This rice dish – garlicky field beans and coconut rice- from my Mom’s old 1952 cookbook, is perfect for evening meal. Flavoured with onions, coconut, chilies, garlic (not browned) and cumin, it’s unusual and filling. Served with yoghurt or kadhi (tempered yoghurt), and a side of mango pickle, its perfect for a weekday meal or even weekend guests! Ingredients: 1 ½ cups sprouted field beans 2 cups rice 2 onions ¼ teaspoon asafoetida ½ teaspoon cumin 4 dry red chilies 1 lime 4 garlic cloves 1 piece of coconut ½ fresh coconut 2 teaspoon salt 1 teaspoon sugar 2 tablespoons oil Instructions: Wash and soak the rice in water for 30 minutes. Clean the sprouted field beans. Take out the thick and thin…
Featured Posts
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- Prep time: 30 minutes
- Cook time: 30 minutes
Continue ReadingI had started posting my Mom’s recipes from what is now termed “Mom’s Golden Recipe Book.” It’s actually a notebook from her college days when she had taken home science classes at the age of 16. It’s fun because the terms are so outdated and lots of ingredients or steps are missing in recipes. Mom says the teacher worked too fast! Well here is one more of my favorites- fragrant pineapple rice. A bit sweet, but an aromatic, rich, and unusual rice dish for dinner. I like to caramelise my pineapple first for more flavour, and I personally love fruit in my savoury dishes! Ingredients: 150g ripe pineapple (about ½ cup) 2 ½ teaspoons sugar, divided ½ cup rice 1 cassia leaf 1…
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- Prep time: 5 minutes
- Cook time: 20 minutes
Continue ReadingA delicious, fragrant chicken peppered with aromatic South Indian spices and browned notes of roasted coconut. Easy to make, and impressive to serve, this is a must-try for lunch or dinner. Ingredients: 2 medium-sized chicken breast halves (300gm), cut into 1-1½” cubes ¾ teaspoon salt 1 teaspoon turmeric Click here to buy our favourite turmeric powder ¼ teaspoon red chilli, ground Click here to buy our favourite red chilli powder ¼ teaspoon cinnamon, ground (optional) Click here to buy our favourite Sri Lankan Cinnamon Powder 8-10 curry leaves 3 tablespoons coconut oil Click here to buy cold-pressed virgin coconut oil For paste: 1” ginger, peeled and roughly chopped 3 garlic cloves, peeled 6-8 shallots, roughly chopped For masala mix: 1 teaspoon cumin,…
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingCooking doesn’t get any easier. A simple, Goa-inspired prawn curry flavoured with garlic, onions and coriander. Prawns are easy and quick to make, and always impress guests. This curry, cooked with tamarind and coconut milk, is ready in a jiffy. Light, not too spicy, tart and creamy, it’s lovely for brunch or dinner! Ingredients: 15 pieces large prawns (250g), cleaned and deveined ¾ teaspoon salt, or to taste 1 teaspoon Kashmiri chilli, ground or smoked paprika Click here to buy Kashmiri chili powder 6 cloves of garlic, finely chopped 1 onion (about 3” diameter), thinly sliced 1 green chili, topped and sliced along the centre 1 teaspoon coriander seeds, ground 2 tablespoons tamarind paste Click here to buy thick & tangy tamarind pulp 200…
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- Prep time: 10 minutes
- Cook time: 20 minutes
Continue ReadingA simple, yet delicious Indian eggplant recipe with Goan roots. This mildly spiced makes a great vegan lunch or dinner dish with rice. The cubes of eggplant readily soak up a spicy tomato paste marinade and soften, making them an ideal vegetable for any kind of Indian bread, or a topping on crusty bread! Ingredients: 1 large eggplant, about 300-400g, peeled and cut into 1” cubes 1 teaspoon salt, divided 2 medium tomatoes, chopped fine ½ teaspoon turmeric Click here to buy our favourite turmeric 1 teaspoon cumin, ground ½ teaspoon red chilli, ground Click here to buy our favourite red chilli powder 1 tablespoon tamarind paste (optional) 3 tablespoons water 1 teaspoon plain or palm vinegar 1 teaspoon sugar Click here to buy…
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- Prep time: 7 minutes
- Cook time: 25 minutes
Continue ReadingRoasted coconut, roasted coriander, and roasted chilies are the triad that give this Mangalorean-inspired chicken its delicious smoky flavour. Simple and easy, this tropical dish is great for an Indian -themed brunch or dinner. Ingredients: 3 chicken breast halves (250g), cut into 1.5” cubes salt – ¾ teaspoon or to taste ⅓ cup coconut, freshly grated 2 teaspoons coriander seeds, whole ½ teaspoon cumin, whole Click here to buy aromatic whole cumin seeds 2 Kashmiri chilies, whole (or 2 teaspoons paprika) Click here to buy organically cultivated chilies 8-12 black peppercorns, whole Click here to buy our favourite black peppercorns ½ teaspoon turmeric Click here to buy our favourite turmeric 6 cloves of garlic, peeled 1 onion, finely chopped 3 tablespoons water, plus ¼ th cup ¼…
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- Prep time: 15 minutes
- Cook time: 18 minutes
Continue ReadingAn easy and tasty Bengali-inspired cauliflower that gets its flavour from the five unique spices and their aromas that make Panch Phoran. You don’t need a lot of this 5-mixed-spice to enhance the lovely taste of cauliflower! These motley spices when added together create a super-seasoning punch that gets further leveraged by the mustard oil! Light and easy without too much heat, this is a great healthy vegan addition to any meal! Ingredients: 1 medium cauliflower (about 400g), cut into florets 1-inch ginger, cleaned and coarsely cut 1 green chili, cut into large pieces 2 teaspoons panch phoran (recipe below) A pinch of asafoetida Click here to buy aromatic asafoetida 1 teaspoon turmeric Click here to buy our favourite turmeric ¼ teaspoon red chili,…
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- Prep time: 10 minutes
- Cook time: 18 minutes
Continue ReadingI’m trying to add more greens to #hotnspicyhusband’s diet and mine as well. Whenever I write a recipe, I always try to make it easy so my adult children can make it too. This is a typical Kerala Thoran – or a dry spiced vegetable made with a paste of coconut, chilies, and cumin. Indian food doesn’t get any easier! If you don’t like hot and spicy, just leave out the chilies, and you still have a delicious lunch or dinner dish! Ingredients: 300g long beans, finely chopped For paste: ¼ cup coconut, grated 1 teaspoon whole cumin 1 green chili, coarsely chopped 8-10 curry leaves 4 cloves garlic a cup of water For tempering: 1 teaspoon black mustard seed 1 dried…
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- Prep time: 3 minutes
- Cook time: 5 minutes
Continue ReadingA creamy, Greek version of the Indian raita, tzatziki is the perfect summer accompaniment to falafel and pita. Mint, pepper and garlic give this creamy side or sauce a great punch! Ingredients: 1 cucumber, peeled ½ teaspoon salt 4-6 cloves garlic, minced finely 1½ cup sour cream (if using plain or greek yoghurt, hang 2 cups yoghurt for 4-6 hours and add 8 tablespoons fresh cream) ¼ teaspoon white pepper powder click here to buy (or coarsely ground black pepper) 4-6 tablespoons freshly chopped mint Instructions: Slice cucumber in half lengthwise. Remove seeds from the center. Slice into paper-thin half-moon slices. Rub salt on slices and put in a colander for water to drain from cucumbers. Using a whisk, blend garlic, salt, sour cream and…
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- Prep time: 10 minutes
- Cook time: 25 minutes
Continue ReadingA healthy green addition to lunch or dinner, which is no effort at all! This rice is gently flavoured with garlic greens and spinach, and is a great way to get the family to eat more vegetable! Ingredients: ½ cup short-grain white rice click here to buy the rice we use 2 cups spinach (about 125g), washed and coarsely chopped ½ green chili or jalapeño click here to buy our favorite jalapeños small bunch of cilantro/ fresh coriander 6 tablespoons garlic chives (garlic greens), coarsely chopped or 3 cloves garlic, chopped 1 green onion, sliced 10 green peppercorns in brine, roughly chopped click here to buy ½ teaspoon salt ¼ teaspoon freshly ground pepper click here to buy our favorite black pepper 1 cups water (plus two…
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- Prep time: 8 minutes
- Cook time: 15 minutes
Continue ReadingA delicious healthy yet easy green pea based dip – an alternative to making hummus with chickpeas, which are so much more work! Also serves as a nice sauce for roasted vegetables when thinned! Ingredients: 1 cup green peas (fresh or frozen) 2 tablespoons sesame seeds click here to buy the quality sesame seeds A handful of mint leaves (about 30) Small bunch of parsley (approximately same quantity as mint) 5 cloves of garlic, crushed 1/2 teaspoon salt 1 tablespoon lemon juice 4-6 tablespoons olive oil click here to buy the superior flavor olive oil Instructions: Steam green peas 5-6 minutes until soft and cooked through. Roast sesame seeds in a dry frying pan on medium heat until lightly browned. About 1 minute. Grind…
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- Prep time: 10 minutes
- Cook time: 20 minutes
Continue ReadingThese spicy, addictive chicken wings are made with my favourite Korean ingredient, Gochujang red chili paste. Seared without oil, then cooked in beer and topped with sesame seeds, these are a hit as a starter at any gathering! Ingredients: 500g chicken wings, wingettes, and drumettes only (with skin) 3 cloves garlic, minced ½ tablespoon brown sugar click here to buy brown sugar ½ cup beer ½ teaspoon chili powder 1 teaspoon sesame oil click here to buy 1 tablespoon soy sauce click here to buy our favorite soy sauce 2 teaspoons apple cider vinegar click here to buy some great apple cider ¼ teaspoon black pepper, finely ground 2 tablespoons red chili pepper paste (Gochujang Paste) click here to buy our favorite chili paste…
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- Prep time: 10 minutes
- Cook time: 15 minutes
Continue ReadingIf you’re new to Indian food, this recipe of Quick Stir-Fry Indian Chicken is super-easy. Most of the flavor comes from cumin and turmeric and the rest from the vegetables; and you don’t have to wait for the water to dry! Ingredients: 300g chicken breast, about three halves of chicken breast ½ teaspoon salt 1 teaspoon turmeric ½ teaspoon chili, ground Click Here to Buy 1 teaspoon whole cumin Click Here to Buy 2-3 tablespoons coriander stem, chopped ½ a red pepper, cut into long slices ½ a green pepper, cut into long slices 1 onion, sliced 1 tomato, thick long slices juice of half lime ½ teaspoon garam masala (optional) 3 tablespoons fresh coriander, chopped (optional garnish) 2 tablespoons ghee Click Here to…
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- Prep time: 30 minutes
- Cook time: 25 minutes
