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Friday, May 26, 2017

Spicy Shrimp with Avocado and Alfalfa Sprouts Salad


I haven’t updated this space for a while, so thought of posting this spicy shrimp avocado salad. There are many ways shrimps can be prepared and relished. This salad is one healthy way of introducing nourishing foods to our menu. This comes as refreshing change to a mundane summer salad. Avocado and alfalfa sprouts add up to the flavour and health benefits. Now without further ado here is simple recipe for this salad.




Spicy Shrimp with Avocado and Alfalfa sprouts salad

Recipe requirements
 10 large shrimps
¼ tsp of turmeric powder
 1 tsp of Red pepper powder
½ tsp of coriander powder
Salt as per taste
 2-3 tbs of cooking oil
1 ripened avocado
½ cup of alfalfa sprouts
¼ cup of chives and garlic sprouts
10-15 cherry tomatoes
2 cups of lettuce
2 tsp of olive oil
Salt as per taste
Method
Clean, de-shell and devein Shrimps. Rub in shrimps with red pepper powder,coriander powder , turmeric powder and salt. Keep aside for about half an hour.
Heat up a fry pan, add 2 tbs of cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.
Now assemble the salad
Cut and destone avocado in to bite size pieces.
In a big mixing bowl, add in lettuce leaves, alfalfa sprouts, avocado and cherry tomatoes.
Sprinkle salt and add in olive oil. Toss well.You may sprinkle black pepper powder as well.
Now serve with stir/fried shrimps.
You can squeeze in fresh lemon juice to get a tangy flavour over shrimps as well.
There are other variations as well – you may add chopped cucumber or include any nuts as well.


Let me also wish you all a very happy and healthy Ramadan Kareem.
Ramadan Mubarak To all .....

Monday, April 10, 2017

Tofu Palak Ki Sabzi- Tofu with Spinach



We have been cooking with tofu a lot these days and Tofu Palak ki Sabzi is another way of preparing tofu. You all can say Indian influence on tofu. Tofu is high in protein and is extracted from soybean milk just like our paneer which is extracted from cow milk. This recipe resembles with our very own Paneer Palak except for paneer we have used tofu. We have used super firm tofu for this preparation which is a denser variety of tofu.



Here to the recipe
Tofu Palak ki sabzi – Tofu with Spinach puree
Recipe requirements
  •  2 whole bunch of spinach leaves approx. 400 Gms
  • Tofu approx. 400gm
  •  5-6 fat cloves of garlic
  •  2 medium size onion
  • ½ inch ginger root
  • 1 large size tomato

For Tempering and seasoning 

  • 1 tsp of turmeric powder
  •  2 tsp of red pepper powder
  •  2 tsp of coriander powder
  • ½ tsp of cumin powder
  • ½ tsp of cardamom powder
  • ½ tsp of cinnamon powder
  •  1 tsp of salt or as per taste
  • 2 tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of cumin seeds
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee

Method
  • Clean spinach leaves properly in water. Discard the root tip and chop spinach leaves roughly.
  • Blanch spinach leaves in little water. Reserve the water that came out after blanching spinach leaves.
  • Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
  • Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
  • Keep on stir/fry for about 8-10 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in cinnamon, cardamom powder and sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Add in blanched spinach leaves as well. Coat well with spices. Let it cook covered for about 8-10 mints.
  • Take this fried masala and spinach out and pulse through a grinder to get a smooth ‘spinach masala paste’.
  • Add in about 2 tbs of mustard oil in a fry pan.
  • Now add in the above prepared ‘spinach masala paste’
  • Add in cubed tofu pieces and mix well with spices.
  • Add in 1 cup of water and the water that you reserved to use, after spinach blanching.Cover and cook for 10-15 mints at med-low flame.
  • Add in ghee or butter at the end.
  • Take out and serve. Enjoy with rotis or rice whatever way you prefer eating.



Happy Cooking Friends and have a great week ahead...

Monday, April 3, 2017

Instant Rava Onion Uttapam



‘’ What day is it?’’ asked Pooh.
‘’It’s today! ’’ Squealed Piglet.
‘’My favourite day’’ said Pooh…………..

Sometimes life’s greatest truth is revealed in children’s animation films. I have watched ‘Winnie- the Pooh’ several times with my dear daughter, while she still was a toddler. Although she has out grown those cartoon stories now, but some of the contextual scenes are still stuck in my mind. So simple and so profoundly told by Pooh and Piglet. Life’s greatest lesson comes from these innocent cartoons. That’s why I always believe in to nurture the innocent child in all of us. Live for the present day and create your own beautiful moments because you only are responsible for your own happiness.



Breakfast are important part of daily meal plans. And we generally on weekends tend to have more varieties for breakfast than the mundane bread and butter. So some days its rice poha, some days Upma or pancakes, some days various fruit filled crepes etc. And then occasionally these tomato onion Uttapams.I tend to cut out the long process of soaking and fermenting ingredients for uttapams. And these instant Uttapams turn out nice and delicious – no need to soak rice etc and then wait for fermenting process.
This is how we make our instant Uttapams
Instant Rava Uttapam
Recipe requirements (makes 4-5,  5’’ inch Uttapam rounds )
  •  2 heaped cups of Rava/sooji/semolina
  • ½ cup of plain flour
  • 1 tsp of baking soda
  •  1 and half cup of yogurt
  •  1 tsp of salt or to taste
  •  About a cup of water

For the toppings
  •  1 large onion
  •  1 medium size tomato
  •  5-6 green chillies
  •  About a cup of chopped coriander leaves
  •  Salt as per taste and bit of red pepper powder/black pepper powder
  •  Cooking oil to make Uttapams.

