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Chef SpiceGal 🌶

@spicegalcentral

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Welcome to Spicetown – let’s cook without rules 🥘
Private Chef • Event Planner • Pop Ups🧑‍🍳
📍Oakland, CA 🇺🇸 || Roots: 🇮🇳
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Sunday Ho Ya Monday, Roz Khao Ande 🥚 Mom’s Egg Curry: Ingredients + Spices • Eggs (8-10) • 4 tsp chili powder • 4 tsp turmeric • 2 tsp coriander powder • 2 tsp cumin powder • 1–2 tsp salt (at each step) • Coconut oil (for frying) Whole Spices • 1 bay leaf • 1 cinnamon stick • 4–5 green cardamom pods • 1-2 tsp cumin seeds • 1 black cardamom pod (optional) Aromatics • 2 red onions, finely chopped • 8–10 garlic cloves, minced • 2–3 tsp grated ginger • 2 serrano chilies, chopped Masala Base • 3–4 Roma tomatoes, roughly chopped • 1½ cups chicken broth or water • 1 tsp garam masala • 1 tsp kasuri methi (optional) • Fresh cilantro HOW TO Boil eggs for 8 minutes, then transfer to cold water and peel. Heat coconut oil in a pan. Toss eggs (poke em gently to release steam) with some chili powder, turmeric, and salt. Fry until lightly blistered and golden. Set aside. In the same pan, add coconut oil and toast the bay leaf, cumin seeds, cinnamon, and cardamoms. Add chopped onions with a pinch of salt. Cook 10–15 minutes until soft and caramelized. Stir in garlic, ginger, and serranos. Cook 2–3 minutes until fragrant. Add chili powder, turmeric, coriander, and cumin. Toast briefly until the spices bloom. Add chopped tomatoes and another pinch of salt. Cook 20–30 minutes on low, stirring occasionally, until everything breaks down into a deep masala. (Remove whole spices like bay leaf & cinnamon stick at this stage) Add 1½ cups broth or water. Blend with an immersion blender until slightly smooth. Stir in garam masala + kasuri methi. Add fried eggs back in, cover, and simmer 5 minutes. Finish with fresh cilantro and eat with warm roti or rice. #eggcurry #andacurry #indiannostalgia #indianfood by @spicegalcentral
expand your paneer horizons ✨ INGREDIENTS: • 1 lb paneer (cubed & soaked in water for 10 mins) • 2-3 bell peppers • 1 small yellow onion • 1 small red onion • 4 roma tomatoes • 4-5 cloves of garlic • 1-2 tbsp ginger • 1 tsp turmeric & garam masala • 1.5 tsp of pwd coriander, cumin, red chili • 1 tsp cumin seeds • 1 tsp brown sugar • salt during each step to taste • 2 green chilis • 1 bay leaf • avocado oil, mustard oil, or EVOO ( I use @getgraza ) HOW TO: • Sauté your paneer in some oil & salt for 5 mins on medium-high flame. Set aside. • Sauté your thick cube cut bellpeppers and yellow onion with some salt for 5 mins on high flame. Get a little char, set aside. • Make the tomato-onion masala. In hot oil, add cumin seeds, bay leaf, onions, green chilis, and some salt - let this cook while sautéing for 5 mins, add your garlic, ginger and cook for 2-3 more mins. • Add your tomatoes, add another pinch of salt, cover and let this cook down on a low flame for 15/20 mins, no need to stir really. • Remove the lid, stir & mash the veggies well until soft & then add your powdered spices, brown sugar, pinch of salt, add 1-1.5 cups of boiling water, then let this gravy cook for 2-3 mins with the lid on. • Taste your masala, add additional salt or spices per your taste & desire. Then toss your bell-peppers, onions, and paneer into the gravy. Mix this super well, add the garam masala and let this simmer for 5-7 more mins with the lid on. • Turn off the heat, let this sit until ready to serve. You may keep the lid slightly ajar to prevent overcooking the dish. • Top with fresh cilantro, green chilis, or any other fun topping you want! I like a touch of lemon juice on mine. But that’s optional. (Indian food, Indian food recipes, easy dinner ideas, meal ideas, Spicegal, Indian food blogger, home chef, homemade food, dinner ideas, Indian meals) by @spicegalcentral
Hi, I’m Spicegal! This is me circa 2003👩‍🍳🥮 I’m based in Oakland; born & raised in India. My mom started feeding my curiosity in the kitchen at a very early age, and I am so grateful that she did. I always commended her ability to work a full-time job while raising me and my sister & yet, ensuring that we’re fed healthy small batch fresh homemade meals everyday. I’d sit on the kitchen counter amazed by her wizardry while she’d whip us delicious meals for dinner after a long day. Thanks to her I always saw cooking as an act of joy, love, care & relaxation after long days. Here’s me in my tiny chef era dressed up as a baker for my school’s “costume/ fancy dress competition”. And yes, I did bake that sponge cake which I was very proud of 🫡 Thank you mom, for raising spicegal and teaching her all she knows in the kitchen ❤️ by @spicegalcentral
