Green Shrimp Curry

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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

Indian Cottage Cheese With Fenugreek “Paneer Methi”

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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

Eggplant With Potatoes “Baigan-Aloo”

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“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

Cream Cheese Puffs

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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

Minced Chicken Patties “Kheema Patties”

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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

Fish With Fenugreek and Cilantro “Methi Masala”

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“Methi” (fenugreek) masala is one of the most versatile gravies ever. Healthy and delicious, methi masala consists of fresh fenugreek, cilantro, green chilies, garlic and tomatoes. You can even add Indian cottage cheese (“paneer”), potatoes, or fish to this gravy. One gravy and three options! Perfect! Fenugreek is best prepared with care. Be sure to wash the leaves in cold water repeatedly to make sure you remove all the sand. Also be sure to cook the leaves really well as that will eliminate their otherwise bitter taste. I learnt this the hard way when I first attempted this recipe as part of a big meal for a party. Long story short – the rest of the dinner turned out . . . CLICK TO READ MORE

Homemade Green Chutney

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I always have a batch of green chutney made and frozen in little ziploc containers. It goes well with almost everything I prepare. It only requires a few ingredients but is packed with flavor because the ingredients used are all fresh. Fresh herbs like cilantro and mint are used along with green chillies, garlic and cumin making this chutney so delectable. Much better than the store bought version which usually has preservatives and lacks the punch of it’s homemade counterpart. Wash the cilantro well before using. Take a big clear glass bowl and fill it with cold water. Throw the cilantro in and then run some more cold water from the tap over it and gently run your fingers through . . . CLICK TO READ MORE

Green Chicken Curry

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This chicken is a typical Goan chicken curry. Goa is a beautiful state in India known for it’s beaches, places of worship and architecture. It was also the location of the opening sequence of the worldwide smash, “The Bourne Supremacy”. Hundreds of beach-side shacks serve home cooked, spicy vindaloos, sarpotels, goan sausages to visitors from all over the world. Goan cuisine is famous for sea food, liberal use of coconut milk, cashews and “kokum” – Garcinia Indica. I remember this dish from my first luncheon at my to-be-in-laws place. Cilantro, green chillies, cashew nuts tomatoes and coconut milk with a dash of tamarind paste at the end make this curry delightfully flavorful. Ingredients: 1 whole chicken – 2 lbs 1 . . . CLICK TO READ MORE