05.07.13 
“Kheema” refers to finely ground meat cooked with caramelized onions, ginger, garlic, tomatoes and Indian spices. Today’s recipe features a unique “meatless” take on this Indian “classic” – using soy granules. I like to think of soya granules as little sponges that easily absorb flavors of the spices you cook them in. The key however, is to first eliminate their distinct smell. This is achieved by alternatively soaking in hot water and then squeezing the water out of the granules. I love making vegetarian kebabs using these soya granules. Ingredients: 1 1/4 cup soya granules- washed a couple of times in hot water and tightly squeeze the water out 5 -6 whole green cardamom pods 3-4 whole cloves 2-3 whole . . . CLICK TO READ MORE
04.25.13 
Red Masoor Lentil- “Dal”- Serves 4 This recipe is from Madhur Jaffrey’s famous cookbook, Madhur Jaffrey’s World Vegetarian .This one requires only a few ingredients and really brings out the flavor of the lentils. I am such a big fan of this recipe that it almost didn’t make it to the dinner table on account of all the bowlfuls I “sampled” during preparation! I did eventually manage to save some however and served it up as a side dish to my Hyderabadi Chicken Biryani. Enjoy! Ingredients: 1 cup red Masoor lentil 3 tablespoons (for tempering) plus 2 tablespoons for boiling the lentil 2 dried red Kashmiri chillies 3 garlic cloves, peeled and whole 1/2 teaspoon black mustard seeds “Rai” . . . CLICK TO READ MORE
04.18.13 
Scrambled Eggs- Serves 1 At my house, we all prefer to eat cereal on weekday mornings but weekends is when we love to relax and begin the day with a big and inviting breakfast. On weekends, I usually make scrambled eggs, bacon or sausage, toast served with a glass of freshly squeezed juice (orange, grapefruit or celery). I like to add fresh cilantro, a dash of green chilly (for some heat), milk, salt, pepper and melted butter. I know many people who actually like to add butter to the eggs directly (I like to melt it first)on the pan, and honestly there is no right or wrong way of doing it but this is how my family enjoys it! As . . . CLICK TO READ MORE
04.06.13 
This post is very special for me for a number of reasons. First, I just learned that my recipes will be a weekly feature on the popular local “mom” blog series “AZ Desi Mums“, “Sydney Desi Mums“, and “Dubai Desi Mums”! “Desi” is an affectionate reference to people from India who live abroad. “Desi Mums” is a hangout for “desi” moms to share, recommend and discuss mom concerns and interests. This will be my first featured recipe! Another reason why this recipe is special to me is because this was one of the first dishes I learned to cook. This dish was a party favorite back home and I am forever grateful to my Mom for teaching me how . . . CLICK TO READ MORE
03.26.13 
Shortbread Cookies- Recipe by Ina Garten (makes 24 cookies) Baking and decorating shaped cookies is my latest obsession. The tea-bag cookies featured here were inspired by a picture I came across on Pinterest. I was surprised at how easy it was to prepare them! After making the cookie dough, roll out 1/4 inch thick and cut out using a tea bag as a guide. With the help of a skewer make a tiny hole at the top of the cookie so that once its baked and cooled, you can tie a string through it. Chill for 10 minutes in the refrigerator and bake. Shortbread cookies when allowed to chill before baking, get a nice sharp edge . Cool and dip . . . CLICK TO READ MORE
03.10.13 
Pasta Salad- Recipe adapted from Ina Garten, Serves 6 This Ina Garten recipe is made using Rotini (spiral-shaped) pasta and earned rave reviews from all the grown-ups in attendance at my daughter’s recent birthday party. Boil the pasta, cool, and add sun dried tomatoes, black olives, tomatoes, Parmesan Reggiano cheese, Mozzarella cheese, and dressing (super delicious!) made from sun dried tomatoes, red wine vinegar, capers, garlic and olive oil. Enjoy! Ingredients: 1/2 pound fusilli (spirals) pasta (I used Rotini pasta) Kosher salt Olive oil 2 medium sized ripe tomatoes, medium-diced 1 small can black olives, pitted and diced 1/2 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped For the dressing: 5 sun-dried tomatoes in oil, drained . . . CLICK TO READ MORE
03.04.13 
Chocolate Chunk Cookies- Recipe by Ina Garten, Makes 36 cookies Few food indulgences can match the warmth and comfort of eating a freshly baked cookie! I surprised my daughter with a special after-school treat with a fresh batch of Chocolate Chunk Cookies (with white, melted chocolate drizzled on top!). These cookies are a hit with kids of all ages! Crisp on the outside, warm and chewy on the inside thanks to gooey chunks of chocolate make these the best cookies I’ve ever tasted (so far!). And now, in accordance with specific instructions from my 3-year old niece (!), I am freezing half the cookie batter in advance of my upcoming visit to New York City in the Spring. Ingredients: 1/2 . . . CLICK TO READ MORE
02.24.13 
I hope you enjoy this recently uploaded video on how to prepare Pav-Bhaji! “Pav” ( small loaf of bread) Bhaji (veggies)” is a popular form of Indian fast food sold on street corners and restaurants alike. Delicious, cheap and easy-to-put together pav-bhaji is served with buttered bread hot off the stove. I am yet to meet a person who is not fond of this famous street food from India. Pav-bhaji is basically a thick potato-based mixture (tomatoes, green peas, carrots, cauliflower and capsicum) prepared on a flat griddle. A special masala called pav-bhaji masala is added to this with a dollop of butter on top. The mixture is garnished with chopped cilantro and onions flavored with lemon juice. . . . CLICK TO READ MORE
02.19.13 
Aaloo Tikkis – Makes 12 Tikkis“Aaloo Tikkis” are a versatile and delicious appetizer that you can serve at any time – as an afternoon snack with tea, as an after school snack for kids or, as with a bowl of piping hot lentils and rice. First, potatoes are boiled, peeled and mashed to make a smooth, creamy mixture. Then it’s seasoned with cumin seeds, fresh cilantro, green chillies, and bread is added as a binder so that, when they are deep fried they hold their shape and are crispy on the outside and taste creamy on the inside. I like to serve these tikkis with home made green chutney or tomato ketchup. Hope you enjoy it! Ingredients: 2 medium sized . . . CLICK TO READ MORE
02.03.13 
“Paalak Bhareet” (Serves 2) The Superbowl’s here and we’re having company. I am all set for a fun evening with friends, pizza (from Grimaldi’s), and those over-the-top Superbowl commercials! One of the sides I have to serve with appetizers this evening is “Paalak Bhareet” or Spinach in Yoghurt. My mom would often make this delicious and cooling side dish with spicy lentils and rice. As children, my sister and I would eat this by the bowl. It’s really the perfect way of getting greens into your kids’ diet. The vegetables typically used are eggplant (where the eggplant is roasted), spinach and pumpkin. Growing up, one of these 3 kinds would be a regular at the dinner table. I was thrilled . . . CLICK TO READ MORE
|
 Hi, I'm Asmita and Welcome to Compulsive Foodie!
I hope you enjoy my blog of tried and tested Indian and World recipes!
Most of these recipes have been in my family for decades. They are as much fun to prepare as they are to eat! Connect with Compulsive Foodie
Affiliate Policy All product links to Amazon.com are affiliate links. A portion of your purchase will go to Compulsive Foodie. Thank you for your support!
|
