MUTTON MASALA AND KERALA PAROTTA

Its a treat to see the wayside food vendors make the kerala parotta with ease and tease. An art for the hands that has been perfectioned with practise I must say. The same technique I have seen on my travel to one of the European countries as they made pizza. I love the sight when they toss the pizza high up in the air and roll them back into their hands, if it was me never knew where it have landed.Try this mutton masala recipe with just a simple bread or go for the try on this kerala parotta and I guarnatee you ultimate satisfaction.


Mutton Masala Ingredients:

• 1 kg mutton
• 3 large onions sliced lengthwise
• 2 large tomatoes sliced lengthwise
• 2 tsp ginger garlic paste
• 3 green chillies slit
• handful of curry leaves
• 1 tbsp chopped coriander leaves
• salt as per taste

FISH IN FRIED COCONUT PASTE

This traditionally cooked fish curry has the unique flavour of roasted coconut and spices that blend in so well with the fish and it goes very well with rice.

Staying out of kerala coconut becomes a rare ingredient in some places so I alternate fresh coconut with dry desiccated coconut which is available in almost every shop.

Sometimes I take that extra effort to fry the same masala's in larger quantities and store in the fridge and as and when required grind them to a smooth paste and use the same way.

KOTHU PAROTTA

A perfect Non-Veg Brunch party requires such treats. My freezer is stocked always with all types of non-veg delicacies.Dinner in my home is incomplete without a non-veg side dish.So on my Lazy Sundays, the only day I get off from my workplace I toss up all the leftovers and presto a fulfilling brunch to keep my family rocking for the whole day.(till I feel like cooking the next meal)

The making of Kerala parotta is time consuming so I make them prior and store in my freezer in air tight packets.

For more Kerala cuisine visit my blog:naskeralacuisine.blogspot.com

INGREDIENTS:

• 8 Kerala Parotta
• 2 eggs
• I onion finely chopped
• 1 pc chicken breast cooked
• ½ cup kheema(opt)cooked

POTATO CHILLI GARLIC

An evening snack or a cocktail snack, it goes well for all occasions. You can also make the potato masala and store in the freezer. as the desire for quick snacks erupt just grab these lovely potato balls dip them in the batter and fry.The best snack I have come across to keep my children happy and filled throughout the party.

INGREDIENTS:

• 4 potatoes boiled and peeled
• 1 garlic peeled and sliced finely
• 3 tsp chilli flakes

MY FIRST COOK BOOK

My first edition to the world of cooking was my recipe book which I named as "FIESTA".

I sold almost 100 copies and still on line for sale.I always wondered what it would be like having your own recipe book as I read through the recipes of other authors.


From the publishing house to stores read on in my pages of "Home made Products."

NAWABI MUTTON BIRIYANI

I have to admit the fact that every nerve in my body thinks of food and this addiction was induced into me by my mom who herself is an excellent cook.
We have been having quite many affairs with food and when it comes to celebration there is no feast without the traditionally cooked Biriyani's. from my childhood I have seen the experties making this lovely dish in BIG vessels and in the end of the whole lengthy process they seal the edges of the vessel with some flour mixed with water, something like a glue and  after an hour or so they break open the seal and OH GOOD HEAVENS !!!!  the flavour just fills the air.Favourite of my family, traditionally cooked,handed over through generations....all that pain you take is mind bonglingly delicious when plated.

COFFEE CAKE WITH NUTTY CHOCOLATE ICING

My hubby dear, not very fond of coffee and me, loveeee  coffee....so I found out a way to make him love coffee....try this recipe and you will know.....afterall "I am the boss of the "kitchen"

POMEGRANATE PUNCH

Lying on the beaches of Kuala Lampur, the sun hitting you for no reason and the sounds of waves gushing in your head, the only thing i could ask for is something to beat the heat. When I took the first sip I could feel the sun shaming away from me 'coz the heat couldn't beat me anymore........Try this drink and you will know what I mean.......

INGREDIENTS:

• 1 cup pomegranate juice
• A bottle of soda
• 1 tsp lemon juice
• A pinch of salt
• 5 tsp powdered sugar

SPICY CHICKEN WINGS

I had this chicken delicacy during my visit to Mumbai, the commercial and entertainment capital of India.

As  you walk the streets of Mumbai your senses will tingle to the aroma of so many exotic dishes displayed on the streets. This dish in particular is one among them which hardly took 10 mins to be prepared right in front of my eyes making me enjoy every step of cooking this perfect dish.

