5-minute Garlic Aioli

I have made this Garlic Aioli so many times in the last two months and every time I have forgotten to click a decent picture. We will be traveling next month so I wont be able to post many new recipes. So, today I thought maybe I should just get a few pictures from google and upload the recipe. 

Few months back Debarshi and I went to Red Robin’s (Yum!). We were both craving for burger and fries and thought bottomless fries would be perfect to satisfy our potato cravings. The waiter brought garlic fries with some garlic aioli and immediately I thought, why haven’t I been making this dip? It was delicious and paired very well with the burger and fries. So, I looked up the recipe and guess what? It just takes 5 minutes to prepare this garlicky dip. Plus, since it has almost no carbs you can also enjoy it on a low carb diet. 

Have questions? Below I have answered some of the questions I thought may help you:

What does Garlic aioli taste like?

This dip is prepared with mayonnaise hence it will look and taste like mayo. However, it’s the addition of salt, pepper, lemon juice and garlic which really elevates the flavors.

How long can I keep it refrigerated?

Since this recipe uses mayo and no raw eggs, you can easily keep the aioli for up to 10 days in the fridge. Although if you do like it, it will be gone within a few days.

Why 5 minutes?

This aioli is so easy to make that you wont have to put in more than 5 minutes to prepare this. All you have to do is peel and mince the garlic then whisk everything together. I often prepare this fresh before packing Debarshi’s tiffin in the morning. This packs a real raw garlic punch and adds flavor in even blandest of foods. Plus, you get the satisfaction of preparing this from scratch!

Do I have to cook it?

No! Just peel and mince the garlic cloves and whisk it with the other ingredients. 

What can I serve with this dip?

I love to serve it with my Shrimp Stir Fry and you can also enjoy it with:

• Bread
• Crudités (assorted raw vegetables served as an hors d'oeuvre)
• As a Sandwich spread
• Grilled/ Fried Fish
• Burgers
• Fries
• Tater Tots

Now let’s discuss the recipe:

Ingredients:

• Mayonnaise – ¾ cup 
• Garlic - 3 cloves, minced
• Lemon Juice - 1 ½ tablespoons 
• Salt – ¼ teaspoon 
• Ground Black Pepper – ½ teaspoon 

Directions:

• Mix the Mayonnaise, minced Garlic, Lemon Juice, Salt and ground Pepper in a bowl. Whisk it till smooth. 
• Cover and refrigerate for at least 30 minutes before serving.

Other Chutneys, Condiments and Dips you may like:

• Dhania Chutney (Cilantro Chutney)
• Creamy Cream Cheese Dip
• Bread Dipping Oil with Parmesan and Herbs
• Guacamole with Goat Cheese and Bacon
• Spinach Dip
• Sour Cream Dip
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

Doing low carb diet? Try this dip with the following:

• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Quick Weeknight Dinner - Shrimp Stir Fry

Quick Weeknight Dinner - Shrimp Stir Fry

Prepare this quick and healthy Shrimp stir fry for your weeknight dinners. This delicious dinner gets ready within 15 minutes. Serve with homemade garlic aioli.

I think this stir-fry is the perfect solution to enjoy a warm hearty dinner when we are running late from office or not feeling well. Instead of thinking of a take-out why not prepare something which is fresh, nutritious and in your budget. You can substitute the shrimp with chicken or add sausage of your choice. This is so versatile that you can easily mix and match the ingredients and enjoy this whenever you want. I always keep a frozen shrimp bag in the freezer and whip up quick dishes with that. They thaw quick and you can easily peel the tail off.

I also keep a pack of frozen vegetables in the freezer, they come handy as well.

The Garlic adds a ton of flavor in the dish as well and the garlic sauce makes it scrumptious. Do not substitute the butter with canola/ vegetable oil because it contributes to the flavor. Also, use a good quality non stick pan or wok so that the delicate shrimp and vegetables don’t stick on the bottom. 

I have been so busy lately, Debarshi got me the latest Game of Thrones book – Fire and Blood and it is so interesting that I have not been able to write much for my blog. I finally put down the book for a breather to prepare this stir fry for dinner and that’s when I thought, I should add this recipe on my blog. 

You can leave the tails on or off according to your personal preference. If you are adding the shrimp (not cutting into cubes), make sure to cook them through. How will you know? The color will change to pink. If you are increasing the portion, make sure to fry the shrimp in a single layer so that every piece gets a chance to cook through properly. Also, do not overcook, keep the vegetables handy and as soon as the shrimp changes color, add them.

