Lemon khichadi

A very quick, delicious, lemon and yogurt preparation quite unusual because a little coconut milk is also added. Naturally I had to try it and I am happy to say it’s really worth making.

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INGREDIENTS

3 lemons

3 green chillies and a small piece of ginger

1/4 cup thick coconut milk

1/2 cup yogurt

salt

one pinch of sugar

1 tsp mustard seeds

curry leaves

2 dry red chillies

oil

METHOD

Steam lemons till soft. Cool and chop into small pieces. (If you have preserved lemons or lemon in salt water you can use them). Otherwise add some salt to the chopped lemon and keep it for 6-8 hours.

Then chop ginger and green chillies and add to lemon with the yogurt and coconut milk. Add the sugar and adjust salt.

Fry mustard, curry leaves and red chillies and add to lemon mix.

Recipe source: curry world.me

 

Cauliflower love

Cauliflower can be cooked to death. It can also be undercooked. Both taste awful. I find roasted cauliflower the best way to cook it. And yet I have had disaster with roasting too. I have burned it to a crisp, under cooked it, the flavours overpowered it and so on. And the flavours that can be added are innumerable- maple syrup, molass, vinegar….the list is endless. I know that there are any number of recipes on cauliflower. And this is just another one but for me this recipe is perfect and satisfies the chilli fiend in me. This will be my cauliflower love😉. I could eat it by the bowlful.

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INGREDIENTS

1 head of cauliflower chopped into thin slices

2 Tb oil

2Tb butter

salt and pepper

1-2 tsp chilli powder( or as much as you can take)

1/4 cup pepitas or slivered almonds or walnuts ( if using walnuts chop them)

1Tb lemon juice

a small bunch coriander leaves chopped fine

METHOD

Preheat oven to 200C.

Take a large tray that can take all the cauliflower in one layer. Pour the oil on the tray and sprinkle some salt and pepper all over the tray. Place the cleaned cauliflower in a single layer. Sprinkle a bit more salt all over.

Roast for 15 minutes then give it a gentle stir. Roast for 10 more minutes. Remove.

Heat the butter and add the nuts to the hot butter. Remove from heat and swirl in the chilli powder. After 5 minutes add the lemon juice and pour over the cauliflower. Garnish with coriander leaves.

Serves 1 ( if you want to share, maybe 4)

 

 

Indian fudge

When the need for sugar hits me I resort to quick fixes like this fudge. In no time my need for sugar is fixed and I am happy😋

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INGREDIENTS

1 can of condensed milk

2Tb ghee

a good pinch of saffron

1/2 tsp crushed cardamom

1/8 cup chopped pistachio toasted

50 g almond meal

1/8 cup chopped cranberry

Grease a small tray or plate.

Mix everything (except the cranberry) till creamy, with a spoon.

Cook in the microwave for 3 minutes. Use a slightly big bowl to avoid it boiling over! Stir and cook again for 2-3 minutes. When it looks thick and nearly dry remove and add cranberry. Spread on the greased tray. Smooth the surface. Cool and cut. Eat ASAP.

recipe source: adapted from Sunita’s world

Miso Eggplant

Ever since I tasted this miso spiced eggplant in a Japanese restaurant I have been hunting for a good recipe to try it out at home. Pickled plum blog had an easy recipe. Here it goes.

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INGREDIENTS

2 medium eggplants or 1 big one

4 Tb red miso ( original recipe used two Tb red and 2 Tb white miso)

2 Tb mirin

1Tb grainy sugar

1Tb rice wine vinegar

some sesame seeds

METHOD

Slice eggplant in half. Score the surface in small squares with a sharp knife.

Heat oil in a large pan and place the eggplant in the hot pan, skin side down. Cook till the skin turns brown. Then turn over and cover and cook for 4 minutes or till soft.

Mix all the dressing stuff and brush on the eggplant. Place on a foil lined pan and grill for 4 minutes. The miso mix on the surface should be bubbling.

Serve hot.

Recipe source: Pickledplum.com

 

 

A really handy sauce ( chilli oil)

I saw this chilli oil in 101 cookbooks blog used as a topping for a potato chowder recipe she posted. I am always on the lookout for spicy additives to bring out the flavours of dishes. This one is a winner. I use it on all my soups, noodles, eggs, salads, stir fries. Well, everything…

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INGREDIENTS

2 garlic

1 1/2 tsp ginger

1 medium shallot

1 Spring onion

1 heaped teaspoon almonds

11/2 tsp coarse ground chilli

1 tsp raw sugar

1 tsp chilli powder

1 tsp salt

1 Tb sesame seeds

1/4 cup toasted sesame oil

3/4 cup extra virgin olive oil

1 tsp soy sauce

METHOD

Crush the ginger and garlic, spring onion ( white bit only) and almonds. Pulse to mince but don’t make it a paste, you can mince it very fine.

Mix everything except the soy sauce and  heat on a low flame, wait till bubbles appear on the sides then stir and cook on a low heat for 10 minutes. Remove , add the soy sauce and cool and store.

Keeps for about 10 days.

Recipe source : 101 cookbooks.com

 

A salad and a soup

These are not even proper recipes. Just in keeping with the crazy weather where I live I made these. It’s hot one moment, cold the next. So I made both a salad for the warm afternoon and soup for the cold evening. Simple, healthy and quick to make.

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Soup

Melt some butter in a pot and fry a red onion, 450g leeks ( white bits only), 450 g carrots and 2 cloves garlic, all chopped fine.

Sweat everything on a low heat for 10 minutes. Now add 11/2 litres of stock ( I added water with a Massel cube) and bring to boil. Simmer for 15 minutes on medium heat. When sufficiently cool to handle purĂ©e. Add salt and pepper to taste. A tablespoon of Worcester sauce won’t go astray.

Salad

Chop the following into fine dice.

1 tomato, 1 carrot, 1/2 a Beetroot, 5 red radish, 1/2 a red onion, 1 cucumber,1/2 a kohlrabi (optional)

a handful of rocket, 1/4 cup parsely or coriander

2/3 cup seeds or nuts like pumpkin, flaked almonds, pine nuts, walnuts

1/3 cup fetta

Dress with 3 Tb lime juice, 3 Tb extra virgin olive oil and salt and pepper

Toss and serve.