Caprese Flatbread

You could call it Pizza if you so fancy or even nanizza if you are feeling creative because essentially this yummy dish is nothing but classic caprese style toppings over a naan flat bread. A few moons ago I had shared a similar flat bread pizza with some classic makhani style paneer topping. Of course the choice of toppings is only limited by your imagination but for me a very good combination (when its not paneer of course) is a simple but a classic combo of tomatoes, cheese, basic and garlic. Not to mention it is much simpler to put together than a traditional pizza if you use store bought naans which work perfectly well in this preparation.
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Sauteed Garlic Herb Mushrooms

When you are either learning the basics of cooking or have been at it for a while, being asked to create a dish from memory is always challenging and tricky. The challenge increases multiple fold when it has to be from someone else's memory. Yes that is the story behind this dish. This other day when I made pizza - which I have several times - hubs somehow decided to take a trip down the memory lane. He began describing how when he was in India, they had opened a brand new Pizza Hut in his city, one of the very first ones in the entire country in those times. He of course had paid a visit to eat a veggie pizza that as he describes cost an arm and a leg. The one thing they brought with the pizza was a sampler of sauteed garlic mushrooms on the house. The pizza was great, he goes on, but the taste of the mushrooms stuck with him. Of course I took the hint, asked him a few questions on what more he remembered of what it looked like, and tried it. Yes he said these were better than the ones he had way back when. What a relief!

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Smashed Spicy Baby Potatoes

Oh this one is just yum! We finished a plateful only a few hours ago and as I write this I am craving bad for another bite of these cuties. Yes, no kidding, they are that good. With their super crispy skin coated and infused with spices that carry a kick that could lift any spirit, warm creamy insides that are ever so slightly crunchy with all the roasting, they are so good I could bet you would fight the others at the table for the last one. Do try these especially with my homemade Tandoori masala.

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Quick Pickled Jalapenos

Yesterday I was at our local farmer's market. They have the most beautiful and colorful stuff all around. I go crazy around all the fresh produce they have. The sight, the smell, just too good to resist. I began picking all different kinds of vegetables. The pretty one... the colorful one... the new kind (which I had no idea what to do with) whatever I could get my hands on. Hubs was watching from a distance waiting with the kiddo, pretending to not know the crazy lady raiding all the vegetables ha ha. I love my trips to the local farmer's market for our regular quota of vegetables and fruit. There’s always an excitement waiting to see what produce has arrived. Every season seems to bring some new variety of vegetable and fruit. Lot of new varieties, kinds that was never familiar to me growing up. Nowadays, I take a lot of them for granted because they are easily available.
For those who are not very familiar with Jalapenos, they are thick skinned and a moderately hot variety of Mexican green chillies. A smoked and dried Jalapeno is called Chipotle.
Pickle or achaar to me as like every fellow Indian is the tangy, hot thick raw, mango/ chilli pieces drained in hot spices infused oil and oh so mouthwatering. I have had my share of pickles (the pickle monster as I was named by my mom). Though, for the most part, I detest vinegar based western style pickle, but this one I absolutely love, I keep buying a jar whenever I visit the supermarket and eating like a side not a condiment much to my hubs surprise. That was until yesterday when I saw these fresh, beautiful (and to my pleasant surprise, so very inexpensive) peppers yesterday in the market. The idea to pickle them was instant and I am glad I did. These can jazz up any boring meal - nachos or tacos, wraps or sandwiches, pizza - just about anything! To top it all, it takes just about 15 minutes to put it together (of course beside the couple of days in the fridge for the pickling process). If you are a fan as big as I am of tangy and hot stuff, trust me, this pickle is absolutely addictive.

