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

Chicken Biryani With Mint And Cilantro”Hyderabadi Biryani”

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

Goat Curry with Cardamoms and Spinach”Elaichi Mutton”

Goat Curry “Elaichi Mutton” Yeah, I am back from my awesome trip to New York. I was on spring break with my daughter, it was a very relaxing holiday thanks to my lovely family and friends.This trip was all about just hanging out at home and chilling with family. We did not go out much, ordered in a lot from my favorite Malaysian restaurant “Penang”. I have eaten roti-canai for the whole year! We did visit an Indian restaurant “Amiya” for their lunch buffet in New Port, NJ. The kebabs were outstanding. So while I was away being treated to this fantastic food, hubby was at home eating Subway and hot dogs. So as soon as I got back, I . . . CLICK TO READ MORE

Minced Chicken

Minced Chicken (kheema): Serves 4 to 5 Was craving this for a long time and made it last night for dinner along with “Boondi Dahi” (savory chickpea flour balls in sweetened yogurt), Okra and pulao. The same recipe can be used to make turkey mince or even goat (mutton) mince. Minced chicken is the Indian-version of what many popular restaurants serve as the filling in lettuce wraps. Mince (“kheema” in Hindi) was made in my mother’s house every Sunday for lunch. We also make a dry version of this to stuff into a potato pattice. INGREDIENTS: 1 lb Chicken mince 1/2 cup green peas (use the frozen ones) 2 onions chopped fine 2 tomatoes grated 3 tablespoons yogurt 1 bay . . . CLICK TO READ MORE

Turkey Kebabs (Rolls or Sliders)

With Thanksgiving around the corner, I thought of posting my favorite turkey kebab recipe. A staple at our house and made at least once a week, what’s really nice about these kebabs is that they can be made ahead of time and frozen for a quick, tasty snack during the week. Served with home-made green chutney, they are the perfect choice for a more filling appetizer for parties. My mother-in-law first tried these delicious kebabs at a friend’s place and was struck by the simplicity of the recipe. You can also wrap 2 or 3 kebabs in a soft tortilla, add a mixture of green chutney and yogurt and a few chopped onions (optional) and serve for dinner. You . . . CLICK TO READ MORE

Shrimp Pilaf “Pulao”

This pilaf is every one’s favorite. If I get unexpected guests, this is what usually gets made. A one pot meal which has protein, carbs and vegetable. Easy, simple and sure to win compliments from your family and friends. This rice gets it’s flavor from the spices like cardamom, cloves and especially star anise. The shrimp just enhances the flavor. If making it for vegetarians, skip the shrimp. Simple ingredients and great taste. Sunday meals at our house were always elaborate. Since both my parents were working, Sunday was the official family day where we would all sit down together for a lavish afternoon meal. There was always two types of seafood, either a fried fish and a curry (crab . . . CLICK TO READ MORE

Chicken Curry “Seyal-Sindhi Style”

My passion for cooking really started after I moved to the United States with my husband over 8 years ago. We were married for just under 2 years then. I remember us both feeling super excited about being on our own having moved from an incredibly supportive environment back home in Mumbai. It was especially exciting for me because, for the first time, I was in charge of the kitchen. I learned most of my cooking from an exceptional cook – my mother-in-law. Over the years, she painstakingly put together a collection of amazing recipes from family, friends and assorted cooking classes. I started to note down the simpler recipes – every-day food cooked at home. Since I was . . . CLICK TO READ MORE

Shrimp in Sweet Tangy Sauce

This wonderful recipe comes from our friend Amit who we met while in Boston. When I first tried this recipe I loved the sweetness from the shrimp and caramelized onions and what gives it a tangy flavor are the tomatoes and the red wine vinegar. I cook this when I have my American friends coming over, it’s light on the spice (though if you like you could add extra chilly). It’s a fairly simple recipe but is really tasty. Ingredients: 1 1/2 pounds uncooked prawns, cleaned, peeled and deveined (I like to use the jumbo ones) 1 large onion chopped finely 2 finely chopped tomatoes 2 teaspoons of garlic and ginger paste 2 tablespoons of red wine vinegar 1/2 teaspoon . . . CLICK TO READ MORE