Welcome back to Ankitha Gadag Recipes! If you have had Indian food before, you might have heard of a South Indian delicacy known as Uttapam. Finding a good Dosa recipe is a kin to that favorite pair of jeans – one that takes you years to find and replaces everything else in your closet. There’s nothing that reminds me more of a home than an uttapam dosa covered with fresh green chillies and onions, served with mint & coconut chutney and sambar. Check out this awesome recipe!
An Ankitha Gadag original recipe – learn how to make a super delish Asian inspired stirfry !
Hey guys, welcome to Ankitha Gadag Recipes!
This recipe gives me life, seriously. It’s the perfect weeknight entree or side and it’s great for getting rid of those veggies in the back of your fridge, going bad. You can throw anything you like in there, I chose to stick with the basics – bell peppers, broccoli and jalapeno peppers.
I am going to let you all in on a little secret. The secret to a great Asian-inspired stir fry lies in 4 basic ingredients – soy sauce (duh), rice wine vinegar, fish sauce, and sesame seed oil. These 4 ingredients paired together can make any stir-fry taste uhhhhmazing. For more Thai style dishes, I always mix in some fresh Thai basil leaves. You can learn more about my obsession with them from one of my previous posts here.
Without further ado…
- 1 lb Chicken breasts (cut against the grain, into strips – this is important!!)
- 2-3 jalapeno peppers (thinly sliced)
- Veggies of your choice (broccoli, bell peppers)
- 1-2 cloves garlic
- 1/2 inch ginger scraped
- fish sauce ( few splashes )
- rice wine vinegar ( few splashes)
- sesame seed oil (few splashes)
- soy sauce (1 cup)
- lightly dusted Arrowroot Starch
- S & P
- toasted sesame seeds (optional)
- thai basil leaves (optional)
- 1 cup chicken broth
- Pat chicken breasts dry, cut against grain into strips. Add S&P and dust with arrowroot starch
- In a small bowl, whisk together the broth, fish sauce, soy sauce, vinegar, and sesame seed oil
- Warm a wok or large frying pan over medium-high heat and add the oil. Add the chicken and stir–fry for 5 minutes until lightly browned.
- Add the veggies and cook an additional 5 mins.
- Whisk the sauce once more and pour it into the pan. Bring liquid to a boil and let simmer until it reduces by half, about 3 more minutes.
- Stir in the basil and cook until it is just wilted.
- Serve immediately.
For step by step deets, check the video below:
As always, thanks for watching. See y’all next time.
A South Indian soul-food, complete with a step by step video tutorial!
Okay, so I lied.
This actually is NOT an Ankitha Gadag original recipe. It is actually passed down from generations within the Gadag family clan. So thank you Mama for sharing the recipe!
Admittedly, this is not the healthiest of recipes… but trust me it’s worth the indulgence. There is a series of Indian “street foods” that are worth every calorie. Amongst them, a few of my favorites are: Panipuri, Bhelpuri, Samosas, and of course Mirchi Bajjis!
In the Gadag household, this is a regular treat on a rainy evening or when the whole family craves “junk” food. It’s a time for everyone to come together, throw on a 4 hour Bollywood movie, grab a glass of wine and share some mirchi bajji’s with bhel on the side.
From my family to yours, I hope you enjoy this 🙂
What you’ll need:
- jalapenos (1 serving : 5)
- thyme seeds (1-2 tbsp)
- cumin seeds (1-2 tbsp)
- Bob’s Red Mill Garbanzo Flour (1 cup)
- Chosen Foods Avocado Oil (1 cup)
- warm water (1-2 tbsp)
- s&p to taste
- Start by slitting a vertical line through each of the jalapenos. De-seed for less spice
- Stuff with Thyme seeds + Cumin Seeds
- To make your batter , combine the remainder of cumin seeds, thyme seeds with the garbanzo flour. Add salt to taste. Add a couple tablespoons of the heated oil and WHISK away!
- Add in a couple tablespoons of warm water. You want to have a fairly thick consistency so the batter will hold in the oil
- Dip your stuffed jalapenos into the batter and fry until golden brown
- Serve HOT!
