Thai Rainbow Salad with Ginger Soy Dressing

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I have started to believe that I have a thing towards fresh produce and making everything from scratch whether its salad dressings, breads, ghee and possibly everything within my scope. There is still a long way to go, lot of skills to learn however I am loving this. Using local and fresh ingredients rather than frozen ones adds such a depth of flavor and a feel good factor in everything you make. The effort that goes in making everything perfect for your family and friends, making everything pure and good is a true epitome of love and affection.

This salad is all about freshness – delicious and crunchy ingredients, a flavorful dressing, beautifully tossed together and yay! its ready. A perfect way to welcome the summer and enjoy every bit of homemade thai flavors.

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RECIPE

INGREDIENTS: (For 4 – 5 people)

For the salad:

  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded cabbage
  • 1/2 cup red carrots, julineed
  • 1/3 cup mixed bell peppers, julineed
  • 180 – 200 grams rice vermicelli noodles
  • 1/4 cup coriander leaves, roughly chopped
  • 2 tbsp peanuts
  • 1 tbsp black sesame seeds
  • 1/2 red chilli, for garnish

For the dressing:

  • 1/4 cup soy
  • 1 1/2 tbsp rice vinegar
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp red chilli, finely chopped
  • 2 tsp honey (optional)

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METHOD:

For the dressing:

  • Whisk everything together until incorporated and keep aside until ready to use.

For the salad:

  • Take a bowl filled with boiling hot water and place the rice vermicelli noodles in it. Let it soak for 2 – 3 minutes or until the noodles is cooked.
  • Once done drain it and wash it with tap water. Allow the water to completely drain off.
  • In a large bowl mix together red cabbage, cabbage, carrots, bell peppers, coriander leaves, black sesame seeds and noodles and toss it so that everything is almost evenly distributed.
  • Add the dressing and toss it.
  • Garnish with red chilli, peanuts and coriander leaves and serve!

 

 

Mayo – Hung Curd Sandwich

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Hello folks! Everything around me looks so festive and merry. The beautifully adorned Christmas tree in every nook and corner of the street, the colorful lights hanging everywhere, the cafes beaming with lots of freshly baked goodies and not to forget the conversations going on everywhere as to how one is celebrating Christmas. Amidst the endless baking going on in my kitchen, I feel I need a small break to make something comforting and simple. Hence we have a Quick Homestyle Sandwich Alert!

Sometimes all I need is a simple sandwich to feel good. Chop some basic ingredients, slather it on yoru favourite bread, toast it and you’re done. I made these Mayo and Hung Curd Veggie Sandwich for breakfast a few days back and it was yummy! Chopped few veggies, mixed it with hung curd and mayo, seasoned it, toasted my bread and my breakfast was done. I felt like a superstar. Save this recipe now because you can use all your teeny weeny leftovers to get this delish homestyle sandwich. No frills, no fancies – only goodness!

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RECIPE

INGREDIENTS: (Makes 4 sandwiches)

  • 8 slices of multigrain bread (you can also use white sandwich bread)
  • 4 tbsp of store bought mayoniesse
  • 1 cup hung curd (you can also plain Greek Yogurt)
  • 1 large onion, finely choppeed
  • 1/2 cup bell peppers, finely chopped
  • 3/4 cup grated carrot
  • 1/3 cup corn kernels, boiled and cooled to room temparture
  • 1/2 tsp chili flakes
  • 2 tsp freshly parsley, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Take mayo and hung curd in a bowl and whisk it until combined. Now add onion, bell peppers, grated carrot, corn kernels, chili flakes, parsley, coriander leaves, salt and black pepper and mix it well.
  • Put a gridle pan on medium flame. Meanwhile take one slice of bread and generously fill it with the mixture you have made in the first step. Make sure to leave some space towards to the edges will putting the mixture.
  • Take another slice of bread and place it on top of it.
  • Take a little butter and put it on the pan. Place the sandwich on the griddle pan and let it cook for 1 minute – 90 seconds. Meanwhile lightly butter the bread on the top.
  • Carefully turn the bread over and let the sandwich cook on the other side for 60 – 90 seconds.
  • Once cooked and golden brown on both sides, take it off from the griddle pan and place it on the kitchen top. Diagonally cut it making sure the mixture doesnt ooze out of the slices of bread.
  • Serve immediately with ketchup or as is.

