Chocolate chip short bread cookie

 

Last year 2025, we as a family, celebrated Christmas in LA. My son's fiance is completing her Doctor Residency and couldn't take time off in December, 2025. Hence my son felt we can all do Christmas in LA and that way all can be together.

We had lot of fun, playing board games, opening gifts and preparing dishes like chicken biryani( made by my son ) and Christmas cookies, made by my daughter.

Here I'm sharing a recipe of Christmas cookies, that are rolled (like a pinwheel) in crystal sugar, before baking them in the oven.

The fun part for making both was adjusting to an airbnb kitchen and the oven they had, didn't work that well! But the cookies turned out great!

Chocolate Chunk cookies with demerara sugar crystals 

                                                                                  

Ready to bake 

                                                                                
                                                                              
                                                                         

Ingredients:

2 sticks of unsalted butter cut into cubes

1/2 cup granulated sugar 

1/4 cup brown sugar 

1 slab of dark chocolate cut into small chunks

1 egg beaten (keep for later for an egg wash on the cookie, before baking them)

21/4 cups all purpose flour 

1/2 cup Demerara sugar (crystal golden sugar)

1 tsp vanilla essence 

1/2 tsp salt 

Method:

1. Using a medium bowl, beat both sugar with unsalted butter (butter is better, if cold) using a wooden spoon mix till it is light and creamy.

2. Next, add in vanilla essence.

3. Sieve flour and salt. Add to the creamy butter and sugar mixture. Add in chopped chocolate chunks

5. Combine the dough and make a thick roll

6. Cover and refrigerate for about an hour 

7. Using a knife cut out round 1 inch thick disc cookie. Using a baking brush dip in the beaten egg and spread onto the sides of the cookies.

8. Using a tray, spread 1/2 cup of demerara sugar and roll the sides into the sugar.

9. Lay them onto a baking sheet, that has parchment paper lined. Bake the cookies, at 375 degrees for about 25 minutes and they are nice and golden in color.

These cookies are chunky and dense and so delicious. Enjoy with family, friends with or without a cup of coffee.

 

Chicken curry

Chicken curry and rice is a perfect combo and anyone who likes chicken curry will understand this :)

In my home, my family loves chicken curry and we like to prepare a fairly good quantity so that we can enjoy it for a long time. Best way is to freeze it. The taste remains the same.

Indian spices have so much flavor and that gives this dish the taste that we all crave for. 

This classic home made chicken curry uses simple ingredients and easy steps so that all can make it.

This recipe has steps, but it is not difficult. Just follow and the result will be a yum chicken curry.

Chicken curry 

                                                                    

Cooking the onions and tomatoes along with Indian spices

                                                                                         

Ingredients to marinate the chicken

2 pounds chicken thigh meat ( you can ask the butcher to cut it into 1 inch pieces)

2 tbsp cup plain yogurt

Salt to taste

2 tsp red chili powder ( I like to use the kashmiri red chili powder)

1 tsp turmeric powder

2 tsp fresh ginger garlic paste or you can use the store bought one too :)

2 green thai chilies (optional)

2 tsp olive oil or vegetable oil

1 tsp garam masala

1 tsp tandoori food color 

2 tsp freshly squeezed lemon juice 

Method:

1. Using a medium size bowl, add all the above ingredients. Mix and cover to keep aside for about 1 hour.

Next, for the curry

Ingredients;

2 medium sized onions chopped into small cubes

2 medium sized tomatoes chopped into small cubes

1 tsp ginger garlic paste 

1 tsp cumin seeds

4 to 5 black peppercorns

1 inch cinnamon stick

2 bay leaves

2 black cardamom 

4 to 5 cloves 

salt to taste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala ( I like Badshah, Everest brands)

2 green chilies chopped finely

1 cup water

Method:

1. Use a heavy bottomed cooking utensil, add oil, add cumin seeds, cinnamon stick, black cardamom, bay leaves, cloves, peppercorns, add in the onions. Saute on medium heat till onions begin to appear light golden in color. Add chopped tomatoes, continue cooking, stirring well.

