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Egg Kebabs- Malabari style scotch eggs

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Egg Kebabs – Malabari Style Scotch Eggs A delicious Malabar twist on the classic Scotch eggs, these Egg Kebabs feature spiced beef and Chana dal wrapped around boiled eggs, coated in breadcrumbs, and deep-fried to perfection. Crispy on the outside, flavorful and juicy inside – perfect as a snack or appetizer! Ingredients: 500 g boneless beef (bobby veal preferred) 125 g Chana dal ½ cup water 1–2 tsp crushed ginger 1–2 tsp crushed garlic Salt and pepper to taste 1 tsp paprika powder or red chilli powder ½ tsp turmeric powder 1 tsp cumin powder   1  tsp fennel powder 1 TSP coriander powder (optional) 1 tsp meat masala 1½ tsp garam masala Handful fresh coriander leaves Handful mint leaves 3 garlic pods 1 green chilli (adjust to taste) Small piece of ginger 8 Eggs (boiled and either left whole or halved) Beaten eggs (for coating) Breadcrumbs (for coating) Oil for deep frying Instructions: 1. Pr...
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Katsu-Style Chicken, Curry and Rice

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Katsu Style Chicken with Curry and Rice This is my take on the classic Japanese-style katsu curry, using simple ingredients I usually have at home. Crispy fried chicken, a warm spiced curry, and fragrant rice — comforting and delicious! 🍛 Curry Ingredients: 1 onion, chopped 2 garlic pods, crushed A small piece of ginger, crushed 1 potato, cut into small cubes 1 carrot, cut into small pieces 1 apple, peeled and chopped 1 spring onion (white and green parts separated) 1–2 cups chicken stock (or 1 cube + water as needed) Salt and pepper to taste Spices: garam masala, meat masala, paprika or chili powder Optional: a drizzle of honey Method: Heat oil in a pan and sauté onion, garlic, ginger, and the white part of the spring onion until soft. Add the potato, then the carrot, and sauté for a few minutes. Stir in the apple and sauté for another minute. If using a stock cube, add it now. Pour in chicken stock (start with 1 cup) and bring to a boil. ...
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Malabar Poratta and Beef Curry

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Poratta & Beef Curry A hearty, comforting combo from Kerala's rich culinary tradition There are few things more satisfying than the flaky layers of freshly made poratta paired with a rich, aromatic beef curry. This dish brings together the best of textures and flavors — the soft, buttery poratta soaking up the spicy, deeply flavorful curry is pure joy on a plate. It’s a nostalgic favourite, perfect for weekend meals or when you want to treat your family to something extra special. This version uses young buffalo beef (veal) for tenderness and a roasted coconut for depth. While the process involves a few steps, the results are worth every bit of effort. The poratta dough benefits from a good kneading and resting time to develop that signature stretch and flakiness, while the beef curry is layered with spices and the unique touch of roasted coconut. Poratta Recipe Ingredients 4 cups all-purpose flour 2 tbsp sugar 1 tsp salt ~400 ml lukewarm water (adjust as ne...
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