Salsas are the typical tomato sauce you can serve with any Mexican dish, it’s like your chutney for your samosa or the tzaziki for your falafel, etc. And in Mexico there are many types of salsas, hundreds!!! So for your previous Molletes recipe that I posted earlier this week, I have made two different types of salsa’s you can serve or enjoy with Totopos which is the spanish word for chips (like the nacho chips). Well I hope you enjoy them with something delicious and you can share what you created with these recipes :p Continue reading
Broccoli & Almond Soup
This creamy broccoli and almond soup is one of my favorite soups that is delightful and very healthy. I was recently in San Diego and stayed at a dear girlfriend’s house, she is a beautiful mother, great cook & cancer survivor. I was telling her about this soup that is convenient to make if you are in a hurry, feeling tired, or in need of magical power for your brain 🙂 this dish is perfect for creating a delicious and nutritious soup! A bonus to it is: that it’s creamy from the roasted almonds and cauliflower…. oh yeah!!! Continue reading
Cauliflower, Carrot & Tofu in a Coconut Sauce
I love everything or anything with coconut; coconut milk, coconut cream, coconut oil, etc. It is a great ingredient to substitute dairy in a curry sauce, creamy soup or just about anything fabulous! Continue reading
This dish is one of my favorite Indian courses that I grew up with. And personally, the best individual that ever made this dish was Sanatani’s husband, Sruta, who was a beloved member of the ashram and another dear father and mentor to me. He recently passed away from liver cancer and although his death has been a hard thing to go through, I can say that with family, friends and time, it has definitely helped with the understanding of moving forward, and healing. Khichuri will always be a loving memory of his favorite meals to cook, therefore it has a warming comfort for my heart. My khichuri is a humble version of his.
3/4 cup basmati rice; washed, drained, dried
1 cup yellow split moong dal
1 inch ginger, minced
2 small tomatoes
1 or 2 red chilies (or more if you like it hot!)
1/2 tsp of tumeric powder
1 tsp of paprika
a pinch of asafoetida (hing)
1 cinnamon stick
3 green cardamom
1 bay leaf
1 tsp of cumin seeds
1 tsp of mustard seeds
1/4 tsp of fennel
5 cups of water
½ tsp salt, or to taste
1/2 cup of frozen green peas
In a pot, heat ghee or oil and fry the chilies, cinnamon, cardamom, cloves, cumin, mustard, fennel and bay leaf. The mustard and cumin seeds should crackle when frying. Add the ginger, tumeric, paprika and hing and saute for 3 seconds, then add the tomatoes, stirring till they become soft. Add the rice and dal and saute for 2 minutes, carefully watching that the spices don’t burn. Pour 5 cups of water, stir and add salt. Cover and cook on medium for 30 minutes. Add green peas and keep cooking. If the pot keeps spilling over, just lower the flame. Check the consistency of the khichuri and add water if needed. I like my khichuri to be porridge like, not too runny but not too thick, but you can cook it to your liking, just make sure that both rice and dal are thoroughly cooked. There are so many vegetables you can add, like potatoes and carrots. Sruta would add deep fried florets of cauliflower and paneer.
When your khicuri is done, sprinkle cilantro and plop a bit of yoghurt and squeeze some sriracha sauce or chutney. You can serve it with a roti, naan, pita bread or even tortillas (anything is good with a tortilla)!
Click on the following link to learn more about delicious Indian breads to enjoy with this Khichuri: http://www.gharanarestaurant.com/blog/indian-breads
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This week has been all about the rain and no sun, and with all this windy and cold rain, there is nothing like having a warm bowl of soup in your lap to comfort the chilly weather. Pozole is a traditional mexican hominy soup that is very popular in weddings or quinceañeras, because of how quick and satisfying it is to make, yet very delectable. There are a few ways i make this soup, but considering the gray weather, i was feeling a bit lazy so this is my easy way of making Pozole (instead of roasting the chilies and making my own sauce), what can i say?? This is a very convenient recipe you can whip up if you’re in a hurry to get back under the covers and watch movies with a delicious bowl to warm you all day. 😛
Arepas are a common breakfast and brunch from South America in both Venezuela and Colombia. Which country originally created it? ….who knows…(although i bet my venezuelan friend, Vrinda would highly object that they are Colombian), either way Arepas are just simply delicious. This recipe is for a popular dish called Reina Pepiada. It is a filling usually made with chicken, avocado and mayo, stuffed in a precooked cornmeal bread that formed like a patty. Arepas can be grilled, pan fried, baked or deep fried. They are pretty similar to the mexican gorditas and can be stuffed with countless fillings. If you looove avocado like I do, this dish will simply overwhelm your taste buds with pure bliss.
4 cups warm water
1 tsp salt
3 cups of Venezuelan harina P.A.N.
1 large yellow onion, diced
1 package of chicken-less strips from Trader Joe’s or any other fake chicken meat (for gluten free; tofu strips, pre grilled, pan or deep fried)
½ tsp salt
2 tbsp of lemon juice
1 avocado, halved, pitted, peeled, and chopped
1/2 cup cilantro (aka coriander), finely chopped
4 tbsp of Veganaise or Trader Joe’s eggless mayonnaise
2 tsp of yellow mustard
- Finely shred and chop the chicken-less. Then in a medium heat, saute 1/2 of the minced onions in a pan for 1 minute, add the fake chicken or tofu and quickly stir for 5 minutes on a high flame, add salt, lemon juice and empty into a container, cover and cool in the fridge.
- In a large bowl mix together the water and salt, and slowly add the harina P.A.N. as you mix it together with your fingers. Mix and knead until it forms a soft and fluffy dough. When you can pick up all of the dough in a mass without it sticking to your hands, it’s ready to form the arepas.
- Make a ball with your hands, then gently flatten and form into a patty. You can wet your hands with a little water if the dough is a bit sticky. Heat 4 tablespoon of the vegetable oil in a large nonstick pan over medium-low heat for 2 minutes. Cook the arepas until they release from the pan and are able to be moved. Cook for about 4 minute 30 seconds (or until they are golden on the side) and then flip and cook the other side for another 4 minute 30 seconds.
- Arepas are cooked when you tap them and they sound like a drum. Repeat with the remaining masa until you fill up the pan. When they are all ready, split the arepas in half, then scrape out and discard a bit of the middle.
- Add the remaining chopped onion, avocado, cilantro, Veganaise, and mustard to the chilled fake chicken or tofu. Mix well and check if it needs more salt or lemon. Stuff the arepas with the mixture and enjoy immediately.
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