Method
  •  In a mixing bowl, mix in plain flour and sooji/semolina. Add in baking soda and salt.
  • Now add in yogurt and mix with the above, it will form a dough like consistency.
  • Now add in a cup of water to make a smooth and lump free batter just like dosa /pancake batter and may be even more water if it is required.
  • Now let it rest for about half an hour.
  • Meanwhile chop onion, tomato, green chillies and coriander leaves very finely. Add in salt and pepper powder – if using to enhance the hotness level.
  • Heat up an iron tava/skillet/griddle. Now drop about 2-3 tsp of cooking oil. Rub this oil very well over the griddle.
  • Now give a final mix for the uttapam batter .Drop a ladle full of this batter to the hot griddle.
  • Flatten out a bit, but not much, just like a small round similar to pancake- approx. 5’’ inch rounds. The trick is to have a little thick rounds rather than big and thin rounds, so that they puff out well and turn soft also.
  • Now immediately put finely chopped onion, tomato, green chillies and coriander leaves over the top of the uttapam. Press it gently with the spatula.Let it cook for about 4-5 mints.
  • Flip the side very carefully and now again drop some cooking oil by the sides of uttapams.Cover the uttapamas and cook further for about 6-7 mints at med-low flame. Do not hurry otherwise the middle portions will turn out uncooked.
  • Uncover the uttapam and flip the side and cook for 2-3 mints. Shift into the serving plate.
  • You can have it with tomato ketchup or more traditionally with coconut chutney. These are absolutely divine straight from the hot tava/griddle. Enjoy your breakfast.



Happy Cooking Friends

Monday, March 27, 2017

Lotus Root Curry - Kamalkakdi Ki Sabzi


I have never made lotus root curry or ‘Kamalkakdi ki sabzi’ until that day. I was going through the vegetable aisle of our grocery stores here and came across these fresh lotus roots. I got intrigued and purchased it, thinking that I will make a semi-dry curry out of it. Now here in Malaysia, lotus root is extensively eaten in soups and noodles stir /fry preparations. In UP, India, it is known most commonly as ‘Kamalkakdi’ and Kamalkakdi ki sabzi is a staple food in cold winter months. You can even make a simple stir/fry preparation with cumin seeds and dried red chilly. Lotus roots are great source of dietary fibres, they are bit crunchy and has a delicate flavour. It is also known as ‘Renkon’ in Japan and ‘Lian Ou’ in Chinese. ‘Renkon’ Chips are very popular snack in Japan. Young Rhizomes are added to salad but more mature rhizomes needs proper cooking. Lotus root should be cleaned thoroughly of mud in water.


Here is how we made Kamalkakdi ki sabzi/or Lotus root curry.

Lotus Root curry (Kamalkakdi ki sabzi)

Recipe requirements
  • 1-2 whole lotus roots – approx. 400gm
  •  2 medium size potatoes
  • 5 fat cloves of garlic
  •  2 medium size onion
  • ½ inch ginger root
  • 1 large size tomato

For tempering and seasonings
  • 1 tsp of turmeric powder
  •  2 tsp of red pepper powder
  •  1 and half tsp of coriander powder
  • ½ tsp of cumin powder
  •  1 tsp of salt or as per taste
  • ¼ tsp of sugar
  • 3-4 dry red chillies
  • 1 tsp of cumin seeds
  • 5-6 tbs of mustard oil
  • 1 tsp of ghee
  • 1 tsp of garam masala

Method
  • Clean lotus roots properly in water. Peel the outer skin and slice them in rounds of about ¼ inch thick pieces. Leave them for a while in water and then clean it thoroughly with water again.
  • Put a big pot with ample water to boil. Add salt and the lotus root slices and cook them for about 15-20 mints. Or alternately you can pressure cook them for two whistles.
  • Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
  • Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
  • Keep on stir/fry for about 7-8 mints at medium high flame.
  • Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in sugar as well. Sprinkle little bit of water and keep on stir/fry.
  • Take this fried masala out and pulse through a grinder to get a smooth ‘masala paste’.
  • Add in about 2 tbs of mustard oil in a fry pan.
  • Add in potatoes pieces preferably c ubed. Fry the potato pieces evenly. Take them out.
  • Now add in the above prepared ‘masala paste’
  • Add in chopped/sliced lotus root  and fried potato pieces now. Mix lotus root pieces very well with spices.
  • Add in 2 cups of water. Cover and cook for 15-20 mints at med-low flame or till the lotus root pieces are cooked well.
  • Add in ghee and garam masala at the end. Give a final mix.
  • Take out and serve in a bowl with rotis or rice whatever way you prefer eating.



Happy Cooking Friends and you all have great week ahead.