Recipe Index

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. Notes: You can

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Sauthekai Sasive - Cucumber in Yogurt Gravy

Serves: 4 Ingredients: 2 cups grated cucumber 1/4 cup chopped cucumber (optional) 1 cup yogurt 1/4 cup grated coconut 1/2 tsp mustard seeds 1-2 green chilies Salt to taste Water as needed Cilantro to garnish Seasoning: 1 tsp oil 1/2 tsp mustard seeds 1 sprig curry leaves 1/8th teaspoon asafoetida 1-2 red chilies (optional) 1/4 teaspoon turmeric powder Method: This recipe uses a total of 1 teaspoon of mustard seeds, 1/2 teaspoon while grinding and 1/2 teaspoon for seasoning. Grind green chillies, grated coconut, and mustard seeds together. In a bowl, mix the grated cucumber and the above mixture along with yogurt and mix until everything is well incorporated, adjust the thickness by adding water as needed. Add salt to taste and set aside. In a small pan, heat 1 teaspoon of oil and add mustard seeds and let them pop, next add asafotida and turmeric powder along with chilies and curry leaves and let it sizzle for a few seconds. Turn off the hea

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Sichuan Fried Rice with Doubanjiang

7 grain pancake with discard

Sauthekai Sasive - Cucumber in Yogurt Gravy