Honey Sesame Cabbage

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You need:

  • A full head of cabbage. Cut into long strips.
  • 2 tablespoons of honey
  • 2 tablespoons of sesame oil or extra virgin olive oil.
  • pepper and salt.

Super simple as always.

Just roast the cabbage on a hot grill pan. You can also broil it in the oven. But a stovetop is easier. You may need to do the cabbage in batches. As cabbage shrinks when its cooked you can add them all back into the pan before the final step.

Whisk together honey and oil. Drizzle this over the cabbage. Season with salt and pepper. Its a simple and nice dish that goes great with any grilled protein.

Snake Gourd without Oil

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Snake Gourd is a fantastic vegetable loaded with many health benefits. But it has a tendency to get a oily glaze when cooked. Its something I don’t particularly fancy. This recipe gets rid of this by not using any oil.

You need:

  • Cumin seeds
  • Coriander seeds
  • Dry red chilies
  • Snake Gourd, peeled and cut into small pieces.
  • Chopped up tomato
  • Aamchoor Powder.

Heat a pan and dry roast all the spices. As they release a lovely aroma, add the snake gourd. Cook on high flame and keep stirring. As the snake gourd starts to soften up and this may take only 7 to 8 mins, taste and check if its done. If satisfied, sprinkle some aamchoor powder and salt. Mix it well. But in minute or two, this will form a slightly sticky layer at the base of the pan. Now add the tomato and mix it up. This will clean up the pan.

 

Green Papaya and Tofu Salad

A super simple salad you just can’t have enough of.

Just combine together thinly cut slices of a green Papaya, one ripe tomato, two green chilies, crumbled Tofu, two garlic cloves and a lot of chopped coriander.

Dressing is 3 tablespoons of sugar dissolved in the juice of two lemons and a tablespoon of soy sauce.

Best is to serve it chilled. But it may not be able to make the trip to the refrigerator.

 

 

Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.

Okra without Stickiness: Part 2

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Couple of months back I had posted the recipe Okra without Stickiness. But it used whole okra and not many kids like it this way.

So this is technique is when you want to cook it after cutting into smaller pieces. Rub chilly powder, turmeric, salt and 2 tablespoons of sesame oil on 500 gms of Okra. Start cooking on high heat. Then spread them all out so that no piece is on top of another. When it almost cooked, stir it well and add 2 tablespoons of besan flour and garnish with grated coconut.

No Sticky or gooey mess. Just a lovely vegan dish.

Buttery Carrots & Mushrooms

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You need chopped up carrots and mushrooms.

To the carrots and mushrooms add any dried herb seasoning, chilly flakes and olive oil. Stir it in till evenly mixed.

Heat a pan and once its nice and hot add the carrots and mushrooms. Cook on high heat, keep stirring. Once the mushrooms are almost cooked, put a big dollop of butter on top. Once it melts in the vegetables add the spring onions. Mix and cook for just about 2-3 minutes.

Season with salt and serve with anything fried or roasted.