CURRY

chicken sukka/Chicken Fry

October 16, 2021 By Asha Shivakumar

This fiery delicious Chicken Sukka or chicken fry is a perfect Sunday brunch. It’s a very popular dish of Mangalore and this Mangalore Chicken sukka is best eaten with dosa or even better with Neer Dosa.

Mangaloreans love their spice. There are no two ways about it. The cuisine of Mangalore consists of many diverse communities. While their coastal region boasts of their popular seafood, their Tulu vegetarian food is very popular. The use of coconut can be found everywhere there. I am a big fan of Mangalore cuisine and have a few iconic Mangalore dishes in my cookbook!…

Vegan Roasted Cauliflower and Onion Soup

October 2, 2021 By Asha Shivakumar

My favorite homemade roasted cauliflower onion soup recipe is simple, deceptively rich tasting and full of flavor. This roasted cauliflower soup is nutty and delicious, especially topped with candied pecans, this soup is perfect for the cooler weather.

Happy October!!

Time time to do nothing while doing things we enjoy.

Time to gather your thoughts. It’s time to feel the nip in the air.

Time to listen to the sounds of nature.

Too many events fill your day, crowd you out of your life, and leave you exhausted without a clear recollection of what you did. If you paused, took time to set your expectations aside, go for a walk instead, youd remember that time, empty of intention, more clearly than your busy day. It is in the empty spaces that life takes place–not in the planning, but in the repose.

You need to see little things, the volume of things. The expanse of sky, the breadth of horizon. Be more on the edge, living the simple life. Truth gathers there and defines your being.

Take time to enjoy the simplicity, just like this soup:)….

Creamy Salmon Curry with Spinach

September 19, 2021 By Asha Shivakumar

This Silky Creamy Salmon Curry is an easy salmon recipe with a silky smooth tangy sauce. Quick to make and easy to impress. Serve it straight out of the pan.

During those early years of me learning to cook and trying to impress, there was a whole lot of research and experimenting. I’d combine or take inspiration from other cuisines into what I was most comfortable with, Indian food. Years of trying and testing, I’ve come up with few that we enjoy as a family that flows flawlessly. This is one of those recipes that is in my cookbook MASALA and Meatballs and is loved by many.

A small group of friends, a date night in, wanting to impress someone or you wan to treat yourself on a weeknight, this Indian style Salmon Curry is the answer. A luxurious dish with minimal effort. You have 15 minutes, one pan, you have this meal ready. This sauce has few ingredients, each one plays an important role….

Rajasthani Rassewali Moth Curry with Ridgegourd

September 17, 2021 By Asha Shivakumar

This Rajasthani Rassewali Moth Curry with Ridgegourd is a tomato-ey spicy homestyle recipe that is inspired by a potato dish from Rajasthan. This Moth Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about and it’s authentic tasting.

To make your decisions wisely, you should have a clear mind. For a clear mind, you need to focus on you and take breaks every once in a while.

We all have gone through our struggles in the last many months. The range varies. We have also come/coming out of it stronger and better than ever. For one what the pandemic has taught me is: what I missed and what I didn’t, what’s important and what is not….

Indian Spicy Fish Parcels – And an Ode

May 15, 2021 By Asha Shivakumar

White flaky Spicy Fish Parcels is simple, flavorful and authentic. Fish fillets are marinated in cilantro, red chilies, garlic, meethi/fenugreed, coconut oil, then wrapped in Indian-style banana leaves and pan fried. Serve very simply with some coconut and lime rice, it’s a treat.

A post dedicated to my dad. One year of lows and tears, but also thankful for those memories I created with HIM. Remembering him fondly, a person who has bequeathed me fond memories.

My dad and I had a weird relationship. We fought like crazy, like screaming crazy, and moments later made up and were never angry at each other. I remember he’d apologize to me always. He had strong opinions on how I dressed, disliked my edgy fashion choices at times. Dad felt that my parenting was too lenient. I questioned his beliefs and he gave up explaining rolling his eyes that he couldn’t change the way I thought. I’d say he was my toughest critic. But, in a large wedding hall, filled with five hundred people, sitting far away, his eyes would only be on me, admiring me. He was also my BIGGEST FAN!…

Creamy White Egg Curry

April 11, 2021 By Asha Shivakumar

This Creamy White Egg curry is brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan.

Egg Curry

Egg curry is common to several countries including India, countries in Asia and the Caribbean. When in doubt and when you are running out of ideas and time, egg curry comes in handy. There are so many varieties of egg curry: South Indian Egg Curry, Bengali Style Egg Omelette Curry, Carribean Egg shakshuka. And this egg curry iis a rich version that I usually make during summers and for special parties or dinners.

I love that it has few rich ingredients, simple spices leaving it with incredibly robust flavor. The nutty flavors are outstanding in this creamy egg curry.

And of course it’s got an abundance of sauce because that’s what creamy egg curry is all about – that irresistible sauce for soaking up with naan or serving alongside rice.

Ingredients for Creamy Egg Curry

Onion – that is boiled
Melon seeds or Almonds
Sesame Seeds
Coconut – roast the fresh coconut or use dried coconut flakes and roast it
Olive oil – used for sautéing.
Fresh garlic and ginger – these aromatics add a key depth of flavor.
Green chillies – this is a must in this curry.
Cumin powder– the smokiness it imparts is excellent.
Boiled eggs
Garam masala
Chopped cilantro – adds a nice prop of fresh flavor and color

How to Make Creamy White Egg Curry
- Boil the eggs and onions together. This helps with eliminated one extra step.
- Grind the nuts, onion, sesame seeds, coconut, green chilies.
- Saute boiled eggs in oil.
- Cook the ginger garlic paste
- Add the ground paste, cumin powder, salt.
- Cook the paste until you see oil separate and add the eggs back in.
- Add garam masala and cilantro.

