Tuesday, April 3, 2012

Capellini Pomodoro with Bay Scallops

Recipe - Coming Soon !!

Saturday, March 17, 2012

Hariyali Chicken Tikka

Hariyali means Green !
The kebab gets its name, color and distinct flavor from the fresh herbs that are used.
If chicken and green chutney had to marry, there is no better place than a BBQ grill. That's what this recipe is all about; giving birth to deliciousness called "Kebab".


Boneless Chicken 3 Lbs (Cut into 1 inch cubes)
2-3 Bunches of fresh cilantro leaves
1 small bunch fresh mint leaves
10-12 Garlic Cloves
3-4 Inches Ginger Root
4-5 Green Chili, 1/2 Small Onion
1/2 Cup Thick Yogurt (Hung Yogurt or  Sour Cream)
Salt - 1Tbsp
Turmeric - 1/2 Tbsp
Freshly Ground Black Pepper
Garam Masala  1/2 Tbsp (I always make it fresh for this kebab to get enhanced flavor)
Coriander Powder 1 Tbsp
Smoked Jeera Powder 1 Tbsp
1 Tbsp Lemon Juice
1 Tbsp Oil

1) Make hari (green) chutney paste by grinding fresh cilantro, mint, ginger, garlic, green chili and onion into s smooth paste.

2) In a big bowl, mix yogurt with green chutney paste. Add all the other ingredients and spices.  Add in the chicken. Refrigerate the marinade for 3-4 hours at least (Overnight is best).

2) Grill the meat to perfection
     You can put the meat on skewers, if grilling on an outdoor grill.
  • Charcoal Grill - Until cooked and charred from outside.
  • Oven - Bake it on 350F for 30 mins and Broil for 5 mins to get the charring.
  • Gas Grill - Cooking time may vary as per the grill and temperature.
Hariyali chicken tikka is ready to be served with lemon wedges and onion rings. You can always serve it with some chutney. Go Green !!

Chicken Tikka Masala

Chicken Tikka Masala needs no introduction.
It is an all time indian favorite food - enticed by all races and loved in all countries. Naan happens to be its best friend. Its a boneless version of the very famous "Butter Chicken".

Over the years I have modified my recipe a few times, sometimes to achieve the authenticity of flavors, at other times to make it a "guiltless" dinner and at more times to fulfill "quick mid week" cravings !
But lets accept, if this recipe is not creamy and buttery, it ain't no good.

Here you go to re-create the "Food that touches your soul" !!
I make it in two steps
1) Chicken tikka (Grilled Chicken)
2) Buttery tomato-ey sauce

Chicken Tikka (serves 6-8)
Boneless Chicken 3 Lbs (Cut into 1 inch cubes)
Ginger - Garlic - Green Chili Paste (10-12 Garlic Cloves, 3-4 Inches Ginger Root, 4-5 Green Chili)
1 Cup Yogurt (Hung Yogurt, Greek Yogurt or Sour Cream)
Salt - 1/2 Tbsp
Turmeric - 1/2 Tbsp
Shan Chicken Tikka or Tandoori Chicken BBQ Spice Mix (Can be bought from any Indian Store)
1 Tbsp Lemon Juice
1 Tbsp Oil

1) In a big bowl, mix yogurt with ginger-garlic paste. Add all the other ingredients and mix well.  Add in the chicken. Refrigerate the marinade for 3-4 hours at least (Overnight is best).

2) Grill the meat to perfection
     You can put the meat on skewers, if grilling on an outdoor grill.
  • Charcoal Grill - Until cooked and charred from outside.
  • Oven - Bake it on 350F for 30 mins and Broil for 5 mins to get the charring.
  • Gas Grill - Cooking time may vary as per the grill and temperature.
Chicken tikka is ready to be served with lemon wedges and some green chutney. It is a great appetizer or kebab to serve with drinks.

The Sauce
1/2 Small Onion or 1/4 of a Big Onion (Onion quantity should not be increased, Tomato needs to dominate)
3 Green Chili
6-7 Medium Ripe Tomatoes
4-5 Cashews soaked in water (Optional)
Whole Spices - 4-5 Black Pepper corns , 1 small cinnamon stick , 2-3 Cloves, 2-3 Cardamoms
Butter 1/2 Stick
Half and Half  Milk - 1.5 Cup  or Heavy Whipping Cream 1 Cup
Paprika or Red Chili Powder - As per taste
Sugar 1 Tbsp
Coriander Powder 1/2 Tbsp (Freshly Ground enhances the flavor)
Salt to Taste
Chopped Coriander/Cilantro Leaves

1) Puree Onion, Tomato, Green Chili and Cashews.

