Wednesday, March 26, 2014

Ghugra / Savory Green Peas Pie

Adapted from

Flour - 2 cups
Oil - 1 tbsp.
Salt - 2 pinches
Water - 1 cup

Frozen Green Peas / Shelled Fresh Green Peas - 3 cups
Oil - 1 tbsp.
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - 4, finely chopped
Asafoetida / Hing - 1/2 tsp
Ginger - 1 inch, grated
Roasted Cumin Powder - 1 tsp
Red chili Powder - 1/2 tsp
Raw Sugar / Jaggery - 1/2 tsp
Raw mango Powder / Aamchur - 1 tsp
Grated fresh coconut - 2 tbsp. (only use fresh coconut)
Cilantro - a handful (optional)

Peanut Oil for deep frying

Makes around 25 small pies

Mix flour, salt and oil together well till the flour becomes crumbly. Add water little by little to make a stiff dough. Cover and keep aside.

Heat a large pan and add the oil. Add cumin seeds and once they begin to sizzle, add chopped green chilies, asafetida, ginger. Saute for a few seconds and then add the green peas.

Mix well and cook on medium heat for 10 to 15 minutes, stirring occasionally. Then add roasted cumin powder, red chili powder, salt, raw sugar, aamchur, coconut, cilantro. Mix well and cook till the mixture comes together. Remove from heat and using a fork, mash the green peas to crush them gently.

Heat oil in a wok / kadai for deep frying.

Take small walnut sized balls of the dough, roll into circle, stuff 1 tsp of green peas filling on one half of the ball, fold the other half and pinch the edges together to seal the pie.

Deep fry on low heat till they are light brown on both sides (if you want crispy pies, they have to be fried on low heat). Drain on kitchen towel and serve immediately with tamarind chutney.




Monday, March 3, 2014

Cashew Pancake

Raw Cashew nuts - 1/2 cup
Water - 1/2 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Coconut Sugar / Raw Sugar - 1 tsp
Baking Powder - 1/4 tsp
Ripe Banana - 1 (optional)

Butter for cooking the pancakes
Pure Maple Syrup

Soak the cashew nuts in 1/2 cup water overnight.

Pour the soaked nuts along with the water in Vitamix, add egg, baking powder, vanilla,  sugar and banana (if using) and blend till smooth.

Heat a cast iron skillet. Add a little butter and pour a tbsp. of batter on the skillet. Spread gently with the back of the spoon. Add a few blobs of butter on top.

Flip pancake when bubbles form. Cook on the other side for a minute.

Drizzle pure maple syrup on top and serve immediately.

Adapted from




Monday, February 10, 2014

Jumbo Shrimp in Coconut Cream / Chingri Macher Malaikari

Fresh Jumbo Shrimp - 20, shelled and deveined, but tail intact
Olive Oil - 1 tbsp.
Mustard Oil - 1 tbsp.
Onion - 1/2, finely grated
Ginger - 1/2 inch, grated
Garlic - 1 clove, grated
Coconut Milk - 14oz/ 400ml - I used Trader Joes Light Coconut Milk
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cardamom - 1 pod
Cinnamon - 1 inch stick
Cloves - 5
Bay leaf - 1

Marinate the shrimp in a little turmeric and salt. Heat a pan, add a tsp of olive oil and cook the shrimp for a couple of minutes till they are just done. Remove and keep aside.

Add the remaining olive oil and mustard oil to the pan. Once heated add the cardamom, cloves, cinnamon and bay leaf. After a few seconds add the grated onion. Cook on low flame till the onion gets transparent and begins to caramelize. In between, add the ginger and garlic paste also.

Now add the turmeric, chili powder, salt, sugar and the coconut milk. Cook till the gravy reduces in consistency.

Add the shrimp pieces and cover and cook for a couple of minutes more. Remove from heat and serve with steamed rice.

Thursday, February 6, 2014


Dried Chickpeas - 1 cup
Water - 2 cups
Rock Salt
Cayenne Pepper - 1/4 tsp
Paprika - 1/4 tsp
Extra Virgin Olive Oil - 2 tbsp
Lemon Juice - of 1/2 lemon
Tahini / Sesame paste - 1 tbsp
Garlic - 1 clove, minced

Soak the chickpeas overnight in plenty of water. Drain and add 2 cups of water and cook in a pressure cooker for 15 minutes on low heat after full pressure is reached. Remove and keep aside along with all the cooking liquid to cool down.

