To err is human…. Not a day goes by when we don’t commit errors (of commission or omission) be it not holding the door for someone or secretly wanting to own your neighbor’s M6 (amongst their other possessions) or swiping your credit card to buy that totally unaffordable handbag or choosing wine over working out…the list is endless! SO the point I’m trying to make is that us mere mortals cannot survive a day without sinning (ok may be that’s too strong a word but you know what I mean). The only thing that prevents us from turning into complete monsters is the good that we do to balance the bad. “Balance” is the key! That is my philosophy in life. And the same principle applies to food. Every now and then I crave the comfort of carbs and fat! BUT I’m health/figure conscious AND I don’t believe in denial. SO the way I indulge myself without feeling too guilty is A. I use the best possible, all natural wholesome ingredients. Not all fats and carbs are created equal. Steer clear from the overly processed, refined and chemical laden crap and you’ll do yourself a lot of good! B. I “balance”! You’ll see exactly what I mean in the below recipe. For starters I use organic whole wheat pasta. I love the nuttiness of whole wheat pasta and the fact that it has a much lower glycemic index than regular pasta. Frankly I don’t know how the organic bit helps but I figured it couldn’t hurt. Secondly, I use Omega 3 rich walnuts (that’s the good fat I was referring to) and a medley of herbs for extra flavor in my pesto. Thirdly, I add plenty of veggies to “balance” the richness of pasta. Additional pointer – Skip KRAFT and get a block of good quality aged imported Parmesan.

What you need:
For the Pesto:
1 cup parsley
½ cup mint
½ cup cilantro
¾ cup walnuts
2 garlic cloves
½ cup extra virgin olive oil
¼ cup grated parmesan
Salt to taste

For the Pasta:
¾ pound fettuccini
2 tablespoons of olive oil
3 cups cauliflower florets
1 small red bell pepper cut into strips
1 small green pepper cut into strips
Salt to taste
Freshly cracked pepper

How to make
• Place the parsley, mint, cilantro, walnuts and garlic in a food processor. Pulse till finely chopped. Stream in oil and process till smooth.
• Stir in the parmesan and season with salt.
• Boil water in a large pot, add pasta and cook till al dente. Drain the pasta and save about ¼ cup of the water.
• Heat oil in a pan in on medium high heat. Add the cauliflower and cook till it browns a little. Add the peppers and cook until slightly brown and tender.
• Add the pasta, pesto, reserved water to the vegetables. Toss well. Season with salt and pepper.
• Garnish with parmesan shavings.

Who says you need to think outside the box for creative ideas? Sometimes great ideas come right from the box. A cereal box in this case! Yep, the inspiration for these buttery crunchy cookies came from Post Cranberry Almond Crunch cereal. As I was crunching and munching my way through my bowl of cereal on a lazy Sunday morning, it occurred to me how great it would be if I could enjoy the ruby red tartness of cranberries and buttery richness of almonds in a cookie form. And Voila! After a few experiments, I finally got it right. Give it a try guys. You will love these delicious cookies even if you aren’t in love with cranberries & almonds. But beware, you may find it hard to stop at one – they are irresistibly addictive!

What you need:
1 stick unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried cranberries
1/3 cup sliced almonds, toasted
1/4 cup shredded sweetened coconut

How to make
• In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes.
• Beat in the egg.
• Stir in the flour until just blended.
• Mix in the cranberries, almonds, and coconut.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 12 –15 minutes.
• Transfer the cookies to a wire rack and let them completely before serving,

First things first, sorry all for the long disconnect. Excuses are many but no good reasons. June 6th 2009 was a desperately awaited gorgeously sunny day here on the east coast…..YEAH!!! Summer is FINALLY here! It almost feels like I’ve been liberated after months of imprisonment…a perfect day to come out of my hibernation and pen down a few lines.

