#northindian style #muttoncurry
To make:
pressure cook 1/2 kg mutton (cut into bite sizes) with 1/2 tbsp ginger paste,
1/2 tbsp garlic paste and
enough water.
Keep aside.

Sauté 2 sliced dried red chillies,
6 sliced shallots and spices
(1 broken cinnamon, 2 star anise and 4 cloves) in 3 tbsp oil.
Add curry paste
(mix 1 1/2 tbsp plain chilli powder, 1 tsp fennel powder, 1 tsp cumin powder and 1/2 tbsp coriander powder with some water).

Fry and stir till aromatic and oil splits.
Add 3 sliced potatoes, stir and pour enough water to soften it. Add mutton.
Season with salt.
Stir together and simmer to heat through.

Off the heat and combine in 2 tbsp whisked yoghurt
and 1/2 tbsp dried fenugreek leaves.
Gently stir and
cover with a lid for at least 1 hour before serving.

Note - vary ingredients as per taste.
Scoop out the extra floating oil while cooking (see picture).
#navascooking
#navaslife

Spicy Chicken Mango Salad.
To make —-
Chicken salami, pan grilled with needed amount of plain chilli powder and virgin coconut oil.

Pre-mix salad leaves, diced mangoes and cucumber. Salt and pepper if you want to. I didn’t.
Toss and plate together alongside #chickensalami
#navascooking
#navaslife
#chickenmangosalad

Katrikai Poriyal/Brinjal Stir Fried.
#katrikaiporiyal #brinjalstirfried #vegetarianfood #navascooking
#navaslife
-
Two Brinjals - sliced,
mix with some turmeric powder, some rice flour and. salt.
Fry in batches, remove and keep aside.

A little oil to fry green chillies, onion and curry leaves.

Add brinjal, a little salt and a little lime juice. Stir and dish out.

The #vegetarianism of #Indonesiancuisine
https://www.nava-k.com/2021/04/indonesian-potato-tauhukentang-tauchu.html

- #indonesianpotatotauhu aka #kentangtauchuindonesia
- #urapkangkung aka #waterspinachsalad
- #TempehOrek aka #spicyfermentedsoybean
- #terongbalado aka #spicysweetbrinjal

#vegetarianrecipes #recipeideas #recipeshare #navascooking
#navaslife

#sundayfoodhunting
#foodhunting
#foodmoment
#sundaylunch

And so, we left our comfort zone of #kotakemuning for a change and headed to -
de Leaf Restaurant
(No 36, 7, Jalan Kasuarina 11
#bandarbotanik #klang)

The idea to heading to this #indianrestaurant was by my hub.
Oh-well, he is a big fan of #indianfood.
Whereas myself, anything goes.

Ambiance -
Another #nofrill basic #indian style #diningarea.
Choices - nothing unusual
The standard Indian #menu.
Service - acceptable.

#food-verdict
#bananaleafmeal.
Those expected #indianstyle #veggies.
Extra items -
#muttondalca
For me, it was so-so.
My hub on the other hand, enjoyed every bit of it.
#eggsaltedfishcurry
Was expecting kurau bones, but ended up, the flat usual #saltedfish
(Total bill - RM37.00)
Inclusive of the #crabsoup packed back home.
Crab soup?
Just average.
What about the complimentary #kesari.
- wish they added more #ghee.

Any chance of returning again to this #restaurant?
I don’t think so.

#dinewithnavak
#navaslife

Nyonya Vegetarian Pineapple Curry.
#recipe is up on our #blog #blogpost - www.nava-k.com

#nyonyacuisine
#vegetarianfood
#navascooking
#navaslife
#navaszen

Siru keerai/tropical amarnath stir fried.

To make: soak, rinse and slice one bunch of the veg.
Keep aside.
In 2 tbsp heated oil, fry 1 1/2 tbsp fresh coconut, 1 tsp cumin seeds, 1 tsp mustard seeds and 4 thinly sliced shallots.

Stir.
Add veg.
Season with salt.
Stir and cook to soften.
Dish out.

Optional: add a little more of coconut lastly before dishing out. For the fresh crunch.

#navascooking
#navaszen
#navaslife

Sura meen fish puttu aka shark fish fish flakes.

To make.
1 medium size fish - remove skin and cut into medium size pieces.
Add fish, 1 tsp turmeric powder and enough water in a pan.
Simmer over low heat to cook. Remove, drain water and flake fish.
Add 1/2 tsp turmeric powder and mix.
Keep aside.

In 3 tbsp of oil,
add 5 shallots,
5 garlic,
1 inch ginger,
1 red chilli,
1 green chilli,
3 sprigs curry leaves (all chopped/thinly sliced),
2 tbsp fresh coconut and
1 tsp cumin seeds.

Stir to soften and till aromatic. Add fish.
Season with salt and lime juice. Stir and fry for a couple of minutes.
Dish out.

#fishputtu
#navascooking
#navaszen
#navaslife

Valakkai poriyal/plantain chips. Sliced bananas,
add turmeric powder,
plain chili powder and salt (all as needed).
Mix together.
Fry in batches till brown and crispy.
Store in air tight container.

Note: the thinner you slice the bananas, the better for crunchiness.
Sprinkle a little water when mixing to coat the bananas.
If you mix way earlier before frying, the sliced bananas will become soggy. So gently squeeze before frying.

#plantainchips
#navascooking
#navaslife

Fish ball noodle soup.
First make the stock.
Soak and rinse 2 tbsp ikan bilis/anchovies.
Add in a pot with 5 smashed shallots and enough water. Simmer over low heat to extract stock.
Drain and pour back in the pot. Season with anchovy cube, salt and pepper.

Assemble blanched mee hoon with fish balls and yau mak/salad leaves in a bowl.
Pour broth.
Top with fried shallots and spring onion.
Serve with sambal belacan.

Note: plus minus ingredients as per taste.
Anchovy cube is optional for stock. But does infuse extra taste.
Fry extra shallots and keep. Use as topping for raw salads.

#navascooking
#fishballnoodlesoup
#navaslife