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South Indian Chicken Curry Recipe


This Chicken Curry Recipe main dish is one of my favorites. It uses the ingredients common in South India and is similar to the chicken curry recipe known as Chicken Chettinad (or Kozhi Vartha Kozhambu).

South Indian Chicken Curry Recipe – Chicken Curry with Coconut

Ingredients:

  • 1 chicken cut up
  • 3 tablespoons Ghee or oil
  • 3 cardamom pods
  • 1 teaspoon fennel
  • 1 2-inch piece of cinnamon stick (I prefer cinnamon bark)
  • 1/2 teaspoon cumin seeds
  • 2 medium onions, diced
  • 1 teaspoon garlic minced (or paste)
  • 1 teaspoon ginger, minced (or paste)
  • 1/2 teaspoon turmeric
  • 1 tablespoon curry powder, or to taste
  • 1/2 cup coconut milk (see note)
  • 1 tablespoon garam masala
  • 4 small tomato, diced
  • 1 1-inch square piece of tamarind (see note)

Directions:

  1. Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds.
  2. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic).
  3. Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover.
  4. Let it simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through. Serve hot with rice.

A Note on Ingredients: 

Tamarind is one of the unique ingredients found in South India. It gives a sour taste to the chicken curry recipe and it can be found in different forms. The most common way to find it is in packages where the tamarind seeds are compacted together. To use it in a recipe, take a piece off and soak it in water. The size of the piece will be indicated in the recipe. After it has soaked for 2 hours squeeze it between your fingers to extract the juice and discard the pith and seeds. Tamarind can be found in specialty stores in your area or ordered online.

Coconut Milk can be extracted in much the same way as tamarind using warm water. You can also use shredded or desiccated coconut for this chicken curry recipe. Boil the shredded coconut in milk and let it sit for an hour or two. Strain the milk and coconut through a strainer and discard the pith. If you choose to use milk, be careful that your recipe does not have an ingredient, which will curdle it! The easiest choice is to use the store bought cans of coconut milk.

Endless Summer Vegetable Strata With Cilantro-Lemon Pesto Recipe


Ingredients:

  • 12 cloves garlic, peeled
  • 3 tsp. salt, plus more for seasoning
  • 12 cups chopped fresh cilantro
  • 3 cups chopped fresh parsley
  • 6 cups cooked white beans, drained and rinsed if canned
  • 1 cup plus 2 Tbsp. olive oil
  • 1 cup plus 2 Tbsp. lemon juice
  • 1 1/2 tsp. cayenne pepper
  • 3 cups vegetable stock
  • 6 Vidalia onions, chopped
  • 6 red bell peppers, seeded and chopped
  • 6 yellow bell peppers, seeded and chopped
  • 18 cups cubed day-old French or Italian bread, crusts removed
  • 9 lbs. zucchini or yellow summer squash, trimmed and thinly sliced
  • salt and pepper, to taste
  • 6 large russet potatoes, peeled and thinly sliced
  • 24 ripe plum tomatoes, thinly sliced
  • 1 cup plus 2 Tbsp. toasted chopped almonds, breadcrumbs, or grated soy parmesan cheese

Directions:

  1. Preheat the oven to 375°F. In a food processor, combine the garlic and 1/2 tsp. of the salt and process until the garlic is minced. Add the cilantro and parsley and process until well-minced. Add the beans, 2 Tbsp. of the olive oil, the lemon juice, cayenne pepper, and vegetable stock and blend until smooth to make a pesto. Set aside.
  2. In a large sauté pan, heat the remaining 1 cup of oil over medium heat. Add the onion and bell peppers, cover, and cook for 5 minutes, or until softened. Remove the pan from the heat and set aside.
  3. Spread the bread cubes on the bottom of a lightly oiled hotel pan and layer half the zucchini or squash
    slices on top. Season with salt and pepper, to taste. Spoon about 1/4 of the pesto on the zucchini or squash and top with 1/2 of the potato slices. Season with salt and pepper, to taste, and layer with 1/3 of the tomato slices. Layer 1/2 of the onion-and-bell-pepper mixture evenly across the tomato slices. Top with a layer of the remaining zucchinislices. Season with salt and pepper and top with 1/4 of the remaining pesto. Continue layering in the same order with the remaining ingredients (excluding the almonds, breadcrumbs, or cheese). Season with salt and pepper, to taste.
  4. Cover and bake about 45 to 50 minutes, or until the vegetables are tender. Remove the cover and top with the almonds, breadcrumbs, or cheese and return to the oven for about 10 minutes, or until the top is browned.
  • Makes 24 servings

Orange Almond Cake Recipe – Gluten Free 


I admit, when I first thought of gluten-free desserts, my nose would automatically scrunch up and a look of disdain would cascade over my face right away.

