Hooked on Heat

Updated and yes, Upgraded!!

2006-02-06T09:47:00.000-05:00

Hi People!! I know most of you have been wondering what went wrong with my blog over the weekend. Well, I'll tell you! I have offically moved to higher grounds and greener pastures. No, no, I didn't buy a house in the suburbs (though that does rank high on my list!), but I moved to my very own domain. Please join me in the new home for my blog, Hooked on Heat, at http://www.hookedonheat.com/ Do update your bookmarks and continue to support my site as you always have! See you at the all new, Hooked on Heat...

Simply Irresistable...

2006-02-02T08:27:00.000-05:00

When it comes choosing between rice or bread, I often almost always go for rice. Rice just gives me the warm and comforting feel I look for in a pleasing meal. But at times I like to get away from the monotony of rice preparations and steer into the exotic world of Indian breads. Indian breads vary in size, texture, flavour, colour... er, let's just say they vary in almost every possible way from each other ranging for the simple everyday Roti, to heavy "full"filling Parathas, to the fit-for-a-king Naan. But one that reigns high on my list of favourites is none other than the crisy, fluffy, Puri! Fried to a golden crisp texture, this is little treasure can make any meal extravagant. But alas, I'm not here to talk about puris. No dears, we'll get into that some other time. I promise! Today I'm here to talk about the wonderful accompaniments to his favourite of Indian breads. Yes, the curries we all love to dip our crispy goodness into and relished! One of the most standard accompaniments to puris is no doubt the Chole or Chana Masala. I guess its just the blend of flavours and the combination of crispness to the creaminess of the chick peas that make this team up so well. But in the northern parts of India, especial where I come from, New Delhi, puris are enjoyed with a more simpler, yet elegant little fare. Stop by any 5-star restaurant for a weekend brunch and you will undoubtedly be welcomed with a dish of Puri-Bhaji on the menu. Bhajis are simple vegetable curries, cooked to perfection. Here however, the bhaji is ruled by the potato. This potato curry may be the simplest curry dish you ever get to make, but don't let its coy demure look fool you. For with every bite, there lies a flavour so grand, it should be condemened from being called a noble man's meal.

Alu Bhaji

Ingredients: 3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don't cut the potatoes, instead break them by hand to get a more rustic look) 1 onion, thinly sliced 2 tomatoes, roughly chopped 2-3 green chillies, chopped 1 tsp tomato paste 1 tsp mustard seeds 1/4 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp coriander powder salt, to taste 2 tbsp cooking oil water as needed fresh coriander leaves, chopped for garnish Method:

Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

Add salt, turmeric, chili powder and coriander powder, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!

Reminder: Don't forget to join in on the "From my Rasoi - Love" event. Do feel free to download and post the banners on your site. Deadline - February 24, 2006!!

From my Rasoi # 3 - Cooking for Love!!

2006-02-02T07:59:00.000-05:00

Welcome one and all!! February is finally here to greet us. Can't you just feel all the love in the air? Hehehe, now do I see a twinkle in your eyes, trying to guess and hoping for the next theme of "From my Rasoi"? Now for everyone that knows me, knows that I'm a sucker for holidays and celebrations. So how could I leave the most romantically declared day of the year out? Heck, I've been waiting for this theme since I started the FMR event! So here goes all you foodie enthusiasts!! This month's FMR theme is...

"A way to one's heart is through their tummy!!"

That's right! We are going to celebrate this Valentine's Day the way we know best - through out cooking!! Go ahead, get into that kitchen of yours and cook up a love potion! Make a dish that your loved ones enjoy the most, or create a whole new flavour for them. Do whatever, and keep love in mind. The only rule is that it have an Indian flavour to it! For those of you new to this event, welcome and do join in! The rules are simple: 1: All you have to do, is come up with a recipe to share based on the announced theme, 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 a photo if possible, scaled to a 1 inch width by 0.75 inch height and 72 dpi (pixels/inch), this will really help in making my life and doing the round-up easier! Send me your submissions on the last Friday of the month (February 24, 2006), and I will do a write-up on all the participants and their submissions. 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. Happy Cooking!!

Simplicity at ease...

2006-01-31T12:34:00.000-05:00

Sigh! Another weekend flew by unnoticed and regretfully unfullfilling... all due to the damn rains! We had showers pouring in non-stop yesterday. All that drowsy weather left us blue and craving for some soul food. That's where I stepped in as comfort queen, all set to reclaim my title! One look into my fridge and I just knew the chicken was going to see his day. Another quick peek into the crisper and the ball was set to roll. Hubby dearie was all too happy to hear what was on the menu. A quick few minutes later, we had a hearty lunch waiting to be devoured!! On a day like this when all I want to do is lounge around and relish good 'ol home-cooking, I want something quick and simple. With a quick thought, one can easily put on a pot of Dal and a deliciously quick meal in minutes! But what if one wants something, not so simple in taste, but just as easy to prepare? Well, then I just take out some chicken and get cooking! But wait, what is that you say? Chicken? Quick? Simple? Well, yea baby! And I'm not talking throwing in a batch of carelessly chopped onions and can of diced tomamtoes and waiting for it to brew into a delicious curry. Oh no! When I say easy chicken in minutes, I mean the big bucks! Take out that kadhai (Indian wok) and lets get working on that age-old oh-so-famous deliciously-mouth-watering-finger-lickin'-good Kadhai Chicken!! Yup, you heard me! It IS that easy!! Kadhai chicken/paneer is probably one of the simplest dishes I can add to my credit. I have made these dishes so many times that I can easily find my way blind-folded! Loaded with crisp veggies and a blend of spices, this dish is definitely a mouthful and an easy contender to the ever-growing list of comfort foods. Kadhai Chicken

Ingredients: 4-5 boneless chicken thighs cut into 1-inch cubes 1 large onion, diced into big chunks 2 cups mixed bell peppers (green, read and yellow), diced into 1-inch cubes 1 large tomato, diced into cubes 2-3 green chillies, sliced 1 tsp cumin seeds 1 tbsp ginger-garlic paste 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp coriander powder salt, to taste 2 tbsp cooking oil 2 tbsp fresh coriander leaves, finely chopped for garnish Method:

Heat oil in a kadhai (Indian wok), and add cumin seeds. Once they begin to sizzle, add in diced onions and saute till transparent and tender.

Add chicken pieces, green chillies and giner-garlic paste and fry for a few minutes till chcken begins to firm.

Add salt, chili powder, coriander powder and turmeric and stir fry till spices blend well. Cover cook for 10-15 minutes on medium-low heat, till chicken is cooked through.

Add mixed peppers and cover cook for another 3-5 minutes. You don't want to overcook the peppers and want to still have a slight crunch.

Garnish with coriander leaves and serve hot with warm fluffy rotis!

Spicy Notes: To make yummy Kadhai Paneer, simply substitute chicken pieces with cubes of paneer.

From my Rasoi (Breakfast) - The Showdown...

2006-01-30T09:48:00.000-05:00

This first month of the new year is almost here; which often makes we wonder, where does all the time go! The year began with a huge bang, and hopefully that should continue... When I decided on "Breakfast" as the topic for the From my Rasoi - January event, little did I decipher how much I would enjoy reading all the posts on various breakfast recipes. Not being an early- morning-breakfast person myself, it was quite a challenge. The whole idea being the breakfast theme was to encourage everyone, myself included, to start the new year afresh. And what better way to do that than with a good hearty breakfast. Take a peek at all the wonderful entries, each with an amazing breakfast recipe to start your day in style. First off to join us at the breakfast table comes Kay, bringing with her a plateful of soft, melt-in-your-mouth idlis and a delicious prawn curry to dip it in. Ooh la la! Next to join us is the lovely Tina, who warms our palates with her yummy Batata Pohas - a traditional Maharashtrian dish! How's that to quick-start your day! Do take a big bite. All the way from Chicago comes Ashwini enticing us with a taste of the state of Maharashtra with her Thalipeeth, to be accompanied by a bowlful of delicious chutney! This is one plateful I'd like to get my hands on. Look no further, for here walks in Sailu with her Matar-Paneer Parathas. All heads turn to this wonderful aroma of the piping hot parathas. Say no more Sailu, bring in the paneer and I'm all ears! (Or should I say mouth?...) Here is one pretty lady I've missed in a while! Priya made it a point to send in her entry just before she left on a long holiday to India. Come back soon Priya, we miss your lovely recipes! Check out her tradition Keralite breakfast dish of Puttu. Lookie what we have here! The only bachelor I know who actually cooks authentic Indian meals for himself. No sir! No instant noodles and canned soup for this guy... he definitely means business in the kitchen! Anthony pleases our egg-cravings once again with this fancy-looking Omelette. Aahh!! The ever so talent Barbara blows me away once again with her take on Bhaturas. After years believing that the Bhatura was not something made for my kitchen rendezvous, she has actually convinced me that they might not be all that hard. One look at these babies of her's and who needs a trip to an Indian restaurant! Can I come to your place for dinner sometime, Barb? A warm welcome to new-to-me blogger Alanna! One look at her scrumptious Cucumber Pancakes, and you'll be asking for more!! Go ahead, take a look, take a good look! Oh Sury dear! You definitely get my vote for your to-die-for Peas Kachori. As if tempting me with plain kachoris wasn't enough, Sury goes a step forward to add peas to them, further bribing me with my love of this greenie!! Oh my! One goodie after another! Check out Saffron's deliciously looking Dhokla. No words can express my greed to savour it! Wait a minute! I knew there was something missing. How could we kickstart a day without a recipe from the lovable Indira! Check out her Cranberry Jam and you may just begin to look for it in your pantry instead of the grocery shelves! Right behind comes Garam Masala bringing in joy with a bowl of Coconut Poha! Now that's nutrition and comfort weaved into one! Can't wait to try this one. Yummy yummy yum yum! When I took a look at this recipe, I so wanted to try it! Thanks Gini for sharing with us your lovely recipe of Madakku Saan. I'm so tempted to make this on a nice relaxing weekend! Reshma was so inspired by the "From my Rasoi - Breakfast" idea, that she decided to take her breakfasts seriously. What a better way than with a plate-ful of Vellapam and Fish Molly to start the day right! Can't wait to see more of your creations Reshma! Oh yes! The lovely Jennifer brings us her Sambhar and Rava Idli. You took right back to the good 'ol days in Bangalore Jenn. Aaahhh, spicy sambhar gives you the right kick for early mornings! If you think all this is to much to take in one sitting, wait till you see what Lera has brought for us. Check out her yummy Chole. Makes me wanna lick the screen clean! On an ending note, let's take a big bite out of VK's Vermicelli and Rava Idli. A perfect end to a great beginning! That's all folks! It goes without saying that I thank you all for supporting my blog and this event and making it such a huge success. Here's looking forward to many more mouth-watering contribtions to many more tintilating themes! Till the next round-up, I leave you with my contribution to breakfast - Sabudana Khichdi!

Never an Early Riser..."From my Rasoi"

2006-01-26T22:57:00.000-05:00

I have never been a "morning" person. There's just something about waking up at the break of day that doesn't quite work with my idea of starting a day well. Infact, come to think of it, I can't even remember the last time I woke up hale and hearty to start the day early. So I guess its evident to say to that I do not entertain breakfasts either! Breakfast for me, found most often mean a mug of coffee and that's about it. When we were kids, mom always made Sunday mornings special. I remember waking up on those days, not to the sound of the shirll alarm by my bedside, but instead, with the aroma of something delicious cooking up on the stove. After we got married, I have many a times wanted to continue with that tradition. But alas, with my inability to rise early, we are left with no option but toast and coffee to greet us. While I love to sleep in on weekends, hubby dear enjoys meddling in the kitchen, surprising me with a breakfast tray loaded witha cup of steaming hot coffee and a plateful of some good grub. Out of the few wonderful, thoughful and romantic breakfasts hubby dear makes for me, there is ONE that I often request repeats for! That my dears, is his famous Sabudana/Sago Khichdi. Of the many times that hubby has made it for me, not even once have I ever bothered to even help him out and see how he does it. And I doubt I ever will! He loves the fact that he can make a mean bowl of Sabudana Khichdi the way I like it, and I am all happy to be the pampered 'lil wife! Sabudana Khichdi Ingredients: 1 cup Sabudana/Sago, soaked overnight 1 small potato, boiled and cut into tiny cubes 1-2 green chillies, finely chopped 1 tbsp chopped peanuts 1 tsp cumin seeds 1/4 tsp red chili powder salt, to taste 2 tbsp fresh coriander leaves, chopped for garnish 1 tbsp lemon juice 1 tbsp cooking oil Method:

In a non-stick pan, heat oil and add cumin seeds and green chillies. Once they begin to sizzle, add in potato cubes amd fry till they turn slightly brown.

