Tag Archives: FOOD

A Zhougy egg salad with toast

I’m really sorry if I am going overboard with my enthusiasm for Zhoug (or Schug) across social media. Yes, this Yemeni condiment made with cilantro, peppers and spices now comes ready made at Trader Joe’s and my universe has been transformed with possibilities. So this morning, we had an easy but superbly yummy Zhougy egg salad with toast and you might want to give it a try!

Zhougy Egg Salad with Toast

A yummy twist on traditional egg salad

Course Breakfast
Cuisine Mediterranean
Servings 2

Ingredients

  • 1 Hard boiled egg
  • .5 Large avocado
  • 1 tbsp Zhoug
  • 1 Hot chili
  • 1 sprig Cilantro

Instructions

  1. Peel and chop the egg into small pieces.  Do the same with the avocado.

  2. Finely chop the green chilly.

  3. Mix the egg, avocado, Zhoug, chopped chili.

  4. Garnish with cilantro and serve with toast.

Recipe Notes

If you don’t have access to ready-made Zhoug, you can try a recipe inspired by Mike Solomonov here.

https://www.tastingtable.com/cook/recipes/schug-secret-weapon-recipe

Grandma’s Curry – The LOW CARB WAY

If predictability and rituals in childhood are the secrets to growing up in a balanced way, I think I am set for being balanced across multiple lifetimes! I spent every summer of my childhood with both my grandmothers in south India and one staple in their kitchen was a root vegetable curry called “erisherri“. The vegetables were cooked till just done in water blended with salt and turmeric, then mixed with a paste of ground coconut, cumin, and green chilies, and topped with a finishing touch of curry leaves, red chilies and mustard seeds fried in a tad bit of coconut oil.

Since my husband has been on a low carb diet for some time now, I decided to try the dish with cauliflower substituted for the starchy root veggies. While nothing will quite match my grandmothers’ magical, love-infused dishes, this dish turned out to be quite yummy!

Cauliflower Erisherri

A lovely cauliflower dish served in a coconut gravy

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • .5 Head of cauliflower
  • 1 tsp Turmeric powder
  • 1.5 tsp Kosher salt
  • 1 cup Freshly grated coconut
  • 4 Hot green chillies
  • 1 tbsp Cumin seeds
  • 1 tsp Mustard seeds
  • 2 Dried chillies
  • 5 Curry leaves
  • 1 tbsp Coconut oil (or any cooking oil)

Instructions

  1. Separate the cauliflower into small florets, wash and drain.

  2. Take the cauliflower, add water to cover the vegetable and cook with the turmeric powder and kosher salt for 10 minutes (the cauliflower should be cooked but firm).

  3. Grind the coconut, green chilies and cumin in a blender with just a little bit of water, till the ingredients are blended into a nice paste.

  4. Add the coconut paste to the cooked cauliflower and let the curry boil for about 5 minutes.

  5. Heat the oil in a small pan and fry the mustard seeds, dried chilies, and curry leaves till the mustard seeds stop crackling.  

  6. Add the seasoned oil with the ingredients to the cauliflower curry.  Serve hot with steamed rice.

Recipe Notes

Freshly grated coconut is available at Indian supermarkets in the freezer section.  The brand I use is called Daily Delite.  If you are unable to find freshly grated coconut or want a short cut, take a cup of coconut milk, mix in 1.5 tsp of hot red chilly powder and a heaped tbsp of cumin powder and mix this with the cooked cauliflower instead of the ground coconut paste.  It still creates a beautiful, yummy curry!

PS.  I love my dishes hot and spicy; you can adjust the seasonings to suit your taste buds.

Easy PEASY Cauliflower

It is cold and wintry mixes are coming. I turn and look at my winter comfort vegetable, cauliflower and am craving for a quick easy dish. I quickly break the cauliflower into little florets, saute it in oil with spices and add the finishing touch that gives the dish “oomph” – crushed dried fenugreek leaves. I’m transported to a blissful state, ready to weather the storms 🙂

Easy Peasy Comfort Cauliflower

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 Cauliflower
  • 1 tbsp Cumin seeds
  • 2 pieces Dried red chillies
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 1 tbsp Crushed, dried fenugreek leaves

Instructions

  1. Separate the cauliflower into small florets, wash and drain.

  2. Heat oil in a pan, add the cumin seeds and the dried red chilies split into halves.

  3. When the cumin seeds turn dark, add the cauliflower florets, turmeric powder, and salt, and cook covered for 10 minutes and then without the lid for 5 minutes till the cauliflower is cooked and golden brown.

  4. Add the crushed, dried fenugreek leaves (available in Indian markets as Kasuri methi), toss and serve as a side dish or with flatbread.