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We discovered the "Little India" Restaurant on the Gold Coast Highway at Labrador in November 2009. Whilst we have previously enjoyed Indian food... however, this place is an absolute gem... We had never realized how fabulous Indian Cuisine could be until we came to this restaurant...
The food here is absolutely superb, the service is great and they will even cater to individual tastes and preferences, the restaurant is small and elegant, the portions are more generous than in other Indian restaurants and dining here is exceptionally good value.
Every time that we have dined at the Little India Restaurant, we have had a very pleasant experience and very fond memories... so much so, that we have made this our favourite restaurant.
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Comparing Chicken Tandoori from Madhur's Currybible with storebought Chicken Tandoori from Kumar's Brand.
Klik voor het recept: Kip Tikka Masala
Here's my take on the Ultimate Curry Chicken. The full recipe for this wonderful curry chicken recipe can be found at caribbeanpot.com/ultimate-curry-chicken/
Minus the mint and kaffir leaves, all the above are necessary to making a good home made curried chicken in less than 60 minutes.
I made some chicken curry last weekend, and here's the recipe: (I didn't have some stuff and used some substitutes instead)
2 tbsp of Canola oil
1/2 tsp. cloves (Didn't have any of these :) )
4 green or white cardamom pods (I didn't use any though)
2 fresh or dried bay leaves
2 cinnamon sticks
4 medium-size cloves of garlic, finely chopped
2 slices of ginger (2 tsp of ginger)
1 large tomato, cored and finely chopped.
2 tsps of garam masala
1 tsp of salt
1 1/2 pounds of chicken thighs cut into 1-inch pieces
(thighs taste better, but I used chicken breasts insteada - lower in fat)
1/2 cup of chicken broth
4 tbps of heavy whipping cream
2 tbps of fresh, finely chopped cilantro leaves and some tender sprigs for garnishing
optional:
1 large onion finely chopped (I just wanted some extra flavour)
4 hard boiled eggs (my addition, ofcourse :) )
Here's how you make it:
1. Heat the oil in a medium skillet, and fry the cloves, cardamom, bay leaves and cinnamon sticks until light brown (1-2 mins)
2. Add the onions, and fry until golden brown.
3. Add the tomatoes, ginger, garlic, garam masala and salt. Cook until tomatoes are done, but still firm to touch. (3 to 5 mins)
4. Stir in the chicken and the broth. Bring the curry to a boil and let it simmer until the chicken is done. (10 - 15 mins). Remember not to overcook the chicken breast, since it becomes quite rubbery and hard.
5. Fold in the cream, and stir to blend the cream in. Make small incisions in the hard boiled eggs and add them to the curry, and roll over the sauce. Cover and allow the curry to warm up again. Be careful not to overcook after the cream, since you don't want the fat in the cream to separate.
6. Serve the curry with the eggs over a bed of steaming white basmati rice.
american muffin with asian flavours . . . indian curry with french loaf . . . chinese dried bok choy soup . . . & ending with thai honey mangoes . . . i say casual-eclectic!
Brunch: The Origins of a Sunday Tradition
By: Christie Strickland April 30, 2013
It’s not difficult to determine where the term came from — breakfast and lunch — together, make brunch. This meal comes after the traditional breakfast time, sometime around midday, before lunch. The menu consists of both breakfast and lunch fare and even includes choices of drinks ranging from coffee to mimosas. We all love brunch and have welcomed the concept into our culture with no questions, but have you ever wondered where it got its start?
Vague History
Historians aren’t really sure how and when the practice of brunch first began; however, most can agree that the first documented use of the word “brunch” was in 1895. In that year, British writer Guy Beringer submitted as essay to Hunters Weekly called “Brunch: A Plea.”
In this essay, Beringer suggests that brunch can be an alternative to the quick breakfasts and then heavy, post church meals of the day. “Brunch is cheerful, sociable and inciting,” Beringer says. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and the cobwebs of the week.”
We also know that at some point in history, Sunday brunch was popularized due to churchgoers and possibly even Saturday night carousers. Catholics require fasting before mass, so those attending Sunday services would be ready for a meal following service. The timing of the end of service was normally later than breakfast, but too early for a traditional, heavy lunch.
Beringer suggested, as well, that a later meal on Sundays would be a welcome relief to those who might be needing a little more rest after late night partying. He wrote, “By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday night carousers.” Who can argue with that?
Two things are pretty consistent when discussing brunch, timing of the meal and the fact that it is normally eaten outside of the home. However, the menu and the type of brunches available vary greatly. Three types easily found in McKinney are traditional/formal, nontraditional/casual and the eclectic.
The traditional, formal brunch consists of several customary breakfast items, but also, a more expensive cut of meat, sides, fruit and salads, desserts and a glass of champagne. An example in McKinney is the Sunday Champagne Brunch held at Rick’s Chophouse on the downtown square. They have a weekly handcrafted menu that includes such items as Prime Rib with Creamy Horseradish, Potato Gratin, Pasta Salad, Eggs Benedict and Apple Wood bacon. The menu is followed by dessert choices like Chocolate Mousse or Sticky Toffee Pudding — and of course — coffee and champagne.
The non-traditional is a more casual meal with some traditional breakfast items, but also includes atypical fare. One such instance in McKinney is at Gather in Downtown McKinney. Gather holds a Sunday Brunch that includes Eggs Benedict, French Toast and scrambled eggs; but, also includes Chicken Enchiladas, a Mashed Potato Bar, and allows you to bring your own champagne.
