Garlic Rosemary Roasted Potatoes Recipe

My potato-loving husband had a great time when we were travelling (and eating) through Europe last year. Every main course we ordered- be it fish or meat- had with it a side of potatoes. Roasted potatoes, mashed potatoes, creamy potatoes, garlicky and herbed potatoes... ah potatoes!

Garlic Rosemary Roasted Potatoes Recipe

Roasted potatoes make for a great side dish with any continental dish. They take the dish to the next level and make a complete meal out of it.

Garlic Rosemary Roasted Potatoes Recipe

I always wanted to make roasted potatoes at home, but I was stumped by the lack of an oven. Yeah, well, moving on... I got over that when I got the new oven at home. I tried mixing up some rosemary and garlic with the traditional salt and olive oil tossed roasted potatoes. The results were just brilliant! And here I am typing away the recipe for all you lovely readers. Do try it at home, and let me know how it turns out for you!

Garlic Rosemary Roasted Potatoes Recipe

Garlic Rosemary Roasted Potatoes Recipe

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes


Serves: 2

Ingredients:

300 gms potatoes diced into 1/2 inch cubes
2 tbsps olive oil+ additional for greasing
1 tbsp chopped garlic
2 tsps dried rosemary
Salt to taste

Method:

Preheat the oven to 180 degrees Celsius for 10-12 minutes.

In a bowl, mix the olive oil, salt, garlic and rosemary.

Put the diced potatoes in and toss them well with your hands. Make sure the potatoes are coated all over by the oil, garlic and herb mixture.

Grease a baking tray. Place the coated potatoes on it such that they form one across it.

Bake at 180 degrees Celsius for 30 minutes.

Serve as a side with grilled meats or pasta dishes.

Chicken Sausage Lasagna Recipe

When we were shifting to Trichy, I was a little worried about how little we'll have our loved ones come over. It takes almost 8 hours and 2 flights from Mumbai to come to Trichy. But we have been lucky! In the last one month of being here, my husband's mama-mami (maternal uncle and his wife) and his best friend Mahesh have visited us from Mumbai and Singapore.

Chicken Sausage Lasagna Recipe

It is always so great to have your loved ones make the extra effort to come and visit you at your new home. The last two days Mahesh was here, our days were brightened by his fantastic stories. My contribution to making his visit memorable was (as it will always be) making good food. 

I made this chicken suasage lasagna for the last night of his stay with us. Soft pasta sheets dunked in a creamy white sauce, layered with a herbed red sauce with hidden chunks of chicken sausage. Add to it oodles of cheese on top and you have the perfect dish. It was truly appreciated, and here I am sharing the recipe with you.

Chicken Sausage Lasagna Recipe (With Step-by-Step Pictures)

Preparation Time: 30 minutes 

Cooking Time: 30 minutes

Total Time: 1 hour

Serves: 4

Ingredients:

For the Creamy White Sauce:

2 tbsps butter

2 tbsps all purpose flour (maida)

500 ml milk

1 tsp mixed herbs (oregano, thyme, basil, pepper)

Salt to taste

For the Herbed Red Sauce:

2 tbsps olive oil

5 cloves of garlic finely chopped

3 medium onions 

6 tomatoes pureed

1/2 cup water

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

2 tbsps tomato ketchup

Salt to taste

For the Lasagna:

2  tsps butter plus more for greasing the baking dish

8 lasagna sheets cooked as per packet instructions

2 cups white sauce

150 gms sausages cut into 1/4 inch pieces

2 cups red sauce

100 gms mozzarella cheese

1 tsp mixed herbs for garnishing

Method:

For the White Sauce:

 Heat butter on a low flame in a pan. 

Add in the flour and roast as you keep stirring it. Once it starts releasing a roasted aroma, after about 2-3 minutes, add in the milk. Use a whisk and keep stirring so that no lumps are formed. 

Bring the milk to a boil on a high flame. Then lower the flame and cook for 2 minutes till it thickens a bit. 

Add in salt and the herbs and mix well. 

For the Red Sauce:

In a pan heat the olive oil. Add in the chopped garlic and fry for 30 seconds.

Add in the onions and fry till they soften and turn translucent. This will take about 1 minutes. 

Pour in the pureed tomatoes and cook on low flame for 5-7 minutes till tomatoes are done.

Add in the water.

Keeping the flame low, add in the salt, the herbs and tomato ketchup. Cook for 30 seconds.

For the Chicken Sausage Lasagna:

Preheat the oven to 180 degrees Celsius for 10 minutes.

Heat butter in a pan and cook the sausage pieces on a low flame both sides till slightly golden. 

Grease a glass baking dish with butter.

Step 1

Use half the white sauce to make a base layer.

Step 2

Make a layer of 4 cooked lasagna sheets on top. Pour the rest of the white sauce on top of the sheets and spread evenly.

Step 3

Layer with the cooked chicken sausage pieces.

Step 4

Put the remaining pasta sheets on top.

Step 5

Make the last layer of the herbed red sauce.

Step 6

Break the mozzarella into small chunks with your hand and layer evenly on top of the red sauce. 

Bake the lasagna for 15 minutes at 180 degrees Celsius.

