Tuesday, August 2, 2016

Cherry Tomato Salad







Tomato - 2 cups home grown cherry tomatoes, halved
Cucumber - 1, (preferably home grown or from the farmers market), chopped
Jalapeno / Green Chili - 1, deseeded and finely chopped
Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Lemon Juice - juice of 1 lemon
Pink Salt - a sprinkle



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



Friday, June 3, 2016

Oven Roasted Trout with Lemon and Garlic





Whole Trout - 1, (around 1 lb), cleaned and gutted
Olive Oil - 1 tbsp.
Salt
Fresh Ground Black Pepper / a few chopped Green Chili
Lemon - 1, cut into thin roundels and a few cherry tomatoes
Fresh Lemon Thyme / Cilantro - a few sprigs
Garlic - 2 cloves, crushed
Bread Crumbs - 1 tsp

Preheat the oven to 450F. Line a baking sheet with heavy duty foil. Put a tsp of olive oil on the foil.

Wash the whole fish well and pat dry with a paper towel. Place on the baking sheet.  Apply olive oil all over and sprinkle salt and pepper and rub well everywhere including the cavity.

Arrange a few lemon slices, cherry tomatoes, thyme/cilantro leaves, green chili and crushed garlic inside the cavity. Place the remaining lemon slices under the fish.

Sprinkle bread crumbs on top. Drizzle a little olive oil and bake for around 20 minutes. Transfer to a platter and serve.










Monday, May 23, 2016

Tomato Quinoa




Quinoa - 3/4 cup
Olive Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Green Chilies - 2, chopped
Onion - 1/2, chopped
Tomato - 2, peeled and chopped
Salt
Roasted Peanuts - a handful

Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.

Heat oil in a pan. Add mustard seeds and once they start crackling, add chopped green chilies, chopped onion and curry leaves. Saute till the onion gets soft.

Add chopped tomato and salt and cook on low fire till the tomato gets mushy and turns into a sauce.

Then add quinoa and roasted peanuts, mix everything well and serve.

Friday, May 20, 2016

Fish in Parchment Paper / Fish Papillote




Fish Fillet - 2, ( I used cod here)
Lemon - 1/2, cut into very thin roundels
Lemongrass - 1 stick, cut into small pieces
Ginger - 1/2 tsp, thinly sliced
Garlic - 2 cloves - thinly sliced
Green Chili / Jalapeno - 1, deseeded and chopped
Mushrooms / Scallions - a handful, (optional)
Lemon Juice - 2 tsp
Rock Salt
Olive Oil

Preheat oven to 400F.

Pat the fish dry with paper towel. Sprinkle salt and pepper on both sides. Make a mixture of ginger, garlic, green chili, lemon juice.

Fold a parchment paper in half. Place half of the chopped lemon grass on the bottom. Place a fillet on top of the lemon grass. Add the ginger garlic mixture & mushrooms & scallions, if using, on top. Cover the fillet with lemon roundels. Drizzle a little olive oil on top. Fold the parchment paper and seal from all sides. Prepare the second fillet similarly.

Place the parchment packets on a baking tray and bake for 20 minutes. Remove from oven and rest for a few minutes. Cut the parchment paper from top and serve.
 

 

 




Saturday, April 16, 2016

Fresh Green Peas & Potato Curry, Maharashtrian Style





Shelled fresh Green Peas - about a cup and half (from about one and a half lbs green peas with shells)
Yukon Gold Potato - 2 chopped into small pieces
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Green chili - 2 finely chopped
Fresh Cilantro leaves - about 3 tbsp. chopped for tempering + some more for garnishing
Yellow Onion - 1/2 chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cumin Coriander powder or Curry Powder - 2 tsp
Salt
Water - 2 to 3 cups


Heat a pan. Add olive oil, mustard seeds, hing, green chili and 3 tbsp. chopped cilantro (do not skip tempering with cilantro, this gives a unique taste to the curry). Add the chopped onion mix well, reduce the heat and cover the pan tightly. Cook for ten minutes, checking the onion a few times in between. Don't caramelise the onion, it should remain white but soft.


Once the onion is soft, increase heat and add the chopped potato, fresh green peas, dry spices salt and about 2 cups of water. Mix well, cover the pan, reduce the heat slightly and cook for about 20 minutes.


When the potato is done and the fresh peas are slightly soft and the gravy is thick, add some chopped cilantro. Serve hot with steamed brown rice.