Continue ReadingSimple yet delicious Indian potato and pea samosas! Samosas might be time-consuming to make, but the end product is always worth the effort. They really aren’t that difficult to make, and they freeze really well, so try them out! The trick is in making a fragrant, spicy filling and a stiff pastry dough. The process is simple and not easy to learn. So if you’ve never tried making samosas yourself, try these! Perfect with chai on a rainy afternoon! Ingredients: For Samosa Stuffing: 6 medium-sized potatoes (about 500g), boiled, peeled, and cut into 1/2” cubes 150g green peas, about 1 cup, boiled or steamed 2 teaspoons salt 1 teaspoon cumin, ground 1 teaspoon coriander, ground Click Here to Buy 1 teaspoon dry mango,…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingWith four children, one in college, and three feeding themselves full-time, I have realised there is definitely a need for easy, quick Asian recipes. And while the kids want to eat familiar food, they definitely don’t want the labour of familiar food! So I’ve gone back to the reason I started my blog – to catalog all my recipes and make them easier for my kids. And since my youngest son Javahar asked me – here is an easy chicken with Kerala flavours. Ingredients: 400g boneless chicken breast halves, cut into 3-4″ pieces 4 tablespoons coconut oil For the marinade: 4 cloves garlic, roughly chopped 30g fresh ginger, roughly chopped 4 shallots, roughly chopped singular teaspoon salt 1 teaspoon ground coriander 1 teaspoon ground…
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- Prep time: 1 hour
- Cook time: 25 minutes
Continue ReadingThis flavourful, spicy Mexican vegetable rice is loaded with fresh veggies, an easy way to incorporate them into a delicious meal! This is a great one-pot dish to eat as-is, or you can wrap up the rice in a burrito. Ingredients: 1 cup uncooked white rice 1 onion, diced 4 cloves garlic, minced ½ cup sweet peas, frozen or canned (optional) ¼ cup corn kernels, frozen or canned 1 small red bell pepper, cored and diced ½ teaspoon cumin, ground ½ teaspoon smoked paprika 2 teaspoons salt 1 green onion, sliced in rings (optional) 400g canned tomatoes undrained, or about 5 tomatoes pureed (1½ cup) 5 sliced artichokes 3 tablespoons black olives, sliced 1 jalapeño cored, seeded and diced (optional) 2 tablespoons fresh oregano…
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- Prep time: 12 minutes
- Cook time: 26 minutes
Continue ReadingA visually enticing, multi-textured Asian salad, with unusual, robust and tantalizing flavours – it will be a definite hit with your dinner guests! Great for brunch, lunch or dinner. Ingredients: brined bamboo shoots, about 200g, sliced Click here to buy 8 shallots, sliced thinly lengthwise 3 cloves garlic, sliced in rounds 2 dry red chilies or 1 teaspoon crushed chilies 15 freshwater chestnuts, about 150g 4 baby corn, thinly sliced along the diagonal 3 segments pomelo 2 green onions, sliced into thin circles 3 tablespoons fresh coriander, finely chopped ½ teaspoon salt freshly ground black pepper ½ teaspoon sesame oil 3 tablespoons chickpea flour or besan 6 tablespoons oil A handful of thin rice noodles Click here to buy For Dressing: 3 tablespoons…
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- Prep time: 10 minutes
- Cook time: 35 minutes
Continue ReadingThis one-bowl Mexican casserole is full of vegetables, and hardly takes 10 minutes to whip up – just grate the cheese directly into the baking dish! And it tastes even better the next day! This recipe is an old family favourite, something my Mom baked every weekend when we were children. Perfectly easy for when you are tired of cooking, but have to! Ingredients: 1 can whole corn 1 can creamed corn 2 eggs 3 tablespoons fresh cream (optional) ½ teaspoon salt ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon pepper 2 tablespoons prepared salsa 1 fresh or bottled jalapeno, chopped fine 3 tablespoons parsley, finely chopped ½ teaspoon oregano 1 cup grated cheddar cheese – divided 5 tablespoons breadcrumbs- divided 1 onion, diced…
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- Prep time: 10 minutes
- Cook time: 11 minutes
Continue ReadingThese delicious fried prawns, marinated in pineapple juice with crunchy coconut crust make an impressive tropical starter or main course recipe! Ingredients: 12 large prawns, cleaned and deveined 100ml pineapple juice 2 tablespoons lemon or lime juice (optional) ½ teaspoon turmeric ½ teaspoon red chili, ground 4 garlic cloves, chopped or pounded 1 2-3” piece lemongrass root, pounded 1 teaspoon salt 3 tablespoons fresh coriander, finely chopped – divided 2 eggs, beaten 50g desiccated coconut click here to buy desiccated coconut ½ teaspoon salt ¼ cup breadcrumb click here to buy breadcrumb 2 tablespoons rice powder (optional) 1 cup oil Lime or lemon wedges (optional) View this post on Instagram …
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingThis Italian style garlicky, buttery prawns cooked in a cherry tomato sauce are a family favourite that helped us survive the lockdown! Quick and easy, they have a sauce that needs to be mopped up with some crusty fresh bread. Leftovers from this recipe make a great breakfast – prawns on toast topped with a fried egg! Ingredients: 40 large prawns, cleaned and deveined (400g) ¾ teaspoon salt ½ teaspoon crushed red chilies ¼ teaspoon black pepper, freshly ground click here to buy A few strands of saffron 3 tablespoons water 3 whole dried red chilies broken in half 8-10 garlic cloves, finely chopped (about 4 tablespoons) ½ onion, finely chopped 1 cup cherry tomatoes, sliced in half (about 150g) 4 tablespoons parsley, roughly chopped…
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- Prep time: 10 minutes
- Cook time: 40 minutes
Continue ReadingThese are super easy kebabs – made with chicken breast, spices, garlic, ginger and onions (the whole North Indian shebang!) They are tender and delicious, and easy enough for even a novice cook! Perfect as a starter for guests at dinner. Ingredients: 250g boneless chicken breast halves (about 2-3pieces) ¼ cup chana dal, about 50g 1 ½ teaspoon salt 1 teaspoon red chili ground 1 teaspoon cumin seeds 1 tablespoon coriander seeds 5 black peppercorns 1 teaspoon garam masala ground 5 cloves garlic, finely chopped 1” ginger, finely chopped 1 onion, finely chopped 2 green chilies, finely chopped 3 tablespoons coriander leaves, finely chopped 3 tablespoons mint leaves, finely chopped 2 eggs, beaten 1 cup oil for frying View this post on…
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- Prep time: 41 minutes
- Cook time: 20 minutes
Continue ReadingThis is a great recipe for a novice cook or even a pro one! This peanut butter chicken is packed with flavour from peanut butter, chiles, and sesame oil. It is easy and quick to make and is ideal for college cooking or young professionals who want to make a simple, tasty meal. Delicious as a starter, or as a main served with a salad or fried rice. Ingredients: 3 halves of chicken breast (about 300g) 4 cloves garlic 3 tablespoons peanut butter 3 tablespoons soy sauce 1 teaspoon chopped red chilies ½ teaspoon sesame oil ¾ cup coconut milk ¼ teaspoon black pepper, freshly ground 1 ½ teaspoon brown sugar 1 tablespoon lime juice 4 tablespoons coconut oil, divided View this…
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- Prep time: 10 minutes
- Cook time: 30 minutes
Continue ReadingI love cooking seafood because it’s easy, quick, and absorbs so many favours. I had lots of fun last year creating this recipe and collaborating with the team from Cambay Tiger to shoot this video (not to mention that the prawns were plump and delicious!) The red chili paste in these prawns is inspired by the spicy Recheado masala used to stuff fish, which I fell in love with on my last trip to Goa. These Goa-inspired prawns are easy peasy and this recipe will be a big hit with both your family and friends! Ingredients: 350g-400g / about 20 pieces’ medium-large prawns, cleaned and deveined (without shell) 1 teaspoon salt (or to taste) 1 teaspoon turmeric 5” piece of ginger, chopped, divided 6…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingThese mushrooms in yoghurt are quick and easy to make and are a wonderful filling for pita bread with falafel, or in a sandwich. This dish also works as a dip, but is yummy enough just to eat as is! Dill and mint add tremendous flavour to the mushrooms, and I find I can just warm up the leftovers for a delicious yoghurt-based pasta sauce! Ingredients: 4 tablespoons unsalted butter 4 garlic cloves, minced/ 2 garlic cloves minced (6- divided) 4-5 shallots, finely chopped 200g mushrooms, sliced black pepper, freshly ground ½ teaspoon fine sea salt 1 cup yogurt 3 tablespoons fresh cream Click here to buy 4-5 tablespoons fresh dill, finely chopped fresh mint leaves View this post on Instagram …
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- Prep time: 10 minutes
- Cook time: 38 minutes
Continue ReadingOne of my favourite vegetables is the humble sweet potato – which tastes the best in this Srilankan-inspired sweet potato curry. Key flavours in this curry come from cinnamon and coconut milk. Srilankan cinnamon is of course the world’s best, and those fragile rolls of cinnamon have a far more subtle flavour than the rough, dark cassia bark we use in India as cinnamon. Easy and quick, this mildly spiced dish is perfect for a summery dinner with rice. Ingredients: 3-4 medium sweet potatoes, peeled and cut into 3cms (1 ½ in) pieces, about 500g 1 ½ teaspoon salt ½ teaspoon ground turmeric ½ teaspoon ground coriander ¼ teaspoon ground cumin 1 ¼ cups water ½ cup coconut milk Click here to buy Tempering:…
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- Prep time: 12 minutes
- Cook time: 20 minutes
Continue ReadingDuring the COVID-19 lockdowns across the world, every Mom wants to make a “one-dish-wonder.” Food that is flavourful, easy, and tastes great, with a few dishes to wash as possible! With four grown children at home, this hi-protein nourishing chicken stew is really popular with my family. It is ideal for lunch or dinner served with just a salad, rice, or pasta. Spicy, wholesome, and easy, I’m sure you will want to serve this for your guests as well! Ingredients: 3-4 boneless chicken breast halves (about 350 g) 4 garlic cloves, finely grated or chopped 3 tablespoons fresh lemon juice, divided ½ teaspoon ground cumin ½ teaspoon red chili, ground 1 teaspoon salt, divided ¼ teaspoon freshly ground black pepper 1 onion, finely chopped…
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- Prep time: 10 minutes
- Cook time: 25 minutes
Continue ReadingWhen we all want to be gluten-free, this is my family’s go-to rice dish. A rice dish with basic ingredients and one that is the show stopper – truffle butter! Since all the ingredients are available, I have been making my spinach rice with truffle butter during the lockdown as well! Easy, quick, and delicious, it is tasty both with and without the addition of truffle. Perfect for lunch or dinner with just a soup on the side. Watch the IGTV video below for a more detailed view of the recipe. Ingredients: ½ cup short-grain white rice 2 cups spinach (about 125g), washed and coarsely chopped 3 garlic cloves, finely chopped 4 shallots, finely chopped ½ teaspoon salt ¼ teaspoon freshly ground pepper pinch of grated nutmeg 1…
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- Prep time: 8 minutes
- Cook time: 11 minutes
Continue ReadingThese are my favourite childhood cheese puffs and they’re super easy to make! My friends who popped by from school loved them! Mom would whip them up in just a few minutes and we would eat them with Delmonte ketchup. And that’s what my kids did today when these hit the table! Looking for an easy snack with everyone working (and learning) from home? Here’s one! Ingredients: 50g flour 25g mild cheese ¼ teaspoon salt (or to taste) ¼ teaspoon freshly ground black pepper ¼ teaspoon ground chili ½ teaspoon ground mustard ¼ teaspoon baking soda ½ cup water 250ml cooking oil Instructions: Mix flour, cheese, salt, pepper, ground chili, mustard, and baking soda in a mixing bowl. Add water and make the…