Add salt and chili powder and fry well till spices blend in.

Add pre-soaked sabudana, alongwith chopped peanuts and fry for 3-4 minutes till everything is mixed well.

Sprinkle with lemon juice and chopped coriander leaves.

Enjoy warm with a cup of chai!!

Bittersweet memories...

2006-01-23T16:54:00.000-05:00

I wouldn't say I was a picky eater growing up. Hard to please maybe, but certainly not picky! I would eat anything provided, (a) it looked good, (b) it had an ingredient I liked, and (c) it was not gooey! It must've been hard for Mom to try and get us to eat all the veggies she cooked. Out of the many I refused to eat as a child, is something called the "bitter-gourd" or more so, karela in Hindi. I don't blame myself for this since I truly believe that it is an acquired taste for aduts. I have yet to find a child who relishes this hostile vegetable with delight. But over the years, I began to start enjoying it, until one day, I declared it to be one of my favourites! The bitter-gourd is believed to have many medicinal qualities, one of the main being a good blood purifier. This was icing on the cake! I could now eat it as much as I wanted, and it would only do good for me. I don't know of many ways of cooking the bitter gourd. But of the very few that I do, this recipe tops my list. The tangy and spicy combination is totally in sync with the hint of bitterness that comes from the vegetable's natural juices. So try not to get too imtimidated by its intensity and give a shot at this recipe. I guarantee you will be never see the bitter gourd in the same light ever again! Karela Masala (Tangy Bitter-gourd)

Ingredients: 2-3 medium-sized bittergourds, seeded and cut into thin slices 1 onion, finely chopped 2 tomatoes, chopped 2-3 green chillies, finely chopped 1 tsp ginger-garlic paste 1 tsp cumin seeds 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp coriander powder 1/4 tsp garam masala 1/4 tsp amchoor (dried mango powder, available at the local Indian grocery store) salt, to taste 2 tbsp cooking oil Method:

Saute cumin seeds in hot oil in a deep pan. once it begins to sizzle, add in onions and green chillies. Fry till onions tenderize and brown.

Add red chili powder, turmeric, coriander powder and salt and saute to blend in spices.

Add in chopped tomatoes, ginger-garlic paste and amchoor, and fry till tomato juices dry up.

Add salt and sliced bitter-gourd and cover cook for 7-8 minutes till done. Sprinkle garam masala on top.

Enjoy with warm rotis and side of piping hot Dal.

Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!

Peas make me go hmmmnnn...

2006-01-20T13:09:00.000-05:00

I love peas! No, I mean I LOVVVEEE peas - always have, and hopefully, always will. I go through a 2 lb bag of frozen peas every 2-3 weeks. With the cold weather creeping up so steadily, I find that my cravings for rice has increased tremendously. Maybe its the comfort that comes from a big bowl of warm rice, I really don't know. So its no surprize that I find myself cooking more varieties of rice-based dishes in winters as compared to warmer months. Often, I make a big batch of plain rice over the weekend, and spruce it up during the week. Of the many variations of rice dishes I make from (purposely) left-over rice, some of my all-time easy-breezy favourites can be seen here, here and here. When I decided to make dinner last night, I knew I would once again be cooking what else, but rice. So I settled for a recipe that was simple and so delicious - Pulao or as some call it, Pilaf. Pulao is very common in the North Indian cuisine. It is often served as a side to exotic curries and salads. So that was it then, I was craving for Pulao. But not just any Pulao, I wanted Peas Pulao! Matar Pulao (Peas Pilaf)

Ingredients: 2 cups Basmati rice 1 cup frozen peas 4 cups water 1 small onion, thinly sliced 5-6 cloves 5-6 black peppercorns 1-2 bay leaves 1 tsp cumin seeds salt, to taste a pinch of saffron, mixed in 2 tbsp water 1 tbsp cooking oil Method:

Heat oil in a non-stick pan and saute cumin seeds and sliced onions, till tender and slightly browned.

Add rice, water, salt, peppercorns, cloves, and bay leaves, and cover cook on medium-low heat till rice is tender.

Add in peas and saffron water and cover cook for another 5-6 minutes till peas heat through.

Best eaten warm with any curry or on its own!

Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!

A meaty fare...

2006-01-17T10:15:00.000-05:00

When we were growing up, I remember eating mutton/lamb as a special lunch on Sundays and Holidays. Mom would make a different meat dsh every week and it was always seen as a delicacy! Her mutton Biryani often won her many praises from friends, family and anyone who happened to eat it, and made her the talk of the town. But apart from her Biryani, I was a die-hard fan of her simple mutton curry that I would happily gorge on with a good helping of rice. A few weeks back, on our weekly trip to the local grocery supermarket, I happened to chance upon a pack of fresh cut lamb. Now this was a joyous ocassion for me since, I've never really noticed lamb at the store before; and my refusal to enter a butcher shop limits me to eating lamb outside of home. With the pack sitting happily in my cart, I treaded home with many ideas on how I could relish this delight. So finally when the time to cook the meat, I questioned myself a number of times to figure out the right way I wanted to dish it out. Bitten with the bitter cold of the lazy Sunday morning, I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis. So while I cut the lamb into tiny bite-size chunks, I could already taste my leisurely Sunday meal! Mutton Masala

Ingredients: 2 lb boneless mutton/lamb, cut into 1-inch cubes 1 large onion, sliced 1 tbsp tomato paste 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a paste of it) 2-3 green chillies, finely chopped 1 tsp cumin seeds 1 cinnamon stick 6-7 whole peppercorns 7-8 cloves 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chili powder salt, to taste 2 tbsp cooking oil fresh coriander leaves, finely chopped for garnish Method:

Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.

Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.

Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.

Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.

Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.

Garnish with chopped coriander leaves and serve hot!

Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!

Best New Indiblog...Me?? ... Yes ME!!!

2006-01-15T08:22:00.000-05:00

As I eagerly waited for the results to be announced, I secrectly hoped that it would be me. Then a week later, last night, just out of sheer boredom, I decided to check my blog stats. There seemed to be a sudden hike of visitors coming from a particular website. So I hopped on to to the site at question, there it was, staring me right in the face. It happened... I had won!!!

Yes, friends, readers and blogger mates, I have been voted the "Best New Indi-blog of the Year"!! And as I get into my Oscar Award mode, and thank everyone involved, I want to give a big shout-out at my wonderful hubby who has been so supportive and an eager guinea pig in tasting all my crazy creations. And to all of you out there who read and comment on my posts, this would'nt have been possible without all the love and appreciation I get from you all everyday. So here's to a great new year with lots of delicious mouth-watering and spicy delights to come!! Thank you!!

A change of heart...

2006-01-11T12:30:00.000-05:00

It was time. I quietly walked into my beloved kitchen and looked around for a bit. "Hmmn... now what should I cook?", I thought. When a glance at the pantry didn't give me any inspiration, I decided to try the fridge. Rummaging around the crisper, I noticed him sitting queitly in the corner, neatly tucked away. "Okay, I guess your time has come, my friend.", said I, and he seemed to agree. Strange! But I still had no idea what do with him. I'm not too fond of eating cabbage cooked the Indian way. Never have been. The only reason I seem to buy this big round fellow, is when I begin to crave for a stir-fry. But today was definitely different. Yes siree! I was in no mood for a quick saute of assorted veggies. Nopes! Infact, what was that again, oh yes, the spicy bug bit me again. This time, I must so add, quite hard, since I willing to give Mr. Cabbage a try! I've always loved green peas (I buy the 2lb bag of frozen peas almost every 3 weeks!!), and seriously believe that have the ability to enhance the taste of anything!! I had this big green ball of leaves, my ever-growing-never-satisfied spice rack, and a cup of delicious frozen peas! The stage was all set and so was I! So take your seat folks, buckle up and enjoy the ride. The show is going to begin. Cabbage with Peas

Ingredients: 2 cups sliced cabbage 1 cup frozen peas 1 small onion, thinly sliced 1 tomato, chopped 1/4 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp coriander powder 1/4 tsp garam masala 1 tbsp cumin seeds salt, to taste 1 tbsp cooking oil Method:

Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.

Add onions and fry for a few minutes till it turns transparent. Add cabbage and fry for a few minutes till it tenderizes and gives out water.

Add salt, red chili powder, turmeric powder, coriander powder and garam masala and fry for a few minutes till spices all blend in.

Add chopped tomatoes and cover cook for 5-6 minutes. Stir in peas and let cook for another couple of minutes.

Serve hot with warm rotis, or over a bed of rice with some Dal.

Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!

Stuffed with Goodness

2006-01-09T10:35:00.000-05:00

Other than one-pot meals, that make dinner time a simple casual affair, I also love having stuffed parathas. Parathas are Indian flat breads mainly made of whole wheat which can be stuffed with almost anything under the sun! Not only is it deliciously ful-filling, but it can also be served without much consideration of side dishes. Eaten with yoghurt or a simple helping of tangy spicy pickle, they are treat for anytime of the day. Parathas were always seen as a special treat at my home. From special Sunday brunches to our never-ending midweek demands, mom would often indulge us. Among other stuffings, paneer is always the most loved at my home. With hubby dear and me, both religious paneer lovers, this comes as no surprise. Its also no wonder that I consider it as a comfort food. In fact, come to think of it, many Indians would swear that stuffed parathas definitely qualify as comfort food. And I believe that the ones stuffed with paneer just tops that list! Paneer (Cottage Cheese) Parathas

Ingredients: 2 cups whole wheat flour (atta) 1 cup shredded paneer (cottage cheese) 1 tsp fresh coriander leaves, finely chopped 1/4 tsp red chili powder 1/4 tsp garam masala salt, to taste 3 tbsp ghee water as needed Method:

Saute shredded paneer in a bit of oil with salt, coriander leaves, red chili powder, and garam masala, and set aside.

Mix flour (atta) with salt and one tbsp of ghee and form into a smooth dough with water.

Separate dough into golf-sized balls and set aside.

For each dough ball, roll out the dough into a small circle and put around one tbsp of paneer mixture in the centre. Bring the ends of the circle together and form into a ball.

Seal the edges completely so that the stuffing does not come out. Roll out these dough balls and into a 6 inch circle.

Fry on a heated pan adding a bit of ghee around the edges to crisp it up.

Serve hot.

Reminder: Don't forget to join in on the "From my Rasoi - Breakfast" event. Do feel free to download and post the banners on your site. Deadline - January 27, 2006!!

A cry for simplicity...

2006-01-05T12:27:00.000-05:00

After all the holiday cooking and eating with rich indulgence, we craved for something simple. A humble meal of the traditional dal, rotis and a sabzi (vegetable) has been long awaited. While I am done eating exotic fancy dishes for a while, it's still a tad bit hard for me to completely stop my escapades in the kitchen. The past one month saw me make a variety of party and holiday dishes full of elegance and flair. As life gets back to the normal non-holiday routine, I am slowly catching up with my simple cooking methods. But somedays, I crave to go a step further! When I first ate this dish at a dear friend's place, I instantly knew it was going to be a regular on my menu. From the looks and taste of it, it seemed to come out from some great kitchen, cooked up with the utmost care and style. But one try at making it, and you'll believe that simple meals can sometimes be the most gourmet! Alu Tamatarwale

Ingredients: 2-3 potatoes, boiled and cut into 1-inch cubes 1 tsp mustard seeds 1 tsp cumin seeds 1 tbsp finely chopped ginger 1 tbsp chopped green chillies 1/4 tsp asafoetida powder (hing) 2 tbsp tomato paste 1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 tbsp cooking oil Method:

Heat oil in a non-stick pan and add asafoetida powder, cumin seeds and mustard seeds. Once they begin to sizzle, add in chopped ginger and green chillies.