Tuesday, April 12, 2016

Sprouted Mung Beans Dosa / Crepe with Vegetable Stuffing





Green Mung Beans - 1 cup
Rice - 1/2 cup (can use brown or white rice), soak for an hour
Salt
Turmeric - a pinch
Garlic - 2 cloves
Ginger - half inch
Cumin Seeds - 1/2 tsp


For stuffing:
Ghee / Clarified Butter - 1 tbsp.
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - a few leaves
Green Chili - 2, chopped
Urad Dal / Husked Black Lentils - a tbsp. (optional)
White Onion - 1/2, chopped
Carrot - 1 big, grated (and/or can use a mix of other veggies like cabbage, broccoli, cauliflower)
Tomato - 1, chopped
Yukon Gold Potato - 3, boiled and lightly mashed
Turmeric - 1/4 tsp
Salt
Water - 1 cup
Cilantro - a handful, chopped


Soak the mung beans overnight in 2 cups of water in a mason jar. In the morning drain the water and leave the jar in a corner of the kitchen island. See to it that the soaked beans are always moist by adding some water to the mason jar and then draining it completely. Repeat this three or four times every day for the next couple of days till the beans are well sprouted.


Mix the sprouted beans, soaked rice, water, salt, turmeric, garlic and ginger and blend it in a high speed blender like vitamix to make a smooth batter. The consistency should be thinner than a pancake batter. Add the cumin seeds to the batter.


For stuffing, heat a pan. Add ghee, mustard seeds, hing, curry leaves green chili and urad dal. Cook the urad dal for a minute or so till it starts browning. Add the chopped onion and cook till onion becomes soft. Now add the grated carrot and tomato. Cook for another minute. Mix in the mashed potato, turmeric and salt and a cup of water and cook for a few minutes more. Remove from heat and sprinkle cilantro on top.

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 dosa.
Cook till the bottom browns. Flip and cook on the other side till brown and crisp. If you want extra crispy dosa, add a little more oil and the make small size dosa.
Stuff with the vegetable mix, roll and serve hot or serve the vegetable on the side with the dosa.







Monday, April 11, 2016

Kale Berry Almond Smoothie





Kale Leaves - 1 cup
Home-made Almond Milk -1 to 2 cups or mix 6 tbsp of blanched almond powder with a cup of water
Frozen Mixed Berries - 1 cup ( I used frozen blueberries and cherries)
Mejdool Dates - 6
Honey - a drizzle
Serves 2

Blend everything together in Vitamix for 30 seconds and serve immediately.



Sunday, April 3, 2016

Sprouted Green Mung Salad






Sprouted Mung Beans - 1 cup
Olive Oil - 1 tsp
Turmeric - a pinch
Red Onion - 2 tbsp., chopped
Green Chili - 1, finely chopped
Lemon juice - 1 tbsp.
Pink Salt
Cilantro - a few sprigs, chopped


Heat a skillet. Add the olive oil and the sprouts. Sprinkle some turmeric and cook the sprouts for a few minutes till they are slightly done but still crisp.


Remove and add chopped onion green chili, cilantro, lemon juice and salt. Mix well and serve.

Saturday, April 2, 2016

Mason Jar Sprouts



Mung Beans - 1 cup
Water
Wide Mouth 1 Qt Mason Jar


Soak the mung beans or the lentils overnight in 2 cups of water in a large mason jar.
In the morning drain the water and leave the jar in a corner of the kitchen island, half covered.
Ensure that the soaked beans are always moist by adding some water to the mason jar and then draining it completely.
Repeat this three or four times every day for the next couple of days till the beans are well sprouted.
Can be covered and stored in the refrigerator for a few days.




Thursday, March 31, 2016

Nalen Gur Chumchum / Fresh Cheese Balls In Palm Syrup










Whole Milk - 1/2 gallon
White Vinegar - 1/4 cup mixed with 1/4 cup water
Date Palm Syrup - 1.5 cups
Water - 3 cups


Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.



As the milk comes to a boil, add the vinegar gradually and stir the milk gently. When the curd starts separating from the whey, turn off the heat.



Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or cotton napkin.



Wrap the cheese in the cloth, and rinse under cold water for at least 1 minute, and squeeze well.

Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 5 minutes until it rolls into smooth soft dough.



Divide the dough into 12 portions and make them into smooth, slightly flat oblong/diamond shape.



Mix the syrup and 3 cups of water in a big wide pan on medium high heat and bring to a boil. Add the rasogollas and cover and cook for 10 to 15 minutes.


Serve at room temperature.





