King salmon that is layered with a delicate floral dressing – from Japanese cherryblossom shoyu and fragrant jasmine rice.
Welcome back to Ankitha Gadag Recipes! It has been a minute since I have documented my culinary experiences, nonetheless, I am thrilled to be sharing this recipe. I had the joy of sampling this dish for the first time at our local Central Market and ever since, I could not get it out of my mind! My craving led me back to the store two weeks later, where I inquired for the recipe with several of the wonderful “foodies” at CM. One hour later, I walked away with a note of the recipe along with the ingredients. It would be an absolute injustice to keep this golden nugget to myself and with that I share this delicious recipe. Trust me on this, you will want to try this recipe at home!
4 (6-8oz) King Salmon
Coconut Ginger Rice
1 1/2 c jasmine rice
1 T coconut oil
2 medium shallots, thinly sliced
1 1″ ginger root, in thirds and bruised
1 stalk lemongrass
1 1/2 c water
1/2 c coconut milk
1 t kosher salt
Cherryblossom Ginger Shoyu sauce
1/4 c Haku Cherryblossom Shoyu sauce
1/4 c rice vinegar
1/4 c water
2 1/2 t sugar
1 scallion, sliced thin
2 t ginger, minced
1 1/2 t sesame oil
1 1/2 t red pepper flakes
For the sauce: Combine all ingredients and stir to dissolve sugar
Season both sides of salmon fillet with salt and pepper
Heat a large skillet on medium-high heat. Add a light coating of oil (~1tbsp)
Pan sear until brown, about 1 min
Flip salmon and sear another 1-2
In a large sauce pot, heat oil and gently brown shallots. And ginger and lemongrass. Cook till fragrant
Stir in rice, water, coconut milk and salt. Cover and cook till liquid is absorbed. Discard ginger and lemongrass.
This easy, creamy. organic pisco sour made with minimal ingredients makes the perfect winter beverage!
This creamy drink, made with organic ingredients is perfect for the wintertime !
Choosing a winter beverage that is not too sweet or too heavy was a challenge I invited with open arms. As much as I love the traditional egg nog, kahlua, or rum chata cocktails, I have found that I cannot have more than one. Enter the Pisco Sour!
Pisco is a Peruvian brandy. The sour come from the organic fresh lime juice. The addition of egg white makes this drink creamy and frothy without a zillion empty calories. Best of both worlds? I think so!
I start off making a simple syrup with all organic cane sugar. Don’t be intimidated by this simple step – I PROMISE it’s easy. Not to mention, it can save you a few dollars AND help avoid a high-fructose corn syrup sold as “simple” syrup in stores (eye roll)
What you need:
3 oz Pisco
3 dashes of bitters of your choice
1 Organic egg white
1 oz Organic simple syrup
1 oz lime juice
*1 cup Organic Cane Sugar & 1 cup water
*used for simple syrup
Organic Simple Syrup:
Over medium-low heat slowly boil 1 cup cane sugar and 1 cup water (be careful to not let it burn
Once the sugar has dissolved and reached a semi-thick consistency, turn of heat and cool
Carefully add egg white into shaker with handful of ice. Shake vigorously. (Dry shaking allows for a thicker foam)
Add in simple syrup, pisco, and lime juice
Add 3 more ice cubes and shake vigorously
With a strainer pour drink into fancy glasses
The foam should naturally rise to the top. Add in your bitters now. You can also create patterns on your foam if you choose.
A healthy, hearty, Whole30 compliant gumbo sure to nourish the soul!
Hey guys! Welcome back to Ankitha Gadag Recipes.
This recipe has been (legit) months in the making. The inspo to recreate a gumbo recipe came to me after a visit to New Orleans (or as they say – “Naw-Lins”). Since then I was motivated to create a healthy version of it that just so happens to be whole30 compliant! Yay!
The biggest difference here is that my recipe doesn’t use any roux. Roux is basically a mix of butter and flour slowlyyyy stirred for great lengths of time to make a base or thickener for soups. Instead, I use an arrowroot starch mixed with chicken stock. Arrowroot starch is a great thickening agent and also has incredible health benefits! The result is incredible – no one can tell the difference and you have the added health benefits. Voila!
Without further ado, let’s get started !
3 cups cut, frozen okra
1/4 cup olive or avocado oil
salt and pepper, to taste
1 cup finely diced onion (~1/2 onion)
3/4 cup finely diced celery (~3 stalks)
1 cup finely diced green/red/yellow bell pepper (~ 2 bell peppers)
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika
3 tsp. Slap Ya Mama Cajun spice (or any other Cajun spices)
1/4 tsp. dried thyme
3-4 cloves garlic, minced
4 tbsp. tomato paste
5-6 cups chicken broth
2 tbsp. arrowroot
2 cups pre-cooked and shredded chicken
12 oz. fully cooked beef kielbasa (chicken sausage or any other sausage variety is fine)
1 cup shrimp cut into bite size pieces
Preheat oven to 425 degrees.
Spread okra on a baking sheet, drizzle with 1 tbsp. oil and toss to coat evenly. Season with salt and pepper. Roast in oven until golden brown, about 25 minutes. (this prevents it from getting slimy and ruining your gumbo!)
Meanwhile, heat 1/4 cup oil over medium-high heat in a dutch oven or large pot.
Add in the diced onion, celery, and bell pepper, seasoned with salt and pepper and saute until nice and tender, about 6 minutes.
Reduce heat to medium, add in the garlic, cayenne, thyme, paprika, Cajun spice and tomato paste and saute for another 2 minutes.
In a separate bowl, combine 1 cup of broth with 2 tbsp. arrowroot starch. Whisk until arrowroot has dissolved. Pour into the pot and stir constantly so it is well combined with the rest of the ingredients. Once the consistency reaches a thick, gravy-like texture, slowly pour and whisk in the remaining chicken broth.
In separate pans – dice up the kielbasa and sizzle until golden brown. Cook diced shrimp in a separate pan for a few mins
Add in the shredded chicken, sausage and shrimp
When the okra is complete, using a slotted spoon, add it into the gumbo.
Once everything is in the pot, slowly stir in 1-2 cups of broth (depending on how thick you want your gumbo) until it reaches the consistency you like.
Taste and add more S&P if you’d like!
Hope you guys enjoyed this recipe. I served mine over white rice – but feel free to use cauli-rice to keep it whole30!
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.
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
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 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!