Yesterday we made a salad of boiled eggs and potatoes and made this dressing to go with it. The salad BTW was eaten with a platter containing boiled rice, mutton boiled with spices, grated raw mango, mutton stock, raw cucumber sticks and a single large slice of batter fried aubergine.
Boiled egg yolks x6
Olive oil, 7-8 tbsp
Pepper, fresh ground, 2 tsp
Salt, to taste
Chives, chopped, 3 tbsp
Garlic, chopped, 10 cloves
Water, 1 – 2 tbsp per preference for dressing texture
Mix it all well
Mix dressing well with the potatoes and eggs, or whatever else you’re using.
If you don’t have chives, use strong onion instead. You could also use a blend of mustard oil and olive oil to get a similar short of sharpness.
Cherie felt like cooking up a meal a few days. We discussed available options, time and difficulty levels and came up with this very nice platter that would make for a nice meal as well as be quick to execute.
Oil for frying
Boiled kidney beans/rajma, 500 gm
Lemon juice, 2 whole
Butter, 100 gm
Green chilies, de-seeded and chopped
Onions, 2 medium, chopped
Garlic, 10 cloves, chopped
Salt to taste
Wash drain and dry steaks. Dust with seasoned flour and pan fry for a few minutes on each side until cooked. This fish doesn’t have a lot of fat – don’t overcook it or it’ll be too dry.
Mash the kidney beans/rajma with lemon juice butter and gently fried mixture of onions, green chillies and garlic, seasoning as required.
The egg was broken into a hot pan with a bit of oil, then quickly flipped over so the white would cook, and then slid onto each platter, after a total cooking time of about 1 minute. We like our eggs soft and yolks liquid.
Thaw the peas.
Serve up on a plate.
Substitute with any other mash, though this one is somewhat healthier for most of us.
I have this thing for micro greens. They’re easy to grow at home, nutritious, delicious and fun to eat. My favourite are mustard micro greens, for the sharp hits of mustard they release. They’re also great for those of us intermittently fasting, given we need to derive a great deal of satisfaction in a limited eating window, as well as stay away from the carbs for most part.
I also like making meals with lots of little components in there, a bit of this and a bit of that and a dash of this and a splash of that; makes for very interesting and involved eating IMO. These eggs were part of a larger breakfast platter.
These garlicky, scrambled eggs with micro greens aren’t really worth a whole post over, given how easy they are to make. The sole purpose of this post is to say, “See, this is possible”, for some of us who I’ve noticed prefer seeing a positive result and then trying their hand at it; and I so want more of us to adopt micro greens.
Garlic, chopped, fried to golden brown, drained
Micro greens, snipped from mid-stem, washed, drained
Salt and pepper to taste
Butter to cook
Heat butter on a gentle flame until it’s just beginning to separate.
Add beaten eggs and using a spatula or spoon, stir, and keep stirring until the eggs begin to clump together.
Season with salt and pepper and continue stirring. Remember to take them off the heat when they’re a little moist. If that isn’t the way you usually eat your scrambled eggs, try a spoon at this point, just to see how it tastes. :)
Take off the heat, mix in or top with micro greens and the crunchy, toasted garlic.
Serve hot on toast or as part of a breakfast platter.
Beat the eggs until they’re smooth, but not until they’re nothing but foam.
Use as much or as little garlic as you like. We love garlic as a family.
I prefer seasoning my eggs later and not adding salt to the beaten egg mixture. Your call.
This is a great way to get greens into your kids. Doesn’t look like a salad at all.
Amaranth is a grain I suggest quite frequently in the meal plans for my CW90 wellness program. More frequent is inclusion of spinach and then there’s paneer every once in a while. Here’s a quick recipe for upma, that uses all three – amaranth grain, spinach and paneer.
Amaranth grain, 250 gm, soaked 15 minutes, boiled until tender
Spinach, 250gm, washed, blanched and chopped
Paneer, 200 gm diced
Onions, 3 medium, chopped
Ginger, 1 inch, finely chopped or grated
Green and red chili, 1, finely chopped (or more)
Mustard seeds, 1 tsp
Arhar dal, 2 tbsp
Kadi patta, a whole sprig
Hing powder, 1/2 tsp
Oil/ghee, 3 tbsp
Coriander leaves, handful, chopped
Heat oil, splutter mustard seeds, saute dal till light brown, add ginger, onions, chilies and hing. Saute some more until the onions are transparent/pinkish.
Add paneer. Saute a little more.
Add boiled amaranth grain. Mix well.
Add spinach. Mix well.
Season and serve hot, garnished with coriander leaves.
A tsp of ghee tastes good.
This amount is good for a snack for three. For breakfast or a meal, double the quantities.
Good substitute for wheat semolina / suji based upma.