Sprinkle herbs on top for garnishing and serve. 

Cheesy Baked Paneer Burjee

If you're anything like me, you are constantly in search of new tastes and new recipes. It's quite common that everyday food gets boring. When these things happen, I like to spice things up!

Cheesy Baked Paneer Burjee Recipe

This dish is another one of my attempts to mix up things. The plan that Sunday morning was to make simple paneer burjee and parathas, And then I thought, nah! It's too bland for a Sunday dish. I was thinking when I saw the oven... and voila!

Cheesy Baked Paneer Burjee Recipe

I thought of how Rohan (my husband) loves these continental meat baked dishes, I thought why not do the same thing with paneer burjee. This cheesy dish combines the zing of paneer burjee with oodles of melted 'cheesy ness'. Try it, it is sure to become a hit with everyone from 6-60 years. It was a hit with us, for sure!

Cheesy  Baked Paneer Burjee Recipe

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

1 tbsp vegetable oil
1 tsp cumin seeds
2 green chillies thinly sliced
2 medium onions finely chopped
400 gms paneer grated
1 tsp turmeric powder
2 + 1 pinch tsps garam masala powder
1/2 cup + 2 tbsps milk
1 pinch red chilly powder
Salt to taste
4 cheese slices cut into half
Butter or oil to grease the baking dish

Method:

Preheat the oven to 150 deg C/ 300 deg F.

In a pan, heat oil and temper with the cumin seeds.

Add the green chillies and fry for 30 seconds.

Next, add in the onions and fry till they sweat (release their water) and become translucent.

Lower the flame and add in the grated paneer, the turmeric powder, 2 tbsps garam masla powder and salt to taste.

Pour in 1/2 cup milk and mix all of these well. Cook on low flame for about 1 1/2 minutes and take off. Take care  not to dry out the paneer burjee, the oven is very drying and will make it rubbery if it's too dry.

Grease a baking dish with the butter. Put in the paneer burjee and make an even layer with the spatula or your fingers.

Pour the remaining milk all across the layer to keep it moist while baking. Sprinkle a pinch of red chilly powder and garam masala on the burjee layer. You can skip this if you're making it for kids who prefer less spice levels.

Arrange the cut cheese slices on it in a criss-cross pattern (it just looks good!)

Bake for 10 minutes till the cheese melts beautifully.

Dig in and serve hot with bread or parathas.

Smoky Paneer Masala Recipe

Well, it has been quite some time since I blogged last. It has been a hectic month and thanks to lovely readers like you wait for me so patiently, I have been able to focus completely on all that needed to be done!

So, what's been up with me? My husband has recently joined IIM, Trichy as a Professor. We've moved base to this lovely city. I have been busy moving and setting up the house. My younger brother (the sweetheart that he is!) had come with me to help me set up. We travelled to pristine Rameswaram with him and explored the city too. Now, that I have settled in, I am back to my love, food writing.

Paneer Masala Recipe

It has been quite an interesting experience so far to manage my own kitchen (yes, I have my own kitchen now!). With the taste preferences (similar and very very disparate, both) that my husband and I have, planning menus has been an interesting challenge. What fun it is!

Paneer Masala Recipe

This is one of the recipes I have made that we both really liked (yay!) and has gone down on my menu permanently. I got the idea for the trick from this recipe from my paternal aunt (which doesn't sound as great as 'foi' does). We had gone to invite her for our wedding and invariably, as it does with foodie families, the conversation turned to food and sharing recipes.

Paneer Masala Recipe

We were having  a lovely paneer masala that we had ordered from a restaurant. She said if you liked this one, try  a little trick next time you make paneer. Roast the onions on the stovetop before you grind them for the gravy. And I did... oh, I am soooo glad I did!! This paneer masala not just has a smoky edge, the roasting of the onions also gives them a lovely caramelisation that just takes the gravy to another level! So, thank you foi for this trick, it worked out beautifully for us!

This recipe goes best with these parathas.

Smoky Paneer Masala Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 2

Ingredients:

2 medium sized onions
1 tbsp vegetable oil
3-4 whole black peppecorns
1 dried bay leaf
2 tsps garlic paste
1/4 cup tomato puree
1 tsp red chilly powder
2 tsps garam masala
1 cup water
100 gms paneer cut  into 1/4 inch cubes
Salt to taste

Fresh corriander leaves to garnish

Method


Peel the onion, keeping it whole. Take a  fork and insert it into the onion to be able to hold it while roasting. Turn on the stove top and roast the onion on the flame.

Keep turning. It should only char a little, not turn too black or you will get a burnt flavour in the gravy. And take care with your fingers, the fork can turn very hot if you don't pay attention!

Roughly chop up the charred onion and puree it in a mixer-grinder.

In a pan, heat oil on a low flame. While it's heating, add in the whole peppercorns and bay leaf. Add them in the warm oil, they release flavour better that way.

After about 30 seconds, add in the pureed onions. Cook on the low flame till the oil starts to separate. This will take some time- about 7 to 8 minutes. Do not turn up the flame to high or you will burn the onions before they are cooked through. Have patience, great rewards await you!

