I had planned on taking a Culinary Journey throughout the Indian sub-continent in alphebetical order. But I’m sure, with my modd swings and many food cravings, I will be bouncing about the country from end to end. Nonetheless, I will begin my journey in Andhra Pradesh, or most importantly Hyderabad.

When one talks of Hyderabad, the first image that comes to mind for most is the Nawabi culture and its influence on the city’s architecture. But talk to a foodie like me, and all we can picture is the succelent Biryani that Hyderabad is so famous for.

Biryani is a one pot meal of rice, traditionally cooked with either Chicken, Lamb or a mix of vegetables blended and marinated in an array of various spices. The distinct aroma of the dish is set by the sprinkle of Saffron in the cooking process. While Biryani is cooked in as many ways as possible, the best flavour is derived from the authentic slow-cooking process.

Today, on our first stop in this deliciously mouth-watering adventure, I bring to you this finger-lickin’ dish. But let me warn you, once tried, this will remain a favourite in your recipe files.

Paneer Biryani

Ingredients:

2 cups Basmati rice 500 gms of Paneer (cottage cheese), cut into 1-inch cubes and fried till lightly brown on all sides 2 cups finely chopped onions 2 cups diced ripe tomatoes 1 tsp chopped green chillies 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tsp red chili powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp garam masala

salt, to taste a pinch of saffron, mixed in 2 tbsp warm water 7-8 black peppercorns 7-8 cloves 2-3 bay leaves 1 cinnamon stick 1 tsp cumin seeds Fresh coriander leaves for garnish Sliced hard-boiled eggs for garnish (optional)

Method: 

1. Par-boil rice and set aside. (You can use about 2-3 cups of water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)
2. Heat oil and add cumin seeds. Add onions, garlic, ginger and green chillies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.
3. Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.
4. In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Now add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top most layer is rice.
5. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches colour. Pour the saffron water over the top layer of rice.
6. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and hard-boiled eggs (optional).

Serve warm with Raita and Mint-Coriander Chutney.

This is my contribution to Paz’s FMR, “For the Love of Rice”.

Its been raining all through the past week. The weekend was predicted to be no better. So when we woke up bright and early on Saturday, we knew we had to make the most of the perfectly sunny day. The air was crisp and tulips bloomed all over. It was perfect - just perfect for a day outdoors!

So we got dressed in our comfortable shoes, and armed with a camera and the excitement of a child, we set out on our little adventure! The destination - a very well-known, very large farmer’s market.

Spending a warm day surrounded by the freshest of produce can perk up any foodie’s droopy mood. And that’s exactly what it did to me! Three fabulous shopping hours later, I had a fridge full of beautiful veggies waiting to become a piece of art. But while I still had to plan out and decide how I would go about celebrating my week’s menu, I already knew what desert was going to be.

We had picked up a basket of the freshest, reddest and plumpiest strawberries I had ever laid my eyes own. The best thing to do would have been to just enjoy these drops of heaven in the purest form, but a little chocolate on the side never hurt anyone. And I was not to be left behind!

Chocolate Dipped Strawberries

Ingredients:

A bunch of fresh strawberries, washed and thoroughly wiped dry 1 ½ cups semi-sweet chocolate chips

1 cup cream 1 tsp instant coffee powder 1 tbsp sugar 1 tsp pure vanilla extract

Method:

1. Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil.
2. Add chocolate chips, sugar, coffee powder and vanilla extract, and stir continuously till the chocolate starts to melt.
3. Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste. Set aside to cool for 15-20 minutes.
4. Once the chocolate has cooled completely, dip each strawberry half-way into the chocolate and aet on a sheet of parchment paper.
5. Allow to cool till choclate firms up around the strawberries.

It’s mid-week. Which just means that energy levels of us regular 9-5 folk are slowly dying out. It’s also raining heavily out side, which means that a warm comfort meal ranks high on the wish-list! The simple solution - a one pot meal warming enough to drive away those heebee-jeebees…

One pot meals are a great way on saving time when it’s called for. Sometimes all you want and need to do is put everything but the kitchen sink into one big pot and hope that it forms into something delectable. One pot meals are also a great way fo rme to clean up my fridge of leftovers. Many a times, I’ve added any vegetable within arms reach into a thick hearty stew.

