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Peanuts and Singoda (Indian Water Chestnut) Chaat Salad

October 27, 2019 - Sunday Diwali Potluck WHAT: (served about 20 people in potluck party) 500gm Raw Peanuts (preferably without skin)  2 packs   Frozen Singoda / Indian Water Chestnut  (or substitute canned water chestnuts) 1 Pomegranate -  seeds 1 Raw mango - small dice 1 Onion - finally chopped  2 Persian Cucumber- small dice 2 Jalapeño - small dice ( use Serrano chilies if want spicy) Handful of Coriander and mint - finally chopped  3 tbsp green chutney ( I used 1 pack frozen Deep coriander chutney ) 2 tbsp tamarind chutney ( I used  Deep Tamarind-date chutney ) Aamchur powder per taste Chaat masala per taste Salt per taste Red chili powder per taste Cumin powder per taste 1 Lemon 1/2 cup Crispy onion (optional) Optional for serving: 12 regular papad - cut in half 1 lettuce - leaves separated HOW: Boil peanuts in salt water (Instapot 3 - 4 mins) Thaw Singoda. Boil them in salt water if they seem...
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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 c...
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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 a...
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