Kahani
Hello there !
This is nive.Author/web master of handful of joy.I am SAHM of two wonderful kiddos,wife of a Godly and very hardworking husband and above all the child of God,Christ is my savior.
If you are wondering about the title of this page,let me tell you,writing an ‘about’ page is quite a task,so I procrastinated and postponed it for long.’Kahani’ is hindi for ‘story‘.Say it like (k-ha-ni).
I have been always interested in food,who isn’t?Over the years,it became more than an interest,my passion to know more about what I am putting in my plate and what I am serving to my family everyday on the table.I have become more curious,conscious and attentive towards the journey food makes in order to end up in my mouth.Cultural aspect of the food attracts me.I find it very fascinating that how some food has so many different names and nationality though they shares very similar identities even though probably prepared very differently across the globe.
I am certainly not a picky eater.However like my mom always says,you eat first with your eyes, definitely plays the vital role in what I will try and what I will leave out if served on table in assortment.The word ‘hate‘ is too strong of a word for ‘food’ in my vocab.Being said that,some are my favs and some I would not try second time,unless of course I am left in deserted island with that one food or die !Only time I would turn down the food completely is if it is uncooked or too salty or charred and burnt beyond recognition or I am being served the meat I do not eat.I eat only chicken/turkey and very selective sea food,so that is what i cook.
I am not good in creating recipes in my kitchen out of blue,though I certainly try time to time !My food is deeply influenced by my Indian heritage,my mom’s cooking,place I grew up, moved around,visited, live and the food shows I watch of course !
I am not always good in copycat the recipe verbatim while cooking.I find the practice monotonous,limiting and not fun.So I often end up tweaking the original recipe,many times in order to improvise with what I have in pantry for the lack of original ingredient asked for and sometime just to take a chance and see what comes out of it.I am also averse to measuring and I think it is because I never saw my mom,grandma or anyone I know of growing up measuring while cooking everyday meal and yet they always served the best tasting food.Indians don’t measure in general,dare i say it.I have gotten better at eyeballing over the time.When I am not following someone’s recipe,I work in reverse order for the site
- I note down how much I added “approximately” in the notepad as i cook, just to give you some idea.So my recipes are not exact,there is a room left for your imagination:-)
After coming to US,I have gotten my hands on baking.I am not an avid baker and you can say it is partially because of my dislike for measuring.But since I enjoy those baked goodies so much that I do take a pain to measure it and follow the recipe verbatim ,quite contrary to cooking ha ! So my kitchen philosophy in short would be something like
Baking is science,i follow the empirical formula i am presented with but cooking is an art.Spices and condiments are the colors.There are hardly rules which can not be tinker with your imagination when it comes to cooking.So add little bit of your imagination in your ingredient list,just don’t forget the love.
Since I am not an original recipe creator most of the time,I would link to the site of that amazing recipe creator,if there is a site.Else,I will mention the source I took it from.I would love the reciprocation if there is anything which I made and if you liked.All food Pictures are taken by me,if its prepared by me.They are not great looking,cutting edge food photography standard astonishing pictures but they are all mine !
My family and friends share some of their food passion here too.You will get the glimpse of the food prepared where they are,different country and surrounding.
I would love the comments/feedbacks if you have anything to say about,please don’t hesitate.So keep browsing.You may find something you like to serve on your table !!!Thank you for stopping by.
Lemon Squares
What is your go to dessert recipe?
This is the question i asked myself,when i signed up to bring dessert last week.
Lemon Squares
Lemon squares are my go to dessert recipe during summer.Not only this is our family favorite,these squares are very easy to put together and full proof.It does not have flour(listed as ingredient),another big plus for me.Why do i say that?baked goods with whole wheat flour,i have found unpredictable at times and i like to avoid that when i have no plan B.
This recipe is based on Martha Stewart’s lime squares with very minor tweak.
Almonds
- I used almonds instead of pistachios.
- I used 1/4 cup lemon juice instead of 1/2 cup of lime juice as the recipe calls for.I like the hint of lemon but not too much.
- To make it gluten free, eliminate the graham crackers and use nuts and almonds,ground for crust.
One piece of advice,make it night before, not 2 hours before you have to leave.You will save yourself last minute jitters.Just saying.
