Sweet and Spicy Pineapple

I know...i have been basically not blogging for nearly a year..but after not having my laptop for nearly 2 weeks..i just realised that i missed blogging. My interests wax and wane...and as of now..i am back in the mood. But, this may or may not last let me see.
I have always loved Pineapple..but growing up in India..fruits are sold seasonally and also we would buy these fruits with their peels cut by the vendor. My uncle...would tease us and tell us that the vendor would blow his nose...visit restrooms and could cut the fruit with the same hand often..but it usually fell of deaf ears. I unfortunately..did see the pineapple vendor blow his nose..wipe his hands on his pant and go his merry ways to cut the fruit. That ended my love story with the fruit. Nowadays, ofcourse, we have super bazaars cut up the fruit all neat and clean in boxes in shelves..but i cannot bring myself to eat Pineapple in india anymore..unless it is in Navrattan kurma or kashmiri naan..yummmm.....

I did go overboard and buy 3 pineapples..yikes! and it was taking up a lot of place in my fridge. I decided to make a spicy and sweet pineapple curry from an Indonesian cookbook i have in my hand. I did go about making a few substitues, as i did not have all the ingredients on hand..i do plan to make the recipe as per the books soon.


Pineapple - 1/2 large, cut in cubes
Brown Sugar - 1 tbls (i used splenda brown sugar blend)
Soy Sauce - 1 tbls
Sambaal Oleek - 1 tbls
Flavorless oil - 1 tsp.
Peanuts - 3 tbls, crushed..coarsely


1. In a non stick pan, add 1 tsp. oil and add the pineapple when the oil shimmers.

2. Add the brown sugar and cook for 5-7 minutes in medium-high flame, till there is good carmalisation.

3. Add the soya souce and the sambaal oleek and cook for 5 more minutes till the liquids are absorbed and the pineapple has some lovely color to it.

4. Scoop the pineapple on a bowl and sprinkle it with peanuts.

1. I think i will have to make the original recipe, as it had more yummy ingredients like ginger and red chillies.

2. Tho, soya sauce was an ingredient, i would not add it as it adds a flavor i did not enjoy.

Will make the original recipe and repost it with the name of the this is basically my recipe with a lot of inspiration



Has there been any dish you have put off making, thinking the process to be too cumbersome? And when you finally decided to make cannot stop kicking your hiney for not making it for so many years and wasting precious eating hours ;)...I have. The first time i baked bread..i realised how simple it was...i vowed then and there i would never put off trying to make anything new. Yes, i am quite dramatic....i usually have visions of doing push-ups and reverse crunches when i hear pumping music and being totally jiggle free..oops...too much personal info.

Anyway, coming back to the post... I have always loved falafels, when i was in Mi...i would often get carry-out from Lashish, which was a middle eastern restaurant, just a 5 mts drive from home and embarrassingly enough the take out guy reserved a huge smile for me, coz i was a regular customer ;). Now there is a falafel place near my home here in NY, but nowhere close to what i was getting there...and when i saw this delicious post from one of the sweetest blogger i know... i had give in.

I did take in a lot of inspiration from her, in the sense i made it to suit my Indian palette and use the spices i had in hand rather than shop for things, which usually is the way i go about. I urge all of you to try the dish you have been putting off making lazy excuses, coz you will be amazed on how little work there is actually involved. My next mission is to make home-made ice-cream...perhaps next summer :D


Chickpeas - ? cups (soak 2 cups of dry chickpeas overnight)
Onions - 1 large,sliced
Garlic - 3 to 4 pods, crushed
Green Chillies - 1 or 2
Chana masala - 1 tbls
Red chilly powder - 1 tsp.
Cumin seeds- 1 tsp.
Salt to taste
Cilantro - 1 small bunch, chopped
Oil - to deep fry.


1. In a pan, add 1 tbls of oil, then add the jeera, onions and garlic and cook till softened.

2. Drain the chickpeas and wash well and keep aside.

3. Add the sauteed onion-garlic mixture to the above drained chickpeas and pulse in ur food processor or blender till it is all well combined. Do not add too much of water, 1 or 2 tbls will help if you are using a blender. I have Kitchen Aid and i was able to make it to a rough paste - used the pulse function.

