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…
Ankitha Gadag shares an original recipe for a savory delicious chili…with an exotic twist!
I don’t know about you guys but I love a week-night meal that keeps on giving. Giving heartiness, nourishment, warmth, fulfillment… what I call healthy soul-food. A delectable meal that gets prepared in a batch-style quantity, yet you don’t get bored of it two meals later. That is precisely what this savory spicy chili is.
I used ground beef (85% lean) for this recipe, but feel free to use whatever protein floats your boat. If you are health conscious and looking for a protein dense meal, use bison. If you want a more melt-in-your-mouth chili, use a less lean version of beef/pork/turkey. If you’re trying to keep it vegetarian, try using Tofu crumbles, Tempeh crumbles, Seitan, or even just red beans. Make the recipe YOURS!!! 🙂
OK, let’s get started…
You will need:
2 carrots (chopped)
2 celery sticks (chopped)
1-3 green chillies (1 = mild; 3 = spicy)
1 cup veggies of your choice (I used mushrooms & bell peppers)
1 lb protein of your choice (ground beef, turkey, red beans, tempeh, tofu, other)
2 cloves garlic
1 tbsp cumin powder
1 tbsp garam masala
2 tbsp chili powder
salt & pepper
*optional: 1 tbsp smoked paprika
*optional: 1 can garbanzo beans
Start by chopping all your veggies in bite size pieces
Saute the onion and garlic in about 1 tbsp of oil of your choice. Pro-tip: Add salt here, it makes the onion lose it’s water content to cook it faster.
Add in the rest of your veggies
Add in your seasonings. Cover and let it cook for about 10 mins.
Now add in your protein
Add in some water or broth and let it simmah simmah.
Enjoy in about a half hr to an hr!
Let me know how you enjoyed this recipe. Thank you for reading! P.S- this tastes great with some crumbled tortilla chips or avocado and toast!
Here at Ankitha Gadag recipes, I make sure we are switching it up and keeping things interesting for our weekly meals. Here is a great idea for a meal prep… I love this recipe because it doesn’t have breadcrumbs typical with these types of cakes. I’m sure you can also substitute the salmon for other variety of fish!
Ankitha Gadag original recipe for an easy week-night side dish!
Welcome back to Ankitha Gadag Recipes, home of authentic, exotic recipes curated by yours truly – Ankitha Gadag. For all you first timers to the blog, thank you for visiting. I hope you find a recipe that will help you fall in love with food as much as I have! Today’s recipe is an Asian inspired dish, that would work best as a side to a delicious Thai/Chinese/Japanese entree. I personally paired it with Pad-Ka-Prow (recipe coming soon!) a street-side northern Thai dish, and the flavors blended perfectly.
This was actually my first attempt at cooking bok-choy. It is one of those vegetables that is really difficult to mess up. It soaks up all the flavors of the marinade wonderfully. Plus, with only 3 ingredients making this recipe, it is SO EASY to make! It’s great for a week night dinner after a long day, when you don’t want to spend more than 10 minutes whipping up dinner.
Alright, without further ado…
2 baby bok-choy (cut in half, length-wise)
soy sauce (2 tbsp)
rice wine vinegar (2 tbsp)
sesame seed oil (2 tbsp)
garlic (1-2 cloves)
Heat up some oil in a pan, flavor the oil with your crushed garlic cloves
Add your cut bok-choy into the pan face down, and cover for 2-3 mins.
Now prepare your marinade, using the sauces from the ingredients
Add marinade to your pan and saute together for about 1-2 mins
How easy is that? 5 steps, 3 ingredients. Give it a try and let me know what you think!
An Ankitha Gadag original recipe for a super easy pesto
I absolutely love pesto. Not only is it simple and quick to make, it is one of the most versatile recipes ever! Why would anyone ever buy pre-packaged pesto when it is such a cinch to make?! By making your own pesto, you can avoid all the artificial preservatives that come with most store bought products. The recipe I’ll be sharing today is an Ankitha Gadag original recipe! The key here is of course the fresh basil & garlic, but as you will see, every other ingredient can be a concoction of your favorite herbs, nuts and spices.
You can use pesto with pretty much everything. I use mine with eggs, pasta, as a spread in a sandwich, or even as a sauce to a good steak (it’s the italian chimichurri ;))
For this recipe you will need:
Parsley (1 bunch)
Basil (1.5 bunch)
Garlic (1 bulb)
Nuts (1 cup of your choice, I prefer cashews or pine nuts… you can use almonds if you want to keep it healthy)
Parmesan cheese (1 cup)
S&P to taste
lime juice to taste
Add all ingredients except olive oil into your blender
While blending, slowly pour olive oil until it reaches a thick, creamy consistency
Impress your guests with this easy Sudanese side-dish with only 5 ingredients!
