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...

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...

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...

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...

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...

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...

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...

April 06 2015, Monday Dinner Modification to the recipe found  http://www.theguardian.com/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes  from Yotam Ottolenghi's Plenty More book. My Modifications have * in front of it. WHAT: 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled and cut into 1cm-thick slices * 1/2 fennel bulb 1 large butternut squash, ( i used precut from TJ) Salt 30g pumpkin seeds * 2,3 small bay leaf 1 tsp nigella seeds, plus extra to garnish ½ tsp each ground cumin and coriander ¼ tsp ground turmeric 4 cardamom pods, lightly crushed 1 cinnamon stick 1 green chilli, halved lengthways 1 tbsp caster sugar 200ml vegetable stock 100g Greek yoghurt 1 tbsp chopped fresh coriander * Crushed red pepper flakes (optional if want more spicy) * Optional 1/4 cup Berberis  * Rice  HOW: Preheat the oven to 425F/220C.  Put the butter and oil in a large sauté pan ad...

July 21 2014, Monday Dinner Modification to the recipe found  http://kahakaikitchen.blogspot.com/2013/06/bulgur-salad-with-chickpeas-caramelized.html which was modification of Yotam Ottolenghi's recipe  WHAT: 1 1/3 cups bulgur wheats 2.5 cups of boiling water 1/2 cup olive oil 1 Large sliced onion 3 chopped figs 2 tsp ground cumin juice of 1/2 large lemon 1/3 cup chopped flat-leaf parsley 1/2 cup feta, broken into chunks Salt and black pepper 1 TSP Ras El Hanout   from TJ's (optional or use red crushed pepper per taste) 1/2 can of chickpeas 2 TBSP Barberries  (if not use dried blueberries, cranberries  or raisins)  2 TBSP pine nuts (if not use walnut or pistachio)  2 TSP Pomegranate molasses (optional) HOW: Place bulgur wheat in a heatproof bowl and cover with boiling water add little salt and leave to soak for 15-20 minutes.  Meanwhile, heat 4 tablespoons olive oil in a large skillet over...

March 16 2014, Sunday Dinner Combination of Eggplant dip recipe given by Maryann and Yotam Ottolenghi's Burnt eggplant with garlic, lemon and pomegranate seeds  recipe  from his book Jerusalem  WHAT: 3 Large whole eggplants 8-9 Garlic cloves, crushed Grated zest of 1 lemon and 2 Tbsp freshly squeezed lemon juice 5 Tbsp Olive oil Handful of Parsley - chopped Handful of Mint - chopped Seeds of half pomegranate Pinch of white pepper 1 Tsp Cayenne peper 1 Tsp Smoked paprika (substitute with cayenne pepper if you don't have) 1 Tsp Sweet paprika (substitute with cayenne pepper if you don't have) 1 Tbsp Ground Cumin Salt, Pepper Pinch of sugar HOW: If you have a gas range, line the base with aluminum foil to protect it, keep only burners exposed Place the eggplants directly on gas burner with medium flames and roast for 15 to 18 minutes, until skin is burnt and flaky and the flesh is soft. Use metal tongs to turn eggplant around occ...

March 16 2014, Sunday Dinner Combination of Yotam Ottolenghi's S picy Carrot Salad recipe from his book Jerusalem + http://simply-delicious-food.com/2013/03/05/harissa-carrot-salad-with-feta-cheese/   WHAT: 3 Large carrots, peeled and sliced into long ribbons 1/2 Purple/red cabbage, cut in thin long stripes 2 Tbsp Oil 2 Tbsp Harissa sauce 1 Garlic clove, minced Juice and zest of 1 lemon  1/2 Tsp Freshly ground cumin 1/2 Tsp Freshly ground caraway seeds/shahi jeeru 1/2 Tsp Sugar Salt, Pepper Handful of Parsley - chopped 1/2 Cup Feta cheese, crumbled 1 Tsp Toasted sesame seeds HOW: With a vegetable peeler or mandolin, thinly slice the carrots into long ribbons and place into a bowl with long stripes o purple cabbage. Heat the oil in a small frying pan and fry the garlic and Harissa until fragrant. Add the lemon juice, sugar, salt, pepper, ground cumin, ground caraway seeds and fry for another minute. Pour the Harissa mixture over the carr...

March 29 2014, Saturday Brunch Inspired by two different Shakshuka recipes of Yotam Ottolenghi - one  from his book Jerusalem and other from his video  https://www.youtube.com/watch?v=ifwylLQtUmg .  WHAT: 3 Tbsp Olive Oil 2 Tbsp Harissa sauce 1 Tbsp Tomato paste 1 Large Tomato or 2-3 Medium Tomatoes  - cut into 1/4 inch dice 1 Red/Green Bell Pepper, - cut into 1/4 inch dice 4 Cloves Garlic - minced 1 Onion - cut into 1/4 inch dice 2 Carrots - cut into 1/4 inch dice Handful of Parsley - chopped Handful of cilantro - chopped 3 Strand of Thyme - leaves separated 2 Large Eggs 2 Small Mozzarella cheese balls 1 Bay leaf 1.5 Tbsp Cayenne Pepper 1 Tbsp Whole Cumin 1 Tbsp Ground Cumin 1 Tbsp Sugar Salt, Pepper HOW: Add cumin seeds in dry frying pan over medium heat. Once the cumin is fragrant and seeds start to pop add olive oil and bay leaf and cook for 1 minute Add garlic and onion and cool for about 2-3 minutes Add ...

January 15 2014, Wednesday Dinner WHAT: Salad + Soup Handful of Arugula / Rocket leaves 1/2 pear cue in cubes Lemon zest Grated ginger Olive Oil Balsamic vinegar Salt, Pepper 1/2 package of TJ's Tomato and Roasted Red Pepper Soup Polenta  1  TJ's organic polenta log Olive oil Salt, Pepper Disk 1-  Onion Polenta 1 Red or white Onion- thin slices 2 Tbs. Feta crumbled cheese  1 Green onion, thinly sliced  Olive oil Salt, Pepper Disk 2-  Soy and Pear Polenta Italian Soyrizo , cut in small cube 1/2 pear, cut in small cube balsamic vinegar glaze Few shavings of Parmesan cheese  Balsamic glaze Olive oil 1/2 Ts Ancho chili powder 1 Tbs Dukkah  (optional) Cilantro leaves Salt Disk 3-  Beet, carrot & fennel Polenta 1/2 Finely cubed boiled Beet 1 Finely cubed Carrot 3 Tbs Finely cubed Fennel  Few shavings of Parmesan cheese  Goat Cheese Olive oil Salt, Pepper 1 Ts F...

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...

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 a...

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...