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Welcome to My Food Blog

Be yourself; fuck everyone else.

— Oscar Wilde interpreted by me.

This is the first post on my new blog. I’m just getting my new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.

Navratan Korma

My south Indian Navratan Korma is a curry comprised of 9 vegetables, comforting spices, and is thick, rich, and creamy. Cooking this dish is a bit of a process with about 3-4 different cooking steps, but it is well worth the time and effort. I like making a huge batch of this once every couple of weeks on which I’ll feast for 3-4 days straight. Although navratan korma may be a process, it is absolutely delicious and my favorite curry to make at home.


  • 1 large red onion
  • 2 tbsp tahini or yogurt*
  • 1-10 oz block paneer or tofu*
  • 1/2 onion
  • 1/2 package mushrooms*
  • 2 carrots*
  • 1 squash*
  • 1 bell pepper*
  • 1/2 c green beans*
  • 1/2 c frozen corn*
  • 1/2 c frozen peas*
  • 2 roma tomatoes
  • 2 c+ water


  • 1 tsp pulao masala for paneer*
  • 1 tsp pulao masala for veggies*
  • 1 tbsp ginger garlic paste
  • 1 tsp jeera/cumin seeds
  • 1 heaping tbsp coriander powder
  • 2 tsp chili powder
  • 1 tsp pulao masala in curry*
  • salt to taste


To begin, slice your onion and throw in a pan with oil on high heat and salt to fry until browned. While onions are cooking, chop your paneer into small cubes and fry with the pulao masala until it becomes golden brown on edges (a nonstick pan is best for the paneer).* Set the paneer aside. Once the onions are browned, let them cool for about 5 minutes, and transfer them into a blender and add tahini.

Begin cooking your onions, carrots, and mushrooms in a pan with oil on high heat. Once they start browning, add the squash, bell pepper, and frozen veggies. Cook until the frozen veggies are thawed, sprinkle on the pulao masala, combine well, and set aside. Blend the fried onions with the tahini and a little water until it forms a thick paste.

Heat a pan over medium heat with oil. Add the jeera and let splatter. Now empty the tahini/onion mixture into the pan and cook. After 3-5 minutes, incorporate the ginger garlic paste, and cook another 3 minutes. Chop roughly and blend the 2 roma tomatoes into a puree. Now, dump the chili and coriander powder into the mixture. Cook another 2-3 minutes or until the raw aroma of the spices subsides.

Pour the tomato puree into the onion/spice paste, and mix well. This will need to cook for 5-10 minutes, or until it appears that most of the moisture from the tomato puree has evaporated.

Ok, time to add the water and make this an actual curry. Slowly begin adding the 2 c water to the paste. Stir as you go, and stop adding water once you’ve reached a desired consistency. Once you think you’ve reached a good consistency, add the pulao masala, vegetables, and paneer and cook for another 2+ minutes. Alrighty, your navratan korma is ready to devour!

Serve with rice, parathas, naan, chapatis, or as is.

*Paneer and yogurt are totally optional as this recipe makes a great vegan dish as well with the tahini giving a creamy texture and tofu acting as a substitute for paneer. Also, this might be a recipe for a “9 vegetable” dish, but use what you have. It is absolutely delicious with 4-5 veggies as a regular vegetable korma. Traditionally, garam masala is used in this recipe as opposed to pulao masala. However, I prefer pulao masala so… use what you enjoy!

P.S. It may not look delicious, but it’s freaking amazing!

Apple Compote

Apple compote is a versatile recipe, which can be eaten by itself, as a filling in pastries or pies, or with ice cream! It’s warm and delicious with spices like cinnamon and cardamom, and will satisfy your sweet tooth.


  • 3 small granny smith apples
  • water as needed
  • 2 tbsp maple syrup*
  • 2 tsp cinnamon*
  • 1 cardamom pod*
  • 1/2 tsp allspice*


Peel and deseed your apples, and chop into slivers. Add your apples, about 1/2 c water, and spices to a small saucepan over medium heat. You need to cook the apples until soft, and there is a syrupy liquid with them. This may take around 15-20 minutes. After the mixture has been cooking for about 10 minutes, add the maple syrup. While you are cooking your apples, keep an eye on the liquid level in the saucepan, and if the mixture begins to run dry add a little more water.

