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.

 

 

 

 

 

 

Sprouted Green Mung Beans 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.

Roasted Red Snapper with Lemon & Thyme

Whole Red Snapper - 1, (scaled and gutted, around 1.5 lbs)
Olive Oil - 1 tbsp.
Pink Himalayan Salt / Rock Salt
Fresh Ground Black Pepper
Lemon - 1, cut into thin roundels
Fresh Lemon Thyme - a few sprigs
Garlic - 2 cloves, crushed

Preheat the oven to 425F. Line a baking sheet with heavy duty foil. Put a tsp of olive oil on the foil.

Wash the whole snapper 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, thyme leaves and crushed garlic inside the cavity. Place the remaining lemon slices over the fish.

Drizzle a little olive oil on top and bake for around 30 minutes. Transfer to a platter and serve.

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.

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.

 

 

 

 

 

 

Homemade Biryani Masala

Bay leaf - 2, tear into small pieces

Fennel seeds - 2 tsp

Coriander seeds - 6 tbsp

Shahi jeera / Caraway Seeds - 3 tbsp.

Green cardamom - 12

Black Cardamom - 1

Cinnamon sticks - 10 sticks of two inches each, break into small pieces

Cloves - 1 tbsp.

Black Pepper - 1 tsp

Star anise - 4

Mace flower - 5

Nutmeg - 1/2 tsp

 

Dry roast the spices together on very low heat till they turn slightly crisp.

 

Powder them in a mixer to a fine powder. Store in an airtight glass jar.

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/

 

 

 
 
 

 

 

Eggplant & Potato Curry

Eggplant - 1, medium size, cubed
Yukon Gold Potatoes - 2, cubed
Yellow Onion - 1, chopped
Ginger - 1/2 inch, grated
Garlic - 2 cloves, grated
Green chilies - 2
Tomato - 1, grated
Turmeric - 1/2 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Water - 1/2 cup
Cilantro - a handful, chopped


Heat oil in a pan and temper with cumin seeds. Then add the potato cubes and saute for a couple of minutes. Once they are slightly done, add the onions, ginger, garlic, and turmeric.

Then add the eggplant and let it all cook together. Pour in 1/2 cup of water, salt and let it cook on medium heat with closed lid. Midway, add the grated tomato.

Cook till the eggplants are soft and the gravy comes together. Sprinkle cilantro on top and serve hot.

Adapted from http://ahaar.blogspot.com/2010/10/spicy-eggplant-and-potato-sabzi-alu.html

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.

 

 

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.

 

 

 

 

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.

Alur Dom with Yogurt

Potato - 2 cups, cubed or a pound of baby potatoes
Mustard Oil - 3 tbsp.
Paanch Phoron - 1 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Ginger - 1/2 inch, grated
Water - 1 cup
Salt
Yogurt - 2 tbsp, beaten well along with the cardamom powder
(do not add excess yogurt as it will make the gravy very thick)
Cardamom powder - a pinch
Cilantro - a handful




Heat mustard oil in a pan. Add the paanch phoron and let the spices sizzle. Immediately add the cubed potatoes.

Add turmeric and salt and cook for a few minutes.

Now add the ginger, cumin powder, red chili powder and cook covered till the potato is done. In between add a cup of water.

Once the potato is done, remove the pan from heat and add the beaten yogurt. Mix gently and put the pan back on heat. Cook for a couple of minutes more. Sprinkle some chopped cilantro on top and serve hot.

Adapted from http://www.lovefoodeat.com/my-favorite-bengali-aloor-dum/

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.

 

 

Stuffed Capsicum

Capsicum / Green Bell Peppers - 4
Cooked Quinoa / Couscous / Brown Rice - 1 cup
Olive Oil - 1 tbsp
Yellow Onions - 1/2 cup, chopped
Garlic - 1 clove - minced
Jalapeno / Green Chili - 2, finely chopped
Tomato Paste - 1 tbsp.
Salt
Fresh Shrimps or Mushrooms, if making vegetarian - a handful
Cashew nuts - a handful, (optional)
Mozzarella / Cheddar cheese - 1/2 cup, grated


Preheat oven to 375F.

Wash and dry the peppers well. Cut the tops off each pepper; pull out the stem portion and seeds.  Clean out the peppers so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out. Place the peppers on a foil lined baking dish.

Heat a skillet, add olive oil, garlic, green chili and chopped onions. Cook till the onion becomes soft.

Add the mushrooms or shrimps and and cook till they are just done. Add the tomato paste, salt, cashewnuts and cooked quinoa and mix well. Remove from heat.

Divide into 4 portions and stuff the capsicums with this mixture. Sprinkle shredded cheese on top. Bake in preheated oven for 20 to 30 minutes till the capsicums are cooked and the cheese is brown and bubbly. Serve warm.