Kadai Paneer

My first year of college was in the United States, far away from Bombay, where I grew up. As exciting as the experience of leaving home, discovering a new country and culture while studying art, was, I was terribly home sick. The walk to the Indian grocery store was long, so I would stock my pantry up with all the spices and my freezer up with as much as I could carry back home— especially paneer. Paneer is a fresh cheese, made in India, made by curdling heated milk and yogurt, with the help of an acid, such as lemon juice or vinegar. Once the fats of the dairy seperates, it is strained through a cheese cloth and left to set. It can be eaten plain, but is mostly cooked in different gravies or spices. Today it is easily available, even at Whole Foods. 

Kadai is the name of the pot in which the paneer is cooked in. It is similar to a wok, a deep round bottomed pan. Traditionally the kadai is made of cast iron, but I used my stainless steel Al Clad pot. 

One of the first, and most frequent paneer dishes I made in college, was Kadai Paneer— only because the Madhur Jaffrey cookbook I owned then had an easy recipe. Years later I broadened my paneer cooking skills and didn't make Kadai Paneer as often. But last night, that's all I craved. The kids went to bed, and I cooked this for dinner— filled with spices and heat. 

Tone down the heat level if that doesn't appeal to you, but do not skimp on the rest of the aromatics— such as the ginger and garlic, coriander seeds or even the dried fenukgreek (kasuri methi). 

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Ingredients

2 tablespoons vegetable oil

7–8 cloves garlic, crushed

1/5-inch piece of ginger, half crushed, and half julienned

5–6 medium tomatoes, chopped

1/2 tablespoon coriander seeds, roasted

5–6 Kashmiri red chilies

1 large green pepper, julienned

1–2 green chilies, chopped (or more, to taste)

Salt, to taste

250 grams paneer, cubed

1/2 teaspoon garam masala powder

2 teaspoons crushed kasuri methi (dry fenugreek leaves)

1/2 cup chopped cilantro leaves

Method

1. In a kadai or round bottomed pan, heat the oil. Add the crushed garlic and ginger. Sauté until the raw smell disappears.
2. Add the chopped tomatoes. Sauté till the tomatoes and oil separate, and the tomato thickens.
3. In a mortar, pound the coriander seeds and red chili peppers to a powder. Add this to the tomato mixture.
4. Add the green pepper and chopped green chillies, and cook for another 5–7 minutes.
5. Follow by adding salt and garam masala powder. Mix these with the rest of the tomato mixture until well incorporated.
6. Add the paneer in the masala and cook for 2–3 minutes. 
7. Lastly, add the kasuri methi, julienned ginger, and cilantro leaves. Sauté for another 2–3 minutes. Serve hot. 

Minced Chicken in Lettuce Cups

I woke up this morning craving Chicken Sung, or Minced Chicken in Lettuce Cups. A perfect and filling dinner, without the carbs. Flavor packed, with a kick! 

Grace Young, in her book, Stir-Frying to the Sky's Edge, says: There are countless versions of this elegant stir-fry, a favorite served at Chinese banquets. Interestingly, the original was made with minced squab. Over time the recipe has ‘modernized’ and now duck, chicken, and pork are often used in place of the squab. The dish is about the enjoyment of the ingredients playing off one another; every bite should burst of contrasting textures and flavors. All of the ingredients, from the mushrooms, to the chicken, have a slightly different level of sweetness and texture, each punctuated by the heat of fresh chili.

Serves 4 as part of a multi course meal. 

