Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Chicken Tikka Masala Recipe
If you look up the recipe for chicken tikka masala, the first page of Google will be filled with recipes from the US or the UK. That’s because of what we already know – chicken tikka masala originated in the UK. Chicken is first grilled or roasted and then dunked in a tomato curry laced with cream. I did a milder version of this though. No cream and with little butter, this tikka masala tasted restaurant like. Alright, not restaurant like but very close. Special thanks to my air fryer that made the chicken roasting easy.
Sriracha Honey Chicken Wings
Sriracha is one of my absolute favourite condiments. It’s spicy, yet not so hot that fire alarms are set off. I got my hands on a bottle recently and wanted to put it on everything. Well, I almost did. Who doesn’t like hot wings? We all love a good nibbling on some succulent wings. I made some with just 4 ingredients and boy were they delicious. Sriracha, chilli powder, ginger garlic paste and honey. Minimum effort and maximum flavour.
First off, homemade harissa is the best. If you haven’t made it, let me tell you it’s the easiest condiment to make with everyday ingredients. And quite fun too. Also, there are so many different dishes you can make based on harissa. I made a salad dressing and it was delicious. You can make chicken wings with it, or simply use it in yoghurt to make a dip and much more.
Sometimes you don’t want to spend even 20 minutes in the kitchen. But all you’re thinking is about a bowl of food that’s comforting and delicious. Something to pick your mood up, something to put a smile on your face and something to help you through the rest of the evening. This chilli basil chicken stir-fry is definitely that something. With a light chilli kick and freshness of basil, it sure will perk you up in no time. You know what the best part is, though? It can be done is less than 15 mins with 2-3 mins of prepping.
I know, I know. Khichdi doesn’t need a recipe. Everybody has one or ten. But this one I made last night because there were no vegetables at home and it was pouring outside is probably the best one I’ve made. Mostly because I didn’t add anything else to it besides mustard oil, salt and lots of turmeric. The consistency was perfect and the caramelized onions I made to go with it was so delicious!
Serves: 2 hungry people
Ingredients for khichdi:
Uncooked rice – 1/2 cup
Tur dal – 1/2 cup
Mustard oil – 2 tbsp
Turmeric powder – 2 tsp
Salt to taste
Rinse the rice and dal at least thrice.
Bring 3 cups of water up to boil in a pressure cooker, and tip the rice and dal in it.
Add the turmeric, mustard oil and salt.
Cover and let it cook on high till two whistles are let out.
Now lower the flame and let it cook for exactly 12 minutes.
Let the pressure drop on its own before taking the lid off.
Ingredients for the onion relish:
Onion – 1 large finely sliced
Ghee/oil – 1 tbsp
Sugar – 1 tsp
Pepper powder – 1/2 tsp
Salt to taste
Heat the ghee/oil in a nonstick pan.
Saute the onions in it with sugar, pepper and salt.
Let it turn nice and golden brown.
Serve with khichdi.
Additional: Heat a tsp of ghee and add a tsp of mustard seeds. Let them splutter before adding a handful of curry leaves. Once they crackle, tip it on to the khichdi and onions.