:: Songbird Chef ::

MusiKitchen - Days of Quarantine: Recipe #7

“Dahi-Achari-Methi Murg Curry” 

It is so true, when they say, that your roots will always define you. Like a tree, we will always be somehow connected to our roots and they will always be a part of our story.

With mine, belonging to Lucknow, India -- For ten generations, I can proudly say, that much of me is defined by it.  One very much is, my taste and cooking ways in Indian cooking.  Especially, when it comes to Non-Vegetarian recipes.  Lucknow, being a city of ‘Nawabs, Kababs, and Adaabs’...it’s culinary dishes, along with its culture and philosophy, is very unique.  It’s no wonder, that people who travel there, take a piece of its cuisine and culture, back home with them! There’s a certain distinct taste in Lucknawi biryani, kabab, masalas, and curries.  This particular chicken curry, I tried to incorporate that smell, flavor and taste of what I love from Lucknawi cuisine.  I couldn’t think of an amazing title for it, so I call it my version of a “Dahi (Yogurt)-Achari (Pickle)-Methi (Dried Fenugreek leaves) Murg (Chicken) Curry!” -- I’m sure if you try it out, you will get a taste of my Lucknow, in your mouth! 

What You Will Need: (This recipe was made for 4 people--Please feel free to customise it for a smaller portion)

Chicken Thighs (Boneless) - 4 lbs 

Yellow Onion - 1/2; for paste

Garlic - 8-9 gloves; for paste

Garlic (minced) - 1 tablespoon; for marination

Ginger - 1/4 cut; for paste

Green Chilli (Thai green) - 2 (Optional); for paste

Garam Masala (Indian All spice powder) - 1 tablespoon

Tandoori Chicken Masala - 1/2 tablespoon

Chaat Masala - 1/2 tablespoon

Yogurt (Whole Milk) - 2 tablespoon

Mustard oil - as needed

Salt - to taste

Ghee - to taste

Dried Fenugreek Leaves (Methi) - As needed

Lemon juice - 2 tablespoon

Pickle (Achar) oil - 2 tablespoon

Cashew Paste - 3 tablespoon

Prep Time: 10-15 mins Marination time: 1-2 hours Cooking time: 40 minutes

How to Cook it:

Take the chicken pieces and thoroughly clean them and set them aside. 

In a large bowl, prepare the marinade: Yogurt, tandoori chicken masala, garam masala, chaat masala, lemon juice, cashew paste (soak a handful of cashews in milk and puree them), achar oil, mustard oil, minced garlic, and methi leaves. (See pic #1)

Put the chicken in the marination and mix it with a fork, poking the chicken pieces with it, as you mix it all in. Cover and set aside for 1-2 hours.

Make a paste of the: Onion, garlic, ginger and chilli in a blender and set aside. (See pic #2)

Preheat the oven to 350 degrees.  In a oven tray, spread aluminium foil, and assemble your chicken pieces from your marination on it. (See pic #3) -- Cook it in the oven for 35 minutes.

In a large saucepan, heat the oil on medium high and add in your paste of: Onions, garlic, etc. Stir and cook until golden brown. (See pic #4 & #5)

Once the paste is golden brown, add in your marination mix and cook with the lid on for 10 minutes; stirring occasionally. (See pic #6)

After ten minutes, stir the curry and check for salt.  Adjust the salt accordingly to your taste at this time. (See pic #7)

Post 35 minutes, shut the oven off and take out the chicken.  Cut it into pieces or keep it as whole pieces. (See pic #8)

Add the chicken pieces to the curry, along with some ghee and cook it for 5-7 minutes; covered. Cook until the gravy/curry is the consistency you desire.  (See pic #9)

Shut off the heat and your dish is ready. Let it rest for 5 minutes, before taking it out into a serving dish. (See pic #10)

This is a very simple dish, that incorporates the smoky, tangy and pickle like flavor of a chicken curry dish, which is inspired by mughlai cuisine.  It does require you to spend some time in preparing it, but the end results are just: DELICIOUS!  Pair it up with some naan, chapati or basmati rice and you are in an authentic restaurant in Lucknow--mentally! ;)

While Cooking I was listening to:

Since this dish is inspired by the city of my roots, I had to listen to some Amir Khusro.  One of my favorites by him is: ‘Aeri Sakhi More Piya Ghar Aaye...’ Here I share a version of it by one of my favorite artists, Rashid Khan Ji.  Though, originally, it is a great qawaali, but, this version by Rashid Ji is very soothing...especially, when I was preparing this dish!

Enjoy the song at:

https://www.youtube.com/watch?v=id_2vu4Zico

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MusiKitchen - Days of Quarantine: Recipe #6

“Anda (Egg) Curry”

Eggs...are such a simple source of so many healthy benefits for your whole body! It is also one food, which you can cook in so many ways--Just need to know how to crack it the right way! lol. ;)

One of my favorite dish to cook and enjoy with eggs is, “Anda (Egg) Curry.”  The way my mom would make it, when i was growing up, I can always remember the taste.  She would deep fry the egg first, and cook it in a spicy tomato based curry--Enjoying it with some parathas (a layered flatbread made with flour, salt, ghee/oil & water) was just PURE joy!  Anda (Egg) and paratha has become an all time favorite of mine.  

I would remember, growing up, one of my Best Friends, Erin, coming over to my house and wanting Egg Curry.  It really is that good!  Till’ this day, Erin misses my mom’s homemade Egg Curry. This version I will share with you, is my version of my mom’s classic recipe.  Instead of pureeing the onions, garlic and ginger, I just mince them--for a more thicker gravy.  I like the idea of eating your eggs, with the gravy, together! 

Try this out and I’m sure you and yours will fall in love! 😍 

What You Will Need: (This recipe was made for 8 people--Please feel free to customise it for a smaller portion)

Eggs - 15 hard boiled; deep fried

Yellow Onion - 1 Whole

Garlic - 8-9 gloves

Ginger - 1/4 cut

Green Chilli (Thai green) - 2 (Optional)

Tomato Paste - 1 tablespoon

Garam Masala (Indian All spice powder) - 1 tablespoon

Mutton Masala - 1/2 tablespoon

Yogurt (Whole Milk) - 1 tablespoon

Mustard oil - as needed

Vegetable Oil - for frying the eggs (As needed)

Salt - to taste

Ghee - to taste

Cilantro - for garnish

How to Cook it:

Boil the eggs until they are hard boiled.  Peel them and keep aside.