An eclectic brunch will consist of a variety of food styles, most times incorporating food choices that are culturally different from the traditional American choices. McKinney boasts an eclectic brunch at One Lazy Lizard. This brunch consists of traditional pancakes, biscuits and gravy, fruit parfait and other American breakfast items. The rest of the menu is centered around spicier choices, such as meat quiches made with chilies, the Lazy Lizard Special Huevos Rancheros, and the Lazy Lizard Burrito. In addition, you can also choose the Ribeye served with Potatoes and Vegetable of the Day.
Source: www.mckinneyonline.com/mckinney-food-scene/brunch-the-ori...
Chicken curry home-made style. Cooked at home and this was being served to me for lunch at home. Took the pictures by placing the dishes next to the window.. Kirti
Roti Jala, Malay, Peranakan, lacy pancakes, fishnet pancakes, Penang, Johor, kari ayam, gulai ayam, chicken curry, seray, lermon grass
It is a very healthy chicken recipe as lemon reduces blood pressure levels by making the blood vessel soft & flexible. Besides, Lemon is enriched with high
amounts of vitamin C, which functions as an antioxidant and eliminates free radicals from the body.
Watch the video for the recipe instructions.
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Recorded the step by step pictures of the making of pepper chicken fry.
cooking.jingalala.org/2012/12/pepper-chicken-fry-milagu-k...
Recorded the step by step pictures of the making of pepper chicken fry.
cooking.jingalala.org/2012/12/pepper-chicken-fry-milagu-k...
This image is protected by copyright, no use of this image shall be granted without the written permission from Yaman Ibrahim.
My choice - nasi lemak with chicken curry, karavadu (dried sprats), peanuts, egg, diced cucumber, seeni sambol (onion), rice and krupuk.
The best I've had in a long time.
Java Village has a steam table. You can see almost all the food. The food is pretty good, too, and very inexpensive.
In the front, from left to right, there's chicken curry and a fish dish. The next row back has spinach and a beef dish. The last row has eggplant and a soup that looks wonderful because it has corn on the cob in it.
Java Village
86-10 Justice Avenue
Elmhurst, NY
www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76... -_-flickr-_-tab-_-chicken curry
What You Need
10 chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Make It
PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
The recipe for the Kerala-style chicken curry (Kozhi Moilee) is here.
Potatoes & Peas with Cumin
2 Medium Potatoes
1/2 cup peas
1 tsp cumin
1/2 tsp ground cumin
1 tbs curry paste
1/2 cup water + 2 tbs
1/4 tsp salt
Cut the potatoes into a medium sized dice. Saute the cumin seeds and ground cumin in some oil for about 1 minute over medium heat.
Add the potatoes and stir to coat.
Add the 1/2 cup water, salt and curry paste. Stir to combine. Cover and turn heat to low.
After 15 minutes add 2tbs water and peas. Heat on low until the peas are cooked through (or warm if using frozen).
I used 3 smallish Yukon Gold potatoes, which came to about 3 cups. I also used a cup of peas, because I like peas. For the curry paste, I used a yellow curry paste of mild spice.
The potatoes and peas were good, but next time I will use a spicier curry. The chicken curry was awesome.
Chicken with Kumar's Tandoori spice paste and some greek yoghurt. The taste wasn't bad if you compare it with "plain chicken". But if you compare it with homemade Chicken Tikka Masala it's just not as good. Of course.
Curry paste, white wine vinegar, chicken, ginger, olive oil, Italian diced tomatoes, coriander, salt & pepper + rice.
Delicious chicken curry. Spicy but nice! The original recipe is from Soma but you will find it on Junglefrog Cooking soon!
The interesting part about Gandhi's is that it is never the same. The side vegetable dish is always a different one. Today we got pakoras and some type of vegetable curry. I wish these were the sides the meals came with every time. Last time we got a really strange green colored side that tasted like lime and was very bitter. Once we got macaroni salad. Is that even Indian? It's a gamble. I ordered my usual and favorite, the Chicken Curry (Pieces of chicken cooked with fresh tomato, garlic, ginger, onion, and curry. $10.95) The chicken is always so tender and delicious! I usually get a 3 star, but I think next time I will be ready for the 4 star. It was the perfect amount of food, (because there is leftovers for me later tonight).
This image is protected by copyright, no use of this image shall be granted without the written permission from Yaman Ibrahim.
Roti Jala, Malay, Peranakan, lacy pancakes, fishnet pancakes, Penang, Johor, kari ayam, gulai ayam, chicken curry, seray, lermon grass
killing 3 recipes with 1 coconut :P . . .
1) kueh bangkit
www.flickr.com/photos/leonghong/14203757933/
2) kaya
Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavoured by pandan leaves, and later sweetened with sugar. Kaya jam is a very popular spread in Singapore and Malaysia. It was originated from China in the Hainan province. The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it. Kaya is originally brown in coloured, however can be artificially coloured into a green spread. Kaya is often used as a spread in breakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it. It is an increasingly popular breakfast with Singaporeans, hence the name Kaya Toast.
Kaya toast goes along well with a cup of coffee and a plate of soft boiled eggs, which is cooked by hot water. Upon cracking a dash of pepper is sprinkled onto it followed by soya sauce.
Kaya toast is made after the cook slices a single piece of toast into half, and spreading a generous amount of kaya followed by a slab of butter. It is then covered up together and served hot. The slab of butter and the taste of the jam is what made this toast popular.
Source: www.kaya.sg/kaya.htm
3) chicken curry
I made Chicken Curry from scratch tonight because Q had a craving. Everyone seemed to like it, it disappeared from plates. When I asked Michael what he thought, he said 'if I was starving in a pit, I would eat it'. Teenagers - so good at praise and sarcasm.
Delicious chicken curry. Spicy but nice! The original recipe is from Soma but you will find it on Junglefrog Cooking soon!
more @ Nyonya Hühner Curry Rezept
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