I love getting emails from all of you, especially ones that request help with planning a menu. I’m a big advocate of hosting regular family-style dinner parties, and love to see others do the same. Here is an email I received from Dana a few days ago:

Hi Meena,

I have been following your blog for quite some while now and absolutely love it. You delight my foodie heart!

I am hosting a family party this weekend (there are around 6-7 of us) and I can’t think of a suitable menu. I’m keen on doing an Indian themed dinner, since we’re all into Indian food big time! I would prefer it to be healthy (with possibly, one “unhealthy” item) and without any naans/parathas/ rotis. I don’t want to sweat it out in the kitchen in this hot weather. If you any suggestions, they are very much welcome. Please help!!

Thanks so  much!

- Dana

Well Dana, what can I say. You spoke to my heart! Whenever I plan a meal for my closest friends or family, I always go for recipes that are simple, wholesome and delicious. Comfort food is definitely a crowd-pleaser, and not to mention pretty easy on the cook too, in most cases. 6 is a nice intimate number for a dinner party, and here is what I suggest:

For appetizers, you can never go wrong by laying out a platter of bite-sized treats. I would pick an assortment of Alu Dahi Puri, Corn Chaat, and Potato Parcels. If you’d like to keep it really simple however, then a tray full of piping hot Samosas served with Chutney will definitely please your guests. Most of these recipes are fairly easy to prepare and the Potato Parcels and Samosas can even be prepped a few days ahead, frozen, and fried fresh to serve. Just remember to thaw them out in the refrigerator overnight though.

For the main course, lay out a buffet to served family-style. My go-to combination always consists of one main curry like, Coconut-Lime Chicken Curry (recipe follows), or Lamb & Potato Curry, or Hot & Sour Fish Curry. Again, all these dishes are a breeze to cook and taste even better a day later. So they are all perfect candidates for cooking a day in advance!

You can then pick any dried vegetarian dish like, PaneerTak-a-Tak, Baingan Patiala, Masala Mushrooms, or Alu Palak; a lentil/bean dish like, Chana Dal Masala or Chana Masala; and top that off with a side of rice like, Mushroom & Peas Pulao.

Dessert can always be plain good ‘ol ice cream, or something fancier like, Gajar Halwa.

Hope this helps you Dana. I’d love to hear details on your party planning process. Happy cooking!

Coconut-Lime Chicken Curry
Prep time: 10 min | Cooking time: 30 min | Serves: 6

Ingredients:

4 large chicken breasts, cut into 1-inch cube
2 medium onions, finely chopped
2-3 garlic cloves, finely chopped
2 cups coconut milk
1-2 dried chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 cinnamon stick
2 star anise
4-5 green cardamom pods
1/4 tsp turmeric powder
juice of 1 lime
salt & pepper, to taste
2 tbsp light cooking oil

Directions:

Toast dried red chilies, cumin seeds and coriander seeds till fragrant. Grind in a food processor to fine powder and set aside.

Heat oil in a deep pan and saute cinnamon, star anise and cardamom till fragrant. Add in onions and fry for a few minutes till tender and pink.

Add in garlic, ground spices and turmeric, and fry for a few seconds before adding in coconut milk. Allow it to come to a boil, and then add the chicken pieces.

Season with salt and pepper, and cook covered for 10-15 minutes till chicken is done, adding water if necessary. Squeeze over lime juice and serve warm.

Happy Sunday! It’s been a fun, yet busy weekend here at the HoH casa. Cars have been taken in for servicing, house has been cleaned top to bottom with every nook and cranny dusted, and elegant meals have been cooked and devoured. We also managed to sneak in a movie or two. Boy am I glad the sun has set and I can finally sit down with my nightly tea and stack of books waiting to be dug into. For those of you looking for some good reads, here are few links that piqued my interest this week. I hope you enjoy them as much as I did.

Ever find yourself longing to tuck under the covers after you’ve had your lunch? Maybe you need to change up what you eat.

