Ankitha Gadag – Meal prep idea!

Check out this recipe for a fantastic week night meal-prep idea. Healthy, easy and fast just the way I like it 🙂

 

Beautifully grilled chicken and fresh salad

via Moumita’s Healthy Grilled Spicy Chicken Breasts — The Recipe Hunter

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Whole30 Salmon Cakes

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!

 

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Source: Whole30 Salmon Cakes

Sesame-Garlic Baby Bok-Choy

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…

 


Ingredients:

  • 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)

ankitha_gadag_seasoning


 

Preparation:

  1. Heat up some oil in a pan, flavor the oil with your crushed garlic clovesankitha_gadag_sizzlingoil
  2. Add your cut bok-choy into the pan face down, and cover for 2-3 mins. ankitha_gadag_boyankitha_gadag1
  3.  Now prepare your marinade, using the sauces from the ingredientsankitha_gadag_choy
  4. Add marinade to your pan and saute together for about 1-2 mins
  5. Serve!

 

How easy is that? 5 steps, 3 ingredients. Give it a try and let me know what you think!

-Ankitha

Ankitha Gadag’s 2-Step Basil-Parsley Pesto

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:


Ingredients:

  • 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

ankitha-gadag-basil-pesto

Steps:

  1. Add all ingredients except olive oil into your blender ankitha-gadag-pesto

 

  1. While blending, slowly pour olive oil until it reaches a thick, creamy consistency

ankitha-gadag-vitamix

Enjoy!

Ankitha Gadag’s Salata Aswad

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 :

ankitha-gadag-art

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.


Ingredients:

  • 1 eggplant
  • 2-4 cloves garlic
  • 1 tomato
  • 1 lemon
  • 2 heaping tbsp peanut butter
  • 1 serrano pepper
  • 1 tbsp cumin powder

 

Instructions:

  1. Start by cutting your eggplant in half and drizzling some olive oil on both sides ankitha-gadag-salad.jpg
  2.  Set your oven to broil and bake the eggplant for about 10 mins. You will want to flip the eggplant halfway through
  3.  Your eggplant is done baking when the outer skin is crispy and the inner meat has browned a little

     

  4. 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.

     

  5. 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!
ankitha-gadag-recipe-salad.jpg

-Ankitha Gadag


Lentil Sambusas —

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…

via Lentil Sambusas —