But not today. I wasn’t in the mood for soup or stew. True, it’s droopy and cold out, but that just makes me crave for a huge helping of warm flavoured rice. A can of mixed beans, some left-over rice and a bag of cherry tomatoes struck a cord in my head. And then… everything was good again!

Mixed Bean Tomato Rice

Ingredients:

2 cups cooked white Basmati rice 1 can of mixed beans (kidney beans, chick peas, lima beans, and anything else you like) 1 medium onion sliced thinly 8-10 chery tomatoes, sliced in half or 1 whole tomato, chopped 2-3 cloves of garlic, finely chopped 1-2 green chillies, finely chopped

salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder 1/2 tsp mustard seeds a couple of dried curry leaves 2 tbsp freshly chopped coriander 2 tbsp cooking oil

Method:

1. Heat oil in a large pot and add curry leaves and mustard seeds. Once they start to sizzle, add garlic, green chillies and sliced onions.Saute till lightly browned.
2. Add tomatoes and cook for a few minutes till they begin to pulp. Add salt, turmeric and chili powder and allow spices to blend well.
3. Add mixed beans and let cook for 5-6 minutes.
4. Mix in cooked rice and stir-fry till each grain is well coated with all the spices. Add chopped coriander leaves and serve warm.

Enjoy with a side of Mango Pickle and cool Cucumber Raita.

I have been neglecting my dear blog for a long time now. Neglected, not out of choice but lack of enough hours during the day. As I looked at my last post, I realized its been three weeks since I posted. Three weeks!!! That’s an extremely long time for a food blog addict who loves updating her space very regulalry (sometimes, even twice a day!!). 

But let’s let bygones be bygones! I’m back to the spin of things and that’s all that matters. Well, to me at least. It nice to be back to the normal pace of life ones gets comfortably settled into. And what better way to get into the groove than with a bite of decadence… Ummm Hmn!

Mint Chocolate Tartlets

Ingredients:

1 cup cream 1 ½ cups semi-sweet chocolate chips 1 tsp instant coffee powder 8-10 drops of Peppermint extract

2 tbsp sugar 12 mini tart shells ( I use the frozen ones and prepare them according to the packaged instructions)

Method:

1. Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil.
2. Add chocolate chips, sugar and coffee powder, and stir till the chocolate starts to melt.
3. Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste.
4. Add in peppermint extract, and set aside to cool for 15-20 minutes.
5. Fill each tart shell with the melted chocolate and decorate with a mint leaf.
6. Serve warm or chilled!

What is it with rainy days and cravings for deep-fried goodies going hand-in-hand? Well, in my house, its just the norm.

So while it drizzled, rained and poured all through the weekend, there was nothing much we could do than watch tons of movies and eat good food! While the movie list was dominated with animated flicks, the kitchen had just one theme - Deep Frying!

Usually, hubby dear and I would simply settle for a big bowl of fries and spicy wings, but it was not to be the case this time. Yup, we wanted something different and not to mention, GOOD!!

So as we debated and counter-debated what we wanted to dip our fingers into, there came a point where we both knew it was a fine compromise. Considering the fact that this is one of hubby dear’s favourite rainy-day eats, and the fact that this would be the first time ever I was attempting a hand at it, made it quite an adventure. Needless to say, I found yet another dish I excelled at, and hubby dear, well, let’s just say, he was in food paradise!

Dal Kachoris (Deep-fried lentil-stuffed bread)

Ingredients:

For the Kachoris:

2 cups whole wheat flour (atta) 1 tbsp cooking oil 1/2 tsp salt

water, as required oil for deep frying

For the filling:

1/2 cup toor dal, soaked in hot water for 1-2 hrs salt, to taste

1 tsp cumin seeds 1/4 tsp red chili powder 1 tsp cooking oil

Method:

1. Grind soaked dal coarsely in a food processor and set aside.
2. In a non-stick pan, heat 1 tsp oil, and saute cumin seeds till they begin to sizzle.
3. Add in coarse ground dal, salt and chili powder and fry for a few minutes till dal dries up and starts to toast a bit.Set aside and allow to cool completely.

