(This was my first ever blog post. I’ve just updated the picture & included a video as well. Enjoy! 🙂 )
Pasta being a staple food of the traditional Italian cuisine, does not make it any less desired in any of the other countries. In fact, pasta is something that is enjoyed in all shapes and sizes, by people of all age groups, worldwide.
My all time favorite is the Spicy Sausage Pasta. This Italian dish seems like it has been created with the Indian taste-buds in mind. Since this is the first meal I learned to cook, I decided to make my first blog post all about it.
Ingredients: Serves: 2
Pasta – 1 cup Olive Oil - 4 tbsp Onion – 1 (chopped) Sausages – 4 (chopped) Tomato Paste – 10 tbsp (135 gm) Garlic paste – 1 tsp Chilli powder – 3 tsp Salt – according to…
Being raised in Saudi Arabia, Kunafa was definitely one of my favorite Arabic sweets growing up. Even as a grown up, I remember the days when Hubby would bring home a platter of Half Cream and Half Cheese Kunafa! I would finish the cheese part of it in one night lol
After coming to the US, I haven’t had a taste of the real kind and this definitely has elements close to the real deal. Here’s a recipe for a quick and easy stove-top bread kunafa.
Ingredients: (Note: The recipe makes 2 servings, where as the video makes 1)
Bread – 2 Cream Cheese – 2 tbsp Mozzarella Cheese – 2 handfuls Egg – 1 Roasted Vermicelli – 2 handfuls (crushed) Ghee – 2 tsp Water – 1/4 cup Cardamom Pod – 1 Orange zest / Peel – a tiny bit Rose petals 1 tbsp / Rose water – 1 tsp Sugar – 3 tbsp (as per taste)
Step 1: Slice the bread diagonally. Place cream cheese on one side & Mozzarella cheese on the other. Sandwich them together. Repeat for the second slice.
Step 2: Beat one egg. Dip the sandwiches in this. Should be enough to coat two slices.
Step 3: Crush some roasted vermicelli and coat all sides of the sandwich with this.
Step 4: Heat some ghee and make sure both sides of your sandwiches are well coated in ghee.
Step 5: Cook on low flame until both sides are done.
Step 6: Now lets make the sugar syrup: Combine water, sugar, cardamom, orange zest & rose water. (I used rose petals since I didn’t have any rose water). Bring to boil & let it simmer for a few. Strain.
Step 7: Pour the sugar syrup onto the sandwich & enjoy!!!
One of my colleagues who’s originally from Kashmir kept sending me snaps of her “pink chai” as I then called it. I am someone who’s super fascinated by color and I had to ask her for the recipe. Not only did she share her Mom’s recipe, but she also got me the green tea leaves used to make this.
Ingredients:
Red Concoction: Room Temperature Water – 2 cups Green Tea Leaves – 2 tsp Baking soda – 1/2 tsp Salt – a pinch Cardamom pods – 3 Star anise – 1 Ice cold water – 2 cups
Milk – 1/2 cup Sugar – as per taste (I’ve used 2 tsp for 1 cup) Pistachio – for garnish
Step 1: To 2 cups room temperature water, add green tea leaves, cardamom, star anise, baking soda and salt. Bring to a boil. Keep spooning the mixture up-down.
Step 2: Once it comes to a boil, lower the flame and let it simmer under the quantity reduces to half.
Step 3: Now, add in 1 cup of the ice cold water. Continue to spoon the mixture up-down throughout the process. Watch the video to know how to do that.
Ste p 4: In another 5 minutes, pour in the 2nd cup of ice-cold water and spoon it up-down.
Step 5: Took me a total of 30 minutes for the concoction to reach a proper deep red / reddish color. Once the color is achieved, bring up the flame and let it come to boil. Turn it off after.
Step 5: In another pan, heat 1/2 cup milk, add 1/2 cup of this concoction. Bring to a boil.
Step 6: Pour – Garnish with Pistachios – Enjoy! 🙂
Note: Save the remaining red concoction in the fridge and use as needed.
Palappam and stew is one of my favorite Kerala-style combinations. This one is a recipe for a super flavorful chicken stew with coconut milk.
