Sindhi Bhindi Aloo

Long time ago, my father used to have a colleague who was Sindhi. He invited us for dinner one time, I was too little to remember what was on the table, but I sure do remember it was very different than the day to day meals my mom used to make.
               So, I was feeling a little nostalgic and I was searching for Sindhi recipes mainly Shrimp recipes. But I ended up finding a recipe with Okra and Potatoes and it looked super yummy and very different and that is what I made for dinner. But I made a few changes to the actual recipe
               The original recipe called for whole okra, sliced and the masala filled into it. Since I didn't find any fresh Okra I improvised with frozen cut okra. The curry was delicious but I am sure the original recipe would have tasted a bit different. And then I made rice and Sambar

Sindhi Bhindi Aloo (Dry curry made of Okra and Potatoes)

Sindhi Bhindi Aloo

Ingredients:

1. 1 lb Okra fresh ends off and slit (or 12 oz frozen okra thawed)
2. 2 medium small russet potatoes peeled 
3. 1 large or two medium small tomatoes chopped into 1 inch pieces
4. 1/2 teaspoon salt
5. 1/4 teaspoon turmeric
6. 1/2 teaspoon coriander powder
7. 2 tablespoons oil

For Green Masala

1. 1 Serrano green chillie (if you prefer less hot, seeds removed)
2. 1 cup chopped cilantro
3. 1/2 cup chopped red onions
4. 2 big or 4 small garlic pods
5. 1 inch ginger
6. 1/4 teaspoon salt

Grind the items under Green Masala and set aside.

Cut the potatoes into 1 inch circles and slit them half way into two circles. 

Fill the green masala into the potato slits and okra slits if using whole okra.

Heat the oil in a pan and fry the green masala stuffed potato pieces 2-3 minutes on each side. If using whole okra drop them now to the pan. If using cut okra add them to the pan and give it a stir and fry for 3 minutes. 

Add the green masala over the cut okra or if using whole okra add the remaining masala to the pan.

FROM HERE THE STEPS FOR CUT AND WHOLE OKRA ARE THE SAME.

Add the remaining salt, turmeric and coriander powder and give it a good stir. Add tomato pieces, cover and cook for 10 minute on medium low flame. Remove cover and cook till any extra water evaporates and the curry becomes a dry one. Serve with rice or roti

Turkey pot pie

Turkey Pot Pie

                                                          

Pie crust

Ingredients

1. 2 cups all purpose flour
2. 1 teaspoon salt
3. 3/4 cup butter chilled
4. 4-8 tablespoons of ice cold water

Cut the butter into the flour mixed with salt. Add water 1 tablespoon at a time and mix until the dough comes together. Divide into 2 parts cover with a plastic wrap and leave in the refrigerator for 30-60 minutes

Pot pie filling

Ingredients

1. 1/2 tablespoon each of olive oil and butter
2. 3 garlic cloves minced
3. 1/2 cup each of fresh green peas, cubed carrots, spinach, chopped onions, cubed zucchini, cubed potatoes
4. 1/2 teaspoon or more of each chopped fresh rosemary and thyme
5. 2 tablespoons flour
6. 11/2 cups chicken broth
7. 1/2 cup milk
8. 1 teaspoon or less of salt
9. 1/2 teaspoon fresh ground black pepper
10. 2-21/2 cups cooked chopped turkey or chicken

In a pan heat the oil and butter and fry the onions till they become translucent. Add garlic and fry for a minute. Add all the vegetables and sprinkle with 3/4 teaspoon salt and pepper And cover and cook for 7-8 minutes. Move them to one side of the pan. Reduce heat to medium low and add flour and stir and cook for 5 minutes. Add milk and broth which have been warmed a little. Stir to combine. Simmer for 5- 8 minutes. Make sure it's not too thick because it will further get cooked in the oven. If it is too thick add 1/2 cup chicken broth and stir to combine

Roll one part of the prepared dough to fit into a 9 inch pie pan or in my case I used 5 rankings to make personal pies. Press it into the bottom and sides. Divide the pie filling into the rankings or add the whole thing to the 9 inch pie. Roll the other half of the dough and cover the pie. Pole some holes in the pies . Bake for 15 minutes at 350 degrees and 15-20 degrees at 300 degrees. Set aside for 5 minutes before serving

Serve with salad on the side

Simple Salad

                                                     

Caribbean Turkey with Eggplant

Well...this recipe is basically Chicken and Eggplant from the Caribbean Pot site. But I used my left over turkey and made a delicious curry. It is very yummy and finished off my left over turkey from Thankgiving dinner

Caribbean Turkey and Eggplant Curry (Turkey and Eggplant in a creamy coconut gravy)

Turkey with Eggplant

Ingredients:

1. 6 chicken thighs bone in and skinned or about 3 cups cooked turkey chopped
2. 1 medium American Eggplant chopped into 1 inch cubes
3. 1 medium potato cubed
4. 1 tablespoon oil
5. 1 tablespoon chopped shallots
6. 3 garlic pods sliced thin
7. 1 heaped teaspoon curry powder
8. 1 teaspoon salt
9. 1 can coconut milk
10. 1 jalapeno

