Using Lemongrass

We Maharashtrians and Gujaratis use lemongrass leaves instead of the lemongrass roots as  the Thai cooks do. We add it to flavor our tea. It gives a unique refreshing flavor. It also soothes sore throat.

So far, I used to bring a bunch of lemongrass from the farmers market, put in water for some time to force roots and then I used to plant. This time, I have just kept my bunch of lemongrass in a flower vase. It has roots now. It sits pretty in a corner, as if it's a flower vase.

I think it looks great. I clip the leaves for my tea as needed, and the leaves grow right back.



Print Page

Parsley Chutney

I am partial to Italian Parsley. I like the flavor but I must admit that I don't care for curly parsley as much. Since I have planted Italian parsley, I thought of sharing this most simple recipe with you all.

Parsley Chutney
Ingredients
1 bunch Italian Parsley
1/2 bunch cilantro (optional)
3-4 cloves garlic
1/2" ginger
1/2 lemon, freshly squeezed
3-4 green chilies
salt to taste
1/4 tsp sugar
1/2 tsp cumin seeds

Method
1. Rinse parsley and cilantro - if using. Chop roughly.
2. Grind all the ingredients adding very little water.

Note-
1. Do not substitute curly leaf parsley.
2. For a different flavor, add a handful of roasted peanuts.


Print Page

Khobryachi Chutney

My mom places this chutney when she makes "naivedyache taaT" - an offering to God. So this chutney does not have any garlic or onion.

 

Khobryachi Chutney

Coconut-Cilantro Chutney

Ingredients

3/4 cup fresh coconut
3 green chilies (or per taste)
1" ginger, peeled & chopped
salt to taste

1/2 tsp. sugar

1 small bunch of coriander leaves, chopped - about 1/3 cup

1/2 tsp. cumin seeds

1 tbsp. freshly squeezed lemon juice

Method
1. Grind all the ingredients except lemon, preferably without water.

2. Stir in lemon juice and grind one more time.

Note -
1. This chutney is not meant to have watery consistency as it's a part of the main meal. It needs to stay in one place.
2. Do not grind this chutney too finely. The cumin seeds should be ground completely but still there should be a little coarse texture of coconut.

Khobryachi Chutney, Khamang Kakdi, Olya Vatanyachi Usal, Batatyachi Suki Bhaaji, Coconut Modak, Varan Bhaat Toop,  Kothimbeer Vadi & Polya.

 

Mint Hummus

This recipe is just a variation of the previously blogged Cilantro hummus recipe and a result of fastest growing mint in my backyard.

Mint Hummus
Inspired by Rip Esselstyn's Hummus Recipe
Ingredients
1 can organic garbanzo beans
salt to taste
1/2 cup fresh mint leaves
2-3 cloves garlic, peeled
1 lemon, freshly squeezed or as needed
2 green chilies (optional)

Method
1. Grind all the ingredients together.
2. Serve as an accompaniment with pita or as a spread/dip with dosa, idli, sliced bread etc.

Note -
1. Adjust the amount of mint based of your own preference.

Credits
Engine 2 Diet by Rip Esselstyn


Print Page

Mint Lassi

 

My mint plant has gone berserk. I know that the experienced gardeners always warn against adding mint to any veggie patch. They always advise to plant mint in a separate container because it grows like wild fire. But I had a tiny patch where I wasn't going to plant anything. So I purposely planted mint there. It amazes me how it goes dormant in winter and then shoots back up in spring.

 

I have been trying the usual suspects like mint chutney(with coconut, with yogurt ), mint pulao , mint kadhi as well as something refreshingly different like mint lassi and  fresh mint ice cream.

 

 

Pudinewali Lassi

Mint Buttermilk Shake

Ingredients

 12 fresh mint leaves, roughly chopped

2 cups buttermilk

A pinch of salt

A pinch of sugar

1/2 tsp roasted cumin powder

1/2 tsp chaat masala

 

Method

1. Blend in the blender.

2. Serve chilled.

 

Note-

1. Adjust salt per taste. Chaat masala already has rock salt.

Print Page

Thai Basil Fried Rice

Thai Basil plant comes back after deadly winter. Generally the plant dies but it sows its seeds. As spring arrives, tiny seedlings start sprouting out. I love the sweetish, fennel like flavor of the Thai basil. A nearby Thai restaurant serves delicious Thai Basil Fried Rice. Whenever I experiment with any recipe, I take liberties to make a healthier version that suits our lifestyle. Though we eat seafood, I am not particularly fond of the fish sauce which is a common ingredient in Thai cooking. I also add some turmeric powder to get the beneficial antioxidants. I throw in quite a bit of vegetables. So my experimental recipe almost always results in my own zany version, that differs substantially from the authentic one.

