Cauliflower 65

Cauliflower 65Cauliflower 65 is a variant of the Chicken 65 which is said to have originated in Chennai at the Buhari Hotel in 1965. Hence the 65 suffix. After a lot of research, I happen to source this original recipe which is devoid of any artificial food colouring.
 
Cauliflower 65 is a medium spicy preparation and I have used the light green non-spicy green chillies. Feel free to use the more spicer green chilli (Jwala) if you need more heat.
 
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Pad Kra Pao (Thai Pork Mince With Basil)

Pad Kra PaoThis is a Thai dish which is often had with steamed rice and is topped with a Thai fried egg. I happened to try this dish at the Chatuchak market in Thailand, and loved it. Am sure you will love it too.

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Prawn Balchao (Goan Spicy Prawn Pickle)

Balchao is a spicy seafood pickle from Goa. BalchaoWhile prawns are used most of the times, it is not uncommon to use other seafood like mussels, clams, lobster, seer fish, tuna and mackerel; amongst others.
 
Most people believe that the Balchao is extremely fiery. While this is true when it is tasted on the day f preparation; Balchao is a pickle and should be left for atleast a day before eating. An ideal time for resting would be a week. During this period, the marinade soaks into the seafood and the vinegar mellow the spice to a level which makes this dish very desireable.
 
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Chicken Sausage Rice

I remember my mum making dish when I was a kid. My mum used to work and come home to cook for us. My dad was Chicken Sausage Riceworking in East Africa and I know that it was difficult for my mum to manage taking care of the house and the three children.
 
Of all the easy-to-make dishes; my siblings and I would love to eat this Chicken Sausage Rice (or Pulao, as we would call it) as it included a yummy tomatoey rice with sausages! We would often fight to see who had the most sausage pieces.
 
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Aloo & Cheese Ke Parathas (Potato & Cheese Parathas)

Aloo Cheese ParathasIn this version of the stuffed paratha, I have used the classic combination of potato and cheese. Having this paratha on a cold morning is something which I often look forward to as it’s gooey stuffing makes this delicious recipe worm its way to the top of my ‘Food To Eat In Winter’ list.

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Eggs Kejriwal

Eggs KejriwalThe origins of Eggs Kejriwal is very interesting (No spoiler alert; you will have to read about it by clicking on the link below).
 
This spicy egg preparation is not for the faint-hearted – especially when one has to consume it for breakfast (as not many like a lot of spice for breakfast).
 
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