Ragada Pattice


Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

Potato Patty (recipe in card below)

Canon EOS 70D011

White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)

Date & Tamarind Chutney (recipe in card below)


Ragada Pattice


  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water


  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney

Bombay Chicken

View my step-by-step video


I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer.  Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.

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Bombay Chicken


  • 2 lbs boneless Chicken thighs in 1 inch pieces
  • 1 small red onion finely diced
  • 3 green chillies, sliced
  • 1 cup fresh Curry leaves
  • 4 cloves of garlic minced(roughly 2 tbsps)
  • 1 inch stick of ginger grated(roughly 2 tbsps)
  • 1 tsp each Cumin, Chilli and Turmeric powder
  • 2 tsps Salt
  • Juice of 1/2 a Lime
  • Sliced shallots and coriander to garnish


  1. Heat some oil and sauté the onion
  2. Add the green chillies followed by the curry leaves
  3. Add the ginger and garlic and cook for a minute to get rid of the raw flavour
  4. Add the spices and salt and add the Chicken
  5. Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes
  6. The gravy base should cook till its dry and the Chicken pieces should be nice and caramelized
  7. Add the juice of half a lime and garnish

Asian Noodle Salad

View my step-by-step video


This Asian Beef Noodle Salad is perfect hot or cold, great served fresh or a tasty leftover lunch. I love to make big elaborate meals on the weekends but during the week, after a long day at work, I have very limited time to whip something out that’s fast and tasty. To help me prepare this dish at super speed without me having to worry, I’m going to use the new T-fal Optigrill to my advantage to cook my meat while I prepare my ingredients. At work, if I’ve forgotten to pack my lunch, I scoot over to my local Loblaws for their tasty Asian salad. While it’s delicious, I can only get a small container for close to 7 dollars. For about 10 dollars, I can prepare this colourful and tasty salad that will feed 4 as a side or 2 as a main.

This concoction of Asian ingredients is what most people stock in their pantries so making the dressing ahead is very easy. It packs some crazy flavours and is used as a dressing as well as a marinade. My salad is always topped with a protein, it’s how I lured my boys into eating salads 🙂 The nice people at Tfal sent me their Optigrill to test out and boy do I love it … or should I say my husband loves it. I now don’t have to send him out in the rain and snow to grill a piece of meat for our salads, the OptiGrill sits on my countertop looking pretty and does all the work for me!

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Asian Noodle Salad


  • 2 tsps Crushed garlic
  • 2 tsps grated ginger – when you grate ginger, grate in over a plate so you can save the ginger juice
  • 1 small sliced shallot
  • 1/2 tsp palm sugar crushed
  • 4 tbsps chilli oil
  • 4 tbsps sesame oil
  • 1 tsp chilli flakes
  • 1 tsp white pepper
  • 2 tbps dark soya sauce
  • 3 tbsps fish sauce
  • Juice of 1 lime
  • 2 – 3 tbsps finely chopped coriander – leaves and stems
  • 8 oz Strip loin Steak
  • 8 oz Udon noodles
  • 8 oz Mixed Peppers sliced
  • 8 oz Carrots julienne
  • 8 oz Sugar snap peas
  • 1 lemon grass stalk
  • 2 tbsps crushed peanuts


  1. Pound the Garlic, Ginger, Shallots and Palm Sugar together
  2. Add the Chilli and Sesame Oil followed by the Soya and Fish Sauce
  3. Add the Chilli flakes and White Pepper powder and freshen it up with the juice of a Lime and some chopped Coriander
  4. Marinate the steak on both sides with 2 tsps of the prepared marinade dressing.
  5. Peel the Lemongrass and tap it with the back of a knife to release the flavours.
  6. Add the Lemongrass and salt to some boiling water and cook the noodles
  7. Drain and return to a bowl to cool
  8. Cook the steak till medium, let it rest and slice it
  9. Add all the veggies and marinade to the noodle bowl and toss
  10. Add some of the steak and crushed peanuts over the noodles and serve

Kesar Peda

View my step-by-step video


Indian sweets mark a celebration or festive occasion and I’m going to show you how easy it is to make one of the most popular sweets –  Kesar Peda. Like any recipe there are many different ways to making this and the end result is a fresh tasting fudge that you simply cannot resist. In this recipe, I’m going to be making my peda with fresh paneer, milk powder and saffron strands for colour and aroma. Screen Shot 2015-11-04 at 12.45.14 PM

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This recipe was inspired by Manjula ji whose videos I have been watching for a while. I really admire the fact that we have wonderful people like her who can pass down these wonderful recipes so they are not lost with the hustle and bustle of everyday life.

