Recipes — indian cooking RSS



Kedgeree (Fish, Eggs, & Rice Breakfast Dish)

Kedgeree is a gently spiced Anglo Indian dish made with fish, eggs, and rice. The original dish is the classic Indian lentil and rice dish called Khichari. Khichari is soul food in India, whether you are sick or you have an upset stomach, or it is an auspicious occasion, khichari is prepared and eaten. Kedgeree, on the other hand, is a breakfast dish in Britain. Serves: 3-4 Ingredients 8 cups water 1 cup white basmati rice 2 eggs 2 teaspoons salt 1/2 lb tuna fish, skin removed and chopped in 1-inch cubes OR 1/2 lb canned tuna fish, roughly chopped 3 Tablespoons coconut oil 1 cup white onion, finely chopped 1 jalapeno, stem removed, minced 1 Tablespoon ground ginger 1 Tablespoon...

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Lamb Two Ways for Weeknight Cooking and Holiday Entertaining

I had the pleasure of visiting the Great Day Washington kitchen again with Lamb Two Ways. Both dishes are perfect for the cold weather headed our way and any holiday entertaining for the upcoming season.

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Spicy Shrimp

Ingredients 1 lb shrimp (16-20 count), peeled, deveined and raw, tail-on preferably Marinade: 1 Tablespoon lemon juice 1 teaspoon salt 1 teaspoon ground turmeric 1 Tablespoon peeled and grated ginger 1 Tablespoon finely chopped cilantro 1 teaspoon freshly ground black pepper 2 Tablespoons sweet paprika 1 cup semolina   Instructions In a mixing bowl, apply lemon juice, salt and turmeric to shrimp and set aside for 10 minutes. Add ginger, cilantro, black pepper and paprika. Mix well and make sure that all shrimp pieces get rubbed with the spices. Set aside. Pre-heat grill, once the grill is hot, place the shrimp pieces on the grill (3 minutes on each side) and grill. Serve with lemon wedges. OPTIONAL: You can coat...

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Soup - Spinach, Lentils and Sweet Potato

It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week. VegetarianServing Size: 4 to 6 servings Keeps well in the refrigerator for 2 weeks. Ingredients 4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)6 black pepper corns1 dried bay leaf (preferably Indian)1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)1 cup thinly sliced...

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Eggplant Chokha

Ingredients 2 medium size eggplants 4 Tablespoons mustard oil 2 cups chopped Roma tomatoes 1 ½ inch fresh ginger, peeled and finely chopped 2 Tablespoons chopped cilantro 1 jalapeno, finely chopped Salt to taste   Instructions Turn your gas stove burner over medium heat. Place one eggplant over the burner (yes, directly over the burner). Cook for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. When the eggplants are cool, gently...

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