MY ASIAN RECIPE

Banana Flower Stir Fry (Vazhapoo Perattel) Cleaning a banana flower is a bit of a labor of love, but the texture and flavor of the Vazhapoo Perattel are absolutely worth the effort! Ingredients 1 Banana flower (cleaned and chopped) 2 Medium onions, finely chopped 2 Garlic pods, crushed 1 sprig Curry leaves 2 Dried red chilies 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Chana dal 1 tsp Moong dal 1/2 tsp Turmeric powder 1 handful Shredded coconut 2 tbsp Oil Salt to taste A little water  Preparation: Cleaning the Banana Flower Peel back the purple petals (bracts) to reveal the rows of yellow-tipped florets. Take each floret and identify the "pistil"—the stiff, stick-like part with a bulgy head. Pull this to the right to remove it, as it is bitter and inedible. As you pull the pistil, the "calyx" (the small, thick, light-pink petal-like part at the base) will also come away; remove this as well. Once cleaned, finely chop the florets and immediately soak them in wat...

Crab Soup (Crab Rasem) A fragrant, spicy, and tangy South Indian soup infused with freshly roasted spices and succulent crab. Ingredients Roasting and grinding 1 tsp Black peppercorns 1 tsp Fennel seeds 1/2 tsp Fenugreek seeds For the Base: 1/2 kg Crab (cleaned and prepped) 2 Tomatoes Small lemon-sized ball of Tamarind (soaked and juice extracted) - optional 1/2 tsp Turmeric powder 1/2 chilli powder 1 tbsp Rasam powder 1 tbsp Roasted curry powder - optional Salt, to taste 1/2 tsp Pepper powder ( optional, for extra heat ) Handful of fresh Coriander leaves ( for garnish) For the Tempering : 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 3 Cloves garlic, crushed 1 sprig Curry leaves 6 Shallots (or small onions), finely chopped Preparations In a dry pan over medium heat, roast the peppercorns, fennel seeds, and fenugreek seeds until fragrant. Once cooled, grind into a coarse powder and set aside. Blanch the tomatoes in boiling water until the skins begin to peel. Remove the skins an...

  Chicken Dalca This aromatic lentil and chicken stew is packed with spices and vibrant vegetables. Using a pressure cooker makes this a quick and convenient weeknight meal without sacrificing depth of flavor. Ingredients 2 tbsp Cooking oil 1 tsp Fennel seeds 3 Cardamom pods 3 Whole cloves 3 Star anise 2 Medium onions, thinly sliced 1/2 inch Fresh ginger, crushed/minced 3 pods Garlic, crushed/minced 1 Medium tomato, diced A handful of fresh Curry leaves 1/2 tsp Turmeric powder 2 tsp Kashmiri chili powder 2 tbsp Chicken curry powder 1 cup Toor dal (pigeon peas), rinsed 2 Chicken drumsticks 1 Carrot, chopped 1/2 cup Cauliflower florets 1 Potato, cubed 1 cup Water (plus more if needed for consistency) Salt to taste Instructions Place your pressure cooker over medium heat and add the oil. Once the oil is medium hot, add the fennel seeds, cardamom, cloves, and star anise. Sauté for a few seconds until fragrant. Stir in the sliced onions and curry leaves. Sauté until ...

  SOYA CHUNK CURRY This Soya Chunk Curry is a fantastic high-protein, plant-based alternative that mimics the texture of meat while soaking up all those beautiful spices. A hearty and savory plant-based dish that pairs perfectly with steamed rice or flaky paratha. Ingredients 2 cups Soya chunks 4 Medium onions, chopped 4 Green chilies, slit 1 Tomato, chopped 4 cloves Garlic, crushed or minced 1/4 tsp Turmeric powder 2 tbsp Red chili powder (adjust to your spice preference) 2 tsp Coriander powder 2 tbsp Cooking oil 1 tsp Mustard seeds 2 Dried red chilies 1 tsp Fennel seeds 1 sprig Fresh curry leaves Salt to taste Water (as needed for boiling and gravy) Preparations 1. Prepare the Soya Chunks Boil the soya chunks in water over a medium-low flame for 15 minutes . Drain the water and let them cool. Crucial Step: Squeeze the chunks firmly to remove all excess water so they can soak up the curry flavors. 2. Simmer the Curry Base Place the squeezed soya chunks in a clean ...

  Nutty Spice-Crusted Basa A vibrant, pan-grilled fish featuring a zesty Kashmiri chili marinade and a toasted lentil-and-peanut crust . Ingredients The Crunchy Spice Dust: 1 tsp Chana Dal 1 tsp Urad Dal 1 tsp Whole Peanuts 1 tsp Whole Peppercorns 1 tsp Cumin Seeds 1 tsp Coriander Seeds 1 tsp Fenugreek Seeds 1 tsp Dried Chilies Rock salt (to taste) T he Zesty Marinade Paste: 1 tsp Kashmiri Chili Powder 1 tsp Turmeric Powder 1 tsp Lemon Juice 1 tsp Oil Salt (to taste) Preparation Steps 1. Prepare the Signature Spice Dust In a dry pan over medium heat, roast the Chana Dal, Urad Dal, peanuts, peppercorns, cumin, coriander, and fenugreek seeds until fragrant and golden. Add the dried chilies at the very end for a quick toast. Once cooled, grind everything with the rock salt into a fine, smooth powder . Set this aside in a shallow bowl. 2. The Primary Marinade In a small bowl, whisk together the Kashmiri chili powder, turmeric, lemon juice, oil, and salt to create a thic...

CHETTINAD CHICKEN CURRY Chettinad cuisine is the cuisine of a community called Nattukotai Chettiars from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is the most renowned fare in the Tamil Nadu repertoire. Chettiar or Chetti is a title used by many mercantile, agriculture and land owning castes in South India, especially in the states of Tamil Nadu and Kerala, India.  Chettinad cuisine uses a variety of spices and the dishes are made with freshly grounded  masalas. Ingredients 1. Chicken - 1kg 2. Onion / Shallots -  1 cup (chopped) 3. Tomatoes - 1 cup 4. Turmeric powder - 1/2 tsp 5. Curry leaves - 2 sprigs 6. Coconut milk - 1 cup 7. Coriander leaves for garnishing 8. Salt to taste 9. Oil - 1tbsp Spice Paste 1. Green Chillies - 2 2. Garlic - 5 pods 3. Ginger - 1" 4. Poppy seeds - 1 tsp (optional) soak in warm water for 10 mins) Roast and grind to a powder 1. Pepper corns - 1/2 tsp 2. Cumin seeds - 1/2 tsp 3. Fennel ...