Kesar Peda


  • 4 cups + 1/3 cup whole fat milk
  • 1/4 cup Juice of one lemon + some water
  • 3 tbsps unsalted butter
  • 1/3 cup milk powder
  • Saffron strands
  • 1/4 tsp crushed cardamom seeds
  • 1/4 - 1/2 cup superfine sugar


  1. Bring the 4 cups of milk to the boil and add the lemon juice and water
  2. Once curdled, strain in a cheese cloth, squeeze out the water and leave the soft paneer to cool
  3. In a saute pan, heat the butter and add the 1/3 cup of milk and pinch of saffron strands
  4. Add the milk powder and mix
  5. Add the soft paneer
  6. Using the back of a spatula press down the mixture to remove lumps, keep stirring for 10 - 13 minutes till it has the consistency of dough
  7. Remove and spread on a plate toll completely cool
  8. Add the cardamom powder and sugar and knead till it comes together
  9. Divide and roll into flat peda shapes
  10. Garnish with a whole pistachio

Jhinga Makhni – Shrimp cooked in a buttery curried gravy

View my step-by-step video



Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com.  This base gravy is so delicious that you can use this to also make fish, crab or even chicken.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.

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Jhinga Makhni – Shrimp cooked in a buttery curried gravy


  • 1 stick butter (1/2 cup)
  • 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies (cleaned and deseeded)
  • 3 green Chillies
  • 1Ž2 a cup of raw Cashews
  • 1 tbsp. of ginger and garlic paste
  • 4 diced red tomatoes
  • Salt to taste
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves(Kasuri Methi)
  • 1/4 cup heavy cream


  1. Heat the butter in an open pressure cooker
  2. Add the whole spices
  3. Add the onions and cook till somewhat golden brown
  4. Add the red Chillies
  5. Add the green Chillies
  6. Add the ginger and garlic paste and the tomatoes
  7. Add salt to taste
  8. Cover and pressure cook for about 10 mins
  9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
  10. Strain a few times into a sauté pan adding some water as needed
  11. Heat the gravy and add the shrimp, cover and cook till done
  12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream

Creepy White Chocolate Halloween Mice

Click here to see full step-by-step instructions


To say I love Halloween is an understatement. Every year I think of something interesting to wear and serve! Even if I’m not throwing a crazy Halloween party like I did last year, there’s always a potluck or event to show off your creations. This year I settled on the idea of making some creepy yet delicious mice. They are covered in white chocolate and have a gummy center for a maximum gross factor.

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Creepy White Chocolate Halloween Mice


  • 4 oz white chocolate
  • 4 oz cream cheese softened and at room temp
  • 2 tbsps cookie crumbs
  • Wooden skewers
  • 4 oz white candy melts or white chocolate for dipping
  • Gummy candies
  • Red candies for eyes
  • Oatmeal for ears
  • Red laces for tails
  • 2 tsps oil


  1. Melt the white chocolate in a double boiler and once melted add the cream cheese
  2. Mix well and add the cookie crumbs
  3. Transfer to a smaller bowl, cover and refrigerate for 2 hrs or till firm
  4. Using two spoons divide it into 6 - 7 portions and drop onto a plate sprinkled with cookie crumbs
  5. Roll into a ball and insert a gummy candy in the center and skewer it from one end
  6. Pinch the other end to give it a mouse shape
  7. Heat up the chocolate in the microwave and add a bit of oil to make it more fluid
  8. Using a spoon, drop the chocolate over the mouse and cover completely allowing all the excess coating to drip off
  9. Once the chocolate is still tacky, insert the eyes and the ears and when the mouse is dry enough to touch, remove the skewer and insert the red tail.

Pictures from last Halloween












Mushroom Meatloaf

Click here for my step by step video

MushroomMeatloaf_H2It’s getting cooler in Canada and we’re ‘ KRAVING” comfort foods again and with our kids back to school it’s nice to have leftovers for a hearty lunch. This recipe makes a hearty Mushroom Meatloaf, packed with flavour and protein and finished off with a tasty mushroom sauce. Mushrooms not only pack crazy flavour, they also are great to extend the budget for your meals. Use the blend and extend technique by blending in mushrooms with your meat to take your meals that much further.

What I love about this recipe is that everything is prepared in my food processor and all I have to do is stick that in the oven for 45 mins to an hour while I go about my other chores. The addition of eggs in my meatloaf ensure that my kids are getting a protein enriched meal.

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Mushroom Meatloaf


  • 1 lb mushroms
  • 2 lbs medium ground beef
  • 1 slice bread
  • 1 red onion quartered
  • 4 cloves garlic
  • 2 green chillies
  • 1 egg
  • 1 tsp each red chilli and cumin powder
  • Salt
  • Pepper
  • 1/2 cup chopped coriander
  • 1 – 2 tsps butter
  • 3 boiled eggs
  • 2 tsps cornstarch mixed with water


  1. Process the bread and keep the fresh breadcrumbs aside
  2. Slice half the mushrooms and keep aside
  3. In the food processor, add the remaining mushrooms, onion, garlic and chilli and process
  4. Add the ground meat, spices, salt and pepper and egg and process
  5. Add the fresh breadcrumbs and coriander and process
  6. Remove and add to a bowl and mix well
  7. Take a small bit of the meat mixture and fry to taste for salt and spices
  8. Add more salt and spices if required
  9. Preheat your oven to 350 degrees and grease a loaf pan
  10. Add a cookie sheet under the loaf pan to prevent drips
  11. Fill the loaf pan with meat mixture so it forms one inch at the bottom and pack it in tightly with a spoon
  12. Add 3 boiled eggs back to back and cover with the remaining mixture
  13. Bake for 45 – 60 mins
  14. In a saute pan add some butter and sauté the sliced mushrooms
  15. Tip the meatloaf juices into the pan and add cornstarch to thicken
  16. Let the meatloaf cool before slicing and serve with the mushroom sauce

Chilli Garlic Grilled Lobsters

View my step by step video

ChilliGarlicGrilledLobster_HMy friend just delivered a box of gorgeous Lobsters fresh of the boat and into a packed box all the way from beautiful Halifax, Nova Scotia right into the Kravings Kitchen. What I didn’t realize  was that these gorgeous creatures are live and that I would  have to kill or ‘dispatch’ them, before I respectfully slather them in a chilli garlic compound butter and cook it on my grill. This recipe is credited to Gordon Ramsay and I’ve taken it and given it my Kravings twist!

These lobsters are the star of the show but I’m going to pair it with a fabulous Bloody Mary Linguine.

In this recipe I will make a  compound butter, that is ridiculously easy to prepare and a great way to store ingredients to pack flavour in any recipes. See video for how to make and store a compound butter.

There’s a couple of ways to prepare lobsters –  cook it in a pot of boiling water, steam it or grill. To maximize the flavour There are a couple of ways to kill or dispatch these lobsters in a humane way – one is to stick them in your freezer for 15 minutes so they freeze instantly and the other way is to insert your knife quickly just below and between their eyes. I have to admit, I’ve never killed a live Lobster and I was quite frankly terrified to have to do it – you can just boil these for 10 mins and then grill them, but I wanted to grill them raw to maximize flavor.

If you want to watch how to dispatch a Lobster, click here. I want to caution you that the footage  is pretty graphic – it was as painful to me as it was to the poor Lobster.

Using a sharp knife, insert your sharp knife at the center and cut straight through outwards and repeat the same process towards the end of the tail. Smother it in some Chilli and garlic butter. You may notice that it’s a bit tricky to add butter because the flesh of the lobster is very moist. When grilling, don’t add your losters to the grill if it’s on a very high setting, the butter will drip quickly and deposit a lot of soot on your Lobster meat, instead, heat your grill and then turn the flame down and slowly cook the lobster for about – 10- 15 mins.

Chilli Garlic Grilled Lobsters


  • 2 Lobsters sliced horizontally
  • 1 stick (1/2 cup salted butter)
  • 4 Red chillies
  • 6 cloves garlic
  • Parsley for garnish


  1. Slice the chillies and garlic and pound it in a mortar with a pestle or use a food processor and pulse it
  2. Fold this into the butter
  3. Prepare your Lobsters(see video for instructions)
  4. Slather your Lobsters with butter
  5. Heat your grill, turn it down and then grill the Lobsters for 10 - 15 mins till cooked
  6. Baste the Losters with additional butter
  7. Garnish with Parsley

Bloody Mary Linguine

View my step by step video


Inspired by a Gordon Ramsay recipe, I’m going to prepare a delicious Bloody Mary Linguine. Linguine is tossed with a delicious tomato based sauce flavoured with Celery salt, Worstersire woosterchire sauce and Tabasco. It’s finished off with tomatoes and Olives and garnished with fresh Parsley.

Bloody Mary Linguine


  • Olive Oil
  • 1 finely chopped onion
  • 4 cloves garlic crushed
  • 1 cup finely chopped Celery
  • 2-3 tbsps Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 2 tsps Celery salt
  • 800 ml crushed Tomatoes
  • 400 gms Linguine
  • Olives
  • Cherry Tomatoes
  • Chopped Parsley
  • Salt to taste


  1. Heat some oil and sweat the onion and garlic
  2. Add the chopped Celery
  3. Add the Worcestershire and Tabasco sauce and the Celery salt
  4. Add the crushed tomatoes and add salt to taste
  5. Cook the Linguine add to the sauce and toss
  6. Add the Olives, Cherry tomatoes and Parsley
  7. Optional: Serve with Chilli Garlic Grilled Lobsters

Lobster and Mushroom Risotto

View my step by step video


I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.


IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.





Lobster and Mushroom Risotto


  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste


  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar