Tomato Savory Preserve

Tomato Preserve

A Savory Spread

Sandwich with Tomato savory preserve

Toast two slices of Paneer white bread.
Spread tomato preserve on one slice.
Arrange thin brie cheese on it.
Spread grated carrots & cucumber.
Pack it well with the other slice of toasted
Cut the sandwich into triangles and serve.

Chicken curry and rice

Chicken Curry and Rice

A Spicy Hot delight

This is my Chicken Curry & Rice that I soon will be bring to market. I have been selling it at the local farmers markets and it seems to have caught on.

Spanish Mackerel finished plate

Spanish Mackerel

 Spanish Mackerel with a Almond butter|Tomato sauce


This recipe serves 2 to 3 portions-


I Mackerel-about 16-18 oz. cut into steaks (roughly 5-6 pieces without head and tail or use it to make a stock)
1 tomato-cut into about 8 pieces (redial cut) Separate to slivers to use as a garnish
1 small onion (roast in oven whole skin and all)
½ a lemon-for marinate
1-2 tsp. Seafood spice blend– it is a hot spice blend so adjust accordingly you may add more if you can handle the heat.
2Tsp. butter
3Tsp. olive oil
1Tsp. almond butter
1-2tsp.sea salt or according to your taste
2 Tsp. fish stock or substitute water if you like.
2 mint leaves for garnish (optional)


Marination for the Spanish Mackerel

Marination for the Spanish Mackerel. Spice blend, fresh lemon juice and seasalt

Spanish Mackerel marinating with spice blend, fresh lemon and sea-salt

Marination for the Spanish Mackerel. Spice blend, fresh lemon juice and sea-salt and place in the refrigerator

1. Marinate the pieces of mackerel by squeezing fresh lemon; add sea salt and the ¾-1 tsp. of seafood blend and place in the refrigerator of about 1 hour.


Preparing the sauce for the oven

Radial cut your tomatoes and with a whole onion place in the oven

2. While the fish is marinating, take the radial cut tomatoes add ¾ tsp. of salt and ¾-1 tsp. of seafood spice blend and oven roast in a 350°oven for about 45 minutes. Place the whole onion with skin and all and oven roast at the same time. Keep 2 slivers of the radial cut tomatoes for garnish. Cut into 6 cubes.
3. After you pull the tomatoes and onion from the oven, peel off the skin and discard. Take the onions and mash with the roasted tomatoes. Set a side 1 or 2 layers of the roasted onion for garnish. Slice the onions.
4. Under a low flame add about 2 Tsp. of water or fish stock and mash into a paste, preparing a nice thick pourable constancy.


Spanish Mackrel sauce being mashed

Remove the skin of the onion, after saving a few layers for the roasted onion for garnish combine with oven roasted tomatoes to a chunky saucy consistency and finish of with almond butter.

Spanish Mackerel frying in pan

Fry your steaks of fish in butter and olive oil

5. Finish off the sauce by adding the almond butter. Stir till all is incorporated.
6. Heat a sauté pan and add 2 Tsp. of oil and 1 Tsp. of butter and fry the fish. Cook for 1 ½ minutes to 2 minutes on each side. Basically nicely brown on each side. PLEASE DON’T OVER COOK. 2 minutes on each side should be enough.

Spanish Mackrel frying in pan with sauce

Finish off frying by adding the finished sauce.

7. Add the sauce to your fish and simmer for less than 1 minute.
8. Finish off your plate as seen in the photograph.

Serve with your choice of vegetables and rice.



Spanish Mackerel plated

Spanish Mackerel plated

A Stir fry with wild rice and vegetables

Stir Fry

Vegetables & Wild rice

It was something I cooked up for a small party. Stir fry with wild rice and vegetables. If you are interested in the recipe leave a note or contact me, I would be more than happy to give it to you.

