Thursday, July 21, 2016
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
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
Water - 2 cups
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
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.