Adapted from Stir-Frying to the Sky’s Edge, by Grace Young

Ingredients

8 medium dried shiitake mushrooms

8 ounces ground chicken

1 teaspoon soy sauce

1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry

1/2 teaspoon cornstarch

1/2 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons vegetable oil

2 teaspoons minced garlic 

1 teaspoon minced jalapeño chili, with seeds

1/2 cup thinly sliced scallions

1/2 teaspoon salt

1/8 teaspoon ground white pepper

16 Bibb or Boston lettuce leaves

Hoisin sauce

1. In a medium shallow bowl soak the mushrooms in 3/4 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid for stocks. Cut off the stems and chop the mushrooms to make about 1/2 cup.
2. In a medium bowl combine the chicken, soy sauce, 1 teaspoon of the rice wine, cornstarch, and sugar. Stir to combine. Stir in the sesame oil.
3. Heat a 14-inch flat-bottomed wok over high heat until a beat of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the vegetable oil, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry the chicken, breaking it up, until slightly pink, about 30 seconds. Transfer the chicken to a plate.
4. Swirl the remaining 1 tablespoon vegetable oil into the wok. Add the garlic and chili and stir-fry 10 seconds or until the aromatics are fragrant. Add the mushrooms and stir-fry 1 minute or until well combined. Add the scallions, sprinkle on the salt, pepper, and the remaining 1 tablespoon rice wine, and stir-fry for 30 seconds or until the scallions are bright green. 
5. Return the chicken with any juices that have accumulated to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through. 
6. Serve with the lettuce leaves: have diners put 2 or 3 tablespoons of the filling in a lettuce leaf, fold the leaf over, and eat like a taco. Some cooks serve the cups with a small dollop of hoisin sauce.

Classic Pound Cake

A classic dense, yet soft, pound cake is one I've always loved. I remember my mother would bake it for us, and it would be fresh and warm when we got home from school. And then the bakery across the street baked an excellent pound cake, which she would buy for us instead. Dédé Wilson, the author of this recipe, says that this freezes well too. Double wrap it in plastic wrap, put it in a zip lock, squeeze the air out, and freeze it. I have some in my freezer, and will pull a slice out tomorrow and spread some chocolate-hazelnut spread on it for breakfast. Decadent and delicious!

When it comes to baking I'm a stickler about measurements, temperatures, and also equipment. Read the entire recipe first, then read it again to make sure that you didn't miss anything out, and then follow the recipe when you bake it. There is nothing worse than starting the mixing process when you realize that you missed a step or an ingredient is too cold and it's ruining your batter. 

One of the most important steps in this recipe is creaming the butter. The recipe asks for the butter to be creamed for about 2 minutes, and that is about right, but if you look at it, and it isn't creamed or fluffy enough, then give it another minute or so. Similarly for when you add the sugar, beat it more if it isn't fluffy enough. 

After the creaming stage, don't over beat anything. In fact, stop when you think that maybe it needs one last beat. The last phase will ask you to fold in the flour, at which you can make sure that it is all incorporated. Gently and lovingly, fold in the flour, to ensure that all the lightness to the batter that has been created with the creaming isn't lost. 

Recipe courtesy: Dédé Wilson

Yield: Serves 10

Ingredients

1 2/3 cups (173g) sifted bleached cake flour

1/2 teaspoon salt

1 cup (225g) unsalted butter, at room temperature

1 1/3 cups (266g) superfine sugar

1 1/4 teaspoons pure vanilla extract

5 large eggs, at room temperature

Preparation 

1. Position a rack in the middle of the oven. Preheat the oven to 325F (165C). Coat an 8-by-4-inch (20-by-10cm) metal loaf pan with nonstick baking spray (the kind with the fat and flour, such as Baker’s Joy). Line the bottom with a strip of parchment paper that extends up and out of the narrow sides of the pan; coat the paper as well.
2. Whisk together the flour and salt in a medium bowl; set aside. 
3. Whisk the eggs together in a large measuring cup, or whisk in a bowl and transfer to a pitcher with a spout, set aside. 
4. Beat the butter in bowl of stand mixer fitted with the paddle attachment on medium-high speed until smooth and creamy, about 2 minutes. 
5. Gradually add the sugar, 1/4 cup (50g) at a time (you can do this by eye) and beat on high speed until the mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch the mixture to check. Keep beating if it is cool to the touch. Beat in the vanilla.
6. Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and scraping down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds to make sure it is thoroughly combined. It should be smooth and satiny. If it looks curdled or separated in any way, the mixture is still too cold. Let it sit to warm up a bit and beat again, looking for the visual cues described above.
7. Sift about one-third of the flour mixture over the batter (removing the bowl from the stand mixer, if using), and fold in gently with a large silicone spatula. Stop when a few streaks of flour remain, then add the next batch of flour mixture and continue until all has been added. Make sure all the flour mixture has been incorporated into the batter to create a thick and smooth homogenous batter. Scrape the batter into prepared pan, smoothing top with a small offset spatula.
8. Bake until a wooden toothpick or bamboo skewer inserted into the cake just tests clean when removed, 70 minutes to 80 minutes. The toothpick should look a bit moist and not bone-dry. Halfway through the baking, rotate the pan once front to back. The timing will depend on the temperature of your ingredients when the cake went into the oven. Cool the pan on a rack for about 10 minutes, then unfold the cake, peel away the parchment, place the cake upright, and cool completely. Store the cake, well wrapped with plastic wrap, at room temperature for up to 4 days. Cake texture is best, and it slices most neatly after an overnights rest.

