Spare the Spice: Nasi Goreng

Recipe for Nasi Goreng taken from www.hookedonheat.com

I remember the first time I introduced Hubby Dear to Malaysian food. It was during our initial dating days and I’d read about this family-run Malaysian restaurant in Toronto which seemed to have great reviews. Now, the only Malaysian food I’ve ever been exposed to are the dishes that either came out of my Mom’s kitchen or that of her family’s back in Malaysia as well as the road side stalls over there. Needless to say, up until then, I’d only had the good fortune of eating authentic, homemade Malaysian cuisine. So like Hubby Dear, I was equally excited and intrigued to eat at this particular joint.

The menu looked promising – all the popular favourites that I had briefed Hubby Dear about were available, and I started to order us a scrumptious sounding meal. Then came the dreaded question from our server: “What spice level did we prefer?”

For those not in the know, typical Malay food tends to be on the spicier side – even more than the average Indian heat level. Most of the time it really depends on the dish itself, but if you’re a first timer to this delicious cuisine, I’d suggest going a milder route. I had already mentioned this to Hubby Dear prior that if in any case they were serving authentic versions of the dishes then it would be quite spicy. But he was to have none of it! As an Indian, he prided himself on the number of chillies he could muster in a meal. With a broad smile on his face, he proceeded to ask the server to make our food “spicy”.

The rest as they say, is history! The food was absolutely delicious, no doubt, and thanks to Hubby Dear we managed to put out the fire on our tongues after every spoonful with a glass of water. It was a lot of water we had that evening, but the flavours triggered a new found love for him like no other. Malay food is a favourite in our house – even Baby Dear is a fan, and the go-to cuisine whenever we go out to celebrate. So it’s only fitting that I tried and replicate a classic dish on the event of our 9th marriage anniversary. It’s by no means claimed as authentic, but it does come pretty close in flavour to real thang.

So here’s to you Hubby Dear – for 9 years, over a million laughs and countless acts of love. And also to many more to come. May the spice level never die down!

Read more »

FacebookTwitterGoogle+Share


Quick Dinner Ideas: Shrimp & Greens Curry

Recipe for Shrimp and Greens Curry taken from www.hookedonheat.com

I recently had a long chat with a friend who confessed to me that she absolutely dreaded the hour before it was dinnertime. She hates cooking, and the mere thought of “Whats’s for dinner tonight?”  can really drive  her up the wall. What she faces everyday is nothing new to most of us. Me included! I’ve been known to stare into the fridge, almost willing it to pop out a completely tasty, well balanced meal straight onto my dining table.

I’ve never been one to meal plan on weekly basis. I know its advantages and have sincerely tried to follow through many times. But, unless and until I hit the stores and check out the fresh produce they have to offer, I’m not motivated. I love feeling the freshness of the bright coloured fruits and veggies, checking out the cheese display and rummaging through the aisles for new spices and flavours. All this, the dedication and time I put into grocery shopping each week, is what inspires me and helps me creative in the kitchen.

As much as I love to play around with the ingredients I have to create a wonderful meal, there are many nights where all I want is something no-fuss, quick and healthy, and call it a night! It’s for nights like these that I save some of my go-to family favourite recipes that come together in a snap and satisfy our hungry tummies. Most of these recipes are either one-pot meals, or a mish-mash of some protein and veggies that can be easily served with rice/rotis/bread to complete the meal. Add a side salad, and you’re good to go!

Today’s recipe is one that fits the bill. Infact, it’s going to be dinner for Baby Dear and me tonight. Hubby Dear has dinner plans at work and I’m knee deep in house chores, so dinner needs to be quick. I always have a bag of frozen shrimp in my freezer and some form green leafy vegetable in the fridge. Be it bok choy, spinach or kale, they all work well in this recipe.

