Thursday, May 25, 2017

Simplest Shrimp by Mark Bittman




Fresh Shrimp - 1 pound, peeled, rinsed and dried
Olive Oil - 1/4 cup
Garlic - 3 big olives, thinly sliced
Cumin Powder - 1 tsp
Paprika - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Salt and Pepper
Cilantro or Parsley for garnishing (optional)

Heat a large pan. Add the olive oil and sliced garlic and cook till the garlic is golden.

Increase heat and add shrimp, salt, pepper, cumin, paprika and cayenne. Stir to blend and continue to cook, for around 5 minutes, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the gravy is bubbly.

Garnish with cilantro or parsley and serve immediately over steamed rice or quinoa.




Sunday, May 14, 2017

Taco Samosa




All-purpose flour / Maida - 1 cup
Sooji / Semolina - 1/4 cup
Salt
Oil - 1 1/2 Tbsp 
Lukewarm water - 1/2 cup
Potatoes - 2 big ones, boiled and chopped into small cubes
Green peas-1/2 cup, lightly steamed or boiled halfway with the potatoes 
Oil-1 tbsp
Cumin seeds - 1 tsp
Coriander Seeds - 1 tsp, lightly crushed 
Pomegranate Seeds - 1 tsp, crushed
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Coriander powder - 1 tsp
Roasted Cumin Powder - 1 tspRed chili powder - 1/4 tsp
Roasted Peanuts - a handful
Salt

Oil for deep frying

Mix the flour, semolina, salt, and oil. Add water as needed to make a firm dough.
knead the dough for about 1 minutes to make the dough smooth and pliable.
Let the dough sit for at least 15 minutes.

Heat the oil in a frying pan on medium heat. Add cumin seeds, coriander seeds, green chilies, pomegranate seeds and ginger.

Add potatoes, peas, coriander powder, cumin powder, red chili powder, peanuts and salt. 

Cook for about 2 minutes, potato filling should be moist not very dry. Keep aside.

Knead the dough for few seconds. Divide the dough into 12 to 15 equal parts, and roll them into balls.

Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places, this will prevent Taco from puffing and make them crisp.

Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.

Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes

Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.
You can prepare the taco shells in advance and store them in air tight container.

Fill the taco shell with warm potato filling. If desired, drizzle tamarind chutney on top and serve.


Adapted from http://www.manjulaskitchen.com/taco-samosa/












Tuesday, April 18, 2017

Almond Date Cherry Smoothie




Frozen Cherries - 1 cup
Ripe Banana - 1 (preferably sliced and 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.




Sunday, April 2, 2017

Sweet Boondi






Besan /Chickpea Flour - 2 cups, heaped
Water - around 2 cups

Turbinado Sugar - 2 cups
Water - 2 cups
Saffron - a few strands
Cardamom Powder - 1/4 tsp

Ghee - 1 tbsp
A handful of cashew nuts and raisinsPeanut Oil for deep frying
Ladle with small holes

Sift the besan with a sifter. Add water slowly and make a batter by mixing simultaneously using a wire whisk. The batter should not be too watery and should be of pancake batter consistency. Deep aside for atleast one hour.

Toss the cashew nuts and raisins in warm ghee and keep aside. 

Heat oil in a kadai / iron wok over medium heat. The oil should be sufficiently hot before dropping the batter. This can be tested by putting a drop of batter in the oil. The drop should immediately bubble up.

Now hold the ladle over the kadai and pour some batter on it. The drops of batter will fall on the oil and immediately bubble up. Remove the boondis once they begin to change color. Leave the boondis on a paper towel to soak excess oil.

Before frying the next batch of boondis, wipe or wash the ladle completely clean. If the ladle has some batter clinging to it, the next batch of boondis will not be round and they will have an elongated shape. Continue frying like this for the entire batter. If the bonds are not round and flat then the batter is too thick, add a little water. If the bondis have an elongated shape, then the batter is too thin, add a little chickpea flour.

Make a sugar syrup of 2 cups sugar and 2 cups water. Boil till the syrup for a few minutes till the syrup slightly thickens. Add saffron and some cardamom powder. Add all the fried boondis and mix well. Now put the syrup along with the boondis back on heat for a few minutes till all the syrup is soaked. Add the fried dry fruits and mix well. Leave the mixture to cool down for  a few minutes before serving.










Monday, March 27, 2017

Mushurir Daler Borar Tarkari





Mixed Vegetables - I used broad beans, cauliflower, potatoes (can also use eggplant, butternut squash)
Mustard Oil - 3 tbsp
Panch Phoron or Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Green Chili - 3
Bay Leaf - 1
Ginger - 1 inch, grated
Tomato - 1, grated
Salt
Raw Turbinado Sugar - 1/2 tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tbsp

To make the dal boras :
Red lentils / Mushurir Dal - 1 cup
Red Onion - 1/2, finely chopped
Green Chili - a few, finely chopped
Cilantro - handful, chopped
Ginger - 1 inch, grated
Salt
Red Chili Powder - 1/4 tsp

Soak the lentils in sufficient water for a few hours. Drain and blend in a high speed blender till smooth.