Or if you manage to stay fresh late after afternoon, yet find yourself turning and tossing late at night, then here’s what you should be eating instead - foods to help you sleep better.

I’m sure you all must know Jennie and have heard of her wonderful, mouth-watering cookbook (watch out for a review of it in the coming weeks). She recently did a beautiful video on ‘Why she Cooks’.

Yogurt is all the craze lately, but how do know if you’re picking the right one?

If you’ve written/read a food related article that you’d like me to post in my next weekly review, then please emails me at meena@hookedonheat.com. See you next week with more delicious links!

I woke up this morning, a head bursting full of fresh ideas, inspiration and knowledge. I had just gotten back from a wonderful weekend spent with 100 people I’ve never met before, yet some I’ve felt like I’ve known since ages. We were all there for a purpose, some more focused than others. And the one common thread that strung us all together was our combined love for eating and sharing of food. It was the first ever Food Bloggers of Canada Conference, and I know it can’t be the last. It has open many more doors of opportunity and learning, and there can only be ways to climb up from that.

I tuck away my laptop neatly into my backpack. Alongside, I place my notebook, a sticky pad, some markers, a pencil and a pen. And the cookbook I’m currently reviewing. Yes, can’t leave without it. Ends of tiny sticky notes proudly display themselves from pages in between. Evidence that the book has been prodded, probed, and not to mention, picked and marked for its must-try recipes. Just as I’m about to step out the door, I decide to take my camera along as well. I walk the short distance to the cozy cafe around the corner. The air is crisp and birds chirp in almost a sing-song. Finally, signs of Spring. I find myself humming along only to realize a while later, that my IPod in still in its casing in the bag’s front pocket. The song I hear and hum along to must be in my heart then.

I order myself a large cup of Mint Hot Chocolate (the best I’ve had in a long, long time), and a muffin. As I grab my cup, I spot a cozy chair at the corner by the window. Perfect, I say to myself. I set up my laptop, open my notebook to a fresh page and take out my favourite pen. I comfortably settle on the plush leather chair and browse away on my laptop. I make notes as I sip on my drink and nibble at my muffin. It’s been so long since I did it this way that I’d forgotten how much I loved it.

Minutes went by, and before I knew it, I was getting messages from my stomach. I had hardly noticed that it was almost time for lunch. I had spent the past few hours “working”, just doing what I considered play. An old man walked up to me and asked if I was a writer. I beamed. It’s been long since I was asked that question. I smiled and said yes, along with a few other things. I’m a writer in a more broader sense of the word, I told him. I explained to him that I write about food, simple food, exotic food, everyday food. Food that brings us comfort and pleasure, and also about food in general. I take pictures of everything I cook and most of what I eat, I photograph moments and capture memories. I create and design and make things pretty. Yes, I like having pretty things to look at.

“Well then, you must be a food-artist!”, he said as he smiled and trailed away. Food Artist. Is that what I am? Is there even such a thing? I’d never thought of it that way. A smile lingered on my face as I packed up my things. It was time to head to my kitchen.

Gajar (Carrot) Halwa
Prep time: 15 min | Cooking time: 30-45min | Serves: 6

Ingredients:

4 cups grated carrots*
1 cup khoya/mava, grated**
1/4 cup ghee
3 tbsp sugar
1/4 cup cashews, roughly chopped
a pinch of cardamom seeds, powdered

Directions:

Heat ghee in a non-stick pan and fry carrots till it gives out all of its moisture, and starts to turn into a darker red colour. Be careful to stir often, so as not to let it burn.

Add in sugar and cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all moisture dries up.

Add in khoya and fry till blended well, stirring often. If, for any reason, the khoya starts to melt and the halwa turns creamy, continue to stir-fry till it completely dries up and begins to release oil on the sides.

Toss in chopped cashews, and serve warm with a dollop of Vanilla ice cream.

