Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)
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'From my Rasoi' series...
From my Files...
In the News...
Thursday, October 27, 2005
Spicy Curry Fried Rice
Monday, October 24, 2005
Easy breezy Chicken Curry for the soul...
Boneless Chicken Curry with Potatoes
Friday, October 14, 2005
Cold days and hot soups...
Dal Palak (Spinach and Lentil Soup)
Wednesday, October 12, 2005
Wednesday, October 05, 2005
A pot full of Rice...
A Potato Salad with a twist...
Ingredients: 3-4 medium sized potatoes, boiled (I like using both, the white and red potatoes. Its combination is taste is just wonderful.) 1 tbsp extra virgin olive oil Salt and pepper to taste ½ cup chopped coriander leaves 1 tbsp fresh lemon juice 1 tsp chaat masala Method: Peel and slice potatoes into a salad bowl. Add remaining ingredients and toss. Serve warm or at room temperature. Spicy Notes: Chaat masala is a blend of multiple seasonings, including cumin, coriander, black salt, ginger, and the tart and tangy dried mango powder (amchoor). It is easily available at any Indian grocery store.
Tuesday, October 04, 2005
A Bittersweet Addiction...SHF #13
Ingredients: 1 cup cream 1 ½ cups semi-sweet chocolate chips 1 tsp instant coffee powder 2 tbsp sugar 1 tsp vanilla extract Assortment of chopped nuts 12 mini tart shells ( I use the frozen ones and prepare them according to the packaged instructions) Method: Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil. Add chocolate chips, sugar, coffee powder and vanilla extract, and stir till the chocolate starts to melt. Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste. Set aside to cool for 15-20 minutes. Fill each tart shell with the melted chocolate and sprinkle with choice of nuts.
Mad over Mangoes
Ingredients: 2-3 mangoes (you want them to be ripe so that they are sweet) 2 tbsp chopped onions 1 jalapeno finely chopped (make sure you throw away the seeds or else it would be too spicy!) 1 tbsp chopped coriander leaves salt and pepper, to taste 1/2 tbsp lemon juice Method: Mix all the ingredients in a bowl and the salsa is done!
Monday, October 03, 2005
For my love of Eggplants!
Ingredients: 8-10 pieces of tiny eggplants 1 tbsp red chili powder 2 tbsp coriander powder 1 tbsp garam masala 1 tbsp jeera powder Salt, to taste 2 tbsp lemon juice Method: Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants. Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10-15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.
Ingredients: 1 kg chicken cut into medium-sized pieces ½ cup plain yoghurt 1 cup chopped onions 2 cups chopped tomatoes 2-3 sliced green chilies 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tsp cumin seeds Salt, to taste ½ tsp red chili powder ¼ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala 1 ½ tbsp fresh chopped coriander leaves 2 tbsp cooking oil Method: Heat oil in a pan and add cumin seeds. When cumin seeds starts to sizzle, add ginger, garlic and green chilies and fry for a few seconds till fragrant. Add onions and cook till they turn slightly brown. Add chili powder, coriander powder and turmeric powder, and fry for 1 minute. Add tomatoes and cook till tomatoes start to soften and form the gravy base. Add yoghurt and cook for 2 minutes. Add chicken and salt and cover cook for about 15-20 minutes on medium heat till chicken is tender. Add chopped coriander leaves and sprinkle garam masala as garnish.
Cooking with Cumin
Sunday, October 02, 2005
You wonderful tasting treat!
Ingredients: 2 cups Paneer(cottagecheese) diced into cubes and fried till lightly browned 1 cup fresh onion paste 2 cups finely chopped tomatoes 1 tbsp ginger-garlic paste 1 tsp tomato paste 2 tbsp plain yoghurt 1 cup peas 1 tsp cumin seeds Salt, to taste ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp coriander powder ½ tsp garam masala 2 tbsp cooking oil Chopped coriander leaves for garnish Method: Heat oil in a pan and add cumin seeds. Add onion paste and fry till paste starts to dry. Add ginger-garlic paste and tomatoes and cook till tomatoes pulp nicely. Add salt, turmeric, red chili powder, coriander powder and 1 tsp of tomato paste. Allow to come to a boil. Add water to get desired gravy consistency. Add yoghurt and let the gravy come to a boil. Add fried paneer pieces and peas and cover cook for 5-7 minutes. Garnish with fresh coriander leaves and a sprinkle of garam masala.
Saturday, October 01, 2005
This chicken made its way to the other side...
Ingredients: 8 pieces of chicken legs or thighs 1 cup yoghurt 1 tbsp cooking oil 1 tbsp ginger-garlic paste 1 tsp red chili powder 1 coriander powder 1 tsp garam masala Salt, to taste 1 tbsp lemon juice ½ tsp jeera powder Method: Mix all the ingredients of the marinade in a big bowl and set aside. Make two rough slits on each piece of the chicken to allow marinade to penetrate the meat. Pour marinade onto the chicken to coat and cover each piece properly.Set in the fridge for about an hour. Preheat oven to 350 and roast chicken for 20-25 minutes turning them at least once. Spicy Notes: This dish can be served as a delicious side, accompanied by great wine or tangy cocktails. It can also be turned into a hearty meal by serving it with some Dal Makhni and fresh Naan.
Another from my Chutney files...
Ingredients: 1 cup tamarind paste 2 cups water ½ tsp red chili powder ¼ tsp of dried ginger powder ¾ cup jaggery (brown sugar can be used as a substitute) Salt, to taste Method: Add tamarind paste, water and jaggery in a deep pan and bring to a boil. Add salt, ginger powder and chili powder and continue to boil over medium heat till the consistency becomes thick as that of a sauce. Allow to cool and store in an air-tight container in the fridge.
Oh how I love to take a dip in you!
Ingredients: 2 cups fresh chopped coriander leaves 1 cup chopped mint leaves 2-3 green chilies Salt, to taste ½ tsp red chili powder 1 tbsp lemon juice 1 tsp chopped ginger Method: Add all the ingredients in a mixer with a little water and grind to a fine paste. Store in an air-tight container in the fridge.
Of rainy days and chilly nights...
Ingredients: 500 grams of Paneer 1/2 cup Mint-Coriander Chutney 1 cup gram flour salt, to taste 1 tsp Chaat masala Water, as needed Oil for deep frying Method: Add the gram flour, salt and chaat masala into a large bowl, and add water to make a fine batter. Cut paneer into cubes. Put some mint-coriander chutney on one side of a piece of panner, and top with another piece to form a sandwich. Continue to make paneer sandwiches with the remaining pieces. Dip each paneer sandwich into the batter and deep-fry till they turn brown and crispy. Sprinkle with Chaat Masala and serve hot with tamarind chutney or ketchup. Spicy Notes: Chaat Masala is tangy spice that is usually sprinkled on top of savoury dishes as well as fruits to give it a burst of flavour. It can be easily found in speciality Indian stores. You may omit it from this recipe if unavailable.