Who moved my cheese ??

Well.. apparently I did.. Right after I made it ;)..

(I really hope you get my lame attempt at humor here)

Well anyway.. I made cheese.. at home! If you know me, you know I love cheese.. All kinds.. all sizes.. all shapes.. well.. I haven’t tried all.. but it’s really hard for me not to appreciate cheese.. 

So, What exactly is cheese ? According to Wiki, “Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced in wide-ranging flavors, textures, and forms.”

So…..Apparently I like a diverse group of milk-based food products !.. Hmm.. Anyway, I made some cheese at home which turned out to be fantastic! Tangy and crumbly to the knife almost like feta but still spreadable.. Do try this at home and let me know what you all think.. 

3 Easy steps;

1. Empty out an 8 Oz. container of unflavored Greek yogurt in a muslin cloth. Squeeze and tie the cloth in a bundle over a bowl. Store in the refrigerator.
2. Squeeze and drain every 6-8 hrs for 2-3 days. Store in the refrigerator.. (Yes, Cheese making is a process)
3. 3rd day, open the cloth and you will get a solidified piece of cheese. Break them gently into bite size pieces. Store in some Extra virgin Olive oil flavored with sun dried tomatoes, smashed garlic, salt and parsley. 

Enjoy with crackers, flat breads, pita points or with a spoon!

Classic Cornbread with a spicy twist…

So..Let’s talk cornbread…

Sweet with honey, Cheesy with well… cheese, Real “corn” cornbread, your mama’s cornbread..your grandma’s cornbread…

Everyone has their favorite cornbread recipe.. and everyone LOVES cornbread.. Why is that ? Is it because well.. It’s really not bread, it’s a cake.. or almost a cake.. Is it because it’s warm and crumbly.. why is it such a comfort food ?? and why oh why does it go so well with a pot of chili ? Well, I am going to let you ponder there for a bit.. and say one thing..

Let it go.. Just enjoy it! Sometimes, it’s not worth knowing “why”..It’s just living in the moment of relishing that “why”…Today is one of those days where I didn’t want to create a recipe but just stick to a classic that is really as close to perfection as it could ever be….

Here’s my recipe for a classic Jalapeno cornbread…Enjoy.. With some chili 🙂

To serve 2-3

1 cup of all purpose flour
1 cup of corn meal
2 eggs
2 Tsp of baking powder
2 Tbsp OO
1/3 -1/2 cup of milk
2 cloves of garlic minced
1-2 Jalapenos chopped fine
1/4 Onion chopped fine
1 Tbsp fresh cilantro chopped fine
salt and pepper to taste

Mix all the above till it becomes a lumpy mixture. (It should not be smooth).. Scoop about 3/4th of the way in a greased muffin tray. Bake in a preheated oven at 400 degrees for 15-18 minutes till a fork comes out clean in the center.

Use the below technique while baking to avoid muffin “tops”.. this creates a little dent in the muffin to hold the chili.

Potluck treat! Baked Salmon FC style!

I had the pleasure of lunching with a couple of very close girlfriends of mine this past weekend; Katie and Nadisha. We have known each other for more than 12 years. We have been through college, boyfriends, heartaches, graduations, first jobs, marriages, kids and so much more between us. These are amazing, talented women who inspire me in so many ways. Patient, loving, caring moms and just beautiful women. I love them 🙂

Between work and life, it gets really hard for us to get together that often BUT when we do, oh boy! We have a blast!! We have only one rule though.. It has to be a potluck! Katie is an amazing cook who makes the most delicious and authentic Asian food. Dishi (Nadisha) makes mouthwatering Sri Lankan food but is also famous for her desserts!

Katie, Dishi and Me (Right to left)

So, this past weekend was an opportunity for us not only to spend some quality time with each other but also treat ourselves to some delicious food. Are you surprised that all my posts are about food?!

