TWO SISTERS AND THEIR CULINARY JOURNEY

Chicken and Cheese Kebabs

noreply@blogger.com (Divya and Chaya) — Sat, 19 Mar 2016 22:29:00 +0000

Made this for our Friday night dinner. Recipe was from a YouTube video of chef Kunal Kapoor.

Take minced chicken. Add salt. Mix well.

In a mixer mince green chillies, garlic, ginger, cumin, mint leaves, coriander leaves and some cheese.

Mix with chicken. Make small patties and embed a cube of cheese in each of them. Make sure the cheese is spread out evenly in the patties. Fry the patties on a cast iron pan. Make sure you fry the patties on both sides.

To make sauce: mix mayonnaise with soy sauce and Tabasco sauce.

Eat hot!

Fruit Smoothie

noreply@blogger.com (Divya and Chaya) — Mon, 11 Mar 2013 00:26:00 +0000

6 strawberries + 10 blue berries + 1 banana + pineapple with juice + 1/2 cup fat free mik + crushed ice. Blend together.

Enjoy!

Homemade Balsamic Vinaigrette

noreply@blogger.com (Divya and Chaya) — Mon, 18 Feb 2013 00:29:00 +0000

There is no greater pleasure for me than making fresh home made recipes in my tiny kitchen. I have begun to eat salads again for my lunch these days and I prefer my home made salad dressing to go with it. That way I am happy knowing that everything I eat is fresh, healthy and low in calories and fat.

I wouldn't say I am expert at this Balsamic Vinaigrette recipe . But it tastes pretty decent :)

Ingredients:

3/4 cup - EVOO
1/4 cup aged good quality Balsamic Vinegar
Garlic - 1 small minced
Honey - as per your taste
pepper and salt

Method:

Whisk together all these ingredients in a bowl. Transfer to a container, store in refrigerator and keep this no more than a week.

Enjoy!

Baked Kale Chips

noreply@blogger.com (Divya and Chaya) — Mon, 04 Feb 2013 04:29:00 +0000

This is a recipe we intend to try as part of the weekly cooking experiment. Kale chips are the new potato chips for the health conscious aficionados out there. What the heck - Even Mrs Obama is a fan of these! Did you know Kale is a form of cabbage? Kale is also fat free, low in calorie and high in fiber.

Ingredients:

Kale - 1 bunch, washed and dried thoroughly
Olive oil - 1 Tbsp
Old Bay Seasoning
Salt

Method:

Preheat oven to 350 degrees. Tear Kale into bite size pieces. Drizzle with olive oil. Sprinkle with Old Bay seasoning. Bake till crisp.

Enjoy!

Sliced Date and Orange Salad

noreply@blogger.com (Divya and Chaya) — Sun, 27 Jan 2013 04:00:00 +0000

This is a Moroccan inspired desert (breakfast) recipe. We ate this with Fage Yogurt with Honey as a weekend brunch special at our home.

Ingredients:

Oranges (we used Naval oranges ) - 4
Medjool dates pitted and chopped - 1/2 cup
Almonds chopped and toasted - 1/4 cup
Cinnamon (optional)

Picture Courtesy: Sunset Magazine

Method:

Juice 1 orange. Peel and cut the remaining 3 into large chunks. In a large bowl, mix juice, orange pieces, dates, almonds, and cinnamon until combined. Eat with Greek Yogurt or as a simple salad.

Enjoy!

Recipe Courtesy: Sunset Magazine

Palakwali Moong Dal - Dal with Spinach

noreply@blogger.com (Divya and Chaya) — Sat, 26 Jan 2013 23:04:00 +0000

This is a Sanjeev Kapoor recipe from his book "How to Cook Indian." Check out the video of the Rachel Ray's show he was on to promote this book. We absolutely love these two chefs (uh, cooks!!).

