Diwali has always been a special time of year for me. Growing up in a Gujarati family in Kenya, festivals were about much more than lighting lamps and decorating our homes. They were about family, Read More ...
The post Diwali Memories, Traditional Gujarati Snacks and Sweets from My Kitchen first appeared on Give Me Some Spice!.
These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra Read More ...
The post Gujarati Theplas with Paneer, Methi and Sesame Seeds first appeared on Give Me Some Spice!.
When chili season rolls around, you canβt beat a big pot of homemade chili. This is my quick and easy chili recipe, and itβs about as simple as it gets.
I like to use ground beef and breakfast sausage together because the sausage adds a little extra seasoning and gives the chili a richer flavor.
Once the meat is browned, everything goes in the pot to simmer until all those flavors come together. You donβt have to spend all day in the kitchen to make a good pot of chili, and I think the leftovers taste even better the next day.
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This easy homemade chili recipe is thick, hearty, and full of rich, savory flavor with just the right amount of spice. Itβs simple to make and perfect for those nights when youβre craving a big bowl of delicious chili.
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The post Easy Chili Recipe appeared first on HowToBBBQRight.
Some things in an Indian kitchen may look simple, but they are incredibly useful. One of my favourites is my stainless-steel chappati dabba, which I use to store rotlis, chappatis and theplas. Look at my Read More ...
The post My Traditional Chappati Dabba β Keeping Theplas and Rotis Soft first appeared on Give Me Some Spice!.
Japanese Egg Sandwich Recipe, also known as Tamago sando, is a popular Japanese convenience store egg sandwich made with shokupan bread (milk bread), boiled egg, seasonings, and kewpie mayonnaise. It is one of the popular sandwich all over the world which is perfect to pack in lunch box, snack box or as evening snack. Japanese...
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Looking for an easy recipe to add more fibre to your everyday meals? This wheat bran roti is a great choice. It is made with just wheat flour, wheat bran, salt and water. It is a simple and wholesome option for a healthy homemade meal. And adding wheat bran to regular chapati is a great...
The post Wheat Bran Chapati (Bran Roti Recipe) appeared first on Yummy Tummy.
Homesteading is a way of becoming closer to the earth by living a more self-reliant and holistic lifestyle. ... Read More
The post The Urban Homesteading Almanac: Start Homesteading No Matter Where You Live appeared first on Garden Therapy.
Kothu Chapathi is a flavorful, filling South Indian street-style dish made by mincing chapathis and tossing them with a spicy onion-tomato masala. It's a great way to turn leftover chapathis into a brand-new meal that's exciting and delicious. This version is quite close to the hotel-style Kothu Parotta but made using everyday chapathis instead.
You don't need anything fancy-just a few regular spices, some basic tempering, and optionally an egg if you prefer the non-veg version. The salna (gravy) gives it that signature taste, making it saucy and slightly juicy without turning soggy. It tastes best when served hot.
[feast_advanced_jump_to]Kothu Chapathi is a popular South Indian tiffin made by tearing or chopping chapathis and tossing them with a flavour-packed onion-tomato masala. This recipe includes a simple homemade salna (gravy) that brings everything together with a spicy and mildly sweet blend of coconut, fennel, kalpasi, and other whole spices.
It's perfect for days when you want something quick, spicy, and different from regular roti and curry. The egg makes it more filling and gives a nice scrambled texture when mixed in. The masala seeps into the chapathi pieces making every bite soft, juicy, and tasty. It's spicy, slightly smoky, and bursting with flavors from freshly ground coconut masala.
You can also make a vegetarian version by skipping the egg and adding more veggies like carrots, cabbage or even paneer. The base gravy is quite versatile, so feel free to play around with it depending on what you have at home. This dish works perfectly for dinner or even a weekend brunch.
I usually make this when I have leftover chapathi from dinner. It's one of those recipes that feels like a special treat even though it's made from simple things. The smell of the masala cooking in the pan always reminds me of tiny roadside stalls and hotel-style meals from trips.
1.Take your left over chapathis. Chop them into small pieces or just tear them into tiny pieces. Set aside. In a kadai add oil and sautΓ© tomatoes till it turns mushy and raw smell leaves.