Thai Basil Fried Rice
Ingredients
1 cup Jasmine rice, cooked according to the instructions
2 cups mixed vegetables (I used a frozen packet containing green peas, carrots, green beans, corn etc.)
3/4 cup Tofu - bite sized chunks
salt to taste

Whisk
1 tsp rice vinegar
1/2 tbsp tomato ketchup
1/2 tsp paprika
1 tsp freshly ground black pepper

Tempering
1 tbsp oil
A pinch of turmeric powder
A handful of Thai basil leaves

Garnish
3-4 Fresh Thai Basil leaves

Method
1. Cook Jasmine rice according to the instructions. Spread on a flat plate to cool down completely.
2. Heat oil in a saucepan or wok. Add turmeric powder and Thai basil leaves.
3. Add the vegetables. Sauté for 5 minutes.
4. Add cooled and cooked rice, vinegar mixture and salt. Sauté.
5. Add tofu chunks. Mix well without letting them break.
6. Garnish with Thai Basil leaves.

Note -
1. Use only Thai Basil leaves for this recipe, as they lend their signature aroma/flavor to this dish. Italian basil will surely change the taste.
2. Use only rice vinegar for this recipe.
3. If you prefer a spicier version, use Sriracha sauce in the vinegar mixture or add crushed red pepper flakes.

Thai Basil blooms

Print Page

Baked Potato

Chives is a wonderful herb that reminds you of garlic greens. It is probably milder than garlic. I love to garnish my baked potatoes with minced fresh chives.

 

Baked Potato is a classic American dish. Use only Russet, Baking or Idaho potatoes to get the real taste. This recipe can also be made in the microwave. A colleague at work, sometimes used to get a raw russet potato in a brown paper bag and for lunch, she would microwave. But I advise to bake it in the oven as the potato skins are roasted nicely and taste divine. Americans love their baked potatoes topped with cheese (of course!), sour cream or even chili (as in kidney beans stew & not red pepper!). I love to garnish my baked potato with a generous sprinkle of salt, pepper and freshly chopped chives from my kitchen garden.

 

Baked Potato

Ingredients

 

3-4 baking potatoes, such as Idaho or Russet

1 tbsp. olive oil

salt

 

Garnish

Grated cheese

Sour Cream & green onions, chopped

Butter

Salt and black pepper

 

Herbs

Minced Chives

or

Minced Green onion

 

Method

1. Preheat oven 400F

2. Wash potatoes and pat them dry.

3. Prick some holes all over potato using a skewer or fork.

4. Rub olive oil all over the potatoes. Sprinkle some salt.

5. Wrap each potato in Aluminum foil.

6. Bake for 1 hour.

7. Take out and open the foil. Be careful as it will be very hot.

8. Top with garnish of your choice.

 

Note -

1. Each person can open their own foil wrapped parcel, cut it into halves with knife and use the garnish of their own choice.

 

 

Pretty Chives Bloom

 

Print Page

Roasted Tomato Pasta

 

I had discovered this recipe at the "Cooking Light" website and since then it has become one of  my "go to" pasta recipes. I have modified the recipe. Angel Hair Pasta works the best for this recipe.

 

Roasted Tomato Pasta

Ingredients

1/2 packet Angel Hair Pasta

Salt to taste

Freshly ground black pepper

 

Roast

4 cups cherry tomatoes

2 tbsp Extra Virgin Olive Oil

10 cloves of garlic, sliced

 

Garnish

1 tbsp fresh Italian Basil, shredded

1 tbsp fresh Italian Parsley, shredded

 

Method

1. Oil your baking dish using cooking spray. Mix tomatoes, oil and garlic cloves and spread in a single layer on the baking tray. Bake in a preheated oven (400F) for 20 minutes.

2. Cook Angel Hair Pasta according to the packet instructions. Set aside.

3. With a back of a spatula or spoon, crush the roasted garlic cloves. Add cooked pasta to the tomato mixture to coat evenly.

4. Add salt, black pepper.

5. Garnish with minced fresh herbs, just before serving.

 

Note -

1. Do not use curly parsley for this recipe. Use flat leaf Italian parsley.

2. If you love spicier version, sprinkle crushed red pepper on the individual serving bowl.

3. Angel hair pasta takes much less cooking time than other pasta. Cook accordingly.

 

Italian Flat Leaf Parsley

 

 

Credits

http://www.myrecipes.com/recipe/pasta-roasted-tomatoes-50400000122474/

 

Print Page

Pizza Margherita

The most important ingredient for making pizza margherita is fresh mozzarella cheese. Fresh basil from your own backyard  makes a perfect garnish.

 

Pizza Margherita

Ingredients

1 recipe Pizza crust

Marinara or Pizza sauce (homemade or store bought)

A ball of fresh mozzarella cheese, sliced

 

A handful of shredded Italian cheese (optional)

 

Garnish

12-15 Fresh Basil leaves, rinsed and patted

 

Method

1. Follow the method to make pizza dough. Preheat oven 500F

 

 2. Stretch into a flatbread.

3. Add some twists around the border, if you like.

4. Apply a spoonful of olive oil.

3. Scatter some cornmeal over the pizza pan. If using pizza stone, heat it in the oven.

4. Transfer pizza crust onto the pizza stone.

5. Bake for 7 minutes.

5. Spread the marinara sauce leaving at least 1" border around the circumference.

6. Place sliced cheese pieces in the middle. Add more Italian cheese if you prefer.

7. Bake in a preheated oven (500F) for about 9 minutes.

8. Garnish with fresh basil leaves only before serving.

 

Note -

1. Do not add Basil leaves too much in advance as they will turn dark and get wilted.

2. Fresh Mozzarella cheese is readily available in most of the super markets.

 

 

Credits for Pizza dough

http://www.bobsredmill.com/recipes_detail.php?rid=1074

 

Italian Basil

Print Page

Avocado Pesto or Basil Guacamole?

