Category: healthy

Garlicky-Chipotle Braised Short-Ribs Recipe

Ankitha Gadag’s delicious, melt in your mouth short-ribs that are slow cooked to perfection.

Welcome back to Ankitha Gadag Recipes! I am so, SO excited to share this recipe with you guys. I wanted to come up with a recipe that would be comforting for the cold weather while putting my new Dutch Oven to good use and ya’ll, I am SO happy with the results!

If you have never cooked with a Dutch oven before, it’s life changing, especially for braising meats. Braising is the process of searing at a high temperature (usually in the meat’s own fat) and then finishing in a covered pot with some juices for an extended period of time. The process makes it so the meat develops a carmelized crust on the outside, while being fall-off-the-bone tender on the inside…. are you drooling yet? 🙂

What makes this recipe fantastic is the prep comes together in minutes. The longest part of the process is waiting patiently while your stew is cooking away in the oven and the kitchen smells like heaven. I highly recommend you serve this dish over mashed potatoes. Just trust me on this one.

Without further adeu, the Recipe. Don’t forget to check out my step by step video below!

Braised ribs with mashed potatoes

Ingredients

4-5 Short Ribs

1/4 cup soy sauce

1 cup cabernet sauvignon

4 cups of bone broth (chicken or beef)

1 tbsp of tomato paste

2 chipotle peppers

2 stalks celery

1 onion

2 carrots

1 head of garlic (roughly 15 cloves)

1 pack of poultry mix fresh herbs (combination of rosemary, thyme, sage)

1 pack of fresh chives

2 tbsp tapioca starch

s&p

Steps

  1. Pat your meat dry and rub with S&P and tapioca starch. Turn on oven to preheat at 375 degrees.
  2. In a dutch oven, heat oil to medium high heat. Then brown the ribs on all sides until a slight crust forms. (1-2 mins per side)
  3. Store the ribs on a plate. Add in chopped onions, carrots and celery and cook in the rendered fat for 5-7 mins
  4. Add in the garlic cloves (whole), tomato paste, soy sauce, wine, chipotle peppers, broth and reduce for another 5 mins.
  5. Add in the ribs and all the fresh herbs (except chives) and cover with the lid.
  6. Cook in oven for 2.5 hours until liquid has reduced and turned into a gravy consistency. Dispose of the herbs once cooked.
  7. Serve over some delicious creamy mashed potatoes. Sprinkle everything with chopped chives.
Garlicky-Chipotle Braised Short Ribs

If you enjoyed the recipe, please leave me a comment and don’t forget to share the post 🙂

Instant Pot Chicken Tortilla(less) Soup

Looking for the perfect recipe this fall to warm up your soul? Well, you’ve come to the right place at Ankitha Gadag recipes. This chicken tortilla-less soup is healthy, hearty, and complete with all the southwestern flavors that this Texan loves (still feels super weird calling myself a Texan).

I have been making this for ages, and it comes together in one pot. The key for me here was ease – this is something you can serve yourself or family during the week after a long work day. This has been my go to meal prep dish simply because I can dump all the ingredients into a pot and forget about it!

Well let’s get to it, shall we?

You’ll need:

1 lb chicken breasts

1 16 oz box of chicken stock

1 can of black beans

1 tbsp garlic

2 tbsp taco seasoning

1 tsp smoked paprika

2 tbsp cumin powder

1 can of green chillies

1 jar of your favorite salsa ( i used kylitos roasted garlic)

1 onion

1 bell pepper

1 bag of frozen corn (small)

frozen veggies (your choice and completely optional)

shredded cabbage (optional)

s&p to taste

Steps

  1. Start by chopping your vegetables
  2. Lay all vegetables you are using in the instant pot and add chicken breasts on top
  3. Add in your salsa, green chillies, spices, and broth. Stir
  4. Pressure cook on High for 6 mins
  5. Remove chicken breasts after slow release for roughly 8 -10 mins and add back into pot
  6. Add in can of beans and the corn and turn your instant pot back on in sauté function on low. Cook for roughly 5 mins
  7. Serve with any fun garnishes: lime juice, cilantro, shredded cabbage, pepper jack cheese, sour cream… you’re the boss 😉

Hope you enjoyed this recipe!

Cherryblossom Salmon with Coconut Ginger Rice

Rating: 5 out of 5.

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!

Ingredients

SalmON

  1. 4 (6-8oz) King Salmon
  2. S&P

Coconut Ginger Rice

  1. 1 1/2 c jasmine rice
  2. 1 T coconut oil
  3. 2 medium shallots, thinly sliced
  4. 1 1″ ginger root, in thirds and bruised
  5. 1 stalk lemongrass
  6. 1 1/2 c water
  7. 1/2 c coconut milk
  8. 1 t kosher salt

Cherryblossom Ginger Shoyu sauce

  1. 1/4 c Haku Cherryblossom Shoyu sauce
  2. 1/4 c rice vinegar
  3. 1/4 c water
  4. 2 1/2 t sugar
  5. 1 scallion, sliced thin
  6. 2 t ginger, minced
  7. 1 1/2 t sesame oil
  8. 1 1/2 t red pepper flakes

Preparation

For the sauce: Combine all ingredients and stir to dissolve sugar

For Salmon:

  1. Season both sides of salmon fillet with salt and pepper
  2. Heat a large skillet on medium-high heat. Add a light coating of oil (~1tbsp)
  3. Pan sear until brown, about 1 min
  4. Flip salmon and sear another 1-2

For Rice

  1. In a large sauce pot, heat oil and gently brown shallots. And ginger and lemongrass. Cook till fragrant
  2. Stir in rice, water, coconut milk and salt. Cover and cook till liquid is absorbed. Discard ginger and lemongrass.
Check out the step by step tutorial!