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Thai Spicy Chili Garlic Noodles with Basil and Peanuts

As I have said several times before Thai food is my favorite after Italian (and of course Indian) cuisine. I like everything about the cuisine - the ingredients used, the flavor, the way it is cooked, the fresh herbs and aromatic spices and above all the way it tastes. Another reason for my soft corner for Thai food is the familiar spices that inspire flavors similar to my very own Indian cuisine. Among the different Thai dishes the variety of curries definitely top the charts. The unique burst of flavors and the gorgeous color is so appealing and appetizing. Hubs, kiddo and I are all BIG into noodles so the Pad-Thais and other kinds are definitely the highlight of our trip to any Thai restaurant or takeout. I have shared quite a few Thai recipes that you can see here and this is my very own version of spicy Thai noodles with aggressive yet subtle flavors and simple basic ingredients. The chilli-garlic oil is definitely the highlight of the recipe. It gives the noodles the clean and crisp taste and yet the spicy kick it renders definitely kicks it up a couple of notches.

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Pizza Hut Style Breadsticks with Dipping Sauce ~ All Homemade

Those among my readers that like to cook and experiment in the kitchen will surely agree that recreating a dish that you had somewhere just by memory and getting similar results, if not better, has that extra special kick. You get to eat what you like and can do it whenever you like without having to drive out, not to mention at a fraction of the cost. If you have followed my work, you would know I am a bread lover. Every now and then we take kiddo to our local dine-in Pizza Hut for her fix of pizza. I hit the salad bar and mostly load up on that while hubs and the little one tear open little packets of grated parmesan, sprinkle on their slice and devour it while emphatically claiming how good it was. They offer me a slice which I gladly accept. Every now and then we order a side of breadsticks as well. It would probably be no surprise to you when I say I love those. This weekend I pushed my memory a little and attempted to make them at home. Yes it a success story and a nice one at that. They came out just perfect. Light and fluffy, slightly crispy at the bottom and perfectly seasoned with cheese and spices. I had a taste and instantly knew they will be a hit. My proof came when kiddo, who never wants to eat, took one stick and walked away. Couple of minutes later she returned to the kitchen saying 'mommy can I have one more please'. I did not need to hear any more.

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Garlic pull apart bread

f you have known me at all over the last almost two years, you would know that among the few things that I totally love in any form, bread is definitely high up in the list. This bread was on my radar for a while just waiting for the right moment. So when I ran into the perfect recipe I just got to making it. Most of us love garlic bread. Yes I know you wait for those rolls to show up when dining out in an Italian restaurant. Those half-dozen that show up just after you've placed your order and just when you are munching on the last one, knowing well that your food is about to show up, you think twice whether you should ask for more, decide to hold back but ask for another set anyway. If that sounds familiar, you will love this bread. The added charm is that they are not just any garlic bread. Of course the intense garlic flavor with a hint of fine parmesan over a crusty yet soft bread is all there, but add to that the fact that they are a mosaic of randomly set rolls all neatly shaped up into a bundt. But wait there's more. When you see the bundt and as you admire the mosaic, just as you wonder on how to dig into it, you almost involuntarily grab a piece and pull on it and voila that's when you realize why this bread has 'pull-apart' in its name. Looks even better with a piece missing, doesn't it.

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Garlic Masala Baked Potato Wedges

here is something to be said about the versatility of potatoes. Fry 'em, bake 'em, roast 'em, saute 'em, cook 'em in a curry, mash and stuff 'em, well just mash 'em, heck if you fermented them right, you could even drink 'em :) There are a few people I have come across that don't like them but I can count them on my fingers. The biggest potato lover I have seen among them all is hubs, so much so that his friends tease him of being one. This will give you an idea - I make these baked garlicky potatoes very often especially on  Sunday afternoons intending them to be a side with lunch. He and kiddo will eat a whole piled plateful and he emphatically declares that to be their lunch. And yes, the 'baked' in the title must have given you a clue - yes these are not fried but baked instead. That way I don't mind their occasional gluttony as well. Very simple and elegant, completely full of garlicky flavor, crisp and addictive with an added twist of Indian masalas, I bet you cannot stop at one if you tried. My family loves what I cook for them. Then there is that occasional dish that stands out. After that there is that dish which I get special requests for remakes. This is one of those. So get to it, you will know what I mean.
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Easy-Cheesy Garlic Bread

