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This creation came about without any planning. I love using leftovers for things like pizza toppings, quesadilla fillings, etc.

I believe it was a Friday and I bought pizza dough from our local pizzeria. I didn’t have any specific toppings in mind. I had my homemade tomato sauce, and mozzarella cheese in the fridge- so I wasn’t worried.

I knew my daughter would ask for a plain pizza. I made her a delicious pizza with the tomato sauce and shredded cheese with some lettuce leaves on the side- good, healthy meal.

I decided to do pizza carbonara for myself. Since it would be made without tomato sauce, I knew my husband would not be interested. He loves his tomato sauce. So, for him I added the tomato sauce and the cheese and looked for a topping in the fridge. That is when the chicken curry stood out. I also took out half a green pepper and some onion. I decide to saute the vegetables and add them to the pizza with the chicken chunks.

My husband’s pizza definitely passed the ‘look’ test- it was gorgeous with all the vibrant colors. Once it came out of the oven oozing with melted cheese, my husband was very excited. It was delicious. The crunchy green pepper and velvety onions went really well with the savory chicken pieces.

Overall it was a big success. So, the next time you have leftovers in the fridge- consider using them as a pizza topping.

Click here for the recipe… »

This recipe is inspired from my favorite Indian cookbook- Prasad. I have been cooking from this book for over ten years. When I first bought it and looked through i, I was quite intimidated. The recipes are very complicated the  instructions are not very clear.

Over the years I have learned to simplify the recipes and still capture the essence.

This dish is extremely flavorful and delicious. Chicken thighs are marinated in ginger, garlic and salt for a few hours. They are then sauteed with onions, ginger and garlic with lots of curry leaves. Curry leaves have a very distinctive flavor and if you are not able to find them- just eliminate out of the recipe. There is really no substitution.

The chicken was a big hit. I cooked it for a dinner party. Everyone loved it.
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I make this for dinner, lunch or brunch whenever I run out of ideas. Most of the times I forget about this easy to make, spicy omelet. I grew up eating this at home for breakfast. It is flavorful and gorgeous to look at. Indian omelets unlike the french ones are cooked thoroughly and are cooked with all the flavorings and herbs instead of being stuffed with them.

It is also easy to make since most of the ingredients are always available. I have green chilies, green onions, tomatoes and of course cheese at home. I feel lost if there is no cilantro in the house. It is a pantry meal- pair it with a delicious green salad and it is a healthy, balanced meal.

You can make this omelet with almost anything in the fridge. My daughter was eating some leftovers and my husband was going out after work and so I was the only one without dinner plans. I made this delicious meal for myself and enjoyed it with a glass of white wine.

Make this spiced omelet when you run out of ideas…
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I wrote about these healthy donuts on the New York Times, The Local blog. This is the new favorite in our house. I have made many batches of these muffins/donuts.

I first had them at a bakery, Brownie Points at the Mall at Short hills. They were oblong shaped muffins, covered with sugar. When we tasted them, we were hooked immediately. They tasted fresh and light and not too sweet.

After finding out the bakery was not there anymore I got obsessed with making them at home. It was quite difficult to find the recipe on the Internet but I was able to get something and tweaked it to my taste.

The great thing about this treat is that it is healthy. I have used white whole wheat flour, extra light olive oil and turbinado sugar.

My daughter loves it and has one everyday for a snack after school. She washed it down with a glass of milk and then has some fruit. I have already made duffins with apples as well as jelly filled ones. My husband has one in the morning as well.

Try the duffins- you will love them!
Click here for the recipe… »

This post is for all of my friends and acquaintances who have taken a cooking class at my house and have been very curious about all the spices in my cabinet, especially when we cook Indian food.

I buy most of my spices in Edison, NJ. I try to buy them whole and grind them myself- a little at a time. I buy in bulk and store them in one of my two freezers in the basement.

The picture you see is of a wooden box my Mom had custom made for me. I love this box- it looks weathered yet it is very practical. It has a top that slides securely to keep the spices covered.

It didn’t take me very long to come up with this list- since I use these spices all the time.

My list is as follows:

1. Salt- kind of an obvious choice. You can’t make anything taste good without salt. I once heard someone say, “the difference between a good cook and a great cook is the amount of salt they use”.
2. Garam Masala- this spice personalizes a dish. Each household in India has their own recipe or a mixture of spices they use to make garam masala. It is a mixture of whole spices ground up together. Garam masala is used as a spice while cooking a dish or as a garnish on top. I make my own- I find the store versions are not flavorful and full of cumin. I make mine in bulk and store it in the freezer. Next Friday I will post the recipe for those of you interested in making your own. Once you make your own- you will never go back to the store bought one.
3. Cumin Seeds- I love cumin seeds- it brings a nice smoky flavor to all the dishes. I keep it whole and grind it as needed. I also roast a bit and keep it in a small bottle. Ground roast cumin is a delicious garnish for raita.
4. Coriander Seeds- I buy seeds and grind a small amount for my spice box. I find a huge difference in flavor compared to the store bought ground coriander.
5. Cayenne Pepper- Even if you don’t like things too spicy, cayenne pepper brings out the flavor and is definitely a must in a well stocked pantry.
6. Turmeric- Besides providing a nice color to Indian dishes, turmeric is an anti-inflammatory. It makes sense why all the Indian dishes have a dash of turmeric.
7. Mustard Seeds- I love using mustard seeds- brown to be precise. Regular markets have yellow mustard seeds which have a similar flavor but definitely not as nutty as their brown counterpart.
8. Cardamom Seeds- This spice is one of my favorites. It is extremely versatile yet can take over a dish if too much of it is added. It is great in sweet and savory dishes alike. Look for a vibrant green color when shopping for cardamom.
9. Cloves- A little goes a long way. I love using cloves in my rice. It has very flowery, earthy flavor. If you ever have a tooth ache- press down on a clove between your teeth and you will feel immediate relief.
10. Cinnamon Sticks- I use whole cinnamon sticks for all my Indian cooking. A small stick is enough to flavor a meat or a rice dish. This spice is also great with sweet and savory dishes.