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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    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
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    Canada, Ontario, Toronto, English, Female, 26-30, cooking, art, design,, writing, reading, .

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  • Wednesday, November 30, 2005

    Cool as a cucumber...

    Raita is traditional north Indian salad made of yoghurt. The base is always plain yoghurt and various ingredients and flavours are added to jazz it up in a million ways. It's a great side to any spicy dish since the coolness of the youghurt balances the spices. Cucumber raita is hubby's favourite kind. This is great eaten with Biryani or any simple rice dish. Cucumber Raita

    Ingredients: 1 cup plain yoghurt 2 tbsp water 1 cup grated cucumber a pinch red chili powder a pinch of cumin powder salt, to taste Method: Mix everything in a large bowl till smooth and serve chilled.

    A P(l)easing Meal...

    Keema or minced meat, has always one of my favourites. There's just something about the way all the spices and flavours get so well entwined with the ground meat that makes the dish a delight in every bite! Keema Matar (Ground meat with green Peas), is probably one of THE most popular keema dishes in Indian cuisine, second maybe to only kababs. When we were kids, my mom would mostly make keema, substituting potatoes for peas, since my little brother and sister weren't too fond of peas. Me, on the other hand, LOVE peas! I add peas in almost everything. And so its no surprise that when I cook keema, it definitely has to be with peas! Keema Matar (Ground Meat with Peas) Ingredients: 1 lb lean ground chicken 1 cup finely chopped onions 1 cup chopped tomatoes 1/2 cup water 1 cup frozen green peas 2-3 green chillies, finely chopped 1 tsp cumin seeds 5-6 whole green cardamoms 1 cinnamon stick 1-2 dried bay leaves 7-8 whole black peppercorns 7-8 whole cloves 1/2 tsp red chili powder 1/2 tsp cumin powder 1 tsp coriander powder 1/2 tsp garam masala salt, to taste 2 tbsp cooking oil fresh chopped coriander leaves for garnish Method: Brown ground chicken in a non-stick pan and set aside. In the same pan, add cumin seeds, onions and green chillies, all the whole spices, and fry for 5-6 minutes till onions turn brown. Add tomatoes and cook till all the juices dry up and a thick paste is formed. Add salt, chili powder, coriander powder, garam masala, cumin powder, and cook till spices blend in well. Add browned chicken, water and peas, and cover cook for about 10 minutes. Garnish with chopped coriander leaves and serve hot with parathas!

    Tuesday, November 29, 2005

    Sinful bliss...

    There are days when I'm dying for a lavish full-course home-cooked meal, and then, there are days like today, when I'm craving for a richly sinful decadent bite! To be truly honest, I have a sweet-tooth, infact, my hubby always says I have sweet-teeth!! I'm the kind of person who always looks forward to dessert. No matter how good the food is, I make sure I don't stuff myself just so I have space for dessert. At times it gets so bad that I even skip the meal and head straight to the dessert table!! With hubby dear in Chicago for a business meeting, I had the option of NOT cooking dinner today. But that doesn't mean I'm going to starve. No siree!!, it just means that I get to satisfy my hunger with decadent goodness! I'm not into baking all that much, so bringing a big fancy cake out of my oven rarely happens. Instead, I love desserts that I can make in a jiffy and enjoy bite after bite. With the sugar craving setting up, I went into the kitchen to see what my choices were. There was my sister's leftover cake in the fridge, but I decided against it...had too much already!! Then my eyes set upon a big bowl of fresh strawberries! Two minutes later, I was cooking up a sin! Chocolate and Strawberry grilled Croissants
    Ingredients: 3-4 strawberries, sliced 2 tbsp Nutella 1 tbsp semi-sweet chocolate chips 1 large croissant Method: Slice croissant lenght-wise into halves. On the inside of one slice, spread Nutella and layer over with fresh sliced strawberries. Sprinkle chocolate chips on top and cover with other slice of croissant to form a sandwich. Grill for 4-5 minutes till strawberries soften and chocolate chips start to melt. Don't feel guilty while enjoying this taste of heaven!

    Monday, November 28, 2005

    Brain food...!!!

