Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

2 cups plus 2 tablespoons all-purpose flour

¼ tsp baking soda

½ tsp salt

1 ½ sticks unsalted butter, at room temperature

1 cup packed light brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

2 tsp vanilla extract

1 ½ cups semisweet chocolate chips

Directions

Preheat the oven to 325 ° F and adjust the oven racks to the upper & lower middle positions. Line two baking sheets with parchment paper. Sift the flour, baking soda & salt together in a medium bowl; set aside. Mix the butter and both sugars together until thoroughly blended with an electric mixer (or by hand). Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat on low speed just until combined. Stir in the chocolate chips.

Using an ice scoop, take some of the dough and place them on the prepared baking sheets, spacing them 2 & ½ inches apart.

Bake for 15 to 18 minutes until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets slightly then remove the cookies from the baking sheets with a side metal spatula and transfer to a wire rack to cool completely.

Mediterranean Couscous Salad

Mediterranean Couscous Salad

“Couscous is a staple of the Mediterranean, it comes in instant and non-instant varieties. Like macaroni and spaghetti, couscous is made from semolina flour. Couscous doesn't have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs like coriander, basil or mint. It's a very nutritious and is used as a base for all sorts of dishes”.

Ingredients

1 cup uncooked couscous

1 cucumber diced

1 red bell pepper diced

1 small red onion diced finely

½ cup sliced black olives

1/3 cup feta cheese, crumbled

For the dressing:

¼ cup extra virgin olive oil

juice of one lemon

1 handful of chopped parsley

½ tsp black pepper powder

1 garlic, minced finely

salt to taste

Directions

In a saucepan heat one cup of water, with a little salt. Turn off the heat and add couscous. Cover and leave couscous to double in size. When doubled, gently fluff the couscous using a fork. (Alternatively, you can check package instructions on how to cook couscous). In a bowl mix the ingredients for the dressing, check seasoning and let it stand for 5 minutes. When the couscous is at room temperature, add the chopped veggies and the salad dressing and mix gently. Add crumbled feta cheese and olives and check seasoning. Serve chilled.

Beef Frithad Curry

Beef Frithad Curry

“Frithad Curry is a typical East Indian dish. East Indians are the original inhabitants of Bombay. East Indian cuisine is the outcome of many influences – Indian, Portuguese and British. East Indians are generally reluctant to part with their recipes and their recipes are often kept secret for generations, fortunately I'm a blabber mouth! This curry can be made with or without the use of coconut. It is usually enjoyed with flat breads made of rice flour and can be made with chicken or mutton too”.

Ingredients

1 kg beef, cut into cubes

8 dry red Kashmir chilies (de-seed some chilies if you like it less spicy)

1 cup shredded fresh coconut

3 red onions, sliced

12 flakes garlic

2 tsps coriander seeds

1 tsp cumin seeds

3” piece cinnamon

1 tsp poppy seeds

½ tsp black pepper corns

6 cloves

½ tsp sesame seeds

1 tsp turmeric powder

4 cardamoms

2 large potatoes, cut into large cubes

some tamarind soaked in some warm water (or you can use 2 tbsp tamarind paste)

4 tbsp oil

salt to taste

Directions

Cook beef in a pressure cooker with a little salt and water. Retain the stock and keep aside. Soak dry red chilies in some water till hydrated. Meanwhile, in a pan dry roast the shredded coconut till light brown. Remove and keep aside. In a blender, grind roasted coconut garlic, red chilies and all the other spices to a fine paste. In a pan heat oil and add sliced onions. Saute till the onions have turned completely brown. Add the ground masala paste and fry the masala for 3-4 minutes. Add the beef stock and potatoes. Cook till the potatoes are almost done. Add some water if necessary. Now add the cooked beef pieces and some tamarind water. Stir and check seasoning. Serve with rice or flat breads. 

Spring Pasta Salad

Spring Pasta Salad

Ingredients

3 cups cooked Rigatoni pasta, at room temp

1 ripe avocado, sliced

1 red bell pepper, diced

2 cups baby spinach

2 spring onions chopped

¼ cup chopped parsley

some mint leaves, chopped

2 tbsp toasted sunflower seeds

For the dressing:

¼ cup olive oil

juice of one lemon

1 tbsp soft brown sugar

1 tsp black pepper powder

½ tsp garlic powder

salt to taste

Directions

In a small bowl, add all the ingredients for the dressing and whisk well. Check seasoning. Add the chopped parsley and mint to the dressing and leave it for some time for the juices to marry. Meanwhile, chop the veggies and add to the cooked pasta. Add the dressing and sunflower seeds to the pasta and mix well. Serve chilled or at room temperature.

