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…
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!
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!