    My Mom would always tell us how fish is supposed to be good for the brain. Doctors and scientists themselves, have said so. But I never complained! I've always loved fish, especially the spicy curries and fried dishes that Mom makes so well. Growing up, we had fish on the menu atleast once every week. Once I left home to live in the real world, I only ate it when I would come home for vacations once a year. The reason for this is that I don't like eating fish other than what my Mom cooks. Adding to that, I also cannot stand the sight of cleaning raw fish. So to complicate things, I only cook canned fish like Tuna, Sardines or Mackerel; which makes me miss my all-time favourites like Promfret all the more! But everytime I crave for the delicious taste of home-cooked fish curry, I open up a can of Sardines or Mackerel, ann the result is as close to Mom's specials as it can get. Brings me one step closer to the taste of home!
    Coconut Fish Curry

    Ingredients: 3-4 pieces of fish (I like using Mackerel or Promfret) 1 can coconut milk 1 small onion, thinly sliced 1 cup cherry tomatoes 1 tbsp curry powder 1 tsp red chili powder 1/2 tsp dried fenugreek 2 tbsp cooking oil salt, to taste Method: Heat oil in a non-stick pan and fry onions till soft and transparent. Add salt, red chili powder, curry powder and fry for a minute or two. Add in coconut milk, dried fenugreek and fish pieces, and cover cook for 15-20 minutes till fish is cooked through. Add a little water if desired. Add cherry tomatoes and let it cook for another 4-5 minutes till tomatoes become soft. Serve with warm plain rice and fresh cucumber slices.

    A big bowl of Indian Comfort

    I truly believe that any Indian food is Comfort food! With all the ingredients, time and commitment that goes into its preparation, eating Indian food totally relaxes me and put me in my "happy" place. Certain dishes in the Indian cuisine, as very simple to make, take very little time and effort and are all-time favourites, especially when one desires comfort. Dal is one such dish. Dal or lentils, is a staple in Indian cuisine. It is eaten in almost every part of India, each having their own variations and tastes. On average, almost every Indian meal consists of rice, rotis, dal and a vegetable, accompanied by pickles, raita (youghurt) and salad. Dal is a no-brainer when we come home tired and just want something soothing to the soul. With the winter coming at such a fast pace, this is definitely something that will bring comfort to both, your heart and stomach! This recipe is very simple one and one of my hubby's favourites!
    Dal Fry (Indian-style fried lentils)

    Ingredients: 1 cup red masoor dal (red lentils) 1/2 cup sliced onions 1/2 cup chopped tomatoes 1 tbsp chopped green chiliies 1 tsp cumin seeds 1 tsp aniseed a pinch of asafoetida powder salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder fresh chopped coriander leaves for garnish 2 tbsp ghee water, as needed Method: Boil lentils in about 1-2 cups of water till they become soft. Add more water as required. Heat ghee in a pan and add asafoetida, cumin and aniseeds. When they start to sizzle, add in the sliced onions and fry till slightly brown. Add salt, chili powder, turmeric powder, green chillies and tomatoes and cook for 3-4 minutes till tomatoes dry up. Add the boiled dal alongwith a little water, depending on consistency desired and let come to a boil. Garnish with chopped coriander leaves and serve hot.

    For tomato lovers...

    This dish can act as a tasty accompaniment to a simple Dal, eaten with rice or rotis. As simple as it may be to make, the taste is awesome! I especially remember my mom making it for me anytime I would whine and sulk at things made for lunch that I wasn't a big fan off! Instead of fighting over it with me and forcing me to eat things she knew I never would, she just did the smart thing and whipped this dish up for me in a matter of minutes. I would happily relish it with warm rotis and the dining table would have peace and calm with everyone happy with the contents on their plate. Even today, I still make this when we (me and hubby) want to have a simple delicious meal of just Dal and rice.
    Tomato and Onion Chutney

    Ingredients: 1 medium-sized onion sliced 1 large tomato chopped 1/4 tsp cumin seeds 1/4 tsp red chili powder 1/4 tsp coriander powder 1/4 tsp turmeric powder salt, to taste fresh chopped coriander leaves for garnish Method: Fry cumin seeds in hot oil till it starts to sizzle. Add onions and cook till they soften and turn transparent. Add in salt, red chili powder, coriander powder and turmeric powder and fry for a minute or two till spiced blend nicely. Add tomatoes and cook for 3-5 minutes till tomatoes pulp and form and dry up excess water. Garnish with chopped coriander leaves and serve warm with rotis.

    Friday, November 25, 2005

    Launching "From my Rasoi" - A call to all Indian food lovers!!

