The take it easy chef
Long before it came to be recognised as a “super food”, my grandparents’ generation knew about the benefits of moringa (drumstick) tree. In this recipe, we’ll make a moringa leaves stir-fry, or thoran, just the way my granma used to make it. Mustard seeds, shallots, curry leaves, and crushed dry chillies tempered in oil, and stir fried with another super food – (grated) coconut!
Bibimbap or bi bim bap means mixed rice. It consists of a variety of sauteed, seasoned veg and meat served on a bed of rice, topped with a fried egg, and accompanied by some hot chilli pepper sauce (gochujang). It’s delicious!
Samosa, in India, is a popular fried snack with a savoury filling, usually mashed potatoes (aloo) and spices. This is a new samosa recipe made with Asian spring roll ingredients – minced chicken, carrots, cabbage, spring onion, and ginger, prepared with soy and oyster sauces.
Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for – most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
This chicken kebab recipe is part of an unpaid, unbiased product review, and the first of its kind on this blog. I love kebabs. I don’t mind indulging in fried chicken kebabs once in a while!
Naadan mulakkita meen curry – This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
Kappa / Cassava – Mustard seeds, curry leaves, crushed dry chillies, and garlic, fried in coconut oil and mixed with mushy tapioca with a seasoning of turmeric and salt. For me, that’s the gooey joy of food!
Egg bhurji, to me, is like an Indian version of scrambled eggs. It’s not that a traditional scrambled eggs is not sufficient. It’s just that we love our spices, and we love to show them off!
Freshly grated raw papaya, and freshly grated coconut form the heart and soul of this dish. These fresh ingredients are stir-fried in coconut oil with shallots, mustard seeds, curry leaves and garden-fresh green chillies with a pinch of turmeric to create this tasty, aromatic, and healthy stir fry.
Vangi Bath (Eggplant / Aubergine / Baigan Rice), is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine is cooked with select spices (vangi bath masala), and mixed with rice making it a meal in itself.
My name is Arun. I am a marketing professional during the day, and love spending time in the kitchen during weekends cooking the food that I like to eat.
