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Saturday, July 6, 2019

The Khichdi

Khichdi, khichuri, khichra... A universally loved yet vastly versatile dish that is made so differently by each culture in India. This recipe is significantly more "North Indian" than the bhog-er khichuri recipe I've shared earlier.

To serve two, pressure cook half a cup of molng dal with half a cup of rice, salt, half a spoon of turmeric and some asafoetida (Hing), and 4 cups of water, for about 6 whistles or until everything is mushy. M

 in a small sauce pan or tadka kadhai, heat a generous spoon of ghee, to which add some cumin seeds, mustard seeds, fennel seeds, ajwain and kalonji. Then add two broken green chillies, a little ginger, a half spoon of red chilli powder, half a cup of peas and less than half of a tomato (chopped).

Once the mush is ready pour the tadka over the Khichdi and garnish with coriander leaves or a little dried pudina (mint). Serve piping hot!


Sunday, March 17, 2019

The Benedict

Host a brunch for your buddies and serve up a café-style eggs benedict for extra points! This recipe serves 3.

The star of this dish is hollandaise sauce, which is best made fresh and ready to serve. Simmer some water in a pan; place a metal colander as a lid on top and place a heatproof bowl in the colander (so it's not touching the water). Whisk 3 egg yolks continuously in this bowl while it is being heated by the water, and slowly add 6 tablespoons of softened butter spoon-by-spoon while whisking. Once the mix thickens, add the tiniest splash of lemon, and a little salt and pepper. Set aside.

Poach 6 eggs for 3-4 minutes for a perfect runny center and prepare either bacon or ham strips enough for three plates, while you lightly toast three slices of sourdough. Place the bacon or ham on the sourdough slice and top it off with two poached eggs per place. Drizzle the hollandaise sauce over the top and garnish with parsley. Serve with mimosas!


Monday, February 4, 2019

The Goat Stew

Since I'm on a soupy spree, here's a last quick mutton stew if you just don't feel like a salad. This recipe serves 4.

Marinate 1kg goat (bone-in) in salt and a spoon of turmeric. Meanwhile chop an onion, four large cloves of garlic, a cm of ginger and 2 green chillies. Heat a spoon and a half of mustard oil in an open pressure cooker and add a bay leaf, a cinnamon stick, two cloves and a green cardamom. Add the chillies, ginger, onion and garlic to the oil and cook. Once cooked, add the mutton to the cooker and stir. Add a half spoon of cumin, a half spoon of curry powder, a pinch of sugar and salt to taste and mix. Then add 4 cups of water and one potato cut into 4 pieces, and close the cooker. Cook the stew for 6-7 whistles and turn off the heat. Once the pressure cooker loses all steam, open to check if the meat is cooked and if the salt is right. Serve by itself with a dash of lime and a sprinkle of dried mint!




Wednesday, December 19, 2018

The Comfort Soup

Piping hot cream of mushroom soup on a cool rainy night is the perfect respite from all the holiday feasting, and takes minimal time and effort!

Sauté 2 cups of roughly chopped mushrooms, half a carrot (sliced), half a leek (roughly sliced) and 4 pods of garlic in 2 tablespoons of butter. When the mushrooms have shrivelled up, add salt and pepper to taste. Add a cup of chicken stock or water and a spoon of stock powder, simmer for 2 min, then transfer contents to a blender and blend. Move the contents back into the pan; add another cup of water and a half cup of cream. Grate a little fresh parmesan into the soup. Simmer (and add water) until happy with the consistency. Serve piping hot with crispy toast, and watch the rain from the safety of your couch!


Monday, September 24, 2018

The Tonkatsu Ramen

Our recent trip to Japan has us obsessing over Japanese food and sake! On my husband's demand, here's my first attempt at a chashu tonkatsu ramen; please forgive my gross estimations with the recipe adapted to be made in an hour instead of 6, as is traditionally demanded by this dish. I have so much more respect for ramen now!

This recipe will serve 3.

In a pressure cooker, boil a cup and a half each of pig bones and chicken bones. Since those are hard to come by, I just bought some pork ribs and chicken necks and used them instead. While that's happening, heat a spoon of vegetable oil in a fry pan and saute together a half cup of chopped scallions, half of a leek (chopped), 7-8 cloves of garlic (chopped), an inch of ginger (chopped), and a cup of chopped mushrooms. Once the bones are boiled until the meat is white, drain the water and wash the bones and pop them back into the pressure cooker along with the sauteed chopped vegetables. Add 6-7 cups of water, put the lid on and cook for 30 min or until the broth is milky and opaque. (This is, unfortunately,. a replacement for the 5 hours of low-heat boiling that creates a beautiful ramen; if you have the time, do that instead).

During those 30 min, place a 300g chunk of pork belly skin down in a lightly oiled pan and cook for 15 min on high heat; then flip sides and cook the other side for 6-8 minutes. Remove from the pan and add to pan a half onion (chopped), a half leek (chopped), half a cup of chopped mushrooms, 4 chopped cloves of garlic and half an inch of ginger (also chopped). Add a spoon of miso, a dash of mirin, a teaspoon of granulated sugar, a little chilli oil (optional) and soy sauce to taste, and add the pork belly (skin down again). Add 2 cups of water and let simmer until the pork is absolutely tender. Remove the pork from the pan and the sauces and slice thinly.

Soft-boil two eggs on the side.

Once the broth is ready, add two packs of cooked ramen noodles, add salt/soy sauce/chilli oil/fresh chopped garlic to taste. Divide into three bowls. Add a half soft-boiled egg, some shiitake mushrooms and bean sprouts, chopped scallion greens and a third of the sliced pork to each bowl. Consume!


Sunday, September 9, 2018

The Fenugreek Curry

Methi paneer, or methi mushroom, or methi chicken - have it your way!

Sauté 2 diced onions in 2 tablespoons of melted butter. Add 4 cloves of garlic, two green chillies and a spoon of chopped ginger. Once the onion is cooked, add two diced tomatoes and half a cup of cashews. As they cook and melt together, add a spoon of tumeric, a spoon of cumin powder, a spoon of smoked paprika, salt to taste and a spoon of garam masala. Add very little water to stop madalas from burning and to let the onions and tomatoes melt together. Transfer the mix into a blender and blend into a smooth paste.

Meanwhile, in the same pan, heat another 2 tablespoons of butter and lightly fry 250-300 grams of diced paneer (or 500-600g chicken). Add the paste and a cup and a half of water and simmer together. When the gravy texture seems right to you, add half a cup of kasuri methi. Simmer for another 5 minutes and take off the heat. Serve hot with your choice of carb!


Monday, June 4, 2018

The Portugese Chook

You can never have too many marinade ideas for barbecuing! The good thing about dry rubs is that you can easily carry them anywhere, and won't go bad - perfect for camping! Here is my favorite dry rub recipe for Portugese BBQ Chicken, right from my backyard.

Gather the following: For a kilogram of bone-in chicken (I went with chicken drumsticks), you'll need 2 tablespoons of sweet paprika, 2 tablespoons of dried oregano, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of cumin powder, a teaspoon of brown sugar, 2 tablespoons of cayenne pepper powder, ground 1/2 bay leaf, a pinch of cinnamon, 1 teaspoon of lemon rind, and salt and black pepper to your discretion.

Mix together and apply with a little olive oil to skin-on, bone-in chicken, and let sit for a bit before chucking them on the nearest BBQ you can find!