Teriyaki Chicken Wings

Teriyaki Chicken Wings

"A great dish that serves as an appetizer at a dinner party or just when your husband/partner has his friends over to watch the football match on the tele. I baked the wings instead of frying them since I prefer the lighter version".

Ingredients

15-20 chicken wings

1 ½ cup all-purpose flour

1 tsp black pepper powder

¼ tsp salt

1 spring onion chopped finely

For the sauce:

½ cup low sodium soy sauce

2 tbsp honey

2-3 tbsp brown sugar

2 tsp sesame seeds

Directions

Wash chicken wings and pat dry with a paper kitchen towel. In a bowl mix flour, pepper and salt. Pour half of the mixture on to the chicken wings and coat well. Then pour the remaining half and coat the wings well. Preheat an oven at 180 deg C. Place the wings on a baking sheet covered with foil. Bake the wings till they are golden brown. Turn them and bake on the other side till they are golden brown. Remove and set aside. In a large pan heat soy sauce and add, honey, brown sugar and stir till the sauce thickens. Add sesame seeds and chicken and coat the chicken wings well in the sauce. Turn of the heat and transfer the wings on to a serving dish. Garnish with the greens of the chopped onion and some more sesame seeds.

Garden Pasta Salad

Garden Pasta Salad

"A healthy salad that's completely satisfying. Add some cooked chicken and this salad will be a meal itself on a hot summer's day, with noting more but a cool drink as an accompaniment".

Ingredients

3 cups Fusilli pasta, cooked and drained

6 leaves of Romaine lettuce, torn

1 carrot, shredded

1 red bell pepper, shredded

1 small onion sliced

4-6 tbsp Ranch dressing (depending on how much dressing you like)

1 tsp black pepper powder

½ tsp cayenne pepper

2 tbsp olive oil

Directions

Toss all ingredients and refrigerate. Serve chilled or at room temperature. This recipe can be easily doubled. It stays well in the refrigerator for up to 2 days. 

Chicken with Spinach and Feta Filling

Chicken with Spinach and Feta Filling

Serves 4

Ingredients

4 Chicken breasts

2 large bunches of spinach

8-10 walnuts, chopped

2 flakes garlic, chopped finely

1 small red onion, chppped finely

1 tsp black pepper powder

½ tsp red chilli powder

4 tbsp feta cheese, crumbled

salt to taste

olive oil

4 toothpicks for sealing the cuts

Directions

Remove the hard stems of spinach, wash and chop finely. In a pan, heat 2 tbsp olive oil and add the chopped onion, sauté until translucent. Add garlic and saute for a few seconds. chopped spinach and saute for 3-4 minutes. Add pepper and salt and check seasoning. When the spinach has wilted down completely add the walnuts and stir. Turn off the heat and let the filling cool down. When the filling is cool, add the crumbled feta cheese. Divide the filling in four portions and keep aside. Preheat oven to 180 dec C. Cut diagonal slits in each chicken breast creating a pocket. Rub red chili powder, some pepper powder and salt to the chicken. Stuff the filling into each chicken breast carefully and close the cuts with a toothpick. Rub olive oil to each chicken breast and pan-fry them till golden brown on both sides. Transfer the chicken to a roasting pan and place in the oven. Bake for 30-35 minutes until chicken is cooked. Remove from oven and let it cool for a few minutes. Remove the toothpicks and discard. Slice the chicken breasts diagonally, about an inch thick. Serve with pasta or pilaf rice. 

Eggplant Masala

Eggplant Masala

Ingredients

¼ kg eggplants (small purple variety)

2 medium sized onions chopped finely

2 medium tomatoes chopped finely

1 tsp red chili powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp turmeric powder

½ tsp garam masala powder (I prefer Mother’s recipe garam masala)

½ tsp carom seeds (ajwain) - for tempering

¼ cup cooking oil

salt to taste

To be ground to a coarse paste:

½ cup fresh grated coconut

8 flakes garlic

2” piece ginger

¼ cup coriander leaves

Directions

Wash eggplants and make 2 cross length slits in each, but not cutting them through. With your finger gently rub a little salt in each eggplant and keep aside. Heat oil in medium sized wok. Add the carom seeds and let them splutter. Add onions and saute till golden brown. Add the all the spice powders and stir for a few minutes. Now add the tomatoes and saute them till they are soft and completely mashed. Add the ground coconut paste and fry the paste till oil starts to separate. Add the eggplants and half a cup of water. Add salt to taste. Cover and cook on low heat till the eggplants are tender, checking and stirring occasionally. Serve with flatbreads or cumin (jeera) rice.

