This is delish.

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Breaded Shrimp 4-7 garlic cloves depending on size, make it as garlicky as you like! olive oil butter Panko Parmesan cheese parsley salt and pepper to taste shrimp, around 5 per person This recipe below is for two people. Heat about 2 tablespoons of olive oil on a small pan on medium heat. When it gets hot, add the finely chopped garlic and heat for only 30 seconds. You want the garlic to flavor the oil and not get too brown in the process. Remove from heat and add around 2 tablespoons of butter to the pan. Let the butter melt then transfer to a small bowl. In another bowl pour around 1 to 1½ cups of Panko. Add around 1 to 2 tablespoons of Parmesan cheese. Chop about 1 tablespoon of parsley and add to the Panko bowl and mix it all up lightly with a fork. Add salt and pepper to taste.  Peel the shrimp and get your line up ready. Dip the shrimp into the garlic butter and then coat with the Panko mixture. The garlic pieces will not stick to the shrimp. Not to worry though, just pour the leftover butter and garlic pieces over the shrimp directly into the baking dish. Bake at 350°F for 12 minutes.

Breaded Shrimp

  • 4-7 garlic cloves depending on size, make it as garlicky as you like!
  • olive oil
  • butter
  • Panko
  • Parmesan cheese
  • parsley
  • salt and pepper to taste
  • shrimp, around 5 per person

This recipe below is for two people.

Heat about 2 tablespoons of olive oil on a small pan on medium heat. When it gets hot, add the finely chopped garlic and heat for only 30 seconds. You want the garlic to flavor the oil and not get too brown in the process. Remove from heat and add around 2 tablespoons of butter to the pan. Let the butter melt then transfer to a small bowl.

In another bowl pour around 1 to 1½ cups of Panko. Add around 1 to 2 tablespoons of Parmesan cheese. Chop about 1 tablespoon of parsley and add to the Panko bowl and mix it all up lightly with a fork. Add salt and pepper to taste. 

Peel the shrimp and get your line up ready. Dip the shrimp into the garlic butter and then coat with the Panko mixture. The garlic pieces will not stick to the shrimp. Not to worry though, just pour the leftover butter and garlic pieces over the shrimp directly into the baking dish.

Bake at 350°F for 12 minutes.

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Pav Bhaji 1 small cauliflower, cut up 1 big green bell pepper (also called capsicum), cut up approximately ¼ cup frozen peas 3 medium sized yellow potatoes 3 tomatoes 1 to 2 chilis (serrano, jalapeño or other) 1 big or 2 medium sized yellow onions, finely chopped; save a few tablespoons of uncooked onions to use as garnish Pav Bhaji Masala Salt Butter ½ tablespoon tamarind paste (or fresh tamarind) Cilantro Lemon wedges Approximately 3 slices of bread or dinner rolls, cut in half per person Pav Bhaji is a very popular street food from India, and it is one of my favorite dishes. Pav is a type of bread, similar to a dinner roll, and Bhaji has many meanings one being “vegetables.” Here it means mix of mashed vegetables. This recipe will make four to five servings. Cut up the cauliflower and green bell pepper into sizes that are manageable for your pressure cooker. It’s not important how you cut them because eventually they will get mashed. Pressure cook the cauliflower, green bell pepper in a pressure pot. Pressure cook the potatoes in a pressure pan. Our pressure cookers have a steam whistle; we wait till we hear three whistles then we lower the heat to simmer for 10 minutes; then we turn it off and wait for the steam to cool and the pan lids to open. If you don’t have a pressure cooker you can boil the veggies in a big pot—it will just take longer. If you are using this method, make sure that your veggies are very well cooked. You want them to be squishy! While those veggies are cooking you can chop up the onions, tomatoes and chilis. After the pressure pan lets off all of it’s steam open it up and mash the potatoes. Traditionally, the potato skin is removed, but we keep it on when we make it. Heat up a pan and cook the onions in butter on medium heat. Stir them often. Before you move on to the next step, make sure they are cooked well and brown in color. This probably takes upwards of 10 minutes. After the onions are golden brown add around two tablespoons of ginger-garlic paste. We often use pre-made paste from a jar, but you can grate fresh ginger and garlic if you want to. Let the onions simmer a little longer while you move on to the next step. It’s helpful to have two people in the kitchen so one can stir the onions while the other mashes the potatoes and veggies. When the pressure pot finishes, drain the water and add the veggies to the potatoes. Mash well.  Now back to the onions—add the tomatoes and chilis; cook until the tomatoes are soft, then mash everything again in the pan. Next add salt to taste; approximately 3/4 teaspoon. After the salt add approximately 2 tablespoons of Bombay Pav Bhaji Masala.  And last but not least, add approximately 1/2 tablespoon of tamarind paste. Note: You can also buy fresh tamarind. Soak it in 1/4 cup hot water for five minutes and remove the seeds and fibers. Pour the water and tamarind into the pan. Vik prefers this method but if this is new to you, maybe you will want to take the easy route and just use tamarind paste! Mix everything together; add a little water—just enough to keep it moist. Somewhere between 1/8 and 1/4 cup. You be the judge. Give a taste test and add salt or masala as needed. Finally, add the potato/veggie mash to the pan and mix everything up; add peas. You will want to mash everything in the pan one last time. Add a little butter, around 1 to 2 tablespoons, a squeeze of lemon and garnish with approximately 2 to 3 tablespoons of chopped cilantro, and give it a stir.  This is another time a second pair of hands is helpful. Prepare your pav by buttering both sides and toasting on a skillet.  Top the bhaji with fresh onions, butter and lemon and serve with toasted pav.

