Doi Maach

Doimaach (Carp in yogurt based gravy)

You need:
500 gms Rohu fish (carp fish)
100 gms curd
3 tbs. Onion paste
1 tbs. Ginger paste
1 tbs. Jeera (Cumin) paste
1/2 tsp. Garlic paste
1 tsp. red chilli powder
1 tsp. Haldi powder (Turmeric)
1 tsp. Cumin seeds
3 Cardamom
3 cloves

1 inch stick Cinnamon
2 Bay leaves
4 green chilli (slit)
4 tbs. Oil
1 tsp. Ghee
1 tbs. sugar
Salt to taste

Preparation:
Wash the fish with cold water. Smear haldi and salt to the fish pieces and keep them aside.

Whip the curd well in a large bowl and prepare a marinade with the curd, onion paste, ginger-garlic paste, sugar, chilli powder and salt and blend it thoroughly.
Heat oil and shallow fry the fish pieces in a deep pan/kadai till yellowish brown. Then strain them.
Now add the bay leaves, the cinnamon, cardamom, cloves and cumin seeds and allow it to splutter. Add the masala paste left to marinade and fry it till the oil starts leaving it from all sides. Now add the fried fish and cook for another 8 mins.
When the fish is done add the ghee and the green chillies.

Serve hot with steaming rice.

**Cooking on medium flame recommended.

Daarun !!!

Veg Balls with Red Dipping Sauce

Spice rating - Hot
Health rating - Healthy

Category - In-betweens/ Starters

Now, you gotta decide whether the VegBalls were made for the dipping sauce or the Sauce was made for the VegBalls !! Or shall we say, they are made for each other !!

On some lazy evening, when your tongue and your healt-freak brain start playing a game of chess, you are faced with the ONE big culinary question ! While your evil alter ego is wondering about butter and cheese and deep fried potatoes, its bland healthy counterpart looks at the boiled veggies in resignation !!! How the hell do you win the game !!??

So, lets start thinking.. we want crisp... we want succulent.. we want spice.. we want tang.. we want color.. we want it all.!!
Okay.. so what do we have here..

Cabbage
Carrots
Onions
Capsicum
Beans
Ginger
Garlic

Hmm.. so thats the veggies.. Just chop them very fine.. (easier in a chopper).
So whats gonna make it crisp? okay.. Add a little cornflour.. (just enough to bind the veggies wih salt)
Okay.. so you want it a little crisper.. what the hell..a pinch of baking soda does no harm !!

There you go.. you are ready with the stuff . Now for the frying bit..
Hold on.. no deep frying business.. thats bad for your health.. so we are just going to pan fry it. with a very little oil. And if you have one of those cooking sprays, all the more merrier (ir shall we say healthier !!).

So how do we make it crisp?? Simple, just startwith medium-high heat, reduce a bit midway to cook it thoroughly and finish with a high to brown the outside! Dont forget to blot out the excess oil (if any)!

Your VegBalls are ready. Now for the spice , the tang and the hot bit !

Ok. so how do we want our sauce to be. Lets say, we want to get the tang first, then the garlicy bit followed by a hot and sweet explosion. So we got our requirements straigtened out. Now for the execution.. !! :) Thats the tough bit isn't it!! Well, not quite ..

Put the ginger, garlic and dried red chilli in a chopper and zzzzup.. Wait, dont make a paste out of it.. Just ensure is finely chopped.

Take oil in a pan, put a pich of sugar and saute' the ginger, garlic, red chilli combo a little till you get the fine aroma of the flavours..

Then we add the tang. And we are thinking white wine (or dry sherry or chinese cooking wine or the last last last resort , the good old vinegar) here alongwith lime juice , honey, salt, tomato paste (or puree). Mix all this in a bowl and add to the pan. Boil a little and taste to ensure it suits you..

To add some ZING to it, towards the end, add a little chilli oil (If you dont have chilli oil, just fry dry red chilli in oil at very low heat, and use the oil) !!

Enjoy !!

Cook with your tongue !!