2) On a heated non-stick pan, add butter and whole spices. Fry on low heat for a minute or until fragrant.
Optional: If you don't like whole spices in your food,you can take out the whole spices from the pan at this point using a spatula.

3) Add the onion and tomato puree to the pan. Add butter as you cook. :D (more the better)
Cook until sauce thickens up, about 10-12 mins on medium heat.

4) Add cream to the sauce. Cook the sauce until it starts bubbling. Add chicken tikka to the sauce.
    Cook on very low heat for few minutes and wrap the sauce around the chciken.

5) Taste the sauce and add salt and paprika if needed. Add sugar and coriander powder, this kills the tanginess from tomatoes and enhances the flavors. Cook until sauce thickens to the consistency you like.

6) Add  Kasoori Methi (Dried fenugreek leaves) to the sauce and stir.

Garnish with a dash of butter and fresh cilantro leaves.

Serve Hot with Butter/Garlic Naan or Rotis.

Thursday, September 29, 2011

Khajur Ki Sevian

To mark the beginning of Navaratri and Festive season, i wanted to make something sweet. 
So, made these Sevian with a Date flare.  
Dates played in well - As it gave a grainy thick texture, natural sweetness and carmel color to our usual Sevian.
Enjoy :)

Khajur Ki Sevian (Sweet Vermicelli Cooked in Dates & Milk)
Cooking Time: 40 Mins
Preparation Time: 10 mins

1 Ltr Milk (Whole or 2%)
1 Cup Vermicelli
10 Oz/300gms of Sweet Condensed  Milk
Cardamon/Elaichi Powder (Freshly Ground from  8-10 Cardamon)
Saffron/Kesar 10-15 Strands
Sugar to Taste
Dates (I like to use fresh California Mejdool Dates)
1 Cup Chopped Dates (Softened in Warm Milk)
1 Cup Date Puree   (Dip 8-9 dates in hot milk for 2-3 hours. Puree the softened Dates in a mixture)

1) Heat Milk in a Non Stick Pot (Heavy Bottomed) on Medium Heat.
2)  Add Sweet Condensed Milk, Cardamon Powder and Vermicelli. to the pot. Stir the milk, so everything is mixed well. Cook for 10 mins.
3)  Add Date Puree to the pot. Cook on a medium flame for 10-15 mins.
4) Keep stirring, so that vermicelli or milk does not stick to the bottom of pan.  Also, make sure milk does not boil and over flows.
5) When Vermicelli is cooked, add chopped dates and cook for 5 mins on low flame.
6) Check Sweetness, Add sugar or sweet condensed milk if need be.
7) Dissolve Saffron strands into 2-3 spoons of warm milk, let it sit for 5 mins. Then, pour over the Sevian.
8) You can serve it hot or Chilled (Let it come to room temperature, before chilling).

Garnish with Chopped Almonds and Fresh Dates.

Wednesday, August 10, 2011

Rosemary Salmon with Spinach Fettuccine in Lemon Crab Sauce

Hubby's Love for Seafood and Tight Weekday evenings always drag me to cook Fish Dinners.
Healthy, Tasty, Quick fix, Happy Husband ! BINGO 
I always love to make some Light and Tasty sides with the Seafood, to make it filling and an appetizing meal!
Fresh Basil in The Patio and  Spinach Garlic Fettuccine (From the Farmer's Market) had set the theme to Italian, even before Fish was bought! Enjoy the recipe.

This recipe Serves 2-3.
Total Cooking Time 20 mins.


