Teriyaki Salmon

Tonight's menu

Teriyaki Salmon  

Brown rice with veggies

Bok choy
Wine pairing: Pinot Noir

Teriyaki salmon with brown rice and bok choy

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly complement the salmon. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water

1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
2. Add the corn starch mixture while stirring to avoid any lumps.
3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
4. If the sauce becomes too thick add some boiling water.
5. Cool.

Teriyaki salmon with brown rice and bok choy

Teriyaki salmon
Ingredients: (serves 4)
4 salmon fillets
Salt and pepper (Salt is Optional)
4-6 tbsp Teriyaki marinade (Recipe above)

1. Preheat the oven to 425 F.
2. Prepare a baking sheet by spraying with cooking spray.
3. Clean and dry the salmon fillets.
4. Season lightly with salt and pepper. Remember that the marinade is also salty.
5. Using a basting brush spread about a 2 tsp marinade on the fish on both sides. Reserve the balance for basting. 
6. Place the fillets on the prepared baking sheet and cook in the oven for 10-15 minutes till salmon is cooked through. Baste the salmon with the reserved marinade occasionally while its cooking.
7. Cooking time will depend on the thickness of the fillets.
8. Serve hot over veggie brown rice and sauteed Bok Choy.

Veggie Brown Rice
Ingredients: (serves 4)
1 cups Brown Rice, cooked
1 tsp each ginger and garlic paste
1 bunch green onions, sliced thinly
2 cups shredded cabbage
1 red or yellow pepper, sliced thinly
1 cup shredded carrots
Soy Sauce as per taste
1 tbsp hot sauce
2 tsp rice vinegar
Oil

1. In a small sauté pan, heat the vegetable oil over medium heat. Add ginger and garlic and sauté for 30 seconds.
2. Add all the veggies and cook until softened, about 4-5 minutes. They should be tender crisp.
3. Add the cooked brown rice, soy sauce, vinegar and hot sauce. Toss to coat.

Bok choy
Ingredients: (serves 4)
8 bunches of baby bok choy
1 tbsp Sesame oil
Salt to taste (Optional)

1. Separate all the bok choy leaves and wash thoroughly. Drain all water and leave in a sieve till 
2. On medium high heat saute the bok choy leaves, stirring frequently till slightly wilted. They should reach the tender crisp stage.

Teriyaki Chicken skewers

Tonight's menu

Teriyaki chicken skewers

Rice noodle and veggie stir fry
Wine pairing: Sauvignon Blanc OR Riesling

Teriyaki chicken skewers on a bed of veggie rice noodles

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly flavor any grilled meat or fish. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water

1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
2. Add the corn starch mixture while stirring to avoid any lumps.
3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
4. If the sauce becomes too thick, add some boiling water.
5. Cool.

Teriyaki chicken skewers on a bed of veggie rice noodles

Teriyaki chicken
Ingredients: (serves 4)
8 boneless skinless chicken thighs
Salt and pepper (Salt is Optional)
6-8 tbsp Teriyaki marinade (Recipe above)

1. If you are using wooden skewers, soak them for 30 minutes before threading in the chicken.
2. Clean and dry the chicken thighs. Cut each into 4 pieces.
3. Season lightly with salt and pepper. Remember that the marinade is also salty.
4. Marinate these in the teriyaki marinade for 2 hours. 
5. Preheat the BBQ. 
6. Skewer the marinated chicken and reserve the leftover marinade for basting. 
7. Spray the chicken with some oil. Grill them on medium heat turning occasionally. Baste the chicken with the reserved marinade once or twice while cooking.
8. Grill for 12-15 minutes, till cooked through and evenly charred on all sides. Since the marinade has sugar, avoid cooking on high as the outside will char too much before the chicken cooks through.
9. Serve hot over veggies and rice noodles stir fry. 

