Ma La Chicken (Malaysian Chicken Curry)

Ma La Chicken (Malaysian Chicken Curry)

This chicken curry was named Ma La by the local Malaysian Chefs who run fast food stalls on the roads of Kuala Lumpur. This is served hot with white steamed rice or even sticky rice. You can eat it with rice or even pilaf. I had the first taste of it at a fast food stall on roadside and enjoyed it so much that I got the recipe from the vendor. Different vendors have their own recipes which are more or less the same with few alterations. I have tried almost all of the alterations and then ended up with this version which is easy yet tasty. It can be prepared in minutes on a week night after a tiring day. Try it out and let me know your comments.

Preparation time  : 10 minutes
Cooking time      :  10 minutes
Difficulty            :  Very Easy
Serves                 :   4 - 6

Ingredients :

Boneless Chicken Thighs     :  750 grams
Corn starch                           :  1/2 cup or as much needed
Oil                                         :  as much required
Button Mushrooms               :  200 grams
Onion                                    :  1 (chopped) or several scallions (quartered)
Chicken Stock                       :  1 Tbsp
Szechuan Black Bean Sauce :  2 Tbsp (Used the bottled ones)
White Pepper Powder           :  1 Tsp
Cayenne Pepper                    :  1 Tsp ( Use normal Red Chili Powder instead)
Red Bell Pepper                    :  1 whole deseeded and cubed
Whole Red Chilies                :  2 Chopped (in a slanted way)
Salt                                        :  To taste
Green Onions                        :   Chopped one handful

Ma La Chicken

Method  :

1. Dice the chicken into medium pieces wash and drain well.
2. Dredge the chicken pieces in corn starch and shake away the excess.
3. Heat oil in a wok on medium heat until it is hot enough for frying.
4. Fry the chicken pieces until cooked through and browned. Remember not to over crowd the pan, otherwise the oil temperature will go down and the pieces will be braised and not fried.
5. Once all the chicken pieces are fried drain away the oil from the wok but a few table spoons off oil.
6. Add chopped red chilies to the oil, be careful the seeds might splutter.
7. Add the mushroom and onions and fry till the onions have softened.
8. Now ad the chicken back to the wok.
9. Mix it well and add the Red bell pepper, White pepper powder and salt to taste.
10. In a bowl mix the chicken broth with black bean sauce, soy sauce and cayenne pepper.
11. Pour over the chicken and cook for a few minutes.
12. In a bowl add 1 table spoon corn starch and a little water. Add it to the chicken.
13. Stir fry till the sauce thickens. If it is too dry add a little water. It should be a thick gravy not watery neither too dry.
14. Check the seasoning and adjust if required.
15. Sprinkle green onions from the top.
16. Serve hot with seamed hot rice.

Kenyan Fried Fish (Samaki wa Kukaanga)

Kenyan Fried Fish (Samaki wa Kukaanga)

This easy and tasty recipe of fried fish is not only famous in Kenya but is eaten almost in every East African countries. In Kenya you can find this fried fish in almost all road side fast food stalls. I got to know about this recipe from my sister whose husband was posted in Kenya for five long years. I find it so easy that almost every time I come across any white fish fillets I end up frying Samaki wa Kukaanga. You can try preparing it on any week nights even after a long and busy day because it hardly requires long marination time and almost no cooking time. Traditionally it is eaten with Rice and Greens. You can serve it with a bowl of hearty salad.

Preparation Time :  30 - 40 minutes (Including marination time)

Cooking Time     :   15 - 20 minutes

Difficulty             :    Very Easy

Serves                :    4 - 6

Ingredients :

Fish Fillets                 :   1 Kg (cut into serving portions) You can also use whole Telapias

Lemon or Lime Juice :   1/4 cup

Garlic                        :    4 -6 finely minced

Red Chili Powder      :   1/4 - 1/2 tsp

Salt                           :    To taste

Oil for frying

Samaki wa Kukaanga

Method  :

1. Clean and wash the fish fillets well. Then marinate them in lemon or lime juice with little salt for 30 minutes.
2. After marination period take them out of lime juice and dab properly in paper towel to soak excess liquid.
3. Add salt and red chili powder and mix it well with the fillets.
4. Heat a wok over high flame and add oil for frying.
5. Once the oil is substantially hot and ready for frying reduce he flame to low 
6. Add a few fillets at a time. Remember not to overcrowd the wok.
7. After a couple of minutes increase he heat to medium and turn the fillets.
8. Fry them well turning in between till they are brown on both sides.
9. Take them out with a skimmer on kitchen towel to soak excess oil.
10. Serve hot with a bowl of salad.

Romanian Chicken Liver Stew

Romanian Chicken Liver Stew

I first learned about this dish from a friend of mine who visited Romania and had this stew as a Sunday brunch. She said it was the most flavorful liver dish that she ever had. I got the recipe from her and tried it. It was a super duper hit in my home. Children just loved it. So I thought I should share this with all my friends out there. On a lazy Sunday afternoon when you are not up-to making something elaborate for the brunch this is an easy and quick dish to prepare.

Preparation time   : 10 minutes

Cooking Time      :  20 minutes

Difficulty              :  Very easy

Serves                   :   2 - 4

Ingredients :

• Chicken Liver    : 500 grams  (cut into medium pieces)
• Brandy               : 1 glass 
• Sherry                :  1 glass (optional) you can use Chicken stock instead of sherry
• Garlic                 :  2 cloves (finely minced)
• Chives                : Hand full (finely chopped)
• Parsley               : Hand full (Roughly chopped)
• Sour Cream        ; 1/2 cup ( If you don't get sour cream use well beaten sour curd)
• Butter                 ; 3 Tbsp
• Salt                     : To taste

Method :

1.  Wash and clean the Chicken Liver pieces well in cold water mixed with salt and set aside.
2.  While the liver is resting chop the greens ( chives and parsley) 
3.   Heat a pan on medium flame and add the butter.
4.  As soon as the butter melts add the greens, keeping aside a little of parsley and stir for a        minute.
5.  Add minced garlic and fry for a minute.
6.   Increase the flame to high and add the liver pieces and stir well for 3 - 4 minutes
7.   Quickly add the Brandy and stir well. The pan might catch fire. Don't get scared, it will die       down quickly.
8.   Once the flames die cover and cook over medium flame for 5 - 7 minutes
9.   Open the cover and add the Sherry or Stock. Mix well
10.   Now add the Sour cream and blend well.
11.   Let it cook for a couple of minutes over slow flame. Now add the salt to taste and mix well.
12.   Check the seasoning and adjust if required.
13.   Now add the remaining parsley and stir well. 
14.   Serve immediately with some French or Rye bread.

Portuguese Paella

Portuguese Paella

Everyone in the world is aware and in love with the Spanish Paella, but the Portuguese version is easier and very tasty. I first tasted it in an Portuguese restaurant in Goa. I loved the taste and then back at home searched for the actual recipe over the net. I found a handful, I tried and tasted each one of them until I settled for this one. It needs very few ingredients and quick. It can be prepared any week nights with very little effort. It is an one-dish-meal hence you would need nothing more than a dish of Portuguese Paella.

Preparation Time   :  15 minutes

Cooking Time        :  30 minutes

Difficulty               ;   Easy

Serves                    :   6

Ingredients :

• Chicken thighs              ;  6 (Skin less) Washed and cleaned 
• Extra Virgin Olive Oil  : 1/4 cup
• Flavored Sausage          :  2 - 4 sliced in medium roundels (You can also use unflavored ones)
• Onion                            :  1 Cup finely chopped
• Red Bell Pepper            ;  1/2 Cup chopped
• Tomatoes                      ;   1/2 cup chopped
• Medium Grain Rice      :   1 1/2 Cup ( washed and drained )
• Medium Shrimp           :    350 grams, peeled and de-veined
• Sweet Paprika               :   1/2 tsp
• Dried Rose Merry         :   1/4 tsp
• Ground Black pepper   :    1 tsp
• Saffron                          :   10 - 12 strands
• Frozen Peas                  :   1/2 cup Thawed
• Garlic                           :    2 cloves minced
• Salt                               :    To taste
• Chicken Broth              :    3 Cups   

