Wednesday, May 26, 2010
Butter chicken, the celebrity among the indian dishes, is an all time fav . Its fame has spread so much around the entire world that when we say "indian cuisine" people associate it with Butter chicken. The melt-in-the mouth Butter chicken is actually the tandoori chicken cooked in creamy cashew onion,tomato sauce and flavoured with cumin,kasoori methi and cilantro.
It is the best Seller at our restaurant as we follow the authentic indian recipe. This dish would gratify the taste buds of both spice loving and as well as those who would rather go for its milder version. It has a lovely orange hue, mostly garnished with some cream and cilantro .The Butter chicken served with fluffy basmathi rice is always a treat.
Sunday, May 9, 2010
A very healthy and easy recipe. Thoran refers to the keralite style of stir frying the vegetables with grated coconut . So here is the recipe for Vendakka (okra) Thoran.
Okra(cubed) - 1 cup
Onion - 1 no chopped
Mustard seeds - 1 tsp
Ginger garlic paste - 1 tsp
Curry leaves - 5 or 6 nos
green chilly - 2 0r 3 nos(sliced)
grated coconut - half a cup
salt - to taste
Wash and cut the okra into cubes. Heat a pan with little vegetable oil. when the oil is really hot splutter the mustard seeds and curry leaves . Now add the chopped onion and salt and saute till it become light brown. Now add the ginger garlic paste and cook till its raw smell is gone . Add the cubed Okra and the grated coconut and stir fry till the okra gets cooked.
Serve hot with rice . Enjoy !!!
Tuesday, May 4, 2010
On May 1st and 2nd we hosted the third Malabar Food festival in Toronto. Maroli showcased a variety of malabari dishes . From the appetizers to the main course and the dessert we presented for more than 35 dishes .
For the appetizer we had malabar chicken, Pakora , Thiru vada , and kozhi ada.
Like previous times we presented a variety of seafood and meat dishes ,the highlights being the Mathi fry, squid thoran , crabcurry etc
And the desserts were Ladu,jelebi,Payasam and Mango pudding kinnathappam etc.
We were extremely glad to spread the flavour of Malabar once again in Toronto and happy as everybody enjoyed this unique and delicious cuisine of ours.