After marriage, in the initial days of cooking, I was content making traditional foods that I grew up with. Like any new bride full of enthusiasm, I laid down feasts after feasts, making my husband feel that our wedding feast was still on a roll! he complained about being full all the time, although I think he secretly enjoyed being pampered this way with home cooked food after staying on his own and feeding on restaurant food for 8 years. I noticed that though he complained, he never failed to finish off all the food without leaving any leftovers!! Anyways, his restaurant eating habit did have one advantage for me since he knew a whole lot on different cuisines. He insisted on me creating his restaurant favorites right at home and it was quite a challenge having never tasted them myself. But thanks to internet, books and his taste testing, I slowly started expanding my horizons until the cooking bug actually caught me big time (…and that which continues till date!).

I used to go to this local library to hunt for books and I noticed this lady who was also a regular. After bumping continuously for 10 times, we actually started talking and discovered a common love. Food. She was a perfectionist – the Alton Brown kind, who believed in knowing the science behind every recipe. We talked so much about food and I have to say she was instrumental in me learning so much. She used to give me recipes to try and I have like 23 or so recipes from her which work every single time I make them. The first ever recipe that I tried was Pico De Gallo or what the world more popularly know as Fresh Tomato Salsa. It is known by various other names – Salsa Cruda, Salsa Fresca, Salsa Bandera, Salsa Mexicana and Salsa Picada !!! Quite a list isn’t it? The recipe cannot be simpler. Just chop and throw few things together – Tada – you have this famous Mexican condiment ready!

But she taught me the subtle techniques of making the perfect one. Usually, you must have noticed how there is lot of water from the tomatoes after you chop them(...)
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Post tags: cilantro, garlic, jalapeno, lime, tomatoes

This post is long due. I had actually posted this recipe right in my early days of blogging. But it so happened that the enthusiastic me, while trying to migrate to my own domain, managed to delete a bunch of my recipes (59 recipes in fact!!) Among those was this recipe and I would have left it as it is, if not for this gal pal of mine. She has been after me, for AGES, insisting that I post this recipe. Why? There is a sentimental reason and oh well, its a looong story which she might fill you in, if you are interested After she blackmailed me (with dire consequences and what not !), I decided to post this recipe. And if she was not enough on the plate, my better half took her side too. He teamed up with her insisting that I absolutely had to make it for my best friend. Well truthfully (he will deny it of course), he just wanted to enjoy these goodies and was hoping that all this “for your dear friend” talk will make me fry up them again. Swell – I dunno what else I can do between this friend and husband of mine – so gave in

The recipe is originally from Indian Chef Tarla Dalal and it will def. make you a lover of these rolls. You can make it as easy or as elaborate as needed. I have tried many variations of this dish and all of have come out tasting like restaurant made snacks. If you are a Paneer lover like us, then this is a must try. It would also make a welcoming change for your kids when they return from school in the evening. I have tried baking them (of course) and though they are good, they don’t stand anywhere next to the real thing. But, don’t listen to me! – Go ahead and try this using your Oven too.

You can serve them with ketchup or any (...)
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Post tags: cilantro, garlic, ghee, ginger, mozzarella, Paneer, rice vinegar, tomatoes

Since legumes provide the bulk of protein for vegetarians, its inevitable that it is one of my go to ingredients. I have so many variety in my pantry that it helps me to vary my meals providing  freshness to the dish. But somehow, I never seem to find time to post such dishes since I do that mostly in a jiffy and to take pictures every time becomes a cumbersome process. Weekends, I end up resorting to ingredients available here which might be a problem for readers across the map. But recently, I was asked for Rajma Chawal by a reader and I was like -”Oh my god! I don’t have Rajma Chawal in the site?!!!”. I manage to astound myself every time since I always convince myself that nobody wants such dishes. Why I would assume such a thing is beyond me!

There is one section of readers who tell me that I seem to be lagging behind my usual game whenever I post simple recipes and not hard ones. I would put a special plea to such readers asking them to be patient and understanding of the fact that there is another huge section of readers who want simple day to day meals too and they are curious to know how I prepare it. Out of 250 odd recipe request I have in my “to-do” list (which is growing every single day !), at least 150 of them are simple day to day recipes. Few of them sadly, I cannot undertake due to lack of ingredients in this part of the world, while few others I cannot cos I don’t make them there being no takers in this house! The others I am doing slowly as and when time paves way. So this Rajma Chawal is one such dish in this category.(...)
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Post tags: bay leaf, cardamom, cilantro, cinnamon, cloves, cumin-coriander powder, fennel seeds, ginger, kidney beans, mango powder, onion, peppercorns, tomatoes, turmeric