Take the boiled chickpeas along with the cooking liquid and add the minced garlic, rock salt, lemon juice, tahini, cayenne pepper and olive oil.

Blend in a blender till smooth. Remove on the serving bowl, drizzle more olive oil on top, sprinkle some paprika and serve with whole grain pita chips or corn chips.


Thursday, December 19, 2013

Mexican Potatoes

Red Potato - 3, big, cut into cubes
Olive Oil - 1 tbsp.
Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp
Crushed Black Pepper - 1/4 tsp
Paprika - 1/2 tsp
Garlic Powder - 1/2 tsp
Dried Oregano - 1/2 tsp
Rock Salt - 1/4 tsp

Lemon Juice - 2 tsp, to drizzle before serving

Preheat oven to 400F.

Mix the olive oil and spices together. Add the cubed potatoes and coat well.

Line a baking sheet with foil and place the potatoes in a single layer. Roast the potatoes for 30 to 40 minutes, till they are cooked and brown on the edges.

Drizzle lemon juice on top and serve immediately.



Almond Crackers


Blanched Almond Flour – 1¾  cup
Salt – 1/4 tsp
Olive Oil – 1 tbsp
Egg – 1
Coarsely crushed black pepper – 1/2 tsp

Preheat oven to 350F, preferably on convection heat.

Mix almond flour, salt, pepper together.

In a separate bowl whisk egg and olive oil together.

Stir the egg mixture to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the rolled dough into 2 inch squares with a knife. Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool. If the edges brown quickly, reduce heat to 300F, reremove the baking sheet, separate the edges and keep aside, put the sheet back in oven and continue to bake. 

Makes around 20 to 25 crackers.

Serve with cheese or fruit preserve.




Monday, November 18, 2013

Pan Fried Potato with Rosemary and Thyme

Organic Yukon Gold Potatoes - 2 , cut into slices, lengthwise
Olive Oil - 1 tbsp
Freshly crushed Black Pepper
Rosemary(dried or fresh) - 1/2 tsp, slightly crushed
Thyme (dried or fresh) - 1/2 tsp
lemon Juice - 1 tsp (optional)

Heat a cast iron pan. Make sure that the pan in fairly hot, otherwise the potatoes may stick. Add the olive oil, coat the pan well and add the potatoes.

Mix well, sprinkle salt and pepper. Cook, tossing frequently so that they don't stick to the pan. When they are half cooked, add the slightly crushed rosemary and thyme.

Cook till the potatoes crisp up and brown on the outside and are fully cooked inside. Add lemon juice on top and serve immediately.

Green Beans with fresh Coconut

Green Beans - 1 lb, trimmed and chopped into small pieces
Olive Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chili / Jalapeno - 1 or 2, chopped
Turmeric - 1/4 tsp
Fresh Coconut - 1/2 cup, grated

Heat a large skillet. Add the oil and the nigella seeds. When the seeds begin to sizzle, add the chopped green chilies. Wait for a couple of seconds and add the chopped green beans.

Sprinkle salt and turmeric. Mix well and cover and cook for a couple of minutes. Remove cover and cook, tossing frequently till the beans are just cooked and still crunchy.

Add the grated fresh coconut and mix well. Cook for a minute more and then remove from heat. Serve hot.

Wednesday, November 13, 2013

Shrimp Fritters

Fresh Shrimp - about half a pound, shelled and deveined
Besan / Chickpea Flour - 1 heaped tbsp.
Rice Flour - 1 heaped tbsp.
Onion - 1/4 cup, thinly chopped
Green Chili - 2, thinly chopped
Cilantro - a handful - chopped
Garlic - 2 cloves, minced
Egg White - of one egg
Poppy Seeds - 1 tsp (optional)

Oil for deep frying

Chop the shrimp into very small pieces. Mix with the rest of the ingredients to make a thick sticky batter.

Heat oil in a small wok. Drop a tsp of the shrimp mixture in the hot oil. Fry in batches till golden brown.

Serve immediately with ketchup or mustard sauce.

Adapted from

Saturday, September 7, 2013

Spicy Kimchi Fried Rice

Brown Rice - 1 cup
Water - 3 cups
Olive oil - 1 tbsp.
Garlic - 3 cloves
Shallots / Red Onion - 1/4 cup, chopped
Jalapeno - 1/2, finely chopped
Low Sodium Soy Sauce - 1 to 2 tsp
Fresh Shrimp - 10, optional
Kimchi - 1/2 cup
Fried Eggs - 2

Serves 2

Cook rice and water together till done. Keep aside to cool down. Alternatively, leftover cooked brown rice also works well.

