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Sauteed Shrimp with Indian Pickling Spices

July 8, 2019

This is a great dish for a main meal or an appetizer…it’s yummy!!

  • 1 pound medium shrimp, cleaned and deveined
  • 2 tablespoons peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon onion seeds (nigella seeds)
  • ¼ teaspoon fenugreek seeds
  • 1 medium onion, sliced
  • 1 serrano chili, chopped
  • 2 tablespoons tomato puree
  • Salt
  • ½ cup cilantro, chopped
  • Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

4th Of July Dessert: Vanilla Coconut Panna Cotta with Mango Lime Sauce

July 3, 2019

Vanilla Coconut Panna Cotta

  • 3 tablespoons cold water
  • 1 packet unflavored gelatin powder
  • 1 cup heavy cream
  • 2 cups plain yogurt
  • 2 cups coconut milk
  • 1 cup evaporated cane sugar
  • 1 vanilla bean, sliced length-wise and seeds taken out
  • 1 teaspoon vanilla extract
  • 8 (8 oz) ramekins

In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.

Mango Lime Sauce

  • ½ cup mango pulp
  • 2 tablespoons evaporated cane juice
  • Juice of ½ lime (1 tablespoon)
  • 1 teaspoon vanilla extract
  • 2-3 mint leaves

Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce

July 1, 2019

Grilled Dinner

  • 4 boneless rib eye steaks- about a pound and a half to two

Marinade

    • 2 teaspoons parsley, chopped
    • 1 teaspoon oregano, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt

Marinated Herbed Ribeye

Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce

Roasted Tomatillo and Mango Sauce

  • 4-5 medium tomatillos, husks removed and coarsely chopped
  • 2 medium mangoes, peeled and coarsely chopped
  • 2-3 medium spring onions, coarsely chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.

  • Juice of one lime
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/3 cup cilantro, chopped

Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.

4th of July Recipes -Mushrooms and Cannellini Bean Burgers

June 30, 2019

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves

2 teaspoons salt

2 cups Cremini mushrooms, sliced

1 cup cooked brown rice

1 14 ounces cannellini beans, drained

¼ cup cilantro, chopped

¼ cup dill, chopped

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ cup panko bread crumbs

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add onion, garlic, salt and cook until the onion is translucent about 2 to 3 minutes. Add the mushrooms and cook until soft, 5 to 10 minutes. Transfer the veggies to a food processor with the rest of the ingredients. Pulse 5-10 times to combine- careful not to overdo it… you don’t want a paste.

Press mixture between fingers- if you can form a patty with it, you are good, if it is too crumbly, add some water 1 tablespoon at a time until it sticks together. If the mixture is too wet, add more breadcrumbs 1 tablespoon at a time until the right consistency.

Form the mixture into 8 patties (about 1/3 cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate uncovered for 30 minutes.

When ready to cook, heat 1 tablespoon oil in a large non stick skillet over medium high heat. Cook 3 to 4 patties at a time until brown, 3 to 4 minutes on each side. Add sliced cheese on top if desired. The left overs can be frozen. Serve in ciabatta rolls with tomato and cucumber relish and cumin mayo!

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • ½ cup cucumbers, chopped
  • 1 teaspoons salt
  • Juice of half lemon

Mix all the ingredients and let sit for ½ an hour before serving with burger.

Cumin Mayonnaise

  • ½ cup mayonnaise
  • ½ cup whole milk yogurt
  • Juice of half lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin

Mix all the ingredients and serve with the burgers.

 

Wild Blueberry and Lemon Tea Bread

June 18, 2019

Wild Blueberry and Lemon Cake

  • 1½ all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon lemon zest
  • 1 cup evaporated cane juice (sugar)
  • 1/3 cup olive oil
  • 2 large eggs
  • Juice of one lemon
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup frozen wild blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.