I am halfway through making a leg of lamb for dinner today, the post for which I probably will write tomorrow. Meanwhile, take a look at some free-style recipes from my kitchen.
The famous Thai Mango Salad, goes well even with Indian kebabs.
Crunchy Grilled Asparagus, sprinkled with some salt and pepper and drizzled with EVOO.
No, these are not the quintessential Bengali Begun Bhaja, they are eggplants of course but broiled in the oven. So much more healthy and saves up on oil too!
Holy Guacamole! Sun-riped avocados mixed with spices and chopped onions, tomatoes and some coriander. From nachos to even papads, I top Guacamole on anything!
These are the green beans I make to serve alongside Chili Chicken and Chowmein. They take just five minutes to make and are absurdly delicious: salty with soy, spicy, and almost sweet with garlic. The beans aren't overwhelmed by all these flavors, but stay crisp and distinctly themselves.
These are Jalapenos stuffed with salty Canadian Feta, drizzled with olive oil and seasoned with pepper. Grill them or broil them. They taste just right.
That’s a salad without a recipe. Just some vegetables sliced and drizzled with plain beaten yogurt which has been seasoned with salt, cumin powder, and pepper.
That’s just some fresh Fennel, sliced and marinated with little OJ (orange juice), seasoned with salt and pepper. Crunchy to the core.
No, its not a jar of pesto. Its a hot and tangy Indian Coriander Chutney. Coriander and green chilies washed and blended with some garlic cloves. Seasoned with freshly squeezed lemon juice and salt to taste. I prefer the young, small coriander leaves for added flavor. Layer it on a paratha or spread it on a slice of bread. You cannot just stop having it.
No comments:
Post a Comment