2.Now add coconut give a quick sautΓ© and switch off. Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
3.Add little oil to a pan, add the masala paste along with garam masala and sautΓ© for 2mins.Then add little water say ΒΌ cup and allow the gravy to boil.
4.When oil starts to separate add kalpasi boil for 2 minutes and switch off and set aside. Now heat oil in a pan add the items listed under 'to temper' let it splutter.
5.Add onion along with ginger garlic paste and sautΓ© till onions become transparent. Then add capsicum and sautΓ© fora minute then crack open and add a egg.
6.Just mix once and add the chapathi pieces and cook well. Add pepper powder.
7.Now add the salna and mix well. Just use the edge of Β a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
Serve hot!
Serve Kothu Chapathi hot with onion raita or just as it is. It tastes best fresh off the pan while still warm.
If you have leftovers, store in a closed container in the fridge and use within a day. Reheat gently before serving.
Yes, just skip the egg or replace it with vegetables or paneer cubes.
Yes, but let it cool completely before chopping. Leftover ones work better.
It gives a smoky, earthy flavor like hotel-style dishes. Try not to skip it.
Yes, this works great with cooked parotta or even laccha paratha.
Not too spicy. You can adjust pepper or chilli based on your preference.
If you have any more questions about this Kothu Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,Β Pinterest, Youtube andΒ TwitterΒ .
Tried this Kothu Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Kothu Chapathi Recipe (Hotel Style) appeared first on Sharmis Passions.
This loaded Samosa Dip brings all the flavor of samosa chaat to a shareable party platter! Samosa-spiced potatoes, crispy chickpeas, tangy chutneys, creamy yogurt and crunchy veggies make every scoop a delicious mix of textures. No pastry or folding needed! Nut-free, gluten-free and soy-free, with 13g protein (52g total) and 10g fiber per serving!)
This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, itβs easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein(52g total without sides) and 10 grams fiber per serving.Β If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!
What are Samosas?
Samosa are crispy, savory pastries stuffed with deliciously spiced potatoes. Theyβre a super popular Indian side and the star of this platter.
What is Chaat?
Chaat is a family of Indian street food snacks. Chaat dishes usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.
For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, weβre just making the samosa potatoes and then layering it all up.
Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if youβre making it ahead, all of those crispy bits kind of get soggy. So to avoid that, weβre going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!
If you donβt want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.
You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you donβt like tamarind or donβt have access to tamarind, you can also make the maple lime sauce that Iβll also put in the recipe notes. Or use Mango chutney (store bought or homemade)
You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!
Continue reading: Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt
The post Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt appeared first on Vegan Richa.
Smoked salmon. Two words that make your mouth water. For whether itβs the buttery nova that crowns a cream cheese-spread bagel; the soft, silken, cold-smoked salmon that sits on a blini (buckwheat pancake); the hot-smoked salmon you eat in Alaska; or the sweet-salty salmon candy you munch at Pike Place Market in Seattle, smoked salmon ranks as one of the worldβs supreme delicacies.
What you might not realize is how easy it is to make at home.
Here at barbecuebible.com, we know a thing or two about smoked salmon. For itβs a dish I make in one form or another almost every week at home. I love how sugar and salt (the former a flavoring you donβt normally associate with seafood) in the cure turn salmon into an unforgettable delicacy. I love how smoking over smoldering hardwood transforms a commonplace fish into edible art.
Smoking salmon is easy, but it isnβt always simple. Herewith, the barbecuebible.com complete guide to smoking salmon.
But which smoked salmon?
Cold-smoked salmon: Fish that is cured and smoked, but not cooked. Think translucent flesh, a satiny texture, and slices thin enough to read through. Scottish, Irish, and Norwegian smoked salmons belong here; their character depends on the fish, cure, wood, and smokehouse.
Nova: Short for Nova Scotia, once a prime source of this deli favorite. Today, the name generally describes a mild cure and light cold smoke, rather than where the fish was caught. Donβt confuse it with traditional lox, which is salted, but not smoked. The latter takes its name from a word for salmon in Yiddish, with relatives in Scandinavian languages.
