Tag Archives: Authentic Indian Food

Reenas butter chicken A beautiful recipe for Butter Chicken from my blogger friend Reena and also how to smoke the meat to get an authentic BBQ taste… It sounds absolutely awesome…

Enjoy!

via Butter Chicken

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Just in case you missed the first Fang-Tastic Fridays I have added the links below.

https://blondieaka.wordpress.com/2018/09/21/fang-tastic-recipes-halloween-goodies/

https://blondieaka.wordpress.com/2018/09/14/fang-tastic-fridays-pumpkin-spice-and-carving/

Thank you for reading I hope you all have a great weekend xxx

Crab curry🦀🦀🦀🍽

This is one of my favourite curries…You definitely need a finger bowl as it gets messy but the flavours are awesome …Enjoy!

LIBARAH

Hi everyone!!!!

crab curry is a typical indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today’s India which was part of the Portuguese state of India.

Let’s learn step by step how to make this Indian crab curry recipe! it’s very easy to make with the basic ingredients found in your kitchen.

Ingredients:

crab

2 large onions sliced

2 large tomatoes sliced

2 tablespoons garlic paste

1 tablespoon ginger paste

1 1/2 cups grated fresh coconut

1 teaspoon cumin seeds

1 teaspoon peppercorn

1 teaspoon mustard seed

2 tablespoons coriander powder

2 tablespoons cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 green chilies slit

2 tablespoons vegetable

Hot water for gravy (approximately 3 cups)

Salt to taste.

Instruction:-

Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts.

Cut…

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Curry Leaf Spice Rice (Karivepaku Annam)

A beautiful rice recipe and I can use some of my curry leaves which I love 🙂

Jyospassions

Karivepaku or Curry leaves are an integral part of any South Indian kitchen. It is this indispensable and humble leaf that gives the much praised flavour to any South Indian dish. No tadka or tempering is complete without the addition of fresh Curry leaves. Unfortunately, many of us throw the curry leaves from our food.

It has a wealth of nutrients and is very good for health too. In order to make everyone love the flavour of curry leaves, make it as a simple one pot rice…. Karivepaku Annam or Curry Leaves Rice.

This rice dish is perfect for a simple lunch or even for lunch boxes. I will always have a prepared curry leaf powder in my fridge, so it’s a breeze to make this dish. So for those busy weekday mornings, this recipe works great.

Curry leaves are rich in iron and folic acid which helps in keeping…

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BHAPA Chingri….Golda Chingri…..Shorshe Narkol……..Giant Prawn in coconut Mustard Sauce….

I love this post it tells you how to clean prawns properly and some other great tips for a lovely flavoursome prawn dish…Very nice and it has chillies…Can you hear the excitement in my tone when I mention chillies???

Cook With Reena!

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I have thought of a  series on Prawn preparation in next few days . My fist preparation on the series is “Bhapa Golda Shorshe Chingri”. Its an authentic Bengali (Easter region in India) preparation. Bhapa means steamed, Golda Chingri means giant prawn and shorshe means Mustard. So key ingredients to this preparation are Giant prawns, mustard paste.  Add poppy seed paste and coconut scrape adds texture to this dish.

Golda Chingri is available only in Bay of Bengal. It is famous for its tender flesh and heavenly Taste. The sound of Chingri   plays music to the ears of Bengalis and is very popular throughout Bengal.  It’s almost a compulsory dish during any celebration in Bengali household. It is best paired with steaming white rice. The pungent taste of freshly ground mustard paste and mustard oil makes it more appealing. I have posted Bhapa Ilish preparation. Similar technique is used for…

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Molaga Podi aka GUNPOWDER aka South Indian Style Spiced Dry Lentil powder

It is no secret that I love Indian cuisine as much as I love Thai food. I always grind my own spices and love reading authentic recipes like this…Thank you, Vidya for sharing 🙂

Masalachilli - A Celebration of Indian Vegetarian Cooking, with a twist!

I bet every South Indian household has this stored in their pantry especially since this is a breakfast special chutney. There are days when you are busy in the mornings & do not have much time to grind coconut chutneys, these dry chutneys come to your rescue.

Each household has their own recipe, so does mine. This is what my Mom has been making since I was little & it was taught to her by my grandmother (another fabulous cook).

Molagapodi means – Molaga = Chillies & podi means powder.

So ideally this podi should be spicy to ensure your South Indian breakfast staples like idlis or dosas doesn’t taste bland.

A spoonful of this podi & a generous drizzle of nella ennai or sesame oil is just pure bliss. This podi is very useful during travelling. Some idlis smeared with this podi & oil & neatly packed in a…

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Cabbage Vepudu (Indian Fried Cabbage)

What a lovely different way to spice up the humble cabbage 🙂

The Soup Diva

  • 12-16 oz shredded cabbage*
  • 2 tbsp coconut oil or ghee (clarified butter)
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dried mustard
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp dried coriander (optional)
  • 1/4 tsp red pepper flakes (optional)
Heat oil or ghee in large skillet or wok. Add garlic and all spices except salt. When garlic has had time to soften, add cabbage and sprinkle with salt. Stir well, allowing cabbage to cook down to desired tenderness. Serve hot.
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*(Note: This batch was made with one bag of pre-shredded cole slaw mix; that’s where there are carrots. They added a nice sweetness and color!)

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Baked Samosas…These sound amazing!

Samosas are a very popular snack / appetizer in the Indian subcontinent, South-East Asia, the Mediterranean and Africa. In India, not a single festive occasion is considered as complete without a platter of hot samosas being served to guests. Indian samosas are usually vegetarian, stuffed with a savory potato filling and is served with tamarind chutney […]

via Baked Wheat Flour Samosa — Healthy Indian kitchen