Soups & Salads

Grilled Pepper and Corn Salad

Get some corn and peppers?  Turn them into a delicious salad with my easy recipe.

My grilled pepper and corn salad is fresh, vibrant and bursting with flavours.  Charred veggies lend an incredible smoky taste, elevating the flavour profile of this salad.  The roasted almonds add an element of crunch while the capers add a lemony tang to the dish.  It’s healthy, delicious and wholesome.

While I love eating this salad for a light lunch, and kids love it too.  It’s a nutritious after-school snack loaded with fibre and vitamins.  You can also add an element of protein to this salad or serve it with your mains, the choice is yours.

Try this recipe if you’re looking to incorporate healthy meals that taste yummy into your diet.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time 10-15 minutes

Ingredients for the Grilled Pepper and Corn Salad 

(1 cup=200 ml, 1 tbsp=15 ml)

1 No. Red bell pepper
1 No. Yellow bell pepper
1 No. Green bell pepper
2 Nos. Fresh corn
1 – 2 tbsp Capers
½ cup Spring onion greens (avoid the white part)
3-4 tbsp Feta cheese crumbled
2-3 tbsp Roasted almond slivers
A handful of Mint leaves for garnish

Ingredients for the Dressing

(1 cup=200 ml, 1 tbsp=15 ml)

¼th  cup Olive oil
Juice of 1 lemon (Indian size)
1-2 tbsp Vinegar
Salt to taste
Pepper to taste

Instructions for the Salad

1. Brush the pepper with olive oil and grill in a preheated oven @180°C until the skin is charred and it softens
2. Grill/roast  the corn on the gas until it has charred.
3. Remove the skin of the pepper and cut it length-wise. Cool and keep aside.
4. Now, add pepper, grilled corn kernels, capers, spring onion, greens, feta cheese and almond slivers in a bowl.
5. Mix the ingredients for the dressing. Add it to the above salad and mix well. Refrigerate for an hour at least.
6. Serve chilled, garnished with mint leaves.
Notes:
  • Taste and adjust the ingredients for dressing.
  • Please note that feta and capers have high salt content hence add salt accordingly.

 

Appetizers

Gunpowder Corn Ribs

Gunpowder Corn Ribs – the ultimate comfort food!

This wholesome, delicious and spicy dish is sure to lighten up your mood instantly.  Full of flavour, my podi corn ribs recipe warms the soul –its sweet, tender, delicious taste feels like a warm hung.  Corn ribs are bite-sized flavour bombs, and eating them is less messy than a traditional corn cob.  It makes for the perfect evening snack for kids as it’s healthy yet unbelievably delicious.

For everyone, who’s been following me for a while, you know my love for all things desi.  Needless to say, I gave this recipe a unique desi makeover with my podi butter.  The bold and vibrant flavours of this traditional South Indian dry chutney added a layer of complexity to this simple recipe.

The deliciousness of this recipe is unmatched- I ate this two days in a row because why not?  Swipe right for the recipe card, and save it for later.

P.S.- You can use any kind of butter topping for this recipe – pesto butter, gochujang butter, miso better – whatever your heart desires!

Servings 2 persons
Course Appetizer
Preparation Time 5 minutes
Cook Time 5 – 7 minutes

Ingredients for the Gunpowder Corn Ribs

(1 cup=200 ml, 1 tbsp=15 ml)

2 Nos. Fresh Sweet Corn
1 tbsp Softened butter (salted)
2 -3 tbsp Melted butter (salted)
2 tbsp Gunpowder
A few Fried curry leaves for garnish

Instructions for the Gunpowder Corn Ribs

1. Cut the corn into ribs
2. Brush with softened salted butter
3. Airfry the ribs for 5-7 minutes until cooked
4. Mix the gunpowder and melted butter in a bowl
5. Brush the air-fried corn ribs with gunpowder butter
6. Serve immediately with fried curry leaves

 

Soups & Salads

Summer Kale Salad

Capture the flavours of summer with my Summer Kale Salar.

Eating your greens has never been this fun!  This crunchy, nutty and piquant salad is a great way to boost your health while enjoying yummy food.  Whip up this effortless and low-calorie salad on days when you’re craving something light but satiating.

Fellow this important hack to make your kale leaves softer and less bitter- Massage the kale leaves with lemon juice and olive with your hands for 3-5 minutes.  This breaks downs the fibrous texture and relaxes their nerves making them more tender.  Additionally, it infuses the sweet flavours of dressing into the leaves making it more palatable.

Here are a few health benefits of this gorgeous salad- it aids digestion, boosts immunity levels and increases collagen levels.  You can eat this salad as a standalone dish for supper or have it as an evening snack.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Summer Kale Salad

(1 cup=200 ml, 1 tbsp=15 ml)

3 – 4 cups Curly Kale (torn into pieces)
1½ cups Cherry tomatoes (cut into 2 halves)
½ cup Roasted slivered almonds
½ cup Fresh parmesan, shaved
1 cup Fresh bread croutons

Ingredients for the Dressing

(1 cup=200 ml, 1 tbsp=15 ml)

1/3rd cup Olive oil
2 Nos Lemon (Indian size)
1 tbsp Honey
1½ tsp Dijon mustard
Salt to taste
1 tsp Garlic minced

Instructions for the Salad

1. Wash the Kale leaves.  Pat dry on a tea towel or kitchen roll.
2. Massage the leaves with a bit of olive oil and lemon juice.
3. Add in the cherry tomatoes, slivered almonds, croutons, and parmesan.  Season with salt.
4. Mix all ingredients for the dressing.
5. Add the dressing over the salad and serve chilled.  (increase or decrease ingredients for dressing as per your taste).
Notes:
  • You can make salad and dressing separately and chill in refrigerator for 1 hour.  Just mix in the croutons when about to serve.
  • Kale tends to be bitter, hence wash the leaves well and massage with lemon juice and olive oil.

Condiments

Chimichurri

Chimichurri – Argentina’s Favourite Condiment.

Chimichurri pronounced as chee-mee-CHOO-ree is a savoury sauce native to Argentina and Uruguay.  Linguists trace the origin of this name to Basque’s ‘tximitxurri’ which translates to “random mixture of things.”  Basque Argentinas were immigrants who arrived from Northern Spain to Argentina in the 19th century.  According to food historians, Chimichurri was first prepared by gauchos (skilled horsemen) to flavour meat cooked over open fires.

The bright and zippy sauce is full of flavour and is used for basting, marinating and dipping.  Its fresh flavour and crunchy texture pair exceptionally well with grilled food such as steaks, chicken and veggies.  I absolutely love this condiment as it adds depth to grilled foods without overpowering the main dish.

Drizzle this authentic homemade Chimichurri over everything grilled or smear it over your breakfast toasties.  And the best part?  You only need 10 minutes to whip up this yummy sauce.  Try your hands on this recipe, your friends and family will love it!
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Appetizers

Herbed Cheese Log

This creamy, savoury and herbaceous recipe packs a punch and is utterly addictive!

Cream cheese, Cheddar cheese and Goat cheese come together to lend a delicious flavor and texture to this recipe.

With every bite, you’re left with an incredible mouth feel as the herbed crust adds a unique flavor. It’s creamy yet not overwhelming!

Serve this gourmet appetizer alongwith some crackers or lay it on your cheeseboard for some pizzaz. This hassle-free make-ahead recipe is perfect for festivities and an absolute crowd-pleaser.

P.S. Tempering (bringing it to room temperature) the cheese before infusing it with spices is vital.
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Drinks

Raw Mango Shot (Kachi Kheri shot)

My Keri Bomb is the only drink you need to resuscitate yourself after a long day.

This Kachi Keri shot cools you down in an instant and involves a bit of spectacle!  The consumption of this non-alcoholic shot is akin to a Jaegerbomb.  Except I swapped the Jaegermeister for a Raw Mango Shot and Redbull for a fizzy and bubbly 7 Up.  The pleasures of shipping on this drink are multi-sensory!  It’s visually appealing and tastes absolutely fantastic.  It’s a magical concoction of sweet, sour, salty, spicy and bubbly flavours.

There’s a certain level of dram and alchemy attached to this recipe.  The salt and chilli mix on the rim of the shot glass reacts with the 7 Up, altering its chemistry.  This leads to a fizzy explosion that amplifies the flavor profile of individual elements.  Every sip is pure delight, a feeling that can’t be described but experienced.

P.S.- Ditch the Jaegerbomb for a Raw Mango Shot infused with Vodka on your next evening soiree, your friends will thank you!
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Condiments

Raw Mango & Chana Dal Chutney

A spoonful of this delicious chutney will swiftly uplift your meals in seconds.  The term chutney is derived from the Hindi word ‘chatna’, which means to lick.  This literal definition aptly sums up the entire experience of eating this mouth-watering chutney.

