Thursday, October 15, 2015
Wednesday, October 14, 2015
Organic Eggs - 4
Water - 2 tsp
Olive Oil / Butter - 1 tbsp.
Green Chili - 2 (optional), finely minced
Baby Arugula - a handful
Gruyere Cheese - a few pieces
Cooked Mushrooms - 1/4 cup (optional)
Break the eggs in a bowl. Add 2 tsp water, salt and pepper and beat until just fluffy. Do not overbeat. If using green chili, add it to the mix.
Heat a cast iron skillet. Add the olive oil and pour the beaten eggs and cook on low flame.
Once the eggs are no longer runny, spread mushrooms, baby arugula and gruyere cheese on top and fold into half. Remove from heat and serve immediately.
Tuesday, October 13, 2015
Olive Oil - 2 tbsp
Sweet Onion - 1 small, sliced
Garlic - 4 cloves, thinly sliced
Ginger - 1 inch, thinly chopped
Green Chili - 2, finely chopped
Vegetables - 2 cups (a mix of cabbage, red peppers, bean sprouts, carrots)
Shrimp - 8 oz, cooked
Eggs - 2, scrambled
Soy Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
Rice Wine Vinegar - 1/2 tbsp.
Fish Sauce - 1 tsp
Coarsely ground roasted peanuts - 1/4 cup
Cook the noodles according to directions on the box. Rinse in cold water and keep aside.
While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soy sauce, fish sauce, rice wine vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.
Heat oil in a wok. Add the onion, garlic, ginger, green chili and saute for a minute. Then increase the heat and add chopped vegetables. Cook only for a couple of minutes on high flame. Do not overcook as the vegetables should remain crisp.
Add the scrambled eggs, cooked shrimp, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously. Check for seasoning.
Remove from heat, toss the ground peanuts on top and serve immediately.
Sunday, October 11, 2015
Cooked Rice - 2 cups
Ghee / Clarified Butter - 1 tbsp.
Bay Leaf - 1
Whole Black Peppers - 10
Cinnamon Stick - 1/2 inch
Green Cardamom - 1
Cloves - 5
Garlic & Ginger - 1 tsp, minced
Green Chili - 2, chopped
Mixed Vegetables - finely chopped - green peas, carrot, capsicum, green beans
Roasted Unsalted Cashewnuts - a handful
Heat ghee is a large pan. Add the spices(bay leaf, cinnamon, cardamom, cloves, black pepper) for tempering. Cook for a few seconds and add ginger garlic and green chilies. Then add all the vegetables and cashewnuts. Mix salt and cook for 5 to 10 minutes till the vegetables are done but still crisp.
Mix rice, toss well and cook for a couple of minutes more. Adjust seasoning, discard the bay leaf, cinnamon stick and cardamom and serve hot.
Saturday, October 10, 2015
Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Potato - 1, small
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.
Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.
Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.
Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.
Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.
Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.
Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.
Friday, October 2, 2015
Carrots - 3, chopped
Grape / Cherry Tomatoes - a handful
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp (optional)
Fresh Ground Black Pepper
Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.
Remove and cool. Using a high speed blender like vitamix, blend into a smooth paste.
Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Add butter and freshly ground black pepper and serve hot.