Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Yum
If you've been reading my blog for a while, you may remember the amazing Indian relish that I made about a year and a half ago after being inspired by (of all things) a tasty mid-flight meal. Who'd have thought it? Anyway, I have had a hankering to make some more kasundi to put some into a curry and freeze some in my fancy new deep freeze *dances happily*. I'm keen to learn to do canning, and in time I want to make and can big batches of this stuff because it is so tasty and works in so many different ways. We have used it in a butter chicken curry before, but tonight it will be a different kasundi curry and it will be high protein deliciousness.
Tuesday, 17 May 2016
Kasundi Chicken Curry
Yum
Buttery creamy flavoursome goodness - Butter Chicken (aka Murgh Makani) is the ultimate comfort food. Unlike my Chicken Palak recipe, there is nothing healthy about this curry. Let's not fool ourselves. But it is absolutely beautiful and everyone loves it. We wanted to use some of the leftover Kasundi that we made recently and I found out that you can make a mean butter chicken with it! So why wouldn't I?
This meal is one of the best sellers at most Indian restaurants in my area, and from what I understand people love it all over the world. Mine won't be 100% authentic. Traditionally the chicken is marinated overnight, partially grilled, diced and then added to the sauce to complete the cooking process. I am feeling a little lazier than that this week. I'm still including overnight marination, but I prefer to pre-dice it and to cook the chicken in the same pan as the rest of the cooking (I like one pot, simple recipes where possible). I think it still tastes amazing. I've also included diced onion and tomatoes which is not traditional but I can't make a curry and not add at least one vegetable. I had to add the onion and the tomato to feel a little less naughty ;)
Wednesday, 6 April 2016
Murgh Makani (Butter Chicken)
This meal is one of the best sellers at most Indian restaurants in my area, and from what I understand people love it all over the world. Mine won't be 100% authentic. Traditionally the chicken is marinated overnight, partially grilled, diced and then added to the sauce to complete the cooking process. I am feeling a little lazier than that this week. I'm still including overnight marination, but I prefer to pre-dice it and to cook the chicken in the same pan as the rest of the cooking (I like one pot, simple recipes where possible). I think it still tastes amazing. I've also included diced onion and tomatoes which is not traditional but I can't make a curry and not add at least one vegetable. I had to add the onion and the tomato to feel a little less naughty ;)
Yum
I've discovered that tandoori chicken and pizza are a match made in heaven. I've made this a few times now and it is always yum. It is a blend of my two favourite foods - curry and pizza...drools.
Nom.
Years ago a friend shared her vegan pizza base recipe with me. I have been tweaking and using it ever since. It makes for a very unique pizza experience. Using this base it totally optional. This is my first time of pairing the toppings with this base. I've made this pizza on normal base multiple times. I really wanted to try these flavours together and was very happy with how well they worked together.
Wednesday, 4 November 2015
Tandoori Chicken on Sweet Potato Pizza
Nom.
Years ago a friend shared her vegan pizza base recipe with me. I have been tweaking and using it ever since. It makes for a very unique pizza experience. Using this base it totally optional. This is my first time of pairing the toppings with this base. I've made this pizza on normal base multiple times. I really wanted to try these flavours together and was very happy with how well they worked together.
Yum
This recipe has a weird origin. It came from...wait for it....tasty aeroplane food. Can you believe it? On the flight to Melbourne I was served a little tray of chicken curry and thought "Here comes the cardboard". Sorry Qantas, I was wrong! It was a little tray of Indian tastiness. "Chicken Kasundi with herbed rice". I've tried looking it up on the Qantas food reviews sites bit can't see it anywhere. So I've trolled the internet for kasundi recipes and here is the culmination of my research. Please do not let the source of my inspiration put you off - kasundi is beautiful. It was a new combination of flavours for me. I hope you enjoy my version as much as I enjoyed creating it!
As it turns out, kasundi is not a curry after all, it is a spicy tomato relish! Recipes vary quite a lot, but it has a unique depth of flavours which work. While you cook it the aromas fill your house. Once it is finished and bottled, you will find a myriad of uses. My guess as to how it was used in "kasundi curry with herbed rice" is that a combination of the kasundi spices could be combined with water or oil to make a curry paste, and that tomatoes and a few tablespoons of kasundi were probably added to make the curry sauce (I may try this in the next few weeks). It can be used to take a butter chicken to a new level, can be used as a condiment on meat such as steak, stirred through or on scrambled eggs, on a savoury mince, as a component of a cheese platter, as a sauce in a burger/sandwich /wrap...there are so many ways, please let me know of any I haven't thought of.
This relish is nomworthy. It requires a long cooking time but despite that is easy to make and so well worth it because of its wonderful flavour.
Also - I recently went to a cafe which was selling this for $15 a jar. Its so much easier and more economical to just make at home! Plus you will feel all spesh.
Sunday, 28 September 2014
Kasundi
As it turns out, kasundi is not a curry after all, it is a spicy tomato relish! Recipes vary quite a lot, but it has a unique depth of flavours which work. While you cook it the aromas fill your house. Once it is finished and bottled, you will find a myriad of uses. My guess as to how it was used in "kasundi curry with herbed rice" is that a combination of the kasundi spices could be combined with water or oil to make a curry paste, and that tomatoes and a few tablespoons of kasundi were probably added to make the curry sauce (I may try this in the next few weeks). It can be used to take a butter chicken to a new level, can be used as a condiment on meat such as steak, stirred through or on scrambled eggs, on a savoury mince, as a component of a cheese platter, as a sauce in a burger/sandwich /wrap...there are so many ways, please let me know of any I haven't thought of.
This relish is nomworthy. It requires a long cooking time but despite that is easy to make and so well worth it because of its wonderful flavour.
Also - I recently went to a cafe which was selling this for $15 a jar. Its so much easier and more economical to just make at home! Plus you will feel all spesh.
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