Chicken Gizzards Stir Fry with Spicy Cabbage is a savory, spicy dish made by cooking sliced chicken gizzards with seasoned cabbage and aromatics in a hot pan or wok.Chicken gizzards are muscular organs with a firm, pleasantly chewy texture. They’re usually simmered or parboiled first to make them tender, then sliced and stir-fried.Spicy cabbage typically […]
Korean corn dog is a popular Korean street food made by coating a sausage, mozzarella cheese, or both in a thick, slightly sweet batter, then deep-frying it on a stick.Unlike an American corn dog, it often has extra coatings such as:Panko breadcrumbsDiced potatoesCrushed ramen noodlesSugar sprinkled on the outsideIt’s commonly served with ketchup, mustard, mayonnaise, […]
Chicken corn dogs are sausages made from chicken, coated in a thick, slightly sweet cornmeal batter, then deep-fried until golden and crispy. They’re usually served on a stick with sauces such as ketchup, mustard, mayonnaise, or cheese sauce.Some versions—especially Korean-style corn dogs—may also include cheese, breadcrumbs, diced potatoes, or a sugar coating.
Malabar Unni Appam (Unniyappam) is a traditional sweet snack from Kerala, popular in the Malabar region.It is made from:Rice flour or soaked-and-ground riceRipe bananaJaggeryGrated or fried coconutCardamom, sometimes sesame seedsThe batter is cooked in a special moulded pan, producing small, round appams that are crisp and caramelized outside and soft inside. “Unni” means small, while […]
parotta is a popular South Indian dish, especially associated with Tamil Nadu. Flaky parotta (layered flatbread) is torn or chopped into small pieces and stir-fried with onions, tomatoes, spices, curry leaves, and salna (gravy). Egg, chicken, or mutton may also be added.“Kaima” means minced or finely chopped, so the dish is similar to kothu parotta, […]
Kerala porotta—also called Malabar parotta—is a popular layered flatbread from Kerala, India.It is typically made with refined wheat flour (maida), water, salt, oil or ghee, and sometimes egg or milk. The dough is stretched into thin sheets, coiled, rolled, and cooked on a hot griddle, creating its characteristic flaky, crispy outside and soft, chewy layers.It […]