    Rasoi means kitchen in Hindi. A place where most of us spend a great deal of time making things that would feed and comfort our loved ones and ourselves. The Indian kitchen never closes down. There is always something cooking up (literally)! If you, like me are someone who keenly follows the Indian food blogging scene, then would've surely noticed the sudden rise and increase of Indian bloggers all over the world! Just one look at the links on VK's blog and you'll get the picture. Indian food is gaining its popularity all over. Naan and Butter Chicken have become a commoner to almost everyone's palate. Heck, even the UK has Chicken Tikka Masala to be one of its most popular national dish!
    On this note, I would like to invite all of you, Indian and non-Indian bloggers, food bloggers and non-bloggers, anyone and everyone who loves Indian food, to join me in celebrating this culinary revolution. Indian cooking is distinguished by the use of a larger variety of vegetables and spices, than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles. The same dish can totally differ in taste as you move around the country. The rules are simple: 1: Every month I will post a theme and all you have to do, is come up with a recipe to share, that will highlight the taste on India. It can be anything and in any form, shape or size, sweet, savoury or even drinks! Special points for those who have a story to tell along with it. Is there a childhood memory attached, a family tradition, or just something you associate with, whatever it is, we want to hear about it! 2: Email me the link to your post and on the last Friday of the month, I will do write-up on all the participants and their submissions. For the inaugural chapter to this cook-off I suggest the theme "Winter", since that 's what's dawning on many of us at the moment (sigh!). So crank up that stove and cook up something that reminds you of the winter and wintery foods of India! Have your post links emailed in to me by the 30th of December, 2005! Do feel free to download and post the "From my Rasoi" banners on your site to let others know you are participating and spreading out the word. I'd greatly appreciate it!

    So come on friends, lets get together and introduce others to the exotic and wonderful flavours of the Indian cuisine.

    Thursday, November 24, 2005

    "Eggs"pressing oneself...

    When we were kids, my mom always forced us to have at least one egg everyday for breakfast. And I didn't really mind since I love eggs. Eggs have always been believed to be good for one's health. I think eggs are very versatile to take on any flavours. One of favourite egg dishes in the Indian cuisine, is the all-time favourite, Egg Curry. Now, like any dish in the Indian cuisine, it can and is made in many diiferent styles in the various states of the country. I, myself, make many variations of the classic Egg Curry! Sometimes, when I'm short of time and patience, and yet still crave for a good home cooked meal, I take out my food processor and instead of chopping things, just blend them! This saves time and also makes a deliciously rich gravy, saving up on both, my time and effort. But don't let it fool you, no matter how easy the style and method of cooking may seem, the end result will always leave you licking your fingers clean!! Egg Curry
    Ingredients: 3 hard-boiled eggs, cut in half 2 medium-sized onions, made into a paste 2-3 large tomatoes, made into a paste (this is not the same as the store-bought canned tomato paste) 1 tbsp ginger-garlic paste (equal amounts of fresh ginger and garlic blended together) 1 tsp cumin seeds 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp coriander powder 1/4 tsp cumin powder salt, to taste 2 tbsp plain youghurt fresh chopped coriander leaves for garnish 1 tbsp cooking oil

    Method: Add cumin seeds in hot oil till it begins to sizzle. Add ginger-garlic paste and onion paste, and fry for 3-5 minutes till slightly browned. Add salt, chili powder, coriander powder, cumin powder and turmeric powder and cook for another minute till fragrant. Add tomatoe paste and let cook for a few minutes till all the spices blend in. Add in the youghurt and stir constantly to avoid getting lumps. Put in the boiled egg halves abd cover cook for another 5 minutes. Garnish with chopped coriander leaves and serve warm with fresh rotis or rice.

    Wednesday, November 23, 2005

    When the weather goes crazy... I get some Comfort!!