That was a few years ago, and not only has a lot changed since then, but an array of dishes have been created with the gluten-free consumer in mind. Not everything has to take like dusty, old solid brick anymore. I wanted to share this delicious recipe with you – not only does it look delicious, it is scrumptious to eat! Bon appetit!

Flourless Orange Almond Cake Recipe

Ingredients:

  • 2 whole medium size oranges If you only have big ones just use 1 1/2
  • 3 eggs
  • 1 cup sugar
  • 3 cups of almond meal or 3 cups of whole almonds that you’ll grind up
  • 1 tsp Baking Powder

Instructions:

  1. Grease and flour a 9″ spring form pan-  You can do a regular 9 ” round but it is harder to get it out of the pan in pretty slices.
  2. If you have almond meal- skip this step- Place 3 cups of whole almonds into the bowl of your food processor. Pulse until the almonds are a fine even texture. I actually left mine a little rougher because I like more texture in  the final cake. It’s up to you but DON”T over process or you’ll be eating almond butter sandwiches for the rest of the month! Remove the meal from the bowl and set aside.
  3. Stir 1 tsp of baking powder into the meal.
  4. Zest all skin off of the 2 oranges and place in a bowl.
  5. Preheat oven to 340º.
  6. Peel the oranges then slice or pull into the sections and place the pieces into the Food processor bowl. There will be some almond meal in there but so what, it’s all going to be mixed together in a minute. Pulse until the oranges are a nicely pureed. Pour the puree in with the zest and set aside. Try to get as much of the orange out of the bowl as you can.
  7. Crack 3 eggs into the processor bowl and add the 1 cup of sugar. Turn on processor and process until the eggs and sugar are thick and pale yellow. About 45- 60 seconds.
  8. Add the almond meal, the orange puree and zest into the egg mixture and process for about 10-15 seconds until combined.
  9. Pour batter into prepared cake pan.
  10. Bake for 50 minutes or until a toothpick can be inserted into the center and come out clean.

Serve dusted with powdered sugar.

You’re supposed to boil the oranges to soften the skins up and make it easier to cook. But, I think to myself what a wonderful world…. Whoops- I’m not supposed to be singing right now… I think to myself- if you boil the oranges and drain the water- wouldn’t all the flavorful oils from the peel go down the drain? That’s my conclusion.  So I came up with a new plan, played with the recipe, made it 3 times and here is a delicious alternative that only took 8 mins to get into the oven and that time includes grinding the almonds. Plus Bonus- I used the food processor for every step. Less to clean up! I could have made the original recipe faster but where would the fun be in that?!!!

Black Bean Cocoa Cookie Recipe


Most of you know that I am an enthusiastic cook but baking just isn’t my thing. That is until my Mom turned me on to this easy and healthy cookie recipe!

These black bean cocoa cookies are easy to make, quick to bake and so creamy and yummy!

The black beans give them a creamy texture and coupled with the almond butter, they have whopping amounts of protein. The dates and vanilla give them a sweet flavor making them a great non-sugar/low glycemic alternative for kids. Plus, they are gluten free!!!

The dark chocolate hue of these cookieswill ground you to the Earth as it is related to the Wood element and represents stability, grounding, and reliability.

Whip up a batch today, set your Intentions and let me know what you think. Enjoy!

Here is the black bean cocoa cookie recipe that is simply scrumptious, healthy and something that you won’t find in any run-of-the-mill cookie recipe. That’s why I am sharing it. I think you’ll like this. Enjoy!

Black Bean Cocoa Cookie Recipe

* 85 calories each

* Makes approx 20 cookies

Ingredients

  • 2 cups organic cooked black beans drained retain liquid
  • 10 Large Medjool dates pit them yourself
  • 2 tbsp raw almond butter
  • 1 tspn Vanilla extract
  • 1/2 cup organic Cacao powder
  • 1 tbsp Amaranth pearls or chia seeds
  • ½ cup slivered almonds

Instructions

  1. Preheat oven to 200 degrees
  2. Mix beans, dates, almond butter and vanilla in food processor till smooth. Add remaining ingredients and process again. You may need to add some of the black bean liquid that was reserved to make the mixture creamier but do it sparingly.
  3. Line two cookie sheets with parchment paper and form cookies – 1 heavy tbspn for each cookie.
  4. Bake for 30-35 minutes or until they feel done.

Chocolate Truffle Brownies Recipe (With a Hint of Sea Salt)


I know, I know… I am not big on spending time in the kitchen. I’m better at consuming whatever comes out of it, rather than standing in there creating things myself.

However, one thing that I have enjoyed over the years is baking. I don’t do much of it lately, but this was inspiring… I found a cool chocolate truffle brownies recipe and this was so beautiful, I had to share with you Maybe my family will get a chance to have some of these for an upcoming gathering… if a) I ever find myself IN a kitchen and b) if I do, I don’t devour them all myself, first! 