Pav Bhaji

  • 1 small cauliflower, cut up
  • 1 big green bell pepper (also called capsicum), cut up
  • approximately ¼ cup frozen peas
  • 3 medium sized yellow potatoes
  • 3 tomatoes
  • 1 to 2 chilis (serrano, jalapeño or other)
  • 1 big or 2 medium sized yellow onions, finely chopped;
    save a few tablespoons of uncooked onions to use as garnish
  • Pav Bhaji Masala
  • Salt
  • Butter
  • ½ tablespoon tamarind paste (or fresh tamarind)
  • Cilantro
  • Lemon wedges
  • Approximately 3 slices of bread or dinner rolls, cut in half per person

Pav Bhaji is a very popular street food from India, and it is one of my favorite dishes. Pav is a type of bread, similar to a dinner roll, and Bhaji has many meanings one being “vegetables.” Here it means mix of mashed vegetables. This recipe will make four to five servings.

Cut up the cauliflower and green bell pepper into sizes that are manageable for your pressure cooker. It’s not important how you cut them because eventually they will get mashed. Pressure cook the cauliflower, green bell pepper in a pressure pot. Pressure cook the potatoes in a pressure pan. Our pressure cookers have a steam whistle; we wait till we hear three whistles then we lower the heat to simmer for 10 minutes; then we turn it off and wait for the steam to cool and the pan lids to open.

If you don’t have a pressure cooker you can boil the veggies in a big pot—it will just take longer. If you are using this method, make sure that your veggies are very well cooked. You want them to be squishy!

While those veggies are cooking you can chop up the onions, tomatoes and chilis.

After the pressure pan lets off all of it’s steam open it up and mash the potatoes. Traditionally, the potato skin is removed, but we keep it on when we make it.

Heat up a pan and cook the onions in butter on medium heat. Stir them often. Before you move on to the next step, make sure they are cooked well and brown in color. This probably takes upwards of 10 minutes.

After the onions are golden brown add around two tablespoons of ginger-garlic paste. We often use pre-made paste from a jar, but you can grate fresh ginger and garlic if you want to. Let the onions simmer a little longer while you move on to the next step.

It’s helpful to have two people in the kitchen so one can stir the onions while the other mashes the potatoes and veggies. When the pressure pot finishes, drain the water and add the veggies to the potatoes. Mash well. 

Now back to the onions—add the tomatoes and chilis; cook until the tomatoes are soft, then mash everything again in the pan. Next add salt to taste; approximately 3/4 teaspoon.

After the salt add approximately 2 tablespoons of Bombay Pav Bhaji Masala. 

