All posts tagged: bread

Afghan Chicken-5

Lagaan Chicken Curry

Since we spent this Thursday taking you around Art Prize 2015 held in Grand Rapid in this post. With all the art prize excitement we got slightly delayed in getting our weekly recipe post out…  So here you go my friends I have all your weekend parties covered YAYYY!!! with this easy peasy party special recipe all your friends and family will ask for more of this yum dish. This recipe is from my Mom’s Indian recipe stash, Lagaan Chicken curry, a party special dish commonly made in Parsi families. Lagaan chicken curry essentially means chicken curry made in a heavy copper bottom dish (Lagaan). Though a parsi dish, it is quite a delicacy in many places in India including Hyderabad, my hometown. This dish goes very well with rice, pulao or naan/bread. Happy Weekend you guys!!! Ingredients: 2 lbs Chicken 1 large onion finely chopped 2 tbsp ginger garlic paste 2 tbsp chilli powder 1/2 tsp turmeric powder 1 tsp Garam masala powder 1 tsp pepper powder 4 tbsp tomato sauce pinch of ajinomoto/MSG (optional) 1 cup curd …

Roasted Mushrooms

Roasted Mushrooms

Garlic butter roasted mushrooms are a great side dish to your cocktail parties. They go very well with Wine and can be something you can pass in a plate. The garlic and butter together brings out the most amazing aroma and the amalgamation of mushrooms along with it melts your heart. My mouth is actually watering while I write this. You can also serve this with a piece of bread and make it a stylish hors-d’oeuvre! Since I had neither of them at home I decided to serve it with sticky rice, Asian meatballs and ginger lime dressing and that my friends tasted equally good. These roasted mushrooms (found on Smitten Kitchen) make an appearance time and time again. They’re ridiculously good and simple to prepare, with minimal prep work followed by only fifteen minutes of oven time. For the Roasted Mushrooms: 1/2 lb. (8 oz.) mushrooms (cremini, preferably, but brown bella will work as well) 1 tbsp. olive oil 1 tbsp. capers, rinsed and chopped 1 1/2 large garlic cloves, minced 1 1/2 tbsp. unsalted butter, …

Ottolenghi’s Sabih_featured

Ottolenghi’s Sabih Open Sandwich

This recipe is one of my golden finds on The Guardian. In the words the author of this recipe, this is a rich Moreish – Iraqi inspired combination of aubergine, egg, bread and all manner of other tasty goodies. Each bite of this dish is like a celebration in your mouth. It brings together great flavors and ideas brought on by the israeli immigrants. I will not take up any more of your time, get set ready to try this awesome dish for your breakfast. Head over to The Guardian to get your hands on the recipe.

Egg Salad_Featured

Egg Salad

Eggs are packed with proteins and good cholesterol and make a great addition to your breakfast. It is a powerhouse of an ingredient and goes well with many veggies. For this salad, I’ve added radishes to go with chopped eggs and a simple dressing to go with it. Again, like most of my recipes, this one is a quick fix for your busy schedule. Try it and let me know what you liked about it! Ingredients: Serves 4 8 boiled eggs, chopped 1 bunch radishes thinly sliced 1/2 cup of chopped celery 1 bunch chives sliced ½ cup Greek yogurt 2 tbsp Dijon mustard salt and black pepper 4 slices bread/pita/baguette Directions: In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, Dijon mustard, and salt & pepper. Taste, then add more seasonings as desired. To assemble, spread egg salad on toasted slice of bread, drizzle with olive oil, sprinkle cracked black pepper and celery frond (if using). Serve!

Peruvian Chile Sauce with Roasted chicken_featured

Peruvian Chile Sauce with Roasted Chicken

This is one of those recipes I almost fell in love with on Food Network. I made this at home and like expected, my husband and I completely enjoyed the rich flavors of this dish. The best part about this dish is that you can make this sauce and use it for multiple dishes. Check out for our upcoming post on Peruvian Chile Sauce with Spaghetti to know what to do with the leftover sauce. Here’s a dish you can experiment with for your fancy lunch or dinner parties. It is a gorgeous dish to look at and a delicious one to savor. Recipe courtesy food network: For the Sauce: (Makes 4 to 6 servings) 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces 3/4 cup half-and-half 2 tablespoons vegetable oil 1 large or 2 small shallots, sliced 2 cloves garlic, crushed 1 cup low-sodium chicken/vegetable broth 2 cups (6 ounces) crumbled queso fresco or mild feta cheese 1/2 cup finely grated Parmesan 1/2 cup chopped walnuts 2 tablespoons toasted …