Saturday, June 14, 2008

Fish curry with steamed rice.

I have always been a huge fish fan and being someone who has been born and brought up in Bombay, salt water fish has always taken preference over fresh water fish. Of which. Pomfret tops the list followed by Kingfish, Bombay duck and Prawns.I enjoy fish in any form like curries, fried fish or rice Pulaos..Just great!! I love my curry with simple steamed rice.
Here's a simple fish recipe from my mommy's kitchen.Enjoy!!

2 medium sized pomfrets or any other fish of your choice cut into cubes or slices.
1 tsp turmeric powder
juice of 2 lemons
Salt and pepper to taste

Mix turmeric powder, lemon juice and salt & pepper and marinade the fish for at least 15 minutes. keep aside.


1 thai chilli slit in the center
1 large onion chopped
3 cloves garlic minced
1 tbsp ginger minced
1 cup tomato puree
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala powder
1 tsp ground cumin
1/2 tsp cumin seeds
2 tbsp EVOO
Salt and pepper

Heat oil in a pan, add cumin seeds followed by chilli,garlic & ginger. Saute for about 10 seconds followed by adding the onion.Leave it for about 2-3 minutes till onion is translucent.add tomatoes and all the spices. Season with salt and pepper and add about 3 cups of water and fish. Let it come to a boil. Simmer and cover it for another 6-7 minutes. Garnish with freshly chopped cilantro.

Thursday, June 12, 2008

Chicken tikka and vegetables on skewers!!

1 lb chicken breast cut into about 1"cubes

2/3 cup yoghurt
1 tbsp chopped ginger
1 tbsp chopped garlic
½ pickled jalapeno( optional)
Juice of 2 lemons

1 tsp turmeric powder
1/2 tsp cayenne pepper
1 tsp Garam masala powder( available at Indian grocery stores)
1/2 tsp cumin powder

1/2 cup shredded cheddar cheese for making the marinade creamy

Mix all the above ingredients together and salt as per taste. Add the chicken. For the recipe to be more colorful, add cubed red and green peppers, mushrooms and red onions.
Its best when its marinated overnight but in a hurry one hour is fine too.
On individual skewers arrange the chicken and the vegetables. Spray some PAM and grill.

Can be eaten with a fresh and crunchy salad or wrapped in low carb tortillas.

Sunday, June 1, 2008

Sausage and pepper frittata!

Plz excuse my photo quality!

What do you do when you want to make two yummy dishes both at the same time. Well what else combine both of them together! I saw these recipes on Dani’s site, Sausage and pepper subs and frittata. I found them so yummy that i decided to marry the two and the result.....Fantastico!!!!

6 links of chicken sausages
1 cup of mixed colored peppers
1 large onion cut into wedges
4 cloves garlic finely chopped
2/3 cup tomato sauce
1 tsp dried oregano
¼ tsp dried red chilli flakes
4 whole eggs and 4 egg whites
1 tbsp EVOO
Mix together the eggs and season with salt and pepper.
Brown the sausages in EVOO and cook them well
In the same pan remove the links and add the onions, garlic, cook for about 2 minutes
Add the peppers and let them cook followed by tomato sauce, oregano and red chilli flakes.
Add the browned sausages and mix well. Follow this by adding the eggs and just when about to set transfer to a preheated oven at 350 F for about 15 to 20 minutes
Add some cheddar cheese if you wish to!
Serve and enjoy!!

Tuesday, May 6, 2008

Veggie Pita pockets.

I had mentioned a few days back that I am here on an internship in India and also mentioned about my brother being my best food buddy. I mean really I guess its all about Biology. We have almost the same choices when it comes to food tastes, picky veggies and our eating joints.He always enjoys whenever I try something in the kitchen.And not to forget we always feel hungry at the same time esp. when it comes to the evening snack.

That brings me to the point: Todays recipe was just the same situation where we were hungry and hoped to have something hearty and fun to cook.