And last but not least, add approximately 1/2 tablespoon of tamarind paste. Note: You can also buy fresh tamarind. Soak it in 1/4 cup hot water for five minutes and remove the seeds and fibers. Pour the water and tamarind into the pan. Vik prefers this method but if this is new to you, maybe you will want to take the easy route and just use tamarind paste!

Mix everything together; add a little water—just enough to keep it moist. Somewhere between 1/8 and 1/4 cup. You be the judge. Give a taste test and add salt or masala as needed.

Finally, add the potato/veggie mash to the pan and mix everything up; add peas. You will want to mash everything in the pan one last time. Add a little butter, around 1 to 2 tablespoons, a squeeze of lemon and garnish with approximately 2 to 3 tablespoons of chopped cilantro, and give it a stir. 

This is another time a second pair of hands is helpful. Prepare your pav by buttering both sides and toasting on a skillet. 

Top the bhaji with fresh onions, butter and lemon and serve with toasted pav.

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Whipped Cream, Butter and Buttermilk

  • 3 jars of whipping cream

Whipping cream is a magical item. From it you can make a plethora of things. Three of which are whipped cream, butter and buttermilk.

Pour two jars of whipping cream into the bowl and half of the third one if you want to reserve some of the whipping cream (otherwise pour all three in).

For whipped cream, blend until stiff peaks form. Scoop out a cup or two of whipped cream and add sugar to taste.

For butter and buttermilk, continue blending the whipped cream till the consistency goes from stiff peaks to a more clumpy appearance. It will shrink down into the bowl as the butter starts to separate from the buttermilk. You know it’s ready when the butter has separated fully from the buttermilk. If you can’t tell, you can test by making a hole in the middle. Is it filling with liquid? You’re probably done, or close to done. I’d give it another minute or so, just to make sure all the butter has separated from the buttermilk. Once your butter and buttermilk have separated strain and squeeze the buttermilk out of the butter. I find it is easier to strain and squeeze the buttermilk out of the butter into a bowl and transfer to a storage container later. You can use a large handkerchief or mesh strainer. 

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Ghee 4 sticks of salted or unsalted butter Ghee or clarified butter is often used in Indian cooking, but it can be used in many other dishes as well. It is prized for it’s ability to withstand high cooking temperatures. You can buy ghee at many grocery stores, but making it at home is simple. Plus, it’s a great way to preserve butter that might be close to expiring. The most important rules to remember when making ghee are: Use a very low temperature. Do not stir. Place butter sticks into a pot. Set your stove to simmer or low heat (between 1 and 3). Once your butter has melted it will froth up a bit. If you have never made ghee before, you know you are on the right path when the house starts to smell something like toffee. The froth will subside and large bubbles will start to form, pop and splutter. This process is removing the water from your butter and is what makes it clarified. It usually takes somewhere close to an hour for this process to complete—when the spluttering stops or becomes very seldom your ghee is ready to strain. You can use a mesh strainer or a handkerchief to strain the ghee. There will be brown crumbs that form on the bottom of the pot and a frothy film on top of the ghee; both of which you do not want in your final product. Strain your ghee carefully into a heat-safe jar. Initially it will be a dark yellow liquid; leave your ghee in the open jar to cool. If you have made ghee before it’s fine to add the new ghee to the old ghee if you have a small amount leftover. Once cool, ghee looks grainy and light yellow. Stored at room temperature, ghee will last for a very long time; well over a year, I doubt you will have it around that long before you use it up though!

Ghee

  • 4 sticks of salted or unsalted butter

Ghee or clarified butter is often used in Indian cooking, but it can be used in many other dishes as well. It is prized for it’s ability to withstand high cooking temperatures. You can buy ghee at many grocery stores, but making it at home is simple. Plus, it’s a great way to preserve butter that might be close to expiring.

The most important rules to remember when making ghee are:

  1. Use a very low temperature.
  2. Do not stir.

Place butter sticks into a pot. Set your stove to simmer or low heat (between 1 and 3).

Once your butter has melted it will froth up a bit. If you have never made ghee before, you know you are on the right path when the house starts to smell something like toffee.

