Ministry of Curry has moved to a self hosted site!

Dear Reader and Followers, I have been working on moving my blog to a self hosted site. Please follow me on ministryofcurry.com (No wordpress in the URL anymore)

I would love to hear your comments and feedback as I navigate through self hosting!

THANK YOU for an amazing year and I hope to get your continued support !!

Here is an awesome recipe I posted via the self hosted site to celebrate my first blog anniversary that is coming up on Oct 15th:

Apple Cake

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Homemade Mango Jam

Homemade Mango Jam – A simple but flavor packed recipe made with few basic ingredients and has no preservatives, additives, artificial sweetners or colors.

Can you believe summer is almost over? I had an amazing summer with a memorable trip to India and Italy. For the first time in 18 years, I got to feast on Alphonso mangoes that were in season. For me, Alphonso mango is THE symbol of an Indian summer. Continue reading “Homemade Mango Jam”

No-Fry Sabudana Vada {Crispy-Spicy Tapioca Fritters}

Sabudana Vada is a Maharashtrian delicacy that is made with tapioca pearls, mashed potatoes, ground peanuts, chillies and cumin seeds. All the ingredients are mixed together, rolled into small balls and then deep-fried into crispy and delish fritters. Served with a sweet, and spicy yogurt sauce these fritters are sure to tickle your taste buds!

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Continue reading “No-Fry Sabudana Vada {Crispy-Spicy Tapioca Fritters}”

No Fry Dahivada{lentil dumplings dunked in lush yogurt}

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Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…

Dahivada: soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt, and garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder and crunchy sev! Continue reading “No Fry Dahivada{lentil dumplings dunked in lush yogurt}”

Broccoli and Tofu Cutlets

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Today’s recipe is adapted from my aunt’s broccoli and tofu cutlet recipe. She makes some of the best cutlets and this is my most favorite one! I have devoured her cutlets for years  before I finally decided to make them myself. Continue reading “Broccoli and Tofu Cutlets”

Kothimbir vadi{Cilantro croquettes}

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A family recipe for fresh cilantro croquettes: finely chop cilantro, mix with flour and spices, steam, then pan fry to crispy perfection! These super delicious kothimbir vadi or cilantro croquettes are quentissential to typical Mumbai food experience.

My mother-in-law, who visits us frequently, is from Mumbai. For years, during each visit she makes these delicious kothimbir vadi for us to enjoy. This year I thought it would be great for me to learn her secret recipe. She was super excited to make them with me. Continue reading “Kothimbir vadi{Cilantro croquettes}”

Curry Puffs

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During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially the seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight day stay not only did we get to try her savory biryani but she also prepared so many more eclectic  dishes. In addition to all that fancy food we also snacked on many varieties of curry puffs while we were on the go. Curry puffs are a common snack in south east Asia, made with pastry shell and yummy fillings of curried chicken, potatoes or eggs.  It is similar to the empanadas except that the outer cover is flakier and pastry like. Continue reading “Curry Puffs”

Ginger tamarind brussels sprouts

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Since I started blogging just over a 6 months ago now, I have discovered some amazing food blogs and recipes. I love how each one of us has a unique style. I recently came across a beautiful blog – abrowntable.com– where the author Nik has stunning photography and lovely recipes. One of his recipes that caught my attention right away was the ginger tamarind brussels sprouts. Ginger is my latest love in cooking, for the most part when I see ginger as one of the main ingredients I want to try the recipe right away. One of my recent post – Beet Salad -A celebration recipe also uses ginger and I love the spice and flavor it creates to the dish. I usually roast my brussels sprouts or make a cold salad by shaving it thin. I was happy to see this recipe and the photos made my mouth water wanting to make this asap!