here are four things right about this recipe - toasted bread, garlic, butter and of course can't go wrong with melted cheese. Those are reasons enough for me to snack on this delight every so often. The very first time that I made it though, the reason was a little different. Every time hubby would cross the frozen foods aisle in our local grocery store he would point to one of the freezers and say 'hey why don't we get that garlic bread, they are really easy to make and are a great snack'. I would always cast him off as 'you always like to buy this junk from the stores, I will make you these at home some day'. Not sure what went through his mind but poor guy never said anything. A few moons ago, that one day finally arrived and when I made these I was totally hooked myself. He said it was way better than the ones in the store and I am not the one to complain when I get a compliment like that. Yes we have passed that freezer several times since and he has never brought it up again. 

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Palak Kadhi / Spinach in Yogurt Gravy

There are two reasons for me making this dish, firstly kadhi is all my time favorite comfort food and second I had a big bag of spinach sitting in my fridge that I had to finish :). I am glad I made this because I know this will be a regular in our household now. Two reasons again. My not-so-much-kadhi-loving dear hubby had second serving of it and was raving the whole time how good it tasted and second it is a much healthier option than the regular with pakodas that I often make so no deep frying required and obviously it is full of all the goodness of spinach. We had it with some peas pulao but I bet it will taste awesome with some plain hot steamed rice and spicy crispy potato bhunjiya/fry. Do try it and you definitely will fall in love with this simple, rustic n comforting dish :)
I got the idea while I was chatting with mom on the phone the other day. She casually mentioned eating a version of it at a get together. It hit home with me. So the idea was 'bookmarked' in my head right then and there over the phone :)

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Vada Pav-The Indian Burger

The Indian Burger! That would best describe the Vada-pav, it is  one of the most loved street food in India.

Indigenous to Maharashtra  a state in Western India, Vada Pav has iconic status in the country. It is even a staple for some feeding thousands of people every day. It used to be "poor man's food", but these days even the rich and famous can be spotted enjoying it at Mumbai's (the erstwhile Bombay) numerous roadside food stalls!

Vada is spicy mashed potatoes balls coated with a batter of gram flour, deep fried in oil. Pav is a soft, slightly squarish bread smeared with a hot and spicy garlic chutney, then the vada is tucked inside the slit bread and is served with fried green chilli on the side... mmmm... you take a big flavorful bite of the scrumptious vada pav then take a bite into the fried chilli... am salivating already :) Both hubby and I are great fans. He used to have this very often during his bachelor days in Pune (India) and often tells me about the famous road side vendor where he used to always eat it whenver he came back from work.
Made it yesterday evening and served him after he got back from work. I could tell he was pleasantly surprised as I got the expected big grin on his face for which I was waiting :) To top it all, it was raining which made for the perfect weather to have this roadside delicacy.

Here's it goes -

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Pea pesto crostini

Crostini is an Italian style appetizer that literally means little toasts. It is basically thinly sliced bread which is toasted or grilled till crispy, then drizzled with olive oil, salt and pepper, either served as-is or topped with some pesto, cheese or other toppings. It is a great appetizer to make for a party and always a crowd-pleaser. The other day I was watching food network (which I am addicted to :) and saw Giada making these pea pesto crostini. I love pesto all kinds :) I liked it so much that I adopted the idea with my own tweaks by adding some ingredients and made it right away (I added mint, basil and chilli flakes and more garlic). I also just broiled the bread in my oven in place of grilling them. It turned out a great, crispy and toasty bread with sweet pea minty pesto. Two words... simply awesome.
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Vegetable pot pie

Pot pies are very fuss free, easy breezy, scrumptious, very pretty and elegant looking meals with which you can always impress your guests. They are a wonderful treat for oneself too. A pot pie is basically a savory, cheesy pie filling baked in a pot with a flaky top crust. Chicken pot pies are more famous and are more readily available, but that doesn't mean us vegetarians should be deprived of this delicacy. So here goes my recipe for veg pot pie.

