Gharnu Gourmet

November 12 2013, Tuesday Dinner  WHAT: 2-3 leaves of Lacinato Kale , remove rough stem and chop roughly 1/2 Onion - sliced 1-2 clove of Garlic- finally chopped 1 Tbsp Taco seasoning salt and pepper per your taste 1 Tbsp oil 2-3 pieces of  TJ's Soy Krispy Tenders , cooked per direction and cut in small pieces 3/4 cup of Purple Cabbage , thinly chopped 1/2 cup of shredded Jack and Monterey Cheese Soft Taco Tortillas ( note: I didn't have soft ones, so used hard ones but it will be definitely better with soft tortillas) Green or Red Salsa For Beet & Apple Salsa 1 small  Golden Beet , cut in small cube 1 small apple, cut in small cubes 1 or 1/2 jalapeno, finely chopped 1/2 lemon  pinch of salt HOW: Combine beet, apple, jalapenos in a bowl and add some lemon juice and pinch of salt and keep aside. Add oil in a pan and  sauté  onion, garlic paste and Kale for few minutes or until onions are completely cook and kale is wilted. Add taco seaso

November 3 2013, Sunday Diwali Lunch  WHAT: 2-3 cups of Sprouted mung beans 2/4 cup of pomegranate seeds 1 avocado, cut in small pieces 1/2 cup goat cheese 1 apple, cut in small cubes Juice of 2-3 cuties   Juice of 1 lemon 3/4 cup of Roughly chopped mint or coriander or both 1-2 green chillies cut in small pieces 1/2 cup of roughly chopped boiled peanuts optional onions and tomatoes 1 cucumber, chopped in small pieces (add last, at the time of serving) salt and pepper per your taste (add last, at the time of serving) HOW: Combine everything together and adjust according to your taste and enjoy a healthy lunch!

October 23 2013, Wednesday Dinner  WHAT: For Soup: 2-3 tbsp olive oil 1/4 stick of butter 1 butternut squash - peeled and cubed in approx. 1inch cubes 1 onion - chopped in small cubes 1/2 cup carrots - chopped in small cubes 1 clove of garlic 1/2 tbsp. ginger paste 3/4 cup apple - chopped in small cubes 1/4 cup fennel bulb - chopped in medium cubes 1 orange - small 4 cups or more vegetable broth 2 bay leaves or sage leaves 2 pinch of cumin 1 pinch of cayenne pepper pinch of nutmeg pinch of cinnamon powder salt and pepper per your taste For Garnish: 1/2 cup pomegranate seeds 1/2 cup green onions - thinly chopped 2 tsp goat cheese  1/2 cup apple - chopped in very small cubes croutons or pita bread  or pumpkin seeds for extra crunch HOW: Pre-heat oven at 425F Peel and cut butternut squash in half and scoop out seeds and stringy pulp from center. Cut approx. 1 inch cubes. Add about 1-2 tbsp olive oil, salt and pepper and mix well so it coats

July 15, 2013, Monday dinner This was an experiment of cooking using all Trader Joe's ingredients using TJ's recipe. I kind of combined two recipes below with slight modifications and it turned out delicious. Burger patties from this recipe (Recipe Credit: Trader Joe's 2012 Quintessential Quinoa Recipe Contest Winner - Deborah Stone.) http://www.traderjoes.com/ recipes/recipe.asp?rid=156 Topping of broccoli slaw from this recipe http://www.traderjoes.com/ recipes/recipe.asp?rid=20 WHAT: For Zucchini Quinoa Burgers: (Makes about 6-8 patties) 2 cups TJ's frozen Quinoa, cooked 1/2 cup TJ's Brie (or Shredded Mozzarella) 1 cup TJ's Low Fat Cottage Cheese 1 cup TJ's Zucchini, Grated or Chopped 3 TJ's Eggs, Beaten 3 Tbsp TJ's White Whole Wheat Flour 2 TJ's Green Onion Stalks, Chopped 1 cup TJ's Panko Bread Crumbs 3 Tbsp TJ's Olive Oil 1 tsp TJ's Cumin 2 Cloves TJ's Garlic, Chopped TJ'

