This is a simple recipe…but time consuming. You can go creative with the spices, but your main two key ingredients are - Fennel Seed Powder (known as ‘Sauf’ in Hindi) and Mango Powder (a.k.a Amchur). Try it and let me know how it turns out and if you cooked it a little differently.
Step 0 - Prep the Karelas as per the picture. Drain the water + add Salt (to the Karelas, seeds and skin) and keep it for 2 hours. Rinse out the salt, drain and pat it dry.
Step 1 - Stuffing mixture - Little oil, add cumin, Asafoetida (hing), ginger garlic paste, the skin and seeds mixture, chopped tomatoes.. then the main spice mixture - tumeric, chilli powder, coriander powder, amchur (mango powder) and sauf (fennel seed powder), salt, pepper. Keep Aside.
Step 2 - Onions - brown it with the same above method and spice mixture.
Step 3 - oil, cumin seeds, brown sliced potatoes with just tumeric + chilli. (I boil the potatoes in the microwave, so it will cook faster when browned in the pan.
Step 4 - Mix a little of the spice mixture over the surface of the Karela so it coats it and then fill / stuff the Karelas in the with a mixture from Step 1 + some onions (from Step 2). Saute in a little oil till all the sides brown.
Step 5 - Add sliced tomatoes to Step 2 (Onions) cook it for a while, add the potatoes (from Step 3) and then add the stuffed Karela from Step 4 and keep a lid/ covered so the steam will cook everying.. mix in the whole mixture..
Egg white scramble with soy chorizo, scallions, tomatoes spiced with Sriracha on whole wheat toast
This is what I call a numbing hot “nuclear” marinade. #spicy
You can either use Swiss Chard or this Rainbow Chard variety. I always buy these leafy veggies from Whole Foods. They are organic and very fresh (as you can see from this picture).
1. Separate the leaves from the stems. Finely chop the stems and julienne the leaves.
2. Saute 1 medium onion finely chopped with 1 tsp ginger-garlic paste in olive oil. Add the following Indian spices/herbs : 1/2 tsp chopped cilantro, 1 tsp garam masala, 1/4 tsp cumin powder, 1/2 tsp chilli (dry red cayenne) powder and 1/4 tumeric powder.
3. As the onions start turning translucent, add in the chopped stems. Saute for about 5 mins. Add salt to taste at this point.
4. Add 1 finely chopped (medium) tomato and saute for 2 min. Mix in 1 tablespoon of tomato ketchup.
5. Add in the chopped chard leaves. Cook and stir until the chard is wilted and tender, about 5 minutes.
6. Add in 2 tablespoons of Philly Original Cooking Creme. Alternatives (especially for folks in India - use the Malai/Milk Cream that is used in the Methi Malai Mutter). Cook and stir for about 3 min
7. Garnish with chopped cilantro.
This is a pretty simple recipe I adapted watching my sister in law prepare it. The recipe was handed down to her by a true Italian living in her neighborhood.
Please excuse my presentation.I was trying to get that perfect slice..but there is always next time. Since this was my first try, I was trying to focus more on the taste..better presentation coming up in version 2.0 of this recipe (with more coffee, cognac, real egg whites and a little less sugar)
3 large eggs (*or pasteurized egg substitute).
1 cup espresso or strong coffee
1/2 cup sugar.
4 Tbsp. cognac or brandy
8 oz. Mascarpone
Unsweetened Cocoa (1/2 cup)
Ladyfingers (for layering)
Step 1: Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.
Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until stiff peaks.)
Step 3: Layer (single) the lady fingers on the bottom of a serving dish. In the cup of strong coffee mix in 2 Tbsp of Cognac and about 1 tsp of Cocoa powder. Spread the coffee mixture on the ladyfingers, so that it soaks. Spread the Mascarpone mixture and sprinkle with Cocoa.
Step 4: Create at least 2 layers using Step 3. If you use a smaller dish, you should be able to stack at least 3 layers (recommended).
You can either freeze the dish for 2 hours and set it 30 mins at room temperature before serving or just refrigerate at least 3 hours. I found the freezing method adds a nice chilled bite to this dessert.
I like it served cold, with a dash of Baileys Irish Cream (Coffee flavor) over a slice… Pure Indulgence!!
This is a fairly easy recipe. It all started with a visit to our local Farmers market when I saw a pack of fresh blue crab lump meat and ice lettuce right next to it, along with scallions and green peppers…and viola, this creation!