These veggie pockets are made right from scratch and the pita pockets included, It was truly fun making them.I made them out of 100% whole wheat flour which made them super healthy.I'll be posting the recipe soon.The best part is one can play with the veggies and try various combination as per ones taste.

2 whole wheat pita pockets halved
1 cup kidney beans seasoned with some fat free vinaigrette( I used Balsamic)
1 cup steamed broccoli
1 cup mixed peppers( red, yellow and green)
1 cup baby spinach
2 low fat American cheese slices cut into half triangles
Cilantro chutney
Pizza Sauce
1 tomato cut into thin slices
1 medium onion finely chopped

Cut the pita bread into halves, I made 1 set Indian style and 1 set Italian.


Spread the pizza sauce on the inside, line with cheese and then start stuffing.


Spray with non stick spray and keep aside.


Spread the Cilantro chutney on both sides. Start by layering the cheese and then the tomato slices. Stuff with:

1) Spinach
2) onion
3) beans

Spray with non stick spray.

In a preheated oven at 350 F bake them for about 8 - 10 minutes.

Ready to eat!

Cilantro chutney( Dip)

1 cup fresh cilantro
2 cloves garlic
Juice of 1 lemon
1 tsp Cumin seeds
1 tbsp peanuts( salted or unsalted; if using salted adjust the salt accordingly)
½ jalapeno seeds removed
Salt and whole peppers about 1 tsp
Grind all the ingredients in a mini food processor and add about ¼ cup of water to thin it
To make it more tangy add sliced mangoes and if desired add some sugar to make it sweet.

This is one of the best chutneys. Spread it on a slice of bread and add tomato slices, cucumber and onion slices. We have a healthy sandwich to eat!

Asparagus stuffed Chicken breast!

Asparagus is one vegetable which I have read a lot about and seen a lot but never really tried. Recently I finally tried it and decided to start slow and incorporate it in a main dish and I was so happy I did it coz it was really nice.

4 chicken breast pound thin.
4 stems asparagus steamed
1/2 red bell pepper sliced thin and steamed
1/2 yellow bell pepper sliced thin and steamed
2/3 cup goat cheese
Salt & Pepper to taste
1 tbsp EVOO

Preheat oven to 350 F.

Start by pounding the chicken breast thin and season with salt and pepper on both sides.

Cook the veggies by steaming them al dente.If the asparagus spears are too long divide them into two halves.

Place the halved asparagus, pepper and about a tbsp of goat cheese, roll and tie it with a kitchen twine.

Bake in the oven on a pan with non stick cooking spray for about 30- 40 minutes.

Serve it with a white sauce, this is actually just a rue but I made it with whole wheat flour with the remaining goat cheese,about 2 tbsp of dry white wine and red chilli flakes.

The Asparagus on top of the chicken is my mom's addition.It was sauted with S & P with garlic.

Since this was my first try with asparagus I would be glad to hear about any suggestions!

Happy Eating.

Monday, April 28, 2008

Quick Veggie noodles!!

No meal can be quicker than throwing all the ingredients of a well balanced meal in the same pan. This recipe is a quick,delicious and satisfying meal.I was in a mood for a complete veggie meal and that explains the addition of tofu.

8 0z extra firm tofu drained and dried
1 green pepper sliced
1 orange pepper sliced
1 medium sized onion cut into half moons
4 cloves of garlic chopped

1 cup mushrooms sliced
2 tbsp soy sauce( low sodium)
1 tbsp vinegar
2 tsp sambal olek
1 tbsp toasted sesame oil
1 tbsp honey
8 oz whole wheat noodles
Salt and pepper to taste

Cook the noodles as per package instructions. Drain and rinse under cold water.

Mix the soy sauce, vinegar, sambal olek. Divide the sauce in two parts.Use the first half to marinate the tofu and keep for about 10 minutes. Lightly saute the tofu on a pan sprayed with non stick spray.

In a large wok, add the oil garlic, onion and cook until onion is soft. Add the pepper and mushroom and cook until done but still crisp.Add the tofu and cook for about a minute or so. Add the remaining sauce mixture, honey ,salt and pepper. Add the noodles and mix well.

