Tag Archives: Indian

Aloo cutlets – Potato Patties


7 Large potatoes

½ an onion

1 – 2 green chilies

Handful of cilantro leaves

½ tsp red chili powder

½ tsp cumin powder

Salt to taste

Pepper (optional)

3 eggs

1½ cup of breadcrumbs

Oil to fry


Boil and mash potatoes


Add finely chopped onions, green chilies and cilantro leaves

Add the red chili, cumin powder and salt to taste

Add 1 egg

Mash and mix all the ingredients very well (will become slightly pasty – knead with your hand if needed)

Make into circular patties with your hand and place on wax paper

Keep three bowls aside

1 – with 2 of the whipped eggs

2 – with the breadcrumbs (you can use a plate if you prefer)

3 – with plain water

Dip the cutlet/patty into the whipped egg

Remove and place them into breadcrumbs

Cover patty properly with breadcrumbs

The bowl of water is just for your fingers when they get sticky (from the egg and breadcrumb mixture)

Place the patties on the wax paper as well

Once completed

Heat oil

Fry the cutlets/patties till golden brown


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Summer Squash Spinach curry.


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


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


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


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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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. 


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)


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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Curried Shrimp Couscous


½ a pound of shrimp
1-cup of uncooked couscous
1-cup baby spinach
3 carrots cut-up
1 green chili – diced
1 capsicum (green peppers) – diced
¼ a chopped onion
1 tomato
3-4 curry leaves
¼ tsp mustard seeds
¼ tsp cumin seeds
½ tsp red chili powder
½ tsp curry powder
¼ tsp cumin powder
¼ tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
1 tbs lemon juice
1 tbs white vinegar

Heat two tablespoons of oil.
Add the mustard and cumin seeds and let it sputter.
Add the curry leaves.
Add the chopped onions and tomato together and fry till the tomatoes are soft.
Add the ginger and garlic paste and fry till the raw smell disappears.
Add the shrimp and cook for a few minutes.
Add the spices (cumin, coriander, turmeric, red chili and curry powder)
Add a tbs or 2 of water if needed.


Add the vegetables and mix well.
Add the lemon juice and vinegar and cook for a couple more minutes.


Add 1-1/2 cups of water and salt and bring the water to a boil.
Add the couscous to the boiling water.
Mix well and remove from heat, set aside covered for 5 minutes.
Gently fluff the couscous when ready.


Serve Hot!

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Sesame Bhindi Aloo – (Okra & Potato)

This is absolutely delicious!!! I never knew bhindi could be this yummy. You must try it…. 🙂


20-25 pieces of Okra
4-5 small potatoes
1/2 an onion – sliced
4-5 Curry Leaves
1/2 tsp red chili powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/4 tsp Cumin powder
1/2 tsp Mango powder
A pinch of garam masala powder
1/4 tsp Sesame seeds
1/4 tsp Cumin seeds
1/4 tsp Mustard Seeds
A pinch of hing (Asafetida) – optional
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbs of desiccated coconut
Oil to fry

Heat oil in a non stick pan.
Fry the okra till edges start browning slightly.
Remove and set aside on a paper towel.
Fry potatoes in the same oil & remove and set aside.


Remove excess oil from the pan and add the mustard and cumin seeds and wait for them to crackle.
Add the asafetida.
Add the sesame seeds and cook for a few seconds.
Add the onions and fry till light golden brown.
Add the turmeric, cumin, coriander and garam masala powder along with the Ginger and garlic paste.
Sprinkle a few drops of water if needed.
Add the fried potatoes and mix well.
Add the salt and coat the potatoes well.
Add the fried okra and cook for a minute or two.
Add the red chili powder and cook for another few minutes. Mixing well but gently so you don’t break the okra pieces.
Add the desiccated coconut flakes and mix well.
Add mango powder and let the okra and potatoes simmer on low heat for a minute.


Serve hot with roti.