Lemon Squares
Ingredients
- 1 cup graham cracker crumb
- 2/3 cup silvered almonds
- Zest of 1 lemon
- 1/4 cup sugar
- 4 Tablespoons melted butter
- 1 (14 Oz) can of condensed milk *
- 2 large egg yolks
- 1/4 cup lemon juice
Instructions
- In a blender or food processor,grind the graham crackers enough to make 1 cup.
- Grind the almonds in the food processor after graham crackers.
- Mix ground almond and crackers together.
- Add lemon zest and melted,cooled butter to the ground almond-cracker mix.
- Stir it well.
- Preheat oven to 350F.
- Line 8 inch square baking dish with parchment paper.Make sure it has overhang.
- Add almond-cracker ground mix to the baking dish.Press it down.
- Bake for 8-10 mins.
- Let it cool completely.
- Whisk together egg yolks,condensed milk and lemon juice in a bowl.
- Add the filling to the cooled crust.
- Bake it for 15 mins.
- Let it cool and refrigerate for at least 1 hour.
- Using the overhanging parchment paper,take it out from the baking dish.
- Cut it into lemon squares.
- Enjoy.
Notes
I used fat free condensed milk.
Pasta Salad
This past week have been very busy for us.End of the school year and life as it happens.One of my go to meal to cook during those busy day is pasta salad.I have made this time and again.This is also my go-to meal to take for pot luck and i am in a time crunch.It is time tested and always well liked.
- You can use any kind of pasta,though i prefer whole wheat rotini or farfalle as suppose to penne or elbow.I feel that veggie mix clings better to the twisted shapes.
- You can add any grilled meat/shrimp to it.
Sun dried tomatoes
- I coarse blend the artichokes and sun dried tomatoes,so my kids don’t pick out the veggies.I am very generous with sun dried tomatoes
- My choice of vegetable have been asparagus,zucchini and broccoli.You can pick and choose yours.
- I love to sprinkle the salad with feta cheese on mine,my family is not too fond of it .I think shaved Parmesan and couple of toasted pine nuts would be great.
pasta salad
This is one of the favorite dish of my daughter .Did you notice,it is pasta
Ingredients Instructions Notes You can make it a day in advance and refrigerate.It keeps well and can be served at room temperature
Chunky Chicken Stew
How is the weather where you live?
We are in South Texas.In this month of May,i can not tell you in what season we are in.I don’t know when can i put my warm winter cloths away.My plants are totally confused.It doesn’t know if it should bloom or wait.I check weather forecast everyday .Habit which i didn’t think was possible until i started living here .There is a saying here in Texas,there are four season and in Texas you can get all four in one day.I agree
Chunky Chicken Stew
Couple of days back,we had stroke of cold front.Those up north can laugh at me but we don’t need sleet or snow to tell us it is cold.We are ready to snuggle with coffee and a book when mercury touches 50F and wind is whipping with cloud cover.So one such evening,i made chunky chicken stew which is perfect for the chilly day {even if that chill is sandwiched in between 85F days ).Would you agree?
Stew was hit before i tasted it.What else you would conclude when your 4 yr old keeps coming to dip the bread in stew, while you are trying to photograph it
Chunky Chicken Stew
Ingredients
- 2 chicken breast cut in small cubes
- 1 onion chopped
- 1 green bell pepper chopped
- 4 small size tomatillos chopped
- 1/2 can diced tomatoes
- 2 cloves of garlic
- 1/2 tsp grated ginger
- Oil
- Salt to taste
- 1 bay leaf(optional)
- Cayenne pepper to taste
- turmeric(optional)
- Water/chicken broth about 1/2-3/4 cup(desired consistency)
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin whole
- 1/4 tablespoon white peppercorn(optional)
- Chopped scallions,cheese,squeeze of lime juice
Instructions
- Heat the oil in a pan,about 1-1/2 table spoon.
- Add chopped onion,bell pepper and saute it until it is translucent.
- Meanwhile grind cumin,coriander and white peppercorn.
- Add ginger,garlic,paprika,cayenne pepper,bay leaf,turmeric and ground spices to the veggies.
- Add tomatoes and tomatillos.Stir it well
- Add cubed chicken.Season it with salt.