	


	





	

		
		
Ankitha Gadag’s – Chicken, Sausage & Shrimp Gumbo
	


	
	
	

		
	

		
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 !




Ingredients


    

  • 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
    • 



 


Instructions


    

  1. Preheat oven to 425 degrees.
    2. 

  2. 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!)
    3. 

  3. Meanwhile, heat 1/4 cup oil over medium-high heat in a dutch oven or large pot.
    4. 

  4. Add in the diced onion, celery, and bell pepper, seasoned with salt and pepper and saute until nice and tender, about 6 minutes.
    5. 

  5. Reduce heat to medium, add in the garlic, cayenne, thyme, paprika, Cajun spice and tomato paste and saute for another 2 minutes.
    6. 

  6. 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.
    7. 

  7. In separate pans – dice up the kielbasa and sizzle until golden brown. Cook diced shrimp in a separate pan for a few mins
    8. 

  8. Add in the shredded chicken, sausage and shrimp
    9. 

  9. When the okra is complete, using a slotted spoon, add it into the gumbo.
    10. 

  10. 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.
    11. 

  11. Taste and add more S&P if you’d like!
    12. 



 


Hope you guys enjoyed this recipe. I served mine over white rice – but feel free to use cauli-rice to keep it whole30!


 


 

	


	





	

		
		
South-Indian Pancakes – Uthappam Dosa
	


	
	
	

		


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!


via How to make Uttapam/Dosa Batter with Mahatma Rice — Cookilicious

	


	





	

		
		
Ankitha Gadag’s Spicy Chicken Stirfry
	


				

				
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…




Ingredients:


    

  • 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
    • 



 


    

  1. Pat chicken breasts dry, cut against grain into strips. Add S&P and dust with arrowroot starch
    2. 

  2. In a small bowl, whisk together the broth, fish sauce, soy sauce, vinegar, and sesame seed oil
    3. 

  3. 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.
    4. 

  4. Add the veggies and cook an additional 5 mins. 
    5. 

  5. 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.
    6. 

  6. Stir in the basil and cook until it is just wilted.
    7. 

  7. Serve immediately.
    8. 



For step by step deets, check the video below:




As always, thanks for watching. See y’all next time.


XOXO,


Ankitha Gadag

	


	





	

		
		
Ankitha Gadag Original Recipe – Mirchi Bajji
	


				

				
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
    • 





Method:


    

  1. Start by slitting a vertical line through each of the jalapenos. De-seed for less spice
    2. 

  2. Stuff with Thyme seeds + Cumin Seeds
    3. 

  3. 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!
    4. 

  4. Add in a couple tablespoons of warm water. You want to have a fairly thick consistency so the batter will hold in the oil
    5. 

  5. Dip your stuffed jalapenos into the batter and fry until golden brown
    6. 

  6. Serve HOT!
    7. 





 

	


	





	

		
		
Ankitha Gadag’s – Hearty Vegetarian Tortilla Soup
	


	
	
	

		
IMG_0906


Hi Guys!


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 :


IMG_0892


    

  • 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)
    • 



    

  1. Add all ingredients except half of the tomato, tortilla chips, and spinach into your Vitamix or blender of choice
    2. 

  2. Add in water, if you are not using a Vitamix please make sure you are using hot water
    3. 

  3. In Vitamix, change to soup setting or blend for at least 10 mins
    4. 

  4. Add in remaining ingredients and pulse gently for a few seconds
    5. 



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 Barbacoa Recipe – Ankitha Gadag Original
	


				

				
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:


    

  1. It’s not terrible fatty 2. It shreds well 3. It’s low maintenance.
    2. 



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




Ingredients: 


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




Steps:


    

  1. Blend all ingredients and make a paste
    2. 

  2. Sear your meat on both sides with S&P
    3. 

  3. Throw it all into your crockpot/slow-cooker and you’re done!!
    4. 

  4. Enjoy!
    5. 



For a step-by-step tutorial of how to make this, check out my video below: 



	


	





	

		
		
Smoked salmon stuffed Curd rice – Ankitha Gadag Recipes
	


				

				
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…


via Smoked salmon stuffed Curd rice / Thayir saadam. — keralaslive

	


	



	
		

	



	

		


		
	




		
		




	

		

	

	

	

		
							

						
				
	


			
		
		
	
						











		
				
			
	

		

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