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.
Thursday, October 13, 2016
- 2 1/2 onions chopped
-3 stalks of celery chopped finely
-3 carrots ,chopped finely
-1 1/2 can of crushed tomatoes
- 2 cups red lentils
-3 tablespoon of spice mix
-21/2 tbsp ground coriander seed
-11/2 tbsp ground cumin
-11/2 tbsp ground black peppecorns
- 3 cm piece of ginger ,peeled and chopped into a few chunks
-5 cloves garlic ,peeled and chopped into a few chunks
-8-10 cups of chicken stock
- 11/2 tbsp tumernic
-4 tbsp curry
-juice of 1 lemon
- 3 chicken breasts ,boiled
dollop of drained plain yogurt ,chopped cilantro and sliced green onion
Make a garlic+ ginger paste by crushing the chunks in a mortar and pestle .Use some kosher salt to help it grind better .
In a pot ,fry onion+ carrot+celery in a bit oil.When it gets some color add ginger+garlic paste and fry for 30 seconds .
Add all spices (spice blend ,tumernic ,curry ,cinnamon stick) and cook for a few momemnts ,stirring constantly .
Add the tomatoes and stir .
Add lentils and the cups of stock ,(to 8-10 cups).
Stir and lower heat to a simmer .Cover and cook for 40 -50 min ,cheeking to make sure the liquid level isn`t too low.
While the lentil are cooking ,boil water and add the chicken for 30 -35 min .
Remove from water and let to cool .
After it cools ,remove chicken from bone and either chop up or shred with the fingers
Taste the lentils and when they are not too hard to the tooth,the soup is ready to be blended,but first remove the cinnamon stick .
Using a stick blender ,puree the soup until completely smooth .If necesary add more warm chicken stock or water to thin it out .
Stir in the lemon juice and chopped cilantro .
Add the chicken and stir .
Pour into bowls and top with some green onion and dollop of yogurt .
Sunday, October 2, 2016
- 2 raw mango , peeled and chopped
- 2 slit green chilies
- 1 1/2 tbsp jaggery
-Salt to taste
- 1/2 tsp tumernic powder
- 2 red chilies , tear and de-seed
- 1 tbsp oil
- 2curry leaves sprig
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 tsp asafoetida
In a vessel, put 3 cups of water, turmeric, one green chili, salt and the raw mango. Bring to a boil and simmer with lid and cook till the mango pieces turn soft.
Once cool, grind the mixture to a fine paste or mash with a ladle.
In another vessel, add the ground mango paste and 7 cups water and mix well,(watery consistency)
Add jaggery and bring to a boil for 8 mts. While the mango rasam is simmering, prepare the tempering.
In a pan, add oil and once the oil turns hot, add mustard seeds and allow to splutters. Add urad dal and allow the dal to turn red.
Add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam and place lid for a few minutes and then remove to a serving bowl.
Serve warm with white rice or serve as a warm soup.
Friday, September 23, 2016
2 heaped tbsp -Kasuri methi (crushed)
3 cups -Flour
8 heaped tbsps -Ghee
3 cup -Whole wheat flour (atta)
2 tbsp -Semolina (sooji/upma rava)
1/2 tsp -Black pepper powder (freshly ground)
2 tsp -Tymol seeds or cumin seeds
Oil for deep frying
Salt to taste
In a stainless steel vessel, add flour, atta, semolina, tymol, kasuri methi, ghee and salt and mix well. Slowly add warm water and knead into a stiff yet pliabale dough. Keep aside covered for 20 mts.
Pinch off small lemon sized balls of the dough and roll into slightly thick puris and prick all over with a fork.
Heat oil for deep frying in a heavy bottomed vessel and once oil is hot, reduce to low medium flame. Place the mathris based on the size of the vessel and fry till golden brown, flipping over and cooking both the sides. Increase flame to medium high towards the end of the cooking process and when the mathris attain a golden shade, drain and place on absorbent paper.
On cooling, mathris attain a crisp texture. Store in airtight containers and can be stored upto a month in airtight containers.
You can add coarsely crushed coriander seeds and fennels seeds for variation in flavor.