The Jungle

03/08/2015

26 Traditional Indian Foods That Will Change Your Life Forever!!
.

BRB, booking plane tickets to Mumbai.

02/08/2015

RECIPE OF THE WEEK : CEYLON PAROTTA.

Ingredients :

(Aata) - 1/2 kg
Boiled water - As reqd
Salt - As reqd
Oil - As reqd
Ghee - As reqd

Preparation :

Step 1. For preparing ceylon paratha, knead the wheat flour well using boiled water and salt as required.
Step 2. Make balls from the dough and press it as we make chapatti.
Step 3. Spread some ghee on the chapatti and fold it on the four sides.
Step 4. Press it again so that we get a square shaped chapatti.
Step 5. Cook it on a pan.
Step 6. When both the sides are cooked well, apply ghee on both sides of the chapatti. Turn over both sides.
Step 7. Ceylon paratha is ready. Serve it with chicken, beef or liver curry.
Step 8. Specialties:
It¦s a festival recipe during ramazan.

01/08/2015

People seem to be going crazy for our Chicken Fried Rice!!
.

31/07/2015

Try the mouthwatering Kerala Mushroom Roast at Hot Jungle!!
.

30/07/2015

Come experience the exquisiteness of Hot Jungle!!
.

29/07/2015

10 Things You Must Eat in Kerala!!
.

"The world is a book and those who do not travel read only one page." - St. AugustineI'm not sure when the 'travel bug' bit me but I think it was somewhere between the time I was packed up and relocated to a small town in England and when I decided to.

28/07/2015

.

27/07/2015

Relish the most mouthwatering 'Nadan Chemba Puttu' at Hot Jungle!! .

26/07/2015

RECIPE OF THE WEEK : FISH TIKKA MASALA

Ingredients :

Dry spices
Few pepper corn
3 green cardamoms
1 black cardamom (optional)
Very small piece of cinnamon
4 cloves
1 small bay leaf
Other ingredients
¾ cup of chopped onions
1 tsp ginger garlic paste
¼ cup of chopped tomatoes
⅛ tsp turmeric
1 tsp red chili powder
Salt to taste
½ tsp kasuri methi (dried fenugreek leaves)
¼ to ½ tsp garam masala powder
300 grams fish cubes
¼ cup of milk cream or cashew milk
Oil as needed

Preparation :

Refer this post to make fish tikka.
Heat oil in a deep pan, add the spices and sauté for a min
Add the onions and very little salt, fry till they turn translucent. There must be enough oil for the onions to fry well.
Add ginger garlic paste and fry for a min
Add tomatoes, little more salt & turmeric, fry till the tomatoes turn fully mushy and dry
Add red chili powder and mix well. Separate the black cardamom and bay leaf and set aside
Pour in some ice cold water in a mixie jar, add this cooked mix and grind to a smooth paste. Ensure that the mix is not hot before you run the mixer else it can wreck your mixie. Alternately, you can cool the mix naturally and then grind
Filter the grinded mix in the same pan; add the bay leaf and black cardamom. Add little water to bring it to the right consistency. Add kasuri methi and biryani masala powder. Bring this to a boil. Take care not to add too much water
When the mix begins to bubble up, add the fish and the veggies from the skewer and let it cook for 3 to 4 mins on a medium flame. Overcooking can break the fish pieces as they are already cooked in the oven.
Add in the cooking cream and stir.
Let the fish rest in the gravy for at least 30 mins before you serve. Tastes good with roti, chapathi , naan or kulcha.

25/07/2015

Give us a chance to tantalize your taste buds!! .

24/07/2015

29 Dishes from 29 States!! .

This is the ultimate food tour of India. HolidayIQ Travellers take you through a culinary journey of India.

23/07/2015

Enjoy the traditional taste of thalassery snacks at Hot Jungle
.