Monthly Archives: December 2014

Chicken jalfrezi


Chicken jalfrezi is a very popular curry dish in the British curry houses along with chicken tikka masala, chicken vindaloo and many more. In British Indian restaurants and take away curry houses, you will find jalfrezi in the menu. I have tasted jalfrezi in many restaurants and thought of preparing the restaurant way at home.


Drumstick leaves Rasam / Munaga Aaku Rasam


Drumstick leaves Rasam/Munaga Aaku Rasam is one of my favourite rasam among other rasam. Drumstick leaves are widely used in southern part of India. For drumstick leaves in Tamil it is called murungai keerai and in telugu it is munagaaku charu or munagakaya koora charu. Drumstick leaves rasam is very healthy and it has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. For pregnant ladies it is a good source of food.


Basic curry (restaurant style)


I have seen that the entire menu in the Indian restaurants in Britain including London have the same menu from starter to tandoori and curry. Not only in London, but all over Britain, wherever I have visited, the dishes are totally different from what you see in India. The popular ones in the British Indian curry houses are jalfrezi, bhuna, do piazza, rogan josh, vindaloo, madras and balti dishes. Mostly, they all taste the same with very minor differences.


Dal makhani (restaurant style)


Dal makhani, a very popular dal in Punjab and in North India. Dal makhani is very rich, creamy and buttery with full of flavour and aroma. Every restaurant has its own delicacy of making dal makhani. Dal makhani is very smooth and has a velvety texture, as it is made of black urad dal and rajma with butter and cream. Traditionally this dal is cooked slowly, for hours, on charcoal.


Malai methi matar


Malai methi matar (creamy fenugreek leaves and pea curry), one of the most popular North Indian restaurant dish, which is common in every restaurant and liked by all. The combination of methi leaves (fenugreek leaves) and matar (peas) with malai (cream) goes well and tastes wonderful. The bitterness of the methi leaves is well balanced and obscured by the rich creamy sauce.