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!

 

 

Tomato and Feta Galette

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Looking for an easy and delicious baking project (aka fun) for this weekend – get ready to be smitten over by this Tomato and Feta Galette. Fruit Galettes are too mainstream, a warm savory pie is what you need for these beautiful chilly evenings. Rustic and comfort is what this galette is all about.

I personally love pies, whether it is sweet or savory. However I am kinda lazy in making pies at home. It stresses me out. There are way too many do’s and don’t. I guess I should take up a challenge soon to make pies at home. Nevertheless galettes are the closest and  the easiest free form pies where all the goodness is tucked in together and put into the oven. And now I guess you know why I love galettes. The look absolutely gorgeous. Throw in ingredients you love you are done!

Tomato and Feta Galette is a classic one. The buttery flaky crust, the creaminess of the feta and the tangy-ness from the cherry tomatoes makes you fall in love with it. Try this recipe over this weekend and I bet you’ll love it as much as I do!

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch pie)

For the galette crust:

  • 175 multigrain flour + extra for dusting (you can use all purpose flour also)
  • 113 grams cold unsalted butter, cut into small cubes
  • 3 – 4 grams salt
  • 4 – 5 tbsp ice cold water
  • 1 tbsp granulated white sugar
  • 1 tsp mixed herbs
  • 1 egg, lightly beaten (optional)

For the filling:

  • 1 larger onion, diced
  • 16 – 18 cherry tomatoes, halved or used as is
  • 3/4 cup crumbled feta cheese
  • 8 – 10 fresh basil leaves
  • salt, to taste
  • freshly grounded black pepper to taste

METHOD:

  • In a bowl take multi grain flour, salt, sugar and mixed herbs and mix it well,
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refrigerate it for an hour atleast.
  • Once its kept in the fridge for sometime, preheat your oven to 200C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Now place the chopped onion on the rolled out pastry dough keeping around 2 – 2.5 inch gap from the edges.
  • Take half of the feta crumble and sprinkle it over the onion layer. Sprinkle some salt and pepper too.
  • Now layer it with whole cherry tomatoes, halved cherry tomatoes or a mix of both. Sprinkle the remaining crumbled feta on top.
  • Fold the edges over the tomatoes gently or make pleats if necessary. Garnish it with a few leaves of basil.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool. Make slices and serve!

 

 

 

 

 

 

 

 

 

 

Quick Masala Paniyarams

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I love my mornings. Peaceful, clear thoughts to start the day, renewed vigour and enthusiasm and most importantly a delicious breakfast that helps me power through the day. With the weather being so cozy that you feel being nestled between the layers of blankets, making a lavish breakfast becomes a far fetched reality for most of the days. However breakfast being one of the most important meals of the day, I often resort to quick fix and healthy breakfast. When you start your day with a healthy and delicious note, you know that your day is bound to be awesome!

To break the monotony from the usual North Indian style breakfast dishes or the healthy granolas and parfaits, I tried making a Quick Masala Paniyaram a few days back. They were absolutely delicious. These little ball of wonders are fluffy, soft and packed with flavour. Crisp on the outside, soft inside – you can’t help but fall in love with it. These are so versatile that you can load it with different ingredients each day and make something phenomenal to adorn your breakfast table. Pair it with coconut chutney, green chutney and sambhar and your breakfast woes is sorted.

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RECIPE

INGREDIENTS: (Makes 20 pieces)

  • 2 cups ready-made idli batter (I used iD idli batter)
  • 1 medium sized onion, finely chopped
  • 2 medium carrots, peeled and grated
  • 2 green chilis, finely chopped
  • 12 -15 curry leaves
  • 1/2 cup coriander leaves, finely chopped
  • 1 tsp mustard seeds
  • 1 tbsp oil
  • salt, to taste

METHOD:

  • Heat a frying pan and once heated add oil. Now add mustard seeds. Once it starts to crackle add curry leaves and green chilis and saute for 30 seconds.
  • Now add chopped onions and saute it on medium heat until it turns light golden brown. Add salt and saute for 10 – 15 seconds and remove from heat. Allow it to cool to room temperature.
  • Meanwhile put the paniyaram pan on medium heat. Allow the pan to get heated. Once it is heated grease it using oil.
  • While the pan is getting heated, add the cooled onions, grated carrot, chopped coriander leaves and little salt to the left over idli batter and mix it well and keep aside.
  • Using a spoon put the mixture into each cavity of the pan until it is just full. Cover the pan with the lid and allow he paniyarams to cook on one side for 2 – 3 minutes.
  • Using a skewer, turn the paniyarams to the other side and allow it to cook on medium-high heat for a couple of minutes.
  • Once done transfer it to a plate and serve along with coconut chutney, coriander chutney and sambhar.

Voila!

 

Goodness Salad

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My simple salad is calling me yet again! This salad has everything I love – fresh produce, colorful ingredients and a sweet zippy dressing. I often end up making salads at home because I am cognizant of the ingredients that go into it, about its freshness and quality. Being allergic to a few cut vegetables, I refrain from ordering salads at restaurants, until I am extremely craving for one (and also ready to face the repercussions).

This quick salad makes you land in a win -win situation because is healthy and amazingly delicious.  Vibrantly flavoured, each element in this dish has immense character. The smokiness from the beets and corn, the creaminess from hung yogurt, the freshness from the microgrees (my new love) and those salted caramel walnuts – enough said! All of this with a honey mustard dressing, it can’t get any better.

