by Currylicious | Mar 11, 2014 | Nandini's Food Court, Recipes
This is my take on a French dish inspired by Jaques Pepin the legendary French Chef whom I respect and admire a lot. I have been wanting to make this dish for quite some time now and finally found the time and a great recipe for a mouth watering carrot puree.
So here goes:
Ingredients:
For Carrot & Potato Puree:
- 2 pounds boiling potatoes, peeled and cut into 2-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 teaspoon mayonnaise
- 1 teaspoon melted butter/ olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
For poached egg:
- 1 egg
- 2 teaspoons white vinegar
- small bowl
- salt to taste
1/2 slice of Brioche bun toasted in olive oil or butter
Preparation of Potato Carrot Puree:
Add the chopped carrots and potatoes in a pot of salted boiling water and cook for about 30 minutes till they turn soft. Then transfer the cooked carrots and potatoes to a food processor. Add mayonnaise, salt, turmeric, ground cumin, garlic powder, curry powder and freshly ground black pepper. Drizzle olive oil or butter and process for 20- 30 seconds until creamy.
Preparation of Poached Egg:
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to come together more easily.
Crack an egg into a small cup, then place the cup near the surface of the hot water and gently slide the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.
Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
Plating:
Take a plate and using a spoon place the carrot potato puree in the middle and spread to form a circle. Then place the poached egg on top of the carrot potato puree and the toasted brioche bun on top with some cilantro as garnish.
by Currylicious | Feb 26, 2014 | Recipes
Ingredients:
Whole Wheat Cous Cous- 1 cup
Cayenne Pepper- 1 teaspoon
Chopped Green Beans- 1/4 cup
ChoppedYellow Squash- 1/2 cup
Green Peas- 1/4cup
Chopped Carrots- 1/4 cup
Onion- 1
Tomato- 1
Jalapeno- 1(optional for heat)
Fresh garlic- 3 cloves
Salt to taste
Garlic powder- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry powder- 1/2 teaspoon
Preparation
This recipe takes less than 10 minutes if you have all the vegetables chopped and ready. So if you are pressed for time or want to make a quick dinner all you need is to chop the veggies ahead of time or you can buy the chopped frozen vegetables from the supermarket. You can thrown in pretty much any veggie and improvise this recipe.
Firstly chop onion, tomato, jalapeno, green beans, carrots about 1/2 an inch and try to chop them evenly so they cook evenly.
Take a non stick saute pan and keep it on low flame. Add 1 tablespoon olive oil and then add cumin seeds. Wait for the cumin seeds to get toasted and splutter. Now add the chopped onion, tomato, jalapeno and vegetables along with salt to taste, garlic powder and curry powder. Mix well and saute for about 2 -3 minutes.
Now add 1 cup of whole wheat CousCous and 1 1/2 cups of water.
Mix well and keep covered for about 5 more minutes till couscous absorbs all the water. Fluff cooked CouCous with a fork and serve with Tzatziki on the side.
I also make a chilled Raita with onions, cucumbers and green chillies to be served along with this salad.
Enjoy!
by Currylicious | Dec 11, 2013 | Recipes
Ingredients:
1 can of chick peas
1 tsp mustard seeds
1 tsp cumin seeds
1tsp lemon pepper powder
1 tsp coriander powder
1 tsp cayenne powder
1 tsp turmeric
2 cloves of garlic
Salt to taste
Canola Oil
1/4 cup grated coconut- frozen or fresh
Preparation:
Heat a pan with canola oil. Add mustard seeds, cumin seeds and wait till splutters. Add turmeric, cayenne, coriander powder, salt and lemon pepper powder. Then chop garlic and add to the pan. Saute for less than a minute. Then transfer the chick peas from the can and mix well for about 3 min’s so it soaks in all the flavors of the spices.
Turn off the heat and add the grated coconut and mix well.
Enjoy! This is such a great healthy snack!
If you do not wish to use the caned chick peas, you can buy the packet of chick peas from the store and soak it overnight. Pressure cook it and use the cooked chick peas.
by Currylicious | Apr 3, 2013 | Recipes
I must say that this is one of the best way and form I have consumed beets! My daughter ate a whole bowl of this salad so for all those moms
struggling to get all the good stuff with nutrients in your child, this might be a dish you wanna try! Beets belong to root vegetable family and are super rich in antioxidants and nutrients.
This dish took me less than 2 minutes to plate once the beets were cooked. Cooking beets takes a while but trust me this dish is so worth it!