Recipe Notes:

*I prefer using the large red Indian carrots, easily available at any Indian grocery store, to get that luscious red colour and added sweetness as an end result.
**Khoya/Mava is a milk product available at Indian grocery stores, often used in Indian sweets. It’s usually prepared by boiling and reducing milk to a semi-solid stage.

Happy Sunday! Was it just me or did this week just whiz by? I just returned home from a wonderful weekend at the very first Food Blogger’s of Canada Conference, and I can’t wait to tell you all about it. It was eye-opening and so much fun to finally put faces to all the wonderful Canadian food blogs I’ve been following the past few years. Along with a suitcase bursting with delicious swag, I also brought back with me a deeper understanding of how I can connect with you, my lovely readers, on a more personal level and make a difference from what I do. I can’t even begin to explain how much 3 days with a room full of like-minded, creative and passionate foodies has done for me. I’m now even more charged up and motivated than I ever was.

Here are a few links that I’ve enjoyed this and want to share with you. Hope they bring you as much inspiration and learning as they brought me.

Hubby Dear and me had a delicous, finger-licking meal here to celebrate our anniversary. A definte repeat is in order.

Here’s the book I’ve been cooking from all week. It’s simply un-put-down-able!

How to talk to kids about healthy eating.

Ever thought of serving Samosas as dessert? Try these delicous looking Rhubarb-Cardamom ones.

A lovely post by Nupur on what’s in her kitchen.

Throwing a brunch party? Follow this time-line and tips to help you give your guests something to talk about.

If you’ve written/read a food related article that you’d like me to post in my next weekly review, then please emails me the link(s) at meena@hookedonheat.com. See you next week with more delicious links!

As much as I’d like to show to the world what a Super Mom and Power Girl I am, having everything under control all of the time is far from it. Mondays, Wednesdays and Fridays are the days that Baby Dear is whisked off to daycare bright and early in the morning. These are the days where I can run errands, get most of my freelance work done and enjoy a cuppa ‘Joe with my feet up at 3PM. Tuesdays and Thursdays, we take it easy and have fun by going to the library for story time, watching a lot of Disney Jr., and just playing and doing mundane things around the house! Of course, no two days of mine are ever alike. Here is just a glimpse of what my Monday looked like:

7:45 - Drove Baby Dear off to daycare.
8:45-9:45 - Headed to the gym and worked out for an hour while watching CityLine.
10:00 - Took a shower, made the bed, started a load of laundry and prepared breakfast.
10:30-1:30 - Sat down to a working breakfast while catching up on emails and other blog related things on my to-do list.
1:30 - Made a quick bite to eat from last night’s leftovers and watched some Food TV.
2:00-3:00 - Quick clean up around the house, another load of laundry, checked on emails and a to-do list for tomorrow.
3:00-4:00 - Sat down to my afternoon cup of coffee with some delicious homemade chocolate-oatmeal cookies, while I worked on a few blog posts for the upcoming week.
4:00-4:30 - Prepped for dinner.
4:45 - Off to pick up Baby Dear while battling the crazy weather!
5:30 - Finally home, changed into jammies and settled Baby Dear with his toys while I prepped his dinner.
6:30 - Fed Baby Dear his dinner of Spinach Parathas, Dal and Baingan Bharta.
6:45-7:30 - Snuggled on the couch with Baby Dear; he watches some TV and I read a new cookbook I just received in the mail.
7:30 - Hubby Dear swoops in, Baby Dear jumps to greet his daddy and follows him upstairs to get changed while I heat up andset the table for dinner.
8:00 - We all sit down to a family dinner. Yes, Baby Dear is on dinner #2!
8:30-9:30 - Hubby Dear and Baby Dear are whisked away from the kitchen and spend some quality play time while I clean up the kitchen, pack Hubby Dear’s lunch and run the dishwasher. I almost never turn off the lights until my kitchen counters and sink are empty and clean; makes starting off the next morning so much more peacefully!
9:30 - We’re off upstairs to read Baby Dear his bed time story and tuck him in.
9:45 - We drag out feet to bed. Hubby Dear does a final check on his emails for the nightand I catch up on some TV or Youtube. We both then pick up our reading material of choice, he’s currently on a Sherlock Holmes kick and I go through my never-ending blog feeds. Within minutes, it’s lights off!

