Chef Neelma

It is said that America has no culture and Americans are described as "bland" outside of the USA, but I beg to differ.  Have you ever noticed that you can travel to nearly any country on earth and find millions, probably billions, of people wearing effectively the same pair of blue denim pants? Thanks America. With the holidays just around the corner, I wanted to reflect on all the holidays I came to embrace when I arrived in America.  Having come to this country in my teens and being dropped literally into an apartment community where 80% of the residents were not only Indian but also had the same last name as mine, was a cultural shock of another kind. Furthermore, I came from East Africa where my upbringing was diversely influenced by people not only from all over India but also from all over the world. My Indian heritage and culture was already embedded in me by my parents   and  the community I came from, but the new Indian incomers I lived amongst now had a different li

Gulab Jamun  is a well-known and popular Indian dessert made of fried milk and dough balls. It is similar to a donut hole  but soaked in a sweet, sticky syrup.  The word " Gulab " is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. " Jamun " or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly  known as  black plum.  If you conduct a survey among Indians and ask about their favorite Indian sweet, then this dessert will top the list,  it is the centre of attraction in every festival, wedding, party and occasion in India.  Gulab Jamun is believed to be originated in India, somewhere around the medieval period but you will be shocked to know that your favorite sweet hails from Persia. This delicacy is similar to an Arabic dessert named Luqmat-Al-Qadi, which was introduced to India with the invasion of the Mughal emperors. A theory also suggests that

This is not your Major Grey's kind of a chutney.  Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes.  INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them pop, let

If you eat chicken more than once a week like us, you know it can get boring very quickly. Lately I've been experimenting with some new recipes, staying away from the rich chicken curries we are used to and focusing more on lower carbohydrate options while keeping it super tasty. My kids will say super tasty to me is anything doused in habenero flakes. That is not true, although I do enjoy heat in most of my food. Over the last few years I've made dishes like Chicken Marsala Medallions, Lemon Chicken with Asparagus, Chicken Mexicali and Grilled Fillets for various salads. I promise to share those recipes next time I make them. I didn't want one of them yesterday.  I was craving pasta of-course, a lot of it and with cheese, but I wanted to focus on fiber more and eat less carbs, so I brought the flavors into my chicken and made these cheesy stuffed chicken rolls from some thinly sliced chicken breasts, pizza sauce, spinach, cheese and seasoning. I served this with my sheet p

This easy Thai pumpkin and coconut soup with red curry is spicy, fragrant and packed with comforting flavors that makes it perfect for a cold night. You can substitute the pumpkin for any squash really and also yams or sweet potatoes if you want. The best part is that this is a soup for everyone, the vegans, vegetarians, and also satisfying to the carnivores. INGREDIENTS • 2 tablespoons red curry paste • 1 tablespoon coconut oil • 4 cups vegetable broth about 32 ounces • 2 -15 ounce cans pumpkin puree • 1 -13.5 ounce can of coconut milk, reserving 4 tablespoons • 1 large red chili pepper sliced • Cilantro for garnish if desired • Chopped nuts for garnishing • Lime wedges for serving • Salt & Pepper to taste INSTRUCTIONS • In a large saucepan over medium heat coconut oil. • Saute the curry paste for about one minute or until paste becomes fragrant.  • Add the broth and the pumpkin and stir. • Cook for about 3 minutes or until soup starts to bubble.  • A

Pav Bhaji literally translates to bread and vegetables. Originally put together in the 1850s to feed hungry textile mill workers in Mumbai, it became popular through the city. Found at food outlets from street stalls to five-star restaurants, this is a quick dish to rustle up in many Indian homes today. A lot of people debate about the original ingredients and method of preparation, but as the name suggests, it ultimately has vegetables and bread playing key roles. There are many variations of this dish in India. To the point of the role the American Civil War played, American production dropped during that period, sharply raising demand for cotton worldwide. The traders at the cotton exchange in Bombay (as it was then known) were especially busy and worked around the clock to meet the shortfall. Since the workers worked late into the night, they needed a fresh meal in the wee hours. This drew in more street vendors who would produce this humble but delicious dish using the leftover br