Usually, in stew, its just turmeric and whole spices. Since I’m always “extra”, I’ve added additional spices for added flavor. Feel free to skip them. 🙂
Coconut oil – 3-4 tbsp Bay leaf – 1 Cardamom pod – 1 (crushed) Cloves – 3 Cumin seeds – 1/2 tsp Mustard seeds – 1/4 tsp Cinnamon – 1 inch stick Star anise – 1 Dry red chillies – 2 Onion – 1 chopped Curry leaves – a handful Green chillies – 2-3 (chopped) Tomato paste – 1 heaping tbsp Ginger-garlic paste – 1 heaping tbsp Chopped carrots – 1 cup Potato – 2 (cubed) Water – 1 cup Coconut milk – 1 cup Salt – as per taste
I’m making this in the Instant pot just because I’m obsessed. Feel free to make it in a regular pan or pressure cooker.
Step 1: Heat some oil. Add in all the spices. I’ve literally used all the spices I had just because I like the fragrance and flavor. Not all are needed. You could skip the ones you don’t have.
Step 2: Add in chopped onions, green chillies and saute until onions turn translucent. Spoon in some tomato paste & ginger-garlic paste.
Step 3: Then add in the carrots, potatoes and 1/2 cup water. Cook for a 4-5 mins.
Step 5: Pour in 1/2 cup water + 1/2 cup coconut milk. Toss in the chicken pieces. Add salt as per taste.
Step 6: On the instant pot, I pressure cooked it for 20 mins. If you’re using a different utensil, cook for 20 mins or so, until done.
It took me a while to perfect the right cup of chai because I grew up drinking coffee and switched to chai only after marriage. 🙂 I still remember the first few days when I would make chai for him and coffee for me. Then one day I just made chai for him and took a few sips. A few days and sips later, I started enjoying it and slowly switched over to chai. 🙂
Initially I was obsessed with Masala chai with ginger and all the spices possible.
Currently, I like the cardamom kind topped with saffron.
Ingredients: (Serves: 1)
Water – 1/2 cup Cardamom pod – 1 Loose tea leaves – 1 tsp Sugar – 2 tsp Milk – 1/2 cup Saffron – a pinch
Step 1: Heat some water. Add crushed cardamom, tea leaves & sugar. Bring to a boil
Step 2: Add milk.
Step 3: Once it comes to a boil, lower the flame and let it simmer for 1-2 mins more. (Give it 5 mins on very low flame if you have the time. Takes it to a whole another level). Turn of the flame.
Step 4: Strain.
Step 5: Pour – Top with a pinch of saffron – Enjoy!
We’ve been eating like crazy and it was high time we started eating healthy.
Tried a strawberry spinach salad this afternoon and it turned out pretty good. Scroll down for the recipe.
Ingredients:
Strawberry - 4 (sliced)
Spinach - 1 cup
Chopped cucumber - 1 cup
Apple - 1 (chopped)
Roasted sunflower seeds - 2 tbsp
Honey Mustard sauce - as per taste
Step 1: Combine the first 5 ingredients in a bowl.
Step 3: Drizzle honey mustard as per taste. Enjoy!
As you all know by now, I am all into adding my greens into the curry so I don’t have to bother with cooking up another vegetable dish. This one’s made with coriander leaves (cilantro), curry leaves and green chillies as the base for the gravy.
Note: I've used a mix of chicken legs for me and boneless chicken for Hubby. This way we're both happy. 😉
Ingredients:
Chicken - 2 lbs
Coriander leaves / Cilantro - 1 cup
Green chillies - 5 to 10 (as per taste)
Curry leaves - 5-10
Water - as needed to make a paste
Coconut oil - 2 tbsp
Coriander seeds - 1 tsp
Jeera / Cumin seeds - 1 tsp
Cardamom pod - 1
Onion - 1 (chopped)
Ginger-garlic paste - 1 tbsp
Turmeric - 1/2 tbsp
Salt - as per taste
Chicken masala - 3 tsp
Yogurt - 1 cup (beaten)
Coconut milk - 1/4 cup (optional)
Step 1: Heat some oil and add in crushed coriander seeds, cumin and cardamom.