Wow! Just typing that out makes me want to take a nap. But it’s Wednesday today - Baby’s day out and Mommy’s day to attend her weekly cooking class. It’ll probably be mid-afternoon by the time I’m home and not much time left to prep a big dinner before I have to leave to pick up my ‘lil prince. Day like these are perfect for a quick one-dish meal that’s got a little of everything in it. This Fried Rice is what’s for our dinner tonight. This is another easy breezy recipe that hardly takes anytime at all and can be put together in minutes. I can’t even remember how many times I’ve cooked this up at the end of a long tiring day. And it never fails to please me!

So tell me, what do you feed your family on a busy day?

QUICK VEGGIE FRIED RICE
Prep time: 10 min | Cooking time: 10 min | Serves: 4

Ingredients:

2 cups cooked plain rice
1 cup mixed vegetables (carrots, peas, beans, celery, cabbage…go wild! Frozen vegetables would also be a great option)
1 medium onion, chopped
2 tbsp soy sauce
1 tsp ginger-garlic paste
1/4 tsp red chili powder
1/4 tsp crushed black pepper
salt, to taste
2 tbsp cooking oil
chopped spring onion for garnish

Directions:

Heat oil in a non-stick pan and fry onions till transparent. Add vegetables, salt, pepper and chili powder and fry till all the water from the vegetables evaporate.

Add rice and mix well. Splash soy sauce and stir-fry rice till everything is mixed well.

Garnish with spring onions and serve warm.

A great side to spicy Pepper Chicken!

I taught my first hands-on cooking class last night at one of the amazing LCBO kitchens. The class was called ‘Tasty Bites’, and comprised of mainly finger foods and appetizers - my absolute favourite kind of meal! Some of the recipes we worked on during the class included Skewered Chicken Tikkas with Raita, Roasted Red Pepper Hummus with Spiced Pita Chips, Mint Kebabs with Tatziki and the ever-so-popular Ginger-Chilli Shrimp served along side a Tangy Corn Salsa.

Throughout the class, as I was giving tips and tricks on how to cook a quick, healthy and delicious meal on a busy weeknight, it suddenly dawned on me that it would be very easy to turn any one of the recipe pairings being taught in the class into a complete and nutritious meal. For example, the Mint Kebabs could be rolled into a pita with a dollop of Tatziki and some lettuce and tomato, to make a delicious Mediterranean-inspired sandwich. The Chicken Tikkas could be served along side some rice and Raita, for a delicious Indian flair. Throw in some chopped cucumbers and tomatoes into the Corn Salsa, top it with the Shrimp and you’ll have a filling and tasty salad in a jiffy. The best though, is that each and every recipe does not take more than 30 minutes from start to finish - prep time included!

It was fun watching the guests getting busy in their work stations, eager to perfect the recipe picked out for their respective table. I’ve taught a number of cooking classes, all in the format of a demonstration, but never a hands-on where the students follow the recipes and make it themselves. All in all, it was fun time had by all - the food was devoured, cooking techniques were learnt and perfected, wine was paired with every course, and I came home with a happy heart. And a rumbling tummy.

Taking cue from all the wisdom I had just shared mere minutes ago, I decided to whip myself a big bowl of yumminess. The noodles were set to boil while the sauce warmed up in the microwave and the veggies were being chopped. 20 minutes in, I was snuggled on the couch with my feet up, enjoying my well-deserved hot dinner.

