Chicken Pulimunchi is a unique balance of flavours. This delicacy from the Mangalore cuisine is tangy from the “puli” or tamarind, and mildly hot from an assortment of toasted spices.
This delicious moringa (drumstick) leaves stir-fry is made with two superfoods – moringa and coconut. This traditional recipe is easy, healthy and tasty!
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!
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!
Chunks of chicken coated in a sticky base of flavours – it is all subtle, yet finely balanced with a lot of garlic (without overdoing it), a dash of vinegar, a pinch of sugar, a hint of chillies. You want to go back to that plate again and again!
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.
Chicken Cafreal is a Goan delicacy without which a festive feast is not complete. With a succulent deep-green colour from the coriander (cilantro) leaves, and intricately balanced aroma from various spices, this unique preparation will win over your taste buds.
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!