“A Masterchef contestant who wont eat meat”!Guess who that is? ME ofcourse:)

PETA stands for” People for Ethical Treatment of Animals” . I am a huge supporter of PETA simply because I can relate to their message. They promote Vegetarianism and I am one hell of a vegetarian for sure:)

Check this article under the living section of PETA’s website about my life story, my Master Chef journey and my future plans!

Go to: http://www.peta.org/living/vegetarian-living/meet-the-master-chef-contestant-who-wont-eat-meat.aspx


Thanks and appreciate your time. Please email me with any questions at curryliciousme@gmail.com


With much love as always…..

My Clicks and experience cooking @ Williams Sonoma!

My Clicks and experience cooking @ Williams Sonoma!

As promised, I am posting some pictures that were clicked while I was cooking @Williams Sonoma, Short Hills in NewJersey.

I was asked to start at 12pm and so I went 1 hour early so I can pick some pots and pans that I needed and few spices that WS carried.

Laura Edwards who is an outstanding Chef herself and the lead for all cooking demo’s at WS is a sweet heart and was so helpful. She helped me grab everything that I needed and made me feel perfectly at home:)

I placed all my stuff in a cart and rolled it to my cooking station. It was just about 12pm and I started heating my pan.

What was I making? I had pondered for weeks together to come up with something for the summer that everyone can relate to and enjoy a burts of flavor in their mouth!

I finally decided to make VEGETARIAN SLOPPY JOES for the first half which was from 12 to 1 30pm and then a SAVORY RICE CREPE with INDIAN COTTAGE CHEESE from 1.30 to 3pm!!!! Right around 12pm, I had my pan with all my veggies and was thrilled to mash everything in the pan to get to my desired consistency. I also had my grill pan with buns toasting and grilling them crisp so I can serve my Vegetarian sloppy joes with the grilled bun along with some cilantro and spring onions as garnish!

I had a few people who arrived at the store and it was going slow and I was enjoying my chats with the customers and providing them a detailed explanation of how to create the dish and completely enjoying myself.

All of a sudden after about 12.45pm or so, the store began to get crowded and I was wondering even if I could keep up with the pace. I am  trying to toast my buns and get nice grill marks on them, at the same time spooning my sauce and garnish while talking to them. I have a couple of people who had some questions about the dish and my recipe. OMG!!!!!It was craziness at its best:)

Then I had this lady come up to me and ask me: “Is this what’s smelling so good that I was tempted to enter the store and see whats cooking”? I was thrilled and excited to listen to her say that and offered her and her kids some extra samplers!!!!

I had some people come up to me and ask me if I owned a restaurant and if they could come over for dinner:(. That is when I remembered Gordon Ramsay, Graham and Joe during Master Chef. They asked me what my food dream was and I said to them it was to own my own place/ restaurant one day! Ambitious but I think this country is about dreams and following your dreams so lets wait and watch:)

Meantime, I had a special guest who showed up- YAY! My room mate from Master Chef – I call her the CAKE GIRL- SAMANTHA KATE! I was jumping with joy when I saw her. This is the first time we meet after Master Chef! So I really want to thank her for stopping by and showing her support as a great wonderful friend. x0x0x0x0x.

I had some many kids come again and again and sweep my serving tray clean and I am thinking where did those 10 samplers that I just put out go? And then their mom would come running towards me and apologize saying ” Thats his/ her last one”.

I must tell you this that the Vegetarian Sloppy Joes that I made had cauliflower, peas, carrots, green bell peppers, potatoes and I cooked them separately with a bunch of my special masala/ curry powder blend that I make from scratch and then add it to this delicious spiced onion tomato mixture and mash them all up and finally add a touch of lemon juice for acidity!

How else do you think I get my kids to eat their veggies???? And so I was so happy to watch those kids grabbing those samplers and its all gone in a second- Vanished in thin air!

Some people came up to me and said that they would like a meaty texture in their sloppy joes and nothing but meat would do it! Well, I have an answer to every meat question you ask me, people! So there is something called as TVP which is Textured Vegetable Protein. TVP  is made from reduced-fat soy beans and is used to replace or extend ground meats and you can basically use it to get that meaty texture along with the above veggies !

