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 



June 11, 2019

My auntie's biryani



Biryani the one universal dish that is a unique combination of succulent marinated meat cooked along with long grain rice, there are tons of different versions of biryani's out there all following the basic guidelines of meat and rice . This dish basically originated in the middle east and now is a staple of Indian cuisines too. Biryani is such a complete meal the only thing needed with s scrumptious biryani is yogurt cucumber raita and some pickle and you are on your way to food heaven !!

This recipe was passed on to me from my dear cousin while  we were chatting one day, she mentioned that her mom was visiting her and they were making Biryani :)  that bought back so may good memories of visiting her family as a a kid and her mom would make this delicious recipe that we always looked forward too and to this date I remember her mom's Biryani was different and so good. So without any more delay took down the recipe and  here is it.

What u need:

Basmati rice - 4 cups
Salt as needed
Black Pepper  - 1 tbsp
Chicken - 2 whole (I used Cornish hen cut up and cleaned)
Ginger garlic paste - 1/4 th cup
Coriander leaves - 1bunch finely chopped 
Mint leaves - 1/3 cup
Onion - 2 big red onion chopped ( half for fried onions & the other half for the mixture)
Bay leaves - 4
Turmeric pwd- 1 tsp
Chilli pwd- 1 tbsp
Cardamom - 5
Clove- 4
Star anise - 2
Cinnamon stick - 2 pieces
Cashew nuts fried & Fried raisins - 5-8 for garnish
Carrots - sliced thin for garnish
Ghee - 1tbsp 
Coriander powder - 1 tsp
Water  - as needed for the stock
Lemon - 1 whole 

Garam masala : powder all these ingredients together
Cardamom - 5
Clove- 5
Star anise - 2
Cinnamon stick - 2 pieces
Black pepper - 1 teaspoon
Mace-  2
Nutmeg- 1/6

  • Wash and marinate the chicken for at least an hour with salt, pepper, ginger garlic  paste & a little bit of garam masala . Overnight works too that helps to get a consistent flavor .
  • Cook this in a cooker with enough water usually close to double the amount of rice to have a stock that can be used to cook the rice and just one whistle is good . 
  • Grind together few pods of garlic, a big piece of ginger, 4 green chilies, mint leaves and  half of the coriander leaves. 
  • Chop 2 large onions and  sauté with 1tsp turmeric, 1 tbsp chili powder, 1 tsp coriander powder then add a tsp of the ground mixture and fry. Keep the rest of the ground mixture for the rice 
  • Add the half cooked chicken into onions  and fry well in an  pan . 
  • Then in an other pan add 2 tablespoon of ghee, a few cloves, cinnamon pieces, bay leaves, star anise, add washed, dried rice then fry. 
  • Add the remaining ground mixture to the rice and fry some more then add the chicken stock ,  and lemon juice , let this cook till rice is half done . 
  • Add the fried chicken then let cook for 5-8 mins more.
  • Then sprinkle a lil bit of garam masala to the rice, 
  • Garnish with crispy fried onions, cashews and fried raisins , juliene carrots  . 
  • Serve with yogurt raita and Njoy !

April 23, 2019

Eggs and toast


Today feels like one of those days when you want to take it easy ... easy with some eggs and warm toast although it is still just Tuesday so what !! 
I had some rustic bread and eggs in the fridge what better than getting them together for a holistic get together :)
What U need :

Rustic bread - 2 slices or more :)
Butter - 1 tablespoon i used the avocado butter
Eggs - 2 
Parsley- 1 teaspoon dried or freshly chopped
Black pepper - freshly ground
Salt as needed
Olive oil - 1 tablespoon 

Heat a pan on medium heat add the EVOO , meanwhile beat up the  eggs with some salt u can add some milk to make them more soft optional.
Also to make soft eggs it is very important to add the eggs to medium hot pan not super hot it should not sizzle then gently mix the eggs till they gets firmer not hard .
Put off the heat and add the chopped parsley and crushed pepper .
Serve these yummy soft scrambled eggs with butter toasted bread Njoy !!

January 12, 2019

Olive relish


If you have ever been to a authentic Italian restaurant then you have got a taste of the appetizer they serve the rustic bread with the olive oil relish . So yummy ! 😛
This  is a very simple recipe and equally delicious 
Here's what U need :
Olive Oil - 1 cup
Green olives - finely chopped 1/2 cup
Red chilli flakes - 1 tbsp
Salt - as needed as olives are salty 
Italian oregano - 1 tbsp
Dried basil - 1 tbsp
Dried Parsley - 1 tbsp
Mix all these ingredients together leave it for at least overnight and serve with rustic bread .Njoy !



