Wednesday, October 14, 2015

Mushroom, Arugula & Gruyere Omelette

Organic Eggs - 4
Water - 2 tsp
Olive Oil / Butter - 1 tbsp.
Green Chili - 2 (optional), finely minced
Baby Arugula - a handful
Gruyere Cheese - a few pieces
Cooked Mushrooms - 1/4 cup (optional)

Break the eggs in a bowl. Add 2 tsp water, salt and pepper and beat until just fluffy. Do not overbeat. If using green chili, add it to the mix.

Heat a cast iron skillet. Add the olive oil and pour the beaten eggs and cook on low flame.

Once the eggs are no longer runny, spread mushrooms, baby arugula and gruyere cheese on top and fold into half. Remove from heat and serve immediately.

Tuesday, October 13, 2015

Shrimp Pad Thai

Brown Rice Pad Thai - a handful (can reduce the quantity of noodles and add more cabbage)
Olive Oil - 2 tbsp
Sweet Onion - 1 small, sliced
Garlic - 4 cloves, thinly sliced
Ginger - 1 inch, thinly chopped
Green Chili - 2, finely chopped
Vegetables - 2 cups (a mix of cabbage, red peppers, bean sprouts, carrots)

Shrimp - 8 oz, cooked
Eggs - 2, scrambled

For sauce:
Soy Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
Rice Wine Vinegar - 1/2 tbsp.
Fish Sauce - 1 tsp

Coarsely ground roasted peanuts - 1/4 cup

Cook the noodles according to directions on the box. Rinse in cold water and keep aside.

While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soy sauce, fish sauce, rice wine vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.

Heat oil in a wok. Add the onion, garlic, ginger, green chili and saute for a minute. Then increase the heat and add chopped vegetables. Cook only for a couple of minutes on high flame. Do not overcook as the vegetables should remain crisp.

Add the scrambled eggs, cooked shrimp, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously. Check for seasoning.

Remove from heat, toss the ground peanuts on top and serve immediately.

Sunday, October 11, 2015

Vegetable Pulao

Cooked Rice - 2 cups
Ghee / Clarified Butter - 1 tbsp.
Bay Leaf - 1
Whole Black Peppers - 10
Cinnamon Stick - 1/2 inch
Green Cardamom - 1
Cloves - 5
Garlic & Ginger - 1 tsp, minced
Green Chili - 2, chopped
Mixed Vegetables - finely chopped - green peas, carrot, capsicum, green beans
Roasted Unsalted Cashewnuts - a handful

Heat ghee is a large pan. Add the spices(bay leaf, cinnamon, cardamom, cloves, black pepper) for tempering. Cook for a few seconds and add ginger garlic and green chilies. Then add all the vegetables and cashewnuts. Mix salt and cook for 5 to 10 minutes till the vegetables are done but still crisp.

Mix rice, toss well and cook for a couple of minutes more. Adjust seasoning, discard the bay leaf, cinnamon stick and cardamom  and serve hot.

Saturday, October 10, 2015

Beetroot and Quinoa Burger

Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.

Friday, October 2, 2015

Spicy Carrot Soup

Carrots - 3, chopped
Grape / Cherry Tomatoes - a handful
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp (optional)
For serving:
Fresh Ground Black Pepper

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender like vitamix, blend into a smooth paste.

Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Add butter and freshly ground black pepper and serve hot.

Sunday, September 6, 2015

Stovetop Tomato Paste

Fresh Tomatoes - I used a mix of home grown grape and cherry tomatoes
Olive Oil

Most recipes of tomato paste call for removing the skin and the seeds. Since I am using home grown cherry tomatoes here, I decided to use my vitamix blender to blend the tomatoes with the skin and seeds to make a smooth mixture.

Cook this mixture over stove top for a couple of hours over medium low heat. Stir frequently towards the end. Once most of the liquid has evaporated and the paste looks dry and starts sticking to the bottom of the pan, add olive oil. Mix well and cool completely. Store in a glass jar in the refrigerator and use as required.

Warm Cabbage Salad

Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Urad Dal / Split Black Lentil - 2 tbsp. (optional)
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
Pink Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Olive Oil - 1 tbsp

Wash the whole cabbage well. Chop the leaves finely.

Heat a cast iron skillet well. Add oil and immediately add the mustard seeds, green chilies, urad dal and turmeric powder.

Now add chopped cabbage, salt and mix well. Cover and cook for 10 minutes.

Take off the cover and cook over high heat for a couple of minutes more till the cabbage starts browning at the bottom. Remove from heat, garnish with chopped cilantro and serve.

Monday, August 17, 2015

Pan Fried Spicy Shrimp

Fresh Shrimp - 1 lb (shelled and de-veined but tail on)
Turmeric - 1/4 tsp
Cayenne Pepper - a pinch
Pink Salt - 2 pinches
Olive Oil - 2 to 3 tsp

Heat a cast iron pan. Once it is well heated, add the olive oil.

Immediately add the shrimp and mix with the oil. Sprinkle turmeric, salt and cayenne pepper and toss well. Cook on medium high heat for a couple of minutes on both sides till the shrimp becomes opaque. Do not overcook as this will turn the shrimp rubbery.

Remove from heat and serve hot.