Orange Cardamom Crumb Coffee Cake

 Imagine slicing into a warm and moist cake, with a crusty and spicy crumb topping, sipping your cup of hot coffee (or tea in my case). Life will definitely be good at that moment. Dédé Wilson's recipe is true perfection. Just follow it exactly and you are guaranteed perfection. 

With baking you have to measure precisely, timings and temperatures are important. And use the pan recommended. An 8-inch square pan, with straight upright edges, will work great for this cake. 

Yield: Serves 9 to 12

Recipe Courtesy Dédé Wilson

Ingredients

Crumb Topping:

1/2 cup (115g) unsalted butter, melted

3/4 cup (169g) firmly packed light brown sugar

2 teaspoons ground cinnamon (or 1 teaspoon ground cinnamon and 1 teaspoon ground cardamom)

1/4 teaspoon salt

1 1/4 cups (156g) all-purpose flour

Cake:

2 cups (250g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup  (225g) unsalted butter, at room temperature, cut into pieces

1 cup (198g) granulated sugar

1 1/2 teaspoons pure vanilla extract 

1 tablespoon orange zest (if making Orange Cardamon Cake variation)

2 large eggs, at room temperature

1 cup (227g) sour cream, at room temperature

Method

1. For the crumb topping: Whisk together the melted butter, brown sugar, cinnamon (or cinnamon and cardamom, if making the Orange Cardamom Cake variation), and salt in a medium bowl. Stir in the flour. Create crumbs by squeezing the mixture together with fingers. Set aside.
2. Position a rack in the middle of the oven. Preheat the oven to 325F (165C). Coat an 8-inch (20-cm) square baking pan with nonstick baking spray. 
3. For the cake: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. In the bowl of a stand mixer fitter with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat on medium-high speed until very light and fluffy, about 3 minutes. Beat in the vanilla (and the orange zest if making the Orange Cardamom Cake variation). Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. The mixture might look curdled, that’s okay.
5. Add the flour mixture in three batches alternately with the sour cream, beginning and ending with the flour mixture. Beat briefly until smooth. The batter will be thick. Scrape the batter into the prepared pan and smooth the top with a small offset spatula. Sprinkle the crumb topping evenly over the batter, covering it completely and gently pressing the topping onto the batter.
6. Bake until a wooden toothpick or bamboo skewer inserted into the cake shows a few moist crumbs when removed, 55 to 65 minutes. The crumb topping will be golden brown and perhaps a bit crusty. Cool the pan on a rack for at least 20 minutes. The cake is ready to serve warm or at room temperature, simply cut into squares. Store the cake well wrapped (still in pan) with plastic wrap at room temperature for up to 3 days.

Orange Cardamom Crumb Coffee Cake Variation

Use 1 teaspoon cinnamon and 1 teaspoon cardamom for the topping. Add 1 tablespoon orange zest to the batter when you add the vanilla. Make sure it is extra fine in texture and made with a Microplane rasp style zester.

Banana Nutella Cake

I keep reading this recipe in my Alice's TeaCup cookbook and wanting to make it, but then save the ripe bananas to make The Best Ever Banana Bread. This time around, the ripe bananas made their way into this recipe. And am I happy about it! It is a two-layer cake, but I frosted one layer for us at home, and the other layer got frosted and sent to school, to my sons joy and excitement (without the Nutella layer to keep it nut-free)! The recipe below will describe it as a two-layer cake. 

