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I made these a few weeks ago for a barbecue we were having. I decided to make these seekh kebab to serve as appetizers with some shrimp. I love making seekh kebabs since they are so simple and full of flavor.

I kept it real simple for these particular ones. The two main ingredients I added were ginger and mint. I love the two aromatics together- they make anything taste delicious.

I of course started with ground turkey meat. You can use ground pork or lamb but since turkey meat is healthier- I always use that.

I simply marinated the meat with ginger, mint, cilantro, coriander powder and garam masala. I beat an egg for binding and some salt- thats it. It is great for this mixture to sit for a few hours if not over night (that would be ideal). It is amazing what a difference over night makes- the seekh kebab come out a lot more flavorful.

I have extra long metal skewers which I used to make the seekh kebabs on the grill outside. It doesn’t take very long for the meat to cook and so they were done in no time. I served them with some mint chutney and it was a wonderful appetizer.

You could serve in hot dog or any other kind of buns and make a meal out of them. Drizzle some mint chutney on top and maybe some onions and you have a fabulous sandwich.

Try the ginger and mint seekh kebab for your next barbecue….
Click here for the recipe… »

My daughter was complaining to me the other day about missing chicken nuggets. She claimed not to remember the last time she had them. In my mind- that is a good thing. I explained to her chicken nuggets are for younger kids and especially for those who are a bit picky and don’t like to eat anything else. It didn’t make her feel better and asked me to buy some.

I convinced her to let me make her some instead and she agreed.

I have made chicken cutlets in the past that she has enjoyed. I almost always use panko bread crumbs to add the crunch- plus I always bake them and never fry.

For these- I decided to add an Indian spin to them. I marinated the chicken tenders in garlic, lemon juice, salt and olive oil. All these ingredients gave the chicken super flavor- I was already to a good start.

Next I prepared the breading. I added mustard seeds and curry leaves to the panko breadcrumbs to add great flavor.  I added turmeric, salt and coriander powder to the flour. All in all it was a lot of deliciousness going on with all the spices.

My daughter was watching me as I was putting the cutlets together and was not happy with the way they looked- especially the green curry leaves. As usual, I convinced her to try them and she was thrilled- she loved them. She claimed the chicken reminded her of popcorn! I served the chicken with the tomato rice and it was a delicious meal…
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I love this recipe I came up with a few weeks ago. I was hosting our book club meeting and I was trying to come up with a menu. I wanted to make few summer dishes and bruschetta came to mind. When we were in Spello, Italy last year, we had a lot of different kinds of bruschetta- not the usual tomato one. I love the original but it is great to come up with something different.

I decided to use nectarines instead of tomatoes. I cut them up, added garlic, basil, salt and extra virgin olive oil. That is all- I mixed everything together and let it sit for a while. The nectarine pieces became a bit soft and married with the rest of the flavors.

I bought olive bread as well as raisin walnut bread. I thought both would go really well with the marinated nectarines. I sliced and toasted the bread.

I placed the nectarine mixture in a bowl. I then placed the sliced bread, a bowl of olives and sliced feta cheese. Everyone assembled their own bruschetta. It was all delicious.

This is a perfect appetizer to serve at a party or for a simple supper…
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This is a great snack or meal idea for when you have leftovers. In this case, I had keema or ground meat cooked in delicious spices. We had a great meal with fresh rotis and some lentils.

It was one of those crazy busy days and I didn’t have a lot of time to prepare a meal. I did have the leftover keema but not enough for another meal.

I decided to use it for another quick meal. Quesadillas and pizzas come to mind when I think of using up leftovers. I had a carton of tomatoes which I roasted simply with olive oil and salt. I put the tomatoes through a food mill (or a processor) and made a quick sauce. I used the sauce as the first layer on a whole wheat tortillas. I then topped it with the keema, cheese and some pickled jalapenos. I topped the ensemble with another tortilla and cooked it till the quesadilla was crisp on the outside and gooey on the inside.

I served it with a salad and some wine- perfect evening…
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Here is another version of one of our favorite treats in our house. My daughter can’t get enough of these and asks me to make them all the time. Her favorite are the jelly filled ones but she will eat any kind I make.

For these particular ones, I decided to do a yummy filling in the middle with apples and oranges. It is amazing how well the two flavors complement each other. I zested and juiced a navel orange and used the zest for the actual batter and the juice for the filling. I cut up my favorite apples- pink lady into chunks and added some sugar, cinnamon and lemon zest. I let the mixture sit for a while for the flavors to marinate.

I then made the usual batter and added just a bit of the filling in the middle of each duffin. Of course I coated them with the yummy sugar mixture and they were a hit. My daughter loved them.

Try the apple orange duffins- they are delicious.
Click here for the recipe… »