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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maple Roasted Nuts

 

Raw Nuts - 5  cups (I used a mix of Walnuts, Almonds, Pecans, Pistachios, Peanuts)
Pure Maple Syrup - 1/3 cup
Cayenne Pepper - 1/4 tsp
Sea Salt - a sprinkle

Preheat oven to 325F. Line two baking sheets with foil or parchment paper.

Mix all the ingredients together with a wooden spoon and place them in a single layer on the baking sheets.

Bake for around 10 to 15 minutes, stir the nuts and bake again for 10 minutes. Keep a close watch on them as they can turn brown and bitter easily.

Remove from heat, cool completely and store in an airtight container.

 

 

 

 

 

 

 

 

 

Mung Beans Fettuchini with Pesto Sauce

 

Mung Beans Fettuchini - a handful
Cooked Beans - 1 cup, (I used a mix of cooked chickpeas and red kidney beans)
Broccolini - 1 small bunch,
Shallot - 1
Garlic Cloves - 1
Olive Oil - 1 tbsp.

For pesto:
Fresh Basil Leaves - 1 big bunch
Garlic Cloves - 3, minced
Olive Oil - 2 tbsp
Lightly Toasted Pinenuts - 2 tbsp.
Parmesan Cheese - 1/2 cup

Wash the basil leaves well and dry completely. Add minced garlic and blend in a blender till fairly smooth. Then add the olive oil, pinenuts and cheese and blend again to make a smooth mixture. Keep aside.

Cook the mung beans pasta according to directions. Rinse with cold water and keep aside.

Heat a big skillet and add olive oil. Add the chopped shallot and garlic and cook till the shallot gets soft. Add the broccolini and cook for a few minutes more.

Now add the cooked beans and pasta and toss everything well. Check for seasoning.  Remove from heat and serve.

 

 

 

 

 

 

 

 

 

Black Forbidden Rice with Green Peas

Black Rice - 1 cup
Water - 2 cups
Salt - a pinch
Frozen Green Peas - 1/4 cup
Unsalted Butter - 1 tbsp

Add 2 cups of water to the rice and bring to a boil. Once it comes to a boil, add salt, reduce heat and simmer and cook for around 30 minutes.

When the liquid is almost absorbed, add the green peas and butter and cover and cook for a couple of minutes more. Remove from heat and keep aside covered for a few minutes. Serve hot or cold as a side dish.

 

 

 

 

 

Crispy Coconut Shrimp

Fresh Shrimp - 1 lb, shelled but tail on
Cornstarch - 1/4 cup
Salt - 1/8 tsp
Red Chili Powder - 1/4 tsp
Egg White - 1, beaten
Shredded Dry Unsweetened Coconut - 1 cup
Sugar - 1 tsp, mix with the shredded coconut
Peanut Oil for deep frying

Mix cornstarch, salt and chili powder in a bowl. Drop the shrimp in the mixture and coat well.

Heat peanut oil in a skillet. Lift each shrimp by the tail from the cornstarch mix, dip in egg white and roll in coconut sugar mixture and drop in the medium low heated oil. Similarly add a couple of more shrimps to the skillet.

Fry for a minute on both sides till golden brown. Remove on paper towel to soak up excess oil and serve hot with garlic sauce.

My Lunch - Shrimp, Black Rice, Broccoli, Pink Snapper, Watermelon

Crispy Coconut Shrimp, Black Forbidden Rice with Green Peas, Roasted Broccoli, Roasted Pink Snapper with Lemon, Watermelon Wedges

Roasted Golden Beet

Golden Beet - 4
Olive Oil - 1 tbsp
Rock Salt / Pink Himalayan Salt / Sea Salt - a light sprinkle
Black Pepper - 1/4 tsp
Fresh Lemon Thyme - a few sprigs

Preheat oven to 400F.

Scrub and wash the beetroots well. Dry completely and cut them into small cubes (along with the skin).

Add olive oil, salt, pepper and lemon thyme leaves and mix well.

Place on a foil in a single layer on the baking sheet and bake for 30 to 45 minutes till the beets are soft and slightly caramelized.

Serve warm as a side-dish.

 

 

 

 

 

 

 

 

 

 

 

Shrimp in Soy Sauce

Fresh Big Shrimps - 12 (preferably not frozen)
Garlic Cloves - 1, minced
Olive Oil - 1 tbsp

Reduced Sodium Soy Sauce - 1.5 tbsp
Balsamic Vinegar - 2 tbsp.
Turbinado Sugar - 1/2 tsp
Red Chili Flakes - 1/4 tsp
Cayenne Pepper - 1/4 tsp

Basil Leaves - 2, shredded for garnishing

Mix soy sauce, balsamic vinegar, turbinado sugar, chili flakes and cayenne together and keep aside.

Heat a skillet and add the olive oil and minced garlic. Saute for a few seconds and add the shrimp.

Cook for 2 to 3 minutes on each side, till the shrimps are pink and opaque. Add the sauce and mix well and cook for a minute till the sauce is almost absorbed.

Garnish with shredded basil leaves and serve immediately.