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- Prep time: 20 minutes
- Cook time: 28 minutes
Continue ReadingStuck at home during the COVID19 crisis, I’ve been trying out a lot of my Mom’s recipes. This is the perfect situation in which to try the more time-consuming ones, as, on some mornings, the day just stretches out timelessly. With the whole family at home, enticing aromas emanating from the kitchen keep everyone’s spirits high! These kachories make a delicious and flavourful Indian snack! These softballs of mashed potato stuffed with a combination of coconut, raisins, chilies, and fresh coriander are hard to resist. Perfect as a side, and even better for nibbling on with tea! Ingredients: 4 medium-sized potatoes (about 300g) ½ cup fresh grated coconut 2 teaspoons lime juice – around juice of one lime 1 green chili, chopped ½ bunch…
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- Prep time: 35 minutes
- Cook time: 25 minutes
Continue ReadingThe word “zarda” is Persian for yellow, and this yellow rice gets its colour both from saffron as well as food colouring. Fragrant with the aroma of saffron, cinnamon, cloves, and cardamom carried through by the buttery ghee, and rich with almonds and pistachios, this is an easy traditional favourite! One of the simplest Indian sweets to experiment with. Ingredients: 1 cup rice 2 cups water ½ teaspoon cumin 1 black cardamom 4 green cardamom 1” cinnamon stick Click here to buy 2-3 cloves ½ cup sugar 4 tablespoon milk a few strands of saffron Click here to buy yellow food colouring (optional) Click here to buy 10-12 almonds, soaked, peeled and sliced 10-12 pistachios, sliced 4 tablespoon ghee View this post on…
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingThis spicy maple chicken is by far one of the super-easiest recipes, plus yummy! I like the unusual combination of cumin, chilies, and thyme which complement the roasted “brown’ notes of maple syrup. I’m sure this chicken will taste even better on a charcoal grill! It is easy enough for college going students and young professionals to make for a quick lunch or dinner. Ingredients: 300g chicken breast ½ teaspoon salt ½ teaspoon cumin ½ teaspoon coriander, ground ½ teaspoon chili, ground ½ teaspoon smoked paprika ½ teaspoon thyme ½ teaspoon rosemary ¼ cup maple syrup 3 tablespoons olive oil View this post on Instagram A post shared by Anuja Kohli Mariwala (@thepeppercook) on Feb 23, 2020 at 2:04am PST Instructions: Clean the…
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- Prep time: 10 minutes
- Cook time: 15 minutes
Continue ReadingA delicious favourite in our house, quick and healthy, this chicken is half-Chinese in its nature and half-Indian; that’s where you get Chindian! Black bean sauce forms its base, but the chilies, black pepper, and fresh coriander are definitely what makes it yum! Perfect for kids when served on a tortilla or rice pancake! Ingredients: Marinade: • 3 halves boneless chicken breast (about 300g), cubed • 1 tablespoon light soya sauce • 2 teaspoons sugar • ½ teaspoon red chili, ground or crushed chilies (or to taste) Click here to buy Keya Crushed Chilies • ¼ teaspoon black pepper, freshly ground • salt to taste For Sauce: • 2 tablespoons ready black bean sauce Click here to buy my favorite sauce from Amazon • ½…
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- Prep time: 4 hours
- Cook time: 35 minutes
Continue ReadingThis buckwheat khichadi is a savoury porridge, akin a pulao, made with the gluten-free groats of buckwheat, and is delicious. Flavoured with chilies, cumin, potatoes, peanuts, coconut as well as other spices, it’s a one-dish wonder for lunch or dinner when served with fresh yoghurt. Ingredients: ½ cup buckwheat groats (whole kuttu) Buy my favourite buckwheat now from Amazon.in 2 cups water 2 small potatoes, peeled and chopped 3 tablespoons peanuts 3 tablespoons grated coconut ¼ teaspoon turmeric 3 tablespoons fresh coriander leaves, chopped ¾ teaspoon salt ½ teaspoon red chili, ground 1 teaspoon cumin seeds asafoetida, a pinch Buy asafoetida now from Amazon.in 2 green chilies, sliced in half 10 curry leaves 1-inch piece peeled ginger, chopped fine juice of 1 sliced lime 1 tablespoon sugar 2 tablespoons ghee Instructions:…
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- Prep time: 20 minutes
- Cook time: 15 minutes
Continue ReadingThis Corn and Caper Quesadilla recipe is a delicious vegetarian after-school snack or dinner. Tortillas filled with corn, olives, capers, and chilies, paired up with melty cheese makes a perfect summer meal. Ingredients: ½ can corn (about 60g or 3/8th cup) 150g cheese (a processed cheese like Brittania is fine) ½ tablespoon capers 3 tablespoons olives (about 30-40g) ½ large red chilies, sliced into thin rings ½ teaspoon oregano ½ teaspoon black pepper 3 tablespoons parsley – finely chopped 3 tablespoons olive oil Tortilla ingredients: 2 cups flour plus extra for kneading and dusting 1/2 teaspoon salt 3/4 cup water, room temperature 3 tablespoons olive oil or butter, softened Instructions: Lightly grease skillet/ tava with a tablespoon olive oil. Make tortillas (see recipe…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingThese fresh oyster mushrooms, sliced and cooked in a barbecue-flavoured Mexican sauce, taste great and have a nice chewy texture. A delicious vegan recipe for weeknight tacos – vegetarian carnitas! Ingredients: 250g oyster mushroom 3 cloves garlic, minced 1 onion, finely chopped ½ teaspoon salt 1 tablespoon Mexican chili, ground ½ cup water ½ tablespoon paprika 1 tablespoon brown sugar ½ teaspoon cumin ¼ cup tomato puree 2 tablespoons barbeque sauce ½ tablespoon vinegar ½ teaspoon oregano ½ teaspoon black pepper 2 tablespoon olive oil Instructions: Begin rinsing the mushrooms well under cold water. Slice thinly. In a large saucepan, heat the olive oil, add the garlic and onion, sauté until the onion is slightly caramelized for about 1 minute. Now add the…
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- Prep time: 10 minutes
- Cook time: 26 minutes
Continue ReadingA Mauritius Creole dish with a rich, spicy tomato base flavour with ginger, garlic, celery, and thyme. A perfect combination of African, French, and Indian influences. Ingredients: 1 medium onion, chopped fine 1” piece of fresh root ginger, peeled and roughly chopped (about 1 tablespoon) 4 cloves garlic, chopped fine (about 1.5 tablespoons) ¼ teaspoon cumin powder ½ teaspoon Kashmiri chili, ground Click here to buy ¼ teaspoon freshly ground black pepper 1½ teaspoons salt (or to taste) 4 tablespoons finely chopped carrot 4 tablespoons finely chopped celery 6 ripe red tomatoes, cut in small dice, about 400g 250g medium-sized prawns, shelled and deveined (about 20 pieces) ½ cup water (optional) ½ teaspoon dried thyme 3 tablespoons chopped parsley, finely chopped ½ teaspoon brown…
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- Prep time: 6 hours
- Cook time: 40 minutes
Continue ReadingThis pizza tart has a buttery, whole wheat crust loaded with the goodness of fresh vegetables and mozzarella cheese. It is a one-dish meal, and a recipe easy enough for a weekend dinner! Ingredients: For poolish/starter: 1 teaspoon sugar ½ cup warm water (40-45 degrees Celsius) ½ cup whole wheat flour or regular flour ½ teaspoon dry yeast a pinch of salt For dough: ½ teaspoon salt 1 ¼ cups whole wheat flour ½ cup warm water 2 teaspoons yeast ¼ cup unsalted butter, cut into small dice 1 teaspoon olive or vegetable oil (for oiling dough only) Click here to buy Olive Oil Equipment: a standing electric mixer with whisk and dough-hook attachments For tomato sauce: 3 cloves garlic, finely chopped 2 ½…
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- Prep time: 30 minutes
- Cook time: 30 minutes
Continue ReadingPotato Taheri is a turmeric flavoured aromatic rice dish to which spiced fried potatoes are added. It is not quite a pulao – in a Taheri, cooked vegetables are added to spiced, cooked rice, so the vegetables stay crisp (since they don’t get boiled with the rice.) Either way, it’s simple and yummy! Ingredients: ½ cup Basmati rice 1 cup water 2-3 medium potatoes, about 250-300g 1 large onion, sliced thinly 4 cloves 2 “cinnamon, about 2 pieces ½ teaspoon cumin 6 black peppercorns 2 bay leaves 1 green chili sliced half 1 teaspoon salt, divided ½ teaspoon turmeric ½ teaspoon chili, ground 6 tablespoons ghee, divided Instructions: Pick, wash, and cover rice fully with water in a bowl for a ½ hour.…
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- Prep time: 10 minutes
- Cook time: 75 minutes
Continue ReadingThis delicious and healthy dish of lima beans is stewed with garlic, onions, tomatoes, capers and caper leaves, and flavoured with thyme and parsley, is based on the Greek caper giachni. Regardless, whether you have caper leaves or not, my vegan lima bean recipe below will help you share some of these favours of Greece with your family and friends! Ingredients: ½ cup lima beans 2 ½ cup water – divided 4 cloves garlic, chopped fine (about 1.5 tablespoons) 1 medium onion, chopped fine 1 250g can of plum tomatoes, crushed with juices or 4 tomatoes, cut in small dice about 250g 1 teaspoons salt ½ teaspoon paprika ½ teaspoon crushed chilies (or to taste) ¼ teaspoon sugar 3 tablespoons capers ½ teaspoon dried thyme…
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- Prep time: 4 hours
- Cook time: 30 minutes
Continue ReadingSweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe! Ingredients: 500g carrots, cut into 2” long pieces (preferably red carrots) 500g cauliflower, cut into florets (use stems as well by cutting into 1” pieces) 500g turnips, cut into half and sliced into quarters 3.5 liters water (14 cups) approximately 50g ginger, roughly chopped 50g garlic, about 25 large cloves, peeled 1 cup sugarcane or malt vinegar 1 cup jaggery, grated (about 200g) 3 tablespoons Kashmiri chili, ground 2½ tablespoons red chili, ground 3 tablespoons…
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- Prep time: 12 minutes
- Cook time: 30 minutes
Continue ReadingChef Benny’s sweet, sour and spicy pumpkin, banana, and pineapple khichadi (curry) is an easy Kerala recipe – a curry of pumpkin, fruit, coconut, yogurt, and spices. Sweet, sour, salty, and spicy, this is the perfect side for a grilled piece of fish or a nice teriyaki chicken breast. It is also satisfying with just plain white rice! Ingredients: 1 cup of diced pineapple (about 150g – this about a third of a small ripe pineapple, peel cut and core into half-inch cubes. If using canned pineapple, cut rings into 1/2” pieces) 1 cup diced pumpkin (about 150g) 1 cooking banana, semi-ripe, cut into ½ inches circle and halved (about 1 cup or 150g) ¾ teaspoon salt ½ teaspoon ground Kashmiri chili, or to…
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- Prep time: 10 minutes
- Cook time: 20 minutes
Continue ReadingIf you haven’t eaten lotus stem – and I am always surprised, having grown up in South East Asia where they are commonly found, by how many people haven’t – it is similar in taste to the crunchy, raw water chestnut. Slightly bland, crisp, with a fibrous texture and the lack of any dominating flavour, like tofu, it takes on the taste elements of any sauce or ingredients it is cooked in. I’m a fan of this unusual “vegetable”, once common in Indian cuisine but becoming rarer. Below is an easy recipe you can impress your friends with – simple to make, with lovely colour and exciting flavour! Ingredients: 3 medium sized fresh lotus stems, peeled (about 300g) 50 g moong bean noodles 1½ teaspoons…