Add chili powder, turmeric powder and tomato paste, and cook for a few minutes till the paste soften and oil starts to form on top.

Throw in the potatoes and sprinkle salt, and mix thoroughly to evenly coat the potatoes with the sauce.

Cooking up Comfort - Vada Pav

2006-01-04T17:08:00.000-05:00

Looks like the foggy rainy weather is here to stay - atleast for tonite. And what else can you do on a louzy night like this than sit back with a good movie and of course some spicy comfort food! Not one to run out of ideas, I had just the perfect recipe in mind to celebrate with, and one I just knew hubby dear would absolutely flip for! A large part of Indian comfort food consists of spicy tantalizing street food. Wherever you look, at every street corner, there stands a hawker frying up these little tasty treats in large quantities. And its no surprise that his tray gets empty as soon as it is filled! The monsoons in India certainly boasts of many comforting specialities. One of my personal favourites of this weather is the Vada-Pav - a yummy potato fritter sandwiched between soft buns (called Pav) spread with a tangy chutney. One bite and sip of warm chai is enough to give you all the comfort you are looking for!

Vada Pav

Ingredients: 2 large potatoes, boiled and mashed 1 small onion, chopped 2-3 green chillies, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp ginger, chopped 1 tbsp fresh coriander leaves, finely chopped 1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 cup gram/chickpea flour water, as needed a pinch of baking soda oil for deep frying slices of bread/buns of your choice 3-4 tbsp of Tamarind Chutney Method: In a non-stick pan, heat a little oil and saute cumin seeds, coriander seeds, green chillies and ginger till fragrant. Add in onions and fry till they get transparent. Add salt, red chili powder and turmeric powder and fry for a minute. Throw in mashed potatoes and mix well to incorporate with the spices. Add coriander leaves and mix well. Set aside to cool. In a large bowl, mis flour with salt, baking soda and water, and make a batter just thick enough to coat. Heat oil for deep frying in a skillet. Make potato mixture into golf-sized balls and dip into the batter. Fry till golden on all sides. These fritters are called Bondas/Vadas. To assemble, heat bread/bun slices on a warm pan and spread chutney evenly on one side on a slice. Put 1-2 bondas (depending on the size of the bread slice) and top with a second slice. Serve warm and enjoy with delicious Masala Chai!

From my Rasoi # 2 - A fresh start!!

2006-01-03T11:15:00.000-05:00

Hey Hey Hey!! We had an amazing response in the inaugural chapter of the From my Rasoi - Winter event, with eager participants mailing me asking to the next theme to be announced as soon as possible! Well, here I am again with a theme for this month's cook-off. (Drum rolls please...) Finally a year has once again come to an end and a new one is here to greet us. When I was contemplating on what theme to propose for this month's FMR issue, I decided that it had to do something with welcoming and accepting 2006 with open arms. That got me thinking deeper. Each day we go to bed at night hoping the morning would bring us better fortune. We wake up ready to face the new day. And as you may have heard a million times over, a good breakfast is always a great way to start. So why not dedicate the start of this wonderful year to the first and most important meal of the day - Breakfast!! That's right people...Breakfast is the theme for January 2006! So grab that cooking garb and get to work. The rules are simple: 1: All you have to do, is come up with a recipe to share based on the announced theme, 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 (January 27, 2006), and I will do a write-up on all the participants and their submissions. 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. Happy Cooking!!

From my Rasoi (Winter) - The Line-up...

2006-01-02T12:18:00.000-05:00

Wow!! all I can say is, I'm honoured!! (blush! blush!)

When I started off this blog event, I anticipated some excitement and a few contributions. But what I have to show now is a lot more. Not only did you wonderful people keep up my spirit with your energized enthusiasm and eagerness to participate, but you also gave an astounding performance in depicting the theme with your respective creations!! So without further ado, here are all the culinary experts with there mouth-watering delicacies! The very first entry came from lovely Jennifer of Atabela, who brings us the much loved winter contender - Sarson ka Saag and Makki ki Roti. And if that's not enough, she even has a treat for our sweet tooth - Sooji Halwa. How sweet of you Jennifer! Next in line comes the culinary queen Indira of Mahanandi fame, who never fails to entice us with her hypotic food pictures accompanied by their dying-to-try recipes. She shares with us her annual Winter holiday tradition of making Murukulu - her husband's birthday treat! VK from My Dhaba brings with him a big bowl of Bengal-gram Dal Kootu curry. A perfect warmer for this not so perfect weather! Thanks VK, this is soon going to be my lunch.

All the way from New Delhi, comes Sury of (Lima) Beans and Delhi Cha(a)t, bringing in her guilty pleasure - Fish Chop. So have a seat, pour a nice hot cuppa, and bite into this little delight! Priya joins us all the from her Kitchen to offer us her husband's favourite spicy snack - Spicy Roasted Chickpeas. Go ahead, pop one in your mouth and I guarantee you'll be coming back for more! Dying for a spicy South-Indian soup? Well have no fear, 'coz Sailu is here! Sailu shares with us her delicious recipe of Ulava Chaaru. Serve this at your next dinner party, and it sure to win you praises! The Cooking Adventures of Chef Paz never ceases to amaze me! Here she is once more with her first time tried Tadka Dal, that was so good, she made again the very next day! Bravo to you Paz! Anthony shares with us his Bachelor Cooking tips when he brings us a pot full of his famous Chicken Pepper Capsicum. This dish left me drooling over so bad, I knew I had to make it! Thanks Anthony! Look no further, here comes Dawna, who's Always in the Kitchen! She celebrates her 101st post by dedicating it to her very own original, Bengali Dal. Way to go Dawna, dals are just what we all need to warm ourselves from this harsh cold! Aah... Garam Masala spices things up just right with a Winter Cauliflower Subzi. So what are you waiting for, go ahead and give it a try! Ms. Stephanie of The Feast Crusade is humble enough to share with us her family's christmas favourite, Mutton Curry. This recipe was created by her mom and handed down to her when she was just 8 years old. Wow Stephanie! Good food definitely flows in your blood! Make way folks, for the Tham Jiak fame, Rokh who makes winter seem so much more delightful with her Kheema recipe. A hot dish for cold times. What a lovely idea Rokh! Haven't had enough as yet, well then, here's more... Going Towards a Better Tomorrow, Kay cooked up enough of the widely loved Chicken Biryani to feed a feast! You are absolutely right Kay, i have et to find a non-vegetarian lover who doesn't crave a mouthfull of this aromatic dish! Golliwog of Amost Gourmet was so inspired by the "From my Rasoi" idea, that she finally decided to start her own food blog. What a better way to inaugurate the occasion than with a plate-ful of Bisibele Rice. Can't wait to see more of your creations Golli! Aaah... what would spicy food be without the wonderful Courtney of Naughty Curry. This time around she totally sweeps us away with her Bengali Pilau Rice. Raisins in rice in winter? How could you beat that! Brett of In Praise of Sardines, needs no introduction to the food blog world. He brings to us Kashmiri Rogan Josh with a very humble and honest intetion behind it - A Menu of Hope. Thanks so much for your contribution Brett, we are all very proud of you. Do join me in giving a warm welcome to another first-time food blogger Lucette, of Cooking Vintage. Her first post and first blog event, Lucette definitely rocked me with her Spicy Fish Curry. It was so good that the dish was reduced to leftovers in no time, leaving her no time to take a picture! Lady Amalthea tried her hand at Indian Cooking for the first time ever and totally won me over with her Warming Vegetable Paneer. A real crowd pleaser! Next comes Marc of Mental Masala bringing with him delectable Dal. One look at his collection of the various lentils in his pantry and you will instantly be convinced that this guy knows his Dals! The well-known and much adored Barbara of Tigers and Strawberries takes the seasonal pomegranate and whips it into a gem of a dish- Jewelled Chicken. Don't let her first-time indian cooking confesion fool you, this babe totally tules at the stove! Just a perfect end to a great beginning with something sweet - Gajar Halwa, served by non other than Deccan Heffalump at the Cook's Cottage. A spoonful and you will be in Halwa Heaven... I promise! Thank you one and all for supporting my blog and this event and making it such a huge success the first time around. I join you in looking forward to many more mouth-watering contribtions to many more tintilating themes! Till the next round-up, I leave you with my contribution to winter - warm melt-in-your-mouth Alu Parathas!

Happy New Year!!

Happy Holidays

2005-12-23T12:44:00.000-05:00

I wish all my fellow bloggers, their friends and family, and everyone else a Very Merry christmas and a Splendid New Year. May peace and prosperity fill up your homes.

See you all in 2006!!

Warm Gooey Goodness...Hmmnn...

2005-12-21T17:10:00.000-05:00

With the dreadfully cold weather and all the holiday humdrum going around, its no surprise that food has been on my mind, a lot!! There are times when I just want to cozy up on the couch with a good book and mug of warm Mochalate, and then, there are times like today, when I just crave for warm comfort food. After pondering in the fridge and the pantry, my eyes fell upon a lonely can of red kidney beans sitting all forgotten in a secluded corner. The rest was easy! A couple of minutes later, I had a big pot of Rajma simmering on the stove ready to served on a bed of warm Basmati rice. But I'll save that for a later post. With dinner all ready and a salad cooling in the fridge, I still craved for more. I wanted the works!! Yes, dessert too!! And there's nothing more comforting that a bowl of warm Sooji (Semolina) Halwa. Hubby dear is a big fan of halwas, and Sooji Halwa is one of his favourites. I must admit though, that it's one of my favourite desserts as well. And you won't even believe how simple it is to make! So without further ado, here's how to make one of easiest and most comforting desserts in the Indian cuisine! Sooji Halwa
Ingredients: 1 cup Sooji (Semolina) 2 cups water 1/2 cup sugar 7-8 green cardamom pods (seeds taken out and crushed) 2 tbsp raisins 2 tbsp chopped almonds 2 tbsp ghee Method: Heat water in a small pan to dissolve sugar completely. Set aside. In a non-stick deep pan, heat ghee and add sooji, stirring constantly on low heat till slightly golden. Add the water-sugar mixture, raisins, and cardamom, and continue to stir till water begins to evaporate and it forms a thick mass. Mix in almonds and serve warm after a hearty meal! Comfort food at its best!! Reminder: Don't forget to join in on the "From my Rasoi" event. Do feel free to download and post the banners on your site. Deadline - December 30, 2005!!

On the Menu - Welcoming the New Year with tasty bites!!

2005-12-21T11:26:00.000-05:00

We have invited a few very close friends to join us in welcoming the New Year. On the menu, I have planned many delectable temptations. While shopping around the last weekend, we came accross a few party games that we thought were loads of fun. So we thought it'd be great for us all to come together over great food and some wicked laughter. Since we will be spending most of the evening sitting around the coffee table rolling dice, I wanted to have appertizers that were not just great finger-foods, but would also satisfy the hunger pangs till the late dinner. While I decided on going totally authentically Indian with the appertisers, I wanted a twist for dinner. And what better than having Indo-Chinese on the menu. I will serving many of the all-time favourites on this delicious scipy cuisine. So now that the menu has been planned, changed and planned anf finally finalized, I will be spending the next few days making batches of some of the food that I can freeze till the last moment. At the moment, I am working on the two deep-fried delicacies to be served at the bash - Potato Samosas and Vegetable Spring Rolls. These dishes are fun and great to make ahead of time. They can be stored easily and deep fried straight from the freezer! On my Party Menu: Appertizers: Chicken Seekh Kebabs Paneer Tikka Tandoori Grilled Vegetables Potato Samosas Dinner: Vegetable Spring Rolls Vegetable Fried Rice Egg Hakka Chow Mein Stir-fried Cabbage and Peppers Pepper Chicken Chilly Paneer Dessert: Chocolate-Walnut Brownie Mixed Fruit Tarts

We'll all be licking our fingers clean!!

