During the early years of my marriage when we used to live with my husbands’ parents, these Curry Puffs were was a recipe I earned brownie points with. Prior to my arrival, these were not made at home. For me these curry Puffs were a staple for Iftar, growing up, especially when we had cousins over. For this reason, these were one of the first recipes I could make from scratch independently. Cubed chicken is marinated briefly with spices and a dash of lemon and cooked and shredded. Onions are caramelized alongside garlic and ginger paste, chillies for heat and a little more spices are added before the chicken is mixed in for the filling. It has all the ingredients you would use in a good chicken curry except for whole tomatoes to keep the filling dry. With the notion of the table has to be filled with favourites when entertaining for Iftar, these would almost always by my contribution.
In a household where at least one fried dish is expected for Iftar, you’re constantly looking for new options. Kerala has plenty of fried food options and Cutlets and Samosas stuffed and filled with meat are a staple on most tables. My home is no different and we have some form of fried dish almost every day for my husband. It’s mostly boiled egg, spicy Potato masala or thinly sliced onions dipped in Gram flour batter and fried till gold and crisp. These options are rotated throughout the week and he’s content with the options. On the other hand, I still look out for new recipes that are a bit different from the usual Malayali fanfare. Last year, I was introduced to these Mozzarella stuffed Potato Croquettes. I added one little tweak and it’s now one of my go-to recipes when entertaining family members for Iftar.
Ramadan Kareem to you! It’s that time of the year to reflect, to be grateful and to gather around the table with family and loved ones. We’re precisely halfway through the month and the routine of kitchen frenzy is balanced with introspection and worship. It is also the time when the last round of Iftar invites are sent out before the blessed ten nights of worship begins. Through this week, I will be sharing recipes that will make entertaining easier. Like these elegant croissant sandwiches filled with garlicky Chicken salad and a tang of citrus. It comes together very quickly and will make a classy yet fun addition to grace your table.
Today has been a whole year since Vellima left this world. Truth be told, we didn’t share a close bond. She came to live with us in Dubai 15 years ago right after I turned 15. She had a very strong personality and was a stickler for routines. The word clockwork could have been coined just for her. She always spoke her mind and was not one to sugar coat her words. And today when I think of her, I admire her. And for someone I haven’t seen preparing meals, a few of her recipes have a firm place in my list of favorites. Today I am sharing her recipe for Chemeen Vada.
Ramadan Kareem! My blog is the busiest at this time of the year and it has become a ritual of sorts picking and planning on what to share with you. This year, I started looking into recipes from my parents’ time. A few of them were dishes Umma made only during Ramadan too. With all the recipes out there, I was convinced that there would be some variation of this drink on the internet. It is part of planning process to see how many variations of the recipe are available and only pick to publish those recipes that aren’t too common to avoid adding more to the mainstream. So imagine my surprise when I found no recipe even remotely similar to this. I did a quick pop quiz with the above photograph too with the grand prize of a sinfully chocolate cake freshly baked. Alright, I did make it difficult and gave the bare minimum clues. I thought given the few ingredients seen, I would have at least one right guess. The guesses bordered on the dessert spectrum including sago pearl, rice and a rather ambitious coconut rose creme brûlée. Nothing remotely traditional except for one lovely lady who suggested a beverage given to increase lactation in new mums. If you’ve drunk that, I’m wincing with you too.
Today’s dessert recipe comes with a little story. It’s a story of how I lost to a flavor pop quiz. I take pride (slightly) in my sense of taste especially when it comes to spices. And more so, if it something that isn’t the norm. Like papaya to tenderize meat. Or a teeny cube of jaggery in Sambhar. It has been carefully honed over the years and it often surprises people when I confirm whether certain ingredients have been added to a recipe. And then a little while ago, I got it wrong. Horribly. Horribly because my guess was no where close to the answer. In fact, it was something I had never tasted before!
I finally have a skillet recipe on my blog! Having bought it close to two years ago, I always thought I’d be sharking a cookie or a cake recipe first. But since I am way beyond fashionably late to the skillet party, I have a chicken pie recipe for you. I’ve been holding off sharing this recipe waiting for the weather to be pie perfect. Last year, this time it was pouring heavily. I would know because it caused quite some damage to my (only proper) Curry Leaf Plant. This last week has been pretty warm for Dubai winter. But not too warm to bake a pie.
It started with reading a recipe for Murg Makhani. A restaurant feature in TimeOut Abu Dhabi covered Ushna, a fine dining Indian restaurant in Abu Dhabi. To start of, the sauce requires 5 kilograms of fresh tomatoes to be boiled for two hours. I’m sure most of us home cooks don’t have stock pots large enough to hold even 3 kilograms of tomatoes. In any case, I kept reading. If there’s one thing I have learnt from Masterchef classes and recipes is that more than adapting it to the home kitchen, it’s the technique that we can learn from. This recipe, too, had an important line that will shatter one of the most common concepts of a great butter chicken. Chef Amrish Sood states the logic behind the curry is that the texture of the sauce should be similar to butter, smooth and fine. You would think the idea was that the sauce itself should taste buttery. It just happened that I was on the lookout for a sound lasagna recipe at the same time. That’s when I had the Eureka moment. Given the amount of tomatoes that go into the sauce, why don’t I make a Lasagna using butter chicken?!
When I first baked a cheesecake, I didn’t know I was stepping on what is considered to be a slippery slope. I first baked it for my husband on his birthday because its his favorite. Honestly, not knowing that its a recipe that might fail more than succeed helped because I just followed the instructions, put it in its water bath and let it bake. And it came out just fine. Later on when I was hoping to be a bake something other that the classic version did I encounter the horror stories. Cracked tops, collapsing middles and still wet insides. There seemed to be so many things that could go wrong. After having read that, the next time I attempted to bake a cheesecake I added some fear. And this despite having read troubleshooting tips from my trusted baking bloggers’ list. It came out of the oven with a crack on the top pretty much like the Mercedes logo. I laughed aloud at the coincidence and didn’t bother covering it up. It did make me want to find a daunting free cheesecake recipe.
Ramadan Kareem to all my lovely readers. Another Blessed Month has descended upon us and I’m geared with a quite a few goals I pray to accomplish. My blog is rather dormant given the time restraints of raising a toddler. However, every year I have the urge to share with you recipes my family enjoys suited for the month of Ramadan. This year is no different. I’ve planned way ahead and have a few recipes in my kitty that I can’t wait to share. Given that I know quite a few children who will be fasting this month, the first recipe I have is for the little believers amongst us who are fasting. For their will and determination, a little something for the little hearts patiently waiting to break their fast.