What better way to kickoff summer than go strawberry picking! And so I tagged along with my buddies to Stults Farm. Tucked away in Cranbury NJ. Stults Farm is 200 acres of farmland where the Stutlts family grows everything from strawberries to bitter melon to fresh flowers! After 2 hours of mindless strawberry picking (and not to mention eating), we decided that we had OD’d on Strawberries and we had loads more to take home! Unwilling to let the fresh fruits of nature (and our labor) go waste, I decided to turn the luscious goodness into super easy strawberry-licious dessert!

This is one of the easiest, quickest and absolutely delicious desserts ever! Get ready to experience the most delicately perfect balance of flavors – tartness of strawberries, sweetness of honey, tanginess of balsamic vinegar, creaminess of yogurt, crunchiness of almonds and freshness of mint!! This dessert is light, refreshing and summery! And what’s more, you could even make a fat free version by using fat free yogurt! It is one of those guilt free desserts which tastes soooo GOOD and is actually GOOD for you!! You have no excuse not to try this one!! Oh and I must add that it was faintly reminiscent of Shrikhand without the over the top sweetness. (Shrikhand is a traditional Maharashtrian dessert -my fellow ghatis would know what I mean!)

What you need:
16 oz of Greek yogurt
10 – 15 Strawberries, quartered
2 tablespoons + 3 teaspoons of Honey (Preferably orange blossom honey)
3 teaspoons Aged balsamic vinegar (Aged is the key here. Totally worth the extra bucks!)
3 teaspoons sliced Almonds, toasted
2 teaspoons of Mint, finely chopped

How to make:
• Pour yogurt into a double layered cheesecloth and twist the top tight to squeeze out all the liquid. Allow the yogurt to drain any remaining liquid by hanging it over the sink or placing it in a strainer.
• Place the strawberries in a bowl and add 3 teaspoons of honey and aged balsamic vinegar. Toss the ingredients together and let the strawberries marinate for 10 minutes.
• Remove the yogurt from the cheesecloth. Add the remaining honey and blend well.
• Place half the strawberries in a dessert bowl. Top it with the yogurt honey blend. Place the remaining strawberries on top of the yogurt.
• Garnish with toasted almonds and mint.
• Serve chilled.

Well well……how can I summarize my experience at Circo in one word…..lemme think…umm…how does “horrendous” sound? I know that is a particularly harsh word but seriously, my blog is all about honesty and frankness….so I refuse to cushion the reality. The only good thing about the evening was the company of my friend and perhaps the cute coffee cup that my friend insisted on buying from the restaurant. The manager was nice enough to make a deal at $ 15 for the cup. Oh, and I guess the circus inspired interior makes for an interesting decor. Anyway, let us talk about the food. The “roasted beet” salad was hardly roasted! It tasted like boiled beets….perhaps I should thank my stars that it didn’t come out of a can! The tuna tartare was quite edible….the only passable dish that I ate. The veal chop that almost didn’t fit in the dinner plate was flattened thin to a few mili meters and coated with almost half an inch of bread crumbs! The rabbit tasted suspiciously like white meat chicken thrown hurriedly in a flavorless tomato based sauce. The super size portions made me wonder if I were at a diner in Trenton, New Jersey?! After a terribly below average meal….I had pinned my hopes on dessert…..and that my friends was a mistake. How could I expect anything better after the meal so far…..I should have trusted my logical brain…instead I went with my hopeful heart only to be disappointed yet again. The Baba Au Rhum tasted like Krsipy Kreeme Donuts soaked in a tub of rum served with some cool whip!!! Thank God the chef didn’t have anything to do with the creation of the fresh fruits on the side! Just in case I haven’t completely convinced you never to go to Circo, let me tell you a bit about the service here. My friend and I are somewhat of slow eaters and we were still working on our appetizers when we were brusquely told that our entrees were ready and they would like to clear our appetizer plates!! Wow, maybe they should give guidance on the time allotted for each course! As I signed the check for over $ 200, I wondered since when did the $$ value fall so low that 200 bucks can’t even buy you decent dining experience?? And as I left the restaurant, the pretty crowded dining room reminded me that brand name sure sells! There will be buyers for crap if it is wrapped in a Tiffany’s box! Well…..fortunately or unfortunately I aint one of them…so goodbye Circo and good luck to all those who dare to dine at Circo!

