Tuesday, January 17, 2012

Apple crumble with cardamom yoghurt

Apple crumble with cardamom yoghurt

A handful of nuts/seeds/rolled oats
A dollop of butter
A few pinches of raw sugar
Vanilla yoghurt
Crushed cardamom seeds

step 1
Roughly chop the nuts and roast your nuts and seeds with some rolled oats in a dry frying pan. Set aside.

step 2
Cut your apples into slices. Fry them until soft, with butter and raw sugar in the frying pan, approximately 5 minutes. Sprinkle some cinnamon on top.

step 3
Meanwhile, mix yoghurt with crushed cardamom seeds, add a little bit of honey.

step 4
Place your apples on a plate, sprinkle with your nuts/seeds/oats mix and serve with your cardamom yoghurt. 

Doryfish sandwich

Doryfish sandwich

For the dory fish
2 pieces (each about 100g) dory fish
Dried rosemary, pepper and salt to taste
1 tbsp olive oil

Other ingredients
6 slices of bread
2 slices of cheese
1 tomato (sliced)
1/4 zucchini/cucumber (sliced)
2-3 handfuls of salad leaves (shredded)

Thai chilly sauce
Yellow mustard sauce
yoghurt/sour cream
*** as per taste

step 1
Season the dory fish with rosemary, pepper and salt.
On a heated grill, drizzle the oil in.
Place the dory fish and grill on both sides.
Remove and keep aside.
Do the same for the bread slices, that is grill on both sides and remove.

step 2
To assemble:
I used 3 slices of bread for each sandwich, placing the cheese, veges and drizzling in sauces on the bottom layer of the grilled bread.
Another layer of grilled bread on top with veges, sauces and dory fish going in.
Next is finishing off with one more bread on top. 

Ruby spotted broken wheat chick pea salad

Ruby spotted broken wheat chick pea salad

1/2 cup broken wheat (coarse in texture)
1/2 cup chick peas (canned or freshly boiled, drained)
1 tbsp heaped pomegranate seeds
1/2 tbsp mint leaves, torn
1 tsp fresh cilantro or coriander, finely chopped (parsley can also be added)
1 tbsp cucumber, diced in small pieces
1 tbsp carrot, shredded
1 pinch black pepper, coarsely ground
1 pinch red chilli powder
2 pinch chaat masala (optional) [available at Indian grocery stores]
2 tsp lemon juice (+/- as per your taste)
Salt to taste

step 1
Transfer 1/2 cup broken wheat in a bowl and add 350 ml boiling water over it.
Let it soak for 30-35 minutes
Drain and squeeze out excess water from broken wheat

step 2
Transfer to a mixing bowl and add rest of the ingredients except pomegranate
Mix them well and sprinkle with pomegranate before serving.

step 3
Note: The addition of chaat masala peps up the taste of the salad and I would highly recommend it.