Azeema's handmade jewelry


Wednesday, August 26, 2015


Its been a looooonnng time that I logged anything on my blog. But...whose keeping track.

Anyway...sometime ago, I had a friend of my daughter come over for sleep over. And I asked her mom what her favorite dish is, so that I can make it for dinner and she said Rajma...well, this curry with kidney beans is so super popular in the Northern state (of India) Punjab. But its not that popular in the South. In the south we are more devoted to lentils to supply our protein fix.

So that day, I had to go shopping for kidney beans, because I had none in my pantry...shocker :O.
So, instead of going through the pain of remembering to soak the beans over night...cook them extr long to make them nice and mushy, I just got canned kidney beans. So long as you rinse them atleast twice you are fine. And my daughter loved the curry...and that's how one more of the staple curry's in my household was born.

Rajma (Kidney beans cooked in spicy/aromatic gravy)

  1. Rajma/Red Kidney Beans - 1 can
  2. Onion - 1 Large
  3. Tomatoes - 2 Large
  4. Green Chilli - 2
  5. Oil - 2 tbsp
  6. Hing/Asafoetida - A Pinch
  7. 1/2 tsp each of Cumin Seeds, coriander powder,turmeric, amchur powder
  8. 1 teaspoon each of Red Chilli Powder , Crushed Kasoori Methi/Dried Fenugreek Leaves ,Salt  (or less)
  9. Chopped Coriander Leaves - 2 tbsp 
 Grind the onions to a paste (I like my gravy smooth) or finely chop them.
 In a pan heat oil add hing, cumin and allow to crack. Add onion paste and fry till it start getting brown. Add chilli, ginger-garlic paste, turmeric, coriander powders and mix well, saute for a minute while stirring. Now add finely tomatoes (or ground tomatoes) and stir, cover and cook until tomato gets mashed, stir occasionally. Drain the canned rajma and rinse them under running water and add them to the pan with 2 cups of water and bring it to good boil cover and simmer for 10 minutes.  Add salt, crushed kasoori methi, amchur powder, and stir to mix well. Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and serve with rice or your favorite roti

Tuesday, May 19, 2015

Telaga Pindi Thotakura

Telega Pindi in Telugu or khalli in Urdu is nothing but the husk of sesame seeds after the oil has been extracted from them. So, it's unnecessary to say it's super delicious...if only you know how to cook it. My daadiamm - paternal grandmother was an expert at this and boy did she make some super delicious dishes.

So... This sesame seed powder is made with different vegetables but I couldn't find this recipe anywhere else. This recipe is sesame seed powder with thotakura 

Telaga Pindi Thotakura 

1 cup sesame seed powder
3 cups fresh thotakura or 1 cup packed Frozen thotakura thawed and chopped
2 cup+ 1/2cup water
1/2 teaspoon each of salt, chilli powder and turmeric
2 garlic slices into 4 pieces each
1/4 cup sliced onions
1 teaspoon each of cumin, urad dal, mustard seeds, chopped garlic, asoefitida 
1 tablespoon oil

In a deep pan bring to boil, 2 cups of water along with salt, turmeric, chilli powder, garlic and onions. Mix the sesame seed powder with 1/2 cups of water into a paste with no lumps. Add it to the boiling water along with thotakura and keep boiling and stirring occasionally for 20-30 minutes until all the water evaporates. In a pan heat the oil and add cumin, mustard seeds and urad dal and fry for a minute. Add broken red chillies and curry leaves and cry for a couple of minutes. Add garlic and fry till light brown. Add asoefitida and fry for 30 seconds and add this to the cooked sesame seed and thotakura. Stir to combine and serve with piping hot white rice and ghee

Wednesday, April 8, 2015

Methi dal with Chilli Chicken

Dinner usual I was searching for something different to make for dinner. I have made chilli chicken before but it was the wet variety. Today I made it dry and I made methi dal...and it was sooo delicious. My kids ate it without complaining. but I took crappy pictures (one of them, you can see here) so I am not posting it today

Methi Dal (Split peas with Fenugreek leaves)