Next, turn up the flame to medium high and add the tomatoes. After about 30 seconds, turn the flame to simmer and let the tomatoes cook till the oil separates.

Add in the red chilly powder and the garam masala and roast them in the mixture on low flame for another minute.

Turn up the flame to high and pour in the water to get the gravy. Let it come to a boil.

Once the water comes to a boil, lower the flame to simmer. Add the paneer pieces and salt. Stir in gently or the paneer will break. Simmer for about a minute.

Garnish with corriander leaves and serve with hot parathas.

Relish the paneer masala and the compliments!

Prawns in Thai Red Curry Recipe

Prawns have become my latest favourites. They're easy to cook and yummy to eat. How can you stop yourself from falling in love with them?

My latest attempt in the kitchen was making Prawns in Thai Red Curry. The curry is fragrant with lemongrass and kaffir lime and heat of chillies, garlic and galangal soothed by coconut milk. Prawns pair very well with it.

Have this flavourful curry with steamed rice (use jasmine rice if you can find it!) and have yourself a bowlful of comfort!

Prawns in Thai Red Curry Recipe

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:

2 tbsps peanut oil
200 gms prawns deshelled and deveined
4 tbsps Thai red curry paste (recipe here)
2 cups coconut milk
6-7 Thai basil leaves (optional)
Salt to taste

Method

In a pan, heat the oil.

Add in the prawns and Thai basil leaves. Fry for about 30 seconds.

Next, add the thai curry paste and coat the prawns well with it.

Add in the coconut milk and salt and bring to a boil.

Lower the flame and simmer for a minute till prawns are done. Do not  boil the coconut milk too much or it will go bad in the curry.

Pour over steamed rice and relish!

Chicken Burger Recipe

I am on a cook at home spree. So whatever I crave for, I make at home. It's a great idea for me to try cooking new things and learn more cooking.

Chicken Burger Recipe

My latest cravings were that of a chicken burger. A juicy minced chicken patty, some lovely spread between crispy lettuce and soft buns. Well, I thought if I've imagined so much,  I might as well make it!

Chicken Burger Recipe

This burger combines the recipes of many burger specials I've seen on TV and online. The ideas which have appealed to me, I've taken them. I've come up with this recipe for my juicy chicken burger. All the ingredients are easily available to an Indian kitchen, so there are no worries there!

Chicken Burger Recipe

Chicken Burger Recipe

Preparation Time: 10 minutes
Making Time: 30 minutes

Makes:  4 burgers

Ingredients:

For the burger patties:

500 gms minced chicken
2 cups bread crumbs
1 tbsp mustard sauce
1 tbsp tomato ketchup
1 tbsp mixed herbs (oregano, basil, rosemary, thyme and parsley)
1 tbsp garlic powder
Oil to shallow fry
Salt to taste

For the burger spread:

4 tbsps mayonnaise
2 tbsps mustard sauce

For Serving:

4 burger buns
4 leaves of lettuce
1 medium tomato sliced


Method:

First take the chicken mince in a bowl. Add in the mustard, ketchup, garlic powder, salt and herbs.

Next, add in the bread crumbs and mix with very light hands. Using a lot of pressure with make the burgers dry.

Make 4 patties of this mixture and refrigerate for 20 minutes at least.

In a bowl mix together the mayonnaise and mustard sauce to make a yummy burger spread.

In a bowl take some ice water. Dip the lettuce leaves in it and keep for at least 15 minutes. Pat dry.

Heat oil in a flat pan till it becomes very hot. Lower the flame to a medium high and cook the chicken patties for 5 minutes on each side.

In the meanwhile cut the burger buns, spread the burger spread on it and put the lettuce and tomato slices on the lower half of the bread.

When the patty is done, put it on top of the tomato slice and serve!

You can also serve the lettuce and tomato on the side to prevent the burger from soggy.

Palak Paneer Recipe

So I hear winter is here. Not in Mumbai where it's still hot in the afternoons (come on weather, it's December!) But I see across India temperatures are mellowing. And I am seeing fresher greens in the market (my favourite part of winter!) so I have hope. 

Palak Paneer Recipe

Greens like the ones I see in the market are to be celebrated. And I do. I love these leafy vegetables so much that I get them home at least twice a week and make different versions of them. You'll hear more about these treats I make as we go.

Palak Paneer Recipe

Palak paneer is the qunitessential Indian spinach dish. Ask anyone to name an Indian dish with spinach in it and palak paneer will be in the top 3 (if not the top). And why not? This dish has soft cottage cheese cooked in a creamy, flavourful spinach gravy. Who can resist that? Here's my recipe of palak paneer for all you lovely people reading this.

Palak Paneer Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Serves: 4

Ingredients:

30-35 spinach leaves separated from the stalk
5 cups water
2 tbsps oil
1 tbsp garlic paste
1/2 tbsp ginger paste
1 medium onion choppped
1 medium sized tomato
2 green chillies
1 1/2 tsp garam masala
200 grams paneer cut into 1 inch peices

2 tbsps cream
Salt to taste

Method

Bring the water to a boil. When it's done, dip the spinach leaves in it for about 2 minutes. Remove and run them under cold water. 

