Tag Archives: coconut

More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
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Fudge and Panocha
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Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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Fruit! Fruit! Fruit!

Fruit! Fruit! Fruit! (and it’s good for you too)
All these “Still Life” fruit photos taken by JoshWillTravel

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Any fruit or 100% fruit juice counts as part of the Fruit Group.
Fruits may be fresh, canned, frozen or dried and whole, cut-up or pureed.

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 “How do ya like them apples?” (An expression of gloating when someone turns the tables on someone else, the phrase originated in World War I with the “Toffee Apple” trench mortar used by British troops, in the 1959 film Rio Bravo a guy tosses a hand grenade and says the line, and it is used again famously in the 1997 film Good Will Hunting)

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“You Talkin’ To Me?” – Banana DeNiro

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“Is that a banana in your pocket?
Or are you just happy to see me?” – Mae West
(usually said when it appears someone has a boner to embarrass and draw attention to them)

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Baking Banana Bread pt 1 – Recipe, Instruction & Prep:
Baking Banana Bread pt 2 – “The Banana Bread is Baked”:

Mrs Hochmeyer’s Banana Bread recipe (live on Periscope, and now on YouTube)

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Mrs. Hochmeyer’s Banana Bread!

Here is Mrs. Hochmeyer’s Banana Bread Recipe!
Right Click “Open In New Window” for the Recipe Blog>
http://wp.me/p3dhVM-1DR

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“Who wants an orange whip?
Orange whip? Orange whip?
Three orange whips.” 
– John Candy in “The Blues Brothers”

“Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don’t use any plastic from bottles or bags.” – Jose Andres

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FORBIDDEN-FRUIT-TREE
“The Trunk, Leaves, and Flowers of this Tree, very much resemble
those of the Orange-tree.
The Fruit, when ripe, is something longer and larger than the largest
Orange; and exceeds, in the Delicacy of its Taste, the Fruit of every
Tree in this or any of our neighbouring Islands.
It hath somewhat of the Taste of a Shaddock; but far exceeds that, as
well as the best Orange, in its delicious Taste and Flavour.”

—Description from Rev. Griffith Hughes’ 1750 Natural History of Barbados.

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The grapefruit is a subtropical citrus tree known for its sour to semi-sweet fruit. Grapefruit is a hybrid from Barbados (an accidental cross between two species, sweet orange and pomelo, both were introduced from Asia in the seventeenth century). The grapefruit’s name alludes to clusters of the fruit on the tree, which often appear similar to grapes, but it was known as the shaddock or shattuck until the 19th century. Further crosses have produced the tangelo (1905), the Minneola tangelo (1931), and the oroblanco (1984). Varieties of Texas and Florida grapefruit include: Oro Blanco, Ruby Red, Pink, Thompson, White Marsh, Flame, Star Ruby, Duncan, and Pummelo HB.

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“A table, a chair, a bowl of fruit and a violin;
what else does a man need to be happy?”
– Albert Einstein

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Tangerine, she is all they claim
With her eyes of night and lips as bright as flame
Tangerine, when she dances by, senoritas stare and caballeros sigh
And I’ve seen toasts to Tangerine
Raised in every bar across the Argentine
Yes, she has them all on the run, but her heart belongs to just one
Her heart belongs to Tangerine
Tangerine, she is all they say
With mascara’d eye and chapeaux by Dache.
Tangerine, with her lips of flame
If the color keeps, Louis Philippe’s to blame.
And I’ve seen clothes on Tangerine
Where the label says “From Macy’s Mezzanine”.
Yes, she’s got the guys in a whirl, but she’s only fooling one girl
She’s only fooling Tangerine!
“Tangerine” by  Johnny Mercer & Victor Schertzinger (1941)

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“The trees that are slow to grow bear the best fruit.” – Moliere

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Fruit Juices, Canned Goods & Apple Cider Vinegar

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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“You’ve got to go out on a limb sometimes because that’s where the fruit is.”
– Will Rogers

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“Life is just a bowl of cherries…”
Definition of “life is just a bowl of cherries” from the Cambridge Advanced Learner’s Dictionary & Thesaurus: something that you say that means that life is very pleasant. This phrase is often used humorously to mean the opposite.