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- Prep time: 10 minutes
- Cook time: 15 minutes
Continue ReadingGinger snaps – from a tall can Mom brought home from the supermarket – were always a favourite of mine growing up. These spicy ginger cookies- made with both fresh and candied ginger- are a more mature version of my childhood favourite! Try this easy recipe for the holidays and all year round as well. Ingredients: 2¼ cups all-purpose flour (maida) 1½ teaspoons baking soda ½ teaspoon salt ¼ teaspoon freshly ground pepper ½ teaspoon ground cinnamon click here to buy ground cinnamon ¼ teaspoon ground cloves 170g (1 ½ stick) unsalted butter 1¼ cups brown sugar 1 egg 1½” fresh ginger, peeled and finely grated 4 tablespoons chopped candied ginger click here to buy candied ginger Instructions: Preheat to 350 F. Mix together the…
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- Prep time: 12 minutes
- Cook time: 12 minutes
Continue ReadingA quick recipe of mildly spiced eggplant on garlic and mint yoghurt base, ideal as a dinner side or a substitute for a salad. Perfect for Christmas or any other celebratory dinner! Ingredients: For eggplant : 1 large eggplant, about 500g ½ teaspoon salt ½ teaspoon cumin ½ teaspoon red chili, ground 1 egg, well beaten 5 tablespoons rice flour ¼ cup oil For yogurt base : 1½ cups plain, unflavoured yogurt Click here to buy powder yogurt ½ teaspoon salt ½ teaspoon cumin ½ teaspoon red chili, ground 2-3 cloves garlic, pounded or grated 10-15 mint leaves Tempering : (optional) 2 tablespoons oil 1 teaspoon mustard seeds 10-12 curry leaves Instructions: Cut the eggplant into ½ inch thick rings; if…
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- Prep time: 20 minutes
- Cook time: 20 minutes
Continue ReadingA super easy and quick, flavourful recipe of Indian chicken kofta or meatballs in a spicy yoghurt based curry. Perfect for a gathering or party! Ingredients: For Kofta: minced chicken, 500g 1 onion, chopped or grated 4 cloves garlic, grated 1” ginger, grated 1 green chili, finely chopped ½ teaspoon salt Click here to buy ½ teaspoon garam masala click here to buy our favourite garam masala For Curry: 2 onions, roughly chopped 1 teaspoon coriander, ground 1 teaspoon turmeric Click here to buy highly aromatic turmeric 1” ginger, peeled and roughly chopped 1-2 teaspoons water 2 green cardamom buy resinous fragrant cardamom 150g plain yogurt, about ¾ cup 1 teaspoon chickpea flour (besan) Click here to buy 1 teaspoon chili, ground (or to…
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- Prep time: 40 minutes
- Cook time: 15 minutes
Continue ReadingMade with gluten-free Worcestershire sauce instead of soy sauce, this super-easy recipe is quick and yummy – ideal for one of those evenings you don’t want a complicated dinner! Ingredients: 3 boneless chicken breast halves (about 280g) ½ teaspoon cornflour 4-6 garlic cloves, finely chopped 1 onion, sliced 1 bell pepper, diced into ½” squares 12-15 pieces cashews, broken into halves ½ teaspoon salt 2 teaspoons Worcestershire sauce click here to buy Worcestershire sauce A green onion, sliced thin, for garnish (optional) 3 tablespoons butter- divided Instructions: Defrost chicken breasts. Wash and cut into 1” pieces. Put cornflour on chicken. Rub nicely and keep aside for ½ an hour. Meanwhile, chop garlic finely, slice onion long and thin and diced bell pepper into ½…
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- Prep time: 35 minutes
- Cook time:
Continue ReadingA no-cook recipe for delicious and very more-ish bliss balls made of raw carrots, fresh coconut, and dates. Perfect for a school lunch box or after-dinner snack, with no effort at all! Ingredients: 1 cup grated carrots 1 cup fresh shredded coconut 6 dates soaked in water for a half-hour (about 70g) ½ teaspoon grated ginger ½ teaspoon cardamom seeds pounded ½ cup of desiccated coconut (optional) Instructions: Combine all the ingredients in a food processor. Process briefly until well mixed, for one minute or so. Roll carrot mixture into balls. Optionally roll balls in desiccated coconut. Critical Ingredients: You could leave out the cardamom and they would still taste great! Vanilla and cinnamon also would give lovely flavour. No dates? Use…
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- Prep time: 10 minutes
- Cook time: 30 minutes
Continue ReadingCrispy, spicy cauliflower with nicely browned potatoes – gobi aloo – is a North Indian favourite. Use this quick, easy recipe to impress everyone at home! Ingredients: Half a large cauliflower, cut into florets, about 250g 2 small potatoes, about 125g ½ teaspoon turmeric 1 teaspoon salt ½ teaspoon fenugreek seeds 2-3 whole red chilies 1 bay leaf ½ teaspoon coriander, ground ¼ teaspoon chili, ground ½ teaspoon garam masala 1” ginger, grated about 1 tablespoon 3 tablespoon ghee, divided ¾ cup water Instructions: Cut cauliflower into neat pieces and potato into halves or quarters according to the size. Allow to soak in a bowl of water. Heat ghee in a wok or large frying pan on high heat. Add cauliflower, potato, turmeric, and…
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- Prep time: 40 minutes
- Cook time: 30 minutes
Continue ReadingA delicious North Indian sweet stuffed with coconut and raisins and made on celebratory holidays. Ingredients: 1 cup flour 1 tablespoon ghee 9 tablespoons water –divided 6 tablespoons coconut, lightly roasted 2 tablespoons khus khus (poppy seeds), lightly roasted 50g khoya (dried Indian milk product) 1 tablespoon raisins, chopped ½ cup plus ¾ tablespoons sugar- divided 4-5 green cardamoms, pounded, or ½ teaspoon cardamom powder 4 whole cloves, lightly pounded and 12-14 cloves for decorating 1 cup oil (250 ml) Instructions: Make a soft dough with ghee and 5 tablespoons water. Knead for 4-5 minutes until mixed. Combine coconut, poppy seeds, khoya, raisins, ¾ tablespoon sugar, pounded or powdered cardamom, and 4 pounded cloves. Roll dough to a 3-4 mm thickness, cut 3”…
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- Prep time: 25 minutes
- Cook time: 20 minutes
Continue ReadingA delicious potato curry made on days that Indians fast and do not eat cereals, nor onion or garlic. A simple recipe, it is a favourite in our house even on days that no one is fasting! Perfect with puris or rice for a Sunday lunch! Looking for an easy Indian “curry”? Here’s one! Ingredients: 3 potatoes (about 450-500g) 1 ½ cups plain yogurt ½ tablespoon rajgira (amaranth) flour or singhara (water chestnut) flour Click here to buy Amarnath flour ¾ cup water 5-6 curry leaves 2 teaspoons cumin seeds ½ teaspoon red chili, ground ½ teaspoon ginger- finely chopped ½ green chili – finely chopped ½ teaspoon salt 2 tablespoons coriander leaves, chopped 2 tablespoons ghee or oil Instructions: Wash potatoes, cover…
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- Prep time: 25 minutes
- Cook time: 30 minutes
Continue ReadingAn easy recipe for a traditional Indian carrot-based dessert – a favourite across North Indian households. Ingredients: ½ kg carrots (preferably red carrots) 1 black cardamom, powdered 3 tablespoons almonds 3 tablespoons pistachios 100g khoya 150g sugar (about ¾ cup) 12-15 raisins (yellow) 6-8 strands saffron 3 tablespoons milk 3 green whole cardamom, powdered ¼ cup water Instructions: Grate carrots. In a large wok, boil carrots with water and black cardamom. Cover and allow to steam on low heat for about 10 minutes until almost dry but moist. Meanwhile, soak almonds and pistachios in a little water for 10-15 minutes. Peel and thinly slice for garnish. Soak strands of saffron in milk. Once carrots are cooked, add khoya and sugar to mixture. Add…
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- Prep time: 5 minutes
- Cook time: 12 minutes
Continue ReadingDelicious and easy traditional Greek scrambled eggs with juicy baby tomatoes, feta cheese, peppers, and fresh oregano, which make an ideal Sunday brunch dish for both family and friends. My personal favourite! Ingredients: 4 eggs 1 small onion or 2 shallots, chopped fine 1 cup baby tomatoes, about 150g ½ teaspoon sugar ¼ cup water 1 small green bell pepper, chopped fine ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon chili, ground 75g feta cheese, crumbled Fresh oregano leaves, about 2-3 tablespoons full 2 tablespoons olive oil Instructions: Heat oil on medium heat in a nonstick frying pan. Add onion and cook for 1-2 minutes until translucent. Add baby tomatoes, sugar, and ½ cup water. Boil for 3-4 minutes until tomatoes are soft or…
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- Prep time: 15 minutes
- Cook time: 30 minutes
Continue ReadingAn easy, healthy recipe for a basic staple of North Indian meals – yellow lentils flavoured with cumin and turmeric. Ingredients: 1/2 cup yellow moong dal (about 120g) Click here to buy 5 cups water 1/2 teaspoon turmeric Click here to buy 1/2 teaspoon chili, ground Click here to buy 1 teaspoon ginger, sliced or finely chopped 1 green chili, slit in half ½ teaspoon salt To temper: 1 tablespoon ghee Click here to buy ½ teaspoon whole cumin Click here to buy ½ teaspoon fenugreek seeds Click here to buy 1 dry whole red chili Click here to buy 1 bay leaf Click here to buy Instructions: Wash dal 3-4 times in water, until the water is clear. Allow dal to soak in…
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- Prep time: 20 minutes
- Cook time: 28 minutes
Continue ReadingA delicious and easy Kerala prawn curry, creamy with coconut yet balanced by the tang of tomatoes, raw mango, and kokum. A favourite recipe for both for the family and guests. Ingredients: 350g-400g / about 20 pieces medium-large prawns, cleaned and deveined (without shell) 1 small onion (about 3” diameter), sliced thinly 1” piece of ginger, chopped 6 cloves garlic, roughly chopped 3 tomatoes, pureed (about 1 cup puree) 1½ teaspoons salt 1 teaspoon turmeric ¼ teaspoon chili, ground or to taste 1 teaspoon Kashmiri chili, ground 2 cups thin coconut milk 8-10 curry leaves 1 small raw mango, roughly peeled, stoned, and cut into 1” pieces (about 100g) 2 pieces dried kokum (garcinia fruit) ½ cup water 2 tablespoons coconut oil Instructions:…
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- Prep time: 8 minutes
- Cook time: 20 minutes
Continue ReadingA super-simple recipe of healthy sweet potatoes that can either be served as a side dish or a dessert. Ingredients: ½ kg sweet potatoes, scrubbed and cut into ½ cm slices (with the skin) ½ liter (2 cups) water 6-7 whole cloves Pinch of salt 3 tablespoons grated or powdered jaggery 2 teaspoons ghee (clarified butter) Instructions: Add ghee to a large saucepan, heat on medium heat for one minute until hot. Add sweet potatoes and just enough water to cover the slices, then add cloves and pinch of salt and bring to boil. Do not stir. Allow to boil for 15 minutes or until sweet potatoes are tender. Add jaggery and cook for 4-5 minutes until sauce is thick. Serve hot. Delicious…
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- Prep time: 15 minutes
- Cook time: 5 minutes
