Tasty Stew That Helps Dr. Jonathan Rasouli Maintain His Memory taste ste

 

Ingredients:  

1 cup dried red lentils (a source of fiber and plant-based protein) 

1 small onion, chopped (a source of B vitamins, vitamin C, and minerals) 

2 cloves garlic, minced 

2 cups chopped spinach (a source of folic acid and vitamin K) 

1 tbsp extra virgin olive oil (a source of omega-9 and polyphenols) 

1 tsp turmeric (a powerful antioxidant) 

1 tsp coriander (optional) 

 3 cups vegetable broth 

 Salt, black pepper, and cumin to taste

Preparation: 

1. Heat the oil in a medium-large pot, add the onion, and sauté until translucent. 

2. Add the garlic and spices—sauté for a minute until the pot releases a fragrant aroma. 

3. Add the lentils and broth or water with vegetable stock powder, bring to a boil, and simmer for 20 minutes. 

4. Add the spinach and cook for an additional 5–7 minutes. 

5. Serve hot—as a light dish or a full meal alongside quinoa or brown rice.

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Carrot Top Pesto and Roasted Carrots

For this recipe, you’ve got to prepare the pesto in advance. 

Here’s how to prepare the carrot-top pesto puree. To start with add 3 tablespoons of either macadamia nuts or pine nuts (as per your preference) and one clove of garlic into a blender and begin mixing. It should form a thick rough paste. 

Then you add half a cup of fresh basil leaves, the two cups of reserved carrot tops and finally a quarter cup of finely grated Parmesan. Throw in half a cup of extra virgin olive oil at the end to finish off your pesto. 

After this, you’re going to need to roast about 3 pounds of whole carrots. You can cut off the carrot tops and reserve about 2 cups full of them for the pesto and save the rest for later. Let no portion of the vegetable go to waste! 

Roast the carrots at about 400°, for about 25-35 minutes and keep turning the carrots over until they are a crispy golden brown. Let them sit and cool (for at least 15 minutes) while you get out the pesto, which has to be made at least a day ahead. 

Then serve your home-made pesto with the crispy roasted carrots.

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Vegan Sausage Roll

 Spicy Vegan Sausage Roll (Makes 6) 

 

Ingredients 

• 1 tbsp. of rapeseed oil, plus extra for brushing the pastry 

• 1 onion, chopped 

• 7 1/16 oz. of vegan mince, frozen 

• 2 carrots, grated 

• 3 tsp. cumin pdr

• 3 tsp. onion granules * 

• 3 tsp. chili pdr 

• 2 tsp. coriander pdr

• 1 tsp. garlic salt 

• 2/3 pint of vegetable stock 

• 3 1/2 oz. of cashew nuts, chopped 

• freshly black pepper pdr

• 3 1/2 oz. of porridge oats 

• 2 sheets of puff pastry, ready-rolled, vegan friendly

* Definition of onion granules: Made by drying fresh onions to remove their moisture and milling them into coarse, uniform particles.

 

Preparations

1. Preheat the oven to 428°F/gas mark 7. 

2. Sauté the onion in a large pan until it has turned soft and translucent. Add the mince, carrots, spices, and mix well. 

3. Add the stock and gently cook for 10-15 minutes (until it has thickened). 

4. Add the nuts and mix well. Blend the mixture in a food processor until smooth. Empty into a bowl and stir in the oats. 

5. Unroll the pastry sheet and leave it on the blue paper. Fold it over from top to bottom to find the middle fold and cut. 

6. On the top half, lay 3 long sausages of mixture down the length of the pastry. Making sure to leave a gap in between. 

7. Brush around the sausages with some water and place the other piece of pastry on top and press firmly around the sausage to seal, then cut in between each one. 

8. Brush each Sausage roll with some rapeseed oil, then cut diagonal spits down each one so that the steam is able to escape during the process of cooking. 

9. Place on 2 floured baking trays and place in the oven for 20-25 minutes until golden.

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Bengal’s Rustic Drumstick Leaf Chutney / Sojne Pata Bata

 Ingredients

3 cups drumstick leaves

5 to 6 garlic cloves

1 small onion, chopped

1 to 2 green chillies

2 to 3 dry red chillies

2 tbsp mustard oil, plus 1 tsp

1 tsp nigella seeds/ kalonji

Salt to taste 

 

Preparations

Separate the drumstick leaves from the thicker stems and wash them well.