Heat some vegetable oil in a pan and poke the eggs with a fork (This allows for the oil to seep through it).  Then deep dry the eggs until they are golden brown in color all around and keep aside. Make sure to cover the pan with the lid, while you fry it, so the oil does splatter everywhere! (See Pic #1-#5)

In a food processor, finely chop the onion, garlic, ginger and green chilli, into a thick minced paste. (See Pic #6)

In a large saucepan, heat some mustard oil, and then pour in the paste. (See Pic #7)

Cook the paste until you see it thickens and little holes form. (See pic #8)

Now add in the tomato paste, garam masala, mutton masala, yogurt and salt and stir.  Cook the curry paste for another 5 mins, with the lid closed. (See Pic #8)

Once you see the oil separating from the curry paste, add the fried eggs to it and mix gently. (See Pic #9)

Cook it, with the lid covered, for another 5-7 mins and then add water as per the curry consistency you desire.  I like a thick curry, so I use less water.  It’s your personal preference. (See Pic #10)

After adding the water, check for salt.  At this time, if you’d like to add more, you can.  Add a teaspoon of ghee (optional) and cover it and let it simmer on medium low heat for about 10 mins.  (See Pic #11)

After 10 mins, turn off the heat and let the dish rest for 5-7 mins (Covered) and garnish it with chopped cilantro before serving. (See pic #12)

Pair it up with some paratha...It’s the perfect combination and then eat the rest with some plain basmati rice! Mmmm...mmm...It’s the most comforting dish ever! I mean, imagine getting the different textures of the egg, mixed with all the gravy in that one bite!  I can’t wait for you to try it and then become fans of this! From my mom’s kitchen...to mine...to yours...Here’s to falling in love with “Anda (Egg) Curry”!!

While Cooking I was listening to:

Since the day I was cooking this dish, the iconic Bollywood Actor Rishi Kapoor had passed away--I had to listen to music from his and my favorite Actress - Sridevi’s - classic film, ‘Chandni’.  Hearing, ‘Mitwa’ song from that film...made the whole process of cooking this dish...a little melancholic for sure. Sad to hear such news, in a time like this and, then to think that all main actors in this film and the director, have left this world, too soon! R.I.P.

Enjoy the song at:

https://www.youtube.com/watch?v=5txaRiJfQXM

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MusiKitchen - Days of Quarantine: Recipe #5

“General Tao Tofu”

Gosh! This name for the dish is quite “Intimidating”!  But, my version of this dish is definitely nothing like it’s name! :) Tofu, is really such a healthy source of protein. Where can you find a protein, which is naturally gluten-free and low in calories and one, which contains no cholesterol and is an excellent source of iron and calcium?! That being said, let me tell you a little story about my introduction to ‘Tofu.’

The time was around when I was in high school, and I stumbled upon Panda Express “Tofu Eggplant.” I never tried it before, and since I wanted to eat something veggie on that particular day, I ordered it.  The tofu was crispy, yet soft and combined with the sauce and eggplant, it really made me like it alot.  So much so, that my order at Panda Express became that, along with a non veg item, most days. 

This simple version of General Tao’s tofu, is very quick and can be made with the littlest of the littlest, which we keep in our pantry and fridge! Pair it with Fried rice, steamed rice, or chow mein and you have great chinese dinner, in no time!

What You Will Need:

Tofu : One box; extra firm; cubed and fried

Green beans: As needed; cut in half

Red Chilli: 1

Chinese Packet flavor Spice or Chinese Masala: 1 teaspoon

Sweet Chilli Sauce : 1 tablespoon

Soy Sauce or Soyaki: 3 tablespoon

Maple Syrup: 2 tablespoon

Sesame Seeds: As needed

Garlic: 1 teaspoon; minced

Ginger Paste: 1 teaspoon

Cornflour: Optional

Sesame Oil or vegetable: As needed

How to Cook it: 

Open up your boxed tofu and squeeze all the excess water out of it and deep fry it.  Fry it evenly, until it is golden brown in color.  (**Please try not to over fry it, as it need to be soft in the center and crispy around the edges). [See pic #1]

In a large skillet (of your preference), heat some oil and add the minced garlic to it, along with the ginger paste and lightly saute.

Next, add all the sauces (Soy/Soyaki, maple syrup, sweet chilli sauce) and sesame seeds and stir. [See pic #2]

Now add the red chilli to it and the fried tofu and stir and cook for 7 mins. [See pic #3]

Add in the Chinese Packet flavor spice or Chinese masala and stir. [Note: If you add this, you won’t need add cornflour to thicken the sauce, as the packet flavoring already have it in them]

Once the dish is looking uniform and the sauce is thickening up, add in the green beans and stir.  Cook it for another 7 mins until the sauce is the consistency you desire. [See pic #4 & #5]

Turn off the gas and serve the dish with fried rice, steamed rice or chow mein. [See pic #6]

And, it’s really as simple as that.  In about 20 minutes or so, you have a healthy and tasty tofu dish.  During this time, ‘Health is Wealth!’ and this dish is all about that! :)

While Cooking I was listening to:

MusiKitchen - Days of Quarantine: Recipe #4 

“Butter Chicken (Chicken Makhani)”

Here's the simplest Butter Chicken Recipe that you can cook literally in 35-45 mins  (Prep time not included) and enjoy! Trust me it will be a dish everyone will just rave about!   It's easy, creamy, full of flavor and DELICIOUS! 

If you are a vegetarian, please feel free to try this recipe out with Paneer, mixed veggies or even soy chunks, etc. to make it your own. 🙏🏼 

Here is a LIVE Facebook recipe video I did with my little niece (Anya), showcasing the steps to cooking this dish and to celebrate my brother's birthday during this time in "Quarantine".  With this, I send you all my best wishes for your good health and safety during this time! Stay safe and keep your loved ones safe! 

