Ginger Scallion Sauce

Chinese Ginger Scallion Sauce

This is a very versatile sauce. The origins are Chinese, but this sauce can be adapted to any cuisine! It is mainly used as a condiment along with Chinese style Roast Duck or Roast Pork. This sauce also tastes fantastic on hot or cold Chicken, lightly steamed cauliflower (then chilled), cold or hot potatoes, plain rice, fried rice or noodles – your imagination is the limit! Since this sauce is salty, a little goes a long way.

Ingredients :

16 Scallions – chopped

180 gms(6 oz ) ginger

1/2 tbsp salt 1/2 cup oil( use sunflower or peanut or vegetable oil – Do not use olive or canola oil)


Using a food processor chop the ginger and scallions till coarsely done.

Place in a metal bowl, add salt and mix well. Meanwhile heat the oil and let it come to almost smoking point. Pour the oil over the scallion ginger mixture, taking care that it does not splatter over you. Adjust the salt and let it cool Bottle. Place in the ‘fridge and use judiciously!!

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Tomato Pickle

Serving: 12 to 18 Time: 60 min to 90 min Difficulty: medium

In India we pickle a lot of vegetables and sometimes chicken, goat meat and sea food. Pickling in India is more complex than just braining in or using vinegar as a pickling liquid. We use a lot of different spices like mustard seeds, chillies (both red and green), cumin, ginger, garlic and of course vinegar, oil, lime juice and salt.

Tomato Pickle

Tomato Pickle


2 1/2 lbs Tomatoes – blanched and skin peeled off and cut into little pieces

2 oz. ginger – ground in vinegar

2 oz. garlic – peeled and sliced

Grind to coarse paste – 1 oz. green chillies, 1 1/2 oz of dried red chillies, 1 1/2 oz. of mustard seeds and 1 oz of cumin seeds in 1/2 to 3/4 cup vinegar.

1/2 oz. turmeric

1 oz. salt

3 to 6 oz. sugar

1cup oil

2 – 3 cups vinegar

10 to 15 small green chillies – whole – slit at the end – optional


Mix together the following – ground spices, turmeric, ground ginger in a bowl.

Heat oil till it is smoking hot. Take it off the fire and add the ground spice mix and stir fry for a minute.

Put back on the fire and stir fry for about 2 to 3 minutes till the raw spices smell dissipates.

Next add the blanched and chopped tomatoes, sliced garlic, sugar, salt, slit green chillies and vinegar.

Cook the pickle on a low flame till the tomatoes disintegrate. The consistency should be thick with the oil on top.

Bottle. Let it cool.

Do not store in the refrigerator. Use a dry spoon to take the pickle out.

I got this recipe from Joyce Johar in the late 70s and have made it umpteen times. Tastes fantastic on toast, with Roti or rice. Great as a condiment to a Roast!

Posted in Cumin, Green Chillies, Indian Pickle, Mustard seeds, Red chillies - Bedgi, Tomato | Leave a comment

Rosemary Chicken with Potatoes

Chicken with potatoes


Ingredients :

4 small chicken legs                                                                                                                                4 chicken thighs – split into 2.                                                                                                              6 slices of bacon – Chopped into 1 inch piece                                                                                    1 lb. red bliss potatoes, halved.                                                                                                            2 tbsp olive oil.                                                                                                                                        2 large onions – sliced.                                                                                                                           4 small red cherry peppers or 1   red bell pepper sliced                                                                   2 sprigs of rosemary.                                                                                                                          Salt and pepper

Directions :

In a Dutch oven, heat the olive oil. Brown chicken pieces in batches along with some of the bacon. Keep aside in another dish till all the bacon and chicken are browned.

Add the potatoes in  the dutch oven and let them cook till slightly done. Next add the sliced onions and peppers. Once they wilt a little, add the chicken, bacon,the rosemary.  salt and pepper. Let them cook till done.Check to see that the potatoes are cooked and the onions and peppers are  brown.

Serve with crusty bread.

You can deglaze the dutch oven, after transferring the contents onto a serving dish. Serve the sauce with the chicken. It came out absolutely great!


