Deepavali is just a few days away, and this chicken peratal recipe is just fit for the occasion. Chicken peratal is a must-have Southern India dry curry dish to be included in your festival feast this time. This dry curry recipe is my interpretation using Malaysian curry powder. Therefore it might be slightly different from …
Is Manchurian chicken originated from China? Not quite. It is an Indo-Chinese dish. This dish was created by the Chinese chef Nelson Wang from Calcutta, India. Manchurian chicken has similarities to the Chinese sweet and sour pork (Ku lo yuk / 咕噜肉). It is deep-fried chicken doused in a gravy consisting of ginger, garlic, soy sauce, …
Chicken Madras is an Indian curry that left you full but still wanting more. A rich, creamy, and spicy curry bursting with flavor, chicken Madras is a favorite curry worldwide. It may not be the most authentic Indian curry, but its popularity has attracted many non-Indian cravings for Indian food, including me. This curry is …
Lamb vindaloo is a classic Indian curry with an intense flavor of spices with a deep earth undertone. It is a popular Indian curry with global appeal popular in Britain, Australia, the United States, and other western countries. The origin of vindaloo can be traced back to the fifteenth century when the Portuguese ruled the …
What is garlic naan? This article is about making garlic naan, the Indian flatbread baked in a large clay oven called tandoor. The naan dough is flavored with chopped garlic, coriander leaves, and kalonji seeds and brush with melted butter. These additional ingredients elevate an ordinary flatbread to the next level and taste so good …
What is aloo gobi? Aloo gobi (alu gobi) is a classic Indian vegetarian dish made with potatoes and cauliflower. It is usually cooked with some spices and with onion and tomatoes. It is a quick and easy comforting dish to be served as a side or paratha, naan, or jeera rice. How to make aloo …
Dum aloo is an Indian potato curry, which has assimilated into our Malaysian culinary culture. The allure of dum aloo lies in the plethora of spices that transform the potatoes into a melting pot of flavors. They are first parboiled, deep-fry, and then simmer in a mixture of spices. You will be greeted by a …
Masoor dal is my favorite lentil recipe for a few reasons. First, it is the fastest lentil to cook, only fifteen minutes after soaking. Secondly, it is high in protein, making it an ideal choice for vegetarians who want to obtain a balanced nutrition. Masoor dal with husked removed and can disintegrate in a short …
This article is about how to cook the lamb curry, which my wife would die for. She tried to resist the temptation to keep the leftover for the next meal before finally submitting to my suggestion to share with her sister. This lip-smacking curry is just delicious layered upon delicious. It is a hybridized curry …
Dal tadka is synonymous with Malaysian Indian restaurants for me. Whenever I talk about dal tadka, there will be a mental picture drawn immediately about these eateries that flourish in every nook and cranny in Kuala Lumpur. Dal tadka is immensely popular in Malaysia. The Malaysian Indians are Southern India’s descendants who populated dal tadka …