Gharnu Gourmet

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Chickpea Crepes with Pulled Jack-fruit Stuffing & Asparagus Broccoli Salsa

March 05 2019, Tuesday Dinner WHAT: Chickpea Crepes (makes large 4-6): 1 cup chickpea flour 1 1/4 cup water pinch of salt pinch of black pepper pinch of cumin powder pinch of smocked paprika powder oil as needed to make crepes Pulled Jack-fruit Stuffing: 20oz. can of young green jack-fruit in brine( like this ), pulled (*see details below) 1/2 onion,vsliced 2 cloves of garlic, minced 1/3 cup BBQ sauce + 1tbsp chipotle or other spicy sauce salt to taste 1/4 cup water 1 tbsp oil Asparagus Broccoli Salsa: handful asparagus (approx. 6-8oz.), remove bottom wooded part and then blanched (Optional) handful broccoli florets (about 6-8 florets or as needed), blanched handful of cilantro leaves 1/2 onion, cut into large squares 2 cloves of garlic, roughly chopped in big pieces 1 jalapeno, cut in half and remove seeds 1/2 lemon salt per taste pinch of black pepper 1/2 tbsp oil Garnish (optional): roasted pumpkin seed shredded cheese slice

Thai Broccoli Coconut Soup

February 20 2019, Wednesday Dinner WHAT: 0.5 can of coconut milk (or as much as you like based on thickness and taste) 1-2 tsp green curry paste (or as much as you would like based on spiciness and taste) 2 cups water (or more if needed) 5/6 fresh/frozen kafir lime leaves - split and remove stem from center 3/4 fresh/frozen slices galangal or ginger 1 fresh/frozen lemon grass - big pieces of white part 300-350gm broccoli florets 1 to 1.5 cup spinach leaves 6-8 basil leaves 1 cup of boiled peas (fresh or frozen) 1tsp sugar (or as needed per taste) juice of 0.5 lemon salt as needed For Garnish: (optional) 3 tbsp mix chopped herbs like cilantro, mint and basil 3 tbsp tom-yum cashew ( roast cashew pieces and add little tomyum paste, salt and sugar) 2 tsp coconut cream (thick part of coconut milk) 2 tbsp mix of crispy onion, shallots, garlic and ginger HOW: In a pan add few tbsp of thick part of coconut milk and add green curry paste in it and sau

Beet, Fennel & Spinach with Whipped Feta Sandwich

January 13 2017, Friday Dinner WHAT Sourdough sliced bread butter 1-2 small Boiled beets thinly sliced 1/2 fennel bulb thinly sliced handful of julienne spinach splash of balsamic vinegar salt and pepper per taste WHAT for Whipped Feta: 1 Jalapeno or Serrano or other green chili 1 clove of garlic Juice and zest of 1 lemon 2-3 tbsp olive oil 6-8 mint leaves 1/2 tsp dried dill (optional) 1 tablespoon olive oil Per taste pepper (if needed only) 1/2 cup feta cheese HOW: Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes. Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains. Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together. Add feta to the above mixure and blend until smooth (add little more olive oil if too thick)

Oven-Roasted Cauliflower with Tunisian-Spiced Yogurt over Barley Risotto

January 12 2017, Thursday Dinner WHAT for Oven-Roasted Cauliflower: 1 small head cauliflower, cut into bite-sized florets 1-2 tbsp olive oil 0.25 teaspoon salt 0.25 teaspoon black pepper 1 tbsp Za'atar (optional) few whole garlic cloves (optional) 2-3 tbsp zested Parmesan cheese WHAT for Pearl Barley Risotto: 1 cup pearl barley 2.5 cups of veg. broth 1 small onion, minced 3-4 small clove garlic, crushed 1 tablespoon olive oil Per taste salt, pepper, red chili flakes 0.5 cup chopped bell pepper, spinach or any other veggies at hand handful of raisins and roasted cashew WHAT for Tunisian Spiced Yogurt: 4 tablespoons Greek yogurt 1 teaspoon fresh lemon juice 1 teaspoon fresh lemon zest 2 tbsp or as needed cold water salt and pepper per taste 1 tsp dried dill OR 2-3 tsp fresh chopped dill 1 tbsp olive oil 1 garlic clove minced 1.5 tsp Ras el Hanout (Tunisian spice) HOW: For the cauliflower, preheat the oven to 425F. Toss the caul

Tom yum nam khon Soup (from paste)

February 21 2016, Sunday Lunch WHAT: 4 cups of water of veg. broth 2.5/3 tbsp Instant Tom Yum soup paste (less if you want less spicy) 0.5 to 0.75 cup coconut milk (or as much as you would like based on thickness and taste) 0.5 tbsp palm sugar 5/6 fresh/frozen kafir lime leaves - split and remove stem from center 5/6 fresh/frozen slices galangal 1 fresh/frozen lemon grass - big pieces of fat white part 1-2 whole fresh/frozen red thai chili (optional ) soy sauce - As needed Sliced mixed vegetables as available: carrots, mushrooms, bamboo shoots, water chestnnuts Baked or fresh tofu and/or vegan thai link sliced Cilantro for garnish juice of 1 lemon HOW: In a pan add few tbsp of thick part of coconut milk and add tom kha paste in it and saute until fragrant and thick Add rest of the milk, water/broth, sugar and all vegetables, tofu, soy sauce and boil Simmer for few minutes Add cilantro and lemon at the end Enjoy!

Shishito Pepper Taco with Asian Flavors

August 18 2015, Tuesday Dinner WHAT: Taco size soft corn tortilla Salsa 1 tbsp oil 1 small onion diced 3/4 cup roasted corn (i had frozen) 1/2 cup shredded cabbage 2-3 cloves garlic 2 tbsp Gochujang sauce (thin a bit with water) salt per taste Tofu Crema 1/2 block firm tofu 2-3 tbsp rice wine vinegar juice of 1 lime 1 tbsp miso paste 1/2 tbsp agave(less or more per taste) salt per taste water if needed to thin the paste 2 whole scallions thinly sliced Peppers 1 tbsp olive oil 12-15 shishito pepper Smoked sea salt (or regular salt) Toppings: julienne of 1 cucumber 2-3 tbsp rice wine vinegar black sesame seeds (optional) fried shallots ( optional) HOW: Salsa Heat oil and saute onion until translucent. Add garlic and cook for few more minutes Add corn and Gochujang sauce Add cabbage add salt per taste and cook for few minutes until everything is done Keep aside Tofu Crema Combine all things listed above in a blender (excep