Blend these in a mixer with the tomato and green chillies.

Heat oil in a pan. Add in the ginger and the garlic paste. Fry for 30 seconds.

Add in the onions and saute till they turn pink.

Now add the spinach puree, garam masala and salt and cook for 2 minutes on a low flame.

Add in the paneer and cream and mix well. Keep for a minute.

Serve hot.

Mixed Vegetable Thalipeeth Recipe

Cabbage, carrots and beetroots were never this interesting to eat!

Mixed Vegetable Thalipeeth Recipe

This thalipeeth is mainly made of vegetables with very little crushed peanuts and rice flour for binding. The taste of pan-fried crispy vegetables with salt, chilly powder and a dash of lemon juice makes this easy on our palate.

Mixed Vegetable Thalipeeth Recipe

The thalipeeth also has an interesting combination of textures. The slight softness of cooked vegetables goes really well with the crispiness that the rice flour and cooking brings to the dish.

Mixed Vegetable Thalipeeth

I served the thalipeeth with a chutney made of yoghurt, salt, red chilly powder, finely crushed peanuts and red garlic chutney (see recipe here). Plain yoghurt with just salt and red chilly powder will also go well with this.

Mixed Vegetable Thalipeeth Recipe:

Preparation Time: 10 minutes

Cooking Time: 5 minutes per thalipeeth

Makes: 6 thalipeeths

Ingredients:

1 1/2 cups grated cabbage

1/2 cup grated carrots

1/2 beetroot grated

1 tsp asafoetida powder

2 tsps red chilly powder

1 tbsp lemon juice

1 tbsp finely crushed peanuts

2 tbsps rice flour

Salt to taste

Oil for shallow frying

Method:

In a large bowl mix all the grated vegetables.

Add in the salt, red chilly powder and the asafoetida. Mix well with your fingers.

Next add the lemon juice, finely crushed peanuts and rice flour. Knead lightly with your fingers till a dough is formed. The vegetables will release water that will help the binding. This might take a couple of minutes. Add about a couple of tbsps of water if needed here. 

Take a cold tawa or a flat shallow frying pan. Don't heat it yet!! Spread about 2 tsps oil all over it. 

Make a ball of about 3 inch diameter from the dough and put it on the tawa . 

Wet your fingers a little and pat the dough ball lightly with them to flatten it. Do it from the center outwards till you get  a flat thalipeeth. It should be about 2 cms in thickness when done. 

Don't worry  about the shape. It's better when it's not  a perfect circle. It makes it look nice and rustic.

Make three holes in the center of the thalipeeth with your index finger (see picture). It will help the thalipeeth cook through.

Put the tawa on the gas now and start heating  it on a high flame. Lower the flame to medium high after about 1 minute. 

Cook the thalipeeth on a medium high flame for about 3 minutes till it is crisp and golden brown on one side. 

Flip and cook for another 2 minutes on the other side. 

Serve hot with chutney or yoghurt!

Tip: Let the tawa cool a little after making one thalipeeth. It makes it easier to pat the next one with your fingers. I use two tawas at a time to serve the thalipeeths faster. 

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

After my wedding, I find myself getting closer to traditional Gujarati cooking. Firstly because hubby and aai-baba love it. And of course, because when I feel the (very rare) cravings for some simple Gujju food, my mom and maasis can't be around. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Any Gujju worth the name "Gujju" loves methi na thepla. These very lightly spiced fenugreek flatbreads are our go-to meal when in doubt! Pair them up with a potato sukhi bhaaji (recipe will be up soon) and some homemade chhundo (sweet grated mango pickle/ relish) and you've got yourself the ultimate Gujju meal!

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Thepla easily last for about a week without refrigeration, so they make for great travel food. My most fond memories of thepla are the heaps that my maasi used to carry for our overnight train journeys to Ahmedabad. Mom used to get her amazing chhundo and sukhi bhaaji and we'd have a fest having avoided the bland train food. Those meals are some of the best travel stories I have. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

Preparation Time: 15 minutes

Cooking Time: 2 minutes per thepla

Makes: 10 theplas

Ingredients:

2 tbsps yoghurt 

2 tbsps sugar

1 cup packed fresh methi leaves (fenugreek)

2 cups whole wheat flour

4-5 garlic cloves crushed

1 tsp turmeric powder

1 tsp red chilly powder

1 1/2- 2 cups water

Salt to taste

Whole wheat flour as required for dusting when rolling

Vegetable oil as required for roasting theplas

Method:

In a small bowl whisk together sugar and yoghurt till the sugar dissolves completely. A fork should be good enough to whisk it, you don't need a whisk for this!

In a large plate take the cleaned methi (fenugreek) leaves. Add the salt, turmeric, red chilly powder and the garlic cloves. Now add the prepared yoghurt and sugar mix. Mix all of these well with your fingers.

Add the whole wheat flour and mix this dry mixture again with your fingers.

Slowly start adding water and make a hard dough like the one for paranthas. Cover and rest it for 10 minutes. 

Heat a tawa/ flat griddle pan.

