Sweet-Sour-Spicy Chutney

This is a versatile chutney that goes along with dahi vadas, samosas, kachories and many other chaat dishes. This can be used in place of tamarind chutney, as a tang provide by dry mango resonates the same flavour. It is easy to store at room temperature, in a air tight container, for up to 3-4 months.

Ingredients:
1/2 tbsp black pepper powder
1/4 tbsp clove powder
1/4 tbsp cinnamon powder
1/2 tbsp green cardamom powder
1/4 tbsp mace(javitri) powder
1/8 tbsp nutmeg powder
1 tbsp ginger powder
4-5 pods Black cardamom powder
2 flowers of star anise
1/2 tbsp fennel seeds powder
1/2 tbsp fennel seeds - whole
1/4 cup chopped roasted cashews
1/4 cup chopped roasted almonds
1/4 cup chopped roasted pistachio
1/4 cup chopped roasted charoli
1/2 cup chopped raisins
7-8 chopped dates
400gm jaggery
1 and 1/4 cups Dry mango(Amchur) powder
1/4 tbsp salt
1/4 tbsp black salt
2 tsp red chilly powder
1/2 tbsp roasted cumin powder
2 and 1/2 cups water

Method:
1. Mix all the ingredients in a big non-stick pan and boil, stirring continuously on medium flame for 20 minutes.
2. Once the chutney cools, decant in a clean airtight container and store at room temperature.

Dahi Vada

Popular Indian dish, specially enjoyed on warm summer nights! This is a great dish to take to potlucks and serve in parties.

Ingredients:
325gm Urad Daal
1-2 tsp Asafoetida(Hing)
Salt
Sugar
Black salt
Roasted Cumin powder
Red chilly powder
Tamarind chutney
Pomegranate seeds
Oil for frying
1 tub of regular whole milk yogurt

Method:

Vada recipe
1. Soak Urad daal, hing and 1/4 tbsp salt in water for 5 hours.
2. After 4 hours, make a smooth paste of soaked daal.
3. Whip this paste into a light and airy mixture.
Note: You can use hand spatula or an electric whisk for this purpose.
4. Make small balls of this mixture, and deep fry in hot oil.
5. Remove the fried balls and directly place them in a big pot containing water. Let them soak in the water for 2-3 hours. Set aside to chill.
6. Before serving these, take out the soaked balls and place them in yogurt mixture for at least an hour.
7. Right before serving, sprinkle the yogurt and ball mixture with roasted cumin powder, black salt, red chilly powder, tamarind chutney and some pomegranate seeds.

Dahi recipe
1. In a big bowl, beat yogurt, salt and sugar with very little water until it makes a smooth and creamy mixture. Set aside to chill.

Banana Walnut Bread

Quick and easy bread to use up the ripe bananas sitting on your counter by the end of the week!

Ingredients:
1/4 cup melted butter
1/4 cup brown sugar
1 cup flour
1/2 tbsp baking powder
1/4 tbsp baking soda
1 large ripe banana/2 small ripe bananas
1/4 cup chopped roasted walnuts
Some chocolate chips (optional)
Some Turbinado or Demerara sugar to sprinkle on top (optional)

Method:
1. Mash the ripe banana(s) into a large mixing bowl.
2. Add other ingredients, except the turbinado or demerara sugar, to the banana mash.
3. Pour the mixture in a loaf pan, sprinkle with turbinado or demerara sugar on top and bake at 350F for 30 minutes.
4. Let it cool and then cut in slices.

Chickpea salad with Couscous

This is a no onion, no garlic recipe. Simple, clean, delicious and quick - this is great for the days when you have acidity and want light food. This quantity would serve around 3 adults.

 

Ingredients:
Couscous
1 cup uncooked couscous
1 and 1/2 cup boiling water
Handful of chopped coriander
Some freshly grated ginger
Some chopped raisins
Chilly powder or Black pepper powder
Salt to taste
Optional: A hint of Cinnamon powder

Chickpea Salad
3/4 cup uncooked chickpeas
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow bell pepper
2 small radishes
1 medium size tomato
1/2 cucumber
1 lime
Handful of chopped coriander
Olive oil
Salt and pepper to taste

Method:
Couscous

Uncooked couscous

1. In a large bowl, mix couscous, salt, pepper, cinnamon powder, grated ginger, coriander and raisins. Cover with boiling water, cover with a lid and set aside(for at least 5-7 minutes or according to packet instructions).