You will need :
1 lb of fresh blue crab lump meat
3 tsp chopped garlic (keep about a tsp for the crab mixture - see below)
1 tbsp ginger - julienne (legthwise - 1inch strips)
1/2 cup finely chopped green peppers
1 cup finely chopped scallions (aka spring onions - leave some for garnish)
1/4 cup finely chopped cilantro
2 tbsp corn flour
2 tbsp finely chopped green chilli peppers (hot - use the indian store bought)
crushed black pepper
sriracha chilli sauce
red chilli oil (refer recipe here)
1. Saute the chopped green chilies in olive oil, add ginger/garlic/a pinch of the chopped cilantro. Add 1-2 tsp of sriracha, crushed black pepper and chilli oil. Saute this mixture well. You can get creative here depending on how spicy you want this
2. Add chopped green peppers and finally add in the chopped scallions.
3. Add soy sauce. I use the lite kind (less sodium)
4. Add in the corn flour and saute until the mixture is coated well. (should be about 5-7 mins).
5. Remove from pan and set aside.
6. In the same pan, add a little more oil, add in the remaining garlic. Add in some of the spice mixture (sriracha, chilli oil, black pepper)
7. Add in the crab meat and mix in the soy sauce
8. Add in the sauted mixture of scallions/green peppers.
9. Mix well and garnish with chopped scallions
10. Serve it with lettuce leaves and chilli oil.
Stir fry spicy snow peas
Heat 2 tsp olive oil
Add 2 tsp chopped garlic, a little chilli oil or red pepper flakes, crushed black pepper and 2 tsp soy sauce
Add in the snow peas and sauté until the snow peas turn slightly brown.
Method : Filling
Pic below is of the potato mixture
The key thing to note here is this preparation has the right blend of spices - garam masala, chat/amchur. Go easy on the amchur powder as you dont want it to over power the taste but have a subtle flavor
Making the tortilla roll
Rolling the ‘Frankie’
This video should explain it all….
This simple preparation has always been a favorite. A recipe that has been passed down for generations.
'Neer Dosa' literal meaning is 'Water Crepe'. Neer = Water (in Kanada, Tulu and a few Indian languages), Dosa = Crepe. The key to making great neer dosa's is to get that rice batter right.
I am not going to put any quantity in here. The amount of batter you make is directly proportional to the rice you will use. Lets start with 4 cups of rice. We prefer to use Basmati white rice (which is also the type of white rice we use in our regular cooking). This has also been made with boiled rice varieties.
(Note : some recipes call for fermentation. I believe it can be skipped. I have also seen the use of coconut in these..trying to make this as simple as possible)
Method:Making the Crepe
This is usually had with some green cilantro & mint chutney, and a coconut based fish or chicken curry. Stay tuned for those recipes.
Thai Chilli Oil Anyone??
The cold frosty spring weather in Virginia, has just inspired me to make some spicy fusion
Easy Prep -
* In a mixing bowl - mix peppers in canola oil, 2 cloves garlic & seat salt
* Grill at 450F in an oven (single layer cookie sheet) or my fav is to roast them over an open flame (BBQ style) until the skins blister (do not burn the skin).
This give a nice smoky flavor
* Blend in a food processor with canola oil. Also stir in some vinegar (not too much so that it is not too sour) This will preserve the oil. I also add some coarse previously ground thai pepper powder to the mix + some Sriracha (This is all fusion of flavors)
Proud to present - a wild fusion, Indian (Desi) style!
If you google ‘Butter Chicken Recipe’, you will probably notice a lot of recipes come up in the search. I have tasted this dish at various restaurants, and tried to recreate it with the least amount of ingredients possible, with a little fusion and tried to make it simple enough.
So, without further ado, here is the secret…..
For the recipe you will need…
I have divided this into two parts. The first part consists of lightly ‘grilling’ the chicken in spices. The second part consists of cooking the sauce.
I would suggest you start with Part 1, while the chicken is gilling, you can make the sauce and then just add the grilled chicken pieces.
Part 1 - Chicken Tikka
In a mixing bowl, toss in chicken breast cubes, a drizzle of olive oil, salt,pepper, 1 tsp of the tandoori masala, 1/2 tsp of the meat masala, and a pinch of garam masala and the cup of beaten yogurt. Stir and mix well.
If you have the time, I would recommend to Refrigerate for at least 30 mins. If you are short of time, let it stand (refrigerated) for 10 mins and then lay the chicken on a grill tray. You will start grilling this, around the same time you start preparing the sauce. Grill at 425F for about 10 mins or until the chicken is tender and moist. Do not over grill it. If it is a little undone, it may be ok, since it will cook further in the sauce. You do not want the chicken pieces to get tough and chewy.
Since the quantity was small, I used a toaster oven to grill the chicken and it came out great.
