Come September, Baby Dear will be off to pre-school. I’ll finally be joining in the likes of moms who begin their day with packing a lunch for their wee ones. For the past few weeks, I’ve been filling my ‘recipe ideas‘ notebook with recipes that would fill his little tummy and keep Baby Dear alert and active for the remainder of the school day.

Recipe for Minty Potato Samosas taken from www.hookedonheat.com

Since schools in India have just started to open up for the new term, I’ve been getting quite a few requests to share recipes that would work well for kids’ lunch boxes. While sandwiches often seem to be the go-to solution for a quick packed lunch, I’ve never been a fan of them. I used to pack myself simple sandwiches made with cheese and tomatoes, or cold cuts and lettuce, or sometimes even the good old PB&J, but come lunch-time, I always craved something else. But let’s be honest here – not many us have the time, energy or sometimes even the patience it takes to prep a fresh cooked, healthy meal early in the mornings. Our breakfasts itself are almost always rushed, so finding the time for cooking and packing a meal for later in the day seems almost ridiculous! Which is why I’m a big believer in leftovers.

I’ve been packing Hubby Dear’s lunches almost everyday since we got married, which is over 9 years ago! And almost always, it has been leftovers. And that’s exactly what I intend to do with Baby Dear’s lunches as well. While I do understand that packing meals for kids needs some amount of creativity and thought put into it, I don’t see why it can’t be done with minimum fuss and effort on the mom’s part. The recipe I have for you today, does exactly that. You can make these samosas in big batches on a weekend when you have the time and freeze them. Then, as and when required, fry them up and serve hot. They taste great at room temperature as well, so you can definitely fry them the previous evening and pack them up for lunch the next day.

Another idea to take this even a step further, is to make Bun Samosas, which are a popular street food outside many colleges and office buildings in most major cities in India. All you need to do is smush a samosa or two, depending on its size, between a bun or two slices of bread. You can also spread some chutney or plain ‘ol ketchup on the inside for that extra zing. Baby Dear absolutely loves it, and this is one sandwich I would never mind opening my lunchbox to!

Jump to the Recipe »

FacebookTwitterGoogle+Share


It’s been hot and I think I’m melting! I could’ve sworn I was an inch taller just two weeks ago!! Thank goodness for the rain Gods, it’s been much cooler the past two days. I feel that I can now actually enter my beloved kitchen, without getting cooked myself. Although I enjoy making elaborate meals and spending precious time creating culinary art, there are times when I just want to come home and not take more than a few minutes to whip up a delicious yet wholesome meal.

Recipe for Tawa Pulao taken from www.hookedonheat.com

It is often at such times when I find retreat in my always over-stocked pantry. I love my pantry, and I sincerely believe that if I happen to have an unexpected emergency at hand, I’ll most probably be very well prepared to cook up a meal for 10 people using just the contents from it. I always make sure my shelves are well stocked with a variety of pasta, flour, canned beans, sauces and quick eats.

I’ve always loved grocery shopping, which only added to my pantry stock. I love losing myself in the aisles with the variety of oils, sauces and international fares. Learning to grocery shop the right way is an acquired art. It takes brain power and perfect precision to buy things in just the right amount to stock a pantry. There were times when I would find myself staring at 5 cans of tuna, each with an expiry date well past.

It took time, and a lot of practice, but I learnt. I now have the perfect pantry to help me build my meals each day. And at times like tonight, when all I want is a quick fix and hours in front of the TV, my pantry is what I can count on!
Jump to the Recipe »



If you ever happen to just drop by my home on short notice or unannounced, chances are high that you will be served a meal that would definitely star one of my go-to potato recipes. This humble vegetable is a boon to home cooks everywhere, and I consider it a part of the Indian kitchen trinity alongside onion and tomatoes. In fact, even on days when my fridge is almost bare and I need to make a desperate run to store, I can always count on falling back on these three. Combined with a pantry full of various lentils, beans and grains, and variety of spices on hand, the options for a simple healthy dinner are endless!

Recipe of Sukhe Alu (Sauteed Potatoes) taken from www.hookedonheat.com

Hubby Dear is the die-hard potato fan in our home. So much so, that I often say all I have to do is throw him the tuber when he starts to whine in hunger and he’s a happy camper! I guess it makes us the perfect match since I’m known as the potato magician in the family. It’s been said that my potato recipes are finger-lickin’ and we have friends and family who always request them at every meal they eat at our table. But I digress.

