Savory Indian Pancakes

Inspired by Andrea's Japanese savory vegetable pancakes, here's my Indianized version using leftover vegetables like corn, cabbage, and french beans. Sort of like an eggless omlette or frittata using maida (all purpose flour) as the base, peppered with tumeric and chilli powder.

Avocado and Peppers Salad

This is a very simple salad to make and I can't wait to dig into this at lunch time.

Avocado and Peppers Salad

Ingredients:

• 1/2 avocado
• 1 red pepper
• 1 green pepper
• 3 baby corncobs
• 3-5 gherkins
• 5-10 green olives
• 1-2 jalepeno peppers
• Handful of baby lettuce
• Dash of olive oil
• Rosemary powder, per taste

To make:

• Chop up the peppers, corn and the avocado into bite size chunks.
• Chop the gherkins and the jalepeno peppers into tiny chunks.
• Toss everything together in a bowl.
• Add the olive oil infused with rosemary as dressing.
  
  
  



Avocado and Peppers Salad

My Miso Soup

I had this for dinner last nite as I was eager to taste what Korean miso tastes and looks like - definitely a lot darker in color than the Japanese one - almost a brick or burnt red color. I wanted to stay true to the original recipe and make it just with miso paste and tofu, but I made the mistake of putting my tofu in the freezer and it wouldn't thaw fast enough for my post-work hunger. So I improvised with cabbage, baby corn and asparagus. I boiled the asparagus for 2-3 minutes, which did leave some of the stalks a bit chewy and sinewy - So, I'd recommend boiling them for an additional minute or so.

Ingredients:

• 1 large tablespoon of Korean miso
• Two baby corns, chop into bite size morsels
• A big handful of green cabbage, julienned
• A small handful of asparagus (stalks?)
• A small knob of ginger
• Sesame seeds to garnish

To make:

• Boil the cut asparagus for 3-5 minutes.
• Drain and plunge into ice water.
• Retain the water used to boil the asparagus.
• Pour some of it over the miso paste in a seperate bowl.
• Stir till the miso is dissolved and gives off a lovely brown color.
• Add that back to the asparagus water.
• Add the ginger, finely chopped, to the boiling water.
• Put this back on the gas and bring to a boil, then turn off the gas.
• In your serving bowl, add the cabbage, corn and asparagus at the bottom of the bowl.
• Pour over your miso-ginger water over the vegetables in the bowl.
• Garnish with sesame seeds on top.
• Serve immediately.

Note: I did not forget to mention salt. The miso is salty enough on its own. Plus, I dont use salt or sugar.

Time to make: 5-10 minutes, tops.