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
01.20.13 
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 ( formerly known . . . CLICK TO READ MORE
01.07.13 
Pumpkin Cupcakes with Maple Cream Cheese icing- Recipe by Ina Garten (makes 10 cupcakes) I’d like to wish all my readers a safe and Happy 2013! Let’s start the year off with something sweet! A couple of months ago, my husband surprised me with Ina Garten’s latest book “Foolproof”. I was so happy and excited to see to see a fresh set of Ina’s recipes and the one that I particularly wanted to try was the pumpkin cupcakes. Ginger, cinnamon and nutmeg, combines with just a hint of spice give these cupcakes a nice depth of flavor. The maple cream cheese icing definitely puts them in another league of their own. Thanks Ina! Ingredients for the cupcakes: 1 cup . . . CLICK TO READ MORE
12.12.12 
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, cleaned . . . CLICK TO READ MORE
12.04.12 
Paneer Methi- Serves 4 This time of the year, fresh fenugreek is available in plentiful so I decided to make my favorite fenugreek gravy “masala”. Fenugreek gravy “masala” is a versatile base that one can simply add fish or Indian cottage cheese (“paneer”) or even potatoes. The gravy is delicious and easy to prepare. Both, fresh fenugreek and cilantro contain a fair amount of sand and it is important to clean both in water prior to use. Also, while fresh fenugreek is bitter, it is very flavorful in taste and combines well with the fresh cilantro, freshly grated ginger, garlic and tomatoes that go into preparing this tasty “masala”. I hope you enjoy it! Ingredients: 4 to 5 cloves garlic, . . . CLICK TO READ MORE
11.25.12 
“Kaali Daal”- Serves 6 Black “daal” or “Mah ki daal” or “Kaali Daal” is a creamy, tasty lentil preparation that goes well with Indian bread and other rice preparations as well. Made with whole black gram, fresh ginger, red chilly powder, fresh garlic paste, cumin seeds, cream (I use 2% milk instead) and fresh cilantro. The longer you let the lentils cook the better – usually 3+ hours. Ingredients: 1 cup whole black gram “urad dal” 3 medium tomatoes grated 1/4 teaspoon baking soda 1 tablespoon oil (I use canola cooking oil) 1/2 cup milk or cream 1 heaped tablespoon of fresh chopped ginegr salt to taste Tempering the lentil 2 tablespoons of butter 1 teaspoon cumin seeds 1 green . . . CLICK TO READ MORE
11.20.12 
“Baigan-aloo” (serves 2) I was on a mission to clean out my refrigerator the other day when I remembered the half-eggplant just sitting there. I had used the the other half to prepare a chicken-lentil dish known as known as “Daal-Ghosht” (more on this yummy recipe in an upcoming post I promise!). Cooking half an eggplant was not nearly going to be enough for all of us. Going through my recipes, I came across a recipe for “Baigan-Aloo” (“eggplant-and-potatoes”). The recipe looked easy enough – cube eggplant, potatoes and deep fry. At the end, add basic dry spice powders like coriander, cumin,turmeric, red chilly powder, and dry mango powder. Who doesn’t love deep fried potatoes? I am so glad . . . CLICK TO READ MORE
11.16.12 
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
|
 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!
|
