Category Archives: Recipes

Mixed Vegetable Soup

File 22-02-16, 6 37 43 PMIngredients

½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2T. Peas
1T. Cornflour
2C. Water
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
1T. Butter

Recipe:

In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.

Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.

Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.

When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.

Garnish with spring onions, oregano seasoning and serve hot.
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Egg & Shrimp Calzone

Photo 21-01-16, 11 08 58 AM (1)
Ingredients:

2C. All purpose flour
2T. Yeast
1T. Sugar
2T. Olive oil
2T. Peas
2T. Sweet corn
3 Eggs (room temperature)
1 Shallot (chopped)
2 Green Chilies (chopped)
3 Garlic Cloves (minced)
10-12 Shrimps (diced)
Salt & pepper
Cornmeal or semolina (to sprinkle)

Photo 21-01-16, 11 31 05 AM

Recipe:

Start with activating the yeast. In a bowl add one cup of warm water, yeast & sugar, stir and leave aside till it foams.

Heat some oil in a wok. Saute garlic, chilies & shallot. Once fragrant add eggs and scramble to medium consistency. Now add the shrimps, peas & corns, continue cooking till the shrimps turn pink. Check for seasoning and don’t overcook. Set aside to cool.

In another bowl combine flour, a pinch of salt & yeast mix. Knead the dough till soft and smooth. Leave to rise for 1-2 hours in a warm place.

To bake the calzones preheat the oven at 200°C and sprinkle the baking sheet with cornmeal or semolina.

Divide the dough into 8 equal parts and roll each out to a 5 – 6 inches disc. Divide the filling between half of each disc, leaving some space to seal. Brush the edges with water and crimp the edges to seal.

Bake for 20 minutes or until golden brown. Cool slightly and serve.

Photo 21-01-16, 11 10 53 AM

 

Pesto Chicken Pasta

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Ingredients:

2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper

Photo 23-10-15, 4 45 41 PM (2)

Recipe:

Cook the pasta according to the instructions. Drain, but just reserve 1/4th cup cooking liquid.

In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.

In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.

Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.

Serve hot.

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Falafel Wrap with Pea & Feta Hummus

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Ingredients for Falafel:

1C. Chick pea/Garbanzo beans (soaked in water overnight)
3 – 4 Garlic cloves (minced)
1 onion (finely chopped)
1T. Cumin powder
1T. Coriander powder
1T. Red chili powder
½ T. Black pepper powder
½ T. Baking soda
½ T. Cardamom powder
2T. Whole wheat flour
1T. Lemon juice
¼ C. Parsley leaves (chopped)
½ C. Coriander leaves (chopped)
Salt to taste

Ingredients for Pea & Feta Hummus:

1C. Peas
½ C. Feta cheese
1T. Tahina paste
2T. Olive oil
Salt & pepper

Other Ingredients:

Whole wheat wraps or tortillas
Oil to fry
Salad filling (thin diced – cucumber, tomato, onion & lettuce)
Mayonnaise

File 27-09-15 12 25 31 pm File 27-09-15 12 25 48 pm

Recipe:

Start with preparing the falafel. Add all the ingredients for falafel into a food processor and make a course mixture. Leave it in the refrigerator for one hour.

To prepare the hummus, add peas, feta cheese, tahina paste, olive oil, salt & pepper in a food processor and pulse until smooth puree is formed.

Remove the chickpea mixture from the refrigerator and roll into medium sized balls. Deep fry in batches for about 3 to 4 minutes or till golden brown and drain on paper towels

To make a wrap, warm the tortillas a bit. Spread a generous layer of hummus and place 3 – 4 falafel balls on top. Layer the wrap with desired amount of salad and mayonnaise. Roll up the tortilla and tuck it well.

It is now ready to be served. Enjoy!

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Classic Pesto Pizza

I got this recipe from my aunt and I liked it a lot as it’s a great alternative to a regular pizza. Less  of cheese and more of flavor!

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Ingredients:

1 Pizza crust
th C. Italian 5 cheese or any mozzarella (shredded)
th C. Crumbled goat cheese
5-6 Cherry tomatoes (halved)
2T. Pesto
1T. Fig balsamic vinegar
Handful of baby lettuce leaves

Photo 18-09-15 1 22 12 am

Recipe:

Pre heat the oven at 230°.

Layer the pizza crust evenly with pesto and add a layer of shredded cheese on top.

Add cherry tomatoes and the crumbled goat cheese on the pizza crust.