Filled a pastry dough with apple compote, and it makes a delicious dessert!

*You can definitely use some butter in this recipe as it would make the compote more rich in flavor, but thats up to you!

Whole Grain French Toast

French toast is one of those perfect dishes for a cozy fall morning – or really any morning! Traditionally, French toast is made with a soft fluffy bread like brioche that is a little stale; instead I use whatever is in my fridge, because I don’t have time to go search out brioche most of the time. Today, I had some 9 grain bread that had been in the fridge for a while which made perfectly ready to absorb liquid. Try out this french toast with whatever you have; you won’t be sorry!


  • 2 slices bread
  • 1 egg
  • 3 tbsp almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 shakes cardamom powder
  • oil for cooking
  • 2-3 tbsp maple syrup
  • 1/4 c blueberries


Heat a skillet over medium heat with some oil. Whisk your egg, and add the milk, vanilla extract, cinnamon, and cardamom. Combine everything, and dip the slices of bread in the mixture for about 5 seconds on each side. This will ensure a custardy inside to the French toast.

Once you have dipped your bread in the egg mixture, place them on the pan and allow to cook about 2 minutes on each side or until the sides are browned.

Heat your maple syrup and blueberries together in the microwave for about 30 seconds, and serve topped on your Whole Grain French Toast!

*Use whatever spices your enjoy. I highly recommend serving this with a fried or scrambled egg!

Tofu Broccoli Stir Fry

Stir fry is one of those delicious easy dishes where you can use anything in your fridge and freezer! Tofu broccoli stir fry is full of protein and healthy vegetables combined with a spicy, sweet, and tangy sauce that brings everything together.


  • 1 block tofu
  • 1/3 c egg whites
  • 3 tbsp soy sauce
  • 1 tsp agave
  • 1 tsp sesame oil
  • 1/2 onion
  • 1 zucchini
  • 1 tbsp ginger garlic paste
  • 2-3 tbsp sambal olek
  • 2 tsp sesame oil
  • 3 c frozen broccoli
  • 1 c frozen peas
  • 1/2 c frozen corn
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp agave
  • 1 lime


Heat a wok with oil and chop the tofu. Throw the tofu in the pan, and once it has browned, add the soy sauce, agave, and sesame oil. Now set the tofu to the side and cook your egg whites through. Throw your egg whites to the side with the tofu.

Now add some more oil to the pan, and add your onions, zucchini, ginger garlic paste, and sambal olek to the pan. Let them cook for about 5 minutes, and add the frozen vegetables, soy sauces, agave, and lime. Cook until the vegetables are no longer frozen, and there is no water in the pan. This should be about 5-10 minutes.

Now add the tofu and egg white back into the pan, give it a toss, and it’s ready to serve!

Fast Homemade Pizza

Ladies and gentlemen, I tried to make a quick fast homemade pizza dough recipe for years and finally came to a good recipe about a year ago. You can make this dough in about hours, or longer if you desire, and the crust is great! The crust is thick, chewy, crispy, and full of flavor. Thanks to ArtisanBreadwithSteve for introducing me to this recipe and showing me just how easy and fast it is!

Ingredients for Dough

  • 13 oz warm water
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 tbsp olive oil
  • 3 1/2 c bread flour
  • 2 tsp paprika for color and flavor
  • 1 tbsp butter
  • 1 garlic clove


  • 4 tbsp tomato paste
  • 6-8 oz gouda and cheddar cheese (usually I use mozzarella)
  • 1/2 onion – carmelized
  • 1/2 c pineapple
  • whatever your heart desires
  • 2 tbsp butter
  • garlic clove from above


For the dough you need to heat your bowl and water a little; I do it at the same time in the microwave for about 1 1/2 minutes.

Next add your salt, olive oil, and yeast to the water. Mix well, and add your flour and paprika. Now mix the flour and dough until all the flour is incorporated into the dough. Cover it with a lid or plastic wrap add let sit in the oven with only the light on for about 2 hours. (I made this recipe with active dry yeast, let it rise 4 hours, and it was perfectly fine!)

