Tuesday, September 19, 2017
- Heat a heavy cooking vessel on a high heat and once its hot, add the oil and swirl the pan to coat the base evenly,add the cumin seeds and saute them until crackling and fragrant.
Add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and add the spice powders. Toast the spices until they are intensely aromatic and well toasted. Add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.Add salt and mix well, now add the chicken thighs to the pan. And fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color. add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan. Stir everything together well to combine, add a little sugarcane juice to balance the acidity of the lemon juice. Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.
Wednesday, March 29, 2017
2 tablespoon vegetable oil
4 tablespoons thai red curry paste
2 can of coconut milk (can use regular or lite)
2 tablespoon dried lemongrass
2 tablespoon brown sugar
2 teaspoon cornstarch dissolved in 4 tablespoons cold water
25 prawns, deveined
3 cups snap peas (or green beans)
2 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 tablespoons Thai fish sauce
2 tablespoon fresh lime juice
11/2 cup fresh basil leaves
Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.Stir in the cornstarch mixture and continue to cook for another 2 minutes.Add the prawns, snap peas (or green beans), and bell peppers.Cook uncovered for 4-5 minutes until prawns are cooked.Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minute
200 g mayonnaise
10 basil leaves
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Black sesame seeds
Grape seed oil
Put mayonnaise, wasabi and basil leaves in food blender and blend together.
Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, and 2 tablespoons of rice flour.
Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
Dip each prawn into wasabi mayonnaise to cover and place on the plate.
Sprinkle black sesame seed and topped up with wasabi Tobiko.
Tuesday, January 10, 2017
– 8 Cups Cream
– 1/2 CupGlycerin
– 2 TbspHoney
– 1/2 Cup Liquid glucose/Powder Glucose or Butter
– 4 Tbsp Agar/China Grass
– 3 Tbsp Salt
– 1/2 Tsp (Omit if using salted butter) Corn Flour
– For Dusting Food Colors
– Powder or Gel Paste
Soak the China Grass in the cream for 10 mins..
Drop that to a non stick pan and cook that in low flame until everything is well mixed and no traces of China grass are seen.
Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
Add honey, glycerin. Beat it really well. (If use salted butter , omitt salt)
Add about 3 cups of sugar and mix that really well with hands, after its mixed well. Add another 3 cup and mix well.
Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. Depends upon the weather.
Cover with plastic wrap and refrigerate for a minimum of 10 hrs. After that, keep for a hour in counter top so that it comes to room temp.
Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready
To color the fondant, take gel colors or powder colors and incorporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color
One can store upto a month in refrigerator.
Sunday, November 6, 2016
500 gms Raw rice
2 "- ginger finely minced
4 - 5 cups (yogurt ) -Fresh thick curd beaten till smooth
Milk - boiled and luke warm, as required
4 tbsps Fresh coriander leaves, finely chopped
3 tsps mustard - soak in 2-3 tbsps water for 10 mins
15 Cashewnuts broken into small pieces and roast in a tsp of ghee till golden
Salt to taste
4 Green chilies slit length wise
4 tsps -Oil
4 springs Curry leaves
1 tsp -Mustard seeds
2 tsp -Split black gram dal
4 Dry red chili tear and de-seed
1 tsp Asafoetida - 1/2 tsp (inguva/hing)
Cook the raw rice till very soft and mushy.
When the rice is warm, use a ladle to lightly mash the rice,add 1 1/2 cup warm milk and salt and mix well and allow the rice to come to room temperature.
Place the soaked mustard seeds in a mortar pestle and make a coarse past
Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well.
Heat oil in a pan, add mustard seeds and allow them to splutter.
Add the black gram dal and allow it to turn red,add the ginger, green chilies, and curry leaves, add asafoetida and 3 tbsps of chopped coriander leaves and mix well. Turn off heat.
Add this tempering to the curd rice and mix. Adjust salt and If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix.
Garnish with remaining coriander leaves and roasted cashew nuts. Serve chilled or at room temperature with pickle and chips.