Kothimbir vadi{Cilantro croquettes}

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A family recipe for fresh cilantro croquettes: finely chop cilantro, mix with flour and spices, steam, then pan fry to crispy perfection! These super delicious kothimbir vadi or cilantro croquettes are quentissential to typical Mumbai food experience.

My mother-in-law, who visits us frequently, is from Mumbai. For years, during each visit she makes these delicious kothimbir vadi for us to enjoy. This year I thought it would be great for me to learn her secret recipe. She was super excited to make them with me. Continue reading “Kothimbir vadi{Cilantro croquettes}”

Curry Puffs

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During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially the seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight day stay not only did we get to try her savory biryani but she also prepared so many more eclectic  dishes. In addition to all that fancy food we also snacked on many varieties of curry puffs while we were on the go. Curry puffs are a common snack in south east Asia, made with pastry shell and yummy fillings of curried chicken, potatoes or eggs.  It is similar to the empanadas except that the outer cover is flakier and pastry like. Continue reading “Curry Puffs”

Tandoori Chicken

Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala and then grilled to perfection! Tandoori chicken, is a classic indian dish that is healthy, easy to cook and a definite crowd pleaser. Whenever I have to take a dish to a summer party, this is the dish that comes to mind. So here is something you might want to try for 4th of July this year. Continue reading “Tandoori Chicken”

Ginger tamarind brussels sprouts

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Since I started blogging just over a 6 months ago now, I have discovered some amazing food blogs and recipes. I love how each one of us has a unique style. I recently came across a beautiful blog – abrowntable.com– where the author Nik has stunning photography and lovely recipes. One of his recipes that caught my attention right away was the ginger tamarind brussels sprouts. Ginger is my latest love in cooking, for the most part when I see ginger as one of the main ingredients I want to try the recipe right away. One of my recent post – Beet Salad -A celebration recipe also uses ginger and I love the spice and flavor it creates to the dish. I usually roast my brussels sprouts or make a cold salad by shaving it thin. I was happy to see this recipe and the photos made my mouth water wanting to make this asap!

Continue reading “Ginger tamarind brussels sprouts”

Beet Salad -A celebration recipe

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For my birthday this year, a good friend of mine gave me an amazing book – ‘Share’ : A cookbook that celebrates our common humanity by Women for Women International (WFWI). The underlying message of Share is simple: for all our apparent diversity―as individuals, societies and nations―our actions, however small, can have an exponential, positive influence both on the world and the lives of others. Nothing more beautifully conveys our interdependence than the food we eat. The recipes featured in this uplifting book―provided by contributors who are all actively engaged in humanitarian issues, as well women from the eight countries in which Women for Women International (WfWI) work.

I am in love with the illustrations in this book. The night I received this book, I was up past midnight going through it. One recipe that caught my eye right away, was a beet salad recipe by Zainab Salbi, founder of women for women international. I love beets and it had many ingredients that I use everyday. Last weekend I finally decided to make this recipe.  As I was making it, I wasn’t sure how it would come together. However, when I tasted it, the flavors were out of this world! The flavors of sesame seeds, balsamic vinegar, olive oil and fresh ginger along with all the chopped veggies were heavenly. This probably is one of my most favorite salads and I am going to make this again and again.

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I made some changes to the original recipe. Instead of using raw beets, I used roasted beets. I also replaced carrots with fresh orange bell pepper that is now in season and I added some grape tomatoes. I followed the rest of the recipe and it indeed was a celebration of colors and taste on my plate and my mouth!

Continue reading “Beet Salad -A celebration recipe”

Mung bean sprouts salad

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Did you know that 2016 is the United Nations International Year of Pulses (IYP)?

Check out more details on Pulses, the nutritious seeds for a sustainable future at – http://www.fao.org/pulses-2016/about/en/

My pantry is always stocked with variety of pulses that include whole pulse like chickpeas, split pulses with the skin on, and split pulses with the skins removed. Pulses are packed with protein, making a great alternate to animal protein and are low in fat and high in fiber. Pulses when stored in airtight and dry containers have a long shelf life and can be used in a variety of dishes.

