Tag: peas

Salmon in Miso Broth and Soba Noodles

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Day 2:  Quick dinner theme.

I love Asian flavors and often cook with them.

Here I have a simple miso broth made with miso paste with soba noodles and salmon.

If you stock your pantry with basic Asian sauces – you can whip up a meal in no time.

I made a miso broth – while that was coming up to a boil – sear the salmon (or any protein you would like to use such as chicken, beef, pork or tofu).

Cook the soba noodles in the miso broth – just as the noodles are going to be cooked, add peas, carrots and I like to drop an egg into the broth.  Stir and you will get beautiful strands of egg in the broth which makes it looks richer.

When ready to serve – put the noodles in the bowl and top with the salmon and then spoon over the broth with vegetables.

Set out seasonings for the guests to customize their meal.

I like vinegar, sesame oil, soy sauce, sriracha and nori sheets.

Top with scallions and you have a healthful, delicious meal.

Until I cook again!

Poha – Indian snack of flattened rice

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Snacking is a good thing and I do plenty of it especially when I am snowed in over the weekend.

And so I made this favorite childhood dish of:

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as “Pohe” in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This is what it looks like and you can find it easily in an Indian grocery store.

 

It’s a great snack because it cooks in a matter of few minutes and you can flavor it in many ways.

Soak it for a couple of minutes in warm water.

In the meantime, heat some vegetable oil and add a tsp of black mustard seeds, whole green chilies and curry leaves if you have them.

When the seeds stop popping add the drained flaked rice along with salt to taste, 1/4 tsp. turmeric and some cayenne pepper if you like.

 

Stir well and add a chopped onion and some frozen peas.  Cook a few more minutes and taste for seasoning.

If the rice seems a tad chewy add a splash of water and the rice will cook in the steam.

Serve hot.

 

I grew up eating this dish with ketchup and so that is how I eat it now.

You don’t have to, but trust me the tangy flavor of the ketchup adds something to the overall flavor.

You can eat it as is or with mint or cilantro chutney.

I hope you try this at home – I promise that you will love it.

 

Until I cook again!

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Cauliflower with Fresh Ginger and Peas

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Cauliflower is one of the most misunderstood vegetables.

I grew up eating this vegetable and loved it, still do.

When I came to the United States and started teaching cooking classes, I saw the look of yuck in many students face when I said that we are going to cook cauliflower.

“Just try it the way we are going to make it in class, and I promise you’ll love it,” I said.

Some people looked at me in disbelief but were open minded.

If you are one of those people who have not had cauliflower that you liked – try this and I can almost guarantee that you will be pleasantly surprised.

Cauliflower with Fresh Ginger and Green Peas

  • 1 Head of Cauliflower, cut into florets
  • 1 cup Green Peas (can be frozen)
  • 1 inch piece of fresh Ginger, julienned (cut into thin matchsticks)
  • 2 Tbs. Vegetable Oil
  • 1 tsp. Turmeric Powder
  • 1 Tbs. Cumin Seeds
  • ½ tsp. Cayenne Pepper (or to taste)
  • Salt to taste
  • ¼ cup Water
  • Fresh Cilantro for garnish

Heat a heavy bottom skillet on medium high heat.  Add the oil and let it heat for a few seconds and add the cumin seeds.  Cook for a minute and then add the ginger.  Stir and cook for another minute making sure the ginger or cumin do not burn.

Add the cauliflower florets, turmeric, cayenne and salt.  Stir well to incorporate all the spices with the cauliflower.  When the spices seem well mixed in, add the water and cover the skillet with a lid.  Turn the flame down to medium.

Check the cauliflower in about 5 to 7 minutes to see if it is cooked through by inserting a pairing knife-it should slide in easily.  Once it is cooked to the desired consistency remove the lid, raise the heat to high and let any remaining water evaporate.  Add the peas, stir and cook for another few minutes, or until the peas have heated through.  Check the seasoning for salt.

Garnish with cilantro and serve hot.

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Note:

The same recipe can be made with Broccoli Florets.

I hope you make this dish and tell me if I converted you into a cauliflower lover.

Until I eat again!

SIMPLE SUMMER VEGETABLE FRITTERS WITH CILANTRO CHUTNEY

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Summer is lovely time for fresh produce and there are hundreds of ways of preparing them.

If you get tired of the roasting and sauteing – here is a simple and fresh vegetable fritter which you can make with almost any vegetable you have at hand.

I have used:

Yellow squash

Corn

Onion

Cilantro

Ginger

Chickpea flour made into a batter akin to that of pancakes

salt and pepper to taste

green chiies

oil

(You can use spinach, zucchini, peppers, potatoes, green peas and so much more)

Grate all the vegetables that you are using and make the chickpea flour batter.

If you can’t find chickpea flour which is easily available in Indian markets, use semolina or white flour – the flavor will be different but delicious nevertheless.

Mix the vegetables with the batter and add the spices and cilantro, even mint if you have it.

Heat some oil in a nonstick pan and spoon dollops of the mixture.

Let brown on one side for a few minutes and then on the other.  Make sure that the flour is cooked through.

Serve hot with cilantro chutney, ketchup in a pinch 🙂

The leftovers make great sandwiches and I just snack on em whenever I am hungry.

Please try these and let me know if you came up with your own vegetable combinations.

Until I cook again!

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