Tuesday, July 29, 2014

Peach Strawberry Almond Smoothie




Slivered Almonds - 1/3 cup
Water - 1 cup

Frozen Banana - 1, (slice a ripe banana and freeze it for a few hours)
Ripe Peaches - 2, pitted and sliced (preferably frozen for a few hours)
Frozen Strawberries - 6
Raw Honey - 2 tsp.

Soak the almonds in water overnight. Blend along with the soaked water in a high speed blender like vitamix till milk like consistency. Do not strain.

Add slices of frozen banana, peaches, strawberries, honey to the almond milk and blend till smooth. Serve immediately. These smoothies are very thick and can be served as a soft serve ice-cream.




Saturday, July 12, 2014

Sprouted Green Mung Beans Salad / Chaat




Sprouted Green Mung - 1 cup (sprouted from half cup raw green mung beans)
Cucumber - 1 small, chopped
Red Onion - 1/2 cup, chopped
Green Chili - 1, finely chopped
Tomato - 1 small, chopped
Boiled Potato - 1 small, chopped (optional)
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - 1/2 cup
Lemon Juice - of 1 whole lemon
Rock Salt - to taste
Aamchur powder / Dry mango powder - 1 tsp (optional)
Tamarind Date Chutney - 2 tbsp

Mix all the above ingredients together, drizzle some more chutney on top and serve immediately.





Friday, April 25, 2014

Fish in Yogurt Sauce / Doi Maach



Fresh Fish Steaks / Fillets  - 4 (I used red snapper here)
Mustard Oil - 2 tbsp
Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 4
Bay Leaf - 1
Red Onion - 1 small, finely grated
Plain Whole Milk Yogurt - 1 cup
Water - 1/2 cup
Gramflour / Besan - 1 tsp (optional)
Turmeric Powder
Green Chili - 4 or 5, depending on your taste
Rock Salt
Raw Sugar - 1/2 tsp

Apply a little bit of turmeric and salt to the fish pieces and keep aside. Beat the yogurt well. Add a tsp of besan, salt, sugar, turmeric, mix well and keep aside

Heat a heavy bottomed pan. Add mustard oil and once the oil is hot, add the whole spices and half the green chilies. Then add the grated onion and cook on low fire till the onion begins to caramelize.

Make some space in the middle of the pan, increase the heat and add the fish steaks. Cook for 2 minutes and once the bottom begins to brown, flip carefully and cook on the other side for a minute more.

Remove the pan from the heat. Add the yogurt mixture and remaining green chilies and bring the pan back to low heat. Do not move the fish pieces much as they tend to break easily. Gradually increase the heat on cook on medium heat till the gravy reaches desired consistency. You could also reduce the gravy considerably and make it a dry curry.

Serve hot with steamed rice.

Steamed Fish with Lemon & Shallots




Fresh White fish like Red Snapper or Trout Fillet - 2
Butter - 1 tbsp.
Shallot - finely sliced, about 1 tbsp.
Ginger - 1/2 inch, julienned
Garlic - 2 cloves - finely slived
Lemon - 1, cut into thin roundels
Lemon Juice - 2 tsp
Green Chili - 3
Rock Salt


Preheat oven to 400F.

Pat the fish fillets dry. Add soft butter, shallots, lemon juice, ginger, garlic, green chili and salt. Mix together.

Take 2 aluminum foils. Place a few lemon roundels on bottom and place the fillet on top along with the shallot mixture. Place a couple of lemon roundels on top.

Cover the foil tightly over each fish fillet to make an airtight pocket.

Place on a baking tray and bake for around 20 to 25 minutes depending on the thickness of the fillet.


 
 

 
 


 
 
 

Black Eyed Peas Curry




Dry Black Eyed Peas - 1 cup
Olive Oil - 2 tbsp.
Cumin Seeds - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Ginger - 1 inch, grated
Tomato - 1 big
Salt
Water - 3 cups
Yogurt - 1 tbsp.
Turmeric - 1/2 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Nutmeg - a pinch
Allspice - 1/4 tsp


Soak the black eyed peas in plenty of water overnight. Drain and wash in fresh water. Keep aside. Mix all the spices with the yogurt and keep aside.

Heat a pan and add oil. Add the cumin seeds and once they begin to sizzle, add the hing. Remove the pan from heat and add the yogurt spice mix. Mix well and return the pan to low heat.

Cook till oil separates from the mixture. Add the chopped tomato and cook till it turns into a pulp.

Add the black eyed peas, salt and water and cook in a pressure cooker for 6 minutes after full pressure is reached.


