March 29, 2020

Carne asada chicken tacos with Pico de Gallo




What U need :
Chicken - 2 Lbs boneless meat
Onion pwd - 1 teaspoon
Cumin - 1 teaspoon
Black pepper - 1 teaspoon
Taco seasoning - 1 tablespoon
Red pepper flakes - 1 teaspoon
Paprika or chilli pwd - 1 tablespoon

Dehydrated onion - 1 teaspoon
EVOO - as needed to cook
Goat cheese - garnish
Cilantro and lemon - garnish





















Pico de Gallo - chopped tomatoes , red onions, jalapeños , cilantro , lemon juice and salt











  • Marinate the meat with the dry rub and keep aside for more than 4 hours or overnight. Do not add salt as taco seasoning as enough salt 
  • Heat a pan with oil and shallow fry the marinated meat this will take 8- 10 mins
  • Let this cool and shred it and add more spice and oil and recook the meat this can also be cooked by BBQ method will have more of a smoky flavor to the meat
  • Heat up a tortilla add a little mayo or greek yogurt as a base to hold the meat add the cooked chicken carne asada top with some goat cheese a, cilantro and pico de gallo  NJoy !!

March 15, 2020

Garbanzo beans ( Chole ) and Naan OR brown rice


  1. What you need :
  2. 1 Red onion chopped fine 
  3. 1 cup boiled Chickpeas aka Garbanzo beans (Chana) 
  4. I used the canned one drain the water and rinse thoroughly 
  5. 1 medium Tomato chopped
  6. 1 tablespoon Ginger garlic paste
  7. 1 tsp Cumin seeds
  8. 1 tsp Turmeric powder
  9. 2 tsp Red chilli powder
  10. 1 tsp Chole garam masala 
  11. Salt to taste 
  12. Water as needed 
  13. Juice of one lemon for garnish 
  14. Cilantro leaves chopped
  15. EVOO - 2 tablespoonfull



  1. Heat oil in medium deep sized pan add the cumin seeds then add diced onion and cook until translucent.
  2. Once the onion begins to sauté , add the ginger garlic paste and fry for a few seconds.
  3. Once the above mixture is sautéed well add the potatoes.
  4. Add the remaining spices (red chili, chole garam masala , and salt). Cook the spices until aromatic and then add the water.
  5. Stir in the tomato and cook until the water and tomato juices begin to dry.
  6. Add the chickpeas and stir to incorporate the spices to the chickpeas. 
  7. Simmer for 5 to 8 minutes on medium heat.
  8. Once the beans have cooked squeeze the lemon juice and give everything one big stir.
  9. Garnish with Cilantro leaves serve with  Naan or Brown rice and Njoy !!

October 20, 2019

Sabudana khichidi






On wet and rainy mornings like this in the pacific north west my Indian palate craves for something more spicier and nuttier so I decided to go with the Maharashtrian crowd favorite Sabudana Khichidi sabudana is yucca small tiny white balls that are soaked overnight or at least 4 hours before so they swell up in water . They is a yummy breakfast delight & is a must try for all U adventurous folks :)




What U need :
Sabudana - 2 cups washed and soaked for at least more that 4 hours
Ground nuts - 1/2 cup roasted and crushed in a blender not too fine
Potato- 1/2 cup chopped fine
Onion - 1/2 cup chopped fine
Ginger- 1/3rd inch chopped
Green chillies- as per ur spice level
Cilantro - 1/2 cup  finely chopped
EVOO - 1 tbsp
Jerra - 1tsp
Salt - as needed
Lemons - 1 or more for flavor
Dried coconut shredded - 1 tbsp







  • Heat up a pan add oil EVOO add Jeera once it splutters add onion , ginger and chillies sauce till translucent .
  • Add the chopped potatoes and cook till well done after this add the soaked sabudana , along with salt , ground nuts , little paprika for color !!
  • Cook this on medium heat for a good 5-7 mins the sabudana will turn from white to opaque color a good indication that its cooked . Make sure to constantly mixing this so it doesn't get burnt on the bottom of the pan 
  • Then add the coconut , cilantro and lemon juice as garnish . Salt as needed 
  • Serve with a slice of lemon and hot cup of chai !! NJoy 



Carne asada chicken tacos with Pico de Gallo

What U need : Chicken - 2 Lbs boneless meat Onion pwd - 1 teaspoon Cumin - 1 teaspoon Black pepper - 1 teaspoon Taco seasoning -...