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Showing posts from February, 2018

Chocolate Crepes- Breakfast Recipe

Chocolate Crepes Happy Valentine's Day to all my friends and readers! Today's recipe is a simple but cute breakfast treat for Valentine's Day. It is for those of you who want to put together something special and to feel fancy, but not elaborate cooking :) Crepes are simple and super easy to make.Crepes are thin, soft and buttery pancakes made with milk,flour and eggs. These thin pancakes are so versatile, you can roll or fold them with any filling of your choice.The classic French crepes is made with buckwheat flour and can be made sweet or savory. I make crepes almost weekly and my filling are usually sweet coconut, ripe plantains and nuts. My kid loves bananas and nutella filling for his crepes.But this simple and quick snack can be converted into an elegant breakfast or dessert.What richer and more delicious taste can you think of than chocolate,cream and fresh fruits. This is your basic go to crepe recipe but you are adding cocoa powder. To make it spe

Akuri/Parsi Style Scrambled Eggs

Akuri/Parsi Style Scrambled Eggs Scrambled eggs for breakfast is a staple in every home. It is an easy and perfect way to help fuel your day. Eggs are a good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful. I don't eat scrambled eggs often-but whenever I make it, love to have it over crispy bread toast. Growing up we often have scrambled eggs for lunch. Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions, coconut, and curry leaves.  Akuri is a traditional Parsi egg recipe. Parsi's in India has a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian, especially Gujarati cuisine. Akuri is a Parsi breakfast. It is a soft and fluffy egg scramble which is neither

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months. I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food. Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and oth

Spiced Apple Chutney

Spiced Apple Chutney Spicy apple chutney is a classic condiment- tart, sweet and spicy. Chutney is a versatile condiment that will come in handy when you have a guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker, and you have a quick appetizer. Spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses with chutney. Chutney does not have a jam-like consistency but has a chunky texture.    Chutney originated in India, and there are different versions of chutney served with snacks, breakfast, or lunch. But preserved chutneys are not typical of the chutneys served in India. This shows a colonial influence on local cuisine. Later chutney, made its way to England, France, Africa, and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar, vinegar, and spices.    

Kanava/Stuffed Squid- With Spicy Prawns Filling

Stuffed Squid Squid is a unique and yummy seafood delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is the most popular and is a great appetizer. Squid is a staple in many seafood restaurants. It is also a popular street food in several south Asian countries. Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu. In Kerala squid is known as koonthal or Kanava.  Squid is one of my favorite sea foods-roast squids, deep-fried, stir-fried, or squid curry-I love them all. Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying, its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns, fish, pork, cheese, bread crumbs, olives, rice, or anything of your choice.  Today's recipe is a stuffed squid with spicy prawn filling. The dish is inspired by a similar preparation from the