- Add water or broth to the chicken.
- Simmer it down after it comes to the boil.Cover it and let it cook.
- While serving add chopped scallions,cheese and drizzle of lime juice.
- Enjoy.
Skillet Roasted Chicken
One of my go-to meal to cook when i really don’t want to spend lot of time in a kitchen is roasted chicken.So was the case yesterday.I decided to do so in cast iron skillet.Why?Simply because i LOVE the rustic charm of cast iron skillet ,that’s why of course .
Skillet Roasted Chicken
Roasting a whole bird was intimidating to me in the beginning but it was so easy one pot meal that i had to get it right.
- I tend to buy whole chicken and cut it in smaller pieces to save few bucks .To the very least,i split the chicken open and freeze it like that.I use the giblet to make stock.
- I almost always brine chicken,if i can, with salt and water to the very least.It not only moistens the chicken,it also adds flavor.If you are brining the chicken,you do not want to add as much salt to the seasoning, as you would have otherwise.You can always sprinkle more salt once it is cooked.
- As far as seasoning the chicken,it just depends on what i am in mood for.It can be the seasoning of your choice,so play around with it.In this case i added African peri-peri with lemon pepper, drizzled down with honey. Peri-peri is fiery blend of African spice mix,so honey tapers it down.
- As far as cooking time,it depends on the size of the bird.Whenever i am roasting the chicken,i roast it at very high heat until the skin gets charred and then cover and turn the temperature down until it is cooked.
- To cut down the temperature time, i split open the chicken.
- I roast the vegetable with the chicken.My favorite have been cauliflower, potato, carrot, turnips with onion and garlic.Veggies gets basted with the roasting chicken as it cooks and onion and garlic carmelizes slowly.Not to mention,one less dish that you have to spend time cooking
I served mine with skillet version of Mealie Bread.
Mealie bread
Ingredients
- 1 whole chicken split open
- Enough water to submerge the chicken
- 1/2 cup salt
- Whole spices(black pepper,all spice,bay leaves)
- 1/4 tsp Peri-Peri mix
- 1 tablespoon Lemon-Pepper
- 1 Tablespoon honey
- Salt to taste
- Oil to mix the seasoning
- 1 lb Small potatoes
- 1 Onion,big slices
- 3-4 garlic
Instructions
- Brine the chicken in a big pot of salty water for at least 4 hrs or overnight if you can.
- Pat it dry.Lather the chicken with seasoning mix.Poke holes with the fork in chicken,so spices can get inside.
- Preheat oven to 425F.
- In a big enough cast iron skillet,layer it with potatoes,onion and garlic.Drizzle it lightly with olive oil and toss it around.
- Place the split open seasoned chicken on the top of potatos.
- Roast the chicken until skin is browning about 20 mins.
- Turn the temperature down to 375F ,cover it with aluminum foil and cook for another 35-40 mins.Check with the meat thermometer until temp reaches 160F and juices run clear.
- Let the chicken rest for 10 mins.
- Slice it in small pieces.
- Enjoy
Carrot Halwa Blondie
Hubby and I celebrated our wedding anniversary last month.We kept it low key and enjoyed family dinner at our back patio, with array of our favorite dishes. I was looking for a dessert which echos the fusion of American and Indian taste buds. Thats when i came across Carrot Halwa Blondie.It has all the elements of carrot halwa but instead of being Halwa, it is cake like,sweet dessert.I knew my husband would take a bite on it
Carrot Halwa Blondie|Handfulofjoy.com
- Original recipe is for bar and uses 11 by 15 inch pan.I used 9 by 13.So mine was not a bar but it was more of moist cake which we liked.
Carrot Halwa Blondie|Handfulofjoy.com
- I also used Whole wheat pastry flour and coconut sugar for the recipe.
- I didn’t shred the carrots.I microwaved and coarse pureed it in blender.It was 1/4 cup more then the recipe asked for.I just had more carrots and i took a chance. Didn’t wanted it to go waste
Carrot Halwa Blondie|Handfulofjoy.com
Ingredients
- 2 cups Whole Wheat Pastry Flour
- 3 leveled teaspoons double-acting baking powder
- 2-1/4 cups pureed carrot
- 1/2 cup raisins
- 5 tablespoons coconut sugar
- One 14-ounce can sweetened condensed milk
- 1/2 cup whole milk
- 8 tablespoons unsalted butter, melted
- 1/8 teaspoon plus an extra pinch ground nutmeg
- 5 to 7 cardamom pods, seeds removed and finely crushed
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350F.