    I woke up this morning and went straight to the kitchen to put on a pot of coffee and looked out the window. And what do I see? WHITE!!! That's right, it must've snowed all night! Just looking at snow covered ground gave me a chill! I was so glad for being home and not having to drudge through that weather to go someplace. I looked forward to spending the next hour or two enjoying my hot cuppa over all the wonderful food blogs I'm hooked to. After getting over daily morning ritual of blog-hopping, I decided it was time to bring some warmth into my home and especially my kitchen. So I doned my favourite red apron and set to work. Hmmn...I thought for sometime on what could be warming to the soul in this weather and remembered my all-time winter comfort food - Chili! I can't even remember the number of times I cooked and ate Chili last winter. Most times I just make a big batch and enjoy it the entire week! This may not be the traditional Chili recipe we in Canada are so used to, but it definitely is worth trying! And for those with little time on their hands and a big craving for easy comfort foods, its definitely a winner. It hardly took me about 30-35 minutes to get done. It's become a family favourite and doesn't much different than the original. I simply can't wait for my sweet hubby A to get home so we can cuddle on the couch over our regular TV shows and comfort our souls, and of course, our tummies as well! Meena's Easy Chicken Chili Ingredients: 1 lb lean ground chicken 1 cup chopped onion 2 cups chopped tomatoes 1 can baked beans in tomato sauce 1 tbsp finely chopped garlic 1 jalapeno finely chopped salt, to taste 1 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp dried oregano 1 tbsp tomato paste 1/2 cup water 2 tbsp cooking oil Method: Heat oil in a pan and brown ground chicken. Set aside. Add in onions and garlic in the same pan and cook till onions become transparent and soft. Add salt, chili powder, oregano and cumin and cook for another minute, stirring constantly. Add in the chopped tomatoes and cook till they blend in nicely with the onions. Add tomato paste and cook for another minute or two. Add canned baked beans and water and let simmer for 10-12 minutes on low heat. Serve warm with Garlic Toast and enjoy! Spicy Notes: Feel free to use red kidney beans instead of baked beans if you want. I just don't since I'm not too fond of Kidney Beans!

    Curdy delight!

    I love making raitas instead of salads whenever I serve authentic Indian food at my dinner parties. Its a great side dish and mellows down the spiciness of the food. Raitas can be made in practically a million ways, and this is just one of them! Roasted Cumin Raita Ingredients: 1 cup plain yoghurt 2 tbsp water 1 tbsp cumin seeds 1/4 tsp chili powder salt to taste 1/2 tbsp cooking oil Method: In a bowl, beat yoghurt, water and salt, until smooth. Heat oil in pan and add cumin seeds and chili powder. Saute for a few seconds till it starts to sizzle, and add into the youghurt. Stir slightly and serve immediately.

    Monday, November 21, 2005

    Left-overs...on purpose!!

    I love having left-over rice. Most times I always cook an extra cup of plain rice just so I will have some left-over to work with the next day. Left-over rice is always a great start to many new variations such as fried rice! Another personal favourite of mine is tomato rice. My hubby A really loves this dish, and devours it with a huge helping of Dal and pickle! Tomato Rice
    Ingredients: 1 cup cooked white Basmati rice 1 medium onion sliced thinly 1 tomato chopped salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder 1/2 tsp mustard seeds a couple of dried curry leaves freshly chopped coriander for garnish 1 tbsp cooking oil Method: Heat oil in a non-stick pan and add curry leaves and mustard seeds. When they start to sizzle, add sliced onions. Cook till onions turn transparent and add chopped tomatoes. Cook for a few minutes till tomatoes begin to pulp. Add salt, turmeric and chili powder and allow spices to blend in. Add in cooked rice and stir-fry till mixes in with all spices. Garnish with chopped coriander leaves and serve warm.

    A medley of flavours...

    I love stir-frys! They are so easy to make and truly yummy! Stir-fry's in my kitchen are usually a medley of mixed veggies tossed in various spices and sauces. It hardly takes time to gather the ingredients and once that is ready to go, everythingis tossed together on high heat. Its a very versatile dish where you can add any flavours that you love, making it as sweet, sour or spicy as you like. And for those of you who know me, I love mine SPICY!! I make my stir-frys on a whim with whatever is available in my fridge. There is no particular recipe I follow and no two stir-frys of mine ever taste the same. I was just cleaning out the fridge today and decided to use the little scraps of left-over veggies to wok up a medley of flavours! Chicken and Bean Stir-Fry Ingredients: 1 chicken breast chopped into tiny bite-size pieces 2 cups green beans (I love having the frozen ones in my freezer all the time) 2 stalks of green onion sliced into 1-inch pieces 3-4 stalks of celery chopped in bite-size pieces 1 cup sliced red pepper 1 tbsp soya sauce 1 cube chicken buillion 1 tsp curry powder 1/2 tsp red chili powder 1/2 tsp crushed black pepper salt, to taste 2 tbsp cooking oil Method: Heat oil in a wok and add chicken pieces. Stir-fry till chicken is cooked through and add chili powder, curry powder, buillion cube and black pepper. Stir-fry for a minute and add celery and beans. Cook for a minute or two and add red pepper and green onion. Add soya sauce and salt and stir- fry for a few minute till all the flavours blend together. Serve over warm rice and enjoy!