4. Mix flour (atta) with salt and one tbsp of oil and form into a smooth dough with water.

5. Separate dough into golf-sized balls and set aside.

6. For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the centre. Bring the ends of the circle together and form into a ball.

7. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a small puris.

8. Deep fry till brown and crisp on both sides.

Enjoy warm with chutney and masala chai!

Spring is almost here. But before it arrives, we always get a final snowfall. I’m just crossing my fingers and hoping that we witnessed that yesterday!

While it snowned outside, and hubby dear napped his way through the afternoon, I needed something warm. Nothing to eat or drink, but warmth for the home. I know turnin on the heat always seems as the obvious option, but not for me! When I want heat, I turn to my trusty stove. And yesterday, it was my oven that did it for me!

Growing up, I always enjoyed Baingan ka Bharta. Truly, it was a family favourite. As I grew up and moved far away from home, I craved for it. The restaurant version never seems to have the same taste as that of Mom’s recipe. So I craved it even more!

Until one day, when I decided to give a call to my Mom and asked her for the recipe. She surprised me by making it sound so simple. Well, I did give it a try, and long-distance phone calls between me and Mom discussing recipes have gone on since!

Baingan ka Bharta (Indian Roasted Eggplant)

Ingredients:

1 large eggplant 1 large onion, finely chopped 2 mid-sized tomatoes, finely chopped 1-inch chunk of ginger, finely chopped 2-3 green chilles, finely chopped 1/2 tsp red chili powder

1/4 tsp turmeric powder 1/4 tsp garam masala 1 tsp cumin seeds salt, to taste 2 tbsp cooking oil fresh chopped coriander leaves, for garnish

Method:

1. Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
2. Remove the charred skin and mash insides of the eggplant. Set aside.
3. Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
4. Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
5. Add tomatoes and cook till pulpy.
6. Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
7. Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.

I love fusion cooking! I enjoy mixing and matching non-traditional methods and ingredients and creating something different. Its a wonderful feeling to bring This time around, I decided to go my all-time favourite. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!

This has to be one of the most popular and tastiest dishes in the Indo-Chinese menu. You won’t find it in any of the authentic Chinese restaurants, maybe because it must be an Indo-fusion creation that has been perfected by the hawkers on any street in India!But you will surely find it in any Hakka place around Mississauga. Till your next trip there, put on your apron and dish this up. It’s as close to the real thing as it may get!

When I was in India, I simply loved Chinese food! Anytime we went out for dinner, it was usually Chinese. The food would be spicy and bursting with flavour. Even soups were never simple. The zestier it was, the more it was loved!

Little did I know that Chinese food usually served in India, is influenced with Indian tastes! It was a surprise to find out that authentic Chinese food is not really all that spicy. Well, as you all already know, I’m a sucker for spicy food, and so the authentic Chinese food, so easily available here doesn’t tantalize my taste buds! Luckily for me, we have all those Hakka joints in Mississauga that serve the so-called Chinese dishes we Indians as so very used to.

Gobi Machurian (Cauliflower in a Spicy Sauce)

Ingredients:

1 medium-sized cauliflower broken into florets 2 tbsp cooking oil 1 medium-sized onion, finely chopped 1 tbsp garlic, finely chopped 1 tbsp ginger, finely chopped 1 tbsp green chili, finely chopped ½ tbsp corn flour mixed with 2 tbsp of water

Salt, to taste 1/4 tsp white pepper 2 tbsp Soy Sauce 2 tbsp Tomato-chili sauce ½ cup of water fresh coriander leaves, finely chopped for garnish green onion, finely chopped for garnish

For the batter:

½ cup all-purpose Flour ¼ cup Corn Flour

¼ tsp red chili Powder Salt, to taste

Method:

1. Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.

2. Heat the oil in a pan and deep fry florets coated with batter, till golden brown. Set aside.

3. Heat 2 tablespoons of oil in a pan. Add the chopped onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, tomato-chili sauce and salt.

4. Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick.

5. Add the fried cauliflower florets and cook for another 2-3 minutes.

6. Garnish with chopped spring onions and coriander leaves.

While I do try and bring as many different flavours and tastes to our table at, sometimes a traditional dal-roti-sabzi meal is all we desire. While I can the veggies I actually enjoy eating on my fingers, I make up for the minimal mumber with the oh so many different variations I use to cook them.

