The months of June and July were filled with more, thus far undocumented, cooking adventures as well as the enjoyment of delicious Indian dishes that I was not involved in the preparation of. I learned a few different bhajis and whatnot, but the main dishes I picked up were a couple of chicken preparations. I can provide recipes if necessary but I don’t remember them offhand so I’m not including them in this blog. Let’s have a look at each of these chicken delicacies.
The final chilly chicken preparation
Another angle of the chilly chicken
This was a simple chilly chicken dish and basically comprised of chicken, capsicum (bell peppers) and onions. I don’t remember the preparation exactly but there was chilli powder, green chillies, soya sauce and some other stuff. It was a bit spicy and pretty tasty. It seems like a pretty easy dish to make, too, so hopefully I will be able to repeat the efforts once I’m on my own.
Pepper chicken being cooked in the pot
Serving of pepper chicken (notice the large green chilli!) with roti
Another look at one of the more peppery angles of the pepper chicken
This was a pepper chicken dish that my mom and I made the night we returned from Orissa. Although there is a recipe existing, in theory, in the cookbook I’ve been building up this summer, in reality the actual preparation was very ad-hoc. My mom added about 5 different types of different pepper mixes from several tiny, oddly-shaped bottles she has collected. I am confident that I won’t be able to repeat this one on my own, but it was tasty enough for me to pretend like I can, for those who don’t read the words in this blog!
About a week and a half ago, I received my first non-vegetarian cooking lesson from my mom. The dish on the cards was the basic, straightforward Indian chicken curry. Luckily for me, the end result was actually not bad. In an effort to remember how the end product looked, I went ahead and took photos of everything. I also wrote down the recipe and hope I will have another opportunity this summer to make it, with limited supervision this time, to ensure that I actually learned how to make it, rather than learned how to follow directions.
- Chicken – 2 breast pieces, 2 leg pieces
- 2 tsp dahi
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- Onions x2
- Tomato x2
- Chicken masala – 2 tsp
- Salt – 1 tsp
- Haldi – 1 tsp
- Chilli powder – 2 tsp
- Marinate the chicken in advance and let it marinate for at least 30 minutes.
- Fry the onions until brown.
- Add chicken into pot with haldi, chilli powder and salt. Mix and cover for about 5 minutes.
- Add tomatoes and masala. Mix and cover for about 5-10 minutes.
- After oil separates, add hot water and simmer for 5 minutes before serving.
And so I present to you my second food blog of the summer. The fine delicacies enjoyed this time were idli-sambar, rice and fish haldi-pani and, hold your breath, MANGOES! Yep. For the most part I’ve been too busy eating mangoes to be taking their photos, but I managed to break that trend sometime last week. So I present to you my first photos of mangoes. Unfortunately, they may be the last as well, seeing that mango season is ending quickly!
Next up is some fish curry that my mom made. The preparation is called “Fish Haldi Pani“. Those familiar with Indian spices will know that haldi is something known as “turmeric”. The dish is basically a fish curry where the gravy is light, see-through, strongly haldi-flavoured and, of course, delicious.
And to end off this post (which I started a few hours back and then my computer died) I have some photos of the king of fruit: the MANGO. I’m so happy that this is the national fruit of India because it is quite definitely the most delicious fruit in existence.
So I went a little crazy with the number of photos here… unfortunately I just couldn’t narrow the photos I’d taken of mangoes down to just 1. Anyhow, I’m sure you’re not complaining, unless it’s from being extremely jealous. That’s all for now!