Cooked and fluffed up couscous

Chickpea Salad
1. Cook the chickpeas in one of the following ways:

• cook unsoaked chickpeas with salt and water for 45 minutes in an electric pressure cooker
• cook overnight soaked chickpeas with salt and water for 25 minutes in an electric pressure cooker
• use canned chickpeas
• use any other method to cook chickpeas that you prefer

2. Chop the vegetables - yellow, red and green peppers, radishes, cucumber and seeded tomato - in small cubes.

3. In a large mixing bowl, mix cubed vegetables, cooked chickpeas, coriander, olive oil, juice of one lime, salt and pepper/chilly powder.
Cover and let this rest for 5 minutes until the dressing is nicely absorbed.

Enjoy this as a light and quick meal.

Chicken Clear Soup

Try this recipe on a cold and windy weekend to warm your heart. It's a dish that will take a little longer time to cook on stove, but very little time off your schedule! :)

Ingredients:
1 whole chicken
2 medium sized carrots, cut in big chunks
5 celery stalks, cut in big chunks
1/2 leek
2 bay leaves
One bunch cilantro stalks
10-15 thyme leaves stems
2-3 tbsp peppercorn, lightly crushed
5-6 cloves
Salt to taste
Chopped cilantro leaves for garnish
Water

Method:
1. Tie bay leaves, cilantro stalks and thyme leaves in a small bundle.
2. In a big stock pot, place sliced carrots, celery stalks, leek, herb bundle, peppercorns and chicken with skin on(pat dry the chicken with paper towel before using it).
3. Fill the pot with with water until the chicken is barely covered, no more(otherwise soup will not be flavourful).
4. Bring the water to boil and then lower the heat. Partially cover the soup with a lid and simmer the soup for 90 minutes on medium to low heat such that there is a constant gentle simmer.
Note: You can remove the white scum that forms on the top of the soup during the initial boil.
5. After 90 minutes, take out the cooked chicken carefully in a big plate. Strain the soup and set aside. Check the soup seasoning for salt, pepper and thyme. Adjust seasonings according to taste.
6. Remove the meat from the chicken bones and put the bones back in the soup. Bring the soup to a boil and then simmer with a lid on for another 40 minutes.
7. Strain the soup through a paper towel to remove any access fat and serve hot!

Lemon and Nuts cake

Something that is crumbly and sweet, yet gives a good feeling of being healthy without weighing down on your conscience. This cake is perfect for late afternoon snack as it is perfect compliment to morning your cup of java. Enjoy this delicious and super easy lemon, yogurt and nuts cake!

Ingredients:
150gm all purpose flour
1/2 cup coconut sugar
1/2 cup almonds
1/2 cup walnuts
1/4 cup pistachios
1/4 cup cashews
1/2 tbsp baking powder

1/2 cup vegetable oil
1/4 cup honey
1 cup yogurt
1 egg
1 lemon zest

Method:
1. In a processor, make a rough flour out of all the nuts.
2. Add this nut mixture with all purpose flour, coconut sugar and baking powder.
3. In another vessel, mix egg, lemon zest, yogurt, oil and honey.
4. Now mix together these wet and dry ingredients.
5. Bake at 165C/325F for 40 minutes in a 9"x9" pan.
6. Cool on a wire rack and serve.

Veggie Protein Bowl with Barley

Quick, easy and healthy recipe is all this is!

You can cook cook and assemble this in 15 minutes or under!

If you were to cook barley while making this recipe then you will have to allow yourself additional 20-25 minutes to cook barley itself.

I often eat this as a workday lunch and most of the time I make it hot during lunch itself!