We ate this for dinner last night, and I had a completely different idea of how I wanted this dish to turn out. As it so happened, Indu wanted rotis with dinner and that didn’t really work for what I had in mind.
This dish has a thick, very delicious gravy, and the veggies within become quite soft and juicy. I love whole garlic, even though they don’t add a great deal of their flavour to the gravy or the dish as a whole.
Chicken, curry cut, 500gm
Brinjal, long, 1 medium-large, washed and cut
French beans, handful, washed and cut
Carrots, 1 large, washed and cut
Onions, 2 medium, peeled and sliced fine
Garlic, 40 cloves, whole
Garlic powder, 2 tsp
Chili powder, 2 tsp
Coriander powder, 1.5 tsp
Kalonji, 1/2 tsp
Star anise, 1 piece
Cinnamon, 1/2 inch piece
Black peppercorns, 1 tsp, ground from whole
Laung, 4 – 5 pieces
Salt to taste
Oil to cook
Marinate chicken with salt, chilli powder and garlic powder for 30 minutes. Drain.
Heat oil in a pan and on high heat, fry the chicken pieces until cooked on the outside. Remove and drain.
In the same pan, on low-medium heat, add all the remaining spices.
Add the onions and garlic; fry till the onions just begin to brown.
Add the chicken, stir well, add the brinjal and carrots; cover and simmer for 5 minutes. Add the beans, and continue to simmer, covered for another 10 minutes, stirring once.
Mix well, so the little gravy there is, covers the chicken and everything else.
Serve hot with rotis.
Increase the spices proportionately if you want more gravy.
I used mustard oil to cook
You can reduce the amount of garlic cloves if you wish by up to half. If you do, smash the garlic before adding.
This recipe results in very soft veggies. If you like them firmer/crisp, reduce cooking time, but remember to put the brinjal in first nonetheless.
I received a bunch of ingredient suggestions from the Safal Team this month, with one caveat; there should be at least one khichdi recipe amongst the lot. I confess, that while khichdi, is one of my favourite dishes, and I’ll take some care to ensure there’s pickle, raw onions and desighee when eating it, I’ve never, ever thought of cooking it, let alone actually cooked it.
This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!
So, this is my first time making any sort of khichdi, let alone some of the more elaborate one’s you’ve probably done. Be kind please. The haldi is missing from this recipe on purpose, so the colour ends up a nice, bright green.
Masoor Dal, 1/2 cup, washed and drained (about 100gm)
Rice, 1 cup, washed, pre-soaked for 30 minutes and drained (about 200 gm)
Salt to taste
Green chillies x3 pieces, slit
Garam masala x1 tbsp
Sarson/Mustard leaves, 1 bunch, washed and trimmed.
Ginger, 1″ piece, finely chopped
Garlic, 6 cloves, finely chopped
Chilli Pickle (I used Safal)
Ghee (I used Mother Dairy)
Put all the ingredients from ‘Step 1’ into a cooker, mix well, and cook until the rice is done, but not too mashed.
Put all the ingredients from ‘Step 2’ into a cooker, mix well and cook for 1 whistle. Remove, drain and puree finely.
Mix the outcomes from ‘Step 1’ and ‘Step 2’ with the crushed peanuts, pour into a plate, garnish with the ingredients from ‘Garnish’, and serve.
Adjust garam masala and chillies to your liking.
Sarson ka saag sometimes has thick stalks. Peel these stalks of the fibrous outer casing, coarsely chop and add to the ingredients of step 2. I would also consider blanching these and adding them to the garnish or whole, like the peanuts, for crunch.
The role of the peanuts is for added crunch. I forgot to add the peanut garnish.
Given the number of pickles we have in this country, it is easy to vary flavour profiles simply by changing the pickle used.
I had some minced fish in the fridge as a result of thoroughly scraping a carcass, and we used it as part of a dinner spread for the three of us.
You can use this as is, with toast, on toast, in a sandwich, stuffed into a samosa, as a pie filling, onto an open tart, anything really.
Eggs, beaten (equal in weight to fish)
Carrots, finely chopped
Spring onions, finely chopped
Spring onion greens, finely chopped
Oil as needed
Salt, Pepper, Soy sauce, lime/lemon
Heat oil. Briefly fry onions and carrots.
Add fish, fry till mostly cooked
Add eggs, scramble
Add spring onion greens, mix well.
Season with salt, pepper, soy sauce and a squeeze of lime.
Season it with whatever you wish. These are my choices. You could use Indian seasonings, or a tadka style seasoning at the beginning or at the end – your call.
If using as sandwich filling, remember to drain, not evaporate the water, perhaps mixing the water with mayonnaise or other medium and adding it back to the mixture. Evaporating it might leave the fish and eggs very dry. You’ll need some medium to bind the lot together to make a graceful sandwich that doesn’t spill all over the place.