Continue ReadingA healthy recipe filled with the fresh flavours of both Chinese and purple cabbage, tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya sauce. Ingredients: ½ small head Chinese cabbage, thinly sliced about 150g (about 2 cups) 1 small head purple cabbage, thinly sliced about 100g (about 1½ cups) ½ cup dry-roasted chickpeas (about 30-40g) 1 green onion, washed and thinly sliced 10-12 shallots sliced into thin rings -divided 3 tablespoons pink pickled ginger Click here to buy 2 tablespoons roasted sesame seeds 3 tablespoons coriander leaves, washed and roughly chopped 2 whole red chilies 2 tablespoons oil sunflower or other unflavoured oil For Dressing: 2 tablespoons lime juice 1 tablespoon light soya…
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- Prep time: 12 minutes
- Cook time: 32 minutes
Continue ReadingA delicious, healthy basic curry made with potatoes, yogurt and just four other ingredients. Need a quick dinner dish with Indian flavours and just one spice? Here it is! Ingredients: 3 medium potatoes, about 250-300 grams ½ cup yogurt Click here to buy 1 teaspoon salt 4 cloves garlic, minced 2 green chilies split lengthwise ½ teaspoon turmeric ½ teaspoon whole cumin (optional) 2 tablespoons ghee or oil Instructions: Boil potatoes uncovered in a saucepan for about 18-20 minutes, or until soft. Cool and peel. Dice into ¾” pieces. While potatoes are boiling, combine yogurt, salt and garlic in mixing bowl and whip yogurt until smooth. Pour yogurt into a saucepan, add potatoes, and keep pan on low heat. Heat ghee or oil separately…
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- Prep time: 15 minutes
- Cook time: 10 minutes
Continue ReadingWith the fresh, green bitterness of fenugreek balanced by the nuttiness of roasted dals, chilies and coriander seed, and the fragrant aroma of basmati, Fenugreek Rice is a healthy meal in one needing accompaniments of only yoghurt, papad, and pickles. Ingredients: 2 cups cooked rice/ leftover rice 1 tablespoon urad dal (skinned black gram) Click here to buy 1 tablespoon channa dal (split Bengal gram) Click here to buy ½ tablespoon whole coriander seeds 2 dry red chilies 8-10 curry leaves 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds (optional) a pinch of asafoetida (hing) 1 bunch fenugreek leaves removed and chopped (about 200-250 grams) 1 teaspoon salt – divided (or to taste) 2 tablespoons ghee or oil (if you are vegan) Instructions:…
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- Prep time: 2 hours 15 minutes
- Cook time: 10 minutes
Continue ReadingA quick, delicious Kerala recipe of juicy prawns fried until crispy in coconut oil, marinated in a fragrant blend of grated coconut, coriander leaves, cumin, Malabar peppercorns, and fiery red chilies, enhanced by tangy tamarind. Ingredients: 350g-400g / about 20 pieces medium-large prawns, cleaned deveined (without shell) a 1½ inch ball of tamarind pulp 1/4 cup water 1½ teaspoons salt 1 teaspoon turmeric ¼ teaspoon chili powder, ground or to taste 1 teaspoon Kashmiri chili, ground 1 dry red chili ½ teaspoon black peppercorns ½ teaspoon cumin seeds 1 green chili 1” piece of ginger, chopped 6 cloves garlic, roughly chopped ½ cup grated coconut ½ cup coriander leaves 6-7 shallots, peeled and thinly sliced lengthwise 2 tablespoons coconut oil Instructions: Soak tamarind…
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- Prep time: 10 minutes
- Cook time: 45 minutes
Continue ReadingAn easy and delicious summer dip that combines the quick-cooking lentils with the fragrant flavour of fresh, ripe mangoes and Indian spices. Ingredients: ¼ cup split moong dal (yellow lentils) Click here to buy ¼ teaspoon turmeric ¼ teaspoon red chili, ground ½ teaspoon salt 1 garlic clove, finely chopped 2 tablespoons fresh coriander leaves, chopped ½ a green chili, roughly chopped 1 teaspoon freshly squeezed lime or lemon juice ¼ teaspoon roasted cumin, ground ½ a ripe large mango, peeled and diced (about ¼ cup) 2 tablespoons olive oil Click here to buy Instructions: Place water, turmeric, and ground red chili in a small saucepan and bring the water to boil. Rinse the lentils with water and drain. Add lentils to boiling…
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- Prep time: 15 minutes
- Cook time: 5 minutes
Continue ReadingEggs are ubiquitous in Indian Parsi cuisine and used in a variety of innovative ways. This unique and delicious breakfast or brunch dish of spicy, soft scrambled eggs enhanced by sweet and fragrant ripe mangoes, is always a big hit! Ingredients: 4 eggs ½ teaspoon salt freshly ground black pepper, to taste ¼ teaspoon red chili, ground 1 green chili, finely chopped, or to taste 4 tablespoons fresh coriander leaves, chopped – divided ½ small onion, finely chopped (about 4 tablespoons) ½ teaspoon ground coriander ½ tomato, finely chopped (about 4 tablespoons) 1 large, ripe mango, peeled, cored and cut into small dice (preferably Alfonso mango) 1½ tablespoons ghee (clarified butter), butter or vegetable oil Instructions: Beat eggs and add salt, pepper, ground…
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- Prep time: 15 minutes
- Cook time: 16 minutes
Continue ReadingThis watermelon curry meets all my requirements of a good recipe! It’s easy, quick, beautiful, and delicious! It’s also a low-waste dish, as you can cook the tougher white inner rind of the watermelon as well. A sure hit at any dinner party! Ingredients: ½ a large watermelon (about 800g) 1 teaspoon nigella seeds (kalonji) 1 teaspoon whole cumin 1 teaspoon cumin, ground 1 teaspoon turmeric ½ teaspoon chili, ground ½ teaspoon garam masala Click here to buy 1 teaspoon salt ½ teaspoon amchur (dried mango), ground Click here to buy 1 tablespoon fresh cilantro, coarsely chopped 2 tablespoons ghee Instructions: Remove seeds and dice flesh into 1-inch cubes (about 4 cups), leaving a thin layer of pink on rind. Cut green outer skin…
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- Prep time: 5 minutes
- Cook time: 10 minutes
Continue ReadingThe perfect mildly spiced North Indian breakfast dish or afternoon snack with cumin and chili adding freshness to green peas. Ingredients: 200g green peas (fresh or frozen) ½ teaspoon cumin 2 tablespoons finely chopped onion 2 green chilies, slit ½ teaspoon salt 2 tablespoons water chopped coriander for garnish (optional) a squeeze of lime or pinch of amchur powder Click here to buy amchur powder 1 tablespoon vegetable oil Click here to buy Instructions: Heat oil in a wok or frying pan on medium heat. When hot, add cumin and allow to sizzle for 1 minute, stir and add onions. Allow onions to cook until they are translucent and start turning golden on the edges. Slit green chilies along the center without breaking.…
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- Prep time: 20 minutes
- Cook time:
Continue ReadingA no-cook, refreshing cold watermelon soup, that is healthy and has just enough spice for a hot summer’s day meal. While gazpacho is a Spanish soup, the flavours in this recipe are Mexican. Ingredients: 3 cups seedless watermelon, diced (about 500-600g) about a third of small watermelon ½ a red bell pepper, diced ½ cucumber, peeled and roughly chopped 1 tomato, roughly chopped 1 small onion, roughly chopped 1 jalapeño, roughly chopped 4 tablespoons cilantro leaves 2 tablespoons celery, roughly chopped 1 clove garlic, chopped fine ¼th teaspoon cumin, ground 1 teaspoon pomegranate molasses ½ teaspoon ancho chili, ground Click here to buy 1 teaspoon salt (or to taste) freshly ground pepper, about ¼th teaspoon 4 tablespoons grated paneer or crumbled feta cheese for garnish…
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingHealthy, spicy long beans cooked in lemongrass, cinnamon, chilies, and coconut for a perfect vegan lunch or dinner. Ingredients: 250g long beans, cut into 2” pieces 1 tomato, cut into wedges 1 long green stem lemongrass ¼ cup water ½ teaspoon fenugreek seeds 2 pieces cinnamon stick 1 medium onion, sliced lengthwise 3 cloves garlic, chopped fine 1 hot green chili, slit in half lengthwise 6-8 curry leaves ½ teaspoon ground coriander seed 1 teaspoon curry powder ½ teaspoon turmeric ½ teaspoon red chili, ground ¾ teaspoon salt (or to taste) 1 cup coconut milk 2 tablespoons coconut oil Instructions: Grind lemongrass (only green part) and ¼ cup water. Strain and set aside. Heat oil in a wok. Add fenugreek seeds and cinnamon…
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- Prep time: 12 minutes
- Cook time: 30 minutes
Continue ReadingA super easy recipe mixed in a single bowl, of healthy, spicy meatballs that can be eaten either as a snack or in a favourite tomato sauce. Ingredients: 450g minced chicken 1 small onion (about 2” diameter), grated 6 cloves garlic, grated or pressed through a garlic press 4 tablespoons breadcrumbs 4 tablespoons parmesan cheese 1 egg 3 tablespoons finely chopped parsley 1 teaspoon salt 8-12 black peppercorns, ground in a mortar, or ½ teaspoon ground pepper 1 teaspoon Worcestershire sauce ½ teaspoon ancho chili, ground 4 tablespoons olive oil Instructions: Heat oven to 200 degrees Celcius Place chicken mince in a large mixing bowl. Combine all ingredients except olive oil with chicken. Mix well using a fork (or your hands!) Grease a…
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- Prep time: 10 minutes
- Cook time: 30 minutes
Continue ReadingFusion Patatas Bravas is a spicy, tasty Spanish dish of potatoes, garlic, chilies, and tomatoes, Indianized in this recipe with the addition of cumin. Ingredients: 20 or so baby potatoes (about 400g) 8 cloves garlic, minced ½ an onion, minced 2-3 dry red chilies, broken in half ½ teaspoon salt ½ teaspoon red chili, ground 1 teaspoon paprika, preferably Spanish or Hungarian ½ teaspoon cumin, ground ½ teaspoon sugar 1 cup canned crushed tomatoes (or 4 red juicy tomatoes chopped fine) 3 tablespoons olive oil 1 small bunch flat parsley, chopped, about 5 tablespoons Instructions: Boil potatoes uncovered in a saucepan for about 16-20 minutes, or until soft. Cool and peel. Heat olive oil in a 10” frying pan on medium heat until hot and…
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- Prep time: 12 minutes
- Cook time: 20 minutes
Continue ReadingPungent mustard, chilies, and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours. Ingredients: pumpkin cut into ½” dice, about 150g ¾ teaspoon salt – divided into 2 2 teaspoons grated ginger – divided into 2 1 cup plain, unflavoured yoghurt 2 tablespoons milk ½ teaspoon whole cumin, roasted and ground ¼ teaspoon Kashmiri chili or regular chili, ground ½ teaspoon mustard, ground ¼ teaspoon freshly ground black pepper green chili chopped fresh mint, about 3 tablespoons 2-3 dry red chilies ¼ cup freshly grated coconut 1 tablespoon coconut oil Instructions: Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingA delectable North Indian vegetarian recipe for a fruity, healthy curry made with ripe figs, and just a few spices. Ingredients: 6 large ripe figs, about 250g-300g a pinch of asafoetida click here to buy 1 cup water ½ an onion, sliced ¼ teaspoon nigella seed (kalonji) click here to buy ½ teaspoon ground cumin click here to buy ½ teaspoon ground coriander click here to buy ¾ teaspoon rock salt or regular salt click here to buy ½ teaspoon Kashmiri chili, ground or to taste click here to buy ½ teaspoon dry mango (amchur), ground click here to buy ½ teaspoon sugar ¼ cup plain yoghurt (unflavoured), about 60g click here to buy ½ cup water a pinch of garam masala (optional) click…
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- Prep time: 2 hours 12 minutes
- Cook time: 15 minutes
Continue ReadingA deliciously spicy barbecue chicken roasted in South Indian flavours combined with molasses. Ingredients: 2 pieces skinless breast halves (on the bone), about 500g 1 teaspoon salt Marinade: 3 tablespoons molasses ½ teaspoon white vinegar ½ teaspoon turmeric ½ teaspoon Kashmiri chili (or less!), ground ¼ teaspoon freshly ground black pepper 3 cloves garlic, grated 1” piece ginger, grated (about 1 ½ tablespoon) 1 tablespoon soya sauce 1 tablespoon prepared mustard (I use Dijon) 1 tablespoon tomato ketchup 2 tablespoons coconut oil Instructions: Heat oven to 200 degrees Celsius (about 390-400 Fahrenheit). Cut chicken breast pieces into halves. Apply salt. Combine molasses and remaining marinade ingredients and whisk together. Allow chicken to marinate for 1-2 hours. You can leave it up to 24 hours…
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingA delicious vegetarian recipe for South Indian style mushrooms. Spicy, coconut-y with the licorice sweetness of fennel, and heat from green chilies, ground red chili, and black pepper, it has all the distinctive flavours of Kerala. Ingredients: 250g button mushrooms, cleaned and halved ¾ teaspoon salt ½ teaspoon turmeric ½ teaspoon Kashmiri chili, ground ½ teaspoon mustard seeds 8-10 curry leaves 1 green chili, split in half (optional) 3 cloves garlic, minced 1” piece ginger, peeled and minced (about 1 ½ tablespoon) 6-8 shallots, sliced lengthwise 1 teaspoon ground coriander 2 tablespoons freshly grated coconut ½ teaspoon black pepper, freshly ground ½ teaspoon fennel, ground (or crushed whole is fine) 3 tablespoons water 2 tablespoons coconut oil 1 lime cut into wedges (optional) Instructions: Apply…
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- Prep time: 12 minutes
- Cook time: 15 minutes
Continue ReadingMasala Calamari is a favourite South Indian seafood recipe, loaded with flavour from fennel, coriander, and other spices. Once you’ve prepped, the calamari is quick to cook, and a popular starter for company! Ingredients: 500g squid, cleaned and cut into rings 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon Kashmiri chili, ground 3 cloves garlic, peeled and roughly chopped 1” piece ginger, peeled and roughly chopped (about 1 ½ tablespoons) 6-8 shallots, sliced lengthwise ½ teaspoon mustard seeds 8-10 curry leaves 1 green chili, split in half 1 teaspoon ground coriander 1 tomato, finely chopped ½ teaspoon black pepper, freshly ground ½ teaspoon fennel, ground (or crushed whole is fine) 2 tablespoons coconut oil 1 lime cut into wedges (optional) Instructions: Apply salt,…
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- Prep time: 3 hours
- Cook time: 5 minutes
Continue ReadingA delightful, healthy side of spiced yoghurt with popped lotus seeds, also known as fox nuts or gorgon nuts. Ingredients: 1 cup popped lotus seeds (also known as fox nuts or gorgon nuts) Click here to buy fox nuts 1 cup milk 1½ cup plain or greek yogurt Click here to buy greek yogurt 1 teaspoon salt ¼ teaspoon red chili, ground ½ teaspoon cumin 15-20 fresh mint leaves, finely chopped 1/2 a green chili, finely chopped (optional) View this post on Instagram A post shared by Anuja Kohli Mariwala (@thepeppercook) on Oct 31, 2018 at 3:20am PDT Instructions: Soak popped lotus seeds in a cup of milk for 2-3 hours until soft. Drain and keep aside. (The milk can be…
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- Prep time: 12 minutes
- Cook time: 20 minutes
Continue ReadingThis simple, delicious, recipe for a tropical fruit curry can be created with just a few spices and coconut milk. Great with rice or perfect as a side with grilled chicken or meat. Ingredients: 250 grams of diced pineapple (about half a small ripe pineapple, peel cut and core into half-inch cubes. If using canned pineapple, cut rings into 1/2” pieces) ½ teaspoon mustard seed 1 tablespoon grated ginger ½ small onion, finely chopped 1 tablespoon ground coriander ¾ teaspoon salt, or to taste ½ teaspoon red chili, ground, or to taste 1 tablespoon molasses, or jaggery 1 cup coconut milk ½ cup water 2 tablespoons coconut oil Instructions: Heat oil in a 9-inch frying pan on medium heat. Add mustard seeds and…
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- Prep time: 10 minutes
- Cook time: 8 minutes
Continue ReadingMasala Sausages is a Spicy and quick sticky sausage with bold Indian fusion flavours. Ingredients: 250g cocktail sausages Click here to buy 4 cloves garlic, minced ½ a small onion, finely chopped ½ a teaspoon garam masala Click here to buy ½ a teaspoon red chili, ground 2 tablespoons barbecue sauce 1 tablespoon ketchup 2 tablespoons cooking oil Instructions: Heat oil in a 9″ frying pan on medium heat. When oil is hot add garlic and stir fry for half a minute. Add onions and fry for an additional minute, until onions turn translucent. Add sausages, garam masala, ground red chili, barbecue sauce, and ketchup. Stir constantly, cooking until sauce is thick and sausages are well coated and heated through about 3 minutes.…
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Continue ReadingHealthy fat-free vegetable soufflés, perfect for a healthy Sunday brunch! Ingredients 1 450g tin of corn kernels (250g after draining) or equivalent boiled frozen or fresh corn kernels 2 large red peppers, roasted and peeled 2 cloves garlic, finely chopped 6 basil leaves ½ teaspoon harissa 4 large egg whites, or whites of 5 medium sized eggs ½ teaspoon lemon juice 1 teaspoon salt or to taste Instructions Heat oven to 200 degrees Celsius (about 400 Fahrenheit) If using frozen or fresh corn, boil until cooked and soft. If using canned corn, drain. Combine corn, garlic, basil and half a teaspoon of salt in a food processor, or mixie, and blend until coarsely pureed. 4. Cut peppers and remove seeds. Combine peppers, ½ teaspoon…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingSpicy curry flavoured noodles – a total “ChIndian” (Chinese – Indian) cooking recipe, with chilies, garlic, and ginger. Ingredients: 100g thin egg noodles Click here to buy 2 teaspoons sesame oil –divided 1 egg pinch salt 4 cloves garlic, minced 1’ ginger, peeled and minced 1 green chili, chopped fine 6 baby corn, about 50 grams, sliced thinly along diagonal 10-12 pieces snow peas, about 50 grams, sliced in half along diagonal 2 baby bok choy, sliced into ½” pieces along diagonal 1 teaspoon salt -divided ½ teaspoon freshly ground black pepper 2 tablespoons curry powder – divided 1 tablespoon light soya 3 tablespoons water 1 spring onion, chopped into thin 1 ½ inch matchsticks 4 tablespoons coriander, chopped (cilantro) 3 tablespoons corn oil…
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- Prep time: 10 minutes
- Cook time: 14 minutes
Continue ReadingThe perfect vegetarian dish – crispy lotus root with a spicy Szechuan salt seasoning and garlic and green onions topping. Ingredients: 4 medium-sized fresh lotus roots, peeled (about 400g) ½ teaspoon sesame oil 2 ½ tablespoons corn or safflower oil 1 teaspoon salt ½ teaspoon red chili, ground 2 tablespoons rice, ground 4 cloves garlic, minced 2 green onion stalks, finely chopped 1 green chili, finely chopped For Szechuan Salt Pepper Seasoning: 2 tablespoons kosher or sea salt (any coarse salt will do) 1 tablespoon Szechuan peppercorns 1 tablespoon black pepper Instructions: Heat oven to 200 degrees Celsius. Slice lotus root into thin slices along the diagonal. Use only very fresh lotus root, so it does not dry out while roasting in…
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- Prep time: 30 minutes
- Cook time: 25 minutes
Continue ReadingA delicious international curry adapted from Chef Daniel Louis’ recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant. Ingredients: ½ cup Basmati rice ½ small onion, chopped fine ½” piece ginger, chopped fine 2 cloves garlic, minced 4-5 pieces curry leaves ½ red bell pepper, chopped fine 3 whole cloves 1 cup water ¼ teaspoon cinnamon, ground ½ teaspoon salt ½ teaspoon turmeric ½ teaspoon black pepper, ground 2 tablespoon parsley for garnish 2 tablespoons ghee Instructions: Soak Basmati rice in water for ½ hour. Heat ghee in a wok or deep frying pan on medium heat. Add onion, ginger, garlic, curry leaves, cloves, and red pepper and stir for a minute, until onion becomes translucent.…
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- Prep time: 15 minutes
- Cook time: 30 minutes
Continue ReadingCreole Prawn Curry is a delicious and easy cooking Seychellois curry based on Chef Daniel Louis’ recipe. Ingredients: 250g (about 15 pieces large prawns) cleaned and deveined (without shell) ½ small eggplant, peeled and diced (about 80g) 1 teaspoon salt, divided 1 teaspoon turmeric 1 small onion (about 2” diameter), finely chopped 8-10 curry leaves cinnamon stick 1 small tomato, finely chopped 1” piece of ginger, chopped 5 cloves garlic, roughly chopped 3 tablespoons curry powder ¼ teaspoon black pepper, freshly ground ½ cup water 1½ cup coconut milk 1 teaspoon lime juice 2 tablespoons parsley 2 tablespoons corn, safflower or other non-flavoured vegetable oil Instructions: Apply ½ teaspoon salt and ½ teaspoon turmeric to clean prawns and allow to marinate while preparing…
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- Prep time: 12 minutes
- Cook time: 30 minutes
Continue ReadingGingery-peanuty, slightly coconut-flavoured baby potatoes, with protein from peanuts, make a great dinner addition. This slightly spicy, gently sweet, crunchy and delicious recipe will be loved even by children! Ingredients: 300g baby potatoes 1” ginger, cut roughly 1 small bunch green coriander, chopped, about 5 tablespoons 3 tablespoons water ½ teaspoon salt 1 teaspoon cumin, ground ¼ teaspoon red chili, ground ¼ teaspoon sugar 3 tablespoons coconut milk or coconut cream Click here to buy Coconut Milk 5 tablespoons roasted peanuts, crushed in a mortar ½ a lime 2 tablespoons ghee or coconut oil Click here to buy Coconut Oil View this post on Instagram A post shared by Anuja Kohli Mariwala (@thepeppercook) on Nov 1, 2018 at 2:21am PDT Instructions:…
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- Prep time: 10 minutes
- Cook time: 5 minutes
Continue ReadingMake this easy, delicious Creole Papaya salad adapted from Seychelles Chef Daniel Louis’ recipe, in just a few minutes. Ingredients: ½ medium-sized raw papaya, peeled and grated (about 250g) 1 onion, sliced thinly 1 tomato, seeds removed thinly sliced ½ a red pepper (red capsicum), thinly sliced ½ a green pepper (green capsicum), thinly sliced 4 tablespoons parsley, finely chopped, divided 1/4 teaspoon black pepper, freshly ground For Vinaigrette: 3 tablespoons lime juice 1½ tablespoons orange juice 2 tablespoons honey Click here to buy 1 sweet chili, chopped 1 teaspoon salt Instructions: Combine papaya, onion, tomato, peppers, and 3 tablespoons parsley in a bowl. Use a food processor or blender to combine vinaigrette ingredients until you get a smooth emulsion. Pour dressing over…
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- Prep time: 30 minutes
- Cook time: 25 minutes
Continue ReadingChicken and Peach Curry is a fragrant, savoury and sweet peach curry, ideal for a cold, wintery evening with friends! Ingredients: 2 halves of a boneless, skinless chicken breast (300-350 g), cut into 1½” cubes 3 peaches, skinned, stoned and cut into ¼ inch slices 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri red chili, ground Click here to buy 6-8 strands saffron (optional) 2 teaspoons milk (optional) 1 2” piece of cinnamon Click here to buy 1” piece of ginger, grated (about 1 tablespoon) 1 small onion (about 2” diameter) finely chopped 1 green chili sliced down 1 cup water 1 cup coconut milk Click here to buy ½ teaspoon fennel, ground ¼ teaspoon cloves, ground freshly grated nutmeg or ¼ teaspoon…