If you want to skip Part 1, you can also just add the chicken later to the tomato sauce. I have noted both versions below. If you plan to skip the grill, ensure the chicken is seasoned with salt and pepper and kept aside, while you start making the sauce.
Part 2 - Sauce
1. In a sauce pan, heat olive oil and a melt in a little ‘light’ butter (Use country crock - see link in ingredients above).
2. Add in the ginger garlic paste and a pinch of the chopped cilantro (yes, I add in to extract some flavor into the oil)
3. Add in the spices - here you will need only 2 tsp of the MDH meat masala and a pinch of garam masala.
4. Stir well, until the ginger garlic paste mixes in well with the spices (« 5 mins)
5. Add in the tomato paste and stir in
6. Add in the cooking cream
An alternate version of this recipe calls for skipping part 1 - grilling the chicken and just adding it to the tomato paste, before you add the cooking cream. Mix the chicken well in the paste and cook for some time. If you are using this method, make sure you use the ‘tenderloins’. They tend to cook inside 10 mins.
My other alternate ’Veggie’ recepie also calls for some Paneer (Indian Cottage Cheese) at this point instead of the chicken.
A note on the cooking cream - there are various substitutions you can use. In fact before Kraft released this product, I was able to cook with their low fat cream cheese. The heavy creams available will get the sauce too creamy…so select your cream wisely…
Once the paste turns orange in color like the pic shown above, add in the honey and the crushed dried fenugreek leaves
At this point, your ‘grilled’ chicken tikka is ready to go in. If you want to get a little fancy, you can in fact just pour this sauce over the grilled chicken and serve it as an appetizer. But I like to mix it in . You may also need to add a little water to adjust the creamy consistency as per the picture shown, so that you have a thick ‘curry’ consistency.
You would have noticed, no salt was added. This is important, since there is enough sodium in the tomato paste and the cream, so be careful with the seasoning.
Once the chicken is coated with the cream sauce, garnish with drops of the light country crock spread and chopped cilantro.
Enjoy with some naan or hot plain bastmati rice. Do not forget the chilled white wine or a good lager (I recommend King Fisher)
I somehow have a feeling I must have lived as an Italian in my past life. These dishes just come naturally to me. I have put together 6 dishes, that we made today for dinner (in less than 40 mins) - I call this the Super Italian Supper.
The dishes in this picture are :
1. Lobster Marinara on Whole Wheat Thin Spaghetti
2. Roasted Rosemary Potatoes
3. Roasted Vegetables (Zucchini & Squash)
4. Pan Fried Garlic Asparagus
5. Grilled Sweet Potato Chips
6. Bruschetta on Ciabatta
All of these dishes took us less than 40 mins of cooking time from prep to final presentation (with 2 people at work in the kitchen)
The ingredients used here are :
EVOO, garlic, black pepper, crushed red pepper, rosemary, basil, parmigiano reggiano cheese, white wine, balsamic vinegar, marinara sauce, lobster tails, cream cheese, light butter, baby red potatoes, zuuchini & squash, sweet potatoes, asparagus, roma tomatoes, ciabatta bread
Lobster Marinara on Whole Wheat Thin Spaghetti
Roasted Rosemary Potatoes
Roasted Vegetables (Zucchini & Squash)
Grilled Sweet Potato Chips
Pan Fried Garlic Asparagus
I intentionally left out the dessert! The Tiramisu recipe will be posted soon
This recipe will probably take you less than 6 minutes.
I use frozen ‘Vacuum sealed’ Tilapia fillet packs from Costco. I have tried fresh Tilapia as well, but the freshness of a flash frozen fillet, when thawed is better than the ones you get fresh. Trust me on that. (Figure out, how long they would have to travel in ice from the fish farm to the store)
Anyway, coming back to the recipe -
1. Cut Tilapia into ‘bite’ cubes (the kids love this size)
2. In a mixing bowl - mix Tilapia, olive oil, soy sauce, a little ketchup, Sriracha (hot) sauce, corn flour (I use a special Kraft cajun spiced flour/batter that you get in any grocery store), Japanese style panko bread crumbs, indian garam masala & finely chopped cilantro.
3. Let it stand for 2 minutes.
4. Lightly saute in olive oil. The fish is quite tender, and will cook fast.
Serve hot. Great as an appetizer with a chilled cold lager or a nice light Pinot Grigio.
(My choice is the Pinot of course)
My recipes come are truly inspired by a fusion of different cultures. Most people will not attempt to mix..but I do, and results are just mouth watering. My 10yr old daughter’s constant appreciation to the food is an attestation to that fact.
This is actually a kids delight. Kids loooooooove this!