Egg Curry

Egg Curry – recipe adapted from Madhur Jaffrey – serves 3 It’s been quite a while since I posted a recipe. It’s been all about cookies that is, until now. I adapted this recipe from one of my favorite cook book authors Madhur Jafffrey. The original recipe calls for lamb meatballs (or “koftas”) to be simmered in this tomato-yogurt curry. But, since my local grocer was out of lamb, I used eggs instead. The gravy is made with caramelized onions, flavorful spices, yogurt, and tomatoes. The next time around I am going to try cooking chicken or goat meat in this sauce. For vegetarians, adding new potatoes would be a great option! Ingredients: 8 large eggs- boiled and peeled . . . CLICK TO READ MORE

Chicken Biryani-“Seyal Sindhi Style”

Chicken Seyal Biryani- Serves 6 Biryani is a rice-based dish layered with meat and/or vegetables. The rice and meat are cooked separately, and then layered and baked together or cooked on low flame. This allows the aromas from various spices to get fully infused, making biryani delicious and flavorful! People shy away from making biryani as it can be elaborate and time consuming. However, this particular recipe is not only delicious but also so easy to put together. I often make it with leftover Seyal chicken curry and next day serve it as a completely new dish by layering white basmati rice and chicken together. Serve with a raita made with yogurt, cucumbers, and tomatoes, Papad and a veggie on . . . CLICK TO READ MORE

Yellow Shrimp Curry- “Hing Sambaare”

Yellow Shrimp Curry – Serves 4 I learned this recipe from my sister, Ashlesha who is an awesome cook! Every trip back home to India would not be half as much fun if I didn’t have her to visit. When I do go back home to Mumbai, I am pampered out of sight. Everyday, I am treated to some of the finest food. One of my favorite curries is this one. Yellow Shrimp curry or also known as “Hinga cha Sambaare” and is typical of Saraswati cuisine. This community is famous for their delicious seafood and the use of coconut, coconut milk and tamarind. “Hing” is asafoetida and is widely used in Indian cooking. “Sambaare” refers to a creamy and . . . CLICK TO READ MORE

Chicken Frankies

“Frankies” are a popular Indian street snack first introduced in Mumbai many, many years ago. It is similar to a “kati” roll and comprises of a egg-washed flat bread, chutney, spices, onions and any kind of meat and/or a mix of veggies. I often make a vegetarian version of these which is loved by all. I decided to spice it up a bit and make a chicken frankie that’s tangy and scrumptious. I took this chicken recipe and played around with it and came up with something new that now seems to be a family favorite! I simply omitted the yogurt, coconut milk or milk from the recipe. The chicken is cooked with lots of caramelized onions which give . . . CLICK TO READ MORE

Butter Chicken “Chicken Makhanwala”

Butter Chicken- Serves 4 Traditionally butter chicken (known as “Chicken Makhanwala” in India) is typically prepared with butter, heavy cream and sometimes, cashew paste added to thicken the gravy. My home-made version however, has none of the above ingredients. The version I make is made with regular cooking oil, 2% milk and Rajah Tandoori Masala (Spice Mix). I also make a vegetarian version with “paneer”. I love improvising on my recipes. It’s fun to create a new recipe by adding different ingredients to an existing recipe. I use lots of caramelized onions, tomatoes, fresh cilantro, ginger, garlic and few Indian spices to prepare the base or sauce for my curries. I like to add yogurt or coconut milk for a . . . CLICK TO READ MORE

Green Shrimp Curry

Green Shrimp Curry- Serves 2 Green chicken curry has recently become a hot favorite at home – especially with my daughter. So much so that I’ve had to prepare it almost every day! Green masala is a combination of cilantro, green chillies, and other spices that forms the base for the curry. And since my daughter is a big seafood fan, I figured using shrimp instead of chicken would be a hit. This is such an easy and simple recipe but truly outstanding! Very few but fresh ingredients make the flavors of the curry shine. This is my mother’s recipe who belongs to the Pathare Prabhu community. The Pathare Prabhu community were one of the earliest settlers of Mumbai ( . . . CLICK TO READ MORE

Home-Style Chicken Masala Curry

Chicken Masala Curry- Serves 3 I am always trying variations on my traditional chicken curry recipe. I try and change things every week if possible. So sometimes, it’s green chicken curry, red chicken curry, Seyal chicken curry, Ashlesha’s coconut chicken curry, or this one – what I am going to call “Home-style Chicken Masala Curry”. This particular recipe is made with lots of caramelized onions, tomatoes, fresh ginger, garlic and cilantro. Four basic and common spices like cumin, coriander, red chilly powder and turmeric are added. Yogurt is also added for a tangy flavor. For another variation on this curry, omit the yogurt and add 1/4 cup coconut milk yielding a creamy, smooth taste! Ingredients: 1 pound boneless chicken thighs, . . . CLICK TO READ MORE

Goan Shrimp Curry

Goan Shrimp Curry – Serves 4 Goa is a small, beautiful state in the southern part of India. Goan cuisine is exquisite and known to be hot (spicy), colorful and flavorful. Some of India’s most famous curries including Vindaloo, Xacutti, and Sorpotel come from the region in and around Goa. Goan shrimp curry is another popular curry – a traditional family recipe taught to me by my mother-in-law who, in turn, was taught by her mother in law. Shrimp is simmered in a red “masala” or gravy consisting of onions, dried Kashmiri chillies, fresh garlic, grated coconut, coriander seeds and cumin seeds. I dry-roast the coriander, cumin seeds, and Kashmiri chillies, before grinding them in a coffee bean grinder into . . . CLICK TO READ MORE

Minced Chicken Patties “Kheema Patties”

Stuff these appetizing patties with ground chicken (or any other minced meat of your choice) into a potato ball. In Mumbai, we typically used either ground chicken or goat meat. I made a round of seventeen patties all of which were polished off by my husband and 6-year old over the course of the weekend. Preparation is simple if a little time-consuming. Cook the potatoes and ground meat separately along with some mild spices. Stuff the cooked meat into a mashed potato ball and deep fry. Make sure the the potato coating is well-sealed to ensure the patty stays whole while you fry them. Serve hot with green chutney or ketchup of your choice and enjoy! Ingredients: For the ground . . . CLICK TO READ MORE

Ashlesha’s Coconut Chicken Curry

I am back from my wonderful trip to India. My daughter and I went for four weeks to visit family and friends. When in India, I divide my time between Mumbai and Nashik (an industrial city about 3 hours away inland) where my sister and her family live. My sister is a wonderful cook and went all out in preparing some of the most delicious food I’ve ever tasted – every day. This coconut-based chicken curry is one such preparation. Onions and copra (dried meat or kernel of coconut) are first dry roasted on a pan till brown and then ground to a fine paste along with fresh ginger, garlic, cilantro, green chillies and tomatoes. In case you are unable . . . CLICK TO READ MORE