Ingredients:

Moon Dal - 1 cup
Spinach - 2 cups chopped
Minced Garlic - 1/2 tsp
Minced Ginger - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida - to taste
cummin seeds - 1/2 tsp
Red chillies - 3
green chillies - 1 big
Red onion - finely diced 1 medium

Method:

Pressure cook Moon dal along with spinach and a cup of water. In the meantime, heat a non-stick pan with olive oil. Add cummin seeds + asafoetida. When the cummin seeds turn golden, add ginger + garlic + onions. Saute for 5 mins. Add the chillies. Add the cooked dal mixture. Add turmeric and salt. Cover and simmer for 5 mins.

Enjoy!

Quinoa Salad with Black Beans, Corn, and Tomatoes

noreply@blogger.com (Divya and Chaya) — Sat, 26 Jan 2013 22:47:00 +0000

Thanks Anjali for sharing this great recipe. Quinoa has been a popular substitute for carbohydrates like rice and whole grains in the last few years because of it's high protein and fibre content. Did you actually know that quinoa is a seed and not a grain?

INGREDIENTS

1 cup uncooked quinoa, well rinsed
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil
METHOD

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.

2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.

3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.

Yield: Serves 4-6.

Courtesy: Pushpanjali Shenoy(recipe learnt from Simplyrecipes.com)

Veggie Kabobs Marinaded in Yogurt and Mint - Coriander Chutney

noreply@blogger.com (Divya and Chaya) — Thu, 17 Jan 2013 04:00:00 +0000

This is a recipe I learnt from my husband's cousin, Anjali, who is a great cook.

Ingredients:
Paneer - Indian cheese
red onions - diced
green, yellow, orange,red bell peppers - 1 each diced
roma tomatoes
zucchini - diced

Method:

Make a mint - coriander chutney as a marinade. Grind Mint + coriander + ginger+ green chillies + salt + vingear. Combine this with some yogurt and a make a mixture. Coat the vegetables in this marinade and refrigerate for 2 hours. Thread vegetables onto swekers and grill for 10 mins, basting with any remaining marinade and turning occasionally.

Enjoy!

Chicken Sukha - A Sanjeev Kapoor Recipe

noreply@blogger.com (Divya and Chaya) — Thu, 17 Jan 2013 03:47:00 +0000

Again a Sanjeev Kapoor recipe. Whatever little cooking and recipes we know today are all thanks to him.

here a link of this Chicken Sukkha recipe from You Tube.

Method:

1/2 Chicken on bone
2 red onions - diced
1/2 ginger minced
1/2 garlic minced
1 tsp cummin seeds
1 tbsp coriander seeds
8-9 cloves
1 big dalchini stick
10 pepper corns
5 big red chillies
1 big green bell pepper
coriander leaves

Method:

Dry roast all the spices and chilly in a non stick pan (do not add oil). Roast till the spices impart aroma in the air. In a blender combine the onions + garlic + ginger + the roasted spice mixture.
Grind to a fine paste adding little water. Add salt. Marinade the chicken with this masala for 3 hours.

Heat oil in a non stick pan. Add a tiny piece for butter for flavor. When the oil heats up add the chicken and the remaining masala. Cover and cook on low flame for 20 mins. Add bell pepper at the very end and simmer for 5 more mins. Garnish with coriander leaves.

Enjoy!

Veggie Omelette with Sun Dried Tomatoes and Goat Cheese

noreply@blogger.com (Divya and Chaya) — Sun, 13 Jan 2013 20:25:00 +0000

I saw this on an Indian blog called iDiva.com. This looked very appetizing and healthy. Both my husband and I love goat cheese in omelettes. You can also substitute Feta for goat cheese. The sun dried tomatoes give it a tangy flavor.

Ingredients:

4 Eggs - beaten and seasoned with salt and pepper
1 white onion - diced
1/2 red bell pepper - diced
1/2 green bell pepper - diced
1/2 cup spinach
1/4 cup -mushrooms
goat cheese - 2 tbsp
sun dried tomatoes in Olive oil - 2 tbsp

Method:

In a medium bowl, beat the eggs with a pinch each of salt and pepper.
Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and goat cheese; fold the eggs over the filling. Transfer to a plate and serve with the bread.

Enjoy!
Recipe courtesy: realsimple.com

Salmon Boats

noreply@blogger.com (Divya and Chaya) — Sun, 06 Jan 2013 23:08:00 +0000

This is a healthy and yummy appetizer.