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“Life is just a bowl of cherries/Don’t take it serious; it’s too mysterious
You work, you save, you worry so/But you can’t take your dough when you go, go, go
So keep repeating it’s the berries/The strongest oak must fall
The sweet things in life, to you were just loaned
So how can you lose what you’ve never owned?
Life is just a bowl of cherries/So live and laugh at it all”

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Fruit Stand at Pier 39 at Fisherman’s Wharf – San Francisco

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Grandma’s Cherry Cheesecake

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Homemade Jelly Donuts

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Watermelon is the name of a sweet edible fruit.
It is a member of the Cucurbitaceae family of flowering plants.
Originally from Africa, it is now grown worldwide.
There are more than 1000 varieties of watermelons.
Watermelon has a high water content, it is ~92% water.
Water melon has nutrients, vitamins, and minerals.
Vitamin C, B1, B5 and B6, and A; Potassium, Magnesium,
carotenoids (beta-carotene and lycopene), and citrulline (an amino acid).

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“I found my thrill on Blueberry Hill,
On Blueberry Hill when I found you.” – Fats Domino

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The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use. The garden strawberry was first bred in the 1750s in Brittany, France, via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile in 1714.

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Fresh Strawberry Donuts from The Donut Man!

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Berry Panna Cotta & Berry Sorbet

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Strawberry Margarita at El Torito

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Mango Chutney

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Fruit Compote for Thanksgiving

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Fruit Stand at Pier 39 at Fisherman’s Wharf – San Francisco

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Angel food shortcake w/buttercream, fruit& almond slices

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lemons

“When life gives you lemons, make lemonade” ― Elbert Hubbard (a proverbial phrase used to encourage optimism and a positive can-do attitude in the face of adversity or misfortune)

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Drink – Frozen Mango Lemonade

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Fresh made raspberry lemonade

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The Cranberries are an Irish rock band who formed in Limerick, Ireland in 1989.
The band consists of vocalist Dolores O’Riordan and three other guys.

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Life is Just a Bowl of Kumquats.

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AVOCADO?
Fruit or Vegetable?

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And what about Tomatoes, Cucumbers and Corn?
(“that keep us on growing once we have been born”)

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“Mine’s bigger. My cucumber. It’s bigger. I think vegetables (fruits) can be very sensuous, don’t you?” – Eric “Otter” Stratton in “Animal House”

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Dinner at Taj Mahal Cuisine of India in Encino

Dinner at Taj Mahal Cuisine of India in Encino 

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Upstairs in one of the weirdest “strip malls” in the San Fernando valley, is the Taj Mahal Cuisine of India restaurant. Climb the stairs (or ride the elevator) to this fantastic dining establishment and enjoy a wonderful culinary experience!

There’s usually street parking (metered 8am-8pm) available on Ventura Blvd. There are a few spaces in the small parking area in front, and many spaces in a very large underground garage below the mall…and it’s FREE. No valet parking surcharge!

The restaurant is a “mom and pop operation”: mom manages the restaurant and pop runs the deliveries and catering. The space has a sterile, modern design with big windows and lots of light during the day and it is always clean. When you enter, you’ll be greeted by the wonderful aromas of fragrant and exotic food cooking in the kitchen. They also have an outside patio dining area with a nice view of Ventura Boulevard and the Ralph’s parking lot across the street. (yes, it’s the valley)

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Dine In, Take Out or Call for Delivery! (copyright 2014 JoshWillTravel)

Amazing Indian Food!

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Menu and a Mango Lassi smoothie (copyright 2014 JoshWillTravel)

ON THE MENU: Crispy flatbread crackers served with spicy sauces, Chicken Coconut Curry, Chicken Tikka (Tandoori style), Bangin Bharta (eggplant), Basmati Rice, Peshwari Naan (warm flatbread with fruit and nuts), Raita (yogurt), Mango Chutney, and a Mango Lassi (smoothie).

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – crispy flatbread cracker w/spicy sauces (copyright 2014 JoshWillTravel)

For starters, there’s a crispy flatbread cracker served with spicy sauces and pickled root veggies. We like to order their mango chutney, which is sweet, tangy and delicious.

