Category Archives: Sides
Healthy and delicious!!
- 1 tablespoon extra virgin olive oil
- 2 tablespoon Turkish tomato paste (or use regular tomato paste)
- 1 cup bulgur wheat (I used quick cooking bulgur from Trader Joes)
- 2 cups chicken or vegetable broth
- 2 teaspoons salt
Heat a medium saucepan with the olive oil. Add the tomato paste and cook on medium heat for a minute or two. I bought some Turkish tomato paste from Istanbul. I got the spicy kind, which has chilies in it- but regular tomato paste can be substituted. Add the bulgur and stir. Add the broth and salt and bring to a boil. Lower the heat, cover and let cook for 10 minutes. Turn heat off, fluff with fork and let sit for another 5 minutes. Check for seasonings and serve.
- 3 medium zucchini, cut into ½ inch slices
- 2 teaspoons mustard seeds
- 10-12 curry leaves
- 2 tablespoons extra light olive oil
- 1 teaspoon coriander powder
- 1/3 teaspoon cayenne pepper
- Juice of half a lemon
In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.
3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
This will be a great addition to the Diwali dinner…
- 1 cup all purpose flour
- 2/3 cup full fat yogurt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon oil
- Extra all purpose flour
- Cast Iron Pan
- 1 tablespoon butter
- 2 garlic cloves, grated
- 1 tablespoon cilantro, finely grated
- 1 teaspoon onion seeds (optional)
- ½ teaspoon salt
Mix the all the ingredients in a small bowl and keep aside.
In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.
Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.
Diwali is coming up and this is a must in our house… people typically make this lentil dish for a special occasion but it is so simple… you can make it any day you want… yum!
- 1 cup whole urad dal (black lentils)
- ¼ cup rajma (red kidney beans)
- ¼ cup channa dal (gram lentils)
- 4 cups water
- 1 cup crushed tomatoes
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, minced
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 1 tablespoon ghee or butter
- 2 teaspoon garam masala
- 3 tablespoons half and half
In a pressure cooker or sauce-pan, add the urad dal, rajma, channa dal, water, crushed tomatoes, onion, garlic, ginger, salt, cayenne pepper, coriander powder, turmeric and ghee. If using a pressure cooker, then close the lid and cook on high till the pressure is built, then turn the heat on low and cook for an hour. Turn the heat off, and take the lid off- check the consistency. The dal should be like a thick soup or a think stew. If there is excess liquid, then turn the heat on high and begin to evaporate the liquid. Add the garam masala and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
If using a sauce-pan, then bring the mixture to a boil and lower the heat, cook for at least 2 hours or till the lentils are soft and mushy. Add the garam masals and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
Before corn goes away… make this yummy salad.. so easy and so delicious!
- 4 ears of corn, taken off the cob
- 4 cups mixed greens
Transfer the corn and green onto a salad bowl. Keep aside.
- 2 lemons, ends cut off, cut in half with the pits out
- ½ cup extra virgin olive oil
- 2 teaspoons honey
- ¼ cup water
- 1 teaspoon salt
Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.
Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.