Heat 1 tbsp mustard oil in a pan.

Add the leaves and sauté until they soften and most of their moisture cooks away.

Add garlic, onion and green chillies.

Cook until softened.

Add salt and cook the leaves for another 2 to 3 minutes.

Let the mixture cool slightly.

Grind into a coarse or smooth paste, depending on your preference.

Heat the remaining mustard oil.

Add dry red chillies and nigella seeds.

Once fragrant, add the ground mixture.

Cook for a few minutes until thick.

Finish with a small drizzle of mustard oil. 

 

TIP- Drumstick leaves can be naturally bitter. Remove the tougher stems and cook the leaves properly for a more balanced flavour.

Goes well with rice and dal  

 

 

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Tomato Kasundi Chutney

Ingredients

5–6 large tomatoes, about 500 g

10–15 cherry tomatoes, about 125 g

½ cup mustard oil

3 tbsp garlic, coarsely ground

1½ tbsp ginger, coarsely ground

2 green chillies, finely chopped

2 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp salt

2 tsp red chilli powder

1 tbsp cumin powder

1 tsp garam masala

2 tbsp sugar

4 tbsp white vinegar  

 

Preparations

Clean the tomatoes, remove the tops and coarsely grind them.

Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and allow the oil to cool slightly.

Add mustard seeds and fenugreek seeds. Let them crackle.

Add the coarsely ground garlic, ginger and chopped green chillies. Sauté until they change colour.

Add the ground tomatoes and mix well.

Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.

Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.

Cover and cook for another 4–5 minutes.

Add sugar, garam masala, vinegar and the cherry tomatoes.

Cook until the cherry tomatoes soften, and the oil begins to leave the sides.

Remove from the heat and serve. 

 

Important Tip-  Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour. 

Best with- Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches. 

 

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4 Tips To Help You Ace Indo-Chinese At Home

Cooking is a great skill to sharpen, no matter your gender. It allows you to explore entire countries and their cuisines, enjoy wonderful food and even save money without having to leave your kitchen.

And Indians love their food, especially their Indo-Chinese fusion. Whether it is hot and sour soup, Manchurian balls, spicy schezwan chicken or even the simple fried rice and hakka noodles, there is something comforting about the flavours that makes you crave it. And while restaurants make banging hakka noodles, constantly ordering takeout, especially for a family meal, can add up and make a dent in the monthly budget.

This is where having decent cooking skills comes into play. You can re-create restaurant-style cooking in your home, on a budget, while keeping you and your family’s nutrition and hygiene in mind.

Simran Shah (@relishbysimran), a food content creator, took to Instagram to share a video where she touched on a few basic mistakes you and many other people might be making when cooking Indo-Chinese food at home, especially hakka noodles.

Mistakes to Avoid When Making Hakka Noodles At Home

Making hakka noodles at home is pretty easy. It includes tossing together boiled noodles, vegetables, some protein and basic sauces. However, there are certain tips and tricks that restaurants use to make their food finger-licking good. style

The first mistake most people make is overcooking the noodles. Add them only when the water is boiling hot and cook them for exactly five minutes. Then rinse immediately under cold water. Toss with a little oil and refrigerate for about two hours for that perfect stir-fry texture.

Second, keep your vegetables crunchy. As soon as the vegetables hit the hot pan, add your sauces and toss quickly on high heat. That little crunch and bite is what makes all the difference.

The third little trick, use two forks to mix your noodles. It helps separate every strand and make sure the sauce coats evenly without breaking the noodles.

Ingredients:

* Hakka noodles

* Oil

* Garlic, finely chopped

* Ginger, finely chopped

* Green chillies, finely chopped

* Onion, sliced

* Cabbage, thinly sliced

* Bell pepper, thinly sliced

* Carrot, julienned

* Spring onions

* Red Chili Sauce

* Green Chili Sauce

* Soy Sauce

* Black pepper

* MSG, optional-but a great flavor booster

* Salt, to taste

Method: 

For the noodles

– Bring plenty of water to a rolling boil. Add the noodles and cook for exactly 5 minutes 

Drain, rinse immediately under cold water, toss with a little oil, and refrigerate for 2 hours.