Make balls of the dough of about 2 inches in diameter. Dust with wheat flour and roll out a parantha. Keep dusting while rolling, as required.

Roast on the pan on both sides till half done without oil. Then brush oil and roast on both sides till done. 

Relish hot with chhundo, pickles, yoghurt, or even chutney! 

Misal Pav Recipe

Misal pav has recently beat many dishes around the world to be named as the world's tastiest vegetarian snack! I was not surprised when I read this. Who'd be? If you've had misal pav, you'll know what I am talking of!

Misal Pav Recipe

Misal pav comes from Maharashtra in India. The snack usually comprises of sprouted moth beans cooked in a thin gravy of onion, garlic, coconut and a special spice mix. This gravy is topped with a farsan mix that has gathiya, theekha gathiya, shev, chana dal etc, sev, chopped onions and tomatoes. A squeeze of lime is the final touch needed to mix it all up. And you have it with soft laadi pavs dipped in the gravy.

Misal Pav Recipe

There are however some regional differences in how misal is made and served. In some places like Nashik, misal is made of a combination of pulses and not just moth beans. Some places serve misal pav with khajur imli or teekhi chutney. And of course, the main difference, the spice mix varies from place to place. However, it's easy to find misal masala around the country in stores. If not, chana masala or chhole masala can be used, but try for the misal masala! 

Misal Pav recipe

Misal Recipe 

Preparation Time: 20 minutes (not including sprouting time for moth beans)
Cooking Time: 45 minutes

Serves: 4

Ingredients:

For the vaatan (ground paste for gravy)

2 tbsps peanut/ sunflower/ olive oil
3 medium sized onions roughly diced
3 tbsps dried coconut shavings
10 cloves of garlic
1/2 cup water


For the misal 

3 tbsps peanut/ sunflower/ olive oil
2 tps asafoetida powder
2 star anises
3 dried bay leaves
Vaatan as made above
2 tbsps misal masala
2 cups sprouted moth beans
3 cups water
Salt to taste

For Serving

Laadi pav
Lemon wedges
150 grms mixed farsaan
150 grms sev
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 cup finely chopped corriander leaves

Method

Put the moth beans to pressure cook first. Cook for about 3 whistles and they'll be done.

In a kadhai heat 2 tbsps oil. Add in the roughly diced onions and saute on a medium high flame. Keep stirring. The onions will start turning brownish in about 5-7 minuutes.

Add in the dried coconut shavings immediately to the browning onions. Keep stirring. In about 3-4 minutes, they'll start turning brown.

When the coconut turns brown, add in the garlic and saute for another 2-3 minutes on medium high flame.

Grind the mixture with 1/2 cup water till it forms a smooth paste. This is our vaatan.

To make the misal, heat oil in a kadhai. Add the asafoetida, star anises and bay leaves. Fry for about 30 seconds.

Add in the prepared vaatan and the misal masala. Saute on a medium high flame till the  mixture starts releasing oil (about 10-12 minutes). This shows that the mixture is cooked and the spices have bloomed.

Add in the pressure cooked moth beans, salt and water. The consistency should be of a thin gravy. Bring to a boil and then lower the flame and cook for about 5 minutes.

To serve, fill a bowl with about 4-5 serving spoonfuls of misal. Add in 2 tbsps of mixed farsan, 1 tbsp of onion, 1 tbsp of tomatoes, 1 tbsps of sev and 1/2 tsps of corriander leaves. Serve with two pavs and wedge of lime to be squeezed on top as per preference.

Laal Kaalwan (Maharashtrian Red Fish Curry) Recipe

Move over Thai red curry, I just found a beautiful fish curry right here in aai's kitchen!

Laal Kaalwan (Maharashtrian Red Fish Curry) Recipe 

There it is! The beautiful laal kaalwan.

Laal kaalwan literally means red curry. It is one of the two fish curries aai makes at home. The other one is surprise surprise hirva kaalwan or green fish curry (sounds familiar?). I am not surprised by this great similarity between Thai food and Maharashtrian food. Both are coastal cuisines with a fondness for fish. Both are heavy on spices. And both use loads of coconut. There had to be some similar dishes, right?

Enjoying laal kaalwan is bit of a matter of pride for me. I come from a mostly vegetarian home and I used to occasionally have chicken outside. I had fish for the first time very late in life with my hubby. I fell in love with it so much, that I even love kaalwan which I am told is something that only hardcore fish eaters love. For me, it has also been about being absolutely unafraid of eating new dishes and cuisines, and finding the merits in them.

Laal Kaalwan (Maharashtrian Red Fish Curry) Recipe 

This recipe has been passed down from aaji (my grandmother-in-law) to aai and now even I have tried it. It's not rocket science but tastes like it is! It is a versatile curry that can be made with quite a few salt water fishes like pomfret, prawns, Indian salmon etc. It is also a great way to use up those parts of the fish which we normally can't shallow fry and eat like the head, the tough parts near the stomach or the tail.

Laal kaalwan, like any other fish curry, is best had with steamed rice. We also squeeze a wedge of lime over it.  Baba likes to add ghee  and salt to the mix while eating it. Any way you have it, you will enjoy this beautiful spicy and sour flavourful fish curry.

