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The Masala Dabba #4 & Chettinad Chicken Curry. Chilies, as hot as hot can be!
“Chili, spice of red Thursday, which is the day of reckoning. Day which invites us to pick up the sack of our existence and shake it inside out. Day of suicide, day of murder.” Chitra Banerjee Divakaruni, The Mistress of Spices Time for The Masala Dabba #4 & Chettinad Chicken Curry. Both very delayed yet finally here. This time I’m lagging behind royally. Chilies was the pick for the month of April, and we’re well into May now June. I can’t say I didn’t try because I began writing this in May, but life happened! One month ran into another, time racing at an alarming pace. It was just yesterday,…
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The Masala Dabba #3. As we journey on, the colours pop for Spring and Holi
The spices we cover for The Masala Dabba #3 are cardamom, whole pepper and turmeric. I think I love the spice journey best. We enter month #3 of our collaborative spice journey with exploring or rather ‘shooting’ spices. March is synonymous with Spring, new beginnings and a whole lot of colour. This March also had holi, the festival of colour, which inspired me to shoot several times through the month.
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The Masala Dabba #2. Spicing up desserts and journeying further into the spice box
It's strange how often we connect spices to savoury foods, often in India spice is synonymous with a curry! Delightfully enough, as we blog on, reading more, breaking new ground and exploring our palettes, ingredients take on new meaning. For instance, there is always so much more you can do with spices, enough to make them leap out of the masala dabba or spice box!!
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The Masala Dabba #1… exploring the Indian spice box
The Masala Dabba. A name that paints a spicy picture. A fun food styling experiment born out of a conversation one day in December last year. Spices are something that intrigue us, and are sometimes challenging to shoot. So Dolphia floated the idea, and it was instantly lapped up by Simi and lazy me. It's always great to have something that gives us inspiration, or maybe focus to shoot. The idea was to shoot the spices, in sets of three, month after month.
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Rich Spiced Hot Chocolate & Masala ‘Kadhai’ Doodh
Rich Spiced Hot Chocolate might well be the simplest thing to enjoy this season. It's simple things that matter, and with recipes like these, ingredients are of prime importance. You can't go wrong with food if they are made up of good quality elements. This Rich Spiced Hot Chocolate is just that. Indulgent good too. Made with Premium Milk from Mother Dairy, single origin couverture chocolate, dark cocoa, vanilla beans and spices from South India, it's hard to go wrong.
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Chicken Jalfrezi … a quick version of the Indo-Chinese stir fry curry
This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a delicious twist of taste with coconut milk. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!