July 13, 2013, Saturday brunch WHAT: 6 medium size corn tortillas, each cut into 4 pieces  5-6 tbsp oil for frying Eggs Cilantro Chredded Cheddar or crumble  cotija or any other cheese For sauce:  1tbsp oil 8oz tomato sauce can 1/1.5 tbsp garlic paste 6oz water 1 tbsp guajillo chili powder (adjust per your taste and type of chili) 1 tbsp chipotle chili powder   (adjust per your taste and type of chili) 1 tsp salt  or to taste  1 tsp black pepper 1 tbsp dry oregano 1 tbsp cumin powder 1 tbsp cocoa powder HOW: Make chips and eggs: heat oil in a skillet and fry each piece of tortilla for few minutes on both sides Remove when crispy  Sprinkle some chili powder once out of oil Fry egg on one side, add salt, pepper and some red chili powder on top while cooking Make sauce: heat oil in a sauce pan Add garlic paste, chili powders, salt, pepper, oregano, cumin and sauté for few minutes until very fragrant  Add water, tomato sa

April  23 2013, Tuesday Dinner  (Modification to the recipe by Anar Mehta) WHAT: Olive oil 1 Onion - chopped in small pieces 1 Potato - chopped in small pieces 1.5 Broccoli head - chopped in medium pieces  20 - 25 almonds - blanched  1 cup milk 2 cups or more vegetable broth 1 Tbsp. Balsamic vinegar 1 Tbsp. chili vinegar  2 Tbsp. Fennel fronds ( optional) Salt and Pepper per your taste Some alfalfa sprout for garnish french bread and garlic for crostini HOW: Heat little olive oil in pot at medium heat Saute onion for 2-3 minutes Add potato pieces and saute more for about 5-7 minutes Add Broccoli pieces and saute for few more minites Add 1/2 cup of veg. broth and let all vegetables cook till soften Once done, let the mixture cool and then add half of almonds and blend to a puree Add the blended mixture back in the pot on medium heat Add rest of the veg. broth and 1 cup milk and boil  Add salt, pepper, chili vinegar and balsamic vinegar and keep simme

February  3 2013, Super Bowl Sunday Snack Note: I just made minor changes to the original recipe found here . WHAT: 16 tablespoons (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick cold 4-5 tablespoons of picked jalapeño, finely chopped ( you can also use 1/2 fresh jalapeño, seeded and finely chopped -about 2 tablespoons ) 1 teaspoon agave nectar red chili flakes (option) salt, pepper 2 cups all-purpose flour 1 tablespoon baking powder 4 ounces (about 1 cup) shredded cheddar cheese 12-15 scallions, thinly sliced 3 eggs, divided 1/2 cup half and half HOW: In a medium bowl combine 1 stick room temperature butter, jalapeno, agave, and a pinch of salt. Mix with a spatula until ingredients are evenly incorporated, then taste for seasoning adding additional salt if necessary. Refrigerate until ready to use. Add extra red chili flakes if need more heat. Adjust oven rack to middle position and preheat to 400 °F.  In a large bowl combine flour, baki

Updated July 6 2020, Monday Dinner WHAT: Oil (1 Tbsp) 2 Shallots / 7-8 Spring Onion white part (finely chopped) Garlic (10-12 cloves, finely chopped) Ginger (About 1 inch piece, finely chopped) Soyrizo (2-3 inch pack) Soft Tofu (1lb) Pixian Doubanjiang paste (1 Tbsp) Laoganma Spicy chili crisp sauce (1 Tbsp) Laoganma Black bean chili sauce  (1 Tsp) Hoisin sauce (1 Tbsp) Sugar (1 Tbsp) Rice Vinegar (2 Tbsp) Soy Sauce (2 Tbsp) Corn Starch (2 Tsp) Veg. Broth ( 1.5/2 cups) Roasted Peanuts (about 1/3 cup) Sichuan Peppercorn oil (1 Tsp) Green part of spring onion for garnish HOW: Heat oil in a wok at high temp. Add onions and fry until golden.  Add soyrizo and cook Add garlic and ginger and cook for 1-2 mins.  Add spicy sauces, hoisin sauce, sugar, vinegar, soy sauce and  peanuts Add stock and boil Add cubed tofu, gently mix. Lower the heat to medium and cover the wok and cook for 5-10 mins. Add scallions, and the corn starch paste. And mix gently. Turn the heat off and sprinkle the s

January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minutes then add salt if needed and keep it aside. si