Heat a skillet and add olive oil. Immediately add the garlic, jalapeno and shallots and cooked till the shallots begin to caramelize.

Add the kimchi and shrimp. Saute till the shrimp is cooked through and the kimchi slightly crisps up.

Add the cooked rice and 2 tsp soy sauce. Mix well and cook for a couple of minutes more.

Divide into 2 bowls, add a fried egg on top and serve hot.




Wednesday, September 4, 2013

Coconut Shrimp Basil Soup

Shrimp - 12, peeled and deveined, defrost if frozen
Coconut Milk - 3 cups
Shredded Coconut - 2 tbsp (optional)
Basil - a bunch, chopped
Olive oil - 1 tbsp.
Garlic - a few cloves, minced
Ginger - 1 inch, grated
Fresh Lemon Grass - 1 tbsp, sliced
Shallot - 1, finely chopped
Green Chilies - 1 couple, chopped
Turmeric - 1/4 tsp
Juice of a lemon
Water / Vegetable Stock - 1 cup

Heat a pot and add the olive oil, garlic, ginger, Green chili, lemongrass. Saute for a minute and add the shallot. Cook until soft.

Add coconut milk, water, salt, shredded coconut if using, and turmeric. Bring to a boil. Simmer for a few minutes.

Add the shrimp and cook for 2 minutes until the shrimp is done. Add the shredded basil leaves and lemon juice on top and serve hot.


Tuesday, September 3, 2013

Chia Cashew Pudding (Raw & Vegan)

Raw Cashew nuts - 1/2 cup
Water - 1.5 cups
Chia Seeds - 4 tsp
Maple Syrup / Honey - 1 tbsp
Pure Vanilla Extract - 1 few drops
Orange Zest - 1/4 tsp (optional)
Mint - for garnishing

Serves two.

Soak the cashew nuts in 1.5 cups water overnight. Blend in vitamix along with the water for a minute. Divide the cashew milk in 2 small serving bowls.

Add 2 tsp chia seeds in each bowl. Add a few drops of vanilla extract, orange zest (if using) and drizzle some maple syrup on top. Reserve the bowls in refrigerator for at least an hour.

Garnish with mint leaves, drizzle some more maple syrup on top and serve chilled.



Monday, September 2, 2013

Pina Colada Smoothie

Light Coconut Milk - 3/4 cup
Frozen Pineapple Chunks - 3/4 cup
Banana - 1 small, cut into chunks and frozen
Raw Honey - 1 tsp
Ground Flax Seeds - 1 tsp
Ice Cubes - 3

Serves one

Blend everything together in vitamix for 30 seconds. Serve immediately.

Sunday, September 1, 2013

Raspberry and Mixed Fruit Smoothie

Frozen Raspberries - 1/2 cup
Whole Orange - 1
Whole Apple - 1
Kiwi - 1
Banana - 1
Homemade Cashew Milk / Almond Milk - 3/4 cup
A few cubes of Ice
Honey - 1 tbsp

Serves 2

Blend everything together in Vitamix for 30 seconds and serve immediately.

Wednesday, August 7, 2013

Stuffed Capsicum

Capsicum / Green Bell Peppers - 4
Cooked Quinoa / Couscous / Brown Rice - 1 cup
Olive Oil - 1 tbsp
Yellow Onions - 1/2 cup, chopped
Garlic - 1 clove - minced
Jalapeno / Green Chili - 2, finely chopped
Tomato Paste - 1 tbsp.
Fresh Shrimps or Mushrooms, if making vegetarian - a handful
Cashew nuts - a handful, (optional)
Mozzarella / Cheddar cheese - 1/2 cup, grated

Preheat oven to 375F.

Wash and dry the peppers well. Cut the tops off each pepper; pull out the stem portion and seeds.  Clean out the peppers so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out. Place the peppers on a foil lined baking dish.

Heat a skillet, add olive oil, garlic, green chili and chopped onions. Cook till the onion becomes soft.

Add the mushrooms or shrimps and and cook till they are just done. Add the tomato paste, salt, cashewnuts and cooked quinoa and mix well. Remove from heat.

Divide into 4 portions and stuff the capsicums with this mixture. Sprinkle shredded cheese on top. Bake in preheated oven for 20 to 30 minutes till the capsicums are cooked and the cheese is brown and bubbly. Serve warm.