Green Cabbage Kimchi

Kimchi is a traditional side dish (banchan) of Korea. It is basically fermented cabbage pickled with chili powder, garlic and a few other ingredients. Traditionally, nappa cabbage (Baechu) and Korean chili pepper (gochugaru) is used for making Kimchi. Unfortunately, they are not available in my town; so I decided I could try making it with substitutes available locally. The first time I tried my hand at Kimchi was out of curiosity. To my surprise it turned out really flavorsome and I was able to use it in various other dishes as well, resulting in new delicious recipes which I will certainly share them soon over here.  If you are making it for the first time, it might take a while to get used to the pungent smell and taste. It is definitely worth a try though.

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Ingredients

1 medium-sized head green cabbage

1 red onion (use scallions if available)

1 tsp chopped ginger

5-6 cloves garlic

3 dried red chilies

1 tsp cayenne pepper garlic chutney

1/4 tsp red chili powder

3 tbsp salt

Method

  • Divide the cabbage into two halves and remove the core. Next, cut it into 2-inch squares.
  • Place the cabbage in a bowl and add the salt and water (enough to cover the cabbage) to it. Cover it with a lid and leave it to ferment for 3-4 hours. Also, soak dried red chilies in water.

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  • Drain water and rinse the fermented cabbage in clean water. Add soaked red chilies, ginger and garlic in a mixer grinder and form a paste.
  • Add red onions cut in julienne (or scallions and any other vegetables of you choice like radish and carrot), red chili paste and chili powder into the cabbage and mix well.

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  • Store it in an air tight container and refrigerate after a few hours. Give it a good shake at regular intervals. Let the cabbage soak in its juices for about a week. It will also change its color. That’s when it will taste best. Although, you can have it right away as well. Consume within 30 days.

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It definitely tastes very different from the real Kimchi but pleasing to the palate. Change the flavor according to your taste. Add sugar or more chili if you like.

Enjoy 🙂

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Summer Coolant Salad Recipe

Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant Salad. Pasta gives body to the salad, peanuts give the salad a nice crunch; whereas, the rest of the ingredients enhance the taste of the dish. It is refreshing and at the same time very nutritious.

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It is important to eat the right kind of foods during summers because they help keep you cool and hydrated. Curd contains good bacteria that increases the immunity level in the body and helps in digestion too. I have curd everyday in the form of Lassi ( half glass curd, half glass water, a pinch of freshly ground black pepper and black salt). It tastes delicious. 😉  Needless to say, mint is a perfect summer herb. I love the strong aroma that comes from fresh mint leaves. It is so soothing. I really enjoyed this recipe, hope you all do too. 🙂 You can adjust the quantity of the ingredients as per your taste.

This is what you will need:

Ingredients (Serves 4)

2 cups cooked durum wheat pasta (I’ve used Chifferi Rigati)

1 cup sweet corn kernels

A handful of fresh mint leaves

½ cup finely diced cucumber

1 finely chopped de-seeded green chili

2 tbsp crushed peanuts (add more if you like)

½ cup curd

Chili flakes

Freshly ground black pepper

Salt for seasoning

Juice of 1 lemon

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Method

  • Roast peanuts in a pan on a low flame for a minute or two and then toss them on a high flame for a minute. Set aside for 5 minutes. Give them a rub in a muslin cloth. Air blow the peels in your kitchen sink. Once you’re rid of the peels pound them roughly in a mortar and pestle. Keep aside.

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  • For the dressing: Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil.

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  • Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well.

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Serve cold.

Note: After you have drained your pasta, drizzle a bit of olive oil so that it does not stick to each other as we will require cold pasta for the recipe. Give it a mix in between when it is being cooled.

I am linking this recipe to The Spice Trail – Summer Spice .

