Monday, May 17, 2010

Honeyed Orange Cashew Chicken

Going with the theme of recent posts in Mirch Masala, here is yet another easy to make something for a weeknight dinner. Ever since I started working, I have made a meat/fish something only a couple of times. Making dinner in itself becomes such a chore sometimes that making two things - one each for us is just unimaginable. But then I thought, there HAS to be something that is simple enough that you can quickly whip up on the side when your main dinner dish is cooking. Hope you all find it easy enough too.

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Friday, March 19, 2010

Pan Fried Cod with a Tamarind-Onion Sauce on the Side

I don’t even remember when I made this! But thankfully I remember where I got the recipe from and I also remember that the meat-a-holic loved it a lot that he did not wait for dinner to finish this plate off! :) This recipe is from 660 Curries by Raghavan Iyer and the original recipe calls for mackerel but it also said that mahi-mahi, cod, striped bass or tuna can be substituted for mackerel. It is an adaptation of a popular Maharashtrian recipe and uses Maharashtrian Garam Masala, but i used the regular garam masala.

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Wednesday, March 10, 2010

Kerala Style Beef and Potato Curry

What will I do without my current favorite cookbook – The Kerala Kitchen??!? I knew it when I first laid eyes on this book, that this was going to be a good one and it soo is one of the best! I have tried out so many recipes from this – all simple and day-to-day types and each one was better than the other. Especially all the meat and fish recipes. Last week I made a beef and potato curry from this book for a bunch of friends I had called home for dinner. I made a LOT and only a little was left – that says it all about the curry right?
Kerala Beef and Potato Curry

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Friday, February 19, 2010

Achari Murgh ~ Chicken in Pickling Spices

Want really spicy and flavorful and finger licking good chicken? then, this recipe is the one you are looking for. I saw a recipe for Achar Gosht ( Mutton in Pickling Spices) in A Taste of India by Madhur Jaffrey and loved all the spices that go into it. I did not have any lamb/mutton in hand, but as always there was some chicken in the freezer. I kept the chicken breasts out to defrost and finished off some chores I had around the house. As i started making, I experimented with a whole bunch of other different spices that I have previously used in making pickles (this is the Indian style spicy hot pickles I am talking about with cayenne pepper and lots of other spices and oil) and also in making chicken curry at home. So, this recipe is based on the original recipe – a recipe from Bhopal by Madhur Jaffrey but with a lot of modifications from me. Hope you all enjoy it, like how my meat-a-holic did!
A word of caution : It is REALLY hot and spicy! So those with less tolerance for heat, start with spices about less than half of what is given here and work your way up from that.
Achari Murgh

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Friday, January 29, 2010

Garlic Sautéed Shrimp – Hunger Action Week 2010

We are participating in the Hunger Challenge this year also, the details of which can be found on Mirch Masala. Yesterday, as part of one of our Hunger Action Week’s dinner, I made a Thai inspired dinner – Jasmine Rice, Yellow Curry, Garlic Sautéed Shrimp and Bananas in Coconut Cream for dessert. The garlic sautéed shrimp recipe is one of the most easiest ones that I have ever come across and from what AJ says its as delicious too.
Garlic Sautéed Shrimp

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