Pasta Salad with Red Vinaigrette dressing

As you all know my love for mason jar continues and so comes my third jar salad in the series This salad tossed in a tangy red wine vinaigrette dressing and combined with so many delicious ingredients, spinach, red onion, cherry tomatoes, corn, zucchini and cucumber gave this salad a perfect finishing touch. I have used the fusilli  pasta but be free to use pasta of your choice. This adds a delicious texture to the salad. Try this recipe, it sure is going to be a super hit with your family...

Tofu Walnut Pesto Salad

So my #husbandkadabba series continues...Today being a Tuesday I looked forward to making a healthy tofu salad with a walnut dressing. Tofu, zucchini, carrots, peas and broccoli really pair well with this zesty basil-walnut-parsley pesto. In fact i would say its a match made in heaven.

Mexican Quinoa Salad

So my Sunday evening ended with a request...Can I take salads for lunch? I am bored of the usual, said Mr. A..So this Monday morning I decided to give him a healthy quinoa salad for his dabba... This is an easy to follow recipe you can add or subtract ingredients as per their availability in your refrigerator. 

Fusilli Alfredo with Mushroom Crostini and herbed vegetables

As the rains splash on my window, I yearn for something nice, hot and cheesy to satiate my appetite. It was then I decided to whip up this easy pasta dish! It’s one of my husband’s faves plus I had everything I needed in my pantry and fridge. This is my go to combination- a classic pasta dish that is fast, comforting and versatile…

Soriso Macha Besara- Fish in spiced mustard gravy

I can never forget the whiff of this freshly made fish curry as me and my brother ran back home from the school bus stop…the aroma made our tummies grumble with hunger. And as we hurriedly washed up and changed, a fight would ensue on which piece of fish who gets to eat- the head, tail or the tummy… But eventually, one look from mommy and everyone would settle as she served seaming hot rice with this fish curry. Second helpings were common and an extra ladle full of gravy was always prized. Here’s to mommy for all the food memories deep-rooted in us….well the food habits too ;-)

Noodle fun with Burmese Khowsuey

It was one Sunday morning that I craved for  khowsuey…but the lazy me did not want to cook up the dish..and so started my search for this dish in various kitchen’s of Mumbai. But alas I could never find the right combination anywhere in the city. For me khowsuey is the right mix of noodles with coconut chicken curry, with that right amount of crunch, with the whiff of the fried garlic and the fieriness of the green chillies… And how did I come across this huge expectation? Well khowsuey was introduced to me by my husband’s mami who grew up in Kolkatta…so technically it is my mother in law’s recipe ;-) Now I have finally resigned to the fact that the lazy me has to stand up and cook this meal in a bowl with a little bit of love and lots of flavor. Thank you mami for introducing me to this droolworthy recipe…this is now a staple at home Ingredients
  • 200g noodles boiled in salted water and drained
For the broth
  • ½ kg chicken
  • 100 ml of coconut milk
  • 1 medium onion thinly sliced
  • 1 inch piece of ginger (grated)
  • 1 bay leaf
  • 10 peppercorns
  • 1 black cardamom
  • ½ tablespoon dried shrimp paste/ fish sauce
  • 1 teaspoon turmeric
  • 1 tablespoon gram flour (besan)
  • Salt to taste
For garnishes
  • Green coriander
  • Chopped spring onions
  • Fried sliced onions
  • Fried sliced garlic
  • Boiled eggs quartered
  • Crisp fried noodles
  • Wedges of lemon
  • Chilli flakes/ freshly cut green chilies
  • Clean and boil the chicken with bone in a large pot of water with a teaspoon of salt. Add the bay leaves, black peppercorns and black cardamom. Boil till the chicken is ready to shred. Then debone the chicken and save the stock for further use discard all the bones.
  • Heat oil in a large pan and fry the onions and ginger with turmeric and shrimp paste till it is golden brown in color. Add the chicken and stir fry with the masalas, then add the coconut milk and the stock. Let the curry simmer for 20-25 minutes before you add the gram flour (besan) to thicken. Adjust the salt
  • Serve with freshly boiled noodles and the garnishes to suit your taste