For Green paste:

Fried rice with Turkey Eggplant Curry

1. 3-4 shallots
2. 1 celery chopped and strings removed
3. handful of cilantro
4. 1 tablespoon fresh thyme
5. 1 tablespoon fresh lemon juice

Grind the ingredients for the green paste and marinate the chicken (if using chicken) along with salt and set aside for 2 hrs. If using Turkey skip this step

In a pan heat the oil and reduce the heat to medium low and saute the shallots and garlic slices for 3-4 minutes. Add the curry powder and fry on medium low for 2 minutes. Add marinated chicken or cooked turkey along with green paste, increase the heat and fry for 5 minute. Add the rest of the ingredients and 1/2 cup water and slit jalapeno and bring to a boil. Reduce heat to medium and cover and cook for 20 minutes. Check the consistency of the gravy and simmer further if it is too watery for your taste. Enjoy with hot steamed rice or fried rice

 

Best Pumpkin Pie ever

This year holiday dinner came early to my house because I didn't want any of my family who were going on vacation to miss it. And when it came to decide the desert item, I asked my little one Pumpkin or Sweet Potato (mmmmmm my favorite of all). She said Pumpkin. I made both pumpkin pie and sweet potato pie and I didn't know it was so popular. The pie just flew off of the table. The original recipe is from the about.com website

And to differentiate the two pie, I found a cute pumpkin shaped pie baking shell

Home Made Pie Crust Recipe



Pumpkin Pie Filling

Pumpkin PIe

Ingredients:

1. 1  can pumpkin pie puree 15 oz
2. 3/4 cup sugar
3. 1/2 teaspoon salt
4. 1/4 teaspoon ground ginger
5. 1 teaspoon ground cinnamon
6. 1/4 teaspoon nutmeg
7. 1 teaspoon all-purpose flour
8. 2 eggs, lightly beaten
9. 1 cup evaporated milk, undiluted
10. 2 tablespoons water
11. 1/2 teaspoon vanilla extract

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add beaten eggs and mix well. Add evaporated milk, water, and vanilla and stir to combine well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set or a knife inserted comes out clean. 

Cool it and serve with whipped cream

Also try the amazing Sweet potato pie

Pumpkin and Sweet potato pie

Hot and Sour Egg Drop Soup

Its the season for soup again. Hurray!!! I love myself a hot bowl of soup on a cold evening so today I made HOT soup (i.e both hot temperature and spicy hot

Hot and Sour Egg Drop Soup

Hot and Sour Egg Drop Soup

Ingredients:

1. 1 cup dried shitake mushrooms soaked in 2 cups of hot chicken broth for 15 minutes
2. 1/2 tablespoons canola oil
3. 1 medium carrot grated
4. 1/2-inch piece fresh ginger, peeled and grated
5. 1 tablespoon red chile paste
6. 1/8 cup each of white vinegar, soya sauce, sweet and sour sauce
7. 1/2 teaspoon salt
8. 1/4 teaspoon ground white pepper
9. 2 cups chicken broth
10. 1 teaspoon cornstarch mixed with 1/4 cup water
11. 1 large egg, lightly beaten

Heat the oil in a wok or large pot over medium-high flame. Add carrot and fry for 5 minutes. Add the ginger, and garlic and fry for a minute.. Combine the soy sauce, vinegar, salt, pepper, and sweet and sour sauce  in a small bowl, pour it into the wok and stir well.  Put the chicken stock with the soaked mushrooms and the rest of the chicken stock and simmer for 10 minutes

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Aloo Mutter Kurma with Soya Chunk Pulao

It was a weak of vegetarian dishes at home and whenever you need some yummy vegetarian curries you cannot forget the king of spuds...Mr. Potato.

I curry i made i.e potatoes with peas has a million ways in which it can be made. This is one of them. And I served it with super delicious protein rich Soya Chunk Pulao.

For both these dishes I have one more variation. Try them too

Aloo Mutter Kurma (Potato and Peas curry)

Aloo Mutter Kurma

Ingredients:

1. 1 cup frozen peas thawed
2. 2 medium large potatoes peeled and cut into 1 inch pieces
3. 1/2 tablespoon oil
4. 1 medium small onion sliced
5. 1/2 cup plain yogurt
6. 1/2 teaspoon each of chilly powder, turmeric, coriander, ginger-garlic paste
7. 3/4-1 teaspoon salt depending on taste

In a pressure cooker add the oil and let it heat. Add salt, chiili powder, coriander and yogort to thepotatoes and mix well and set aside.   Add the onions and fry till they become brown. Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir well. Add 1/4 cup water and cook for 2 whistles. Let all the steam escape, open the cooker and add the peas. Simmer for 5 minutes or until the gravy becomes thick as per your liking. Serve with roti or white rice or any variation of rice Dishes

Soya Chunk Pulao (Rice with Soya Chunks)

Ingredients:

1. 1 cups soya chunks
2. 11/2 cups basmati rice washed
3. 1 tablespoon oil
4. 1 medium onion sliced thin
5. 1 inch cinnamon stick
6. 1 bay leaf
7. 1 teaspoon ginger-garlic paste

In a microwave safe bowl heat 2 cups water for 1 minute. Add 1/2 teaspoon salt and add stir. Add soya chunks and set aside for 15-20 minutes. Squeeze as much water as possible and cut the soya chunks if they are too big.

