Category: Indian

Onam Sadhya

Tastefully done. 16+ items put together by Navita and Ratheesh for Onam Sadya, a festival of Kerala. Thanks.

Mediterranean Evening

Had friends over for dinner and the cuisine was all Mediterranean. Thanks Subarna and Pawan for the lovely Lamb Chops.

Soya Brocolli Chilly

Here is a shake and toss vegetarian chinese chilly dish. Soya, brocolli…but do get creative. sweet corn, shrimp anything goes.

Matar Nimona

Matar Nimona is a vegetarian dish from Uttar Pradesh, India and is very simple to make. Just the different spice paste than tomato based gravys that we are so used to in Indian cuisine.

Mom’s Cauliflower Roast

Here is an all time favorite in our family, my  Cauliflower Roast. Mom made it today and so did I though 7000 miles apart. Feels like we are together.

Savoury Suji Upma / Semolina Porridge

The simplest savoury breakfast in most Indian houses is the Suji Upma or Semolina Porridge. Easy to make, yet everything can go wrong. So here is our take on the right formula.

Fathers Day Special – Prawn Pulav

A simple meal can make your heart happy…right flavors in the right place. Fathers day lunch prawn pulao with raw mango salad and papapdums.

Snacky Sunday Evening

Could not resist doing this. Missing India and the awesome food so a little Indian sweet shop opened its shutters – Kala Jamun and Chowmein Chops. Was thinking Samosa, but thats for another day.

Dhaba Paneer Curry

Now this was interesting. Getting flavors of the highways of India, Dhaba style. Almost there, used the wrong type of Tomatoes. Nevertheless works for tonight after all we are locked down!

x Tikka Masala

Fabulous creamy Tikka Masala with protein of your choice. Why order out when you can make it restaurant style at home.

Thanksgiving 2019

Happy Thanksgiving! BK at it…Salted Bourbon Whiskey Caramel Pie. Thanks for visiting.

Mediterranean Din Din

Mediterranean Shwarma, baked Rainbow Trout with cherry pepper stuffed with Gorgonzola cheese and shrimp ceviche, crispy Gnocchi with basil pesto, garden pasta – Rotini in red, asparagus and mushrooms in smoked gouda sauce, brocolli and cauliflower gratin.

Fresh Catch

Does not get fresher than this…Rainbow Trout – 2 x 19″. Fresh from Tahoe and on ice in the 3.5 hour drive back to San jose. Something is cooking tonight!

Keema Kaleji Masala

Felt like it today…Sunday that it is. Keema Kaleji Masala an all time favorite. Thats minced goat and liver curry.

Rajasthani Poodi and Bihari Aloo Bhaji

Breakfast today is the famous Rajasthani Poodi and Bihari Aloo Bhaji. Love eating this in train stations in Rajasthan and Bihar…accentuates the journey!

Mutton Yakhni Pulav

Mutton Yakhni Pulav is an all time favorite. Easy to make and less of fuss. I like this toss it all in recipe.

Vegetable Korma

This is my superfast throw it all in recipe and I never measure ingredients, just gonwith your gut feel. Each time I make it, there is variation. Just think what flavors you want and add a tinge of your favorite. Of course you need to have an idea of what works with what. Explore.

Odiya Aloo Dum

Who from Odisha does not love this combo especially from the streets of Cuttack and wherever you can lay your hands on it. Enjoy this yummy hot Aloo Dum recipe.

Four Seasons Event at the Leela Gurgaon 2010

The Leela Ambience in Gurugram (Gurgaon), India had been a special destination for us for several years. The Rampuri Biriyani in Diya, the buffet brunch in Spectra and Italian delicacies in Zanotta kept our palates flavored.

Okra Masala

Here is a simple recipe for Okra Masala with a slight twist from the regular home made okra fry.

Chicken Kasha

This is the same recipe as Mutton Kosha but with  slight variations. When I made it last for 15 people, I was at it for 2.5 to 3 hours. Really, chicken, that long. Well if you have in mind the texture and color of the chicken, how oil has separated and the richness of the base spices you got to wait. Don’t rush it thinking chicken cooks fast. Of course it does, but for this dish you gotta keep going

Biriyani – As you like it

This is an elaborate method and have cooked this leisurely for 2 hours and at speed in 45 minutes. Have made this for 4 people and 40 people using the same recipe. This recipe stands out as flavourful and light. After following this recipe more than 50 times I am sure over the last 6 years and variations this is second nature to me. Occasional goof ups when you are lazy and don’t follow some of the key steps.

Bread Upma

This is breakfast for those who want something in a jiffy.

Bengali Khichdi

This is soul food for us from the eastern part of India and a common dish made at home and during festivals.

Birthday Spread

So here is the spread for my Son’s birthday. I made all the Non-Veg and my wife made all the veg dishes. Experimented with the Hung curd dip and veg shami kabab. We had around 20 guests so cooking time was more due to the quantity and this was not an iflashcook episode.

Pork Roast

This is a savoury and tasty dish from Kerala. I usually use pork belly meat with 1/4th meat and 3/4th fat in cubes. The meat requires a 2 to 4 hour marination, but I usually keep it overnight. Great white Aapam, Malabar Paratha and white rice or if you make it dry even as a snack.

Fish Kebab

This is very different from Fish Fingers and Fish Cutlets while these usually don’t have elaborate spices in them, the Kebab requires spices. You can use spices from your kitchen or get ready to use kebab spice from the market. In this dish I used a fish kabab spice that I got from Coorg, India.

Vegetable Kebab

A very simple and quick cutlet that tastes great and you can make it with several variations of spices, vegetables and textures.

Raw Banana Cutlets (Odia Kadali Bara)

My dad taught us how to make this and if I recall he learnt it from my grand mom. This has a nice tropical feel to it and is savory. This was a regular as we grew up and we still make it today.