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Category: Riddhi Gupta
Avocado Cheese
Recipe for avocado cheese:
for 1 avocado; de-seed, mash with 1 Tbsp of ricotta cheese, salt and pepper to taste.
Lentils and Spicy sausage soup
Perfect treat for a summer storm! Try my lentils and spicy sausage soup flavored with fennel, scallions and fresh cilantro.
I added onions, carrots, bell peppers and okra to add to the flavors of the soup. The flavor was enhanced with bay leaves.
1 medium onion chopped
2 cloves of garlic minced
1 medium carrot chopped
1/2 a cup of chopped okra
1 small green bell pepper chopped
1 jalapeño deseeded and minced (optional)
2-3 big tomatoes chopped
1 cup of uncooked lentils or 2 cups cooked lentils
8 oz. of ground sausage (I used spicy italian)
1 tsp of fennel seeds crushed
1-2 bayleaves (dried)
1/2-1 tsp of crushed red pepper flakes
1/4 cup each of chopped cilantro and scallions divided
Salt and black pepper to taste
Sauté onions, garlic, carrots and bell peppers till onions turn pink. About 5-6 minutes. Add the crumbled up sausage and brown thoroughly. Add the okra and the tomatoes and mix well. Add the lentils and the spices and mix well. Add 1-1/2 cups of water and bring to a boil. Simmer for 20 minutes (if using cooked lentils) or about 35-40 minutes (uncooked lentils) on medium heat to cook the lentils
and sausage all the way through. Adjust seasonings. Add the cilantro and scallions and mix well. Remove the bayleaves. Serve with extra cilantro and scallions.
Dessert breakfast!!
Had to share my breakfast from this morning. Whole oats, coconut milk, fresh berries and brown sugar.. Dessert breakfast!!
NEWS!!! Lucky Contributor! And “Humpday” Mantra!
Hard work and determination always fuels your heart’s desires.
Freaky Curry is now a contributor on Lucky magazine community for all things fashion, food and life!
Also, the blog has been rated as one of the top food blogs by mytaste.com Thank you for your support!
“Humpday” Mantra!! Flowers and Pearls…that’s today’s motivation. Feminine, delicate, fragile… All things Woman..and in a good way 
. I am NOT a floral person but when I saw this dress recently at a boutique, I knew I had to have it. It fit like a glove.. Cherry on the cake! Don’t you love it when that happens..I love the sash tie detail. It helps create a waist and gives the classic shift like dress some more structure. I styled it with neutrals because of the busy print on the dress. Blush shoes, nude eyelet purse and a simple matte gold cuff. I added the pearls and matte gold necklace to play into the femininity of the dress. A bold lip and nail color added the much needed “pop” for summer. Hope you like it. Stay cute in 2014! Also submitting this for the luckymag online community!
Mango Basundi
To serve 4-6 generously;
1/2 Gallon of full milk
1/2 Gallon of half and half
1/2- 1 cup of sugar depending on your taste
3-4 cardamom pods seeds crushed
1 tsp of Saffron blossomed in a Tbsp of warm milk
1 cup of chopped ripe mangoes (or 1 cup of mango pulp)
Your choice of dry fruits roasted in ghee for garnishing
In a steel heavy bottom pan, Add the milk and the half and half and bring to a boil on high heat. (Keep stirring)
Lower the heat and simmer till the milk reduces to a half quantity and slightly changes color. (Keep stirring)
This will take about an hour or more so please be patient and keep stirring to avoid the milk solids from sticking to the pan.
Add the cardamoms and the saffron. Mix well. (Keep stirring)
Add the sugar to taste and cook further till the milk reduces to a quarter quantity. Check for sugar. Remove from the stove. (Stir)
Bring to room temperature before adding the mango.
Garnish with the dry fruits. Serve warm or chilled (at least 4-5 hrs).
Hara Bhara Kale Upma
To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.
Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.
Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.
The upma will start thickening up. It will then become almost like a ball.
Balsamic glazed roasted Kale
A dinner side ready under 10 min!
Balsamic glazed roasted kale!
Toss Kale leaves in Olive oil, balsamic vinegar, salt and pepper. Roast at 375 degrees for 7-10 minutes till edges turn brown.
#freakycurry #vegan #vegetarianrecipe #easyfood #superfood#healthyeats #healthyfood #healthyfoodshare #kale #balsamic
Tropical chia breakfast fruit bowl
Make ahead breakfast for a busy day! Chia seeds are everywhere!!!
Coconut milk, chia seeds, toasted coconut flakes, mangoes, pineapples, and passion fruit sweetened with agave syrup.
Set in the fridge for at least 2-3 hrs or overnight.
Greek peasant salad!
With Avocado!!
Ripe tomatoes, crisp cucumber, chunky feta, and creamy avocado.
Tossed in Olive oil, lemon juice and dried mint leaves.