The froth will subside and large bubbles will start to form, pop and splutter. This process is removing the water from your butter and is what makes it clarified. It usually takes somewhere close to an hour for this process to complete—when the spluttering stops or becomes very seldom your ghee is ready to strain.

You can use a mesh strainer or a handkerchief to strain the ghee. There will be brown crumbs that form on the bottom of the pot and a frothy film on top of the ghee; both of which you do not want in your final product. Strain your ghee carefully into a heat-safe jar. Initially it will be a dark yellow liquid; leave your ghee in the open jar to cool. If you have made ghee before it’s fine to add the new ghee to the old ghee if you have a small amount leftover.

Once cool, ghee looks grainy and light yellow. Stored at room temperature, ghee will last for a very long time; well over a year, I doubt you will have it around that long before you use it up though!

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Punjabi-Style Tomato Soup 4-5 tomatoes 2 medium size onions 1-1.5 carrot 1/2 inch ginger 6-7 garlic cloves 2-3 cloves (lavang) 1 small cinnamon stick (dalchini) 2 cups water 1-3 tablespoons corn flour OR one potato (see note at bottom) salt & sugar to taste bread in 1/2” pieces butter Crudely chop the onion and carrot and place it into a pressure pan with garlic cloves, a piece of ginger, cloves and cinnamon stick. Add water to both the pan and inner bowl. Turn the pressure pan on high. Let whistle 3 times then set to off; open when all steam has released. When done remove the cinnamon stick. Place whole tomatoes into a pot with just enough water to cover them. Turn the pot on medium-high heat (no need for a lid). Bring to boil and turn off. When both items are done pour the contents of the pressure pan into the pot with the tomatoes and let cool to a temperature where you can handle it without burning yourself. I typically pour everything into one large pot and add 2 trays of ice cubes—doing this will cut your cooling time to 5–10 minutes and it will be lukewarm and ready for the next step. Once cooled, blend. Do manageable quantities, don’t try to blend the entire mix at once. Start with the lowest blending setting and work your way up to the speed you need. When one blending round is done, add it to a pot on the stove on medium heat. Add salt and sugar to taste. Sugar is a key ingredient in many dishes from Maharashtra. Use at least 2 tablespoons. Add enough corn flour to thicken the soup. I started with 1 tablespoon but ended up using 3 tablespoons in the end. It’s helpful to mix the flour in a small bowl of water and then add it to the soup to prevent clumps. As an alternative you can omit the corn flour and instead cook one potato with the main ingredients. Make your own croutons by chopping up some bread slices and frying them in a little oil on the stove (these are way better than store bought croutons). Garnish soup with a pat of butter and croutons.

Punjabi-Style Tomato Soup

  • 4-5 tomatoes
  • 2 medium size onions
  • 1-1.5 carrot
  • 1/2 inch ginger
  • 6-7 garlic cloves
  • 2-3 cloves (lavang)
  • 1 small cinnamon stick (dalchini)
  • 2 cups water
  • 1-3 tablespoons corn flour OR one potato (see note at bottom)
  • salt & sugar to taste
  • bread in 1/2” pieces
  • butter

Crudely chop the onion and carrot and place it into a pressure pan with garlic cloves, a piece of ginger, cloves and cinnamon stick. Add water to both the pan and inner bowl. Turn the pressure pan on high. Let whistle 3 times then set to off; open when all steam has released. When done remove the cinnamon stick.

Place whole tomatoes into a pot with just enough water to cover them. Turn the pot on medium-high heat (no need for a lid). Bring to boil and turn off.

When both items are done pour the contents of the pressure pan into the pot with the tomatoes and let cool to a temperature where you can handle it without burning yourself. I typically pour everything into one large pot and add 2 trays of ice cubes—doing this will cut your cooling time to 5–10 minutes and it will be lukewarm and ready for the next step.

Once cooled, blend. Do manageable quantities, don’t try to blend the entire mix at once. Start with the lowest blending setting and work your way up to the speed you need. When one blending round is done, add it to a pot on the stove on medium heat.

Add salt and sugar to taste. Sugar is a key ingredient in many dishes from Maharashtra. Use at least 2 tablespoons.

