Coating Mix for Oven-Fried Chicken

Source: More-with-Less Cookbook
Date tried: April 10, 2018
Yield: 2 1/2 cups
Time needed: just a few minutes

Making your own coating mix for oven-fried chicken or fish is a simple money-saver that allows for variations of your own invention as well as control of content.

Oven-Fried Chicken in Coating Mix

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Caldinho de Peixe

Source: Indian Recipes Under 30 Minutes
Date: December 21, 2017
Yield: 4-6 servings
Time needed:30 minutes

This recipe is a good reminder that in Indian culture “curry” is not a spice, nor even the blend of spices we call curry powder. It is a type of cooking. A curry is a stew using meat, fish, chicken or vegetables in a spiced sauce. The spices may or may not include curry leaves or a curry powder blend. They may or may not provide the flavour we associate with curry powder.

In this dish the flavours that stand out are cumin and coriander with a hint of coconut in the coconut milk sauce base, and the author describes it as “fish in a light coconut milk curry”.

I confess I did not go out and get a fresh coconut to grind up with water to provide the coconut milk. I used a can of coconut milk. So I had to guess at the quantities. I also expect it was nowhere near as thick as thick coconut milk obtained from the first grinding.

Nevertheless I enjoyed the dish and my only objection is that white fish in a white sauce served with white rice made for a colourless meal. And that reminds me, I am not familiar with the fish named in the recipe and do not know if they would have added colour. I used the white fish fillets I had on hand in the freezer.

Caldinho de Peixe

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Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

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