a commonsense approach to eating well, living well and travelling
This is a hearty and delicious stew of vegetables and buckwheat. It is a bit thick and chunky to call it a soup and hence stoup.
INGREDIENTS
3 small carrots, peeled and diced
2 sticks celery, peeled and sliced thin
1 medium onion, peeled and diced
1 medium potato, peeled and diced
This is a bean to the power of 2 or bean squared salad. Both names are a bit cheesy, hence bean and bean salad. This is a great working day lunch option and a power house of nutrients – my version is vegan and I love it this way but feel free to add a tin of tuna if you must.
INGREDIENTS
2 x 400 g tin of red kidney beans, drained and rinsed thoroughly
400 grams of French beans or round beans cut into 5 centimetre pieces (I used frozen)
200 grams of sweet corn kernels (I used frozen)
1 red pepper diced into 1 cm squares
1 red onion chopped finely
Zucchinis are very versatile and lend well to all manner of cooking styles. Simple, quick and easy to make a meal out of this unassuming vegetable.
INGREDIENTS
8-9 small tender baby zucchinis
Olive oil for brushing
100 grams sour cream
Salt and pepper
½ teaspoon lemon rind
2 tablespoons slivered almonds, toasted
Kichadi is essentially a dish made with rice and lentils. There are so many versions of this dish and it is comfort food in a way – because it is simple, easy to prepare and so creamy. Incidentally kichadi is one of the first solid foods babies eat. My version, of course is a spicy one and makes for a very convenient, one pot dish.
INGREDIENTS
300 grams Basmati rice, rinsed well
100 grams mung dhal, rinsed well
150 grams onions, peeled and finely sliced
300 grams medium potatoes, quartered or into eighths
This is a dish that keeps on giving. I say that because I tend to make a large batch and use it for toasted sandwiches or Indianish quesadillas a few days down the week! To make the dish more balanced and sumptuous, I add a tin of chickpeas. You can use seasonal vegetables of your choice.
INGREDIENTS
½ cauliflower about 400 grams, washed
1 potato (150 grams), peeled and cut into bite sized pieces
1 carrot (100 grams), peeled and cut into 5cms batons
1 cup of cut frozen beans
½ cup frozen peas
1 x 400 grams tin of chick peas, drained and rinsed well
A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Buddha bowl is a wonderful concept and makes for a perfect meal on a hot day. In my Buddha bowl, I had brown rice, steamed cauliflower, zucchini ribbons seasoned with soy sauce and ginger, edamame beans, steamed bok choy. I seasoned with toasted black sesame seeds, togarashi, and my tahini, gochujang sauce. Recipe for the sauce is below. You can try any combinations of grains and vegetables and for protein element you can have tofu or tempeh. The sauce is versatile and you can use on sandwiches as well as with vegetables.
TAHINI – GOCHUJANG SAUCE
INGREDIENTS
3 tablespoons tahini paste
2 tablespoons gochujang paste
3 garlic cloves, roughly chopped
The Parsees fled from Persia about 1300 years ago and settled on the Coast of Gujarat. Others who in recent centuries arrived from Persia formed a distinct community in Mumbai and Dahanu, just to the north, where they are known as Iranis. The Parsees / Iranis have their distinct cuisine with sweet, hot and sour flavours equally balanced. Traditionally pathia or patia is served with yellow rice.
Prawns can be prepared in the same way. Just replace the fish with 400 grams prawns.
INGREDIENTS
600 grams firm, white fish fillets
2 teaspoons tamarind puree
5 green chillies, chopped
3 plump garlic cloves
1 teaspoon cumin seeds
4 tablespoons vegetable oil
This is home cooking at its best – not very creamy or buttery. The spices, tomato paste and yoghurt add the required richness. There is not too much sauce or “gravy” with the kadai chicken.
INGREDIENTS
800 grams boneless chicken thighs
6-8 green cardamom pods
2.5cms cinnamon quills
1 teaspoon black peppercorns
1 star anise
2 teaspoons cumin seeds
INGREDIENTS
250 grams extra firm tofu
400 grams button mushrooms, wiped and thinly sliced
200 grams garlic shoots cut into 5 centimetre lengths
Continue reading “SPICY TOFU WITH MUSHROOMS & GARLIC SHOOTS”
This is a quick and easy to prepare dish. Jalfrezi uses stir frying techniques introduced to India by Chinese traders.
INGREDIENTS
300 grams paneer (store bought is fine)
1 large red pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices
1 large green pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices