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.
South Indian Inspired Vegan Curry
- 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.
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! 🙂
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.
Just a few simple ingredients and even simpler recipe! No need to tie, no over night freezing, no brine. Just simple crispy and soft chicken.
- 1 whole chicken
- 1 tbsp salt
- 1/2 tbsp freshly ground pepper
- 1/2 tbsp thyme
- 1 tbsp oil
- Empty the chicken’s cavity and dry it with paper towels, inside out.
- Drizzle salt and pepper over the chicken, no oil yet. Place the chicken on a baking rack in a baking tray.
- Preheat the oven to 450 deg F and bake the chicken for 50 minutes.
- Take it out and drizzle oil and thyme over it. Bake for another 30-35 minutes.
- You can let it rest for 5 minutes or so and your yummy chicken is ready.
My best friend Sonal was here, she took 18 hours of long flight with 4 year old Nyla, just to meet me! Now Sonal has left. I miss Sonal. I miss Nyla. And I miss goan food. Not that we had too much of it but when did I need an excuse to miss food. Sonal’s mom Nirmal is one of the best cooks I have ever known when it comes to Goan food. Here is her secret shrimp recipe.
- 2 cups peeled and deveined shrimps
- 1 tbsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup shredded fresh coconut, I used frozen. You just can’t use dried.
- 1 cup finely chopped onion
- 4-5 finely chopped green chili peppers, you can do without green chilies, for less spicy version
- 1/4 cup dried kokum, you can use other sour things as a replacement but wont get the same taste as kokum. It’s a key ingredient to this recipe. We tried it with green mango but didn’t turn out the same.
- 1 tbsp oil
- Soak kokum in a cup of water and set it aside.
- Mix shrimps with turmeric, chili powder and salt and set it aside.
- Heat oil in a pan and add onion, green chilies and coconut. Saute it for a while.
- Add shrimps to the mix and saute till shrimps are cooked.
- Finally pour kokum water and keep turning the mix till it is dry. Eat it with rice or just by itself. It’s yummy either ways.
This is another one of my creation. Lamb chops inspired by baba ganoush. Or let’s say lamb chops using same marinade as baba ganoush spices. Just an experiment that turned out great.
- 1 large eggplant
- 1 1/2 lb lamb chops
- 1/2 cup parsley
- 10 garlic cloves
- 1/2 lemon juice
- 1 green chili pepper
- 1 tsp salt
- 2 tbsp olive oil
- Make paste of all the ingredients except lamb and eggplant in a blender and divide it.
- Brush some oil on eggplant, poke it with a fork or knife at 8-10 places and broil it on high for 45 minutes.
- In a ziplock bag combine the spice paste and lamb chops. Roll the bag a few times so that the paste completely coats the lamb. Let it marinate for 45 minutes.
- Once the eggplant is cooked, take it out of the oven and let it cool on cooling rack or a plate.
- Preheat oven at 375 deg F. This should not take time as you just used the oven for broiling the eggplant. In an oven proof trey place the lamb chops and bake it for an hour or so.
- While lamb chops are getting done, peel the eggplant and paste it in a blender with the marinade paste.
- Once the lab chops are ready serve them with the baba ganoush.
- Just to add some starch to the dinner I pan seared some boiled potato slices. If you are not gluten free you can very well have pita bread with this.