Add enough corn flour to thicken the soup. I started with 1 tablespoon but ended up using 3 tablespoons in the end. It’s helpful to mix the flour in a small bowl of water and then add it to the soup to prevent clumps. As an alternative you can omit the corn flour and instead cook one potato with the main ingredients.

Make your own croutons by chopping up some bread slices and frying them in a little oil on the stove (these are way better than store bought croutons).

Garnish soup with a pat of butter and croutons.

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Spinach Daal lentils (we use toor daal, moong daal or a mix of both) basmati rice turmeric cumin seeds black mustard seeds hing (also known as asafoetida) handful of spinach, chopped 1/2 onion, chopped 1 tomato, chopped dried red chilis (you can also use serrano, jalapeno or chili powder) salt and sugar ginger-garlic paste butter cilantro Take 1/2 cup lentils and 1/2 cup of rice. Our pressure cooker has two pan inserts. Put the rice in one and the lentils in the other. Give the rice and lentils a rinse in cold water. Then, fill each one about half full with water. Fill the pressure cooker with a little water (approximately 1 1/2 cups). Add a pinch of turmeric and hing to the lentils. If you are using a pressure cooker, put the rice pan in first and the lentils on top. This is important, but has nothing to do with cooking—you will see why in a moment. Set the pressure cooker on high and wait for three whistles, then set the temperature to the lowest setting and cook for an additional 10 minutes. Have your dried red chilis and chopped spinach, chopped onion and chopped tomato ready. Get your pan ready. Use about 2 tablespoons of butter and heat the cumin and mustard seeds on medium-high heat until the mustard starts to splutter. Then reduce to medium heat and add the chilis and chopped onions.  Cook the onions for about 5 minutes. Add a bit of water as needed to keep things moist. Add about 1/4 teaspoon of turmeric to the onions and cook for another minute. Also add salt to taste. We also add a bit of kelp and sea minerals for their added health benefits but it is not necessary. Add a heaping tablespoon of ginger-garlic paste to the onions and cook for another minute. Add a little more water if needed.  After ten minutes turn off the pressure cooker burner and move the pressure cooker to a cool spot. Unhook the lid and wait for the steam to be released and for the lid to fall down. In the meantime add the tomatoes to the onions and cook for a few minutes. Then, add the spinach and cook for a minute. Add 1/2 cup water and a pinch of sugar to the pan and stir. Sugar is often a key ingredient in Maharastrian cooking. When the pressure cooker lid falls open, take out the lentils. If you were smart and put them on the top, then you won’t have to take out the rice to get to them. Close the pressure cooker to keep the rice warm. Pour the lentils into the pan. Fill the pan with a little water to get any remaining lentils and pour that into the cooking pan as well.  Chop up some cilantro (stems removed), and add the cilantro to the pan just before serving. Serve with yogurt, mango pickle and rice.

Spinach Daal

  • lentils (we use toor daal, moong daal or a mix of both)
  • basmati rice
  • turmeric
  • cumin seeds
  • black mustard seeds
  • hing (also known as asafoetida)
  • handful of spinach, chopped
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • dried red chilis (you can also use serrano, jalapeno or chili powder)
  • salt and sugar
  • ginger-garlic paste
  • butter
  • cilantro

Take 1/2 cup lentils and 1/2 cup of rice. Our pressure cooker has two pan inserts. Put the rice in one and the lentils in the other. Give the rice and lentils a rinse in cold water. Then, fill each one about half full with water. Fill the pressure cooker with a little water (approximately 1 1/2 cups). Add a pinch of turmeric and hing to the lentils. If you are using a pressure cooker, put the rice pan in first and the lentils on top. This is important, but has nothing to do with cooking—you will see why in a moment. Set the pressure cooker on high and wait for three whistles, then set the temperature to the lowest setting and cook for an additional 10 minutes.

Have your dried red chilis and chopped spinach, chopped onion and chopped tomato ready. Get your pan ready. Use about 2 tablespoons of butter and heat the cumin and mustard seeds on medium-high heat until the mustard starts to splutter. Then reduce to medium heat and add the chilis and chopped onions. 

