I remember havingmany mutton chukka recipes in different South Indianrestaurantsthatareadored with so much oil and spices thatat the end of it although the recipe wasamazing you end up havinga difficult time digesting the whole thing
The babygoat or cabritoleg rubbed andmarinated overnight with spicy Middle Easternharissa chili paste, rosemarry, thyme anda little bit ofIndiangarammasala powder until the spices penetrated well into the meat
If you askkeraliteswhatare the breakfast items from Kerala or if you check anyKeralarestaurantbreakfast menu, you canfind like these pairofnames “Puttu andkadala curry”, “Appamand Egg Roast”, “Idiyappamand egg Curry”, “Poori andPotato Curry”, “DosaandSambar”, “Idly andChammanthi Curry”, “Porotaand beef ”, “Vellayappamandtharavu (duck) Curry” etc
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This powder is so versatile it can be used invariouspreparations like Dukrachemas/ Pork BafatStyle, Kori Sukka ( Chicken dry style with coconut) , Baffat Chicken/ fish curry and is a good seasoning for vegetables like marrow (Cucumber Baffat sukke) or starchyvegetables like yam, potatoes, plaintainsand swede
On the brunch menu I'd planned the proteinasan egg scramble (where the fire roastedtomatoes would be partof the scrambleinsteadof pureed asa ketchup and to be accompanied by roasted spiced red potatoesanda sweet rice pudding with pistachiosandrosewater), but while I wasvisiting my familyin New York I waspersuaded by my good friend to try this recipe as both a quiche andafrittata