I have RA

Hi Folks
Sharing this post that I wrote on a new blog I have started. As you will gather from this post, I have not been well for the last few weeks and have been diagnosed with Rheumatoid Arthritis.

I thought sharing my experiences with treatment and in general about dealing with different aspects of this disease could benefit others with the disease too. Staying optimistic and hoping to continue with my passion for cooking and baking and to keep posting recipes on this primary blog!

Click on the link below to read my post:

I have RA



Chili Peanut Chicken Curry (Chicken in a red chilli peanut sauce)

collage3 If you like Chicken and if you eat Chinese take out, you would have certainly tried ‘Kung pao’ chicken. Kung Pao chicken is a fiery chicken stir fry dish with peanuts which has red chillies for the heat. Just like any other chinese take-out it tastes great while piping hot and when you are really hungry ‘and not in the mood to cook’ 🙂 Usually hubby dear’s chicken curry is what we crave for and he usually appeases us by cooking his ‘special chicken curry’ every weekend. That reminds me that I need to note down his recipe next time he cooks it so I can post it! Anyways, because of hubby’s chicken curry being so tasty, I only rarely get a chance to cook chicken curry. But whenever I do end up making it, I always want to try something new. I absolutely love chicken in any form and since chicken lends itself to so many options, I am always inclined to try different things with it. Mostly I try changing the blend of spices a little bit etc. just so we end up with slightly different flavors in the chicken curry each time. This past week when I got a turn to make chicken curry, suddenly from nowhere ‘Kung pao chicken’ came to mind! Hmm…Red Chillies, Peanuts! Wow! I thought how about I incorporate both into the curry for a red hot chicken curry! My mouth started watering just thinking about it so i absolutely needed to give it a try! And as expected you could never go wrong with chicken curry anyway you cooked it but especially not when you grind red chillies and peanuts into a paste and incorporate into the curry! Finger licking spicy and delicious! YUM YUM just YUM! I am bringing this fiery Chicken curry to Fiesta Friday this week. Be sure to check all the wonderful recipes there! DSC_0135

Chili Peanut Chicken Curry (Chicken in a red chilli peanut sauce)

  • Servings: Serves 4-6 when served with rice or rotis
  • Time: 40 minutes
  • Difficulty: Easy
  • Print

  • 2 lbs (about 1 kg) chicken thigh pieces cut into bite size pieces, cleaned and washed
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

For the ground masala paste

  • 1/2 cup roasted unsalted peanuts
  • 1 inch by 1 inch piece of fresh ginger
  • 6 garlic cloves
  • 2 large Kashmiri red chillies
  • 1/2 cup hot water to grind

For the curry:

  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • whole cloves 4-6
  • cinnamon stick 1 inch piece long
  • 2 medium size onions, finely chopped
  • above ground masala paste
  • 2 medium tomatoes, chopped
  • 1 medium potato cubed (optional)
  • 1 cup water
  • salt additional if needed

Method: Mix the washed chicken pieces with the red chili powder, salt and turmeric. Keep aside. In a food processor grind all the ingredients listed under ‘ground masala’ to a fine paste. In a large cooking pot, add the oil and heat for a minute. When hot turn heat to medium and add the cumin seeds, the cloves and the cinnamon stick. Immediately add the chopped onions and stir for 4-5 minutes on medium heat or until cooked through. Add the ground masala paste to the onions and stir for 1 minute. Next add chopped tomatoes and sauté 3-4 minutes on low heat. Add the chicken pieces to the above mixture and add the water and bring to a boil. Check for salt and add more if needed. Then bring to a simmer and cook for about 20 minutes stirring every 5 minutes or so to prevent the pieces from sticking to the pot. (If adding potatoes, then add them towards the end to cook for about 10 minutes.) Turn heat off. Serve hot with rotis or cooked white rice. Notes:

  1. You can add more water towards the end of cooking time if you like your curry to be more runny.
  2. You can reduce or add more red chili powder per your taste. This version is moderate hot. So add more if you like spicy hot and less if mild.


A tribute to a special lady: Selma from Selma’s Table

‘Life is too short’ … ‘live your life to the fullest and have no regrets’. All these words we have heard many times before but when you hear of an unexpected demise, these same words suddenly mean so much more real and make you realize the undeniable and harsh truth of life – that it is indeed too short.

Well this weekend I heard of the passing of a co-blogger Selma from Selma’s table. Selma was vivacious and so full of life! And such an accomplished cook! Just browsing through her recipes on her blog will prove that. But even more than that, she was an extremely kind and compassionate woman as could be seen by her interactions with other fellow bloggers and in her posts. I had the privilege of once co-hosting Fiesta Friday with her and boy, she sure had great energy! Since we were going to be co-hosting, I suggested if we should work out a way to divvy up the other posts so we both need not do all. To this Selma replied, ‘no worries, indu …you can do as much as you are able to but I shall mostly visit all of them …I just love to!’ Such was her enthusiasm and I would never have guessed that she was a woman battling cancer.

I am sure Selma is smiling from up above and also visiting all the posts even today! May her delightful and kind soul rest in peace. This tribute is also linked to the special tribute that Angie is hosting this week for Selma at Fiesta Friday

I am sharing some of her outstanding recipes here below that I really enjoyed!

Lemon and Semolina Saffron Cake



Chermoula spiced Eggplant



Masala Chai Banana bread with coconut cream frosting