Potatoes are definitely very versatile and take on any flavor added to them with ease. They’re simple to prep and even easier to handle while cooking, so what’s not to love! The recipe I’m sharing with you today is one I keep in my back pocket. If you have the few ingredients it asks for on hand, which I always do, this dish is perfect to throw together as that final side to bring the whole meal together. Leftovers work wonderfully slightly mashed up and sandwiched between toasted bread. Or serve it by self warm with toothpicks alongside some iced drinks! No matter which way you decide to bring it to the table, I can guarantee that your family will linger around till its all gone!
Jump to the Recipe »



Since summer’s here, I’ve gotten quite a few requests to post recipes on food for kids. No doubt, for me it comes at the perfect time – right when I’m trying to increase my repertoire to include lunch box and snack ideas for my little one. Baby Dear has never been a picky or fussy eater and will happily down a hearty serving of Egg Sambal and Ginger-Chilli Shrimp anytime of day. But, ever since he turned 3 some months ago, I’ve been very excited to try out and experiment on new kid-friendly recipes. You see, the wee prince is all set to start preschool at the end of summer and I’m beside myself thinking up ideas on what I can pack for his lunch boxes.

Pic taken from www.hookedonheat.com, visit site for recipe details.

When I think of kid-friendly recipes, what comes to my mind is anything but the usual nuggets & fries. To me personally, food catered to kids needs to be nutritious as well as tasty. I also believe in serving up a variety of foods and flavours and introducing them to different cuisines. Having said that, it doesn’t have to be nerve-wracking and make you spend hours on end by a stove. You can easily make a tasty, healthy and quick meal for you child with anything you have on hand. All it takes is a little creativity and practice.

Instant noodles is a staple in probably every pantry that exists. As much as we all like to shun it for its’ lack of health benefits, we can’t deny that we’ve all spent at least some part of our lives going through packets of them. No doubt, they definitely are a quick and budget-friendly solution to dinner time. But just because we are in a time or money crunch, doesn’t mean that we can’t look out for our health and especially our kids’. I have to admit, a few packets of ramen often find their way into my shopping cart each month, but I’m happy to say that when I serve up a plate of these instant noodles, I know that no harm is being done to my family. I always throw out the sodium laden seasoning sachet that it comes with and add in a ton of fresh veggies to amp up the nutritional value of the meal.

Ask almost any kid, and they’ll agree that noodles of any form is one of their all time favourite foods. Baby Dear is no different. Which is why, this recipe is just perfect as a hearty snack when they walk in the door all tired and hungry after playing at the park, or to pack in their lunch once the school year begins.
Jump to the Recipe »



Over six years ago when I first introduced the Indian Cooking 101 series of this very blog, I had no idea I was about to start a cult following. What started as a simple desire to help a few of my friends and readers learn the basics of Indian cooking, enabling them to enjoy good food cooked in the comforts of home using fresh, readily available, and healthy ingredients, turned out to be one of THE best decisions I ever made in my writing/blogging career. The series was soon picked up by The Mississauga News as a monthly feature in their food section. Over the years, I’ve received a ton of emails and comments on those posts from folks eager to learn more, much more, about Indian cooking. And it has been a true pleasure for me responding to each and every one of those queries.

I’ve been reading through a lot of feedback from you guys on the kind of content you’d like me to showcase more of on HoH. Let me just say that I have a couple of fun features/ideas that should take off soon that I’m sure you’ll enjoy very much. One of them that makes me giddy with excitement is a spin off from my Indian Cooking 101 series. I know that a lot of you have asked me to bring that back, but I think I can offer you something a step further. Join me, as I cook my way from A to Z of Indian Cooking. Each post in this series will showcase a recipe of a dish that begins with a letter from the alphabet. I’ll try my best to pick a variety of vegetarian, non-vegetarian and vegan recipes – both restaurant favourites, and simple home cook secrets.

Pic taken from www.hookedonheat.com, visit site for recipe details.

Bhindi, or Okra as we all know it, is quite a tricky vegetable when it comes to cooking. Although it certainly is one of the most popular vegetables in an Indian vegetarian menu, there are a huge chunk of us who wring our noses on its slimy characteristics. Hubby Dear loves this dainty vegetable to death and can eat it at any meal, but serve it up even with the slightest of moisture in it and he’s off! I’m the same way. For me, the okra must always be cooked absolutely dry, with lots of spices added in. A quick way to cook bhindi is by stir-frying the chopped pieces with lots of onions and some spices. My tried and tested trick to get rid of any trace of slime while cooking is to add in a hefty pinch of amchoor powder.

Today’s recipe is another way to jazz up this humble vegetable and create a dish that’s perfect for entertaining. Chatpati simply means tangy and in this recipe, the addition of amchoor powder also known as dried mango, takes kicks it up a notch. In my book, this recipe is an absolute win since it’s simple to prep, easy to cook and a definite crowd pleaser. Because this is a pretty dry vegetable side dish, I would suggest pairing it up with a side of Curry or Dal served alongside some Rice and Rotis.