Laal Kaalwan (Maharashtrian Red Fish Curry) Recipe 

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For Marinating the Fish

100 gms promfret/ Indian salmon (raawas)/ ghol (Jew fish)/ prawns/ surmai (seer fish) cut into 2 inch pieces
3 tbsps corriander-garlic-ginger paste (recipe here)
1/2 tsp turmeric
1/2 tsp asafoetida
2 tsps laal masala/ garam masala
Salt to taste

For the Curry

Marinated fish as above
3 tbsps oil
1/2 tsp turmeric
1/2 tsp asafoetida
2 medium sized onions roughly sliced
2 tbsps grated fresh coconut
2 tsps magaj (dried melon seeds) (optional)
1/4 cup water
1 tsp red chilly powder
3 tsps laal masala/ garam masala
1 1/2 tbsps lemon juice
Water to adjust consistency
Salt to taste

Method

Take the fish in a bowl. Put in the corriander-ginger-garlic paste.

Now put the turmeric powder, asafoetida, laal masala/ garam masala and the salt.

Coat the fish well and marinate for at least 10 mins.

Soak the dried melon seeds in water for about 10 minutes.

Grind together the onions, coconut and the melon seeds with a little water (about 3 tbsps) till they form a smooth paste.

Heat oil in a deep pan. Add in the turmeric and asafoetida.

When it starts to sizzle in about 10-15 seconds, add in the fish pieces. Saute them in it for about 2 mins. Don't cook it completely or the fish will overcook when we cook the curry.

Add the paste we grinded of onions, coconut and melon seeds.

Add in the red chilly powder, the laal masala/ garam masala and mix well.

Pour in about 1 cup water to get a thin curry consistency.

Season with salt.

Bring the curry to a boil and lower the flame. Let it simmer on low flame for about 5 minutes.

After 4 minutes of simmering, add in the lime juice (not before that or it will go bitter). Simmer for about a minute and turn off the gas.

Serve fresh with steamed rice and a wedge of lime!

Gobhi Masala Recipe

The humble cauliflower is an eternal favourite of my husband. Or rather, because it is one of the five vegetables he actually eats, it's our favourite to keep making. It's one of those few ways to help him eat some veggies.But cauliflower! Once or twice in a week! I need new recipes. And I have been scouting for them for long!

Gobhi Masala Recipe

This gobhi masala recipe comes from my sister-in-law's cook in Singapore. She's a Punjabi lady with a large heart and lively banter. I met her last year when my hubby (then fiance) and I had travelled to Singapore and stayed at my sister-in-law's place. She made this gobhi masala one day and though it was to be stocked for later, we had quite a bit of it while "tasting " it!

Gobhi Masala Recipe

The simplicity of this recipe comes from the less number of spices used. This dish is made only with corriander powder (dhaniya powder), red chilly powder and turmeric for flavour. In this dish, the corriander powder stands out as a soothing, earthy flavour, making this dish a delight for the taste buds.

Gobhi Masala Recipe

Gobhi Masala Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Serves: 4

Ingredients

3 tbsps vegetable oil (peanut/ sunflower/ canola/ olive)
1 tsp cumin seeds
1 tsp asafoetida powder
1 tbsp ginger garlic paste
1 medium sized onion finely chopped
300 gms cauliflower separated into florets
1 tsp turmeric powder
2 tsps red chilly powder
3 tsps corriander powder (dhaniya powder)
Salt to taste

Few sprigs of fresh corriander leaves to garnish  

Method

Heat oil in a deep pan (kadhai).

Temper with cumin seeds and asafoetida powder.

Add in the ginger-garlic paste and fry for about 30 seconds till it starts to lose its raw smell.

Now add in the onion and fry till it becomes translucent.

Add in the cauliflower florets, turmeric, red chilly powder and corriander powder and the salt. Mix well till the spices coat the florets evenly.

Lower the flame, cover with a plate and pour some water on the plate to cook the cauliflower.

Keep stirring and checking every 2-3 mins. The florets should cut through easily with the stirring spatula when done.

Garnish with the fresh corriander and serve with your favourite rotis or parathas. 

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

I've achieved yet another distinction in my cooking. For the first time I've made 'kolimbi chi khichdi' (mostly) by myself and it turned out pretty tasty!

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Kolimbi chi khichdi is a family favourite for us.  We make it at least once in every two weeks. When we can't think of what to make for dinner (and there are prawns in the refrigerator) this is our go-to dish.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Kolimbi chi khichdi can make for a great one-dish meal for lunch or dinner. It has carbs from rice and proteins from prawns. There are quite some spices and fresh herbs in it that bring a lot of flavour.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

While we use a homemade spice mix (baazaracha laal masala) for this recipe, store-brought red garam masala works just as well for this recipe. Garam masala has a lot of the spices in it that are there in our homnemade spice blend, so it works out great! 