Fruits with Chilly Pickle

A Deviled Haven

A Snack for my guests

Just a smear of a spicy preserve on fruits

Smeared fruits with chilly pickle

Smeared fruits with chilly pickle

I just LOVE taking care of my friends when they come over, and this time I served them with a tray of crisp fresh apples and pears, and  juicy oranges with my ‘Red Chilly pickled spread. It is a savory jam that “tastes so divine”, as my friends for England put it.

A very simple presentation with:-

Golden Delicious Apples

Green Pears

Juicy Oranges

With my Red Chilly Pickle- Some might call it a Chutney.

Whole friuts and chilly pick.e

The Red Chilly Pickle is a poor mans condiment where I come from. This was a spread I enjoyed so many times a a young girl. During the summer holidays I used to go to my grandmas home for a month when we were on vacation, at which time a woman that cooked for us used to make this. But of course with my culinary enthusiasm I added more dimention to it to preserve longer and taste much to my liking. Yet, without any chemicals or artificial colors or additive. I use spices, sea-salt, good oil and fresh red peppers. This is a spread that I also use on sandwiches besides the traditional use with curry and rice.or roti.

A great combination fruits and chilly pickle

A great combination fruits and chilly pickle

An assortment of spices

A spread of regular spices

When (Extra)Ordinary=Extraordinary

Indian cookery uses spices in abundance, I could safely say there is no other cuisine that takes ordinary spices and turns into amazing spice blends. Spices have so many health benefits attached to it.

I took this photograph for a large banner that I displayed at a Indian show at the South Street Sea-Port, in New York City. I had so many complements on the blowup.

Weekly Photo Challenge

Pumpkin soup

Pumpkin Soup

It’s October & it is pumpkin time

Fall is a wonderful time, the chill in the air brings back fond memories. that was the time when I had just started at the Culinary Institute of America. Up-state New York is so beautiful at this time with the leaves beginning to turn assuring in THE HOLIDAYS.

I am sharing a recipe that I have done so many time. I had this on my menu when I had my catering company, I have got so many compliments for this simple yet elegant  recipe that I am sharing with you.

A Little Pumpkin

A small pumpkin

Pumpkin Soup

4 servings- 3-4 bowls

1 small pumpkin-about 3 pounds
¼ of a fresh young coconut- grind well that’s if you have a stone grinder other wise use unsweetened cream of coconut about ¾ of a cup.
2 Tsp. of olive oil
1 ½ tsp. sea salt
8-10 cloves of garlic with the peal
1 Tsp. of my-Hot spice blend
1 small onion-sliced
½ tsp. of Mustard seeds
½ tsp. Cumin seeds
1 pint of stock-or filtered water
½ cup of pumpkin seeds toasted and skinned
½ cup of cilantro-finely chopped

Pumpkin with spices

Preparing for a pumpkin soup

First cut your pumpkin in half and clean the insides.
Wash the seed well, then place in the oven and toast well. After it is done remove skin and use as a garnish in the soup.

A small pumpkin for my soup

Pumpkin ready to be prepared

Take you cleaned pumpkin sprinkle with salt and spices, then brush with oil and place in the 350°f. oven for about 1 ½ hours, or until nice and tender. Place unpeeled garlic in the cavity and bake together.
When the pumpkin is done with a melon baller scoop out several balls of the baked pumpkin for garnish and set aside.
Scrape out the pumpkin and discard the skin.
Remove skin of the baked garlic and set aside.
Place the pumpkin pulp into a pot and add stock and allow it to simmer for about 20 minutes or until your pumpkin gets nice and creamy. Leaving it slightly chunky is fine.
Whisk in you coconut milk and continue to simmer.

In a separate pan heat the oil, when it reaches smoking point add you mustard seed and allow it to crackle. Once the crackling sound subsides, lower the flame and add the cumin seeds.
Add the baked garlic and lightly brown, then add the onions and sauté till golden brown. Then add it to you soup and mix.
Finish off with cilantro, pumpkin seeds and scooped out pumpkin balls.
Serve with toasted bread of your choice. I toasted a loaf of focaccia with olive oil in the oven and served it to my guests with my sumptuous bowl of Pumpkin soup

P.S. All the spices can be found….. here