This delicious stir fry also comes handy when you are trying to control your carb portions. So all low carb (keto) dieters can enjoy this as it is. For the happy carb lovers, some fried rice/ noodles pairs deliciously.

Ingredients:

• Butter – 2-3 tablespoons
• Bay leaf - 1
• Garlic – 2, minced
• Whole Red Chili - 2
• Jumbo Shrimp – 6, peeled and deveined and cut into bite size cubes
• Mixed vegetables – 1 cup
• Soy Sauce – 1 teaspoon
• Salt – ½ teaspoon (or to taste)
• Freshly ground Black Pepper – ½ teaspoon

Directions:

• Heat a large skillet over medium heat.
• Add Butter and as soon as it melts add the Garlic, Bay Leaf and Red Chili (crush it).

• Add Shrimp and season with Salt and Pepper. Cook until pink, about 5 minutes. 

• Add the mixed vegetables - broccoli, peas, carrots, bell pepper and increase the heat to high. Cook for 2-3 minutes until the moisture evaporates. 

• Add the Soy sauce and mix.
• Serve hot with homemade Garlic Aioli.

 

Tip: Be quick while frying the vegetables as we don’t want to over cook the Shrimp. If there is too much water, transfer the cooked Shrimp (pink in color) to a bowl. If you think that by the time the sauce will reduce the vegetables will overcook, simply transfer the sauce to another pan and heat on high. Sauté the vegetables to dry them up. Transfer to the bowl along with the shrimp. Once the sauce reduces to a few teaspoons pour it over the shrimp and vegetables. Do not throw out the sauce because it may look like a watery mess but it has all the lovely fragrances of spices and garlic.

Some tips and recipes you can prepare with Shrimp:

• Buying and Preparing Shrimp
• Grilled Salmon with Shrimp and Peppers
• Keto Pizza with Shrimp and Basil Pesto
• Buttery Lemony Garlicky Shrimp Scampi Pasta
• Chow Mein recipe
• Keto Pizza with grilled Chicken and Shrimp
• Creole Jambalaya - a quintessential New Orleans classic dish
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Grilled Shrimp Plate with Fire Roasted Corn Salsa
• Jalapeno Shrimp
• Spicy Shrimp and Zucchini Curry

Pan Fried Salmon

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

Have you ever had pan fried Salmon? It tastes amazing! You can serve it with garlic fried asparagus or green salad. Light up a candle and you got yourself a nice restaurant style meal at home.

Debarshi and I regularly eat Salmon. It makes a nice weeknight dinner option. You can prepare it within minutes and serve it hot. If you love Salmon, then you will be surprised to know the innumerous health benefits of this fish. Salmon is very rich in Omega 3 fatty acids which are useful in protecting heart diseases. Salmon is also rich in iron, zinc, vitamins, protein and minerals.

Buying Salmon

You can purchase Salmon in the form of steaks or fillets. You can get it fresh, frozen, canned or smoked. Personally I am big on buying organic fresh Salmon. Even if you are a novice (like me) at buying fish, you can always tell by smelling if the fish is fresh or not. 

Storing Salmon

Try to consume the fish within a few days. Plan the quantity and cook accordingly. If you feel that you wont be able to finish it, freeze it as soon as you can. I always freeze raw Salmon in small portions. That gives me the flexibility to thaw and cook a small quantity whenever I want. Remember, you should never freeze a fish that has been thawed before.

How to cook perfect Salmon every time

First comes the flavor, make sure to season your Salmon properly. Make a rub and apply it generously on both the sides. A well balanced seasoning can turn even the blandest dishes into mouth watering meals. Ignore it and you can turn a delicious pan fried Salmon into a tasteless dish which you will never feel like cooking again.

Good non stick pan does the trick

This is very important. The fish can still stick on the bottom of the pan even after you do all the steps (pat it dry, use the correct amount of oil to fry, perfect temperature). A good non stick pan ensures that nothing sticks on it making the fish crisp. It also helps with the cleaning. Preheat the oil and only then place the Salmon on the pan. Ensure that the temperature is not too high because it will over cook the fish. Lower the heat right before adding the fish into the pan.

Safety first

Be very careful while adding the fish in the pan. There will be hot oil so lower the fish on the pan and place it away from you gently and slowly. Do not drop the fish from a height because it will lead to dangerous splashes.