Makes one 8-inch two layer cake

From Alice’s TeaCup

Ingredients

CAKE

3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature

2 cups sugar

3 eggs

1 1/2 cups buttermilk

1 teaspoon pure vanilla extract

2 very ripe bananas

CREAM CHEESE FROSTING

1 stick (1/2 cup) unsalted butter, at room temperature

1 cup / 8oz cream cheese, at room temperature

3 cups confectioners’ sugar

FILLING

2 cups Nutella

Directions

1. To make the cake: Preheat the oven to 350F. Have ready two 8-inch round pans
2. In a medium bowl whisk together the dry ingredients
3. In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. One at a time, add the eggs and mix until well blended. With the mixer set to low, add a little bit of the flour mixture at a time, alternating with the buttermilk and vanilla, mixing just until smooth. 
4. Use a spatula to gently fold in the bananas. 
5. Pour the batter evenly between the two cake pans, and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set the layers aside to cool completely in the pans before frosting the cake.
6. To make the frosting: Use a mixer to cream the butter, cream cheese, and sugar until light and fluffy.
7. Frost each layer with Nutella and stack them. Spread the cream cheese over the top and sides. 

Murgh Hariyali (Indian Herbed Chicken)

I woke up this morning craving a delicious spicy Indian chicken, that I would make for myself as opposed to the kids! So my sweet kids got leftovers, and I indulged and cooked for myself. A look through Aditya Bal's cookbook The Chakh Le India Cookbook, and I settled on Murgh Hariyali. Give it your time, labour of love, and it'll reward you. 

A fantastic fresh hara or herby green masala takes this Himachal recipe to another level. A classic example of the rustic pahadi or mountain recipe with succulent chicken in a thick and intensely flavored green gravy, with warm spices, such as the pepper and cloves, come through beautifully with the buttery curd and milk-based gravy. This one is a must! 

Ingredients

1kg chicken, skin-off, bone-on.

1 teaspoon salt

MARINADE

1 teaspoon turmeric

1 teaspoon medium-hot red chilli powder 

1-2 teaspoons refined oil

THE PAHADI GREEN MASALA

2 teaspoons vegetable oil

2 teaspoons ginger-garlic paste

1 1/2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon whole black peppercorns

1/2-inch cinnamon stick

4–5 cloves

1/2 teaspoon fennel seeds

4 hot green chilies

1/2 cup fresh chopped cilantro, with some of the tender stems

1/2 teaspoon turmeric powder

THE CURRY BASE

1 tablespoon ghee

2 brown cardamoms

1/2-inch cinnamon stick

1 onion, chopped fine

Salt, to taste

1 cup whisked curd

1/2 cup milk

1 spring onion (white part only) sliced into rings

Method

1. Cut the chicken in curry-sized pieces and trim. Wash and drain thoroughly. Combine with salt and marinade ingredients. Mix well. Cover and refrigerate for at least two hours or overnight. 
2. Heat oil in a frying pan and all the masala ingredients, until it exudes their aroma and changes color. Turn off the heat and transfer to a grinder. Add a little water and grind to make a fine vivid green paste. The masala paste should be hot and spicy and smell wonderfully fresh with all the herbs and spring onions. Set aside.
3. Remove the chicken from the refrigerator and bring to room temperature. 
4. Heat the ghee in a deep pan. When it’s bubbling hot, add the whole spices and fry for a minute, till colored and aromatic.
5. Stir in the chopped onion and sauté on medium heat, till soft and lightly colored. Do not brown.
6. Turn up the heat a little and add the green masala paste to the pan. Fry the paste with the onion and whole spices, till it begins to turn dark green.
7. Add a little water to cook the masala on high heat, till it’s a rich, deep green and the ghee rises to the surface.
8. Once the masala is well cooked and amalgamated, add the marinated chicken to the pan. Season well with salt, turn up the heat and fry the chicken in the masala for 10–12 minutes, to give it its lovely, greenish golden color.
9. Turn the heat down to medium and stir the chicken a few times to mix everything together. Add the whisked curd and fry with the chicken for a few minutes, till the gravy is thick and almost full absorbed.
10. Next, add the milk and stir everything a couple of times to mix. Bring to a boil and turn the heat down to a simmer. Cover the pan and gently simmer the chicken, till it’s deliciously tender, almost coming off the bone and the oil has risen to the surface. By now, the gravy will be a rich, deep green in color.
11. When the chicken is thoroughly cooked and meltingly tender, uncover the pan, turn |Mix in the spring onions and serve hot! 

