Mirchi Ka Salan Recipe (Indian Spicy Food)

I think I've said it many times: my husband's late grandmother (I called her Baji) was an exceptional cook. She used to make a specialty from Hyderabad called mirchi ka salan very often for my father-in-law. He absolutely loves spicy food. I know Daddy misses Baji's cooking, so I try to make his favorite dishes as often as possible.

The dish is very spicy due to the use of a large quantity of chiles (mirchi in Urdu) and the sauce (salan) is the same masala sauce made of onions and Indian spices that is used in many other Indian dishes. For this particular dish, you don't want to go over-board and use fiery chiles such as Habaneros. I chose milder Anaheim peppers. Finally, if you’re afraid of the heat, don't forget to accompany this dish with a tall glass of lassi to soothe your taste buds. 

Galette Complete (Savory Crepe Recipe)

Galettes are the savory version of a crêpe. Une galette complète, also known as crêpe jambon-œuf-fromage is a version filled with ham, eggs and cheese. I decided to have a little fun and made my version with smoked beef sausage, emmental cheese and sunny side up quail eggs.

We make crêpes at least once a month. It's my way of having a lazy day. The girls make the crepe batter themselves, following the instructions to a "t". Everyone gets involved with the measuring of the ingredients and the mixing, even the little ones. If you have kids, this meal is the perfect way to get them interesting in cooking, and everyone can reap the benefits.

Vietnamese Vegetables with Ginger (Rau Muong Xao Gung)

Vietnamese cuisine boasts many dishes that highlight fresh ingredients in a healthy manner. Rau muống xào với gừng (Vietnamese pea tendrils sautéed in ginger) is an excellent example of this.  The dish is incredibly simple; the pea tendrils are blanched and then flavored with ginger and a little turmeric for color. I made it recently for my uncle who was visiting us and is a practicing Buddhist, which is why the recipe does not call for onions, shallots or garlic. Don’t worry though; the dish is only light on calories, not flavor.

As a child, our typical Vietnamese family meals were composed of individual bowls of rice, meat, seafood or tofu, a bowl of canh (a clear broth soup), a vegetable side dish and a dipping sauce. I always looked forward to a bowl of rau muống, served with a soy sauce and ginger dipping sauce called mắm gừng. If you have trouble getting your family to eat their greens, give this dish a try. It worked on me!

Halwa Dessert Empanada Recipe (International Desserts)

My father-in-law loves Indian sweets, so we make gajar halwa (carrot Indian sweets) very often at home. There was still leftover by the end of the day, and you know my motto: "waste not, want not!". I've made a carrot cheesecake recently using halwa. This time, I was inspired by the pistachio galettes des Rois I made earlier this year. I addded ground pistachios and kewra to keep the Indian-themed ingredients and folded the halwa mixture as if I was making a tarte amandine, using a different type of nut cream. I finally wrapped the carrot cream in puff pastry, empanada-style and  can be served with powdered sugar or drizzled with kewra syrup.

These little puff pastries pair perfectly with hot mint tea. Next time you have friends over for tea, this is the perfect treats that are both so unique and reminiscent of oriental sweets. Enjoy!

Set of dough presses.

Crispy Honey Walnut Shrimp Recipe

Crispy honeyed shrimp with walnuts is a classic in Americanized Chinese cuisine. I only make this dish when we have guests at home because I find it too rich for regular consumption. It's definitely one of my favorites though!

Making honeyed shrimp is very similar to making dessert. The shrimp are coated with corn starch, then deep-fried until golden and crunchy. Then they're tossed in a sauce made of sweetened condensed milk, honey and mayonnaise. Walnuts are added for a little texture. The walnuts are sweetened in a homemade caramel which alos gives the dish a dessert-like quality. It may sound strange, but the honey and caramel really help bring out the natural sweetness of the dish.