Wednesday, September 21, 2016

Strawberry Banana Almond Smoothie









Frozen Strawberries - 1 cup or a mix of frozen strawberries and cherries
Ripe Banana - 1 (preferably frozen)
Almond Flour - 6 tbsp.
Water - 1 to 2 cups
Mejdool Dates - 6, deseeded


Blend everything together in a high speed blender for 30 seconds and serve immediately.





Tuesday, August 9, 2016

Quinoa with Mushroom, Walnut and Fried Egg






Another quick and healthy quinoa recipe. This dish has tons of protein from the quinoa, mushroom and egg. Walnuts add a nice crunch and a healthy dose of omega 3 fatty acids.  Tastes great with a side of greens.



Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp
Eggs - 2
Salt
Pepper
Cayenne Pepper - a pinch
Garlic - 4 cloves
Sliced Shitake Mushrooms - 1 cup
Soya Sauce - 1/2 tsp
Red pepper Flakes - 1/4 tsp
Lightly roasted Walnuts - a handful
Any fresh herbs like chives or parsley or mint



Put the quinoa in a strainer and wash it well under cold running water.

Put it in a sauce pan with 1 cup water and a pinch of salt and bring it to boil. Reduce the heat and simmer till all the liquid gets absorbed. Fluff with fork and keep aside.



Heat a tsp of olive oil in a castiron pan. Break the egg shell and slide the egg gently on the pan without breaking the yolk. Sprinkle salt, pepper and cayenne pepper. Flip and cook for a few seconds on the other side. Remove from pan and keep aside and cook the other egg similarly.



In the same pan, add the remaining olive oil. Saute garlic and red pepper flakes. Add the sliced mushroom and cook for a couple of minutes. Add soy sauce and mix well.



Now add the cooked quinoa and the walnuts. Toss everything well and saute for a minute.

Remove from heat, garnish with any fresh herb, slide the fried egg on top of quinoa and serve.

Thursday, July 21, 2016

One Pot Shrimp Pulao






Shrimp - around half a pound, peeled and deveined
White Basmati Rice - 3/4 cup
Ghee / clarified butter - 1 tbsp
Olive oil - 1 tbsp
Green cardamom - 1
Cinnamon stick - 1 inch
Cloves - 5
Whole black peppercorn - 10
White onion - 1, thinly sliced
Ginger - 1 inch, grated
Garlic - 4 cloves
Cilantro - a handful, finely chopped
Mint leaves - a handful, finely chopped
Tomato - 1, or a handful of cherry tomatoes, grated or half a tbsp of tomato paste
Paprika - 1 tsp
Turmeric - 1/2 tsp
Salt
Mixed vegetables - I used finely chopped capsicum and carrot and some green peas




Heat a large heavy bottomed pan. Add the ghee and olive oil and the whole spices - cardamom, cloves, cinnamon, black peppercorn.



Then add the sliced onion and cook on low heat till the onion begins to caramelise. Add ginger, garlic, cilantro and mint. Cook for a minute.



Add grated tomato, turmeric, paprika and salt. Cook till the tomato mixes well with the spices.


Now add the shrimp. Increase heat and cook for a few minutes. Add the vegetables. Toss well.



Add rice and mix everything together. Add 1.5 cups of water and bring it to boil. Then reduce heat, place a cover on the pan and cook for around 10 minutes till the rice is done.



Fluff with fork and serve hot.



Note : if you want to use brown rice, cook the rice beforehand with some whole spices and cool. Mix in the end when the spices and vegetables are cooked.

Saturday, July 2, 2016

Roasted Garlic Hummus



Dried Chickpeas - 1 cup
Water - 2 cups
Salt
Cayenne Pepper - 1/4 tsp
Paprika - 1/4 tsp
Extra Virgin Olive Oil - 2 tbsp
Lemon Juice - of 1/2 lemon
Tahini / Sesame paste - 1 tbsp
Garlic - 1 large head

Soak the chickpeas overnight. Drain and add 2 cups of water, a little salt and cook in a pressure cooker for 4 whistles after full pressure is reached. Remove and keep aside along with all the cooking liquid.

Preheat oven to 350F. Cut the top of the whole garlic head by about 1/4 inch to expose a little bit of the garlic cloves. Place it on an aluminium foil. Drizzle some olive oil on top and cover the garlic head with the foil. Put it on a oven proof baking dish and roast for 30 to 60 minutes till the garlic gets soft and brown. The roasting time will depend on how fresh the garlic is.

Peel the skin and sqeeze the cloves out. Take the boiled chickpeas along with the cooking liquid and add the roasted garlic, a little salt, lemon juice, tahini, cayenne pepper and olive oil.

Blend in a blender till smooth. Remove on the serving bowl, drizzle olive oil on top, sprinkle some paprika and serve with whole grain pita chips or baked corn chips.


Friday, July 1, 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.










Thursday, June 2, 2016

Crispy Oven Roasted Chickpeas


Dried Chickpeas - 2 cups
Water - 2 cups
Olive Oil - 1 tbsp
Salt
Paprika - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp

Soak the chickpeas overnight. Cook in the pressure cooker with 2 cups of water till done. Do not overcook. The chickpeas should hold their shape well and should not be mushy.

Using a kitchen towel dry the chickpeas well.

Preheat the oven to 400F. Place the chickpeas in a single layer on a baking sheet. Drizzle olive oil on top and sprinkle salt, cumin, paprika and cayenne pepper. Mix well.

Roast for around 40 minutes, stirring them once in between, till the chickpeas turn light brown and become crisp.

Cool and store in an airtight container.

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.