Chicken, gnocchi and spinach soup

1. In a saucepan, heat butter and olive oil over medium heat. Add diced red onion, carrots, celery, and garlic. 
2. Add baby spinach and cooked chicken (leftover rotisserie breast will work fine). Season with salt, pepper , and crushed coriander.
3. Cook the gnocchi separately in salted hot water until it rises to the serface or with the other ingredients in the saucepan. Add organic chicken broth.Simmer. Serve with grated Parmesan.
   
   You may skip chicken and use vegetable broth for a vegetarian option. I added a pinch of flour- you may skip it to have a clear soup and add some more for the Olive Garden version.

Mussels in white wine and herbs

I found some good looking mussels at Zanotto's Family Market at Naglee Ave, San Jose, which we  discovered quite by chance after our brunch at Bill's Cafe at Bascom Ave. ( I ordered a Smoked Salmon Benedict with country potatoes and I can't wait to go back again.)

Method:

1. Scrub the mussels with a brush and cut any dangling beard with a pair of scissors.
2. Place them in a saucepan  and liberally sprinkle garlic salt, crushed coriander, black pepper, salt, old bay seasoning, minced red onions, garlic, green chilies, celery, canned chopped tomatoes, parsley, cilantro, thyme, 1/4th tsp butter, 1 packet organic chicken broth (about 32 oz or enough to cover the mussels). Add vinegar (or lime juice) and white wine to taste (I used 1/2 cup) half way through. Simmer and then bring to boil for 10-20 mins or until all the mussels open. Discard any that don't.
3. Serve warm with bread.

Grilled Chicken with charred sweet peppers and spinach salad with parmesan basil pesto

Grilled chicken rubbed with Kashmiri red chili powder, garlic salt, old bay seasoning, crushed coriander, pepper, yogurt, bay seasoning, olive oil and dry parsley leaves. Grilled outdoors for 40 mins on medium and then high heat, turning every 7-10 mins.

Salad with baby spinach,  walnuts, pumpkin seeds, dry cranberries, and parmesan basil pesto dressing. 

YouTube link for another recipe of Tangri Kabab 

Garlic shrimp in coconut milk

1. Marinate shrimp with lemon juice ( or white vinegar), 1 tsp of minced garlic, salt, turmeric, garlic salt, Kashmiri red chili powder, crushed pepper and coriander seeds




2. In a wok heat oil, add 5-7 slit green chilies, 1 finely chopped New Mexico chili, 1 tsp minced garlic and whole coriander seeds. Add the marinated shrimp.
3. Stir fry, turning often. You might add thinly sliced red onions here (optional).



4. Add 1/2 cup coconut milk, chopped green onions. Cover and cook. Taste for salt when done.

The flavors are distinctly different from Chingri Malaikari, which is another favorite if you have jumbo prawns waiting to be devoured.

Deep fried asparagus

Homemade batter with chickpea flour, egg, breadcrumbs, crushed peppercorn and coriander seeds. Serve with chaat masala and ketchup (Indian style) or with yogurt dip.

Whole red lentil (sabut masoor) with vegetables

Pressure cook washed whole red lentil with cabbage, cauliflower, broccoli, beans, pumpkin and tomatoes. Add turmeric and salt to taste.

Temper with panch phoron and red chilies in 1 tsp ghee in a small pan. Add to the boiled lentil. Simmer. Eat with rice, chappati or in a bowl as soup.