- Microwave or boil the carrot and coarse puree the carrots.
- In a bowl,mix carrots,condensed milk,coconut sugar,raisins and whole milk.
- In a separate bowl,mix flour, baking powder and add it to the wet mix.
- Add cardamom ,nutmeg and melted butter to the mix.
- Stir and fold the mix gently.
- Pour it in 11 by 15 inch,if you have it.I had 9 by 13 inch pan.
- Sprinkle it with silvered almonds.
- Bake it for 25-30 mins if you used 9 by 13 inch pan and 20 mins if you used 11 by 15 inch pan.
- Let it cool.
- Cut and enjoy.
Boiled Peanut Snack
What do you see in this picture?Boiled peanuts,mixed to order with assortment of thinly sliced veggies and magic mix of ground spices.Divine.You are not convinced?
peanut snack
During my college years in South India,every evening a lady would come to sell boiled peanuts to our girls hostel(dorm).We call it “groundnut” in India.Peanut is American English for me First i didn’t understand,why would you want to eat boiled peanuts,served in paper cone.Then i bought once because every one around me was buying.And i was hooked !
I have not tasted this spiced up version with onion,cilantro,shredded carrots,chopped tomatoes with a kick of lime juice.It sure looks like i can’t let it pass by, on the street.This one is on the side of street in Ooty(Tamilnadu).
Mexican Rice
We celebrated our daughter’s birthday past week.I pinch myself.She is growing up too fast.As you may have known by this time,I usually make full-on favorite meal of the birthday person.However this time i goofed up.I got wrapped in other details.
I asked Ms A what would she like to take for her class? Cookies,cakes,brownies ?Her answer was cupcakes.I asked her if she would like the goodie bags for her friends?Of course,yes !To involve her in her favorite day ,we went shopping and i let her choose the items which goes in the goodies bag under my guidance of course If it was on her ,it would have been bracelets , wands , nail polishes and princess stickers for everyone with a hole in my pocket.But we didn’t.
Mexican Rice
For home birthday cake,her choice of flavor was Vanilla,no doubt there.Her color of icing was pink.I can’t show you the picture of my cake,so that the memory of beautifully decorated,perfectly iced cake stays untarnished.Mine was anything but that except it tasted good.
Among all this,i forgot to ask her what she would like for dinner?I knew her favorite has always been meatballs with spaghetti and we had that 2 days before.I safely assumed Mexican,our family favourite. It was not until later that day, as we were in store and ran into a friend ours.My friends asked her,what she is going to have for birthday dinner?Her response was,’Indian food’ .yes totally busted. I had prepped Mexican meal and there was no turning back.
Mexican Rice
Gladly we all enjoyed Chicken Enchilada with Mexican Rice.So here is my version of the rice.
- Type of rice is very important.I do not like Basmati rice in this dish.I prefer Short or Long grain local Texas Rice.
- Stewed tomatoes can be substituted with diced or fresh.
- Don’t skip the Mexican Oregano.
- Cook the rice as per direction here.Chicken broth came from boiling the chicken i used for enchilada filling.I added water to keep 1:2(rice:liquid) ratio.
Mexican Rice
Ingredients Instructions
http://www.handfulofjoy.com/mexican-rice/
Cherry Limeade
Often times,when i pick my kids from the school,they ask me for the after school treat.Spoiled ha !Though i do not oblige them every day with a trip to get vanilla shake or frozen yogurt,i often time get them slush.Happy hour helps too
One of their favorite slush is Cherry Limeade.I didn’t think about making it until i saw Pioneer Woman making it.Other day,we had a Pizza take out for lunch.It came with Soda.I thought this will be a perfect opportunity to make cherry limeade. So here is the version which we like.
Cherry Limeade
- You can use regular limes.I used key limes because i bought key limes to make pie and never got around making it.
- We don’t like cherries,if you do,don’t mash it.It settles down at the bottom of the pitcher,so you won’t get the pulp.