Teriyaki chicken skewers on a bed of veggie rice noodles

Vegetable and rice noodles stir fry
Ingredients: (serves 6)
1 lb thick rice noodles
1 tbsp sesame oil
2 tbsp Canola oil
2-3 cloves garlic crushed
2 tbsp fresh grated ginger
1 red pepper cut in thin strips
1 large carrot julienne
1/2 small head green cabbage, finely shredded
1 bunch green onion, chopped fine
1/2 red onion thinly sliced
Soy sauce
Rice wine vinegar
Sriracha hot sauce

1. Cook noodles in a large pot of salted boiling water according to package directions. Drain and wash with cold water, drain again and toss in a tbsp of canola oil to ensure that the noodles do't stick together. Keep aside.
2. In a large wok take 1 tbsp Canola oil and add ginger, garlic and chilies  Fry for a minute till pink and add all the vegetables. Stir fry at high heat till render crisp. Transfer to a bowl.
3. Stir in the cooked noodles and toss to coat evenly with the sauteed veggies. Put back to heat and cook for a minute to heat through. Flavor with say sauce, rice vinegar and any hot sauce of your choice. 
4. Serve hot topped with teriyaki chicken skewers.

Phalahaar fasting thali one

Thali Menu

Sesame potatoes (तिल वाले आलू )

Banana Flavored yogurt (केले का रायेता)

Buckwheat pancakes (कुट्टू के चीले)

Fruit and veggie salad/chaat

Carrot pudding (गाजर की खीर)

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.
Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi.
Here is an example of a phalahaar meal.

Til wale aloo
My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Ingredients:
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste
For recipe click here.


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Banana Raita
Ingredients
2 cups yogurt blended into a smooth consistency
1 large ripe banana mashed well
Salt to taste
½ teaspoon whole cumin seeds
Pinch red chili powder.
Finely chopped fresh coriander
1-2 green chilies chopped fine (optional)

1. In a small pan dry roast cumin seeds for a few minutes till they get darker in color and impart a roasted aroma. In a mortar and pestle coarsely grind these hot seeds.
2. Mix all ingredients together and cool. Serve cold.

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Kuttu ka cheela (Buckwheat pancakes)  

Ingredients: (serves 4)
1 1/2 cups of kuttu flour (Buckwheat)
Water to make a thin batter
salt and pepper to taste (optional)
Finely chopped fresh coriander and green chilies
Vegetable oil for shallow frying

1. Make a thin batter of pouring consistency using the buckwheat flour and water. Add salt and pepper(if using) and coriander and chilies. Mix well.
2. In a medium hot flat pan make small pancakes or cheelas with the batter. Serve hot and crisp.

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Fruit and veggie Chaat (fruit salad) 

Ingredients:
Banana, apple, pear, grapes, oranges, pineapple, any fruits you might want to add along with cucumber and potato. I have used apples, grapes, cucumber and pineapple.
Kala namak (black rock salt)
Black pepper
Cumin powder
Lime juice

1. Cut fruits into bite size pieces and combine in a large bowl.
2. Flavour with lime juice, kala namak , freshly ground black pepper and dry roasted cumin powder. Mix well and refrigerate. Serve chilled.

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Carrot payasam 

Ingredients: 

2 cups milk

1 cup shredded carrots

1/4 cup sugar

4 green cardamoms, crushed fine

Handful Pistachios and almonds

1. Put grated carrots in a pressure cooker with 1/4 cup water and pressure cook on high till the first whistle. Simmer for 5 minutes. Keep aside.
2. Meanwhile bring 2 cups of milk to boil. 
3. When the carrots cool a bit use a hand blender to coarsely puree the cooked carrots. 
4. Add the carrots to the milk and continue to cook on medium heat, stirring often. Make sure the milk doesn't burn at the bottom of the pan. 
5. In about 15-20 minutes the milk will thicken and form a pudding like consistency. Add the sugar (Adjust the quantity as per your taste). Mix and cook again on high this time for a few minutes constantly stirring. Stirring is important here as the heat is high and both sugar and milk can caramelize really fast. 
6. When sugar is fully incorporated, remove from heat and add crushed cardamoms and chopped nuts. 
7. Chill before serving. 