Enjoy the Creamy White Egg Curry with some rice or naan.

Creamy White Egg Curry

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Indian

Serves: 4

Ingredients

4 large eggs

For the paste

½ large onion or 1 small onion
3 tbsp melon seeds/magaz seeds or sarson ke bheej or sunflower seeds or almonds
2 tbsp roasted white seasme seeds
3 tbsp roasted dried coconut or toasted coconut slices
8 green chilies or use according to your spice level

To make the masala

2 tbsp vegetable oil
2 tsp ginger garlic paste
1 tsp cumin seeds powder
Salt
1 tsp garam masala
cilantro to garnish

Instructions

In a pot, add eggs and onion and bring it to a boil. Boil it for 10 minutes. Take out the eggs and onion seperately. Peel eggs and make some vertical slits on top
In a blender, add the seeds, nuts, onion, coconut and green chilies. Grind it to a fine paste, set aside.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add the eggs and saute until slightly golden brown, about 2 minutes. Take it out.
Add in garlic and ginger in same oil, saute 30 seconds, then add in paste , cumin powder and saute for 1-2 minutes, add 1 cup of water and simmer and cook for 10 minutes.
Put the eggs back in the mixture, add garam masala and cook for another 5 minutes. Add more water if you want the curry more liquidy.
Stir in cilantro then serve warm over basmati rice.

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If you make this Creamy White Egg Curry, make sure to tag me on social media at #foodfashionparty. Thanks for stopping by.

Ash

Jeera Hing Aloo Mattar Fry- Cumin spiced Potato and Peas

April 1, 2021 By Asha Shivakumar

This Cumin spiced Potato and Peas is a take on potato roast from Southern part of India~ this is a spring version and packs a punch. It uses the tiniest new potatoes you can find, and fresh garden peas. A perfect spring salad or serve with rotis.

Perfecting Indian food is truly an Art.

Indian cuisine has an overwhelming array of spices. The country’s fiery curries, complex rubs, and addictive street foods owe their flavor to a long list of spices from all over the world. These are combined, blended, fried, and toasted in millions of kitchens all over the country. The spices are not just for a layering effect of flavors, but also for their nutritional/medicinal values which are rooted in Ayurveda.

Having said that, Indian recipes also doesn’t have to be complex with a gazillion ingredients and steps. Sometimes all you need is couple of spices to make a dish, and you can taste India through that dish….

Pineapple Rasam

March 13, 2021 By Asha Shivakumar

Pineapple Rasam is very famous to Karnataka. This ultra satisfying, sweet and spicy is comforting and flavorful and so soothing. Pineapple Rasam has a touch of sweetness and tanginess, peppery and warm to all the senses.

My favorite (and I think the best) is a bowl of Spicy rasam with rice! Rasam’s simplicity is what is enticing. The soothing sweetness from the tomato, slight tingle from the pepper and that fresh curry leaves and asafoetida thaalipa is the crowning epilogue.

The history of rasam is as engrossing as the rasam itself. Rasam is also called chaaru, saaru and was originated in Madurai and it has probably hundreds of versions that satisfy South Indians and many around the world.

South Indians have an intimate relationship with rasam. The answer to all sickness is this slightly spiced, mixed with mushy overcooked rice. It’s given to kids, adults, when happy, sick or sad. It’s a pacifier in a bowl. Bolstered with an extra dash of ginger and pepper, it is an instant fix for an itchy throat….

Chili Garlic Sauce – One sauce, many uses

March 2, 2021 By Asha Shivakumar

Chili garlic sauce- you will skip all other sauces for this. Easy to make and so versatile that you’ll be making it on repeat. Spicy and flavorful. A MUST MAKE!

Back in the Eighties Indo-chinese was all the rage in India. Indian-Chinese cuisine originated in India and is a uniquely South Asian phenomenon, drastically different from the Cantonese Chinese cuisine available in the U.S. When Chinese settlers immigrated to a city, Kolkatta..they set up their own chinatown.

It all started with chicken manchurian which went viral, and it grew because of love of the merging of Chinese flavors with Indian heat. Then came the Vegetable Manchurian or Gobi (cauliflower) Manchurian, chili paneer, hakka noodles, idli chili and a ton more recipes that captured the hearts of Indians. The common sauce among all is the Homemade Chili garlic sauce….

EASY Spicy Fish Fry

February 28, 2021 By Asha Shivakumar

This Spicy Fish Fry is flaky and great with paruppu/daal and rice. This effortless South Indian style Fish Fry has few ingredients, marinated and pan fried. Perfect as an appetizer too.

Amma(my paternal grandmother) had the midas touch when it came to seafood: spicy fish fry, fish kozhumbu, shrimp and meat dishes.

It’s mid morning, the chaos of our home has settled down leaving my amma and me taking in the sun rays coming through the balcony. His screams reach us from a kilometer, the fish monger pushing his wooden cart with a huge cane basket filled with ice, to keep the fish fresh comes our way. His visit was a little later than normal. I see the eager look in Amma’s face. He waves at us, shouting in tamil that he has Amma’s favorite fish, Vanjaram(king mackerel). Holding her pallu (corner of her saree/dress), I tag along with her. And her bargaining starts, in the end, both coming halfway and happy. She gets her Vanjaram for fish fry and another for curry….

CURRY

Egg Curry

Ingredients for Creamy Egg Curry

How to Make Creamy White Egg Curry