Roasted Pepper and Tomato Pasta Soup

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The soup season is officially here and I am completely smitten by it. Warm jackets, hoodies, cozy blankets and everything to keep me warm is finally out and shining bright in my wardrobe. All I need is delicious comforting food to kick start my winter in the best way possible. And what better than this Roasted Pepper and Tomato Pasta Soup. Snuggled up in my blanket, this soul warming delicious soup is the perfect way to spend my winter evenings.

I remember as a child that right from the onset of winters, mum made tomato – carrot soup to lush green spinach soup or probably lemon coriander soup. This was followed by a creamy and cheesy casserole and then the usual Indian dinner. I admit I am lazy and can’t cook a myraid of things at once. Not a superwoman like my mum however hard I try. This soup is an inspiration from what she makes during winters – Soup + Pasta = Deliciousness!

The reddish hue comes from the beautifully roasted plump tomatoes, red peppers and fresh red chilis. The Indian and Italian herbs lends bags of flavor to this dish. Fresh herbs to finish it off and everything comes together beautifully with pasta. So grab your pots and pans now because this recipe is a must try.

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RECIPE

INGREDIENTS: (For 3 -4  people)

  • 10 large tomatoes, quartered
  • 1 large red pepper, cut into big cubes
  • 1 red chilis (they look like jalepenos, optional)
  • 1 large onion, finely chopped
  • 5 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 6 cloves of garlic
  • 2 tbsp fresh basil leaves, finely chopped
  • 1 bay leaf
  • 1 piece clove
  • 2 cup vegetable stock
  • 1 tsp chili flakes (you can made more for spice)
  • salt, to taste
  • freshly grounded black pepper, to taste
  • fresh basil leaves, to garnish

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METHOD:

  • Preheat your oven to 200 C for atleast 15 minutes and slightly grease your baking tray with melted butter or oil and keep aside.
  • Meanwhile take a big bowl with the mentioned quantity of olive oil, dried oregano, dried parsley, salt and black pepper and mix it using a spoon.
  • Now add quartered tomatoes, 4 pieces of garlic cloves, bell pepper chunks and red chili to the olive oil mix and massage the veggies generously until coated with oil.
  • Transfer it to the baking tray and bake it for 30 minutes at 200 C.
  • Once done remove it from the oven and let it cool down.
  • Meanwhile take a pot of water, add salt and bring it to boil. Once it comes to a rolling boil, add pasta and cook it according to instructions given in the packet.
  • Once pasta is cooked, wash it under cold water and keep it aside.
  • Now take a saucepan and add butter. Once hot add bay leaf, chili flakes and clove and saute for 30 – 40 seconds. Now remove the clove and add chopped garlic and cook it for 30 – 40 seconds on medium heat.
  • Add onion and cook it until is translucent. Add the fresh basil leaves and cook it for 30 – 40 seconds.
  • Now add the pan of roasted veggies and herbs to the saucepan and sauté for 1 – 2 minutes.
  • Add vegetable stock and let the mixture come to a boil.
  • Take it off the heat, remove bay leaf and using a stick blender, blend it to a fine pureé.
  • Add it back to the saucepan on medium flame and adjust for seasoning and let it be hot.
  • To serve, divide the pasta equally into serving bowls, put the soup on top of it, garnish with fresh basil leaves and serve hot!

 

Laksa – from the scratch!

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Monsoons for me means sitting by the window and enjoying the crisp cool air, the fragrance of “gilli mitti”, reading a book and relishing a bowl of piping hot and comfort food! I am already hoping that it rains again today and I can relive these moments again. And when you get a bowl full of goodness – piping hot curry noodle soup, your day can’t get any better! Laksa is a Malaysian curry noodle soup which is hearty and perfect for monsoon lunches and dinner.

This recipe here might not be the most authentic Laksa recipe, but it’s modified to what my family enjoys and the flavors we can relate too. Spicy, sweet, zing and lots of goodness. I must admit that cooking Asian food is not my forte, but I wanted to try my hands on this dish particularly. I tried, retried and re-retried and almost perfected myself in making Laksa. While the coconut milk lends the creaminess and sweetness to the dish, the “made from scratch” Laksa paste adds the much needed fieriness to the whole dish. The colorful medley of veggies provide the necessary nutrients. All this with a dash of lemon is sublime!

This soup reminded me of my mum’s tomato soup which she would load with noodles and veggies to make our meals more exciting. So just when you were pondering about what to cook next, my version of Laksa is here to spark up your weeknight dinners and a comfort laden weekend meal!

