Tag Archives: Food

Recipe Of The Month: Aloo Ki Tahari (Potato Rice)

I was recently searching for a potato-rice recipe and stumbled upon an Awadhi recipe called aloo ki tahari (can also be spelled tehri, tayari, or tehari). Awadhi cuisine is a native cuisine of Lucknow, India. I’m from Delhi, so I don’t know much about preparing dishes from Lucknow, but as many of you may know that Lucknow is famous for their biryani, kabobs and cuisines overall.

Of course, I had to try the recipe and of course I had to share it with all of you (lucky you) and this time I even managed to take photos as I was preparing the rice. You’d think after blogging for 9 years, I’d get the hang of photographing or recording my recipes on video. This time I did and I must say I’ve done a good job at it (😂).

Here’s the recipe. Try it out and let me know what you think!

Ingredients:

  • 1 large onion sliced
  • 2-3 tbsp finely chopped ginger and garlic
  • 1-2 green chillies finely chopped
  • 1 large tomato diced into small cubes
  • 1-2 medium sized potatoes diced into cubes
  • 2 cups basmati rice rinsed and pre-soaked in warm water
  • 2-3 tbsp oil
  • 1 tbsp turmeric (haldi)
  • 1 tsp red chilli powder (add more for a spicier taste)
  • 2 tsp salt
  • 4 cloves
  • 4 cardamoms
  • 1 stock of cinnamon
  • 1/2 tbsp garam masala
  • 2 tbsp finely chopped coriander
  • 4 cups water

Here’s what you do:

  1. Chop ingredients, rinse and soak rice in warm water
  2. On medium flame, heat oil in a wok (karahi), add cloves, cardamom, cinnamon and allow to sizzle
  3. Add onions and cook until golden-brown
  4. Add ginger, garlic and green chillies and allow to cook for 2-3 minutes
  5. Add tomatoes and cook until slightly mashed
  6. Add turmeric, salt, red chilli powder and sauté until oil begins to separate from mixture
  7. Add potatoes and sauté until they are about halfway cooked
  8. Add water and once it begins to boil, add rice
  9. Turn flame down to minimum and cover
  10. Allow to cook covered for 10-15 minutes or until water has completely evaporated and rice and potatoes are fully cooked
  11. Garnish with fresh coriander and serve with yogurt or mint chutney (need a mint chutney recipe? Check out this one!)
  12. Enjoy!

Recipe Of The Month: Varth Wale Aloo Chaat (Potato Chaat For Fasting Days)

Happy Navratri to all celebrating. For those of you that don’t know what Navratri is, you can read about it HERE.

During these nine days of Navratri it’s hard to find and make recipes that are suitable for your fast, plus quick enough to make during weekdays; so here’s one I picked up from my mother. It’s my most favourable recipe and dish to eat during Navratri; although, I don’t fast and just enjoy these potatoes whenever I’m craving something savoury.

Here’s the recipe:

Ingredients:

  • 3-4 large potatoes
  • 1 tbsp jeera (cumin seeds)
  • 3-4 tbsp oil
  • 1-2 tsp hing (asafetida)
  • 1 tbsp salt
  • 1 tbsp red chilli powder
  • 1-3 tbsp kala masala (burnt cumin powder)
  • 1-2 tbsp lemon juice
  • 1 tbsp chaat masala
  • 1-2 tbsp finely chopped coriander leaves

Directions:

  1. Half boil potatoes just enough to be able to poke a knife through it
  2. Peel and cut potatoes into medium-small cubes
  3. Heat oil in kardai (wok) on medium flame and add jeera and hing
  4. Cook jeera until it begins to sizzle
  5. Add potatoes and cook until they turn golden brown and are easily mashable
  6. Add salt, red chilli powder and kala masala and mix well
  7. Lower heat to minimum, cover and cook for 5 minutes or until potatoes are completely cooked
  8. Remove from heat, allow to cool for 1-2 minutes, in a mixing bowl, drizzle lemon juice and chaat masala and toss
  9. Garnish with fresh chopped coriander leaves
  10. Serve hot with raita or on its own
  11. Enjoy!

Recipe of the Month: Potato Bread Pakora

I’ve been experimenting with recipes and textures for the past few weeks and retried a recipe from my childhood. Every time I visited India when I was younger, one of my aunts would bring up a batch of these bread pakoras with a hot cup of masala chai. I called her a few weeks ago and asked her how to make them and I have to say they were absolutely delicious and savoury.

