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…
via Somali Corn in Coconut Sauce/Galey Iyo Qumbo – Global Recipe Month Series – 7 — Cookilicious
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)
- 1/2 onion
- 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
- bay leaf
- 1 tbsp cumin powder
- 1 tbsp garam masala
- 2 tbsp chili powder
- 3-4 cloves
- 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!
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)
- Serrano (1)
- S&P to taste
- Olive Oil
- 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
Easy tomatillo salsa with less than 5 ingredients!
Tomatillo salsa has an extremely unique taste in my opinion. The green tomato adds a tartness to the mix that can be a little hard to handle if its not blended with the right spices. It needs balancing flavors to take the bite out of it. Originally, I had planned for this recipe with an addition of roasted spicy hatch peppers. I had never heard of hatch peppers before coming to Texas, but they are a BIG deal in the Southwest. There are entire festivals dedicated these roasting events and you can find hatch flavored anything at the grocery stores. Salsas, cornbread, biscuits,cheese, bread, etc. It only made sense that I hop on the bandwagon and incorporate them into a recipe. Unfortunate for me, my hatch peppers sat in the fridge way too long, and um, expired… so we will be omitting that today from the recipe. But, feel free to incorporate them if you are able to get your hands on some hatch peppers! Instead I used a regular tomato to balance the tartness of the tomatillo.
What you need:
- 1 onion
- 2 garlic cloves
- 2-3 Tomatillos (green tomatoes)
- 1 -2 serrano peppers (depending on your spice preference)
- handful of cilantro
- 1 red tomato
- Start by setting your oven to broil, and laying all your ingredients in a tray to broil. Leave skin on everything
- Drizzle with olive oil, sea salt and black pepper
- Roast until veggies are blistered
- Now, dispose of the blistered skin, and blend all the veggies in a blender.
An easy recipe for a Sunday brunch recipe that’s all vegan!
As you may have picked up by now, I, Ankitha Gadag, am NOT a vegetarian or vegan or any variation of that. Ankitha Gadag is and will always be, a (proud) Carnivore. No offense to anyone who is Vegetarian/Vegan/Other, but I am still primitive in the sense that my hunter-gatherer ancestors and I had one thing in common – our love for MEAT!!!!
That said, this recipe will blow you away. It’s dairy free, vegan, vegetarian, etc and it still tastes delicious. I had to get creative when cooking brunch for a vegetarian friend (FYI, brunch options get REALLY limited when you can’t use eggs…).
Anyways, I hope you guys enjoy it. It’s relatively easy to make and needs few ingredients!
- 1 package of firm tofu, drained and pressed
- 3/4 can of coconut milk
- 1 tbsp of ginger
- ½ onion, chopped
- ½ onion, chopped
- 1 large garlic clove, minced
- ¼ red bell pepper
- 4 white mushrooms
- ¼ teaspoon white pepper
- 1/2 teaspoon curry powder
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- ½ teaspoon of salt
- Lemon zest
- 1 serrano pepper
- Saute onions, garlic, ginger and sliced serrano pepper in some olive oil to let out the flavors
- Add in the bell peppers and mushrooms and let it cook till soft
- Add in tofu and coconut milk
- Add in your spices
- That’s it! Scoop up some and serve hot.
A healthy easy week night dinner salad with oil-free dressing!
Welcome to Ankitha Gadag recipes. I am your “host” Ankitha Gadag. Ankitha is the recipe curator behind all of the original recipes found here on Ankitha Gadag’s Recipes.
This light and refreshing salad is fantastic when paired with a nice fresh piece of salmon. Most people feel the need to pair a vinegar with an oil. What’s great about this salad is that it’s able to achieve great flavor & texture through champagne vinegar with no added oil! Have you guys tried champagne vinegar yet? I am new to this phenomenon but a definite fan 🙂
To get started, you will need:
- 1/4th cup crushed walnuts
- 1 cup arugula salad
- 1/4 th cup shaved Parmesan cheese
- drizzle of champagne vinegar
- handful of raisins
- S & P to taste
- Combine all ingredients in a large bowl and serve! Easy Peezy!
Hope you guys enjoy this delicious salad. Let me know how it tastes!