FOOD FOR THOUGHT

Japanese Cuisine is something I could never lay my hands on.The art of making Sushi and eating with the chopsticks have always kept me wondering how,why and when did human civilization invent all these.

I have to admit the fact that Japanese are very precise with their dishes and they create extraordinary palates of food using techniques that one would not even think in their dreams.


I may be wrong but the world of Japanese Cuisine still haunts me.....

FASCINATIONS

I came across these wonders while surfing the net for my quest for food.These works of culinary art in a cup of coffee has made me think whether I should drink them or just keep looking at them.yes of course many a times such  piece of art work on food has left my food cold and I just ended up taking pictures of them. BEAUTY IN A CUP thats what I  call this cup of coffee.

Halloween nights would be more horrifying if I could do some work like that with my table decorations. But I still don't understand how that creature is spilling water.SURELY FASCINATING!!!!

These sandwiches are for eating,but where do I start.It looks better this way and i would rather stay hungry or order something else.

ROYALTY IN A BOWL...Fascinations of the Culinary world......

SCHEZWAN SAUCE

      I am always facinated with new dishes and relishes.

                           I remember those days when I used to got to my 

                   friends  house who is Chinese, her mom used to store 

               special relishes that looked tempting in different bottles stacked in her fridge.

FISH FINGERS

INGREDIENTS:

• Fish (boneless) – ½ kg
• Onion – 1 slice
• Ginger, garlic paste – 1 tsp
• Pepper pwd – 1 tsp
• Green chilly – 2 nos
• Chilly flakes – 1 tsp
• Buttermilk – 1 cup

SHRIMP COCKTAIL

I have my bottled relishes always ready for emergencies.I make them in bulk and store them that lasts for a month. When prawns are in season this recipe is always in my menu.They are so juicy and creamy,that you just want to keep having them.

MACARONI SALSA SALAD

A simple salad for a Lazy Sunday Brunch made with salsa that I make and store in my refrigerator. They are filling and simple to make.I can sleep till the sun hits me and wake up to make this quick dish that will set us for the rest of the day.

PENNE IN WHITE SAUCE:

English dinners are incomplete with Pasta.The first thing my friends ask me when they walk in for dinner is "Whats cooking" and if don't hear the word Pasta they would be disappointed.

RED RIDING HOOD

Like any other mom I am concerned when it comes to the food of my children.I am not in for junk food, but children taste with their eyes before they have their first bite.Red is always a tempting colour but beetroots are not so tempting.Thats when i tried my culinary know how in creating this recipe and my children just love them and they named it the LITTLE RED RIDING HOODS.Its become the show stopper of all Kids parties held at my house and many mom's loved this simple nutritious recipe.For recipe visit:http://nassignaturedishes.blogspot.com

FOOD TRAVELOGUE

As i walked past the counters of the oriental section in one of the restaurants, my eyes set on these bottles and kept wondering what they were.Asked some of the chef's around and they said these were oils seasoned with different herbs.I tried my best to get the flavours into my recipe book,but in vain...they were smarter than me and all that convincing didn't work.I am sure some day i will reveal these secrets and then you will be lucky to share it with me on my blog.

As I stood on the buffet table for my turn,this beautiful creation caught my attention.I am not fascinated with the sauce but the way the sauce is presented.Before even I could taste these relishes on my salad, I was feasting on them.

SWEET AND SPICY CAULIFLOWER

When it comes to snacks,I let my mind wonder through the cuisines I had from various lands. Ultimately, I end up cooking thats easiest.This is one of my favourites in vegetarian dishes and you got to try it to know why.....

BARBECUED MUTTON CHOPS

The darkness of this meat comes from the barbecue sauce made right at home using dates.This home made sauce can be made in bulk and stored and refrigerated for weeks.

TOFU BUTTER MASALA.

Paneer butter masala is a common in many restaurants across India, but for ne common dishes don't work at home.so i replicated this dish using Tofu which I felt was silkier and smoother than Paneer.

CHILLI FISH

Brought up in the coastal area,I have built up an immense taste for seafood which is always prepared in coconut gravy( for recipes of traditional Kerala cuisine visit:http://naskeralacuisine.blogspot.com).

On my visit to Singapore I brought back the memories of their cuisine and presented on a palate at home.Now we dont make our fish with coconuts always.

SPAGHETTI AND MEATBALLS

After many trials of this recipe using various alterations,i have at last come up with this recipe which works perfect for me.

TANDOORI CHICKEN AND MINT CHUTNEY

On my culinary journey for Food Travelogue, I walked down the streets of Punjab,and the aroma of tandoori chicken shot on to my tastebuds,and I knew want I wanted for my recipe book.