One of my favorite beans is the mung bean. The recipe here is a super easy, healthy and filling sprouted mung bean salad that can be prepared in no time. You can add any vegetables that you like, squeeze some lime juice, sprinkle with some salt and pepper and Enjoy!

Continue reading “Mung bean sprouts salad”

Banana Avocado Chaat

Today’s inspiration comes from a delicious Indian restaurant, Rasika, that we dined at during a recent family trip to Washington DC. I can’t thank my cousin Darshan enough for his recommendation. The food, the atmosphere and the Chef’s humble and friendly attitude were inspirational. The drinks and appetizers were so unique compared the Indian dishes we’re use to while dining out. One dish that resonated with all of us was the banana chat which was an incredible blend of sweet, tangy and spicy. We would have never tried it if it was not recommended. While we all love to experiment with food we generally don’t like bananas in any form mixed into our meals. When the appetizer arrived we were surprised to see the bananas grilled and perfectly stacked on the sides. With hesitation we took one bite and we were hooked. My husband and I couldn’t stop digging into the amazing flavors! With a few bites remaining, I took a snap so I could recreate it as soon as we got back.

Recipe:

Prep time: 2 mins  Cooking time:2-3 mins    Total time: 5 mins

Ingredients:

1 Ripe Avocado
1 Ripe but Firm Banana
2 tbsp of tamarind chutney
1/4 tsp cumin powder
1/4 tsp red chili powder
cilantro to garnish
salt and pepper to taste

Directions:

  1. Peel the banana and cut it half lengthwise and then cut the 2 halves in the middle to make 4 pieces. Put grilling pan on medium high  heat, brush the bananas with olive oil and grill the banana’s until they turn golden brown on both sides. Sprinkle some salt and pepper on it.
  2. Peel and cut the avocado into bite size pieces. Add tamarind chutney, salt and cumin powder to it and mix well.
  3. Dish the avocados in the middle of a plate. Put the grilled bananas on the sides. Sprinkle with some red chili powder. Garnish with cilantro.

Enjoy!

 

 

Tomato, Beetroot and Carrot soup

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Growing up, I remember eating tomato soup made by my mom frequently in winters. She would also make it for holiday parties and it was a great way to start the first course. A beautiful red soup with rich creamy texture was often served with her homemade croutons!

Very recently after tasting tomato soup at different places I realized hers has a different flavor and color. When I asked her for the recipe I found out that she adds carrots and beetroots to them which explains the beautiful color and the texture too! This super healthy soup is very appetizing with its sweet and tangy flavors, mildly spiced with wonderful aroma.

Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium.  Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants!

 

Here is a step by step recipe:

Wash tomatoes, Beetroot and carrots

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Peel and chop the carrots and beetroot.  Cut the tomatoes in half.

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Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins.

Optionally, you can also cook them in a crock pot or a regular pot on stove stop with 1 cup of water.

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Let the boiled vegetables cool down. Remove the cinnamon stick and the skin from the tomatoes. Puree the rest and strain to remove any seeds from the tomatoes.

Mix corn starch to half cup of water and add it to the tomato puree. Stir well.

Heat ghee in a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and slowly add the puree.

Add sugar, salt, red chili powder and fresh ground pepper to taste. Bring it to boil on medium high heat stirring few times.

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Recipe:

Prep time: 5 mins  Cooking time:25 mins    Total time: 30 mins

Ingredients:

5 ripe tomatoes
2 carrots
1 small beetroot
1 inch cinnamon stick
1 tbsp corn starch
1 tbsp ghee
1/4th tsp cumin seeds
2 tsp sugar
1 tsp red chili powder
1/4th tsp fresh pepper
salt to taste

Directions:

  1. Peel and chop the carrots and beetroot.  Cut the tomatoes in half.
  2. Pressure cook all 3 vegetables with the cinnamon stick for 10 mins.
  3. Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes.
  4. Puree the rest in a blender.
  5. Strain and discard any seeds from the tomatoes.
  6. Mix corn starch in 1/2 cup of water and Add it to the tomato puree. Stir well.
  7. Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
  8. Add sugar, salt, red chili powder and fresh ground pepper to taste.
  9. Bring to boil on medium high heat stirring few times.

Serve hot with some garlic croutons!

Enjoy!