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Curried Chickpeas

May 14, 2019
  • 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 inch cinnamon stick
  • 3 cloves
  • 1 large cardamom
  • 2 medium shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • 1 14 ounces can diced fire roasted tomatoes
  • Salt
  • ½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Paneer with Green Beans

May 12, 2019
  • 2 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 9-10 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup green beans, chopped
  • 1 cup yellow beans, chopped
  • 1 cup paneer, grated
  • 2 teaspoons ground coriander
  • 1-2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.

Fettuccine with Scallops and Garlic

April 9, 2019

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

  • ½ pound fresh fettuccine
  • Salt
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ teaspoon red pepper flakes
  • 10 large scallops, cleaned
  • ½ cup clam juice
  • Juice and zest of one lemon
  • ½ cup chopped fresh parsley

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

Garlic Fried Brown Rice

March 31, 2019

  • 1 cup brown rice, rinsed
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 3 cups water
  • 1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

  • ¼ cup rice vinegar
  • 1 tablespoon fresh garlic, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh garlic, grated
  • 3 to 4 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Bucatini with Salted Pork and Shrimp

March 19, 2019

 

½ cup salted pork, cut into chunks less than ½- inch

2 tablespoons olive oil

1 medium onion, chopped

2 to 3 garlic cloves, chopped

28 ounces can of San Marzano tomatoes

½ pound medium shrimp, deveined and cleaned

Salt

½ teaspoon hot red pepper flakes

½ pound cooked bucatini, cooked al dente with 1 cup spare pasta water

½ cup fresh parsley, chopped

Heat a wide skillet with the olive oil and salted pork and fry over low heat for 15 minutes or till the fat is rendered out and the meat is crisp. Remove the pork with a slotted spoon and set aside.

Add the onion and garic and sauté over medium heat for five minutes. Crush the tomatoes with hand in the can and add to the onion mixture. Cook for 20 minutes on medium heat with the lid on. Check for seasonings and add salt and the red pepper flakes.

Add the raw shrimp and cook for 2 to 3 minutes. Add the al dente pasta and cook on medium for another 2 to 3 minutes, till the shrimp is cooked through- careful not to over cook. Check for seasonings and garnish with parsley.

Sausage and Peppers Sandwiches with Ricotta Cheese

March 18, 2019

 

Ricotta Cheese

½ cup full fat ricotta cheese

1 garlic clove, minced

1/3 cup fresh parsley, chopped

¼ cup Parmigiano Reggiano cheese, grated

1 teaspoon salt

Mix all the ingredients in a small bowl and keep aside.

2 tablespoons olive oil

1 pack chicken sausages (I used roasted garlic ones from Trader Joes), sliced

1 large or 2 medium red pepper, cut into 1 inch squares

1 large yellow onion, cut into 1 inch squares

2 garlic cloves, minced

2 cups tomato sauce (jar, bottle or fresh)

Salt

½ cup fresh basil, chopped

Heat a medium saucepan with the olive oil. Add the sausage pieces and sauté on medium high heat and brown both sides, about 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and lower the heat to a simmer. Cover with lid and cook for 15 minutes. Take the lid off, add the peppers and 1 teaspoon salt. Cook on medium heat for 3 to 4 minutes, or till the peppers are soft, but not too soft and falling apart. Check for seasonings and garnish with basil.

 

4 ciabatta rolls, toasted with a drizzle of olive oil

 

Add some sausage and peppers into a toasted roll. Top with a dollop of ricotta cheese. Serve with oven fries.