Mash, peas,fries

This is a really quick-fix meal and there’s nothing fresh about it! The green peas are frozen, the mash comes in a packet (just add water and butter) and the fries (wedges) are from the freezer as well. The buns, of course, are from the neighbourhood bakery! And, oh yes, the gravy crystals are also…

Mini burgers, maximum taste

The well-extended weekend, thanks to the Eid holiday in Bahrain, means that we are in the kitchen very often – and trying out new things. Yesterday was burger day – rather, mini burger day – and we had plenty of them. Preparing these is easy – with the usual tomato and onion and lettuce, topped,…

Bottle gourd fritters curry

A Punjabi favourite, this is a dish we do not frequently made since it involves a lengthy process. However, thanks to the Eid Holiday, the bottle gourd fritters curry finally saw light of day. Take a medium-sized bottle gourd and finely grate it in the shredder. Then squeeze the water out of the shredded gourd and…

Made at home meat burgers

Yes, we made them from scratch. These lovely, yummy burgers! The sauces are completely optional – and so are the French fries! The best part, however, is the oil-free grilling on the plate and the brown bread! Even the cheese is ‘light’.  

The slow stew

The easiest -and the tastiest – thing to make. The mutton stew! A kilo of fresh mutton, an assortment of veggies, chopped – medium sized pieces – onion, tomato, a few green chilli and it’s done. Well, not quite! Ideally, first fry the mutton in a pan with a couple of tablespoons oil. Throw into…

Red Riding Chick

Last week I discovered I had a five-litre ‘bag-in-a-box’ South African red wine stashed away in the ladder. It smelt all right, even for a wine novice like me – so I used it to ‘dress up’ chicken pieces in it. And nothing could be easier to cook than this. I took a kilo of…

Basil and more

One of the first things we did when we started out ‘populating’ our little garden was growing basil. And, since then we have gotten used to throwing in a couple of basil leaves in everything we cook at home. Besides, of course, the flavour, the leaves bring about a different colour to any dish. The…

Dhaba times are back

We’ve finally found in Bahrain what we’d been missing for so many years – a Punjabi Dhaba – or a traditional roadside eating place – so popular all over India, particularly in Punjab and along the highways. Food at these rather rustic places is the basic – just a couple of vegetables, may a meat…

Slow – and tasty!

Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist! The deal is simple. For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop…

‘Bhindi’ boom

It’s summer time and in these months, nothing of significance is grown in our little kitchen garden. However, that’s not the case for the okra, or the ladyfinger, or ‘bhindi’ as we call it back in India. We’ve had four ‘harvests’ already in the last couple of weeks but last night decided to have it differently…

Revival

I am now in the process of reviving this blog that I began three years ago but stopped somewhere this time in 2015. However, in addition to putting in an occasional recipe, I will also have pictures of food, mostly cooked at home, along with some reviews of restaurants we eat at.

Slow-cooked lamb chops

These are the classic slow-cooked lamb chops. The local butcher had given me exactly what I wanted so I took the opportunity to make what I had been craving for the past few weeks. This is what I did. Preparation: Squeeze a large lemon in a large pan. Add salt to taste, a generous dollop of freshly-chopped…