What you will need:  

1. Chicken (Thighs or Breast Meat) - Boneless cut; skinless (1/2 kg | 4 lbs) 

2. Yogurt (Whole Milk Cream Style) - 2 teaspoon 

3. Tomato Paste - 1 teaspoon 

4. Whipping Cream - As needed 

5. Garam Masala - 1 tablespoon 

6. Paprika Powder/Kashmiri Red Chilli Powder: 1 teaspoon 

7. Cinnamon Powder - 1/2 teaspoon 

8. Dry Mango Powder (Amchur) - 1/2 teaspoon 

9. Sugar - 1 1/2 teaspoon 

10. Salt - 1 1/2 teaspoon or to taste 

11. Yellow Onion - 1/2 

 12. Garlic - 5 cloves 

13. Ginger - 1/4 cut 

14. 12 Cashews soaked in milk 

15.  Kasoori Methi (Dried Fenugreek Leaves) - As needed for garnishing 

16.  Cilantro Leaves - Chopped; as needed for garnishing 

17. Oil - for cooking; as needed 

18. Butter/Ghee - As needed 

 Prep time : 10 mins 

- De- skin the chicken and wash it thoroughly and cut it into pieces for your curry 

-Make a smooth paste of your onion, ginger and garlic 

-Make a smooth paste of your cashews and milk 

-Mix the two differents pastes together in a bowl and keep aside 

-Chop up some cilantro for garnishing 

How to Cook it: 

Cooking Steps : 35-45 mins (Time varies between using a non-stick or cast iron pot/pan--Please keep that in mind [As mentioned in the video]) 

1.  In the pan/pot of your choice, heat some oil on medium high heat. 

2.  Once the oil is heated, add your chicken pieces and lightly cook them for 5 mins--Gently turning them. 

3.  Add your Onion, garlic, ginger and cashew paste mixture and cook it for another 5 minutes; stirring occasionally. 

4.  Next, add the sugar in to sweeten up the strong flavor of the onions and stir. 5.  Add the garam masala, salt and paprika powder/kashmiri red chilli powder and stir.  Let it cook for 5 mins. 

6.  After it has been cooking for 5 mins, add the yogurt to it and stir. 

7.  Once the yogurt is completely mixed in, add the tomato paste in and stir it until the curry looks smooth and uniformed. 

8.  Cover the pot/pan with a lid and allow it to cook for: 7 mins (Cast Iron) and 10 mins (Non-Stick). 

9.  Open the lid (the dish should be looking colorful like butter chicken by now) and add your cinnamon powder in and stir completely. 

10. Add the dry mango powder (Amchur) and stir again and turn the gas to medium low and cover the dish with a lid and allow it to cook for 5 mins (Cast Iron) and 7 mins (Non-Stick). 

11.  Now, add the whipping cream (as per your liking and curry consistency) and stir completely. 

12.  Garnish with some kasoori methi (dried fenugreek leaves) and add some butter or ghee on top (if you like) and close the lid and cook for 5 mins more. 13. Garnish with cilantro leaves and turn off your gas and let the dish rest for 5 mins and then serve it and enjoy! 

I served mine with some jeera rice and butter naan (store bought) and it was just YUMMY! I hope you enjoyed this video/recipe!  

Here's to happy cooking and enjoying a good meal with your loved ones! And, cheers to celebrating this ICONIC dish... :) 

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MusiKitchen-Days of Quarantine: Recipe #3

“Tortilla Soup”

Soups are a whole nother level of ‘Special’ for me...They are warm, comforting and full of flavor, which will just fulfill your belly and soul.  Maybe that is why they say, ‘A bowl of soup can heal your soul’?  

“Tortilla Soup” and I first met when I was 8 or 9 years old.  It was at the El Torito (Mexican Restaurant) and my dad ordered it.  It was warm, spicy, sour and with the fried strips of tortilla in it--Just ‘Wholesome’!  It became a family favorite right away!  And, though I have list of soups which just comfort my soul, this soup just hits the spot on a rainy day for me!  I don’t know if it’s the kick from the spice or the citrus in it, it just makes me feel ‘Healed.’  

Since, it has been raining so much in LA lately, I had to make it.  With the bare minimum at hand, this easy recipe of mine can be made quite quickly.  Feel free to add your favorite veggies, or chicken or anything extra you may like to it...And, then say, “Mmm...Mmm...Good!” from your heart! :) Stay well & Stay strong!

What you will need:

(10.75 oz) can of Tomato Soup: 1

Avocados: 2; cubed

Cumin Powder: 1 tspn.

Paprika: 1 tspn.

Salsa (homestyle): 1/3 cup 

Sweet Corn: 1/3 cup

Yellow Onions: 1/2 medium; diced

Garlic: 1 tspn.

Lemon Juice: 3 tblspn. or to taste

Water: 2 cups

Oil: 3 tblspn.

Cilantro: For garnish

Salt: to taste

Cheese (Mozarella and Cheddar mix): to taste

How to Cook it:

In a large pot, heat some oil and throw in your diced onions and garlic.

Once the onions are looking transparent, add your spices in, your corn and salsa and cook until the oils starts to sweat through the ingredients.

Now add the can of tomato soup and stir.  Close the lid and let it cook for 5-7 minutes.

Open the lid and if the oils is sweating through the mix, add your water in and stir.  At this point, check for salt and if it needs more, add as per your taste.

Cook the soup together for another 5-7 minutes.

Dice up your avocados and add to the soup.

Add lemon juice.

Throw in some shredded cheese and garnish with cilantro. 

Turn off the gas and self hot!

P.S. - I had no tortillas, so I didn't make any strips to add to my soup.  But, IF you have some tortillas at home--Just cut them in long strips and deep fry them to add to your soup, upon serving. :)

MusiKitchen-Days of Quarantine:                                                            Recipe #3

“Kung Pao Chickpea”

One of my fondest childhood memories are of us, as a family, taking road trips and exploring dinner out at different restaurants.  Times were simpler and my parents were very adventurous.  I learned so much about different places, people, and cuisines by this, that it has helped me feel quite blessed. Thanks to my parents! My dad had a tendency to order certain dishes, at certain restaurants, which made me learn what they are and form a love affair with them.  One of them is, ‘Kung Pao Chicken”!  I mean what is it about this dish...the crunchiness of the peanuts, the spicy sauce, the use of soft thigh pieces of chicken...?? It has become a dish you will see almost everyone order at a Chinese restaurant, or any server recommend!  It was and is definitely a dish, my father used to order and still does, and I have come to like, myself.