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Mango Chutney (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Starter (“bread”) plate (copyright 2014 JoshWillTravel)

They have a wonderful selection of fresh baked naans and kulchas (seasoned breads) served warm out of the oven. I really like the garlic naan and onion kulcha, and they have a fantastic Peshwari naan with fruit and nuts baked in. Have it as an appetizer or with dinner.

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Peshwari Naan, flatbread w/fruit & nuts (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal - Onion Kulcha and Mango Chutney (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Onion Kulcha and Mango Chutney (copyright 2014 JoshWillTravel)

They have terrific appetizers. I like the Samosas.

Dinner at Taj Mahal - Samosa Appetizer (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Samosa Appetizer (copyright 2014 JoshWillTravel)

They have a great menu! There’s a good variety of chicken, lamb, fish and vegetarian dishes (no beef, of course). In addition to the tasty appetizers, they have wonderful soups and a unique dessert list.

Each flavorful entree is served with tasty basmati rice and raita (seasoned yogurt). My favorite dish is the chicken coconut curry, which can also be done with lamb. The Tandoori chicken is also a good choice, and is served sizzling on a skillet with grilled onions. Have it on the bone or served without bones as chicken tikka.

All of the food is constructed with a mix of spices that delivers a real taste of Indian home cooking. I’ve tried some of their other dishes on previous visits and without exception they have all been excellent. They use a wide range of ingredients and there’s something on the menu for every taste. The cooking is traditional Indian style, but the taste is extraordinary!

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Bangin Bharta (Eggplant), Chicken Coconut Curry, and Chicken Tikka Tandoori Style (copyright 2014 JoshWillTravel)

The Bangin Bharta is a spicy vegetarian dish made with eggplant and peas, and like all the main dishes you can request it “mild, medium, or hot”.

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Raita, seasoned yogurt (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Chicken Coconut Curry, Chicken Tikka (Tandoori style), Bangin Bharta (eggplant), Raita and Basmati Rice  (copyright 2014 JoshWillTravel)

I love this restaurant and we come here often for dinner and sometimes have it delivered. They’ve also catered several large parties for us at our home. The food was excellent and it’s easy to serve buffet style (they’ll even provide the chafing dishes).

They also have the classic “all you can eat” lunch buffet and a champagne Sunday brunch at a great price! They advertise in local “coupon mailers” and offer discounts on the buffet and brunch as well as 2-for-1 entrees ($10 off) when you dine in with coupon. There’s also a nice selection of beer and wine available, again at very reasonable prices!

NOTE: the only thing that I’ve found to be annoying at Taj Mahal is the service. My advice is to request anything you need or want when there is someone at your table. If you ASK for ice, extra napkins, additional beverages, water refill, and the check, rather than waiting for service or someone to ask, you will have a much better experience!

There’s also one more thing I don’t like (this is my own personal opinion) and that’s that they’ll plate your food at the table for you, as part of the service. Some people enjoy being served this way, but I prefer to serve myself and determine my own portions and placement of food on the plate. So, I usually tell them “thanks, I’ll just serve myself.”

Dinner at Taj Mahal (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Cooking in the Kitchen! (copyright 2014 JoshWillTravel)

 Taj Mahal Cuisine of India17815 Ventura Blvd, Ste 201, Encino, California 91316 818-345-2244 http://www.tajmahaldining.com

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Dinner at Taj Mahal - Mango Lassi, pickled veggies & crispy flatbread cracker (copyright 2014 JoshWillTravel)

Dinner at Taj Mahal – Mango Lassi, pickled root veggies, spicy sauces & crispy flatbread cracker (copyright 2014 JoshWillTravel)


UPDATE December 17, 2016:
We enjoyed “take out” from Taj Mahal last night and it was great!
This is, in my opinion, the best Indian food in the San Fernando Valley!

On the Menu: chicken coconut curry, chicken tikka masala, banging bharta (eggplant puree with peas), basmati rice, raita (yogurt with cucumber and dill), mango chutney and Peshwari naan (flatbread with dried fruit & nuts).

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UPDATED Friday April 7, 2017

We enjoyed another fantastic dinner at Taj Mahal Cuisine of India tonight!

On The Menu: Chicken coconut curry, boneless tandoori chicken, banging bharta (eggplant dish), basmati rice, onion kulcha (flatbread), mango chutney, raita (yogurt), crispy cracker bread with spicy sauces and a mango lassi