Sunday, June 25, 2017

mushroom tikka (Grilled mushroom)

Grilled mushrooms are one of my favourites. In India, usually these are made in a mud oven called tandoor. 

1 onion
1 bell pepper
1 18 ounce pack mushroom

2 roma tomatoes

For the marinade
¾ cup strained yogurt or greek yogurt
¼ tsp haldi,
1 tsp chilly powder
2 tsp cumin-coriader
¾ tsp garam masala
¼ tsp pepper
1 tsp fenugreek
1 green chilly
1" ginger piece
2 cloves of garlic.
1 lime or 1/2 lemon.

chop onion, bell pepper, mushroom and tomatoes in large pieces

Make a paste of ginger, green chilly and garlic
Mix all the ingredients of marinade in a large bowl. 
Add pieces of chopped vegetables, and mix well, so the veggies are well coated with marinade.
let it marinade for at least one hour, better if you can marinate it for 3-4 hours.
set them on skewers.
cook in oven on 350 deg F for 15-20 minutes,
if you are cooking in oven make sure, 
the skewers are supported on a baking tray or dish so that the water can drip down. 

Friday, June 23, 2017

shortbread cookie

Found this awesome recipe on Pinterest. I was looking to make shortbread for Father's Day. 
link to original recipe: 3 ingredient shortbread recipe


1cup (2 sticks) softened butter
2 cup all purpose flour
1/2 cup powdered sugar 

Whip softened butter and sugar together till fluffy about a minute and then add flour in small quantity and knead to form dough..

Make small balls of dough, flatten and bake for 16-18 min at 350 degrees F. I did this and turned out perfect. If you wish to roll and cut cookies with cookie cutter, then use powdered sugar to avoid the dough sticking to rolling pin,  

this was first time I was making cookies, so I had difficulty rolling dough so I switched to making thumbprint cookies with chocolate chips.

This recipe is fabulous and cookies were loved by one and all!

Happy baking :) 

Saturday, April 22, 2017

bhindi (Okra) masala

Trying to be back to posting some new recipes...Do not get much time to write these days, but my plan is to write just the essential and leave out the story...for now, till i get myself to sit down regularly and pen some words...i miss my blog, and miss sharing....super easy recipe, hope you try...
Adapted from recipe on Sailu's blog, bhindi masala.

Also, with indian cooking I feel there is no exact measure of how much to use a particular all depends on your I am not going to go too detailed in that...

Bhindi (okra) cut lengthwise
onion cut lengthwise
green chilly finely chopped/ paste
ginger paste
spices: chilly powder, turmeric, cumin coriander powder (proportion 1:1:2), garam masala, kasoori methi (optional), salt

Saute onion, green chilly and ginger paste in oil till onion get translucent.
Add the bhindi and cook on medium/ low flame for 20 min. add salt. Keep stirring so that everything is evenly cooked.
once its semi cooked add chilly powder, turmeric and cumin coriander powder.
after another 15-20 min as its almost done, add garam masala and kasoori methi. Cook for couple minutes and then its done :)

my mom's tip for cooking okra is to let it cook on low flame for a long time, sometimes i have cooked it almost for an hour...take minimal oil initially, then as okra is getting cooked, add a couple teaspoons and stir, do this 2-3 times at least. (when I say stir, i mean flip, so that the pieces from bottom come up and vice versa) this ensures that bhindi is cooked thoroughly and evenly and there is no stickiness to it. another trick i use is, i cook till okra has shriveled to half its size..
Do not cover the pan when cooking okra..

Sunday, December 27, 2015


The first time I heard about this dessert was in a Mills and boon novel set in Australia. The heroine in the book, like all the M&B heroines was an excellent cook and she baked Pavlovas for a dinner party. I was mesmerized by the description in the book, it said something about them being light, airy, fluffy, melt in the mouth etc. This name stuck in my head, and last year i looked it up on my birthday and made it for the first time. It was better than I had imagined in my head and was true to its description I read in the book and online.

I love it as it is super simple, very unique, requires very few ingredients. You can make it using a hand mixer, you don't need very fancy equipment.

I followed recipe from the blog, the kitchn: Pavlova recipe.

Pavlova Shell/ 8 Mini Shells
  1. 4 egg whites
  2. 1 cup granulated sugar
  3. 1/2 tablespoon cornstarch
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon white vinegar                           
Whipped Cream and fresh fruit

Preheat the oven at 275 deg F. Mix sugar with corn starch in a bowl. Eggs should be room temperature.

Take the egg whites in a mixing bowl, add the vinegar. Mixing bowl should be very clean else the egg whites will not rise, there should not be any grease on whip or bowl. Wipe the bowl with vinegar to be doubly sure that its clean.

Once the egg whites start to foam, add a tablespoon of sugar- corn starch mix, and continue whipping the egg whites. Slowly add rest of the mix as you continue whipping in small increments.

Continue whipping...

Whip the egg whites till you see stiff shiny peaks (approximately 25-30 minutes), You should be able to scoop it up in a spoon almost like soft butter. the time taken depends on quantity, so if you haven't whipped eggs before, its good to see a few you tube videos to see how to whip egg whites correctly.