PEANUT NOODLES
Prep time: 15 min | Cooking time: none | Serves: 4

Ingredients:

1 red bell pepper, sliced into thin strips
1 large mango, sliced into thin strips
1 large cucumber, sliced into thin strips
1 large carrot, sliced into thin strips
2 cups fresh bean sprouts
finely chopped fresh coriander leaves for garnish
3 cups cooked noodles of choice (cooked according to package instructions and drained)

For the Peanut Sauce:

1 cup peanut butter
1 cup water
2 tbsp fresh lemon juice
½ tsp red chilli powder
½ tsp garlic powder
salt, to taste

Directions:

Mix all the ingredients for the peanut sauce in a microwave safe bowl and heat for a minute or two, stirring occasionally until the peanut butter softens and blends well with the water. Whisk to remove any lumps.

In a large bowl add all the remaining ingredients, stir in the peanut sauce and let it sit for 15-20 minutes. Garnish with fresh coriander and serve.

NOTE: This was served alongside some Ginger-Chilli Shrimp in the picture.

Whoever invented the ever-so-rich-finger-lickin’-melt-in-your-mouth delicious Butter Chicken, truly did not take my whims and fancies into consideration! Let me explain…

I’ve never enjoyed eating Butter Chicken. Yes, you heard me right, and no, I’m not kidding! Whenever I refuse to order this age-old dish at any restaurant, people dining at my table often look at me like I’m from out of space. But it’s true, I don’t quite care much for this dish that is considered to be the epitome of the Indian cuisine. Though Hubby Dear has been seen wiping his plate clean of this dish whenever he gets the (good) fortune to dig into it, being the sweetheart that he is, he has not once asked me to cook it at home. You see, I hate cooking with cream and/or milk. There’s something about adding cream/milk to my food that makes me look at it with such torment. While I happily add dollops of cream to make my own chocolate desserts, adding it to my actual meal gives me the jitters. So clearly, Butter Chicken, which is as rich as the amount of cream and/or milk added to it, steered clear from my palate.

But then now, I also have Baby Dear’s whims and fancies to cater to. This roly-poly little person is infamous for watching The Food Network (I only have myself to blame of course!!), pointing to anything that looks even remotely delicious on the screen,and request that I serve him that for dinner. Need I add, his way of requesting something to be cooked sounds much like this, “I WANT THIS DINNER!!!!”. Yes, the letters in caps are there to make a point. Just the other day, I was catching up on one of my favourite Indian cooking shows by Sanjeev Kapoor and he just happened to be making Butter Chicken. Being an ardent fan of chicken, Baby Dear almost fell off his 2-foot car. I just had to oblige.

It was already too late to defrost the chicken, so I used paneer instead and created my low-fat version of this crowd pleaser. Paneer Makhani is the vegetarian version of Butter Chicken and the sauce for both dishes can be used interchangeably. Try this recipe once, and I promise you that you’ll come back asking for more. Just remember to leave all that butter and cream at the door!

PANEER MAKHANI
Prep time: 10 min | Cooking time: 20-25 min | Serves: 4

Ingredients:

400-500 gms of Paneer, cut in 2-inch long rectangles
4 riped tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp fine ground cashews
1/2 cup plain yogurt, beaten fine
2 tbsp tomato paste
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp dried fenugreek leaves
2 tbsp light cooking oil
salt, to taste
water as needed

Directions:

Heat oil in a deep non-stick pan and saute ginger-garlic paste till fragrant. Add tomato puree and cook till it begins to dry and give out oil.

Add red chilli powder, coriander powder, garam masala, cashew powder, fenugreek leaves and tomato paste, and fry for a minute or two. Add beaten curd, stirring well to blend in. Add water to make a thinner consistency and allow it to come to a boil.

Stir in salt and add paneer pieces. Cover and cook for 10-12 minutes, adding extra water if required.

NOTE: For a vegan version, substitute paneer with firm tofu and use dairy-free yogurt instead.