For the Stir-fry

– Heat a wok or large pan until very hot.

– Add oil, then garlic, ginger, and green chillies.

– Add the vegetables and immediately start adding your sauces and noodles.

– Don’t let the vegetables sit and cook on their own, the vegetables will cook as you toss everything together.

– You want them to stay crunchy with that little bite. Don’t cook the vegetables and wait; keep everything moving and get the sauces and noodles in right away.

– Add the Red Chili Sauce, Green Chili Sauce, Soy Sauce, black pepper, and MSG, it using. Toss well.

– Add the chilled noodles and use two forks to gently toss everything together until every strand is evenly coated.

 

 

 

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Chilli Garlic Egg Bread

 Time: 7–8 minutes

Tear two bread slices into bite-sized pieces and toast them in a little butter. Add chopped garlic and green chilli to the same pan, then pour in two beaten eggs.

Toss everything together so the egg coats the bread. Finish with spring onion or coriander and a dash of chilli sauce. It is quick, spicy and a little different from the usual scrambled eggs on toast.

 

 

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Jackfruit Kofta Curry

Ingredients 

300 gm jackfruit

1 tbsp besan

1/4 tsp red chilli powder

1/2 tsp jeera

1/2 tsp ginger

1 onion

1/2 tsp turmeric

1 tsp garam masala pdr

1 cup water

1/2 tsp salt

1 tbsp semolina

1 tbsp mustard oil

1 bay leaf

1/2 tsp garlic

1 tomato

1/2 tsp coriander pdr

1/2 tbsp lime juice

 

 

Preparations

 

Firstly, apply mustard oil on your hands before peeling the jack fruit, otherwise it can get stuck on your hands while peeling. Peel the jack fruit and cut into pieces.

 

In a pressure cooker, add jack fruit along with salt and water and cook on a high flame till two whistles. Remove the jack fruit from the pressure cooker now and allow it cool at room temperature. After this, mash it using a spatula. Add mustard oil, cumin seeds and bay leaf to it and mix well.  

 

Now make small dumplings from this mixture. After this, add oil in a deep frying pan and heat it on a medium flame. Deep fry the dumplings in this oil, until they turn golden brown. Drain them on a tissue paper to soak extra oil.

 

Chop ginger, onion, tomato and garlic in a bowl. Now, prepare the curry by adding oil, ginger and garlic in a pan and saute them for a minute. Add chopped onion and tomato one by one to the same pan until they turn golden brown. Sprinkle turmeric powder and coriander powder on it.

 

Pour 1 cup of water to the mixture and mix well. Add the fried dumplings to it and simmer for 5 minutes. Now, transfer it to a serving bowl and serve hot with chapati or warm rice.   

 

 

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Edamame Mushroom Quinoa

Ingredients 

1/4 cup boiled edamame beans

1 cup mushroom

1/2 tsp oregano

salt as required

2 tbsp virgin olive oil

1 cup boiled quinoa

1 tsp minced garlic

1/2 tsp chilli flakes

6 pieces asparagus 

 

Preparations

Heat 1 tbsp oil in a pan. Add minced garlic, oregano, chilli flakes, salt and chopped mushrooms. Saute till the mushrooms are cooked.

Now add boiled edamame beans and give a toss.

 Now add boiled quinoa to the pan and adjust salt as per taste. Cook for a minute or so and switch off the flame.

To prepare the asparagus, heat 1 tbsp oil in a pan. Add asparagus sticks and saute them for 4-5 minutes. Add salt along with the seasoning of your choice.

Pair up Edamame Mushroom Quinoa with Asparagus and serve hot or cold.

 

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Yellow Split Pea Patties

  

Ingredients

1cup dried yellow split peas, rinsed and soaked overnight and thoroughly drained and patted dry

1 medium onions, chopped

1/2 cup chopped fresh coriander leaves

1 red chili pepper, chopped (remove seeds if you prefer it not spicy)

1 1/2 tsp salt

1/2 tsp turmeric pdr

1/2 tsp cumin pdr

1/2 tsp coriander pdr

2 tsp fresh minced ginger root

3 cloves garlic, minced

oil for frying

 

Preparations

Place all of the ingredients in a food processor. Make sure the peas have been thoroughly drained otherwise the mixture will be too wet. Pulse the ingredients to form a semi-smooth and gritty paste. Do not over-process. Form the mixture into patties (they will very moist). Cover and refrigerate the patties for at least 3 hours but preferably or overnight to give the flavors time to develop. Heat some oil in a frying pan and fry the patties on both sides until golden brown. Serve with your choice of dipping sauce like Sweet chili sauce or tahini, and yogurt sauce. This makes about 16 two-inch patties.