Now time flew by like crazy- It was like I blinked and it was 1.45 already! So I was lagging behind in making my Savory Rice Crepes. So I try to put my Veg Sloppy Joes aside and start on my pan of rice crepe. Once I take out the pan, I see a line of people gathering and eagerly waiting to see what I put out next! So I took out my Crepe dough that I MADE ALL FROM SCRATCH.

I had promised a lot of people at the store that I would post the proportions and the recipe to making Rice Crepe dough in my blog. So here goes:

The dough to my Rice Crepe has: 3 CUPS OF RICE GROUND TO A SMOOTH PASTE + 1 CUP OF WHITE LENTILS GROUND TO A SMOOTH PASTE! Then mix everything and add salt to taste and let the dough rest overnight at room temperature. This is important for fermentation to happen (thats my inner Microbiologist talking) and also for the slight acidity that you are looking for when you bite into a thin crispy crepe.

I start making the crepes and filling them with my Indian cottage cheese and placing my samplers on the serving tray. I am not sure if I was slow making the crepes or if it was the people lining up but it was all gone in a flash!!!! I was using 2 pans simultaneously to make Crepes so I can keep up with the crowd.

Finally, Laura came to my rescue and said that I can stop and start cleaning up!

Laura also mentioned that they needed people with great energy who would draw people in with their food and laughter! She has asked me to go back again and we are working on a few dates so will post the dates for my future sessions soon!!!!

I want to thank my husband without whom I couldnt have pulled it off so well…his immense support and encouragement motivates me to do the best I can of whatever life has to offer!

I hope you enjoyed reading and a big thank you to all my friends who showed up and all the rest who were so kind and appreciated my food and walked away friends!!!!

With much love……….

Pan Seared Mushrooms in a Cilantro Basil Sauce with Candied Ginger

Pan Seared Mushrooms in a Cilantro Basil Sauce with Candied Ginger

1/2 Cup button mushrooms

1 Large Onion

2 tomatoes

1 tsp cayenne

1 piece of garlic

1 tsp cumin

1tsp coriander

1 tsp curry powder/ garam masala

2 tablespoon coconut milk

1/4 cup cilantro

1/4 cup basil

Salt to taste

Vegetable Oil/ Canola

An inch of fresh ginger(optional) for garnish


Chop up the onion, garlic and tomatoes finely. Remove the stems of the mushrooms and cut them into half. Take a wet paper cloth and wipe them to take off any dirt on them. Take a pan, add a teaspoon oil, transfer the chopped onion, garlic and saute for a minute or two. Add cumin, coriander, cayenne, curry powder and salt to taste.

Then transfer the mushrooms and saute with the rest for about 5 min’s or so. For the sauce, add cilantro, basil and coconut milk in a blender and blend well. Add salt to taste. Transfer the sauce to the pan and cook for 2 min’s under a low flame.

For the garnish, cut the ginger into thin strips length wise and saute with some honey or sugar.

Plate and Enjoy!!!

Watch me Cook at Williams Sonoma!

Hi everyone,

I am excited to be cooking in front of an audience for the second time(first time was @Master Chef)!!!

I want to invite all my friends and supporters over if you want to taste some currylicious samplers of my dishes:)

Let me know who all are in?

For all who are interested, e mail me at curryliciousme@gmail.com and will send you a personal invite!

I will upload some pictures of the cooking demo@Williams Sonoma next week! So tune in to catch up with me again!

Thanks and with much love…..

Is there something as Healthy Chips?

Is there something as Healthy Chips?

Kale is low in saturated fat and in cholesterol but high in protein and contains Vitamin E , thiamine, riboflavin and is high in dietary fiber!
This is the best and quickest way I have eaten Kale ever.

Preheat oven to 400 degrees Fahrenheit
Place kale leaves in parchment paper on a baking pan
Drizzle olive oil , sprinkle some sea salt, red pepper flakes and garlic powder. I add some curry powder but of course!!!!
Take it out after 7 minutes and your outcome is Crisp Spicy Kale chips ! Enjoy with a dip like yogurt dip!

You can make and eat healthy chips in less than 10 minutes!!!!!

You can even add some minced garlic along with the kale before you place in the oven or even add some nuts like pine nuts or almonds for crunch!

If you dont want it to be spicy, you need not add the red pepper flakes:) and still enjoy Healthy Chips while watching a movie or a game!