Bake the pizza in the oven for 10-12 minutes.

Once it’s out from the oven add a handful of baby lettuce leaves on top and drizzle some fig balsamic vinegar.

Cut pizza into slices and serve immediately.

Bon Appetit-O !

Lentil Broccoli Curry

Photo 06-09-15 3 21 12 pm
Ingredients

4 tablespoons butter
2 medium onions (chopped)
1 T. Chili powder
1 ½  T. Black pepper
2 T. Cumin
1 T. Ground coriander
2  T. Turmeric
1 C. Red lentil
1 lemon juice
3 C. Vegetable broth
2 medium broccoli, chopped
½ C. Dried coconut (optional)
Salt

Photo 06-09-15 3 20 00 pm
Recipe

Heat butter in saucepan and sauté onions until well browned.

Add chili powder, pepper, cumin, coriander and turmeric. Stir and roast for a minute.

Add lentils, lemon juice, broth and coconut if using.

Bring to a boil, reduce heat and simmer for 45-55 minutes.
(If mixture is too thick, you may need to add a little hot water).

Add broccoli & salt to taste. Simmer for 5 minutes.

Serve hot over Basmati rice or chapattis.

Shrimp Pasta in Coconut Sauce

Photo 23-08-15 5 13 49 pm - Copy
Ingredients:

250G. Pasta
3 Garlic cloves (minced)
1 Onion (chopped)
1T. Ginger (chopped)
2C. Shrimps (peeled, deveined)
1C. Mushrooms (sliced)
2C. Coconut milk
1C. Cooking crème
1T. Corn flour
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper
1T. Dill or chives (optional)
1T. Butter
¼ C. Water

Photo 23-08-15 5 13 58 pm

Recipe:

Cook the pasta according to the instructions on the pack and set aside.

In a pan sauté onion, garlic and mushroom until cooked and remove in a bowl.

In the same pan, heat some butter and sauté the ginger along with the shrimps. Once the shrimp turns pink add the coconut milk and crème. Once it comes to a boil let the mixture simmer.

Mix corn flour in ¼ cup of water and add it to the coconut milk mixture. Stir it well to avoid lump formation.

Add the onion & mushroom mixture to the pan and stir to combine all the ingredients.

Check for seasoning and add the cooked pasta to the sauce.

Garnish with some parmesan cheese and finely chopped dill or chives. Serve hot.

Photo 23-08-15 5 11 23 pm

Chicken – Broccoli Stir Fry

Chicken broccoli stir fry
Ingredients:

02 Chicken breasts (diced into bite size)
02 Scallions (fine sliced)
03 Garlic cloves (minced)
2T. Ginger (minced)
2T. Red pepper (fine sliced)
3T. Oil
2C. Broccoli florets (medium)
3T. Stir fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

In a wok heat some oil and sauté chicken until it’s slightly brown. Leave aside.

Heat some more oil in the same wok and sauté the broccoli for few minutes. It should retain its color and crispness.

Now add ginger, garlic, scallions and pepper to the wok with broccoli and toss until aromatic.

Add the chicken pieces and stir in the sauce, tossing it along to merge the flavors.

Check for salt and serve with jasmine rice.

Chicken broccoli stir fry
Will be doing a veggie version soon…!

Shrimp Fried Rice

Shrimp Fried Rice
Ingredients:

1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Butter
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper

Shrimp Fried Rice

Recipe:

Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.

In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.

In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.

Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.

Once the vegetables are tender stir in rice, shrimps and soya sauce mix.

Check for salt and serve hot.

 

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Chicken Salad

Chicken salad

Ingredients:

4 Chicken breasts (cut into 1” pieces)
¼ C. Olive oil
½ C. Hung curd
3 Garlic cloves (minced)
2T. Tomato paste
1 Lemon (juiced)
1 Onion (cubed)
2 Red bell peppers (cubed)
Salad mix (lettuce, rocket, onions, tomatoes, carrot, cabbage)
Salt & pepper

Recipe:

In bowl prepare the marinade by mixing olive oil, lemon juice, hung curd, garlic, tomato paste, salt and pepper. Add the chicken pieces into the marinade and refrigerate for few hours.

Prepare the grill to cook the marinated chicken. On a skewer pierce a piece of bell pepper, onion and chicken. Repeat it again for all the skewers.

Grill the chicken for 5 minutes or until done from all the sides. Serve along with salad and the dressing of your choice.

Chicken salad

Tip: if using a bamboo skewers, soak it in water for 30 minutes to avoid charring.