Top with toasted sesame seeds and dried red chilli flakes.

Friday, April 25, 2008

Simple shrimps over Brown rice!

I have been a lil laid back for the past one month when its come to food, however I have been lucky enough to still not gain the pounds.Starting this week I have reverted back to eating healthy again, In fact I have been supplementing my ideas in the kitchen with my mom. Of course I am learning so many more healthier tricks which I was so new to. Thanks Mom.

I made this simple shrimp over brown rice and I was so happy it was relished by my family. My mom who is very particular about her food habits took an extra serving.


1 1/2 pounds shrimps
2 cloves garlic chopped
1 Thai chilli chopped
1/2 cup onion chopped
Zest of one lemon
Juice of one lemon
1/2 tsp crushed red chillies
1/4 tsp turmeric powder
1/2 tsp cumin powder
Cilantro chopped
1 tbsp EVOO
Salt and pepper to taste

Marinate the shrimps with 1 tbsp lemon juice, turmeric powder and salt and pepper

Heat oil over med- hi heat.Add the garlic, chillies and onion and wait until onion are translucent.Add the shrimp and cook for about 4 minutes until the shrimps curl up and are cooked. Add the cumin, crushed red chillies and the remaining lemon juice. Garnish with the chopped cilantro and serve over cooked brown rice.

Happy Eating!!

Wednesday, April 23, 2008

Chicken Kebabs!

Hello everybody...I know its been a really long time since I have last posted. I have been vacationing in India and I am having a fantastic time with family and friends.
I have been eating and socializing to my hearts content and will continue to do so in the months to come. I am currently pursuing a summer internship in Mumbai related to the Graduate program I'll be pursuing from this fall.

Well now on the food aspect I am serving yummy food to my brother who is my best food companion in the world.

I have been trying and making him many recipes and he seems to be enjoying all of them.Yesterday I made these yummy chicken Kebabs which I eventually modified and wrapped in a thin Roomali roti[ roomali roti is a form of Indian flat bread extremely thin] However it can be rolled and eaten on a tortilla too.I got this idea from Roni's Sausage and pepper skewers.


5 chicken sausages
1/2 cup red bell pepper cut into 1"squares
1/2 cup green bell pepper cut into 1"squares
1/2 cup yellow bell pepper cut into 1"squares
1/2 cup onions cut into 1"squares.


2 tbsp EVOO
2 tbsp vinegar
1 tsp red pepper flakes
1 clove garlic finely chopped
1 tsp cumin powder
Salt and pepper to taste.

Mix and divide the marinade into two parts. First part for marination and second part for brushing when frying.

Lightly pre-cook the sausage before marinating and keep aside . Mix all the veggies and chicken with the marinade and keep aside for 10 minutes.

Arrange these on skewers and brush them with the marinade, Heat the grill with Non stick cooking spray and cook these for about 5 minutes, moving the skewers from time to time

Picture where the kebab is wrapped in the roomali roti and the grilled.

Happy eating.

Wednesday, March 19, 2008

Moroccan Vegetables.

I got this recipe from Betty Crocker’s vegetarian recipes. I should admit that this Moroccan recipe is very similar to the way I cook my Indian vegetables, but nonetheless it was a good experiment and my husband really enjoyed it.

Tip: This was mentioned in the book. Whenever you cannot find the Indian spices like turmeric, Garam masala and chili powder, use the curry powder blend.

½ cup carrots sliced
½ cup onion chopped
½ cup red pepper chopped
¾ cup zucchini sliced
¾ cup garbanzo beans
1 clove garlic chopped
¼ cup raisins
½ tsp ground cumin
¼ tsp turmeric powder
¼ tsp cinnamon powder
1 tbsp EVOO
Salt and pepper

Heat oil on medium high heat, cook carrots, onion, red pepper and garlic for about 4 minutes until onion is tender.

Stir in the other ingredients and cook for about 5 minutes until zucchini is tender. Sprinkle half the cilantro or parsley and mix. Use the rest for garnish.

Serve over rice or couscous.

For me it made about 2 servings.
Per serving: Calories- 259 Carbohydrates- 43g Fiber- 7gFat- 8g Protein- 6g

I think I can reduce or probably not include raisins for the extra Carbs they add.
Without Raisins the counts are:

Calories:204 Carbohydrates: 29g Fiber: 6.5g Fat: 8g Protein: 6 g

Monday, March 17, 2008

Healthy Irish soda bread!

With all the Green theme for the St Patty’s day going on I finally decided to make this healthy Irish soda bread. Since my husband is strictly against white flour I incorporated whole-wheat flour and almond flour into the recipe. The almond flour gave it a great texture and made it amazingly chewy. In fact I was enjoying my pre baked bread batter and was so sure that the final product would be great.

Happy St. Patty’s Day!!

¾ cup whole-wheat flour
¾ cup almond flour
¾ cup low fat buttermilk
½ cup raisins
1 tsp caraway seeds
1 tsp orange zest
¼ cup splenda
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp butter

Preheat oven to 350

Combine flour, baking powder, baking soda and sift them through a sieve.

Add the raisins, caraway seeds, orange zest and Mix.

Add the buttermilk and the butter. The dough will be sticky and wet.

On a cookie sheet sprayed with non stick cooking spray, place this mixture and let it bake for about 30- 40 minutes, until a knife pierced in the center comes out clear.

Eat with butter on top….YUMM…

Wednesday, March 12, 2008

Spaghetti squash with spinach

Today is day 2 of lunch without husband and boy am I actually having fun cooking for myself. When I have to just cook for myself it’s a total experiment scene in my kitchen. I am a spaghetti squash fan and I was so enthusiastic about making it today. It tastes just like a nice pasta meal minus the loads of calories and unwanted carbs. I added chicken to my dish to pump the protein and make it a complete meal. The counts do include the chicken, but I must suggest you to give this a try and tell how you like it.

1 cup cooked spaghetti squash
2 oz canned crushed tomatoes
1 oz chopped onions
1 clove garlic chopped
1 cup fresh spinach
1/2 tsp Italian seasoning
Salt and pepper
1 tbsp EVOO

Heat 1 tbsp oil in a pan over medium heat, add the onion and garlic cook till soft and smells great add the tomatoes and add the seasoning, salt and pepper. When the tomatoes are cooked a lil water and then the spinach. when the spinach wilts add the spaghetti squash. Cook for another 2- 3 minutes and done.

Made me 2 servings

Per serving:

—100 Carbohydrates-9g Fiber- 2.5g Fat- 7g Protein- 1.5g

Happy eating!!

Tuesday, March 11, 2008

Southwestern Chicken Burgers.

I was so bored to make myself lunch today as husband is away, I thought I would probably avoid cooking. However when hunger took a toll on me I stepped towards the kitchen and it was relieving to see pre-cut peppers and ground chicken in the refrigerator.I finally tried these burgers and was so happy I made them…Obviously husband missed it heheh…they were yummy.

4 oz ground chicken
¼ cup green and red peppers chopped
2 tbsp chopped red onion
1/4 cup dry instant oats.
1 scallion chopped
Cilantro chopped
½ tsp garlic powder
½ tsp cumin powder
¼ tsp dry coriander powder
salt and pepper
Non stick spray

Mix all the ingredients together its just that simple and fry them in a pan over medium heat coated with non stick spray. Cook for about 3-4 minutes on each side.

I had no whole wheat burger buns, but I cut the whole wheat bread I had into circles and had it with some multigrain chips. Real treat!!! Yay...

Makes 2 burgers

Per burger
Nutritional information: Calories- 99 Carbohydrates-5.5 g Fiber- 1 g Fat- 4.5 g Protein-9 g

Wednesday, March 5, 2008

Peanut butter cookies.

