Clams in Spicy Marsala Sauce

Give me any seafood and I could practically live off of it for the rest of my life.  However, I was not a big fan of oysters when I bought them last. That recipe never made it to the blog.  Clams are my favorite though. Mostly, I make them Indian style with coconut curry base but I tried something different this time. I really wanted to finish my bottle of Marsala cooking wine that I had n the fridge so I created this fusion dish - Italian meets Asian. 

Ingredients and Method:
12 clams, scrubbed and rinsed and steamed **
4 stalks of green onion, finely chopped (white part kept separately)
1/8 cup onion, finely chopped
2 garlic cloves
1/4 cup marsala wine
1 tsp sambal olek paste
1 tsp Chilli paste in Soy bean oil
2 thinly sliced lemon wedges
Salt/black pepper
1/4 tsp soy sauce

1. Heat butter and olive oil n a flat bottom pan.
2. Add finely chopped garlic and roast till fragrant.
3. Add the onions and white part of the green onions and sautee on medium high heat till completely translucent (see through). Add the sambal olek paste, soy sauce, and chilli paste and stir.
4. Add the steamed clams to the pan. 
5. Pour half of the marsala wine onto the pan. Cover and let cook for 4 minutes. The clam shells should open up all the way. Discard the ones that do not open. Continue cooking the clams until the shells are wide open.
6. Remove the clams on a plate.  Add the remainder of the marsala wine and let the sauce reduce by simmering for another 3 minutes. Add the green onions and lemon wedges to the pan.  Let cook for another 2 minutes or so.
7. Now pour the sauce all over the clams.
8. Garnish with paprika on top.


*** Prepping the clams: Wash the clams under running water.  Now fill a pot with water and submerge the clams in the pot. Scrub each clam with scrubber and rinse the water. Do this about 4 to 5 times. Clams have to be thoroughly washed before cooking.  I would even keep them soaked n water and allow the sediment to settle at the bottom.  And then rinse do this about 3 times.  Take clean water. Add salt and add the clams to the pot.  Let boil tll the clams open half way.  Cook the rest in the pan.

Thyme Roasted Sweet Potatoes

Another side dish I cooked up for Thanksgiving this year. Original recipe is by Martha Stewart - I added a few ingredients. Absolutely loved the dish! Take care to not overcook the potatoes as it will impact the taste signifcantly.

Method and Ingredients:

2 medium sweet potatoes, peeled, washed, cut into rounds as shown
1/2 tsp dried thyme
2 cloves of garlic, chopped
1/2 tsp balsamic vinaigarette
1/2 tsp worcestershire sauce
Salt/Black pepper
Red pepper flakes
Butter
Olive oil

1. Put the potatoes in a ziploc bag. Drizzle some olive oil in the bag on the potatoes.  Season with salt and black pepper.  Add the thyme and garlic. Toss well.
2. Heat butter in a pan.  Be generous :) 
3. Place the potatoes as show on the pan. Heat on low.
4.  Cook for 3 to 4 minutes and flip. Add some more butter if necessary. Cook for another 3 to 4 minutes.
5. Add the vinaigarette and worcestershire sauce to the pan. Sprinkle some red pepper flakes.  Let the potatoes carmelize a little.
6. Turn the heat to high and sear the potates while tossing them constantly.  Check for doneness.

Spring Mix with Carmelized Beets and Goat Cheese

Salad never tasted this good!!! The first time I had this salad at my cousin Avanti's place -  it was love at first bite! And it had to go on our this year's Thanksgiving menu. This is not my recipe but as found on Food Network by my cousin. My changes are listed in red!