Servings Makes 1 bowl
Course Condiment
Preparation Time 1 hour
Cook Time Nil

Ingredients for the Raw Mango & Chana Dal Chutney 

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Roasted chana dal (dalia)
1 cup (2 – 3 Nos) Grated raw mango
1” pc Ginger
2 – 3 Green chilies
Salt to taste

Ingredients for tempering

2 – 3 tbsp Oil
1 tbsp Mustard seeds
A pinch Of hing (asafoetida)
1 – 2 Dry red chilies
A few Curry leaves

Instructions for the Chutney

1. Wash and soak the roasted Chana Dal for 1 – 2 hours. Drain the water after that completely.
2. Add the dal to a blender.  Add ginger and green chilies.  Add salt as per taste.  Blend the mixture like a dry chutney.  (if it feels too dry add just 2 – 3 tbsp of water to help in blending).
3. Remove in a bowl.  Add in the peeled grated raw mango and mix well.   Prepare the tempering and season the chutney on top.  Mix again.  Serve at once.
Appetizers

Spicy Smashed Potato with Gochujang Mayo

Spice up your appetizer game this monsoon with my Smashed Potatoes recipe.

Spicy Smashed Potato with Gochujang Mayo is an absolute flavor bomb- it’s crispy, spicy and deliciously creamy.  It’s a perfect way to indulge in your crispy potato cravings.  This dish is a little more redeeming than French fries as it’s baked.

What makes this recipe unique is my signature Gochujang Mayo.  Gochujang is a thick and spicy crimson paste fundamentally used in Korean cuisine.  This mouth-tingling sauce pairs superbly well with the creamy texture of mayo.  The sauce adds a mild tanginess and a rich umami taste to this comforting snack.

This wholesome snack is perfect for rainy and glooming evenings.  Make sure you serve it right off the oven for an extra crisp texture.
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Appetizers

Labaneh Dip with Green Chili Thecha

Introducing my Labneh Dip with Green Chili Thecha – it’s spicy but also cooling at the same time.  The yogurt and chilli come together beautifully to challenge your taste buds – making it a delicious summer time dip!

I often make this dip when I entertain friends and family for two reasons – Firstly, this dip is delicious and gets my guests hooked.  Secondly, it is easy to prepare everything you need for this dip, is sitting right in your pantry- Hung curd, cloves, chilli, garlic, coriander, lemons and salt.

It’s also a versatile dip to serve as a snack, it goes well with bread, veggies and kebabs.

Servings 3 – 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 1 minute

Ingredients for the Labaneh Dip

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Hung curd (2-3 cups of curd hung overnight gives 1 cup of hung curd)
Salt to taste
1 No. Lemon juice

Ingredients for the Green Chili Thecha

(1 cup=200 ml, 1 tbsp=15 ml)

6 – 8 Green chilies
5 – 6 Cloves of garlic

Ingredients for Garnish

(1 cup=200 ml, 1 tbsp=15 ml)

1 – 2 tbsp Oil
A handful of Mint leaves
A handful of Coriander leaves with thin stems
2 – 3 Green chilies

Instructions for the Green Chili Thecha

1 Pound the green chili and garlic cloves together. (It should be coarsely ground).  Alternatively you can use a blender and coarsely grind the same.

Instructions for the Labaneh

1 Mix the hung curd, salt and lemon juice.
2 Add in 1 – 2 tbsp of the thecha prepared above.  (increase or decrease quantity as per your taste)
3 Chill the labaneh for 1 – 2 hours.

Instructions  to serve

1 Heat oil in a tadka pan.
2 Fry the coriander and mint leaves.
3 Fry the green chilies.
4 Garnish the thecha labaneh before serving with the friend green chilies and fried leaves.  Serve with pita bread.  Chips and crudités.

 

Drinks

Aam Panna

Rehydrate the desi way with Aam Panna!

A classic Indian summer drink, Aam Panna is renowned for its thirst-quenching and hydrating properties.  This flavoursome drink is super refreshing and is ideal for hot sunny afternoons.

Aam Panna reminds me of my summer break as we would live off this drink and beat the heat.  It’s a quick and delicious recipe.  All you need is some raw green mangoes, spices, water and sugar.  Viola! You have a perfect drink to beat this scorching heat.

Pro-tip- Serve it super chilled and garnish it with mint leaves.

Swipe right for detailed recipe and instructions.  Save this recipe for the incoming heat and share it with your friends and family.

PS: Cocktail enthusiasts, this might be your favourite summer mixer!
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