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- Prep time: 10 minutes
- Cook time: 6 minutes
Continue ReadingA sweet and savoury tropical yogurt delicious with the flavours of banana and roasted coconut. A great side dish that goes well with any meal, and makes a great breakfast as well! Ingredients: 1 cup plain, unflavoured yogurt 2 ripe green bananas, about 200 grams 2 tablespoons milk ½ teaspoon rock salt or regular salt Buy our favourite rock salt! ½ teaspoon whole cumin, roasted and ground ¼ teaspoon Kashmiri chili ground or regular chili ground ¼ teaspoon freshly ground black pepper Buy our preferred freshly ground black pepper 1½ teaspoon sugar 1 teaspoon mustard seeds 1 green chili, sliced down from the center ½ cup freshly grated coconut (or try our favourite desiccated coconut ) 1 tablespoon ghee Buy our favourite ghee! Instructions: Combine yogurt, milk, salt,…
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- Prep time: 12 minutes
- Cook time: 26 minutes
Continue ReadingA sweet, spicy, tangy side dish or condiment made with mangoes and coconut. Ingredients: 2 medium-sized ripe mangoes, about 400g before cutting 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon red chili, ground ½ cup water, just enough to cover mangoes in saucepan or pot ½ cup fresh plain yogurt ¼ cup grated fresh coconut, or about 4 tablespoons ½ teaspoon freshly ground mustard 1 whole green chili, roughly chopped 1 teaspoon mustard seeds 2-3 dry red chilies 5-6 fresh or dried curry leaves 1 tablespoon coconut oil Instructions: Dice mangoes into 1/2 inch pieces. Combine mangoes, salt, turmeric and ground red chili and water in a 6” pot saucepan. Bring to a boil then lower heat and cook for 15 minutes until…
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- Prep time: 10 minutes
- Cook time: 32 minutes
Continue ReadingA quick and easy beetroot healthy salad recipe with tropical flavours. Ingredients: 3 red beets, about 400g 4 tablespoons fresh grated coconut 3 tablespoons chopped coriander/cilantro leaves 4 tablespoons roasted peanuts, slightly crushed ½ teaspoon salt or to taste Juice of 1 lime, or about 2 tablespoons 1 teaspoon sugar Instructions: Put whole, unpeeled beets into a saucepan and cover with water. Boil until cooked through and soft, about 25-30 minutes. Cool beets, peel, and dice into ½ inch pieces. Combine beets, coconut, fresh coriander, and peanuts in a large mixing bowl. Add salt and mix. Combine lime juice and sugar until well mixed, and pour into salad. Mix well. Put salad into serving bowl, garnish with some peanuts, and serve at once.…
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Continue ReadingA spicy, fruity and aromatic curry made of guavas which is both quick and healthy. Ingredients: 4 large ripe guavas ripe, about 500g before cutting ½ teas poon cumin seed ½ teaspoon fennel seed Click here to buy ½ teaspoon nigella seed Click here to buy a pinch of asafoetida 1 teaspoon rock salt or black salt ½ teaspoon ground turmeric (powder) ½ teaspoon red chili, ground 1½ cup water 2 tablespoons ghee 2 tablespoons freshly cut coriander for garnish (optional) Instructions: Slice guavas in half. Using a spoon, scoop out the central hard seeds (don’t try and remove all the seeds, it’s not possible!) Heat ghee in a frying pan on medium heat. Add cumin, fennel and nigella and asafoetida. Stir for ½…
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- Prep time: 10 minutes
- Cook time: 22 minutes
Continue ReadingA delicious international curry dish adapted from Chef Daniel Louis’ recipe from the Seychelles, which combines the sweetness of banana with the smokey flavours of eggplant. Ingredients: 2 small green bananas, peeled and cut into 1/2” pieces (about 150g) 1 small eggplant, peeled and diced (about 150g) ½ inch piece of ginger, roughly chopped 4 cloves garlic, roughly chopped 2’ piece cinnamon or cassia Click here to buy 1 small onion (about 2” diameter) finely chopped, about 4 tablespoons 1 small tomato, finely chopped 1 teaspoon salt 8-10 curry leaves 2 green chilies, halved 2 ½ tablespoons curry powder Click here to buy ¼ teaspoon chili, ground 1 teaspoon turmeric ½ cup water ½ teaspoon thyme 1 ½ cups coconut milk Click here to…
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- Prep time: 15 minutes
- Cook time: 25 minutes
Continue ReadingA spicy middle eastern recipe of soup flavoured with dill and harissa. Ingredients: 6 medium-sized tomatoes, diced (about 500g) 1 carrot, diced (about 60g) 1 cup water 1 teaspoon salt ½ teaspoon brown sugar ½ cup freshly roasted peanuts ½ teaspoon harissa (To learn how to make our home-made harissa click here) 3 tablespoons fresh dill, finely chopped Instructions: Combine tomatoes, carrots, water, salt, and brown sugar in a six-inch saucepan. Bring to boil on high heat uncovered. (If your tomatoes are adequately sweet, you can skip the sugar.) Lower heat to medium and allow vegetables to cook until carrots are soft, about 15-20 minutes. Cool soup and blend in a mixie or food processor until smooth. In the meantime, grind peanuts until powdered.…
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- Prep time: 10 minutes
- Cook time: 12 minutes
Continue ReadingAn easy Kerala recipe that involves no cutting and chopping, just the addition of southern spices to curry leaves and coconut oil. Ingredients: 500g squid, cleaned and cut into rings 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon (or less!) red chilies, ground 8-10 curry leaves 1 whole green chili (optional) ½ teaspoon black pepper, preferably freshly ground ½ teaspoon ground coriander ½ teaspoon ground fennel 3 tablespoons coconut oil Buy our favourite coconut oil here Instructions: Wash squid and pat dry. Add salt, turmeric and ground red chili to cleaned squid. Mix well so squid is completely coated. Heat coconut oil in a wok or deep frying pan on medium heat. Add curry leaves and green chili stir for half a…
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- Prep time: 12 minutes
- Cook time: 15 minutes
Continue ReadingAn Indian lunch recipe for a quick, spicy curry with the delicious flavours of Kerala spices and coconut oil Ingredients: 250g / about 30 pieces medium prawns, cleaned and deveined ½ teaspoon salt ½ teaspoon turmeric ¼ teaspoon chili, ground 1” piece of ginger, chopped 3 cloves garlic, roughly chopped 1 small onion (about 2” diameter) roughly chopped ½ teaspoon black mustard seeds 2 green chilies, halved 8-10 curry leaves 1/4 cup coconut milk Click here to buy our top choice coconut milk 2 tablespoons coconut oil Buy our favourite coconut oil right here! Instructions: Apply salt, turmeric, and ground chili to prawns and allow to marinate while preparing other ingredients. Grind ginger, garlic, and onion in a chopper/grinder to make a coarse…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingDeliciously healthy noodles with tofu, moong sprouts, and crushed peanuts, topped with a creamy peanut sauce. Ingredients: 150g flat rice noodles 1 tablespoon sesame oil ½ cup sprouted moong ½ a small cucumber, sliced lengthwise, then cut in half-circles ½ cup tofu, sliced into matchsticks 4 tablespoons coriander, chopped (cilantro) 4 tablespoons roasted peanuts, lightly crushed 1 spring onion, finely chopped (about 4 tablespoons) 3 cloves garlic 1 red chili 2 tablespoons coconut oil 3 tablespoons peanut butter 2 tablespoons light soya sauce ½ cup coconut milk ½ teaspoon freshly ground black pepper juice of ½ a lime, about 1 tablespoon 1 tablespoon brown sugar Instructions: Heat water in a saucepan or pot just below boiling. Soak noodles in hot water for 2-3…
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- Cook time: 10 minutes
Continue ReadingGreen peas with tangy raw mango and crunchy roasted lentils is a typical South Indian vegetarian recipe, perfect for breakfast or an anytime snack. Ingredients: 250g fresh peas or frozen peas (about 2 cups) 1 small raw mango, peeled and chopped fine (about 40g) ½ a green chili 1 teaspoon whole cumin ½ teaspoon whole black mustard seeds 2 red whole red chilies 2 teaspoons urad dal/ white split lentils 4-5 curry leaves ¾ teaspoon salt ½ tablespoon yellow mustard seeds, finely ground (powder) ¼ teaspoon red chili, ground (optional) ½ cup water 4 tablespoons fresh grated coconut 2 tablespoons coconut oil or any mild-flavored cooking oil Buy our favourite cooking oil here one small bunch fresh coriander, chopped, or about 4 tablespoons …
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- Prep time: 11 minutes
- Cook time: 25 minutes
Continue ReadingAn easy cooking recipe which is sweet, homestyle turnips with the mild flavours of ginger and fresh coriander. Ingredients: 3 turnips, diced, about 400g 1 tablespoon grated ginger 4 tablespoons finely chopped onion (about 1 small onion) 2 green chilies, broken in half 1 teaspoon salt ½ teaspoon turmeric ¼ teaspoon red chili, ground 3 tablespoons chopped coriander stems ¾ cup water ½ teaspoon sugar chopped coriander for garnish (optional) 2 tablespoons vegetable oil Click here to buy Instructions: Heat oil in a wok or frying pan on medium heat. When hot, add ginger and allow to sizzle for 1 minute. Add onions and stir. Allow onions to cook until they are translucent and start turning golden on edges, about 2 minutes. Add…
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Continue ReadingA Sri Lankan staple “chutney” made of fresh coconut and chilies! A recipe for a delicious side with hopper, idlis, and everything else! Ingredients: 1.5 cups fresh grated coconut Juice of one lime 1 green chili, roughly chopped 1 tablespoon coriander, chopped 3 tablespoons onion, chopped 1 teaspoon Kashmiri chili, ground 1/2 teaspoon salt Instructions: Combine all ingredients in a chopper or food processor until ingredients are finely mixed. You can also do this with a mortar and pestle. Chill before serving. Serve with rice, dosas, hoppers, or chapattis. Recipe Credit: I opened my recipe box one day to find this mysteriously inserted recipe, in lovely handwriting, inside. I couldn’t figure out where it came from, until one day my daughter confessed,…
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- Prep time: 12 minutes
- Cook time: 1 hour
Continue ReadingA delicious Kerala curry flavoured with both fresh shredded coconut and browned coconut. Ingredients: ½ cup black-eyed peas 4 cups water 2 cups diced pumpkin (about ½ a small orange pumpkin) 1 teaspoon salt ½ teaspoon turmeric ¼ teaspoon red chili, ground ½ cup fresh grated coconut 1 small green chili 1 teaspoon cumin 3 tablespoons water 2 tablespoons coconut oil 1 teaspoon black mustard seeds 10 curry leaves 2 whole red chilies, broken into 3 pieces each 3 tablespoons fresh grated coconut Instructions: Wash beans, remove any shriveled beans. Bring beans to boil in 4 cups water. Reduce heat and simmer for 30 minutes. Add diced pumpkin, salt, ground chili, turmeric and salt to pot. Continue to simmer on low heat for…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingCorn & Coconut salad is an easy Indian and delicious salad recipe perfect for a summer afternoon brunch. Ingredients: 1 450g tin of corn kernels (250g after draining) or equivalent boiled frozen or fresh corn kernels Click here to buy 3 tablespoons grated coconut 3 tablespoons chopped raw mango 3 tablespoons chopped scallions 3 tablespoons chopped cilantro 1 teaspoon chopped red chilies or red jalapenos ½ teaspoon salt or to taste Juice of 1 lime or about 2 tablespoons 1 teaspoon sugar 1 tablespoon coconut oil Click here to buy ½ teaspoon mustard seeds 3 cloves garlic chopped Instructions: If using frozen or fresh corn, boil until cooked and soft. If using canned corn, drain. Combine corn, coconut, raw mango, scallions, cilantro, and chilies or…