I felt in in my fingers...as well as my toes!

2005-12-20T19:22:00.000-05:00

It was cold today, no...I mean - COLD!!! Even with the heating on, I was chilly! And missing my morning cup of coffee definitely did not make things any better! By the time it was late afternoon, I was craving for warmth, and caffeine. But coffee was not on my mind. I wanted something much more richer. Something that would defrost my almost numb toes. Something, that tasted and gave me the comforting feel of chocolate. So what gives you the rich chocolatey warmth as well as a much needed caffeine kick? - Mochalate! I just love the taste of Mocha. And why wouldn't I! It combines my two all-time favourite flavours - Chocolate AND Coffee!! So I dragged my frozen feet, wrapped in thick socks and my cute pair of fuzzy slippers, into the kitchen and turned on the stove. I worked on intuition and poured the simmering beauty into a huge cup. One sip and I just knew I had done it again. This was going to be another regular winter drink for me, after my wonderful Peppermint Hot Chocolate!

Hot Mochalate Ingredients: 1 cup 2% milk 2 tbsp bitter-sweet chocolate chips 1 tsp brown sugar 1 tsp instant coffee Method: Heat everything in a small pan, stirring constantly till chocolate melts and milk is warmed through. Pour in a large cup and enjoy it warm.

Aaahh! The pleasure of feeling my toes again!

On a sunday evening...

2005-12-19T08:30:00.000-05:00

After a long tiring week and an eventful chore-full Saturday, me and hubby dear just love to chill out at the cozy comforts of our home. Most of the time, we like to cook together, just to get that little extra "us" time. We've cooked together tons of times, with me ordering him on what and how to chop, and the poor thing crying over his onions! Yesterday was one such lovely day. After four crazy hours of christmas shopping, we went home and decided to make our most favourite meal. An hour later, we were comfortably settled in front of the TV, watching a funny movie and relishing a wonderfully fabulous team-work dinner! Matar Paneer (Cottage Cheese with Green Peas)
Ingredients: 400 gms of Paneer (cottage cheese), cut into 1-inch cubes and fried till lightly brown on all sides 2 cups onions, finely chopped 1 cup tomatoes, chopped 1 cup frozen green peas 2-3 green chillies, finely chopped 1 tbsp tomato paste 1 tbsp ginger-garlic paste 1/2 tsp red chili powder 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala tbsp cumin seeds salt, to taste 2 tbsp cooking oil 2 cups of water es, chopped for garnish 1/4 cup fresh coriander leav Method: Add cumin seeds to warm oil and let it begin to sizzle. Add in onions and fry till they turn slightly brown. Add green chillies and tomatoes and cook till all the juices dry up and it forms a thick consistency. Add ginger-garlic paste, tomato paste, red chili powder, coriander powder, turmeric and salt and cook till fragrant and all spices blend in nicely. Add water and let it come to a boil. Throw in paneer pieces and peas, and cover cook for 10-15 minutes. Sprinkle garam masala and garnish with chopped coriander leaves. Serve warm with rotis or naan.

Plain ol' Puffy Goodness!

2005-12-16T13:58:00.000-05:00

Patties, or puffs, are common tea-time snacks in India. These are mini puff pastries baked tilll crisp with tons of various kinds of stuffing, more savoury than sweet. I remember eating them a lot as a kid, and still love the melt-in-your-mouth delight. Its a great companion to both, tea and coffee and can be easily served as light or full dinner (dependin gon how many you can not resist to eat!). I've been trying out various different kinds of finger-foods for my upcoming New Years Eve get-together, and this was just one from the ever-growing list. I've made puff patties filled with sauteed potatoes a million times before, and everyone enjoys them. But this time, I wanted to try a hand at something different. I remember eating patties filled with spicy caramalized onions and eggs when I was in Bangalore, India; and I thought of trying it. It was an even bigger challenge when hubby dear confessed that he had never heard of an onion-egg filling! So I got to work, and as usual, he was left licking his fingers! Onion and Egg Patties

Ingredients: 1 sheet of frozen puff pastry, cut into 8 equal pieces 2 egg, boiled and cut into quarters 1 large onion, sliced 1/4 tsp red chili powder 1/4 tsp curry powder 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1 tbsp fresh corianader leaves, chopped salt, to taste 1/2 tbsp cooking oil Method: Heat oil in a frying pan and saute cumin seeds, coriander seeds and sliced onions till transparent and slightly browned. Add salt, curry powder and red chili powder, stirring constantly to blend in the spices well. Cook for another minute or two, sprinkle with coriander leaves, and set aside to cool. Take a piece of puff pastry and place a quarted of the hard-boiled egg in the centre. Top with cooled onion mixture and fold, sealing the ends of the pastry sheet. Continue for all eight pieces. Bake in a 350 degree oven for 15-20 minutes, or till puff pastry starts to turn golden. Served hot with ketchup or chutney.

Warming up to the cold... a Winter treat "From my Rasoi"

2005-12-15T15:56:00.000-05:00

The dreaded snowstorm has finally hit. It's predicted to snow atleast 25 inches today, so lets see. With nothing much else left to do, I decided to hit my lovely kitchen and enjoy myself. Cooking has always been a relaxing activity for me to do and I especially love the smile that erupts on sweet hubby's face when he comes home and sees a bunch of treats ready for him! With the dreadful cold we are having today, I'm craving for something warm and fulfilling. And what better than stuffed parathas, especially stuffed with potatoes - yes, Alu Parathas! Mom always made Alu Parathas for brunch, more so during the winter season. Even though winters in Delhi might not be as gruesome, it still gets pretty cold out there. These delicious stuffed beauties are just right to satisfy that winter hunger. Eaten with mango pickle or just by itself with cup of masala chai defintely makes this a crowd pleaser for the cold winter weather, and a contender for the Winter theme! Alu Parathas
Ingredients: 2 cups whole wheat flour (atta) 2 medium-sized potatoes, boiled and mashed 1 small onion, finely chopped 1 tsp fresh coriander leaves, finely chopped 1 tsp green chillies, finely chopped 1/4 tsp red chili powder 1/2 tsp carom seeds (ajwain) salt, to taste 3 tbsp ghee water as needed Method: Mix mashed potatoes with salt, onions. coriander leaves, red chili powder, and green chillies and set aside. Mix flour (atta) with salt, carom seeds (ajwain) and one tbsp of ghee and form into a smooth dough with water. Separate dough into golf-sized balls and set aside. For each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls and into a 6 inch circle. Fry on a heated pan adding a bit of ghee around the edges to crisp it up. Serve hot.

A cup of Chai...

2005-12-15T14:45:00.000-05:00

I'm a coffee person, and if I can say so myself, kind of a coffee addict. I've never like tea and that has always shocked people around me. You see, tea is sort of the national drink in India. A hot cup of tea is always served to guest right as they enter the door. I've got many a wierd look when I kindly refuse to take the steaming cup and ask for coffee instead. But that's just the way it is. I don't know how or why, but I became a coffee lover - much to the amazement of my parents! Hubby dear on the other hand, is a true blue Indian tea lover. Nothing can soothe and calm his senses any more than my special cup og masala chai, that I must honestly confess, he taught me how to make! But after all this time of brewing the perfect cuppa for him, he admits that I make it much better than he ever did. Masala Chai (Indian Spiced Tea)

Ingredients: 2 cups water 2 tsp tea powder 1/2 cup milk 5-6 cloves 5-6 green cardamom pods a pinch of crushed black pepper sugar, to taste Method: Boil water in a small pan and add tea and spices. Add in milk, lower the heat and allow it to come to a boil. Pour into cups through a strainer and add sugar according to taste. Serve hot and feel your nerves begin to relax. Tastes great with any sort for fried Indian snacks - like the Onion and Egg Patties seen in the pic!

Speeding things up!

2005-12-13T16:23:00.000-05:00

I have always preferred rice over rotis, and always tend to make a little extra just so I have leftovers for the next day. I like it when I take a peek into my fridge and find a box of leftover plain rice. It drives my imagination wild, since there is so much you can create out of plain boiled rice. I have tried so many rice dishes over time but fried rice has always been a favoutite. There is so much you can do to alter the taste and so many ways you can use to make a big bowl of fried rice. I often use whatever veggies or meats i have at hand, throw in a variety of flavours, and I have a great wholesome meal ready to be served. This is another easy breezy recipe that hardly takes anytime at all and can be put together in minutes. I can't even remember how many times I've cooked this up at the end of a long tiring day. And it never fails to please me! Vegetable Fried Rice
Ingredients: 2 cups cooked plain rice 1 cup mixed vegetables (carrots, peas, beans, celery, cabbage...go wild! Frozen vegetables would also be a great option) 1 medium onion, chopped 1 tbsp soya sauce 1 chicken buillion cube (even a vegetable buillion cube can be used) 1 tsp ginger-garlic paste 1/4 tsp red chili powder 1/4 tsp crushed black pepper salt, to taste 2 tbsp cooking oil chopped spring onion for garnish Method: Heat oil in a non-stick pan and fry onions till transparent. Add vegetables, bullion cube, salt, pepper and chili powder and fry till all the water from the vegetables evaporate. Add rice and mix well. Splash soya sauce and stir-fry rice till everything is mixed well. Garnish with spring onions and serve warm. A great side to spicy Pepper Chicken!

Peppered to Perfection...

2005-12-12T18:43:00.000-05:00

I remember going out with a group of friends to this tiny restaurant near our hostel, and partying out on spicy Chinese food. This place was a great hangout for many of us hostellers and was often packed. Weekends would always call for atleast a half an hour wait. But wait we did, since there was no where else nearby where we could get tons of deliciously spicy Chinese food for such low prices. No wonder we celebrated many a birthdays and get-togethers at this tiny joint. One of my must-have dishes in this restaurant, was a spicy chicken stir-fry called Pepper Chicken. Try as I might, I never found a dish anywhere else that even came close to this beauty! Now for those of you who are wondering why you've never seen is dish on the menu at your favourite Chinese hang-out, let me tell you why! Like I've said many times before, here and here, Chinese food in India has its own appeal. This cuisine has developed to the likes of the Indian palate, adding ingredients that are familiar and ever so loved by the masses. Along the way, many such dishes were born. When I stepped into my kitchen this morning, I had chicken on my mind. What to do with it, I still had no idea. I am and have been in the process of trying out various recipes lately, in my quest for deciding on a menu for the New Year Party. I have been playing around with the idea of having an Indo-Chinese feast for the last few days. While I thought about it once more, the idea came to life. I had never made this dish before, and knew no one who did. The internet did help me some, but there wasn't any particular recipe that I wanted to follow step-by-step. so I went ahead and did what I did best, added my own personal touch. And voila! Hubby dear finalized this dish as one of the contenders for our little New Year Bash! Pepper Chicken
Ingredients: 6 boneless chicken thighs, cut into 1-inch cubes 1 large onion, sliced 1 green bell pepper, sliced 7-8 curry leaves 3 green chillies, sliced diagonally 1 tsp ginger-garlic paste 1 tsp freshly crushed black pepper 1 tsp soya sauce salt, to taste 2 tbsp cooking oil 2 tbsp chopped spring onions for garnish For the Marinade: 1 tbsp ginger-garlic paste 1/4 tsp freshly crushed black pepper 1/4 tsp red chili powder 1/4 tsp turmeric powder 1 tsp soya sauce salt, to taste Method: Mix chicken pieces with the marinade ingredients and let it sit for atleast an hour. Heat a little oil in a non-stick pan and fry the marinated pieces of chicken. Let it brown on all sides, cooking through. Remove from pan and set aside. Add the remaining oil in the same pan and add curry leaves and green chillies. Fry for about a minute and then add in sliced onions. When onions start to turn transparent, add green peppers and fry for another minute or two. Add ginger-garlic paste, salt, black pepper and saute for a few minutes till spices blend well. Add fried chicken pieces and soya sauce and let cook for 3-4 minutes. Garnish with chopped spring onion and serve hot with fried rice.