Spaghetti Bolognese

Spaghetti Bolognese

Serves 4

Ingredients

500 gms Spaghetti

600 gms Beef mince

2 tins of chopped or plum tomatoes (I prefer Pomi Strained Crushed tomatoes)

2 tbsp tomato paste

2 medium red onions chopped finely

2 tbsp crushed garlic, using a garlic crusher

1 tsp dried Oregano

2 beef Oxo Beef cubes

1 glass of red wine (optional)

½ tsp paprika

1-2 bay leaves

salt to taste

½ cup chopped parsley or basil for garnishing

Directions

Heat olive oil in a large, heavy-based saucepan. Add the onions and garlic and sauté until golden brown. Add bay leaves and stir. Add the minced beef and fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Sprinkle the oxo cubes over the mince and stir so the colour and flavour spreads throughout the mince. Reduce the temperature and stir in the tomato paste. Add the tin of tomatoes (if you are using plum tomatoes then squish them when soft). Add the glass of red wine and season well with salt and pepper and add the Oregano. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until the flavors develop into a wonderfully rich tomato sauce, stirring occasionally. At the end of the cooking time, add any extra seasoning if necessary. After tasting your sauce, you may wish to add a little sugar to reduce any acidity from the tomatoes. Turn off the heat. In the meantime, cook the spaghetti in plenty of boiling water with some salt until al dente. Drain and toss the spaghetti with some olive oil and chopped parsley. To serve spread some spaghetti on to a plate with a tong, turning the spaghetti slightly. Pour some of the Bolognese sauce over it and garnish with chopped parsley or basil.

Quinoa Salad with Corn and Red Beans

Quinoa Salad with Corn and Red Beans

“Quinoa is a superfood which is high in protein and has the texture of a grain. It’s filled with nutrients and along with the other ingredients here this salad is highly nutritious, low carb and very delicious. It is also a perfect dish to bring to a summer party”.

Ingredients

2 cups cooked quinoa

1 avocado diced

1 spring onion chopped finely

1 red bell pepper diced

1 can corn, washed and drained

1 can red kidney beans or black beans, washed and drained

For the dressing:

¼ cup extra virgin olive oil

1 clove of garlic, pressed with a garlic crusher

lemon juice

1 tsp honey or soft brown sugar

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

1/3 cup of cilantro/coriander leaves chopped finely

Directions

Cook quinoa with water or stock according to package instructions (if you are plain water, then add some salt). In a bowl whisk the olive oil along with all the ingredients for the dressing and leave them to marry while you chop the veggies. When the quinoa is at room temperature, take a large bowl and add the veggies and quinoa and mix gently along with the dressing. You can also chill the salad before serving.

Allwyn's Grilled Chicken

Allwyn's Grilled Chicken

“This grilled chicken is my husband, Allwyn’s recipe. He made it for the first time on the day I was traveling back from India to Dubai last year. It was a lovely surprise when I returned home to a wonderful aroma emanating from the kitchen. This recipe has now become our family’s favorite way to grill chicken. Perhaps, I should travel more often!”  J

Ingredients

2 small spring chickens or 10-12 pieces of thighs and breasts

2 tbsp ginger garlic paste

1 tsp turmeric

1 tsp pepper powder

½ tsp red chili powder

1 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

2 tbsp tomato ketchup

1 tbsp softened butter

1 tbsp olive oil

1 tsp white vinegar

½ cup thick yogurt

salt to taste

Directions

Wash chickens and pat dry with a tissue kitchen towel. Add some salt and rub onto the chickens. Add all the ingredients and leave it in the fridge to marinate for 4-6 hours. Transfer the chickens to an oven proof tray, with the breast side up. Cover with foil. Heat the oven to 180 deg C. Cook chicken for 45 minutes to an hour. Remove the foil and let it cook for a further 10 minutes until the chicken is browned on top. Remove chicken and let it rest for a few minutes. Service with baked or mashed potatoes.

Curried Mung Beans

Curried Mung Beans

"There are days when I want to eat some comfort food and not over indulge. Today was one of those days. I decided to keep it simple and have a meatless supper. This dish was the perfect choice".