This recipe is named after my friend Cindy coz she is the one who shared this recipe with me. Although I fail to recollect how and why we got talking about okra at 3 in the morning after countless Kamikaze shots and DJ Akeel blasting in the background. But anyway, sometimes the journey becomes irrelevant when you reach the destination. In spite of my semi intoxicated state, I couldn’t help imagine the crunchy crisp okra mixed in with spices and caramelized onions. I couldn’t wait to get home and try Cindy’s recipe. And let me add, Cindy is true sardaarni (well….ok maybe not entirely…..she is from Modesto CA but then that’s the next best thing to Punjab if you are out of India!) so I suspect this is an authentic Punjabi recipe. In any case, this okra recipe is absolutely fantastic. Move over Paula Deen, my girl Cindy’s Bhindi totally rocks!

What you need:
1 lb Okra
Oil (for frying the okra and 2 tablespoons for the onions)
3 medium onions, sliced
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon amchur powder (dry mango powder) This is the only ingredient that I added to the original recipe
Salt to taste
1 tablespoon cilantro, finely chopped

How to make:
• Cut the okra into 1/2 inch pieces
• Heat 2 tablespoons of oil in pan on medium heat.
• Fry the sliced onions till the onions become deep brown and caramelized.
• Add the spices and salt and mix well.
• Heat the remaining oil in a deep frying pan on medium high heat.
• Deep fry the okra till crispy.

• Remove the okra from oil and season with salt.
• Mix the okra and cilantro into the onion mixture and toss well.
• Serve with hot rotis or paranthas.

Cuba Libre (Rum and Coke)

Cuba Libre or simply put Rum & Coke is a classic cocktail that is super easy to make. It is refreshing summer drink and you don’t need no fancy shmancy liqueurs or cocktail mixes. All you need is just 3 ingredients and less than 5 minutes to make. I meant it when I said this is a no fuss menu!

What you need:
2 oz light rum
Juice of 1/2 lime
Coke
Twist of lemon

How to make:
• Pour lemon juice into a highball glass over ice cubes.
• Add rum, fill with cola, stir, top it lemon twist and serve.

Jerk Chicken Burgers

I love jerk chicken. It is probably the one dish that is almost synonymous with Jamaican cuisine. Sadly, there aren’t too many places out there that do a good job of creating this classic Jamaican dish. What I have done below is taken the key ingredients of jerk Chicken and tried to recreate the hot spicy and sweet flavors of Jerk Chicken into a burger. Jerk may seem foreign but believe me you can find all the ingredients in your regular grocery store. And if you cant just improvise. The results might surprise you! Dad is sure to love the bold spicy flavors in this burger…a far cry from the frozen hamburger patty, innit?

What you need:
1 lb ground chicken
1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced (CAUTION: Wear plastic gloves while handling these peppers. Careless handling can cause serious pain!)
3 green onion including greens, chopped.
2 cloves garlic,
1 tablespoon fresh thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
One inch piece of ginger peeled and chopped
1 tablespoon BBQ sauce + a lil more for basting. (this was my substitute for molasses)
1 tablespoon freshly squeezed lime juice
Salt to taste
1/2 teaspoon freshly ground black pepper
1/4 cup bread crumbs
Burger buns
Red onion slices
Tomatoes slices
Mayonnaise for spreading

How to make:
• Place the habenero, green onions, garlic, thyme, spices, ginger, BBQ sauce, lime juice, salt and pepper in a food processor and pulse a few times.
• Add the mixture and bread crumbs to the chicken and mix well.
• Form 1/2 inch thick patties (don’t forget the gloves wile doing this).
• Chill for 30 minutes or so.
• Fire up the grill on high heat. Spray non stick cooking spray.
• Place the chicken patties on the grill and cook for about 4-5 minutes Lightly baste the patties with bbq sauce. Flip the patty and repeat the step.
• Lightly toast the insides of the burger buns on the grill.
• Smear mayonnaise on the insides of the bun.
• Place the chicken patty on the bottom the bun. Top with the onions and tomato slices and the bun top.