Ingredients:

Cooked barley

Some small paneer/cottage cheese cubes(to make it Vegan, you can substitute with firm tofu)

Veggies medley - cauliflower, broccoli, carrots, beans, snowpeas

Some salt and pepper to season

Some soy sauce

Schezwan sauce

Some coriander to garnish

Method:

1. Heat some ghee or oil in a non-stick skillet.

2. Add the veggies medley and saute for a minute on high heat.

3. Season with salt and pepper and saute for another minute.

4. Add paneer cubes and saute for a minute until they are just warmed through.

5. Then add a dash of soy sauce and 1 table spoon of schezwan sauce.

6. Turn off the heat and assemble as follows:

     - Fill the bottom of the bowl with warm cooked barley.

     - Top it with the paneer and veggie mixture.

     - Garnish with some coriander.

     - Don't wait for anything and JUST EAT! :)

Salmon with Asian sauce and rice

This is a dish that is literally prepared and served in 30 minutes. You can make this for a quick lunch or a weeknight entertaining dinner. This is healthy, super quick, delicious and low on utensil usage too!

Ingredients:
For Salmon:
Salmon fillet
Some oil
Salt and pepper

For Asian Sauce:
3-4 dashes of Fish Sauce
1/2 tbsp Oyster Sauce
6-7 tsp of  Soy Sauce
1 tbsp Peanut Butter
1/2 tbsp Maple Syrup
1/4 cup Sake (optional)
1/2 cup Vegetable Broth or Water
1 inch piece of Ginger
3-4 tsp Chinese Spicy Chilly Crisp Sauce

Leafy Vegetable Salad:
Two Scallions
Some coriander
Some Romaine Lettuce

Rice

Method:
1. Heat some oil on a non-stick pan. Once the oil is heated put the salmon fillet on the pan, skin side down.
Sprinkle some salt and pepper on the salmon and cover the pan with a lid.
Cook salmon on low-to-medium flame with the lid on for 15 minutes.

2. On the side, put some rice for cooking.


3. While the salmon is cooking, prepare the sauce in a bowl. Mix soy sauce, fish sauce, oyster sauce, sake, vegetable broth, chilly crisps, peanut butter, grated ginger, salt and pepper.

4. Thinly slice two scallions. Chop coriander and some romaine lettuce. Mix these vegetables and keep on side.

5. After 15 minutes, remove the salmon from the pan and wrap in an aluminum foil. Seal this wrap with another aluminum foil to make a double insulation around the salmon. Set aside on a wooden chopping board for 10 minutes.


6. While salmon is resting, put the prepared sauce in the same pan with the salmon juices. Boil the sauce for 5-6 minutes or until it thickens.

7. In the end assemble the dish by placing some rice at the bottom of the plate, top with the flaked salmon and vegetable salad. Dress up the dish with the Asian sauce.

Entertain!

Or take a carry out for lunch!

Chickpea pastry with Cashews and Dates

This is a really quick and simple dish that is easily put together with little effort!
High on protein and flavour yet feels like indulgence :)

Ingredients:
1/2 sheet of phyllo pastry dough, thawed according to the package instructions
1 can of Garbanzo Beans or chickpeas, drained and washed
5-6 Dates, chunky chops
6-7 Cashews, chunky chops
1 medium onion, finely chopped
4 tsp cumin powder
4 tsp coriander powder
2 tsp red chilly powder
2 tsp black pepper powder
Salt to taste
Oil or Ghee for sauté

Method:
1. In a non-stick pan, take some oil or ghee and sauté finely chopped onion until it starts turning translucent, about 4-5 minutes on low flame.
2. Add cumin powder, coriander powder, chilly powder, black pepper powder and salt. Sauté for another minute to cook the spices.
3. Now add the chopped dates, cashews and beans to the pan and cook for about 4-5 minutes.
4. While the beans are cooking, roll the dough to a thin flat bread shape and place it on the baking sheet.

5. Arrange the beans mixture on top of the pastry sheet and bake at 375F for about 20-25 minutes until the pastry is cooked.

Cut into four parts with a pizza cutter and enjoy savoury Chickpea pastry!

Tip: You can also use the chickpea filling as a side dish with lamb, veggies and roti.

Coconut Ice cream

Want to beat the heat by making an ice cream in 10 minutes??

Here is how you do it.