Cook with your tongue!!
Asian cooking is very different than modern western cooking. Where in western cooking (particularly baking) ingredients are measured exactly, Asian cooking is much more lenient. While this flexibility makes recipes more forgiving and personalised.

In Thai cooking there are four flavors: sour, sweet, creamy and salty. Heat sits on top of the four flavors. The secret of a good dish is the right balance of the flavors -- you will find that there are "sweet spots" where the flavor just tastes right.Nobody uses measuring cups in Thailand. You learn to cook by experimenting with your taste buds.

The basic food is meat and vegetable over rice. Just like the five food groups with carbohydrate is on the bottom of the pyramid, you consume more rice than meat. You take a little bit of meat or vegetable and more of the rice and scoop them on your spoon.

Chinese culinary arts have a long history. They are famous all over the world. Chinese dishes appeal to the senses through colour, shape, aroma and taste.

For local styles, Beijing cuisine combines the best features of different regional styles. Shangdong cuisine leads the Northern dishes. Shangdong cooks are good at cooking seafood. Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. Guangdong cooking makes use of many ingredients. They look for fresh, tender, crisp textures. Huai Yang cuisine stresses the natural flavours. Dishes are strong but not greasy, and light but delicate. Tan cuisine is both sweet and salty, There is a saying that "southerners have a sweet tooth, and northerners crave salt".

Most Indian cuisines are related by similiar usage of spices.In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.

All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achaars (preserves/pickles) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.

But then no matter which cuisine we talk about you don’t need to add exactly what the recipe calls for. Rather, the recipe is a guideline - once you develop your personal taste, do not be afraid to deviate. Because the intensity of an ingredient's flavor can vary from one time to the next and everyone prefers a different point along the flavor spectrums, only your tongue can tell you how much more of something you need to add. Also, if you don’t like something, omit it. Simple as that!

Saying It With Food -Gong Xi Fa Chai(Happy Chinese New Year)

Food is an important aspect of Chinese culture. This is doubly so during the Chinese New Year season, an aspcious time when many of the foods served have names that sound like a character with a lucky meaning. Sometimes the ymbolism may not lie in the name but in the color or shape. The more popular festive foods are the ones that successfully represent happiness, prosperity, luck or fortune.

Some of them, such as chicken, leafy vegetables, fish and noodles are served whole to represent family unity. In the olden days in China, food was hard to come by and the Chinese New Year was the time of the year when a whole pig, duck, chicken pr fish was served at the dinner.

Fish, in particular, bears special meaning because its Chinese character is written in a way to represent 'more than enough' symbolizing that the family will always enjoy abundance. This has brought about the relatively new culture of having 'lou sang' (tossing the dish) paries where 'yee sang' (thinlu sliced fresh fish) is served.

So before you head to the stores for your Chinese New Year shopping or to a restaurant for dinner, we uncover some symbolisms behind some foods to guide you along:

Noodles- Longevity
Oyesters-Happy events expected
Dumplings-weath and fortune
Fish-Togetherness and abundance
Dried air moss(fatt choy)-Good fortune
Egg or spring rolls-Wealth and prosperity
Dried bean curd-Happiness
Chicken-Happiness and marriage
Eggs-Fertility
Lychee nuts-Close family ties
Oranges/Tangerines (kam)-Wealth
Peanuts-A long life
Pomelo-Abundance,prosperity,having children
Seeds(lotus or watrmelon)-Having a large number of children

Tray of Togetherness: Many families keep a tray full of dried fruits, sweets and candies to welcome guests and relatives who drop by. Traditionally, it was made up of eight compartments, each of which was filled with foods such as an assortment of snacks and seeds.

