Nagoor chicken curry

Nagoor Chicken curry

You can never have too many curry recipes in your repertoire. You’ll need all of them plus more. This curry is absolutely breathtaking – perfectly rounded flavours and fragrant from the freshly ground whole spices.
Lemon sevai

Lemon Sevai

I’ve fallen terribly behind schedule in posting my healthy recipes because I’ve been swept up in a movie watching frenzy and the resultant domino effect on everything else. If you have to watch the first day first show at 4 am and get back in time and drop kids off at school, come back home and leave to office then you’ve got to prep your ass off. If you have to watch the same movie the next evening with your office buddies and you’ve got a ton of work to get through, you’ve got to work your ass off. All for cinema. What will we do without cinema? It’s heartening that I am surrounded by bigger, crazier cinema fans. End of this week I would have watched Petta 3 times. How many times have you watched Petta? Today’s recipe is a simple lemon sevai recipe. Easy, quick and light. I made this sevai with a pack of readymade Millet sevai for an extra boost of health. You can choose rice sevai or any of your favourite sevai varieties. Having a couple of sevai packs in your pantry will always come in handy. Let me know if you like this lemon sevai recipe. Enjoy! Print Recipe Lemon Sevai Lemon Sevai - easy, quick and light tiffen for anytime of the day! Course main Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Servings 3 people Ingredients 200 gm Readymade Sevai1 Onion, chopped fine2 Green chilli, chopped fine1/2 tsp Grated ginger1 stem curry leaves1 Lemon, juiced3 tsp Cooking oil 1/2 tsp Mustard seeds1/2 tsp Split urad dal1 handful coriander leaves, chopped fine Course main Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Servings 3 people Ingredients 200 gm Readymade Sevai1 Onion, chopped fine2 Green chilli, chopped fine1/2 tsp Grated ginger1 stem curry leaves1 Lemon, juiced3 tsp Cooking oil 1/2 tsp Mustard seeds1/2 tsp Split urad dal1 handful coriander leaves, chopped fine Instructions Soak sevai in normal room temperature water for 2 minutes. Squeeze out the water from the sevai and place in a plate. To a kadai, add the oil and wait till it gets hot. Add the mustard seeds and wait till the mustad seeds splutter. Add the split urad dal and allow them to turn golden brown. Add the curry leaves, grated ginger, chopped green chillies and onion and fry until the onion turns translucent. Add salt,...
Curd rice

The trick to making the creamiest, just tangy enough Curd rice

Now as soon as I say that the recipe I am going to share today is Curd rice, I can imagine Maamiyaars and Gayathris in families (gossip-specialists & critics in families) turning up their noses. They’d compare me with their daughter, themselves, their maid or that horrible character in the TV serial (Indian TV serials have only 2 types of characters – saccharine good & perfect or deviously bad & empty) and profile me as the lazy woman who makes a big deal of a simple curd rice. I believe every dish, however simple can be exquisite or bleh. A fried egg is simple. It can also be the most beautiful thing – lacy slightly browned edges, soft set whites holding a jiggly yolk with a smattering of freshly ground pepper. Or it could be something else. I also do not believe the single recipe dish. There are always numerous ways to make a dish. I am always on the lookout to make a dish better, to put a different twist on it, to make it easier or quicker. My complaint with curd rice was always that it was either too runny or too thick and lumpy. It did not stay the way it was packed. By lunch time, it would have transformed into something else. Sometimes the curd rice turned too sour. If I tried to control the tang by adding too little curd, it tasted too flat. The rice had to be soft too – not pureed in a mixie, baby food kind of mash but pongal kind of creamy soft. The one trick I am going to share today will solve all your curd rice problems, I promise. Cook rice in a pot of water till it is cooked through and the rice grains are full length. Then add milk and cook the rice in milk until creamy and soft and pongal like. This step makes all the difference. Cooking the rice in milk ensures that the rice remains creamy, luscious and soft. The milk also offsets the tang in the curd brilliantly to make it just as tangy enough as you want it. Towards the end when you’re tasting and adjusting the seasoning, feel free to add in a spoon of curd or milk to achieve your right amount of tang. There is no right or wrong here. Since the rice has already absorbed a lot...