Hello & Welcome to Ankitha Gadag Recipes where all the recipes you will find are unique, exotic and curated by myself, Ankitha Gadag. If you are a new follower to Ankitha Gadag Recipes – Welcome! If you are a loyal follower – then I apologize for the long delay in curating a new recipe 😦
To catch you guys up to speed, I have been busy on the art front, I gave you guys a little snipped of some of my creations in my last blog (Ankitha Gadag’s Baked Whole Snapper Recipe!) Butttt, let me tell you, selling and establishing your artwork is no easy feat! How do you entrepreneur artists make it out there? I am open to any and all advice, suggestions 🙂 I have also been working on framing and customizing packaging for customers. Here is an example :
Apart from the art, I have been busy working on my portfolio website for my technology consulting business. (Yes, I am an artist and a tech-geek :)) If you haven’t checked it out already, make sure you go visit Ankitha Gadag Portfolio – and don’t forget to send me feedback.
Alright, enough with catching you all up on my life. Back to business. Now, you are probably wondering, what in the world is Salata Aswad and why would I want to make it? Well, let me explain…
Salata Aswad is a wonderful eggplant & peanut butter dip that originated in Sudan. Although there are variations of this dish within South and North Sudan, the version were going with today is the most authentic. The flavors remind me a lot of baba ghanoj, except better, and all credit is due to the creaminess from the peanut butter. This dish was inspired by my Sudanese friend’s mother who is an amazing cook herself. I feel so fortunate to be able to share this treasure of a recipe with you all today! It is so easy to make with all the ingredients you most likely already have. Why would you NOT make it, is the real question?!
This recipe can be eaten as a dip with some pita bread, or served as a side. I personally love to spread it over my scrambled eggs in the morning.
2-4 cloves garlic
2 heaping tbsp peanut butter
1 serrano pepper
1 tbsp cumin powder
Start by cutting your eggplant in half and drizzling some olive oil on both sides
Set your oven to broil and bake the eggplant for about 10 mins. You will want to flip the eggplant halfway through
Your eggplant is done baking when the outer skin is crispy and the inner meat has browned a little
With a fork, scoop out the inner flesh of the eggplant and dispose of the outer skin. In a bowl add in the remaining ingredients.
Blend well and add salt, pepper and cumin powder. Garnish with parsley (optional)
Serve with some hot pita bread! Enjoy and let me know how you made it yours!
You guys know I love featuring ethnic cuisines in Ankitha Gadag Recipes. Anything with spice, flavor and speaks to cultural influences in the ingredients is a good candidate for an Ankitha Gadag recipe! Sambusas are generally crispier less oily version of samosas which are absolutely delicious. I like to think they are the healthy version 🙂 Check this recipe out, I am salivating!
0000 OUR MINI ETHIOPIAN FEAST We didn’t forget that we promised to post a couple recipes from our non traditional feast that took place last Thursday, more specifically, our crispy lentil sambusa recipe. I think you’re really going to like this one. If you haven’t caught on already, I’m a swooner for all handheld appetizers. They…
A great week night recipe when you are running low on energy and time. Another Ankitha Gadag original recipe!!
Fellow Bloggers & Readers,
First off, I, Ankitha Gadag owe you all an apology. I cannot believe it’s been over 14 days since I have posted a recipe to Ankitha Gadag recipes! This is not the Ankitha Gadag treatment I would like to uphold for my readers.
That said, boy do I have a treat waiting for you guys. Before we get into that, let me update you guys on what has been keeping me busy these last few weeks.
Yes, my passion. I decided a few weeks ago that I was going to take the plunge and give my artwork the fair shot of being visible to the masses. That was really my only goal. I had no idea HOW or WHAT I was going to do to make this happen, but I took it step by step. Started by researching a few shows nearby, and submitted my work to one that looked easy enough to apply to… and VOILA! Ankitha Gadag is a featured artist at the upcoming Pancakes & Booze art show. That was the single catalyst that has gotten the ball rolling on all the work I have been procrastinating for… since forever. (Just to give y’all a sneak preview, here’s one of the pieces I’ll be showcasing 🙂 )
Any who, back to why were all here: FOOD!! Today’s recipe was a little challenging for me, but if y’all know me you know me, you know I love a challenge! I love fresh fish, and I wanted to try cooking a whole fish, but I requested that the butcher take out the eyes. He looked at me perplexed, but did it anyways. I didn’t want to have the added anxiety of eyes staring up at me while I was garnishing the fish’s interior.
I used a beautiful red snapper, I highly recommend you request the butcher to de-scale and de-bone the fish!
Here is what you will need:
Fish of your choice ( I used a red snapper)
compound butter (I used a garlic herb butter)
2 clove garlic
lemon pepper seasoning
salt/pepper to taste
Melt the butter and add the seasoning and garlic into the butter.
Cover the cleaned finish with the butter seasoning mix. Make sure to dress the cavities of the fish thoroughly
Top with the lemon slices and basil
Cover and bake for 15-20 mins & enjoy!
How easy is that?? Literally 20 mins and great for a late weeknight meal. Pairs wonderfully with a simple cucumber avocado salad or fresh greens!