Tandoori Chicken Legs

Tandoori chicken is the thing that absolutely catches my eye. The gorgeous red just screams ‘eat me’. Unfortunately, this gorgeous red is mostly chemical and I’m not a fan of artificial dyes. Natural dyes failed to stick to my chicken most of the time though so after many attempts at making this dish red in the least chemical ways I now conclude it is not possible to the extend of achieving a restaurant effect. I’ve read that originally the colour red was due to cayenne pepper and that’s what you can use for your chicken. Also adding turmeric will make the dish a bit yellow. And that’s what I did with mine, appropriate spice mixture gave me some yellow-reddish effect. Apparently I didn’t use a lot of cayenne pepper as I’m not a fan of hot but you can add as much as you want. If you have at home some garam masala you can also add it to your tandoori chicken. Recipe inspired by this one. Continue reading

Paprikás csirke nokedlivel

In other words today we have chicken paprikash with noodles, but you can well serve it with bread or potatoes. It’s always a dilemma when preparing dishes you are not very familiar with, i.e. you don’t know much about their history etc. I always feel like running a risk of creating a dish that has little to do with its name. Hopefully it’s not the case this time. I know in some recipes people add potatoes as well or don’t add tomatoes. The bottom line is to cook something you will enjoy and that’s what we have here. I love the pepper taste and tomato doesn’t bother me here at all, it just adds some body to the sauce. Continue reading

Beef Burger

It doesn’t take a lot to come up with a burger that suits your taste. Mine has a lot of fresh herbs which I think lifts the taste substantially. In the end you can very easily combine your own burger. Basics will be minced meat and breadcrumbs. Even the egg is optional, I just add it to make my life easier when forming the burgers. You can make your burger extra spicy with chili and cayenne pepper. Possibilities are endless practically but have a go at my version, perhaps you will enjoy the combination of mint and beef. Continue reading

Polpettes and tomato sauce

This recipe is a compilation of what I have previously known about meatballs and what I’ve read on the Internet as well as getting some good advice from my mom. Having all that and a little bit of common sense I came up with this recipe. It turned out pretty nice and perhaps the only thing I would try to change next time would be the cooking process for meatballs. It’s possible to try and cook the meatballs in the sauce directly instead of frying first. I knew though it would change the consistency of my sauce since the meat would release all its juices into the sauce. I think it can give a nice effect as well if you want the sauce to have some meaty flavour. I preferred to leave the sauce purely veggie and fry the meatballs first. Continue reading

Chicken Biryani

Biryani is one of our favorite Indian meals (although some sources claim the dish to be Persian in origin) and it took me some time to master it. I think this is a fairly reasonable biryani recipe, at least closest to restaurant effect I could achieve by myself. Perhaps there are better ones out there or closer to the original taste but I am quite content with this one. What makes biryani different from tikka masala and curry is the cooking process. You are supposed to cook the chicken and rice together in layers. Continue reading

Mantı

There is something about dumplings that makes me love them totally. And they do come in all shapes and sizes and flavours so you are bound to find a dumpling out there that you will love. Mine is a Polish dumpling with a soft dough made from potatoes and a cabbage and mushroom filling. That’s my ultimate dumpling but it’s not the one I’m making this time. I am attempting here to share a recipe for manti – possibly the smallest dumpling I have ever seen, although I’m sure no Turkish person would call it a dumpling, it’s just manti :) You can choose which shape you will do yourself, there are a couple of manti shapes, the smallest will be a square of 2 cm shaped into a triangle. I did a square of 4 cm and shaped it in a kind of bundle. I got this recipe from I love Turkish food, where it is also shown how to do a different manti shape. Since we are using raw meat here it is important to make the manti very small, that way the meat will cook. If you do bigger bundles it will require too much cooking time and eventually your manti can fall apart. Continue reading

Sweet’n’Sour Chicken Breast

This is one of my favourite chicken breast recipes. It’s very simple, doesn’t require a huge amount of ingredients and most importantly you can make it in no time. I found this recipe long time ago in some women’s magazine but I did modify it substantially. I’m sure there was ginger, garlic and some chili flakes involved in it as well but with time I just minimised it to five basic ingredients. Main reasons for that was just to have a quick, tasty dish at minium effort for those days when you are back from work late and don’t really feel like cooking. It works for me and you can serve it with anything really; bread, rice or even bulgur. I like the simplicity of flavour here but if you want to boost it you can add some chili flakes or ginger. Continue reading

İçli köfte

The first time I made this dish was over a year ago and the recipe I used was completely different than this one. It was just some random recipe I found online and I have to say the effects were worlds apart as well. Since then I’ve learned how to do it much better thanks to my fiancé’s mom who shared the real recipe with me. It is very tasty but it takes a lot of time to prepare it. To make the job easier I break up the preparation process into two days. It is possible to do all in one day though. Continue reading