In a heavy bottomed pan add the oil and fry the cinnamon and bay leaf for 30 seconds. Add onions and fry till they become dark brown. Add ginger garlic paste and for for 30 seconds. Add the squeezed soya chunks and fry for 5 minutes. Add 31/2-4 cups water and bring to a rolling boil. Add washed rice and reduce heat to medium low and cook for 15-20 minutes until the rice is done. Sprinkle with lemon juice if desired and serve hot hot

Ground lamb with Potato and Peas

Soya Chunk Pilaf

Soya Bean Aloo aur Batura

Some time ago one of my friends' gave me some dried Soya beans. Today I made the Soya beans along with some potatoes and some Batura- deep fried Indian bread.

I always used to made Aloo Batura which has the potatoes mixed into the dough. It tastes great. But this time around when I was searching for curries for Batura a different recipe came up and I made it. And the Baturas just fluffed up so nicely. I am super happy.

And instead of the usual Chick peas to go with it, I made the healthy and delicious Soya Beans with Potato curry. So here you go. Enjoy

Batura (Deep fried whole wheat bread)

Batura

Ingredients:
The night before:

1. 3/4 cup all-purpose flour
2. 3/4 cup plain yogurt
3. 2 teaspoon sugar
4. 1/2 teaspoon baking powder
5. 1/8 cup water

In the morning:

1. 21/2 cups whole wheat flour
2. 1/2 tablespoon oil
3. 1 teaspoon salt
4. water as needed

The night before you want to make the baturas, mix all the ingredients in "the night before" and set aside on the counter in a warm spot. In the morning you can see some bubbles in the batter. It is fermented and ready.

Mix the whole wheat with salt and oil and the batter. Add little oil at a time and make dough until it is tacky. Set it aside for atleast 2 hrs. 

Divide it into 16 parts and roll it on a clean surface about 3-4 inch diameter baturas. Heat oil in a deep frying pan. Add the batura into the oil and with a spoon keep putting oil onto the top of the batura and it will fluff up nicely. Serve hot

Frying batura

Soya Beenj Aloo (Soya Beans with potato curry)

Soya beans with potato curry

Ingredients:

1. 1 cup dried soya beans soaked in water for atleast 12 hours
2. 1 large tomato chopped
3. 1 medium small tomato chopped
4. 1/2 teaspoon each of ginger-garlic paste, cumin mustard seeds, turmeric, chilly powder, asafoetida
5. few curry leaves, 2 dried red chillies
6. 1 teaspoon salt
7. 1 medium small potatoes boiled, peeled and cubed small
8. 1 tablespoon oil

Boil the soya beans and chopped tomatoes with 2 cups water in a cooker for about 10 whistles or about 45 minutes in a pot.

In a pan heat the oil and fry the cumin, mustard seeds till they splutter. Add curry leaves and dried red chillies and fry for a minute. Add asafoetida and mix. Add onions and fry till they start to change color. Add ginger garlic paste and fry for 30 seconds. Add potatoes and all the powder ingredients and mix well. Add boiled soya beans along with water to the pan and stir to combine. Simmer for 10 minutes stirring occasionally. garnish with cilantro and serve

Kacche Mauz ke Shami Kabab

This is one of those dishes that was made often in my house. But the thing with it was my one brother absolutely loved it and the other brother absolutely loathed it. Bu no matter everyone ate it and I for one loved it too. But its been so very long time ago that I made it especially because my hubby dear is crazy about the dry curry of plantain.

Today I made the Shami kabab with plantain and everyone loved them and they were gone and my favorite way of serving it is with plain rice and Khatti Dal

Kacche mauz ke Shami kabab (Fried plantain patties)

Mauz ke shami kabab

Plantain patty mix

Ingredients:

1. 3 small or 2 large sized plantain ends cut and peeled
2. 1/2 cup chana dal soaked in water for 20-30 minutes
3. 1/2 tablespoon puthana dal
4. 1/2 cup chopped onions
5. 1-2 serrano chillies chopped
6. 1 inch ginger
7. 1/2-3/4 teaspoon salt
8. 1/2 teaspoon each of cumin, turmeric
9. oil for shallow frying

Boil the peeled plantain with chana dal and turmeric for 2-3 whistles. In a pan heat about 1/2 tablespoon oil and saute the onions, green chillies, ginger and cumin till the onions become translucent. Let all the ingredients cool. Grind to a smooth-coarse paste with salt and set aside covered until ready to fry.

