There seems to be a glut of strawberries where I live. After gorging on strawberries, making jam, cakes, smoothies and what not I was looking for something a little different. And along came this drink. Simple, sweet, delicious. Done.
Wash and prepare 500g of strawberries. Chop roughly and add 1/2 cup sugar and leave it for half an hour.
Now whizz it with a cup of milk. Add 2 more cups of milk and a cup of buttermilk. Cool in the fridge overnight and serve next day. Or serve chilled well.
Recipe source: smitten kitchen
I love avocados and seeing this recipe on 101cookbooks I thought why not? Indian style guacamole, just an attempt at spicing up good old guaca!
Heat some good flavoursome olive oil. Fry a tsp of mustard. Then add an onion chopped fine. After 3 minutes add 2 garlic cloves chopped, 1-2 tsp curry powder ( I used sambar powder😜) and 2 green chillies. Switch off heat after few seconds so the spice powder does not burn.
Meanwhile mash two avocados and add 2 tsp lemon juice and a little salt to taste. Toss the onion mix through and add 1/2 cup of coriander leaves chopped.
Recipe source: 101cookbooks.com
A delicious salad from Ottolengi. Salad leaves, basil, radicchio, figs and nuts dressed with balsamic vinegar and olive oil. It all comes together most beautifully.
1x red onion 200g in total
3 Tb olive oil
50g hazelnuts( I used almonds)
60 g radicchio leaves torn
40 g basil leaves
40 g watercress leaves
300g ripe figs
1Tb balsamic vinegar
1/2 tsp cinnamon
salt and pepper
Preheat oven to 200C.
Peel the onion, cut into wedges and rub some oil and salt on them. Roast for 20-25 minutes stirring a couple of times.
Reduce oven temperature to 160C and toast the nuts. Cool and chop.
Mix the salad leaves in four salad bowls. Add the figs chopped in wedges, then add the onion wedges. Toss gently. Add the nuts. Just before serving whisk the oil, vinegar salt and pepper and drizzle over the salads. Serve immediately.
I used radicchio, basil and mixed salad leaves.
Recipe source: Plenty More by Yotam Ottolenghi
Finally I baked my own bread😀
I usually stuff tiny capsicums with this paneer mix. But when I did the same with these Palermo chillies, it turned out delicious. Paneer with the usual spices and some cashew pieces for texture stuffed into the chillies and roasted on a low fire in a pan makes for a delicious dinner. Serve with a tangy salad and some crusty bread or with roti or rice. Or on its own.
6x red Palermo chillies ( can substitute with red capsicums)
300 g paneer
4-5 green chillies
1 inch piece of ginger
handful of coriander leaves
1 tsp cummin seeds
1-2 Tb broken cashew pieces
1 cup green peas boiled and mashed coarsely
2 Tb amchur or lemon juice
1 tsp turmeric and chilli powder
1 tsp Garam masala powder
Chop onion, chillies, ginger and garlic fine.
Heat 1 Tb oil and fry cummin seeds, add the cashew pieces, then add the chopped mix. Fry till onion loses its raw flavour, no need to brown. Add the crushed peas and paneer. Add salt, amchur, Garam masala and mix well for five minutes. Add the finely chopped coriander leaves. Taste to test for seasoning. If you like it spicy add more chilli powder.
Split the chillies without separating into two pieces. Remove the seeds and fill the chilies with the paneer mix.
Heat a pan large enough to hold all the chillies. Add 2 Tb oil and place the chillies carefully cut side up. After 5 minutes on high heat reduce heat to medium, cover and cook for 10-15 minutes. Keep checking to see they don’t burn. You can add a little oil if it looks like drying up. Turn chillies gently once. When the flesh is soft when pierced it’s done.
My mum is an expert at making theeyal, a spicy tangy gravy with just pearl onions. The sweetness of the onions with the tang of tamarind and the spices makes the most delicious theeyal ever. It can be made with just pearl onions, or brinjal, bitter gourd, mixed vegetables and so on.
Here I made it with bitter gourd. I tried out a recipe from an old cookbook.
