by Priya | Mar 18, 2014 |
First of, thanks to all my Facebook friends who drooled and went gaga over this dish – that is my best motivation to keep trying new recipes and blogging them I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful. The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes My sweet husband putting in the muscle to unstring the squash And voila Ingredients 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl 1/2 cup of fresh frozen grated coconut thawed 2 Tbsp roasted cashews 2-3 finely chopped green chilies (ours were homegrown) 1/tsp of mustard seeds 1/2 tsp of turmeric 1tsp of urad dal 2 tsp of olive oil 1tsp of coconut oil pinch of asafetida 1/3 cup of water Salt to taste 2 tsp juice of freshly squeezed lemon Cilantro for garnish Method Splutter mustards, urad and hing in the said amount of olive oilAdd the chilies and allow them to cook for 30 secs Add the squash noodlesAdd the the water...
by Priya | Apr 24, 2013 |
Sometimes, we can underestimate the quantity a certain vegetable can shrink to when steamed/cooked – Such shrinkage happened with the Brussel Sprouts that made the other day – Not enough to feed 2 adults and two perpetually hungry teens – So I did the next best thing – got creative and decided to boil some peanuts and bung it in. Could’ve well created the best combo ever with the baby cabbages. Enjoy this simple and simply delicious curry by itself or with some rasam or even chapatis. Ingredients Brussel Sprouts 1 cup of raw peanuts boiled 1 tsp of sesame seeds 2 red chilies 2tsp of olive/sesame oil cheese optional Method Dice into 4 and steam brussel sprouts for about 10 minutesBoil peanuts simultaneouslyIn a frying pan, add the oil and splutter the sesame and red chiliesAdd the sprouts and the peanuts along with some saltSprinkle a tsp of water and keep closed and cook for a couple of minutesServe as is or as sideAs an Entree this could be served with freshly grated Cheddar (extra Sharp) and /or Mozzarella melted or plain Enjoy the goodness of this curry with the greatest...