these things in mind, you can get perfect bread bhajji every time.
Friday, January 29, 2016
Today I am going to share a South Indian style Kootu recipe using Brussel Sprouts. It is only after coming to UK, I have started experimenting with Brussel Sprouts. Every time we get it, I would either roast them in the oven or make a simple stir fry with it. I must admit that my kids are really not a fan of this vegetable and they would make a big fuss to eat it. They only eat the oven roasted ones when they are warm but not later when it is cold. Hence once in a blue moon we would get brussel sprouts specially for my hubby who loves it. This time when we got it, I decided to try a simple South Indian style recipe with it and made kootu with Brussel Sprouts. It came out as a tasty and comforting dish. Even my kids ate it without any complaints this time. After noon I served it as a side dish for rice and in the evening the left over was served as side dish for chappathi.
The other brussel sprouts recipe , I have already posted is Oven Roasted Brussel Sprouts
Tuesday, January 26, 2016
Today I am here with Tangdi Kabab Recipe. It is nothing but the chicken drumsticks are marinated in hung yogurt and spices for few hours and then they are cooked in tandoor (clay oven). But I baked / roasted them in oven and it came out well, my kids loved it. They can be served as an appetizer or as a snack.