2. Add in ginger garlic paste, green chilies, salt, red chili powder, turmeric and coriander powder, garam masala. 

3. As the mixture starts to soften and the oil starts to separate, close burner.

4. After some while, take out the black cardamom, cinnamon stick, bay leaves, cloves and keep aside.

5. Using a blender jar, blend the remaining onions and tomatoes mixture, by using 1/4 cup water. The smooth paste is what makes the gravy for the chicken dish.

6. In the same cooking utensil, add 2 tsp oil and saute the marinated chicken, on medium to high heat for about 10 to 15 minutes. As it appears semi cooked, add in the gravy to the chicken. Continue stirring and cooking for next 10 to 12 minutes. Now add in 1 cup water and allow to cook by covering with a lid, for about 20 to 25 minutes or till the chicken appears cooked from inside too.

7. Add a tsp of kasoori methi and check for salt and seasoning.

8. Close burner and serve garnished with freshly chopped coriander leaves and store bough Indian bread or enjoy with basmati rice.

Chicken Shawarma

 Shawarma is a savory, and aromatic Middle Eastern dish, that is prepared by cooking chicken pieces, preferably thigh meat  that is marinated with spices and sauces and cooked in a vertical rotisserie or later thinly slices of  cooked chicken are rolled into a pita pocket bread along with pickled onions,salad,olives, tahini sauce. They also use flat bread called 

It is enjoyed as a hearty snack or even at night time as a meal. To make this dish at home, 

But to make it at home, you don't need a rotisserie or spit cooking. All that is required is a baking sheet and an oven to cook the chicken. (preferably thigh meat instead of breast meat of chicken)

Chicken Shawarma

                                                                          
                                                                            

Cooking chicken shawarma in the oven 

                                                                            

Ingredients to marinate the chicken

1 pound cut thigh meat ( boneless and skinless)

For chicken marination:

1/2 tsp cumin powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp cayenne pepper

1/2 lemon juice

1/4 tsp cloves powder

1 tsp freshly grated garlic

2 tsp olive oil

6 to 8 small cherry tomatoes

1 medium sized onion thinly sliced 

1 tsp black pepper powdered

Olive oil (to brush the chicken pieces)

For the sauce to go with shawarma

1/2 lemon juice

Salt to taste

4 tsp Tahini paste (Tahini is made from sesame seeds )

1/4 tsp cumin powder

1/4 cup water 

To serve 

1 packet ready Pita pockets bread 

1/2 cup fresh green salad leaves 

1/4 cup olives

Method: To marinate the chicken

1. First, clean the chicken thigh, cut it into 2 inch sized pieces and marinate the chicken in a medium bowl, using the above mentioned ingredients. Cover and leave for at least 2 to 3 hours or overnight is fine too.

2. Next, heat oven to 375 degrees. Using a baking sheet that is sprayed with little oil, place the marinated chicken pieces onto a baking sheet. Add red and orange bell peppers, cut into 2 inch square pieces.

2.After about 20 minutes, brush chicken pieces with some olive oil, and continue baking for about 20 minutes, till the chicken is cooked.

3.You can put the oven setting to broil, just for a 2 to 3 minutes, to crisp the edges of the chicken, but at this time be extra observant as chicken can burn. 

Remove and keep aside.

To prepare the Tahini sauce:

1. In a little bowl, take tahini sauce, add in lemon juice and mix both well, adding little water to 

make it a creamy, and honey like consistency. 

2.Season with salt and cumin powder. Cover and store in a jar, and use as a dipping or sauce for Shawarma. 

Filling:

1. Warm a pita bread. Open it like a pocket and add the cooked chicken, add some salad leaves and then drizzle some tahini sauce.

You can also prepare the chicken on a heavy skillet, over there gas stove, if you don't have the oven.

It will still taste as good :)

Enjoy!

Bombay Dabeli pav

Dabeli with peanuts and pav

 Dabeli is a very popular street food in Kutch Gujarat, India. It has gained popularity worldwide as a quick and easy snack. First we prepare by spicy potatoes and then add it to a pav (bun) with some garlic chutney, tamarind chutney. Garnish with masala peanuts. This mix of tangy and sweet give it the perfect taste you won't forget.