• 1/4 cup balsamic vinegar

• 3 tablespoons shallots, thinly sliced (I used green onions)
• 1 tablespoon honey (I used about 2 to 2.5 tbsp of honey)
• 1/3 cup extra-virgin olive oil
   Added 1 tsp of Worcestershire sauce
• Salt and freshly ground black pepper (I added red pepper flakes along with this)
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula (I used regular Spring Mix)
• 1/2 cup walnuts, toasted, coarsely chopped (Seasoned with some light oil spray and cajun powder)
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed (Skipped)
• 3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Curried Drumsticks

Shevaga or Drumsticks are found in local Indian grocery stores. I have not seen fresh ones atleast not where I live. But, the frozen kinds also do their job. Make sure they are completely thawed before use and drained of any melted ice water.  I also gently peel with hands the outer layer of the drumsticks (boring!) before cooking. Although the drumsticks have a nutrititous value, its tree's leaves are known to have a even higher nutritive value than the sticks/pods. As I was researching about this vegetables, I found this interesting to read - 'these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity (Wiki)'.  Who knew!!! ;) There are many ways to cook this vegetable - I have used them in dal before - http://slurpnburp-mithu.blogspot.com/2010/10/shenga-ani-danyachi-dal-lentils-with.html  The following recipe can either be made soupy (adding water and potatoes) to be eaten with chapati or rice or dry as an appetizer or side.

Ingredients and Method:

1 packet of drumsticks
1/4 tsp mustard seeds
Dash of asofoetida
Pinch of sugar
Salt to taste
1/2 to 3/4 tsp red chilli powder
1/2 to 3/4 tsp crushed jaggery
1/4 tsp turmeric powder
2 tbsp shredded Coconut (optional)
Potatoes (optional)

1. Heat oil.
2. When hot, add mustard seeds (reduce the flame)
3. Add asofoetida (dash), turmeric powder and coconut. Lightly roast. If making the dry version, skip to step number 5. (if you are making the soupy style, add potatoes here).  Cover and let cook with a little water (few tablespoons).
4. When potatoes are half tender, add the drumsticks.
5. Add red chili powder and readily add the drumsticks. Toss well. Let cook for 5 minutes.
6. Add the jaggery and pinch of sugar. Toss well and cover and cook for another 5 to 8 minutes. Check for doneness - should be tender yet a little crisp. Overcooking will cause them to turn mushy.

Drumsticks are ready to eat.

Pan Roasted Brussel Sprouts

Do not ignore these mini cabbage look-a-like veggies called Brussel Sprouts.  Bland to taste and easy to cook they contain sulforaphane - a chemical known to have potent anticancer properties.  Prepping them maybe a little tedious but the end result is surely worth the effort.  Supposedly, boiling them reduces the potency of the anticancer properties, so the best way to cook them is to stir fry, steam, or microwave. 

Ingredients and Method:

6 Brussel Sprouts
Butter
Salt and Coarsely Crushed Black Pepper
Garlic Powder
Onion Powder
Worcestershire Sauce
Balsamic Vinegar

1. Cut the Brusell Sprouts into half.  Cut a little V at the bottom and core the thick part of the stalk out.  Peel the outer leaves of the sprout. Wash and drain.
2. Heat butter in a flat bottom pan.  
3. Add the brussel sprouts face down flat and cook for 5 minutes.  Sprinkle salt, pepper, garlic powder, onion powder and toss well. 
4. Cover and let steam for another 5 to 8 minutes. 
5. Uncover and add balsamic vinegar and worcestershire sauce.  Toss again. 
6. Turn the heat to high for the final sear. 

Serve hot. 

Buttered Buckwheat

Buckwheat is not related to wheat and even though it looks like a grain it is neither a grain nor cereal.  It is actually a fruit found either roasted or unroasted.  I picked my roasted buckwheat from the whole foods store totally clueless as to what it was! I finally got around to making buckwheat today and had to research the who/what/where/how of buckwheat. Buckwheat can be used as an alternative to rice and is rich in fiber (good for digestive system), flavanoids (acting as antioxidants), and in magnesium (responsible for improving blood pressure and improving one's cardiovascular health). Buckwheat is used in diets for persons with diabetes as it reduces or controls blood sugar levels.  These are just some of the many health benefits to this powerful food.