 Method  :

1. Rub the chicken pieces with Dried Rosemary, salt and black pepper and set aside. 
2. Heat a Paella pan or a Wide mouthed Wok on medium high flame.
3.  Add Olive oil and heat till quite hot. Add chicken pieces to the oil carefully.
4.  Fry the chicken pieces till they are browned on both sides. 
5.  Remove with a slotted spoon  and set aside.
6.  In the same oil add the sliced sausages and fry till browned. Remove and set aside.
7.  In the hot oil add the onions and Bell pepper and fry for a couple of minutes or till the onions  are translucent.
8.  Now add the rice and tomatoes. fry for a couple of minutes. Till they are well mixed with the  oil.
9. Now add the garlic, Paprika and saffron. Mix well.
10. Now return the Chicken pieces to the pan. Mix well.
11. Add the broth and add salt to taste. Bring to boil.
12. Cover and cook for Ten minutes or till the broth is almost absorbed.
13. Now add the fried sausages and the Shrimp.
14. Cook till the broth is fully absorbed and the shrimps turn translucent.
15. Add the thawed frozen peas and mix well.
16. Check the chicken to see if it is fully done. Other wise turn off the heat. Cover the pan and give a standby time.
17. Check the seasoning and adjust if required.
18. Serve hot. . 

Swedish Meat Pies

Swedish Meat Pie

This is a dish I simply loved at my friends place in Delhi. Made from few ingredients and an easy dish to prepare. This can be served as both a snack and as a dinner dish accompanied by a hearty salad. Though it is made of minced beef, I often opt for minced mutton. It is baked hnce easy on the calories too. You can prepare this on week nights too.

Preparation Time  :  20 minutes

Baking Time         :  20 minutes

Difficulty              :  Easy

Serves                   :  6 - 8

Ingredients :

• Butter                 : 1 tbsp
• Minced Mutton  :  500 grams
• Onions               :  2 medium (finely chopped)
• Parsley               :  2 Tbsp finely chopped
• Ground Allspice:  1/4 tsp
• Nutmeg              :  1 pinch
• Potato                 :  2 medium grated
• Cheddar Cheese :  1 cup finely grated
• Salt                     :  To taste
• Shortening          :  3/4 cup ( you can use cold butter instead)
• Flour                   :  2 cups (use all purpose if available, otherwise add 1/4 tsp baking powder)
• Sour cream         :  6 tbsp (if you don't get sour cream, use hung curd)

Method : 

1. Melt butter in a skillet over medium heat. Take care that the butter does not burn.
2. Add the minced meat to the melted butter and fry till it is no longer raw.
3. Add onions, parsley, ground allspice, nutmeg, potatoes and salt to the mixture and cook well till the meat is well cooked.
4. Once the meat is completely done, add the cheese and mix well.
5. If any extra fat gathers, drain well and allow the mixture to cool.
6. In a big bowl add the flour and the shortening (or cold butter cut into very small pieces) and mix with a light hand till it looks like a crumble.
7. Add sour cream to it and bring it together to form a dough.
8. Wrap the dough in a cling film and refrigerate for 10 minutes.
9. Take out the dough and kneed well on a floured surface.
10. Cut into 6 - 8 balls. Roll into rounds 18 inch thick.
11. Put mixture onto the lower half and cover with the upper half to form a half moon shape.
12. Seal the edges with water and set on a baking sheet.
13. Preheat oven to 180 degree Celsius. 
14. Bake the pies for 20 minutes or till they are golden brown.
15. Serve hot with a bowl of crunchy salad. You can also serve it as a snack accompanied with a yogurt dip.