Ingredients:
1 cup whipping cream
1 cup coconut milk
1/2 cup granulated sugar
2 tbsp grated fresh coconut

Method:
1. In a big bowl, mix coconut milk, cream and sugar. Whip this mixture lightly for 2-4 minutes on low speed until the size doubles. Make sure the mixture is smooth and the cream doesn't thicken too much.
2. Add the grated coconut and fold it gently in the whipped mixture.
3. Set this batter to set in the fridge for 2 hours at least, overnight is better.

Beat the heat and get a refreshing kick from the tropics!

Lamb chops with Grilled Pear Salad

Another super easy and quick lamb chops recipe.

Ingredients:
Lamb Chops
Salt
Black Pepper Powder
Dried Oregano
Fresh Thyme
Fresh Parsley
Fresh minced garlic
Fennel Powder
Groundnut oil
Baby kale(any salad leaf of your choice)
Pear
EVOO
Balsamic Vinegar

Method:
1. Marinate the lamb chops with fresh minced garlic, fresh parsley, fresh thyme, salt, pepper, fennel powder, oregano and some oil for minimum of 15 minutes.
2. On a hot grill, cook the chops for 4-5 minutes each side.
3. While the lamb is cooking, prepare salad dressing by mixing some balsamic vinegar, oil, salt and pepper.
4. For the 2 minutes, put pear quarters to grill on both the sides.
5. Assemble the dinner by dressing the salad leaves, arranging the grilled pear in a ring and topping with juicy lamb chops.

How to prepare lamb chops and have fancy dinner ready in under 30 minutes...

Indian Masala Lamb Chops

Try these quick and easy succulent Lamb Chops with bold Indian Spices. It's easy to prepare, quick to cook and provides for elegant plating for weeknight parties.

Ingredients:
Lamb Chops
Turmeric
Red Chilly Powder
Black Pepper Powder
Coriander Powder
Dried Oregano
Minced Garlic
Minced Ginger
Groundnut oil
Salt
Greek Yogurt
Lime Pickle
Scallions
Fresh coriander
Cooked Basmati Rice

Method:
1. Mix all the ingredients in a ziplock bag to make a paste.
2. Marinate the lamb chops in the paste for  minimum of 15 minutes.
3. On a hot grill/pan, cook the lamb chops for 4-5 minutes each side.
4. To make the yogurt sauce, mix  Greek yogurt, lime pickle, scallions and fresh chopped coriander,
5. Serve with hot rice and yogurt sauce.

How to marinate lamb chops?? It's super easy...

Tarragon Chicken

Tarragon chicken - is it than intense, laborious French tarragon Chicken.. No! Does it have the same flavour?? Absolutely yes... In less than half the cooking and cleaning time it would take me otherwise, I came up with this classy dish for quick, weeknight entertainment and dinners.

Ingredients:
Chicken Breast
Fresh Tarragon
Dried Tarragon
Some Butter
Some regular oil
Salt
Black Pepper Powder
Some Vodka
Chicken or Vegetable Broth/Warm Water
An egg
Some plain white flour
Couple of cloves of minced garlic
Some cream
Some Dijon Mustard
Crushed red pepper(optional)

Method:
1. Cut the chicken breast in half and pound it into thin cutlets. This ensures cooking time speeds up.
2. In a deep dish, mix an egg with some salt, dried thyme, black pepper powder and crushed red pepper.
3. In another deep dish, mix some flour with salt and pepper.

4. Now dunk the chicken cutlet in the flour, then egg and then flour again, shown in the video.
5. Then shallow fry it in a pan, with some oil and butter - about 3-5 minutes each side.
6. After the chicken cutlets are cooked, use the same pan and add some minced garlic, fresh chopped tarragon, dried tarragon, pepper and salt. Saute for a few seconds.
7. Deglaze the pan with some chicken/vegetable broth or water. Add some dijon mustard and vodka to the pan. Let the mixture come to a bubble. Please refer to the video for the sauce technique.
8. Once the mixture has reduced to half, turn off the gas and add some cream.
9. Serve sliced chicken breast cutlets and spoon over the sauce in a big platter.

Dunking Chicken Cutlets in egg and flour

Tarragon Cream Sauce

Enjoy this classy dish with a side of salad and roasted veggies!