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RECIPE

INGREDIENTS: (For 2 people)

For Laksa Paste:

  • 4 garlic cloves
  • 6 dried red chili, soaked in hot water for atleast 30 minutes (you can add more if you like the paste to be spicier)
  • 1 fresh red chili
  • 1 lemongrass stalk, chopped
  • 1/2 tsp fresh turmeric root, roughly chopped (you can use ground turmeric instead)
  • 1 medium red onion, roughly diced
  • thumb of ginger or galangal, roughly chopped
  • salt, to taste

For Soup:

  • 400 ml coconut milk
  • 150 – 200 ml water
  • 1 cup broccoli florets, par boiled
  • 1 medium sized red bell pepper, julinned
  • 1 cup carrot, peeled and cut into circles and par boiled
  • 6 – 7 pak choy leaves, cut into threads.
  • 1 green onion, chopped
  • 200 grams tofu, cut into cubes
  • 100 grams button mushroom, cut into thick slices
  • 1.5 cup cooked rice vermicelli, cooked according to packet instructions
  • 1/2 cup cilantro
  • 2 tbsp vegetable oil
  • 1 tsp chili flakes
  • 1 lemon, cut into wedges
  • salt, to taste
  • 2 tbsp roasted peanuts, for garnish
  • 1/2 cup bean sprouts (optional)
  • 1/3 cup french beans, cut into long pieces and slightly boiled (optional)
  • 2 tbsp fresh thai basil leaves (optional)

METHOD:

  • In a mixer grinder take all the ingredients for the Laksa paste along with 2 tbsp of water and make a smooth puree out of it. Do not use the water in which the dried red chilis were soaked.
  • Once the paste is made, keep it aside.
  • Take a saucepan and put 1 tbsp of oil in it and put it on medium heat. Add the entire Laksa paste and let the paste cook completely. You will know the paste is properly cooked once it starts to leave slight oil. This would take 8 – 10 minutes.
  • Meanwhile take another pan on medium heat. Put the remaining oil. Add chili flakes and the white part of green onion and saute for a few seconds. Now add broccoli, carrots, french beans, bell pepper and mushrooms and saute until it starts to get slightly charred. Add salt and give it a good stir. Once cooked keep aside.
  • Once the Laksa paste is cooked, add coconut milk and water and let the gravy simmer for 3 – 4 minutes.
  • Add the diced tofu so that it soaks up some flavor of the curry. Let the curry simmer for atleast 5 minutes.
  • To serve, first take a bowl and add some cooked rice vermicelli. Add some veggies and then pour the tofu and the coconut curry. Add some more veggies on the top.
  • Garnish with lemon wedge, roasted peanuts, coriander leaves, spring onions and thai basil.

Enjoy!

One Bowl Fresh Mango Salsa

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Mangoes and Mexican flavors – sounds lovely and oh so yum! Sometimes all you need is a wonderful assortment of fresh and seasonal produce to make something utterly delicious! Mango salsa has been our family’s summer fare when the market is full of ripe and raw mangoes. Whether it is weekend brunches or something fresh and simple for weeknights, this bowl of confetti like colors is a hit!

Yes, my entire family loves Mexican food especially salsa. Sometimes the usual salsa becomes commonplace and this is when fruit salsas come handy. Tangy, sweet and spicy, all loaded in a single bowl pairs well with nachos, tacos or as a relish! So before the mangoes are out of this season, make this amazing salsa for friends and family in just no time!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup raw mangoes, diced
  • 3/4 cup ripe mangoes, diced (I used Alphonso mangoes)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup onion, diced
  • 2 green chillis, deseeded and finely chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp honey (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste

METHOD:

  • In a bowl add ripe mangoes, raw mangoes , red bell peppers, onion, cilantro and green chillis and mix it well.
  • Now add lemon juice, salt and black pepper (and honey if the mangoes are too sour for your palate) and mix it well.
  • Keep it in the fridge for 10 – 15 minutes before serving.
  • Take it out and serve immediately and enjoy!

 

Summer Pasta Salad

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Lets talk salad! A summer pasta salad is indeed a bowl of comforting stuff to beat the heat wave. The fresh and flavorful kick of the salad makes it a quintessential summer dream meal! Beautifully cooked pasta, some fresh summer veggies and a bold dressing and you are good to go!

As soon as I enter the grocery store next to my house, I am awe struck with the freshness of the produce and ideas keep striking at lightening speed. This summer salad is a celebration of the clean and simple ingredients. The cherry tomatoes provides burst of freshness to the salad, the roasted peppers adds the extra oomph to it. The creamy dressing is jam packed with flavor and brings together the entire dish.