Healthy Paneer Butter Masala

Tonight I made Paneer butter masala with Naan and Pulav and it turned out to be quite a delightful dinner! The paneer butter masala was especially for Deb.. Frankly speaking i don't even know why i call this dish paneer butter masala as it had nothing called 'butter' in it..well..i think i call it so just because it becomes easy to relate to this dish which is found in almost every restaurant possible in India. If you happen to be an Indian you will truely understand what i mean by this.. coz when in confusion as to what to eat.. there is 85% chance that one might pick this dish..! Well coming to the point..why i call it healthy is because traditionally this dish has some considerable amount of Butter,Cashewnuts,Poppy seeds and yes ofcourse Cream which i have tried not to use. However i must say the taste is good enough to stay away from those sinful indulgances..

Recipe:
The ingredients can be easily classified into 2 Sets. Let me call them Set1 & Set2
Set1:
Paneer - 1/4 kg
Curd - 1-1/2 cup
Turmeric- 1/4 tsp
Salt
Chilly Powder- 1 tsp
Kashmiri Mirch Powder - 1 tsp (incase you dont have u can still continue ;-0 )
Coriander Powder - 1-1/2 tsp
Jeera Powder - 1/2 tsp
Garam Masala- 1/2 tsp
Ginger Garlic Paste - 1-1/2 tsp
Oil- 1 spoon
Soak all the above in curd for 1 hour.

Set 2:
Onions - 3( make paste and keep it ready)
Tomato pulp of 3 tomatoes (you can also use tomato puree incase you want to avoid the hassle of getting the tomato pulp without skin)
Sugar -1 tsp
Cloves- 2
Cardamom- 1
Cinnamon - 1
Bay Leaves- 1
Kasuri methi(can be substituted for fresh mint leaves)1/2 tsp
Chilly Powder1 tsp
Coriander Powder1 tsp
Jeera Powder1/2 tsp
Garam Masala1/4 tsp
Turmeric
Coriander Leaves

How to cook:
Transfer Set 1 in a heavy bottom pan and boil till paneer is soft and cookded. The raw taste of garam masala and coriander is gone. This should take 6-7 min and you can let this boil while you make the gravy from ingredients of Set 2.

1.For the gravy take a little oil in a wok & add sugar, when the sugar turns brown in colour
add bay leaves, cinnamon, cloves & cardamom to it.
2.When they start spluttering, add the onion paste to it & fry for few minutes.
3.Then add the tomato paste & fry till they are done.
4.Add chill powder, turmeric, salt, coriander powder, jeera powder as needed for the gravy.
5.Allow it to boil for sometime.
6.Add kasoori methi or fresh mint leaves to it.
7.Take the paneer mix that is Set 1 & pour it in the gravy & mix gently.
You can add 1/2 cup of water according to the consistency you want.
Take it off the stove & garnish with coriander leaves.

You can also make the same dish with Button Mushrooms instead of Paneer.

By the way..this seems a little complicated..but when u actually start doing it....you will feel you will not have to refer to this recipe again to reproduce this dish . And yes..for all those who want to make it on special occasions to impress your guests..you can add butter instead of oil while cooking and after step 6 add paste of 1 Tbsp poppy seeds and cashewnuts(both roasted). And some cream towards the end..!! And a knob of butter before serving... But yeah..disclaimer attached...an extra workout of 30 min for next 3 days will do justice to this indulgance...just kidding..it's only food afterall... Smile while you eat..and your tummy smiles with you..!!!

*To make tomato pulp, gently make a cross on the tomato using a sharp knife. The cross should be just like they way you would cut to get four lenth-wise quarters. Don't make a deep cut, it should be just enough to cut the outer skin. Now in boiling water add these tomatoes and boil for a 1 -2 min, till you see the skin peeling off. Remove from water and take off the peel. Cut the tomato length-wise and scoop out the seeds. Now blend the flesh you are left with. 

SPICE UP !! - Learn about spices

Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.

Asafoetida: Asafetida has a sharp smell, when cooked however it imparts a pleasant earthy zing to many dishes.
Black Pepper: The most popular spice around! Black pepper is the small,dried fruit of the vine Piper nigrum. Thehe berries are picked while still green, allowed to ferment and are then sun-dried until they are shrivelled and turn a brownish-black color.