So for this lunch, I made a baked Salmon dish with a recipe which is a little nod to our Asian roots. I tried to combine Indian, Asian and Sri Lankan flavors to celebrate our cultures. Hope you enjoy it 🙂

For 2 Fish fillets (6-8 oz. Each)

1/2- 3/4 cup of coconut milk
1 Tbsp chopped cilantro
1 Tbsp chopped fresh basil
1 Tbsp fresh curry leaves
1/2 Tbsp of ginger-garlic paste
1/3 Tbsp of curry powder
A pinch of turmeric powder
Salt, black pepper and cayenne to taste

Mix the above and pour over fish in an ovenproof dish. Bake covered in a preheated oven at 450 degrees for 12-15 minutes. Make sure to baste the fish with the sauce midway. Cook till the fish flakes easily with a fork. Remove the cover and cook for about 3-4 minutes to get a golden crust on top.

Easy? Yes!! Delicious? You bet!!

I also made the below.. Recipes up soon!

Brussel sprouts stir fried with garlic and roasted mustard seeds

 Baked beets in mint and olive oil

I really want to be on a boat!.. Like For real!!

So all of you must be wondering, what’s up with me ? Like why a boat ?
Let me tell you why ? It’s because of this below!

My “boat” shorts.. Look at the teeny tiny blue sail boats.. 

So I bought these shorts this past weekend and ever since, all I can think about is to be a on a BOAT.. I think it’s the dreary weather getting to me.. I am ready for Spring.. I am ready for flirty sundresses, colorful shorts and just being in a “sunny” state of mind.. Enough with this winter/monsoon/confused eeky weather!

So the moment I bought these shorts, I imagined myself sailing in a boat.. (a yatch to be exact.. I know I dream big!)… on a sail boat, breeze though my hair, fancy sunnies, and a chilled glass of champagne in my favorite silver flute…. Ummm…

Well, it’ll be a while till I get there.. Might have to wait a couple of more months for the sun to actually show up! BUT you know I think in food.. 😉 With a glass of champagne, I want some chargrilled oysters and some mussels cooked in a garlicky, white wine and parsley broth and some fresh light and flavorful pasta… Yumm….

So what better to enjoy being on a boat than well not being on a boat but pretending to be on one.. I know confusing.. but imagine, if you can indulge in the culinary creations that convey the romanticism of my imagination..

So.. Ta Da!! I bring to you a part of my boat dream cuisine.. (Emphasis on the “part of my dream”.. do Remember there is no boat.. yet.)

Toasted 3-herb pesto stuffed hand rolled pasta tossed with veggies!!

A Cup of all purpose flour
2 Eggs
1 Tbsp Olive oil
Pinch of salt
Knead till a soft dough is made. The dough maybe sticky.
Knead on a well “floured ” counter.

Make small lemon sized balls and roll one ball at a time into a thin sheet.
Thinner the better!!
Layer  1 Tbsp of homemade pesto like above. (Recipe for pesto)
Roll away..Seal the edge with some egg wash.
TA DA!!!
Cut on the bias
I made some ravioli too!
Two round discs stuffed with the pesto
Seal using the eggwash and using the back of your fork on both sides. 
Bring some salted water to a roaring boil.

Drop the pasta by a handful gently. Let cook for 3-5 minutes till they float upwards.
Using a tea strainer or a slotted spoon, remove them from the water.

My ravioli floating away!! 

In a  pan, melt some butter and OO. Toast the fresh made pasta till golden brown and keep aside. Saute some garlic, fresh veggies till soft yet crisp and toss the pasta with it. 

Sprinkle some fresh Parmesan and you are all set!

Until I actually get to be on a boat, I am going to wear my “boat” shorts and enjoy my food..;)

Bon Appetit’!!

I want to be on a boat!!!

Ok So boat season is really NOT HERE BUT a gal can dream, can’t she ?? Since It’s still freezing outside, I am going to try creating my own summer paradise in my house.. 🙂

Cheesy, I know But oh well I know You love me for it … 😉
Simple breakfast here but oh so appealing!! It’s like sensory overload.. Wouldn’t you agree ?

Breakfast Avocado boats!!
Stuffed with a veggie hash, soft scrambled eggs, turkey bacon and topped with fresh avocado and tomatoes!

I like to keep a layer of avocado in the “boat” so you can scrape it off while eating the goodies inside.. It acts like a sauce/dressing almost.

Rainy weather treat! Uptown "Singara"….