Thursday, March 24, 2016

Alur Dom / Potato Peas Curry



Yukon Gold Potatoes - 4 big, boiled and lightly crushed
Green Peas - a handful
Tomato - 2, grated
Ginger - 1 inch, grated
Black Cardamom - 1
dried Whole Red Chili - 2
Mustard Oil - 1 tbsp.
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Salt
Raw Sugar - 1/2 tsp
Garam Masala Powder - a sprinkle
Water - if required


Heat the mustard oil in a skillet. Add black cardamom dried red chili and grated tomato and ginger. Cook for a few minutes and then add turmeric, red chili powder, fennel, coriander and cumin powder. Cook till oil begins to leave the sides of the pan.


Now add the crushed potatoes green peas, salt and sugar. Mix well and cover and cook on low medium heat for around 10 minutes. In between, if required, sprinkle some water so that the spices do not burn or stick to the bottom of the pan.


Before serving, add a sprinkle of garam masala on top and serve hot with steamed rice or any flatbread.


Adapted from http://kichukhonn.blogspot.com/2016/01/niramish-alur-dom-no-onion-garlic.html

Wednesday, March 9, 2016

Bhindi Kadhi / Okra in Yogurt Sauce






Fresh Tender Okra - around 20 to 25 pieces, chopped into 1 inch pieces
Oil - 1 tbsp.
Coriander Seeds - 1 tsp, lightly crush using a mortar and pestle
Whole Red Chilies - 2
Hing / Asafoetida - a pinch
Yogurt - 1 cup
Besan / Chickpea Flour - 1 tbsp.
Water - 2 cups
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp + little more to sprinkle on top
Salt


Beat  yogurt, water, besan, turmeric, red chili powder and salt. Keep aside.


Heat oil in a pan. Add coriander seeds, dried red chili and hing. Next add the chopped okra. Mix well and cook till the okra is tender and done.


Add the yogurt mix to the okra and bring it to boil. If required add little more water. Cook till the gravy thickens. Sprinkle some red chili powder on top and serve hot.


Adapted from http://kichukhonn.blogspot.com/2016/02/bhindi-ki-kadhi-and-small-appeal.html



Sunday, February 14, 2016

Coconut filled Sweet Appam











For the coconut filling :
Fresh grated coconut - 1 coconut
Dark Jaggery / Molasses - 1 cup approximately, depending on the quality of the jaggery and sweetness desired
Water - 2 tbsp
Ghee / Clarified Butter - 1/2 tsp



Place the jaggery in a large heavy pan with 2 tbsp. water and put it on medium flame. Once the jiggery melts, add the grated coconut.



Continue to stir once in a while. Slowly the coconut gets cooked and the mixture becomes thick and bubbly. Now stir continuously till the mixture is almost dry and leaves the sides of the pani. Add the ghee and mix well.



Remove it from heat and leave it aside to cool down a little.
For Appam :
White Rice - 1 cup
Urad Dal - 1/2 cup
Water - 5 cups


Ghee for cookin the appams


Mix rice, dal and water and soak overnight or for a few hours.


Remove from the soaked water and blend the mixture in a blender with a few tbsp. of fresh water till it becomes a smooth paste.


Cover and keep the paste overnight  to ferment.


Once it is fermented, add a little water to the rice dal paste and mix well to make a thick pancake like batter.


Heat a abelskiver / paniyaram pan and add a little bit of ghee to each of the holes. Drop a tsp of batter and then put small portions of the coconut mixture. Add some batter again to cover the filling. Now cover the pan, reduce the heat slightly and cook for 5 minutes. Then turn the appams and cook on the other side till brown and crispy.


Serve hot as it is or with chilled sweet thickened milk.


Adapted from http://kichukhonn.blogspot.com/2016/01/jaggery-and-coconut-stuffed-sweet.html





















Saturday, February 6, 2016

Green Peas Paratha / Green Peas Flatbread













Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches


Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
Salt





For the Paratha:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Salt
Water

Oil / Ghee for cooking the parathas







Blend the peas with green chili and ginger in a blender. Remove and keep aside.




In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder, salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning and adjust it. Cool the mixture.







Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.



Make balls of the dough, fill them with the peas mixture and roll them like paratha. Cook in a hot skillet with a little oil.


Serve with plain yogurt and hot pickle.













Monday, February 1, 2016

Quinoa with French Lentils









Quinoa - 1/2 cup
French Lentils - 1/2 cup (cooked with 1 cup of water, drained of all liquid and kept aside)
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/4 cup, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Peanuts - a handful
Roasted Cashew nuts - a handful
Lemon Juice - 1 tsp


Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 1 cup of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.



Heat oil in a pan. Add mustard seeds. Then add cumin seeds, chopped onion, grated ginger, chopped green chilies. Saute till the onion turns light brown.




Add the roasted nuts, quinoa and french lentils. Adjust salt and mix everything well and cook for a few minutes more.



Add a dash of lemon juice and serve with fried / poached eggs.