Success In Re-creating Recipes

This past weekend I had the opportunity to make two recipes my Mom taught me over the last few months. The first recipe was Upma, which is a breakfast dish. It turned out well and tasted just like how my Mom makes it. Dad said he liked it as well, so I will take it as a win.

This is from the first time we made it.
This is from the first time we made it.

The second recipe was Dhaal which was one of the first recipes that I learned but never made. Mom is always a little hesitant when I say I am going to make a dish. Even more surprising is she let me make it when we had guests coming over. That’s a lot of pressure to make Dhaal for the first time and make it for guests.


In the end though it turned out great! Of course Mom was looking over my shoulder to make sure it came out okay, we after all had guests coming over. After cooking the Dhaal we also made Cauliflower and Potato. Here is another easy tasty dish to make, hope you enjoy.

~Till Next Time


Cauliflower and Potato

1 head of cauliflower, chopped

1 large potato, chopped

1 medium onion, sliced

½ teaspoon cumin seeds

½ teaspoon mustard seeds

1 large tomato, sliced

½ teaspoon turmeric

1 inch of ginger, grated

¾ tablespoon garam masala

Add salt and chili powder to taste

½ cup coriander leaves, chopped

In a large pot add oil, cauliflower, potato, onion, mustard and cumin seeds, tomato, turmeric, ginger, salt and chili powder. Also add a half-cup of water to help cook the cauliflower and potato. You may need to add more water but keep an eye on it. Towards the end add coriander leaves and garam masala.



I know Good Friday was a few weeks ago but Mom showed me how to make Khichdi in remembrance of my Grandmother. My Grandmother used to cook something similar to Khichdi on Good Fridays when she was growing up. Mom doesn’t usually make this so it was something special. I hope you enjoy!


 1 cup Rice (washed)

1 cup Moong Dal (washed)

1 ½ cups of peas and carrots*

¼ teaspoon of turmeric powder

¼ teaspoon of mustard seeds

¼ teaspoon cumin seeds

¼ teaspoon asafetida powder

1 large tomato cubed

1 tablespoon finely chopped ginger

2 green chilies finely chopped

2 tablespoon of ghee

Salt to taste

In a pot add rice, moong dal, turmeric powder, 1 tablespoon of ghee, peas and carrots and salt to taste with 3 cups of waters cook until tender.

In another pot add the rest of the ghee, mustard seeds, cumin seeds and asafetida powder. When seeds start to pop, add 1 large tomato and ½ cup of water to help cook the tomato. Also add the ginger and green chilies. Mix rice into the tomato mixture when tomato is done cooking. Then you are done.


We ate our Khichdi with papadum and pickle.

Khichdi and Papadum
Khichdi and Papadum

*We used frozen peas and carrots but you can uses any vegetable you have on hand.

Note: If you use a pressure cooker to cook the rice and dal it will cook quicker.

Beef Poricha Curry

On this cold snowy day, I told my mom she needed to teach me a new recipe.  I got lucky and she did two!  Here is the first one, I hope you enjoy.

Here is what we had for dinner Beef Poricha Curry and Puli Kulambu with Rice
Here is what we had for dinner Beef Poricha Curry and Puli Kulambu with Rice

Beef Poricha Curry

2 lbs of beef stew

1 large onions, sliced

1 large tomato, sliced

1 spring of curry leaves

Ginger Garlic Paste* See below to make paste

½ cup of coriander leaves, (cilantro), chopped

3 to 4 green chilies, chopped

2 tablespoons of oil

¼ teaspoon of turmeric powder

½ teaspoon of red chili powder (add to taste)

Salt to taste

 Add beef, sliced onions, sliced tomatoes, ginger garlic paste, coriander leaves, green chilies, sprig of curry leaves, turmeric powder, red chili powder, salt, oil to pot. Add enough water to cook beef till tender. Bring everything to boil. Cook beef till it is tender.

Right before we closed the pressure cooker
Right before we closed the pressure cooker

*For Ginger Garlic Paste

Grind 1 ½ inch of ginger and 7 garlic pods with a little bit of water.

We used a pressure cooker to speed up cooking the beef. If you don’t use a pressure cooker, you will have to add water as the beef is cooking until it is fully cooked.

My grandmother use to say when the oil rises to the top that means the food is done.