Weekday Mediterranean Delight Dinner

Try this menu to welcome the week. It's extremely quick, low prep and elegant dinner menu for two. Enjoy this meal with glass of red wine with some nice guitar in the background or with a spicy conversation with friends after a hectic day at work!

Here I have clockwise:
Homemade Grilled Chapati(Save time by using grilled store-bought Pita bread)
Moroccan Chickpea Mash
Grilled Aubergine Salad with feta-cheese and yogurt dressing

Moroccan Chickpea Mash

You can serve this as a main course, as a side, as a topping on your bread or filling in your sandwich! This is an absolutely versatile dish to have up your sleeve when you want something quick that involves 'no cooking'!!

Ingredients:
A can of chickpeas/garbanzo beans
Salt
Pepper
Sumac
Coriander Powder
Roasted Cumin Powder
Red Chilly Powder
Roasted Sesame Oil
One lime juice
Chopped Parsley
Chopped Spring Onion

Method:
1. Drain and wash the chickpeas. Mash half the chickpeas in a bowl.
2. Mix the mashed chickpeas with some salt, pepper, sumac, red chilly powder, roasted cumin powder, coriander powder, lime juice, roasted sesame oil, chopped parsley and chopped spring onion.

No cook main course is ready to be served with warm pita or rice pilaf!

Grilled Aubergine Salad with Feta cheese and Yogurt dressing

This is a fantastic side or a small meal by itself for one. If you don't like aubergines, you will start liking it after you try this recipe!

Ingredients:
One large aubergine
Feta cheese
Yogurt
Salt
Pepper
Sumac
Parsley
Spring Onion
Vegetable Oil

Method:
1. Cut aubergine into about 1/2" thick slices.
Note: If you cut it too thin then it will not maintain it's shape on the grill.

2. Brush one side of aubergine slices and put them face down on a hot grill pan. Cook on one side for about 4 minutes.

3. Brush the other side with oil and turn the slices. Cook for another 3-4 minutes or until the aubergines are cooked through.

4. In a bowl, mix the feta cheese, yogurt, some water, pepper, sumac, chopped parsley and chopped spring onions. Add salt only if needed since feta itself is pretty salty.

5. In a platter, arrange the grilled aubergines in a layer and drizzle with some yogurt dressing.

This dish can be enjoyed at room temperature as well!

Salmon marinated in tamarind sauce with millet

This was a spontaneous dish that I pulled together when I was missing my home during the days of navratri. My parents and grandparents used to prepare special meals rather humble feasts for us, all these nine days. Millet was a special part of our diet that we had almost  everyday - either for lunch or for supper. Here I tried to recreate something similar to what I had, with some of my twists.
First, instead of making a traditional sauce, I used my speed power and used a ready-made tamarind sauce and secondly, I added a little fish to the mixture to just make the dish more date-likey! :)

Ingredients:
Clarified butter
2 Potatoes
~3/4 cup Millet
~5 cups of water
6oz Salmon fillet
1 cup Maggie Tamarind Sauce
Some roasted peanut powder
Cumin seeds
Red Chilly Powder
Salt

Method:
1. Marinate: Marinate the salmon in tamarind sauce and a little clarified butter and set aside for about 15-20 minutes.

2. Millet: While the salmon marinates, cut the potatoes in small cubes. Heat some butter and saute cumin seeds and red chilly powder for a few seconds. Then add the potatoes, millet, salt, some roasted peanut powder and about 2 cups water. Cover and cook on low for about 20 minutes on medium to low heat.

3. Tamarind broth: In another pan, heat clarified butter and saute cumin seeds for a few seconds. Add tamarind sauce and remaining 2-3 cups of water. Mix well and set it to bubble on medium to low heat for about 10 minutes. After that add, some roasted peanut power and let it bubble on low until ready to serve.

4. Salmon: Cover and cook the salmon fillet in some butter for 12-13 minutes. After that, double wrap the salmon in aluminium foil and let it rest for another 10 minutes.

5. Assembly: use a bowl as mound and put the millet in the middle of the dish. Top the millet with flaked salmon. Gently spoon the tamarind broth on the side to create a moat effect.

