MY ASIAN RECIPE

Karuveppilai Thogayal (Coarsely ground curry leaves chutney) Karuveppilai Thogayal is a traditional South Indian condiment that celebrates the potent flavor and medicinal power of fresh curry leaves. Unlike a thin chutney, a thogayal is a thick, coarsely ground paste known for its earthy, nutty, and tangy profile. Beyond its culinary appeal, this dish is a nutritional powerhouse. In Ayurveda, curry leaves are prized for aiding digestion, managing nausea, and promoting overall wellness. Nutritious Curry Leaf Thogayal A thick, aromatic pounded chutney with toasted lentils and tangy tamarind. The Ingredients 1 packed cup Fresh Curry Leaves (cleaned and dried) 2 tsp Urad Dal (split black gram) 3 Dried Red Chilies (adjust for heat preference) 3 tbsp Tamarind Juice (or a small marble-sized piece of tamarind pulp) 2 tsp Cooking Oil Salt (to taste) Water (sparingly, for grinding) Preparation Steps 1. Toast the Aromatics Heat the oil in a pan over medium heat. Add the...

CHICKEN 65 (deep fried chicken dish seasoned with garlic chilli) Chicken 65 is a legendary South Indian dish known for its vibrant red color, spicy kick, and irresistible crunch. Whether served as a zesty appetizer or a snack, this version uses a homemade chili-garlic glaze to ensure the chicken is bursting with flavor while maintaining its crispy texture. Spicy South Indian Chicken 65 Crispy deep-fried chicken tossed in a pungent garlic-chili glaze with aromatic curry leaves. The Ingredients The Crispy Marination: 500g (approx. 1 lb) Chicken (Boneless cubes or bone-in pieces) 2 tbsp Corn Flour (for crunch) 1 Egg (or egg white for a lighter coating) 1 tbsp Ginger-Garlic paste 1 tbsp Lemon Juice 1 tsp Red Chili Powder (adjust to heat preference) 1/2 tsp Turmeric Powder 1/2 tsp Black Pepper Powder Salt (to taste) The Signature Chili-Garlic Paste: 4 Dried Red Chilies (seeds removed) 3 cloves Garlic 1/2 tbsp Vinegar 1/2 tsp Sugar 15 ml Water (for blending) The Te...

Kangkong Nyonya Style (Spicy Stir-Fried Water Spinach with Shrimp Paste) This vibrant dish, known as Kangkung Belacan , is a cornerstone of Nyonya cuisine. It perfectly balances the earthy, nutty flavor of water spinach with a pungent, spicy aromatics. Ingredients The Greens: 1 bunch (approx. 370g) Kangkong (Water Spinach), cut into 3-inch lengths. The Spice Paste: 3 Shallots, chopped 1–3 Holland chillies (adjust for heat) 1/2 tsp Belacan (Dried shrimp paste), roasted 1 tbsp Sweet soybean paste (optional, for added depth) Liquids & Seasoning: 3 tbsp Tamarind pulp (diluted with a little water to make an extract) 2 tsp Soy sauce 2 tbsp Peanut oil (for frying) Salt (to taste) Preparation 1. Prepare the Greens Thoroughly wash the kangkong. Use a salad spinner or a colander to ensure the leaves are very dry; this prevents the stir-fry from becoming soggy. 2. Create the Flavor Base Combine the shallots, chillies, roasted belacan, and sweet soybean paste in a food processor. ...

NYONYA PRAWN SAMBAL  blended with lemongrass, galangal and tamarind This is a very tasty, aromatic prawns sambal. The gravy is thick, just a little sourish and not sweet. It is good to serve with hot rice or coconut milk rice (Nasi Lemak) and sliced cucumbers. Nyonya also know as the Peranakan chinese or Straits-born Chinese, are the descendants of Chinese immigrants who came to Malay archipelago including British Malaya (known as Malaysia  and Singapore), where they are also referred to as Baba- Nyonya. From the Malay influence a unique "Nyonya cuisine" has developed using typical Malay spices. A small number of restaurants serving Nyonya food can be found in Penang and Malacca in Malaysia. Ingredients 1. Prawns - 500g (shelled 5-6 tbsp. oil) Tamarind extract - 250 ml 2. Salt to taste 3. Sugar - 2 tsp (optional) Spice paste (blended) 1. Dried chillies - 15 g (soaked and boiled) 2. Shallots -10 3. Garlic - 2 clove 4. Lemongrass - 1 stalk (slice...