1 cucumber - halved and scooped
2 tsp - canned Pink salmon
Yellow Mustard
2 tsp plain yogurt
salt and pepper

Method: Cut cucumber into half. Scoop the seeds. Fill the cucumber boats with Salmon. Spread Yogurt and mustard paste on the top. Season with salt and pepper.

Eat cold.

Enjoy!

Black Eye Peas Masala

noreply@blogger.com (Divya and Chaya) — Sun, 06 Jan 2013 23:02:00 +0000

Black eye Peas - 1 1/2 cups (add salt and pressure cook with half cup water to a whistle)
1 Big onion - chopped
1 Big tomato - chopped
1/2 tbsp - Chilly powder
1/2 Tbsp - turmeric powder
1/2 tbsp - Cummin powder
1/2 tsp - Amchur powder
1/2 tsp - Whole ummin
1/2 tsp - Mustad seeds
tamarind paste

Method:

Pressure cook black eye peas and keep aside. In a pan add olive oil, mustard and cummin seeds. When the mustad starts to splutter add onions and cook till transparent. Now add tomatoes and cook till they are done. Add the powder and mix well. Cook for another 3 mins. Now add the Black eye peas along with the water. Add tamarind paste and salt

Cover and cook for 10 minutes.

Meethi and Jeera Chicken

noreply@blogger.com (Divya and Chaya) — Mon, 30 Jan 2012 05:36:00 +0000

This is a Sanjeev Kapoor recipe. We have been ardent fans of his for many many years now and the first gift that I received from my hubby was a collection of his recipe books. His recipes are so simple and easy to make, not to mention that all his recipe measurements are so accurate that one could blindly follow them.

Ingredients:

Chicken (bone in/boneless) thighs 1/2 lb
yogurt 1 1/2 cup
cumin seeds 3/4 tbsp
coriander leaves
mint leaves
olive oil 2 tsp
turmeric powder 1/2 tsp
Serrano chilies 6
black pepper 1/2 tsp crushed
salt to taste
juice of half a lemon

Method:

Marinade chicken pieces with salt and lemon for 30 mins in the refrigerator. Heat oil in a non stick skillet. Add cumin and turmeric. When the seeds turn golden, add the chicken, chilies, mint and coriander leaves. Saute for 10 mins. Now add yogurt and crushed pepper. Add salt if needed. Cover and cook till done. Sprinkle some lemon juice.

Eat hot with rice or naan.

Enjoy!

Asparagus with Fried Egg and Parmesan Cheese

noreply@blogger.com (Divya and Chaya) — Tue, 11 Jan 2011 04:29:00 +0000

I was feeling lazy today and decided to make a simple meal that wouldn't take me longer than 10-15 mins to make from start to finish. I remembered having book marked this recipe from Steamy Kitchen in my drafts a few days back and decided to go with it as I had asparagus sitting unused in my refrigerator for some days now. I also had some left over sticky rice from this past weekend that we had made to eat with Thai Red curry chicken. I sprinkled some Furikake mix and served it on the side. Mu hubby loves Furikake and he thought this meal was heavenly -- who said you had to slog in the Kitchen to please your man!

Ingredients:
asparagus (boil for 5 mins in salted water)
Egg (prepare sunny side up)
parmesan cheese
salt and pepper
sticky rice
Furikake mix

Method: Boil the asparagus in salted water for 5 mins. Prepare egg sunny side up. Place this on the asparagus and sprinkle parmesan cheese, salt and pepper. Prepare sticky rice as per instructions. When done sprinkle some Furikake mix.

Enjoy!

Watercress Salad Sandwich

noreply@blogger.com (Divya and Chaya) — Fri, 07 Jan 2011 07:17:00 +0000

My new favorite. I absolutely love this sandwich! This is from Glamour Magazine.