Cardamom: The small green variety of cardamom is used in both savory and sweet dishes, as well as tea. The large black cardamom are used in meat dishes. Both large and small cardamoms can be used whole or ground.

Cinnamon: Cinnamon is the inner bark of an evergreen tree; it is used in both savory and sweet dishes. Used whole or ground.

Coriander: Coriander is used in most savory dishes. The leaf (cilantro) is used as a garnish and the seeds can be used whole or ground.

Cloves: Cloves are the buds of the clove tree. They are picked green and then dried in the sun until they turn brown. Can be used whole or ground.

Cumin: Cumin has been used in India for millennia. It has a slightly bitter taste. Can be used whole or ground.
Fennel Seed: Fennel seeds are used in both savory and sweet dishes. This spice aids digestion and is a great breath freshener! They can be used both whole and ground.

Garlic: Garlic is usually used fresh, although ground garlic is popular for convenience. This spice is good for many ailments including the common cold. It is a known antioxidant.

Garam Masala: Garam Masala is custom blend of spices. Garam is the Hindi word for Hot, and Masala translates as spice - therefore "Hot Spice"

Kala Jeera: Kala Jeera is a variety of cumin seeds which are small and black in color.
Mace: Mace is the covering of the nutmeg. Used ground in savory dishes.
Mustard Seed: In South India mustard seed oil is used to add flavor to dishes. In North India the whole black mustard seed is used.

Nutmeg: Nutmeg is best used freshly ground, this spice enhances any dish both sweet and savory.
Tandoori Masala: Tandoori Masala is a blend of spices from North India, usually comprised of cumin, coriander, chili, ginger, turmeric and a red coloring.

Turmeric: Turmeric is used ground, and is instantly recognizable as it is bright yellow. Mildly aromatic and has scents of orange or ginger. Medicinally, it is an antioxidant, and lowers cholesterol.

Garlic Prawns!

I was never a sea-food crazy person until a dear friend of mine who we lovingly call Shaan spoke so much about delicious fried fish that I badly wanted to taste some. But I could never manage to eat anything beyond that. My recent love affair with sea-food began with my visit to Langkawi. And ever since I fear if prawns would soon be termed as endangered specie. I ate Garlic prawns in a local Chinese shack...If this is what they call those beachside food joints..!! Honestly...You need to try those to realize how tasty they are ... I would be wasting my time here explaining it to you..

You will find it funny if I told you what all you need to prepare this.. Prawns,finely chopped garlic,oil/butter depending on how generous you can get,salt,freshly ground pepper.

Heat butter/oil in a wok. When its hot add garlic and saute' it for sometime till u get the aroma of the garlic. Take out the garlic before it changes color. Now fry the prawn in the remaining oil which has the garlic flavor. When it turns crispy add salt ,pepper and fried garlic and gently mix. You can also add spring onion on top if you like.

Eat it with just about anything..My recommendation..Seinfeld concept..NOTHING!!

To be honest, even if I try I cant make this any complex...But yeah if you have time and some white wine you can marinate the prawns in wine and salt.This gives added zingg.....!

A Tangy ...Chinese dinner Combo

Often when I tell my friends about some recipe which is quick and easy to make, they come back complaining that it took a lot of time chopping the veggies.My dear friends...love your knife and use it smartly.Perhaps i will cover that topic some other time.Right now ..back to the tangy dinner!

So the dinner consists of steamed rice with orange-lemon chicken and vegetables in a tangy sauce.

Orange-Lemon Chicken
All you need is: Boneless chicken cut into thin strips about 200 grams.
Minced garlic about 1 Tbsp (can increase or decrease depending on your garlic quotient)
Fresh young ginger cut into thin slices (again as per your taste, i add around 6-7)
Orange juice about a cup
Orange zest about 1 Tsp
Lemon zest about 1 Tsp (please note its lemon and not lime)
Lime juice about 1 Tbsp (can increase/decrease depending now sour the orange is)
1 Tsp sugar
1 Tbsp light soya sauce
Salt to taste
Corn starch (about 1Tsp should be enough to thicken the sauce)
Dried red chilies
Spring onion (green part only)
Heat oil in a wok. Add the ginger garlic and red chilies. When the garlic gives a good aroma add the chicken and cook it on high till the pink color disappears.Now add all the other ingredients but for the corn starch.When the chicken is almost done add the corn starch dissolved in water and cook for further 1-2 minutes add the spring onion just before serving.