Indian pastry money bags stuffed with seasoned veggies. 
Perfect for this rainy weather with a hot cup of chai!

Growing up all over India had it’s perks.. I have eaten pretty much every style of cooking my home country offers.. “Pretty Much”.. Thanks to my dad’s Military job and my mom’s creative culinary skills. South Indian food is my “comfort” food even though I am a Northie.. but I have a particularly fondness for Bengali food.. 
Growing up, my cousins would visit us every summer from Durgapur, Bengal and we would visit them during Durga puja holidays.. It was always humid and wet in Durgapur.. I did not like that place AT ALL!! BUT the one thing I did like, well loved was my masi’s delicious homemade food and the little puff pastries (samosa like) called Singaras. Gosh, I would eat those in a heartbeat! Along with some kheerkadams and Sondesh.. Yummm… 
All these memories came rushing back to me when I met with some Bengali friends over the past weekend. The Phuchkas and the Shorshe machh.. Deliciousness ALL OVER the place!! 
So my dear friends, I present to you Freaky Curry’s version of a Singara.. Hope you enjoy it.. 
Saute  Cumin seeds , onions, garlic, green chilies, peanuts, veggies
(Boiled and chopped potatoes, carrots, mushrooms, cauliflowers).
Season with salt, red chili powder, amchur/ chat masala, and black pepper.
Mash it with a fork. It should be a bit chunky (Not like mashed potatoes)

Thaw a puff pastry sheet.
Using a cookie cutter or the back of a  round pot lid or use a rolling pin, create a round of the pastry dough.
Take a lemon sized stuffing and stuff the pastry sheet.

Cover the stuffing like above.
Voila! Ready for the oven!!

Bake at 425 degrees in a preheated oven for 12-15 min till golden brown.

Same ole Same Olan..Well..Not so same.. :)

Hing daal “fry” and butternut squash Olan !

Hing Daal “fry”:
1/2 cup of split pigeon peas (Toor/Arhar daal) – Washed and drained
2 cloves of garlic smashed
1 medium sized onion chopped fine
1 medium sized tomato chopped fine
1 green chili slit in quarters
1 tsp of mustard seeds
2 Tbsp chopped fresh cilantro
1/2 tsp of asafetida (hing)
Turmeric powder- 1 tsp
Salt and pepper to taste
Juice of half a lemon
1.5 cups of water
Sautee the daal in a couple of Tbsp of oil for 4-5 minutes till it develops a little color. Add the water and pressure cook with some salt and the Turmeric powder for 10-11 minutes or cover in a stockpot and cook on medium heat for 18-20 minutes till the daal is fork tender. (It should have a bite to it).

In a saucepan, temper the mustard seeds in a Tbsp of oil for a couple of minutes and add the garlic, onions, tomatoes and chillies. Saute for 3-4 minutes till the onions turn pale. Add the hing and the cooked daal. Bring to a boil and let simmer on low heat for 5-6 minutes. Season with salt and pepper. Mix the juice of a lemon. Stir well. Garnish with chopped fresh cilantro.

Butternut squash Olan: 

2 cups of cut butternut squash/pumpkin/gourd/raw-medium raw bananas

2 Green chilies slit

1 medium sized onion chopped fine
1 tsp of mustard seeds
1 Tbsp curry leaves

Turmeric powder- 1 tsp
Salt and pepper to taste

1/4-1/3 cup of coconut cream

Boil the veggies (covered), half of the chilies , turmeric powder and salt in 1/4-1/2 cup of water till fork tender.

In a saucepan, temper the mustard seeds and curry leaves in a Tbsp of oil for a couple of minutes and add the onions and the remaining chillies. Saute for 3-4 minutes till the onions turn pale. Add the veggies and the coconut cream. Mix gently but well. Simmer for 3-5 minutes till the veggies cook further more. Simple..  🙂


My Valentine’s day gift to you …

Ah.. February.. the month of love.. the month of hope.. the month of butterfly kisses from your loved ones..AND not to mention, the month of overpriced chocolates and roses.. you know I’m right!..