I started the ODTW series with good intentions at heart. But, life happens! The main reasons I haven’t updated our weekly meal plans the past few weeks is not just sheer slacking, but also because Hubby Dear has been away on business for most days of the week. Although I love planning a completely balanced and varied meal for our dinners every night, I tend to take it easy when it’s just me and Baby Dear at the table. So for the last couple of weeks, we’ve been having a lot of pasta, stir-frys, sandwiches/wraps and grilled meat and veggies for dinner.

I also missed my regular Friday grocery day last week, which is why I had to shop today. This week is another ballgame altogether! I’ve started going to the gym in earnest, and this is made me become more consious of what and when we eat. My grocery cart today is a tesmament of that - no bag of chips hiding in there! It’s not hard to me to eat healthy (our meals are almost always whole foods, with a few helpers thrown in when necessary!) or curb my sweet cravings. And Lord knows how I instantly turn to mush at the sight of a rich, dark chocolate cake! My problem lies with the dreaded bag of chips - no matter how hard I try, if it’s there then I’m eating it. All of it. Sometimes, all at once. So my solution - just don’t buy it. Out of sight is definitely out of mind for me!

Back to this week’s meal plan. I like to have a variety when it comes to our dinners. I always try to plan in different meats and veggies, cuisines and also cooking techniques. Here’s what we’ll be eating this week, if all goes as planned:

MONDAY: Roast Tandoori Chicken, Grilled Veggies (Mushrooms, Peppers, Fennel, Cauliflower), Tabbouleh Quinoa Salad

TUESDAY: Kadhi, Karela (Bittergourd) Masala, Rice, Salad

WEDNESDAY: Egg Sambal, Bok Choy in Coconut Milk, Rice

THURSDAY: Pesto Pasta Salad, Sauteed Perogies

FRIDAY: Grilled Paneer & Veggie Paninis, Soup

SATURDAY: Fajitas, Hubby Dear’s Famous Nachos

SUNDAY: Hubby’s travelling again, so maybe burgers for Baby Dear and me!

Follow me on Instagram (hookedonheat) and Twitter (@hookedonheat) for more tid-bits and pics from my kitchen.

If I told you that I whip up amazingly gourmet meals at the drop of a hat for my everyday dinners, I’d have to be lying. Quite the contrary, I seldom ever cook something that would have me whisking away for hours on end. Except of course, when I have company coming! Now that’s a whole different story altogether. Even then, I’m not spending all those hours on one single dish, but instead, I’m actually going nuts fussing over a minimum of five main courses. Yes, I get like that while entertaining and unfortunately for Hubby  and Baby Dear it has only worsened over the years. But the diligent licking of everyone’s fingertips and perplexed weight-watching souls worrying over whether to go in for seconds (thirds, actually) more than makes up for all the effort.

When it comes to feeding my family, I like to go more easy on myself. It’s not that I don’t enjoy feeding loved ones with rich palate pleasing favourites, but I’d rather spend my time with them enjoying simple, yet equally delightful food made in minutes. A recent email from one of my readers posed a question I have been subjected to many a times. This compelled me to come all out talk about my regular at-home meals. She writes,

All your recipes appear as if they leaped out of glossy magazines. While many them are quite easy to follow, it’s hard to imagine myself cooking lavish meals every night. Do you really cook all these wonderful looking food on a daily basis, especially now that you have a baby at home?

Well, dear reader, all I can say is yes. Well, almost. You see, most of my recipes, no matter how elegantly sounding, are actually very simple and wholesome; and ones that I turn to on a weekly basis. While it may seem daunting to someone not so in tune with Indian cuisine, it’s not at all that hard. Most dishes can be made in a matter of minutes, whereas others, that seem to call for bucketfuls of spices, may just take a tad bit more time. But yes, sometimes even an adventurous cook like myself, wants to take a break and reach out to the nearest pack of instant noodles. And it’s often in times like these that I faithfully turn to my repertoire of quick fixes. And these, I assure you dear reader, can be whipped up real quick. Literally in minutes!