Welcome back to Ankitha Gadag Recipes! Today, I am excited to share one of my favorite soup recipes – a tortilla soup that can be enjoyed all year around. I know some people might disagree about soup being a year around staple, but when it takes 5 mins to make after a long day at work, you will see my perspective. This soup has all the kick thanks to the southwestern flavors while providing you with loads of nutrition from the veggie base. It’s delicious, it’s easy, it’s flavorful!
Let’s get started!
What you will need :
- 1 celery stick
- 1 carrot
- 1 tomato
- 1 jalapeno
- 1 garlic clove
- 1/4th of an onion
- bouillon cube or 1 tbsp of better than bouillon stock
- Blend it up Southwest Spiceblend or taco seasoning
- handful of tortilla chips (crumbled)
- 1 handful of spinach leaves
- filtered water (2 cups approximately)
- Add all ingredients except half of the tomato, tortilla chips, and spinach into your Vitamix or blender of choice
- Add in water, if you are not using a Vitamix please make sure you are using hot water
- In Vitamix, change to soup setting or blend for at least 10 mins
- Add in remaining ingredients and pulse gently for a few seconds
Hope you guys enjoy this recipe, it’s one of my favorites. For a fun step by step tutorial check out my video snap below!
Easy step-by-step video tutorial of how to make this delicious, spicy, beef barbacoa.
Here at Ankitha Gadag recipes, y’all know we share a deep passion for MEAT. Moving to Texas has only furthered this romance. I’ll blame it on the delicious tacos, barbeques, and various grilling tactics this part of the country is widely known for. Although, I tend to keep with the safer meats (i.e. poultry, fish, pork), I thought it was time to venture out of my comfort zone and come up with recipe inspired by my new home.
If you are like me, you are probably intimidated by cooking beef. The various cuts, length of time of cooking, etc make it seem like more trouble than worth. I am going to keep it super simple for you guys, because I have already done all the research. The cut I have chosen here was selected because:
- It’s not terrible fatty 2. It shreds well 3. It’s low maintenance.
It took me all of a few minutes to prep the meat and throw all ingredients into the crockpot/slow cooker. 7 hours later, meal prep was ready for the week.
I loved eating this throughout the week in various forms: Tacos, Salads, Coleslaw/BBQ style, etc.
Get creative and let me know what you think
1-2 lbs beef tri-tip roast (or shoulder)
2 dried, whole ancho chilies – deseeded/seeded (up to your tolerance of heat), stems removed
2 dried, whole guajillo chilies – deseeded/seeded (up to your tolerance of heat), stems removed
2 dried, whole chipotle pepper – deseeded/seeded (up to your tolerance of heat), stems removed
4-6 cloves garlic – skin removed
1 tbsp loosely-packed fresh thyme leaves
1 tsp cinnamon powder
1 tsp smoked paprika
2 tbsp apple cider vinegar
2 heaping tbsp of Bettter than Bouillon Chicken/Beef Base
1 cup water
salt and pepper
- Blend all ingredients and make a paste
- Sear your meat on both sides with S&P
- Throw it all into your crockpot/slow-cooker and you’re done!!
For a step-by-step tutorial of how to make this, check out my video below:
A fusion of South Indian and Mediterranean Cuisine!
At Ankitha Gadag Recipes, we love putting spins on traditional flavors. What happens when you take two exotic cuisines and combine them in a plate? Flavor BOMB people, that’s what. Here we have a traditional smoked salmon dish with capers that one would consider very Mediterranean combined with South Indian yogurt rice or fondly known as “curd rice.” Check out the recipe below at one of my favorite blogger’s site!
Curd rice/ Thayir sadam is more often eaten by the south Indians as a part of meal. Rice and yogurt are the 2 main ingredients that go towards making this. It is called as thayir sadam in kerala. Yogurt rice can be made in different ways. I am sharing this with bit of fusion of…Read…
Ankitha Gadag shares a recipe for cooking corn with a spin!
Here at Ankitha Gadag recipes, we love all things exotic with an abundance of FLAVOR! Ankitha’s cooking motto is flavor=God when it comes to serving dishes. Ankitha Gadag recipes is not new to African cuisine, so this recipe is definitely one for the books! Enjoy!
Corn is a staple food in much of Africa. Cooking it with coconut is one of the favorite ways of preparing corn. Somali Corn in Coconut Sauce/Galey iyo Qumbo is usually served as a side dish and it goes well with meat or vegetables and steamed rice – by Tara’s Multicultural Table. What a crazy month this has…