Buckwheat has a very nutty earthy flavor that can be masked or seasoned easily.   I personally found this recipe too bland for my taste buds and decided to complement it with guacamole.  But,  I wanted to keep the recipe basic so I could learn what it tastes like in its basic form. 

1/2 cup buckwheat
2 cups boiling water
1 Chicken bouillon cube (optional)
2 medium garlic pods, finely chopped
Butter/Margarine
Salt/Black pepper

1. Wash and drain buckwheat.
2. Let the water come to a rolling boil.  Add the buckwheat. Drop the chicken bouillon cube.
3. Reduce heat to low, cover and cook until all the water is gone or until the grain has reached a consistency you want.  Drain any remainder liquid.
4. Heat butter in a pan.  Add the chopped garlic and roast for a minute or two.  Turn the heat up high and add buckwheat.  Toss well.  Add salt and black pepper. Toss again.

Serve hot.

Pan-Seared Spicy Shrimp

This is a basic pan seared shrimp recipe that has been cooking in my household for many many years. And no matter what day of the year, I am always ready for some yummy spicy shrimp often paired with white rice and kokum kadhi (curry). The key to cooking shrimp is not overcooking it - make sure it is not pink in the inside before serving.  

Ingredients and Method:

12 Tiger shrimp
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/8 tsp tamarind
Salt
Handful of Wheat flour and Rava (Semolina)

1. Wash and pat dry the shrimp.
2. Season with red chilli powder, turmeric, tamarind, tamarind, and salt.
3. Heat oil on a skillet.  Keep the flame on low to medium.  Coat all the shrimp with the wheat flour and rava.  The rava makes the shrimp crispy.  Cook for 3 minutes. Flip, cover, and cook for another 3 minutes. 
4. Uncover the lid and let sear for another few minutes. Make sure the shrimp is not pink on the inside before serving.

Chicken Tenderloins in Garlic Parmesan Sauce

Method and Ingredients:

4 Chicken Tenderloins
2 small cloves of garlic, peeled and cut into tiny pieces
1/8 cup Parmesan cheese
1/8 cup Heavy cream
1/2 cup 0% Milk
Butter
Italian seasonings

1. Wash and dab dry the chicken tenderloins. Season with salt and black pepper. 
2. Heat a skillet. Add butter. Cook the chicken tenderloins for about 5 to 8 minutes covered turning them frequently.  before removing from the pan, let cook uncovered for a few minutes. Remove and set aside covered.
3. Add some butter again, when melted, add the garlic and sautee. When fragrant, add the heavy cream, parmesan cheese, and 0% milk picking up the chicken drippings. Season wth salt and black pepper. Let simmer on low heat so the milk condenses a bit. Keep stirring throughout the process. Add the chicken back to the pan.  Cover and let simmer.

Pour the chicken with sauce over butter rice. Serve with any vegetable of your choice.

Boondi Gaajar Raita - Shredded Carrot Relish

Ingredients and Method:
1 large carrot, peeled and shredded
1/2 cup whipped yogurt
1/2 tsp cumin seeds, dry roasted
1/4 tsp turmeric powder
1 to 2 small green chilles
Salt, dash of asofoetida, and sugar
Boondi

1. Dry roast the cumin seeds on low flame and set aside.
2. Microwave the shredded carrot for about 1 minute or minute and half covered. let cool.
3. Add the salt and sugar and mix well.
4. In a tempering pot, add some ghee or oil. Add the cumin seeds, when they sputter, add the green chillies (finely chopped), dash of asofoetida, and turmeric. Mix using a spoon.  (Once the oil is hot, reduce the flame to low so that the contents dont burn).
5. Pour over the carrot mixture and mix well.
6. Add the whipped yogurt over the carrot and mix well. You may want to set it back in the fridge if not eatng right away.
7. Garnish with boondi (just before serving)


PS: Boondi is a snack item found in Indian grocery store.

Macchi Kadhi - Coconut Fish Curry

My absolute favorite when it comes to quick and easy seafood dishes. A must try!!