Easy and yummy – welcome to my version of healthy eating!

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RECIPE

INGREDIENTS: (For 2 people)

For the salad:

  • 2 large beet
  • 20 pieces walnuts
  • 1 large corn cob
  • 3 cups microgreens, nicely cleaned
  • 1/3 cup hung curd
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tbsp sugar

For the dressing:

  • 1 tbsp honey
  • 1/2 tbsp dijon mustard
  • 1 1/2 tsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp minced shallots
  • 1/4 tsp minced garlic
  • 1/2 tsp chopped basil leaves
  • salt, to taste
  • black pepper, to  taste

METHOD:

  • Preheat the oven to 220C for atleast 10 minutes. Meanwhile line a baking sheet with parchment paper.
  • Take a beets and wash and scrub it with water to remove all the dirt. Pat dry it using a kitchen towel.
  • Place the beets in a foil, coat the beets generously with olive oil. Sprinkle 1 tsp of salt. Cover it tightly with aluminium foil and put it in the oven to roast for 1 to 1.5 hours.
  • Meanwhile char grill the corn on the flame. Take a sharp knife and remove the corn kernels from the cob and keep aside.
  • Take a saucepan and put the sugar and let it melt. Once it starts to melt add the walnuts and 1/2 tsp salt and using a spatula start coating the walnuts and turn off the heat. Take the walnuts off the pan and keep aside.
  • Add the remaining salt to the hung curd and mix it and keep aside.

For the dressing:

  • Take honey, mustard, lemon juice and

Quick Powerhouse Patty with Yogurt Dip

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It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed  in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!

These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.

So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!

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RECIPE

INGREDIENTS: (makes 8 – 10 pieces)

For the patty:

  • 1/2 cup uncooked quinoa
  • 2 cups spinach leaves
  • 1/2 cup grated carrot
  • 1/4 cup onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp chili flakes
  • 1 cup panko bread crumbs
  • 1/4 tsp lemon zest
  • 4 tbsp olive oil, for cooking the patty
  • salt, to taste
  • freshly crushed black pepper, to taste

For the dip:

  • 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
  • 1 tbsp fresh lemon juice
  • salt, to taste

METHOD:

For the patty:

  • Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
  • Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
  • In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
  • Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
  • Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
  • Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
  • Repeat the process for the remaining mixture.  Keep the balls in the fridge for another 10 minutes.
  • Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
  • Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
  • Repeat the process for all the patty and keep it aside.

For the dip:

  • Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
  • Add lemon and salt and mix it with a spoon.
  • Keep in the fridge until ready to serve.

Now place the patty in a platter along with the dip and serve immediately!

 

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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Mango Black Rice Salad with Lemon – Ginger Vinaigrette

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Summer + funky salad + mangoes = PERFECT MEAL!

This power salad is a best way to eat healthy and enjoy the gorgeousness of the fruit of the season – Mango. Packed with black rice, fresh fruits, vibrant vegetables, herbs and nuts, this is pure happiness in a bowl. While I enjoy eating healthy food, flavor fatigue strikes in soon. It is important to keep experimenting with flavors, different ingredients and to appreciate the produce of that season. Black rice salad have now become a regular weeknight dinner for me where I can throw in different veggies and fruits in a bowl, drizzle a different dressing and your meal is sorted almost instantaneously. Among the different salads that I have been eating lately, this is my favourite.

Bursting with different flavors and textures, the plethora of color is this dish makes you want to dive into it right there. The earthy rice combined with the lush green broccoli, the sweet mangoes and mild flavor of the shallots compliments each other beautifully well. All this when combined with a ginger scented vinaigrette makes you fall head over heal in love with this dish. Easy to make, easy to assemble and a complete meal to beat this heat!

RECIPE

INGREDIENTS: (For 1- 2 people)

For the salad:

  • 120 grams uncooked rice, soaked in water for atleast 8 hours
  • 1 cup diced mangoes (I used alphanso mangoes)
  • 1 cup broccoli florets, blanched in salt water until slightly soft
  • 1/4 cup shallots, julienne
  • 2 tbsp fresh basil leaves, roughly torn
  • 2 tbsp almond slivers, lightly toasted

For the dressing:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tbsp agave nectar (you can use honey)
  • 1/2 tsp dried mint
  • 1/4 tsp freshly grated ginger
  • 4 cloves of garlic, smashed
  • salt, to taste
  • freshly grounded black pepper, to taste

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METHOD:

  • Take a saucepan with water and bring it to boil. Now add the soaked black rice with a bit of salt and let the rice cook on medium flame until all the water has bbeen absorbed.
  • Meanwhile using a wire whisk combine extra virgin olive oil, lemon juice and agave nectar until well incorporated.
  • Add the freshly grated ginger, dried mint, garlic, salt and pepper and stir it. Transfer this dressing to a jar and put it in the fridge until you serve the salad.
  • Once the rice has been cooked, take a salad bowl and toss in the cooked rice, diced mangoes, blacked broccoli, shallots, torn basil leaves and half of the slivered toasted almonds.
  • Drizzle with a generous amount of the salad dressing (right before serving). Combine well and serve the salad topped with the remaining toasted almonds.

Enjoy and stay healthy!