Here’s the recipe for all of you to try with your evening tea:

Ingredients:

  • White bread slices (5-10)
  • 2-3 large potatoes
  • 1/2 cup frozen peas
  • 1/2 tsp amchur masala (dry mango powder)
  • 1/2 tsp garam masala
  • Cumin seeds
  • Salt to taste
  • 1 tsp red pepper powder
  • 1 tsp curry powder
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 small onion finely chopped
  • Hand-full of coriander finely chopped
  • 1 green chilli finely chopped
  • Oil to deep fry pakoras
  • 1-2 cups water in a bowl
  • 1/2 tsp chaat masala

Preparing Potato Masala/Stuffing:

  1. Boil potatoes until completely cooked (you can add a teaspoon of salt to the water to quicken the boiling process)
  2. Once potatoes are boiled and peeled, mash them until there are almost no clumps. Set aside until later
  3. Heat vegetable oil in a wok or kardai, add cumin seeds and let sizzle until seeds become golden brown in colour
  4. Add onions, ginger, garlic and green chillies; cook until onions are golden brown
  5. Add dry masalas (powders and seasoning) and mix well until the oil begins to separate from the masala
  6. Add frozen peas and cook for 4-5 minutes or until peas are soft and easily crushed
  7. Add potatoes and sauté until all ingredients are completely mixed
  8. Add coriander leaves and mix masala together
  9. Cook on low heat for 3-4 minutes
  10. Remove potato mixture from heat and allow to cool

Preparing & Cooking Bread Rolls:

  1. Remove edges from bread slices
  2. In a flat dish or plate add water, dip bread slice into water and remove it immediately, as you don’t want to over-soak the bread
  3. Squeeze out the excessive water from the slice of bread and lay it flat on a dry plate or the palm of your hand
  4. Scoop 1 tsp of potato stuffing (masala) onto the bread slice and begin rolling it into an oval ball shape, carefully ensuring that all the mixture is secured within the bread
  5. Repeat the process for the rest of the bread pieces
  6. Heat oil on medium flame in the wok/kardai; make sure oil is fully heated before placing bread roll in it, as cold oil will force bread to soak up a lot of the oil and the bread rolls will be unevenly cooked
  7. Once bread rolls are golden brown in colour, remove from oil onto a plate lined with paper-towels
  8. Sprinkle with chaat masala and serve hot with ketchup or your favourite green (mint-coriander) chutney (if you don’t have a dhaniya-pudinay ki chutney, you can make your own by following the recipe from HERE)
  9. Bon appetite!

Recipe of the Month: Mint-Coriander Chutney (Dhaniya-Pudinay Ki Chutney)

Indian people love their tea-time snacks and appetizers and in my house we’re as Indian as it gets; especially when it comes to food. Of course, yours truly enjoys experimenting with different recipes and so, I’ve been making tons of Indian snacks during the holidays.

But a staple item in most households is our dhaniya-pudinay ki chutney (mint-coriander chutney). This savoury chutney goes with everything! You can make it to dip snacks and appetizers in, or out it in your raita (yogurt side dish) or eat it with roti or parathas and even enjoy it on top biryani. It’s like ketchup in the modern world.

And of course, I have my mother’s recipe here to share with all of you.

Here’s how you make a delicious and savoury coriander and mint chutney to go with all your appetizers and snacks.

Ingredients:

  • 2 cups roughly chopped coriander
  • 2 cups roughly chopped mint
  • 2-3 green chillies
  • 4-5 garlic cloves
  • 1/4 cup lemon juice
  • 3-4 tbsp water
  • 1 tbsp black salt (kala namak) or regular salt
  • Blender or mortar and pestle

Here’s what you do:

  1. Wash and roughly chop green chillies, coriander and mint leaves
  2. If you have a mortar and pestle, you can mash all the ingredients in that. But I’m not so traditional, so I used a blender
  3. Blend all ingredients for 1-2 minutes or until a thick paste is made
  4. At this time, you can adjust the liquidity consistency to your preference. We like a thick chutney so I only add a couple of tablespoons of water but you can add more if you want your chutney liquidity
  5. Pour into a glass jar and refrigerate
  6. Serve cold with your favourite snacks and appetizers
  7. Enjoy!

