Pasta Salad- Recipe adapted from Ina Garten, Serves 6 This Ina Garten recipe is made using Rotini (spiral-shaped) pasta and earned rave reviews from all the grown-ups in attendance at my daughter’s recent birthday party. Boil the pasta, cool, and add sun dried tomatoes, black olives, tomatoes, Parmesan Reggiano cheese, Mozzarella cheese, and dressing (super delicious!) made from sun dried tomatoes, red wine vinegar, capers, garlic and olive oil. Enjoy! Ingredients: 1/2 pound fusilli (spirals) pasta (I used Rotini pasta) Kosher salt Olive oil 2 medium sized ripe tomatoes, medium-diced 1 small can black olives, pitted and diced 1/2 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped For the dressing: 5 sun-dried tomatoes in oil, drained . . . CLICK TO READ MORE
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
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
“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
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
I cringed the first time I saw this dish (as a newly wed no less). I remember thinking, “What’s this green slush I have to eat?!” I did not want to make a fuss and quietly sat there and took a bite. OMG! I loved it! I could not believe how flavorful it was! Here’s the list of good stuff you’ll find in this delicious concoction - spinach, dill, tomatoes, egg plant, fenugreek and other vegetables along with lentil for a shot of protein. I could not stop telling my in-laws how much I loved this dish and that I had to make it for my dad and mom. “Sai-Bhaji” is a Sindhi (a community in India that’s taken their business . . . CLICK TO READ MORE
“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 chopped 2 . . . 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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