Ingredients

2 cups sprouted mung beans

1 medium sized red onion chopped finely

2 medium sized tomatoes chopped finely

1-2 green chilies chopped finely

2-3 flakes garlic crushed in a garlic crusher

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp turmeric powder

½ tsp red chili powder

1 tsp mustard seeds

salt to taste

2-3 tbsp oil

2 tbsp chopped fresh coriander for garnishing

Directions

In a pan heat oil and add mustard seeds. When the mustard seeds change color, add the onions and sauté for 3-4 minutes till translucent. Add garlic and green chilies and sauté for a few seconds. Add the coriander, cumin, turmeric, garam masala and red chili powder and sauté for 2-3 seconds. Now add the chopped tomatoes and saute till the tomatoes are completely soft. Then add sprouted mung beans and 2 cups of water. Add salt to taste and stir. Cook on medium heat till mung beans as well cooked. The must be soft to touch but must not completely disintegrate. Turn off the heat and transfer into a serving dish. Garnish with chopped coriander leaves. Serve with flat breads or steamed white rice.

Malvani Chicken Curry

Malvani Chicken Curry

“This recipe originates from the Konkan region of India. It is a coastal area and Malvani cuisine uses coconut in various ways like grated, dry grated coconut, coconut milk and coconut paste. This is a spicy and hot curry, and I’m sure will blow your socks off! So if you can handle spicy food, do give it a try”.

Ingredients

1 kg chicken cut into pieces

3 medium sized red onions sliced

1 tsp red chili powder

½ tsp turmeric powder

¼ cup oil

salt to taste

a handful of chopped coriander leaves for garnishing

To be roasted and ground to a powder:

6-7 dry red chilies (you can de-seed some if you want it less spicy)

10 black peppercorns

6-7 cloves

1 bay leaf

2” cinnamon stick

½ tsp grates nutmeg

2 tsp coriander seeds

1 tsp cumin seeds

To be ground to a fine paste:

1 ½ cups grated fresh coconut

5-6 cloves of garlic

2 green chilies (I used only one)

2” piece of ginger

Directions

In a skillet roast the whole spices for a few minutes and grind them in a spice grinder to a fine powder. Keep aside. In a blender, add the grated coconut, ginger, garlic, green chili and grind to a fine paste using a little water. Keep aside.

Heat oil in a pan and add the sliced onion. Sauté the onions till they turn dark golden brown. Add the ground spice mix, turmeric, red chili powder and sauté for 2-3 seconds. Add the coconut paste and sauté on low heat for 10 minutes. Add the chicken pieces and mix. Add a glass of water, salt and stir. Cover and cook on low heat. Check occasionally if water is needed and give it a stir. Cook until chicken is well done and the gravy has thickened a bit. Turn of the heat and transfer into a serving dish. Garnish with chopped coriander leaves. Serve with hot white rice. 

Stuffed Pomfret

Stuffed Pomfret

“Stuffed Pomfret is a delicacy cooked and enjoyed by East Indians all over the world. This is my mother’s recipe and we always liked it when she would prepare the fish this way, relishing every mouthful with Indian flat breads. I recreated this recipe today and I think did justice to it!”.

Ingredients

1 medium sized pomfret fish

2 medium sized red onions

1 green chili

4-5 flakes garlic

2” piece ginger

2 medium sized tomatoes chopped finely

a handful of coriander leaves chopped finely

1 tsp garam masala powder (I prefer Mother’s Recipe Garam Masala)

1 tsp turmeric powder

¼ tsp pepper powder

salt to taste

1 tsp juice of a lemon

Oil for frying

Directions

Clean fish by removing scales, tail, fins and the insides (you can ask your fishmonger to do it). Wash the fish and pat dry. Make two large slit horizontally on each side of the fish. Apply some salt and ½ tsp turmeric powder and keep aside. Chop onion, garlic, ginger and green chilie finely (I used a food processor and chopped them altogether). Heat about 2 tbsp oil in a large non-stick pan and add the chopped onion, ginger garlic and chilie mixture. Sauté for a few minutes till the onion turns brown. Add the garam masala powder, turmeric, pepper powder and salt and stir for 3 seconds. Now add the chopped tomatoes and sauté till the tomatoes have melted and the filling is semi-dry. Add chopped coriander and some lime juice and check seasoning. Turn off the heat and let the filling cool. Stuff this filling carefully into the slits of the fish. Heat about 2 tbsp oil in a non-stick pan. Fry the fish on both sides till golden brown and cooked. Serve on a large plate with the remaining stuffing on top of the fish and some warm flat breads.

Chicken Quesadillas

Chicken Quesadillas

Ingredients

1 large rotisserie chicken, shredded

1 ½ cup shredded cheddar cheese

6-8 flour tortillas

1 tbsp Taco or Cajun seasoning

salt and ¼ tsp pepper

1 small red bell pepper, de-seeded and sliced into strips

1 small green bell pepper, de-seeded and sliced into strips

1 medium sized onion, sliced

some sliced black olives (optional)

1 cup diced tomatoes

Olive oil and butter

Directions

Take a large skillet and place on low heat. Drizzle some olive oil and add the shredded chicken, the taco seasoning, salt and pepper. Sauté for a few minutes and keep aside. Take another skillet and add 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown areas. Sauté for 3-4 minutes. Remove and set aside. Sizzle 1 tsp of the butter in a separate skillet over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken, peppers, chopped tomatoes and sliced olives. Top with a little more grated cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1 tsp butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with salsa or ketchup.

Fish Cakes

Fish Cakes

Ingredients

4 Basa fish fillets or any white fish fillets

1 spring onion or scallion finely chopped

1 small red onion finely chopped

2 flakes garlic crushed in a garlic crusher

½ tsp red chilli flakes

½ tsp black pepper powder

1 tbsp mayonnaise

2 slices white bread

salt to taste

1 egg, beaten

1 cup or more breadcrumbs or fine semolina

Oil for shallow frying

Directions

Cook fish fillets with a little salt and water. Remove the fish in a large bowl and flake the fillets with a fork. Retain the stock. Soak bread slices in the stock and squeeze out the remaining liquid. Add the bread to the fish. Add the onions, garlic, red chilli flakes, pepper powder and mayonnaise to the fish. Mix gently and form into large patties. Press each patty lightly on the palm of your hands to flatten. Dip each patty in beaten egg and then roll on both sides in breadcrumbs or semolina. When all the patties are done, keep them in a fridge for 15-20 minutes to harden (it’s easier to fry). Heat some oil in a skillet and fry each patty on both sides till golden brown. Serve with some Tzatziki or Thousand Island sauce.

Spicy Stuffed Okra

Spicy Stuffed Okra

Ingredients

20-25 okra or ladyfingers

1 medium red onion chopped

2 flakes garlic sliced thinly

½ tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

½ tsp salt

½ tsp mustard seeds for tempering

4-6 tbsp oil

Directions

Wash okra and wipe with a clean tea towel. Cut the ends and slit the okra, but not till the ends so that it holds together. In a small bowl mix the spices along with the salt. Using a teaspoon stuff some of the spice gently into each okra. Keep aside. In a medium sized wok (kadhai), heat oil and add the mustard seeds. When the mustard seeds change color, add the chopped onions and sauté for a few minutes till it turns light brown. Add the sliced garlic and sauté for 2 minutes. Add the okra and mix gently. Add the remaining spice powder and continue to sauté. Turn down the heat to low and add ¼ cup of water and cover with a lid. Let it simmer for a 3-4 minutes. Remove lid and stir. Cook till the okra is tender but not  completely soft and the water has dried up. Check seasoning and add salt if needed. 

Pancakes with coconut filling

Pancakes with coconut filling

“I made these pancakes on Shrove Tuesday. For those of you who do not know Shrove Tuesday; it marks the beginning of Lent, a month of fasting for Christians. Shrove Tuesday is noted for the custom of eating Pancakes and hence is also known as “Pancake Tuesday”. So here’s my take on it.”

Ingredients

For the Pancakes:

130 grams Flour

¼ teaspoon baking powder

pinch Salt

1 egg

2 tablespoons melted butter

200 ml milk

few drops Vanilla Essence

Oil for frying

For the Filling:

½ freshly grated coconut

100 grams granulated sugar (or less according to your taste)

few drops of red or green food coloring

Directions

For the pancakes: Add the dry ingredients (flour, baking powder and salt) into a mixing bowl and combine quickly, then make a well into the center and add in the egg, melted butter, coconut milk and vanilla essence. Mix the whole content to a smooth liquid consistency.

Heat a non-stick pan and brush with some oil. Add about one ladle of batter. The pancakes should be very thin so try to spread the pastry as good as possible by turning the pan before it starts to harden. Cover the pan and allow it to cook for 1-2 minutes. Take it off the heat (only cook on one side!) and repeat the process with the rest of batter until it is all used up.

For the filling: In a pan add the grated fresh coconut. sugar along with a little water and place on low heat. Keep stirring until the sugar has melted and the mixture is dry. Add a few drops of food coloring of your choice and mix. Turn off the heat and let the filling cool.

Now take a single pancake and place it on a flat plate. Put some of the filling in a line. Close the pancakes from sides and then roll them up. Continue till all the filling is used. Enjoy while still warm. I guarantee you, they will be gone in minutes!