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
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
I love making these tikkis as a healthy afternoon snack or appetizer with drinks. These tikkis or vegetable patties are made with left over Sai Bhaji. Sai bhaji is a delicious vegetable made with spinach, dill, tomatoes, carrots, potatoes and lentil. I dry the sai bhaji mixture by cooking it on medium flame in a saucepan or flat griddle. Then, add a pinch a garam masala powder and bread for binding. Make round patties and shallow fry. Serve hot and enjoy! Ingredients: 1 1/2 cups sai bhaji 6 slices bread, soaked in water and squeezed tightly to remove the water 1/2 teaspoon garam masala powder 2- 3 tablespoons oil salt to taste Method: Heat the sai bhaji in a saucepan . . . CLICK TO READ MORE
“Rajmah (Red kidney beans) Curry” is a very popular, vegetarian dish from North India. Cook red kidney beans (soaked overnight in water) with tomatoes, onions, whole spices like black cardamom, cloves and bay leaf. Serve with white rice or Indian bread. This recipe is adapted from Nita Mehta’s amazing cookbook, Nita Mehta’s Punjabi Khaana. The recipe’s fairly simple but can take a while to prepare on account of the browning of the onions. The dish also freezes very well – so great as a make-ahead dish as well. Ingredients: 1 1/2 cups red kidney beans (lal rajmah) soaked overnight 1 tablespoon split gram (channa dal) soaked overnight salt to taste 2 onions 6 to 8 garlic flakes 1″piece ginger 6 tablespoons . . . CLICK TO READ MORE
This dish is a great example of a simple yet delicious cauliflower based- preparation. I never knew cauliflower could taste this good till I ate it this dish around 11 years ago. It is made with cauliflower that is cut finely cut almost to resemble kheema which is a mince. This dish is made every weekend for lunch at my place to go along with hubby’s favorite tangy yellow dal (lentil) and rice. Honestly, I can eat this just plain, bowlfuls of it to be honest. I hope you enjoy it! Ingredients: 1 medium sized cauliflower, cut finely 1 onion chopped fine 2 tomatoes chopped fine 2- 3 green chillies chopped fine 2 tablespoons of fresh cilantro, finely chopped 1 tablespoon . . . 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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