I have had this weird caving where I want to have only Indian vegetarian food. It is weird because I love meat and I thought it would die off in a couple of weeks. This went on for so long that my family refused to boycott home cooked meals. Finally, I caved in and made them a meatloaf. You can imagine the joy on their face. Read below for the recipe.


1.5 cup shredded carrots

1 yellow pepper

3 cups of mince meat

1 egg

1/4 cup breadcrumbs

3 tbsp Italian seasoning

1 red chili

4 tbsp BBQ sauce

2 tbsp ketchup

3 tbsp olive oil

salt and pepper to taste


Preheat oven to 200 deg. cel.

Add all ingredients except the olive oil and mix.

Pat the mixture on a tin to create a shape of a bread and rub with olive oil.

Let it bake for 25 – 30 minutes.

Serve with tomato sauce and baked potatoes.


Baked Potatoes

I love potatoes. Who doesn’t? My daughter. She does not even crave french fries. So this post is definitely not for her. To all those who love potatoes.


8 New potatoes

2 tbsp Dried Rosemary

3 tbsp Olive oil

1 onion

3 cloves of garlic

salt and pepper to taste


Preheat oven at 200 deg. cel.

Cut into halves the new potatoes.

Toss them in a pan with the rest of the ingredients.

Bake in the over for 30  minutes.

Note: You may add other vegetables to this if you wish.

Orange Chicken

My daughter loves meat and prefers a little sweet marinade. So here is what I made tonight.


Chicken 1 cup

Red pepper juliennes 1

Yellow pepper 1

Sesame seeds 2 tbsp

Onion juliennes 1

Garlic pods crushed 2

Ginger juliennes 1 inch piece

Five spice powder 1 tsp

Honey 1 tsp

Soya sauce 1 tbsp

Oyster sauce 1 tbsp

Oranges peeled and deseeded 2


Salt and pepper to taste

* although the ingredients list is pretty long the entire thing doesn’t take more than 15 minutes.


Heat oil in a pan and add onion, garlic and ginger and sauté till onion in golden.

Add the chicken and sauté for a minute then add the peppers. Sauté for another minute.

Add the remaining ingredients sauté till chicken is cooked.

Serve on a bed of steamed rice.

Okra salad

I have always wanted to make okra salad. However, Indians love okra with loads of spices. The idea of an okra salad was repulsive. So with shaking hands I made this for my honey and ta-da just like that he loved it.

A bunch of okra

A bowl of green and yellow pepper and celery

A few sprigs of coriander

Thinly sliced onion

Olive oil

Salt and pepper to taste

Balsamic vinegar



Boil water and add okra. Let it cook for 3-4 minutes. Heat a pan and add oil. When the oil is hot add the okra and sauté it for a few minutes – until crispy.

In your salad bowl add all the ingredients. Add freshly squeezed lemon juice, balsamic vinegar, salt and pepper to taste. Toss it and serve immediately.

Roasted Leg of Lamb

I have always dreaded to have a leg of lamb cooking in my kitchen. First of all, it is quite expensive and if anything goes wrong I would feel guilty for a very long time. But, finally I did it. I asked my dear husband to buy it and promised to make a gala dinner for him. So here is the recipe for you.

Marinate the leg overnight in;

1.5 tbsp meat tenderizer
2 tbsp rosemary (dried)
2 tbsp thyme (dried)
1 juice of lemon
1 tbsp vinegar
4 tbsp yogurt (plain white)
salt to taste

Massage the leg of lamb well with all these ingredients and seal it in a zip lock bag. Put it in the fridge overnight.

Preheat oven to 220 deg cel. Rub some oil on to the leg and in it goes for a good 35 – 45 min.

Take it out and and let it rest for some time. Then carve it and pour some wine sauce over it.

Here is the recipe for wine sauce

1/2 minced onion
1 bay leaf
1 tsp thyme
1 tbsp chopped garlic
2.5 cups red wine
1/4 cup butter

Throw all the ingredients other than butter in pan and let it boil till the alcohol content vaporizes. Then add the butter to get a smooth sauce. Strain all the ingredients and it’s ready to serve.

I served this dish with potato mash. My husband’s favorite dish.

Layered Potatoes

What you will need;

3 potatoes

1/2 cup milk

1 cup cheddar and mozarella cheese grated

salt to taste

1 tbsp butter

basil chopped or dried


How to:

Thinly slice potatoes into rounds. Place it in a microwave safe bowl. Cover it with water and add salt to taste. Microwave for 20 minutes.

Now rub the butter over in an ovenproof dish. Place one layer of potatoes, cover it with chopped basil and cheese. Alternate layers like this until you have finished using all of the potatoes. Now pour the milk over this.

Cover it and bake it for 20 minutes at 180 degrees.

Take of the cover just before serving and heat it up until the cheese turns a slight golden brown color.