    Friday, November 18, 2005

    Pancakes anyone?...

    I love pancakes! Especially the ones filled with different flavours. I have a wonderfully sweet stash of fresh strawberries in my fridge and wanted to incorporate them in my breakfast in a special way. I went into my pantry and saw a box of fluffy pancake mix, and it hit me! What a delicious start to a great day! Strawberry Pancakes Ingredients: 2 cups of pancake mix 1 cup sliced strawberries Method: Make the pancake batter according to the given instructions. Add in the sliced strawberries, and make the pancakes. Serve with strawberry or chocolate syrup.

    Sigh...the first sign of winter...

    Yup, we had the first snowfall of the season today! I always see that as the first sign that winter has finally arrived. Somehow I don't think of it as winter until snow starts falling and the trees are barren! The first few snowfalls always give me a very warm feeling. I look forward to cuddling on the couch with my hubby, staring out the window admiring the snowflakes, while we sip on piping hot chocolate and warm cookies. This winter is going to be no different! With all the warm comforting recipes I have at hand, we are surely lookinh forward to lovely evenings indoors. time for me to crack up the stove and warm our home as well as our stomachs! I am particularly fond of clear soups. I don't really like those creamy or thick ones. I would be very happy with a clear broth with loads of delicious veggies, beans or meatswimming in it! But let's face it, neither do I have the patience nor time to spend hours boiling bones to get a hearty chicken broth. but that doesnt mean I'm deprived of delicious home tasting soups. No sir! I just take the help of store-bought readymade chicken broth and flavour it to my own tastes. Once I'm done with it, it's hard to believe it came out of a tetrapack! Spicy Lemon Chicken Soup Ingredients: For the Soup: 4 cups chicken broth 2-3 red chillies (I use the large ones) 2-3 pieces of ginger (about an inch in size) 3-4 garlic cloves a handful of basil leaves a couple of mint leaves 2 stalks of lemon grass, cut into medium-sized pieces 1 chicken breast, cut into 1-inch cubes and pan-fried in a little oil For the Garnish: 1 tbsp olive oil fresh chopped cilantro fresh chopped parsley 1 tbsp fresh lemon juice handful of baby spinach 2 tbsp thinly sliced onions Method: Boil all the ingredients for the soup together for a couple of minutes. Garnish with the remaining ingredients and enjoy with buttered toasts or crackers!

    Monday, November 14, 2005

    Easy Malay food in minutes...

    This is great recipe for a rainy night. It is simple to make and simply delicious! so put on a great movie and gorge on this delightful dish. Malay Stir-fried Noodles (Mee Goreng) Ingredients: 100 g rice noodles or vermicelli 2 cups finely sliced cabbage 1 cup bean sprouts 2 cloves minced garlic ¼ cup thinly sliced onion 2 eggs 1 tbsp curry powder 1 chopped tomato 1 tsp soy sauce 1 tsp chili powder Salt, to taste 3 tbsp cooking oil Method: Soak noodles in cold water for 20 minutes and drain. Beat eggs in a small bowl, with a pinch of salt and fry in a non-stick pan. Remove and slice egg into strips. Heat oil in a wok and sauté garlic and onion over medium heat till onions become soft. Add cabbage and bean sprouts and sauté for about 2 minutes. Add curry powder, chopped tomatoes, chili powder and soy sauce, and continue to cook for another 2 minutes. Add noodles and stir-fry until cooked. Top with crispy anchovies and sliced egg-strips before serving.

    Tofu shofu!!!

    I have to admit that I'm not too fond of Tofu. My Mom always tried to get good healthy stuff into our diets and Tofu was one of them. Though she tried her best to secrectly slip Tofu into the many wonderful things that she made, I always caught her. But this was one recipe however that I absolutely loved. I think its the crispiness of the Tofu with the spiciness of the sauce that catches my attention everytime. Try it, and I'll bet you'll get hooked to it! Spicy Tofu Ingredients: 2 cups of cubed Tofu 1 tbsp tomato paste 1 tbsp ground peanuts 1 tbsp lemon juice 1 tsp freshly ground chili paste 1 tsp finely chopped ginger 1 tbsp chopped green onion Salt, to taste

    Method: Heat oil in a pan and fry tofu till it gets golden brown. Remove from heat and keep aside. Heat some more oil and add ginger. Sauté for a minute and add tomato paste, lemon juice, chili paste, salt and peanuts. Cook till sauce is thoroughly mixed through and then add the fried pieces of tofu. Cover cook for 5 minutes till tofu absorbs the flavour of the sauce. Garnish with chopped green onion and serve hot.

