A light noodle broth
My love affair with pho started on cold to the bone Chicago winter days when the only thing that could warm you up was the hot bowl of pho made by the Vietnamese aunty in the restaurant down the street from me. I would always order the beef pho and slowly slurp the beautiful anise flavoured broth, twirling my fork in the noodles.
Read MoreThe star of a brunch party- corny, cheesy, chilly scones
When the IFBM and Freedom Tree threw in a baking with corn contest, I decided to throw a brunch potluck party Iron Chef style. The secret ingredient was corn! My neighbours very sweetly dished out some pasta and baked veggie dishes. I decided to make a corn frittata and these delightful Corn Chili Cheese scones...
Read MoreA frittata roughly translates as egg cake
Frittata is Italian for an open omelette or a crustless quiche. Its essentially translates as egg cake. Its also very easy to make. And unlike an omelette which is usually an individual serving, a frittata should be served like a pie...
Read MoreA take on the Bombay classic frankie
Frankie is synonymous to everyone's childhood in this city. Everyone loves their own customised frankie. Add, chicken or paneer, keep it dry or saucy, add onions or without. The variations are endless and the possibilities super delicious. This meal in a wrap is incredibly easy to make and fun to eat.
Read MoreA spicy fresh fish marinated in soya sauce and cooked in green chilies, mustard & curd
Today I decided to make a little more indulgent version of my normally baked fish. I made my own version of a Doi Ilish which I had in Calcutta over Diwali. I really enjoyed the mustard, chilies and yogurt sauce with the lovely Hilsa fish- a staple in a Bengali household. I cheated though- I bought a dark Surmai from my fish wali who cut it in cubes instead of the typical cross sections. Oh well. I also did my own take on the marinade and some of the masala. I never really follow recipes or traditions, I make my own.
Read MoreThe spicy center of the aloo tikki
So here they are - Mom's wonderful Aloo tikki. I decided to make a onion tomato green chili kachumber with it, green cilantro chutney and a spicy peanut chutney. My mouth is salivating just writing these words. I wonder whats happening to you?
Read MoreJuicy, succulent lamb burgers. A super summer Sunday lunch treat
"Inspired - I'm making Indian style mince lamb patties and sticking them in a bun with tomatoes, onions, feta, olives, green chutney etc. then just to enjoy them for what they are, I shall eat the lamb burgers on their ownsome for dinner tonight"
Read MoreTofu can be fun as well!
Fancy it up on a week night with this very easy to replicate stir fry of tofu and vegetables and my take on an egg fried brown rice. Delicious, fun, quick and easy- perfect for a week night and pack it for work the next day.
Read MoreCooked in our stove top Tandoor. Its authentically delicious.
Roasted vegetables in the home tandoor is a brilliant every night easy to make recipe. Experiment, add more veggies, add your spices. The trick is in slow cooking the veggies in the oven/tandoor.
Read MoreWell my friend The Knife of Finely Chopped gave me one pickled Chiang Mai sausage that he got back from Thailand. He was worried I may not cook pork at home when he showed me the sausage but I grabbed it from him, thanked him and put it in my bag..
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