We all go through lengths to understand our products better and this means making the travel to the origin to understand why a dish like, the Singapore Chili Crab would make it to the top and be regarded as one of the most wanted dishes in the world.
While at Mekong / Aroi, we took this challenge to build the most authentic dish and we gave it all.
It came very close to the award winning dish.
I have taken this privilege to build my very own version of this award winning dish. I call this Chan's Chili Crab.
Crab Fry Coating
Serve hot with white rice!
Do not over cook the crab
Please note: when you add the egg to the crab, firstly the heat needs to be lowered to low and then slowly add in the egg in concentric circles around the dish that is worked in the wok.
Make sure that you do not overcook the egg
The COVID19 lock-down, gave me the opportunity to look beyond and find my inner self! All rubbish! My weekend craving for KFC and not being able to get this for the family, gave me and opportunity to take this up as a challenge and build something better. Ladies and gentleman, I give you CHANS FRIED CHICKEN!!
Chicken Wings: 0.5 Kg (Around 6 Chicken Wings; Broken into two pieces) - Total 12 Pieces
Curd: 2 Tablespoon
Pepper: 1/2 Teaspoon
Salt to taste
Egg - 1 Egg
Salt to taste
Main Batter Coating
Maida: 4 Tablespoons
Cornflour: 3 Tablespoons
Garlic Powder: 2 Teaspoons
Chili Powder: 1.5 Teaspoon
Thyme: 1 Teaspoon
Mixed Herbs: 1 Teaspoon
Pepper Powder: 1 Teaspoon
Chicken Broth Powder: 1 Teaspoon (Optional)
Salt to taste
Ensure to maintain a fixed temperature of 150 degrees and keep watching till it gets to a golden brown color. Serve Hot!
The biggest mistake we all do. Absolutely no patience and fry the chicken at maximum heat! Always make sure to maintain temperature for the chicken fry. I bought this lovely contraption from Amazon where you could place your chicken wings at a constant temperature similar to what the do in KFC.
You could follow this link and purchase the same:
Indo Thai Fusion dish with Peanut Sauce
Indians for a very long time have considered Thai food as comfort food. This is due to some commonality of spices that Northern Thai families used in their dishes like Green and Red curries.
Today, I would like to give you a recipe for a fusion dish that I had created which is a fusions of Indian spices tossed with two basic Thai elements in the dish.
Sea Bass marinade
Steps for Crispy Fish
Steps for Main Dish
Serve hot with Basmati Rice!
If you go to your local food supermarket, you will find local cornflour to branded ones like Weikfeld. I would strongly suggest to use Weikfeld, since the local ones tend to crumble off the fish while frying
In order to check if the oil is hot prior to frying fish, take a piece of coconut stem stick and push it against the oil. If you see bubbles forming around the stick, then the fish is ready to be cooked.
This dish takes me back to my college days at MIT, Manipal, where a lot of us used to pack up and head straight for Shetty’s Lunch home and try one of their best kept secrets.
“The Kundapura Chicken Ghee Roast”
The Kundapura Chicken Ghee Roast which originated from Kundapura, was introduced as a signature dish by a family run restaurant in Kundapura called “The Shetty’s Lunch Home”
The Shetty’s lunch home was infamous for many dishes like the Kaane Naked Masala fry and Squid Masala, but the Chicken Ghee Roast just stood way above the rest in terms of flavor that packed a punch.
I remember while working in Bangalore, I used to tell my wife that while visiting Manipal, we should go to Shetty’s to try out this dish. This would always be our one-hour lunch stop with a minimum 2KG chicken that gets cleared in a matter of seconds.
Later in the year, I remember a close friend of mine, Rajesh Pai, had started a restaurant on Sarjapur Road, Bangalore called Kanua. A typical coastal Mangalorean restaurant, this was the other place where Rajesh Pai took this dish to a completely new level and trust me, this dish became an unforgettable dish in the heart of Bangaloreans’ ever since. We will miss you Rajesh and do hope you bring Kanua back to Bengaluru someday!
As for another close friend of mine, Nagendra Nayak, who lives in Udupi, Nagi, I am targeting you next since I have heard a lot about Asha’s version of the Kundapura Ghee Roast that beats any other Kundapura dish right out of the park!
Folks in Bengaluru, if you have a craving for Chicken Ghee Roast, I am happy to let you all know that Shetty’s Lunch Home has started operations in Jayanagar and RT Nagar. Please follow Zomato and check for directions to head to that location.