    Serve with plain boiled rice and cucumber slices.

    Friday, November 11, 2005


    When I was in India, I simply loved Chinese food! Anytime we went out for dinner, it was usually Chinese. The food would be spicy and bursting with flavour. Even soups were never simple. The zestier it was, the more it was loved! Little did I know that Chinese food usually served in India, is influenced with Indian tastes! It was a surprise to find out that authentic Chinese food is not really all that spicy. Well, as you all already know, I'm a sucker for spicy food, and so the authentic Chinese food, so easily available here doesn't tantalize my taste buds! Luckily for me, we have all those Hakka joints in Mississauga that serve the so-called Chinese dishes we Indians as so very used to. This is my recipe for Chilly Paneer. It is widely loved dish that tastes great with my Spicy Curry Fried Rice! Chilly Paneer (Cottage Cheese in a thick Soya sauce)

    Ingredients: 1 block of paneer (cottage cheese) cut into 1-inch cubes fried till golden 1 cup finely chopped onions 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic 2-3 finely chopped green chillies 2 tbsp chopped fresh coriander leaves 1 tbsp corn starch mixed with 3 tbsp water 2 tbsp soya sauce salt, to taste 1/2 tsp crushed black pepper 1/2 tsp red chili powder 1 cup water 2 tbsp cooking oil Method: Heat oil in a non-stick pan and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly brown. Add salt, pepper, chili powder and soya sauce and cook for a minute. Add water and allow to come to a boil. Add corn starch mixture and stir till sauce thickens. Add paneer pieces and chopped coriander leaves, and cover cook for 2-3 minutes.

    Wednesday, November 09, 2005

    Over a Hot Cuppa...

    I always dreamt of spending my winters sitting infront of a burning fireplace with my sweetie, enjoying a cup of steamy rich hot chocolate, while it snows cats and dogs outside. When Starbucks introduced their Mint Hot Chocolate last winter, and I had my first tasting, that was it! I thought I had found my winter solace! But drinking that warm breath of fresh air everyday for six months would only make my pockets real light. That's when I starting raiding grocery stores to find the perfect hot chocolate that could be made at home and for a much lesser price. But alas, a couple of packets and many trials later i realised that there was no hope to ome from a pack of powder. A few days ago when I was home sick with a big bad cold, I decided to test my culinary skills once again. All I had was 2% milk, which we all know is quite healthy, but not really the hot chocolate type. But stubborn as I am, I refused to listen. A cup and some chocolate chips later, I am bragging about my new magic touch - making the perfect hot chocolate! Try this recipe if you don't believe me. You can make rich hot chocolate with 2% milk and no sugar. I know I did! Peppermint Hot Chocolate

    Ingredients: 1 cup 2% milk 2 tbsp semi-sweet chocolate chips sugar (if desired for a sweeter taste) 2-3 drops of peppermint extract Method: Warm a cup of milk without bringing it to a boil. Add chocolate chips, take off from heat and stir to melt chocolate into the milk. Pour into a cup and add a few drops of peppermint extract. Use a milk frother to get that frothy goodness if desired.

    Thursday, November 03, 2005

    Not your regular breakfast pancake...

    I love pancakes, and it's good to know that there are many variations of the pancake in Indian cuisine. This particular recipe was introduced to me by my sweet hubby who would make it for breakfast on a lazy Sunday morning. It is now one of my personal favourites! Sooji Chila (Semolina Pancakes) Ingredients: 1 cup sooji (semolina) a pinch of salt a pinch of red chili powder 1-2 chopped green chilies 1 tbsp finely chopped onion oil for frying Method: Mix all the ingredients expect oil in a big bowl. Add water to make a smooth batter. Spray a little oil on a non-stick pan and 2-3 tablespoons of the batter. Spread out the batter on the pan to form a circular shape. Fry till pancake is done on both sides, adding a little more oil to get a crispy texture.

    Enjoy with mint-coriander chutney!