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- Prep time: 10 minutes
- Cook time: 10 minutes
Continue ReadingDelicious crunchy prawns coated in a spicy cornflakes mixture. Tempered with coconut oil flavoured with curry leaves and green chilies, they are crusty on the outside, and soft and juicy on the inside, fragrant with the roasted aromas of Kerala spices. Easy to make for a quick seafood starter or meal. Serve with a mango pickle mayonnaise and a side salad! Ingredients: 500g / 12 -14 pieces large prawns, cleaned deveined (without shell) ½ teaspoon salt ½ teaspoon turmeric 1 cup cornflakes Click here to buy 1 teaspoon whole cumin 2 teaspoons whole coriander a pinch asafoetida (optional) 1 whole egg, well beaten 10-12 curry leaves (washed and dried) 1 large dry red chili 4-6 whole black peppercorns 3 green chilies, halved 8-10 curry…
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- Prep time: 10 minutes
- Cook time: 45 minutes
Continue ReadingA one-dish wonder Indian recipe, with a great combination of corn, coconut, and yogurt. Ingredients: ½ kg frozen corn kernels or two 250g tins of corn Click here to buy Corn Kernels 1 green chili, roughly chopped 1” piece fresh ginger, peeled and roughly chopped ½ cup grated coconut 8 plain tablespoons, unflavored yogurt 4 tablespoons besan (also known as chickpea flour) 1 teaspoon salt ½ teaspoon mustard seeds ¼ teaspoon asafoetida 8-10 curry leaves 3 teaspoons sesame seeds 2 tablespoons grated coconut 3 tablespoons coriander leaves, finely chopped Instructions: Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. If using frozen or fresh corn kernels, boil until cooked and soft. If using canned corn, drain. Take half corn and grind in…
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- Prep time: 12 minutes
- Cook time: 15 minutes
Continue ReadingIndulgent spicy fried potatoes with butter and cheese, an easy recipe to eat anytime. Ingredients: 500g potatoes, peeled and cut into ½” dice 1 cup olive oil or other vegetable oil for frying Click here to buy Olive Oil 3 tablespoons butter (or more!) 3 garlic cloves, finely chopped ½ teaspoon salt ¼ teaspoon red chili, ground 2 green chilies, chopped fine (optional) ¾ cup grated cheddar or other mild cheese (about 80 grams) Click here to buy Cheddar Cheese Instructions: Peel and dice potatoes and pat dry. Heat oil in a 10” frying pan on medium heat. Add potatoes to pan in a single layer. In the meantime line a colander with two sheets of paper towels. After 7 minutes gently turn…
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- Prep time: 12 minutes
- Cook time: 10 minutes
Continue ReadingI love eggs – they are easy, quick, and nutritious! Fortunately, my family loves eggs as well. One of my faves is an “akuri” – a Parsi scrambled eggs with spices. This recipe is a take on azure using boiled eggs and potatoes. While traditionally it is made with fried potato strings, I prefer mine with sliced boiled potatoes, making it a filling breakfast dish. And it is only in a Parsi recipe that you will find the zingy combination of turmeric, chilies and Worcestershire sauce! Ingredients: 4 boiled eggs, shelled ½ a small onion finely chopped 2 small boiled potatoes, peeled and cut into fingers 1 green chili finely chopped ½ teaspoon Worcestershire sauce Click here to buy ½ teaspoon salt ¼ teaspoon…
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- Prep time: 10 minutes
- Cook time: 18 minutes
Continue ReadingThe sweetness of pumpkin when combined with some simple spices, flavoured with stems of coriander (cilantro), ginger and onions make for the perfect side to any vegetarian Indian meal. Ingredients: 2 cups diced pumpkin (about ½ a small orange pumpkin) ½ teaspoon cumin ½ teaspoon fenugreek (optional) 1 tablespoon grated ginger 3 tablespoons finely chopped onion (about ½ a small onion) 2 green chilies (whole) ½ teaspoon salt ½ teaspoon turmeric ¼ teaspoon red chili, ground 2 tablespoons chopped coriander stems ½ cup water ½ teaspoon sugar chopped coriander for garnish (optional) 2 tablespoons vegetable oil Click here to buy View this post on Instagram A post shared by Anuja Kohli Mariwala (@thepeppercook) on May 19, 2020 at 2:48am PDT Instructions:…
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- Prep time: 10 minutes
- Cook time: 8 minutes
Continue ReadingA bowl of flavourful, aromatic rice made of raw mangoes and peanuts, which is a south Indian vegetarian recipe. Ingredients: 2 cups cooked rice/ leftover rice 1 raw mango (about 150g), peeled and grated (about ¼ cup) 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds (optional) 1 dried red chili, whole 4-5 curry leaves 3 tablespoons roasted peanuts 2 teaspoons black gram dal (lentils) ½ teaspoon turmeric 1 teaspoon salt 2 tablespoons coconut oil Click here to buy 2 tablespoons cilantro for garnish Instructions: Heat oil in a wok or deep frying pan on medium heat. Add mustard, fenugreek seeds, dried red chili, and curry leaves and stir for half a minute. When the mustard starts to sizzle and pop, add peanuts and…
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- Prep time: 12 minutes
- Cook time: 20 minutes
Continue ReadingA tangy and healthy salad recipe based on Indian “chaat”, or street food, flavours. Ingredients: 1 cup moong bean sprouts (about 125 g) 1 tomato, finely chopped 1 small onion, finely chopped ½ a small cucumber, finely chopped 1 small potato, boiled, peeled and finely chopped 1 small raw mango, peeled and finely chopped 3 tablespoons coriander leaves, chopped (cilantro) 3 tablespoons mint leaves, chopped ¼ cup water 1” ball of fresh tamarind ½ teaspoon cumin toasted, crushed ½ teaspoon rock salt (or regular salt) ¼ teaspoon red chili, ground 3 tablespoons brown sugar or jaggery Click here to buy 1 black pepper urad papad, roasted (pappadom) Instructions: Combine moong sprouts, tomato, onion, cucumber, potato, raw mango, coriander leaves, and mint in a…
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- Prep time: 15 minutes
- Cook time: 50 minutes
Continue ReadingA delicious and healthy combination of barley and mushrooms makes for a popular and attractive salad for party guests. a healthy combination of barley and mushrooms that makes a popular and attractive party mushroom salad. Ingredients: ½ cup pearl barley 2 cups water 2-3 stems fresh herbs (thyme or rosemary) (optional) ½ teaspoon salt 4-5 shitake mushrooms 4-5 oyster mushrooms 5-6 fresh button mushrooms 3 cloves garlic, finely chopped 5 shallots, finely chopped freshly ground pepper (to taste) 2 tablespoons olive oil ¼ cup white wine 3 tablespoons parsley, chopped 2 tablespoons virgin olive oil 1 teaspoon wholegrain mustard ½ teaspoon salt, or to taste ½ teaspoon sugar Instructions: If using dried mushrooms, soak for 2-3 hours until soft. Wash barley and put…
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- Prep time: 30 minutes
- Cook time: 20 minutes
Continue ReadingA pungent healthy chicken recipe from Bengal made with ground mustard seeds and green chilies. Quick, easy and a family favourite. Ingredients: 2 halves of a boneless chicken breast (300-350 g) and cut into 1-1½ inch cubes 1 teaspoon salt ½ teaspoon turmeric ¼ teaspoon chili, ground 2 tablespoons yellow mustard seeds 1 tablespoon black mustard seeds 1 green chili, chopped 3 tablespoons coconut ¼ cup water 2 tablespoons of mustard oil 2 cloves 1½ teaspoons sugar 2 whole green chilies (optional) ½ cup yogurt chopped coriander for garnish (optional) View this post on Instagram A post shared by Anuja Kohli Mariwala (@thepeppercook) on Jan 14, 2019 at 4:57am PST Instructions: Soak mustard seeds in a quarter cup of water for…
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- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
Continue ReadingA deliciously spicy recipe made of fresh figs and red chilies. Ingredients: 500g of washed and dried fresh figs 1 fresh red chili pepper or 1 fresh Hungarian pepper, finely chopped 1 cup sugar ½ teaspoon salt, or to taste ¾ cup white vinegar Click here to buy 1 teaspoon paprika ½ teaspoon red chili, ground (if not using hot peppers) ¼ teaspoon nutmeg, (freshly grated from a whole nutmeg is best) ¼ teaspoon cinnamon, ground Click here to buy Instructions: Cut off stems from figs, pat dry after washing, and slice into fours. Combine figs, chili pepper, sugar, salt, vinegar, and spices in a heavy 6” pot. Bring to boil on high heat then lower to a simmer. Stir intermittently and mash fig…
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- Prep time: 10 minutes
- Cook time: 20 minutes
Continue ReadingCoconut corn curry is a Western Indian recipe for spicy corn cooked in a coconut curry. Ingredients: 1 green chili, roughly chopped 4 cloves, garlic peeled one small bunch fresh coriander, chopped, or about 4 tablespoon ½ teaspoon ground cumin 250g shelled fresh corn kernels or frozen kernels, or one 260g corn tin drained Click here to buy ½ teaspoon turmeric ¾ teaspoon salt ½cup water 1 cup coconut milk 2 tablespoons Sunflower or any mild-flavored cooking oil Click here to buy Instructions: Combine chili, garlic and fresh coriander in a chopper or food processor until ingredients are finely chopped. You can also do this with a mortar and pestle. Heat oil in a wok or deep frying pan on medium heat. Add…
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- Prep time: 10 minutes
- Cook time: 25 minutes
Continue ReadingKerala Mango Curry is a mildly spiced tropical curry which is made from ripe mangoes and coconut. Sweet, sour, spicy, and hot, this simple curried fruit recipe is great with rice, and oh so soul-satisfying! Mangoes, coconuts, and chilies, how can you go wrong? Ingredients: 2 large or 4 small mangoes ripe, about 600g before cutting 1 teaspoon salt ½ teaspoon turmeric ½ teaspoon red chili, ground or to taste 1 cup water, just enough to cover mangoes in saucepan or pot ½ cup grated fresh coconut ½ teaspoon cumin seed ½ cup fresh plain yogurt ½ teaspoon mustard seed 8-10 fresh or dried curry leaves 2 whole dried red chili 2 tablespoons coconut oil Click here to buy Instructions: Cut mangoes into small…
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- Prep time: 1 hour 15 minutes
- Cook time: 5 minutes
Continue ReadingA spicy condiment from the Middle East that adds flavour and heat to any dish you may add it to – needed in every international kitchen! Ingredients: 10-12 dried red chili peppers, (weight about 50g) 1 teaspoon whole coriander 1 teaspoon whole cumin 7 to 8 mint leaves 4 cloves garlic, minced 1 teaspoon salt 2 tablespoons olive oil Click here to buy 4 tablespoons white vinegar Click here to buy 1 teaspoon sugar(optional) additional olive to top Instructions: 1. Lightly roast chilies on a pan. 2. Soak the dried chilies in hot water for 30 minutes to an hour, until they are soft. 3. While chilies are soaking, lightly roast coriander and cumin a pan on low to medium heat. Keep moving…
E-BOOK–EASY ASIAN SALADS
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