Finally, Dinner!

Pan frying is not tough. All you go to do is follow the directions properly and make sure not to do anything in haste. When prepared properly, you will get a nice crispy skin and flaky fish.

Bon Appetit!

Ingredients:

• Salmon Fillets – 2 center-cut, about 1-inch-thick, skin on or off
• Tandoori Chicken Masala - 3 tablespoons
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive Oil – 2-3 tablespoons + ½ cup
• Green chilies – 2, slit in halves
• Garlic – 2 cloves, sliced

Let’s do some preparations first:

• Rinse the Salmon in running water to remove any loose scales and then gently pat them dry using a paper towel. Remove all excess water prior to adding the rub.
• Prepare the rub. Mix together the Tandoori Chicken Masala, Garlic and Ginger Powder, Salt, Black Pepper Powder, Turmeric Powder and Olive Oil (2-3 tablespoons). 
• Rub the spice mixture on both sides of the Salmon fillets.

Directions to pan fry:

• Heat a large nonstick skillet with Olive oil (½ cup) over medium-low heat. 
• Wait for about a minute then turn down the heat to low and place the salmon, skin-side up in the pan. 
• Sprinkle the sliced Garlic and Green Chili on it. 
• Cook until golden brown on 1 side, about 4 minutes. 
• Turn the fish over with a spatula. Cover and cook until it feels firm to the touch and the skin is crisp, about 3-4 minutes more. 
• Transfer to a plate and serve with Garlic fried Asparagus and Egg Salad.

Recommended Reading:

• Egg Salad
• Romaine Salad with Basil and Nuts
• Cream of Asparagus Soup
• Tandoori Masala
• Firecracker Meatballs with Roasted Green Beans and Rice

More recipes with Salmon:

• Grilled Salmon with Shrimp and Peppers
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)

Chocolate Ganache - Keto Dessert

Photo Courtesy: Dr. Debarshi Chatterji

Year 2016 was special. We moved to a bigger house, made loads of friends and I learnt tons of new recipes. You can imagine what happened when I asked Debarshi to choose his birthday cake. He gave me quite the assignment! A Chocolate Raspberry Cake with Chocolate Ganache. The cake was supposed to have two layers of soft chocolate sponges, coated liberally with chocolate ganache and topped with fresh raspberries. Well I took the challenge and completed it. What do you think?

This rich, velvety, dark chocolate layer also known as Ganache is the most delectable thing you will ever taste. It gets quite thick as it cools down and it just melts in your mouth. You can use it as a filling for your cake or eat it as it is (like we do). Believe me ever since I baked this cake, Debarshi has requested me several times to prepare just the Ganache. He likes to enjoy a small portion of it after dinner like a dessert and so I try to present it like a proper dessert by portioning it into small bowls and decorating it with dried fruits and chopped nuts.

I know Chocolate Ganache may sound like something fancy and you may think that it will be difficult to prepare or may involve too much hassle. Believe me when I say, it isn’t! To prepare Ganache, all you need to do is mix equal quantities of chocolate and heavy cream. Melt them together and then you can use it for a variety of purposes, you can glaze a cake or fill it up, make a fluffy frosting, or eat it as it is. I usually heat one cup of Bittersweet Chocolate Chips (60% Cacao) with one cup of Heavy cream in the microwave for two minutes and whisk them together till it gets totally combined and looks shiny. At this time the Ganache is very hot and pourable but once it cools down it sets beautifully and is very soft when you cut or eat it. 

Now you are thinking, is Chocolate allowed on Keto diet? Well, to maintain the state of Ketosis you have to eat a low carb diet and I find it easier to continue a diet when I am not craving for my favorite foods all the time. Mind you, I have a sweet tooth and although I am fully aware that it is responsible for my weight gain, I just can’t live without my sweets. So, I prefer to cheat a little rather than going astray on my diet. This Chocolate Ganache is my savior. I have tweaked the recipe to suit my Keto diet needs. I prepare it by using Dark Chocolate with 100% cocoa which Keto friendly. Now because 100% cocoa is very low in sugar, it actually tastes bitter so I usually mix 1-2 teaspoons of Truvia (or Splenda) to sweeten the Chocolate and increase the amount of Heavy Cream (allowed on Keto diet) to add more natural sweetness. Then I portion it into small containers and decorate it with dried fruits and nuts. By keeping my dessert low carb, I can have it and eat it too!