4. Now put the above in a bowl, then add salt, red chilly powder, chana masala and cilantro and combine well.

5. Now refrigerate the above mixture for 3-4 hours, to let the flavors combine well.

To fry the falafels:

1. Take the mixture out of the refrigertor about half an hour before.

2. Heat the oil, but make sure the oil does not smoke.

3. Make small falafel balls, and deep fry this in medium flame.

Note: Do make the falafel balls small, resist to make them big, trust me the small ones fry evenly and taste better. Also, fry them in medium flame, this ensures the inside gets cooked well.

These taste great straight-up. We had our's with yogurt dip.


Blew me away.....and Paneer Kolhapuri

In this world of pure selfishness, there comes a time when you step back shake your head and want to reevaluate your beliefs that you have painstakingly made :). It happened to me too....i was so happy and excited and touched because personally i would have never done something like this...and i think the fact that it was so alien to me..yet so cool..blew me away. You must be thinking WTH...did she receive some moolah or an emerald ring (btw. i love emerald) was not jewellery nor money..but it was a gift from a fellow blogger, actually a spice - kolhapuri masala.Nupur who is famous for her incredible recipes was kind enough to send me some of the famous kolhapuri masala, I am certain she got moved by my begging for it on her comment site :D. And to be honest for foodies like us..getting gifts with relation to food is it's weight in gold :). So Nupur...thank you so much...i am savouring the spice and ecstatic about it's ownership!

I did not want to make any elaborate recipe primarily it is summer..okay i lied..primarily because i am on a darn diet and secondly i wanted a simple recipe where the masala would be the primary flavouring.
I do not know if there is a dish called Paneer Kolhapuri (google search did not give me any valid result )..but if there is a recipe and my recipe i am certain is nothing like it..please let me nice tho..i have no patience for rudeness.

Paneer Kolhapuri:


Paneer - 6 oz (cut into triangles)
Red Onion - large, sliced thin
Garlic - 3 pods, smacked and sliced
Ginger - 2 inches, sliced thin
Kolhapuri Masala - 2 tsp.
Salt to taste
Cumin seeds - 1 tsp.
Red Chilly (fresh) - 1 small
Oil - 2 tsp.
Cilantro - 2-3 tbls worth - chopped.


1. In a griddle, toast the paneer, there is no need to use any oil. After the paneer is all browned, keep it aside.

2. In a pan. add the oil, then the cumin, then red chilly, garlic, ginger and the onion and fry in medium flame till the onions are softened and change color.

3. Add the salt and the kolhapuri masala and stir well.

4. Now increase the flame to high, add the paneer and the cilantro, mix well but with a gentle touch and make sure the spice is coated well.

5. Now put it in a bowl and is really yummy and the spice was perfect ( i know..what a show off ;) )


A rant and a recipe...

Why are people nosy? I am yet to understand and i wish a nosy person would let me in on the secret. Why do people want to know private details of a stranger? isn't that just weird...what do you achieve if you know whether a person works or not..has kids or from India or not...why do you want to know?? Are you writing a book that details about how many people you met...their status..their personal details...race etc? I am yet to understand the thought process that form these unnecessary and many a times ridiculous questions! color your hair?? umm..nope..i was born with dark brown hair with gold highlights..yesssir..i was the freak baby in India did not read about me in the paper uncle :D...or do you have kids?? no!...why?? ummm...maybe i don't know how to do 'it'..can i come and watch (puke)...are you trying for a baby? why...are you planning to marry your moronic spawn off with my future baby? i rather have my kid single that married to a nut-case. So..where are you working? how much do you make?? more than you..i am certain....and shame on me..if i don't...and then there are the much rent do you pay? how many siblings you have and what do they and their spouses do? etc...etc!! Mind you..none of these questions were asked to me by people i was introduced to be friends with...these a bunch of random questions that i have encountered to my travels to India (in airports no less) and a few in the subway in the great city of NY. Isn't it sad that people have no respect for privacy...there have been so many times...i have been asked questions while listening to the i-pod!! PEOPLE!! not disturb me when i am listening to my basically is a signal that i want to be left alone...grrrr....