Ingredients:

1/2 cup watercress
1/4 cup cheddar cheese (aged), grated
a few slices of kirby cucumber, peeled, halved lengthwise and thinly sliced
1/2 tsp olive oil
1/2 tsp lemon juice + some extra for drizzling
Kosher salt and pepper
1 tbsp mayo (I used the low fat version)
1/2 avocado thinly sliced

Method:

In a large bowl toss watercress, cheese, cucumber, oil, lemon juice, salt and pepper. Spread mayo on each slice of bread. Layer avocado on one slice. Drizzle with lemon juice and sprinkle salt and pepper. Mound the watercress salad over the avocado. Top with the remaining slice of bread.

Enjoy!

Courtesy: Glamour magazine

Bourbon Tea

noreply@blogger.com (Divya and Chaya) — Wed, 05 Jan 2011 07:50:00 +0000

My hubby and I have the habit of drinking tea after our dinner every night. We came across this recipe while waiting at our physician's office the other day. It looked interesting and at the same time very gourmet! It was like having a cosmopolitan or a screwdriver except with tea!

On our way home we stopped by our grocery store and bought a bottle of bourbon and sugar syrup that the recipe required. The flavor of Bourbon came through along with a bit of sweetness from the sugar syrup. We can't wait to serve this to our dear friends who like us also enjoy having tea after dinner.

Method:

Boil water in a tea pot with a couple of star anise and cardamoms. Place a tea bag in a cup. I used Twinning's Earl Grey breakfast tea bag. Now add the steamed water to the cup + 2 tbsp bourbon + 3/4 tsp sugar syrup. Mix well. Drop a thinly cut orange slice to the cup. Enjoy!

Red Fish Curry -- Tilapia Gravy

noreply@blogger.com (Divya and Chaya) — Tue, 21 Dec 2010 04:58:00 +0000

This is a Kerala inspired curry that is usually made with King Fish. The spicy and tangy flavor of the curry makes it lip smackingly good! I really can't wait to serve this dish to my parents and see their reactions. I came across this recipe on Food and Wine site.

1/2 cup vegetable oil
1/2 cup fresh curry leaves
15 garlic cloves, smashed
4 medium shallots, thinly sliced
One 2-inch piece of ginger, peeled and julienned (1/4 cup)
4 long hot green chiles, seeded and thinly sliced crosswise
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tamarind puree
1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor
Six 6-ounce skinless tilapia fillets
Salt and freshly ground black pepper
Cilantro leaves, for garnish

Method:

In a very large, deep skillet, heat the oil. Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes. Add the garlic and cook until softened, about 3 minutes. Add the shallots, ginger and chiles and cook for 5 minutes. Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes.
Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve.

Enjoy!

Courtesy: Food and Wine

Udon Noodle Soup

noreply@blogger.com (Divya and Chaya) — Tue, 21 Dec 2010 00:42:00 +0000

Udon noodles was one of the first things that was introduced to me by my husband after our marriage. But somehow over the years we forgot about this lovely noodle dish as we became busier with our lives, and as studies and job took precedence over cooking. Gone were the days when both I and my husband would compete in our tiny kitchen for each other's praise and appreciation with our cooking skills. However, the second half of 2010 has made us realize that we need to start cooking again at least for a couple of times in a week as it is obviously more healthy and figure friendly. Therefore, while I was browsing through the net today to get some ideas for dinner I stumbled upon Steamy Kitchen's noodle dish. As it brought back a lot of wonderful memories I knew I had to make this dish tonight.

Ingredients:

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots

1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions

Method:

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Enjoy!

P.S: I have copied and pasted the recipe from Steamy Kitchen's blog.

Courtesy: Steamy Kitchen

Black beans and Corn with Roasted Salmon

noreply@blogger.com (Divya and Chaya) — Tue, 30 Nov 2010 04:32:00 +0000

Tonight's dinner was simple and healthy! Thanks to Martha Stewart -- I adore her blog, especially all the recipes on it. I asked my hubby to pick up salmon from our nearby store on his way back from work today with the intention of making grilled salmon until I realized I did not have dill in my pantry. I browsed for some more salmon recipes and came across this one.

