Such a simple recipe and it tastes so AMAZING…I have a short cut for the tomatoes. I cut off the tops and make slices on the skin and pop them in the microwave for 7 to 8 minutes. This cooks the flesh slightly and separates the skin. You can just remove the skins when this is cool. Next I roughly cut up the pulp if needed ..take some garlic in a wok with half a teaspoon of oil. Add some finely chopped fresh onion to it and slightly cook. Now toss the tomato pulp in, fresh basil leaves, add salt, black pepper and a wee bit of sugar. Simmer for 5 min or so.Add water ..say 1 to 2 cups of water depending on how much pulp you have and how much soup you need as well as how thick you want it.
Now cool this slightly. Blitz it in a mixer and you are done. Adjust seasoning and garnish with basil. You can add in some fresh cream if you like ..but make sure it’s not piping hot when you add it in.
This is an absolutely delicious preparation of sago or sabudana as it’s called in India. Soaked for a few hours and then tempered with cumin, black mustard, green chillies and cooked with peanuts, coriander, potatoes and some fresh lime juice squeezed. It’s a popular dish in maharashtra and cooking it takes some skill ..else it’s too soggy or uncooked or too oily.
One of my fav breakfast dishes for sure.
This is a very simple recipe but it’s one of my favourites of all times. I have often had it at hotels but this is the first time I actually made it myself. Did not disappoint.
Here is a recipe I used as a guide, was very good and easy. You can make adjustments as you like ..e.g I used some rice from the fridge not freshly made.
This is a fantastic way to consume prawns without any oil or masalas. The freshness and pungency of the mustard appeals to me …and with plain rice it’s just super tasty.
Wash and clean prawns and marinate in 1 tsp of lime juice. Then all you need is 2 tbsp of ground mustard seeds, haldi 1/2 tsp, salt, 2 green chillies and 1 tsp of Mustard oil. Mix it all together with the prawns and out in a covered karahi or any vessel on a low flame. It should be done in 5 to 7 mins. You can add a little water if you want it runny.
Enjoy with steamed rice.
Whip this beauty up in a jiffy …
Prep involved marinating the chicken cubes in some salt pepper and a spoon of soy, left in the refrigerator for a few hours. Get some chopped veg together…I used peppers, broccoli, baby spinach. Green chillies and garlic will also be needed.
Take a wok with just a bit of oil, add some of the finely chopped garlic and green chillies and saute. Drop in the chicken . Cover and cook. This prevents the chicken from sticking even if there is very little oil. Now take this out and keep this in a bowl.
In the same wok, made a veg stir fry with very little oil. Take out and again heat the wok. Take 1 more spoon of oil, add some fresh ground pepper, a mix of green chilly and red chilly sauces, soy and vinegar. Add some water to this with quality tbsp of cornflour dissolved in it. Now add the chicken peices into this. Bring to a boil and add in the stir fry vegetables.
In another pan blanch baby spinach and add noodles to it. Season.
Mix and enjoy!
Zero oil and 100% taste. I marinated a piece of chicken boneless chicken in basil pesto (also homemade with hardly any oil). Grilled it in a pan, and voila – a juicy chicken burger was waiting for me. Tossed a quick fresh tomato, lettuce and olive salad with a lime vinaigrette dressing.
I was pretty stuffed after this burger.
Two preparations of mutton …one fried with onions and Indian spices and the other with traditional gravy without onion garlic. Served with rice pulao and curd.