Lets keep this post really short coz’ there isn’t much to say except that these simple and easy cookies are delishes and so easy to make. Just some alteration, many low carb versions of these cookies do not incorporate almond flour. I have tried it without the almond flour but they come out very crumbly. I added almond flour and it was intact and did not break. My husband was so happy with the texture and of course the taste.


1-cup natural creamy peanut butter
1/3 cup almond flour
1-cup granular splenda
1 tsp vanilla extract
1 egg
Slivered pistachios for the topping


Preheat oven to 350 degrees

Beat the egg and splenda thoroughly with an electric mixer. In a separate bowl mix almond flour, peanut butter, vanilla and the egg+ splenda mixture. Mix to incorporate the splenda mixture properly. Mix till it forms dough like consistency.

Scoop out 1 tbsp mixture shape them into balls and flatten them. Place them on a parchment lined cookie sheet. Top each of the cookies with pistachio in the center.

Bake for about 10 – 12 minutes. Bake till the edges are light brown and the center still light.

Makes 15 cookies.

Per cookie:
Calories: 120 Carbohydrates: 6 Fiber: 1.5 Fat: 9 and Protein: 4.5

Tuesday, March 4, 2008

Black Bean Vegetable Chowder.

With the ongoing trend of vegetarian recipes since the past few posts, I continue it again by posting a really nice and simple chowder I found in Betty Crocker’s Vegetarian cooking.


1 ½ cups Black beans
1-cup broccoli
½ cup frozen corn
¼ cup frozen green peas
½ cup chopped onion
2 cups Low fat milk
1-cup veggie stock
1 tsp garlic powder
1 tsp ground cumin
1 ½ tbsp whole-wheat flour
½ cup Monterey jack cheese
2 tbsp olive oil
1/8 tsp crushed red pepper flakes
1 tsp Jalapeno hot sauce
Salt & pepper


Heat EVOO, cook onion, stirring occasionally until crisp tender. Mix flour, cumin, garlic powder and paprika in a bowl, whisk in the milk and add this mixture to the onions. Stir in the vegetables. Heat to boiling and stir. Keep it on heat for about 1 minute.

Remove from heat and add the cheese until melted. Add the cilantro and serve with chopped scallions on top.

Serves 4

Per serving
Calories- 264 Carbohydrates- 15g Fiber- 4 g Protein- 6 g

PS- I added some jalapeno hot sauce for myself to just give it some Zzing.

Monday, March 3, 2008

Zucchini cakes

I have been roaming around the blogosphere a lot these days and have found some really cool and interesting sites and blogs. I came across this grrrrrreat recipe on Roni’s site. She used Spaghetti squash to make these cakes. When I read the recipe I was so excited to make it, but alas my Squash decide to spoil on one corner today. I peeped into my refrigerator and decided to experiment these with the Zucchini’s. Here is Roni’s Spaghetti squash cake.


2 Zucchinis shredded yields 1 ½ cup
2 egg whites
¼ cup whole-wheat flour.
¼ cup Red and green bell peppers chopped
¼ cup onion chopped
1 clove garlic chopped
¼ cup shredded carrot
1 tbsp chopped cilantro
Salt & pepper to taste
Non-stick cooking spray


Shred Zucchinis and press out as much water as possible. Mix egg whites and Flour thoroughly and keep aside. Mix the Zucchini with the other ingredients and the flour+ egg mixture.

Form into cakes and Fry them in a pan heating with non-stick spray.

Makes 8 cakes.

Per Cake:

Calories: 27
Carbs: 5
Fiber: 1
Fat: Trace
Protein: 1.75

Wednesday, February 20, 2008

Black Bean Cakes

I love chicken and seafood. However being Indian, Vegetarian food forms a major part of our cuisine. In a typical Indian platter, Lentils or Legumes take the spot for protein, a whole wheat flat bread called Roti is the carbohydrate element in the food and a side dish in the form of veggies and salad fortify the food with the much needed vitamins, minerals and fiber. This is a typical well-rounded meal and is an everyday staple at our home.

