A truly lip smacking pumpkin curry. I had it noted it down from some site and recently tried to make it. It was delicious. You will need goda masala for it. If you want recipe for it leave a comment and I can write it down.
You will need
3 Tb sesame seeds
3 Tb peanuts
1 tsp tamarind
1 tsp red chilli powder
salt to taste
1 Tb jaggery/ brown sugar
3 tsp goda masala
1 tsp turmeric powder
mustard, asafoetida and fenugreek seeds, a little of each
Dry roast coconut and sesame. Grind with tamarind and peanuts.
Season in oil the mustard, fenugreek and hing. Add the chopped peeled pumpkin and cook with salt and turmeric powder. Cover and cook till nearly done. Add the paste and rest of the ingredients. Cook for five minutes and remove.
You can add water to cook pumpkin. I did not have to since the pumpkins here cook fast.
Recipe source: some genius!
This salad is one I make often. All the salad ingredients can be stored in the fridge for a few days. The dressing can be stored for a few days too. Dress the salad at the time you want and you have a protein packed, healthy lunch. The taco chips are a must for texture!
2Tb olive oil
2 tsp lemon juice
1 tsp apple cider vinegar
1 clove of garlic
a handful of coriander leaves
1 tsp chilli powder
1 tsp cummin powder
1 tsp salt
1 tsp honey
Process the above till you get a smooth dressing.
Romaine salad or any salad leaves
cabbage, red or white
black beans or rajma from a can
cheddar cheese cubed
Toss the salad ingredients, add the dressing to your taste.
Adapted from The Faux Martha blog
This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.
Roast in a hot oven the following:
30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds
till done, for about 5-6 minutes in a 180C oven.
Peel and cut into thin strips
Mix in 40g basil leaves
20g coriander leaves
10g tarragon leaves( I did not use it)
1-2 tsp chilli flakes
2 tsp lemon zest
-Add the nuts with
3Tb lemon juice
75 ml olive oil
salt and pepper
Toss and serve at once.
Recipe source: Plenty More by Ottolengi
Vegetarians please look away. This is a spicy concoction of eggplants and prawns cooked with chilli but the addition of ground up cooked prawns makes it particularly delicious.
1 large eggplant or 3 smaller ones
1 onion sliced thin
1 tsp garlic and ginger paste
5 green chilli slit
15-20 prawns cleaned
1 tsp turmeric powder and salt
1 Tb chilli powder
1 tsp nigella
salt and sugar to taste
Chop eggplant into smallish cubes. Clean prawns and marinate in little salt and turmeric powder for 10 minutes.
Fry the prawns in some hot oil for a couple of minutes in a kadai and keep aside. Remove about 7-8 prawns and grind to a coarse paste.
In the same pan fry nigella seeds followed by the onions. When it is golden add the chillies, garlic and tomato. After a couple of minutes add the eggplant. Add the chilli powder and fry till cooked and oil floats.
Now add the whole prawns and ground mix and fry for a few minutes. Season with salt and sugar.
Recipe source: bongcook.com