Sunday, August 2, 2015

Tomato Saar / Spicy Tomato Soup


Tomatoes - 2 lbs (use fresh homegrown tomatoes for best taste)
Carrots - 2, chopped
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Cumin Seeds - 1/2 tsp
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp or one Green Chili
Curry Leaves - 3

For tempering:
Ghee - 1 tbsp.
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 4

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender, blend into a smooth paste.

Heat ghee is a pan. Add the tempering and the blended tomato. Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Serve hot.

Sunday, July 26, 2015

Brown Lentils with Black Cardamom

Brown Lentils / Kala Masoor Dal - 1 cup
Water - 2 1/2 cups
White Onion - 1/3 cup, finely chopped
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - a couple, finely chopped
Black Cardamom - 2 pods, using a mortar and pestle roughly crush the seeds
Turmeric - 1/4 tsp
Red Chili Powder - a pinch, use only if green chili doesn't have much heat
Oil - 2 tsp
Ghee - 2 tsp

Cilantro and sliced Red Onion for serving

In a small pressure cooker, heat the oil and ghee together. Add cumin seeds, green chili and crushed cardamom seeds.

Then add the chopped onion and cook till soft.

Add the washed lentils and some salt and turmeric powder. Mix well. You can add a little sprinkle of ginger powder and cumin powder if desired, but not necessary. Then add the water, close cooker and cook over low heat for 2 full pressure whistles.

Sprinkle with chopped cilantro and serve hot with sliced red onion and lemon.

Adapted from

Tuesday, July 21, 2015

Instant Tomato Pickle

Fresh Tomato - 2 lbs
Oil - 2 tbsp
Tamarind - 2 tsp
Jaggery / Date Palm Sugar - 2 tbsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Methi / Fenugreek Powder -1 tsp (optional)
White Vinegar - 2 tbsp. (optional)

Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chili - 1
Curry Leaves - 10 (optional)
Garlic Cloves - 10, smashed in a mortar pestle

Heat a heavy bottomed pan and add the oil. Add the tomatoes and cook on high heat for a few minutes. Then reduce the heat, add jaggery and cook the tomatoes for around 20 to 25 minutes till they are completely cooked and oil begins to float on top. Remove from heat and add the dry tamarind, red chili powder, salt and methi powder. Mix well. If desired, you can also add 2 tbsp. of white vinegar. If you want a smooth paste, you can cool and run this mixture in the blender. I wanted some texture, so I left it as it is.

Heat a small pan and add 2 to 3 tbsp. of oil. Add mustard seeds, methi seeds, curry leaves, whole red chili and garlic cloves. Cook till the cloves slightly change color and curry leaves get crunchy.

Remove from heat and add this to the tomato mixture. Mix well, cool completely, transfer to a clean glass jar and refrigerate. Goes well with dosa and parathas. Should stay fresh in the fridge for a month.


Monday, July 20, 2015

Ginger Peach Sauce

Fresh Peaches - 2 cups, roughly chopped
Lemon Juice - 1 tbsp.
Fresh Ginger - 1/2 tsp, minced
Arrowroot / Cornstarch - 2 tbsp.
Water - 1 tbsp
Raw Honey - 3 tbsp. (depending on the sweetness of peaches)
Vanilla Extract - 1 tsp

For Serving:
Pound cake or any other cake - a few slices
Butter - 1 tbsp, melted

In a medium saucepan, combine peaches, ginger, lemon juice, water together and bring to a boil.

Lower the heat to medium low and allow it to cook until peaches are fork tender, around 15 minutes.

In a small bowl, stir the water and arrowroot together and add it slowly to the simmering peaches and stir until desired consistency is reached. Remove from heat and cool.

To serve, brush the pound cake slices with butter and grill on a pan for about a minute on each side. Serve the peach sauce on top.

Thursday, July 16, 2015

Tomato Bell Pepper Salad

Tomato - 1 or a handful of cherry tomatoes (preferably heirloom variety or homegrown), chopped
Green Bell Pepper - 1, finely chopped (preferably from farmers market or homegrown)
Red Onion - 1/2 cup, finely chopped
Cucumber - 1, chopped
Cilantro - a handful, chopped
Green Chili - 1, deseeded and finely chopped
Lemon Juice - 1 tbsp
Pink Himalayan Salt - 1/4 tsp

Mix all the above together and keep in the refrigerator for at least half an hour before serving.

Wednesday, July 8, 2015

Savory Lentil Crepe

Green Mung Beans - 1 cup
Urad Dal / Black Gram - 1 cup
Onion - 1/2 cup, very finely chopped
Cilantro - a handful, finely chopped
Green Chilies - 4, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Fresh Ground Black Pepper - 1/2 tsp
Ginger Powder - 1/4 tsp
Salt - To Taste
Olive Oil

Soak the Mung Beans and Urad Dal together in plenty of water for at least 6 hrs or overnight.

Drain the lentils, wash with clean water and blend it into a smooth batter with  little water till it is smooth and fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered (or covered with a cling with a small hole on top), inside a cool oven to ferment for 8 hours.

After the batter has fermented, add black pepper, cumin powder, turmeric, chili powder, ginger powder, green chilies, chopped cilantro, chopped onion, a little water to make a pancake like batter. The thinner the batter, the crispier will be the crepe.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the crepe.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favorite chutney or pickle.

Adapted from