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Sattu kachori

 am not sure how many of you know about Sattu or have tasted it. It is a flour made of roasted grams or chana. Mainly popular in Bihar and UP regions of India. It is often considered as a very low budget and nutritious meal full of fiber and protein. It is a favorite and staple at almost all bihari homes. It is something I grew up eating. Litti is synonymous with Bihari cuisine and sattu is the main ingredient. It is used in different preparations such as parathas, kachori, litti, a kind of drink where sattu is mixed with with salt and sugar and lemon and cumin powder (which every bihari farmer starts his day with). Even sattu sweets are made by mixing it with sugar or jaggery and ghee .

For today, I am giving the recipe for sattu kachori, again my mom's recipe. The best thing about these kachoris other than the deep fried crispy outer shell ;- ) is the yummy tickling sattu filling with spicy pickle oil, tangy lemon, lots of onion and garlic, carom and nigella seeds.. yum. She often used to make it for breakfast with some kala chana or aloo ki sabji and it tasted fab. Here in the US I am yet to find sattu in a store (or even online!) so I always bring it from India and freeze it for a longer shelf life. If you are able to find it somewhere, you gotta try it.. it tastes awesome!

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Artichoke Hummus

If you like hummus and if you like artichokes you gotta try this.. the creamy dip with a hint of mild tartness and taste of artichokes, some Indian spices, lots of garlic and olive oil.. yummy... my kinda stuff!! Perfect for dipping also can be used as bread spread. Heres how I make it.

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Kadhi-pakoda

Kadhi, when classically paired with plain rice or chawal is the ultimate comfort food for me.. and I think many of my fellow Indians will agree with me on that :-) it is a kind of (say) chicken soup for the vegetarians, soulfully delicious, comforting and addictive. I often make it whenever I crave for something homey and simple. On a rainy day kadhi with pakodas and chawal is pure bliss.. it reminds me of mom and home!

It is a blend of yogurt with gramflour pakodas.. which is famous all over india with some differences here and there. Punjabi kadhi and gujarati kadhi are more popular, however there is bihai kadhi as well which is less known, but tastes just as awesome. This is my mom's recipe, do try this and let me know how it came out.

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Butter Garlic Naan

his being the first recipe in my blog, I will start with the recipe for one of the most famous and loved Indian bread, the one and only NAAN. It's our (me and my hubby's) all time favorite bread. Soft yet toasty leavened bread soaked in butter.. then dipped in curry of your choice.. ahhh.. out of this world :) just yum!! We used to always order this whenever in any Indian restaurant but never tried making this at home. For me it was just something only a restaurant chef can make, just so out of my boundaries...Then i got married, came to the US with my dear hubby started my cooking adventures (burning roties, making overly salted sabjis, using salt in place of sugar in desserts, etc :)). Slowly and gradually with the support and trust of dear hubby I started getting comfortable in the kitchen tweaking, experimenting with different recipes and here I am with my very own food blog.
One thing that we miss here in the US is the luxury of having good Indian food available at any street corner you turn which we used to take so for granted in India. We used to crave for good naan, paneer butter masala.. (especially given my cooking expertise) and also didn't have the enthusiasm to drive 10 -15 miles every time for getting to the nearest indian restaurant in the area. So one day I just decided to make these at home and you guessed it I failed miserably. I started looking for recipes on the internet tried and tweaked some. In the process I finally learned how to make really good naan. I have tried making naan using a pressure cooker, grill, oven and even stove top. On regular basis at home I usually make this with atta or whole wheat flour and avoid butter. It tastes awesome and is also figure friendly (see notes).
Naan is basically a round/oval shaped bread made with maida (all purpose flour), salt, yeast culture and yogurt, cooked in a clay oven or a Tandoor. Here I am giving the recipe for traditional Indian naan using maida cooked in an American oven SO enjoy and hope you like the recipe.

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