Category Archives: Dinner

Asparagus Poriyal 

 

This was my first time cooking or even tasting Asparagus, so I made sure the veggie was soft and done but I know a lot of people like to eat this with a bit crunch so just vary your cooking time and the amount of water you add.

Ingredients:

1 bunch asparagus

½ an onion

1 tomato

A pinch of mustard seeds

A pinch of cumin seeds

2 – 3 red chilies

3 – 4 curry leaves

1 ½ tbs of dried coconut flakes (or as per taste)

½ tsp of red chili powder

½ tsp of cumin and coriander powder

¼ tsp of turmeric powder

½ tsp of ginger paste

½ tsp of garlic paste

Salt as per taste

Oil to fry

½ cup of water (or depending on your choice of softness for the veggies)

 

Method:

Wash and snap off the hard ends of the asparagus

Cut up asparagus into small pieces

Rinse and set aside

In a pan heat oil, add cumin and mustard seeds and let it sputter

Add the curry leaves

Break red chilies and put it in the hot oil

Chop onions and fry till slightly translucent

Add chopped tomatoes cook for a few minutes

 

Add the chopped asparagus and mix well

Add ginger and garlic paste

Mix well

Add the spices and salt mix and cook till the raw smell of spices disappears

Add coconut and mix well – (some people like to add this in the end, I like my flavors to mix well so I add it in the beginning)

Add water cover and let it simmer on medium low heat till asparagus is cooked

Dry up the vegetable mixture and serve hot with roti, chapatti, or rice

I ate this with couscous it was absolutely delicious.

Sorry I never end up the taking pics of the end of my dishes cause I am always in a hurry to cook and serve it.

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Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

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Tindora – Ivy Gourd – Tindy Fry

Ingredients:

A pinch of Mustard seeds

A pinch of Cumin seeds

2 – 3 dried red chili

3 – 4 curry leaves

½ an onion – sliced

1 green chili – sliced in 4 pieces

Around ½ lb of tindora – cut in circles

½ tsp Red chili powder (or as per taste)

¼ tsp Cumin powder

¼ tsp Coriander powder

¼ tsp Turmeric powder

Salt to taste

Method:

Add oil to wok

Add mustard and cumin seeds and let it sputter

Add red chilies and curry eaves

Add the sliced onions and sliced green chili

Let it cook till the onions turn translucent

Add the spices

Cut tindora into small circular pieces discarding the edges (A lot of people slice them but it reminds me of bugs so I don’t lol)

Add the tindora pieces and mix well

Slowly add ½ a cup of water

Cook till all the water is dried up and tindora is cooked

Serve hot with roti/chapatti or rice

Tindora is a bit khata (sour) so it tastes really good with something bland like roti.

 

 

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Couscous Fried Rice

Ingredients:

½ or 1 cup cooked couscous (I used left overs)

3-4 eggs

1 green chili chopped

½ an onion diced

½ tsp ginger paste

½ tsp garlic paste

2 tbs Golden Mountain Seasoning sauce

1 tbs Soy sauce

1 tbs Sriracha sauce

½ tsp curry powder

Salt and pepper (as desired)

Method:

Fry onions till translucent.

Add the ginger and garlic paste (be careful this will sputter).

Add green chilies.

Scramble the eggs with salt, pepper, and curry powder.

Add the cooked couscous with ¼ cup of water.

Add the soy sauce, mountain sauce and sriracha sauce.

Mix well and cook till all the water disappears.

Whole Wheat Multilayer Paratha – Indian Flatbread

My friend Penny asked me if I knew how to make Paratha, and I was really sad that I did not even know how to make roti… So I asked my friend Shivani for the basics on making roti and voilà, it was done. No doubt the first few roti’s of mine looked like a pretty bull dog’s face* (see the last pic in this blog post if you don’t believe me 🙂 ) but it tasted good! I have gotten much better since, lol.

Anyways, so back to the Paratha. I decided to take a mental trip back to India to try and recreate this. I remember being 6 or 7 years old and watching my maid intently as she made beautiful parathas. I remember enjoying the process and being in awe with her speed. I am so glad I did and honestly it was one of my favorite things to do as kid; sit by her side and watch her make parathas. 

Ingredients:

2 cups Whole Wheat Flour (you can use All Purpose Flour as well, you will need some extra flour to sprinkle on while rolling the dough)

1 cup water (you will have to pour this in very slowly to determine how much you need – dough should not be mushy)

½ a cup of oil or ghee (you will need a little extra oil while prepping)

1 tsp salt (or as per taste)

Method:

In a bowl mix the above ingredients and knead into dough.

Knead for like 10 minutes, cover with a wetted paper towel. Let it sit for 30 minutes.

Make small balls and keep aside (keep the balls that are not being rolled out under the wet paper towel).