I am always surprised by the innumerable variations that can be done with vegetarian food. Being a huge legume fan I was excited with the idea of making these cakes with mashed beans. First I thought of making burgers out of them but I ran out of buns and decided for small patties instead. I served it with a creamy low fat yogurt dip. Believe me even if you are a carnivore you surely will enjoy these be sure to give them a shot. I’ll be glad to hear about your experience with these.

1-½ cup black beans
1 small carrot shredded
1 clove garlic finely chopped
1/3 cup finely chopped onion
¼ cup chopped green pepper
1 tsp Cajun seasoning
Salt and pepper to taste
2 tbsp EVOO

¼ cup low fat yogurt
1 tbsp chopped cilantro
2 tsp chopped jalapeno
Salt and pepper
1 tsp EVOO


Mix all the ingredients for the dip and set aside.

Wash and rinse the black beans and mash then really well. Add all the ingredients and season to taste. With the help of an ice cream scooper, scoop out equal quantities and shape evenly. Heat the oil and fry these patties.

Serve with the yummy dip!!

P.S.---Do not flip the patties until the first side is nice and firm, coz' there are huge chances that it will break.

Happy eating!!

Wednesday, February 13, 2008

Clear Veggie soup!!

I think all the people who know me, know that I love soups...Simply love love love them.And nothing is more comforting to know that Soups are actually the healthiest food one can imagine..Of-course a lot depends upon how You make them..I am more of a Clear soup kind of person rather than the cheesy kinds. And I am so proud of myself that I can actually make a good variety of them.

Todays recipe is Super, simply super. Its low carb, low fat and full of healthy veggies.The best part about this soup is that you can add or subtract any veggie you want. I have used the basics, but go ahead use your imagination.On other instances I have used Shitake mushrooms, bokchoy, peppers.

3 cups chicken broth
2/3 cup chopped onion
1 carrot sliced into discs
1 stalk celery sliced
1 clove garlic chopped
1/2 cup button mushrooms
1 egg
No- stick cooking spray
1 tbsp canola or vegetable oil
1 tbsp Soy sauce
1 tsp rice wine vinegar
1 chicken bouillon powder
Salt and pepper.


Whisk the egg with salt and pepper and in a skillet sprayed with no- stick spray spread the egg mixture. Cook on both sides, just cook’ em do not brown them. Slice them thin like noodle shape.

In a pan add oil and sauté the onion and garlic. When your room smells good you know your onions are cooked good. Add the celery, carrots, peppers and mushrooms. Add the Bouillon powder, soy sauce, vinegar and finally season with Salt and pepper. Watch out for the salt.

Add the broth and cook on simmer for about 15 minutes until the carrots are tender. Add the cooked egg and let it cook or another 2-3 minutes.

Serve immediately. Serves 2

Nutritional info

Per serving:
Calories- 139
Carbs- 9
Fiber- 2.5
Fat- 9
Protein- 5

Wednesday, February 6, 2008

Chicken Vindalooo!!

Hi All...If you are a connoisseur of non vegetarian food and you live in India, Goan food is definitely something you must have tried. Goa has been my second home and I am conversant with every nook and crannies of this place.

I love the beaches, the food and the atmosphere.The Goan food is primarily categorized into the food with Portuguese influence and the one with the local Hindu taste. When we come back from Goa the pantry gets stocked up with the authentic Balchao and Vindaloo pastes.These pastes actually helped a person like me to satisfy my Goan food craving taste buds to be satiated in a jiffy.

That being said I have seen my Mom prepare the most Yummy tasting Goan curries and Pickles right from scratch. She would follow the entire procedure of proper marination and slow cooking.But I would name myself as one of the most Laziest person, I try to find shortcuts for everything and this recipe is an example of one of my lazy efforts.

I changed this recipe by using chicken instead of pork.Its a multi-step recipe,so lets get started.


Dry powder:
1" cinnamon stick
2-3 cardamom pods
2 Bay leaves
1/2 tsp mustard seeds
2-3 cloves.

Dry roast these and grind them to a fine powder.

