Mango Basundi


To serve 4-6 generously;

1/2 Gallon of full milk
1/2 Gallon of half and half
1/2- 1 cup of sugar depending on your taste
3-4 cardamom pods seeds crushed
1 tsp of Saffron blossomed in a Tbsp of warm milk
1 cup of chopped ripe mangoes (or 1 cup of mango pulp)
Your choice of dry fruits roasted in ghee for garnishing


In a steel heavy bottom pan, Add the milk and the half and half and bring to a boil on high heat. (Keep stirring)
Lower the heat and simmer till the milk reduces to a half quantity and slightly changes color. (Keep stirring)
This will take about an hour or more so please be patient and keep stirring to avoid the milk solids from sticking to the pan.
Add the cardamoms and the saffron. Mix well. (Keep stirring)
Add the sugar to taste and cook further till the milk reduces to a quarter quantity. Check for sugar. Remove from the stove. (Stir)
Bring to room temperature before adding the mango.
Garnish with the dry fruits. Serve warm or chilled (at least 4-5 hrs).


Hara Bhara Kale Upma

To serve 2:

1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)

1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste

Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.


Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.


Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.


The upma will start thickening up. It will then become almost like a ball.

Spicy idli upma breakfast!

Photo: Recycle Friday special! "Recycling" left over idlis for a spicy idli upma breakfast! Deets up on the blog soon! What's your favorite "recycle" recipe?

“Recycling” left over idlis for a spicy idli upma breakfast!

2 cups of crushed left over idlis (idlis should be cold when crushed into a chunky consistency)

1 small onion chopped fine
1 clove of garlic minced fine
1 Tsp mustard seeds
1 Tsp urad daal
1 green chilli chopped fine
1-2 sprigs of Curry leaves
1-2 Tbsps of fresh cilantro
Juice of 1 lemon
1 tsp turmeric powder
Salt, pepper and cayenne to taste

Saute’ onions and garlic for a 2-3 minutes on medium heat till they turn translucent. Add the mustard seeds and the urad daal and continue to saute’ till the daal turns golden brown.

Add the curry leaves and the chillies. Mix well. Add the idlis, turmeric and the seasonings. Mix well till the mixture turns a pale yellow. Add the lemon juice and toss well. Finish with fresh cilantro.


Paranthas! (Griddle flatbreads)

Growing up in a North Indian “Punjabi” home, “Paranthas” (Griddle flatbreads) are what sweet tea is to the South here in the States. It is absolutely essential! Paranthas are nothing but Griddle flatbreads stuffed with a variety of fillings. Seasoned Vegetables, minced meats etc. The most traditional Parantha is a potato (aloo) or cauliflower (gobi). Below is my recipe for a fresh “Methi” Fenugreek parantha. I added some boiled potatoes to it to cut the bitterness of the greens out. You can also make these with Kale, Spinach, Collards etc. Enjoy!


To serve 2-3;


1 cup of fresh Fenugreek leaves

1 medium potato boiled (peeled and mashed)

2 cloves of garlic minced

1 tsp roasted cumin seed powder

1 tsp turmeric powder

1 tsp coriander powder

Salt and pepper to taste


1-1/2 cup of whole wheat flour

3/4-1 cup of luke warm water

1 tsp ghee/oil


Oil/ ghee to cook the paranthas


Fresh "Methi" Fenugreek leaves; Washed, Drained, Chopped fine

Fresh “Methi” Fenugreek leaves; Washed, Drained, Chopped fine

Mix Methi with boiled potato and fresh minced garlic

Mix Methi with boiled potato and fresh minced garlic; Mash all the ingredients well.

Add the flour, oil and water. Season with Salt and pepper and knead into dough.

Add the flour, oil and water. Season with Salt and pepper and knead into dough. Use water sparingly as required. Kneading is key here to activate the gluten.

Make a hamburger patty almost and flatten it using the palm of your hands.

Make a hamburger patty almost and flatten it using the palm of your hands.

Roll the patty using dry flour.

Roll the patty using dry flour.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.


Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)


Out with the old, In with the new !! Year End Recap 2013

We are a day shy from the New Year! I cannot believe how fast this year flew by. I know, I know we all say that every single year BUT somehow 2013 went by really fast! and what a year it was!!Before we ring in the New Year, I wanted to take a minute and recap the wonderful year Freaky Curry has had. I wanted to thank you all for the overwhelming support and love for me and my passion. I also want to acknowledge all my friends and family for humoring me while I “grew” and “matured” in my art. 🙂 Without you all, this wouldn’t have been possible. So…..

Thank you!! 

Before we go “Out with the old, In with the new..” Let’s do a quick recap of 2013!! 