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Brinjal Pickle

Brinjal Pickle


½ kg small Brinjal – (Indian eggplant)
2½ tbsp cumin seeds
2 tsp mustard seeds½ tsp turmeric
2-3 tsp red chilli powder
12-14 cloves garlic
¼- 1/2 cup vinegar
½ cup cooking oil
Raw brown sugar( jaggery) & salt to taste
A handful of raisins and dates soaked in warm water(optional)

Cut eggplant into ½” cubes, apply salt and keep aside for ½ an hour. Then squeeze out thoroughly and place on a paper towel to remove any moisture. Grind to paste – cumin, mustard seeds and garlic in the vinegar. Mix in the rest of ingredients -turmeric and chili powder.
Heat the oil in a wok. Fry the eggplant pieces till tender. Strain out the eggplant pieces, leaving the oil in the wok.

Fried Brinjals

Add the ground masala and fry, stirring all the time, till brown and the raw smell has dissipated. Add raw brown sugar and salt. Then add the eggplant pieces, stirring and simmer till nearly done. Add the strained raisins and dates. and let it cook in the mixture for a couple of minutes.

Cool and bottle.

Absolutely delicious.

Thanks to my brother Rohit for this recipe

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Champutai’s Vangi chi Bhaji (stuffed baby brinjal in coconut milk)

Serving : 4                        Time: 1 hr.                           Difficulty : Easy


Champutai's Vangi chi Bhaji

Eggplants are called brinjals in India. In India you get baby brinjals which are stuffed with various kinds of spices. Each part of India has it’s own style of making stuffed baby brinjals.

Ingredients :

8 to 10 small oblong baby brinjals

4 -5 medium sized red onions finely sliced

2 tsp mustard powder

1 tsp chili powder

4 -5 cups of chopped cilantro(green coriander)

Salt to taste

2 cups of thick coconut milk

4 tbsp oil.

Directions :

In a bowl mix the finely sliced red onions, chopped cilantro, mustard powder, chili powder and salt. Mix well together.

Wash the baby brinjals, and  cut them in a cross fashion without cutting through to the stem.

Stuff the brinjals with the onion cilantro mixture.

Heat oil in a wok or kadai. Place the stuffed brinjals stem side up. Place the remaining onion cilantro mixture on top of the brinjals.

Cover the wok/kadai and let it cook on a low flame till done. Be gentle, while stirring as the brinjals must stay in an upright position.

Pour the thick coconut milk to the wok/kadai and let it come to a boil.

Serve hot with rice or roti




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Sambhar potatoes

Sambhar Potatoes


1 lb small potatoes, boiled and peeled

1 cup finely chopped onions
1 tsp tamarind paste dissolved  in 1/4 cup of warm water
1  – 11/2  tbsp sambhar powder
1/2 chili powder – optional
1/2 tsp mustard seed
1/4 tsp asafoetida (hing)
6 -8 curry leaves
4 tbsp oil
Salt to taste
Coriander leaves(cilantro) – a small bunch – chopped – for Garnish
Heat oil in a wok or kadai.
Add the mustard seed, and let them splutter and pop. Next add the asafoetida  and the curry leaves.Saute for 10 seconds.
Add the chopped onions and saute till they are translucent.
Next add the  potatoes and  salt to taste.
Let the potatoes cook on a medium flame till they are a pale golden brown.
Add the sambhar powder and  chili powder( if using) and stir it thoroughly into the potatoes.
Next add the tamarind water and sir it thoroughly into the potatoes.
Raise the flame  and keep stirring the potatoes till all the liquid has evaporated and the potatoes are coated with the sambhar powder and slightly brown.
Garnish with the coriander leaves (cilantro)  and serve hot as a side  with the main dish


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Roast Leg of Lamb with Garlic-Herb Crust

Leg of Lamb RoastA semiboneless leg of lamb has had the hipbone removed to facilitate carving. This recipe makes enough bread crumbs to use for the Lemon Asparagus Casserole.



  1. 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.

    2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.

    3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until the internal temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.

    Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

    Credit for this recipe  goes to America’s Test Kitchen.

    PS – Place a whole bulb of garlic with the top cut off next the leg of lamb to get an intense garlic flavor.


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This item can be served with a simple curry & rice or with “Mori Daar” ( Plain split pigeon peas, also known as Toor or Arhar dal in India) and rice, or with other vegetable preparations. It is quite simply an accompaniment to a main meal.



BEEF OR LAMB                      Rump or leg of lamb 500Gms. Cut into small 1cm. Cubes.

