In-betweens - Crispy banana pancakes

served with orange marmalade
pancake with mango topping

1 cup flour
2 bananas
1 tbsp sugar
2 tbsp honey
1 tsp baking soda
1 egg
Milk as per consistency required
Sugar or honey depending on the sweet tooth
Few raisins (for taste, gives a real twist to the classic Indian taste)
Optional - unsalted butter for better taste

> Whisk all the ingredients enough make a smooth batter.
> Spray oil in a heavy based pan and spread the batter in circular cakes
> Fry on medium heat to cook, then lower flame to make it crisper.

Serving
Top it with sliced banana or chopped mango or any other fruit of ur choice ..with a little cream and honey !!

Enjoy !

Thai - Chicken green curry + rice

Try this for an authentic thai taste !


> marinate chicken using bashed up lemon grass+lime leaves+ginger+garlic to get coarse paste (Chicken should be bite sized)


> Heat a little oil.Add the marinated chicken and saute' the chicken pieces for 2-3 minutes.add the green curry paste and saute' again for 1-2 minutes.Now add shrimp paste,fish sauce,palm sugar, 2-3 kaffir lime leaves.Add the coconut milk to this.Cover and cook till the chicken is thoroughly cooked.Serve hot with sticky rice.


For the Green Curry Paste
green birdseye chilli( small green chillies available in local indian market
5 cloves garlic
1 Tbsp Lemon Grass( take the tender portion obtained after peeling out the dry layers)
1 Tbsp roasted groud coriander seeds
1 Tbsp galangal (ginger can be used instead of galangal however try to use galangal for authentic taste)
1 Tsp roasted cumin seeds
1 Tsp chopped coriander roots (clean nicely) ,use white stem portion if root is not available
4-5 nos. Kaffir Lime leaves 
1/2 Tsp Zest of kaffir lime(ordinary lime will do)
5 white pepper corn


Make a fine paste of the above ingredients.


*Number of Green chillies can be used depending on how hot you like the curry.Also keep in mind the coconut milk will make the curry mild.
**For those who dont want to use full fat coconut milk,lite coconut milk or cholestrol free or fat free coconut milk.
***Shrimp paste and fish sause can be skipped for vegetarians. However this does slightly change the taste.
****This paste can be stored upto a months duration.
*****Remove the residue of the marinade frm the chicken when it is sauted for the in the first step.Then add the green curry paste.

Ratatouille with Persillade

* pic shows ratatouille persillade with egg fried rice.

For the Ratatouille
> Fry sliced onions till golden brown
> Dice potatoes, aubergines, zuchhini into small cubes and fry on simmer on a pan with olive oil adding one after another so that each one is cooked properly.
> Add green peas by the time the veggies are almost done.
> Sprinkle Salt and Pepper to taste




For the Persillade
> Chop parseley and garlic fine and fry with onions.
> After 3-4 mins, add squeezed fresh lime extract to taste.
> Add hot water (or chicken stock) to get desired consistency


Serving
> Pour persillade over the Ratatouille
> Gently press and puncture a half boiled egg on top.
> Serve with risotto or plain steamed rice

Middle Eastern Meatballs with Moutabel

For a taste of the Middle East try this wonderfully simple recipe, a great combination of flavours and textures
Servings: 4-6
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 35 minutes




Ingredients
500g lean minced lamb/chicken
1 onion, roughly chopped
1 garlic clove, peeled crushed
a handful of Coriander, chopped
2 tsp ground cumin
1 tsp ground allspice
2 tsp Salt
a pinch of cayenne
50g Pine kernels, chopped
Olive oil, for frying
green salad, to serve
warm flat bread (such as pitta), to serve


For the smoky aubergine puree:
1 aubergine
1 garlic clove, peeled
a pinch of salt
juice of half a lemon
1 tbsp thick creamy yoghurt
2 tbsp Olive oil
a pinch of cayenne pepper


For the minted yoghurt:
a handful of fresh mint, finely chopped
120ml thick creamy yoghurt




Method1. First prepare the aubergine puree. Pierce the aubergine in a few places with the point of a knife, then directly place it over a flame until the skin is thoroughly blackened and blistered and the flesh feels soft, around 10 minutes. Set aside to cool


2. Mash the garlic to a paste with a good pinch of salt and with the blade of a flat knife. When the aubergine has cooled enough to handle, peel off the charred skin and squeeze out as much moisture as possible from the flesh.


3. Work the aubergine to a puree either in a blender, food processor or by chopping it or mashing it with a potato masher.


