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About Me

Hi, I’m Jessy! This blog and the recipes found here are a representation of my hybrid identity--a mix of both South Asian and American. Hope you enjoy exploring my world of fusion!

Cheers,

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twoheapingteaspoons

Nom nom nom. 🔸️CHICKEN SHAWARMA🔸️ 3 lbs

Nom nom nom.

🔸️CHICKEN SHAWARMA🔸️
3 lbs boneless chicken thighs
1.5 tbsp garlic paste
2 tbsp yogurt
Spices:
1.5 tsp salt
1 tbsp Middle Eastern 7 spice seasoning
1 tbsp cumin
1 tsp cinnamon powder
1 tsp paprika
1 tsp coriander
1 tsp black pepper
1/2 tsp turmeric
Juice of 1 lemon
1/4 cup olive oil

You will also need: 2 large onions, 4 wooden skewers (pre-soaked in water)

👉 Marinate chicken with all ingredients for at least 30 mins.

👉 Cut the onions in half horizontally. Place 2 onion halves cut side down on a baking sheet. Stick 2 skewers in vertically into each onion half, about an inch apart.

👉 Thread the chicken pieces onto the skewers, stacking them on top of each other. Divide the meat equally between the two skewer stands. Stick the remaining onion halves on top of each.

👉 Bake at 400° for about 50 minutes. Brush with pan drippings. To serve, cut the meat vertically with a sharp knife.

🔸️WHITE SAUCE🔸️
1 cup plain yogurt
1/4 cup mayonnaise
Juice of 1/2 a lemon
1/2 tsp garlic paste
1/4 tsp salt
1/4 tsp black pepper
1 tsp minced dill

👉 Whisk together all the ingredients.

🔸️MIDDLE EASTERN YELLOW RICE🔸️
2 cups basmati rice (soaked for 20 mins, then drained)
3 tbsp oil
1/2 c diced onion
1/2 tsp garlic paste
1.5 tsp salt
1/2 tsp turmeric
1 tsp Middle Eastern 7 spice seasoning
1 chicken bouillon cube

👉 Heat oil and sauté onion and garlic paste until golden. Add rice and toast for 5 minutes.

👉 Add 3 cups water, salt, turmeric, 7 spice seasoning, and chicken bouillon cube.

👉 On medium heat, bring to a boil. Then lower the heat, cover, and let cook for about 15 minutes. Fluff up lightly with a fork.

Serve everything on one big platter and dig in! 🍴

Ps. Ceazefyre now 🍉

As a boy mom sometimes it's hard to find common in

As a boy mom sometimes it's hard to find common interests with my tween. Thank God for cooking. So happy I birthed a foodie like myself!

And if we're making shawarma, you can bet we are also talking about the people of P @ | est i n e. Don't stop talking about 🍉

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#shawarma #cookingwithkids #chickenshawarma #middleeasternfood #momlife #lifewithkids #momofboys

PISTACHIO BANANA PUDDING🔸️ Pudding: 👉 In

PISTACHIO BANANA PUDDING🔸️

Pudding:
👉 In a bowl beat together 1 can (14 oz.) condensed milk with 1.5 cups ice cold water. Sprinkle in 1 box (3.4 oz.) instant vanilla pudding and beat well. Refrigerate for at least 1 hour until set.

Pistachio Cream:
👉 In a bowl mix 1 jar (about 7 oz.) of pistachio cream with 3-4 tbsps of milk to thin it out.

Chopped pistachios:
👉 Deshell 1/2 cup pistachios.
👉 Optional removing skin step: pour boiling water over pistachios. Let sit for 30 seconds, drain, and then pour ice water over them. Use your fingers to rub the skin off of each pistachio. Wash and drain again and spread out on a paper towel to dry for about 15 minutes.
👉 Chop up the pistachios finely.

Bananas:
👉 Cut 5 ripe bananas into slices and toss with a squeeze of lemon or orange juice to prevent browning.

Whipped cream:
👉 Beat 3 cups heavy cream until stiff peaks form. Gently combine with the set pudding until no streaks remain.