Heat a griddle and take a lime sized plantain dough and make it into a patty. Add some oil to the griddle and fry for 3-4 minutes on medium heat. Serve as is or with rice and dal

 

Boiled peanuts

Frankly I have eaten boiled peanuts for as long as I can remember. But I never gave a thought as how to boil peanuts.

The other day my dear hubby and the little one went to the store and got some raw peanuts. And they both wanted me to boil peanuts. WHOA. I DONNO HOW TO BOIL PEANUTS. So I searched the web and boiled the peanuts and they were yum yum. I used some creole seasoning to give a bit of a zing to the peanuts

So  I am making a blog entry for boiling the peanuts today.

Boiled Peanuts

Boiled Peanuts

Ingredients:

1. 1 lb raw peanuts in the shell
2. 1 heaped table spoon sea salt
3. 1 heaped teaspoon creole seasoning (optional)
4. Water

In a deep pot add water about 2/3rds of the height. Add salt, peanuts and creole seasoning if using and bring to a boil. Reduce heat and leave on low boil for about 1 hr. Check the consistency of a peanut fr done-ness to your liking. Let it cool a bit and enjoy

Jhinge Khalli

Khalli as we call it or Telaga Pindi as it is called in Telugu is the part of sesame seed which is left over after it had been thoroughly ground down and squeezed of all the oil. But it is still sesame seed powder which is super delicious, once you know how to cook it and very healthy too.

It is one of the main dishes which is served to new moms because of its many benefits

Today I made it with some shrimp. It can also be made just plain without anything or with different vegetables like Chinese Okra or Turai or Snake gourd also. The dish with shrimp is most delicious if dried shrimp are used but since today I don't have them I made them with regular shrimp. The little the shrimp the delicious the dish

Jhinge Khalli (Sesame seed powder with Shrimp)

Jhinga Khalli

Ingredients:

1. handful of shrimp (if dried soak them in water for 15 minutes)
2. Handful of sliced red onions
3. 1/2 cup Khalli mixed with half cup water
4. 1 cup water
5. 1/2 teaspoon each of salt, turmeric powder
6. 1/4 teaspoon red chilli powder
7. 2 garlic sliced
8. 1/2 teaspoon each of urad dal, cumin, mustard seeds
9. 1 or more garlic chopped
10. few curry leaves
11. 2-3 dried red chilli cut into pieces
12. 1 tablespoon oil

Bring the water along with salt, turmeric, chilli powder sliced garlic and onions to a roaring boil. Add the shrimp and Khalli to it and mix till all the water evaporates (may take a while). In a pan heat the oil and fry the urad dal, cumin, mustard seeds, red chillies and curry leaves till they start to splutter. Add chopped garlic and fry till it becomes lightly brown. Add this tempering to the khalli and mix well. Serve with hot steamed rice and dal

Gobi Paratha with Masoor Dal Mirch Tadka

This is one of my favorite parathas. Easy to make (roll eyes...paratha making is a bit difficult). None the less I love it and today I made it for dinner. And to go with it, I am making Tadka masoor dal. Hot dinner for a chilly fall evening

Gobi Paratha Stuffing (cauliflower stuffing for Indian Bread)

Phool Gobi Paratha Stuffing

Ingredients:

1. 3 cups finely chopped cauliflower
2. 1/2 teaspoon each of salt, turmeric, amchur powder (optional), cumin
3. 1/2 tablespoon oil
4. 1 big or 2 small garlic pods grated
5. 1 green chilli finely chopped

In a pan heat the oil and fry the cumin for a minute. Add garlic and fry for 30 seconds. Add the rest of the ingredients stir to combine and cover and cook for 10-12 minutes. Let it cool

Gobi Paratha (Cauliflower stuffed Roti)
Ingredients:

1. 3 cups wheat flour and more for making roti
2. 1/2 teaspoon salt
3. Oil for frying

Mix the wheat flour with salt and then with about 11/2 cups of water. Apply a teaspoon of oil to your palms and roll the dough and cover and set aside for 20 minutes. Divide it into 10 equal parts and also divide the cauliflower stuffing into 10 parts. Roll the dough into small roti and stuff the gobi in roti and make into a ball again and set aside.

