Guys, I'm super excited because I have a little post up at
! More over I'm thrilled that I not only get to cook up one of their recipes but also add my own spin to it.
It was hard not to resist giving the
an Indian-inspired twist because I absolutely love to showcase the rich heritage of Indian cuisine and its versatility in everyday cooking. I've been enjoying a lot of the fresh produce and seafood here on the West Coast so I figured a seafood burger for summer would be the perfect thing to share with you.
is a breeze, I've made them gluten-free and I think you will love them, since they carry a little bit of heat and spice. Most of these ingredients are available at most supermarkets and local international grocery stores, so you shouldn't have a problem finding them. And since it's summer, you should be cooking up a quick meal on the weekend, so you can spend more time enjoying the sun with your family and friends or even just by yourself!
So go ahead and pour yourself a chilled drink and check out my
Pilaf/Pulavs are Indian rice dishes flavored with spices and loaded with vegetables, meat or both and remain one of my favorite and easy ways to cook a single tasty meal at home. Pilafs are versatile, simple and yet bold with complex flavors that make them stand out. My mother made and still makes delicious pilafs on weekends and we would eat them with a side of plain yogurt or a salad. It's also my little way of "cheating" to save time and impress people when they come over.
10 black peppercorns, whole
4 thai chili peppers, stalks removed
1/2 teaspoon turmeric
2 large garlic cloves, peeled
1 inch piece ginger root, peeled and minced
2 tablespoons olive oil
2 black cardamom pods, crushed
2 bay leaves
1 cup red onion, thinly sliced
1 large lemon
2. Clean the artichokes by peeling of the harder outer green leaves until you reach the inner soft and tender yellow parts. Trim the bottom and the tops of each artichoke and place the artichoke in a bowl containing 4 cups of water and the vinegar to prevent them from browning. Discard the trimmed bottoms and tops.
3. Add the diced onion, peppercorns, cloves, chili, turmeric, garlic, and ginger in a blender/immersion blender or food processor with the remaining 1/2 cup of water. Pulse until the ingredients are completely ground to a smooth pulp.
4. Heat the olive oil in a large wok or saucepan with a lid on medium-high flame. When the oil is hot, add the cardamom and bay leaves. Stir the spices for about 15 seconds and then add the thinly sliced red onions to the pan. Sauté the onions until they begin to get golden brown for about 4-5 minutes. Add the ground spice mixture and remaining 1/2 teaspoon of salt to the wok and cook for 1 minute. Drain the artichokes and add them to the wok. Fold gently and cover the wok with its lid and cook until the artichokes are completely tender, this will take approximately 15-20 minutes. Once the artichokes are cooked, fold in the quinoa and slice the lemon and squeeze the lemon juice over the pilaf. Stir the contents and cook for 2 minutes. Remove from the wok from the stove and garnish with the fresh cilantro leaves before serving. Serve hot with plain yogurt.
For the vegetarian option, you can substitute the chicken with 2 to 3 cups of mixed vegetables of your choice such as peas, carrots, beans, eggplant, sweet potatoes, or squash.
4 black peppercorns
1/2 teaspoon red chili flakes or ground chili powder
1 teaspoon turmeric