Fennel & Coriander Crusted Tuna Steak with Lemon Aioli

Today I am feeling very accomplished. Not because my lunch was as delicious (& healthy) as it was, but because it took me no more than 15 minutes, from start to finish, to get it on my plate. Fennel and Coriander Crusted Tuna Steak, with Lemon Aioli, with a side of Mixed Green Salad and Pomegrante, served over Quinoa. Granted that the Quinoa was ready (I boil a large batch in chicken broth and eat it through the week), but it was still quite a quick meal to whip up! 

Serves 2 

15 minutes

Ingredients

TUNA

2 teaspoons fennel seeds

1 teaspoon coriander seeds

1 tablespoon vegetable oil

2 6-oz tuna steaks, washed and patted dry

Freshly cracked sae salt, to taste

Freshly cracked black pepper, to taste

LEMON AOILI

2 tablespoons mayonnaise

1 teaspoon lemon juice

1/4 teaspoon lemon zest

Method

1. In a 10-inch skillet, dry roast the fennel and coriander seeds, over medium-high heat, for a minute or two, or until the spice releases its aroma. Remove, let it cool, and grind it in a spice grinder to a coarse texture. Remove on a flat plate. Add the freshly cracked salt and pepper to the spice mixture. Mix.
2. In the same skillet, heat the oil. While the oil heats, prepare the tuna steak.
3. Season generously both sides of the steak with the spice rub. Pat it into the tuna for it to stick well. 
4. Grill tuna until seared outside and rare in the center, about 4 minutes per side.
5. While the tuna grills, in a small bowl mix the 3 ingredients for the lemon aioli.
6. Plate the tuna and spoon the lemon aioli over the fish. 

Serve with a tossed salad of your choice and over quinoa or couscous. 

Cauliflower Soup

It's the Fall, and although it isn't that cold as yet, but it doesn't hurt to start eating comforting soups. The kids love it, and they eat it while I finish up the rest of the dinner. The most satisfying moment tonight was when my 20-month old daughter Shalina finished her bowl, looked up at me, smiled and said "yummy yummy". 

Most soups I make usually start with heating little butter and olive oil, sweating some onions, celery, carrots, and garlic in the fat. Add the vegetable of the choice, broth for flavor, and potato for the starch. This is pretty much what I did for the cauliflower, with a few minor changes. And instead of the croutons, I added some almond slivers— the kids loved it too! 

The combination of cauliflower and potatoes add a nice creamy feel to the soup, without adding the calories of heavy cream! 

My new best friend is the pressure cooker. Years were spent afraid of the cooker, afraid that it would blast open into my face, but all I had to do was use it once, and I was hooked. It shaves off so much time from your cooking, and since it steam cooks the food, you can use less of the fat while cooking. 

Serves 4

Ingredients

2 tablespoons olive oil

1/2 white onion, minced

2–3 celery stalks, finely sliced

1 large clove garlic, minced

2 sticks thyme (or more if you like it)

1/2 large cauliflower head, about 3/4lb, chopped into 1-inch chunks

4 baby potatoes, skin on, quartered

4 cups chicken broth

Salt and freshly cracked black pepper, to taste

Almond slivers, to garnish

Truffle or extra virgin olive oil, to garnish

Method

1. In a large pot, heat the oil over medium heat. Add the onion and celery. Sauté for a minute or two, add the garlic and thyme. 

2. Follow by adding the cauliflower, potatoes. Give it a mix to coat the vegetables with the onions.

3. Pour in the broth (if using a pressure cooker, then only use 2 cups broth), bring it to a boil and cover and let it simmer on medium-low heat (if using a pressure cooker, let it cook for 3 whistles). 

4. Puree the soup in batches. Ladle into soup bowls, garnish with almond slivers and a finishing oil of your choice. 

Saffron Chicken, Indian Style

I went into the kitchen today, ready to cook my favorite Simple Chicken Curry, but changed it around instead. We are spending the summer in Spain, and I paid homage to one of its much acclaimed ingredients— Saffron. Most importantly, the kids ate and enjoyed the Saffron chicken, served over rice. 

