Wednesday, July 30, 2014

Chia Cashew Pudding (Raw & Vegan)



Raw Cashew nuts - 1/2 cup
Water - 1.5 cups
Chia Seeds - 4 tsp
Maple Syrup / Honey - 1 tbsp
Pure Vanilla Extract - 1 few drops
Orange Zest - 1/4 tsp (optional)
Mint - for garnishing

Serves two.

Soak the cashew nuts in 1.5 cups water overnight. Blend in vitamix along with the water for a minute. Divide the cashew milk in 2 small serving bowls.

Add 2 tsp chia seeds in each bowl. Add a few drops of vanilla extract, orange zest (if using) and drizzle some maple syrup on top. Reserve the bowls in refrigerator for at least an hour.

Garnish with mint leaves, drizzle some more maple syrup on top and serve chilled.

 
 

 
 

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.




Sunday, July 27, 2014

Pan Seared Halibut with Rosemary Crust




Halibut Fillet - 2 (around 5 oz each, preferably refrigerated overnight to keep the fish firm)
Rock Salt
Pepper
Flour - 1 tbsp. (APF or use brown rice flour for gluten free option)
Fresh Rosemary Leaves - 1/2 tsp, chopped
Olive Oil - 1 tbsp.

Heat a cast iron pan over medium high heat till it is almost almost smoking hot.

Season the fish with salt and pepper on both sides. Mix the rosemary leaves with the flour. Dust the fillet with the rosemary flour.

Add the olive oil to the smoking pan. Place the fish fillet on the pan, reduce the heat slightly and cook for around 5 minutes till the bottom is brown and crispy. Carefully flip the fillet and cook on the other side for a few minutes more.

Serve hot with lemon wedges.

Friday, July 18, 2014

Crispy Tahini Kale Chips


 

Lacinato Kale / Dinosaur Kale - 1 bunch
Tahini / Sesame Paste - 4 to 5 tbsp
Ground Flax Seeds - 4 tbsp
Olive Oil - 1 to 2 tbsp (as required)
Garlic Cloves - 2, minced
Rock Salt
Cayenne Pepper
Ground Black Pepper

Preheat oven to 275F
Mix tahini, flaxseeds, garlic, salt, pepper together. Add olive oil as required to make a thick paste. Keep aside.

Wash kale leaves well and dry completely. Tear the leaves into bite sized pieces and discard the middle stem.

Massage the kale leaves with the tahini paste to coat all the leaves well. Place in a single layer on a couple of foil lined baking sheets.

Bake for 30 to 40 minutes till the kale is completely dry and crispy.






Thursday, July 17, 2014

Black Beans Spaghetti in Peanut Sauce, gluten free




Black Beans Spaghetti - a handful
Olive Oil - 1 tbsp.
Garlic Cloves - 4, sliced
Assorted Vegetables - Frozed Green Peas, Frozen Sweet Corn, Carrots
Rice Wine Vinegar - 1 tbsp.
Low Sodium Soy Sauce - 1 tbsp.
Peanut Butter - 2 tbsp.
Tahini - 2 tbsp.
Red Chili Flakes

Mix peanut butter, vinegar, soy sauce, tahini , chili flakes together to make a sauce. Keep aside.

Add the spaghetti to a large pot of boiling water and cook for around  5 minutes till they are done.

In the meantime, while the spaghetti is getting cooked, heat a large skillet. Add olive oil and the sliced garlic. Saute for a few seconds and then add the vegetables.

Cook on high heat for a few minutes. Add the boiled spaghetti and the peanut sauce. Mix well. Serve hot.

 














Tuesday, July 15, 2014

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.


 
 

 
 


 
 
 

Monday, July 14, 2014

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.

 
 

 
 

 
 

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.





Monday, June 30, 2014

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.




Friday, April 25, 2014

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/


 

 
 
 







 
 

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.