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Chicken Burgers



3 pounds minced chicken – Makes around 7 – 8 patties.
¼ cup fried onions
1 egg (beaten)
1 tbs sour cream
3 ½ tsp Red chili powder (or as desired)
2 ½ tsp Turmeric powder (or as desired)
2 – 2 ½ tsp Cumin powder
2- 2 ½ tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp dried Parsley flakes
Salt as per taste
Black Pepper to taste (if desired)
Olive oil cooking spray

Mix all the ingredients except the Olive oil and let it sit for 30 minutes.
Make large patties.
Spray the grill with olive oil and cook the patties on medium to low flame for 15 -20 minutes on each side.


Recipe modified from Vahrehvah Chef: http://www.vahrehvah.com/chicken-burger-masala#.UpPnuKWTNFI

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Saag Paneer – Spinach with Cottage Cheese


1 chopped Onion
2-3 chopped Tomatoes
1 pack of Frozen Spinach
1 pack of Paneer (I use Nanak brand) cut into cubes (you can use the fried paneer as well).
3 chopped Green Chilies
¼ tsp of Cumin Seeds
½ tsp of Ginger and Garlic Paste
½ tsp of Red Chili Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
¼ tsp of Turmeric Powder

¼ tsp of Garam Masala
Salt to Taste
1- 2 tbs of Cream (Optional)
2 tbs of Oil


Defrost the frozen Spinach in the microwave.
In a pan add the oil and Cumin seeds. Let the seeds sputter.
Add the chopped Onions and coo till translucent.
Add the chopped Tomatoes and cook till soft.
Add the Green Chilies.
Add the Ginger and Garlic paste and cook till raw smell disappears.
Add the Spinach and mix well.
Cook for a couple of minutes and transfer the spinach mix to a food processor and puree. (This step is optional)
Place the puree mixture back in the pan and cook for a few minutes.
Add the remaining spices and cook for a few minutes.
Add the Paneer pieces and cook for a few minutes.
Add the salt to taste and mix well be careful not to break the pieces.
Cook for 20 to 25 minutes, till the mixture is well absorbed of the spices and salt.
Add the cream.
Serve Hot.

Do not cover the spinach while cooking, as it will change the color of the spinach from bright green to a darker green.

Happy Eating 🙂

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Spinach Vada Pakoras


1 cup Urad Dal (Soaked overnight)
½ an Onion
1 Carrot
½ cup Spinach
½ cup Cilantro
2 – 3 Green Chilies
¼ tsp Red Chili Powder
Salt to Taste
½ cup water



In a food processor grind the Urad dal, adding very little water.
Less than ½ cup of water, it shouldn’t end up watery, we want a paste like consistency.
Add the chopped vegetables and mix in with the paste well.
Let it sit for a couple of hours.
Take 1 tbs of the mixture and add it to the hot oil to deep fry.

Eat hot with Mint or Coconut Chutney.

Serve as a side item.

Happy eating ☺

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Parmesan Crusted Tandoori Chicken


12 Pieces of Chicken legs
2-3 tbs of Plain Greek Yogurt (you can use regular yogurt)
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
1 tsp of Tandoori Masala (any brand would work I use Rajah because of the bright red color)
½ tsp of Black Pepper
1 pack of Kraft’s Parmesan Seasoning Blends – Hearty Tuscan Herbs (I only made 4 pieces of chicken using this recipe so I used only ½ the pack)
Salt to taste


In a large bowl wash the chicken and make slits on the pieces.
Add the yogurt, spices and salt and mix well.
Let it marinate for half an hour.


Place an aluminum foil on an oven safe tray and use a bit of oil to spread over the foil.
Place the Chicken pieces on the tray and place in the oven.
Bake at 350° for 30 minutes (turning once in between).
Remove from Oven and squeeze ½ a lemon on the Chicken pieces.
Serve hot.

Happy Chewing ☺

(Note: If you just want to make plain Tandoori Chicken follow the same recipe but do not add the Parmesan Seasoning blend)

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