Add chopped onion, green chili, cilantro, salt, red chili, ginger to the the dal paste and mix well with hand.

Fry in batches in hot oil till brown and crispy. Alternatively you can use the ableskiver pan to make the fritters. Keep aside.

Heat mustard oil in a pan. Add panch phoron, hing, green chilies, and bay leaf. Then add the chopped vegetables. Sprinkle turmeric and salt. Cover and cook till the vegetables are half done.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.





Monday, March 6, 2017

Raw Banana Kofta / Kachkolar Kofta



Raw green banana / Kachkola - 2, boiled and peeled
Yukon Gold Potato - 1 medium sized, boiled
Roasted Cumin Powder - 2 tsp
Aamchur / Raw Mango Powder - 1/2 tsp
Rock Salt
Cayenne Pepper - 2 pinches
Besan / Chickpea Powder - 1 tbsp
Cilantro - a handful
Red Onion - finely chopped, around 2 tbsp
Green Chili - 2, finely chopped
Oil for shallow frying or deep frying

For the gravy:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Hing / Asafoetida - 2 pinches (optional)
Fresh Tomatoes - 1/4 cup, chopped
Sugar / Jaggery - 1/2 tsp
Spice Mix - 1 tbsp (A mix of curry powder or cumin coriander powder along with turmeric, cayenne pepper, a tsp of paprika with a couple of tbsp of water)
Salt
Water - 3 to 4 cups
Cilantro for garnishing

Mash the boiled banana and potato gather along with salt, roasted cumin powder, cayenne pepper, besan, cilantro, red onion and green chili.

Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.

Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.

Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.






Saturday, March 4, 2017

Mushurir Dal Shedho / Boiled Red Lentils



Red Lentils - 1 cup
Water - 4 to 5 cups
Turmeric - 1/2 tsp
Salt

Red Onion - finely chopped
Green Chili - finely chopped
Cilantro - chopped
Ghee / Mustard Oil - for drizzling on top

Wash the lentils in water, drain and add 4 to 5 cups of water, turmeric and salt and cook till done. The dal should be a little liquid with soup like consistency. Mash it with a fork.

Add the chopped onion, green chili and cilantro on top, drizzle with ghee or mustard oil and serve hot with steamed rice.


Adapted from http://kichukhonn.blogspot.com/2017/03/mushur-dal-sheddho-boiled-masoor-dal.html





Saturday, February 4, 2017

Shrimp with Garlic and Cumin




Shrimp - around 1/2 lb.
Oil - 1 tbsp
Turbinado Sugar - 1/2 tsp
Garlic Pods - 12
Cumin Seeds - 2 tbsp
Cayenne Pepper - a pinch
Paprika - 1 tsp
Water - 2 tbsp
Salt
Turmeric - 1/4 tsp

Marinate the shrimp with salt and turmeric for a few minutes.

Make a thick paste of garlic, cumin seeds, cayenne pepper, paprika with a little water.

Heat oil in a pan. Add the sugar and once it starts to brown, add the spice paste and cook for a couple of minutes. Then add the shrimp and cook till the shrimp is done and the gravy is thick. Serve with steamed rice.

Adapted from http://kichukhonn.blogspot.com/2017/01/lahsooni-jeera-prawns.html





Sunday, January 29, 2017

Masale Bhaat



Cooked Rice - about a cup
Oil - 2 tbsp
Black Mustard Seeds - 1/2 tsp
Curry Leaf - a few
Hing / Asafoetida - a pinch
Mixed Vegetables - tonsil (ivy gourd), eggplant, carrots, capsicum - cut into 2 inch longish thin pieces
Turmeric - 1/4 tsp
Salt
Goda Masala - 1 tsp
Roasted Cashewnuts - a handful

Heat oil and add the mustard seeds, hing and curry leaves.

Add the chopped vegetables and turmeric and salt and mix well. Cook on high heat for a few minutes. Then add the good masala and cover tightly and cook till the vegetables are almost done. In between, remove cover and toss the vegetables. If required add a sprinkle of water so that the vegetables do not stick to the bottom of the pan.

Remove cover, mix in the roasted cashew nuts and add the cooked rice, Mix well and cook for a few minutes more. Remove from heat, let it sit under cover for 5 minutes and then serve hot.


Tuesday, January 24, 2017

Wednesday, September 21, 2016

Strawberry Banana Almond Smoothie









Frozen Strawberries - 1 cup
Ripe Banana - 1 (preferably sliced and 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.