 Grilled Pineapple with Ice cream

This is the easiest dessert ever! It is so simple to make and so refreshingly delicious. In fact it is so amazingly easy that I feel silly even writing the recipe. The name kinda says it all. All you need is some fresh pineapple, a hot grill and your favorite ice cream. Grilling pineapple makes the sugars caramelize and intensifies the flavor. I love the contrast of warm tangy pineapple against the cool creaminess of ice cream. I promise you will get plenty of brownie points from Dad for this one!

What you need:
1” thick pineapple slices (2 per person)
Any ice cream you like. I recommend Haagen Daaz Coconut pineapple ice cream.

How to make:
• Heat grill on high heat. Spray non stick cooking spray.
• Place the pineapple slices of the grill and grill for about 2-3 minutes on each side till the slices get grill marks.
• Remove from grill and serve immediately with ice cream.

‘Happy Fathers Day’ Papa. This blog is for you! Too bad I wont be around to celebrate Fathers Day with you. Maybe we can have a belated celebration later this month!

Mushrooms Bruschetta or simply put mushrooms on toast is a wonderful way to enjoy the bounty of mother earth! The nutty earthy flavor and almost meaty texture of mushrooms on a crusty French Baguette make an irresistible appetizer, a refreshing light lunch or a tasty little snack. I have used a variety of mushrooms here…pretty much what I found in the grocery store. You can use any variety or varieties you like. I like to top this bruschetta with some truffle oil which totally intensifies the flavor of mushrooms and add an extra zing!

What you need:
8 1/2 slices of baguette cut an angle
1 Portobello mushroom
8 Shitake mushrooms
8 Crimini mushrooms
6 Button mushrooms
2 tablespoons of extra virgin olive oil
4 cloves of garlic (3 minced and one whole)
1 tablespoon of finely chopped parsley
Dash of steak seasoning
Dash of Worcestershire sauce
A few sprinkles of freshly cracked pepper
Salt to taste
Truffle oil for topping
Grated Parmesan for topping

How to make:
• Heat a grill pan on high heat and spray with non stick cooking spray.
• Place the baguette slices on the pan and allow them to get grill marks.

• Remove the baguette slices and rub the surface with a whole garlic clove. Keep aside.
• Heat a pan on a medium heat and add the extra virgin olive oil and butter.
• Add the minced garlic and the mushrooms after 30 seconds.
• Allow the mushrooms to cook completely. This will take about 10 – 15 minutes. The mushrooms will soften and shrink in size.
• Add the parsley, steak seasoning, worcestershire sauce, pepper and salt. Stir well. Turn off the flame.
• Spoon the mushroom mixture on the baguette slices.
• Drizzle with a few drops of truffle oil on each slice.
• Top it with grated parmesan and a sprig of parsley as garnish.

Biryani is one of the most popular rice dishes enjoyed throughout the Indian subcontinent. Introduced to India by the Mughals, Biryani is a layered dish made mainly with meat and basmati rice. The mere mention of this dish can make me imagine the subtle to sometimes spicy exotic flavors, the perfectly cooked fragrant basmati rice and of course the tantalizing aroma. There are several versions of this dish and the gourmand cooks of the regions that are most well known for their biryanis like Lucknow, Delhi, Pakistan and Hyderabad claim that theirs is the best and fiercely guard their heirloom recipes. Now, since I’m all about exploring and sharing I take immense pleasure in sharing my recipe with you all. Typically biryani is made with chunks of lamb, goat or chicken cooked with exotic spices and layered with rice. However, I have used lamb mince in this recipe. Minced lamb cooks a lot faster and doesnt require marinating so this is a great alternative if you want a quick and easy biryani recipe that you can make at the spur of moment.

