Kheema hara Masala

When it comes to street food there is not much better than Mumbai! (or Bombay as we used to call it when growing up).

There is always something rustic and fulfilling about street style meals. I always enjoyed it most during the monsoons or cool summer nights, the wooden carts filled with each street hawkers delicacy, his or her secret recipe and tastes.

One such dish is the kheema hara masala. This is ground lamb, beef, or chicken cooked in aromatic spices and some greens to give it the taste and look of Hara which literally means green. As complicated as the name might sound its quite easy to make and even easier to relish, so lets get cooking!


2 pounds – ground lamb

1- potato medium diced (optional)

1tbs- garlic paste

1tbs- ginger paste

1 large -onion finely chopped

1/4 cup -spinach blanched

2 tbs-fresh/dry fenugreek leaves or dill leaves

1/2 cup- cilantro

2 -green or red tomato finely chopped

2 -green chillies slit length wise

1/2cup- frozen peas (or fresh cooking times might vary )

1 tsp- garam masala

1tsp -chilli powder

1tsp-turmeric powder

3tbs-corriander powder

1tsp- garam masala

1tsp-whole cumin seeds

1- bayleaf

1-whole inch stick cinnamon

5- whole peppercorns

4 – whole cloves

3- whole green cardamoms

3-4 tbs of cooking oil

Salt to taste

In a blender, add the blanched or frozen spinach, fenugreek or dill leaves, cilantro and blend it into a smooth paste and set aside.

In a heavy bottom wok or pan heat oil on a medium flame. As that heats up add all the whole spices and in about 15 seconds add the onions and saute until golden brown on the edges. Add the the ginger garlic and saute for about 30 seconds. Now add the ground meat and keep stirring so that it won’t clump up, searing it well fora few minutes.

Add the corriander powder, chilli powder, and turmeric powder, mixing well. Next add the tomatoes, add salt to taste, stir well cover and cook for about 5 minutes.

After five minutes add the potatoes cover and cook for 7 minutes. Now add the green paste, green chillies and cook until most of the moisture is gone (about 5 minutes) after which you add the frozen green peas (if using fresh peas cook longer until peas are cooked) and garam masala.

Cover and cook for a couple more minutes, then turn off the flame and serve with your choice of bread or rice.

Coconut and tomato soup

Some recipes can take you to so many nostalgic moments and make you feel ahhh i wish i could have relived that feeling again just as it was , but most times we can just try to relive them by recreating them in our own way. I have many such nostalgic moments about food made by both my grandmas’ who were exceptional cooks, my dad, my mom and my sister are great cooks too. It sort of is an inheritance and each one added their own style to it. I feel blessed that I have so many memories to share with all of their recipes. Today I want to share one such recipe — Coconut and Tomato soup. There is not much to this recipe, very simple to make with simple ingredients but packed with so much flavor. For me this soup brings up memories of sitting with my Dadima (maternal grandma) on the table and enjoying this kadhi/soup with a plate of steamed rice and seasonal veggies for a hot summer afternoon lunch. Before we get cooking let me just thank my Dadima in heaven for showing me how to add such extraordinary flavors in for such simple recipes.


2 Cups -Fresh coconut milk extracted from frozen or fresh coconut /Or Canned .

2 medium sized- ripe tomato finely chopped (my preference Roma tomato)

1 tsp – cumin seeds

1 – green chilli slit lengthwise (add more if u like it hot )

5-6 – curry leaves fresh or dry

1 to 2 tbs- rice flour

1- tbs cooking oil

salt to taste .

In a mixing bowl add your coconut milk and rice flour and whisk it well blended and no lumps are seen , set this aside .

Heat oil in a pot on medium flame once the oil is hot add cumin seeds and cook for a few seconds , add curry leaves , green chillies and the tomatoes , cook it for about 30 seconds and add the coconut milk bring it to a slow simmer for 7 to 8 minutes once it is slightly thickened but yet soupy turn of the flame and season with salt as per your taste , serve just soup or the way my Dadima did with some rice , enjoy !.

tres leches

Tres Leches is a very popular cake in Latin America and Mexico. Its name literally means “three milks” — an apt description of this delicious treat! Traditionally this cake does not use butter , this cake is drenched in three different types of milk.

Today I am going to share with you my Tres leches recipe with an Indian twist. I am also going to use butter in this recipe because I want a dense cake (you will see why!), and some additional Indian flavors to give this cake the twist. So let’s get baking!


2 cups – all purpose flour

2 tsp- baking powder

1/4 tsp -salt

1 cup- sugar

3 -eggs

3/4th cup- milk

1 tsp – vanilla extract

1 stick – melted butter

2 tbs – ground pistacios and almonds

1/4 tsp- ground cardamom

for the Tres leches milk mixture

1/2 cup whole milk

14 ounce- can sweetened condensed milk

12 ounce -evaporated milk

2 to 3 pinches -of saffron

1/2 tsp- ground cardamom

for the frosting

1 1/2 cup -heavy whipping cream

1 tsp – powdered sugar

1 tsp – Rose water

for garnish

chopped almonds and pistacios

dried rose petals (optional).

In a bowl or measuring cup – add whole milk , evaporated milk, condensend milk , saffron and cardamom. Stir well and set aside.

Heat oven to 350 F. Line a 13*9 – inch pan with parchment paper and lightly brush with melted butter. In a medium bowl sift flour, salt and baking powder.

In a large mixing bowl, beat sugar and butter on medium speed for 30 seconds. Beat in eggs, milk and vanilla. After another 30 seconds gradually add the flour and ground pistachio and almonds. Combine well into a batter. Spread this batter evenly in the prepared pan.

Bake for 25 -30 mins, or until a toothpick inserted in the center comes out clean. Cool the cake for 30 mins. Once cooled poke the cake with a toothpick all over the top, and pour all the milk mixture to soak the entire cake. Let it sit in the fridge for at least 30 minutes or best overnight.

In a stand mixer bowl add the heavy whipping cream and beat with the whisking attachment on low speed for a minute. As the cream starts to thicken add the powdered sugar and rose water, beat until stiff peaks form. Top the cake with the frosting and evenly spread , garnish with chopped pistachios, almonds and dried rose petals. Serve and enjoy!