Saturday, November 25, 2017

GRILLED HALLOUMI CROSTINIS




INGREDIENTS

GRILLED PEPPER
SLICED HEIRLOOM  TOMATOES
SLICED RED ONION
GRILLED HALLOUMI
PURPLE BASIL
TOASTED BREAD BRUSHED WITH GARLIC OIL
MICRO GREENS
SALT AND PEPPER

Wednesday, September 20, 2017

GAHAT KA SHORBA

  




  • 800 gms gahat                                                          6 gms jakhiya                                                          2gm asafoetida                                                        2 gm cumin                                     
    30 gms coriander root                                           4 gms coriander seed
  • 50 gms onion                                                           10 gms garlic                           
    4 gms salt 
    10 gms ginger                                                          2 gm peppercorn               
      Half tea spoon tamarnic powder                          Green chilly to your taste optional 
  •   2 Limon slice 


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  • How to Make Gahat Ka Shorba

  •  Heat oil add cumin, coriander seed, chopped ginger garlic, and onion sauté it
  •  Add asafoetida, when it starts releasing flavor add  roughly chopped tomato and coriander root , tamarnic,and chilly (optional) 
  • Saute it and add water and gahat, cook it on a slow flame till it is mushy.   And all done last mint add lemon your taste and keep a side Strain it and adjust seasoning, serve hot.




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Tuesday, September 19, 2017

PUNJABI LEMON CHICKEN



  • INGREDIENTS

  • 12 chicken thighs without skin
  • 7 Tbsp refined oil
    4 tsp cumin seeds
    3 onions julienned
    10 cloves garlic chopped
    2,5 cm  ginger chopped
    7 hot green chillies
    1 1/2 tsp turmeric powder
    2 tsp coriander powder
    Salt to taste
    2 cup fresh lemon juice
    1 cup orange juice
    1/2cup fresh sugarcane juice
    Fresh coriander to garnish
  • METHOD
  • 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. 

Thursday, June 8, 2017

Cucumber-Lemonade Chiller



  • Ingredients 
  • 2 Cups water 6 large cucumbers2 
  • 21/2 tablespoon chopped fresh rosemary +8 sprigs for garnish 
  • 21/2 cup gin
  • 1 cup lemon juice
  • 6 tablespoons agave syrup
  • Cut some  slices of cucumber for garnish. Peel and chop the rest of the cucumber and transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Garnish with cucumber slices and rosemary sprigs.

Wednesday, March 29, 2017

THAI RED CURRY PRAWNS




INGREDIENTS

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

INSTRUCTIONS

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

WASABI PRAWNS








200 g mayonnaise
40g wasabi
10 basil leaves
15king prawns
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Rice flour
Tobiko Wasabi
Black sesame seeds
Grape seed oil


Method

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

FONDANT -VEGETARIAN WAY



Ingredients

  -Powdered Sugar 
– 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

Method

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.