Cook the onions for about 5 minutes. Add a bit of water as needed to keep things moist. Add about 1/4 teaspoon of turmeric to the onions and cook for another minute. Also add salt to taste. We also add a bit of kelp and sea minerals for their added health benefits but it is not necessary. Add a heaping tablespoon of ginger-garlic paste to the onions and cook for another minute. Add a little more water if needed. 

After ten minutes turn off the pressure cooker burner and move the pressure cooker to a cool spot. Unhook the lid and wait for the steam to be released and for the lid to fall down.

In the meantime add the tomatoes to the onions and cook for a few minutes. Then, add the spinach and cook for a minute. Add 1/2 cup water and a pinch of sugar to the pan and stir. Sugar is often a key ingredient in Maharastrian cooking.

When the pressure cooker lid falls open, take out the lentils. If you were smart and put them on the top, then you won’t have to take out the rice to get to them. Close the pressure cooker to keep the rice warm. Pour the lentils into the pan. Fill the pan with a little water to get any remaining lentils and pour that into the cooking pan as well. 

Chop up some cilantro (stems removed), and add the cilantro to the pan just before serving. Serve with yogurt, mango pickle and rice.

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Egg Curry boiled eggs, enough for at least one per person; we used 6 butter 1 onion, pureed 3 roma tomatoes, pureed 2 chilis, finely chopped (serrano, jalapeño or other) 1/4 tsp mustard seeds 1/4 tsp cumin seeds 1 tbsp ginger-garlic paste 1/2 tsp turmeric 1/2 tsp garam masala 1/2 tsp chili powder 1/2 tsp coriander powder 1/2 tsp paprika 1 inch tamarind soaked in hot water or 1 tbsp tamarind paste salt, to taste pinch of sugar water, as needed; about 1 cup squeeze of lemon 1/2 onion, finely chopped fresh, chopped coriander Chop and puree your tomatoes, onion and chilis. On medium heat melt a tablespoon or two of butter in a pan with mustard seeds and cumin seeds. Once the mustard seeds start to splutter add the pureed onion and stir for a few minutes. Simmered around 5 minutes then add the chopped chilis and turmeric. Soon after you can add the ginger-garlic paste. Stir everything and cook for a few minutes. Add the chili powder, coriander powder, garam masala, paprika, tamarind, salt and a pinch of sugar and stir; now the mixture should be brown. Then add the tomato puree and about 1/2 cup of water. Stir and lower heat to simmer and cover for 5-10 minutes. In the meantime heat a little oil and turmeric in another pan. When the oil is hot quickly saute the boiled eggs. Around 20-30 seconds. And add them to the curry. Return the heat to medium and cook for a few more minutes. Stir gently. Garnish with lemon juice, chopped onion and cilantro. Serve with rice or chapati/roti/tortilla.

Egg Curry

  • boiled eggs, enough for at least one per person; we used 6
  • butter
  • 1 onion, pureed
  • 3 roma tomatoes, pureed
  • 2 chilis, finely chopped (serrano, jalapeño or other)
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp paprika
  • 1 inch tamarind soaked in hot water or 1 tbsp tamarind paste
  • salt, to taste
  • pinch of sugar
  • water, as needed; about 1 cup
  • squeeze of lemon
  • 1/2 onion, finely chopped
  • fresh, chopped coriander

Chop and puree your tomatoes, onion and chilis.

On medium heat melt a tablespoon or two of butter in a pan with mustard seeds and cumin seeds. Once the mustard seeds start to splutter add the pureed onion and stir for a few minutes. Simmered around 5 minutes then add the chopped chilis and turmeric. Soon after you can add the ginger-garlic paste. Stir everything and cook for a few minutes.

Add the chili powder, coriander powder, garam masala, paprika, tamarind, salt and a pinch of sugar and stir; now the mixture should be brown.

Then add the tomato puree and about 1/2 cup of water. Stir and lower heat to simmer and cover for 5-10 minutes.

In the meantime heat a little oil and turmeric in another pan. When the oil is hot quickly saute the boiled eggs. Around 20-30 seconds. And add them to the curry. Return the heat to medium and cook for a few more minutes. Stir gently.

Garnish with lemon juice, chopped onion and cilantro. Serve with rice or chapati/roti/tortilla.

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