There is place in Gujarat called Kutch where this dish originated. 

Ingredients:

6 to 8 medium size potatoes (pressure cook them)

2 tsp Dabeli masala powder (available in Indian stores or online)

Vegetable oil for frying the peanuts 

1/2 cup ready tamarind chutney (available in indian store)

200 gms  Dabeli peanuts (Jabsons peanuts are available in Indian grocery) or you use plain roasted peanuts, and add spices to it.

1 dozen buns or pav (available in stores)

For garlic chutney (You can also use ready store bought garlic chutney or make it) 

1/2 cup peeled fresh garlic 

2 tsp salt

2 tsp coriander powder

1 tsp cumin seeds 

2 tsp red chili powder

1 tsp fresh lemon juice

Method to prepare garlic chutney.

1.Using a blender grind all the above items for garlic chutney. Keep aside. Omit this step if using store bought garlic chutney.

Method to prepare potatoes

1. Pressure cook potatoes, take 2 cups of water, add potatoes, and cook for 2 to 3 whistles,  cool and peel the skin and mash them. Keep aside.

2. In a medium sized kadai, heat 2 to 3 tbsp vegetable oil, add in 2 tsp red chili powder, 2 tsp dabeli powder, 1/4 cup prepared garlic chutney, add in 1/4 cup of emlee chutney. Emlee chutney, is sweet and tangy flavor. Stir in the mashed potatoes, add dabeli powder, add salt. Add 1/4 cup water and check for salt, dabeli masala, if needed, add more. Squeeze 1/2 a fresh lemon juice. Close burner and keep potato mixture aside.

4. In a small pan, heat 2 tsp oil, add in peanuts, saute till they turn golden brown, now add in 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp chaat powder and 1/2 tsp sugar. Toss and remove from pan. Allow to come to room temperature.

5. Enjoy prepared dabeli by scooping a spoonful of the potato mixture over  the bun or pav, add some peanuts and some garlic chutney. 

Green chutney

 Chutneys have been an integral part of our Indian food, since more than 2000 years. Originally the idea came from preserving seasonal fruits and vegetables. Chutney is a condiment made from cooking or dry roasting certain ingredients. Some chutneys are dry and in powder form, some are 

wet and work as a sauce or marinade.

They come in all varieties and differ from State to State. For example, in Maharashtra (that is the western part of India) where peanuts are common, the chutney prepared uses peanuts and garlic. The chutney is called Thetcha - it has green chilies too and that gives it a fiercy(sharp and spicy)taste.  In Kashmir (Northern part of the country) we have chutney prepared using apples and walnut.

In the Southern part we have coconut chutney that is popular. 

In Gujarat, it is the chundda (sweet mango chutney) prepared with sour mangoes,  spices , jaggery and sugar

Today let's prepare green chutney using fresh coriander leaves, ginger, garlic, lemon juice along with salt. It is popular with almost all snacks.

Ingredients:

1 bunch fresh coriander leaves 

1 inch fresh ginger

2 to 3 cloves of fresh garlic

salt to taste

1/2 lemon juice 

1/4 tsp cumin seeds

2 tsp raw peanuts 

2 green chilies

Green chutney 

                                                

Green coriander chutney

 

                                                              

                                        Blend all ingredients                                             

Method:

1. Roughly chop coriander leaves and wash them well.

2. In a grinder, add all the above and blend to a smooth paste, by adding little water.

3. Check for salt. Enjoy with food and snacks.

Shakshuka

 

Shakshuka is a popular dish originally from North Africa, mostly in Tunisia. The dish is prepared using with tomatoes and bell peppers base, flavored with spices. Eggs are cracked and added to the fresh tomatoes mixture and cooked to prepare shakshuka. This dish is enjoyed as a complete breakfast meal or even as a nutritious lunch.

