Mushroom,Spinach and Corn Bake

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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

Black Daal or “Kaali Daal”

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“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

Rabri

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Rabri- Serves 5 “Rabri” is a rich Indian dessert made with milk, sugar and Kewra essence. Kewra is an extract distilled from Pandanus flowers. The essence has a strong aroma and so just a dash of it is perfect to flavor Indian sweets. The preparation time required for making “rabri” is about 5 minutes but the cooking time is very long – at 4 hours and 15 minutes! While it is time consuming, the end result will have your guests fighting for the last bite. “Rabri”is made by boiling down the milk to less than half its quantity. It is basically a mixture of thick cream sweetened with sugar and flavored with “kewra” essence and served chilled. Since it is . . . CLICK TO READ MORE

Paneer Masala

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A couple of weeks ago, I published a “Mushroom Masala” recipe. It is such a hot favorite at my place, that I decided to add paneer to this gravy or “masala”. The masala itself is made of caramelized onions, tomatoes, fresh ginger-garlic paste and tandoori masala. Tandoori masala is non-spicy and has a bright red color to it. It is a combination of different spices like coriander, onion powder, nutmeg, cinnamon, bay leaf, lemon oil to name a few. It really flavors the dish and one does not need to add any other spices except for this powder. I like to call it the “Magic Spice Powder!”. The paneer absorbed the gravy well and if you are serving this at . . . CLICK TO READ MORE

Creamy Asparagus Soup

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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

Mango Lassi

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Check out this newly uploaded video on how to prepare easy and simple mango lassi. In India, alphonso mangoes are known as “the king of mangoes” on account of their unmatched taste and texture. They are simply the tastiest and also the most expensive of the 1500 different varieties of mangoes you can find in India. As a child, I remember the boxes of alphonso mangoes delivered to our home every season (April-May) from our family farm in India’s most prominent mango-growing regions, Ratnagiri, in the state of Maharashtra. Here in the US, I use mango puree tins (marked “Alphonso” and from that same region) from the Indian grocery store to make mango-flavored smoothies (“lassi”) all year around. Yoghurt-based . . . CLICK TO READ MORE

Chicken Biryani With Mint And Cilantro”Hyderabadi Biryani”

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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 highly enjoyable and delectable. Often made at my house as a party dish, I decided to make it as a weeknight treat for my family to enjoy! It is elaborate but those who have tasted biryani know it’s worth the effort. Traditionally, the dish is served with a raita made with cucumber, tomatoes and onions. The yogurt helps to cool the palette from the heat of the spices in the biryani. I made this with lots with caramelized onions, . . . CLICK TO READ MORE

Paneer Makhanwala

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“Makhanwala” is a tangy, tomato-based gravy cooked with butter and cream. You can add chicken, vegetables or paneer to this rich and creamy sauce depending upon your preference. However, what’s great about this particular recipe is that it has no butter or cream, making it a healthier option than the traditional recipe without compromising on flavor. It includes loads of healthy veggies like carrots,tomatoes, green capsicum and onions as well. The veggies are cooked and pureed and thus disguised making it a tasty option for kids otherwise averse to eating their vegetables. The credit for this recipe goes to my mom-in-law. After having tried this, I have to call her a genius. Ingredients: 1 medium onion- sliced 1/2 green capsicum . . . CLICK TO READ MORE