CHILLI POWDER                    Top teaspoons

CORIANDER POWDER            Three and a half teaspoons

TURMERIC POWDER              One teaspoon

CUMIN POWDER                     one and a half teaspoon

OIL OR GHEE                         Two tablespoons ghee or three of oil.

ONION                                     One large finely sliced.

GARLIC                                   Six to eight finely minced.

CURRY LEAVES                      Twelve to fifteen.

FRESH COCONUT                   Half a coconut, sliced with a mandoline or slicer or with the help of a strong peeler. The best would be a sharp knife.

SALT                                       To taste.



Roast all the ground spices on low heat  in a frying pan and gently stir for one or two minutes, till fragrant.

Once cool, rub along with the salt into the meat of your choice. Allow to rest for at least two to three hours.

At this stage if you like to add ginger, then avoid the chopped garlic and use instead three tablespoons of ginger garlic paste. This is personally my preference, as the ginger garlic paste increases the taste quotient!!

Heat one tablespoon of the ghee or one and a half of oil in a frying pan and gently brown the coconut until it has a pale golden colour. Do not use a high flame as this will destroy the coconut and make it smell oily and bitter.

Remove and drain on a paper towel and keep in a cool place .

transfer any oil from the frying pan and add the remaining oil or ghee into a casserole roughly 9” in diameter.

Saute the curry leaves for a minute and add the garlic/ginger paste  & onions.

Saute until the onions are well browned.

Remove with a slotted spoon so that the oil remains in the pan. Keep the fried product separate.

Add the meat to the pan and saute on a high flame initially for the first five to six minutes, scraping well regularly and tossing so that all the meat gets direct heat at some stage.

When the initial liquid begins to evaporate reduce the flame and continue cooking for a further five to six minutes.  Check the seasoning.

At this stage check the meat to see if it is half cooked, if not, cook covered for about five minutes.

Remove the lid, add the onion & garlic mixture and cook uncovered until the meat is almost cooked on a slow to medium flame.From time to time , you can add a few tablespoons of warm water to scrape the bottom and sides of  the pan.

Add the coconut when the meat is almost done and cook until cooked.

This meat is supposed to be dry and is an ideal accompaniment with curries and rice.

It can also be eaten with plain rice and yoghurt

Credit for this Recipe goes to Cyrus Rustom Todiwala OBE DL DBA of the ” Spice Cafe Namaste ”   

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Oil Pulling With Coconut Oil For Your Dental Health.


What is Oil Pulling and How Does it Work?

Oil pulling has been used for thousands of years as a part of Ayurvedic Practices that have been around for over 500 years.

It involves putting about a tablespoon of oil in your mouth, then swishing it around your teeth for 10-20 minutes.

There are thousands of different types of bacteria in the mouth and in our bodies. Some of these bacteria are the type that are good for the mouth and body where as others are not.

Certain bacteria can cause harm, such as Streptococcus Mutans, which is the main culprit behind plaque buildup, gingivitis and cavities.

Plaque is one of the bacteria in the mouth that creates a “biofilm” on the teeth.Having some plaque on your teeth is normal, but if it gets out of hand it can cause all sorts of problems.

The way oil pulling works is simple. When you swish the oil around your mouth, the bacteria “get stuck” in it and dissolve in the liquid oil.

Basically, you remove a large amount of the bacteria and plaque in your mouth each time you do this.

The other bacteria is Streptococcus Mutans  in the mouth and a key player in plaque buildup and tooth decay.

is caused by inflammation of the gums and happens

The immune system starts attacking the bacteria in the plaque. This is because the gums get inflamed due to Gingivitis

Bad breath, otherwise known as halitosis, is in many cases (not all) caused by the smell of chemicals and gases produced by bacteria in the mouth.

Oil pulling is a simple and effective remedy to get your dental heath back to normal.


  1. Put about a tablespoon of oil in your mouth.
  2. Swish the oil around your mouth for about 15 to 20 minutes.
  3. Spit out the oil, then brush your teeth.
  4. Always do oil pulling on an empty stomach for best results.

Personally I found the taste of coconut oil very pleasant to swish around in my mouth!


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Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter




2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened
1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2 1/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.

2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.

3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.


Credit for this recipe goes to America’s Test Kitchen

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