  1. 1 cup yellow or green split peas/pigeon peas
  2. 2 cups fresh fenugreek leaves stripped from the stems
  3. 1 big or 2 small cloves of garlic
  4. 1/2 tablespoon oil
  5. 1/2 teaspoon each of cumin, mustard seeds, asafoetida, salt, chilli powder and turmeric
  6. 1 small lemon sized tamarind (optional)
  7. few dried red chillies
  8. few curry leaves
In a pressure cooker, cook the split peas and methi leaves for 4-5 whistles with 2 cups of water and turmeric. Let the steam escape. Soak the tamarind in 3 cups of water and add that water to the dal. If not using tamarind, just add water, salt, chilli powder and boil for 10 minutes. In a pan heat the oil and add the cumin, mustard seeds, red chillies and curry leaves till they splutter. Add asafoetida and stir and add the tempering to the dal and boil for couple of more minutes. garnish with chopped cilantro if desired and serve with white rice.
Note: If serving with roti , just add 1 cup instead of 3 cups of water after the dal is cooked

Chilli chicken (Indo chinese spicy sour chicken)

Chilli Chicken
  1. 2 chicken breast cut into 1 inch cubes
  2. Oil for shallow frying
  3. 1 medium onion cubed
  4. 1 bell pepper (any color you like) cubed
  5. 1 tablespoon oil
  6. 1/2 tablespoon each of soy sauce, white vinegar, sambal chilli paste
  7. 2 garlic pods chopped
  8. 4-6 green chillies sliced

For marinate:
  1. 3/4 teaspoon salt, paprika, cayenne pepper, ginger garlic paste, onion powder, garlic powder
  2. 1 egg beaten
  3. 1 heaped teaspoon corn starch, all purpose flour
marinate the chicken with ingredients in "1" for 2-4 hours. Add corn starch and all purpose and mix well. Add egg and mix well and set aside for 30 more minutes.

Heat oil in a pan for shallow frying (or if you like...deep frying) and fry the chicken till they turn golden brown. Drain and set aside. Heat 1 tablespoon oil in a pan and fry the onions for 3-4 minutes. Add slit chillies, bell pepper and garlic and fry for 2 minutes. Add chicken stir well. Reduce the heat add soy sauce, vinegar and chilli paste and mix well. Cover and simmer for 5 minutes. garnish with cilantro and green onions and serve

Sunday, March 29, 2015

Beignet with peach sauce

Its the weekend and time to make some yummy breakfast. From the past couple of weeks I have been feeling pretty bored with "the usual" breakfasts I make. So yesterday I was searching for something yummy and YAHOO gave me the best idea ever...beignets . It is a French pastry and yahoo had a link to where you can use store bought frozen biscuits and make it into beignets...and yum yum yum my family just gobbled them up. And I made peach sauce to serve them with.

So here is it...Louisiana Beignets with Carolina Peach Sauce 
Beignets with Peach sauce (Fried pastry with Sauce made with peach jam)

  1. 1 box frozen biscuits left in the fridge overnight for thawing
  2. Oil for deep frying
For Peach sauce:
  1. 1 tablespoon your favorite nuts chopped (I used almonds) (You can use walnuts or pecans)
  2. 1 teaspoon butter
  3. 2-3 tablespoons heaped peach jam (I got locally made peach jam...after all I live in the Peach country)
  4. 1/8 cup water
In a sauce pan heat the butter and fry the nuts for 3-5 minutes or until they are crunchy. Add the jam and water and stir and bring to a boil . Your sauce is ready.
Separate the biscuits into individual biscuits and cut it into quarters. Heat the oil to 350 degrees or until a tiny piece of dough added to oil floats to the top. Add 4-6 pieces of biscuit at a time and fry till golden brown, about 2 minutes. Drain and serve with peach sauce

Monday, March 16, 2015

Kheema Paratha

So, after I made the kheema fry and made it into samosas, I has some left-over kheema fry. So I decided to make Kheema parathas, which I have been thinking of making fr a long time.
             Some time ago there used to be an Arabic teacher in our local mosque used to live all by himself. He once gave me about 2 lbs of ground chicken and asked me to make a whole batch of these stuffed paraths for him. So that he can heat and eat later. took me 4 hrs and I did make so many for him and in the process. had no time to make dinner for my own family. We ate out.
                Anyway, long story short I have been thinking of making these parathas since then and now came the chance. And YES, they were super delicious. Me and my kids just gobbled them up.