January 5, 2019

Spicy thai basil fried rice




One of our favorite go to cuisine is for sure is Thai cuisine great food , great flavors sometimes when we just pick up we usually have to have a fried rice order so today decided to recreate the same at home , it is simple and delicious  . One of the crucial ingredients is the Jasmine thai rice I have tried this regular basmati rice but taste does not turn out the same so try to stick to the Thai rice :). Also make sure the basil is thai basil which can be easily found  in asian markets.  I used few online recipes and tweaked it to make it my own .





What U need ~

  • 2 tablespoons dark soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon white sugar Optional 
  • Olive oil for frying (my preference)
  • 4 cups cooked jasmine rice, chilled
  • 6 large cloves garlic clove, crushed
  • 2 green chillies 
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 1 red pepper, seeded and thinly sliced
  • 1 onion, thinly sliced
  • 2 cups sweet Thai basil
  • 1 cucumber, sliced (optional)
  • 1/2 cup cilantro springs 
  • 1/2 lemon cut quarter size

  • Prepare the ingredients by finely chopping the garlic and green chili. Slice the chicken into thin,  pieces. Slice the red bell pepper, and onion into thin strips. 
  • Heat a wok until very hot and then add 1-2 Tablespoons of oil . Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown. 
  • Add the chicken pieces and stir fry until it is cooked through. This should take 3-5 minutes, depending on how thick your chicken pieces are. 
  • Then add the red bell peppers, quickly followed by all of the sauces. Once the peppers are close to done, add the onion slices and stir fry for 30 seconds to a minute until they are translucent, but still slightly firm. 
  • Finally, add the rice and mix together with all of the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and turn off the heat. 
  • Add the lemon on the side serve eat yourself and Njoy!






  • Lamb chops and mediterrean rice




    As we begin this new year 2019 the recipe that came to my mind was a delicious dish Lamb chops with Mediterranean rice as my youngest son has been expanding his palate and had recently tried lamb at a Iranian restaurant and so the little guy has now fallen in love with it so much so that now this dish is a regular at my dinner table.


    For the Lamb chops here’s the recipe ~
    Lamb chops – 1 pack fromm Costco usually has 8 pieces
    Crushed garlic – 2 tbsp
    Parsley chopped – 1/2 cup
    Black pepper – 1 tbsp
    Paprika – 1 tbsp
    Sumac – 1 tbsp
    Oregano – 1 tbsp
    Olive oil – 2 tbsp
    Turmeric – 1 tsp
    Lemon sliced – 1
    Cumin – 1/2 tsp
    Chilli powder – 1 tbsp
    Mix all the above ingredients and make a smooth paste , apply this to the lamb chops and marinate for at least 30 mins or overnight .
    Preheat the oven to 350 F and cook the meat for 30 mins do not leave it the oven as the meat tends to dry up also before serving let the lamb sit
    at room temperature for at least 10 mins , it will taste yummier 🙂 
    serve with some mediterranean rice 


    For the Mediterranean rice here is the recipe ~Basmati rice – 2 cups washed and soaked for at least 30 mins
    Chicken stock – 4 cups
    Black cardamon – 2
    Bay leaves - 4-5
    Sumac – 1 tbsp for garnish
    Olive oil – 2 tbsp
    Turmeric – 1 tsp
    Lemon sliced – 1 tbsp

    Heat the pan with olive oil add the spices sauce for a few minutes add salt turmeric and the lemon juice and the chicken stock . Once the stock warms up add the rice ( wash and soak the rice at least for 30 mins ) . Mix gently and let the rice cook for almost 18 minutes cover the rice , once the rice is cooked it will separate out add the Sumac as a garnish and serve with the Lamb chops 
    Njoy ! Have a happy healthy and prosperous new year 🎆🎉🎆


    November 22, 2018

    Happy Thanksgiving !!




    Wishing you all a very blessed Thanksgiving hope all you get to spend time with family and friends Njoy good yummy food and make some lasting memories for years to come .
    Sharing one of my favorites side dish Mashed potatoes inspired by Tyler Florenc's recipe I skipped the heavy cream still yummy ! and the thyme :)

    What u need : 

    • 4 to 6 pounds red or yukon potatoes, peeled
    • Kosher salt and freshly ground black pepper
    • 1/2 stick (1/4 cup) unsalted butter
    • 4 cloves garlic, lightly crushed
    • 2 tablespoons chopped chive
    Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. 
    Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. 
    Meanwhile, in a small pot heat the butter,  & garlic .
    While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. 
    Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. 
    Season with salt and pepper and gently fold in the chives. Serve immediately NJoy !!




    August 19, 2018

    #Keralastrong




    August 2018
    Image result for kerala floods


    This beautiful state of Kerala has been engulfed with flash floods and heavy rains like never seen before hundreds have lost their lives and lakhs of people are displaced and stranded . There is a dire need of basic necessities for survival This is a time when every little bit helps and so bring out your BETTER ANGELS in and DONATE  !!