Ingredients:(Serving Size for 2)
Beets- 2 or 3 beets
Goat cheese crumbled- 1/4 cup
Sunflower seeds- 1/4 cup
Red Onion- 1/2
Olive Oil
Salt to taste
Preparation:
Cooking the beets: There are 2 ways to cook the beets. You can peel the skin dice them evenly and roast it in the oven at 375 degrees for 45 minutes.
or
You can use a pressure cooker. I love cooking a lot of my veggies in my cooker since its faster and cooks evenly. Peel the skin of the beets, dice the beets evenly and transfer them to a container with water. Cook the beets in a cooker. It takes me about 15- 20 minutes to cook them in a pressure cooker.
I transfer the cooked beets in a bowl and add the crumbled goat cheese and mix it up. Then I add salt to taste, drizzle some olive oil and leave it in the refrigerator for about 10 minutes. Prior to serving, mix some sunflower seeds and serve as a cold salad.
Absolutely healthy and delicious meal!
With much love …….as always….
by Currylicious | Feb 8, 2013 | Recipes
Its been snowing all day, and I never complain since those are the days I spend some quality time with my husband and kids. I think the snow storm compels everyone to be bound home for safety, roads get nasty also so we all rather stay home safely unless it is something really important!!!
What a nice compelling way to bond with family? LOL! Today is such a day- my husband ended up working from home and he ‘s always attending calls and in meetings all day long. I decided to start the day late with brunch. So the menu was Homemade Waffles with Strawberries and syrup with powdered sugar dusting like the snow!!!! Then I made my husband’s favorite masala scrambled eggs with toast.
We watched a movie together and now its dinner time! I decided to recreate the Guacamole that is served with tortilla chips at California Pizza Kitchen under the Short eats menu for 5$. I have to be honest- I simply love it and am left craving for moreeeeeeeeeeeee.
I checked my refrigerator and had all the ingredients to recreate the recipe and the will, ofcourse:) so decided to go for it!
Ingredients
Avocado-1
Jicama- 1/2
Red/ Orange Bell Pepper-1/2
Black beans- 1/4 cup
Onion-1/2
Jalapeno-1
Sweet Corn- 1/2 cup
Lemon Pepper- 1/2 tsp
Garlic powder-1/2 tsp
Cumin powder-1/2 tsp
Lemon-1/2
Black pepper coarsely ground powder- 1/4 tsp
Cilantro leaves for garnish
Preparation:
I start by dicing Onion, Jicama, Bell pepper finely. I use frozen sweet corn, so I let water boil and thaw it by letting it sit in the boiling water for about 5 minutes or so. After 5 min’s, transfer the corn to a bowl of cold water. Then I take a bowl, peel the avocado skin, take all the avocado pulp and transfer in the bowl. I add all the spices, salt to taste and mix it as I mash the avocado well to incorporate all the ingredients together. Then I squeeze half a lemon and mix the lemon juice with mashed avocado. Add diced onions, jicama, bell pepper, jalapeno. Mix well. Transfer the corn and black beans at this point. Mix again and garnish with cilantro leaves. Enjoy!
Let me know if you liked this recipe.
Thanks and as always with much love from my kitchen to yours……
![Savory Phyllo shells with Onion Tomato Chutney, Goat Cheese and Cilantro!]()
by Currylicious | Oct 28, 2012 | Nandini's Food Court, Recipes
Serving Size (4)
Ingredients:
Athens Mini Phyllo/ Fillo Shells(Frozen)- 1pack
Onions 2
Tomatoes 2
Olive Oil 2 1 tbsp
1 tsp Cumin Seeds
1 tsp Lemon Pepper
1/2 tsp Turmeric
1 tsp cumin powder
1 tsp garlic powder
1 tsp cayenne powder
1 tablespoon goat cheese
Bunch of Cilantro leaves for garnish
Preparation:
Chop onions, tomatoes very fine. Place a pan over medium heat and drizzle some olive oil. Now add salt, lemon pepper, cumin seeds, cayenne powder, turmeric and cumin powder. Mix well with a spatula. Transfer the finely chopped onions immediately and mix well. Let it cook till onions start to sweat a little bit. At this point add your tomatoes and cook covered for about 3-4 minutes stirring in between.
Meanwhile open the frozen package of Athens Mini Phyllo/ Fillo Shells. Remove the shells from outer carton and inner tray. Place it on a baking pan. Place it in the oven at 350 degrees F and bake for 3-4 minutes.
Now cook until you reduce the onion- tomato to a chutney consistency( water from tomatoes help us gain the required pasty consistency along with all the spices). Switch off the gas.
Take out the shells from the oven and let it cool. Spoon in the onion tomato chutney into the cooled shells and crumble some goat cheese. Finally to give it some color, add chopped cilantro leaves as garnish. Trust me these are pure quick simple healthy pockets of HEAVEN!
Enjoy making this quick recipe this holiday season !
Tip: You can save some time by adding the filling to the frozen shells and baking it together till the filling is hot for about 5-8 minutes but I have just noticed that when I do it separately, I get a crispier lighter effect with the shells.
