Shezan, Oxford In the glory days of Oxford the Cowley Road was rammed with Indian restaurants. Indian restaurant, Indian restaurant, pub, Indian restaurant, that's how it went. Which was perfect for us. I should explain. The glory days were the late 1980s when we were students in this fine scholarly city. Us is four friends … Continue reading Where is Ralph?
You certainly won’t come across this dish in many places outside of East Africa.
Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
(Which is similar to chicken tikka masala, now I think of it.)
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You won’t come across this Keralan dish in many places. But just look at the colour of that chicken. Mmmmm…
It is a delicious and very tasty stir fry . Usually we prepare stir fry with veggies, but this is using chicken as the main ingredient. It is very simple to prepare also. You can have it as a side dish for rice or chapathi.
- Chicken – 500 gram, cut into small pieces
- Shallots – 1/2 cup
- Green chili – 2
- Turmeric powder – 1/2 teaspoon
- Kashmiri chilly powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Ginger garlic paste – 2 teaspoon
- Dry red chili – 2
- Chili flakes – 1/2 teaspoon
- Marinate the chicken pieces with turmeric , chili powder, ginger garlic paste, garam masala, 1 teaspoon oil and salt for 15-30 minutes.
- Cover and cook the chicken pieces at medium flame until the chicken pieces are done.
- Heat coconut oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves.
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This was discovered in a Marks & Spencer Christmas chocolate box, one of those things where an elaborate box holds a handful of (it must be admitted) rather delicious chocolates. This chocolate is called Chai Latte (the pic is not actual size obviously) and is described as "a creamy white chocolate merged with Colombian coffee, … Continue reading Chai Latte
Serves 4 (as a main dish) Cooking time: 35 mins What you need • 4 tablespoons cooking oil • 4 tablespoons cornflour • 1 tablespoon red chilli powder • Salt and pepper to taste • 500g paneer cheese, chopped into small, evenly sized chunks or strips) • 1 large onion, roughly chopped • 1 each … Continue reading Chilli Paneer
Egg curry street style Serves 4 What you need • 8 eggs • 3 potatoes • salt to taste• 3 tbsp oil • 1 onion finely chopped • 2 tsp roughly chopped garlic • a 2-3cm piece of ginger peeled and roughly chopped • 1 tin chopped tomatoes • a small handful of coriander (tear … Continue reading Egg curry street style
What is there to say? The greatest drink with spice…
Here’s a re-posting of my favorite recipe for Chai tea…because today in Palm Beach County the weather is downright chilly, perfect for a steaming cup. I’ve got mine!!
I am often inspired to create in the kitchen by the movies I watch. Last night I viewed the film “The Lunchbox”. There is a scene where Ila pours chai from a small, steaming pot into her glass through a strainer. I found myself absolutely craving those warm Indian spices steeped in lightly sweetened hot milk.
I went online and found the perfect recipe from Vegan Richa’s blog and luckily happened to have all the ingredients on hand! It may seem awfully ambitious, but believe me the recipe is actually quick and easy once the ingredients are gathered.
Grind the spices for the Chai blend
Combine the spice blend with water, sugar, loose tea and fresh grated ginger and bring to a boil.
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