Restaurant Diaries: The Great Maratha

Recently, in search for a good Indian restaurant, a friend of my husband’s suggested we visit a former colleague’s restaurant. We try to stay away from friend’s restaurants as we don’t want to dine for free or at a discount. But we’d heard so many good things about this restaurant and I was craving good Indian food, plus anxious to review a new restaurant before the year ended, we decided to visit The Great Maratha. It’s a decent sized restaurant near Eglinton Ave. West and Bathurst. Cozy enough to enjoy a nice meal with family or friends and competitively priced that it doesn’t burn a hole in your wallet. 

We started our meal with Onion bhajiya and the TGM Royal Platter; which came with a side of mint and tamarind chutney. The onion bhajiya was perfectly fried and crispy, as it should be. The Royal Platter consisted of beef seekh kabobs, achari tikka, mint tikka, fish tikka and tandoori vegetables. I found the beef seekh kabobs a bit bland and wanting more spice. But the other items were fantastic and well seasoned.

Our main course consisted of tandoori naan, roti, rice, goat curry and fish curry. The naans and roti were cooked to absolute perfection. Crispy and well-cooked and rice seasoned just enough to compliment the curries with overpowering the tastes.

In general, I am not a fan of fish curry as I have yet to try one that I absolutely love enough to have regularly. Disappointingly enough, this fish curry didn’t do the job either. It had a slight sweetness to it; which for me isn’t how fish should be in a Maharashtran restaurant. I’ve known their food to be more savoury and spicy. But I won’t completely skip this curry. It was well-made, the fish was perfectly cooked. I just there was more of a kick to it.


The goat curry was well seasoned and the chunks of goat just the right amount of tenderness. But again, like the fish curry this too needed a little more heat. 

Overall, the meal was satisfactory and flavourful enough to come back again when craving a good tandoori meal. For three adults and one child, the meal was competitively priced. 

I will definitely be visiting again. But next time may ask for the curries to be slightly spicier. 

Check out their website at: http://www.the-great-maratha.com

Address: 965 Eglinton Ave. West

Phone: (416) 787-1020

Merry Christmas 

Merry Christmas everyone. I hope you’re surrounded by amazing food, tons of laughs, happiness and all of your loved ones. 

Last night, I held Christmas Eve drinks and dinner for my darling brother, his girlfriend and a couple of our friends. I was quite tipsy but I think everyone enjoyed themselves and the food.

I’ll be surrounded by some of our closest friends tonight and will be preparing a feast to share with them. I’m so excited to begin cooking and setting my table. So, I’ll take your leave now. But I hope you’re all as blessed as I am to have all the necessities and then some to enjoy Christmas without much worrying. 

Merry Christmas!

Recipe of the Month: Feta-Alfredo Chicken Spring Pasta

IMG_5227Was that title long enough for you? I couldn’t figure out the best way to sum up the medley of flavours in this quick delicious recipe.

This is a quick meal and has everything you need to feel full and satisfied! The prep time takes about 20 minutes and cook time is 10 minutes. You can use an array of fresh or frozen vegetables and pre made Alfredo or Vodka sauce. I made this one with Alfredo because it’s what I had in my pantry.

Here’s what you need: 

  • Half chopped red bell peppers
  • Half stalk chopped green onions
  • A cup of chopped mushrooms
  • A cup of chopped broccoli
  • 1/2 cup of chopped purple cabbage
  • 1/2 cup feta cheese
  • 1/2 cup each of shredded mozzarella and cheddar cheese
  • 1 bottle Alfredo sauce
  • Chilli flakes
  • Salt to taste
  • 1 tsp. Paprika
  • 1 tbsp. olive oil
  • 3-4 cups pasta of choice

Here’s what you do:


Heat oil, add chopped veggies and sauté until soft. Stir in chicken and cook until tender. Add basil, parsley, salt and pepper and cook on medium heat.


Add Alfredo sauce and half cup water and let boil on medium heat until sauce thickens. Add shredded cheddar and mozerella cheese. Cover and let cook until cheese is completely melted.

FAdd feta cheese and let cook covered, mixing slowly. Remove from heat and let stand uncovered for 5-10 minutes.


Sprinkle with chilli flakes and serve with garlic bread and wine. 

And there you have it; a quick, easy and delicious recipe for those lazy days you can’t figure out what to eat.