Read more »



I know the Muffin Man: Strawberry Banana Almond Muffin

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

As a kid, I loved sleeping in. Obviously, with school on weekdays, it was hard to keep my eyes shut with Mom screaming from the kitchen for me to get dressed. But not weekends. Aah… weekends were when I could get as much shut eye as I wanted – or rather, as much as my parents allowed me! There was a time when my Dad had to scan the markets to find an alarm loud enough to break my sweet slumber. Alas, even then Mom would come running to my room to shut it off before the neighbours heard the deafening shrill. But me, I did not even twitch a muscle. I truly believed that had I been Sleeping Beauty, the fairy tale would’ve ended very differently! But who am I kidding? That was eons ago, in a time when sleep for me was more of a sport than a luxury. I think all moms reading this can nod their heads in agreement that once the home has welcomed its first baby,  our sleep and life as we know it, takes a completely different turn!

Baby Dear is a morning person in every sense of the word. He wakes up bright-eyed and bushy tailed every weekend when the sun comes out and announces his rising through the baby monitor as loud as he possibly can. Either Hubby Dear or I will then, in our dazed half asleep state, bring him into our room and put him in the middle of our bed under the covers with the cartoons turned on. Then, we fall back to sleep. In the meanwhile, our Tarzan baby who has learned that no amount of coercing will wake up his sleep-deprived parents, will entertain himself with the TV, reading his books or playing – all the while nestled between the both of us. But this will only last a few minutes till he realizes that its no fun talking to yourself and not getting any responses back. And Baby Dear is nothing if he can’t talk and be talked back to.

So there we are, up and early on a Saturday morning at the kitchen table. And that’s exactly why I tend to always have a stash of some delicious baked goodies to tie us over till I’ve had my first sip of coffee and can actually start thinking of what to feed my family. This recipe is one of our favourites, and one that I’ve made upmteen number of times. It’s perfect to take with you on the go for a quick morning bite. Or, if you’re fortunate like us and have a happy early riser to shake you off your deep, sweet slumber, then it’ll feel like a godsend to have them at arm’s length!

Read more »



Indian Food: B is for… Bhuna Chicken

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

Over six years ago when I first introduced the Intro to Indian Food 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 food. 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 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 Food. 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.

MORE POSTS ON INDIAN FOOD: A-Z

POSTS ON INTRO TO INDIAN COOKING

Okay, so I’m back with the next episode in this series and today we’re on to the letter B. B for Bhuna Chicken. Bhuna is technique of cooking, which simply means to fry the flavour base or masala really well till it starts to caramelize and give out oil along the sides. This method of cooking ensures a robust burst of flavour in the dish and the end result is always a warm, comforting bite. It does take a bit of extra time and a watchful eye to make sure that the masala is cooking well without getting burnt. The secret to this, I believe, is low and slow. Keep the heat low and stir slowly every now and then.

This recipe is perfect for a weekend meal when you have the time and mood to putter about  in the kitchen with nothing much else to tug at your attention. It also tastes even better the next day since the spices and flavour and enough time to penetrate and mingle through. Because of this, I love to serve this dish at dinner parties when I know I can cook it either the previous night or early that morning. Other than the little bit of extra time it takes to bhuno the masala, this recipe is fairly simple and a treat to eat.

Read more »



What to Cook: Confused Cook

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

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

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

Read more »



Go Green: Palak Paneer

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

Being born and bred in the Arabian Gulf, everyone simply assumes I am the Guru when it comes to Mid-Eastern fare. But, in fact, I’ve only tasted hummus (and can now gulp down bowls of it!) a mere 10 years ago. In Canada. Yes, strange I know, but also true! You see, when we were growing up, hummus was almost a weekly guest at our table. My parents and siblings loved it, and relished every mouthful. I, on the other hand, thought it to be gooey (my husband would scorn with gooey not being a word!), and hence, never dared to give it a try.

But since being with Hubby Dear, the adventurous soul that he is, I’ve begun to mellow down a lot. It was with him that I took my first scoop of hummus, and decided, that though being gooey, I quite liked it. In fact, now it very easily makes it’s way into my kitchen every week!

Ever since I’ve started this blog, I’ve begun cooking things that I normally wouldn’t. I now see my weekly grocery trips as a chance for me to explore and learn. I pick up veggies that I would run away from and try and create new ways of enjoying it.

When we were growing up, spinach was one such vegetable that I would often hide from. I would cry and cry until my Mom got tired enough to allow me to leave it aside. Then I moved to India and was introduced to a dish I can now swear by. Till today, it’s one of the few ways I will eat spinach without a gun on my head.