Put some flour on the surface and roll again carefully into a roti. Heat a griddle and fry the roti till dark brown spots form on the roti. Serve hot with Dal

Masoor dal Mirch Tadka (Red lentil and bell peppers)

Masoor dal Mirch Tadka

Ingredients:

1. 1 cup masoor dal
2. 1/2 of small bell pepper chopped fine
3. 1/4 cup finely chopped onion
4. 1 tablespoon oil
5. 1 teaspoon besan or chick pea flour
6. 1/4 cup plain yogurt, 1/4 cup chopped tomato
7. 1/2 teaspoon each of cumin, mustard seeds, urad dal, ginger garlic paste, turmeric , garam masala powder
8. 1 teaspoon salt
9. few curry leaves
10. 2-3 dried red chillies

In a pressure cooker cook the masoor dal along with tomatoes and turmeric for 3-5 whistles. Let all the steam escape. In a pan heat the oil and fry the cumin, mustard seeds and urad dal till they start to splutter. Mix the besan and yogurt and set aside. Add the onions to the pan and fry till they start to brown. Add the bell pepper and fry for 3-4 minutes. Add ginger garlic paste and fry for 30 seconds. Add the yogurt mix , dal and 1-2 cups of water and salt and mix well. Bring it to a boil and cook for 10 minutes. Add garam masala stir to combine, garnish with cilantro and serve with roti

Dal Tadka and Patta Gobi Phugina

Cabbage is one of those vegetables which becomes delicious when paired with any other vegetable or meat. Today it was scrambled eggs with Cabbage. And with it I also made my new favorite lentil recipe-the Tadka Dal and yummy hot dinner was ready

Dal Tadka (Split peas and lentil soup)

Tadka Dal

Ingredients:

1. 1/2 cup Chana dal or yellow split peas
2. 1/2 cup Masoor dal
3. 1/2 cup roughly chopped onions
4. 1/2 cup chopped tomato
5. 1/2 cup plain yogurt beaten
6. 1 tablespoon finely chopped onions
7. 1 tablespoon oil
8. 2 garlic pods chopped fine
9. 1/2 teaspoon each of cumin, urad dal, mustard seeds, asafoetida
10. 3 dried red chillies broken
11. few curry leaves
12. 1/2 teaspoon each of coriander powder, garam masala, salt or to taste

In a pressure cooker cook the chana dal and masoor dal along with tomatoes and onions for 4-5 whistles with 2 cups water. Mash then after the steam from the cooker escapes.

In a pan heat the oil and fry the cumin, mustard seeds and urad dal, red chillies and curry leaves till they splutter. Add finely chopped onions and fry till they become brown. Add garlic and fry till they become a little brown. Add this to the dal along with all the spices and yogurt and 2 cups of water Bring to a boil and simmer for 10 minutes. garnish with cilantro and enjoy

Cabbage Fry 

Cabbage Fry

Ingredients:

1. 1/2 medium sized cabbage chopped fine about 4 cups
2. 2 medium tomatoes chopped fine, about 1/2 cup
3. 1/2 cup chopped onions
4. 1 serrano chilli chopped
5. 1/2 teaspoon each of ginger garlic paste, salt, chilli powder, turmeric, coriander powder
6. 2 tablespoons oil

In a pan heat the oil and fry the onions till they become translucent. Add green chillies and ginger garlic paste and fry for a minute. Add tomatoes and cook covered for 5 minutes. Add all the powdered ingredients mix well and add the cabbage. Stir well and cover and cook for 15 minutes. Garnish with Cilantro and enjoy

Patta Gobi Phugina (Scrambled eggs with Cabbage)

Scrambled eggs with Cabbage

Ingredients:

1. 3-4 cups cabbage fry 
2. 2 large eggs well beaten

In the pan you cooked cabbage fry for 15 minutes, add the beaten eggs and stir well to combine in the process scrambling the eggs. Cover and cook for 3 minutes. garnish with cilantro and enjoy

Shrimp Fajita

When you order Fajitas in a restaurant we get whatever meat we ordered plus onions and bell pepper. But when we go and order Shrimp Fajita at Port o' Cal we get Potatoes and tomatoes along with onions and bell pepper and it is served with a loaf of garlic bread. And this is what I made for Lunch today. Special Sunday Lunch Served Sir!!!


Shrimp Fajita (Stir fried shrimp with veggies)

Shrimp Fajita

Shrimp Fajita

Ingredients:

1. 1 lb shelled and deveined shrimp
2. 4 medium or 3 large potatoes boiled and peeled
3. 1 medium green bell pepper cut into strips
4. 1 medium large white onion sliced
5. 1 tablespoon each of butter, canola oil
6. 3 medium roma tomatoes cut into 8 slices
7. 1 chicken bouillon mixed  in a cup of water
8. 1 teaspoon each of corn starch, garlic powder, onion owder
9. 1/2 teaspoon each of paprika, fresh ground black pepper

Mix the corn starch into the water with chicken bouillon

In a wide pan heat the oil and butter and fry the onions and green pepper for 5 minutes. Drain and set aside. Add shrimp to the pan and fry for 5 minutes. Add the tomatoes and quartered boiled potatoes. Add the onions and bell pepper back to the pot. Add the corn starch water and stir to combine. Reduce heat and simmer covered for 5 minutes. Stir again and simmer for 5 more minutes. Garnish with cilantro and serve with garlic bread and lemon wedges

Tuna chunks in coconut gravy

The other day when I went fishing...in the super market I found Tuna and I got two big pieces. One I cut up into medium size chunks and made curry and the other I cut up into medallions and fried them

