Y’all I’ve just gotten so lazy. Except right now because I’m doing this on a whim. Actually I’m at my (share with husband) desk with a nice table lamp on the side and the window in the front. And I felt like I should type. So here I am. Anyhoo. I’m on the new-year-new-me kinda phase since 2020 has freshly rolled out.
I got to check out the new range of tiffin boxes that Atlasware just came out with. Thanks to them for sending me the products. They’re pretty sleek and sophisticated looking, unlike most dabbas you’d carry to work. I just love the look of it, to begin with.
Grandma always told me that with prawns, ‘the bigger the better’ doesn’t always work. She loved little prawns. She said it tasted way better than the big ones. And these were delicious little nuggets of flavour. Especially in my homemade chilli garlic oil. I’ve made bigger prawns in chilli garlic before and they too were super tasty but these little ones needed their own post.
My recent trip to Sri Lanka was filled with food, people, culture, and lots of fun. And I snuck in a round of shopping for local ingredients too. I ate string hoppers, egg hoppers, crab, fish, prawn, lobster, watalapan, kiribath and so much more! I remember downing passion fruits like they were tequila shots.
Mutton curry with potatoes recipe:
Cooking without a recipe is a lot of fun. Given you know your way around techniques, spices, and flavours. A few days ago, we had a couple of friends over for lunch. They were anticipating a hearty and delicious meal since it was I who was cooking. Had to keep my reputation intact, you see. There was a kilo of mutton and a few potatoes. I figured I’ll make the usual mutton and potato curry. But then I changed my mind the last minute to try something new. And it turned out super tasty! So here’s the recipe for my Mutton Curry with Potatoes.
I absolutely LOVE pastes and marinates. Anytime I find fresh chillies of any kind, I make sure I pick some up. Throw in garlic and a couple of other ingredients and you have yourself something delicious and fiery in a jar. Ideally, something like this is great as a condiment, curry base or marinade.
Some of the best foods are the simplest with just a handful of ingredients and basic skills. One such is this Chilli Garlic Prawns. You must have had it in a pub somewhere or even at a local seafood eatery. It’s as basic as pan frying prawns in some oil, chilli powder and garlic.
Disclaimer: This one’s heavily inspired by Archana Pidathala’s marinated potato curry from the book Five Morsels of Love. I’ve tweaked it and turned it into an egg curry. A golden one at that.
Before anything, I’d like to declare that Chinita’s in Bangalore serves the best Mexican food. As it is there’s severe dearth of cuisine in ur country, let alone the good kind (I’m not going to say authentic because I’ve never been to Mexico and eaten there). And please excuse me Taco Bell doesn’t count (their quesadilla isn’t the worst thing in the world though).
Badanekai Pachadi / Smoked Eggplant Yoghurt Relish
Badanekai or eggplant or brinjal or call it by any of its name was never popular at home. Not my mother’s, not mine. But a few days ago I wanted to make a nice baingan bharta. You can’t go wrong with that now, can you? But instead I did a complete 180 flip and decided to make a yoghurt based relish or as we call it, pachadi. I’ve made many kinds of pachadi before, and this kind would be a first. I had already roasted the eggplant over flame and was cooling it down. Simply mixing it with whisked yoghurt, salt and a tadka meant for a quick side dish.