Soy Palak Paneer

Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the waterContinue reading “Soy Palak Paneer”

Spicy Roasted Chickpea & Cabbage Salad

Rub sesame oil, chilly powder and coriander powder on overnight soaked green chickpeas. Pour them into a hot pan and cook till they are a little tender. Add a paste made of coconut, green chilies, coriander and garlic. Mix well. Add thinly sliced cabbage and cook till its tender. Do not cover and cook becauseContinue reading “Spicy Roasted Chickpea & Cabbage Salad”

Figs and Radish Salad

  Use a madoline to thinly slice the radishes. Cut fresh figs into 5 mm thick discs. Celery leaves, green chilly and walnuts give it some more variety. Dressing is a simple 3 tablespoons of olive oil with 1 tablespoon of balsamic vinegar. Sandwich multiple radish discs and the figs when eating to get anContinue reading “Figs and Radish Salad”

Cucumber and Raw Mango Boats

First you prepare the filling and chill it for a couple of minutes. It has a grated raw mango, onion, green chilly, garlic, salt and coriander: While its chilling, cut a cucumber and remove the seeds like this: Just before serving fill the cavity. Don’t tell your guests what the filing contains so you canContinue reading “Cucumber and Raw Mango Boats”

Cabbage Salad

Wash and dry shredded cabbage. Using a mandoline gives the best results and helps you save a lot of time. A salad spinner will remove all the excess water. Add pomegranate seeds, chopped green chillies, red onion. Drizzle balsamic vinegar and olive oil. More oil than vinegar. Like two times more so adjust both accordingly.Continue reading “Cabbage Salad”