Category Archives: Salad

Lunch Noodles

All you need is a filling lunch. A dish that is hearty, stops your cravings and keep you full till snack-time. This is just that.

  1. 100 g rice noodles
  2. 3 medium carrots
  3. 1 medium white radish
  4. 150 g greens (kale/spinach/amaranth/any other)
  5. 7-8 green beans
  6. 3 fat baby corn fillets
  7. 1 green pepper
  8. 100 g firm tofu
  9. 1 tspn dark soy sauce
  10. 1 tspn sesame oil
  11. 1 inch ginger
  12. 3 cloves of garlic
  13. 3 small green chillies (or 1 bird’s eye chilli)
  14. Zest and juice of 1 lemon
  15. 1 tbspn vegetable oil
  16. Salt
  • Chop all the vegetables and baby corn to a similar sizes, the tofu into cubes, and tear up the leaves
  • Chop the ginger, garlic and chilli very finely
  • Place the noodles in recently boiled water for about 8 minutes, until the noodles turn aldente.
  • Meanwhile in a wide, heavy bottom-dish on heat, pour in the vegetable oil and stir-fry the ginger, garlic and chilli
  • Add in the radish and carrot and stir-fry these vegetables until they roast a little and start turning brown on one side.
  • Braise the tofu separately.
  • Next, add in the remaining vegetables, and the leaves, and stir-fry for about 3 minutes.
  • Add in soy sauce, salt and switch off the flame, and keep the dish closed.
  • The noodles should be done by now. Add them to the vegetables, tofu, leaves, add a tspn of sesame oil, and adjust seasoning. Serve!
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Basil-scented Green Salad

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Welcoming Monsoons in Bangalore, this is a recipe that celebrates the beginnings of rains, a brand-new diet plan and a new magazine that I am about to launch in ten more days!

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  1. half a head of green Cabbage
  2. 1 medium green Bell Pepper
  3. 15-20 leaves of green Basil
  4. 1 tbsp of cooked brown rice
  5. 1 medium green Apple
  6. ½ cup of extra virgin olive oil
  7. 10 almonds
  8. 8 walnuts
  9. 4 cloves of garlic
  10. 1 medium green chilli
  11. Salt
  12. Black/white pepper (optional)

 

  • Roast the nuts dry, till they are lightly browned, and keep them aside
  • Julienne the bell pepper and cabbage, mince the garlic, and finely chop the chilli.
  • In the same pan, pour about 2 tspns of oil and stir fry them for 30 seconds each, separately (starting with the garlic and chilli), and set them aside.

For the basil-scented oil, this is what I did:

  • Heat ½ cup of extra virgin olive oil in a deep pan, and switch off just a minute before you know it would start getting smoky. That would be approximately a minute and a half on medium heat.
  • After switching off, tap the basil leaves into the oil and wait for things to settle down. Leave them to steep for about a day.

 

  • Slice the apple into half-moons and set aside.
  • Arrange the salad on your plate (vegetables garlic and chilli, nuts, rice and the apple), adjust the seasoning, and dress the salad with the basil-scented oil. A warm and welcoming salad it is!

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Squash + Quinoa w/ Homegrown Basil and Mustard Oil

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  1. 500 g Squash
  2. 150 g Tri-colour Quinoa
  3. 3 tbspns grain mustard
  4. 100 g fresh firm tofu
  5. 1 green pepper
  6. 1 red onion
  7. 6 cloves of garlic
  8. 1 stalk of basil
  9. Extra virgin olive oil
  10. Salt

 

  • Wash and chop the squash into 2 halves, and roast them (brushed with oil) at 250 C for 30 minutes, till the flesh is almost tender, and there are crispy bits of skin.
  • Cook the quinoa as per instructions on the packet;
  • Meanwhile, chop the pepper into long shards, finely chop the onion and 4 cloves of garlic, and chop the tofu into small cubes.
  • In a pan on heat, add 2 tbspns of oil, and start sautéing the onions and garlic; do this for a minutes, and add in the chopped pepper; saute for another 2 minutes, and then add the tofu. Braise the tofu for a minute and take the mixture off the heat, and keep it aside.
  • After the pumpkin is roasted, cut it up with your hands into small pieces, and add them to the onion-pepper mixture.
  • Add a tbspn of mustard and season with salt, and combine.
  • In another pan, heat 2 tbspn of oil on medium heat, add the remaining mustard, the remaining 2 mashed up cloves of garlic, and stir the mixture for 20 seconds; add the basil leaves, and let them wilt for about 10 – 15 seconds, and then take the pan off the stove.
  • Arrange your dish with the vegetables, and quinoa, and top the dish off with the mustard and basil oil, and serve warm!

 

Balsamic Peas + Thyme–Roasted Carrots w/ Wholewheat Bulgur

balsamic peas and thyme roasted carrots w wholewheat bulgar 1

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  1. 200 g Snow Peas, peas and shells
  2. 1 medium carrot
  3. 4 Red radish bulbs
  4. 5 sprigs of fresh Thyme
  5. 2 tbspns of balsamic vinegar
  6. 200 g cooked wholewheat bulgur
  7. A handful of walnuts
  8. Salt
  9. Extra virgin olive oil
  • Peel and chop the carrot, and chop about 1/4th of the shells of the snow peas. Leave the rest as it is. Wash and chop the radish into thin circles.
  • In a pan on low heat, add a tbspn of oil and fry the thyme sprigs for 20 seconds, add the carrots, fry them till lightly golden and then set the thyme and carrots aside;
  • In the same pan, add all the pea shells, and add balsamic vinegar, and toss for 20 seconds, set aside.
  • Arrange the salad, by placing the wholewheat bulgur first, and then the vegetables. Top the whole dish off with fresh thyme, walnuts and peas; serve warm!