With this time, being as strange as it is, I happened to be in the mood to eat some Kung Pao Chicken, and with not having any chicken at home, along with the ‘unwillingness’ to go out shopping for it (can you guess why?!)--I came up with this version of the dish right out of my pantry with some Chickpeas, after exploring some recipes online.  I could have used some soy nuggets or something, but, the can of Chickpeas was just ‘Eyeing’ me ! :)  And, guess what...It was well liked and tasty!  Also, if you’re a Vegan, this dish is right for you--Just make it with coconut oil and vegan sauce/vinegar! Introducing you to, “Kung Pao Chickpea”...Give it a try and let your tummy say, ‘Yummy’ after!

**I used cashews, as my mom is allergic to Peanuts--You’re welcomed to use peanuts in yours!

Stay strong and Please stay safe!

What you will need:

Chickpeas: 1-12 oz can; rinsed 

Garlic: 1 tblspn.; minced

Soya sauce or Soyaki (from Trader Joes): 4 tblspn.

Sweet Chilli Sauce: 2 tblspn.

Sweet and sour sauce or grape jam: 1 tblspn.

Green Onions: 1 stem; chopped

Rice flour or cornstarch: 1 tblspn.

Salt: To taste

Sesame Seeds: 1 teaspoon--If using Soyaki, you don’t need to add this, as it already has sesame seeds. :)

Cashews or peanuts: A handful or to your liking

Dried Red Chilli: 2; whole

Balsamic Vinegar or Rice Wine Vinegar: 2 tblspn.

Oil: for cooking

How to cook it: 

Combine all the sauce ingredients for the marinade in a bowl, along with the garlic and rice flour or cornstarch.  Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30-45 minutes. (See Photo #1)

In a large skillet or wok over medium heat, add the oil, the marinated chickpeas and let it cook for 10 minutes, stirring occasionally.  (See Photo #2)

Once all the dish starts to look a little caramelised, add the Red Chilli, green onions and the nuts to it and cook for another 5-7 minutes; stirring occasionally. (See Photo #3)

Once it is caramelised to your liking, turn the gas off and serve and enjoy this dish with fried or steamed rice or even chow mein.  I enjoyed with some veggie fried rice. :). (See Photo #4)

Now, how SIMPLE was that!  I hope this recipe makes you smile and gives you and yours something healthy and easy to put on your dinner table to have together!

Cheers to staying positive and cherishing the ‘Little things in life!’

::While Cooking this...I was listening to Shubert’s “Serenade”...Something to soothe my mind and help me relax during my cooking process.  With all that's happening in the world today, I needed to listen to this!  Enjoy this piece at: https://www.youtube.com/watch?v=biUv4VLW0fc ::

MusicKitchen-Days of Quarantine: Recipe #2

“Avocado Pasta”

Sometimes just an idea can grow into something very beautiful, that you had no idea of creating!  For me, today, is this “Avocado Pasta.”  Now, I cannot take credit for “creating” it...I’m sure, like we all were having “Avocado Toast” sometimes, before it became, “A thang!”--I’m sure Avocado Pasta is an existing idea.  But, how I came to make this for my family, out of the idea of using up our ‘Super-Ripen’ Avocados, is just brilliant! (*Insert a british accent here*) :)

I mean, Avocados are just the best! WHO doesn’t like them?  Living in California, I’m spoiled silly to have them at any given chance I get! This idea to make it into a pasta sauce, turned out very rewarding in the end, to satisfaction of my belly and to the “thumbs up” from my family.  We just couldn’t stop enjoying it...try it out yourself, and let me know if your heart screams “LOVE” after that first bite! 

It's simple, easy and DEEEEElicios! 

What you will need: 

Pasta: A handful of spaghetti-Broken in half

Avocados: 3 ripe avocados, halved, seeded and peeled

Italian Seasoning: As per your liking

Garlic: 4 cloves 

Lemon juice: 3 tablespoons freshly squeezed 

Salt: Kosher salt to taste

Olive Oil: 1/4 cup 

Corn Kernels: 1/2 cup canned corn kernels, drained and rinsed

Cheese: Parmesan and Shredded Cheddar and Mozzarella Mixed, as per your liking  :)

How to cook it:

In a large saucepan, bring 3 cups of water to boil.

Season the water with salt and throw in your pasta to cook.

Once the pasta is looking ‘Al-dente’...turn the heat off and let the pasta rest in the hot water. (See Photo #1)

In your food processor, bring together your avocados, italian seasoning, olive oil, lemon juice and garlic and puree it all into a smooth paste. (See Photo #2)

In a large skillet, in a little butter, sautee the corn kernels until they are golden brown. (See Photo #3)

Now, strain the pasta and add it into the skillet with the corn kernels and a bit of italian seasoning; mix it all together. (See Photo #4)

Let the pasta noodles get sautee a bit and add the avocado sauce paste. (See Photo #5)

Combine it all together and cook it for about 5 mins.

Add some cheese on top and blend it all together, continuously stirring it while it cooks, for 5-7 mins. (See Photo #6)

Once you see the sauce release some oil and that the cheese is binding onto the pasta noodles in perfect harmony, turn off the heat and serve it immediately and enjoy! (See Photo #7)

I guarantee that your love for avocado will only grow stronger after enjoying this recipe!  It’s just so CREAMY, ‘AVOCADO-LY’, CHEESY and say it with me, “Deeeelious!” !! 

I threw in corn into mine to keep it simple, but, you can feel free to throw in anything you’d like to yours!  Feel free to experiment!

Be sure to do a ‘Happy Dance’ after enjoying it! :). Stay safe and remember to WASH your hands and sanitize your cooking area before and after!

“It’s OK to NOT be OKAY!”

I wanted to write about a recipe today for all of you, but something STOPPED me.  What got in my way, was the fact that I could hardly sleep last night and woke up with a ‘tired mind.’  I had a conversation with a friend last evening when we learned that our Los Angeles County had issued a “Stay at Home Order” and she said to me, “You know I have ADHD (Attention Deficit Hyperactivity Disorder)!”  We joked how she will just need to release her anxiety through keeping herself busy or something.  We joked and the whole night when I couldn’t sleep, I asked myself, “Was it ANXIETY that kept me awake?!”