Avocado Pesto Garnish for the vegetable soup

I don't know what to call this creation of mine? My basil plant was eager to share its bounty. I had just plucked some fresh garlic. There was a lone, very ripe avocado that I had to use that day. I came up with this mixture. Now, I am not sure whether I should call it Avocado Pesto or Basil Guacamole?;-)

Avocado Pesto or Basil Guacamole
Ingredients
1/3 cup fresh basil leaves, roughly chopped
1 avocado, peeled/pitted, pulp
3-4 garlic cloves, fresh or usual, roughly chopped
salt to taste
1/2 tsp lime zest
1 tbsp lime juice, freshly squeezed (or to taste)

Method
1. Add all the chopped ingredients in a small food processor.
2. Process till it is mashed up.

3. Add all the remaining ingredients. Process again till it is smooth.
4. Serve immediately.

Note-
1. I serve this pesto as a topping on the soup, spread on a bread or even as a chutney with bhakri.
2. Since this recipe does not contain oil and avocado discolors quickly, use this pesto/guacamole same day.

Avocado Pesto/Basil Guacamole posing as a chutney with bhakri!;-)

Print Page

Soya Badi aur Alu - Potatoes with Soy Chunks

I was inspired to make this curry after tasting it at Raja Foods, Jackson Heights, NY. This is my version.

Soya Badi Aur Alu
Potatoes with Soy Chunks
Ingredients
4 medium potatoes, boiled, peeled and roughly chopped
1 cup Soy chunks like Nutrela soaked in water for at least 2 hours
salt to taste

1 tsp Punjabi Garam Masala
1 tbsp coriander-cumin powder
1 tsp chili powder

*Grind to a fine paste
1 cup cilantro
10 Mint leaves
3-4 green chilies
3 garlic cloves
1" ginger
1 tbsp lemon juice
salt to taste

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
* Green paste
1 cup chopped onion
3/4 cup chopped tomatoes

Garnish
2 tbsp minced cilantro

Suggested Accompaniment
Onion Kulcha
and
Raita

Method
1. Soak Soy chunks like Nutrela in water for at least 2 hours. Drain. Add about 2 tbsp green paste to the drained soy chunks and pressure cook adding 2 tbsp water for 2-3 whistles. Keep aside.
2. Heat oil in a heavy bottomed saucepan. Add the ingredients for tempering. Saute onion till it is soft.
3. Add remaining green paste and saute for about 5 minutes. Add tomatoes and keep on sauteing till oil leaves masala.
4. Add coriander-cumin powder, garam masala and chili powder. Add potato pieces, crush few pieces by hand to give thickness to the gravy.
5. Add cooked soy chunks and water as need.
6. Add salt to taste - remember there is salt in the green paste. Adjust accordingly.
7. Simmer for few more minutes.
8. Garnish with cilantro.
9. Serve with lemon wedges and flatbread of your choice.

Note -
1. Nutrela chunks are like a blank canvas as they are very bland. Make this curry in advance so they can soak up the gravy/masala.
2. For variation, grind onion and tomatoes before sauteing in the oil.

Credits
Raja Sweet & Fast Foods, Jackson Heights, NY
7231 37th Ave
Jackson Heights, NY 11372
  


Print Page

Cilantro Dip

Versaille's is a Cuban restaurant located in the Little Havana neighborhood of Miami, Fl. If you ever go there, you must try some of their very Cuban delicacies. The outside window serves delicious guarapo or sugarcane juice, a shot of strong Cuban coffee & Cuban pastries. If you want a quick snack of Cuban Sandwich and pastries, go to their bakery cafe next door. If you prefer to be seated and be served, then go inside and be immersed with animated Spanish conversations all around you. Try Yucca Chips with Cilantro Dip as an appetizer. If you are a seafood connoisseur like me, do try their "Kingfish". It's for the very first time in my life, I ate "Surmai" in any  restaurant in the United States. It was delicious and fresh. and to finish off your meal, you may want to try Dulce De leche or Tres Leche Cake. Don't forget to take a small parcel of their plantain chips for munching later.

Today's cilantro dip is inspired from Vesailles' signature recipe. This is just my version. Serve with any fritters of your choice.


Cilantro Dip
Ingredients
2 garlic cloves, peeled & chopped
1 bunch cilantro
salt to taste
freshly ground black pepper, a dash
A pinch of sugar
1 cup sour cream or Greek Yogurt

Method
1. Chop cilantro and garlic cloves roughly. Process in a mini food processor, adding salt, pepper and sugar.
2. Process once more adding sour cream or greek yogurt.

Note-
1. Use green chilies if you prefer a spicier version.

Credits
Recipe inspired from -
http://www.versaillescuban.com/

 

Yucca Chips with Cilantro Dip at Versailles

Print Page