Black beans and Corn:

3/4 can black beans (drain water)

1 large can corn kernels (drain water)

1 large finely diced red onion

3 large garlic diced

2 tbsp tomato puree

1 small green chilly

1/4 tsp (or less) oregano

2 tbsp olive oil

2 tsp lemon juice

salt and pepper

Heat oil in a pan. Saute onions and garlic till transparent. Add the beans, corn, tomato paste, chilly. Cook for 5 mins. Add oregano, salt and pepper. Add lemon juice and mix. Sprinkle parsley.

Courtesy: Marthastewart.com

Curried Prawns in Coconut Milk

noreply@blogger.com (Divya and Chaya) — Thu, 12 Aug 2010 23:26:00 +0000

Today in the middle of my studies I had this unbearable craving to have something Thai. I realized that just yesterday I had bought a bag of frozen prawns from Whole Foods. With this basic ingredient to start with, I raided my pantry for some more Thai stuff -- found a can of light coconut milk and green curry paste. Had some peppers and onions in the fridge. And I picked basil from my kitchen garden to help me complete the dish. This dish took me just 15 mins to make and it tasted amazing.

Bring half a can of light coconut milk to boil. Add 1 tbsp of green curry paste. Mix well. Simmer for 5 more mins. Add 1/2 tsp palm sugar and salt. Add the remaining milk. Now add about 15 jumbo shrimp + 15 cherry tomatoes + 1/2 cup diced bell peppers + 1/2 cup yellow onions. Cover and simmer on medium heat for 6-7 mins. Add some lime juice. Complete the dish with a garnish of generous amount of basil leaves.

Enjoy!

Prawns with Pomegranate Seeds

noreply@blogger.com (Divya and Chaya) — Thu, 12 Aug 2010 02:07:00 +0000

Roasted Patty Squash

noreply@blogger.com (Divya and Chaya) — Thu, 12 Aug 2010 01:56:00 +0000

Courtesy: underagereading.files

Going to farmer's market is a Saturday morning ritual in my house. My hubby and I are like two kids in a candy store. This week we picked a bunch of produce like organic spinach, tomatoes, cauliflower, peppers, patty squash and zucchinis. Patty squash is rich in Vitamin A & C and folic acid. I also read somewhere that you can sauté them in butter. Heat the oven to 475 F. Add the diced squash to a baking dish that is covered with aluminium foil. Drizzle olive oil. Season with salt and pepper. Roast for 20-25 mins. Sprinkle Parmesan cheese at the end.

Enjoy!

Aarti Paarti's Indian Lentil Curry -- Dal

noreply@blogger.com (Divya and Chaya) — Sun, 08 Aug 2010 19:41:00 +0000

Conversation between the two sisters over the phone one day.

Chaya: Are you watching "The Next Food Network Star" on Food Network?
Divya: Nope, I don't find anyone interesting. All last seasons contestants were hopeless including the winners except for Guy Feiri.
C: Oh, this time there is an Indian contestant called Aarti and she is from Mangalore (that's where we are originally from) and she seems good. Looks like she has some talent and is very camera friendly!
D: Really? Hm, still don't think that's good enough a reason for me to start watching it again
C: You know she has a great story too. One that is very inspiring (hint hint sister, this is for you....)
D: What?
C: Yes, She is a North Western grad in journalism. Was working for CNN before she got laid off....
D: (Wow, this seems like me...curious to know more about her now). Oh, tell me more....
C: She and her husband are both currently unemployed and are surviving on unemployment. Last year while she was sitting at home she started taking interest in cooking, and on insistence of her husband started taking cooking classes. He noticed a budding talent in her
D: Wow, that really sounds like me (well, my husband noticed I loved finance more than engineering and persuaded me to follow my dreams! Well, he also started this website for us as he noticed how much my sister and I loved food! Seems like a lot of similarity to Aarti's life! Well, it doesn't end there -- she has a younger sister too!!!)
C: She has a great website too. Check out her videos on You Tube under Aartipaarti.

Two days later, I go online and read everything about Aarti. Soon afterwards, I become a convert! I start watching the "The Next Food Network Star" again just to support her. Honestly, when I support Aarti I am not just supporting her but I am also supporting myself -- I also want to be successful in my career and have great dreams for myself! I too came to America like her looking for opportunities. But like her and millions of Americans our dreams were shattered when the economy crumbled and we were asked to go home for no fault of ours....