Today I wanted to eat a gravy based curry with my fried rice. So the tuna was made into a Thai flavored curry in coconut sauce with broccoli and it was great

Ingredients

1 lb tuna cut into chunks

2-3 cups broccoli florets

2 medium small tomatoes cut into wedges

2 cup lite coconut milk or 1 cup regular coconut milk+ 1 cup water

2 tablespoons oil

1/2 cup very finely chopped onion

1 tablespoon red curry paste (optional)

1 teaspoon grated garlic and ginger

1 tablespoon each of soy sauce, white vinegar

1 teaspoon salt or less

1/2 teaspoon chilli powder

In a pan heat the oil and fry the onions for a couple of minutes. Add ginger and garlic and the red Thai curry paste if using and fry for 5 minutes. Add all the ingredients and bring to a a boil. Cover and simmer for 15 minutes. Garnish with cilantro and give a taste test. Adjust the salt and tangyness. Enjoy with white or fried rice

Chicken noodle soup

Chicken Noodle soup

Ingredients

1. 2 chicken breasts cut into 1 cm cubes
2. 1 medium small onion chopped fine
3. 1 chicken bouillon
4. 1 medium carrot chopped fine
5. 1 cup barley shaped egg noodles
6. 1/2 tablespoon each of olive oil, butter
7. 3 large garlic grated
8. 1/2 teaspoon salt or as needed
9. 1/4-1/2 teaspoon fresh ground black pepper
10. 1/2 teaspoon Italian seasoning or dried oregano (the magic ingredient)

In a heavy bottomed pan het the oil and butter and fry the onions till tender. Add garlic and fry for 30 minutes. Add chicken and fry for 5 minutes. Add carrots and fry for 5 more minutes. Add the rest of the ingredients and 4 cups water and bring to a boil. Simmer for 5 minutes. Add the egg noodles and keep boiling as needed ( mine needed 10 minutes) . Simmer for 3 more minutes and if you like your soup not so brothy mix 1 heaped teaspoon all-purpose flour in 1/4 cup water and stir into soup before simmering 3 minutes. Enjoy a piping hot bowl of chicken noodle soup

Palak gosht

I wanted to eat green vegetables or bhaji. My favorite being thota kura with lamb. But these days you can hardly find any leafy vegetables in the indian stores. So I made my second favorite...spinach with lamb. I used a pound of lamb leg with bones. And everyone just gobbled it. Bone in meat seems to be  much more flavorful to me

Palak gosht (spinach and lamb curry)

Palak Gosht

Ingredients

1. 1 can leaf spinach drained
2. 1 lb lamb cut into 1 inch cubes
3. 1 medium tomato chopped fine
4. 1 medium small onion chopped fine
5. 1/2 cup plain yogurt beaten
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 1 teaspoon each of salt, coriander powder
9. 1/2 teaspoon each of turmeric, chilly powder

In a pressure cooker cook the lamb with turmeric wi a little bit of water for 3 whistles.

Grind the spinach end into paste

In a pan heat the oil and fry the onions till they start changing color. Add ginger garlic paste and fry for a minute. Add the tomatoes salt, chilly powder and coriander and cook till the tomatoes turn pulpy. Add spinach stir well and cook for 5 minutes. Add the lamb and beaten yogurt and stir to combine. Simmer for 10 minutes. Serve with rice and rasam or roti

Corn Chowder

Its not sop season yet but the temperature's are certainly dropping here. But today is not one of those cold days. Yet I wanted to eat the corn potato chowder. And the chowder I made today turned out so yummy and creamy even my picky eater had a second helping and it filled me up.

Corn and Potato Chowder

Corn and potato chowder with Chicken Sausage

Ingredients:

1. 1-11/2 cup frozen corn kernels thawed
2. 1 medium large potato peeled and cut into 1 cm cubes
3. 1 medium small white onion chopped fine
4. 2 large or 3 medium garlic cloves
5. 1/2 tablespoon each of olive oil, butter
6. 1 chicken bouillon
7. 2 fully cooked smoked chicken sausages chopped (optional)
8. 1 medium large carrot chopped into 1 cm cubes
9. 2 cups whole milk
10. 1/4 teaspoon each of salt (or to taste), fresh ground black pepper, Italian seasoning

In a heavy bottomed pan heat the oil and butter and fry the onions till they become translucent. Add garlic and fry for 30 seconds. Add potatoes and carrots and cover and cook for 10 minutes. Add sausage if using, and corn and chicken bouillon and stir to combine. Add milk and bring to a boil with salt, pepper and Italian seasoning. Simmer for 10 minutes. Give it a taste test and adjust the salt accordingly.

Enjoy a piping hot bowl of Corn Chowder

El Pollo Loco Avocado Sauce

Yesterday our dinner was from the Mexican restaurant  El Pollo Loco. This is one of my favorite restaurants and the Guacamole  Sauce from the salsa bar is my favorite. Today I had some left over chicken but no Avocado Sauce and I was just searching for this recipe. The actual recipe is here. I changed one thing from the recipe  that is I replaced white vinegar with fresh lemon juice, and the guacamole sauce was exactly as it would taste at the restaurant.