Vegetables in Tangy Sauce

For this you need:
Veggies of your choice chopped into big chunks(i use beans,carrots,capsicum,aubergine,shallots)
3 Tbsp tomato puree
1 Tbsp soy sauce
1Tbsp vinegar
dried red chilies
1Tbsp honey
corn starch
salt to taste
Ginger
Garlic

Heat oil in a wok. Add ginger garlic paste followed by the shallot petals cut into squarish shapes. when they become crisp add beans and cook for 1-2 minutes on high. Now add all the other veggies and cook briefly. Don't overcook them as they become gooey and don't taste that good. now add all the other ingredients leaving only the corn starch. When almost done add the corn starch dissolved in water. Cook for another 2-3 minutes and piping hot.

Steamed Rice

Most simple to make yet difficult to make it "perfect" is the steamed white rice. Everyone has their favorite way of doing it. Mine is as follows:
Basmati Rice 1 cup
1 3/4 cup water

Wash the rice atleast 4-5 times to clean and remove all the starch that makes it sticky. Now soak the rice in water for about 30 min. You will see the rice becomes a little brittle and pearl white in color. Now drain the water and add 1 3/4 cups of water and let the rice cook . You can also add a little salt . This steaming hot rice is perfect with just about anything!!

Quick and Healthy Pita Snack

This is a pretty quick and healthy snack to make when you don't want to compromise on the taste and health in absence of time.
Perfect for Sunday brunch!

All you need is some fresh veggies of your choice and yes of course Pita bread. I prefer to use thinly sliced onion,cabbage,tomatoes and capsicum.

For non-veggies,coat a boneless piece of chicken with some olive oil,salt,pepper and lime juice and pan fry it light brown. Try to cook it on high heat to keep it succulent. Tear it into irregular bite size chunks for easy mixing with the veggies.

Stuff the pita with the mix.Add any sauce of your choice. I prefer to use Nando's Garlic Peri-Peri and Mustard .Sometimes a dash of barbecue sauce gives it a more tangy touch.

*For those who don't like the raw veggie taste,you can lightly saute' them in olive oil.

Veg - sweet & sour + fried rice

Serves two.

Ingredients for the sauce:

1/3 cup white vinegar
1/6 cup sugar
1 tbsp tomato ketchup
1/2 tbsp Worcestershire sauce
1/8 tsp salt
1/8 tsp MSG - (Monosodium Glutamate / Ajinomoto)

Stir fry chopped ginger, garlic and onion till translucent.
Add the vegetables that you want and stir fry on high heat till vegetables are crunchy (80% cooked)
Mix all the above in a bowl and pour into the fry pan.
Bring to boil while stirring.

To thicken sauce, you can add cornflour.

For the fried rice:
Cook rice so that grains stay separated.
Heat oil, add dried red chillies, ginger and garlic and finely chopped onions and sautee till golden brown.
Add soy sauce, salt and ground pepper.
Add rice and cook for a further 2 minutes.

Optional - scrambled eggs added to the fried rice for eggie lovers !

Just before serving, add some chopped green spring onions.

Sugar Free chocolate cake

This was made for Suresh, my B-I-L. Oh such a foodie!

We Need:
1 Cup All purpose flour
1 Teaspoon baking soda
1/8 Teaspoon salt
1/3 cup milk
3 Tablespoon veg oil
3 large eggs(room temperature)
1 egg yolk(room temperature)
2/3 cup sugar free (Equal or equivalent ! :))
1 teaspoon vanilla extract

Good quality cocoa powder
Coffee powder can also be added if you like the plum cake (slightly bitterish)feel
Raisins cooked in sugar syrup till plump
Chocolate chips(optional)

Now comes the easiest part..putting all the things together and popping it in the oven..while u mix the ingredients set the oven to 180 C for atleast 20 minutes to preheat

To make it all the more easy for u to essemble .. let me be more precise !

