This month I thought I would post a brand new Indian recipe for Salmon Cutlets. Normally we make our Salmon Cutlet recipe with fresh salmon but since my freezer was stuffed full of food, my husband and I started a campaign to empty it before freezer burn sets in.  The first item we pulled out was a package of frozen salmon filets. He turned them into delicious Salmon Cutlets by adding chopped shallots, garlic, potato and spices.  He breaded the cutlets before pan frying them.  (I served them with tartar sauce and a few other sauces but every commercial sauce turned out to be entirely unnecessary.)  The flavor and texture of the cutlets was exquisite so they could stand up as an entrée by themselves.  With a simple green salad or grilled asparagus (as I served them), they made a very pleasant (and simple) dinner.
 

Salmon Cutlets

Salmon Cutlets


 Try my Salmon Cutlet Recipe tonight. It is easy to make and tasty. Everyone will love them!

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Chicken Biryani

Chicken Biryani

This month I decided to focus on a popular recipe that is not originally from South India and its standard accompaniments.  Biryani is one of the most popular traditional dishes in India because of its rich flavor.  It was created in Persia and brought to India when the Mughals invaded India in the sixteenth century.  It is popular because it is a complete, delicious meal in one dish that includes rice, meat and vegetables.  Each state in India and each household makes it slightly differently by varying the meat, vegetables and spices.  To make a good biryani, it must be rich in flavor (not spicy hot), a wonderful aroma and the grains of rice should not stick together.  This month’s recipe features Chicken Biryani, also called Kozhi Biryani.  To complete the meal, all that is needed is pappadams and a simple raita.  I chose Onion Raita, or Ulli Raita, because I think its subtle flavor blends very well with biryani.

Kachi’s Kitchen also includes another delicious chicken biryani recipe that is carefully layered. 

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Baby Shrimp Fry

Baby Shrimp Fry

I just finished posting the Indian recipes for March.  I picked them because they are a great introduction to Indian food.  I simplified them from the traditional recipes so they would be quick and easy to make and would not be too spicy.  I modified the vegetarian recipe for  Vegetable Rice by changing the ratio of vegetables to rice.  I love a lot of vegetables in my food.  With all of the delicious vegetables, I feel that I am eating a meal.  This recipe has substantially less oil so it is not as rich or caloric as the original.  The Baby Shrimp Fry recipe was created by my husband during his time in graduate school at Ohio University.  He reduced the number of steps and reduced the cost by using baby shrimp.  It makes a wonderful presentation with any dinner.  The Raita recipe is very simple and is a refreshing compliment to the shrimp and rice dishes.  Feel free to experiment with the ingredients you use in this recipe and make it your own. 

 

Just click on the Recipes link to find these delicious recipes….

 

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All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.