So here is a recipe..that i love and have been making it regularly, as it is super easy to make and tastes yummy...but no culinary masterpiece.....but...this is a food blog and i feel i gotta put in a recipe to carry on this blog :D

Paneer Bhurji.

Paneer - 4-6 oz block. Grate it with the thicker side of the grater- you know that i mean.
Mixed vegetables - 1 cup ( i used carrots and peas - frozen :D)
Leeks - 2, sliced thin ( was out of onions...use onions if you want)
Garlic - 2, grated
Cumin - 1 tsp.
Turmeric powder - 1/4 tsp.
Red chilly powder - 1 tsp.
Pav Bhaji masala - 1/2 tsp.
Salt - to taste
Oil - 1 tsp. (do not use more, as paneer has a lot of fat)


1. Grate the paneer and keep aside.
2. In a pan, add the oil,add the cumin. Add the onion and garlic and saute till soft, do not let it burn.
3. Add the peas and carrots with the turmeric and salt,cook till softened.
4. Add the red chilly powder and the pav bhaji masala then add the paneer and mix well.
5. Cook this for 5 minutes, if you have cilantro with you...add it at this really takes it to another level.


Summer is here...and it sucks. is official i hate summer. It is a strong word to be used, but there is nothing fun about feeling hot and sticky and sweating like a ...oops..glowing like a..i don't know what. It is also the season where Jeeves and me have regular arguments..coz i love the air to be kicked upto 65..and he thinks 70 is good...and i am also in a foul mood most of the time, coz hot weather puts me in a bad mood. But, note to the fellow food blogger whom i am planning to meet.....i promise, i will be nice ;)...don't want to scare you :D.
I usually do not spend a lot of time in the kitchen...honestly in the past year..i have hardly been spending time in the kitchen on account of my weird eating habits and jeeves travelling..but summer gives me an excuse not to go and vent when i am in there.
This lentil salad is super easy and can be eaten warm, cold or wrapped up in pitas or rotis for a quick and easy meal.


brown lentils -1.5 cups dry. Soak it in water for about 2 hours (can omit this step, but it helps in cooking faster)
vegetables - 2 cups (i used mushrooms- 3 cups, as they shrink, carrots and peas - 1 cup)
onions - 1 large, diced
garlic - 4 pods, 3 sliced thin and 1 crushed
salt - to taste
fresh ground pepper - 6 twists
red chilly flakes - 1 tbls.
oil - 1 tbls (i.e - 3 tsp. of oil)
rosemary - 2 tsp. (dry, use more if fresh)


1. Cook the lentils in water with reqd. salt and the crushed garlic. The lentils should be completely cooked but not turn mushy. Usually you have to be really abusive to the brown lentil to render it to a mush ;)

2. In a non-stick pan,add 2 tsp. of oil (reserve the 1 tsp. for later), add the onions and garlic and saute till soft. Now add the peas and carrots (i used frozen) and cook for a couple of minutes.

3. Add the mushrooms to the above with the rosemary,chilly flakes,pepper and salt (just for the veggies, as we are cooking the lentils with salt too) and cook till the mushrooms are softened.

4. Add the cooked lentils to the above, let the crushed garlic be, add the remaining tsp. of oil..and mix it gently but well. is ready to eat. Easy right...


The return of the dummy!!

Yep...old habits do not die...ever!! atleast for me. I remember as a kid..i was always generous with my things..lending everyone my books, parting with pocket money......and boy have i gotten into trouble with that! I thought for a while i had overgrown the habit of lending ..but no sir...i have done it again. Before i left Mi, i had lent some cookbooks to an acquaintance of mine...we somehow never got a chance to regroup and now here i am in NY and guess what!! no cookbooks. I makes me so mad..esp. it was Tarla Dalal's books and some really nice indian cookbooks, that i am possessive about. Again..i am a cookbook i am possessive about all of em. We did exchange our i told her to mail me my books..this is after i had tried to touch base with her plenty of times when i was in Mi. Then yesterday, i emailed her asking about the books, btw. it has been nearly a month since i have given her the address to my new place....guess what is her reply..according to her..the books cost more to mail than the value of the books from she has conveniently decided not to mail them. Really!! did you pay for the darn gotta ask my friend who is visiting me in may to contact her and get the books from her. I really cannot understand what sort of people are these!! how dare you keep my books with you...some people are so shameless and with no do you keep a check on your conscience?? I truly hope i get my beloved books back and lesson learnt i hope.

