Recipes by Gita Jaishankar (Page 19)
United States Chef
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LENTILS MASALA / CURRYDear friends, how are you all doing? I am back with a post after a long time. My babies are 4 months old now and doing fine. Currently my mother-in-law is staying with us to help us with the babies and she does all the cooking. My entire day is spent with my munchkins. Taking care of 2 infants is quite a challenge and most of the time… |
1 vote
174 views
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SHRIMP, MUSHROOM, AND SPINACH FRYThis dish was a product of my refrigerator cleaning spree. I threw in some leftover button mushrooms and baby spinach lying in fridge into the shrimp curry which I make very often. This version was good and somehow it turned healthier too :) Here I added the shrimp, mushrooms, and spinach together to give the dish a saucy consistency… |
1 vote
216 views
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WHEAT SEVAI OR WHOLE WHEAT ANGEL HAIR PASTA PAYASAMDear friends, thank you very much for all the support and well wishes during my absence. Things have been busy at the personal front lately that I had hardly any time to post anything in my blog, even from my drafts. Now I have a lot of catching up to do with all your posts :)Coming on to the recipe, I made this payasam today for… |
1 vote
192 views
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MUTTAI SADAM/ EGG RICEThis is my grandma’s take on egg fried rice. Growing up, this used to be a regular lunch box menu for me; a complete one-pot meal and simple preparation also, just scramble the eggs with the spices and add in the rice. These days, I spice it up a little bit by adding some extra green chilies and some whole peppercorns. This egg rice… |
1 vote
299 views
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MUSHROOM AND PEAS MASALA / GRAVYMushroom and peas masala is a simple gravy I make to go as a side dish for chapathis or idlis and dosas. The flavor builds up slowly as the ingredients are added by one slowly and gets cooked. To add some thickness to the gravy I usually add some ground small onions along with a few spices. A very spicy and tasty gravy ideal for… |
1 vote
195 views
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BROCCOLI PORIYAL/ STIR FRYBroccoli is a regular in my grocery shopping these days. I add them in almost everything from soups to salads and even dishes like dhals and variety rices. Sometimes I make this poriyal as a side dish with rice. I usually don’t add too much of masala or spices here. That imparts a bitter taste to the dish. I just add light seasoning… |
1 vote
207 views
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TANDOORI CHICKENRecently I had an argument with my friend about white meat and red meat. According to her, white meat is not that much tasty compared to red meat, so she always prefers red meat, especially when she is preparing items like tandoori chicken, and we are still discussing about this :) I have been eating white meat chicken for the past 2… |
1 vote
221 views
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BAKED BEANS – PRESSURE COOKER METHODI had my first try with baked beans at a nearby Peruvian restaurant. This was served with rice, salad, and roasted chicken. The one I had was a little bit spicy and tasted good when mixed with rice. I have been searching for baked beans recipes online and in TV ever since. There are so many versions available for this. The main idea… |
1 vote
1741 views
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MIXED NUTS OATMEAL AND RAISIN COOKIESThese cookies were made solely by trial and error method. I tried baking these cookies by throwing whatever I had in my pantry. The first time they didn’t turn out as I expected, I experimented with the ratio a little bit by adding Xagave the next time. This gave a slight sweetness to the cookies along with the raisins. They turned… |
1 vote
299 views
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TOFU IN HOT GARLIC SAUCEWe tried this dish in a local Chinese restaurant recently. This was served as a starter. I tried to remember all the ingredients in the sauce and make the exact dish later that week. We had it with noodles. This can be served with rice also and the tofu can be substituted with any type of meat and vegetables and… |
1 vote
391 views
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