El Pollo Loco Avocado Sauce 

Guacamole Sauce

Ingredients:

1. 1 ripe Avocado pitted
2. 1 jalapeno steamed and quartered
3. 1 cup water
4. 1/2 teaspoon salt or adjust to taste
5. 1 tablespoon fresh squeezed lemon juice
6. 1/4 cup fresh chopped cilantro
7. 1 tablespoon chopped onion

Grind all the ingredients together except onions into a smooth paste. Add onions and stir to combine. Give a taste test and adjust accordingly with more salt and lemon juice

Tres leche cake

There used to be bakery close to where I lived before. Their most famous item there was called Tres Leche Cake and I had no idea what it was. So one day I just tried a small piece and I fell in love with it. It was delicious, so rich and yummy. And the cakes in that bakery came with fruit or without fruit. And the best fruit to go with this cake is the tart Mr.Kiwi

The cake tastes so complex that I never thought I could make it at home. But it is soooo simple to make. I wish I knew it earlier :)

Tres leche cake (3 milk cake)

Tres Leche Cake

Three Milk Cake

Ingredients

1. 1 box yellow cake mix
2. 1 cup each of condensed sweetened milk, whipping cream, whole milk

Make the cake according to the package directions and let it cool for 5 minutes. Take a fork and make holes in it. Mix the milks well and add it to the cake slowly so that it can soak the liquids. Let it soak at least an hour before serving. Make it milk mixture again the after 2 hours and add this to the cake to make it soak better if the cake looks dry. Serve and enjoy a delicious cool piece of cake!

Sweet Potato Pie

Pecan Pie

Indian broad bean beet root fry

The other day when I wanted to make vegetarian curry, all I had was a little bit of this and a little bit of that by themselves none of the vegetables were enough to make a curry for the family.so I mixed up the indian broad beans and beet roots I had and fried the and the end result was delicious. My hubby loved it. I served it with white rice and khatti dal

Sem phalli Chukandar tallan (Indian broad bean and beet root fry )

Sem Phalli beetroot Fry

Ingredients

1. 1 cup sem ki phalli cut into 1 inch pieces
2. 1 cup canned beetroot shoestrings drained
3. 1/2 teaspoon each of cumin, mustard seeds, urad dal, salt, turmeric, chilly powder
4. 1 small onion sliced thin and fried crispy

In a pan heat the oil and add the cumin, mustard seeds and urad dal and fry till they splutter. Add broad beans cover and cook for 10 minutes. Add beet root and all the spices and stir to combine. Cover and cook till all the vegetables are cooked through. Garnish with crispy fried onions and cilantro and serve with roti or rice and dal

Beet Root recipes
Beetroot fry
beetroot Roti
carrot beetroot Halwa

Indian Broad bean recipes
Indian Broad bean with Eggplant
Fish with indian Broad Beans
Lamb with Indian Broad beans

Malai Kofta

This is one of those delicious dishes which tastes different in every restaurant you try it. It is creamy, it is sweet, it is savory, it is a great dish to serve with a roti or fried rice or for that matter even plain old steamed rice

I have tried to make it so many times before but was never successful because the koftas when I tried to fry them would always fall apart in the oil and I would end up fried mashed potato oil. But finally mrs. Manjulas kitchen saved me and this is her recipe.

Malai kofta (potato balls in cream based gravy)

Aloo Kofta

Malai Kofta

Ingredients
For kofta

1. 2 medium potatoes boiled, peeled and mashed a bit ( about 1-11/2 cup)
2. 1 cup grated or crumbled paneer
3. 1/2 teaspoon salt
4. 1 green chilly chopped fine
5. Few cashew and raisins (optional)
6. Oil for deep frying
7. 2 tablespoons all purpose flour+ 1/4 teaspoon salt

For gravy

1. 1 tablespoon oil
2. 1/2 teaspoon cumin
3. 1 cup tomato sauce
4. 1 cup heavy cream
5. 1/2 teaspoon each of cumin, chilly powder
6. 1 teaspoon each of salt, coriander powder, grated ginger, sugar

For the kofta, let the boiled potatoes cool and mix it with salt, chopped chilly and paneer. Make small balls and if desired put a raisin and a cashe in the middle of the kofta and set aside. In a bowl make thin batter with the all purpose flour and salt. Heat oil for deep frying. Dip the koftas in the all purpose batter and fry till the koftas turn golden brown. Drain and set aside

In a pan heat the oil and fry the cumin till they start to splutter. Add ginger and fry for a minute. Add tomato paste and all the spices and cook covered for 10-12 minutes. Add cream and mix well and bring to a slow boil. Add koftas to the gravy and boil gently for 5 minutes. Garnish with cilantro and serve

Some more paneer recipes for you to check out!
Kadai Paneer
Paneer Mushroom Masala
Achari Paneer
Palak Paneer

Beetroot Roti with Paneer Mushroom Masala

This is one of those fancy looking colored Rotis' made especially for the kids. Whenever I make a roti my kids like it and eat it even if it is only for the novelty's sake.

