This is one of my comfort foods, I love love love shrimp curry in this similar style but lately I haven’t found great shrimps. This curry is equally satisfying. Add
This is one of my comfort foods, I love love love shrimp curry in this similar style but lately I haven’t found great shrimps. This curry is equally satisfying. Add a side of fried fish and it will make a complete meal.
- 2 cups squash (butternut /acorn / or similar) peeled and cubed
- 2 cups yuka or any other root vegetable, peeled and cubed
- 1 cup coconut milk (preferably light)
- 1 cup water
- 1 medium onion chopped
- 3 tsp ginger garlic paste (use fresh, i prefer crushed than paste)
- 2 tsp curry powder
- 2 tbsp oil (olive/ peanut/ coconut)
- 1 tsp salt
- 2 tbsp chopped cilantro leaves for garnish
- In a thick bottom deep pan heat the oil, add chopped onion and ginger-garlic, follow it with yuka or the root vegetable. Saute' it for a bit and scrap the bottom of the pan. Add curry powder, saute' some more and add a cup of water. Cover and let it cook on simmer for 5 -10 minutes, or till yuka is slightly tender.
- Add squash and cover it again, add 1/2 cup of water if needed if water has dried up. cover and cook for 5 -7 minutes. Scrap the bottom as and when needed, don't let it burn.
- When yuka is completely cooked (you can fork it without any resistance, more like boiled potato) add salt and coconut milk. Adjust the consistency as per your liking by cooking some more or adding some more coconut milk or water.
- Garnish it with cilantro and serve it over fluffy white jasmine rice.
As a kid, this was my most favorite thing to eat at a restaurant and finally I have mastered it. This is the simplest and the tastiest recipe for Methi Mutter Malai, without all the unnecessary steps and ingredients. Follow this perfectly and you will never want to eat Methi Mutter Malai, anywhere else.
- 4 cups cleaned and chopped methi (fresh fenugreek leaves)
- 2 cups peas frozen
- 2 cups half and half (feel free to use any combination of heavy cream and whole milk)
- 2 tbsp cashew nuts
- 2 green/red thai chili peppers chopped
- 6 cloves garlic
- 1" ginger chopped
- 2 onions sliced
- 2 tbsp ghee or butter (preferably ghee)
- 1 tsp salt
- Heat a thick bottom pan and add 1 tbsp ghee, chill, garlic, ginger, onion, cashew nuts. Sauté it till onion gets transparent. Transfer the mix to a blender and make a paste. Add 1 to 2 tbsp water if needed.
- Heat rest of the ghee in the same pan again and add the paste. Keep stirring the paste and be careful that it doesn't stick to the bottom.
- Add peas, no need to cook these separately, they easily get cooked in the gravy and are tastier this way. Cover the pan and let the peas cook for 3-4 minutes.
- Add methi and half and half. Cook it uncovered till peas are soft and gravy thickens to your liking. Takes anywhere between 5 -10 minutes.
- Eat it with rice or naan/roti, doesn't need any garnish, you can garnish it with cilantro if you feel like it.
Step by step instructions in images:
Heat the ghee and add chillies
Follow with the rest: cashew, garlic, ginger, onion
Saute’ everything and then paste it
One more time, heat ghee in a pan
Add the paste, cook for a bit without letting it stick to the bottom
Add peas directly from the packet
Cover and cook for a few minutes
Pour half and half
Cook uncovered till it thickens to your liking.
Make it exactly I say and you will have a perfect matzo ball soup. Pay special attention to making of matzo balls. Serves 2, twice. Or serves 5 people.
- 2 chicken quarters with skin and bone, dark meat only (this is lots of chicken, feel free to use less)
- 8 cups water
- 1 chopped onion
- 4 cloves of garlic crushed
- Salt as per taste, somewhere between 1 tsp to 2 tsp or more
Optional Spices: these will give the additional oomph to your soup.
- 1 ” cinnamon
- 3 pods of cardamom (whole cardamom)
- 5 – 10 black pepper
- 1 tsp turmeric
- 4 cloves
- 2-3 bay leaves
- 1″ ginger crushed
- muslin cloth
For Matza Balls: I made them instant Manischewitz Matzo Ball Mix however not as per their recipe but my recipe.
