Sauteed Radish, Baked Sweet Potato & Fried Cod
Friday, April 12, 2013
Old Fashioned Rolled Oats - 1 cup
Any Puffed Grains - 1/2 cup (optional, I used puffed millet here)
Shredded Coconut - 1 cup
Golden Flax seed Meal - 1/4 cup
Peanut Butter - 1 cup (softened)
Raw Honey - 1/3 cup
Dates - a handful, finely chopped
Slivered Almonds or chopped Walnuts - a handful
Dark Chocolate Chips - a handful
Toast the oats, puffed grains, shredded coconut over low heat for a few minutes.
Add the rest of the ingredients and toss well.
Make small balls and store in an airtight container.
Monday, March 25, 2013
Monday, March 18, 2013
Bok Choy / Chinese cabbage - 1 big bunch,
Olive Oil - 1/2 tbsp
Ginger - 5 cloves, minced
Garlic - 1 tsp, grated
Green Chili / Jalapeno - 1, chopped
Water - 1/2 cup
Trim the thick end of the bok choy and separate the stems. Wash well and keep aside.
Heat a pan / wok over high flame. Add the olive oil and immediately add the green chili, garlic and ginger. Saute for a couple of seconds.
Add the bok choy stems and saute on high heat for a few seconds. Add the water, salt and cover and steam for a few minutes till the water is evaporated and the bok choy is tender.
Serve immediately as a side.
Dry Shredded Coconut - 1 cup
Slivered Almonds - 1/2 cup
Puffed Brown Rice - 1 cup
Sunflower Seeds - 1/4 cup
Mejdool Dates - 1 cup, finely chopped
Almond Butter - 1 cup
Honey - 1/3 cup
Toast the puffed rice in a skillet over low heat until crispy. Add the shredded coconut and the rest of the nuts and roast for a couple of minutes more. Remove and keep aside.
In the same skillet add the almond butter and melt over very low heat. When the butter has completely melted, add the honey and add in the dates and toasted mixture. Toss well and remove from heat.
Once it is cool enough to handle, make small balls. If they are sticky, wrap individually in cling wrap. Store in an airtight container.
Sunday, March 17, 2013
Wednesday, March 13, 2013
Sunday, March 10, 2013
White Vinegar - 1/4th cup mixed with 1/2 cup water
100% Pure Maple Syrup - 1/2 cup (may use a little less or more depending on sweetness desired)
A few raisins for garnishing
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 water mixture gradually and stir the milk gently. When the cheese 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 handkerchief.
Wrap the cheese in the cloth, and rinse under cold water for at least 3 minutes, and squeeze well to remove as much liquid as possible.
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 15 minutes until the cheese almost rolls into smooth soft dough.
Add the maple syrup little by little and knead for a few minutes more.
Make small flat balls of the mixture, put a small dent in the middle and place a raisin on top. Place in the refrigerator immediately. The sandesh will harden slightly in the cold. Must be consumed within 2 days.
Friday, March 1, 2013
Mixed Vegetables - Broccoli, Bell Peppers, Carrots - 2 cups, thinly sliced
Shitake Mushrooms - 1/2 cup
Sweet White Onion - 1/2 cup, thinly sliced
Garlic Cloves - 5, thinly sliced
Ginger - 1 tsp, grated
Green Chili / Jalapeno - 2, chopped
Sesame Oil - 1 tsp
Olive Oil - 1 tbsp
Low Sodium Soya Sauce - 1 tbsp
Toasted Sesame Seeds - 1 tbsp
Heat a large iron wok over high flame. Add the sesame and olive oil and immediately add the ginger and garlic. Saute for a few seconds and add the thinly sliced onions. Saute on high flame for a minute.
Add the remaining vegetables and mushrooms and cook on high heat stirring continuously. When the vegetables are cooked but still crisp, add the soya sauce. Mix well and remove from heat.
Sprinkle toasted sesame seeds on top and serve immediately. Can be served over steamed brown rice or whole grain pasta or with cooked shrimp.
Monday, February 11, 2013
Thursday, February 7, 2013
White Whole Wheat Flour - 13/4 cup
Salt - 1/2 tsp
Garlic Powder - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Dry Active Yeast - 1 packet / 1.5 tsp
Warm Water - 6 tbsp
Warm Milk - 6 tbsp
Homemade Tomato Sauce - 2 tbsp
Dried Oregano - 1/4 tsp
Red Pepper Flakes - 1/4 tsp (optional)
Toppings - Sliced tomato, Onion, Bell Pepper, Mushrooms, Zucchini, Corn, Pineapple
Shredded Mozzarella Cheese - 1/2 cup
Makes two 9 inch pizzas
Dissolve yeast in warm water and set aside for 3 to 4 minutes.
Combine milk and oil in a large bowl. Add yeast mixture, then salt and garlic powder, mixing well.
