How To….. The Basics 🥣

Welcome to the Basics. As part of my posts I create many powders, pastes, sauces etc. This page will attempt to capture those creations, which can be referred to and used in many preparations. Lets call them – The Basics 😉 Cooking is 50-50 – creativity and basic combinations.

The Table is ordered in Alphabetical order for easy access to the basics 🙂

The Basics ….….. How to prepare
Avocado foamRecipe link
Avocado Tomatilla salsaRecipe link
GuacamoleRecipe link
Mango Orange pureeRecipe link
Pesto Recipe link
Strawberry sauce Recipe link
Tempura style veggiesRecipe link
Thai green curry pasteRecipe link

Avocado foam recipe

Avocado foam recipe

Fluffy and light avocado cream dressing, that goes well with taco or even plain as a dip with chips
Prep Time10 mins
Cook Time0 mins
Course: Dips
Cuisine: Mexican
Servings: 2 cups

Equipment

  • Blender

Ingredients

  • 2 Avocadoes not too ripe
  • 2 tbsps Sour cream
  • 2 tbsps Cilantro
  • 2 pods Garlic
  • 1 Jalapeno (or green chillies) desired spice levels
  • Salt

Instructions

  • Blend all the ingredients to a smooth paste, do not add any water
  • Season with salt
  • The texture should look like whipped cream or foam

Avocado Tomatillo salsa recipe

Avocado Tomatillo salsa

Roasted tomatillo and jalapeno blended and mixed with mashed Avocados
Cook Time5 mins
Course: Dips
Cuisine: Mexican
Servings: 2 cups

Ingredients

  • 4 Avocados medium ripe
  • 1 Tomatillo
  • 1 Jalapeno
  • Salt to taste

Instructions

  • Roast the Tomatillo wedges and slit jalapenos until blistered
  • Cool and blend well to a puree
  • Peel, de-seed and mash the avocados with salt
  • Add the puree and mix very well

Guacamole recipe

Guacamole – hand mashed and fresh

Guacamole is one dish which needs very limited additions to avocados since it holds it own on just the taste of ripe avocados. All it needs is finely chopped onions, garlic, jalapeno and cilantro. Season liberally with salt and fresh squeeze of lime juice. Mash the avocados and mix well. 
Prep Time10 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4

Ingredients

  • 4 Avocados ripe
  • 1 Onion finely chopped
  • 1 Jalapeno finely chopped
  • 3 pods Garlic finely chopped
  • 1 tbsp Cilantro finely chopped
  • 1 Lemon squeezed
  • Salt to taste

Instructions

  • Deseed the avocados and mash them roughly
  • Add all the other ingredients and mix very well, DONE !

Mango Orange puree recipe

Mango Orange puree recipe

A reduction of cooked WHOLE oranges… yes you heard that right… the oranges are used in whole, skin and all… The mangoes are cooked with oranges and spiced with star anise. Cooled and completely blended to a puree. 
Cook Time1 hr
Course: Condiments and Sauces
Cuisine: Fusion
Servings: 2 cups

Ingredients

  • 2 cups Mango cubes
  • 3 Oranges
  • 4 Star Anise
  • 2 tbsps Maple Syrup

Instructions

  • Take the oranges and make slits in the skin 
  • Take a large cooking pot, add the mango chunks, whole oranges, star anise, maple syrup and 2 cups of water
  • Put a lid on it and cook for 45 minutes to 1 hour checking and adding more water as needed to submerge the oranges and cook it completely
  • The skin of the orange must be completely cooked and turn pale in color 
  • Cool, remove the spices and blend to a smooth puree 
  • Refrigerate for 1 hour to thicken

Pesto recipe

Basic Pesto recipe

Pesto is a very herbaceous spread which can be used in many ways. I remember first seeing a recipe in a kids cooking book about pesto. Thought to myself, must be simple enough to be included in a kids cooking book.
Pesto needs only 3 ingredients – fresh parsley, pine nuts and garlic. Some lemon juice and jalapeno complete the pesto. I sometimes try to enhance pesto by adding toasted walnuts along with pine nuts. Pesto also stays good in the fridge for several weeks. It can also be frozen for several months. 
Prep Time10 mins
Course: Condiments and Sauces
Cuisine: Italian
Servings: 1 8 oz Jar

Equipment

  • Blender

Ingredients

  • 2 cups Curly leaf Parsley packed
  • 1/2 cup Pine nuts toasted
  • 10 pieces Walnuts (optional) toasted
  • 3 pods Garlic peeled
  • 1 large Jalapeno
  • 2 tbsps Lemon juice

Instructions

  • Toast the pinenuts and walnuts and keep aside
  • In a blender, add the parsley, toasted nuts, garlic, jalapeno and blend to a smooth paste with 1-2 tbsps of water
  • Add the lemon juice and salt to taste and mix very well

Strawberry sauce recipe

Strawberry sauce

Homemade strawberry sauce made with fresh strawberries and maple syrup
Prep Time10 mins
Cook Time20 mins
Keyword: Sauce
Servings: 2 cups

Ingredients

  • 30 Strawberries
  • 1 cup Maple syrup

Instructions

  • Wash and chop the strawberries
  • In a large dutchoven, add the maple syrup and strawberries, bring to a boil
  • Simmer and put a lid on and let it cook for 20 minutes
  • Turn off heat and let it cool down completely
  • Puree to a smooth sauce without adding water, in a blender
  • Store in airtight glass jar in refridgerator

Tempura style veggies recipe

Tempura style veggies

Crispy veggies – to go with anything. Use broccoli, cauliflower, mushrooms, zucchini, squash etc.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Japanese
Servings: 4

Ingredients

  • 2 cups Broccoli florets
  • 2 cups Cauliflower florets
  • 4 tbsps Corn meal
  • 2 tbsps Fine corn flour
  • 4 tbsps Sesame oil
  • Salt to taste

Instructions

  • Toss all of the ingredients very well and spread on a cookie sheet
  • Bake at 450 degrees for 20 minutes
  • remove from oven, stir together and spread evenly
  • return to oven for another 10 mins until crisp and crunchy

Thai Green curry paste recipe

Thai Green curry paste recipe

Of all the Thai curries – Green curry is the spiciest version. All thai curries can be created from scratch at home using regular spices. Three of the Thai herbs which are rare to find are galangal, kefir lime leaves and lemon grass. Just substitute them with regular ginger, lime peel and lemon grass powder (which is available in jars). If lemon grass is not available, it is ok to omit it. 
Prep Time10 mins
Course: Condiments and Sauces
Cuisine: Thai
Servings: 2 8 oz jars

Equipment

  • Blender

Ingredients

  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Black peppercorns
  • 2 inch Ginger
  • 4 pods Garlic
  • 5 Green chillies
  • 2 tbsps Cilantro (coriander leaves)
  • 1 Shallot
  • 2 inch Lemon peel white parts removed
  • 2 inch Lemon grass stalk

Instructions

  • Dry roast all of the ingredients and grind to a fine paste with 1/2 cup water 
  • Store in airtight glass jars for upto a month in the refridgerator and 6 months in freezer