So today, as I was scanning my fridge and freezer, thinking of what to make for dinner, my eyes set upon the block of frozen spinach lying there, bought only a few days ago. And what do you know, the rest as they say, is history!

Read more »



Sweet Beginnings: Rainbow Cupcakes

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

What can I say. I caved. I didn’t want to. But I did.

Growing up, I remember spending most of my vacation time in the summers pouring over mouth-wateringly tempting photographs of intricately designed cakes, cookies and other baked goodies. My mom had (or must I say, still does) this tendency to pick up wonderfully photographed cookbooks cramped with an even more delicious assortment of recipes. It’s no wonder where I’ve caught the bug from.

One look at the many overstocked shelves throughout my home will give you a slight idea of my fixation to them. Heck, who am I kidding! I have cookbooks peeping out from my pantry shelves, kitchen cabinets, on top of the fridge, and not to mention a few prized possessions that I deem only fit to snuggle on my bedside table. Yes, it’s shameful I know. I’m addicted. Hi, I’m Meena, and I’m a cookbook addict. There, I said it. Now hopefully, we can all get on with our very normal or some not-so-normal lives!

Coming back to my Mom. I must say her favourites to collect included books on baking. And unlike me, who mostly drool over pages and pages of food talk, she actually dons her apron and puts those words into action. It’s no surprise then to point out that she bakes some of the best cakes I know. And not one to let Mr. Opportunity walk past my door without so much as grabbing him with both arms and giving him a tight hug, I decided to learn a few tricks from her while she’s here visiting me.

It’s been good so far. The food comes out from the kitchen faster than I can request them, and I find myself ravishing every spoonful with such passion. But the baking, oh the baking! I always thought of myself as not-a-baker. But she’s adamant on making me one.

What can I say? I caved. And I’m adamant to succeed.

Read more »



Not so Rich Anymore: Paneer Makhani

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

Whoever invented the ever-so-rich-finger-licking-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!

Read more »



The Simple Things: Quick & Easy Meat Sauce

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

As I sat down to write this post today, I was suddenly lost for words. No matter how hard I tried to concentrate, I simply could not find the perfect sentence to begin with. My mind wandered, and I found myself sifting through the archives of my blog. I began to read the posts one after another, and found myself smiling. Through all my years of blogging, I’ve hardly ever sat down to read a previous post once it’s been published. It was nice to see how I’ve evolved as a writer and blogger, but most importantly, how my voice has still remained the same.

When I started this blog, I had no idea what I was doing. No goals to reach, no plan in mind. I just dove in and got started. Slowly, with time, things happened – I found a path I wanted to take, I set goals to reach and I challenged myself with ne ideas and inspiration. And with all that, I was able to share with you creative recipes – recipes that I, my family and friends enjoy. But, scrolling down each post also made me realize what I haven’t shared with you enough – the simple, truly simple recipes that is the backbone of my repertoire. These are the recipes that I eat when I’m by myself. They are the ones I fall back on when pressed for time with a hungry baby and hubby in tow. They are the dishes I can whip up on auto-pilot, with my eyes closed and one hand tied behind my back. These are also the recipes I relied on as a college student, first time away from home with a tiny studio kitchen and a single burner stove.

If there’s anything I look back most fondly on during my college years, then it’s definitely cooking in that mouse hole of a kitchen. Armed with a deep skillet and two hungry bellies to feed besides myself, I created some pretty delicious meals. My friends H & M were my constant dinner companions and were always quick to praise anything I set on their plates. Now that I think back, had it not been for that single burner, I may never have found my niche and love for cooking.

This recipe I have for you today, is one from those olden times. Although I’ve used meat in it now, back then due to a limited budget, I always made it vegetarian. And trust me when I say it was equally delicious, if not better sans meat! It was my go to recipe (still is!), and never failed to please us three. Afterall, what’s better on a Friday night than three girls who are best friends, a bowl of pasta each and a stack full of trashy magazines!

Read more »



The Fast and the Famished: Jeera Pulao

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

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!

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.

Read more »