Ready to Serve
Ready to Serve

French Style Chicken Stew with Peas

Below you will find a non-Indian recipe. To understand why I am putting this recipe up you need to know where my family is from. My mom and dad’s family are from a French territory in India, Pondicherry. (If you are wondering why this name sounds familiar it might be because of the book, Life of Pi is set there in the beginning of the book)

My mom knows a lot of recipes that are unique not only to South India but in particular Pondicherry. One of the great things about Indian cuisine is there are lots of variety from different regions of India. This is my grandmother’s recipe that she shared with my Aunt and Mom, which is a French recipe common in Pondicherry. I hope you enjoy it, as much as we do!

Chicken Stew with Peas

½ of a whole chicken cut

1 large onion, sliced

2 bay leaves

5 garlic cloves, sliced

2 medium tomatoes, sliced

8 oz of frozen peas



½ cup of tomato sauce

This is how the onions and tomatoes should look before moving on.
This is how the onions and tomatoes should look before moving on.

Add ¼ cup of oil in a pan and heat. Add sliced onion to oil, with 2 bay leaves and sliced garlic. Fry onions till they are brown, once they are brown add tomatoes. Add a little water to the tomatoes and onions to help them cook. Cook till it is well done.

Add chicken to the onions and tomatoes and cook. Once chicken is about 1/3 of the way down add the peas to the pan and add the tomato sauce. Cover pot and let it boil. You want to let some of the water to evaporate and the sauce to thicken.

This is what everything looks like when we are cooking the chicken.
This is what everything looks like when we are cooking the chicken.

Once you are doing cooking it you can serve it with bread. My grandmother used to serve it with French bread.

Chicken Stew will look like this when it's done.
Chicken Stew will look like this when it’s done.
Finish Chicken Stew
Ready to be served!

 ~ Till Next Time


Pork Chop Marinade

Here is a marinade for pork chops.  My Aunt gave my mother this recipe and we have been enjoying for the last few months.   It’s nice easy to do and very good!   Hope you enjoy it!

~Till Next Time


Pork Chop Marinade

For this recipe you can either bake or grill the pork chops.


11 pork chops

3 inches of ginger (peeled)

12 cloves of garlic

2 ½ tablespoons of cumin

1 ½ cups of yogurt

Chili powder


Grind the peeled ginger, cumin and garlic together with a little water. (We used the blender to grind all the ingredients together.

Add the yogurt and the paste to the pork chops. Add Chili powder and salt to taste. Mix all together and marinate overnight or for 6 to 8 hours.

Bake at 375 for 35 minutes. Or grill till cooked.

You can eat the pork chops with a salad or with dhal rice.

Cabbage Poriyal

I know it’s been awhile since I posted a recipe but I actually had written this one up before the holidays. The holidays at our home is always busy so I didn’t get a chance to post it, which actually works out well since Mom doesn’t want to cook Indian Food at the moment. She did a lot of cooking over the last few weeks especially Indian Food. In a dream world I would have gotten all of the recipes but I may have been told to go away or she didn’t have time to measure things out for me. Like I said before someone (Mom) has a tendency of putting ingredients in when no one is looking. We will get back to it soon but here is something very yummy if you like cabbage.

~Till Next Time


Cabbage Poriyal

½ cup of chana dal

3 tablespoon of oil

½ teaspoon of mustard seed

1 sprig of curry leaves

1 medium onion sliced

½ teaspoon asafetida powder

4 garlic cloves sliced

3 chilies chopped

½ teaspoon of turmeric

Half a head of cabbage finely chopped

Salt to taste

½ cup of freshly coconut

In a pot boil water and add ½ cup chana dal. Cook until the dal is almost done. (We don’t want to cook it all the way because we will be adding it later when the cabbage is cooking.)

In a different saucepan add 3 tablespoons of oil and heat. Add ½ teaspoon mustard seeds, ½ teaspoon of cumin seeds, sprig of curry leaves and sliced onions to the saucepan. Also add ½ of teaspoon asafetida powder, 4 garlic cloves sliced, 3 chilies chopped and ½ teaspoon of turmeric. Once the onions are browned add half head of cabbage finely chopped. Add 2 cups of water to help the cabbage cooked and salt to taste. Cover and let cook. When the cabbage is almost done add the partially cooked chana dal into the pan. Don’t over cook the dal and the cabbage as you don’t want it took become too mushy. Stir in ½ a cup of freshly grated coconut to the cabbage and turn of the stove. You are done!

You can enjoy the cabbage with some rice and curry or have it on its own with some naan or chapati.