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

For the marinated prawns:

150 gms medium-sized prawns: defrosted, de-shelled and de-veined

1/2 cup packed corriander leaves

5 cloves of garlic

1 inch piece of ginger

1/2 tsp asafoetida

1/2 tsp turmeric

1 tsp baazaracha laal masala/ garam masala

Salt to taste

For the khichdi

3 tbsps oil (peant/ sunflower/ olive)

1/2 tsp asafoetida

1 tsp turmeric

1 inch cinnamon stick

3 medium sized onions thinly sliced

3 tsps baazaracha laal masala/ garam masala

2 cups of rice soaked

4 1/4 cups hot water

Marinated prawns

Salt to taste

Fresh corriander leaves to garnish

Ghee and lemon wedges for serving

Method

Grind the corriander, garlic and ginger with 2 tsps of water to make a smooth paste.

In a bowl, mix the prawns with about 4 tbsps of the paste above, salt, asafoetida, turmeric and laal/ garam masala.

Coat the prawns well with the mixture. Cover and let them marinate for at least 30 minutes.

In a deep kadhai (if you have a brass one, use that!) heat the oil.

Add in the asafoetida, turmeric and the cinnamon stick and fry for about 10-15 seconds.

Put the thinly sliced onions in and fry till they turn translucent and slightly pink. Do not let them go red or brown or they will overcook when the khichdi is boiling in the water.

Now put in the laal/ garam masala, salt and stir well.

Add the soaked rice and mix well.

Pour in 4 cups of the hot water and cover and cook for about 5 minutes on a low flame.

When the rice is partly cooked, add in the marinated prawns with the marinade. 

Put in 1/4th cup of the hot water and mix well.

Cover and cook on a low flame for about 15 minutes till the rice is cooked. Use a thin iron plate under the vessel if it overheats.

Serve hot with ghee, a squeeze of lemon and lots of love.

Gujarati Osaman and Chhuti Dal Recipe

A memory: my granny telling me a story, mixing together soft rice with warm chhuti dal and slightly spicy osaman. Then she puts in a dollop of homemade fragrant ghee and a squeeze of fresh lemon. She mixes it to a soft mushy texture that I like and feeds me the first bite.

Gujarati Osaman Recipe

Osaman is to Gujaratis what rasam is to Tamils. A warm, comforting broth spiced with home-y memories. It is a thin and tangy broth with warm cinnamon and pungent clove. The real flavour of osaman is in the fragrance of the ghee tempering that fills your home with an appetising and comforting smell.

 

 

 

 

Gujarati Osaman Recipe

Chhuti dal is the flavoured boiled dal that adds volume to osaman and steamed rice when being eaten. The usual way of eating osaman and rice is by adding some chhuti dal to it. You can add some ghee and a squeeze of lemon for more flavour.

Chhuti Dal Recipe

Gujarati Osaman and Chhuti Dal Recipe

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Serves: 4

Ingredients:

1 cup toor dal
3 cups water
2 tsps cumin seeds
2 tsps turmeric powder
2 tbsps ghee
1 tsp mustard seeds
6-8 curry leaves
1/2 inch piece of cinnamon bark
2 cloves
1 tsp red chilly powder
2-3 pieces of dried kokum/ tamarind
1 tbsp jaggery
2 tsps finely chopped corriander
2 tsps grated fresh coconut (optional)
Salt to taste

Method

Wash and soak the toor dal for about 15 minutes. Pressure cook it with the 3 cups of water, a little salt, 1 tsp cumin seeds and 1 tsp turmeric powder.

When cooked, drain the excess water and keep it aside. Then mash the dal to a mushy texture. That's your chhuti dal!

To the excess water, add about 2 tbsps of the chhuti dal. Blend well together.

Heat ghee in a pan. Temper with mustard seeds, cumin seeds and curry leaves.

Add the cinnamon and cloves and fry for about 15 seconds.

Add turmeric and red chilly powder and fry for another 20 seconds, making sure they don't burn.

Now add in the water of the dal prepared above. Savour the fragrance for a bit!

Put in the kokum pieces and the jaggery. Stir and bring to a boil.

Lower the flame and add fresh corriander, grated coconut and salt. Let it boil for another 5-7 minutes till the flavours are released.

Serve hot!

Mooli ke Paranthe/ Muli ke Paranthe Recipe

Every time I make paranthas I can hear, "Garam garam paranthe ko thandi thandi dahi mein dooba kar phat se munh mein dalna chahiye." Yes, I am that big a fan of Hindi romantic movies that I can quote dialogues from bad ones too. But after all I am an Indian girl raised in the 90s... what do you expect?

Mooli ke Paranthe/ Muli ke Paranthe

But that's taking away from the topic... so coming to mooli ke paranthe. Mooli ke paranthe get this unique sharp tang from the taste of the raddishes. For lovers of spice (like me), this is heaven! Add to it flavours from home-made masalas and you've got an absolute winner!

Mooli ke Paranthe/ Muli ke Paranthe

Here's my recipe of garam and masaledaar mooli ke paranthe.