Hot-smoked salmon: Cured fish that is cooked as well as smoked. The flesh turns opaque and breaks into moist flakes. Kippered salmon belongs to this family; Iβm partial to a dry cure that gives it a firm exterior and sweet-salty flavor.
Salmon candy: Strips or nuggets of cured salmon, smoked and repeatedly glazed with maple syrup or honey. Bronzed outside, flaky inside, and damn near irresistible. Some versions are dried further until chewy like jerky.
Here are the salmon you need to know about for smoking:
King (chinook): My first choice when the budget permitsβrich, buttery, and generously endowed with the fat that keeps smoked fish luscious. The drawback? The price. My local fish market sells it for $40 / pound!
Sockeye: Deep red flesh, a firm texture, and a forthright salmon flavor that stands up beautifully to smoke. Leaner than king (and not as luscious), so watch it closely to avoid drying it out.
Coho (silver): Milder and more delicate than sockeye, and often less expensive than kingβa fine choice for kippered salmon or salmon candy. Its leaner flesh calls for a gentle heat.
Copper River: A place, not a species: Alaskaβs Copper River produces king, sockeye, and coho. These fish store fat for a formidable upriver migration, making them prized for richnessβand often priced accordingly.
When I was growing up, fresh salmon was a novelty and a luxuryβa seasonal food you waited all year to enjoy. Today, farming makes it available year-round. Convenience has its advantages, but I still vote wild.
Wild Pacific salmon offers distinct species, firm flesh, and flavors worth seeking out. Fresh supplies generally peak from late spring through early fall, depending on the species and fishery; price and availability fluctuate. Good frozen wild salmon can be a better buy than tired βfreshβ fish. Thaw it in the refrigerator.
Farmed Atlantic salmon offers consistent availability, plenty of fat, and usually a lower price. I find its texture softer and flavor less distinctive; environmental practices vary considerably by producer. Faroe Islands salmon is one option worth considering when wild isnβt availableβask who raised it and how. All βAtlanticβ salmon sold commercially in the United States is farmed.
Fresh is bestβbut how do you recognize it? Look for glossy, moist flesh with no browning or dried edges; on whole fish, clear eyes and red gills. Ask to smell it. (Really.) It should smell clean and briny, not fishy or sour. A good fishmonger will understand. Your nose is a useful first check.
Keep skin in the game: I generally leave it on for smoking. It supports the flesh and helps keep it from sticking to the rack.
Prefer skinless? Lay the fillet skin side down on a cutting board. Starting at the narrow tail end, slip a sharp filleting knife between skin and flesh. Grip the skin with a paper towel and pull it taut while working the blade toward the thick end, keeping it nearly flat against the board.
Bones be gone: Run your fingertips along the fillet to locate the pin bones. Lift the fish slightly from underneath to expose their tips, then pull them out with kitchen tweezers or clean needle-nose pliers, following the direction of the bones.
Salt firms the flesh and draws out moisture; sugar rounds out the saltiness. Cure in a nonreactive dish in the refrigerator, never on the counter.
Dry cure: For my kippered salmon, mix 2 parts dark brown sugar with 1 part kosher or coarse sea salt by volume, plus freshly ground black pepper to taste. Spread some underneath the fish and pat the rest over it. Figure on about 4 hours for fillet sections. My Scandinavian-style cold-smoked salmon uses an all-salt cure; a whisky variation uses equal volumes of salt and sugar, with juniper and bay leaves. And of course scotch whisky or bourbon. Those thicker fillets cure for about 24 hours under the respective recipeβs directions.
Wet cure (brine): My salmon candy starts with 1 quart water, 1 cup brown sugar, 1/4 cup kosher or coarse sea salt, and 1/2 cup maple syrup. Stir until dissolved, chill, and immerse the strips for about 8 hours in the refrigerator.
These are flavor formulas, not interchangeable preservation treatments. Salt brands differ greatly in weight per cup; stick with the salt specified in your recipe, particularly for cold smoking.
After curing, rinse as directed, blot dry, and arrange the fish on a rack over a rimmed baking sheet. Dry uncovered in the refrigerator for 1 to 2 hours, or until tacky. That sticky surfaceβthe pellicleβhelps the smoke adhere. Donβt skip it.
