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
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
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
Zuppa Toscano Soup – Serves 6 After 3 straight dessert posts, it’s time for something a little more hearty and healthy. This recipe is for “Zuppa Toscano” soup made with Italian sausage, potatoes, onions, chicken broth, kale and a little cream. If the name “Zuppa Tuscano” sounds familiar it’s because you’ve probably seen it on the Olive Garden restaurant menu! Now that I’ve discovered the right recipe, I can finally enjoy this tasty soup anytime I like in the comfort of my home. I came across the recipe at my local “Publix” supermarket as part of their “Publix Apron Simple Meal” program. The goal of the program is to highlight simple yet delicious recipes designed to make meal-time stress free for . . . CLICK TO READ MORE
Creamy Asparagus Soup – serves 3 Of late we have been trying to eat healthier, so I make a light soup and salad for dinner. Next month, we will be celebrating “Diwali” the hindu festival of lights followed by Thanksgiving and Christmas. With the holidays and speacial festivals around the corner, I need to cut back on calories. This easy, simple and delicious recipe requires no heavy cream at all. Just saute onion, potato, and fresh asparagus in olive oil and a tablespoon of butter . The potatoes naturally thicken the soup, onions lend sweetness and a cube of chicken or vegetable bouillon adds extra flavor. The milk is added to the end to make it creamy. Serve this light . . . CLICK TO READ MORE
“California Pizza Kitchen” is our favorite restaurant and we visit it at least once a week to enjoy their amazing salads and pizzas. Last weekend, I tried out their new salad, quinoa with arugula, red onions, sun dried tomatoes, asparagus and a sprinkle of feta cheese and was completely blown away by the flavors that I had to recreate it at home as it looked fairly simple. Just cook the quinoa ahead of time, and keep in the refrigerator. This salad tastes best when all the ingredients are cold. I made just a few changes by substituting the asparagus for french beans and made a white wine vinaigrette (using Ina Garten’s vinaigrette recipe). Needless to say, it’s a hot favorite . . . CLICK TO READ MORE
Easy-to-prepare and delicious, cream cheese puff rolls are the star of my first (and still a work-in-progress) Video Blog. These rolls have that “melt-in-the-mouth” feeling that make them a favorite at parties. Hope you enjoy them! Ingredients: 1 box Pillsbury Crescent roll 4 ounces cream cheese, at room temperature 3/4 teaspoon garlic powder 1/4 teaspoon red chilly powder 1 tablespoon finely chopped cilantro Method: In a bowl, mix cream cheese, garlic powder, red chilly powder and cilantro . Keep aside. Cut out a wax paper or parchment paper, open the crescent roll, split it into 2 halves and join the perforated lines together and apply the cream cheese liberally on one side. Roll this and close both ends. Roll . . . CLICK TO READ MORE
My dear friend Nandini shared this recipe with me during my recent visit to Mumbai. We enjoyed it so much that I am sure it will soon top the list of appetizers I serve my friends here in the United States! The simple preparation starts with marinating the shrimp overnight in lemon juice, ginger-garlic paste, red chilly powder, coarsely ground pepper and kosher salt. The batter is prepared using egg, cornflower and a little water. Crispy on the outside and soft on the inside – just a perfect combination for fried shrimp! Ingredients: Marinade: 18 – 20 medium sized shrimp 2 teaspoons fresh lemon juice or lime juice 1 clove garlic, paste (I use a microplane zester) 1/2 teaspoon . . . CLICK TO READ MORE
Savory Coeur A La Creme -Recipe by Ina Garten. Serves 8 to 10. In French, “coeur a la creme” means “cream-filled heart” or “heart with cream”. This is a classic dessert made with cream cheese, cream, sugar and lemon zest and set in a mold with holes and served with fruit sauce. I decided to try the savory appetizer version which is served with “Major Grey” mango chutney. It tastes light and refreshing with just a hint of lemon. The mango chutney further enhances the flavors of this great appetizer (served here with whole wheat crackers). I think coeur a la creme is a creative alternative to the usual cheese platter. Ingredients 12 ounces cream cheese at room temperature 1 cup . . . CLICK TO READ MORE
We enjoy “Tex-Mex” and “Chipotle” is our favorite “Mexican” food place. I tried “Tex-Mex” for the first time in the States about 11 years ago. It’s surprising that there aren’t many Mexican restaurants in India, considering how similar the cuisines are in their use of beans, rice, cumin, and cilantro. In fact I often find my self using tortillas instead of “rotis” to serve with chicken curry or kebabs. This recipe is adapted from “Williams-Sonoma” stir fry cook book. I make a vegetarian version of this too, using mushrooms instead of chicken. I usually have all the ingredients in my fridge or pantry and best of all everyone at home loves it. Ingredients: 3 tablespoons olive oil or vegetable oil . . . CLICK TO READ MORE
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 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
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