Anyway...the tarla dalal's rajasthani book had a few recipes with jowar and bajra and i was looking forward to make them and had bought them months ago...but had not used them. As i am on a quest to finish all my old stock...i decided to use the grains. As i do not have the book...i googled as to how to cook bajra the basic idea and make a basic simple khichdi.

Bajre ki khichdi


Bajra Grains - 1/2 cup (soaked for a few hours)
Toor Dal - 1/2 cup ( use any dal you want..toor is the only dal i have at home)
Green Chillies - 2, slit
Garlic - 3 pods, crushed
Onion - 1 medium, diced
Spinach - 1/2 box (i used frozen)(if using fresh..use 3-4 cups)
Sambar powder - 1 tbls.
Oil- 1 tbls
Mustard seeds - 1 tsp.
Water - 2 1/2 cups


1. Heat a pressure cooker with oil, then add the mustard seeds.

2. When the seeds splutters, add the onions, garlic and green chillies and saute till the onions soften.

3. Add the spinach after that with salt and sambar powder and saute for a few minutes.

4. Then add the bajra and dal with 2 1/2 cups of water and pressure cook it for 3-4 whistles.

5. When the pressure subsides, mix it well and serve.


1. I would reduce the water to maybe 1 1/2 the bajra does not expand as much as rice does. I wanted to make it a khichdi..but it was a lil more soupy than i would have liked it.

2. The bajra did not plump up even after soaking for a few hours, like i thought it would...i mean i just assumed soaking it would plump it not ask me where i got this idea. I think soaking basically lets the grain soften a bit. if i am wrong..please let me know...politely of-course!!

3. All of you watching your carbs..this is great..coz Bajra is basically pretty high in protein and low on no afternoon slump!!


One pot meal

So here i am after a really long break....i really had not intended to take off this long...but stuff happens.
We just moved...okay..not just...we moved to NYC in Jan and after being stuck in a studio for a month and searching for a decent apartment...we finally zeroed in on a place and finally settling...ummmm...yep..settling down. It is another of the bedrooms is full of boxes...honest!! i really do not know how i am going to clean up the mess but i have to...coz i already have visitors scheduled for April!! do get visitors when you move to cool cities ;)
My agenda is obviously to clear up my pantry, as i have quite a lot of grains and lentils all i am currently buying are veggies. Also...the kitchen area is sorta ?? cleaned up so i cannot go all fancy ;) i always do LOL.

Here is the simple one pot meal i made. Basically, it was stuff i had in my pantry all thrown together and seriously it was really yummy!


Cooked Kidney beans - 2 cups
Cooked Chickpeas - 1 cup
Barley - 3/4 cup, dry
Mixed Veggies - 1 cup ( i used frozed mixed veggies - carrot, peas and corn)
Onions - 1 small - finely diced
Leeks - 2 medium - finely diced
Tomatoes - 2 medium - diced in chunks
Garlic - 4 pods
Garam Masala - 1 tbls.
Red Chilly Powder - 1 tsp.
Cumin - 1 tsp.
Oil - 1 tbls.


1. Cook the barley in 1 1/2 cups of water and keep aside.It will be chewy when done. Do this when you have time, does not have to be just before you are cooking.

2. In a pan, heat the oil, add the cumin seeds, then add finely diced garlic and onions,leeks for a few minutes. When the leeks and onions are softened, add the tomatoes and frozen veggies and cook for a few minutes.

3. When the veggies are cooked add the red chilly powder, garam masala and salt and cook for a few more minutes till you see the veggies getting a little dry and carmalized.

4. Add 2 cups of water and when it comes to a good boil, add the barley, chickpeas and kidney beans and cook for a few more minutes.

5. Finely chop the cilantro and stir in it.

6. Serve with whole wheat rolls if you have on hand or you can really eat this straight up.