May be few of you can relate to me when I say this – I hate coking for myself. The one common logic that’s applied is, if you are passionate about cooking enough to blog about it constantly, then how can you hate cooking. Period. I dunno! When it comes to making anything for myself, I can be the most laziest bum around. My better half will run away at the sight of whatever I throw in if  only I have to eat it! Its so boring, what else can I say. For a long while, I was content with pasta – but it can get very monotonous, don’t you think? Sometimes, I made use of canned beans to make myself a burger. At times when I am in the middle of my work, to go and cook something  can really get frustrating. (I work from home). Most of my kitchen disasters happen then since I keep something on the stove and forget about it in the middle of breaking my head over some code. Then the new and improved version of me arrived – where I started taking care of balancing my meals which made it almost hard to keep up my lethargic attitude.

That’s when I started making simple adjustments – Couscous, Semolina, Brown rice pilaf’s, savory wholegrain bread pudding , soups, salads – started making their way into my lunch plate. They were v simple, got done in a jiffy and I could still afford to be my lazy self But most of the time, they lacked that color and depth in flavors, I so needed. That’s when this salad started making its regular way into my table. My mom has always been making this (but sliced thinly not chopped this way)- but only last year or so did I come to know that it actually has a name – its called Kachumber.

One site tells me that:(...)
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Post tags: cilantro, cucumber, cumin, jalapeno, lemon, tomatoes

Traditional Indian food has protein but not enough. Though lentils (one of the sources of protein), milk and curd are enjoyed on a daily basis, the quantity isn’t in large quantities. An occasional rajma (kidney beans) and channa (chickpeas) are thrown in but as I said, they are only occasional and not on a daily basis – with probably the exception of Punjabi cuisine. With this in mind, one has to add in other protein rich ingredients in their daily food esp. when you are working out hard at the gym or expending more energy in day to day activities. The protein is needed for building muscle which in turn gives one more strength etc. Although, I personally am not such a gym freak to warranty that much of a protein dose, I like to add in enough protein since I find that it keeps overindulging and then hunger at bay (where I like it!). A little goes a loooong way.

My mother and I have an argument with regards to this where she mentions that too much of protein causes Kidney issues. But trust me – with a vegetarian diet consisting mostly of only lentils, milk and curd – you aren’t in any danger of protein caused Kidney issues in my humble opinion. I think its more applicable to high protein non-vegetarian diet where a single serving of say – a beef/bacon etc gives you so much protein which when compensated with vegetarian ingredients, one will not be able to finish in one setting. Lots of vegetarian equivalent for the meat has to be made and 1 plate of beef would probably compare to 3-4 plates of its same protein vegetarian plate! You wont be able to finish that much So vegetarians have to distribute their protein throughout the day in sufficient quantities. And its so much better this way cause the protein from vegetarian sources come with so much less of a baggage by way of calories in the form of fat. In this bargaining world where we want more for less, this package is indeed ‘appetizing’. (...)
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Post tags: bay leaf, fennel seeds, garam masala, garlic, ginger, peanuts, peas, soy chunks, tomatoes, turmeric

Sometimes it can indeed get boring and monotonous to make the same things again and again. But by making  few changes, either by way of adding new ingredients, adopting a different cooking process or something as simple as changing the way the dish is presented can provide that much needed difference. Just because I love trying out new ingredients (whatever I see in the groceries around me), I do not always feel inclined to try a new type of dish. I mean, its great but I am not one to buy one bottle of spice or sauce when all I am going to use it for is ONE recipe! I see these Food network chef’s using a small bit from a huge bottle – well they sure can afford to do that – but not me! I try to look out for/ create new things in the kitchen mostly with regular ingredients in my pantry. Trust me – if you look for it, you will be astounded at the variety that’s available out there in your own pantry!