I love eating it with ketchup on it’s own or with a roast.

My Roast Chicken

This is one of my favorite recipes. I hope you enjoy cooking it.

What you will need;

1 whole chicken

1 onion

1 cup of chopped streaky bacon

1 cut carrots

8 garlic cloves

1 tbsp butter

1 tbsp oil

salt and pepper to taste


Rub the whole chicken with salt and pepper ( rubbing the chicken means literally giving it a good massage).

Heat the oil and butter in the frying pan and add the garlic cloves.  Fry these till lightly browned. Remove with a slotted spoon.

Add the chopped bacon. Remove it with a slotted spoon once browned.

Saute onions until golden brown.

Now add the chicken and brown on all sides.

Arrange your baking bowl like this;

Layer of carrots and garlic covered with the browned bacon. Place the chicken on top of it. Now cover the chicken with the golden brown onion and pour the oil and fat from the frying pan.

Cover the chicken with an aluminium foil and let it bake in a preheated oven at 200 degrees for 45 minutes.

Take off the cover and let it bake in the oven for another 30 minutes.

Once baked let it rest on the serving tray for 10 minutes. Then pour some of the juices along with the onions on the chicken.

You could serve this with some mash. tastes awesome.

Ghati Mutton Masala

Spices are the backbone of Indian cooking. It is amazing how we complicate our daily lives by getting our tongues used to all the spices. Being a Khandeshi Marathi Mulgi – I have loved my chillies. I love my mutton curry the marthi way – laden with red dry chillies and the spice mix (aaaaaaaaaggggggggghhhhhhhhh that makes it sound really bland) or the masala is the key to this simple dish.

Ingredients for the masala:

1 cup drey red chillies

2 cups dry coconut

4 bay leaves

3 elaichi (cardammons)

a handful of dhania dana (corriander seeds)

1 tsp haldi (turneric)

2 tbsp jeera (cummin seeds)

1 tbsp black pepper seeds

1 tbsp laung (cloves)

2 badi elaichi

a pinch of caraway seeds

1 tsp hing

2 tbsp til (sesame seeds)

1 tbsp khus khus (poppy seeds)


Dry roast this and grind it till it tunrs into a fine powder.


2kgs mutton/lamb

salt to taste

1 tbsp haldi (turmeric)

1 onion puree

2 tbsp ginger-garlic paste



Rub the salt and haldi  over the meat and let it marinate over-night.

Fry the onion and the ginger-garlic paste in oil till the oil separates. Add the mutton and the dry masala. It is ready to eat once the mutton is cooked to your liking. For 2 kgs of mutton you will need all the dry masala.

The best way of eating this is with jowar/bajra roti and onion.

Beef Stew

I terribly terribly miss having a helper. But you know what that means. That means I have to get in the kitchen and cook something up with the least effort and keep it healthy. Now I have used red wine in this recipe and I am not sure whether it is healthy or not. But assuming it is here is the recipe.

Stuff you will need:

2 cups chuck steak or beef used for stewing

1 Onion thinly sliced

1 cup carrots chopped into chunks

6 button mushrooms

10 black seedless olives

1.5 cup red wine

2.5 cups of water/beef stock

2tbsp tomato paste

1tbsp thyme ( I have the dried variety. use fresh if available)

Olive oil as per needed

salt and pepper

cornstarch and water mixed to make a paste.

This is the how to:

Brown meat on all sides very nicely.

Lightly brown the onions.

Now throw all the ingredients into a baking bowl. Cover it. Now on a gas mark  3-4 let it cook for upto 2 hours. No more.

After it is cooked add the cornstarch paste and let it simmer for 5 minutes. Serve it with a french bread.


Just the other day, one of our friends had planned a BBQ. I was so happy, because that meant lots of preparation for it; shopping at the Wanchai markets (not exactly the place for a person with strong senses), buying the vegetables and meats, and finally marinating them.

Marinating is such a simple art, which most fail to do accurately. I have tasted marinated meats with no or little salt, lack of spices and basically lack of flavor.

Here are a couple of my favorite marinates.

I      You may need;

1 pound Lamb or chicken

2 tbsp of Crushed or ground – cinnamon, bay leaf, black peppercons, green             cardammom and dry red chilli.

You may substitute the dry red chilli, by using red chilli powder.

juice of 1 lemon

Salt to taste.

Let it stand overnight.

II    You may need:

1 pound Pork

crushed 1 inch piece of ginger and and 8 pods of  garlic

3 tbsp soya sauce

1 tsp brown sugar

1 tsp fish sauce (optional but then it tastes amazing with it)

2 tbsp of lemon juice

2 tbsp chopped onion

1/2 tsp ground cumin

1/2 tsp ground corriander

Mix well and marinate overnight.

The next day skew the meats on and brush oil on it as you marinate it.

Tip: If you are using wooden skewers remember to soak them in water.