Assemble:
👉 In a trifle dish or deep bowl, layer in this order: pudding mixture, Nilla wafer cookies, bananas, pistachio cream, chopped pistachios. In each layer, use about 1/3 of the amount of each ingredient, saving some extras for garnish. End with the pudding mixture and then decorate as you wish. Cover and refrigerate for at least 4 hours before serving (I always make it the night before). Enjoy!

#bananapudding #magnoliabakery #magnoliabananapudding #pistachio #dessertideas @magnoliabakery

With all the chaos surrounding us, all I crave is

With all the chaos surrounding us, all I crave is comfort food.

🔸️BHUNA CHICKEN🔸️

1 chicken, regular cut
1/4 cup oil
1 tbsp ghee
Whole spices:
   1 tsp cumin seeds
   1/2 tsp whole black peppers
   2 bay leaves
   2 cinnamon sticks
   4 cardamom pods
1 cup sliced onions
1/3 cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
Powder spices:
   1 tsp salt
   1 tsp turmeric
   1 tsp coriander powder
   1 tsp cumin powder
   1 tsp Kashmiri red chili powder
1/4 cup tomato sauce or 2 fresh tomatoes
2 tbsp yogurt
3-4 green chilies, sliced
1/2 tsp kasuri methi (dried fenugreek leaves)
A handful of chopped cilantro

👉 In a wok or wide pan, heat oil and ghee. Add the whole spices and when they start to sputter, add the onion paste, ginger paste, and garlic paste. Next add the powder spices. Sauté this for about 5 minutes or until the oil around the masala starts to sizzle. Then add the tomato paste and yogurt and sauté for another 2 minutes.

👉 Now add the chicken and sauté on high uncovered for 5 minutes, mixing thoroughly.

👉 Cover and cook on medium for about 30 minutes, stirring frequently. You'll notice that the chicken will release water, then absorb it back in. If there is still a lot of liquid left after 30 minutes, cook uncovered until most of the liquid evaporates. The end result should be fairly dry and the gravy should cling onto the chicken. Do not add any water to this dish.

👉 Add green chilies, sprinkle in kasuri methi, and garnish with cilantro. Enjoy!

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chicken curry, bhuna chicken, bengalicooking, bangladeshicooking, desifood, bengalifood

Imagine if we could only see the beauty of the wor

Imagine if we could only see the beauty of the world if we had a clean heart. How many of us would be colorblind?

BRUSSELS SPROUTS BHAJI (STIR-FRY)🔸️ 1 lb. Br

BRUSSELS SPROUTS BHAJI (STIR-FRY)🔸️

1 lb. Brussels sprouts
1/3 cup oil
1 cup sliced onions
1/2 tsp paanch phoron
1 tsp ginger paste
1 tsp garlic paste
3/4 tsp salt (divided)
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp coriander powder
1 cup julienned carrots
1 cup julienned potatoes
1/2 lb. shrimp (peeled, deveined, cut into small pieces)
4 tbsp butter (or ghee)
3-4 green chilies, slit
A pinch of paanch phoron powder
A handful of chopped cilantro

👉 Wash the Brussels sprouts and trim the stems. Use a food processor, any another slicing device, or just a knife to slice the Brussels sprouts thinly. Prep your other vegetables and shrimp as instructed.

👉 Heat oil in a wide frying pan. Add paanch phoron powder and wait till it starts to sputter. Add sliced onions, ginger paste, garlic paste, 1/2 tsp salt, and the rest of the powder spices. Add a splash of water to prevent burning. Cover and sauté for 3-4 minutes.

👉 Add Brussels sprouts and carrots and mix well. Cover and cook on medium for about 15 minutes. Add potatoes and a splash of water, and continue cooking until all the vegetables are fairly softened.

👉 Make a well in the center, add 1 tbsp butter, shrimp, and 1/4 tsp salt. Stir the shrimp until pink. Then stir fry everything on high heat for another 3-4 minutes.

👉 Finish with another 3 tbsp butter (or ghee), green chilies, panch phoron powder, and cilantro.

