Tuna Belly Ceviche

(3 Servings)

Prep time: 20 minutes
Cook time: –
Total time: 20 minutes

Growing up in India there is no concept of eating raw seafood or raw anything. For example a steak isn’t considered palatable unless well done! So really the first time I tried good sushi was when I visited America for the first time at the age of 15. And ceviche again when I moved to Atlanta in 2011! It took a couple of tries to get accustomed to it but now I usually cannot go a week without a meal of sushi or sashimi. I picked up some really good sushi beads tuna belly from the local Citarella on the Upper West Side and some fresh tulsi basil and bluish purple edible flowers from the farmers market on Sunday and decided to make a light and fresh ceviche! Perfect for the summer weather!

Continue reading “Tuna Belly Ceviche”

Classic Masala Dosa

(4 Servings)

Prep time: 14 hours (includes fermentation time)
Cook time: 1 hour
Total time: 15 hours

I have always been intimidated with making Indian crepes or Dosas because it needs planning and timing to get right. You need to plan ahead as the rice and lentils need to be soaked before grinding to a paste and then fermented, ideally overnight. The filling for the Dosa can be made in advance as needed and refrigerated. The same goes for the batter. So basically once these are ready and refrigerated you can whip up a Dosa fairly quickly whenever you want. Dosas can be eaten for breakfast, lunch, snack time or dinner! Yup that’s right, basically it’s Dosa time anytime. I decided I had to try making these crispy crepes even if it meant failure but was pleasantly surprised with how relatively easy it was. With a little bit of planning ahead of time you can look like a total pro in front of family and friends!

Continue reading “Classic Masala Dosa”

Palak Paneer

(6 servings)

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

I always go back to this dish when I think of home. Palak paneer – simply translated as spinach cottage cheese is the kind of dish you cant get enough of. Simple, delicious and homely, this recipe can be whipped up in 20 minutes! Yup it’s that easy. I have my own take on this dish where I also add green peas to the spinach before I purée. Gives a smoother, thicker consistency and obviously more the greens the healthier it is! You can pair it with rice, roti or naan bread.

Continue reading “Palak Paneer”

Lobster Tails in Coconut Turmeric Broth

(4 servings)

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Lobster is one of those ingredients that can go south very quickly if not cooked perfectly. Over cooking even slightly can make the texture rubbery and dry. The key in this recipe is to cook the lobster tails to just about when they start curling and getting the pink color on the shell. Turn off the heat at exactly that moment and the heat from the curry will cook the tail a little more to the right amount! Curcumin which is a constituent of turmeric is known to have Medicinal values and has long been used in Ayurvedic medicine in India. The flavor profile goes really well with coconut and mustard, so I decided to make this light coconut milk broth with lobster!

Continue reading “Lobster Tails in Coconut Turmeric Broth”

Chicken in Oyster Sauce

(6 Servings)

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ever find yourself with less time to cook? Happens pretty often to us now that we have a little one to run after. She is now walking and in adventure mode and we have to be constantly behind her to make sure she doesn’t hurt herself or doesn’t open all the shelves and pull out stuff :$. Asian cooking is always a time saver and quick and easy yet delicious. This chicken in oyster sauce recipe is really easy to make and most often than not you will already have the sauces needed in your pantry. You can serve it with rice or noodles and can make these in advance and keep ready if needed. I served it with purple cabbage noodles!

Continue reading “Chicken in Oyster Sauce”

Chayote Thai Curry with Shrimp

(4 Servings)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

If you have never tried chayote in your meals now is the time. This squash like vegetable belonging to the gourd family tastes similar to long squash if you have tried it and is rich in amino acids and vitamin C. I tried two recipes with chayote – chayote Thai curry with shrimp and Agua de Chayote (refreshing chayote juice served with lemon and agave nectar). You can very easily use chayote in salads, salads and curries. Do give them a try!

Continue reading “Chayote Thai Curry with Shrimp”