Wednesday, March 26, 2014

Ghugra / Savory Green Peas Pie





Adapted from http://tongueticklers.com/2014/03/a-pinch-of-this-a-handful-of-that-ghugra-savoury-hand-pies-with-green-pea-filling-and-a-giveaway/

Flour - 2 cups
Oil - 1 tbsp.
Salt - 2 pinches
Water - 1 cup

Frozen Green Peas / Shelled Fresh Green Peas - 3 cups
Oil - 1 tbsp.
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - 4, finely chopped
Asafoetida / Hing - 1/2 tsp
Ginger - 1 inch, grated
Roasted Cumin Powder - 1 tsp
Red chili Powder - 1/2 tsp
Raw Sugar / Jaggery - 1/2 tsp
Raw mango Powder / Aamchur - 1 tsp
Grated fresh coconut - 2 tbsp. (only use fresh coconut)
Cilantro - a handful (optional)
Salt

Peanut Oil for deep frying

Makes around 25 small pies

Mix flour, salt and oil together well till the flour becomes crumbly. Add water little by little to make a stiff dough. Cover and keep aside.

Heat a large pan and add the oil. Add cumin seeds and once they begin to sizzle, add chopped green chilies, asafetida, ginger. Saute for a few seconds and then add the green peas.

Mix well and cook on medium heat for 10 to 15 minutes, stirring occasionally. Then add roasted cumin powder, red chili powder, salt, raw sugar, aamchur, coconut, cilantro. Mix well and cook till the mixture comes together. Remove from heat and using a fork, mash the green peas to crush them gently.

Heat oil in a wok / kadai for deep frying.

Take small walnut sized balls of the dough, roll into circle, stuff 1 tsp of green peas filling on one half of the ball, fold the other half and pinch the edges together to seal the pie.

Deep fry on low heat till they are light brown on both sides (if you want crispy pies, they have to be fried on low heat). Drain on kitchen towel and serve immediately with tamarind chutney.



 
 

 
 

 
 

Monday, March 3, 2014

Cashew Pancake, gluten free




Raw Cashew nuts - 1/2 cup
Water - 1/2 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Coconut Sugar / Raw Sugar - 1 tsp
Baking Powder - 1/4 tsp
Ripe Banana - 1 (optional)

Butter for cooking the pancakes
Pure Maple Syrup

Soak the cashew nuts in 1/2 cup water overnight.

Pour the soaked nuts along with the water in Vitamix, add egg, baking powder, vanilla,  sugar and banana (if using) and blend till smooth.

Heat a cast iron skillet. Add a little butter and pour a tbsp. of batter on the skillet. Spread gently with the back of the spoon. Add a few blobs of butter on top.

Flip pancake when bubbles form. Cook on the other side for a minute.

Drizzle pure maple syrup on top and serve immediately.

Adapted from http://www.elanaspantry.com/


 

 
 
 







 
 

Monday, February 10, 2014

Jumbo Shrimp in Coconut Cream / Chingri Macher Malaikari




Fresh Jumbo Shrimp - 20, shelled and deveined, but tail intact
Olive Oil - 1 tbsp.
Mustard Oil - 1 tbsp.
Onion - 1/2, finely grated
Ginger - 1/2 inch, grated
Garlic - 1 clove, grated
Coconut Milk - 14oz/ 400ml - I used Trader Joes Light Coconut Milk
Salt
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cardamom - 1 pod
Cinnamon - 1 inch stick
Cloves - 5
Bay leaf - 1

Marinate the shrimp in a little turmeric and salt. Heat a pan, add a tsp of olive oil and cook the shrimp for a couple of minutes till they are just done. Remove and keep aside.

Add the remaining olive oil and mustard oil to the pan. Once heated add the cardamom, cloves, cinnamon and bay leaf. After a few seconds add the grated onion. Cook on low flame till the onion gets transparent and begins to caramelize. In between, add the ginger and garlic paste also.

Now add the turmeric, chili powder, salt, sugar and the coconut milk. Cook till the gravy reduces in consistency.

Add the shrimp pieces and cover and cook for a couple of minutes more. Remove from heat and serve with steamed rice.



Thursday, February 6, 2014

Hummus




Dried Chickpeas - 1 cup
Water - 2 cups
Rock 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 clove, minced

Soak the chickpeas overnight in plenty of water. Drain and add 2 cups of water and cook in a pressure cooker for 15 minutes on low heat after full pressure is reached. Remove and keep aside along with all the cooking liquid to cool down.

Take the boiled chickpeas along with the cooking liquid and add the minced garlic, rock salt, lemon juice, tahini, cayenne pepper and olive oil.

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

 
 

Thursday, December 19, 2013

Mexican Potatoes



Red Potato - 3, big, cut into cubes
Olive Oil - 1 tbsp.
Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp
Crushed Black Pepper - 1/4 tsp
Paprika - 1/2 tsp
Garlic Powder - 1/2 tsp
Dried Oregano - 1/2 tsp
Rock Salt - 1/4 tsp

Lemon Juice - 2 tsp, to drizzle before serving

Preheat oven to 400F.

Mix the olive oil and spices together. Add the cubed potatoes and coat well.

Line a baking sheet with foil and place the potatoes in a single layer. Roast the potatoes for 30 to 40 minutes, till they are cooked and brown on the edges.

Drizzle lemon juice on top and serve immediately.

 
 

 
 




Almond Crackers

 


Blanched Almond Flour – 1¾  cup
Salt – 1/4 tsp
Olive Oil – 1 tbsp
Egg – 1
Coarsely crushed black pepper – 1/2 tsp

Preheat oven to 350F, preferably on convection heat.