                                                                     

                                                                        Shakshuka

First cook onions

Add bell peppers

Add finely chopped tomatoes

Season with spices

                                                           Add coriander, and crack eggs and add to tomato mixture

                                                                                            

Cook the eggs

                                                                         

Shakshuka

Ingredients:

4 to 5 eggs

5 to 6 roma tomatoes

1 medium onion 

3 to 4 cloves of garlic

Salt to taste

1 medium red bell pepper

1/4 finely chopped green coriander 

1 tsp sugar

1 tsp cumin powder

1 tsp cayenne pepper

1/2 tsp black pepper 

1/4 finely chopped parsley (optional)

Olive oil 

Method:

1. Finely chop tomatoes, onions. Heat a big skillet, add 3 to 4 tsp olive oil. Next, add in onions, stir and allow them to get little translucent, add in bell peppers, continue cooking on medium heat. Add tomatoes, continue to stir. Add in finely chopped garlic.

2. Season with salt, cumin powder, cayenne powder , sugar and little black pepper. As the tomatoes mixture appears softened, lower the heat. Using a spoon, make 4 to 5 well like spaces. Break each egg and directly add to the space. Allow the eggs to cook for next few minutes. Sprinkle fresh coriander and parsley.

3. As the eggs appear done, closer burner and enjoy yummy shakshuka with some warm bread or pita bread.

Pho- Chicken clear soup with rice noodles

 

Pho is a popular Vietnamese soup that is made by preparing a clear broth,  it begins by using meat or and cooking a fresh batch of clear broth. To this hot broth, they add in slices of cooked meat, bean sprouts, spring onions, etc.

In Vietnam they usually make it as beef broth, you can also make it by preparing a chicken broth.

I am preparing chicken broth, from scratch by using chicken legs on the bone with skin on. To make it aromatic I  add whole roasted spices,  along with charred onion and ginger. 

You can also prepare vegetable broth by adding carrots, sweet potato, radish ,ginger, garlic, green onions  along with spices, cilantro, charred onion. The spices used are star anise, coriander seeds, black cardamom, cloves, cinnamon stick, fennel seeds are all dry roasted on a pan,  and then added to the broth, while preparing it. 

After the chicken broth is ready it is strained and kept aside. Boiled rice noodles, bean sprouts, and chicken are then placed in a soup bowl and pour the hot broth to soak the noodles. 

Left over noodles can also be stored separately and the left over broth and chicken can be stored separately,  for later use.

                                                         

Chicken Pho 

Ingredients for preparing chicken pho broth 

Toppings for pho bowl

                                      

You can broil them in the oven 

                                         

I further charred them on the pan, it was faster ;)

Dry roast the spices

Dry roast coriander seeds

Heat 2 tbsp oil in a big pot and add the charred onions, ginger, spices, sugar.

Add chicken 

Add water 6 cups 

Cover and allow to boil for 30 to 40 mins 

Add salt 

Continue cooking 

Add fresh coriander leaves

Chicken appears cooked :)

.    

Strain the broth

                    

Beautiful broth 

                                                                     

Start arranging all ingredients in the bowl. Don't forget to squeeze lemon juice.

Pour the broth to soak all the ingredients and enjoy:)

Ingredients for preparing broth 

2 pounds chicken thighs or leg meat with skin on

1 large yellow or white onion large (this can be char broiled in the oven) before adding it to the broth water, while preparing the soup broth.

1 medium sized fresh ginger sliced and charred.

2 tsp Tamari sauce ( it's similar to soy sauce) But it is made from soy and rice and is more aromatic and is gluten free.

1 medium sized piece of rock sugar or 2 tsp regular or brown sugar can be added to the broth

Salt as per taste ( Tamari is also added so be careful and not add too much of salt)

Spices to be roasted 

2 tsp black pepper crushed 

For spices:

Gather together and dry roast

2 star anise

1/4 tsp coriander seeds

1 tsp fennel seeds

2 sticks cinnamon

3 to 4 cloves

2 black cardamon

In a pan, on medium heat dry roast the above spices for 5 to 6 minutes on medium heat. Later, these get added to the broth, while preparing it.