Method and Ingredients:

1/4 tsp mustard seeds
6 curry leaves
1 medium onion, finely chopped
1 roma tomato, finely chopped
1 green chill (or two)
1/4 tsp turmeric powder
2 kokums (substitute tamarind)
4 tbsp coconut milk
1/4 to 1/2 tsp Madras curry powder (depending on how strong it is)
1/4 tsp each of cumin and coriander powder

1 filet of fish of your choice (flounder, catfish, tilapia) - Wash, pat dry, butterfly cut and season with salt, pinch of turmerc powder and red chilli powder.  Set aside.

1. Heat oil
2. When hot, add 1/4 tsp mustard seeds. Let them sputter.
3. Now add dash of asofoetida and 6 curry leaves. Make sure heat is on low. When the curry leaves appear crispy, add green chilli and chopped onions.  Mix and cook till translucent.
4. Add chopped tomato and mix well. Add the kokum or 1/4 tsp of tamarind and mix well.
5. Add 1/4 tsp turmeric powder, salt, Madras curry powder, 1/4 tsp each of cumn and coriander powder. Mix well and let cook covered for 5 minutes.
6. Mix the coconut milk with some water and stir well. Add to the onion paste. Stir constantly.
7. Now add the fish gently.  Do not stir the fish too much as it will flake easily.  Fish cooks very fast so about 4 minutes covered should be enough. However, stll do check for doneness. Fish should be white in the inside. 
8. Add chopped basil leaves and dash of fish sauce (both optional)

Serve with rice

Butter Toasted Asparagus with Almonds

New to cooking? This is an easy as easy can get recipe but oh so yummy as well. The butter really does the trick. I use margarine but you can do butter if you wish.

Method and Ingredients:

Bunch of Asparagus (about 10 stems)
1/2 medium onion, sliced lengthwise
1/2 small tomato, sliced lengthwise
1/4 tsp each of garlic powder, onion powder
Salt/black pepper to taste
Red pepper flakes (as per your heat level)
Slivered almonds (1 tbsp)

1. Wash the asparagus really well especially the tips. Trim the end of the asparaugus (tough part) at the bottom of the asparagus.
2. Heat some butter, okay a lot of butter!! Add sliced onions, tomato, and asparagus.
3. Cover and let cook for 3 minutes on low heat.
4. Uncover, add salt, black pepper, garlic powder, red pepper flakes, and onion powder. Toss well. Add the slivered almonds.
5. Cover and cook for another 2 to 3 minutes. I like my asparagus wth a little bite to it. So adjust cooking time accordingly.

The key to this dish is makng sure that the asparagus does not overcook. Also, towards the end I turn the heat up right before serving the dish. This somewhat chars the seasonings stuck to the bottom of the pan and the charred seasonings give the asparagus a great flavor.  I recomment makng this dish in a non stick pan.

Serve as a vegetable side dish to you main entree.

Palak Saag - Creamed Curry Spinach (Version 1)

And finally my first post with heavy cream in it! All the food I put up on my blog is stuff we eat at home everyday. Needless to say it is always healthy and often uses substitutes like milk for heavy cream or oil for butter, etc. Anyhow, I really wanted to make a rich palak saag today and had some heavy cream lying around. So here is the dish.

Method and Ingredients:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli
4 cloves of garlic
1 tsp ginger
1 medium onion, chopped
1/2 tsp turmeric powder
Pinch of clove powder
1/4 tsp cinnamon stick
1 roma tomato
2 tbsp crushed tomato
1/2 tsp cumin powder
1/4 tsp coriander powder
6 cups chopped spinach
1 tsp Garam masala
1 bay leaf
1/2 to 1 cup Heavy cream