On one of those days...

2005-12-09T09:36:00.000-05:00

Sometimes, you just want to get away from the hoohaas and settle down with something simple and wholesome. With all the festivities and holiday humdrum going around, food has taken the centrestage. Recently our meals have comprised of anything and everything from being fancy to exotic. But today, I just felt like taking things easy. With the thick blanket of snow outside, i just want to cuddle on my couch, watch a good movie and have a simple and satisfying lunch. And there's nothing simpler I can think of than a big bowl of rice, drowned in Dal (Indian lentils). As I have said many times before, Dal is cooked in many ways all over India. I, myself, make atleast ten or more variations of it. A few of those can be seen here, here and even here. This recipe is one that me and hubby crave for after every couple of days. It hardly takes any time and effort, but yet still feels like a meal fit for a King. Afterall, are we no less? Tadka Dal (Lentils with a Spicy Tempering)
Ingredients: 1 cup red lentils (lal masoor) 2 cups water 1 small onion sliced 2-3 green chillies, chopped 1 medium-sized tomato, chopped 2 cloved of garlic, sliced salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder 1 tsp cumin seeds 1 tsp fennel seeds (saunf) a pinch of asafoetida powder (hing) 1 tbsp ghee Method: Boil lentils with onions, tomato, green chillies, garlic and turmeric powder till lentils soften and pulp. Add salt and stir well. In a small frying pan, make tempering by heating ghee and frying cumin seeds, fennel seeds, red chili powder and asafoetida powder till it all starts to sizzle. Add tempering into dal and stir well. Serve warm over rice.

On trying new things...

2005-12-08T15:32:00.000-05:00

For the last one month, especially since Diwali, I have been on a cooking spree. I try to make new dishes, using different recipes and different ingredients. I've tried my hand at making things that I've never made before and thankfully, most of them have turned out great, leaving hubby dear asking for more! On out last trip to the Indian grocery store, I saw a vegetable that neither me, nor hubby has ever been fond of. Its called the Round Grourd, Indian Squash, or simply as we know it in hindi, Tinda. Recalling my childhood years, mom would make this vegetable in the only two ways that she knew, as a curry and as an addition to a Dal. But I didn't like either and would always try to scurry for something else to eat. But I wanted to try this vegetable now, not as the way I knew it, but as I would like to. So I bought about four of these little babies leaving hubby dear with a frown on his face. Today, while I was cleaning up the fridge, making space for next week's groceries, I saw them lying in a corner of the crisper, almost forgotten. I accepted the challenge and got to work. I stared at it for a while and then it struck me - a great new way to eat it! Can't wait for hubby to get home and try it, I know I love it, and am guessing it'll put a smile on his face as well!! Tinda Fry (Sauteed Round Gourd)
Ingredients: 4 tindas (round gourd), peeled and cut into wedges 1/2 tbsp cooking oil 1/4 tsp red chili powder 1/4 tsp garam masala 1/4 tsp turmeric powder a pinch of amchur (dried mango powder, available at the local Indian grocery store) salt, to taste Method: Heat oil in a pan and fry the tinda wedges till they start to brown. Add salt and spices and fry for another minute or two. Serve warm with rotis and Dal.

Cheese, cheese, you wonderful cheese!

2005-12-08T12:19:00.000-05:00

Me and sweet hubby, both LOVE Paneer (cottage cheese), and can have it for every meal, everyday! Its no wonder then that I cook paneer atleast once a week at home. Be it in the form of appertizers, parathas, as curries, or even with an oriental touch, paneer is always welcome with a growling stomach and salivating mouth! Paneer is sort of like the vegetarian meat dish in Indian cuisine. At most vegetarian buffets, paneer dishes are always the star, as would the meat dishes be for non-vegetarian buffets. I serve paneer at almost all my dinner parties, and have designed and created tons of recipes and various versions to cook it, so as not to bore my guests! Infact, I think I can write a book of all the different recipes that I have around it. This dish came to me when I was tired of eating peas, and wanted a dish that would have a little more zing to it. Adding green bell peppers to it was a great idea and it really bumped up the flavour. Do try it out, its a nice change fom the usual and delicious to the end! Paneer Shimla Mirch (Cottage Cheese with Peppers)
Ingredients: 400 gms of Paneer (cottage cheese), cut into 1-inch cubes 1 large green bell pepper, chopped 1 large onion, sliced 2 tomatoes, chopped 1 tbsp tomato paste 1 tbsp ginger-garlic paste 1 tbsp chopped green chillies 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/4 tsp cumin powder salt, to taste 1 cup water 1 tbsp cooking oil fresh chopped coriander leaves for garnish Method: In a non-stick pan, heat oil and add cumn seeds. Once it starts to sizzle, add chopped green chillies and sliced onions. Fry till onions start to brown and then add ginger-garlic paste and tomatoes. Cook till tomatoes tenderize and start to pulp, and add in coriander powder, cumin powder, red chili powder and turmeric powder. Cook for a minute or two till spices blend in. Add tomato paste and salt and cook for a few minutes till sauce thickens. Add water and let it come to a boil. Add paneer chunks and bell pepper and cover cook for 6-7 minutes till paneer is done. Garnish with chopped coriander leaves and serve hot over rice or rotis.

Cozying up with a large pot of soup...

2005-12-05T10:55:00.000-05:00

The snowfall here as increased tremendously covering the entire place with a thick white blanket. This kind of cold harsh weather definitely calls for a large pot of soup simmering on the stove. With hubby away at work, and me stuck alone at home with the TV on, I decided to put on a big pot of comfort and bask in its steaming aroma! When I came across VK's Spicy Tomato Chicken Soup, it reminded me of Mom's simple tomato soup that she would often make. Our favourite combo, was to eat it with plain boiled rice and fried chicken. That gave me an idea! Spicing things up my way, I came up with this soul-soothing recipe. Perfect for a cold winter day! I always make sure I have a good stack of chicken broth lying around, especially in winters, no matter if its home-made or store bought. Store-bought broths are not all that bad! I always get mine low-fat and with less sodium content, and spice it up to my liking. This recipe was a delight to make as awell as slurp. Serve it over soft-boiled flat rice noodles or vermicelli and feel it warm your soul! Hot and Sour Tomato-Chicken Soup Ingredients: 4 cups chicken broth 1 large chicken breast 2 stalks lemon grass, sliced diagonally into 2-inch sized pieces 1 2-inch chunk of ginger 3-4 large cloves of garlic 2-3 large red chillies, sliced in 1-inch pieces 1 medium-sized onion, thinly sliced 2 medium-sized tomatoes, chopped 1/4 tsp red chili powder 1 tbsp fresh lemon juice 1/4 tsp turmeric powder 1/4 tsp coriander powder salt, to taste 1/2 tsp crushed black pepper fresh chopped cilantro leaves for garnish 1 tbsp cooking oil Method: Marinate the chicken breast in turmeric, chili powder, lemon juice, salt and black pepper for about half an hour. Fry the marinated chicken in a little bit of oil in a thick bottomed pan, till brown on both sides. Cut chicken into thin pieces and set aside. In the same pan, add the remaining oil and fry sliced onions till transparent. Add chopped tomatoes and cook till tomatoes pulp and form a thick consistency. Add chicken broth, ginger, garlic, lemon grass, red chillies, salt and pepper and let it come to a boil. Add chicken pieces and let soup simmer for 10-15 minutes. Garnish with fresh chopped cilantro leaves and enjoy over soft-cooked noodles!

Weekends call for a good Brunch!!

2005-12-04T16:35:00.000-05:00

Every saturday we spend almost half of the day carrying out with our usual weekend chores like cleaning and grocery shopping. By the time we are done, its evening and time for dinner soon! Most of the time we are either eating on our way or don't eat at all. A tiring and fully booked weekend definitely calls for a fulfilling meal. When we were kids, sunday was always the day for a heavy and satisfying brunch! We would make up half-way through the day and be greeted with the delicious aroma of Parathas, Puris and other mouth-watering treats that Mom would be cooking up. I always looked forward to these meals eagerly and cherished every bite. I woke up this morning and was in a mood for some of Mom's magic! That's when I realized we had some left-over paratha dough waiting for me in the fridge. That gave me the craving for piping hot parathas and a bowlful of delicious scarmbled egg, Indian style!! Indian Scrambled Eggs Ingredients: 3 eggs, beaten in a bowl 1 medium-sized onion, finely chopped 1 large tomato, chopped 2-3 green chillies, chopped fresh chopped coriander leaves for garnish 1/2 tsp red chili powder 1/4 tsp garam masala salt, to taste 2 tbsp cooking oil Method: Heat oil in a non-stick pan and fry onions and green chillies till transparent and tender. Add tomatoes and cook till they soften. Add salt and chili powder, and cook for a minute. Add beaten eggs and continue to stir, scrambling eggs and mixing it with the spices till cooked. Sprinkle garam masala and garnish with coriander leaves. Serve hot with warm parathas!

Plain and simple...always the Best!!

2005-12-04T16:17:00.000-05:00

Parathas are simply delicious eaten with almost anything! There are as many different kinds of parathas as there are dishes in the Indian cuisine. I especially love the stuffed ones, with all the wonderful varied fillings; but sometimes you just want something plain and simple. Afterall, simplicity is often the best form of beauty! Here these delightful bites can be seen served with a spoonful of Keema Matar. Plain Parathas
Ingredients: 2 cups whole wheat flour (atta) 1/2 tsp salt 3 tbsp cooking oil water, as required

Method: Add salt and 1 tbsp of oil to flour and knead into a smooth dough, using as much water as needed. Separate dough into golf-sized balls and roll each one into thin circles. Cookon a non-stick pan, adding oil a little at a time to form a crispy texture. Serve warm.

Dinner and Movie...with comfort food

2005-12-02T13:04:00.000-05:00

Today was like any other day, when I got the intense desire to cook up some wholesome, easy comfort food. It's been snowing all day and luckily for me, the weekend's here. That only means one thing, me and sweet huuby have time for togetherness! With a couple of movies that we've been dying to watch for quite some time waiting for us, I decided to make warm delicious food that we could enjoy on the couch watching them. That's when I thought of pasta. We don't usually have pasta that often. But when we do, I do the works, with bread sticks or garlic bread and all! I decided on making the Arabiatta sauce, a tomato-based spicy pasta sauce. This sauce usually calls for a pinch or two of chilli flakes to spice it up, but I decided to use the trusted old red chili powder to bring on the heat. The main reason being that I don't think chili flakes are hot enough, at least not the ones in my kitchen! We will have this pasta with deliciously warm Pizza Rolls and enjoy the comforting feel. Penne Arabiatta (Pasta with a Spicy Sauce)
Ingredients: 2 cups penne pasta 1 medioum-sized onion chopped 2-3 cloved of garlic, minced 1 cup chopped tomatoes 1 tsp dried oregano 1 tsp chopped fresh parsley 1 tbsp olive oil 1/2 tsp red chili powder 1 tsp tomato paste salt, to taste Method: Boil penne pasta with some salt and set aside. Heat olive oil in a pan and add minced garlic. Saute for a few seconds till frangrant and add chopped onions. Cook for a few minutes on medium-low heat till onions become tender and transparent, and then add parsley, salt, chili powder and oregano. Cook for a minute or two and add in tomatoes and tomato paste. Cover cook till tomatoes pulp and start to form a sauce. Simmer on low heat for 7-8 minutes and toss in pasta. Serve warm with a spinkle to fresh parsley and grated cheese.

