The Malabar soup has an audacious attitude, rich in flavor it brings the taste of India home.
Add a dollop of cream and this recipe turns into a little piece of rich paradise but in an effort to keep the weight off I used coconut milk instead and it has changed the way I will make this soup forever.
A Note for all my vegan friends I would substitute chicken with any or a combination of the vegetables below. Take your pick.
- Green beans
- Brinjal/ Eggplant
- Chopped Boneless Chicken Breast – 1 Pc.
- Tandoori Masala Powder – 1 Tbsp.
- Ground Cashew Powder – 2 Tbsps.
- Garlic Ginger Paste – ½ Tsp.
- Onion – 1 Chopped
- Lal Masala Paste – 1 Tbsp.
- Coconut Milk – 1½ Cup’s
- Fry the onions in 2 Tsp. of oil, then add the ginger garlic paste.
- Add the Lal Masala Paste,Tandoori Masala Powder; Stir the ingredients so that all the masala blends with the onions
- Next add the chicken and cook for 5 – 7 minutes on a medium flame
- (Do not cover the dish)
- Next add the cashew powder and continue to cook for another 5 minutes.
- Next 1 Tbsp. at a time, add the coconut milk and stir gently after every addition.
- Continue to cook on a medium flame for 10 minutes or till the chicken has cooked.
Happy weekend everyone, I have been thinking of gruesome dishes to make for Halloween. My Birthday is the day after and I am always planning a crazy looking cake or a scary theme to celebrate with but this year I don’t have any friends around so instead I am spending time coming up with a creative idea on how to create some scary looking meals.
This crazy curry is in honor of all my friends who always played along with my whims and fancies, dressed up for me at my parties and have been an awesome part of my life. Cant wait to see all of them again.
Here is a small preview of the craziness we used to come up with
This recipe maybe a little scary at first but is also the most delicious and simple curry I have ever made in my entire life and the secret ingredient is without doubt the Gizzard itself. My love for Gizzard goes back a long way so when I found a whole tray of them and no one to share it with. I simply just ate them all.
- Gizzard and Heart Uncooked – 1 Lb.
- Onions – 2 Finely chopped
- Fresh Coriander Leaves – ½ Bunch
- Ginger-Garlic paste – 1 Tsp.
- Coriander powder – 1 Tsp.
- Cumin Powder – 1 Tsp.
- Turmeric Powder – ½ Tsp.
- Kitchen King Masala – 1 Tsp.
- Green Chilies – 2 Finely chopped
- Tomatoes – 2 Chopped
- Potatoes – 2 Optional
- In a pressure cooker add a little oil and brown chopped onions.
- Add the ginger garlic paste and stir gently for 2 minutes.
- Next add the coriander powder, cumin powder and turmeric powder.
- When all the masala is dry add chopped tomatoes.
- Add the Kitchen King masala and cook for a few minutes.
- Add the Gizzard/Heart and cook for 2 whistles in the pressure cooker.
- Add fresh chopped coriander leaves.
This is not a curry you eat with rice….
Summer is leaving me‼… it makes me sad to see the sun go down so quickly.
It’s a Sunday afternoon, the day I hate most of all. I am hovering around in my kitchen trying to find something summery to fill in my belly at dinner tonight.
At home my dad would have dialed the cooks in the kitchen and said “baby ke liye toasty banao.”
For my Gora friends that translates ‘make a grilled sandwich for my little one.’
But, on a day that I was feeling like the way I am feeling today my daddy would go into the kitchen himself and make me a special fry…
What’s a special fry?
It’s a fried egg with so many rules and regulations that I don’t have the audacity to make without the master himself by my side and hopefully on my next trip home I will have some pictures to show you…
So in my dilemma and me missing my dada like crazy I have no choice but to make an alternate.
Mind you, while the special fry is my favorite, the Akoori is my dad’s and I can’t wait for him to be here so I can cook for him again.
Akoori is a Parsi specialty, spiced scrambled eggs with onions and coriander leaves and a ton of love.
Yes, a ton of love is the real special ingredient you need when you are working with eggs. A few seconds here and they aren’t quite there and a few seconds more and my darlings, I am sorry to say you’ve lost the plot completely.
- Eggs – 4 scrambled in a bowl with a little salt
- Onions – 1 chopped
- Kashmiri Chili Powder – ½ Tsp.
- Haldi/Turmeric Powder – !/2 Tsp.
- Tomato – 1 chopped
- Green Chili – 1 chopped
- Garlic – 2 finely chopped
- Coriander Leaves – to garnish
- Fry the garlic and the chilies in a little oil.
- Add the onions and fry till golden
- Add the Haldi and Chili powder and let that cook on an open flame for a few minutes
- When the onion and spices are dry add the chopped tomatoes and continue to cook till the tomatoes are soft and well blended into the dish
- Slowly add the eggs into the mixture and reduce heat stirring continuously to make sure no lumps form.