SQUID MASALA Marinated squid sautéed with spices For those who love spicy seafood this dish is a must try. Ingredients 1. Squid - 1/2 kg 2. Onion - 2 3. Chopped curry leaves - 1 sprig 4. Green Chillis - 3 5. Chopped potatoes - 1 (optional) 6. Tomato - 1 7. Garam Masala - 1/2 tsp 8. Chilly Powder - 1 1/2 tsp 9. Pepper powder - 1/2 tsp 10. Chicken Masala powder - 1/2 tsp 11. Methi Powder - 1/2 tsp 12. Salt to taste 13. oil for cooking Preparations 1. Marinate the squids with salt and chilly powder and keep aside for an hour.  2. In a pot, add a little oil /  2tbsp of oil followed by chopped onion, curry leaves, green chillies, garam masala, pepper powder, methi powder, chopped potato and chicken masala powder and stir well. 3. Once the onion turned brown colour or translucent add tomato and mix well. Cover lid and let it cooked until tomato turned mushy. 4. Add marinated squid into the pot and stir well. Add salt and let it cook f...

Poondu Kuzhambu (Garlic curry) Garlic cloves  is cooked soft in tangy and spicy sauce. The ingredients in this curry which has garlic, fenugreek, coriander (dhania), pepper and curry leaves is rich in medicinal values facilitate easy digestion and lactation. Ingredients 1. Garlic - 1 large 2. Tamarind juice 3. Salt Roasting and grinding to smooth paste 1. Coriander seed - 4 tbsps. 2. Fenugreek seeds - 1/4 tsp 3. Red Chillis - 8 to 10 4. Black Pepper corns - a heaped tsp 5. Cumin seeds - 1/2 tsp 6. Turmeric Powder - 1/2 tsp 7. Shallots - 2 or 1/2 cup 8. Garlic -  2 to 3 cloves 9. Curry leaves - a sprig 10. Gingelly oil - 1 tsp Seasoning 1. Mustard seed - 1/4 tsp 2. Asafoetida - 1/4 tsp 3. Curry leaves - a sprig 4. Gingelly oil - 1/4 cup Preparations 1. Soak tamarind pulp in warm water and extract the juice. 2. Heat oil and roast fenugreek ,coriander seed and red chillies in medium heat. Keep stirring until t...

Murungakkai Kara Kuzhambu (Spicy & Sour Drumstick Curry) This traditional South Indian Murungakkai Kara Kuzhambu is a flavorful, tangy gravy that relies on the deep aroma of gingelly oil and a perfect blend of spices. Here is the rephrased recipe with a clean, professional layout. Ingredients Main Vegetable: 2 Drumsticks (Murungakkai), cut into 2-inch pieces. The Aromatics 8 cloves Garlic 2 Shallots (chopped) 1 Tomato (chopped) 1 sprig Curry leaves The Sour Base: 1/2 cup Tamarind juice Spices & Seasoning 3 tsp Sambar powder (or coriander powder) 1 tsp Chilli powder 1/4 tsp Turmeric powder 1/4 tsp Asafoetida (Hing) Salt to taste Tempering / Seasoning 2 tbsp Gingelly oil 1 tsp Chana dal 1 tsp Urad dal 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/4 tsp Fenugreek seeds 2–3 Dried red chillies Preparation Steps Prepare the Tempering: Heat the gingelly oil in a pan. Add the chana dal, urad dal, cumin seeds, dried red chillies, asafoetida, fenugreek seeds, and mu...