One dough...Two delights! - Part 2

2005-12-02T12:51:00.000-05:00

Continuing with the previous post on ready-made store-bough dough, I used the second half of my dough to make easy Foccacia bread. I love Focciacia, especially in panini sandwiches. This recipes makes a bread that is simply delicious eaten pail dipped in olive oil, or in sandwiches grilled to perfection! Easy Foccacia Bread Ingredients: Pizza dough olive oil dried oregano Method: Roll out pizza dough to form a rectangle and spred out on a baking sheet. Spread olive oil and sprinkle dried oregano evenly all over the dough and bake till dough is cooked through and turns slightly brown on top.

One dough...Two delights! - Part 1

2005-12-02T12:10:00.000-05:00

Say whatever you want about freshly baked breads and cakes, but I feel that time saved in baking from scratch, can be well utilized cooking good food! Those of you who are elegant bakers at heart will surely disagree with me. But I'm forgiven since baking is not something I get my hands into. It never has been something that trickled my energy levels and imagination. I'm more into plain old cooking - just the stove-top and my pots and pans! This gives me the liberty to use and enjoy readymade doughs and mixes to come up with delectable treats in minutes that fill my home with almost the same aroma as freshly baked bread that was created from step one. I love the way I can wake up lazily on Saunday mornings and aromatize my home with fresh baked cinnamon rolls right out of a can, that too in a matter of minutes! To accompany the wonderfully comforting pasta dish, i decided to make pizza rolls. I remember buying these rolls from my favourite baker when I was in Bangalore, India. It was best when fresh from the oven, with the portion size just right enough to fill you up but not stuff you with that super-cheesy feeling. So I took the roll of store-bought pizza dough waiting eagerly in my fridge and got to work. The dough was big enough to make 6-8 large-sized pizza rolls, which was too many for just the two of us. So I did the next best thing - diveide the dough into two! With one half, I made these delicious pizza rolls. You can make them real big to serve as part of a meal; or make tiny ones that would look just as delightful to be served as appertizers. Personally, I like a big bite of it! Pizza Rolls Ingredients: Pizza dough (I use store-bought ones to make 6 large rolls; use as much as use one depending on the size and number of rolls you want to make) 4 tbsp pizza sauce 1 green bell pepper, diced 1 tsp dried oregano 1/2 grated mozzarella cheese Method: Spread out the pizza dough to form a rectangular shape. Mix pizza sauce with diced bell peppers and spread evenly on the dough. Tightly roll up the dough and cut into 1-inch thick pieces. Lay down each piece flat on a baking sheet, and sprinkle dried oregano and mozzarella cheese on top. Bake till dough is cooked through and cheese starts to brown.

Cool as a cucumber...

2005-11-30T15:13:00.000-05:00

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...

2005-11-30T14:46:00.000-05:00

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!

Sinful bliss...

2005-11-29T18:11:00.000-05:00

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!

Brain food...!!!

2005-11-28T23:54:00.000-05:00

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

2005-11-28T11:51:00.000-05:00

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...

2005-11-28T11:11:00.000-05:00

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.

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

2005-11-25T09:27:00.000-05:00

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.

"Eggs"pressing oneself...

2005-11-24T14:19:00.000-05:00

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.

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

2005-11-23T15:26:00.000-05:00

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!

2005-11-23T00:07:00.000-05:00

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.

Left-overs...on purpose!!

2005-11-21T11:10:00.000-05:00

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...

2005-11-21T10:53:00.000-05:00

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!

Pancakes anyone?...

2005-11-18T00:46:00.000-05:00

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...

2005-11-18T00:10:00.000-05:00

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!

Easy Malay food in minutes...

2005-11-14T17:52:00.000-05:00

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!!!

2005-11-14T17:36:00.000-05:00

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.

Ummmn...Chinese?

2005-11-11T15:43:00.000-05:00

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.

Over a Hot Cuppa...

2005-11-09T09:55:00.000-05:00

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.

Not your regular breakfast pancake...

2005-11-03T16:11:00.000-05:00

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!

2005-11-03T10:39:00.000-05:00

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!

Diwali - The festival of Lights!!

2005-10-27T10:52:00.000-04:00

Diwali is one of the main festivals of the Hindus. It represents the start of the Hindu New Year. The legend goes that on this day Lord Ram returned to Ayodhya with his wife, Sita and brother, Lakshman; after defeating the cruel king Ravan of Lanka, who had kidnapped Sita. Diwali is a celebration of the victory of good over evil. Diwali is also known as the festival of lights. On this day, homes are decorated with lights and candles welcoming the New Year. Sweets are distributed by everyone, and friends and family come together. Diwali celebrations in India are much similar to Christmas celebrations over here. Diwali celebrations and preparations begin with a bang many days earlier. Traditional sweets and savouries are prepared at home and everyone is in a festive mood. This year Diwali falls on the 1st of November which is a Tuesday. Me and my hubby decided to take Monday and Tuesday off from work and celebrate our first Diwali together as husband and wife with all enthusiasm. This year I plan on making some of the traditional Diwali specialties, and of course, I will share it with all of you. So join me in this celebration of lights, fun and family!

Spicy Curry Fried Rice

2005-10-27T10:04:00.000-04:00

I consider curries to be comfort food. There's something about the curry flavour that just calms my senses and relaxes my nerves. It begins this whole new healing process. I made this dish for dinner last night when I was tired after work and wanted something soothing and comforting which wouldn't take me a whole lot of time to cook. I call this curry fried rice, since it has that familiar wonderful curry flavour binded together with spices and veggies. Spicy Curry Fried Rice

Ingredients: 2 cups cooked rice (allow them to cool in the fridge for sometime since it is much easier to fry cold unclumpy rice) 1 cup chopped veggies of choice 1 medium onions chopped 2 eggs 1 tsp curry powder 1/2 tsp red chili powder 1/2 tsp fresh ground black pepper 2 tbsp light soya sauce 1 cube chicken bullion salt, to taste 1 tbsp cooking oil 1 tbsp toasted sesame oil 2 tbsp fresh chopped coriander leaves Method: Beat eggs in a bowl and season with salt and pepper. Scramble eggs in a pan and set aside. Add sesame oil to the remaining oil in the pan and fry oinions till transparent. Add vegetables and cook for a minute or two. Add salt, pepper, curry powder, chili powder and bullion cube and cook till spices are nicely integrated. Add scramble eggs and rice and stir till rice is nicely mixed in with eggs and veggies. Add soya sauce and stir fry for 2-3 minutes. Sprinkle with fresh coriander leaves and freshly ground pepper for added heat.

Easy breezy Chicken Curry for the soul...

2005-10-24T14:39:00.000-04:00

The past couple of weekends have been highly hectic - we were either entertaining or being entertained! And of course, parties mostly mean delicious and sinful food. After weeks of having rich and elaborate menus on our table, the time called for something simple and pleasing. It was a cold and rainy Sunday afternoon, just perfect to cuddle up with my sweetie and have chicken curry with potatoes and garam-garam rotis!

Boneless Chicken Curry with Potatoes

Ingredients: 2 chicken breasts, cut into 1-inch cubes 5-6 baby potatoes, peeled 1 cup chopped onion 1 cup chopped tomatoes 1-2 chopped green chilies 1 tsp cumin seeds 1/2 tsp red chili powder 1/2 tsp cumin powder 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 1 tbsp chopped ginger 1 tsp chopped garlic salt, to taste 2 tbsp cooking oil chopped coriander leaves for garnish Method: Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add chopped ginger, garlic and green chilies. Fry till they become fragrant and add onions. Cook thill onions soften and become lightly browned. Add tomatoes and cook for 2-3 minutes till they pulp. Add in salt, turmeric, red chili powder, coriander powder and cumin powder. Fry for a minute till the spices blend in. Add chicken pieces, potatoes and one cup of water, and cover cook on medium heat for 15-20 minutes till chicken and potatoes are cooked through. Add more water if desired. Sprinkle with garam masala and fresh chopped coriander leaves. Serve with warm rotis and enjoy!

Cold days and hot soups...

2005-10-14T11:23:00.000-04:00

Winter's just on its way and I'm starting to get strong cravings for hot soup and stew-like dishes. When I think of soups in Indian cuisine, there're not many options available. The closest resmblance I can make to a thick soup would be in the form of Indian lentils, called Dal. This recipe is one of our family favourites. My mom would always make this during winter and serve it warm with rice when we got back from school. I like to add a little more water than usual to get a nice soupy texture.

Dal Palak (Spinach and Lentil Soup)

Ingredients: ½ cup Yellow Split Gram Lentils 2 cups chopped Spinach leaves ½ cup chopped Tomatoes 2 tbsp sliced onions 1 tsp chopped Green Chilies 1 tsp chopped Ginger ½ tsp red chili powder ¼ tsp turmeric powder 2 tbsp Cooking Oil Salt, to taste 3 cups water 2 tbsp chopped coriander leaves Method: Heat oil in a pot and add cumin seeds, green chilies and ginger. Sauté for a minute and add onions. Fry onions till start to brown a bit and then add tomatoes, turmeric powder and chili powder. Cook for 2-3 minutes till tomatoes become tender, and then add lentils, spinach and water. Let boil for 20-25 minutes on medium-low heat till lentils are tender. Garnish with chopped coriander leaves and serve hot.

Flavourful Fenugreek

2005-10-12T10:17:00.000-04:00

Fenugreek is one of the world's oldest medicinal herbs. It can be found in the form of fresh leaves, seeds and even as a dried herb called Kasoori Methi in Indian gorcery stores. It has a strong curry aroma and a tangy flavour. Fenugreek has a slightly bitter taste with the tendency to take over a dish, and hence should be used in appropriate proportions. I tried this dish on a whim on day when I was in the mood to create something out of my ordinary regular menu. What started out as an experiment with different flavours, turned out to be an aromatic favourite!

Methi Keema (Ground Meat with Fenugreek Leaves)

Ingredients: 1 lb ground meat (lamb would taste the best, but I tried it with ground chicken and it was great too!) 2 cups chopped fenugreek leaves 1/2 cup finely chopped onions 1 cup chopped tomatoes 1 tbsp chopped ginger 1 tbsp chopped garlic 1/2 tsp red chili powder 1 tsp coriander powder 1 tsp garam masala salt, to taste 2 tbsp cooking oil Method: Heat oil in a pan and fry onions, ginger and garlic till lightly browned. Add red chili powder, coriander and garam masala and fry for a minute. Add ground meat and fry it starts to brown and dry up. Add tomatoes and fenugreek leaves, and cover cook for 10-15 minutes. Add water if a thinner consistency is desired.

A pot full of Rice...

2005-10-05T12:31:00.000-04:00

It's getting cold outside and I have this sudden craving to eat warm flavourful rice. That's when I thought of Nasi Lemak, or Malaysian Coconut Rice. This dish is so simple and yet, bursting with flavour! Nasi Lemak (Malaysian Coconut Rice)

Ingredients:

2 cups of rice 3 1/2 cups of coconut milk 1 stalk of lemon grass 1 inch piece of fresh ginger Salt, to taste

Method:

Bring coconut milk to a slight boil in a non-stick pan.

Add rice, salt and lemon grass and cover cook for about 10 minutes on a medium flame till liquid dries up and rice is cooked through.

Enjoy with my yummy Chicken Curry!

A Potato Salad with a twist...

2005-10-05T11:29:00.000-04:00

I'm not really a salad person. So there are very few salad that appeal to me. I'm don't like salads that are all leaves, but prefer something with more textures and tastes. Just because its a salad doesn't mean it has to be reall dull boring now, does it? I hate mayo and the creamy potato salads just make me sick. Here's a very simple Potato Salad recipe that is simply delicious. You can change the flavours by adding anything you like to it. Its just so versatile. That's exactly why I love it! Spicy Potato Salad

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.