    A Diwali Treat...from me to you!

    I know, I know...Diwali is over! But that doesn't mean we have to stop the festivities now, does it? The truth is that I have been so busy dishing out tasty treats on all the 4 days of celebration, that I haven't had the time to post these recipes on Diwali day! So all my fans out there who were expecting to use my recipes on this special occasion, I'm sorry. So do forgive me and try these recipes out sometime, there are welcome even on non-festive days! Shakkarpare (Deep-fried Sugar Cookies) Ingredients: 1 cup all-purpose flour 1 cup whole wheat flour 1 tbsp cooking oil 1 tspn salt 1 cup icing sugar oil for deep frying Method: Mix the all-purpose and whole wheat flour with salt and a tbsp of oil in a large bowl. Use water to knead into a smooth dough. With a rolling pin, flatten out the dough to about 1/2 an inch thickness. Cut into small diamond shapes. Heat oil in a pan and deep fry the diamond-shaped dough pieces. Place on a paper towel to absorb excess oil and coat with icing sugar. Store in an air-tight jar and enjoy with tea/coffee or just as a snack!

    Namakpare (Deep-fried Savoury Cookies) Ingredients: 1 cup all-purpose flour 1 cup whole wheat flour 1 tbsp cooking oil 1 tspn salt 1 tsp ajwain (caraway seeds) oil for deep frying Method: Mix the all-purpose and whole wheat flour with salt, ajwain and a tbsp of oil in a large bowl. Use water to knead into a smooth dough. With a rolling pin, flatten out the dough to about 1/2 an inch thickness. Cut into small diamond shapes. Heat oil in a pan and deep fry the diamond-shaped dough pieces. Place on a paper towel to absorb excess oil. Store in an air-tight jar and enjoy with tea/coffee or just as a snack!

  • Hummus
  • Mint-Coriander Chutney
  • Spicy Mango Salsa
  • Tamarind Chutney
  • Tomato and Onion Chutney
  • Cucumber Raita
  • Hot and Sour Tomato-Chicken soup
  • Malaysian Spicy Noodle Soup
  • Palak Dal
  • Roasted Cumin Raita
  • Spicy Lemon Chicken Soup
  • Spicy Potato Salad
  • Pizza Rolls
  • Shakkarpare and Namakpare
  • Tangy Paneer Pakodas
  • Vada Pav
  • Sabudana Khichdi
  • Sooji Chilas
  • Strawberry Pancakes
  • Boneless Chicken Curry with Potatoes
  • Chicken and Bean Stir-Fry
  • Dahi-wali Chicken Curry
  • Coconut Fish Curry
  • Crispy Chicken Strips
  • Easy Chicken Chili
  • Kadhai Chicken
  • Keema Matar
  • Malay-style Hot and Sour Fish Curry (Asam Pedas)
  • Methi Keema
  • Mutton Masala
  • Pepper Chicken
  • Tandoori Chicken
  • Egg Curry
  • Indian Scrambled Eggs
  • Onion and Egg Patties
  • Alu Bhaji
  • Alu Tamatarwale (Potatoes with Tomato)
  • Bagare Baingan (Stuffed Eggplants)
  • Cabbage with Peas
  • Chilly Paneer
  • Chole (Chickpea Curry)
  • Dal Fry
  • Gobi (Cauliflower) Manchurian
  • Hariyali Baingan (Eggplant)
  • Karela Masala (Tangy Bitter-gourd)
  • Masoor ki Dal
  • Matar Paneer (Cottage Cheese with Peas)
  • Paneer Matar Makhani
  • Paneer Shimla Mirch (Cottage Cheese with Green Peppers)
  • Spicy Tofu
  • Tadka Dal
  • Tinda Fry (Fried Round Gourd)
  • Malaysian Coconut Rice (Nasi Lemak)
  • Malaysian Stir-fried Noodles (Mee Goreng)
  • Matar Pulao (Peas Pilaf)
  • Meatball Biryani
  • Penne Arabiatta
  • Spicy Curry Fried Rice
  • Tomato Rice
  • Vegetable Fried Rice
  • Alu Parathas
  • Easy Foccacia Bread
  • Paneer Parathas
  • Plain Parathas
  • Chocolate Nut Tartlets
  • Chocolate-Strawberry Grilled Croissants
  • Sooji Halwa
  • Hot Mochalate
  • Masala Chai
  • Peppermint Hot Chocolate