Step 2: Once they start to brown, add in chopped onions and saute until translucent.
Step 3: Make a puree out of coriander leaves, green chillies, curry leaves and some water.
Step 4: Pour in the puree, add ginger-garlic paste, turmeric and salt, Cook for about 5 mins.
Step 5: Now, add in the chicken, chicken masala, yogurt and coconut milk.
Step 6: Pressure cook for 13 mins in instant pot.
(OR: Cook for 15-20 mins on medium flame until done).
Enjoy with warm basmati rice like we did. 🙂
Being an ardent Matcha lover, and considering the Dalgona trend, I had to try it out with matcha powder instead of coffee and a few minor tweaks.
Ingredients:
Matcha powder - 1 tsp
Sugar - 1 tsp
Water - 1 tsp
Whipped Cream - 1/2 cup
Milk - 1/4 cup
Step 1: Mix matcha powder, sugar and water.
Step 2: Add in the whipped cream and whisk until super frothy.
Step 3: Pour milk into the serving glass. Top it it the frothy matcha cream.
Enjoy! 🙂
My husband and I love biriyani! But I feel like its a lot of steps, lot of work and a lot of dishes at the end. So this is an Instant Pot attempt. 🙂
Ingredients:
Eggs: 4
Water as needed
Vegetable oil (or ghee) - 2 tbsp
Onions - 3 (chopped)
Mint leaves - 2 handfuls
Cilantro / Coriander leaves - 1 handful
Basmati rice - 3 cups
Chicken: 2 lbs
Marinade:
Garam Masala : 2 tbsp
Turmeric: 1/2 tbsp
Red Chilli powder - 2 tbsp
Beaten yogurt - 2 cups
Ginger garlic paste - 1 tbsp
Salt - as per taste
Step 1: In the Instant Pot, place 4 eggs. Add water enough to submerge them and "Saute" for 12 mins. I didn't completely close the lid so it wasn't under "pressure".
Step 2: After 12 mins, when the timer goes off, drain the hot water, pour chilled water, and slowly take the eggs out. De-shell them in a few.
Step 3: While this is happening, marinate the chicken with all ingredients mentioned under "marinade". Also wash and soak the basmati rice in water.
Step 4: Back to the Instant pot - Turn on saute again to get rid of any left over water in the pot and once the water is all gone, add vegetable oil. Toss in the
onions and saute until slightly brown. Take out half of it once done.
Step 5: To the left over onions in the pot, add the marinated chicken. "Pressure" cook for 4 mins.
Step 6: Now, add in the rice and 2 cups water, ensure all the grains are submerged. Add salt as per taste. "Pressure" cook for 10 minutes.
Step 7: Once done, add in chopped mint and coriander leaves. I used a food processor to make it easy and all have them fine. Mix in the sauteed onions as well. Cut up the boiled eggs in half and add them into the pot.
Enjoy 🙂
My husband is a die hard burger-lover is it was high-time I made one home-made. Added a Mediterranean touch to it just for an added oomph. 😉
This burger has all my favorite elements: A nice thick and well flavored beef patty, garlic whip, spicy hummus, mint leaves, jalapenos and some fun tater tots. Yummmmmm.
Ingredients: (Serves 4)
For burger patty:
Minced beef - 1 lb
Onion - 1 (chopped)
Garlic powder - 1 tsp
Salt & pepper - as per taste
Stock - 1 cube (crushed) (I've used a cube of Maggi chicken stock)
Additional:
Oil - 1 tbsp
Butter - 1 tbsp
Burger Buns: 4
Signature Sauces & toppings:
- Spicy Hummus
- Garlic whip
- Onions
- Jalapenos
- Mint leaves
Step 1: Combine all the ingredients for the burger patty and mix well.
Step 2: Form decent sized patties. In a pan, heat some oil and cook until done.
Step 3: Toast the burger buns in butter. Add the sauces, place the burger patty, onions, jalapenos, mint leaves and enjoy! 🙂
Notes:
For spicy hummus, I made regular hummus and just added chilli powder.
As for the garlic whip, its just a blend of mayo, yogurt, garlic & lemon juice.
sugarcoatedmasala 