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Steak Tacos with Fresh Guacamole

  • 1 to 1½ pounds tip steak, sliced thin diagonally

Spice Mix

  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix together and add the spice mix and steak pieces into a ziplock bag. Marinate in the refrigerator for 4 to 5 hours.

  • 1 tablespoon olive oil
  • 4 to 6 corn tortillas

Heat a cast iron or non-stick pan with the olive oil. Cook the steak pieces making sure they are not over done.
Heat the corn tortillas and serve with steak, guacamole and salsa.


  • 2 ripe avocados cut into 1-inch pieces
  • ¼ cup red onion, minced
  • 2 garlic cloves, minced
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • Juice of 2 limes

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.

Potato Salad with Anchovies and Olives

Potato Salad with Anchovies and Olives

  • 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices


  • 3 to 4 anchovies
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • ¾ cup kalamata olives, sliced
  • 1/4 cup red wine vinegar
  • ¾ cup parsley, chopped
  • 2 to 3 teaspoons salt

Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.

Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy

Kadhi 1

Amazing recipe I haven’t posted in a while…

This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.

This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.

The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.

Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.

The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.

Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…

Yogurt Gravy

  • 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
  • 1 cup besan (chickpea flour), sifted
  • 7 cups water
  • Salt
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida powder

Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.

Potato Fritters


  • 2 cups besan (chickpea flour)
  • 1 large potato, chopped into ¼ inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • 2 inch grated ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ¼ teaspoons baking powder
  • ¾ cup water

Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.


  • 2 cups extra light olive oil

Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.


  • 2 tablespoons extra light olive oil (you can same oil you used for frying)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon cayenne pepper
  • 3 dried chili pepper


Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.


  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves (methi)

Garnish with garam masala and methi. Serve hot with plain rice.


Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black cumin seeds
  • 2 teaspoon onion seeds
  • 1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

  • 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cups non-fat Greek yogurt
  • ¼ cup half and half
  • Juice of one lemon
  • 3 teaspoons salt
  • ½ red onion, sliced thin
  • 1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

Mango and Nectarine Salsa

Mango and Nectarine Salsa I love making salsas in the summer. In fact any time any one is coming over, I find myself making salsa to serve with tortilla chips. I know it is very easy to buy really great salsas in the store, but … nothing like homemade salsa. First of all it tastes a lot fresher (obviously) and a lot tastier. The jarred variety always has a particular ‘old’ flavor about the salsa that I don’t care for. Don’t get me wrong… I do have the store bought variety in my fridge that I use in a bind but I prefer to make my own.

So, when some friends were coming over for a barbecue, I decide to raid my fridge and make a mango and nectarine salsa. I chopped everything fine including the onion and the cilantro. To make things interesting, I decided to roast the jalapenos. It gave the sauce a milder, nuttier flavor.

It was a big hit with the tortilla chips but it would be fabulous with any meat or fish.. or even tacos.. Try this one next time you are in the mood for something delicious and fresh..
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Poblano Peppers and Raisin Sauce

Poblano and Raisin Sauce1 This was a new sauce I tried after reading about La Esquina’s chef and how easy his signature sauces are to make. The salsa verde was easy with tomatillos, lime juice, cilantro and avocado. It was delicious with shrimp and then yummy used in the fish and rice I made with the leftover sauce. This particular sauce used a particular kind of dried Mexican chilies I couldn’t find at the store… so, I decided to make some substitutions. I am sure the actual sauce is delicious especially since my version was yummy as well.

I recently made my way to the La Esquina brasserie and the food was unbelievable.. by far the best Mexican food I have had in New York. It is hard to get reservations but it is definitely worth it once you are able to get in there.

Anyway, I roasted poblano peppers, tomatoes, garlic, onion and paired it with raisins. It resulted in a well balanced, delicious sauce. I grilled some steak and served the delicious sauce on top- it was a big hit. I had a lot leftover and made a delicious stew.. recipe to follow…
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Tomatillo Sauce with Avocado

Tomatillo and Avocado Sauce1 I have trying to get reservations at a place called La Esquina in New York. The restaurant is divided into a taqueria, a cafe and a brasserie. It is the brasserie that takes reservation and it is very hard to make them! A few weeks ago I got an email featuring the chef and his signature sauces. One of them was the salsa verde.. it was like a typical green Mexican style sauce but it also included avocado.

I immediately wanted to make the sauce and I decided to serve it on top of grilled shrimp. The recipe was quite easy to follow but tried to tweak it a bit to my taste. I added all the ingredients into a blender including tomatillos, jalapeno, an avocado, lime juice, onion, cilantro and a tad bit of olive oil. This sauce goes amazing with seafood. I grilled some shrimp and we enjoyed it with a salad. It can also be served with tortilla chips and it can be used as a taco topping.

I used the leftover sauce to make a delicious one pot rice dish… recipe to come tomorrow…
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