Keeping that in mind is this recipe for Couscous patties. I enjoyed a similar recipe in my colleagues house where she had added cheese, eggs and bread crumbs along with few vegetables to regular couscous to make deep fried croquettes. They were MIND BLOWING! I loved them and got her recipe. I made changes with few things to suit my needs and whatever I had on hand. I ended up using almost same vegetables since I had them but made them eggless and shallow fried them instead of deep frying. I also made them into patties instead of cylinders. Lets go to the recipe directly now shall we?(...)
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Post tags: bell peppers, carrots, cilantro, couscous, cumin-coriander powder, eggplant, garlic, lemon, tomatoes, turmeric, yogurt

You see certain recipes and you know its YOU (err..or should it be FOR you?!?… .whatever!) It suits your personality, tastes, style, timing, your energy levels and well throw few more of “bits of you” in there! You realize that someone out there whoever came up with such a recipe would know you too! I really love love fancy schmancy looking recipes which look eye catching, colorful and are vibrant. But to come up with something like that, I sadly lack the time and most importantly inclination all the time! There are times when I simply cook cos I HAVE to and not cos I WANT to. Eating out all the time, can become boring too, you know! Oh well at least it does for me!

In such cases – you use recipes (...)
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Post tags: balsamic vinegar, basil, lemon, mozzarella, tomatoes

You know how it happens when you buy spices or special ingredients for a certain dish and then “Poof”! That is given a step motherly treatment or completely forgotten once the dish is all done and enjoyed to the heart’s content. At the end of the day, I get fed up of seeing all those unused items in my pantry looking at me forlornly. I then start using them randomly in my dish – esp. the spices. Its v evident that Indians have a thing with spices, hence adding any spice to any dish is an art Indians enjoy. I cannot, for the life of me, get specific about what spices has to go to what dishes! If there are, say 10 spices which are used for savory dishes in general then I might add any of them at different times.

(...)
Read the rest of Tawa Pulao at Chef In You

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Post tags: cumin, fennel seeds, garlic, ginger, onions, Pav bhaji masala, peas, tomatoes, turmeric

Simple and easy recipes are my forte. While I do like to make elaborate and tough-to-make-at-short-notice types of  food, I also like to make meals which are done with least effort and time. ‘Cos day to day, recipes like these are what I reach out for. The only care I take in every meal is inclusion of protein. At least in some quantities. More so rather than just  for nutrition sakes, I also have an hidden agenda of such foods helping us to get filled up faster! I am surprised at many westerners who assume and take it for granted that eating vegetarian food is the surest way of having that dratted slim look! Sorry to burst your bubble, it sure isnt!

Its the same old principle which we all hate but unfortunately is here to stay – calories intake – calories expended! Doesn’t matter if you eat a vegetarian stew but if you think lazing around all day doing no physical activity will keep you slimmer, then naaah! You are better off eating the hamburger and playing a game of soccer for 2-3 hours! So keeping all those in mind, here is a simple yet hearty meal which will not only keep one healthy but also ensure that little goes a long way. I enjoy it both with rice and chappathi (roti).(...)
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Post tags: asafoetida, Black eyed peas, chilli powder, cilantro, cumin, fennel seeds, garam masala, onions, tomatoes, turmeric

Here on one hand, I was practically behind dear Sig for giving ideas for Vegetarian South Beach Diet and on the other end, here I am with Paneer Butter Masala! Sig – Dont look at me like that. I will sure do the diet – promise!  But few things at my end are preventing it and am waiting for the ‘right time’. If your eyebrows are still mile high on your forehead – cough – trust me ok But on a more sadistic tone – if any of you are on a diet and can’t eat, at least enjoy these pictures For those skinny and slim ppl out there (@#$$) , enjoy this rich feast from heaven. From my research and taste testing around in many restaurants, I personally feel that “Paneer Makhani“, “Paneer Butter Masala” and “Shahi Paneer” taste more or less the same!

The difference is in the prominence of spices added by different chefs although I know that adding cashew paste (and sometimes few raisins) to this recipe below will give you Shahi Paneer. Call it whatever you please at the end of the day it is still a very rich Indian side dish made with Paneer. Lets elaborate on the names now shall we? “Paneer Butter Masala” is pretty self explanatory – Masala denotes spices, cooked with butter and Paneer (Indian cheese). “Paneer Makhani” – where Makhani means cream and in cooking, generally denotes any rich gravy made with onions(optionally), tomatoes, butter and cream. And “Shahi Paneer” – where Shahi denotes Royalty, something fit for kings! And can there be anything less than cream, butter and rich nuts which can be served for a king? So now do you see the similarity in the three names?  All of them have the same base and for me, I use them interchangeably! At the end of the day all these sound the same to me with ‘oops- blink – and – you- might- miss” changes.

Of course variations abound where spices are thrown in as per fancy and preference of the cook, but can anything cooked (...)
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Post tags: cardamom, cilantro, cumin-coriander powder, garlic, ginger, heavy cream, mint, onion, Paneer, Tandoori masala, tomatoes, turmeric