The Rosemary Pot

I love one-pot recipes, because honestly, no one has the time, energy or counter space for little chef bowls and multiple pans.

Wine-braised rosemary chicken

Sauté chopped onions, garlic and bacon, and then boneless pieces of chicken till brown. Add diced potatoes and broccoli florets and stir. Add a big chopped tomato and a two splashes wine sauce and simmer. Add water and salt as needed and keep stirring to avoid sticking or burning.

After you get to your desired consistency, Add pepper, basil, and finally rosemary. Take off the heat after 5 minutes. Serve on toasted baguette in the fanciest way you can manage, light a candle or two, and have a little date night!

The Chholar Dal

Dal, Bengali style, for when you have company over!

Soak chana dal for an hour before boiling and setting aside. Heat a little oil and let dried red chillies, mustard seeds, ginger paste and whole garam masala (cardamom, bay leaf, nutmeg etc) sputter in it. Add coconut pieces at this stage, if you like. Add the boiled dal and a little water, and simmer till thick. Add a pinch and a half of sugar, and salt to taste. The half-Punjabi in me likes to add a pinch of coriander and cumin powder. Keep it thick! Done!!

The Parcel

Mushroom parcels, or stuff it with whatever!

So I have a lot of puff and shortcrust pastry sheets left over and I'm getting creative.

Thaw puff pastry sheets and cut into squares. Meanwhile heat a little butter and add garlic and chopped mushrooms. Season with salt, oregano and paprika. Take off the heat and cool. Put some on a square of pastry and top with cheese. Then top with another square of pastry and press down on the sides. Brush with egg and bake till golden. 20 minutes to fancy town!

The 65

Chicken 65. My go-to guilt day takeout back in Bangalore. Give me some of that red goodness any day. Yum.

In a bowl, mix bite sized pieces of boneless chicken with salt, a little tandoori powder, an egg and enough cornflower to coat. Deep-fry the chicken till browned and set aside. In a shallow pan, add dried red chillies, curry leaves and mustard seeds to a little oil. Add garlic ginger paste. Add tandoori masala and a little yogurt to make a red paste. Add the fried chicken and cover. DONE!

The Gajar Halwa

Healthiest. Dessert. Ever.
And an Indian favorite.

This has been an insane six days at home, just full to the brim with family and food. Can't believe we are leaving already! Today I'm sharing my mother's signature halwa recipe. It's so easy!

You need equal parts carrots and full-fat milk. Wash, peel, grate carrots. Boil in milk in a heavy-bottomed pan. Let it boil on medium heat till the milk is almost dried up; stir occasionally. Add sugar to taste - note that you really don't need that much sugar because of the natural sweetness of carrots and milk (less than 2 cups per 1 kg carrots/1 liter milk). Stir vigorously till all dried up. Add a spoonful of ghee to the edges and stir some more till the milk becomes grainy and brown (khoya). You could add a spoonful of cardamom powder OR Rose water for added essence. Garnish with nuts!

The Coconut Curry

Finish the week off with a little fish!

Coconut fish curry

Fillet your favorite white fish (I used basa as usual) and cut into chunks. Heat up a little mustard oil with mustard seeds, curry leaves and dried red chillies. Add ginger, garlic and a chopped onion. Add salt and turmeric, and then add a fistful of desiccated coconut. Fry a bit before adding a pinch of garam masala to keep it light, and then finally pour in a half cup of coconut cream/milk. Cook covered, stirring occasionally, till done. Serve with brown rice and greens!

The Rezala

I'm in Kolkata right now, and there's a rule: when in Kolkata in the midst of mothers and street food, you don't cook.

Today's dish is brought to you by my mother-in-law. Chicken Rezala.

Boil some onions and make a paste. Fry in vegetable oil with slit green chillies and ginger garlic paste on medium heat and stir constantly to avoid blackening. Add chicken, bone-in. Add salt after the chicken goes from pink to white. Sprinkle a pinch of sugar. Add Kashmiri mirch for that glorious red color, along with a little garam masala. Make a paste of cashews and a tiiiny bit of posto and add that for texture. Then add a half-cup of coconut milk or any milk. Cook on low, covered; do not add water. Fry makhana (fox nut/ lotus seed) separately and add before the last simmer. Serve!