🍛 Homestyle Paneer & Veggie Biryani (Serves 8–10) A comforting, flavor-packed biryani layered with spiced paneer, vegetables, fragrant rice, fresh herbs, and saffron. Perfect for sharing with the people you love. ❤️ INGREDIENTS * 1 lb paneer, cubed * ½ cup plain yogurt * 2 ½ cups @deccanrice Jeera Samba Rice (uncooked) * 2 medium red onions, thinly sliced * 3–4 Roma tomatoes, chopped * 3 carrots, diced * 1 pack frozen cut green beans * Ginger-garlic paste, to taste * 10–12 almonds, soaked * Ground spices: Kashmiri chili powder, turmeric, cumin, coriander, garam masala * Whole spices: Bay leaf, star anise, cumin seeds, cardamom * 10–12 saffron strands + ¼ cup warm milk * Fresh mint & cilantro * Avocado oil, ghee & salt METHOD 1. Marinate: Toss paneer with yogurt, ginger garlic paste, 1 tbsp each Kashmiri chili powder, cumin, coriander, garam masala & salt, plus ½ tbsp turmeric. Set aside. 2. Prep: Soak saffron in warm milk. Fry sliced onions in oil with cumin seeds & a pinch of salt until golden and crispy. Set aside. Rinse and soak rice for 15–20 mins. 3. Cook paneer: Heat ghee in a large pot with bay leaf and cardamom. Add marinated paneer, cook gently for 5–6 mins, then remove. 4. Make the masala: In the same pot, cook tomatoes and carrots with ginger-garlic paste for ~10 mins. Add more ground spices and salt to taste, followed by green beans. Cook 5 mins. 5. Make it rich: Blend soaked almonds with a splash of soaking water into a thick paste. Stir into the masala, cook 5 mins, then add the paneer back in. 6. Parboil rice: Boil soaked rice in salted water with star anise until just al dente (still slightly firm). Drain. 7. Layer: Alternate paneer masala and rice in the pot, topping each layer with fried onions, mint, cilantro & a drizzle of saffron milk. I did 2 layers! 8. Dum cook: Cover tightly and cook on the lowest heat for 10–15 mins, allowing everything to steam together. Rest covered for 5–10 mins before opening. Serve family-style with a simple raita, achaar, or just on its own. And ofcourse, the leftovers taste even better the next day! by @spicegalcentral
Fall perfection by @spicegalcentral ! This is the dreamiest home made pasta EVER! Nothing like a girl’s night ❤️ #bayareachefs #bayareacatering #girlsnightin #foodforthesoul #oaklandfoodie by @spicegalcentral
It’s the best chicken wrap I swear 🐓 SAUCE • 5oz cream cheese • 1 spoonful of mayo • 3 spoonfuls of my peach chutney • 1 spoonful of harissa • 3 tbsp peperoncini juice • juice of half a lemon • salt, garlic powder, paprika to taste eyeballing is the way to go here, taste as you go and adjust per your liking! Save a little bit of the sauce for later! FILLING: • 1 whole corn, boiled and kerneled • half a diced red onion • 1 cup diced celery • 1 bunch of chives • a couple of chopped mint & basil leaves • 2 jalapeños, seeds removed and diced • 1/4 cup of dried cranberries • 1 whole rotisserie chicken - shredded by hand Mix everything in with the saucey sauce, you can enjoy this on toast or as a chicken salad sandwich, but I’m rolling it up in a spinach tortilla, with a layer of arugula, then toast on all sides and enjoy as the most DELICIOUS wrap ever!! Best part? This make a big batch so you can enjoy it as a meal prep idea for lunch, dinner, beach hangs, picnics, camping meals, GET CREATIVE! 😋 #bestchickenwrap #chickensalad #easymeals #highproteinmeals #mealprep by @spicegalcentral
EAT YOUR DAL!!! ✨✨✨✨ this creamy vegan dal truly does come together so quickly, it’s my absolute go to on busy days when I cannot be bothered but need a filling healthy meal! @traderjoes shopping list: • 1 can of eggplants in onions & tomatoes • 1/2 pack of steamed black lentils (I used half the pack here but you can easily double the recipe) • 1 cup coconut milk • option but recommended: 2 frozen cubes of garlic & ginger • finish with herbs, green chilis, lemon juice it’s seriously so comforting, high protein, packed with flavor and an amazing texture! #fiveminutemeals #quickmeals #highproteinmeals #highproteinvegan #dalrecipe by @spicegalcentral
