Monthly Archives: August 2014

Kashmiri Baingan(Eggplant)


Kashmir- the jewel crown of India, not only is it famous for its beautiful landscape and people but its cuisine is also delectable. Kashmir cuisine has two distinct areas, one influenced by the Pandit community and the other by the Muslim community. You can see influence of Persian cuisine is dishes like ‘Khubani ka halwa, Pomegranate chutney. The recipes use  ingredients like the flower extract, dried spices, dried fruit and milk products.

The Pandit cuisine recipes show minimal use of onion and garlic. This eggplant recipe reflects  so. I got this recipe from a man whom I met on one of the trips to India. He was very happy that I was interested in learning about Kashmiri cuisine and happily shared a couple of recipes with me.


Kashmiri Baingan




2-3 long eggplants


a pinch of sugar




2 tbsp tamarind pulp ( mixed with some water)

1/4 tsp hing mixed with 1 tbsp of water

1/2 tsp dry ginger powder

1/2 tsp fennel powder

1/4 tsp garam masala

1/4 tsp turmeric

1 1/2 tsp Kashmiri red chili powder

1 pinch of kasuri methi

Chopped cilantro for garnish



Slice the eggplant in thick slices and apply salt and both sides. Let rest for 20 min and then dab it dry with a kitchen towel.

Saute the eggplant in a pan with little oil. The traditional version calls for frying the eggplants but I decide to shallow fry them. Take the eggplants out on a plate.


In the same pan heat some oil. Add the red chili powder and turmeric powder.



Saute and then add  the tamarind pulp mixed with  water to the pan.



When it comes to a boil, add the rest of the dry spices like dry ginger, fennel powder, sugar & salt.



Cook for a min and then add the cooked eggplant slices. Mix well and cover to cook for 1-2 mins.



Add the kasoori methi and mix well.



Garnish with cilantro to serve.



Note: I forgot to add garam masala today. A pinch of garam masala taste good in this dish






Thai Paneer Pinwheel



Summer goes by too quickly…I feel that every year when I start back to school shopping. We decided to celebrate the last weekend in summer before the schools open with a backyard jacuzzi party..the plan was to keep things simple. Everyone makes an appetizer and then one friend would make khicadi ( a dish made with rice and lentils). Since I love to put a twist on your typical recipes, I decided to make pinwheels but with ‘Thai Touch’. It is a quick simple recipe that uses that the farmer’s market bounty. It can be put together in less than 30 mins if you have all the ingredients at home.

You can make many versions of this, like I make Chinese, Mexican and of course Indian 🙂

Thai Paneer Pinwheels



Thai Paneer Pinwheels




1 cup grated Paneer ( Indian Cottage cheese)

1/2 cup onion finely chopped

1/4 cup red bell peppers finely chopped

1/4 cup green bell peppers finely chopped

1 green chili chopped fine

1 tbsp  garlic  finely chopped

1 tbsp ginger finely chopped

1 tbsp cilantro chopped

1 tsp thai basil finely chopped

1 tsp thai curry paste

1 tsp sriricha sauce

salt to taste

1 box Crescent rolls



Preheat 350F.

Grate or crumble paneer.

Grated paneer

Step 1

Unroll the crescent roll. You will get a rectangle. Seal the perforations gently to get a uniform rectangle

Step 2

Chop all the vegetable fine

Chopped vegetable


Step 3

Mix all chopped vegetables with the grated paneer. Add all the sauces & salt to your taste and mix well.

Spread the mixture evenly on the rectangle dough. Make sure you leave some space around the edges. The filling tends to come out if spread it all the way to the edge.

Roll it up gently, try not to press it while rolling. If the edges open up while rolling, just pinch and seal it. Cover it in a plastic wrap. Keep it in the fridge for 10-15 mins. This makes it easy to cut.

Take the roll out of the fridge. Cut it in 1/4 inch slices.


While cutting use the sawing motion so the rolls don’t get flattened while baking.

Arrange the cut rolls filling side up on a greased baking tray. Make sure you keep some distance between the rolls else they will be stuck together and will not have enough room to spread while baking.



Bake for 18-20 mins at 350 F.

Pinwheels ready


When ready serve with hot sauce or any other condiments of your choice.



I have made other variations with Tandoor Paneer, Mushroom-goat cheese and even sweet kind with apple filling




Banana Walnut Cake

Banana Walnut Cake

It has been ages since I last posted a recipe. This summer we were on our India vacation, had a great time eating all kinds of favorite foods and of course spending time with the family.

Every time I visit India I am reminded of a few things and one of the most important one is there is a large population in India which does not even get enough food to eat everyday and that I should be very thankful to have food on the table every night for me and the family. So when I see food getting wasted it bothers me a lot. At work they bring in fresh fruit everyday, it is great to have such a healthy option for snacking and I appreciate it, however I was very shocked to see that some Bananas were getting thrown out just because those had a few brown spots. When I saw that I asked if I could bring those home and our office manager was surprised but said,” Sure!”

So I brought it home and the next day my team members got to eat homemade, whole some banana bread. I was happy that I saved three bananas from going into the trash and my coworkers were happy to eat a piece of home made banana bread. Sorry I did not get time to take step-step pictures since it was a work day, please let  me know if you have any questions.

IMG_2853 1


Banana walnut cake




1 stick of unsalted butter at room temp
1 cups of sugar
3 eggs at room temp
3 over ripe mushy bananas, puréed
1 3/4 cups of wheat flour
1 tsp baking soda
1/2 tsp vanilla
Pinch of salt

Preheat the oven at 350 F
Butter a bread loaf pan.

Sift the flour, salt and baking soda.

Cream butter & sugar until nice and creamy
Add eggs, one at a time until mixed well
Add banana purée and vanilla and mix.
Add the flour mixture a few spoons at a time till all flour is incorporated.

Pour in the bread pan. Top with chopped walnuts.
Bake in the 350F oven for 50-55 mins.



Recipe: Micky Singh

I have been asked if there is an option to replace eggs
One of the other sites talked about this replacement-
To replace three eggs
Grind 1 tbsp of flaxseed with 2tbsp of water till creamy( per egg).
1/4 tsp baking powder