This recipe will prove my point exactly. It’s a definite crowd pleaser - appealing to adults and toddlers alike! I like to add in a huge salad and maybe some buttery garlic bread for a more rounded out meal. Try it, I’m sure it’ll end up in your book of favourites!

MASALA MACARONI
Prep time: 20 min | Cooking time: 15 min | Serves: 4

Ingredients:

2 tbsp light cooking oil
1 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, minced
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp coriander powder
1 tsp dried parsley
1 tsp dried oregano
1 medium-sized tomato, finely chopped
1 cup frozen mixed veggies, thawed
1 cup shredded cooked chicken
2 cups whole wheat macaroni or any small shaped pasta (cooked according to package instructions, drained and set aside)
salt & pepper, to taste

Directions:

Heat oil in a large wok and sauté cumin seeds, onions and garlic till lightly browned and fragrant. Add in spices and fry for a few seconds.

Add in the chopped tomatoes, and cook for a few minutes to combine well. Add in veggies, shredded chicken and pasta, and stir-fry to combine well with the spices. Season with salt and pepper.

NOTE: For a gluten-free version, simply opt of gluten-free pasta instead.

The week ahead looks like it’ll be bringing some unwanted snow to our neck of the woods. Baby Dear will be going back to preschool on Monday, after being home all of last week due to the flu. What can I say, I’m actually looking forward to time alone at home just so I can get some actual work done around the house. The laundry’s been piling up, and the family room looks like a tornado just came and said hi. So yea, it would be nice to be able to vacuum the house without having a toddler begging to try it out!

I’ve also planned to do a lot of work on the blog this week, so watch out for some exciting new content coming your way. 2013, let’s get to work! Here ’s what we’ll be eating this week for our dinners. Since many of you asked, yes - Baby Dear does eat whatever we eat. I’m not an advocate of making separate dinners, except when we’re having something extra spicy that he can’t possible have. But otherwise, it’s almost always the same meal for the three of us. Follow me on Instagram (hookedonheat) and Twitter (@hookedonheat) for more tid-bits and pics from my kitchen.

SATURDAY: We’re having a family movie and munchie night, so a mish-mash of finger foods will keep us all happy. There’ll be an assortment of Cheese (Tomato & Basil Havarti, Caramelized Cheddar and Gouda) with Crackers & Grapes, Crispy Oven Fries, Taquitos (store-bought, frozen) and Paneer Tikka.

SUNDAY: I like to take it easy on Sunday nights with a quick nourishing and comforting meal to get us ready for the week ahead. A big bowl of Dal with some rice and Veggie Cutlets will be on the table tonight.

MONDAY: It’s going to be a long, busy day (aren’t all Mondays?). I have a ton of chores for the home, as well as a few freelance assignments to take care of; so dinner has to be something quick, simple and pleasing. Did I also mention we’re expecting a bad snow day? So definitely something to warm up our cold, tired bodies. Masala Scrambled Eggs with home-made Parathas it is!

TUESDAY: I have a few recipes ideas I’ve been dying to try out, so maybe today I’ll work on a Veggie Pulao recipe I’m been dreaming up. Will probably serve it along side some Spinach Dal and Raita.

WEDNESDAY: Sounds like a perfect day for a Soup & Sammie Nite. We have a big batch of Minestrone Soup in the freezer, which should pair perfectly well with some Tuna Melts.

THURSDAY: A roti night - fresh hot Rotis from the stove with some Paneer Burji.

FRIDAY: Grocery shopping day! I can’t tell you how much I look forward to hitting up the markets and picking out what we’ll be eating the coming week. It just gives me so much inspiration when I look at the abundance of fresh produce. It’s also a perfect day for me to whip up a fun meal that gets up excited for the weekend ahead. I’m thinking Tex-Mex Meatballs, Mexican Rice and side of Corn Salad should just get us in the mood. Maybe Hubby Dear will be game enough to whip up his famous Margaritas as well!!

What’s on your menu this week?