- Add the coriander leaves.
- Once you have brought the eggs to the consistency you like pull it off the hot stove.
- Serve with cheese and ham. My favorite pairing is Mini Babybel Cheese and “The Maple Glazed Boars Head Ham”.
While the country is celebrating the Labor Day weekend and grilling in their backyard. I am busy finding healthier options to reduce the 10 Pounds of extra weight I have so generously received unto myself.
I grew up learning the phrase “Eat And Be Merry, For Tomorrow Is Another Day To Eat”, and the person who taught me that (You Know Who You Are!!)….dint say anything about putting on any weight. It was repeated at every toast and with every host, the words ringing in my head.
” Eat Today, Eat Tomorrow, Eat Everyday…”
So this weekend while everybody is busy grilling and flavoring their meat, I have decided that I am going to spend time and find a healthier vegan alternate. My Food of Choice is the infamous cancer preventing and cholesterol lowering cabbage, who would have known sautéing a little cabbage could have so many healthy benefits. It has been proved in a number of studies that raw or short cooked cabbage has the ability to prevent bladder, colon and prostrate cancers. People at risk might want to include this vegetable in their diet 3-4 times a week.
I like my cabbage a little crunchy and without too many spices, below is my easy 10 minute recipe.
– Cabbage – 1/2 thinly sliced
– Jeera /Cumin Seeds – 1 Tsp.
– Rye/Mustard Seeds – 1 Tsp.
– Fresh Curry Leaves – 1 Stalk
– Green Chili – 1 Sliced
– Oil – 2 Tsp.
– Salt – To Taste
– Heat oil in a pan, (make sure the oil is hot).
– Add mustard seeds, cumin seeds and green chili, sauté for a few minutes.
– Next, add the curry leaves.
– Finally add the cabbage and sauté it in a wok on a high flame.
– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.
Navroze Mubarak Bawaji’s, It’s that time of the year when all Parsis from all over the world celebrate their New Year and what better way to celebrate such an auspicious day than with delicious Dal Chawal and Kolmi Na Patia.
For all those who are trying to interpret my gibberish Dal is a staple dish made from curried lentils sautéed with garlic and spices and eaten with rice. However, this dish is incomplete without the right amount of Kolmi Na Patia, (Kolmi) Prawns in a tomato based sweet and spicy gravy.
Dal Chawal (Rice) and Kolmi Na Patia is always eaten on a happy day. So what better way to start the New Year than with this recipe?
Recipe for Dal
- Toovar Dal/ Split Pigeon Peas – 2 Cups
- Garlic – 3 Pods Finely Chopped
- Kashmiri Chili Powder – 1 tsp
- Cumin Seeds – 2 tsp
- Turmeric Powder / Haldi – 1 tsp
- Salt – To Taste
- Soak the toovar dal/split pigeon peas in water for 2 hours till the dal swells up.
- Add turmeric powder and salt to the dal and pressure cook it for up to four whistles.
- Remember to allow the pressure cooker to cool down completely before opening.
- Once cooled mash the dal and strain it using a strainer.
- In small dish heat some oil and add cumin seeds, garlic and Kashmiri Chili powder.
- Add it to the strained and mashed dal and allow it to simmer for 15 min on a medium flame.
- If the dal is too thick add some water.
Recipe for Prawn Patia
- Lal Masala – 4 tbsp.
- Haldi/ Turmeric powder – 3/4th tsp.
- Sāmbhar Powder – 1 tsp.
- Tomatoes – 3 chopped
- Onions – 5 (Chopped)
- Medium sized Pcs of Gaud/Jaggery cut into thin slices (cuts best with a serrated knife) – 2
- Tamarind Paste – 2 tsp.
- Salt to taste
- In a bowl, mix the tamarind paste with warm water and add the jaggery. Allow it to sit for 1 hour.
- Fry chopped onions till golden.
- Add the lal masala, haldi powder, sambhar powder and allow it to cook for 10 min on a high flame.
- Add the tomatoes and cook for a further 10 min till all the tomato is blended well. Add prawns and reduce flame
- Once the prawns are cooked add the jaggery and tamarind paste.
- Add salt to taste
- Remember to always eat Patia with Dal and Chawal
Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.
This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.
- Low fat Yogurt – 300 grams
- Fresh Coriander Leaves – ½ bunch finely chopped
- Chilies – 2 Pcs finely chopped
- onions – 1 small finely chopped
- Chaat masala – 2 tsp
- Cumin / Jeera Powder – 1 ½ tsp
- Kashmiri Chili Powder – 1 tsp
- Salt – To taste
- Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker
- Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form
- Next add the coriander leaves and refrigerate. Serve Cold
While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.
This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.
1 Tbsp. Fennel seeds
2 Tbsp. Coriander/Dhana Seeds
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.
Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.