1. Heat oil. Add cumin and mustard seeds. Let sputter. Add the chopped garlic, ginger, and green chilli and sautee a little.
2. Add 1 medium onion, chopped and cook till it becomes transclucent.
3. Add turmeric powder, clove powder, cinnamon stick and chopped tomato and mix well. Add 2 tbsp of crushed tomato. Add 1/4 cup water and cook on low heat for 5 minutes. You will have to add water one more time to allow the contents to turn to a thick paste. Total cooking time of about 8 to 10 minutes should do it.
4. Add the spinach and mix well. Let cook for another 5 minutes.  Add salt and garam masala.
5. Remove the spinach mixture and set aside to cool. Pulse in a food processor a few times. Spinach should be coarse for the saag.
6. Heat some oil.  Add a bay leaf.  Add some paprika powder and add the processed spinach right away.  Let cook on low heat for 5 to 8 minutes so that all the water from the spinach evaporates.
7. Add heavy cream a little by little at a time untl you get the desired creaminess level. Generally a color test should do the trick - you want a light green color to the saag. Stir constantly as you add the heavy cream.  It tends to leave some oil giving the dish a rich taste.
8. Remove from heat. Serve with Naan or Rice

Chapaticha Chura - Hand Crushed Indian Tortilla Snack

This is a common recipe found in most Indian kitchens that utilizes leftover chapatis. Chapatis or Indian tortillas are made of wheat flour and they are best when consumed right after making them. When they are left over, they tend to get dry and even reheating them in a microwave does not produce the exact hot and flaky melt in your mouth taste as they are when they are freshly made. So most of the times, when we leftover chapatis, we make this relatively simple dish that serves as a breakfast item or even a quick healthy snack.


Method and Ingredients:


1. Heat oil.  Add 1/4 tsp cumin seeds and 1/4 tsp mustard seeds. Let sputter.  Add a dash of asofoetida.
2. Add one green chilli (slit lengthwise)
3. Add 6 to 8 curry leaves.
4. Add 1/4 tsp turmeric powder and about 10 peanuts
5. Add 1/2 cup chopped onion.
6. Take about 4 medium size chapatis and crush them well with your hands (about 3 cups).  Add salt and sugar to taste and mix well.
7. Add the chapati mixture and toss well. Let cook while stirring constantly on low heat for about 3 to 4 minutes. If the chapatis are quite dry, you can sprinkle a little water to get the mixture rehydrated.
8. Garnish with cilantro, lime juice, and shredded coconut. Serve hot and serve right away.

Pasta Spanaki Olio

Method and Ingredients:

1/2 onion, thinly sliced
1 cup crushed tomatotes
1 cup frozen spinach, thawed
1 clove of garlic
8 to 10 basil leaves
1/2 cup chicken stock
Handful of black olives, chopped coarsely
Feta cheese
Dash of Parmesan cheese
Dash of Salt/Black Pepper

1. Heat olive oil. Add chopped garlic and sautee. Add onions and sautee.  When onions are translucent, add spinach.
2.  Add chicken stock and crushed tomatoes.  Mix well and let cook for 5 minutes.
3. Add the basil leaves, dash of parmesan cheese, chopped olives, salt, and black pepper and let cook for another 5 minutes stirring intermittently.  Keep the sauce a little watery but not too watery. Allow the water to evaporate in the pan. 
4.  Add feta cheese.  Serve over pasta. 

Api's Baingan Bhartha - Eggplant Dip

Slurp and Burp is getting a new twist in its recipes - some new recipes from my inlaws who are staying with us for a while. This is my FIL's creation that we relished at dinner time tonight.

Method and Ingredients:
Seasoning for the mashed eggplant:
1 medium eggplant (Aubergine kind)
Salt and Black Pepper to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
Dash of asofoetida

For tempering:
Oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
4 to 6 curry leaves
1 cup chopped onion
1/2 cup chopped tomato
Lime juice and Olive oil
Paprika
Sugar/Salt to taste

1. Roast the eggplant with the skin intact on a bbq grill or on a stove.  This process takes a while but roasting the eggplant imparts its signature flavor to this dish. To grill on a stove, you can oil the eggplant, heat a griddle, place the eggplant and cover and cook on low heat.  Keep turning after after every 5 minutes or so.  How do you know the eggplant is ready ? It will reduce in size and the skin will crumple and burn. remove and let cool.  Now gently peel off the skin and discard.  Mash the eggplant really well with a masher in a flat bottom pan.  Add all the ingredients listed under Seasoning for Mashed Eggplant title. Mix well.