A Bittersweet Addiction...SHF #13

2005-10-04T12:39:00.000-04:00

Okay, so I confess! I'm addicted to chocolate. Well, maybe not...I mean, its not like I HAVE to have chocolate every day! There are times when I can go days without even craving for this taste of heaven. I have a whole section in my pantry dedicated to these 'lil beauties and I can honestly say that they have been lying there safe for a long time now without me taking a grab at them every other minute! But then, once I get a craving, there's no stopping me! It doesn't take much to tempt me to have a bite. Just the thought of it is more than sufficient. I love the way it just melts as soon as I lay it on my tongue. Chocolate is the best comfort food I can think of. Just one bite of its extraordinarily smooth taste and I'm instantly transported to that happy place. And with the holiday season just around the corner, I can never get enough of this heavenly sin! You can't imagine my excitement when I decided to start participating in SHF, and found this month's topic, The Dark Side!! I created this recipe on on of those chocolate-craving moments. It's to DIE for... Chocolate Nut Tartlets

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.

Serve warm or chilled!

Mad over Mangoes

2005-10-04T11:20:00.000-04:00

Hmmmnnn... Mangoes! One of my best memories of mangoes is being in India during the months of May, June and July when the country is bountiful of this succulent fruit. There are so many varieties to choose from, in so many colours, shapes, sizes, tastes and of course, smell! Now that the mango season is coming to an end, I wanted to do kind of a grand finale to celebrate my favourite fruit. While browsing for recipes, I came accross many for mango salsa. I decided to combine the flavours I liked and omit those I didn't, and came up with this easy 2-minute lip-smacking creation! Spicy Mango Salsa

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!

Serve chilled with crispy corn chips and enjoy!

For my love of Eggplants!

2005-10-03T11:42:00.000-04:00

Did I mention I love eggplants? Haha! Yes, I sure did!! Here's a recipe that's a delight to entertain with. It always leaves my guests licking their fingers! Bagare Baingan (Stuffed Eggplant)

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.

Mmmm...chicken!!

2005-10-03T11:33:00.000-04:00

Sometimes I like to come home and sit down to a nice fulfilling dinner. But most of the time I'm just too tired to drag myself into the kitchen to whip up something lavish. This made me experiment with traditional and not-so-traditional recipes, and I finally came up with my easy and yet delicious variations to these all time classics! Here's one for a quite evening when you just want to sit down infront of the TV and enjoy a meal fit for a king! Dahi-wali Chicken Curry (Chicken in a Yoghurt Gravy)

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

2005-10-03T10:44:00.001-04:00

Yes, cumin! Cumin seeds are the start of most Indian dishes. This is one ingredient I make sure I never fall short of in my pantry. Adding cumin seeds in the beginning of the cooking process gives the dish a nice aromatic flavour. Cumin is considered to have digestive properties and is also considered to have cooling properties. One of the best ways I can think of using cumin seeds is in the tempering of Dal. Dal is a staple dish in the Indian diet made of lentils. There are many different kinds of lentils as well as many different ways it is cooked in the Indian household. But none the less, Dal is eaten almost everyday. This is one of my most simplest Dal recipes and also one of my favourites! Dal (Indian Lentils)

Ingredients: 1 cup red split lentils (called lal masoor in Hindi) 2 cups water 1/2 cup chopped tomatoes 1/2 cup thinly sliced onions 1-2 chopped green chilies 1/2 tsp red chili powder 1/2 tsp turmeric powder 1 tsp cumin seeds salt, to taste 2 tbsp cooking oil chopped coriander leaves for garnish Method: Bring the lentils to a boil in 2 cups of water. Let it simmer for 10-15 minutes on medium heat till the lentils become soft and slightly mushy. Add more water if needed. Add the green chilies, tomatoes, salt, turmeric and chili powder and cover cook for another 5-10 minutes till tomatoes soften. In a frying pan, heat oil and add cumin seeds. When they start to sizzle, add onions and fry till they turn golden brown. Pour the fried onions and cumin seeds of the lentils. Garnish with fresh coriander leaves and serve hot. Dal is best eaten with warm Rotis and a side of mango pickle!

You wonderful tasting treat!

2005-10-02T00:21:00.000-04:00

Paneer (cottage cheese) has always been my favourite option in the Indian vegetarian category. Trust me when I say I can eat it every day, even twice a day! There are so many ways of cooking Paneer in Indian cuisine and my aim to is learn most of them. This a very popular dish in the Northern part of India and total pleaser! I've mastered the awesome taste with a very easy method.

Paneer Matar Makhani (Cottage Cheese in a Yoghurt Sauce)

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.

This chicken made its way to the other side...

2005-10-01T12:38:00.000-04:00

Anyone that knows anything about Indian food, knows Tandoori Chicken! This dish, by far has to be one of the most popular and loved Indian dishes all over the world. Tradionally, Tandoori Chicken is cooked in the "tandoor", which is a clay oven. But coming back to reality in our not-so-equipped modest kitchens and lack of time, I've learn to come up with my own variations of some of my time-consuming-back-breaking favourites. And Tandoori Chicken will be no exception! Tandoori Chicken

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.

Whatever way you serve it, it is a delight to taste buds!

Another from my Chutney files...

2005-10-01T12:30:00.000-04:00

Tamarind Chutney

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!

2005-10-01T12:29:00.000-04:00

Chutneys are a big part in Indian cuisine. There are so many varieties ranging from those made from fruits, vegetables and so much more. Chutneys differ in texture, taste and of course the preparation method all over India. You get hot, sour, spicy, sweet and also a mix of these flavours. But however you make them, they are a delight in every bite!

Mint-Coriander Chutney

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...

2005-10-01T12:27:00.000-04:00

I love it when it rains! Not when I'm outside dressed in my best pants and white striped shirt, of course!, but when I'm nice and cozy at home in my jammies. The monsoons bring with it a craving of certain kinds of foods, something crispy and deep-fried, something warm and soothing, and something tangy and spicy!Monsoons in India are celebrated. There are many festivals that take place with the onset of the rains. And with the rains, there always comes comfort food! Some of my best memories of the Indian monsoon take place while I gorge on bountiful samosas and crispy pakodas accompanied with piping hot coffee. This is the main time of the year when you get to see all those little vendors on the street selling spicy, yummy knick-knacks fresh before your eyes! I especially look forward to these evenings when I call curl up on the couch, put on a good movie and enjoy my rainy-day delicacies!

Tangy Paneer Pakodas (Cottage Cheese Fritters)

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.

Chinese food with an Indian touch...

2005-09-22T16:30:00.000-04:00

This has to be one of the most popular and tastiest dishes in the Indo-Chinese menu. You won't find it in any of the authentic Chinese restaurants, maybe because it must be an Indo-fusion creation that has been perfected by the hawkers on any street in India! But you will surely find it in any Hakka place around Mississauga. Till your next trip there, put on your apron and dish this up. It's as close to the real thing as it may get! Gobi Machurian (Cauliflower in a Spicy Sauce) Ingredients: 1 medium-sized Cauliflower broken into florets 2 tbsp cooking oil 2 tbsp chopped Spring Onions 1 tbsp finely chopped Garlic 1 tbsp finely chopped Ginger 1 tbsp finely copped Green Chili ½ tbsp Corn Flour mixed with 2 tbsp of water Salt, to taste 2 tbsp Soy Sauce 2 tbsp Tomato-chili sauce ½ cup of water For the batter: ½ cup all-purpose Flour ¼ cup Corn Flour ¼ tsp red chili Powder Salt, to taste Method: Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret. Heat the oil in a pan and deep fry florets till golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, tomato-chili sauce and salt. Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick. Add the fried cauliflower florets and cook for another 2-3 minutes. Garnish with chopped spring onions and coriander leaves.

Eggplants so green...taste so good!!

2005-09-22T15:15:00.000-04:00

Eggplants have always been my favourite. And luckily for me, they are used a lot in India cooking. So needless to say, there are tons of Indian eggplant recipes out there to satisfy my palate. I learnt this dish from one of my close friends when we were both cooking to survive in a hostel. Like me she was crazy about eggplant and ate it atleast once every week. This recipe is so easy, you can't even guess how great it tastes!

Hariyali Baingan (Eggplant in Corinader Sauce)

Ingredients: 2 cups eggplants diced into cubes 2 cups chopped coriander leaves 1 cup chopped onion 1 cup chopped tomato Salt, to taste 1 tsp ginger-garlic paste 2-3 green chilies 1 tbsp lemon juice 1 tsp cumin seeds 1 tsp fennel seeds Method: Put coriander leaves and green chilies with a little bit of water into a mixer and grind to a paste.

Fry eggplant cubes in a little oil till brown on all sides and set aside.

Heat oil in a pan and add cumin and fennel seeds. Add onions and fry till soft and slightly brown.

Add coriander-chili paste, ginger-garlic paste and tomatoes, and cook for 5-6 minutes till tomatoes start to pulp.

Add eggplant and cook for another 5-6 minutes.

Stir in lemon juice and remove from heat.

Chickpea Curry

2005-09-22T15:03:00.000-04:00

This is my recipe for a delicious chick-pea curry called, Chole . Chole in hindi ofcourse, means chickpeas. This dish is eaten all over India and is cooked in a different in every state. My recipe branches out from the North-Indian side, mainly Punjabi style of cooking chick peas.

Chole (Chickpeas)

Ingredients: 1 cup chopped onions 2 cups chopped tomatoes 1 can chick peas 1 tsp chopped ginger ½ tsp red chili powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp garam masala ½ tsp dried mango powder (amchoor) ¼ tsp turmeric powder 1 tbsp lemon juice 2 tbsp chopped coriander leaves 1 tsp cumin seeds Method: Add cumin seeds to hot oil and allow to crackle. Add onion and fry till lightly browned.

Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder and fry for a minute.

Add chopped tomatoes and cook till tomatoes pulp. Add chickpeas and a cup of water and cover cook for 10-12 minutes.

Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish. Spicy Notes: This dish is traditionally served with hot crispy puris and a side of sautéed potatoes, and is a huge favourite at weekend brunches.

Must haves for every Indian kitchen...

2005-09-22T14:24:00.000-04:00

To continue with my previous post on the basics of easy Indian cooking, I'd like to give you an insight on what I have in my kitchen that makes Indian cooking seem like an easy task. Believe me when I say this is almost all that you will need to cook all these wonderfully delights that I share with you. Lets start with the basic spices. Most of these spices are now easily available at regular grocery stores. In fact, it is very rarely that I have to drop in on an Indian speciality store to get the ingredients I need. Must-haves in every Indian Pantry: - red chili powder - coriander powder - turmeric powder - garam masala - cumin seeds - mustard seeds - chaat masala - dried mango powder (amchoor) - cumin powder - black pepper corns - cloves - bay leaves - dried curry leaves - cinnamom sticks - green cardamoms Must-haves in every Indian Fridge: - yoghurt - mint-coriander chutney - tamarind chutney - fresh coriander leaves Must-haves for every Indian Stove: - frying pan - deep pan - deep soup pot - wok (called kadhai in hindi) Have all of these and you're all set to go on a culinary adventure with the exotic foods of the Indian sub-continent. Have all of these, and Indian cooking is child's play!

On Indian Cooking...

2005-09-22T13:52:00.000-04:00

Before I continue to sweep you all with my delicious delectables delicacies, I'd though I'd dedicate a post or two on the basics of Indian cooking, my way - the easy way! I think I began cooking when I moved into a hostel about 7 years ago. Living on your own teaches you a lot, and cooking is one of them! The first few months, I survived mainly on instant noodles and the cafeteria food. Not long after, I decided that it was time I did somrthing about it. So I called up my mom, and that was the beginning of our regular recipe exchanges over phone (did I mention it was long distance?!). Everytime we wold talk, the topic of what each of had for lunch or dinner was an unavoidable question. With that continued the saga of how it was made, and what other variations could be added to make better. It wasn't long before I realized I enjoyed cooking, and why not, I was good at it! It was always a proud moment for me when I got a compliment on my culinary skills. And an even bigger one for Mom when they would tell her that I fall right into her footsteps. But there's a lot of difference between the way Mom and I come up with our creations. The taste might be very similar, but the way its made is not. Mom likes to use the traditional way, even if it means spending the whole morning to make lunch. And don't get me started on when we have those lavish dinner parties! I, on the other hand, love to find the shortest and easiest routes to get to my destination! I use products from a can or fresh from the freezer and make life so much simple by having a food processor. These are just little time savers, that when put together, makes cooking a breeze. And if you're a believer of the old and traditional ways of cooking, I'll encourage you to try out my recipes my way, and you'll see that they are loaded with the same flavours. Even Mom thinks so too!

