Beef Panang Curry With Eggplants

(Serves 8)
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Every Indian loves Thai curries. More so if you are from south India. We use a lot of coconut and coconut milk in a variety of dishes such as  meat, seafood and Vegetables which leads me to think that we see a bit of home in the Thai red, green yellow and panang curries. With most of my dishes I make them from scratch including the curry paste. If you do not have all the ingredients or the time you could also use store bought curry paste but note that they tend to be spicier. You will need to adjust for spice when marinating and adding to the curry. This light version of panang curry is sure to awaken your taste buds!

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Spinach And Lamb Bacon Stuffed Raviolis

(Serves 4)

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
When it’s a dull and rainy day outside we like to come up with little activities to spend time as a family together. It’s ever so important to keep thinking of new things to do to maintain sanity, especially in the new Covid normal. Today was Ravioli day! Home made hand rolled raviolis stuffed with a spinach, crispy lamb bacon and cream mix!

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Gourmet Mushroom Pizza With Truffle Oil

(Serves 4)
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

I recently bought a bunch of gourmet products from Regalis foods and a box of mushrooms was one of then. Beautiful fresh oyster, shiitake and trumpet mushrooms and a full 4 pounds of these beauties. Needless to say we have been eating a lot of mushrooms these last few days. A quick and easy Sunday brunch of pizza was my idea to start getting through the box. More mushroom recipes coming soon! 


  • 1/2 pound sliced mushrooms (I used fresh shiitake, oyster and trumpet mushrooms)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 dried dill
  • Salt and pepper to taste
  • Olive oil
  • 1/2 cup ricotta cheese 
  • 1 Cup fresh mozzarella Pizza dough (I bought mine from the farmers market but you can also make it from scratch with this recipe)
  • White truffle oil


Preheat oven to 420F. Sauté the sliced mushrooms with olive oil in a skillet on medium to high heat with the oregano, parsley, dill, salt and pepper till the mushrooms are slightly golden. Set aside.

Follow instructions on the pizza box to roll out dough on a pizza tray. Spread ricotta cheese and chopped mozzarella on pizza followed by mushrooms.

Bake for 15-20 minutes or until the dough is browned on the outer rim. 

Top with drops of white truffle oil and serve sliced. 

Leek And Mushroom Quiche

(4 Servings)
Prep time:
15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes 

A lot of times while cooking I try new recipes and desserts and sometimes forget to go back to simplicities. Chloe was reminiscing her childhood and craving a light summer French dinner of simple salad and quiche for dinner. So I decided to try Leek & Mushroom Quiche from scratch including the base. Came out great with the base of the quiche made from scratch and surprisingly easy! Here’s the recipe.


For the base

  • 250 gram all purpose flour
  • 125 gram butter softened and cut in small cubes
  • 1/2 teaspoon salt
  • 1 egg yolk 
  • 1 teaspoon cumin powder
  • 2 oz water room temperature

For the quiche filling

  • 3 no eggs whipped lightly
  • 8 oz sour cream or creme fresh
  • 2 leeks sliced 
  • 10 medium Cremini mushrooms sliced
  • 1/2 cup grated cheese like Comte or Parmesan 
  • 2 tablespoon butter
  • 1/4 cup shallots diced
  • 1/2 tsp paprika 
  • Salt and pepper to taste 


For the quiche base dough 

In a mixing bowl add the flour and make a small well at the center. Add in the salt and the cubes butter. Now using your hands mix in the flour breaking the butter with your fingers. Mix thoroughly until the butter is completely mixed with the flour. The consistency should be almost like powdery dry like bread crumbs. 

Now add in the egg yolk and water and mix to form a dough. Keep kneading the dough till a smooth dough is formedSpread some flour on the kitchen table and using a roller roll out the dough in a rough circle about 1/4 inch thick.

Now place on your circular quiche baking tray and press sides. Cut off excess dough with a knife. Place the tray in the refrigerator for at least 30 minutes.

For the quiche filling 

Preheat over to 410F. In a pan heat 2 tablespoon butter on a medium flame. Sauté the shallots for about a minute and then add in the sliced mushrooms. Sauté till any additional liquid evaporates. Add in the leeks and sauté till medium soft. Season with salt pepper and paprika. Turn off the heat.

In a mixing bowl whisk 3 eggs lightly. Now add in the sour cream and whisk to a smooth consistency. Now add in the grated cheese and mix well. Get the tray out of the refrigerator. Pour in the mix of eggs, sour cream and cheese and tap the tray lightly so the mix spreads evenly. Top with sautéed mushroom and leek generously.

Bake for 25 minutes. Serve hot or at room temperature. 

Tip – The quiche base can be made in advance and kept in the refrigerator for up to a week.

Mangalorean King Crab Masala

(6 servings)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
This spicy and sour recipe will have you drooling for more. I have been craving crab for a while and bought these amazing fresh king crab clumps/legs from Whole Foods the other day. Living in America it’s not too easy to find the Indian style crabs but king crabs are amazingly fleshy and easier to eat! I wanted to try making mangalorean crab recipes similar to what my mom and grand mom made and gave it a shot. It’s super simple and quick!

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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!

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