Monthly Archives: March 2016


20160305_202625Jumbalaya, as the name suggests is a mixture of a variety of veggies, meats and shrimp. I love to make one pot meals due to its convenience in a busy schedule. Its whole and hearty.


Olive oil – 3 Tbsp.

Celery(chopped)- 4 sticks

Onion(diced) – 1

Red bell pepper(diced) – 1

Yellow bell pepper (diced) – 1

Green bell pepper(diced) -1

Jalapeno peppers (seeded and chopped) – 1 or 2 acc to taste

Garlic (minced) – 4 cloves

Chicken breasts(boneless skinless) – 2 (cut into small pieces)

Andouille sausage, thinly sliced into rounds – 1 lb

Chicken stock – 3 cups

Crushed tomatoes – One 14 oz can

Uncooked white rice – 1 1/2 cups

Cajun Spice – 3 to 4 Tbsp.

Bay leaf – 1

Thyme, crushed – 1 tsp

Cayenne pepper – 1/4 tsp.

Raw shrimp, peeled and deveined – 1 lb

salt and pepper – to taste


  • Heat 2 tbsp of olive oil in a large pan

  • Saute celery, onion, bell peppers, jalapeno and garlic for around 5 minutes till the vegetables are soft.


  • Add the rest of the olive oil, chicken and sausage and stir well. Saute for another 5 minutes till the chicken is slightly cooked and no longer pink.



  • Add the chicken stock, tomatoes, rice, Cajun spice, cayenne pepper pw, bay leaf and thyme and 1/2 cup of water. Mix well.


  • Reduce the heat to low. Cover and cook for 25-30 minutes until the rice is cooked. Stir occasionally so that it does not get burnt.



  • Once the rice gets cooked, add in the shrimp and simmer for another ten minutes.


  • Season with salt, pepper and more cajun spice if needed.


Banana Chocolate Brownies

20160308_204446Goooey Chocolatey brownies. . Yummm.. Its my favorite. I love to devour it slightly warm along with vanilla ice cream. A little bite is enough to satisfy your taste buds and hit the spot. It can look like a lot of work but honestly, its pretty simple.


Butter – 1 cup

All Purpose Flour – 2/3 cup

Sugar- 1 3/4 cup

Salt – 1/2 tsp

Eggs – 3(large)

Banana – 1/2 cup(mashed, about 1 medium banana)

Vanilla Extract – 1/2 tsp

Cocoa Pw – 3/4 cup

For the Topping

Heavy Cream – 3/4 cup + 2 tbsp

Chocolate – 7 oz

Mini Marshmallow – 2 cups

Almonds(sliced) – 1/4 cup


To Make the Brownie

  • Preheat the oven to 350 degrees F
  • Melt butter in a small pan till golden brown in color. Let it cool for 5 minutes.


  • Whisk in the sugar and salt.


  • Add in eggs, banana and vanilla and mix well.


  • Add flour and cocoa and gently fold in till combined.


  • Pour into prepared pan and bake for 40-45 minutes or till a toothpick inserted in the middle comes out clean.





To Make the Topping

To make the Ganache

  • Boil cream in a saucepan
  • Take the chocolate in a mixing bowl and add the hot cream to it.



  • Mix it well with a fork/whisk till it thickens.The ganache is ready.
  • Pour this ganache on top of the cooled brownie.


  • Let it set for an hour or two.
  • Now add the marshmallow on top evenly as well as the sliced almonds.


  • Broil it for 30 seconds while rotating the pan every 10 seconds.
  • Ensure that the marshmallows do not get burnt. It should be golden yellow.


  • Cut into pieces and enjoy.


Adapted from Fine Cooking

Roasted Cauliflower White Cheddar Soup


20160228_190909I love creamy soups. The cauliflower gives it a distinct flavour and the white cheddar elevates it to the next level. Do give it a try.


Cauliflower – 1 (cut into small pieces)

Olive Oil – 2 tbsp

Salt and Pepper

Butter – 3 tbsp

Onion- 1(chopped)

Garlic – 1 clove(chopped)

All-purpose Flour – 3 1/2 tbsp

Half and half Cream – 1.5 cups

Milk – 2 cups

Chicken Broth – 1.5 cups

Parsley(Dried)- 1 tbsp

Thyme- 1 tsp(dried) or 1 tbsp(fresh)

Bay Leaf -1

Sugar – 1 tsp

White Cheddar Cheese (shredded) – 1 cup

Parmesan cheese – 1/4 cup


  • Place the cauliflower on a baking sheet. Drizzle olive oil and coat evenly. Season with salt and pepper. Bake at 425 F for 25 minutes till golden in color. Set aside.



  • Melt butter in a large pot and saute onion for about 4-5 minutes till tender.


  • Add in flour and cook for 1 minute.


  • Add in garlic and saute for a few seconds.


  • Now slowly pour in milk, half and half cream and the chicken broth while continuously whisking the mixture. Add parsley, thyme, bay leaf, sugar, the roasted cauliflower, salt and pepper according to taste.



  • Bring it to a boil while stirring the mixture, then reduce the heat to low.


  • Puree 3 cups of the mixture in a blender and add back into the soup. This will give the soup its thickness.
  • Remove it from heat and add in the cheddar and parmesan cheese.


  • Enjoy with a slice of bread or dinner roll.


Creamy Chicken and Rice

20160221_211513This is an all in one dish – a perfect one pot meal. It is wonderfully creamy with lovely flavours.


Olive oil – 1/4 cup
Butter – 4 tbsp
Onion- 1(diced)
Carrots – 2 (grated)
Cauliflower – a small pc(cut into small florets)
Chicken thighs – 1.5 lbs (cut into small pieces)
Salt – 2 tsp
Black pepper – 1/2 tsp
Bay Leaves – 2
Dry white wine – 1 cup
Chicken broth(hot) – 5 cups
White rice (Jasmine or Basmati) – 2 cups
Garlic – 1 head
Italian Parsley – 1/3 cup(finely chopped)
Parmesan Cheese(grated) – 1/2 cup


  • In a large pan, heat olive oil and butter, then add in onions and saute till soft.20160221_183459
  • Add in cauliflower, carrots and salt. Saute until soft and golden.20160221_183535
  • Add chicken, bay leaves, salt and pepper. Saute for 5 minutes until chicken is golden in color.


  • Increase the heat to high and add the white wine. Boil it and reduce the mixture till most of it has evaporated.



  • Add the hot chicken broth and rice to it. Mix well.


  • Take the whole garlic head and slice the ends off without separating them as shown in the picture.


  • Immerse the sliced garlic head into the center of the rice.


  • Bring to a boil and then reduce to low. Now cover and cook for 15- 20 minutes.


  • Turn off the heat and add the remaining 2 tbsp of butter, parsely and parmesan cheese. Stir it well. The rice should be creamy.




  • Serve warm. Garnish with parsley.