This dish would work great to serve to a large crowd (double or triple the recipe), or for a family meal too. 

If you want to add a vegetable to the meal, add some finely chopped spinach right at the end, into the curry. 

Serves 4

Ingredients

2 tablespoons vegetable oil

1 teaspoon saffron

2 tablespoons hot water

1 onion, minced

2–3 cloves garlic, minced

1-inch piece ginger, minced

2 large green chilis, minced

5 organic chicken drumsticks, bone-in, skin-off

Salt, to taste

1 teaspoon cardamon powder

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 cup chicken stock
2 teaspoons cornstarch
2 tablespoons water

Method

1. In a large pot, heat the oil over medium heat. Add saffron threads and fry for a minute or two, remove with a slotted spoon and mix in a small bowl with the hot water.
2. Add the onions to the pot with the saffron-infused oil, ginger, garlic, and chilis and fry until very soft, about 8–10 minutes.
3. While the onions fry, wash and pat dry the chicken. Season the chicken with salt. Set aside.
4. Add the dry spices to the onion mixture and cook for another 2 minutes at least. 
5. Follow by adding the chicken and coat it well in the onion mixture. Let it cook for 5 minutes, keep mixing it. 
6. Add the saffron–water mixture along with the chicken stock. Bring to a boil, cover and let it simmer for at least half an hour. 
7. Using tongs, remove the chicken onto the serving plate. In a small bowl mix together the cornstarch and water. Add the cornstarch slurry to the gravy in the pot and let it come to a boil. Pour the gravy over the chicken in the serving dish and serve hot. 

Serve over rice or with warm naan. 

Brussels Sprouts and Dill Chicken Burgers

Lately, these chicken burgers are what I have been eating a LOT of. My husband and kids love it. I make a large batch, and then I'm set for a meal or two! Plus, it gets some green veggies in too.  Improvise this recipe to suit your pantry. 

Change the greens around, add herbs of your choice, use different spice mixtures, switch the chicken to turkey or beef. Enjoy and get creative, barbecue away this summer! 

Ingredients
1 tablespoon coconut oil 
1 teaspoon cumin seeds
1/4 cup minced red onion
2 cloves garlic, minced
2-inch ginger, minced
1 cup finely sliced brussel sprouts (or 1/2 bunch spinach, finely sliced, or 1 cup finely sliced Kale)
2 tablespoons fresh dill (optional)
1 teaspoon garam masala
Salt, to taste

1 lb ground chicken
1 teaspoon coriander powder
Red chili powder, to taste (optional)
1/4 cup fresh cilantro, chopped

Method

1. In a large skillet, heat the oil. Fry the cumin seeds for a minute, or until the color changes slightly, do not burn the seeds. Immediately add the onions and sauté until it turns pink. 
2. Once the onions turn pink, add the green vegetable (brussels sprouts or spinach or kale), dill, garam masala, and salt. Cook until the vegetable is cooked, remove from heat.
3. While the onion-vegetable mixture cools, in a large mixing bowl, mix together the ground chicken, coriander powder, red chili powder, and fresh cilantro.
4. Mix the cooled onion-vegetable mixture with the ground chicken and form burgers. Use an ice cream scoop to make it easier. 
5. Cook the burgers over medium heat for about 5 minutes on each side.

If you want to freeze the burgers, form them and lay the uncooked burgers out on a baking tray. Put it in the freezer for 15–20 minutes. Remove and put them in a resealable bag. 

Double Chocolate Cookies

It's a rainy day, and schools are closed for the summer holidays— keeping my four year old busy with decorating a chefs hat, an apron, and baking cookies was a super fun way to be cooped up at home. 

I tried a recipe from The Everything Kids Cookbook and we surely weren't disappointed. The cookies are soft and chewy, rich and decadent. 

Makes 2 1/2 dozen cookies

Ingredients

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter, softened

2 eggs, room temperature

1/2 teaspoon vanilla

1 3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1. Preheat oven to 375F.
2. In a large mixing bowl, use an electric mixer to combine the first five ingredients, until smooth.
3. Add the next four ingredients.
4. When the batter is smooth and creamy, stir in the chocolate chips.
5. Drop dough by spoonfuls onto a cookie sheet, or use a melon scoop to make them even and easier for your kid to do.
6. Bake for 8 minutes for chewy cookies and longer (up to 10 minutes) for crispier ones.
7. Remove cookies from oven and let it cool for 1 minute before removing cookies.