You know the saying.. “A way to a man’s heart is through his stomach..” Guess what you don’t know.. “A way to a woman’s heart is through her stomach too”…I know shocker! Like who doesn’t like a fancy meal.. with a glass of nice wine.. Now don’t get me wrong.. We women like (scratch that), LOVE jewelry too.. BUT with a side of lobster risotto, it’s just divine..  😉

So this Valentine’s day, I would like to give you a gift of love… aka homemade food..


Bourbon cocoa dry rub
Dry onion powder – 1/2 tbsp
Cocoa powder- 1 tbsp
Black pepper
Smoked paprika
Fresh garlic -1 clove smashed
Mix all the above and rub over meat. Keep aside for 10 min. Grill according to your preference. (Medium preferred). 

Right before serving, warm a tbsp of butter in a sauce pan till fully melted. Remove from stove and add a tbsp of your favorite borboun on the steak. Season with a bit of salt. . 

Serve over the steak
Cocoa and bourbon glazed filet with roasted veggies and brown sugar encrusted baked pear.

Swiss chard

Sautee pine nuts, garlic and raisins

Add chard and toss for a couple of minutes.
Swiss chard with pine nuts and raisins!

Pork chops;

Dry rub for pork chops
Salt. paprika, sumac, fresh garlic, dry thyme, dry mint leaves

Moroccan pork chops with couscous and swiss chard
(with pine nuts and raisins)


Poaching liquid prep for fish;
Cilantro, basil, garlic, lemongrass , lemon and salt

Cover with enough water and bring to a boil. 

Lower the fish in the pan and cover. Cook for 10-12 minutes till the fish flakes easily. . 
Cilantro and lemon poached snapper with
 Cilantro jasmine rice and steamed asparagus.


Veggie pot pie with chives flavored cream sauce

Chopped chives

Roasted veggies including turnips, asparagus, carrots, shallots and garlic
1/4 cup of cream boiled with salt and chopped chives.
Pour  over the veggies. 
cover with puff pastry

Egg wash and chopped chives and bake in a preheated oven at 400 degrees for 10-11 minutes till it’s golden and AWESOME!! 

Serve hot!


Organic chocolate bark loaded with salted cashews, dry fruits , salt and paprika!

Double boiler
(Water in the saucepan)

Melt chocolate over the simmering water

Whisk till smoooooooth !
Spread on parchment
Chopped dry fruits and nuts! 

Cover with Goodies, sea salt and paprika !! 
Let cool for 1-2 hrs… ! I know WAIT till it cools down!


Warm 1/4 cup of sugar on low heat while mixing with a whisk till you get a  medium brown color.
Add a pinch of sea salt and a tsp of vanilla. Mix well.
On parchment paper, spread some chopped cashews. Pour the caramel evenly on the nuts and let cool for 30-45 minutes. 

I wish you all love, health, peace and above all a presence of mind. Because everything else will follow.

Football and food ! Madness!

Superbowl weekend!! Woohoo!!  OK.. I am done.. So.. anyone who knows me knows that I don’t get football.. (Yeah, I know !) BUT seriously I don’t. Like I pretend I do (full disclosure here).. but then I forget the rules and such.. Now don’t get me wrong.. I love the guys who play pro football… . Well some of them.. Well.. OK MOST OF THEM! BUT overall, yeah… I don’t get it..

There is one thing I do love about football and that’s the festivities that come with the sport.. and by festivities I really mean the “Food”.. (I know, shocker!).

Essentially I feel in my simple mind, it’s the food that makes the game. or ANY game for that matter.. Who wants to enjoy a game with a cup of tea in your hand or some cucumber sandwiches.. ? (Maybe I’ll make those for Mother’s day.. Hmm)

You need some food to get your adrenaline going just as if you were playing the game yourself.. (Oh, C’mon you know you do that! Sitting on your couch, in your favorite team’s jersey with a football in your hand!)… 🙂

Well my football freaks! I have some great (easy and hearty) recipes for you for your football weekend.
Hope you enjoy the food.. (and of course the game!).. and I will just see you all at the half time show..

Pork tacos


Tangy Chicken bites


Pickled red onions for your burgers and sandwiches


Quinoa and lentil pilaf