Jump to the Recipe »



Here is an email I received a few weeks ago that got me thinking, testing and dreaming recipes. Until last night, when I finally saw the table clearly laid out in mind waiting for hungry mouths to dig in, I was seeing ginger, garlic and onions everywhere! I tell you people, the things I do for the love of cooking!

Dear Meena,

I have a co-worker from India who is Jain. I’d like to invite him and his wife to dinner one of these days. Now the problem is I have no idea how to make anything without onion, ginger, potato etc! They are very strict about their food. Help! I want to serve at least three entrees and rice and/or roti. Can you give me suggestions and/or recipes?

– Confused Cook

Dear Confused Cook,

Truth be told, I’ve never attempted to cook Jain food, much less ever had a chance to eat it. So the scary thought of creating a menu for you without any ginger, garlic and onions, without which my kitchen would seem barren and in need of a desperate makeover, turned me into a mad woman that surprised even sweet little Hubby Dear. Ever little thing I cooked and ate over the past few days was scrutinized in hopes of finding a way to recreate it without the bare essentials of my cooking. But as they say, prespiration gives way to perfection (I can swear I heard that somewhere!), and I’m happy to note that your very first Jain dinner party will soon take shape.

– Meena

Pic taken from www.hookedonheat.com, visit site for recipe details.

The menu I designed for this dinner includes the classic favourites like Pulao, Dal, and Rotis. The vegetable dishes I’ve picked for this menu are either traditionally cooked without onions and garlic, or can easily be made without them, without compromising much on flavour.

  • Dal: Cook your choice of Dal in the normal way, omitting the addition of onions, ginger and garlic. Garnish with fresh coriander leaves.
  • Kadhi-Pakodi: This wonderful dish, prepared from yoghurt and gram flour is a personal favourite of mine. While in most cases onions are used in the end as a tempering with dried chillies, it can easily be avoided to accommodate a Jain diet. Bring a mixture of 2 tbsp gram flour, I cup yoghurt and 2 cups water to a boil, stirring occasionally to avoid forming lumps. Season with salt, turmeric and chili powder. Add in pakodas made with vegetables of choice, and stir in a tempering of cumin seeds, dried red chillies and a pinch of dried fenugreek leaves for added flavour.
  • Paneer Tak-a-tak: recipe follows
  • Dahi Bhindi: Follow the recipe avoiding the addition of onions and ginger powder.
  • Fried Baingan
  • Peas Pulao: Again, omit the addition of onions.
  • Plain Rotis and/or Puris

Add in a Raita, salad and Papad, and there you have it CC, a wonderful, Jain accommodated hearty meal! For dessert I suggest the usual favourites, kheer, gulab jamun or halwa.

Do you have any trouble planning a menu or fixing a meal? I’m only a few lines away

Jump to the Recipe »



When it comes to cooking a fulfilling dinner on weeknights, my keyword, or should I say keywords, are QUICK and SIMPLE! I have many a times blogged on how much I love easy recipes that hardly take any of my time and effort and yet seem to please our over-demanding palates. Truly, coming home in the evening after a long and tiring day doesn’t leave me even in the slightest mood to cook anything. But eat we must and that’s where I make use of my instincts. A little bit of this, a splash of that, and dinner is on the table!

Pic taken from www.hookedonheat.com, visit site for recipe details.

I always wonder why people look at cooking Indian food with such disdain. According to so many non-Indians I’ve come accross, they all have the same thing to say – it takes a lot of time and many more ingredients to cook a traditional Indian meal! Well, all I can say yet again is that you, my dear are mistaken!

Now, if you are one of those who thinks that the traditional Indian meal comprises of exotic dishes such as, Briyani, Butter Chicken, Dal Makhani and Naans, then, well, I think you need to invite yourself to an Indian home for a simple dinner.

When it comes to food, we Indians know how to make a gala of the mere act of eating. But at the same time, we have our home-grown secrets of making a simple “Dal-Chawal” meal seem fit for a King, or Queen of course! One look at my long list of recipes and you can easily see that many of them are simple to the touch. Don’t get me wrong, I love to cook. Infact, I am known to spend an entire day in the kitchen cooking for parties a day in advance. But sometimes, I just want to take it easy. After all, even the greatest rulers of all-time needed to take a break!

This recipe for a simple Cumin-scented Pulao will do just that! Pair it with a side of Dal and some spiced Jeera Alu, maybe a salad, and you’ll have a delicious well balanced, nutritious meal. At times when I’m in a real crunch, I’ll quickly whip up a mixed veggie Raita and call it day – no other sides needed! Try this for your next dinner party and watch your guests swoon over the aroma and flavor. Jump to the Recipe »



Pic taken from www.hookedonheat.com, visit site for recipe details.