Mix almond flour, salt, pepper together.

In a separate bowl whisk egg and olive oil together.

Stir the egg mixture to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the rolled dough into 2 inch squares with a knife. Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool. If the edges brown quickly, reduce heat to 300F, reremove the baking sheet, separate the edges and keep aside, put the sheet back in oven and continue to bake. 

Makes around 20 to 25 crackers.

Serve with cheese or fruit preserve.





 
 

 
 

 

Monday, November 18, 2013

Pan Fried Potato with Rosemary and Thyme




Organic Yukon Gold Potatoes - 2 , cut into slices, lengthwise
Olive Oil - 1 tbsp
Salt
Freshly crushed Black Pepper
Rosemary(dried or fresh) - 1/2 tsp, slightly crushed
Thyme (dried or fresh) - 1/2 tsp
lemon Juice - 1 tsp (optional)

Heat a cast iron pan. Make sure that the pan in fairly hot, otherwise the potatoes may stick. Add the olive oil, coat the pan well and add the potatoes.

Mix well, sprinkle salt and pepper. Cook, tossing frequently so that they don't stick to the pan. When they are half cooked, add the slightly crushed rosemary and thyme.

Cook till the potatoes crisp up and brown on the outside and are fully cooked inside. Add lemon juice on top and serve immediately.

Green Beans with fresh Coconut



Green Beans - 1 lb, trimmed and chopped into small pieces
Olive Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chili / Jalapeno - 1 or 2, chopped
Turmeric - 1/4 tsp
Salt
Fresh Coconut - 1/2 cup, grated

Heat a large skillet. Add the oil and the nigella seeds. When the seeds begin to sizzle, add the chopped green chilies. Wait for a couple of seconds and add the chopped green beans.

Sprinkle salt and turmeric. Mix well and cover and cook for a couple of minutes. Remove cover and cook, tossing frequently till the beans are just cooked and still crunchy.

Add the grated fresh coconut and mix well. Cook for a minute more and then remove from heat. Serve hot.


Wednesday, November 13, 2013

Shrimp Fritters




Fresh Shrimp - about half a pound, shelled and deveined
Besan / Chickpea Flour - 1 heaped tbsp.
Rice Flour - 1 heaped tbsp.
Onion - 1/4 cup, thinly chopped
Green Chili - 2, thinly chopped
Cilantro - a handful - chopped
Garlic - 2 cloves, minced
Egg White - of one egg
Poppy Seeds - 1 tsp (optional)
Salt

Oil for deep frying

Chop the shrimp into very small pieces. Mix with the rest of the ingredients to make a thick sticky batter.

Heat oil in a small wok. Drop a tsp of the shrimp mixture in the hot oil. Fry in batches till golden brown.

Serve immediately with ketchup or mustard sauce.

Adapted from http://preeoccupied.blogspot.com/2013/06/shrimply-hot-and-spicy-chingri-maacher.html

Saturday, September 7, 2013

Spicy Kimchi Fried Rice




Brown Rice - 1 cup
Water - 3 cups
Olive oil - 1 tbsp.
Garlic - 3 cloves
Shallots / Red Onion - 1/4 cup, chopped
Jalapeno - 1/2, finely chopped
Low Sodium Soy Sauce - 1 to 2 tsp
Fresh Shrimp - 10, optional
Kimchi - 1/2 cup
Fried Eggs - 2

Serves 2

Cook rice and water together till done. Keep aside to cool down. Alternatively, leftover cooked brown rice also works well.

Heat a skillet and add olive oil. Immediately add the garlic, jalapeno and shallots and cooked till the shallots begin to caramelize.

Add the kimchi and shrimp. Saute till the shrimp is cooked through and the kimchi slightly crisps up.

Add the cooked rice and 2 tsp soy sauce. Mix well and cook for a couple of minutes more.

Divide into 2 bowls, add a fried egg on top and serve hot.

 
 

 
 

 
 

Wednesday, September 4, 2013

Coconut Shrimp Basil Soup




Shrimp - 12, peeled and deveined, defrost if frozen
Coconut Milk - 3 cups
Shredded Coconut - 2 tbsp (optional)
Basil - a bunch, chopped
Olive oil - 1 tbsp.
Garlic - a few cloves, minced
Ginger - 1 inch, grated
Fresh Lemon Grass - 1 tbsp, sliced
Shallot - 1, finely chopped
Green Chilies - 1 couple, chopped
Turmeric - 1/4 tsp
Juice of a lemon
Salt
Water / Vegetable Stock - 1 cup

Heat a pot and add the olive oil, garlic, ginger, Green chili, lemongrass. Saute for a minute and add the shallot. Cook until soft.

Add coconut milk, water, salt, shredded coconut if using, and turmeric. Bring to a boil. Simmer for a few minutes.

Add the shrimp and cook for 2 minutes until the shrimp is done. Add the shredded basil leaves and lemon juice on top and serve hot.