I saw her grating, stirring, tasting and serving – all in a few minutes. This was it.
- Beetroot, grated
- green chili (as required), de-seeded and sliced OR one or two dried red chilies OR a dash of chili powder
- I tomato, chopped
- 1 big onion, chopped
- Juice of lemon – to taste
- In a splash of oil, toss in the fresh chili or dried chili or chili powder, if using.
- Stir a bit and add chopped onion.
- Stir fry till the onion is translucent, add chopped tomatoes and continue stir frying.
- When a paste forms, add the beetroot, stir till just cooked, add salt.
- Dress with fresh lemon juice before serving.
Healthy, and terrific with either rice, chappatis or wraps.
Pix from the net, with thanks.
With Syl’s recipes, the making is as easy as the reading.
- 2 or 3 chicken breasts
- Garlic paste or ginger-garlic paste
- whatever herbs you have lying around
- tiny amount of salt and pepper (just for the flavour)
- few peppercorns
- a bay leaf
- few cloves
- 1 tsp chicken stock powder
- boiling water, to cover and a bit
- Marinate the chicken with garlic, herbs and salt and pepper for as long as you can but one hour is just fine.
- Place the chicken, peppercorns, bay leaf and cloves in a frying pan, pour boiling water over and place on a stove. Add the stock powder, let the water come to a boil for a minute.
- Turn off the heat, leave the chicken in the pan till the water cools.
- Now you have poached chicken that’s not dry. And you can use the cooking liquid as stock or a base for chicken soup.
Pix borrowed off the net, as usual, with thanks.
Another light, easily made dish. Stir fry, serve.
Paneer is a fresh cheese from South Asia, particularly the Indian subcontinent. It is unaged, acid-set, non-melting farmer or curd cheese, made by curdling heated milk with lemon juice, vinegar or any other food acids.
- paneer, cubed
- a bit of oil
- whole jeera (cumin)
- pinch of sugar
- green capsicum, cubed
- 1 big onion, cubed
- Heat oil in a wok, add the cumin/jeera and when it sputters, add the capsicum and onion and stir fry till just about done.
- Add the paneer, sugar and salt and give it a bit of a toss till flavours are blended.
Great with chappattis or rice.
Pix borrowed off the net.
Came across this recipe somewhere, can’t remember. Sounds interesting.
Almond milk in bottle with nuts on wooden background
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 2 tbsp maple syrup (adjust to taste)
- 1 1/2 tsp vanilla extract
- fresh cherries or berries for garnish
- a small handful of toasted nuts – almonds, crushed pistachios, for garnish
Combine chia seeds, almond milk, maple syrup and vanilla extract in a container that can be sealed – like a mason jar.
Stir well, refrigerate overnight.
Top pudding with berries and nuts before serving, chilled.
Pix off the web, with thanks.
I know this sounds like a no-brainer … but when served piping hot, with meat and salad on a cold Gurgaon evening, music playing, wine in hand and catching up with old friends after yonks, it was delicious beyond belief.
- Green, red and yellow peppers, sliced, de-seeded, pith removed
- olive oil
- crushed garlic
- salt and pepper
- Marinate all of the above for a couple of hours.
- Grill in a pre-heated oven, over a surface sprayed lightly with olive oil.
- Turn over once after a few minutes, grill till just done, not limp.
This can be made with yellow and green zucchini as well.
Pix off the web, with thanks.
David and Elizabeth have been endlessly kind, preparing different kinds of food to entice Mum into eating.
Sardines, suggested David, a curry of sardines, the easiest thing to make. I had not heard of sardine curry, and the next thing I knew was Elizabeth had made and sent across two versions, one spicier than the other. It was delicious. David said this was the standby dish in their home, the last resort almost when one was out of ideas or when guests landed up unexpectedly.
Thank you Elizabeth, for painstakingly writing out the recipe.
It is reproduced below exactly as she wrote it.
- I can sardines in Tomato sauce ( bones removed, retain the sauce)
- 1 radish (sliced and fry with 1tsp oil on high heat)
- 1 brinjal cubed
- 3 to 4 strands long beans cut into 1 inch pieces
- 1 potato cubed
- 1 big onion sliced
- 8 cloves garlic split into half
- 1piece ginger and 5 cloves garlic (coarsely pounded)
- 2 tomatoes quartered
- 1/4 tsp hing (asaphoetida)
- 1/4 tsp turmeric powder
- 1 tsp chili powder
- 1tsp fish curry powder
- 2 Tbsp coriander powder
- 1tsp mustard seeds
- 1tsp fenugreek (methi) seeds
- lime sized tamarind lump mixed with 3 tbsp water and the liquid extracted
- A sprig of curry leaves
- 1 green chili de-seeded and split
- 2 cups water or more if needed
- 4 tbsp sesame oil
- 2 sprigs of coriander leaves chopped for garnish
Heat oil in a pan .
Fry the mustard seeds till they sputter, then the fenugreek seeds.
Add the onions, curry leaves, green chili and garlic and fry till the onions are slightly brown.
Add the pounded ginger – garlic and sauté for 1 minute till fragrant.
Add all the curry powders and the sauce from the sardine and saute for 2 min.
Add potato, water and salt to taste.
Once potato is 3/4 cooked, add the vegetables and tomatoes.
When the vegetables are cooked add in the tamarind juice and let it boil for 2 more minutes.
Remove from heat.
Garnish with coriander leaves
NOTE: drumstick /Raw banana also can be added.
Photograph by Elizabeth and David.
This worked brilliantly – easy, delish and convenient. The Cuisinart smoothie-blender is very ergonomic and this came out tops. And the Mason jars are great to walk around with …
The Banana Bonanza (for 2)
- 2 ripe bananas
- 2 tablespoons raw oats
- 8 almonds
- 1 tablespoon flaxseed meal
- 1/2 cup vanilla flavoured Greek yoghurt
- 1/2 a cup (or to taste) skimmed milk
- a few cubes of ice
Blend, blend, blend.