The basic distinction: cold smoking flavors the fish without cooking it; hot smoking does both.
Use a dedicated cold smoker or an external smoke generator feeding an unlit grill or smoker. Keep the fish away from the smoke source and monitor the chamber temperature: typically 70 to 90 degrees F, without exceeding the limits of your tested process. Alternatively, place the fish on a rack over a large pan of ice and smoke on a charcoal grill or smoker (set on low heat).
My Danish-style preparation takes 18 to 24 hours, followed by a rest in the refrigerator. The finished fish is bronzed, somewhat firm, and satiny inside.
Hereβs the catch: cold smoking does not kill parasites or reliably eliminate harmful bacteria. Use a tested process with specified salt levels and temperature controls, and fish commercially frozen for parasite destruction when required. A pan of ice can help control heat; it does not make an improvised process safe. If youβre new to smoking fish, start with hot smoking.
Two options here. For βcoolβ hot smoking, set your smoker or grill to 225 degrees F. On a charcoal grill, bank a small fire on one side and place the salmon on the other, away from the coals. Oil the grate, lay the fish skin side down, and close the lid. Allow roughly 1 to 2 hours for a fillet, depending on thickness.
For βhotβ hot smoking (good for kippered salmon), set your grill to 350 degrees. The cook time here is 20 to 30 minutes.
Salmon candy, cut into strips, takes about 45 to 60 minutes at 225 degrees. Start brushing it with maple syrup after 30 minutes, repeating once or twice as the glaze sets.
Times are guides. For all three hot-smoked preparations, check the thickest part with an instant-read thermometer: aim for 145 degrees F. The flesh should be opaque and separate into clean flakes. Candy should have a glossy, bronzed exterior; donβt sacrifice a moist center chasing a darker crust.
Over the centuries, smoke-masters have developed specific preferences for wood. Alder is king in the Pacific Northwest. Hawaiians swear by kiawe (aka mesquite). Beech is the wood used at Danish smokehouses. Cherry and apple bring a mellow sweetness. Remember to dose the smoke gradually: this is one case where too much smoke really is too much smoke.
For cold-smoked salmon, use a long, slender, very sharp knife to cut broad, paper-thin slices on the diagonal, leaving the skin behind.
Serve European-style with toast points or blinis, sour cream, capers, minced red onion, and chopped hard-cooked eggβthe whites and yolks in separate little bowls. Add dill or parsley and lemon wedges. Or go Danish with an open-face rye bread sandwich.
Jewish deli-style? A toasted bagel, a generous schmear of cream cheese, smoked salmon, sliced onion, tomato, and capers. Sunday morning doesnβt get much better.
Serve hot-smoked or kippered salmon warm or chilled, in generous flakes; put salmon candy out with cocktails. Its sweet-salty swagger can stand up to the strongest spirits.
Refrigerate promptly at 40 degrees F or below and enjoy homemade hot-smoked salmon within 3 days, or freeze it. Follow your tested processβs storage limits for cold-smoked fish. Salmon candy may look like jerky, but this version still belongs in the refrigerator.
Finally, to make an amazing smoked salmon spread, puree equal parts smoked salmon and cream cheese in a food processor, adding plenty of black pepper. Thatβs another Raichlen favorite. I think Iβll have some right now!
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The post The Complete Guide to Smoked Salmon appeared first on Barbecuebible.com.
Fresh tomatoes, fragrant garlic, a generous drizzle of olive oil and a fiery kick of chilliβthis classic penne Arrabbiata is proof that simple ingredients can create seriously delicious pasta!
There are some pasta recipes that prove you really donβt need a long list of ingredients to create something incredibly delicious. This classic penne Arrabbiata is one of them.
This super-popular Italian pasta is all about a simple, fiery tomato sauce made with fresh tomatoes, garlic, red pepper flakes and good-quality extra virgin olive oil.
The tomatoes are blanched, peeled and cooked down slowly with tomato paste until they turn into a thick, intensely flavored sauce.
Toss in perfectly al dente penne, and you have a bowl of pasta that is comforting, rustic and packed with flavor.
What is classic Penne Arrabbiata?
Classic penne Arrabbiata is a classic Roman pasta dish from the Lazio region of Italy. It consists of penne pasta tossed in a spicy tomato sauce flavored primarily with garlic and red chilli flakes.
Unlike creamy pasta sauces, Arrabbiata is wonderfully light yet hearty and vibrant. Traditionally, the sauce is made with tomatoes, garlic, olive oil and chilli, allowing the natural flavor of the tomatoes to shine through.
In this version, I used fresh tomatoes that are first blanched, peeled and deseeded, then cooked down with tomato paste, freshly minced garlic and red pepper flakes.
The sauce is simmered until thick and concentrated before the cooked penne is tossed through it.
The name Arrabbiata literally means βangryβ in Italian, referring to the characteristic heat from red pepper flakes. But don't let the name intimidate you!
The post Classic Penne Arrabbiata with Fresh Tomatoes | Easy Italian Pasta Recipe first appeared on Flavor Quotient.
Post pregnancy fish curry is a simple and comforting curry made with fish, shallots, garlic, dry ginger powder, ajwain and a few basic ingredients. After pregnancy, homemade dishes that are easy to prepare, nourishing and tasty are always a good choice. And this fish curry is one such recipe that you can easily include in...
The post Post Pregnancy Fish Curry Recipe appeared first on Yummy Tummy.
Itβs seed-saving season, and Iβm out trying to save as many tasty tomato seeds as I can. Since ... Read More
The post Saving Heirloom Tomato Seeds Through Fermentation appeared first on Garden Therapy.
Looking for an easy way to add millets to your everyday cooking? Try this simple millet coconut rice recipe or siruthaniya thengai sadam. It is made with little millets, freshly grated coconut and a simple South Indian tempering. It doesn't include any elaborate masala or preparation.Β Millet Coconut Rice Recipe I really like how the...
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Korean Corn Cheese Recipe is also known cheesy corn which is a very popular Korean snack which is served in Korean bar along with drinks. Corn cheese is made with onions, sweet corn, salt, pepper, sugar, cheese and mayonnaise. Bake corn cheese taste amazing when served piping hot. Korean Corn Cheese Recipe I have been...
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This Dhaba Style Chicken Curry stands for every road trip weβve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.
I think Iβve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.
Dhabas, for the uninitiated, are roadside restaurants that youβll find along the highway. Theyβre road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!
Unlike my other recipes, this oneβs slightly time consuming because masala is ground and cooked till itβs color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.
Here are the main ingredients youβll need for this recipe:
We were asking this question ourselves while trying to replicate that dhaba like flavour β How is it that common dishes taste extra unique when they come from a dhaba?
Hereβs what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, thereβs a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!
Weβve taken all this information and compiled it into one beautiful chicken curry.
Check out the simple steps that go into making this beautiful curry
1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat
2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.Β
1. Pound spices roughly with a mortar pestle to break them down and release their flavour
2. Saute them in hot oil to temper them
3. Brown the onion paste in oil thatβs tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. Youβll see a thin layer of oil floating on the top and the sides β thats when you know its cooked through and isnβt raw anymore
4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft
5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger
8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour
Wondering what to serve with Dhaba Chicken Curry? You really canβt go wrong with something that helps soak up all that delicious, spicy gravy!
I hope you guys enjoy this recipe as much as I do, itβs truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.
When you make this recipe, donβt forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!
This article was researched and written by Urvi Dalal.
The post Dhaba Style Chicken Curry appeared first on My Food Story.
Amma would make 9 varieties of sundal every year for Navratri, ever since I can remember - one for each of the nine days, the recipe almost always the same, just the type of bean or legume changing with each day. This chana (chickpea) sundal recipe is the version I know by heart now, and [β¦]
READ:Chana Sundal Recipe β Easy South Indian Chickpea Salad for Navratri
Chocolate dates energy bites are a simple and healthy no-bake snack made with dates, nuts, cocoa, honey and coconut. Sometimes it can be difficult to get kids to eat healthy nuts and seeds. Making them into these easy energy bites is a simple and tasty way to enjoy them.Β Chocolate dates energy bites are a mixture...
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