There is always a way of cooking any veggie you don’t enjoy so much in a way that will keep you asking for more. Okra, or lady-finger as it is known in India, is one such veggie. Known as the queen of veggies, with its elegantly shaped form and crown-like head, it does require some special care while cooking.

While I don’t usually pounce on a stack of them to pick the best ones at the store, I do sometimes, however, look forward to one of the simplest and tastiest side dishes I know to make. And while I do bring a batch home every other week (hubby dear totally loves it, you see!), this is one of the few ways I relish it. A simple three-step process of chop-fry-serve makes this dish a definite keeper and especially good for a large crowd!!

Bhindi Pyaaz (Okra with Onions)

Ingredients:

10-15 whole fresh okra, washed and dried thoroughly dried with a cloth 1 medium-sized red onion, sliced 1 tsp cumin seeds

1/2 tsp red chili powder 1/4 tsp turmeric powder salt, to taste 1 tbsp cooking oil

Method:

1. Make sure the okra is thoroughly dried on the outside. Discard ends and cut into half centimeter thick pieces.
2. In a no-stick pan, heat oil and add cumin seeds.
3. Once they start to sizzle, add in okra pieces and saute for a minute or two. Cover the pan and allow it to cook for 10-15 minutes on a medium-low heat.
4. Once the okra starts to cook and lose its sticky texture, add in onions and spices and stir well to mix in spices evenly.
5. Cover cook for another 7-10 minutes till onions tenderize and start to brown on the edges.
6. Serve warm with Dal and fresh rotis.

When it comes to wholesome winter comfort foods, I most often get inclined to curry-drowned rice dishes. Except when I’m craving for something with more bang! That’s when I dig deep into my kitchen resources and try and fix up a meal comprising of something in the form of rotis.

Dosas, Puris and Parathas all fit the bill well, and I just go with my inner craving to decide on my course of action. While I don’t tend too creative with my Dosas and Puris, Parathas are something I just love to play around with. Any leftovers could well serve the purpose of filling their pockets and turning into a wholesome and delicious addition to any meal.

Some of my all-time favourites remain this and most certainly, this. But this recipe is a definite keeper in my secret stack of pleasurable indulgences. No doubt, the nutritional qualities of raddish excel all else, but don’t let convince you to try this out. Afterall, everyone needs to indulge once in a while, even if it IS good for you!

Mooli (Raddish) Parathas

Ingredients:

2 cups whole wheat flour (atta) 1 cup grated mooli (long white raddish), excess water squeezed out 1/4 tsp red chili powder 1/4 tsp garam masala

1/4 tsp coriander seeds salt, to taste 3 tbsp ghee/oil water as needed

Method:

1. Mix flour (atta) with salt and one tbsp of ghee and form into a smooth dough with water.

2. Separate dough into golf-sized balls and set aside.

3. Make sure all the water is thoroughly squeezed out of the grated raddish and mix with salt, coriander seeds, chili powder and garam masala, and set aside.

4. For each dough ball, roll out the dough into a small circle and put around one tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball.

5. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6 inch circle.

6. Fry on a heated pan adding a bit of ghee around the edges to crisp it up.

Enjoy it warm with pickle or onion chutney.

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 at seven in the evening after a long and tiring day at school 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!

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 ofcourse!

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. Afterall, even the greatest rulers of all-time needed to take a break!

Alu-Pyaaz Fry (Fried Potatoes with Onions)

Ingredients:

7-8 red baby potatoes, boiled and sliced with skins left on 1 medium-sized onion, sliced into rings 1 tsp cumin seeds 1/2 tsp red chili powder

1/4 tsp turmeric powder salt, to taste 2 tbsp cooking oil 2 tbsp chopped fresh coriander leaves

Method:

1. Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.
2. Add potato slices and fry till they begin to crisp on the edges.
3. Add salt, chili powder, turmeric and onions, and fry for a few minutes till spices mix well and onions turn tender and transparent.
4. Sprinkle chopped coriander leaves and serve hot with a ice helping of Rice and Dal.