Surinder’s Chicken Sukha

Here is a great recipe for a dry chicken curry – called “chicken sukha”. The texture of this curry is wonderful and it goes really well with rice or rotis.

  YOZ_9241 Continue reading

Stir Fried Masala Tinda (Apple Gourd)

Tinda is as Punjabi a vegetable as it gets. When I was growing up I used to balk if tinda was ever offered up on the dining table. However now as an adult, I have grown to develop a deep appreciation for the delicate flavors that this wonderful vegetable offers.

This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is an easy way to prepare tindas, if you can get your hands on them.

 

YOZ_7260 YOZ_7282

Continue reading

Panchmel Dal (Five Lentil Stew)

Panchmel literally means the combination of five. This dish is a really hearty and healthy combination of five different kinds of lentils/dals. It works really well as a one-pot meal in any season. If you don’t have a variety of lentils – its okay – just use whatever you have – the dish will turn out delicious any way.

 

YOZ_8819

YOZ_8968

YOZ_8971

  Continue reading

Maggi’s Trinidadian Tomato Chokha

Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.

Here is Maggi’s recipe for her chokha.

 

IMG_7600  Continue reading

Maggi’s Boil n Fry Spicy Sweet Potato

Maggi makes the most unbelievable Trinidadian food. Her recipes are simple and really tasty.

Here is a dish called “Boil n’ Fry” Sweet potato which can be eaten with rice or roti. It is extra yummy when topped with “Chokha” which is a spicy tomato salad.

 

IMG_7620 IMG_7600 

Continue reading

Atsuko’s Potato Salad

My mother-in-law makes the best potato salad ever!

It is chock-full of vegetables and really super tasty. Here is her simple recipe.

 DSC_7419

Continue reading

Passang’s Tibetan Spicy Chicken Soup

This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.

She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.

I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.

 YOZ_1594 DSC_7245

  Continue reading