The current situation worldwide with this ‘Pandemic’ has really put us all in a very ‘Uncertain’ position.  There is fear, hatred, confusion, panic, stress and ANXIETY that may turn in many into : Depression!

Mental health is such an important issue to also consider these days, more than ever, for our human race.  There are those who were aware about their mental health issue from before, and there will be those who will realise during this time that they may be suffering from some, to their surprise!  I mean just imagine, life has taken a HUGE step back and with the importance on ‘Self-Quarantine’...We all are ‘Fearing the UNKNOWN’--Whether we show it or not! 

With every social media post, news and conversations being about ‘COVID-19/CORONAVIRUS’--it is just depressing! It is something beyond our control and with the changes in life, we are all a bit worried, even if we are trying to stay positive.  I just couldn't sleep last night.  I thought about the life, about my bills, about my friends and family, and about all those people who have tested positive and them and their loved ones fearing the worst! I cried.  It’s like a bad dream, that will either wake us up to a better world ahead...or take us down.  I can only hope and pray for the better part! Maybe we will rise back up stronger, kinder, and more together as citizens of this world.  Maybe. 

My request is, please use this time to talk to your family, friends and co-workers and talk about “FEELINGS”! We have all the time together now, without excuses, and I hope this can make us kinder to one another.  Also, for many, who’s kids are at home--TALK to them and practice patience.  The kiddos have no idea what's happening and how to release all that energy staying indoors. Check on your friends, family and co-workers who you know have mental health issues and make sure they are OK.  And, if you feel anxious or panic at times, know we may all be inside...Talk it out...Meditate...or explore a hobby...release it, so nothing can bring you down and when this is all over, you only rise up--In your strongest form! I did cook tonight...but, I felt this post was more important...The recipe can wait till’ tomorrow! 

Stay Safe & Stay Positive through this all!  Our mind is stronger than we give it credit for, and so are YOU and I !  

MusiKitchen-Days of Quarantine: Recipe #1

The ‘Anything’ Pasta 

Ah! Pasta! Seriously, some days just call for it!  Or maybe I was an Italian woman in my past life, living in the country side in Tuscany and cooking pasta and pizza all day long and drinking wine, every day! Maybe. But, I kid you not when I say, that pasta just is one of my favorite ‘Comfort food’ in life! Period.

This easy pasta recipe of mine is just the simplest thing ever.  It’s also very quick to make and will just make you feel: Complete! Pair it with some bread, or an Indian Naan or Paratha (Fried Tortilla) or just eat it by itself...You will thank me! ;)

I came up with this recipe when I was a little girl, coming home from school and whipping up something to eat for lunch, when my ‘Working mom’ was hard at work.  I threw in all I wanted to eat from our panty and it always came out so good!  Overtime, this has become a favorite in our house and even my little 6 year old niece enjoys it, without creating a fuss!

These days, when we are practicing ‘Self-Quarantine’, we really need to be careful not to eat unhealthy.  It is SO very important!  Please feel free to incorporate any veggies in this and make it your own.  This recipe really is about ‘Making It Your Own’ and literally you can make it with whatever you may have on hand, without having to go to the store!  Try it and let me know how it is! :) 

** Remember to wash your hands periodically through the cooking process!!

What you will need:

Pasta: 1 cup mixed macaroni and shell

Onion: 1/4 large; chopped

Garlic: 1 large clove; chopped

Tomato Paste: 1 tspn.

Tofurky (Italian Sausage) or any ingredient of your preference: 1 cup; diced

Turmeric Powder: 1/4 tspn. 

Garam Masala (Indian All Spice): 1 tspn.

Dry Mango Powder: 1/4 tspn.

Salt: 1 tspn. or to your taste

Italian Seasoning (Dried): As per your liking

Cheese (Parmesan + Mixed Cheddar and Mozzarella) : As per your liking

Chives or Green Onion: 2 strands; cut

Oil (Your choice): 2 tblspn.

How to cook it:

Bring 3 cups of water to a boil in a pot.  (About 20-25 mins on a high flame) -- Season the water with some salt.

When the water starts to boil, pour in the pasta and let it cook.  About 15 mins, but keep checking yours, as it varies from person to person.  We want the pasta to be ‘Al-dente’ (Cooked a little fir to the bite).  Once, it is to that state, turn the gas off and let it sit. (See Photo #1)

In a large skillet pan, cook your ingredients together:

Heat the pan and pour the oil in.  Throw in the onions, with the garlic, and cook then until they are golden brown. (See Photo #2)

Once they are golden brown in color, throw in your spices, salt ad seasoning. (See Photo #3)

Now throw in the diced Tofurky Italian sausage, or your own preference with veggies, tofu, paneer (Indian Cottage cheese) and/or meat or shrimp and cook it all together. (See Photo #4)

Cook it all together until the ingredients are golden brown.  If you are using ‘Non-Vegetarian’ ingredients, please make sure it is cooked completely for the safety of you and yours health! (See Photo #5)

Strain the water from your pasta pot and throw the pasta into the skillet pan to bring all the ingredients together.  Cook for 5-7 mins until you see the pasta slightly crisping on the sides. 

Throw in the green onions/chives and stir.

Throw in your cheeses and stir and turn the gas off.  (See Photo #6)

And, there you have the final dish!  Ready to eat and to enjoy with you and yours!  

Even my little niece, Anya, gives it a thumbs up! (And, no, I didn’t bribe her for this). Lol!

Enjoy!  And, don’f forget to be mindful and wash your hands before and after eating and disinfect your cooking area for the health safety of everyone at home!

Self-Quarantine days got me back to home cooking and my music! During this strange time in our lives, I will share recipes with music that will help bring some ‘Positive vibes’ in all our lives! And, as always, recipes you can make, with whatever you may have in your kitchen!

