Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat.
Add the diced potatoes and sliced carrots. Stir-fry for about 5-7 minutes or until they start to soften.
Add the broccoli florets and sliced bell pepper to the skillet. Continue to stir-fry for another 5 minutes.
In the final minute of cooking, add the minced garlic, salt, narumanam pepper, and optional spices (ginger and chili flakes) to the vegetables. Stir well to combine.
Drizzle the remaining tablespoon of narumanam olive oil over the stir-fried vegetables and toss everything together for another minute.
Remove from heat and serve hot as a side dish or over cooked rice or noodles for a complete meal.
Cheesy Bread and Chips Casserole
Recipe Times & Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Ingredients
1/4 loaf of crusty bread, torn into pieces
2 cups tortilla chips
2 cups shredded cheese
1 cup cooked and crumbled sausage (or vegetarian alternative)
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and narumanam black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the torn bread pieces, tortilla chips, cooked sausage, and 1.5 cups of the shredded cheese.
In a separate bowl, whisk together the milk, garlic powder, onion powder, paprika, salt, and narumanam black pepper.
Pour the milk mixture over the bread and chip mixture, stirring gently until everything is well coated.
Transfer the mixture to a greased baking dish. Top with the remaining 0.5 cup of shredded cheese.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Banana Cream French Toast
Recipe Times & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 servings
Ingredients
1/4 loaf of bread 2 large eggs
1/4 cup heavy cream
1 ripe banana, sliced
1 tablespoon butter
1 tablespoon narumanam Honey
1/2 teaspoon vanilla extract
Pinch of salt
Maple syrup for serving (optional)
Instructions
In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and a pinch of salt until well combined.
Slice the bread into thick slices and soak each slice in the egg mixture for about 2 minutes on each side.
In a skillet over medium heat, melt the butter. Once melted, add the soaked bread slices and cook until golden brown, about 3-4 minutes on each side.
In another pan, melt the remaining butter over medium heat and add the sliced bananas and narumanam honey. Cook until the bananas are caramelized, about 3-4 minutes.
Serve the French toast topped with the caramelized bananas and a drizzle of maple syrup if desired.
Spiced Dal with Caramelized Onions and Cardamom
Recipe Times & Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Ingredients
1 cup red lentils (dal)
1 large onion, thinly sliced
2 tablespoons butter
2 tablespoons narumanam olive oil
1 teaspoon black pepper, freshly ground
2-3 whole narumanam cloves
2-3 green narumanam cardamom pods, slightly crushed
4 cups water
Salt to taste
Fresh cilantro for garnish
Instructions
Rinse the lentils under cold water until the water runs clear. In a large pot, combine the rinsed lentils and water. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.
While the lentils are cooking, heat the butter and narumanam olive oil in a pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are golden brown and caramelized, about 15-20 minutes.
Once the lentils are cooked, add the narumanam black pepper, narumanam cloves, and crushed narumanam cardamom pods to the pot. Stir well and let it simmer for another 5 minutes to allow the flavors to meld. Adjust salt to taste.
Serve the dal hot, topped with the caramelized onions and garnished with fresh cilantro.