Mooli ke Paranthe/ Muli ke Paranthe Recipe

Preparation Time: 10 minutes
Cooking Time: about 2 minutes per parantha

Makes: 10 paranthas

Ingredients

1 cup grated white radish
1 tsp ajwain (carom seeds)
2 tsps jeera (cumin) powder
1 tsp laal mirch (red chilly) powder
3 tsps dhaniya (corriander seed) powder
1 tsp garam masala powder
3 cups whole wheat flour
1 cup water for kneading the dough
Salt to taste

2 tbsps whole wheat flour for dusting
Oil as required for roasting the paranthas

Method

In a large dish, mix the grated radish with the dried spice powders, the carom seeds and the salt. Mix together well with your fingers.

Now add the flour and start kneading the dough by adding a little water at a time. Knead a hard dough as the radish will keep losing water and the dough will keep getting soft. Rest the dough for 10 minutes.

Make balls of the dough of 1/2 inch diameter and roll out thin paranthas. Roast lightly on both sides, brush some oil and then cook the paranthas through.

Serve hot with yoghurt, chutney or pickle of your choice.

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

The first time we had this curry, my best friend and I went straight to the seventh heaven! There is something really heavenly about the flavour of ladiesfinger in a creamy, mild yoghurt gravy, laced with traces of spice.

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)

And since she and I both share a love for cooking, we HAD to try cooking this recipe at home. She tried it first, and it was a huge success. So we cooked it the next time at one of our cooking stayovers. 

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)

Recently, I made this curry for my in-laws (hubby doesn't like ladiesfinger) as a change from the regular ladiesfinger sabzi. They liked it too and having given the recipe enough tries, I am putting it up to share.


Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

4 tbsps peanut oil (divided)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
6-7 curry leaves
2 green chillies thinly sliced
2 tsps skinless split black gram (white udad dal)
2 medium onions finely chopped
1/2 tsp turmeric powder
1 cup yoghurt
2 tbsps gramflour (besan)
1 cup water
200 grams ladiesfinger (okra) sliced into 6-7 slices per okra
Salt to taste 

Method

In a deep frying pan (kadhai) heat 2 tbsps oil and sautee the ladiesfinger with some salt till they are done. This takes about 10 minutes on a medium high flame. They will turn soft when done and lose their stickiness. Remove and keep aside. 

Whisk together the yoghurt, gram flour and the water to make the base for the gravy. Make sure there are no lumps. Keep aside.

Heat the rest of the oil and temper with mustard, cumin, asafoetida and curry leaves. Lower the flame to medium high and add the green chillies and fry for about 10 seconds.

Keep the flame on medium high. Add in the udad dal and fry till it turns reddish brown. Now add the chopped onions and turmeric powder and fry. Keep frying till the onions release the oil, indicating that they're done.

Now add in the yoghurt mixture. Bring to a boil. Lower the flame, add in the ladiesfinger and cook for 5 minutes on a low flame. Add salt to taste. You can adjust the consistency of the gravy if you want by adding water.

Serve hot with parathas or steamed ric
 

Lemongrass Grilled Chicken Recipe

Yes, you read that right. A part of the revamp of my blog, I'm entering the protein arena of cooking. After marriage, I now have access to a non-veg friendly kitchen. So I'm learning cooking meats and of course, trying new dishes with them.

Lemongrass Grilled Chicken

We celebrated my husband's birthday a month after our wedding. And me being me and him being a foodie, I made something new to celebrate it. I searched around the internet and decided a menu. It was an Asian plated meal with this grilled chicken and the Thai Raw Mango Salad as a side.

Lemongrass Grilled Chicken with Thai Raw Mango Salad

This lemongrass grilled chicken has tastes that are outside our usual repertoire of Indian tastes. The lemongrass gives it a freshness without the tang. This is enhanced by the saltiness of the dark soya sauce and the pungency of the chillies. The sugar and the lemon balance out all of these flavours.

The flavours of the chicken were quite a hit, but I still need to learn how to cook chicken properly a little bit. I got the right tips from aai (my mother-in-law) and have added to this recipe for our benefit!


Lemongrass Grilled Chicken Recipe

Preparation Time: 10 minutes
Marination Time: 30 minutes (at least) 
Cooking Time: 10 minutes

Serves: 2

Ingredients:

300 gms chicken breasts (cleaned)
3 large stalks lemongrass
2 tsps fish sauce (optional)
2 tsps dark soya suace
2 tsps sugar
2 tsps finely chopped garlic
1 tbsp lemon juice
2 tbsps olive or vegetable oil
1 tsp olive oil for grilling 
2 tsps chilly flakes or 2 fresh bird's eye chillies finely sliced
1/2 tsp salt

Method:

Clean the chicken breasts of the fat on it. If there is a large piece, slit it into half horizontally. Make shallow cuts on the breast pieces so that it absorbs the marination.

Grind the lemongrass in a mixer to hair-like texture. No, it doesn't form a very smooth paste. Don't worry, it will be okay when cooked!

In a large bowl, mix together the lemongrass and the sauces, sugar, garlic, chilly flakes, salt, lemon juice and oil and whisk well. Put in the cleaned chicken breasts and  let them marinate for at least 30 minutes.

Heat a grilling pan and brush some olive oil on it. Put the marinated chicken on the pan and let it cook till done. It should take about 4 to 5 minutes on each side.

Serve hot and fresh with a salad or some fried rice on the side.

Adapted from Martha Stewart's recipe.