Pepper Chicken

One of my go-to proteins is chicken. Super easy to cook, extremely versatile in terms of flavour and comes together pretty fast. Great for weekday dinners! I love experimenting with chicken and trying flavours from different cuisines. Not only does this give us variety for our meals, but also helps me learn and love many more styles of cooking. This recipe is adapted from some of Malayali food I’ve had over the years (aka food from Kerala or Mallu food :)). Mallu food is super delicious, peppery, punchy and downright awesome! I make it a point to try as many restaurants and recipes of this cuisine as I can. This pepper chicken is an attempt to bring some of that awesomeness into my kitchen.

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Double Chocolate Mocha Muffin

Chocolate will be my all time favourite dessert flavour. Even though over the past few years I have developed a stronger love for non chocolate desserts (adulting!), nothing says comfort quite like a good old chocolate cake or muffin. What do you think? ๐Ÿ™‚ I guarantee you will always find many chocolate desserts on the blog (egglessย muffins, chocolate banana bread, fudgy brownies etc)!

Today I am adding a super simple but extremely delicious recipe to the list. Chocolate with it’s favourite companion : Coffee! And double chocolate at that. In muffin form. So easy to eat!

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Kasundi Broccoli

By now I have written quite a fair bit about my Bengali heritage and love for Bengali food. One of the Bengali recipes I posted was for Kasundi Chickenย – this delicious, moist chicken curry with the characteristic Bengali mustard flavour. Happiness!

Today I am sharing another kasundi recipe. The awesome sauce (literally) deserves many ways to be added to your meals ๐Ÿ™‚ It is also an amazing way to jazz up basic veggies and make them a lot more appetizing. In this case, broccoli. I like broccoli in many ways, in salad, with some masala or steamed with some garlic. But one of my favourites was when my aunt made broccoli with just panch phoron. I’ve based this recipe on my aunt’s, with the addition of the magic ingredient – kasundi!

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Pecorino Crumbed Chicken with a Chunky Tomato Sauce

One of my favourite things about travel is discovering new food! For me new food includes new ingredients, new recipes, new flavours, new ways of cooking and even new ways of using familiar ingredients. Food is probably one of the best ways to experience a city, don’t you think? It really helps you understand what the locals like, helps you learn about the history, helps you connect with the people and makes the experience so much more enriching…and delicious ๐Ÿ™‚

My friend S and I were in Italy last year. We spent about 9 days exploring Florence, Rome and parts of Tuscany. Along with visiting many museums and churches, we also pretty much ate and drank our way through these places. Every meal was accompanied by some house wine ๐Ÿ™‚ Italy gave me the opportunity to try so many kinds of food and so many ways to use ingredients that I left feeling immensely inspired. Along with all the delicious meat, one of my other favourites was pecorino! I’ve had pecorino before, but always in a mixture or a sauce and never just as is. What a cheese! Sharp, peppery and delicious! I brought some back and the husband and I kept nibbling on it everyday. So when my friend T went to Italy this year, I asked her to bring back wine (obviously) and some pecorino.

Apart from nibbling it everyday, I figured I must also cook with it, right? ๐Ÿ™‚ I am a big fan of baked/grilled chicken and make some form of it every week (like this recipe). I’ve made crumbed chicken before and think it is super easy and delicious. I swapped out the regular cheese for pecorino, added some other fun herbs and voila! Pecorino crumbed chicken!

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Masala Poha (Spiced flattened rice)

Growing up in Delhi, Poha wasn’t something we came across often. The dish is more traditionally Maharashtrian and is eaten widely across the Gujarat and Madhya Pradesh as well. As Biharis, we use flattened rice in different ways – soaked and then mixed with yoghurt and jaggery (dahi chura) or cooked till crispy and served with spiced peas (chura matar).

While I was finishing school, our help at home learned how to make the Maharashtrian poha from someone and then suddenly we had this cool new option for weekend breakfasts ๐Ÿ™‚ My sister isn’t a big fan, but I love this dish.

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