- 1 packet of Manischewitz Matzo Ball Mix
- 2 eggs
- 1/4 cup oil
Tie all the spices except turmeric in a muslin cloth. In a large stock pot boil water and all soup ingredients including spices in a muslin cloth and turmeric but salt. Let everything boil for a 5 minutes then let the chicken cook on medium heat. Once the chicken is cooked (when chicken is cooked it starts to separate from the bone of the drumstick.)
While soup is getting ready start with matzo balls. In a bowl combine 2 eggs and 1/4 cup of oil and beat it for a minute or till transparent strands in the egg disappear. Add a single packet or matzo meal and mix it with a fork, till there is no dry meal left. Don’t over work it. Cover it and set it aside, no need to refrigerate it.
By now if the chicken is cooked, carefully take it out on a paper towel. Debone the chicken and put the bones back in the broth. Add 1 tsp of salt to the broth and taste it, add a little more if you need more, make it little less seasoned that you need. The salt from matzo ball is going to mix with the broth too.
Discard the spices and bones from the broth.
Now divide matzo ball in 5 parts (not 8-10 as the packet says) and lightly, extremely lightly shape it somewhat like balls. If you try for a perfect ball, you will be working the dough too much and the balls won’t fluff. This is the most important part in a great matzo ball soup. Drop the balls one by one in the simmering broth. Cover the pot and let it cook for a good 10 minutes.
If making for more than 2 people take matzo balls that are ready out and add another batch of matzo balls to the broth.
Alternatively you can use the broth next day and add another batch of matzo balls then. Don’t make a huge quantity of matzo ball and save it. The balls taste good only when they are freshly made.
In a bowl place some chicken (the one you deboned earlier) pour some broth and 2 matzo balls. check for salt. Add a pinch or two if you need some more.
Kale walnut pesto noodles with shrimp and oyster mushrooms, how much more gourmet can it get? A recipe that inspired me to write a blog post after such a long time. Recently bought a Spiralizer, if you still don’t have it and wish to eat more fibre, this is something you must add to your tools. It’s my recent obsession, I spiral all possible veggies, even tried it with an onion. In case you are interested in knowing, it doesn’t work.
After an attempt to steal a pesto pasta from a friends lunch at office, I had to go home and make something with pesto.
Spiralizer, craving for pesto and need to eat healthy is what made this recipe happen.
For Zoodle Pasta:
Fresh Basil leaves 1 cup
Kale 1 cup
Garlic 4 cloves
Oil 2 tbsp
Thai chile 1 (absolutely optional)
Parmesan cheese 3 tbsp (2 for pesto, 1 for decor. Optional again!)
Tasted chopped walnuts 3 tbsp (2 for pesto, 1 for decore)
Salt 1/2 tsp
Some additions if you want:
Chopped oyster mushrooms 1 cup
Shelled, cleaned, deveined shrimps 1 cup
Halved cherry tomatoes 1 cup
- Spriralize the zoodles. make zoodles
- Put all the ingredients for the pesto in a food processor and chop roughly. Don’t forget to save some walnuts and cheese for the decor.
- In a pan saute oyster mushrooms and shrimps, season them with salt and pepper
- Mix everything together and it’s ready! The best and healthiest pesto pasta ever.
- Next day you can throw the left overs on a tortilla and have a great shrimp pesto taco for breakfast. Like this one!
Life is getting busy. Too busy to write my recipes not too busy to cook. Hopefully I will never let my life get too busy to cook.
This is the recipe I demoed at Le Cruset’s Assembly Row Location in Sommerville, MA. Even curry hating people landed up loving it! They came back for 5th and 6th sample. Doesn’t have any spices, only herbs. And the recipe is like a formula, replace a few items and get a different curry.
- 2 cups Chicken thighs, skinless, boneless, cut into 1″X 1″ pieces
- 2 cups chopped veggies: carrots, green/red/yellow/orange peppers, onions, green beans, mushrooms, eggplant. Select any or all of these.
- 1 cup/bunch cilantro
- 2 cups (or lesser) coconut milk
- 2 green chili peppers
- 4 cloves of garlic
- 1 tbsp oil
- 1/2 tsp salt
- For sauce: Combine cilantro, green chili peppers, salt and garlic in a blender and make a paste. Add some water if necessary. Add this paste to coconut milk and set it aside.
- Heat some oil in a pan and throw in those chicken pieces, sauté them on medium-high heat till they are cooked
- Add vegetables and sauté on high heat till little tender, just a little
- Finally, pour in that sauce and simmer for a few minutes. Thicken it to consistency you like. enjoy it with rice!
Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.
- Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
- Almond flour: 1 cup (I used blanched)
- Dry rosemary: 2 tsp
- Dry oregano: 1 tsp
- Dry sage: 1 tsp
- Dry thyme: 1tsp
- Freshly crushed black pepper: 1 tsp
- Lemon/lime: 1/2
- Egg: 1
- Oil: 2 tbsp.
- Salt: 1/2 tsp
- Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
- While it soaks, in a plate mix rest of the ingredients except for oil and salt.
- Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
- Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
- Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
- Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
- Let me know how it turns out!
It’s been 3 months since we have been eating Paleo. Yes, a step ahead of gluten free. Now we are grain free, dairy free, and yes sugar free. And it’s been 3 months since I posted anything here, was buy experimenting with Paleo. Trying to make them simpler and faster. This is one of them. 4 ingredients crab cakes, 6 patties will be ready in 20 minutes.
1 1/2 cups crabmeat
1 cup crushed baked potato chips
1 tbsp oil
In a bowl, beat an egg for 30 seconds. Add crabmeat and crushed potato chips. Mush it well. Make 6 patties and pan fry them on medium heat, each side for 5-6 minutes and then flip. None of the ingredients need very long time to cook.
This is one of my best creations so far. This one is for you to impress your guests.
Serves: 4, Cooking time: 30-40 minutes
- 1 cup crab meat (I get claw meat. for two reasons: one I like it better and I think it’s cheaper)
- 2 tbsp mayonnaise
- 1/2 cup spring onion, finely chopped
- 2 tbsp caviar (optional, just makes it look nicer)
- 1 large eggplant
- 1 tbsp salt
- 1/2 cup rice flour
- 2 tbsp oil
- Slice eggplants into 1/4″ thick diagonal slices, you should get 8-10 slices. Marinade them with salt in a ziplock bag.
- In a bowl mix crab, mayonnaise and spring onion and set it aside.
- Drain the excess water from eggplant slices and dry them on paper towels. Empty the ziplock bag completely and wipe it on inside with a paper towel. Add flour and eggplant slices to the same bag and toss the bag from one hand to another so that slices are evenly coated with flour.
- Heat a tbsp of oil on a large skillet on medium heat and arrange all the egg plant slices on the skillet. If you don’t have a skillet large enough, you can sear the slices in two batches. Turn the slices over after 5-7 minutes, or when they are brown on one side. Let them brown on the other as well then place them on a paper towel for 2-3 minutes.
- Transfer the slices on a serving plate, once they are cooled a bit put a spoonful of crab mix on every slice. Decorate with dash of caviar.
- Your guests would think of you as a great chef! 🙂
This one goes well with lamb and chicken dishes. You can save it for a week and use it in sandwiches also. Just a simple slice of bread with butter and this chutney tastes so wonderful. One of the things I miss after being gluten free.
- 2 cups mint leaves
- 2 green chili peppers
- 1/4 tsp salt
- 1/2 lemon juice
- 6-7 garlic cloves, peeled
Just put everything in a blender and grind to a smooth paste. Cover it if you arent serving it immediately, it looses it’s flavors if left open.
That’s how I use left over vodka. Yeah in our household we are usually left with leftover alcohol. Then I use it for desserts and marinades, it changes everything!
This chicken has just a hint of spice, perfect for those who cant handle spice. It’s Carlos certified. 🙂
- 4 chicken legs with skin on
- 1/2 cup grey goose
- 1 tsp red chili powder/ cayenne pepper powder
- 1 tbsp salt
- 1 tbsp oil
- Marinate chicken legs in a ziplock bag with Grey Goose, cayenne pepper powder and salt for 30 minutes to an hour is sufficient. If you are marinating overnight or for more than 2 hours then put it in a fridge.
- Preheat an oven at 400deg F.
- Take the chicken out of the ziplock bag and lay it over paper towels. Dab it with paper towels on top as well. Dry it carefully so that there are no excess liquids but pepper powder stays.
- Place the chicken legs over a rack in an oven trey and let them bake for 50 minutes.
- After 50 minutes, take them out and brush some oil. And bake for 30 more minutes.
- Take it out and serve with mint chutney or mint jelly.
- In case you are planning to serve little later or your guests are late, you can cover it with an aluminum foil, leaving some room to let the steam escape.