Gharnu Gourmet

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 little raw after thawed (Instapot 3-4 mins) - not lon

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

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