4. Beat in the garlic paste, lemon juice and yoghurt a little at a time. Season with cayenne pepper and set aside.


5. Make the minted yoghurt by stirring the chopped mint into the yoghurt.


6. To make the meatballs, mix together the mince, onion, garlic, coriander, cumin, allspice, salt and cayenne. Work until soft and paste-like with your hands. With wet hands divide the mixture into 24 pieces and roll into walnut sized balls.


7. Heat the olive oil in a large, heavy-based frying pan over a medium heat. Fry the meatballs in small batches for about 5 mins, turning often so they are crisp and browned all over, but still moist and juicy inside.


8. Drain well on kitchen paper and keep warm until all the meatballs have been fried.


9. Serve the meatballs hot with a few spoonfuls of minted yoghurt, smoked aubergine puree, a simple green salad and warm flat bread.

Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes

Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes



A golden pan fried (or roasted if you will) chicken is at the heart of every bistro menu. Buy the best possible chicken and rest it well after cooking for a really tender result. Grainy mustard vinaigrette and succulent pan fried chicken, with a variation of garlic potatoes and green peas. Here goes..!

For the Chicken
Chicken Leg (or Breast) big portion (150 gm)
Butter or Olive Oil
1 tsp dried oregano

For the Mustard vinaigrette
1 tbs extra virgin olive oil
1 tbs vegetable oil
1/2 tbs red wine vinegar
1 tbs dry white wine
1/2 tbs wholeseed mustard
1/2 tsp Dijon mustard

For the garlic Potatoes
1 medium sized potato sliced into thick slices
Some green peas
4 Cherry Tomatoes
2 cloves garlic
Olive Oil to fry

> Pat the chicken dry inside an dout with paper towel. Rub all over with a little butter or olive oil, then scatter with dried oregano. On a heavy based pan with generous amount of olive oil, cook in medium-low heat, turning sides till chicken is crisp and golden on the outside and succulent in the inside.

> Meanwhile, whisk the vinaigrette ingredients together in a large bowl, then season with salt and freshly ground black pepper.

> Boil potato slices in salted water. Flatten garlic cloves with the flat side of the knife. On medium-low heat, fry the potatoes, garlic till potatoes are brown. Add fresh green peas and cherry tomatoes and fry for 2 minutes more.

> To serve chicken, slice across to make 3 or 4 pieces. Toss chicken pieces lightly in the vinaigrette and arrange on warm dinner plates. Serve the garlic potatoes on the side. Pour remaining dressing on potatoes and chicken to end it.


Dont forget your table etiquettes.
Burping after dinner is not recommended. Mint based mouthwash is.

:)

Pan Fried Chicken+Gavroche Potatoes+Caramelised Onions

Pan Fried Chicken with Gavroche Potatoes and Caramelised Onions


For a truly luxurious meat dish, try this flavourful combination of chicken, potato, caramelised onions and a rich Wine sauce
Servings: 1

Ingredients
Main:
1 potato, sliced across into disks
100 g Butter for frying
3 Shallots, roughly chopped
3 button mushrooms, roughly chopped
150ml White wine (Preferably Madeira, cd use any other as per taste)
500ml chicken stock
25g caster sugar
Few Petals of silver skin onions, peeled
1 large chicken breast
salt and fresh ground black pepper
50g green beans, topped, tailed and sliced across



Method
1. Heat 75g of butter in an frying pan. Add in the potato slices and cook briskly until the potato slices are golden-brown underneath. Invert the potato slices and cook both sides till brown. Cook potato to make it tender in microwave for 12-15 mins/oven (Or use pre-boiled potatoes)

2. Meanwhile, heat 15g butter in a frying pan. Add the chopped shallot and mushrooms and cook briskly, stirring often, for 5 minutes. Add the white iwne and cook briskly until reduced by two-thirds. Add the chicken stock and reduce by a further two-thirds. Bring to desired consistency.

4. Heat the caster sugar in a small heavy-based frying pan until it begins to caramelise, turning golden-brown. Mix in 5g butter and the chicken stock. Add the onions and toss them in the caramel mixture until well-coated. Set aside and keep warm.

5. Marinate chicken with Olive oil and fresh herbs (Rosemary, Thyme and Oregano).Heat 15g butter in a frying pan. Fry the chicken breast in the butter until cooked to taste, seasoning with salt and freshly ground pepper.

6. Bring a small pan of salted water to the boil. Add in the green beans and cook briskly for 2 minutes. Drain. Heat 5g butter in the pan. Add the beans to the butter, coating well, and season with freshly ground pepper.

7. To assemble the dish, place the potato slices in the middle of a serving plate. Place the onions tightly against the potato. Scatter the beans over the onions. Slice the chicken breast in two and sit on top of the potato. Pour over the sauce and serve.