Remember, you can always use the original recipe (1 cup of Bittersweet Chocolate Chips with 1 cup of Heavy cream) to prepare Ganache and use it as a quick ice cream or cheesecake topping for the Chocolate lovers. You can also use it to glaze or fill any cake and decorate it further by using fresh mint or fruits or even edible flowers which will look very elegant with the satin look of Chocolate Ganache. Just imagine! 

Prepare this Chocolate Ganache tonight and enjoy it with your loved ones.

Ingredients:

• 100% Cocoa Unsweetened Chocolate Baking Bar such as Ghirardelli – 4 Ounce or 1 bar
• Heavy Whipping Cream – 1 cup
• Truvia or Splenda – 1-2 teaspoons
• Chopped Nuts such as Almonds – 3-4 tablespoons
• Sweet Cream Unsalted Butter – 2-3 tablespoons

Directions:

• Take a microwave safe medium bowl.
• Break the Chocolate bar into small pieces and place in it.
• Add the Heavy Cream in it and place inside the microwave.
• Heat the Cream for a minute.
• Add the Truvia and the Butter in it and stir to mix.
• Heat it for another minute then take the bowl out from the microwave (careful its hot!)
• Let it stand for a minute
• Now let’s start the stirring and remember this is important. We need to stir it slowly so that the chocolate mixes well with the cream. Believe me this will bring the shine in the Ganache. Keep stirring until the Chocolate is all melted and the mixture looks smooth. 
• I usually divide the mixture into 5-6 small bowls or containers. I pour 2 tablespoons of Ganache into each (small portions mean even less carbs).
• Decorate with the chopped nuts.
• Cover with plastic wrap and refrigerate for about an hour until the Ganache is cold.
• Serve as a dessert.

Tip: 

The butter adds more fats in the dessert thus making it a Keto Fat Bomb (energy balls made of high fat low carb ingredients to be eaten when your fat intake throughout the day has been low or you are in dire need of a snack prepared with good fats). The addition of Butter also makes the Ganache shinier and pourable. You can of course skip it if you don’t want to have extra fat in the dessert.

Recommended Reading (Low Carb Recipes):

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Almond Flour Pancakes - Keto Brunch Recipes
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Guacamole with Goat Cheese and Bacon
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Egg Drop Soup
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
• Mushroom Salad with Fried Eggs
• Make Homemade Butter from Spoiled Cream
• Rabri (Clotted Cream in Condensed Milk)

Guacamole with Goat Cheese and Bacon

This year to celebrate our 5th wedding anniversary we went to Branson. The idea was to have a quiet romantic getaway and explore the city. There we went to a place called ‘Top of the Rock’ which offers breath taking views of the Ozark Mountains and Table Rock Lake. 

After we had finished exploring the beautiful scenery and taken a golf cart ride to the caves, we went to a restaurant called Arnie's Barn at Top of the Rock. Now Mexican cuisine may not be ideal for the keto dieters but it is the perfect place to have a wonderful lunch specially if you are celebrating something special! We started our meal with Tortilla Chips and Bacon Guacamole which had House Smoked Bacon, Roasted Corn Salsa and Queso Fresco.

This Guacamole was so good that we immediately decided to try this at home. So, yesterday I looked for the recipe, made a few changes and improvised it to suit my Keto needs. Foodies enjoy this delicious Keto Guacamole with Goat Cheese and Bacon.

Photo Courtesy: Dr. Debarshi Chatterji

Ingredients (Serves 2): 

• Avocado - 1, ripe
• Green Chili – 1-2 or or Jalapeno Pepper – ½ 
• Onion – ¼ of a big onion
• Fresh Cilantro – a handful, washed
• White Vinegar or Lime Juice – 2 teaspoons
• Salt – ¼ teaspoon (or as per taste)
• Black Pepper – ¼ teaspoon, ground
• Bacon - 3 slices, cooked and crumbled, divided into two parts
• Goat Cheese – ¼ cup, crumbled, divided into two parts

Serve with: Keto Tacos

Directions:

• Using a food chopper, chop Green Chili (or Jalapeno Pepper) and Onion. Transfer to a small serving bowl.
• Run short pulses to chop the Avocado and Cilantro then transfer to the bowl.
• Add the White Vinegar (or Lime Juice), Salt and Black Pepper. Mix, taste and season (if desired). 
• Stir in one part each of the Bacon and Goat Cheese. 
• Top with the remaining Bacon and Goat Cheese as garnish. 
• Serve immediately with Keto Tacos.