Once the dough has about doubled in size, it’s ready to spread onto a baking sheet and top with tomato paste, cheese, and the rest of your favorite things! If you use a little olive oil on your hands and the pan, it will make spreading the dough easier. Heat up the 1 tbsp butter with the clove of garlic in the microwave for about 20 seconds, and brush on the crust before placing in the oven.

Totally forgot to take a pic of the dough. So sorry!

Bake for about 20 minutes, or until the crust starts to turn golden brown. Heat up the 2 tbsp butter with the garlic clove from earlier some salt and pepper for about 30 seconds, and now you have your own garlic dipping sauce! Your delicious fast homemade pizza is ready to enjoy!

Spicy Mocha

Who doesn’t love chocolate and spice? I know I certainly love this spicy mocha as it’s an indulgent treat with that nice bit of caffeine to get you going. My spicy mocha is similar to a Mexican hot chocolate, but with a couple twists that make it not only healthy but enjoyable.


  • coffee from a 2 c moka pot or percolator
  • 1 c almond milk*
  • 2 tbsp cacao powder
  • 1 tbsp sugar or sweetener of choice*
  • 1/4 tsp cinnamon*
  • 2 shakes cayenne*
  • 2 chakes of alspice*
  • 1/8 tsp vanilla powder*
  • 1 shake of ginger powder*


Brew your coffee in the percolator. Warm up your milk in the microwave for about 2 minutes. When it’s done, froth it in the french press as I have explained in a prior post.

Mix your spices, sugar, and cacao together in your mug and add just a little coffee. Mix until it forms a smooth paste, now add the rest of your coffee and stir to combine.

Pour in your milk, and it’s ready to sip on. Enjoy!

*Use whatever spices you have and that make you happy! Also, use whatever milk you like; oat milk would be splendid in this. Sweetener is optional although I do recommend it as the cacao powder contains no sweetener. You could also do this iced!

Spicy Mac n Cheese

Mac n cheese is one of my guilty pleasures in life. Ever since I was a child, I have loved mac n cheese. Since then, I have come a long way in my exploration of making it; from velveeta single-serving cups in college to homemade spicy mac n cheese now. It has taken me years to come up with my perfect mac n cheese. I used to think the only way you could make it properly was with a roux, but I hated the texture. If you have found yourself in this predicament, this is the recipe for you! Soft, creamy, and smooth, my mac n cheese is a breeze to make and a pleasure to eat.


  • 2 c water
  • 1 c elbow pasta
  • salt and pepper to taste
  • 1 tbsp ras al hanout*
  • sprinkle of cayenne*
  • 1 c evaporated milk*
  • 1 tbsp butter*
  • 3 oz cheddar cheese*
  • 4 oz gouda cheese*


This mac n cheese is not traditional; we’re going to cook everything together in one pan, preferably a skillet or wok. Add the water to the pan and let it boil. While it comes to a boil, grate your cheese. It might seem like a lot of cheese, because it is! And it explains why this recipe my guilty pleasure!

Once the water is boiling, add your salt and pasta and let cook for about 2/3 the time listed on the package. Once 2/3 time has elapsed, add the spices and evaporated milk. Now cook until your pasta is tender according to your preference.

If at any point it seems like there is not enough liquid in the pan, add some more water or milk. It definitely won’t hurt, just make sure not to add too much as you can’t take it out. If it does seem that you added too much liquid, don’t fret. The more you stir your pasta and liquid, the more liquid will evaporate, so stir away.

Once, your pasta is tender, and the liquid situation looks good (you still want a little liquid in the pan to help the cheese coat the pasta well), turn off the heat and stir in your cheese. Now your spicy and indulgent mac n cheese is ready to devour!

*You absolutely don’t have to add the spices, but I think they make it better. Use whatever cheese you desire: all cheddar, colby jack, vegan cheese. Butter and milk are optional as well, just make sure you substitute the milk with a non-dairy version.

**Many thanks to Franki Celenza for opening my eyes to cooking mac n cheese this way!