Now let's get rolling with the Dish.
Here you go, the recipe for Kundapura Chicken Ghee Roast
Marinade for the Chicken:
600gm Thigh Chicken with Bones
2 tbsp Curd
1tsp Turmeric powder
1tbl Kashmiri Chili Powder (Try Eastern Kashmiri Chili Powder)
½ Lime (Squeeze the juice over the marinade)
A pinch of Salt (Don’t add too much)
Steps: Mix all the ingredients in the bowl, cover the same with cling wrap and keep the same refrigerated for about 2 hours minimum (Best results are overnight)
Making the Paste
15 dried Byadgi Chilies (Seedless)
5 Guntur Chilies (Seedless)
½ tsp mustard seeds
½ tsp methi seeds
2 tbsp coriander seeds
1½ Tsp black pepper
1 tsp jeera
Tamarind Water (Make sure the water looks brown and has a tinge of sourness to the liquid)
15 cloves of garlic crushed
Soaked Coarse Paste:
10 Byadgi Chilies soaked in warm water
Take the 10 chillies form the soaked water and coarse frond this in a mixer. Please note: Do NOT make this into a paste. It should be a rough coarse ingredient.
In a flat tawa, heat 1 tablespoon of ghee and fry the coarse chili till it turns bright red. Soon you will get the aroma of fried chili in the air. Move this aside in a bowl.
Main Dish Ingredients:
Paste (See above)
Chicken Marinade (See above)
A small bottle of Ghee
15 curry leaves
1 tsp jaggery
½ a Lime for a sour flavor
Salt to taste
Steps for paste:
Take a tawa and heat it on high flame. Take all the ingredients listed above and add it to the Tawa one batch at a time. First add the chilies and fry them followed by the rest of the ingredients. You will need to keep tossing the same to ensure that the spices do not get burnt. You will get the fragrance of the chilies infused with the spices and at some point, you will know that the ingredients are not ready to be transferred over to an electric grinder. You are required to then grind the items to fine powder. Make sure not to overdo the grinding bit so that the mix does not get burnt in the grinding process.
Once you get the Dry Powder in a course powdery format, add to this your garlic and tamarind water. Give it a grind in your mixer and add some water till you get to a paste format. Remember, I said paste and not watery. So, be careful when adding water in small quantities.
When completed, keep it aside.
Main Dish Ingredients:
In a wok, add 3 tablespoons of ghee, add the chicken and cook for about ten minutes. Continue mixing ghee with the chicken marinade till the juice of the chicken mixes with the marinade.
Remove the chicken pieces alone from the dish and keep it aside. Add one more tablespoon of ghee and continue mixing.
Now, add two tablespoons of the ready paste to the dish and continuously mix the dish. DO not keep it aside otherwise the bottom tends to get burnt hence it is important to mis the paste with the marinade mis continuously in the wok.
Once you see oil floating at the top, add back the chicken to the dish and continue to stir. The stirring part of the most important area that you will need to focus on.
After about 15 minutes, and while continuously stirring, add the mentioned Jaggery, curry leaves, lime and salt to taste.
Stir for another 10 minutes and finally add the remaining coarse paste into the dish and continue frying for another 10 minutes while adding two more tablespoons of ghee to the dish.
Serve hot with Plain Rice or Neer Dosa! (Recipe Coming Soon)
Please note, if you have made the paste, this could also be prepared with other meats like tenderloin and prawns. If you would like to try this with a vegetarian dish, I would suggest you give a shot with Paneer.
Another Tip: Ready Paste - You can bottle the same and reuse as many times you want. Paste is required to be refrigerated.
Iron woks are best for cooking this dish. The flavor from the woks gives an extra punch to the dish. If you do not have a wok, you could use a flat steel griddle or heating plate.
Avoid non stick 😊. You need to get a char to the dish and this cannot be accomplished with a non-stick.
2 eggplant, sliced vertically
1 dish of all purpose flour/ bread crumbs, for coating
1 Tsp of seasoning, I took oregano and thyme mixed with bread crumbs or Italian seasoning, for coating.
2 eggs, beaten with salt and pepper, to taste
1 cup pecorino cheese, shredded
1 cup mozzarella, shredded
4 cups or 32 ounces tomato sauce
salt, to taste
black pepper, to taste
Hold the eggplant vertically and cut off the rounded side on each side so that the eggplant can be cut into equal 1 inch vertical slices.
Fill the bottom of a frying pan with olive and heat over a medium/low flame.
Coat the sliced egg plant with seasoned flour/ bread crumbs dip in egg and coat them again in bread crumbs or flour.
Place in frying pan until golden brown. Remove each slice and cover them with paper towel to remove excess oil. Repeat until all the slices are fried.
Add a scoop of tomato sauce onto the bottom of a square baking pan and then add three to four slices of eggplant to cover the bottom of the dish. scoop some tomato sauce on top of each eggplant slice and then spread the sauce evenly over the layer. Next, sprinkle mozzarella and parmigiana cheese. Add the next layer of eggplant slices and continue these steps until you have the last three to four slices left.
Once you add the last layer of eggplant slices, only cover with a little bit of sauce and then bake in the oven at 400°F for 40 minutes. At 40 minutes, remove from the oven and sprinkle more mozzarella and parmigiana cheese on top and then place back into the oven for another 5 minutes or until the cheese is melted.
I used 1 bottle of RAGU tomato sauce heated it on a pan added some chopped roasted bell pepper and couple of blanched tomatos, removed skin and seeds and chopped them to small pieces for freshness.
What is Rendang? Can I make this at home?
If you have traveled through northern Borneo across Sabah and Sarawak, you will notice many tiny shops that sell two items, namely, a meat dry curry with plain Jasmine Rice. When you sit down to eat, you are immediately transported to a land of flavors which combines Indian spices with the local flavors available in Malaysia like galangal and lemongrass . As for me, my toes start pointing upwards if the food agrees to my taste buds. Wow! What a dish.
Rendang has a Sweet-Spicy combination of flavors to the dish. Rendang can be made in so many ways. For example, a typical Indonesian Rendang recipe adds Kicap Manis (Sweet Soy) as a substitute for Sugar to give it its rich darker color. This is not available in India but you could use sugar instead.
Another interesting thing about Rendang is to keep it as dry as possible and store them. Under Indian conditions, you could refrigerate for more than a month with no issues whatsoever.
Today, I will show you how to make an authentic Rendang with Beef and have all the ingredients made available to you in India! For best results, only use Beef. But if you need a strong second substitute, try Mutton. It works as well! (Consider 1 KG Buffalo meat for the recipe listed below)
Step 1: Make the Paste
The paste ingredients consists of
Recommendation: While the traditional method takes times and patience to manually grind, they taste a whole lot better than using a food processor. But having said that, I use the food processor for parties and they come out great as well.
Step 2: Preparation of Dish
As for Byadgi and Guntur Chilies, seeds would need to be removed (de-seeded) and soaked in warm water for 10 minutes OR till it becomes soft
Quick Method to make the paste: Take all the paste items and add them into a wet grinder till they become a paste.
Traditional Method to make the paste: Grind all items manually by hand in a stone grinder till they are close to being a paste.
If you would like to learn how to make this, join me in a class where we will do it from scratch and you can see how it is done, step by step.
Kadachakka, also known as breadfruit is typically from the Jackfruit family. I remember having checked on this fruit inthe Kerala grocery store and was curious on how heavy and hearty this dish actually was. Did realize after boiling the vegetable as to how meaty and flavorful the dish actually tasted.
On a mission, I decided to make an authentic coastal malabari kadachakka dish with parippu added to it. (Parippu is also known as toor dhal that you can purchase from your local grocer).
Here is a fun fact. This is a common dhal mix used to serve traditional Onam Sadhya.
Boil the Kadachakka
Boil the Kadachaka along with turmeric and salt till the Kadachakka turns soft. Dry the water and keep it aside
Keep these ingredients ready:
Steps for making the dish:
In a separate pan, on high heat
Pour this content over the Kadachakka Dish and add three tablespoons of ghee to complete the dish!
One of the best Kerala dishes I have tried so far!
Make sure the dhal is well cooked. Place the dhal alongwith turmeric powders in wate and boil the dhal for about three whistels in a pressure cooker. The dhal is required to be cooked well and you will know once you feel the texture for the dhal.
4 bay leaves
1K pounds small mussels, scrubbed and debearded. you can also use clamps, shrimps or calamari instead of mussels.
3 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
4 large garlic cloves
2 dried red chili chop finely
thinly sliced 1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
1 cups dry white wine (optional)
2 fist full Italian spaghetti or linguine
Freshly ground pepper
parmesan cheese grated
In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.
Melt butter in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes.
Add the crushed red pepper and cook for 1 minute longer. Combine the wine with the bay leaves and bring to a boil.
Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Add the crushed red pepper and cook for 1 minute longer.
Add the lemon juice and simmer over moderately high heat until the sauce is reduced
Add hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper.
Sprinkle some parmesan cheese and serve.
To cook al dente (“to the tooth” in Italian) or chewy spaghetti
- Use enough water - More water helps to dilute the starch content so that the pasta does not turn sticky.
- Undercook the pasta by 3 minutes Undercooking the pasta by just a touch will ensure it is perfectly al dente
- Don’t add oil to the boiling water - prevent pasta from soaking up the tasty sauce
- Don’t rinse cooked pasta under cold water - washes away the pasta’s flavour and nutrients
- Scrub the mussles / clams well, or, if you're preparing mussels, scrape away their beards with a knife and scrub them.
Indians for a very long time have considered Thai food as comfort food. This is due to some commonality of spices that Northern Thai families used to use in their dishes like Green/Red curry.
Today, I would like to give you a recipe for a fusion dish that I had created which is a fusions of our very own regular spices ties up just two basic Thai elements into the dish that would wow you on first go.
Buffalo undercut marinade and fry procedures
Steps for Preparation
Serve hot with Basmati Rice
When you get really hungry and tell yourself, "What do I need to get done to have a KETO diet?" Well, this is it. A hearty breakfast that keeps you looking for more.
Fry the Garlic
In a flat Tawa, take contents of the garlic and green chili and fry it till it gets crunchy. Add a little salt to taste and keep it aside.
Make the egg:
First step is to make the egg fluff. Break two egg whites in a bowl and whisk (if you have an automatic one, its better) away. Once it becomes frothy, add the remaining yolks to the bowl and mix. Keep it aside
In a separate pan, add butter. Once it heats up, add to the heated butter mushrooms and saute for a minute till the mushroom start getting softer. Add Oyster sauce and mix for about 20 seconds. Now, add the grated cheese to the dish followed by basil leaves and toss the items around in the dish. Ensure that you do not cook for more than 30 seconds or else the sauce tends to dry up quickly.
Frying the egg:
Now in a flat Tawa, add the egg mix and cook it till the bottom layer starts getting brown and the top layer still looks wet. Now slowly take one end of the egg and toss it over the other to get a semi circular shape to the egg. Ensure that the egg does not dry up.
Presentation and Plating:
On plating, first place the egg on a plate. Add the crunchy garlic and chiili over the egg and the mushroom sauce by the side
Voila, enjoy your eggshrooms!
This is a content preview space you can use to get your audience interested in what you have to say so they can’t wait to learn and read more. Pull out the most interesting detail that appears on the page and write it here.
So, what is so special about Coorgi Pandi Curry. It's probably similar to what you do as a marinade for a regular pork curry. The key here is the sourness that you get from the Kothampulli which is a specialty in this dish.
In all my recipes, I try and make it a point to change a combination on what I feel would attribute to the great Coorgi Pandi curry and this experiment was once of those. Instead of only adding dry powder, I have also introduced a combination of including Soaked Dry Byadgi Chilies ground coarsely.
For the powder coating pork mix:
1 kg pork
5 Byadgi Chili; 5 Guntur Chilli with seeds removed
1 teaspoon turmeric powder
5 teaspoons coriander powder
4 teaspoons Coriander seeds
3 teaspoon peppercorns
1 teaspoon cumin seeds
5 Byadgi Chili Soaked in warm water and ground coarsely
1 teaspoon methi seeds
Salt to taste
For the Final Mix in a Pressure Cooker:
5 Byadgi Chili Soaked in warm water and ground coarsely
2 Big Onions
2, 1 Inch piece ginger
10 cloves garlic
10 Green Chilies without seeds
1/2 cup chopped coriander leaves
For the final touch
Add the remaining Pork Oil
1 bunch coriander leaves
3 Kothampulli (Take three pieces and soka in hot water and wait till the liquid turns black)
When you buy buy pork in Bangalore, always buy from the Karnataka Ham Shop. The owner knows his cuts.
When you speak to the owner, ask him for Pork Butt mean and tell him that you require the meat for roasting.
Byadgi is a type of chili used a lot in konkana cooking. It has a very nice aroma and gives a bright red color to your dish.
Do not over roast the chilies otherwise the dry roasted chili powder will smell burnt
Zucchini/courgette also known as summer squash cooked in light garlic sauce with bean sprouts.
This easy to make crunchy veg accouterments can be served with rice or noodles.
