Grilled Okra
Okra is a summertime culinary pleasure and grilling turns into something super special and irresistible. It takes away all the sliminess and adds a delicious toasty flavor. Tossed with salt, pepper, and sumac okra makes a perfect finger food or a hearty side with meat instead of French fries.
This is what I making these days with my home grown okra because it is the best!
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SriLankan Style Fish Curry
I gave a well-deserved rest to lentils and vegetables for one day and cooked fish on father's day. My daughter has planned to go for hike with her dad and me but rain messed up all her plans. So, we chilled out at home instead. For lunch I made Sri lankan style fish curry. I don't make fish curries all that often because I am not good at that. However, when I think of special meals for my husband I often think around fish or lamb because these are his choicest foods. I could have baked the fish which I love to do but sometimes I get in the mood for something different and lately I've been wanting to make fish curry for quite some time. This turned out a fantastic dish, spicy and delicious.
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Pithaud with Chaunke Matar / Gram flour Cakes with Masala Peas
I have more than a dozen gluten-free flours stored in my fridge and pantry, but the bag of besan (gram flour) is the one that needs to be restocked most often. There are many, many ways you can use gram flour in your cooking. Its characteristic nutty flavor gives besan the ability to create tasty, simple dishes that stand on their own with few ingredients. Take this Pithaud recipe for example. It looks simple, right? Well, it is! The delicate golden brown crust and silky smooth interior of pithaud really shines through in this easy dish and is well complemented by simple tomato curry and seasoned sweet green peas. I made this for my friends on Yoga retreat day and they couldn't stop talking about how good it was.
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Tropical Fruit Chutney
I adore different types of chutneys and sauces with my food to add some zesty flavor. Made with tropical fruits this chutney has the right balance of sweetness and spiciness! Its preparation is simple too; just chop fruits, add sugar, vinegar, spices, and cook slowly until the mixture thickens. I make it in small batches so that I don't have to refrigerate or preserve by canning. It will keep for two weeks or more on the counter, if it lasts that long.
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Tomato curry in a Hurry
If you're a tomato fan, you'll love this and if you're not, well...maybe this will inspire you to try because it serves as a base to get imaginative. The beauty of this recipe is that it is really quick, easy and delicious curry to serve with leftover rice and veggies on busy days. To bulk it up you can add in boiled eggs, chickpeas, seared paneer, tofu, soya chunks, potatoes, whatever you fancy. The additions are endless. You can even puree it and have it as a soup.
Enjoy!
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