Just split the ingredients in 3 different categories.
bowl 1- 3eggs+1 egg yolk ,sugar and vanilla extract
bowl 2- flour,baking powder,salt,coco powder,coffee powder(sieve through 3-4 time to mix all ingrediens throughly.this also makes it light)
bowl 3- oil,milk and raisins.

1.Whisk contents of bowl 1 on high speed till it is frothy and creamish color
2.Add contents of bowl 2 part by part gently folding it.Don't whisk it hard,
3.Now pour the contents of bowl 3 on the sides and fold in gently.

Dont grease the baking tray. Just pour the batter and this goes straight into the oven. Keep it in the lower half of the rack. This cake can take 20-35 min in a conventional oven, while in a microwave oven it takes only 10 min. Stop baking when the thin top layer is still slightly sticky. Cooling period will be enough to cook it completely. Let it cool for good 1-2 hours. After that all u need it a knife and some secluded place to relish it. Alone !!

Mint Pulav

Serves: 2

We need:
Basmati Rice 1 cup
water 2 cups
Onions 1 medium chopped lengthwise.
Salt to taste
Bay leaf 2 Nos
Butter/Ghee/margarine 2 tbsp
Cashew Roasted (optional) 1/4 cup For Garnishing.

For the Paste

Mint 1/2 bunch
Coriander 1/2 bunch
Garlic 1 no
Green Chillies 2 nos (or less for the faint hearted!)
Cinnamon 1 piece
Cloves 3-4 pieces
Cardamom 4-5 pieces

Method:

Wash & drain the Basmati Rice and then soak in water for 30 mins.

Pan fry the onion slices on low heat till they become crispy and brown. Keep aside.
Wash & dry the mint & Coriander.
Use the mortar & pestle (or chopper) to coarsely grind all the paste ingredients.

 

 

In a rice cooker or a pan take some butter/ghee.
As it starts melting add bay leaf.
Fry for a minute add the paste let it cook for a couple of minutes
Add rice & salt.Fry it till all the rice is quoted with ghee & spices.

Add the water & cover the lid.

Garnish the rice with fried onions & serve with any Yogurt Salads. You can additionally use fried cashews for the garnish if you don't mind the extra fat!

Bon Apetit !

 

 

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.

Continental Dinner Plan

..::Starter::..
Start with bite-sized crunchy nachos with coleslaw Dollop, acompanied by a drink (See Drinks Plan at the end)
Or
Ready Made Spring Rolls (to be fried)

..::Main Course::..
Traditional Pasta with Roast Potatoes and Cherry Tomatoes
Crunchy Veggie Djonnaise
Pot-Zu-Pop

..::Dessert::..
End with a simple Caramel Custard with Seasonal Fresh Fruits / Fruit Cake

..::Drinks::..
Plan A:Bllody(or Virgin) Mary & Screwdriver
Plan B:Sparkling Grape Juice (Non Alcoholic)Assorted Vodka/Rum/Whisky (Dont Forget the Soda/Cola/Juice to go with it !)

::Recipe Details::

Crunchy Nacho with Coleslaw Dollop:
> Finely shred Cabbage , Onion and Carrot , mix it with Mayonnaise (or Thousand Island Dressing) and ColesLaw is ready.
> Coleslaw shd be served cool. Store in refrigerator and take out minutes before arranging starter.
> Take a sinlge unbroken Nacho chip (triangular), put a dollop of coleslaw on it and arrange as many such pieces you want on a tray.
> Lay out on table for guests to pick
Ready Made Spring Rolls:
> Pick up locally available ready made spring rolls from supermarket
> Fry them, serve on a platter/tray with Chutney (or ChiliSauce/ Ketchup)