Fish Entrée
Salmon Fillet
Fresh Rosemary
Minced Garlic (2 Cloves)
Salt Pepper 
Lemon Juice

Spinach Garlic Fettuccine (You can use any Regular/Whole Grain Linguine/Fettuccine)
Lemon (1 Small)
Lemon Zest (1/2 Spoon)
Minced Garlic (2 Cloves)
Finely Chopped Fresh Basil (1/2 Cup)
Parmesan Cheese (1/2 Cup)
Red Bell Pepper - Finely chopped - 1 Small
Onion  - Finely Chopped - 1/2
Diced Crab ( Can use Baby Shrimp/Any White Fish)
Olive Oil
Black Pepper (Freshly Ground Preferred)


Rosemary Salmon:
1. Marinate Fish Fillet in lemon juice. Sprinkle pinch of Salt and Black pepper on Both Sides. Spread Chopped Rosemary and Garlic on both the sides. Let it sit for 6-8 mins.
2. On a heated Non-Stick skillet, add few drops of Olive Oil and Pan-sear salmon on both sides for 2-3 mins, until Cooked (Peach Color).
3. Rosemary Salmon is ready to serve.

Lemon Crab Sauce:
1. To a Large Pot of Boiling Water. Add 1 spoon of Olive Oil, Salt (1/2 Spoon) and Pasta.
2. Boil Pasta on High until Al-dente (Nearly 6-8 mins). Drain and Keep Aside.
3. Add Olive Oil to heated sauce pan, add Minced garlic. Cook for a minute on low. Add diced onions, diced crab, diced red bell pepper. Cook for couple of minutes until crab is cooked.
4. Add Lemon Juice, Lemon Zest, Chopped Basil, Parmesan Cheese, Salt and Black Pepper.
5. Add 1/2 cup of Pasta Stock into the sauce and cook for 1-2 mins on High.
6. Lightly Toss the boiled Pasta/Fettuccine into the sauce.

Serve Salmon Fillet with Spinach fettuccine in Lemon Crab Sauce.
Delicious Weekday Dinner is Ready :)

Thursday, January 20, 2011

Minestrone Soup

Developed the taste for this wonderful soup from Olive garden and tried until got the right taste.
On snowy cold nights, my heart pounds for warm and comfort food. This comes as a healthy and filling option on weekday nights. My Hubby seems to love it.  It is easy, all you do is pop vegetables, cook them in broth and season them.
I always cook this soup in big quantities and use it over the week for lunches.

This recipe serves 4-5.

Olive Oil - 1/2 Tbsp
1 Small Onion - Diced
1 Jalapeño - Sliced
3-4 Celery - Diced
4-5 Garlic Cloves - Finely Chopped
1 Can Stewed Tomatoes  (14 oz) 
1 Can Red Kidney Beans (14 oz)
Chopped Vegetables - Carrots, Zucchini, Green Beans, Broccoli
1 Cup Boiled Pasta (Penne/Macaroni/Small Shaped)
1 Ltr Chicken/Veg Broth
Fresh Parsley Leaves
Shaved Parmesan Cheese (Optional)

Crushed Black Pepper
Crushed Red Pepper
Italian Seasoning - Blend of Oregano, Parsley, Thyme and etc.

1. To a heated Dutch Oven/Big Pot add Olive Oil, Garlic, Onions, Celery. Saute fry for 2-4 mins till onions looks translucent.  Add carrots and zucchini to the pot, saute for few minutes on a low flame.
2. Add Stewed Tomatoes, Broth and rest of the vegetables. Season with black pepper, and cover the pot. Cook on medium flame for 30 mins. Add Italian Seasonings and crushed Red pepper.
3. Add the Pasta to the pot. Add salt to taste. (Remember, some broths have salt already).
    Cook for another 20 mins on low flame. (So, Pasta is not broken).

Garnish with Parmesan Cheese and Parsley Leaves.
Serve with Toasted Italian Bread.

Sunday, October 5, 2008

Spi Chick Salad!

Spi-Chick Salad - Spinach & Chick Pea Salad with dash of fresh fruit and peppers.

Like others! Even i get in the healthy diet mood. I do love salads that have it all - leaves, fruits, nuts and veggies. Berry's do all the magic. Hope you like this one.

Baby Spinach Leaves
Chickpea - 1 Can
Blueberry(Strawberry Can also be added)
Cucumbers - Chopped
Nectarine/Pear - Chopped
Red Pepper (Red/Yellow/Green Capsicum) - Sliced
Olive Oil
Italian Dressing
Salt Pepper

Mix all the ingredients in a salad bowl. Add oilve oil, italian dressing and seasonings. Toss it well.

Serve it fresh. Eat Healthy(& Tasty) Stay Healthy.