The take it easy chef
Chilli paneer – spicy fried Indian cottage cheese cubes cooked with onions, capsicum (bell peppers), a hint of soy sauce and garnished with spring onions.
This chilli fried prawns is the prawn fry of the good times. Just five ingredients, minimum cooking time, and maximum deliciousness!
This pan-fried masala sea bass is a great balance of flavours. It’s served on a tomato-chilli paste, and garnished with fried shallots and coriander leaves.
Dal (lentils), tempered (tadka) with spices – this dal tadka is the easiest interpretation of the iconic Indian delicacy, and the only recipe you’ll need.
Ground meat seasoned with some great spices and onions, molded around skewers and slow cooked, that’s seekh kebab on a skewer for you.
This is probably the easiest seekh kebab recipe that you’ll come across. I have tailored it for home cooking.
There isn’t much of a preparation required to cook this easy delicacy – there are no fancy ingredients, just common stuff found in your kitchen. There is no complicated technique, but there is some serious “peppery love” involved!
Bite size pieces of chicken marinated with crushed garlic, dry chillies, salt and vinegar; cooked with onion and tomatoes, and finished off with green chillies for an extra kick; this is a wonderfully balanced blend of flavours. Simple ingredients, honest plate of food – this is finger-lickin’ good! This is the sort of food that’s a sure shot party hit!
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!
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!
This recipe is from one of the most aromatic and spiciest cuisines of India – Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for it’s distinctly aromatic and spicy style. It has a lot of flavours going on, so finding the perfect blend of spices is the key.
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.