Thanksgiving Feast 2

Tonight's Menu

Roasted chicken breast

Stuffed tomatoes

Roasted spaghetti squash

Grilled asparagus

Orange spiked cranberry sauce

Hot apple cider

Apple cake

Wine pairing: Pinot Noir, Chianti or Zinfandel 

Roast chicken breast with spaghetti squash, stuffed tomatoes, grilled asparagus and cranberry sauce

For each new morning with its light,

For rest and shelter of the night.

For health and food,

For love and friends,

For everything Thy goodness sends.

For flowers that bloom about our feet,

For tender grass, so fresh so sweet,

For song of birds and hum of bees,

For all things fair we hear or see,

Father in heaven, we thank Thee.

- Ralph Waldo Emerson

Thanksgiving, an opportunity to give thanks for everything good in our lives, celebrate nature’s bounty, and enjoy a big meal with family and friends. Here's what we had for thanksgiving this year.

Stuffed tomatoes and grilled asparagus

Stuffed Tomatoes
The soft creaminess of ricotta and crispness of Italian breadcrumbs combine to give a unique texture.You get more than just great flavor and juiciness when tomatoes are at their peak of ripeness, you get a huge helping of vitamin A and vitamin C.
Ingredients: (serves 4)

4 medium tomatoes on the vine

salt to taste

4 tbsp of ricotta cheese

cracked black pepper

2 tbsp Italian seasoned breadcrumbs

2 tbsp grated Parmesan cheese

2 tsp chopped fresh parsley

olive oil to brush

1. Cut tomatoes in half. Gently squeeze out the tomato pulp without damaging the shell.
2. Season the tomato shell with salt and pepper.
3. In a bowl combine ricotta cheese and some of the tomato pulp along with salt and pepper. Remember the tomatoes are already seasoned. Fill up the tomato shells with this mixture.
4. In another bowl combine breadcrumbs, Parmesan, parsley and pepper, sprinkle evenly over the stuffed tomatoes.
5. Brush the tomatoes carefully with some olive oil and place them on a baking sheet coated with cooking spray.
6. Grill on high for 10-15 minutes or until heated through. Serve hot.  

Roasted spaghetti squash 

Roasted spaghetti squash

Ingredients: 

1 medium sized spaghetti squash
1/4 cup freshly grated Parmesan cheese
Herb butter (recipe below)

1. Preheat oven to 400 F. 
2. Half and seed squash. Place, cut side down, on lightly greased baking sheet. Bake for about 45 min to an hour or until flesh is easily pierced. 
3. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) 
4. Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.
5. Pour the prepared herb butter over squash, add grated cheese and toss. Serve hot.

Herb Butter 
3 tbsp butter
1-2 large cloves of garlic, minced
Salt to taste
2 tbsp chopped fresh herbs (sage, basil or thyme)
Freshly grated black pepper
In small saucepan, over medium-low heat melt butter and add garlic and salt. Cook for a few minutes till garlic starts to turn golden. Remove from heat; stir in herbs and pepper.

Roast Chicken breast
Ingredients:
4 medium sized chicken breasts (boneless and skinless)
3-4 tsp olive oil
Salt to taste
Freshly ground black pepper
1-2 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper

1. Preheat oven to 400 F. Line a baking dish with foil.
2. Brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
3. Bake, uncovered, for 10 minutes. Turn and lightly brush again and bake for 10-15 more minutes, or until juices run clear when pierced with a fork. 
4. Make a small slit in the thickest part to see if it's done (white and opaque, not pink.). The best way to make sure they are done is to insert an instant-read thermometer into the thickest part. It should read 165 F.
5. Adjust your time if the chicken breasts are smaller or larger. 
6. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving.

Orange spiked cranberry sauce

Orange spiked cranberry sauce

Ingredients: 

3 cups fresh cranberries

¾ cup sugar 

½ inch ginger grated 

Zest and juice of 1 orange 

pinch salt 

1. Put the juice of one orange in a measuring cup and top with water until you have 3/4 cup liquid in total. 
2. Place sugar and orange - water mixture in a pan. 
3. Add the cranberries, ginger and salt and bring to boil. 
4. Cook stirring occasionally on medium heat till thickened and most of the cranberries have popped, about 7-10 minutes. 
5. Cool completely before serving. 
6. Keeps well covered, refrigerated for a week. 

