Weekend of babies !!

Hello Party people !!What a Sunday we’ve had !! Our house was full of babies and kids !! Loved it.. Two of my very close friends have new additions to their families and we were honored for them to have visited us today.

Well, I was so excited that they were bringing the lil munchkins over and we all know what that means.. LOL

I cooked and I cooked !!

I made a not so very traditional Indian fare and every one ate themselves silly while I played with the little cutie pies.. 🙂

So the menu was as below..

Paneer tikka flatbread

Pickled veggies

Malai Kofta

Veg Biryani

Chili Paneer

Mom’s chole

Spinach puri


Mango and rose creme’

In the next couple of blogs, I will be sharing with you the recipes of the flatbread and the biryani.

If any of the photos tempt you and you wanna recipe, just ask.. 🙂

Love ya..

Budget Brunch Sundays 08/14/2011


This wholesome yet light dish primarily from Southern India is a staple in a lot of Indian households these days. Eaten as a breakfast dish and also sometimes with afternoon tea, it’s not only easy to make but can also be enjoyed with various accompaniments.

Kish and Luca love it with sugar and ghee (Clarified butter) and I enjoy it with a little bit of fresh tomato pickle or coconut chutney.. Umm Delish !!

Growing up in the south, we ate upma at “tiffin” time (snack time) every time we had a play-date at our friend’s house. Upma varied from house to house. Some people added veggies to it, some didn’t. Some people got all fancy and added dry fruits and nuts in it..

This is my take on this humble dish.

To Serve 3-4

1 Cup Semolina

1/2 Red onion chopped

1/2 cup chopped carrots

1/2 cup of peas (You can use any or no veggies depending on preference)

1 Sprig curry leaf

1 Tbsp Split Udad daal

1-2 Tbsp Peanuts

1-2 Tbsp Raisins (and Cashews if you have them)

1 tsp whole mustard seeds

1 whole green chili chopped fine (optional, I have used whole red chillies instead)

salt to taste

Dry roast semolina on medium heat in a wide saucepan.

Remove and let rest when it turns brown (don’t burn it !!)

Temper the daal, the curry leaves, the mustard seeds, and the peanuts on medium heat in a couple of tsp of OO till the peanuts are crunchy. (Add peanuts first and when halfway done, add the rest of the stuff).

Add the onions (and chillies) and caramelize them.

Add 2 cups of water and add the salt.

Add the veggies and bring to a boil.

Slow the heat down and add the semolina while whisking the mixture (so add with left hand and mix with right or vice-versa) to avoid any lumps.

Add till all the semolina is absorbed into the water. Remove from heat.

Squeeze some lemon juice if desired.


"What’s in your pantry ?" Mondays August 8th 2011

Lentils !! This is what I have today.

We’ll make Lentils and mango salad

To Serve 2-3

1 Cup of Lentils, boiled in salted water till firm and cooked

1/2 cup of parsley chopped

1/2 cup of red bell peppers seeded and chopped

1/2 cup of mangoes chopped

1/2 a red onion chopped

2 TBSP lemon juice

salt and pepper.

Mix all the above and chill in the fridge for a couple of hours.

Serve as a refreshing side dish..

Enjoy !

Oh Sofram …..

One of the things that bummed Krish about our pregnancy with Shlok was that I had no cravings.. None whatsoever !! He was so sad.. he had no stories to share at work about him running over to Taco Bell at 3 AM to get me a burrito.. Well all that changed till we discovered Sofram.. Oh Sofram .. How I miss thee .. Delightful Turkish cuisine served by a family of very down to earth people… You could taste the love and the passion in their food. It was like sitting in some one’s house and eating the most delightful donna kabobs and homemade baklava.

I have tried to re-create the magic of Sofram today for all of you to share….

To Serve 2-3

1 Pound of ground chicken (Traditionally lamb meat is used but we’re trying to eat a little lighter these days)
1/2 Red onion chopped
1 Tsp Ginger paste
1 Tsp Garlic paste
2-3 Tbsp chopped Cilantro

Salt, pepper, red chili powder, all spice to taste

Mix all together. The mixture will be sticky. You can use eggs/ breadcrumbs to “bind” the mixture but I try not to add anything extra to just keep the integrity of the core ingredients.

Make long kabobs like a hotdog and insert a skewer in each.

Grill on a medium heat for about 4-5 minutes on each side.

Serve with saffron rice, parsley yogurt dip and a grilled tomato..

Enjoy !

Freaky Curry back from Vaca !!

Hello Party people !!

I know we have been missing for a couple of weeks but we are back. We just returned back from a beautiful vacation at Punta Cana, Dominican Republic. Beautiful place, Beautiful people, and Awesome food !! We stayed at the spectacular Paradisus “The Reserve” Resort. This is the first time we have ever stayed at an all inclusive place and we had our doubts, but this place really worked for us. I have to say though , it did take time for us to get on the Dominican clock. People are really chilled out and service was kind of not we are used to but hey we were on vaca !! We NEEDED to slow down..I intend to share all the wonderful food stories with all of you soon.
But for now, it’s back to business.. 🙂 Hope you all are cooking and eating well…

Love ..