2. Now we will make the masala for the dish. Heat oil. when hot add the cumin and mustard seeds. When they sputter add the asofoetida and curry leaves. Let the curry leaves crisp up. Add the chopped onions. Sautee for about 4 minutes. Add the tomatoes and sautee well. Let the mixture cook uncovered for another 5 minutes.

3. Add the mashed and seasoned eggplant to the pan.  Mix well. Adjust seasonings (salt/sugar).  Mash a few times again so that the onion/tomato mixture turns to a paste along with the eggplant.

4. Garnish with olive oil and paprika. Drizzle some lime juice.

Vaatanyachay Golay - Seasoned Green Peas

I am sure all of us have had this cooking experience where we start out to make some dish and realize we do not have certain ingredients. So you either start substituting or just skip them and the dish still turns out fine! But this one is certainly NOT one of those "let me skip this ingredient" recipe, in my humble opinion. Because there are such few ingredients, a perfect marriage of all the contents really make or break this dish. Especially the coconut, lime juice, the green chilli and black pepper. Even that tiny pinch of sugar makes a world of difference.

Vata-nya-chay Go-lay is a typical Maharashtrian dish made during pujas and festivals. Vatana is green peas and golay means circles - weird name but tasty dish. I made this dish for a dinner thing we had to celebrate Ganesh chaturthi.  Hence the 2lbs of green peas!!! Adjust  your quantities accordingly!

Method and ingredients:

2 tbsp Amul ghee or oil

2 lbs frozen peas, completely thawed and drained completely of any water

1/2 tbsp cumin seeds

3/4 tsp turmeric powder

Couple dashes of asofoetida (hing)

Deep brand shredded frozen coconut, thawed

2 serrano peppers

Salt and Black Pepper

Shredded coconut

Lime juice

Heat ghee. When hot, add cumin seeds. When they sputter, add the hing and finely chopped green chillies. Let cook for a minute. Add the green peas.  Add the turmeric powder, salt, black pepper, tiny pinch of sugar and a handful of shredded coconut. Cook uncovered until peas are tender for 5 minutes. Now cook covered on simmer for another 5 minutes. Top if off with some fresh lime juice.

Note: if you are peas are thawed they will take longer to cook. So adjust timings based on the doneness level of the peas. Peas should be tender because that is when the masala integrates with the peas. But you do not want the peas to be too mushy either.

Mediterranean Pizza

The first time I had Za'atar bread in Dubai, I fell in love with it. Za'atar spice is a blend of some dried herbs (oregano, thyme, savory), salt, sesame seeds and sumac (another key ingredient to Middle Eastern cuisine).  I was cursing myself for not bringing back some of the spice to the US until my recent trip to a Middle Eastern grocery store - where I found the Za'atar spice.  My happiness knew no bounds. So it was certainly the right time to make some Za'atar pizza. Ofcourse, credit goes to my husband for making this uber delicious homemade veggie loaded delight! Enjoy!

Method and Ingredients: 

Stone baked pizza crust (I used the Culinary Circle brand)

1/2 cucumber, cubed

1 medium tomato, cubed

1/2 cup feta cheese

3/4 cup eggplant, diced

1/4 to 1/2 cup red onions, cut lengthwise

Fresh basil

Zaatar powder

Dash of Italian seasonings

Dash of paprika

1 tsp honey

1 tsp vinegar

Salt and Pepper

Olive oil

1. Place a pizza stone in the oven in the lower rack. Preheat the grill to 450F. And let the pizza stone heat up for a atleast 1/2 hour.

2. Heat oil in a flat bottom skillet. Add the eggplant and let sautee on medium heat for 3 minutes.  Add the onions and continue sauteeing for 3 minutes. (this is just to cook the eggplant slightly before adding to pizza) Add salt, black pepper, italian seasonigs, paprika, and a little harissa sauce (optional). Toss well.

