From https://travelfoodblog.currykitchen.com.au/ Part 2 of 2 We enjoyed the food so much in Kuala Lumpur and Langkawi that I had to continue with a separate blog post for the food we had in both these places. Below is part 2 continuation of our >> earlier blog post on Malaysia. Some of the popular dishes that Malaysia are…
Kitchen
Part 1 of 2 – Visiting Malaysia – What to do for a short stay
When I read the slogan [ Malaysia Truly Asia ] years ago, It was set in my mind one day I will go there for holiday. Little did I know I would be flying to Malaysia from Perth, Australia in 2018. [This article was first published February 21, 2019, and now is a republish, due to my…
Traditional Fruit Salad Recipe with Custard
Custard Fruit Salad Recipe This recipe has been one of my favourites since I was a kid. It’s a simple recipe using fruits and custard and yet so amazingly delicious. We normally had it after dinner or lunch as a dessert alternative and quite often in summer, as it felt better having it in summer….
Jalebi For holi ( Ghear jalebi , Ghevar jalebi)
Rajasthan is the land of kings in India. Rajasthan is the royal land where Rajas (king) and maharajas used to live. It has diversity in both vegetarian and non vegetarian dishes. It was believed that the rajas maharajas used to be great hunters and so ate the meat of their hunt while having a diverse…
Aubergines (Baingan)
Welcome to Curry Kitchen. CurryKitchen Site map Curry Kitchen Cooking Classes — Perth Indian Cooking Classes 2012/ 01/ 1 pages 2012 January — Curry Kitchen Cooking Classes 02/ 1 pages 2012 February — Curry Kitchen Cooking Classes about/ 1 pages About aloo-sukha-recipe/ 1 pages Aloo Sukha Recipe category/…
Magdeline’s Chamandi Podi Recipe – Dry prawns chutney
Chammanthi Podi is an easy and simple south indian Dry chutney or condiment made with coconut. It is an ideal condiment for morning breakfast recipes like idli, dosa and upma on top of chutney as a side dish. It can also be served as a add on to any meal to spice it up