For the toppings:

You can let your imagination run, and add as per your taste. Like I've seen people also like to add avocado slices, mushrooms, tofu, bean sprouts, etc along with cooked rice noodles.

I used bean sprouts (some people like to soak it in warm water before using it) , rice noodles, chicken,

and garnished it with Thai basil, coriander leaves and spring onions. Do squeeze some lemon juice on the top and add some Hoisin sauce or fish sauce or hot sauce (Sriracha) as per your taste.

For making the broth:

1. First, heat the oven, put it on broil temperature of about 450 degrees F and place the peeled onion, cut into halves on a baking tray along with ginger piece and let it char broil for about 5 to 6 minutes. remove and keep aside. Spray some olive oil on the baking sheet, before adding the onion and ginger.

2. Next, take a big pot or utensil, any is fine except try to use a big sized one to hold almost 6 to 7 cups of water to prepare the broth. ( I like to use my Dutch oven, for even heating ) Heat  2 tsp olive oil, add in the charred onion and ginger. Add the chicken and about 1.5 liters of water, add in the spices. Next, add tamari sauce and salt as per taste (but not too much) and 2 tsp crushed black pepper.

Add in rock sugar and allow the broth to boil for another  40 to 50 minutes. Keep checking and as the chicken cooks, remove and de bone the chicken and keep it separately. Taste the broth for seasoning.   

Next,  boil a packet of rice noodles for 5 to 6 minutes , strain and keep aside.

Slice 2 to 3 spring onions and keep aside.

2 to 3 small red radish, thinly sliced. 

100 gms Tofu  is cut into 1 inch cubes. If using tofu or mushrooms, lightly saute it on a separate pan and keep aside.

Serving soup:

In an individual soup bowl, start by adding prepared rice noodles, cooked  chicken, thinly cut spring onions. Next, add in spoonfuls of prepared broth till the top of the bowl. Garnish with some more spring onions or thinly sliced onions. If you like, you can add a teaspoon of Hoisin sauce or fish sauce to the broth, before eating. 

Red Boat is a nice brand of the fish sauce, available on Amazon too.

Garnish with finely chopped coriander and thai basil leaves and enjoy a hearty yum pho soup.

Enjoy!

Fruit -infused water

 

When the weather gets hot and humid. A refreshing chilled glass of water does the work.

Water becomes inviting and refreshing with infused fruits or vegetables, like sliced cucumber.  It is also low calorie, fruits give the water flavor and as they say, " water is good for you". Like cucumber helps to detoxify and is anti inflammatory. Adding berries to the water helps lower cholesterol, promote bowel movement and is anti inflammatory. They also provide antioxidants.

At a spa or restaurant (hotel) you will usually come across a nice pitcher or jar that is transparent and has colorful fruits or cucumber in them. I have added slices of orange, apple, berries to make it colorful and interesting.

Fruit- infused water

Method:

1. It is as easy as it looks. Try to use a tall, transparent water pitcher. 

2. Next, clean and cut the fruits of your choice. 

3. Put some ice cubes on the bottom of the pitcher. Add chilled water and preferably keep it in fridge for couple of hours, before enjoying it.

4. I have used fresh fruits, but you can also use frozen fruits of your choice.

5. One can also add 1 or 2 cinnamon sticks, or some fresh herbs of your choice, like lavender, rosemary, etc. Please remember these herbs can be strong so add accordingly.

Do try it out and share with me what else could one add to the water. Thanks.

Overnight Chia Pudding

Chia seeds, are tiny nutrient-dense edible seeds full of nutrition. Packed with fiber, protein, omega 3 fatty acids. This makes them a good option for breakfast time or anytime snack. They are effortless to prepare. Soaking them overnight in milk, gives them a creamy smooth texture. The pudding is light and healthy. You can use white or black chia seeds. You can get creative and top them with freshly cut strawberries, blueberries, crunchy granola or just some nuts, choice is yours :-)

Please remember while chia seeds have lot of protein, they also have fiber and that means please drink more water while having chia seeds.