Traditional Pasta with Roast Potatoes and Cherry Tomatoes:
Ingredients:
- Pasta Sauce
- Potato
- Cherry Tomatoes
- Cheese (to sprinkle on top)
> Cook Pasta as per packet instructions and keep it aside.
> Gently sautee cherry tomatoes in olive oil for 2 minutes on medium flame (to get a crispy outer layer, yet firm inside)
> Dice Potatoes into bite-sized cubes (roughly size of cherry tomatoes), toss in olive oil and roast in oven till crisp golden brown from outside.
> Make pasta sauce as per package instruction.
> Mix pasta, cherry tomatoes and potatoes and cook for a minute just before serving. Sprinkle cheese on top before serving
Tip: Only the last step of mixing and heating needs to be done just before serving so as to serve the pasta hot and retain crispness of potatoes. All other steps can be completed in advance.

Pot-Zu-Pop:
Ingredients:
- Indian zucchini (Torai) piled and sliced into small square pieces
- Potato boiled and sliced into small square pieces
- 3 tb spoon of poppy seeds (For 2 persons, Extrapolate accordingly)
- Cumin seeds
- Green Chillies
- Turmeric powder
- Oil for frying
- Salt to taste

> Make a smooth paste of poppy seed with water (may be using mixer or grinder).
> Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter.
> Add green chillies and the poppy seed paste. Fry them and then add turmeric and fry for 5 mts.
> Add zuchini and little water, salt and cook until zuchini and potato is cooked properly
Serve aside the pasta.

Crunchy Veggie Djonnaise:

For the Veggie
- Asparagus (Alternatively French Beans)
- Broccoli
- Green Peas
- Paneer Chunks
- Hard Boiled Eggs
- Plain Flour
- Salt and Pepper to taste
For the Djonnaise Sauce
- Approx 1 cup: Vegetable Stock - (Quantity is as needed depending on consistency of sauce required)
- 1/4 cup White Wine
- 1/4 cup Cream
- 1 big onion - Finely chopped
- 1 tbsp Dijon Mustard
- Plain Flour
- Tarragon
- Parsley
- 1 tbsp Olive Oil
Prepare the Crunchy Veggie
> After cutting veggies and egg as desired, lightly sprinkle with flour to ensure crisp exterior.> Sprinkle salt and pepper on veggies
> Heat olive oil and butter in a pan and stir fry the vegetables till golden brown and cooked. This should be ready in not more than 8 minutes.
Prepare the Djonnaise
> Coat the finely chopped onion with the remaining flour.
> In the leftover olive oil and butter used in steps above, stir fry the onions till golden brown.
> Add the Vegetable Stock, White Wine and cream and bring to a boil. Simmer cook for 2 mins after boiling starts.
> Add Tarragon and cook for 1 minute.
> Check consistency desired. Simmer more (or Add more vegetable stock if you want it lighter) if required.
> Add the Dijon mustard and cook for 1 min.

Lay the veggies on a plate and drip the sauce all over it.

Dessert: Caramel Custard with Seasonal Fresh Fruits / Fruit Cake:

> Make Custard according to normal procedure using Sugar-Free
> Cook till the consistency is almost like glue (e.g. like 'leyi').
> Grease a mould and pour the custard in it. Refrigerate till it sets.
> Before serving, gently take the custard out of the mould and serve.
> Serve with cut seasonal fruits by the side (or Fruit Cake).


Eat, Drink and be Merry !!

Tomato Soup

Serving - 2 persons

You need:
3 tomatos - fresh red ones.
2 florettes of garlic
some ginger
3-4 cloves
3-4 pepper corns
Add some music and have some wine while you cook!!

1. Put all this in the pressure cooker and cook till 5 whistles (Add a little water as well)
2. Sautee your spring onions (amount according to liking) simlutaneously
3. Take out the boiled tomatoes and blend it in your mixer/chooper till it is uniform.
4. Filter out the pulp, and keep the tomato broth.
5. Add the sauteed spring onions to the broth and cook it on the stove for 5-10 mins.

Serve in stylish soup bowls and spoons !!!

Eat together..!!!!