 

 

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Tarator (Cold Cucumber Soup)

 Ingredients

16 ounces whole milk yogurt ( roughly 2 cups)

2 1/2 pounds cucumbers, peeled and sliced (if the variety is overripe/excessively seeded, remove the seeds)

1 bunch fresh dill, tougher stalks removed, reserve some fronds for garnish

2 cloves garlic, minced

3 tbsp freshly squeezed lemon juice

1 1/2 tbsp extra virgin olive oil

3/4 tsp salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/4 cup finely chopped toasted walnuts

 

Preparations

Place the yogurt, 3/4 of the cucumbers, 3/4 of the dill, and the remaining ingredients, except for the walnuts, in a blender and puree until smooth. Add some water until the desired consistency is reached. Taste and add more salt and pepper as desired. Transfer to a large bowl.

Finely dice the remaining cucumbers and finely chop the remaining dill and stir these into the soup. Cover and chill for at least one hour before serving.

To serve, pour the tarator into bowls and garnish with some chopped dill, a light drizzle of olive oil, and chopped walnuts.

This makes 4-6 servings depending on whether it's served in a bowl as a soup or in a cup as an appetizer.

This will store covered in the refrigerator for up to 3 days.

 

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Chickpea and tomato salad with a spicy coriander and basil salsa

Ingredients

500 g chickpeas after straining from 700 g can 

200 g cherry tomatoes, halved

 

1 lime, juiced

 

Handful of coriander leaves, to serve

For the salsa

2 plum tomatoes

Small bunch of coriander leaves

Small bunch of basil

1 lime, zest

2 garlic cloves, peeled

½ red chilli, deseeded

3 tbsp olive oil

 

Preparations

Drain the chickpeas and rinse with plenty of boiling water.

For the green salsa, blitz all the ingredients apart from the olive oil with ½tsp salt and some freshly ground black pepper in a small food processor until it forms a paste. Remove the green salsa to a large mixing bowl, add the olive oil and the rinsed chickpeas, and mix well to coat.

Add the halved cherry tomatoes and lime juice to the bowl, mix well and garnish with the coriander leaves.

 

 

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Butternut, feta and chilli rolls

  

 Ingredients

1 kg butternut squash (unpeeled), halved and de-seeded

olive oil

2 tsp chilli flakes

1 tsp cinnamon pdr

1 fat garlic clove, crushed

200g feta cheese, crumbled

1 small packet (about 30g) of flat leaf parsley, finely chopped

1 x 320g ready-rolled all-butter puff pastry sheet

1 egg, beaten

1 tsp nigella seeds / kalonji

sea salt flakes and freshly ground black pepper

 

 

Preparations

 

Preheat the oven to 210ºC (190ºC fan), Gas Mark 6½.

Place the squash halves, with their cut sides facing up, in a baking tray and drizzle over a little olive oil. Roast for about 50 minutes, or until the flesh is cooked through and soft. (Don’t switch off the oven.)

When cool enough to handle, use a spoon to scoop the butternut squash flesh out of the skins and into a mixing bowl. Add the chilli, cinnamon and garlic, season with a generous amount of salt and pepper, then mash it all together. Now gently fold in the feta and parsley. Set aside.

Increase the oven temperature to 220ºC (200ºC fan), Gas Mark 7.

Line a baking tray with baking paper.

Cut the pastry into 8 squares. Divide the filling into 8 portions. Shape one portion of filling into a sausage shape and place it diagonally across one of the pastry squares. Fold the pastry corners over the filling, pinching together – the filling will remain exposed at each end. Repeat with the remaining pastry and filling. Transfer the parcels to the prepared tray, brush with the beaten egg, scatter over the nigella seeds and bake for about 25 minutes, or until deep golden brown.

Serve hot or at room temperature according to your preference.

 

 

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