Note : To bring variations to the dish you can add cubed bell peppers. If you want it to be slightly hot you can also add 1/4 tsp of coarsely ground black pepper powder.

Hungarian Goulash

Hungarian Goulash 

This dish is an example of how some simple ingredients can transform into an exotic dish. The Goulash is not only a Hungarian favourite but loved by all food lovers from around the world. I had the traditional Goulash at my friend's place in Delhi. It was made from beef in traditional Hungarian way. I later tried out both mutton and lamb. Lamb no doubt turned out to be a better option than mutton. If you eat beef then you can use the cheaper cuts. If not try the lamb. I am sure the Sunday dinner would be in interesting one. Traditionally the Hungarian Goulash is slow cooked on a dutch oven for nearly two hours, i.e. till the beef is tender and falling off the bones. I am highly impatient, hence I use pressure cooker to tenderize my Goulash. You can try which ever way you prefer.


Preparation Time  : 15 minutes
Cooking Time      :  1 hour
Difficulty              :  Easy
Serves                   :  4 - 6


Ingredients :

• Vegetable Oil   : 1/3 cup
• Onions              : 3 (sliced)
• Sweet Paprika   : 2 tbsp (If you can't find Paprika, use Kashmiri Chili instead)
• Black Pepper     : 1/2 tsp (crushed)
• Lamb                 : 1 Kilo ( cubed or curry cut)
• Tomato              : 200 grams (blanched and roughly cubed)
• Garlic                 : 4 - 5 cloves, finely minced
• Water                 : 1 1/2 cups
• Salt                     ; To taste

Hungarian Goulash

 Method :

1. Put a cooking vessel on medium high heat and add oil.
2. Once the oil is hot add onions and fry them till they are light brown.
3. Remove the onions with a slotted spoon and set aside.
4. In a bowl add paprika, salt and pepper. Add lamb cubes in the spice mixture and mix well.
5. Add the spice coated lamb to hot oil and fry till they are browned on all sides.
6. Return the onions to the pot and add tomatoes and garlic. Mix well.
7. Now transfer the mixed lamb to a pressure cooker and add water.
8. Bring it to boil then close the lid.
9. Allow 4 - 5 whistles. Then put the cooker off the gas and allow the cooker to open naturally.
10. Open the cooker and stir well. Check the lamb. If not done put back on pressure for two more whistles.
11. If the lamb is done check fr the seasoning and adjust if required.
12. Serve hot with bread and a bowl of salad. You can also serve it with plain boiled rice.

Note :  You can add medium diced potatoes or  cubed Red / Yellow bell peppers to bring variation               to the dish. It tastes creamier if you add a few dollops of cream at the end and mix well. 

Norwagian Potato Klub

Norwagian Potato Klub

This is one very famous dish from Norway. I came across this dish while surfing net and tried it out, just because of the fact it needs very few ingredients and is very easy to prepare. You can always try it out when you don't have much option in the pantry and have a little time to spare.

Preparation Time : 30 minutes

Cooking Time       : 1 hour

Difficulty               :  Easy

Serves                 :    6

Ingredients :

• Bacon                     : 6 slices
• All purpose flour    : 2 cups
• Baking Powder       : 1/2 tsp
• Potatoes (medium) : 10 peeled and shredded
• Salt                         : 2 tsp

Norwagian Potato Klub

Method :

1. Place bacon in a skillet over medium high heat. Fry till slightly done and start releasing fat.
2. Remove bacon on a plate and drain and keep the fat separately.
3. In a big bowl stir together flour and baking powder.
4. Stir in the shredded potatoes and make a sticky dough.
5. Boil a large pot of water.
6. Squeeze the potato mixture to form a ball and drop carefully in the boiling water.
7. Boil them for 45 to 50 minutes.
8. Take them out on the serving platter with a slotted spoon.
9. Pour the fat from the bacon on the top.
10. Crumble the bacon on top and serve hot.