Take one of the balls and use your fingers to make the ball into a circle (A picture of this can be seen in my third set of pictures).

Sprinkle flour on the dough.

Sprinkle flour on the base and rolling pin.

Using your rolling pin, roll this circle out well.

Apply oil or ghee to the rolled out roti and cut into thin strips.

Overlay the strips to create one thick strip.  

Roll the thick strip and recreate a circle.

I rolled this out twice but you can only do this once if you like.

I folded the rolled dough once more to form more  layers. This will create a more fluffy paratha. (2nd picture on the left in the picture below).

Roll out the dough one more time

Apply oil and place it on a hot pan (tawa).

You can add additional oil if needed to the side of the pans.  

Serve hot with either of the following, curry, eggs, yogurt, chutney, halwa,.. you can eat this with pretty much anything you like. It can be served at any meal, breakfast, lunch, or dinner.

Enjoy 🙂

Pretty bulldog face*

 

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Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.

 

Ingredients:

1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste

Spices:

½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste

Method:

Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste

Method:

Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

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Baked Seekh Kebabs

Ingredients:

2 pounds Beef Kheema (Minced Beef)

½ an onion

½ cup fried onion

½ cup bread crumbs (to make my life easier)

¼ cup oil

Handful chopped cilantro

1-2 green chillies (depending on taste)

½  tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder (haldi)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

1½ tbs of Shan Seekh Kabab Mix – (As you all probably know by now I use a lot of Shan and National Spice mixes but rarely follow directions. Mainly because I don’t like garam masala and most of these spice mixes have a lot of it, so I tend to put tbs or tsp as it adds flavor to the dish).

Method:

Mix above ingredients very well. Let it sit for 30 mins.

If you have the time, grind up all the spices (except minced meat and oil) together. (I did not hence have used chopped onion and cilantro). But the ground spices will probably give it a more authentic look!


Wet the skewer

Wet your hands slightly

Shape the kebab’s into a ball.

While holding the skewer with your right hand, use your left four fingers to change the shape of the kebab ball into an oblong shape. (Rotate the kebab but hold the skewer straight – works better). 

Let it sit till you are done shaping all the kebabs


Spray the pan and kebab with Pam and baked at 350° for 30 minutes turning over once and spraying the kebab once more on the flipped side with Pam.

You can fry it on both sides if you like.


The kebabs slightly shrink so make the ball bigger if you want longer kebabs.

Serve with green chutney or hot sauce.

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Mexican Chicken & Rice – by Fina!

Guest recipe by beautiful Fina Alfonsina Diaz!

This is a delicious easy recipe that will make any soul warm.

Enjoy and thank you very much Fina for letting me watch and blog about this recipe.

Ingredients:
1 cup uncooked rice
½ an onion – sliced
¼ green bell peppers (capsicum) – sliced
1-pound chicken
1-32oz packet of Swanson Chicken Broth
¼ – ½ can of tomato sauce
1 tsp garlic paste or minced garlic
½ tsp cumin powder
Salt to taste
Handful fresh cilantro
Oil as per choice

Method:

Heat oil over medium heat.
Fry the dry rice while gently stirring, till rice turns brown.
Add the sliced onions.
Add the sliced green pepper

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Add the chicken and mix well.
Add the chicken broth and let it simmer for a few minutes.
Add the tomato sauce.
Add salt as per taste.
Add garlic and cumin powder.

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Add chopped cilantro.
Add ¼ cup of water.
Bring the mix to a boil
Cover on medium heat and let it simmer for 30 minutes or till the water is completely dry.

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Tasty Mexican rice ready to be served!

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Curried Pepper Shrimp.

Omg, this recipe was beyond amazing. I totally loved it and I am not a big seafood person. Honestly my husband and I were just left wanting more. Enjoy! 🙂

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Ingredients:
A pinch of mustard seeds
1 onion – chopped
1 green chili – diced
1 packet of shrimp – 24oz
2 tbs vinegar
2 tbs lemon juice
½ tbs of desiccated coconut
Salt as per taste
Oil to fry

To marinate the Shrimp:
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp curry powder
¼ tsp red chili powder
A dash of black pepper (close 1/8 tsp)
½ tsp ginger paste
½ tsp garlic paste

Method:
Mix the shrimp with the above ingredients and set aside for half an hour.
In a non-stick pan/wok add oil and mustard seeds.
Let the mustard seeds sputter.
Add the onions and fry till slightly browned.

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Add the marinated shrimp and green chilies and mix well for 2 minutes.
Add ½ cup of water and salt and bring to a boil.
Add the vinegar and lemon juice and cook for another 2 minutes.
Add the desiccated coconut and cook till most of the water disappears.

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Continue stirring occasionally as we are drying up the water almost completely.

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Serve hot with brown rice or roti. I ate mine with Near East wild rice.

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