Millet that I used for this dish

Salmon with spinach in coconut milk and rice

A must try salmon recipe for every salmon fan! The salmon flakes are irresistibly succulent and coconut milk and sake sauce sauce just takes the dish to another level.

Ingredients:
~6oz filet of Salmon(with skin on)
Vodka/Sake
Soy sauce
Dijon Mustard
Toasted Sesame Seed oil
Salt
White Pepper
Butter (ghee)
Spinach
Coconut milk
Cooked white rice

Method:
1. Marinate the fish filet in some vodka/sake, sesame seed oil, soy sauce, dijon mustard, salt and white pepper for about 15-20 minutes.
2. In a non-stick pan, add some butter and put the filet skin side down. Cook in the pan, covered, for about 10-12 minutes over medium heat. Reserve the marinade.
3. Then take off the cooked salmon and wrap it in an aluminium foil(double wrap preferred) and set aside for 10 minutes.
4. While the fish is resting, add the reserved marinade to the pan and reduce the alcohol. Don't add any more salt or butter to the pan.
5. Add a few table spoons of  coconut milk and bring to boil.
6. Once the milk starts to boil, add spinach leaves and allow it to wilt.

For assembly of the dish, put the cooked rice at the bottom of the plate. Top that with flaked salmon and spinach with coconut milk sauce. Enjoy this dish while it's still hot!

Speedy-Seedy Chutney

Do you want to try a new way to eat your seeds?? Well, try this way - it might be new to you but in my family this recipe has been passed down since many generations... I love to eat this chutney with a tsp of raw groundnut oil and hot chapati. Another way I like it is with hot rice, 2 tsp of ghee and some chutney on top. You can come with more creative ways to eat it with grilled meat or sprinkle on top of your pasta and sandwich!

 Ingredients:
Sesame seeds(~1/2 cup)
Flax seeds(~1/2 cup)
Cumin seeds(~1/4 cup)
Coriander seeds(~1/4 cup)
Sugar(~ 1tbsp)
Salt(~ 2tbsp)
Red chilly powder(~ 3tbsp)

Method:
1. Take equal proportion of sesame seeds and flax seeds and toast them on a dry pan till the sesame seeds turn brown. Remove and set aside to cool.
2. In the same pan, dry roast the cumin seeds and coriander seeds. Remove and set aside to cool.
3. Grind the roasted seeds with salt, sugar and red chilly powder to a coarse consistency.

Note:
1. The measurements are given as a rough estimate. You can adjust the salt and chilly level based on how spicy you want the chutney. I usually like mine spicy.
2. Make sure to add sugar because that is to balance all the pungent flavors of flax seeds, cumin seeds and coriander seeds.

Herbed chicken with blue cheese sauce

This is a very simple and easy dish if you are looking for a quick lunch or workday entertaining dinner option! Try this out and fall in love with cheese...

Ingredients:
Some butter
Chicken breast tenders
Salt
Pepper
Herbes de Provence
Blue cheese wedge(not the crumbles)
Dijon mustard
Water
Salad mixture(lettuce, chicory, spinach etc)

Method:
1. Pound the chicken breast tenders in thin cutlets and season with salt, pepper and Herbes de Provence on one side.
Note: If you don't have Herbes de Provence at home, use some dried rosemary, thyme and oregano mixture.
If you get a full size chicken breast, then slice it in half and then pound the halves in thin cutlets,

2. In a non-stick pan, heat some butter and put the chicken tender with the seasoned side down. Cook the chicken on medium heat for about 4-5minutes.

3. Season the other side of the chicken, turn and cook for another 3-4 minutes or until the chicken is fully cooked through,

4. Remove the chicken from the pan. Then add a little blue cheese, some Dijon mustard and some water to the pan. Let it bubble for a couple of minutes till the sauce starts to thicken.

5. In a plate, put salad as a base and top that with the seared chicken, Spoon over the sauce on the chicken. The sauce will also act as a warm salad dressing.
Serve and eat immediately!

For lunch option, you can store the dressing separately and warm it just a bit in microwave before assembling your gourmet salad.