Ingredients:
60ml bourbon
30ml lime juice
BROCCOLI WITH SESAME SEED POWDER – Broccoli with Nuvvula podi
Sesame seed powder or nuvvula podi (in Telugu) is like dukkah for Andhras. We use it to sprinkle on hot rice or add it to vegetable dishes to give extra oomph – flavour as well as nutrients.
1 large head of broccoli cut into florets and the stem peeled and cut into 3-4 centimetre pieces
1 tablespoon vegetable oil
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STIR FRIED GREEN BEANS WITH COCONUT – Kobbari Vesina Binnies Koora
This is one of my favourite ways of cooking beans. This method is popular in Andhra Pradesh and also in Tamil Nadu. It is simple, easy, no fuss cooking.
500 grams green beans very thinly cut (about 2 millimetres wide)
1 medium sized onion finely chopped
1 -2 green chillies finely chopped
2 tablespoons of vegetable oil
75 grams of grated fresh or frozen coconut
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KADAI PANEER
Gone are the days when I used to make my own paneer. What I miss the most about not making my own paneer is using the whey to make drinks and use it as stock. Paneer is readily available and I like to buy the one in blocks so I can cut to my liking. This dish is rich and creamy, and I make no apologies for it!!
300 grams paneer cut into strips of 7 centimetres long by 1 centimetre wide
300 grams onions finely chopped
3-4 centimetres of ginger
3-4 cloves garlic
1 teaspoon kasuri methi (dried fenugreek available in Indian stores)
BLACK EYED BEANS STEW
250 grams dried black eyed beans, washed and soaked overnight
2 medium onions, peeled and roughly chopped
1 small onion, finely chopped
75 grams fresh grated coconut or defrosted if frozen
STIR FRIED BUTTERNUT PUMPKIN
450 grams butter nut cut into 1 centimetre dice
½ teaspoon urad dal
½ teaspoon whole brown mustard seeds
1 -2 dried hot red chillies
SILVERBEET STALKS WITH MUSTARD – Silverbeet kadalu awa pettina koora
Eating root to shoot isn’t a new idea. Long before it became a thing, my mother and grandmother were doing it. Growing up, it was always drummed into me that we need to respect not only food but also the farmers who produce and as a mark of respect, if it is edible, it is not be wasted. So very often we would have the leaves served up one day and the next day it was the stalks. This is a very traditional Andhra dish (the Telugu name is in small) and you can use the same technique to cook amaranth stalks, cabbage, radish or even plantains.
400 grams silverbeet stalks (washed, peeled and cut into a 3 centimetre dice)
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VEGAN MENEMEN
Menemen is a Turkish dish often made with eggs, tomatoes, green peppers, cured meats and spices. If you think you don’t like tofu, think again if prepared this way. It is very easy, rustic and quick. It is great to eat anytime of the day and serve it with Turkish Pide or steamed rice.
600 grams of tofu, drained
PRAWN & SALMON LAKSA
Laksa is a spicy noodle soup, generally with wheat noodles, that is very popular all through South East Asia. I have done my version with buckwheat noodles and yes there are quite a few steps but the end result is flavour packed and well worth making it from scratch. You wouldn’t want to use the readymade sachet mixes anymore.
Ingredients
400 grams salmon fillet, bones removed, skin removed but saved
12-16 large tiger prawns peeled with tails on
1.2 litres of fish stock (recipe below)
0.8 litres of coconut milk
TOKYO,JAPAN
Tokyo, Japan has recently been voted as one of the top ten most welcoming cities in the world. Everything in its place for its purpose – you can’t stop marvelling at Tokyo’s architecture, history, heritage, culture, systems and infrastructure. We did a three day stopover here and while we clocked up over 20,000 steps each day, we barely scratched the surface of Tokyo.