Jack fruit has a history in my family (paternal side).  About 60-70 years ago, my Baba (Paternal Grandfather) had planted a jack fruit tree in my ancestral home in Lucknow, and little did he know, that it would bear the sweetest jack fruits for generations to come!  I have had jack fruits all over...even the canned ones we get back home in the U.S., but, none are as sweet and perfect in taste as the ones that come from my Baba's tree.  

It isn't until this year, that I gave cooking Jack fruit a try.  When they are in season, it's all or nothing Jack fruit at my house. They are not only tasty, but are FULL of health benefits...[ http://wiki-fitness.com/jackfruit-health-benefits-nutrition-facts/ ] too!

I wanted to create a dish, that tasted like meat, but, in actuality, was Jack Fruit!  And, successfully, here it is...

What you will need: 

Jack Fruit: 1 medium or about (2 pre-cut canned ones)

Garlic: 20 medium sized cloves

Ginger: 1/2 of a piece

Green Chilli: 1 medium size

Onions: 4-5 medium sized

Tomato: 1 medium sized

Bay Leaves: 2 (split into 4)

Mustard Oil: 1/4 cup or as needed

Garam Masala (http://en.wikipedia.org/wiki/Garam_masala) or Meat Masala (http://en.wikibooks.org/wiki/Cookbook:Meat_Masala) : 2 tblspn

Salt: to taste

Cilantro Leaves: for garnish

Large Pressure Cooker

How to cook it: 

Dice or cube raw jack fruit by cutting them into uniform strips. Line up the strips with your non-working hand and cut them into square pieces. Cube them as per your liking, depending on how large your jack fruit is, (for example, I cut mine into ½-inch cubes). (*Hint: If using fresh jackfruit, it's a good idea to oil your knife and hands first before cutting, as the fruit is very sticky!). If you are using pre-cut canned ones, then just rinse them and keep them aside.

Take about 1 cup vegetable oil in a large frying pan, and lightly fry the jack fruit pieces until they have reached a golden brown color and keep aside. (*Hint: Since jack fruit is very sticky, this helps to get rid of the stickiness feel and easier to cook the dish quickly, in my experience).

Chop the garlic and ginger and keep aside.

Slice the onions thin and long and keep aside.

Dice the tomato and keep aside.

In a medium-large pressure cooker (best vessel to cook this dish or any meat dish), put in your mustard oil and heat it for less than a minute on medium flame.

Once the oil is heated, slice the green chilli in half and throw it in, followed by bay leaves, chopped garlic, ginger and let it saute a bit.  

Next, throw in your onions and saute it until golden brown.

Add in your meat/garam masala and let it cook. I prefer 'Ashok' brand of masalas, as they taste as authentic as home-made masalas. (*Hint: Once the oil separates itself from the masala, the masala is cooked!)

Now, throw in your jack fruit pieces and tomato and mix it all together with salt to taste, stirring on and off for about a minute.  (*Hint: You will start seeing the masala wrap itself around the jack fruit pieces and it all coming together).

Add about 1/2 cup of water and lightly stir the dish and lock the pressure cooker top and let it cook on medium heat.

After 3 whistles, shut the gas off and let the dish sit for 15 mins with the lid closed.  DO NOT OPEN the lid, while the pressurizing is still taking place, once the cooker is silent, you are safe to open it!

If you want the curry a bit thicker, just let it remain on the gas with the lid open, on medium flame, till' it's reached the consistency you wanted.  Else, open the lid and serve your jack fruit curry with cilantro garnish on top in any serving dish of choice and get ready to lick your fingers away!

Though, it isn't meat, but, the flavors and the method of cooking will definitely bring it as close to the taste of an Indian Meat Curry as possible.  Cooking this and serving it, will not only impress others that you were capable of whopping out a jack fruit dish like this to others, but, more importantly, it will impress YOU the most!  And, if you can impress yourself with your skills...nothing else matters! :)

::While cooking this, I was listening to one of my own songs, from my album, ||Pen & Paper|| titled, 'Dadi's Song-Banno'…When cooking something that came off a tree from my own home, a song I made as a dedication to my Dadi (Paternal Grandmother) is the best fit for this 'cooking' moment!  ::

When most people think about 'Indian Food', they probably think "Chicken Tikka Masala", but, when I think about it, I think, "Tandoori Chicken"! What is "Tandoori Chicken?' one may ask...Well, it is a North Indian Chicken dish, that is traditionally prepared in a cylindrical clay oven, a 'tandoor.'  Just like how Americans have their 'Rotisserie Chicken'...Indians have, 'Tandoori Chicken.'

It is ONE of my favorite dishes and I quite often find myself, craving it, I admit!  So, last night, being a Sunday, I decided to make my own version of it.  I call it, "Cheat YO 'Tandoori Chicken' " -- For, I made it with NO tandoor! :)

And, trust me...it was 'Finger-lickin' Gooooood'!!

What you will need: 

Chicken (leg pieces-skinless): 1 kg (about 13 pieces)

Garlic: 30 cloves

Ginger: 1/4 of a piece

Green Chilli: 1 medium size

Yogurt: 3 tbspn

Red food coloring: 2 tblspn

Vegetable oil: 2 tspn

Garam Masala (http://en.wikipedia.org/wiki/Garam_masala) : 1 tblspn

Salt: to taste

How to cook it: 

Wash the chicken pieces and make 2-3 slits on each face of it with a knife and keep aside. (*Hint: The slits allow marination to sink in!)

Make a fine paste of garlic-ginger and green chilli.  I prefer natural ingredients, over store bought packaged pastes, for to me, the more natural the ingredients, the more flavorful the dish.

In a large plastic bowl, put the chicken legs, the garlic-ginger-chilli paste, red food coloring, yogurt, vegetable oil, garam amasala, and salt and mix it all together with your hands to marinate.

Keep it in the refrigerator and allow it to marinate for 4-5 hours. Time to time, mix it with a fork. (*Hint: Poking the pieces with a fork, will allow it to tenderize well and make it juicy!)

Place the pieces on a large non-stick-flat pan, on low heat and allow it to cook for 10 mins--turning it over, face to face in between. In between the turns, dress and coat the pieces with leftover marination from the bowl on each face to make it more succulent.

After 10 mins, turn off the stove and let the pieces rest for about a min.