Cherry Limeade
Ingredients
- 10 Oz maraschino cherries
- 1/2 cup Key lime juice
- 2/3 cup sugar
- Lemon-lime soda
Instructions
- In a 2 Qt pitcher,add cherries,lime juice,sugar.With the wooden spatula,mash it all a bit.
- Fill it up with Lemon-lime soda.
- Let it sit it in refrigerator for at least 30-45 mins.
- Serve chilled with ice cubes,lime slices.
Fruit Stall
You know, one of the thing which i miss a lot about India is, fresh fruit stall everywhere.
Coconut(Photo:Rita S.)
What is being sold in the picture above?Green coconut,you guessed it right You ask for it,coconut seller will shave the top,punch a hole and will give you the straw or you can just drink the fresh coconut water right from it.So much better then the canned coconut that i get here.Also notice the very orange fresh carrots?
Any guess what are they selling here?GUAVA.We had plenty in my grandparents home growing up.This one is being sold in a place called “Aurangabad”(in the Western state of Maharashtra)It comes in two varieties. Yellow and red inside.The one in the pictures are obviously red. DELISH.
Guava(Photo : Rita S.)
And what is here?Plums,passion fruit,lemons and more..This stall is in southern state of Kerala at a hill station called Munnar.
Plum,passion fruit(Photo:Rita S.)
Murg Shahjahani
Couple of weeks ago,at the time of Easter I asked each one of my love,”What would they like to have for special Easter dinner?”.Abby immediately said “pasta” and her brother joined in.My hubby said,”The Indian dish that you made couple of days back”,I knew he asked for “Murg Shahjahani”.So i made each one of these dishes over that period of time.
Now the name,if i were to translate, it will be “Chicken in rich cashew cream gravy”.Chicken is called Murg/Murga in Hindi-Urdu.So what about “Shahjahani”?Here is a problem.I don’t know why the dish is labeled ”Shahjahani”.However,i have a hypothesis.Take it or leave it.
Taj Mahal(Photo Credit:Pritha)
Shah Jahan was a famous Mogul Emperor.Most of you know “Taj Mahal”.Well,Shah Jahan built this mausoleum in the memory of his beloved wife,Mumtaz,as a expression of love.
Now the dish.Do you know how expensive Cashews are here?I have found them equally expensive in India as well.So making a dish, rich with cream of cashew, is not something family can afford.
Back in the time,these rich array of food were reserved for the “nawabs”{king in Urdu}.I think the generous use of cashew cream to make this luxuriously rich dish associates with the type of food “nawabs” ate.Shahjahan being one of the emperor with love story to go along with,someone just renamed the dish after him.
Now that you have read it,i do not know if any of it has any truth in naming the dish or not but i will stick with it for the lack of better theory that i know of
I hardly ever follow the recipe while i am cooking.However when i decided to make this dish,i wanted to stick with the recipe i found in Indian cookbook.This dish is very much loved by both of my kids and hubby.I served it with veggie pulao.I make it extra for leftover.Give it a try.
Ingredients
- 2 lb boneless chicken thighs/breast cut in cubes
- 3-4 cloves of garlic
- 1 Teasoon grated ginger
- 2 medium onion chopped
- 1/2 teaspoon Turmeric powder
- Cayenne pepper to taste
- 1/3-1/2 cup of whole cashews
- 1/2 cup Yogurt
- Lukewarm water
- Cilantro leaves
- 2 small bay leaves
- *1 teaspoon cumin seeds
- 2-3 small piece cinnamon bark
- 3-4 small green cardamoms
- 1 black cardamom
- 4-5 cloves
- 2 Tablespoons heavy cream
- Chopped Cilantro leaves
Instructions
- In a pan,add oil.Once hot,add seasonings as listed.
- Once seasonings starts splattering.Add onion.Saute it.
- Add turmeric,cayenne pepper.
- Meanwhile puree the cashew by adding enough water.It looks like thick cream.
- Add ginger,garlic and cashew cream to the onions.
- Add chicken pieces and cook it for about 15 mins.
- Add yogurt,lukewarm water as the desired gravy.
- Stir the heavy cream in the end.
- Garnish it with cilantro leaves.
Notes
Original recipe calls for "Shahi Jeera"