This roti made with ground beetroot is pink/light red in color and tastes delicious. I made musroom with paneer to serve this roti with

Red Roti (Indian bread with Beetroot)

Pink Roti

Beetroot Roti

Ingredients:

1. 1/2 can beet root drained
2. 2 cups whole wheat flour + more for making the roti
3. 1/2 teaspoon salt
4. 1 teaspoon oil
5.  Butter for frying the roti

Grind the drained beetroot into a smooth paste and mix it with the whole wheat flour and salt. Don't add too much water as the beet roots have enough water in it. Apply a teaspoon of oil to your palm and roll the dough so that oil is applied all over it. Cover and let rest for 20 minutes.

Sprinkle some dough on a clean surface. Divide the dough into 6 parts and roll it slowly into roti sprinkling with more flour if needed. Heat a griddle and fry the roti with butter and fry till dark spots appear on the roti. Enjoy healthy pink roti

Mushroom Paneer Masala (Mushroom in Cottage Cheese gravy)

Paneer Mushroom masala

Ingredients:

1. 1 8 oz box of mushroom cleaned and sliced
2. 1 cup crumbled paneer
3. 1 medium  onion chopped
4. 1 large tomato chopped fine
5. 1/2 teaspoon ginger-garlic paste
6. 1 tablespoon oil
7. 1/2-3/4 teaspoon salt
8. 1/2 teaspoon each of turmeric, coriander powder, chilly powder
9. coriander for garnishing

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a minute. Add tomatoes and all the powders (hold the salt) and stir to combine. Cover and cook for 5 minutes. Add mushroom and stir and fry for 5 minutes. Add paneer and stir to combine and cook for 2 minutes. Add salt and coriander and mix well. Serve with your favorite roti

And here are some more Mushroom Recipes

Broccoli with Lamb and Fried Rice

Its been quite a while that I made Chinese at home. Today I was thinking of Panda Express and their famous dish Broccoli and beef. But since I don't have beef and had lamb at hand so here is the dish Broccoli with lamb. I served it with Fried rice.

I have never tasted the Broccoli and beef and so I can't tell you how my broccoli and lamb compares to it. But I can tell you for sure that my broccoli and lamb was a super hit at home

Broccoli with Lamb (Stir fried lamb with broccoli)

Lamb with Broccoli

Ingredients:

1. 2 teaspoons cornstarch
2. 1/2 cup water, plus
3. 1/2 teaspoon garlic powder
4. 1 lb boneless lamb cut into strips
5. 2 tablespoons vegetable oil, divided
6. 4 cups broccoli florets
7. 1 small onion, cut into wedges
8. 1/3 cup reduced sodium soy sauce
9. 2 teaspoons brown sugar
10. 1 teaspoon ground ginger

In a bowl, combine 2 teaspoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add lamb and stir to combine. In a large skillet or wok over medium high heat, stir-fry lamb in 1 tablespoon oil until the lamb is well done. Drain and keep aside. Heat the remaining oil and stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return lamb to pan. Combine soy sauce, brown sugar, ginger 1/2 cup water until smooth; add to the pan. Stir to combine. Cook on medium heat for 5 minutes . Serve with Fried Rice

Bhindi Masala

Bhindi or Okra is one of my favorite vegetables. And when paired with tomato is becomes the most delicious of vegetable currys'.

This bhindi masala is very much similar to another okra recipe I made...Bhindi Do Pyaza but it is sooo different in taste. And I think I like this bhindi Masala a tad more than the other recipe. Try it

Bhindi Masala (Okra and Tomato Curry)

Bhindi Masala

Ingredients:

1. 12 oz pack of frozen pre cut okra thawed
2. 1 large or 2 medium tomatoes chopped
3. 1 medium small onion sliced thin
4. 1 tablespoons oil divided
5. 1/2 teaspoon cumin
6. 1 teaspoon salt (or to taste)  ( for some reason this dish needs a bit more salt than usual to taste just right)
7. 1/2 teaspoon each , turmeric, coriander powder, chilly powder

Thaw the Okra on a kitchen towel so that it can soak up the excess water.

In a non stick pan heat half of the oil and fry the okra on medium high heat for 5-7 minutes. Drain and set aside.

Add the remaining oil to the pan and add the cumin and fry till they start to splutter. Add the onions and fry for 3 minutes. Add tomatoes and cover and cook for 5 minutes. Add the salt, chilli powder and the spices and stir to combine. Add the okra back to the pan and cover and cook for 7-8 minutes. Uncover and fry further for few more minutes. Garnish with cilantro and stir to combine and serve with roti or rice

Okra with Tomatoes

Okra in Tamarind juice

Okra in tamarind juice 2

Stuffed Okra

Simple Okra Stir fry