Look Mom!!! I made Biryani!!!

2005-09-21T23:38:00.000-04:00

Biryani is always considered a treat for special cassions. I'm guessing all the hardwork and not to mention time associated in making this luscious fullfiling aromatic meal has definitely got something to do with it. There are over 30 varieties of Biryani made in India - and I can confess I haven't tasted them all! For me, my mom has always been and always will be the Biryani Queen, for only she is fit to wear that crown. Her biryani is well known and loved among all the people we know, and that means every person each member of our family has ever invited into our humble home. I have never really tried making it, always thinking I just don't have that much time and patience! But today was different, very different! I came home from work more hungry for a lavish home-cooked meal than tired. And that's when I got to work. I knew chicken and lamb would take much longer to cook, so I opted for ground meat instead! Now, honestly, I really don't think anyone anywhere makes meatball biryani. But I did, and you know what, it tastes just as great with half the time! I think I should be next in line to inherit the crown from Mom! What say Ma?!

Meatball Biryani

Ingredients: 2 cups Basmati rice 2 cups finely chopped onions 2 cups diced ripe tomatoes 1tsp chopped green chillies 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tsp red chili powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp garam masala salt, to taste a pinch of saffron 7-8 black peppercorns 7-8 cloves 2-3 bay leaves 1 cinnamon stick 1 tsp cumin seeds Fresh coriander leaves for garnish Sliced boiled eggs for garnish (optional) For the meatballs: 1/2 kg minced meat (I used lean ground chicken, but feel free to use any kind of ground meat) 1 beaten egg 1/2 tsp red chili powder 1/2 tsp garam masala 1/2 tsp chopped ginger 1/2 tsp chopped garlic salt, to taste 1 tbsp olive oil 2 tbsp bread crumbs Method: Mix all the ingredients for meatballs in a large bowl. Make mixture into bite-sized balls and fry in a little bit of oil till meatballs are brown on all sides. Set aside. Par-boil rice and set aside. (You can use about 2-3 cups pf water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.) Heat oil and add cumin seeds. Add onions, garlic, ginger and green chillies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.

Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add meatballs and covercook for 5-6 minutes till it forms a thick, rich and dry gravy base. In a non-stick deep pan, put a layer of the meatball gravy, without the meatballs. Now add a layer of rice, topped with a layer of meatballs. Alternate layers of gravy, rice and meatball till everything is used up. Make sure that the top most layer is rice. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches colour. Pour the saffron water over the top layer of rice. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and boiled eggs (optional) and serve alongside Minty Yoghurt Chutney!

Just a little about me...

2005-09-21T11:51:00.000-04:00

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 and my biggest inspiration. I still remember sneaking a wok and ladle into my room and pretending that I had my own cooking show, happily chatting away to the “camera” while I stirred and added the imaginary ingredients. Though cooking had always been a hobby, I only began to take it seriously when I moved out of home and into a hostel for college. Unwilling to survive on tasteless meals provided by the hostel cafeteria, I decided to wear the apron and armed with a ladle got to work. Nine years later, I am finally convinced of my talent. I stepped into the food blogging scene rather late, but have been able to build up a huge fanfare in a short span of time. This blog is my attempt at sharing my creativity and love of food with everyone. The encouragement to go on comes to me from all the lovely comments I get from fellow bloggers. I look at my blog as a food journal where I keep little notes that would come in very handy when I write my own cookbook. Now, if only that publisher would come along! Some of my recipes have been passed onto me from my mom, many of them have been created by me, and all of them have a story to tell. Like the Shakkarpare I made on the morning of our first Diwali (an Indian festival) together as a married couple, insisting that we had to start our own festive traditions. Or the Gobi Manchurian I managed to perfect, to taste exactly like those we get at hawker stalls in India. And especially my Meatball Biryani that I dished up because my husband is not too fond of pieces of chicken, with bones in it! Whatever it is, it was cooked and created to perfection. With my Mom being Malaysian, my Dad an Indian, me growing up in the Middle East and having been in Canada for the last few years, my recipes reflect the eclectic tastes that I have gathered along the way. I am currently working towards my diploma in Business Administration with a major in Marketing. I would love to step into the exciting world of advertising, but my secret ambition remains to have my very own restaurant!

Another one from my Malay files...

2005-09-20T22:43:00.000-04:00

The weather cooled down a lot today in the evening. It actually got cold enough for us to get out our comforter and cuddle up on the couch while watching TV! The mood was set for something that would warm you up, not just from the outside, but especially from the inside. That's when I had this sudden craving for soup. But not any soup! The only one that would satisfy and comfort me would me my mom's special "Mee-hoon Soup" - a Malay spicy noodle soup!I remember having this soup on my trips to Malaysia. My grandma would always make it for us when it used to rain (which was every other day!), to keep us warm and avoid us catching a cold.I still crave for this soup on cold nights, and with the winters being horrid here, this easy to make soup is always a welcome guest!

Malaysian Spicy Noodle Soup

Ingredients: For the Soup:

2 cups Chicken Stock/Broth 1-inch piece of ginger 2-3 cloves of garlic 2 red chilies Fresh basil leaves 1 stalk of lemon grass For Serving and Garnish:

Thin rice noodles or vermicelli ½ cup sliced onions ½ cup fried pieces of chicken or tofu Freshly chopped coriander leaves ½ cup bean sprouts 1 tbsp chopped peanuts Method: Soak noodles in a bowl of hot water for 5 minutes and set aside. Add ginger, garlic, red chilies, basil and lemon grass to chicken stock and bring to a boil. Strain the soup and add to noodles.

Garnish with sliced onions, bean sprouts, chicken or tofu, and coriander leaves.

I smell something fishy...

2005-09-20T21:43:00.000-04:00

Not many people know that I am half-Malaysian and half-Indian. My parents brought us up in a way that we would get the best of both worlds. And they did their job well! Food was a very important part of our daily life. With my mom being the most amazing cook, there was never any chance of us not getting delicious treats each day. Even though I love and almost eat Indian food everyday, my heart stills longs for my mom to come into my kitchen and cook me a scrumptious Malay meal, since I lack much knowledge in that area. This is my favourite Malay fish curry recipe that I learnt from my mom. She would always make this for me whenever I would go home, kinda like my welcome home lunch/dinner. I never knew how easy it was till I decided to make it on my own!

Malay-style Hot and Sour (Asam-Pedas) Fish Curry

Ingredients: 6 pieces of fish (I love Promfret the best, but Mackeral tastes good this way too. Feel free to use any of your favourite fish) 1 medium-sized onion 2 medium-sized tomatoes 2-3 pieces of dried tamarind (depending on how sour you like it) 1 teaspoon red chili powder 1/4 teaspoon turmeric powder 1 teaspoon mustard seeds 5-6 dried curry leaves 2 tablespoons light cooking oil salt to taste Method: Heat oil in a pan and add mustard seeds and curry leaves when oil is hot.

Add onions and fry till slightly brown.

Add finely chopped tomatoes and cook till they soften.

Add salt, turmeric and chili powder and fry till spices blend in.

Add 2 cups of water and bring to a slight boil. Add fish pieces and cover pan till fish cooks.

Put in the dried tamarind pieces and cover cook for another 10-15 minutes. Add more water depending on the consistency you want. Remove from flame and serve with boiled rice and fresh cucumber slices.

On memories from the Arabian desert...

2005-09-20T20:59:00.000-04:00

I spent the first seventeen years of my life in Kuwait, a small country on the Arabian gulf, in the Middle East. Unlike what many people think, Kuwait is not a only desert and no, I did not live in tents and ride on camels! One of my best memories of living in the Arab region is the exotic food. Just thinking of the luscious kebabs, crispy falafels and yummy melt-in-your- mouth shawarma sandwiches, makes me drool. One thing I never, and I mean NEVER ate during my stay in all those years is Hummus. I never knew why, but whenever my family would relish Hummus, I always thought that something that looked so creamy would obviously taste like, well, cream of course! And needless to say, I dislike cream in the raw. My first tryst with Hummus was here, in Canada, several years later when I decided to give it a try after my boyfriend (now husband!) looked at me with such suspicion on never eaten something that tasted so good! Well, I did give it a try, and yea, you guessed it...I loved it! So here's how I make this delectable dip. And served with Pita Chips, its a great conversation starter!

Hummus

Ingredients: 1 can chickpeas 1/4 cup tahini 2 cloves garlic 2 tbsp olive oil 1/2 tsp salt Method: Put all the ingredients into a blender and grind into a fine paste. Garnish with fresh parsley and a few drops of olive oil.

Put on a good movie and relish with seasoned Pita Chips!

Why did the Chicken cross the road?

2005-09-20T19:47:00.000-04:00

Chicken is one of the most versatile things you can cook. No matter what you do with it or how you cook it up, chances are it will always taste great! In the process of writing my cookbook, I realised that I have tons of yummy treats that have chicken as the leading star. Most of these recipes have been passed down from my mom to me, the rest were created in my own little messy kitchen! This is one of my personal favourites, a treat at ever party!

Crispy Chicken Strips

Ingredients: 12 Chicken Strips (or 3 large-sized boneless chicken breasts cut into 4 strips each) oil for frying 2 eggs 1 cup bread crumbs For the Marinade: 1 tablespoon light cooking oil 1 teaspoon red chili powder 1/4 teaspoon turmeric powder 1/4 teaspoon dry mango powder (amchoor) 1 teaspoon ginger-garlic paste salt to taste Method: 1. Mix chicken strips in a large bowl with all the marinade ingredients and let sit for an hour. 2. In a bowl beat 2 eggs and set aside 3. Heat oil in a pan and wait till oil is really hot. 4. Dip each chicken strip first into beaten egg, and then into bread crumbs to nicely coat each strip. 5. Fry chicken strips till brown and crispy. Serve with big bowl or french fries and ketchup and enjoy!! Spicy Notes: If you want to avoid the use of excessive oil while frying, this dish can be altered by putting it in a 375 degree oven on broil for 15-20 mins till chicken is crisp on the outside and tender on the inside.

On blogging about food...

2005-09-20T00:48:00.000-04:00

I have long since wanted to start a food blog but never really got about to doing it. So when I finally got half the mind to begin one today, I started off by posting some of the recipes that I could type out in a flash! That done, I''l now have the reason to post all my wonderful concoctions! Cooking has always been a hobby and I have always found it refreshing and a way to unwind. I am on a quest to write and publish my very own cookbook. I have the whole concept planned out already. Now all I have to do is make a list of all my saved up recipes. And let me tell you, I really admire and salute all those who have made notes while cooking and have been successful in writing their recipes down to the very last ingredient with exact measurements. Writing down recipes surely sounds much easier than it actually is. Its one thing to cook up a fabulous meal, but another thing to write it down for others to understand!Now, when I cook, I use my intuition and sense of taste a lot. I don't necessarily add specified amounts of spice or seasoning. Everything is on a whim! So for me to sit down and write up my instructions is a very very back-breaking task. I've been working on it for a couple of days now, and I must say, I've come a long way from when I begun.Most of you curious ones reading my blog (if anyone actually does!) must be wondering who I am and where I came from. Well, as a brief intoduction, I am an enthusiastic cook who loves dishing out delicacies! I am Indian by birth, and most certainly at heart, so I love food that is spicy and full of flavour. It should come as no surprise that when I find an interesting recipe I like, I love to alter its taste to bring in the flavours I am so accustomed to and love, keeping the basic idea of the recipe the same. I like creating these indo versions and it won't be long till they appear on my blog! Till then, happy eating!