Grab one leg at a time with a tong and roast the chicken over open medium gas flame on each side. This step is where the "Cheat" Tandoori flavor will come in...and your chicken will smell and taste like the authentic charcoal-like smoky tandoori one! 

Once the pieces are roasted, put them back into the marination bowl and zap it in the microwave for 1 min.  Take it out and leave it in the bowl, covering it with an aluminum foil for 4 mins. (*Hint: Letting the dish rest, allows for the flavors to fall into place!)

Place the pieces on your platter of choice and garnish them with long cut onions, some lemon and chopped cilantro and serve!

Eat it 'As Is' or with Chapati or Naan...However you prefer...But, know one thing, you and everyone who has this, will want more and more! And, just imagine, the best part is, you can make this 'Home-Cooked-Cheat' Version ANYTIME, whenever you crave some 'Tandoori Chicken'! :)

::While cooking this, I was listening to one of my favorite Desi Artists, Panjabi MC and their track, 'Mudian toh bach ke'...It takes me back in time, for sure!  ::

A while back, I posted a No-Bake Pie recipe I had whooped up.  Over time, I have worked to improve the initial version, and for that, this one needed to be shared with you all. 

You have no oven...No Problem!  You are short on time...No Problem!  You want pie...No Problem!...After you say "No Problem" so many times, making this pie really is like a 'NO PROBLEM' kinda deal! ;)

And, with a little bit of love you give into preparing it, it will give you back all, if not more...with a smile! Low on sugar...High on taste and it just calls for an applaud from anyone who has it! :)

Presenting the face-lift version...

What you will need: 

Tea Biscuits: 20 (from your biscuit container)

Butter: 1/4 cup

Banana: 1 sliced

Apples: 4 medium red

Vanilla Custard: Serving prepared for 4

Cinnamon Powder: To taste

Vanilla Sugar: To taste

Sugar: To taste

Lemon Juice: 1/2 lemon

How to cook it: 

Crush your tea biscuits to ALMOST powder consistency in the blender. (One or two hit should do it!)

On low heat, melt the butter in a non-stick skillet and stir in the crushed biscuits.  

Roast them for 2-3 mins on low heat, until the butter becomes uniform with the mix and the mix looks golden brown in color. Turn off the gas and keep aside.

In a round pie dish, arrange the biscuit mix to form the pie crust, pressing it to even it out with your hands.  Put it in the fridge for 10 mins and let it set.

Wash the apples, peel them and cut them into small pieces.

In a small non-stick saucepan, throw in the cut apples with 1/4 cup water and bring it to a boil over medium heat.

Once boiling, add in your cinnamon powder, sugar, vanilla sugar and stir it along, while you mash them into slightly chunky pieces.

After about 5 mins of cooking, add in your lemon juice. (Note: The consistency should be like slightly dried apple sauce!) -- Turn off the gas and let it cool for 5-6 mins.

Prepare vanilla custard for 4 servings.  (Note/Trick#9: Add double the custard powder than the package instructions, as this is what thickens the custard instantly!)

Take the prepared pie dish out of the fridge and start putting it all together--(This is the fun part!):

Layer #1: Slice the bananas on top of the pie crust.

Layer #2: Add the apple sauce bit on top of the bananas--spreading it out evenly with your spatula.

Layer #3:  Pour the thick custard preparation on top of the apple sauce bit--spreading it out evenly with your spatula.

Sprinkle a bit of vanilla sugar on top for finish.

   11.  Refrigerate for 5-6 hours. (Note: This helps it set just right!)

Once you have it, each bite will make you taste a layer of crust, a layer of cinnamon-vanilla goodness with the deliciousness of apple and banana and a layer of silky vanilla custard on top.  This is my best version yet of this dish.  It's like gifting yourself a cheat version of a banana-apple custard pie! And, from all the stuff you had in your kitchen...Biscuits, custard powder and daily beneficial fruits like banana and apple! JUST IMAGINE! ;)

It just screams, "I'm Better Than Before" and gives everyone a reason to wear a 'Happy Face' and want more! :)

::While cooking this, I was listening to Brazilian Music Icon, Jorge Ben's "Chove Chuva"...His voice, his music and this track...makes the smell of cinammon, apple, and the idea of dessert, more enjoyable.  A 'Happy Face" dessert calls for "Happy Face" music...and that is found in the beauty of this track. :) ::

Just like in life, sometimes, it is the "Underdog" who rises and shines...This soup proved to be such in my books!

I fell sick, and when you are sick, all you can ask for is your "Mom" and a good bowl of soup!  I had my Mom, but, the good bowl of soup was far from home.  Being picky with my food decisions (Yes, even when I am sick), I chose to rise up and give birth to this 'Underdog' --And, it surprised me, I surprised myself and in the end everyone was SURPRISED and wanting more!  My sickness disappeared sooner than I estimated it to!  Matter, over mind? Who knows...But, for all I know, if you make this soup...This MATTER will be on everyone's MIND and they will want more, FO SHO! ;)

And...the best part...The ingredients are all from what I found in my kitchen, and maybe you probably have it all in yours, too! 

What you will need: 

Onion: 1 Medium size

Garlic: 6 cloves

Ginger: 1/4 cut

Butter: 1/4 cup

Cheese: 1/4 cup white cheddar/any you have

Potatoes: 3 (1: Medium/2: Small)

Peas: 1/4 cup

Cauliflower: 2-3 Large Stems 

Water: 2 cups

Milk: 1 cup

Dried Parsley: To taste

Black Pepper: To taste

Celery Salt/Salt: To taste

Sugar: 1 tbsp

Vegetable Bouillon: 1 cube

How to Cook it: 

Boil the potatoes and peel them--Keep aside.

Puree the onions, garlic, ginger, peas and cauliflower--Keep aside.

In a medium size non-stick sauce pot, melt your butter on medium heat and throw in the pureed mix from blender and give it a light stir.

Throw in your vegetable bouillon and stir it in for a mix.

Once the following starts bubbling up, throw in your water and milk and bring it all to a boil.

Once the soup starts boiling, switch to low heat, then add  and stir in your salt, black pepper, dried parsley, cheese and keep boiling the soup for 2 mins more.

Now sprinkle in your sugar and give it a final stir.  The consistency should be like a creamy soup, with the right mix of salt, sugar, herbs and cheese.