                               

Chia Pudding 

Ingredients:

1 cup milk.(Your choice almond milk, oat milk, regular milk)

1/4 cup chopped fresh strawberries, blueberries to garnish.

1/4 cup chia seeds, black or white

1/4 cup chopped nuts of your choice

1 tsp honey or maple syrup

1/4 tsp vanilla extract and a pinch of cinnamon powder

1 tbsp crunchy granola, cereal of your choice

Method:

1. Using a mason jar, or any cup of your choice, that has a lid. Add milk, add in chia seeds, add honey or maple syrup. Next, a dash of vanilla extract or cinnamon powder.  Stir well, this step is important to ensure a smooth creamy texture. Close the lid and keep the jar in the refrigerator overnight for at least 7 to 8 hours.

2. Next day, shake the jar, stirring the milk. If the pudding appears runny add a tsp more of chia seeds. Add chopped fresh fruits and any nuts,of your choice. Top with a tablespoon of crunchy granola. Enjoy a creamy pudding for a refreshing and healthy breakfast  start, filled with protein and fiber. 

Other options is just sprinkle, a teaspoon of black or white chia seeds over your greek yogurt, mix well and top with some fresh fruits of your choice.

Also, you could add them to your overnight oatmeal bowl. Sprinkle a little chia seeds, to your glass of smoothie. 

Home made granola

 Oats are versatile and can come in different forms. You can make overnight-oats, oatmeal, oats dosa, etc.

Today I am making granola, a crunch snack using rolled oats and nuts.

Whole oats: They are the old fashioned oats, that are also called rolled oats. They are steamed and then flattened into large flakes.

Steel oats: These oats maintain the original form and need to be cooked longer to attain the creamy texture. They have been cut with steel blades.

Quick oats: These oats are similar to rolled oats , they are steamed and flattened into more thinner flakes for quick cooking.

All oats are loaded with fibre and make a perfect ingredient for healthy cooking.

I love preparing home made granola using rolled oats and bunch of nuts, coconut flakes and dry fruits, combined with some sweet ingredient like honey, maple syrup,  olive oil. This can be made in big quantity and stored to enjoy as a healthy snack or used to top over plain yogurt, oatmeal, etc.

The steps are very simple and the result is satisfying.

Home made granola 

Add and mix all ingredients in a bowl

Maple syrup, rolled oats and olive oil

Bake the granola

Ingredients

Serves 8 

2 cups organic old fashioned rolled oats

1/4 cup walnuts bits or chopped 

1/4 cup pecans (optional) 

1/4 cup coconut flakes

2 tsp pepitas seeds (pumpkin seeds)

2 tsp sweetened dried cranberries

pinch of salt

1/2 cup maple syrup or honey

1/4 cup olive oil

1 tsp cardamon powder

1/2 tsp cinnamon powder

Method:

1. Using a medium sized bowl , add oats, walnuts, pecans, coconut flakes, pepitas seeds, salt, cinnamon powder, cardamon powder and stir these dry ingredients.

2. To this add in maple syrup and olive oil and stir well.

3. Line parchment paper onto a baking sheet and heat oven to 350 F. Add to bake for approx. 15 mins. Take out and mix again, bake for another 10 to 12 minutes and or till  granola appears light golden brown. Close and add dried sweetened cranberries or any other dried fruits of your choice. Let it cool to room temperature before serving.

Granola can be stored in an air tight container for more than 10 days. Enjoy, by adding a tablespoon of prepared granola along with yogurt, and berries, or just by itself.

Enjoy :) and do let me know if you make it any other way. Would love to know from you.

Masala Keema Pav

 In Mumbai, Parsis love Keema pav, a dish made using minced meat (chicken, lamb or goat) adding 

Indian spices, and slow cooking with onions and tomatoes and the flavors come from fragrance of cardamom, cloves, etc. The Parsis like it by adding potatoes, peas and slight vinegar to the dish.

There are many restaurants and small cafes that serve this dish with pav I wanted to try making it at 

home. This recipe is easy to follow with rewarding yummy results.