Continue reading “Ginger tamarind brussels sprouts”

Beet Salad -A celebration recipe

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For my birthday this year, a good friend of mine gave me an amazing book – ‘Share’ : A cookbook that celebrates our common humanity by Women for Women International (WFWI). The underlying message of Share is simple: for all our apparent diversity―as individuals, societies and nations―our actions, however small, can have an exponential, positive influence both on the world and the lives of others. Nothing more beautifully conveys our interdependence than the food we eat. The recipes featured in this uplifting book―provided by contributors who are all actively engaged in humanitarian issues, as well women from the eight countries in which Women for Women International (WfWI) work.

I am in love with the illustrations in this book. The night I received this book, I was up past midnight going through it. One recipe that caught my eye right away, was a beet salad recipe by Zainab Salbi, founder of women for women international. I love beets and it had many ingredients that I use everyday. Last weekend I finally decided to make this recipe.  As I was making it, I wasn’t sure how it would come together. However, when I tasted it, the flavors were out of this world! The flavors of sesame seeds, balsamic vinegar, olive oil and fresh ginger along with all the chopped veggies were heavenly. This probably is one of my most favorite salads and I am going to make this again and again.

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I made some changes to the original recipe. Instead of using raw beets, I used roasted beets. I also replaced carrots with fresh orange bell pepper that is now in season and I added some grape tomatoes. I followed the rest of the recipe and it indeed was a celebration of colors and taste on my plate and my mouth!

Continue reading “Beet Salad -A celebration recipe”

Mung bean sprouts salad

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Did you know that 2016 is the United Nations International Year of Pulses (IYP)?

Check out more details on Pulses, the nutritious seeds for a sustainable future at – http://www.fao.org/pulses-2016/about/en/

My pantry is always stocked with variety of pulses that include whole pulse like chickpeas, split pulses with the skin on, and split pulses with the skins removed. Pulses are packed with protein, making a great alternate to animal protein and are low in fat and high in fiber. Pulses when stored in airtight and dry containers have a long shelf life and can be used in a variety of dishes.

One of my favorite beans is the mung bean. The recipe here is a super easy, healthy and filling sprouted mung bean salad that can be prepared in no time. You can add any vegetables that you like, squeeze some lime juice, sprinkle with some salt and pepper and Enjoy!

Continue reading “Mung bean sprouts salad”

Banana Avacado Chaat

Today’s inspiration comes from a delicious Indian restaurant, Rasika, that we dined at during a recent family trip to Washington DC. I can’t thank my cousin Darshan enough for his recommendation. The food, the atmosphere and the Chef’s humble and friendly attitude were inspirational. The drinks and appetizers were so unique compared the Indian dishes we’re use to while dining out. One dish that resonated with all of us was the banana chat which was an incredible blend of sweet, tangy and spicy. We would have never tried it if it was not recommended. While we all love to experiment with food we generally don’t like bananas in any form mixed into our meals. When the appetizer arrived we were surprised to see the bananas grilled and perfectly stacked on the sides. With hesitation we took one bite and we were hooked. My husband and I couldn’t stop digging into the amazing flavors! With a few bites remaining, I took a snap so I could recreate it as soon as we got back.

Recipe:

Prep time: 2 mins  Cooking time:2-3 mins    Total time: 5 mins

Ingredients:

1 Ripe Avocado
1 Ripe but Firm Banana
2 tbsp of tamarind chutney
1/4 tsp cumin powder
1/4 tsp red chili powder
cilantro to garnish
salt and pepper to taste

Directions:

  1. Peel the banana and cut it half lengthwise and then cut the 2 halves in the middle to make 4 pieces. Put grilling pan on medium high  heat, brush the bananas with olive oil and grill the banana’s until they turn golden brown on both sides. Sprinkle some salt and pepper on it.
  2. Peel and cut the avocado into bite size pieces. Add tamarind chutney, salt and cumin powder to it and mix well.
  3. Dish the avocados in the middle of a plate. Put the grilled bananas on the sides. Sprinkle with some red chili powder. Garnish with cilantro.

Enjoy!