When serving, add a little butter, if you like on top and pair it with garlic bread, toast, soup sticks or like I did, with simple tea rusks with a little butter on top! :) 

This WHOLESOME soup will make you smile in no time! Trust me on that! :)

::While cooking this, I was enjoying some Frédéric Chopin.  His "Prelude in E-Minor (op.28 no. 4)" just brings peace to any mind--sick, stressed or heavy.  Chopin and his music can never disappoint you, it can only relax you and take you to another time and place! ::

Enjoy it @: 

OH! How these potatoes drive me crazy! Seriously!  But, the idea of a perfect mashed potato dish, drives me even more crazy!  I have spent many years, working to perfect my mashed potatoes.  From all that I have tasted, to learning the different techniques from some amazing cooks, to cooking by the books of respected Chefs...These 'Buttery Mashed Potatoes' of mine have now come to being just perfect in my mouth.  And, everyone who has them, wants me to feed them more and more.  So, I guess, I can claim, that they MUST be G-OO-D! ;)

Give them a try...I guarantee that they will just melt in your mouth like smooth butter...!

What you will need:

Potatoes: 8 (mix of small and medium sized

Butter: 1/2 block

Milk: 1/4 cup

Dried Parsley: 1/2 tspn

Crushed Black Pepper: 1/4 tspn

Salt: To Taste

How to Cook it: 

Clean the potatoes and boil them in a pressure cooker for about 4-5 whistles.  If you don't have a pressure cooker, boil them in salted water for about 20-25 minutes, until you can poke a fork through neatly.

Peel them and mash them until you reach a smooth consistency.

Throw in your butter, milk, and salt and stir.

Now add your dried parsley and black pepper and stir.

Take the mashed potatoes out in a clean bowl and zap in the microwave for 2 mins. (*Hint: This will melt the butter and cook it all together quickly!)

Take them out, cover them with a aluminum foil and let them rest for about a minute.

Take a spoon and give it a taste...Your mouth  will thank you for granting it this moment of PURE BLISS! A-a-a-a-aaaallllooooooooooooooo! (How one screams potato in Hindi!) ;)

::While cooking this, I was listening to the beautiful songbird, Miss Ella Fitzgerald and her and Louis Armstrong cute duet, "Let's call the whole thing off" -- Potato-to-Potaaaatoe---This song and their voices, never get old!

Some days are such that we feel damn lazy.  Lazy to work, lazy to cook and lazy to even get out of bed!  But, imagine, someone like me, who is browsing the TV and stumbles upon an advertisement for a Chinese Restaurant.  The picture-perfect images of chow mien, dumplings and chilly chicken flash in front of my eyes.  I feel hungry, but the lazy side of mine, does not want me to cook.  Plus, there are no AMAZING Chinese restaurants near by that I can get delivery from.  So, feeling slightly motivated by the advertisement and my hungry belly, I go to my kitchen and get my CHINESE on!

Every freezer has to have frozen Chicken Burger Patties.  Well, every non-vegetarian freezer.  I happened to have 'Breaded' frozen Chicken Burger Patties...SCORE!  That is how this super EASY dish came to me and now...YOU can try it out too, whenever you are having a lazy moment.  Just need a little bit of motivation to get up and go to the kitchen. (Hint: Listen to your belly!)  :)

What you will need: 

Breaded Chicken Burger Patties (thawed): 4 cubed

Onion: Chopped in chunks

Green Chillies: 2 Chopped (or as desired per your tolerance)

Soya Sauce: 2 tblspn

Chilly Sauce: 2 tblspn (or as per your "Chilly" tolerance)

Apricot/Pineapple Jam: 1/2 tblspn

Balsamic Vinegar: 1/2 tspn

Sesame Oil: 2 tblspn

Crushed Red Chilly Flakes: As desired

Crushed Black Pepper: As desired

How to Cook it:

Take the Chicken Patties out and thaw them in the microwave for 30 secs.

Chop them into cubes and keep aside

Chop your onion into chunks and keep aside

Chop your green chillies and keep aside.

Heat the sesame oil in your large non-stick skillet on medium heat and after about a minute of heating, throw in your cubed Chicken Patties.

Crisp them up in your skillet for about 4-5 minutes, until they turn golden brown in color and start bouncing around, while you lightly stir them.

Now, throw in your soya sauce, chilly sauce, balsamic vinegar and stir it in with your green chillies, crushed red chilly flakes, and black pepper--Cook for about 5 minutes. (*Hint: You won't need to add salt as soya sauce is already salty enough!)

Drop your jam in now and give it a good stir. (**Trick #8: Jam tends to tame the heat in the sauce and add a glow to it!) 

Now add in your onions and green chillies and give it a stir.  Cook for 5 mins and turn the gas off.

Let the dish rest for 2 mins in the skillet and then serve and eat!

A perfectly cooked chilly chicken dish is ready for you!  Easy, simple, and ALL from stuff you already HAD in your kitchen! :)

Even on a lazy day, you can give a pat on your back for a little effort that made your belly wear a 'HAPPY BUDDHA' smile! :)

:: While cooking this dish, I was listening to one of my favorite Hawaiian boy/artist, Jack Johnson and his beautiful song to make any lazy day feel like a breeze: 'Banana Pancakes'...Though it ain't Chinese, but, it will make you enjoy your Chilly Chicken on your Chill-out day, even more! ::

Here's all that's coming up your way...From my 'MusiKitchen' to yours...

:: I'm a "Quick" Egg Fried Rice/"I Sweet and Sour Anything" ::

:: Pan-Fried 'Muttonlicious' Goodness ::

:: An Eggetarian's Couscous::

:: Palak (Spinach) Chicken Curry ::

:: Nani's Mutton Curry ::

  :: Thai Shrimp Curry in a Hurry ::

:: Ruby Doobie Do's Egg Curry ::

:: No-Bake Mango Cheese Cake ::

Plus...

       How to use your leftovers to create something new!! 

:: "Whip-It-Up" Biryani ::

:: "You believe it, Shammi" Kabobs ::

With lots of music to swing to, while you enjoy these super easy recipes of mine and say..."I made this...ALL by MYSELF!" :)

Lots of luv,