100 gms bittergourd
8 pearl onions
3 green chillies
walnut sized tamarind soaked in little water
1 tsp salt
1 Tb oil
1 cup coconut grated
4 pearl onions
10 dry red chillies
1 tsp pepper
1 stalk curry leaves
1 tsp coriander powder
a little turmeric powder
1 Tb oil
1 tsp mustard
2 red chillies
3 pearl onions
1 stalk curry leaves
Fry in oil all the ingredients under spice paste except the powders. Fry till coconut turns brown. Therein lies the taste. The coconut ( use fresh coconut for best results. If not dessicated coconut) has to be fried under medium heat till almost dark brown. But don’t let it burn. Remove from heat and add the coriander powder, cool and add the turmeric. Grind to a really smooth silky paste adding water to help grind.
Chop bittergourds into small pieces and fry till nearly crisp. Add the pearl onions and green chillies and fry till they are done.
Take tamarind attract and boil it with the paste and the bittergourd mix with 11/4 cups water. Add salt to taste and boil for 10 minutes.
Fry stuff under seasoning and add to the curry. Test for taste. I tend to add some brown sugar to balance the taste. You can add more chilli powder if you like it spicier. As my mum says the final product depends on the balancing of flavours more than the recipe. So don’t be afraid to taste as you proceed.
Theeyal can be stored in the fridge for a few days.
Instead of bittergourd try with 2 Lebanese brinjals.
Red onions can be used at a stretch instead of pearl onions but may not taste as good.
Use coconut oil for authentic taste.
Recipe source: Mum
A delightful side for rotis from Rak’s kitchen. It’s amazing how such a simple thing can be so tasty!
Crush two tomatoes and 10 garlic cloves. Paste the tomatoes quite smooth then add the garlic and just crush a little.
In a flat saucepan heat 1/4 cup + 2Tb sesame oil. Let the oil smoke then add the paste. Bring to a boil and boil for only one minute. Do not cook more than that to keep the flavours fresh. Remove from heat.
I found using a large flat pan ideal to cook this.
Serve with rotis. When you make a bland dal for rotis this chutney makes a welcome addition.
Recipe source: Raks kitchen
This is something like the Moru kootaan with a slight deviation. But tastes delightful. The addition of sesame seeds with coconut makes the difference.
1/2 tsp methi
1 tsp urad dal
5 dry red chillies
2 tsp sesame seeds
in a little oil.
Paste this with
1/2 cup coconut.
1 cup of green gourd/ elavan/ kumbalanga chopped in small cubes with 2 cups of water and a gooseberry size of tamarind. Add some turmeric too.
When vegetable is cooked add the paste and simmer for just 5 minutes.
Set aside for five minutes.
Add 1 cup yogurt and salt to taste. Mix well.
Fry in oil mustard, red chilli and curry leaves and pour over the kootan.
Dont judge a book by its cover they say. Likewise do not be put off by the picture. This is one tasty way to cook beans. Spicy, tasty and hardly any oil to boot. From Bong mom’s cookbook blog, give this one a try and you won’t be disappointed.
Take a bunch of beans, about 500g. Wash and chop ends off. Leave them whole.
Chop an onion into big slices. Add a couple of garlic cloves. Add to beans.
1 tsp garlic powder, red chilli powder, salt and chaat masala and 2 tsp olive oil. Add this mix to the green beans. Mix well and set aside for 15 minutes.
Preheat oven to 200C. In a large tray place beans in one layer and roast for 15 minutes. Stir once then roast for another 10-15 minutes keeping an eye after the 10 minutes mark.
Recipe source: Bong Mom’s cookbook ( with slight changes)
This one is for cheese lovers. Brie baked with honey and fruits and nuts enclosed in puff pastry. It does serve 14! In case you are wondering😜
2 sheets puff pastry
2 Tb honey
1/3 cup dry cranberries
1/4 cup walnuts
1 tsp rosemary leaves fresh
16 oz Brie or Camembert
1 egg beaten with 1 Tb water
Preheat oven to 200C
Roll out the pastry to 30 cm squares. Trim edges to form 2 circles.
Cut off the top rind of cheese gently as much as you can remove. Place cheese rind side down on one pastry sheet. Drizzle with honey and sprinkle with rosemary, nuts and berries. Brush exposed edge of pastry with egg wash. Cover with the other sheet of pastry. Press against the sides of the cheese to seal in the cheese. Press firmly. Cut off excess pastry edges leaving a generous 1 inch border.
Crimp edges with a fork to seal. Brush pastry all over with egg wash. Bake for 20 minutes. Let stand for 45 minutes before serving. Serve with crackers and fruit.
In the original recipe the off cuts of pastry were used to decorate the top of the cheese. Pecans instead of walnuts and dried cherries instead of cranberries were used.
Recipe source: onceuponachef.com
Serves : 14