People like Aarti are inspirational at this time when our future (at least mine!) seems so fragile. She is the symbol of American dream that emphasizes hard work, perseverance and success!!!!

Go girl, we are so proud of you. And thanks Chaya, you are a great support to me and I know that you always want the best for me. I hope not to disappoint you.
http://www.youtube.com/watch?v=bzpPfr1qY_U&feature=related

1/2 cup toor dal +1cup masoor dal. Was and add to pressure cooker. Also add 1/2 diced onion + 1 medium diced tomato + 6 garlic cloves+1/4 inch ginger diced. add 2 cups water and pressure cook till the dal is mushy. Heat oil (2 tbsp) in a pan. When it heats up add 1/2 tsp mustard seeds+ 1/2 tsp cumin seeds. When the mustard begins to pop add 2 cloves of garlic + 1 sprig curry leaves +1/3 tsp asafoetida + 1/2 tsp red chilly powder + 1/4 tsp turmeric powder. Saute for a min. Transfer the dal mixture to this pan. Mix well. Add salt and simmer for 2-3 mins. garnish with coriander leaves.

Enjoy!

My new love -- My Fagor Pressure Cooker

noreply@blogger.com (Divya and Chaya) — Sun, 08 Aug 2010 06:50:00 +0000

I am head over heels in love with my new Fagor pressure cooker. It pressure cooks like a dream -- not messy, easy to clasp and close and most importantly no more spills and leaks! Thank God, I made the right decision to replace my old one -- for all of you curious to know what did I own before this I had a small Indian made cooker. I see myself cooking chicken and dal in it for many many years to come unless it decides to leave my hand. Ouch.

Till then, Happy Cooking!! I wish there was someone like a Steve Jobs of Kitchen Gadgets!

Enjoy!

Spinach Omelette

noreply@blogger.com (Divya and Chaya) — Sun, 08 Aug 2010 06:09:00 +0000

Today's dinner was very healthy. I realized that the spinach sitting in a lonely corner of my fridge was crying to be rescued. I thought of steaming it and eating it as a side. But that did not seem appetizing enough to my hungry stomach. Then suddenly I realized I can make a frittata, using some peppers, onions and tomatoes along with the spinach. However, I ended up with an omelette (read scramble!) as I was lazy to put the pan into the oven after cooking on the stove.

Heat some butter in a pan. Add finely chopped spinach + 1/2 cup diced onions + 3/4 cup diced bell peppers + mushrooms. Sauté' till the veggies are just soft (not mushy!). Now add 3 eggs that are beaten together in a bowl and seasoned with salt and pepper. Cover and cook till the eggs are cooked. Transfer on a serving plate and garnish with goat cheese crumbles. Enjoy with your favorite juice or tea/coffee.

Enjoy!

TWO SISTERS AND THEIR CULINARY JOURNEY

Chicken and Cheese Kebabs

Fruit Smoothie

Homemade Balsamic Vinaigrette

Baked Kale Chips

Sliced Date and Orange Salad

Palakwali Moong Dal - Dal with Spinach

Quinoa Salad with Black Beans, Corn, and Tomatoes

INGREDIENTS

METHOD

Veggie Kabobs Marinaded in Yogurt and Mint - Coriander Chutney

Chicken Sukha - A Sanjeev Kapoor Recipe

Veggie Omelette with Sun Dried Tomatoes and Goat Cheese

Salmon Boats

Black Eye Peas Masala

Meethi and Jeera Chicken

Asparagus with Fried Egg and Parmesan Cheese

Watercress Salad Sandwich

Bourbon Tea

Red Fish Curry -- Tilapia Gravy

Udon Noodle Soup

Method:

Black beans and Corn with Roasted Salmon

Curried Prawns in Coconut Milk

Prawns with Pomegranate Seeds

Roasted Patty Squash

Aarti Paarti's Indian Lentil Curry -- Dal

My new love -- My Fagor Pressure Cooker

Spinach Omelette