8 oz chicken breast cut into cubes.
1 medium onion finely sliced
1/2 tsp cumin seeds.
1 tsp Ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala powder
1 tsp coriander powder
2 tbsp tamarind paste( Readily available in the Indian grocery stores)
1 tsp Balsamic vinegar.


Set the dry ingredients aside. Fry the chicken cubes in oil and brown it up cooking it partially.Remove and drain them on a paper towel. Add some more oil and add the onions, and 2 tsps of the dry powder. when the onions about nice and soft add the ginger garlic paste. Add the spices, vinegar and the tamarind paste. Add the chicken and some water. Put the lid on and simmer for about 7-8 minutes.

Finally add some chopped cilantro....Yooohooo...Ready to eat!!!

Happy eating!!

Monday, February 4, 2008

Chick pea curry!!

Ok this is one of my favorite, favorite legume. Also called as Garbanzo beans,chana, bengal gram or chole.This legume is just as versatile as its name. There are a 100 different ways to prepare this. This simple chick peas curry is my favorite and is usually had with rice, samosa or the very sinful Bhature( Deep fried Indian Bread).

Nutritionally Chickpeas can be classified as a 'Super Food', no wonder it is substituted by Vegans and Vegetarians as a source of Protein.

Chick peas is rich in Proteins and minerals like Zinc, magnesium and Iron.This Super food is also a great choice for Diabetics due to its low Glycemic index( Slowly rises the blood sugar levels and prevents Insulin spike). It is a source of good carbohydrates, coz' its packed with fiber.

Chick peas is not only consumed as a whole legume, but also in ground form as Chick pea flour or gram flour.The flour is used as a coating for fishes and as a base for the vegetable fitters and onion bhajiyas.

Here is a simple recipe for a curry called as Chole or Chana masala.


1 cup chick peas
1/2 cup chopped onion
1 medium roma tomato ground into a paste
1 tsp Ginger garlic paste
1/2 tsp turmeric powder
1/4 tsp chilli powder
1 tsp garam masala powder
1 tbsp coriander powder
1/2 tsp cumin seeds
Salt to taste
1 tbsp EVOO


Add oil, when the oil is nice and hot add the cumin seeds.add the onion and the GG paste. Mix well till the onion and translucent and browning on the edges.

Add the tomato paste,turmeric, Red chilli, Garam masala and corainder powder. when the paste starts showing the oil seperation our paste is good and cooked. add the chick peas and about 1 and 1/2 cup of water. Add salt and let it come to a boil. Simmer for 7-8 minutes and serve. I served it to my husband with Rice and myself had it with a big salad.

Thursday, January 31, 2008

I am Back!!!!

Hey Guys I am back after a long hiatus with all my application work for my graduate studies done.oh yeah it's been really time consuming, but I now feel without any work.

I have utilized this month of January for evaluating and accessing many important issues in my life. It is high time I needed to address them. For more of my musings in relation to this check out my new Blog here

Well that said and done I have tried a handful of new recipes and have taken lovely pictures which I am so excited to share with everyone, but there seems to be a problem in the software installed on my computer. So I'll need to reinstall it. I baked a low carb chocolate cake for my husband yesterday...It was his birthday!!!!

I could not believe the outcome, it was really fantastic and tasted YUMMMMY....I think the only problen being the icing on top...It wasn't great tasting....But nevertheless my Husband was really happy and next time I'll make this and share it with all you guys.

I'll see ya'll with my latest recipes soon...Till then Take care!!

Thursday, January 3, 2008

Happy New Year!!!!!

Wishing all you people out there a really happy and prosperous new year!!! I know I am really late in posting my new year wishes but I have been really busy with the impending graduate school deadlines.Yes! I plan to continue my education this year....Hence a lot of stuff happening on the educational front....

Well eating wise I have been really laid back in the holidays but now its back to eating healthy food....And of course time for some new recipes too....

So wishing all of you a year full of hope, happiness, good health, cheer and prosperity!!!!

Happy Living!!!!