Tag Archive for: Recipe
Pumpkin and Ginger Soup
Chef Harish Rao- 1 large shallot about 50g, peeled, cut in half
- 1 long red chilli about 10g, cut in half
- 8 cm-piece fresh ginger about 30g, peeled, coarsely chopped
- 3 cloves garlic peeled
- 2 limes zested and juiced separated
- 1/2 fresh coriander about 8g, leaves and stems separated
- 1 tablespoon oil
- 3 medium carrots peeled, sliced
- 900 g Kent pumpkin peeled, seeded, cut into 3cm pieces
- 5 cups chicken stock or water
- 400 ml can coconut milk
Blend the shallot, chilli, ginger, garlic, lime zest and coriander stems in a food processor to form a paste-like mixture.
Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.
Yoda's Simple Muesli Bowl
Chef Harish Rao- Greek Yogurt/Hung Curd - 150 g
- Strawberries chopped - 3 to 4 nos
- Figs chopped - 2 nos
- Muesli - 1 tbsp
1) Add 150 g of greek yogurt or hung curd to a bowl
2) Add the chopped strawberries and figs
3) Garnish it with muesli
Notes: Greek Yogurt:
The suggested greek yogurt brand if you're in India is Epigamia. Else, you can get your hands on any locally available greek yogurt. Hung Curd:
If you can't get your hand on greek yogurt, you can make your own hung curd at home. Just strain some curd over a muslin cloth and let sit overnight. It's also a great source of protein. Figs:
Fresh figs work best with Yoda's Muesli Bowl Muesli:
If you don't prefer store bought muesli, it's very easy to make it at home. But if you do buy it from the stores, be sure to read the labels. Broccoli Salad
Chef Harish Rao- 1 cup blanched quartered mushrooms
- 1 cup blanched broccoli florets
- 1 cup lettuce torn into pieces
- 1/4 cup paneer
- 1 cup blanched baby corn cubes
- To Be Mixed Into A Vinaigrette Dressing
- 2 tbsp vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp Mustard powder
- 1/4 cup fresh cream
- Salt and freshly ground black pepper to taste
Blanch the mushrooms, broccoli and baby corn
Sear the paneer in the olive oil
Combine all the ingredients for the salad in a bowl and mix well.
Just before serving, pour the dressing over the salad and toss well.
Serve immediately
Tomato And Red Pepper Soup
Chef Harish Rao- SOUP
- 2 large red bell peppers left whole
- 1 cup can crushed or peeled tomatoes in juices
- 1 cup can tomato paste
- 1 cup water sub up to half with extra coconut milk for creamier soup
- 1 cup can light coconut milk use full fat for creamier soup
- 1 1/2 Tbsp dried dill or sub 3 Tbsp (5 g minced fresh dill per 1 1/2 Tbsp dried)
- 1 Tbsp garlic powder
- 1 tsp dried basil or sub 2 tsp minced fresh basil per 1 tsp dried
- 1/2 tsp each sea salt and black pepper
- 3-4 Tbsp coconut sugar or stevia to taste
- 1 pinch red pepper flake optional // for heat
- FOR SERVING optional
- Croutons
- Sliced tomatoes
- Fresh dill
- Full-fat coconut milk
- Nutritional yeast or Vegan Parmesan Cheese
- Black pepper
Roast red peppers in a 500 °F (260 °C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup
Transfer to blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes and/black pepper.