One Zucchini – medium / large size
Red onion –small size – thin sliced
Green onion – 2 sliced to small pieces
Dry red chilli flakes – 1 tsp
Garlic – 2 cloves cut small
Bean sprouts – 10 gm
Soy sauce – 2 tsp
Sesame seeds – 2 tsp
Salt – 2 tbsp remove excess moisture from Zucchini
Sesame oil 2 tsp
Coconut oil – 1 tbsp (optional if you don’t have sesame oil).
Slice Zucchini thin into quarters, place zucchini in a sieve over a bowl or in a straining bowl add salt leave aside for 10-15 minutes.
Wash zucchini in cold running water squeeze excess water with both your palms and place it on kitchen paper towel and pat dry.
Place the dry Zucchini in a bowl, add cut garlic, red chilli flakes, sesame seeds, red onions soy sauce, and sesame or coconut and mix.
Heat wok or pan on high, add the mix to the pan stir fry for 3 minutes, add bean sprouts Stir fry for 1 minute and switch off the flame garnish with green onion.
Served with rice or noodles, or have it as low carb snack.
Remove excess moisture from zucchini to get the crunchy texture.
- Place zucchini in a sieve over a bowl or in a straining bowl add salt leave aside for 10-15 minutes
A fragrant chicken stew with spiced bone-in chicken cooked with tangy preserved lemons, sautéed onions, and savoury green olives. Finished with sprigs of fresh cilantro.
Tagine is often associated with Moroccan cuisine, where slow-cooked savoury stews made in a traditional unglazed clay pot with meat, poultry, or fish, are cooked with vegetables, aromatic spices, dried fruit, and nuts.
1.5 kg chicken (preferable with bones cut into large pieces)
To Chicken Marinade:
Saffron water: A large pinch of saffron + quarter cup of warm water. We will use 2 table of saffron water. You can store excess in your refrigerator
The pulp of 1 large preserved lemon, as I did not have access to preserved lemon, I used fresh lemon.
( How to make preserved lemon https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/ )
bunch of fresh cilantro / parsley
2 large garlic cloves
2 teaspoons ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon of pepper
2 tablespoons of olive oil
Ingredients for the tagine:
2 onions (grated)
2 tablespoon olive oil
Pinch of salt and ground turmeric
1 tablespoon fresh lemon juice
Handful of green olives
The skin of 1 preserve lemon (cut into quarters)
Preparing the ingredients
1- Soak the saffron in some warm water for 10 minutes.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves
Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh.
7- Cover and refrigerate for at least 1 hour or overnight.
Setting the tagine:
8- Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.
Cooking the tagine:
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce thickened.
Serve with crusty or pita bread.
1) If you don’t have a traditional Tagin your trusty slow cooker or heavy, shallow baking dish, kerala fish clay pot or Hong Kong style clay pot does the same work as a tagine!
2) Before step 11 (Add the chicken over the onion bed) I sear the chicken pieces in olive oil until golden-brown then remove from the tagin to lay the onion.
Cabbage, grated raw mango & coconut thora or stir fry is an accompaniment infused tropical flavours.
Raw cabbage – 500 gms
Raw mango – 150 gms
Red Onion – 1 medium size
Garlic – 1 clove (optional)
Green Chilli – 3 or 4 nos
Turmeric – 1 tsp
Coconut – ½ cup
Cumming seeds – 1 tsp
Mustard seeds – 1 tsp
Chana dal (raw split chickpeas) – 1 tbsp (optional)
Urad dal (skinned black gram) – 1 tbsp (optional)
Curry leaves – few
Coconut oil – 2 tbsp
Cut/shred cabbage to small pieces, grate raw mango, cut red onion to thin slices, and cut Garlic to thin slices.
1) Mix shredded cabbage, cut red onion, Garlic, turmeric, cumming seeds, curry leaves in a big bowl.
2) Heat oil add mustard seeds to crackle, add Chana dal and urad dal fry until golden brown.
3) add cabbage mix and stir-fry for 3 minutes in high heat
4) add grated raw mango and stir fry for 2 minutes in medium heat
A brilliant accompaniment that is eaten with rice and curries.
Tips – cabbage should not be overcooked or undercooked it should be crispy when done
Health benefits –
Cruciferous vegetables chock-full of beneficial nutrients.
Turmeric - antioxidant activities anti-inflammation, antimicrobial
Mustard - vitamins A, B6 and C
Cumin – Anti-diabetic, Anti-inflammatory and Gastroprotective effect.
coconut oil - high amount of natural saturated fat increase good cholesterol (HDL).
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