Chocolate Truffle Brownies Recipe (with a hint of sea salt)

Ingredients

  • 200g/7oz Divine Dark Chocolate
  • 150g/5oz butter
  • 225g/8oz caster sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum (or orange juice) 
  • 2 large eggs
  • 1 extra egg yolk
  • 75b/3oz plain white flour
  • A good pinch of sea salt
  • Icing sugar for dusting stars (optional)

Method

  1. Pre-heat oven to 180C/350F/gas 4.  Line the base of a 20cm/8in square tin with baking/greaseproof paper. I like to use a loose based tin for easy removal. 
  2. Sit a heat-proof bowl into the top of a pan of gently simmering water – checking that the base is higher than the water. 
  3. Break the chocolate into bits. Tip it into the bowl with the bits of butter. Leave the two to melt slowly, without stirring. 
  4. Remove from the heat and stir till smooth. 
  5. Beat the sugar, vanilla and rum (or orange juice) into the chocolate. Whisk the beaten eggs in vigorously. 
  6. Add the sifted flour and salt. Beat thoroughly.  Tip the truffle mix into the tin. Shuffle it a bit so the mix spreads evenly. 
  7. Cook for 30-35 minutes. Test by sticking a cocktail stick or wooden skewer into the truffle. It should come out just a bit sticky. 
  8. Remove when done. Cool in the tin. After 10 minutes mark it up into bars, using a sharp knife. I divide it into 4 each way to make 16 brownies. 
  9. When completely cold, run a blunt knife around the outside of the tin. Turn it upside down onto a rack, tap it to release one big brownie slab. Peel away the paper and invert again. Use a sharp knife to cut into the marked bars. 
  10. Leave them plain or cut a star shaped template on a bit of card that’s bigger than your individual brownie. Hold it over the cake and dust with icing sugar.
  11. Serve these after Christmas Lunch, box them up for presents, make them up for Christmas Fairs or just dive in and enjoy when you want!

Nan Katai – Indian Butter Cookie Recipe – A Treat For Your Kids This Children’s Day


Nan katai is a buttery Indian cookie that is popular among kids and elders alike. Nan katai is made from simple ingredients that are available in every kitchen. Nan katai can be easily made at home. These delicate crumbling delicacy is popularly made during festivals like Diwali and as a snack during birthday parties.

Nan-Katai-Indian-Butter-cookie

14 Nov is celebrated as Children’s day in India to commemorate the birthday of our Former Prime Minister Pandit Jawaharlal Nehru who is fondly called Chacha Nehru by children. Several programs are organized in schools and in residential societies to have fun and spread the joy in children. There is no teaching in schools on this day and children attend cultural programs conducted by teachers.

Kids come home early from school with a huge appetite. They do not want the regular stuff prepared at home. They want royal treatment as it is their day, so moms get ready and surprise your kid with this sweet that will bring a big smile on your kid’s innocent face.

All sweets are prepared in the name of kids and in fact the boxes are emptied by older kids and elders. For a change let them too enjoy this special day with a treat. Let us go thru’ the ingredients required to prepare Nan Katai.

Nan Katai – Indian Butter Cookie Recipe

Ingredients 

  • Maida / All Purpose Flour: 1.5 cups
  • B.Rawa / Sooji: 3 tspn
  • Chana powder / Chick pea flour: ¼ cup
  • Ghee / Butter: ¾ cup
  • Sugar: ¾ cup (powdered)
  • Elaichi / Cardamom: 5 nos (powdered)
  • Vanilla Essence: ½ tsp
  • Baking powder: ½ tsp

Optional – For decorating the nan katai: Cashew, Badam/ Almonds, or Pistachio ( chop into fine pieces)

Method:

  • In a vessel mix ghee / butter, powdered sugar, vanilla essence .
  • In another vessel mix all the powders: Maida, Sooji, Chana Powder, Elaichi powder, baking powder. You can sift the ingredients through a sieve to ensure uniformity of baking powder in the flour.
  • Now add the mixed powders into the first vessel containing ghee / butter mixed with powdered sugar. Mix till it becomes a soft dough.
  • Grease the baking tray with ghee/ butter.
  • Make small balls of the dough and flatten it a bit. Place the flattened dough rolls on the plate.
  • Maintain distance between the katai rolls.
  • Decorate with the chopped cashew nut / badam / pistachio and place the tray for convection baking at 150 deg c for 35 mins.
  • Non katai- Indian Butter cookies are ready. Serve it when it has cooled down.

You can store Indian butter cookies in air tight containers for 30 days.

As you can see, Nan katai is easy to prepare, requires less time and effort and therefore ideal for travel, birthday parties, kids gathering, so I strongly recommend you make it the next time you are craving something sweet and rich.