#stirfry #bhaji #brusselssprouts #bangladeshicooking #bengalifood

🔸️CHICKEN CURRY WITH BRUSSELS SPROUTS🔸️

🔸️CHICKEN CURRY WITH BRUSSELS SPROUTS🔸️

10 pcs chicken legs and thighs
1 lb. Brussels sprouts
1/2 cup cooking oil
2 bay leaves
4-5 cardamom pods
2 cinnamon sticks, small
12-15 whole black peppers
2 dry red chilies
1 cup sliced onions
1/3 cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1.5 tsp salt
1 tbsp turmeric
1 tbsp coriander
1 tbsp red chili powder
1 tbsp cumin
3 potatoes medium size
2 cups boiling water
3 green chilies
1/2 tsp freshly ground cumin powder optional

👉 Wash and drain chicken well. Clean Brussels sprouts and trim the stems.
👉 In a pot, heat oil and add whole spices: bay leaves, cardamom pods, cinnamon sticks, whole black peppers, and dry red chilies. After about 30 seconds, add the sliced onions and sauté until onions are golden.
👉 Add onion paste, ginger paste, and garlic paste, followed by all the powder spices: salt, turmeric, coriander, red chili powder, and cumin. Add a splash of water to prevent burning. Sauté for about 5 minutes covered, until the oil starts to separate from the masala.
👉 Add the chicken and mix very well. On medium/high heat, cook uncovered for about 10 minutes, stirring frequently. The chicken pieces should no longer be translucent and start to turn opaque.
👉 Now lower the heat, cover, and let the chicken cook. Stir occasionally to prevent sticking at the bottom.
👉 Meanwhile, peel potatoes and cut them into medium/large pieces. Also, have 2 cups of water boiling on the side.
👉 After the chicken has been cooking for about 20 minutes, you'll notice that it is releasing liquid. Add the potatoes and Brussels sprouts at this point.
👉 Continue cooking covered for about another 15 minutes. At this point you'll notice that most of the liquid that was previously released has been absorbed back. The gravy should be fairly dry.
👉 Now add the 2 cups of boiling water, along with the green chilies (slit, if desired). Cook for about 10 minutes, or until the potatoes and Brussels sprouts are done. As a sign of doneness, look for rounded edges of the potatoes (should no longer be sharp).
👉 Adjust salt. If you want a thinner gravy, add more water. Finish with a sprinkle of freshly ground cumin powder (optional).

One thing that helps me incorporate more salads in

One thing that helps me incorporate more salads into my diet is when I have all the ingredients prepped from before. Cuz when I'm hungry the last thing I wanna do is start chopping up vegetables 😵‍💫

Homemade vinaigrette:

1/4 cup apple cider vinegar
1 tbsp honey
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp paprika
1 tsp lemon juice
1/4 cup extra virgin olive oil

👉 Just combine everything in a jar and shake!

#salad #salad prep #spring2024 #saladgram #saladsofinstagram

🔸️FISH SANDWICH W/ CHUTNEY TARTAR SAUCE🔸️

👉 Pat dry 3 basa filets and cut in half (makes 6 sandwiches).
👉 Make a seasoning mix with:
•1 tsp Cajun seasoning
•1 tsp Italian seasoning
•1/2 tsp salt
•1/2 tsp black pepper
•1/2 tsp paprika
•1/2 tsp garlic powder
👉 Rub seasoning onto both sides of fish.
👉 Set up a breading station:
• 1/2 cup flour, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika
•1 egg, 1/4 cup milk
•1 cup seasoned breadcrumbs
👉 Dredge each fish piece in flour, dip into egg wash, and coat with breadcrumbs.
👉Arrange in one layer in air fryer tray, spray with oil, and air fry at 400° for 12 minutes, flipping halfway and spraying with oil again.
👉 Make the sauce: combine equal parts tartar sauce and store-bought green chutney (aka cilantro mint sauce).
👉 Toast buns: drizzle extra virgin olive oil on frying pan and place buns down. Add a splash of water, cover, and toast a couple of minutes until the buns turn golden.
👉 Assemble:
•bun, spread generously with chutney tartar sauce
•air fried fish
•slice of pepper jack cheese
•shredded lettuce
•sliced red onions
•the other side of the bun, spread generously with chutney tartar sauce

Enjoy!

#fishsandwich #chutney #desifood #seafood #fusionrecipe

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