South Indian Egg Roast

I have no idea how I lived my entire life without eating these eggs. A few boiled eggs in the fridge go a long way for me— a quick breakfast, an egg salad sandwich for my kids, or an egg and tomato curry. Now that I discovered this recipe on Spices and Aroma, I am hooked! It has changed the way I view a boiled egg forever— and it'll probably change yours too. Someone suggested that we put it directly on the grill, I haven't tried it, but it sounds like a pretty amazing idea.

Ingredients

5 boiled eggs, peeled, sliced in half length wise

2 teaspoon chili powder

1 teaspoon turmeric powder

1 tablespoon coriander powder

2 tablespoons curry leaves, finely chopped

Salt, Pepper, to taste

Water to mix spices into a paste

2 tablespoons vegetable, coconut, or olive oil

Directions

1. Make a smooth thick paste with all the ingredients, except boiled eggs and oil.
2. Heat oil in a wide saucepan.
3. Using hands, smear a layer of the spice mix and gently layer the eggs and let it brown on each side, about 10–12 minutes. Remove and serve hot with rice or any carb of your choice.

Tandoori Shrimp

I could barely believe it when my dear friend Gunjan called me, to ask me to help her teach high school students, at the Dalton School, Indian cooking. The main reason I began writing this blog, was to share quick and easy recipes, and help promote more home cooking. Teaching kids felt like it was the ultimate! 

This recipe, inspired by a recipe by Suvir Saran, in his book American Masala, was simple and delicious. It also helped introduce the students to some of the many Indian spices. Make a batch of the marinate, smear it on paneer, shrimp, fish, chicken, lamb, cauliflower or anything you fancy, and enjoy! Adjust the spice levels and make it kid-friendly. My four year old son loved it on shrimp (omitted the chili for him). In fact, we had some extra mushrooms at the class, so I grilled the mushrooms on a cast iron pan, with the sour cream tandoori marinade and it turned out delicious!  

The students responded very well to this recipe and hopefully some of them will be cooking it at home! And read the notes below for other ways you can apply this recipe, and get more creative. 

Ingredients

For the marinade:

1 tablespoon paprika

2 teaspoons kosher salt

1/4 teaspoon turmeric

1 small red onion, quartered

4 garlic cloves, peeled and roughly chopped

2-inch piece ginger, peeled and roughly chopped

1/2 cup sour cream

3 tablespoons tomato paste

1 teaspoon ground coriander

1 teaspoon toasted cumin

1 teaspoon black pepper

3/4 teaspoon ground cardamon

1/2 teaspoon red chili (or cayenne pepper)

Pinch of ground cinnamon

Pinch of garam masala

1 1/2 lbs shrimp, medium (shelled and deveined), about 20–25 pieces

6 tablespoons vegetable oil

1 lemon, juiced + 1 lemon, cut into wedges for serving

1/4 cup fresh cilantro, for garnish

Method

1. Place all of the marinade ingredients in a food processor and pulse until smooth.
2. Pour over shrimp, cover and marinade for half an hour or overnight.
3. Preheat the grill or grill pan to medium-high (you should be able to hold your hand 5-inches above the grate).
4. Add the oil, and grill the shrimp in batches, to not overcrowd the pan or grill, cooking until each side is browned, 2 minutes on each side.
5. Remove from the pan, squeeze lemon juice and garnish with lemon wedges and cilantro.

Notes

1. The shrimp can be substituted for chicken or lamb. Revise cooking time accordingly. 
2. Tandoor Shrimp Pizza: You can serve it on a flat bread of your choice (such as Indian naan / focaccia / pizza dough), spread hummus on the flat bread, add 4 pieces of shrimp on each flat bread, top with cilantro chutney, sprinkle with some goat cheese, garnish with chopped cilantro and finely diced red pepper.
3. Tandoor Shrimp Sliders: Spread mayonnaise on a slider bun, green chutney (or pesto), tomato slices, onion slices, Tandoor shrimp, and fresh cilantro.