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Happy Summers 🙂

Warm Potato and Pasta Salad in Sweet Onion Dressing

We all know how well sweet and sour flavors complement each other. Right?  This recipe here, is another yummy example of the heavenly sweet and sour combination. This salad is very light on the palate and a great muncher.  The Sweet Onion Dressing is more like a thick sauce, well-coated in potatoes and pasta. To be honest, I was attempting to make a normal liquid dressing. It didn’t quite turn out like that though. I think I still need to figure out how to make the actual dressing. Anyhow, this one turned out pretty great for now. The ingredients here blend really well with one another, in turn bringing out a lovely dish to savor or devour rather. 😉

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This is what you will need :-

Ingredients

8-9 Baby Potatoes

1 cup Raw Pasta (I have used Fusilli here)

2-3 cloves garlic

2 medium-sized red onions made into a paste (Use mixer grinder or grater)

1 de-seeded cayenne pepper

1 tsp sugar

2 tsp olive oil

1 tsp butter

½ tsp freshly ground black pepper

Juice of half a lemon

Coriander Leaves (Herbs of your choice)

Salt to taste

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Method

  • Wash the baby potatoes and poke them with a fork. Microwave for 5 minutes on high and set aside. Peel after a while, as it will cool down a little by then.

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  • Add pasta to boiling water and a dash of salt. Cook al dente.

Meanwhile,

To prepare the dressing:-

  • Heat a tsp of olive oil in a pan. Add butter, finely chopped garlic and sauté.

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  • Next, add in your cayenne pepper and onion paste.
  • Add ½ tsp salt, sugar and 1/4 cup water.

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  • Sauté on a medium flame until translucent. A little sweetness comes naturally from the onions.
  • Add juice of half a lemon and mix.

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Turn off the flame; add pasta and potatoes. Sprinkle chopped coriander and a pinch of freshly ground black pepper and give it a toss.

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Serve warm. Happy Eating 🙂

I am also sending this recipe to No Croutons Required hosted by Lisa’s Kitchen.

Tangy Chick-Peas Salad

One great thing about salads is that they can be modified to one’s own taste and liking. Some like to eat an all veggie salad whereas, some want fruits along with veggies. Some like with dressing, some without and several other ways, I could write a book on it ;). One can really get the real taste of fruits and vegetables when eaten in raw form. For me personally, I like salads that are crunchy, refreshing, light on the palate, and of course, TASTEFUL!  😉

This is another one of my very easy to do, healthy salad recipes. It makes a great appetizer, mid-meal snack or whatever you may want to call it.  I just followed my taste buds, tossed some ingredients together, and done!

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This is what you will need:

Ingredients

1 cup boiled chick peas

1 diced cucumber

1 finely chopped tomato

1 medium size red onion

3-4 sliced black olives

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For the dressing– 2-3 tsp chili oil, juice of 1 lemon, ½ tsp freshly ground black pepper and salt to taste. (Combine well)

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Chaat Masala and spinach leaves for garnish

Method

Combine all your veggies—pour dressing over them and mix well.

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Sprinkle finely chopped fresh spinach leaves for some Popeye power 😉 (I still love to watch cartoons sometimes)!! and some chaat masala to give the salad an extra kick!

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Note: In case, you want to make chili oil at home, heat 1 cup unflavored oil in a pan and add around 3 tbsp finely chopped red chilies. Fry for about a minute on a medium flame. Basically, we want to make sure we have taken the moisture out of the chilies. Make sure not to burn them. Set aside to cool and store it in a dispenser.

If you are adding fresh red chilies, you can use them along with the oil. Otherwise, I am not so sure about the same for the chili flakes.

I will soon be doing a post on how to make chaat masala at home. It is very easy to make and much cheaper and fresher than the ones sold in markets.

Till then –> Happy Munching! 🙂

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Black-eyed peas Fresh Veggie Salad

I really like the taste of bell-peppers with a dash of lemon and a little salt. Only this time, I tried them with a legume.  

Review at home: Refreshing.Nutritious.Tasty!

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Feel free to add  any of your favorite veggies/fruits as per you liking. 🙂

Ingredients

1 cup cooked black-eyed peas (pressure cook ½ cup legume in 2 cups water with ½ tsp salt, ¼ tsp turmeric powder and 1 tsp cumin seeds, for approximately, 2-3 whistles)

½ cup each red, yellow, green bell-pepper

4-5 florets of blanched broccoli (add broccoli in hot water and a pinch of salt for two minutes and strain)

1 tsp finely chopped green chili

Freshly ground black-pepper

Roughly chopped fresh coriander

Juice of half a lemon or more

Salt to taste

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Method

Toss all of the above ingredients and serve! So quick 😀 ! Especially, when you have all your ingredients in place.

Served with Papadum

Served with Papadum

Happy tossing! 🙂

I am linking this recipe to Tinned Tomatoes for the No Croutons Required Challenge