Yes, the salad is yummy and you can get on your own adventure ride by tossing in different veggies because its all abut what delights you!

RECIPE

INGREDIENTS: (For 1 – 2 people)

For the salad:

  • 160 grams boiled pasta ( I used Farfelle)
  • 1 small yellow bell pepper
  • 12 pieces cherry tomatoes, cut lengthwise
  • 3/4 cup broccoli florets
  • 1/4 cup fresh parsley, roughly chopped
  • 1 tbsp vegetable oil
  • 2 tbsp pomegranate seeds, for garnishing

For the dressing:

  • 3 tbsp mayonnaise ( I used store bought mayonnaise)
  • 1 tbsp dijon mustard
  • 1 tsp white vingear
  • 1 tsp extra virgin olive oil
  • 1 1/2 tbsp honey
  • 1/2 tsp garlic, finely chopped (optional)
  • salt, to taste
  • crushed black pepper, to taste

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METHOD:

For the salad:

  • Brush the yellow pepper with vegetable oil generously. Place it on a gas stove on medium flame.
  • Keep rotating the sides every 30 – 40 seconds so that it chars evenly.
  • Once charred, place the pepper in cold water, remove the skin, de-seed it and cut it lengthwise into strips.
  • Meanwhile place the broccoli florets in a pot of boiling water with salt for 2 minutes.
  • Once done run it under ice cold water and keep aside.

For the dressing:

  • Take mayonnaise, Dijon mustard, honey and vinegar in a bowl and combine it using a wire whisk.
  • Transfer it into an air tight container. Add extra virgin olive oil, salt, pepper and garlic in the container. Close the lid and shake it hard until all the ingredients are well combined.

To assemble:

  • Take all the veggies and herbs in a bowl. Drizzle it with the salad dressing.
  • Toss the entire salad using the salad spoon so that each pasta is well coated.
  • Garnish with pomegranate seeds and serve.

Enjoy!

Pesto Vegetable Curry

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With the onset of summer, everyone needs an express meal which is healthy, fresh and delicious. This recipe was pure serendipity! The love of home made pesto and fresh veggies led to creation of this wonderful dish and now it’s my family’s favorite! So just when deciding on each day’s menu for dinner was becoming difficult, Pesto Vegetable Curry on a bed of brown/red rice has become a regular stress free weeknight meal.

The sweet scent of fresh basil simply exudes summer. The vibrant and mildy spiced green curry with a medley of colorful veggies screams of summer. So just when you are thinking of cooking something different, something appetizing, we’ve got this recipe up for you!

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1.5 cups fresh basil leaves
  • 1/2 cup walnuts, lightly toasted
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 cup extra virgin olive oil + 1 tbsp for curry
  • 6 garlic cloves + 4 garlic cloves for curry
  • 1/2 cup grated Parmesan cheese
  • 1 cup broccoli florets, blanched in salt water and strained
  • 1 cup button mushrooms, quartered
  • 1/2 cup yellow bell peppers, julienne
  • 1/2 cup red bell peppers, julienne
  • 1/3 cup corn kernels, boiled
  • 1 1/2 tsp chili flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp lemon juice
  • 1/4 tsp lemon zest
  • 1/2 cup of milk (You can use 1/4 cu of fresh cream instead)
  • salt, to taste
  • freshly grounded black pepper, to taste
  • few fresh basil leaves, to garnish (optional)
  • cooked rice, to serve with

METHOD:

  • Combine garlic, basil leaves, walnuts and pine nuts in a food processor until coarsely chopped.
  • Now add parmesan cheese, extra virgin olive oil and blend until a smooth paste is formed and all the ingredients are well incorporated.
  • Take a saucepan on medium heat and add 1 tbsp of olive oil.
  • Take 4 cloves of garlic and smash it with a pestle and put it in the saucepan. Take half of the chili flakes in the saucepan and saute it.
  • Now add the bell peppers and a bit of salt and saute it for a couple of minutes until slightly cooked.
  • Put in the broccoli florets and allow it to cook for 4 – 5 minutes.
  • Add the mushrooms, corn and remaining chili flakes and saute all the veggies until cooked by 70%
  • Now add the homemade pesto sauce prepared earlier. Add salt, oregano and let the veggies cook in the pesto paste for a couple of minutes.
  • Add milk and let the curry simmer on low flame for 3 – 4 minutes, until the curry comes to a boil.
  • Turn off the heat, add lemon juice and lemon zest, mix it with a spatula so that its well incorporated.
  • Garnish with fresh basil leaves and serve it hot with rice.

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