Keema Pauv

Keema (Masala cooked meat) 

Ingredients:

You can prepare this dish using goat meat, chicken or lamb meat. I used goat meat and requested the butcher to mince 2 pounds of goat meat.

For the Marinade

2 pounds goat meat minced

2 tsp freshly grated ginger and garlic paste or store bought is fine too

4 to 5 mint leaves chopped fine

1/4 finely chopped fresh coriander leaves

2 tsp clarified butter (ghee)

1/2 cup plain yogurt

2 tsp coriander powder

2 tsp red chili powder (I prefer to use kashmiri or degi red chili powder as it gives the beautiful color to the dish, and yet doesn't make it spicy)

1 tsp turmeric powder

Salt to taste

Method:

1.Take a medium bowl, wash minced meat with water, drain the water and mix in all above ingredients one by one to marinate the meat. Leave it covered for couple of hours or overnight, in refrigerator.

For cooking the marinated kheema

I am using an insta pot ,on the pressure cook mode. It's convenient and easy to use. You can definitely use a pressure cooker of your choice.

Ingredients

4 tbsp olive oil

2 big cardamom

4 to 5 cloves

2 bay leaves

1 inch cinnamon stick

Marinated minced meat

Method:

1. Turn on the insta pot, initially on saute mode. Add olive oil, add in cardamoms, bayleaves, cloves, cinnamon stick, and minced meat. Stir and allow it to saute well for about 15 minutes, then close

lid and turn on pressure cook mode. Allow 5 to 6 whistles, before turning it off. Keep aside.

Step 3 is the making of the masala.

Ingredients

3 medium sized onions peel the skin and chop finely

1 bay leaf

Salt to taste

red chili powder (Kashmiri red chilly as it is less spicy)

2 to 3 finely chopped green Thai chilies

2 to 3 medium size tomatoes pureed

1 tbsp red chilie powder

1 tsp coriander powder

1/2 cup water 

1 tsp dried fenugreek leaves ( Kasoori methi)

2 tsp coriander leaves stem, washed and chopped finely

Cooked Kheema

For the Masala 

Method:

1. Heat a medium sized kadai, add in onions, add bay leaf, green chilies, saute for about 

10 to 12 minutes, as the onions start to brown lightly add in tomato puree.

2. Add red chilli powder, coriander powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves.

Add salt and continue cooking the masala.

3. Add in the cooked kheema. Allow it to mix with the masala. check for salt and any other spice.

Add 1 tsp of garam masala.

Add 1 cup water and cook on low heat, cover the lid and keep checking for another 20 to 25 minutes.Garnish with finely chopped coriander leaves. 

 

Powdered garam masala (fresh)

Ingredients:

3 to 4 big cardamoms

4 to 6 cloves 

5 to 6 peppercons

1 tsp cumin seed (jeera)

Method:

Take a small pan on low heat and dry roast the above for about 5 minutes and then dry grind to a fine powder. This garam masala powder gets added to the masala. Store unused garam masala powder in air tight bottle, for later use.

Sweet corn soup

Sweetcorn soup is our family favorite  soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock. 

It's good to  also prepare the stock at home and keep it in the freezer for later use.

Ingredients:

500 ml low salt chicken or vegetable stock (also called broth) 

16 oz can cream style corn and 1 cup of frozen or fresh corn kernels

1 tsp unsalted butter or 1 tsp olive oil

Salt to taste

2 tsp black pepper

1 tsp white vinegar

1 tsp low sodium soy sauce

2 to 3 thai green chillies

1/2 cup finely chopped carrots, beans, green peas

2 tsp cornstarch for thickening along with teaspoon of water to form a liquid

2 tsp water

1/4 tsp fresh ginger finely chopped

1/4 tsp fresh garlic finely chopped 

1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.

Method:

1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me. 

2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer  for 2 to 3 minutes, stirring to make sure it does not burn.

3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.

4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6  minutes. Add these vegetables to the boiling soup and allow it to cook further.

5. Continue cooking for another 15 minutes, then lower heat.

6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.

7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.

                                                                     

Soup corn soup with vegetables