Your Cooking Coach
Show MenuHide Menu

Tag: travel blog

Spicy Watermelon and Pineapple Salad

August 18, 2019

I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!


2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint

Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Chicken with Almond and Cilantro Curry

July 9, 2019
  • 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
  • ½ cup full fat yogurt
  • ¼ cup half and half
  • ¼ cup fresh mint
  • ½ cup fresh cilantro
  • 2 inches fresh ginger, peeled and cut
  • 1 teaspoon garam masala
  • 2 teaspoons salt

Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.

  • ½ cup slivered almonds
  • ½ cup hot water

Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.

  • 2 tablespoons butter
  • ½ teaspoon mace
  • ½ teaspoon nutmeg
  • 1 teaspoon black cumin seeds
  • 1 cinnamon stick, ½ inch
  • 1 medium onion, chopped

Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.

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 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.

 

Ricotta Parsley Gnudi with Sausage Mushroom Ragu

June 11, 2019

This is a great recipe to make either through the week or for a Sunday meal. A rich sausage mushroom ragu with soft, pillowy gnudi. Saw this being made on tv and modified it a bit to suit my taste. Try it… this is delicious!!

Gnudi

1 pound fresh ricotta, drained overnight to attain super dry ricotta
2 egg yolks
¼ cup Parmigiano Reggiano, grated
¼ cup all purpose flour
¼ cup panko breadcrumbs
½ cup fresh parsley, chopped
1 teaspoon salt
Semolina for rolling and coating
2 tablespoons extra virgin olive oil
2 tablespoons butter

Transfer the ricotta and egg yolks to a stand mixer. Mix at medium speed for a minute or till incorporated. Add the cheese, flour, breadcrumbs, parsley and salt. The dough should moist but not sticky. Let the dough rest for 10 minutes while bringing a small saucepan of salted water to a boil. Roll a piece of dough into a 1 inch ball and cook in the boiling water for about 2 minutes. If the gnudi is too soft to hold it’s shape, add more flour to the dough. Refrigerate the dough for at least an hour if not more. Shape the dough into 1 inch balls and transfer to a semolina dusted pan so the gnudi does not stick. Refrigerate the gnudi balls, covered with plastic wrap till ready to cook.
Take out of fridge and cook gnudi in salted boiling water until cooked- about 3 to 4 minutes in batches. The gnudi will begin to rise to the surface once cooked. Drain the gnudi and place them into a wide frying pan with the olive oil and butter. Brown the gnudi on the outside for 2 to 3 minutes, moving them about constantly. If the pan gets dry, add some spare pasta water. Serve with the ragu.

Ragu

¼ cup dried porcini mushrooms, soaked 1 cup hot water
1 cup fresh shiitake mushrooms, chopped
2 tablespoons extra virgin olive oil
4 sausage links of choice, casing off and crumbled
1 medium onion, chopped
3 garlic cloves, chopped
½ cup strained tomatoes
1 cup chicken stock
Salt
½ cup fresh parsley, chopped
Parmigiano Reggiano, grated

Strain the mushrooms, reserve the liquid and chop the procini mushrooms and set aside.
Heat a sauté pan with olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for another 4 to 5 minutes. Add the shiitake and procini mushrooms and sauté for 3 to 4 minutes. Add the spare mushroom water, tomatoes and chicken stock. Bring to a boil and let simmer, with the lid on for 10 minutes. Take the lid off, add salt and let cook for another 15 minutes. Check for seasonings and garnish with parsley. Serve with gnudi with a sprinkle of Parmigiano Reggiano.