Gradually add whole wheat flour making a soft workable dough. Turn onto a floured surface and knead for 5 minutes. Put dough in an oiled bowl and turn once to coat with oil. Cover bowl and let dough rise in a warm place for about 40 minutes or until doubled in bulk.
After dough has doubled in bulk, preheat oven to 500°F.
Form dough into a round ball (for 2 9-inch pizzas make 2 balls). Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8-inch thick. Lay dough on an lightly oiled cast iron pan and brush lightly with olive oil.
Spread homemade tomato sauce on the dough, right over to the edges. Sprinkle some dried oregano. and spread the toppings.
Finally add shredded cheese on top and bake for 8 to 12 minutes until crust is crisp and golden. Remove from oven and sprinkle with shredded basil leaves and red pepper flakes. Cut into triangles and serve immediately.
Wednesday, February 6, 2013
|Roasted Root Vegetables (Sweet Potato, Carrots, Beetroot, Radish with onion and tomatoes) & Pan Fried Dover Sole|
Broccoli Crowns - 2 heads
Shallots - 2, thinly sliced
Roma Tomato - 1, thinly sliced
Garlic - a few cloves, sliced
Olive Oil - 1 tbsp
Red Pepper Flakes - 1/4 tsp
Black Salt - a pinch
Roasted Cumin Powder - 1/2 tsp
Preheat oven to 400F.
Cut the broccoli crowns along with stems into long thin florets. Wash and dry well. Put in a large bowl.
Add olive oil, salt, red pepper flakes, cumin powder, garlic, tomato and shallots.
Place on a foil wrapped baking sheet and bake for 15 to 20 minutes till the broccoli florets are slightly brown and caramelised.
Tuesday, February 5, 2013
Hard Boiled Eggs - 2, chopped
Boiled Red Potato - 1 small, chopped
Cucumber - 1/2 cup, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1, chopped (optional)
Jalapeno - 1/2, seeded and finely chopped
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - a handful
Black Salt - 2 pinches
Homemade Sweet and Sour Tamarind Chutney - 2 tbsp
Mix everything together gently, let it sit for a few minutes and serve as a salad.
Tuesday, January 8, 2013
Tuesday, November 13, 2012
Yellow Moong Dal - 1 cup
Ghee / Clarified Butter - 1 cup
Turbinado Sugar - 1 cup to 11/4 cup depending on how sweet you want the halwa
Water - 4 cups
Cardamom Powder - a pinch
Saffron - a pinch
Raisins and Slivered Almonds - a handful
Wash the moong dal well and soak overnight in plenty of water.
Drain water and blend in a blender / mixer to make a smooth paste. If required, add just a few tsp of water while blending. Keep aside.
Mix 1 cup sugar with 4 cups water and bring it to boil. Simmer for a few minutes and keep aside.
Now take a heavy bottomed pan and add the blended moong dal. Mix a cup of ghee with it. Place the pan on heat and cook it on medium low heat for around 20 to 25 minutes mixing constantly with a wooden spatula.
When the mixture becomes slightly dry, grainy and changes color, add the sugar water syrup. Mix and cover the pan with a lid. Cook for a few minutes till the bubbling stops.
Remove the lid, add saffron, cardamom, raisins and almonds and continue to cook for 5 minutes more.
Serve the halwa warm.
Tuesday, November 6, 2012
Monday, October 22, 2012
Yukon Gold Potatoes - 4, medium sized
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 5
Hing / Asafoetida - 2 pinches
Green Chili - 4, finely chopped
Garlic - 4 cloves - finely minced
Yellow Onion - a small, finely chopped (optional)
Turmeric - 1/4 tsp
Besan / Chickpea Flour - 1 cup
Baling Soda - one pinch
Oil for cooking the bondas
Boil the potatoes till they are fork tender. Mash the hot boiled potatoes coarsely and keep aside.
Heat a tbsp of oil in a pan. Add the mustard seeds.
Once the seeds begin to pop, add the hing, curry leaves, green chilies and onion (if using). Saute till the onions are transparent. Add the minced garlic and saute for a few seconds more.
Now add the boiled potato, salt and turmeric. Mix well. Sprinkle a little water, if required.
Cook for a few minutes. Keep aside to cool down. Remove and discard the curry leaves. Once cooled, make small balls of the mixture.
Mix besan, baking soda and water to make a thick batter. The batter should be thicker than pancake batter and should coat the potato balls thickly.
Heat a cast iron ableskiver pan (the pan should be well heated to avoid the bondas from sticking). Add half a tsp of oil in each slot.
Dip each potato ball in the besan batter place in the slots. Drizzle a few drops of oil if required. Cook till the bottom side becomes golden brown. Flip over and add half a tsp of oil and cook till the other side becomes golden brown.
Remove and serve hot with your favourite chutney.