Archive for the Indo-Western fusion food Category

Hello world!

Posted in Indian food, Indo-Western fusion food with tags , , on May 27, 2010 by vcsubha

Hello! Welcome to my blog world.  

On my trips to India, I see a McDonald’s and Pizza hut at every city center. I see English music in  every teen’s CD collection. I see youth wearing jeans and shirts in the place of traditional Indian attire, Salwar kameez. I see women replacing scented candles for traditional agarbathi (incense sticks). On the flip side, in Toronto, I see samosas and Indian parathas in demand. At Sears, I see Indian kurtis (tunics) on the racks. At Ikea, Indian lanterns  are a current decor item. In addition, Yoga, which originated in India 26,000 years ago, is revered and practiced widely in North America. In fact, according to a “Yoga in America” market study, 15.8 million people in U.S practice yoga.

Great! World is becoming smaller. Food, fashion, home decor are global now.

This paved my way for creating this blog, Indo-West Inspired, a blog about Indo-Western food, fashion, home decor.

I’ll share with you a variety of easy-to-make, Indian-inspired Western recipes that contain a variety of Indian spices. As I publish the recipes, I’ll share the health benefits of the spices included in the recipe as well.

Following is one of my own, my favorite recipe that can be called a chutney/relish/spread.

Let’s see! What is chutney?

Chutney is a mixture of vegetables/fruit, spices and sugar. It can be made either smooth or chunky and can be eaten with rice, roti, bread or even served with cheese.


This chutney combines flavors of red bell peppers and a mixture of condiments. It can be made in advance and preserved in the refrigerator for one week.

Prep Time: 15 minutes

Cook Time: 5 minutes 


Red Bell Peppers (chopped): 2

Garlic: 2 cloves

Cilantro: few sprigs

Green chilies/jalapenos: 1

Cumin (roasted): 1 tsp

Coriander seeds (roasted): 1 tsp

Olive oil: 1 tsp

Salt, lemon juice, sugar (to taste)


  • Roast chopped red peppers for 10 minutes. The skin on the peppers should blacken slightly.
  • Toast Cumin and coriander seeds separately for two minutes in a dry sauté pan. Let it cool.
  • Add the dry spices to a grinder and grind till smooth.
  • Add the rest of the ingredients and make it into a smooth/chunky paste.

Let’s see the health benefits of Cumin:

And health benefits of Coriander seeds are:

  • Coriander seeds are effective in reducing cholesterol levels, according to the OrganicFacts website The oils present in coriander seed makes it antiseptic, anti-histaminic and anti-carcinogenic.