What you need:
For the kheema
3 tablespoons of sunflower oil
1 Cinnamon stick
2 Green cardamoms
1 Black cardamom
1 Star Anise
8 Black Peppercorns
2 Cloves
2 Bay Leaves
1 teaspoon cumin
One large onion, finely chopped
2 teaspoons ginger garlic paste (freshly made)
2 teaspoons red chilli powder
1 green chilli, finely chopped
1 Large tomato, chopped
1 tablespoon tomato paste
3 tablespoons of fresh mint, finely chopped
3 tablespoons of cilantro, finely chopped
1 pound lamb, minced
1/2 cup frozen peas (thawed till tender)
1/4 cup water
2 teaspoons garam masala powder
Salt to taste

For the rice
2 cups of rice
6 cups water (approx)
Salt to taste
2 pinches of saffron threads
2 tablespoons milk
2 large onions, thinly sliced and shallow fried till deep brown
2 teaspoons ghee (clarified butter).

How to make:
Kheema
• Heat oil on medium heat.
• Add the whole spices and the cumin.
• When the spices start to crackle, add the onions.
• When the onions become transparent, add the ginger garlic paste and mix well. Sauté for 5 minutes.
• Stir in the red chilli powder and sauté for 30 seconds.
• Add the green chilli, tomato and tomato paste. Mix well and allow the mixture to cook till you see the fat separate on the side.
• Add 2 tablespoons of mint and cilantro and stir well.
• Add the lamb mince and mix it well with into the onion tomato mixture. Using the back of a wooden spoon break the lamb into smaller chunks.
• Add the peas, water, garam masala powder and salt and cook till the lamb is completely cooked.
• Stir in the remaining mint and mix well.

Rice
• Preheat oven to 350 Degrees.
• Wash and drain the rice.
• In a large pot bring the water to a boil.
• Add the rice and salt and allow it to cook till the rice is just half done.
• Drain the water from the rice completely using a colander.
• Add the saffron strands into the milk and microwave for 30 seconds.

Putting it together
• Lightly spray a 8×11 oven safe shallow dish with non stick cooking spray
• Layer the bottom of the dish with rice. Sprinkle one teaspoon of the saffron soaked milk on the rice. Top the rice with a layer of lamb mince followed by a layer of fried onions. Spread evenly and press down firmly. Repeat the step.
• Top with the remaining rice and sprinkle the last of the milk and the ghee.
• Place a tight fitting lid on the baking dish and place it in the oven for 25 minutes.
• Once done, remove from the oven and uncover the dish. Garnish with the remaining fried onions and cilantro.
• Serve hot.

When it comes to basic nutrients, broccoli is a mother lode. I recently read on CNN that ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section. I know I know you must be like yeah, so what? Everyone knows the benefits of broccoli but haven’t we all passed this super-food at the salad bar coz it is……umm…boring & bland?! Guess what, there are ways of making broccoli interesting that don’t involve dousing it in cheese & cream (aka broccoli cheese soup) or overloading it with MSG (aka chicken & broccoli take out!). So here is a healthy yet flavorful way of cooking broccoli. Just try the recipe below and you’ll see what I mean!

What you need:
1 lb pound broccoli florets
1 tablespoon of vegetable oil
2 garlic cloves, minced
2 teaspoons of red chilli flakes
2 splashes of low sodium soy sauce
Salt to taste

How to make:
• Place the broccoli florets in a microwaveable container and add just enough water to cover the broccoli.
• Cook the broccoli in microwave for about 3 minutes. Drain the water and keep aside.
• In a wok heat the oil on medium high heat.
• Add the garlic and sauté for 30 seconds.
• Add the broccoli, chilli flakes, soy sauce and salt. Stir fry for about a minute (Add a tad bit of water if you feel the broccoli or the wok is at the risk of getting charred)
• Serve hot