Apple cake
This one is a lot of fruit and a little bit of cake batter. Makes for a very light dish. Its a quick recipe and can be made anytime. A perfect dish for when apples are in abundance.

Apples and cranberries

Ingredients: 
6 granny smith apples peeled cored and sliced
2 eggs
1 cup sugar
2/3 cup oil
5 Tbs apple juice
2 tsp pure vanilla extract
1 1/2 cups flour
2 tsp baking powder
pinch of salt
2/3 cup brown sugar
1 tbs ground cinnamon

1. Preheat oven to 350 F 
2. Arrange apples in a greased baking dish. 
3. Sprinkle over them evenly half the spice mixture of brown sugar and cinnamon. 
4. Meanwhile in a mixing bowl beat till thick and fluffy eggs and sugar. 
5. Add oil, apple juice and vanilla extract and mix. 
6. To this batter add in batches mixture of flour, baking powder and salt to make a smooth batter. 
7. Pour this batter evenly over the apples and sprinkle with remaining spice mixture. 
8. Bake for 35-40 minutes till done, ie. when the cake tester inserted in the center comes out clean. 
9. Serve hot or at room temperature.

Apple cake

Sesame potatoes

Til wale aloo (Potatoes in sesame seeds)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Til wale aloo (sesame potatoes)
Ingredients:
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste

1. Boil and peel potatoes.
2. Keep aside to let it cool.
3. Meanwhile coarsely dry grind sesame seeds. Slit green chilies into half lengthwise and cut ginger into long thin strips.
4. When potato cools a bit, sprinkle salt, turmeric powder, amchoor powder and ground sesame seeds over it and using a spatula mix it thoroughly to work them in. 
5. In a large pan or wok heat the olive oil and add the black sesame seeds, ginger and green chilies. Saute for about 30 seconds.
6. Now add the spiced potato and fry on high for 2-3 minutes mixing oil and ginger well into it.
7. Reduce the heat to medium and continue frying and mixing for another 3 minutes till all the flavors blend in.
8. Remove from heat and let stand for at least and hour before serving. Garnish with fresh coriander. Serve hot or warm with roti or naan.
9. This dish tastes better the next day. So make a double batch so you have enough left overs for another meal. Can stay in the fridge for 3-4 days. Freezing doesn't work as the vegetable softens and looses its texture on defrosting.

Carrot Payasam

Payasam or kheer is prepared as the end of meal dessert or specially during festivals as an offering to the God. This milk based pudding can be made with anything - rice, broken wheat, vermicelli, mango, rava, sago, carrot, you name it. Carrot kheer is very light and is suitable for a phalahaar fast (No grains are consumed on the day of the fast). 

Carrot payasam 

Ingredients: (serves 2 generously)

2 cups milk

1 cup shredded carrots

1/4 cup sugar

4 green cardamoms, crushed fine

Handful Pistachios and almonds

1. Put grated carrots in a pressure cooker with 1/4 cup water and pressure cook on high till the first whistle. Simmer for 5 minutes. Keep aside.
2. Meanwhile bring 2 cups of milk to boil. 
3. When the carrots cool a bit use a hand blender to coarsely puree the cooked carrots. 
4. Add the carrots to the milk and continue to cook on medium heat, stirring often. Make sure the milk doesn't burn at the bottom of the pan. 
5. In about 15-20 minutes the milk will thicken and form a pudding like consistency. Add the sugar (Adjust the quantity as per your taste). Mix and cook again on high this time for a few minutes constantly stirring. Stirring is important here as the heat is high and both sugar and milk can caramelize really fast. 
6. When sugar is fully incorporated, remove from heat and add crushed cardamoms and chopped nuts. 
7. Chill before serving.