The first thing that comes to my mind is the song. It just had to play while I cooked.

This is a Creole dish with a French and Spanish touch. I’m yet to taste authentic Jambalaya, so I dont know if this dish comes anywhere close but I can vouch that it’s scrumptuous and will definitely be bolted down in minutes.

There are tons of variations to this dish. Mine has Shrimp and sausages. (YUMMY!!!) It’s all in the mix of herbs. Creole/Cajun seasonings.

Time: 30 min

Serves: 4dried herbs


  • Onion – 1

  • Tomato – 1

  • Capsicum – 1

  • Garlic cloves – 2

  • Dried Parsley – 2 tsp

  • Dried Basil – 2 tsp

  • Dried Oregano – 1 tsp

  • Hot Sauce – 2 tsp

  • Pepper – 1 tsp

  • Shrimp – 10 pieces ( or as many as you’d like to serve)

  • Sausage – 1 cup (diced to small bits)peppered shrimp

  • Boiled rice – 2 cups

  • Maggie Cube – 1

  • Salt


  • Peel and devein the shrimp. Sprinkle with salt and pepper.

  • Dice the onions, capsicum and tomato.

  • In a cooker, saute the onion and capsicum. Add in the tomato,garlic and sausage bits and cook well.

  • Add the dried herbs, pepper, hot sauce and maggie cube.

  • Stir in the boiled rice. Ensure that you dont add water. Stir fry for a while.

  • Finally, add in the shrimp. Cover the pot and turn off the stove. The shrimp will cook beautifully in the steam. It’ll be pink and succulent, when ready to eat.

Apron’s Advise:

  • If you are using frozen shrimp, ensure that they are completely defrosted before cooking.

  • Its important not to over cook shrimp, else it’s pretty tasteless. What we want is a juicy, succulent yet properly cooked shrimp. Steaming does the trick. Add it last to any recipe.

  • I used pre-cooked rice here, but you can always boil the rice with the rest of the ingredients.


Colombian Style Beans

Colombian Style Beans

Colombian Style Beans

Being in Miami, has introduced us to alot of South American food – Cuban, Mexican, Puerto rican, Columbian……

 It’s so much fun to eat at their restaurants – homely and bustling with joy, spanish music playing in the background, everyone going “Ola!”, the menus are huge and sometimes a bit too overwhelming. I always like to try out something new. Their food portions are too much for just one. I’m usually too sated by the end of a meal and unable to have dessert. Though the Tres Leche is always on the top on my list.

 I decided to start easy, “Estofado de Frijoles con Platano Maduro” – is what it is called. Not only is this dish simple, but tasty too.

Buen provecho!

Time: 35 min

Serves: 4


  • Red kidney Beans – 2 cups

  • Carrot – 2

  • Green Banana – 1

  • Capsicum – 1

  • Onion (chopped) – 1

  • Tomato (chopped) – 1

  • Cumin seeds

  • Ginger-garlic paste

  • Cilantro – 1 cup

  • Chilli powder -1 tsp

  • Pepper – 1 tsp

  • Salt – 1 tsp

  • Maggie – 1 cube

  • Olive oil


  • Soak the beans overnight. Next day, pressure cook them for about 2 whistles.

  • Take the pressure cooker off the stove and let the steam off. Let the water level be the same as the beans.

  • Add carrots, banana, salt to the beans

  • Close the pan and cook for around 10 min

  • At the same time, in another pan, saute the onions, tomatoes, cumin seeds and cilantro.

  • Add the above to the beans and cook for another 5 min.

  • Enjoy this with rice or bread!!

Apron’s Advice

  • If you forget to soak the beans overnight, put them in a pot of hot water and let it sit for atleast 15 min.

Kidney Bean Mini Burgers

More often than not, some people need a little more persuasion to eat vegetarian food. I like it better when all I have to do is disguise it and no questions asked!

I was having some guests over for an impromtu dinner and wanted to make some starters (my husband was making dinner).

The idea for this snack popped up since I had left some beans soaking the previous night.

Once you serve these, play a round of “guess what’s in the cutlet”. It’s fun to see everyone put their “Master Taster” skills to the test and still not being able to guess what’s in it.


Preparation Time – 30 min

Idle time – 5 hrs


Kidney bean burger

Kidney bean burger

  • Pressure cooker

  • Large Bowl

  • Frying pan


  • Red kidney Beans – 2 cup

  • Onion – 1 (diced)

  • Tomato – 1 (diced)

  • Garlic – 3 cloves (minced)

  • Cauliflower – handful of florets

  • Bread crumbs – 1 cup

  • Pepper Powder – 1 tbsp

  • Chilli powder – 1 tbsp

  • Garam masala – 1 tbsp

  • Mango Pickle – 2 tbsp

  • Cumin seeds – 1 tbsp

  • Lime Juice – 1 tbsp

  • Salt to taste


  • Soak kidney beans overnight or for atleast 5 hours. Pressure cook them for 3 whistles. Mash it well.

  • At the same time, cook cauliflower – Boil water and then add the cauliflower florets. Let it stand for about 5- 10 min. Drain in a colander.

  • Add all the ingredients together and mix well.

  • Form them into any size burgers and fry until golden brown on either side.


  • Can add finely diced capsicum, green peas and carrots for more quantity and looks colourful too