Recommended Reading:

• Creamy Cream Cheese Dip
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Almond Flour Pancakes - Keto Brunch Recipes
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Food Chopper and its Importance in Our Kitchen
• Keto Pizza with grilled Chicken and Shrimp
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Branson-Top of the Rock
• 5-minute Garlic Aioli
• Spinach Dip
• Sour Cream Dip
• Yummy Guacamole
• Mayo Mustard Sauce with Herbs
• Soft Taco with leftover Chicken
• Fresh Homemade Salsa

Yummy Almond Flour Bread with Ghee and Spices

Photo Courtesy: Dr. Debarshi Chatterji

Bread and Diet!

I think there is no substitute for bread. This feeling that we have to eat bread at least once every day is so overpowering that without a proper recipe it is impossible to manage our day to day life. I have heard so many people complain about diets and why they have never been able to keep up. The reasons are innumerable but the most common of them is the craving to eat Bread.  Just imagine yourself on Keto diet and still being able to eat a delicious sandwich for lunch! Amazing right?  And this is from my own personal experience because I am a sandwich person. Give me a nice big sandwich with lots of deli, cheese and pickles and I wont ask for anything else and this bread works wonders for me. So if you are on diet and craving for some homemade low carb bread, try this recipe and I am sure you will fall in love with it. Prepared in just an hour (includes the preparation and bake time), this bread is packed with fat and flavor. 

Just 5 ingredients:

Thanks to the baker who initially came up with this amazing recipe (I got it from a website and improvised it), this bread is soft and yummy. Also it does not use any apple cider vinegar (I hate the smell!) or even Psyllium husk which many of you may not know is quite high on carbs. This is the perfect low carb bread we have all been waiting for all this time. It looks and tastes like a bakery bought bread while being low on carbs.

What does the Ghee and Spices do?

Ghee not only adds a ton of gourmet flavor in the bread, it also helps to load it up with fat. Since the original recipe asked for Ghee, I thought why not add some spices in it for an authentic Indian flavor? Now if you want, you are most welcome to skip them but I have to tell you that they not only add more flavor in the bread but also help to cut down the eggy taste (because hello! We have 7 eggs in it). Try it and feel satisfied!

I would recommend getting the Almond Flour and Eggs from Costco and the Ghee from an Indian store where you will also find all the Spices. 

Remember, Almond Flour though low on carbs should not be eaten in excess when you are on Keto diet. The bread slices are heavy and will make you feel full. Bake at home and enjoy.

Bon Appetit!

Ingredients:

• Eggs - 7 large
• Ghee – ½ cup, melted 
• Almond Flour - 2 cups 
• Baking Powder - 1 teaspoon 
• Salt – ¼ teaspoon 

Spices (to help cut the eggy taste and pack flavor):

• Carom Seeds - 1 teaspoon
• Black Pepper - 1 teaspoon, coarsely crushed
• Dry Fenugreek Leaves – 2-3 teaspoons 
• Cumin Seeds – ½ teaspoon 

Others:

• Loaf pan
• Parchment paper
• Stand mixer or hand mixer and a big bowl
• Spatula

Directions:

• Grease and line a loaf pan with parchment paper overlapping the sides.

• Preheat the oven to 350°F
• In a large mixing bowl or your Stand Mixer’s bowl, beat the Eggs on high speed for 1 minute. 
• Add the melted Ghee and beat until just incorporated.
• Reduce the speed to low and gradually add the remaining ingredients (Almond Flour, Baking Powder, Salt, Carom Seeds, Black Pepper, Dry Fenugreek Leaves and 
• Cumin Seeds) until completely mixed and the batter is thick.
• Pour the batter into the prepared pan and spread with a spatula. Bake for 40 minutes or until it is light golden brown on top.
• Cool the bread in the loaf pan then carefully transfer to the cooling rack.
• Wait for 5-10 minutes before slicing.

• Make a sandwich or enjoy with your other favorite Keto recipes.

Recommended Reading:

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Almond Flour Pancakes - Keto Brunch Recipes
• Avocado Smoothie
• Avocado Strawberry Smoothie
• Guacamole with Goat Cheese and Bacon
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Egg Drop Soup
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
• Mushroom Salad with Fried Eggs
• Make Homemade Ghee from Spoiled Cream