3. Using a fork, gently rake the pizza base.  Drizzle olive oil over the base.  Now, sprinkle some zaatar powder all over.

4.  Once the pizza stone is hot, start assembling the pizza. Spread the eggplant and onion mixture over the pizza.  Bake for 15 to 20 minutes. 

5. In a bowl, mix the cucumber and tomatoes. Drizzle olive oil, some honey, vinegar, salt and pepper.

6. Towards the very end, add the tomatoes and cucumber mixture on the pizza.

7. Sprinkle feta cheese and some basil leaves. Let bake for another 5 minutes or so to melt the cheese a bit.

Serve hot.



Homemade Marinara Sauce

Method and Ingredients:

1.5 cups of canned crushed tomatoes

1 clove of garlic

1/4 cup onion, diced

Salt

Pinch of sugar

Dash of garlic powder

Dash of Italian seasonings

Red chilli flakes (Optional)

Olive oil

1. Heat oil in a small sauce pot.  Add the chopped garlic and sautee till aromatic. Add the onions and sautee till translucent. 

2. Add the crushed tomatoes and stir.  Add the salt, sugar, garlic powder, italian seasoning, red chill flakes (optional), and some more olive oil. Mix well.

3. Turn the heat to low. Cover and let simmer for 5 minutes.  Stir again and cover and cook for another 5 minutes.  Do the same until the sauce thickens up. Set aside.

4. Let cool completely before serving as a dipping sauce.

Veg. Sweet Corn Soup

Hurricane Irene has begun to rear its ugly head in Delaware. Many parts of the East coast have already been hit.  People are on a lockdown at their homes with lots of water and non-perishable foods. But in this wet and dreary weather, I find comfort in something hot and spicy - like this Indian n Chinese fusion food - Sweet Corn Veg Soup.  You will be surely be slurping this dish till the end...

Ingredients and Method:

2 chicken bouillon cubes

2 cups of water

1/2 egg, beaten

Salt/Black pepper

16oz can cream sweet corn

1 serrano pepper, very finely chopped

1 tbsp ginger, very finely chopped

1 tbsp garlic, very finely chopped

1.5 tsp cornstarch

1/2 tsp soy sauce

1 tsp vinegar

1. Heat oil in a pot.  Turn the flame to low. Add the garlic, ginger, and green chilli. Sautee till aromatic without burning.

2. Add the creamed corn and stir. Let cook for 2 minutes.

3. Add water and chicken bouillon cubes. (Skip the cubes if vegetarian. Alternatively you can add veg broth)

4. Let come to a boil.

5. Add the soy sauce and vinegar. Cook for another 2 minutes.

6. Add the egg very slowly. While adding the egg in a thin stream, whisk the egg around with a fork (in the pot) with you other hand. 

7.  Take about 2 to 3 tbsp of water. Add cornstarch and whisk well. There should be no clumps. Add to the pot and mix well. The soup will thicken.

7. Let cook for another few minutes.

Serve hot. Makes about 4 medium size servings.  

Sunil's Secret Dipping Sauce

It was a lucky weekend for me - well I do have many many lucky weekends so to speak - but this particular weekend was a "Tapas" style service. Tapas basically means many small appetizers or snacks in the Spanish cuisine which can be warm or cold.  So one lazy Saturday evening, my hubby took me out on a date - to our "Dining room". He brought out amazing tapas dishes and served me one by one as I relaxed myself watching some Indian shows. This was one of the curtain raisers for the night. He says its his Secret Dipping sauce -but baby your secrets are my secrets. And I know what you did in the kitchen ;)

Method and Ingredients:

Mix in a flat serving dish the following ingredients - Drizzle olive oil, mix in balsamic vinaigarette, add paprika, Italian seasoning, tiny pinch of salt, black pepper, and lots of love. Add red chilli flakes if you would like it spicy.

You ask how much in qty? Ahhh just eye ball it - but careful when add the balsamic vinaigerette - its quite strong and tangy. Use your own discretion.

Serve with toasted Italian bread.