The Malabar soup has an audacious attitude, rich in flavor it brings the taste of India home.
Add a dollop of cream and this recipe turns into a little piece of rich paradise but in an effort to keep the weight off I used coconut milk instead and it has changed the way I will make this soup forever.
A Note for all my vegan friends I would substitute chicken with any or a combination of the vegetables below. Take your pick.
- Green beans
- Brinjal/ Eggplant
- Chopped Boneless Chicken Breast – 1 Pc.
- Tandoori Masala Powder – 1 Tbsp.
- Ground Cashew Powder – 2 Tbsps.
- Garlic Ginger Paste – ½ Tsp.
- Onion – 1 Chopped
- Lal Masala Paste – 1 Tbsp.
- Coconut Milk – 1½ Cup’s
- Fry the onions in 2 Tsp. of oil, then add the ginger garlic paste.
- Add the Lal Masala Paste,Tandoori Masala Powder; Stir the ingredients so that all the masala blends with the onions
- Next add the chicken and cook for 5 – 7 minutes on a medium flame
- (Do not cover the dish)
- Next add the cashew powder and continue to cook for another 5 minutes.
- Next 1 Tbsp. at a time, add the coconut milk and stir gently after every addition.
- Continue to cook on a medium flame for 10 minutes or till the chicken has cooked.
Happy weekend everyone, I have been thinking of gruesome dishes to make for Halloween. My Birthday is the day after and I am always planning a crazy looking cake or a scary theme to celebrate with but this year I don’t have any friends around so instead I am spending time coming up with a creative idea on how to create some scary looking meals.
This crazy curry is in honor of all my friends who always played along with my whims and fancies, dressed up for me at my parties and have been an awesome part of my life. Cant wait to see all of them again.
Here is a small preview of the craziness we used to come up with
This recipe maybe a little scary at first but is also the most delicious and simple curry I have ever made in my entire life and the secret ingredient is without doubt the Gizzard itself. My love for Gizzard goes back a long way so when I found a whole tray of them and no one to share it with. I simply just ate them all.
- Gizzard and Heart Uncooked – 1 Lb.
- Onions – 2 Finely chopped
- Fresh Coriander Leaves – ½ Bunch
- Ginger-Garlic paste – 1 Tsp.
- Coriander powder – 1 Tsp.
- Cumin Powder – 1 Tsp.
- Turmeric Powder – ½ Tsp.
- Kitchen King Masala – 1 Tsp.
- Green Chilies – 2 Finely chopped
- Tomatoes – 2 Chopped
- Potatoes – 2 Optional
- In a pressure cooker add a little oil and brown chopped onions.
- Add the ginger garlic paste and stir gently for 2 minutes.
- Next add the coriander powder, cumin powder and turmeric powder.
- When all the masala is dry add chopped tomatoes.
- Add the Kitchen King masala and cook for a few minutes.
- Add the Gizzard/Heart and cook for 2 whistles in the pressure cooker.
- Add fresh chopped coriander leaves.
This is not a curry you eat with rice….