This year, Thanksgiving just whizzed by me. Mostly because this time around, Canadian Thanksgiving, which normally falls on the second Monday in October, plopped itself right on Baby Dear’s third birthday! So while the rest of the country feasted on mouthwatering seasonal fare, we folks in the HoH household celebrated the tiny tot’s big  day with things that made him most happy – cake, toys and Biryani.

I’ve always loved the idea of Thanksgiving. After all, what’s there to complain about? A whole day dedicated to spending time with loved ones and eating good, comfort food – count me in! Roasting an entire bird large enough to feed half of my neighbourhood has never been my kinda thing, so I always went for something else. Over the last couple of years, my sister volunteered roasting a whole chicken (something I can never manage to do successfully, no matter how many kinds of recipes I tried!), while I’ve been more than happy to lay out a spread of delicious sides ranging from luscious pulaos, creamy rich curries and a variety of assorted vegetable dishes.

Early on this year, without glancing at the calendar of course, I had decided that I wanted to host a wonderful Indian-inspired Thanksgiving feast.  Well, Thanksgiving came and went. And now here I am still caressing the desire to feed my family and friends.  So like I always do in most cases, I just decided to throw caution to the wind and host a dinner anyway. Folks in the US can say I celebrated with them, while rest of the world can take this as my pre Holiday Season bash. The menu I had in mind definitely resonates with a traditional Thanksgiving feast seasoned with an Indian touch. Here is what my ideal Indian-inspired Thanksgiving dinner table will look like, good enough for a gathering of 12-15 hungry tummies:

Appertizers

Mini Samosa Puffs with Tamarind and Mint-Coriander Chutneys

Tandoori Chicken Pops with Minty Yogurt Dipping Sauce

Dinner

Indian Roast Chicken Legs

Rajma (recipe follows)

Paneer Makhani

Baingan Patiala

Spinach Saag

Mushroom & Peas Pulao

Garlic Naans

Cucumber Raita

Chopped Salad

Dessert

Gajar Halwa

Vanilla Ice-cream

What does your Thanksgiving menu look like? I’d love to hear some of your favourite dishes and traditions around this holiday, so please do share!

Jump to the Recipe »



Over six years ago when I first introduced the Indian Cooking 101 series of this very blog, I had no idea I was about to start a cult following. What started as a simple desire to help a few of my friends and readers learn the basics of Indian cooking, enabling them to enjoy good food cooked in the comforts of home using fresh, readily available, and healthy ingredients, turned out to be one of THE best decisions I ever made in my writing/blogging career. The series was soon picked up by The Mississauga News as a monthly feature in their food section. Over the years, I’ve received a ton of emails and comments on those posts from folks eager to learn more, much more, about Indian cooking. And it has been a true pleasure for me responding to each and every one of those queries.

I’ve been reading through a lot of feedback from you guys on the kind of content you’d like me to showcase more of on HoH. Let me just say that I have a couple of fun features/ideas that should take off soon that I’m sure you’ll enjoy very much. One of them that makes me giddy with excitement is a spin off from my Indian Cooking 101 series. I know that a lot of you have asked me to bring that back, but I think I can offer you something a step further. Join me, as I cook my way from A to Z of Indian Cooking. Each post in this series will showcase a recipe of a dish that begins with a letter from the alphabet. I’ll try my best to pick a variety of vegetarian, non-vegetarian and vegan recipes – both restaurant favourites, and simple home cook secrets.

Pic taken from www.hookedonheat.com, visit site for recipe details.

Today we will start with the first letter: A. And with that, the lip-smacking delicacy Achari Mushroom comes to mind. Growing up, I was hardly ever exposed to fresh  mushrooms much. In fact, when I think of all the ways we ate it when I was kid, this is what I remember – drained from a can, sliced and generously topped on a homemade pizza with lots of cheese! Funny as it may seem, I loved every bite and always requested my Mom to add more the next time she made pizza again. Imagine my surprise when I tasted a fresh mushroom for the very first time. Needless to say, it was succulent, absolutely delicious and coated in a delightful sauce that with slightly spicy and tangy at the same time. There was no turning back back then. I never went near a can of mushrooms again!

Achari Mushroom is one of those splendid dishes that is perfect to serve when you want to impress. It is simple enough to whip up in a moment’s notice (provided you have all the ingredients on hand, of course!), yet the flavours are so profound that those eating will praise you for slaving over the stove. It also works great as a weeknight meal and apart from Panch Phoran (a blend of spices traditionally used in Bengali cooking), uses pretty much all other ingredients that can be found in an Indian pantry. Trust me when I say this, do not hesitate when buying a packet of Panch Phoran. This spice blend can make a simple stir-fry of potatoes taste divine, and is now a staple in my spice box. It’s totally worth that extra jar space in the spice cabinet.

Jump to the Recipe »



Pic taken from www.hookedonheat.com, visit site for recipe details.

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 our 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?

Jump to the Recipe »