I made these from 6 egg whites, which resulted in 14 shells, as you see        some are bigger than the others. I used foil instead of parchment paper          as I didn't have parchment paper at home. if you are using parchment            paper you can draw circles on reverse side to have same sized shells. I          scooped the meringue with a spoon and smoothened it out and made an        indentation in center create a space to fill in the whipped cream and              fruit.
 Bake on 250 F for 1.5 hours (reduce the temperature from 275 to 250 F)      the shells should be crisp to touch on the outside, after one and half              hour, shut down the oven and keep the door ajar, let the pavlovas cool          down inside the oven. 

    Once they have cooled, they can stored in air tight container           for a few days. One of several things I love about them

Assemble at the time of eating with some whipped cream and         mixed fruits. Enjoy :) 

Wednesday, November 25, 2015

Stir fry Bhindi (Okra)

Bhindi (Okra) is my favourite vegetable,  and this recipe is my childhood favourite recipe. Once again its a super simple recipe, and this is the kind of food people make at home in India. The part of India, I come from, Gujarat, most dishes do not have any onion or garlic. Of course, every home makes food differently by using different combination of spices/seeds in tempering. So the best part is, there is no wrong recipe. This is how my mom made bhindi most commonly.

  1. 500 g chopped okra
  2. 1 chopped potato
  3. 1 teaspoon cumin (jeera) seeds
  4. ¼ tsp fenugreek (methi) seeds
  5. ¼ tsp turmeric
  6. ½ tsp chilly powder
  7. 1 tsp cumin coriander powder
  8. Oil to saute
  9. Salt to taste

  • In pan, Saute cumin seeds and fenugreek seeds, once they are slightly browned, add a pinch of turmeric add chopped potato and salt to taste, cover it let it cook.
  • once potato is semi cooked add chopped bhindi and some salt. Add a couple teaspoons of oil so that bhindi  cooks well. DO NOT COVER after adding bhindi (as it will not lose its stickiness)
  • Cook on medium flame.
  • Once bhindi is almost cooked (in 15-20 min) add  ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.
  • Saute everything for a few minutes and take it off the flame.
  • Enjoy with roti or tortilla, yogurt on the side tastes great with this dish.
If using frozen okra, cover it as it thaws but then cook without lid. 
Bhindi if cooked correctly will lose all this stickiness, just cook on a medium flame, stir every few minutes and add little oil if you feel there is less oil in the pan.

Stir fry Asparagus

Asparagus is one of the veggies I love, and even though its not a traditional indian vegetable I make it with Indian spices, and I love it!! I ate this style for the first time at my aunt’s home, who has been in USA over 30 years now, and she makes all American veggies like broccoli, zucchini, asparagus etc indian style. As you might have guessed the asparagus is my favorite recipe.

It’s a super easy and quick recipe. The only drawback is if this is the only thing you are making for a meal you’ll need a lot of Asparagus. You may add potato if you like, but I usually don’t do it.

  1. 500 g chopped asparagus
  2. 1 teaspoon Ajvain (Carom seeds)
  3. 3-4 cloves garlic, finely chopped
  4. ¼ tsp turmeric
  5. ½ tsp chilly powder
  6. 1 tsp cumin coriander powder
  7. Oil to saute
  8. Salt to taste

  • In pan, Saute carom seeds and garlic, once garlic are slightly browned, add chopped asparagus and salt to taste, cover it let it cook, if you feel asparagus is getting burned, add some water, just enough for the asparagus to cook.
  • Once asparagus is semi cooked add ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.  
  • Saute everything for a few minutes and take it off the flame.
  • You can eat it with roti or tortilla.

Thursday, November 19, 2015

Nankhatai (Indian cookies)

Diwali brings back memories of childhood, celebrations in India, family so on and so forth. During this hectic day to day life, I forgot that Diwali is approaching, and was too lazy to do anything about it until the very last day! Then all the special moments and memories of Diwali, of making sweets and snacks, drawing rangoli, bursting crackers flooded my mind, I felt like I could let the day pass by without acknowledging it in the way I knew. I wanted to make at least one thing, draw a small rangoli, do something to celebrate, to relive all those years, bring back a knowing smile of things I so miss about India. And so I decided to make nankhatai. I followed the recipe exactly as listed in Ruchi’s recipe and got AWESOME result J

  1. ¾ cup twice all purpose flour
  2. ¾ cup semolina (rava)
  3. ¾ cup halved besan (chick pea flour)
  4. 1 cup sugar
  5. ¾ cup ghee (clarified butter)
  6. Cardamom for garnishing
  7. Pistachio powder for garnishing

  • Take all dry ingredients together in a bowl
  • Pour semi solid ghee in the bowl and mix it evenly so that you get a nice crumbly mixture
  • Press together the dough to form 2-3 balls
  • Refrigerate the dough for 15- 20 minutes
  • Now take small portion of the dough to make small cookie balls, flatten a bit (do press a lot else it will crack)
  • Keep them in a plate not too close,
  • once you finish using all the dough, make cuts in the center using a knife, sprinkle cardamom powder and/or pistachio powder in the  cuts.
  • Preheat the oven at 375 F
  • Refrigerate the cookie balls it for 15 minutes.
  • Place the cookie balls in a cookie tray and bake for 15-18 min, till they are light brown/ golden brown.
visit Ruchi's site for better pics, I posted my pics, so as to let you know that even if your cookie balls are not as perfect as Ruchi's, you'll get great results!