Watch till the end for a good laugh 🫣 PANNER TIKKA - get on with the program babes! ✨ Marinade: • Greek yogurt (1.5 cups) • Kashmiri red chili powder (2 tbsp) • Turmeric (1.5 tbsp) • Garam Masala (2 tbsp) • Coriander Powder (2.5 tbsp) • Cumin Powder (2 tbsp) • Salt (to taste) • Kasuri Methi (2 tbsp) • Chickpea Flour (Besan) (2-3 tbsp) • Ginger Garlic Paste (3 tbsp) • Mustard Oil heated up (1/2 cup) The contents: 1 lb paneer, 3 bell peppers, 1 med yellow onion, 1 med red onion. - Extra marinade used to coat a whole cauliflower Preheat oven to 475° F and bake for 10 minutes checking mid-way and spraying with oil before & halfway as needed. Cauliflower cooks for 20 minutes (reduce oven temp to 425°F halfway once you take the paneer out) If you have a grill or tandoor that’s definitely the way to go for authentic tikka flavor but this marinade & oven gets you as close to the real thing! I served mine with warm pita, homemade green chutney & lemon. SO FIRE. It’s so easy, you better give this a try 👏 #paneertikka #paneertikkaovenbaked #indianfood #hostingideas #appetizer by @spicegalcentral
Now we’re talking 🍑🍤🍚 Peach Habañero Chutney: * 2 cups fresh or frozen peaches * ½ cup monk-fruit sweetener * 2 tsp cumin powder * 1 tsp turmeric powder * Juice of ½-1 lemon (depending on size) * 2-3 tsp salt * 1 habanero - Simmer all the ingredients together until nice and jammy. Taste for flavor at the end and adjust any seasoning as per your taste. Low GI Rice - Use @deccanrice Low GI Sona Masoori rice for a healthier alternative to regular rice. It offers a low glucose spike so you avoid feeling heavy/ sleepy afterwards. It’s naturally richer in fiber & protein. Cook in chicken broth for extra protein! 2 cups broth to 1 cup rice. Summer Slaw - Simple corn, edamame, cucumber slaw tossed and marinated in salt, pepper, olive oil, lemon juice, and fresh herbs like mint, & cilantro. You can choose any crunchy elements of your choice like carrot ribbons, tomatoes, etc. Peach Chutney Shrimp - Lightly coat your shrimp and pan in oil. Add to pan along with peach chutney, and some extra salt. Cook together for 5-7 minutes until fully done. Finish with cilantro & lemon juice. ‼️HOT TIP‼️ You can use any protein here, like paneer, tofu, chicken & marinate it in the peach chutney before cooking or toss it in after cooking the protein. The chutney is a super versatile flavor bomb. And the broth rice goes with everything! GO MAKE THIS ASAP! SERIOUSLY 🤝 #deccanrice #ad #summermeal #ricebowl #peach by @spicegalcentral
Come into my kitchen, that’s hot! 🥵 #brunchideas #quicherecipe #ubewaffles #brunchrecipes 👩‍🍳 by @spicegalcentral
Tomorrow is a new day✨🧑‍🍳 & today is definitely a gift Japche my way: * Sweet Potato Noodles * 10-12 Dried Shiitake Mushrooms * 2 Carrots * 3-4 Bok Choy * 1-2 Red Chilis * 1 Bunch Green Onion * Tofu (I’m using the sriracha baked tofu from TJs) * Garlic (2-3 cloves) Sauce * Soy Sauce (1/4 cup) * Sesame Oil (3-4 tbsp) * Maple Syrup (2-3 tbsp) * Rice Vinegar (2 tbsp) * Gochugaru (Korean red pepper flakes) * Sesame seeds How To: * Rehydrate your shiitake mushrooms (can take 1-2 hours) or you can use fresh. * Boil sweet potato noodles per package instructions & let them cool * Prep your veg by slicing it as you see in the video (thin, long). * Sauté your veggies & garlic in some sesame oil & season with salt or bouillon powder for extra umami. 5 minutes, not too much so they maintain their texture & bite. * Sauté your tofu lightly, if unseasoned, make sure you use firm & marinate with some sriracha before sautéing. * For the sauce, combine all the ingredients, give it a light whisk, adjust per your taste & preference. * Mix everything together in a bowl along with your noodles. * Using hands to mix so everything coats well is my recommended way to go, but you do you. ENJOYYYYYY 🫶🫶🤝🤝 #japchae #comfortmeals #layoffs #cookandcope by @spicegalcentral
winner winner gyoza dinner! 🥟 INGREDIENTS: • 1 can coconut milk • 1/2 cup of chicken broth or water (add a bit more if using full fat milk) • 1 bag of chicken gyozas from @traderjoes (you can use whatever you like) • 2-3 tbsp @maeploy_kitchen thai curry paste, I’m using panang curry paste, but u can use green, red, yellow, massaman, etc! • 1-2 tbsp of soy sauce • 2 tbsp of brown sugar, palm sugar or maple syrup Optional but highly recommended: • 1 tbsp of @redboatfishsauce fish sauce & @sriracha_fg • drizzle of sesame oil • veggie of choice, I’m using broccolini & bell pepper • toppings: lime, cilantro & chili oil HOW TO: • whisk together the coconut milk, thai curry paste, seasonings, taste and adjust anything as needed • add in your veg + arrange your dumplings/ gyozas • cover with foil, bake at 400°F for 35-40 mins • once done, top with cilantro, lime, & chili oil (I’m using @laoganmausa) I love how easy this is to prep & customize while offering you a high flavor, high reward end result! (viral dumpling bake, gyoza, dumpling bake, thai curry bake, fusion, easy dinner ideas, homemade meals, trending recipes, spicegal, comfort food) by @spicegalcentral

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