(Trust me when I say that I couldn’t find a way to post the thousands and thousands of pics taken)
January: Freaky Curry travelled to India and found teeny tiny coconuts!!
And made a MEAN MEEN Curry 😉
February: We celebrated Valentine’s day and the flirty weather Carolinas is famous for!
March: A lot of finger foods!!
 AND participated in a mini culinary challenge:
April: We were all about healthy eating !
May: Destination eating and welcoming the grilling season!
June: All about summer entertaining
July:  Birthday celebrations and A lil bit of everything
Happy Happy to me!!
August: Come cook with me!!
September: Getting ready for Fall!
October: Vineyard picnics and more!!
Picnic recipes!!
November: Thanksgiving!
December: Holidays and introding Luca’s friends cooking corner for charity!
Cooking with kids!!
Quoting from my favorite poem really apt for beginning a New Year,And there’s a hand, my trusty fiere,
And gie’s a hand o’ thine,
And we’ll tak a right guid willie-waught 

For auld lang syne!

For auld lang syne, my dear
For auld lang syne,
We’ll tak a cup o’ kindness yet
For auld lang syne!
And there is a hand, my trusty friend,
And give us a hand of yours,
And we will take a goodwill drink (of ale)
For times gone by!For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.And whatever your tradition is to ring in the New Year, Whether it is black eyed peas, cooked collards, tangerines or a shot of whiskey….
Always remember; Food is a great leveler; Respect it, Cherish it, Share it. 

I wish you and yours health, hope and a presence of mind because everything else will follow. 

Happy New Year! 
Please “like” Freaky Curry on Facebook to get updates on 2014 Cooking classes and recipes.

Come cook with me at Amelie’s!! Scrapbook

They say a picture is worth a thousand words.. I hope this scrapbook of pics and posts convey the energy, the excitement and the fun we all had at Amelie’s (THE BAKERY in town) where we gathered to cook together.. 

Happiest when my hair is up and am cooking 🙂

Our fabulous class!

Setting up !
Garam masala and Saffron
Let us begin.. 

Chopping.. and then some more

Smelling the delish saffron!

Chop away!
Grinding the saffron and sugar

Mixing with the mascarpone cheese
Chop chop chop away

Hamming it up for the camera!

Did not get the memo on closed toe shoes.. hmmm.. 😉

Chopped.. finally!

Well.. hi there!
The spice box..

umm… spices… 

Big pot means BIG THINGS are happening!! 
The Indian spicebox.. 
Mixing it up.. 

Stefanie showing us how to grate ginger
Let the cooking begin.. 


Saffron pilaf
Say Pakora!!!
When you cook, you shall taste!! Love the spirit of our “Home Chefs”..

Chicken makhani cooking away.. yummm

Did I mention, it was “them” who cooked and not me  ?? 😉
Shahi tukda stuffed with saffron infused mascarpone cheese

Frying pakoras.. delish!
Nothing like enjoying garam garam (hot hot) pakoras..
These ladies were so cool.. 

Chicken Makhani and Saffron pilaf

Loved these kids.. so much fun.. !

Dessert time !
Some heavy conversation happening there.. 
Enjoying the fruits of our labor..
Fun times!
 A heartfelt Thank you for cooking with me!

Q&A time at the dinner table.
Let’s eat!

Come cook with me !! at Amelie’s!! Sneak peek..

So, Freaky Curry had an opportunity to cook with some of Amelie’s fans last night.. 
What’s Amelie’s you ask ? 
SHUT UP!! (That’s the 13 yr old in me).. 
You don’t know ? It’s like the best bakery in town.. It’s like heaven on Earth.. It’s like the best coffee in Charlotte.. It’s like.. you get the picture.. It’s Amelie’s for crying out loud!! Salted carmel brownies ? 
SCB babies!! They make them.. It’s all Amelie’s!! 
I cannot talk about them enough.. 
So, I finally had a chance to cook at Amelie’s as a part of their cooking series that they host at their special catering and events location off of Plaza rd… At the Annex.. 
The Annex is a beautiful venue.. Great space for church gatherings, book clubs, showers and even weddings!
Do check them out the next time you are looking for a cool and a funky space to host your event. Stefanie Haviv and team are a pleasure to work with. 
Here I am.. Getting all set up for the class !

The menu and recipe cards for all the “students” to take home

Lil Amelie’s goodie bags.. filled with leftovers !
Umm.. Vino.. 

Something to nibble on with their wine and beer.. So thoughtful.. 

Battle ground.. lol .. The kitchen.. 

Our fabulous sous chef.. ..

Me just posing.. The folks below did all the cooking 🙂

Our fabulous class!! Really enjoyed everyone’s spirit in class..
What a treat to cook with you all..

Detailed post with pics coming up soon!! Watch this space closely 🙂