    Below are the website that are channeling the donation to needy 
    Amazon :
    While the option is available on the home page of the Amazon India app, desktop and international users can go to bit.ly/amazonkerala to place the orders.
    Users can select an NGO whose flood relief wish list they may browse for products to buy. Once these products are selected, added to cart and checked out, they can be added to a Gift Registry Address.
    According to Amazon, Habitat for Humanity, World Vision India and Goonj are three of the organizations currently attempting to make essential supplies available to the thousands affected by the floods across the state.
    I have personally used this one and more info is the link below 
    Contribute financially to the CM’s Distress Relief Fund (CMDRF) :
    You can also directly donate into the CM fund 
    https://donation.cmdrf.kerala.gov.in
    T hose who are less fortunate 
    O often don't want to ask for help. 
    H ard times hit all of us at some point 
    E enjoy your good fortune 
    L et your fortune help others 
    P eople helping people makes this world a better place!" Catherine Pulsifer 

    Aloo Chole



    1. What you need :
    2. 1 Red onion chopped fine 
    3. 1 Potato chopped cub size 
    4. 1 cup boiled Chickpeas aka Garbanzo beans (Chana) 
    5. I used the canned one drain the water and rinse thoroughly 
    6. 1 medium Tomato chopped
    7. 1 tablespoon Ginger garlic paste
    8. 1 tsp Cumin seeds
    9. 1 tsp Turmeric powder
    10. 2 tsp Red chilli powder
    11. 1 tsp Chole garam masala ( I used Sanjeev Kapoor's brand )
    12. Salt to taste 
    13. Water as needed 
    14. Juice of one lemon for garnish 
    15. Cilantro leaves chopped
    16. 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. Stir fry the potatoes for about two minutes and then 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 potatoes have cooked (should be easily pierced with a fork), squeeze the lemon juice and give everything one big stir.
    9. Garnish with Cilantro leaves and Njoy !

    June 10, 2018

    Coconut chicken curry


    What u need:

    Cornish hen : cut in bite size marinate with salt , black pepper , paprika and turmeric for at least 30 mins

    Red onion - 1 cup chopped
    Garlic - 1 tablespoon
    Ginger-  1 tablespoon
    Green chillies - 4-5
    Turmeric - 1 teaspoon
    Chilli pwd -2 teaspoon (add spice as needed)
    Paprika - 2 teaspoon
    Black pepper ground- 1 teaspoon
    Garam masala - 1 teaspoon
    Whole spices - cinnamon sticks , cardamon, bay leaves , black pepper , anise ,mace (few each)
    Olive oil-2 tablespoon
    Coconut grated - 1/2 cup
    Curry leaves - 5- 6 spring 



    • Heat a pan with the EVOO add the 3/4 of the chopped red onions and sauce for a few minutes , meanwhile grind the remaining red onions, black pepper ,  ginger and garlic into a fine mixture add into the hot oil and cook till the raw taste goes away or till the onion turns a little brown.
    • Grind the coconut , whole spices add some water to make a thick paste 
    • Add turmeric, paprika, pepper, chill pwd, and garam masala and let it cook for a few mins more till the spice blend into the onion paste.
    • Add the cut chicken mix well let it cook for at least 5-10 mins
    • Add the ground coconut paste cook some more and add salt , garam masala and curry leaves to taste let it simmer till the chicken is completely cooked.
    • Serve with soft appams and Njoy !

    April 28, 2018

    Shrimp Mappas

    Once in a while I really crave for the traditional plate with the thick red kerala rice and fish curry . As I had some shrimp in my fridge so decided to make shrimp kappas , this recipe has different variations but coconut milk is a must in this dish . Add some dal fry and veggies fry and you got a complete thali Yummy 

    What you need :

    Deveined Prawns -  20-30
    Red onions - 1 finely chopped
    Ginger - 1/2 inch chopped
    Garlic - 5-6 crushed
    Green chilies- 4-5 slit long
    Curry leaves- 5-6
    EVOO- 1 tablespoon
    Mustard seeds - 1 teaspoon
    Kodum puli -1-2 soaked in water
    Coconut milk - 1/2 cup
    Turmeric pwd- 1 teaspoon
    Chilly pwd - 1 teaspoon
    Garam masala - 1 teaspoon
    Smoked paprika - 2 teaspoon ( this gives a very authentic taste to fish curry )
    Salt to taste
    Coconut oil optional to garnish
    • Heat a thick bottom pan with oil add the mustard seeds let them splutter add onions saute for a few mins till soft then ginger , garlic , green chilies cook for few more mins
    • Add all the dry ingredients turmeric , paprika, chilly pwd,  salt cook till the raw smell goes away then add the Puli let this simmer for a good 5-10 mins 
    • Add the coconut milk make sure the flame is low , then gently add  the cleaned shrimp cook for few mins as shrimp very fast .
    • Last step add the garam masala and curry leaves for authentic taste try a teaspoon of coconut oil and enjoy with red yummy rice ;)





    Cinnamon rolls

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