Kheema Paratha (Meat stuffed Indian bread)
Kheema Paratha


  1. 1 cup Kheema fry
  2. 1/2 cup boiled, peeled and mashed potato
  3. 1 teaspoon salt divided
  4. Oil for frying parathas+1 teaspoons 
  5. 11/2 cup wheat flour
  6. water for making dough
Mix the ground meat fry, with 1/2 teaspoon salt and mashed potato and may be some finely chopped cilantro and 1/2 teaspoon finely chopped ginger if desired. And set aside.

Mix the wheat flour with salt and enough water to make into dough. Rub a little oil in your palm and roll the ball of dough so that oil is applied all over it. Set aside for 20 minutes. 

Divide the dough into 6 parts and the filling into 6 parts. Roll each part into 4 inch disk, add filling and make it into a ball again. set aside until you finish the rest.

Heat a griddle and roll one of the stuffed balls into 6 inch disks. Fry on each side until it turns golden brown with dark spots here and there. Enjoy as is or with ginger pickle 

Sunday, March 15, 2015

Lamb Samosa

In India, samosa and pakoda are the go to snacks for college students and employees. They are affordable, yummy and available whenever and wherever you feel hungry. But after coming to the US there was not one good place to get samosas. And then one of the sweet stores' had a change of management and a change in their samosa recipe. So we became a regular of that store. But...then came the move.
                         I have tried my hand at making so many things but samosas eluded me for soooooo long. But finally today I found a recipe and boy oh boy the samosas came out perfectly golden brown and super delicious. Especially the crust, which turned out to be such a disaster for me always. I did not change anything from the recipe of the crust of that website. But the filling is my own. It is a ground meat /lamb filling.So here is the samosa recipe

Lamb Samosa (Indian empanada's stuffed with ground lamb)
Lamb/meat Samosa

For Crust:
  • 2 cups maida or all purpose flour
  • 1 tbsp ghee or oil (The original recipe calls for 4 tbsp)
  • 1/4 cup or more of water (add 1 tablespoon at a time)
  • 1 tsp carom seeds (ajwain)
  • salt as required ( i added ¾ tsp salt)
  • oil for deep frying

For Lamb/meat filling:
11/2 cup Kheema Fry
1 medium large potato boiled, peeled and mashed
1/2 teaspoon salt
1 green chilly chopped fine (optional)

The samosa crust
Take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
Mix the flour with your hands, the whole mixture should clump-up when joined.
Add 1 tablespoon of water at a time and begin to knead adding water as required.
knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.

Mix all the ingredients of the filling together and set aside.
Divide the dough into 5 parts and make it into 6-7 inch circles , on a clean countertop with a rolling pin. Cut it into two half circles. Add a heaped tablespoon of the filling . Apply water to all the edges of the samosa crust with a wet finger and fold one half to make a triangle. Fold the other half over it and pinch the edges together.

Heat the oil in a pan to medium high heat and fry the samosas for 5-7 minutes a piece or until golden brown, turning every minute. Serve with masala chai and ketchup

Tuesday, March 10, 2015

Personal potato salad

I was craving something creamy and tangy and I was boiling eggs for . And I was boiling potatoes for potato fry. Since u had the basic ingredients ready I was ready to make potato salad. So here goes

Tangy potato egg salad

1. 1 medium small potato boiled till fork tender
2. 1 medium egg hard boiled, peeled and chopped
3. 1 teaspoon chopped tarragon 
4. 2 teaspoon heaped plain yogurt 
5. 1 teaspoon heaped mayo
6.1 tablespoon vinegar
7. 1 teaspoon boar's head delicatessen style mustard with white wine
8. Salt and pepper to taste
9. 1 tablespoon each of finely chopped red onions and red or orange or yellow bell pepper and celery

Mix together vinegar salt and pepper and mustard. Mayo and yogurt and onions and bell pepper and celery. Add chopped potatoes and egg and mix well chill for an hour before serving. Yum yum creamy creamyenjoy