Tuesday, January 30, 2007
It is very simple and fast. Just take ~1 pound/ 500 grams of mackeral or hilsa fish and cut into medium size pieces (1 inch wide)... rub a bit of salt and turmeric on them after washing and set aside... now take 2 tsp of light brown (off white) mustard seeds and a little bit of salt and 1-2 green chillies and grind them to a fine paste, adding water during the process... Chop a large white onion and saute lightly in 1 tbs olive oil.. now place the fish pieces on onions (no need to stir).... Mix the mustard paste with 1/2 cup of water and drizzle on top of the fish... Sprinkle chopped green onions (at least 2-3).. Now cover the pan and cook on medium heat for 5-10 minutes, covered.... Turn over the fish pieces, so that both sides get cooked.. Cook on medium/slow heat (make sure that it does not stick to the bottom)... There will be a faint aroma or mustard and the fish will look cooked, the onions slightly turned yellow because of the turmeric in the fish!! Check for salt, and if needed add more!! If you like 'hot' food you can add red chilli powder as well, or increase the number of chillies in the mustard paste.
Remove from heat and garnish with lots of chopped coriendar, lemon wedeges etc. Serve with basmati rice or thai red rice... goes very well with Daal (lentil soup)!!
Saturday, January 27, 2007
This is really easy and i urge even novices to try this....
you just need heavy 2.5 cups whipping cream, 3 egg yolks, 1 to 2 tsp powdered sincha green tea (it gives the signature green color)!!, 2 tbs mirin, 2-3 tbs (or to taste) suger/brown sugar. Separate the eggs and keep the yolks is a small bowl. Put green tea powder in a medium size mixing bowl and mix with a table spoon of the heavy whipping cream. Heat the rest of the cream till it starts boiling.. slowly add that boiling cream to the tea mix. Whip the yolks with sugar and mirin and gradually add to the cream mix. Put this back to the pan and on medium heat cook this mixture, without allowing it to boil, to thicken slightly, enough to coat the back of a spoon.
cool this for a while and freeze. Serve with Azuki bean paste and fruits like strawberries, raspberries etc. I like it just with home made Azuki bean paste.
Thursday, January 25, 2007
The recipe is to take 1 cup of flour, add 2 tsp of yeast, a bit salt and sugar and 2 tst of oil. Add water and make a dough. knead and set aside covered for 1 hour. It should rise!!! then make small pita breads using a rolling pin. Arrange them on a tray. Pre-heat oven on 400 (?) farenheit and bake the breads for 7 minutes on the bottom tray. Then place them on the top rack and change the heat to 450 (?) farenheit and turn the grill/broil on. Cook for 4 minutes. The pita bread will rise and slighly turn brown on the top. Stop the oven and take the tray(s) out. Your pita bread is ready. You can serve now. Or keep it in the fridge for later use.. it is versetile, do whatever you want to do with it.. Eat with curry, or cheese or falafel.. It works as long as it looks like a pita bread..
Monday, January 22, 2007
Cocoa Powder Blend:
2 cups chocolate shavings, Scharffen Berger or Callebaut
1 cup cocoa powder, Scharffen Berger or Cacao Barry
2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar
1 tablespoon ancho chile pepper powder
1 tablespoon cornmeal
1 cup 2 percent or whole milk
1/3 cup heavy cream
2 cinnamon sticks
Whipped cream, as an accompaniment
Corn husks and ancho chile powder, as a garnish
In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
In a saucepan, combine the milk and cream and heat until warm over medium high heat.
Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.
One chicken (with bones cut up into pieces) or pieces of boneless chicken-wash the chicken and drain- you can wipe it dry with a paper towel—
Half a box of plain yoghurt About 250 ml
Salt & pepper to taste (half a teaspoon each) (Pepper can be both black and red or either)
One teaspoon garlic powder/paste
One teaspoon ginger powder/paste
Two tablespoons vinegar or lemon juice
- Put the yoghurt, salt, pepper, garlic, ginger, and vinegar in a bowl and mix well together.
- Put the chicken into the mixture and mix well so that all the pieces are well covered with the paste.
- Leave for an hour or so—you can even cover the chicken mixture and leave it in the fridge overnight and then cook it the next day—in that case take it out of the fridge a couple of hours earlier so that it comes to room temperature.
- Heat the oven to 250 degrees centigrades—put the chicken mixture in a baking dish—or use aluminum disposal dishes or corning ware dish—cover with aluminum foil and cook for an hour and then remove the foil and let it cook till all the water has dried—check after 15 mins—if there is still some water let it cook longer—
Note: this can also be cooked in a pan on the stove—you can out the chicken mixture in a pan and cover it and cook on a low heat for 20 mins—remove the lid and check if there is a lot of water (from the yoghurt) then raise the heat and cook for a few minutes till the mixture is dry.
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Oil 1 tbsp.
Salt As per taste
1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Naan or Paratha.
Tip: This recipe also tastes very good the following day after reheating properly. Chef Kapoor likes it cold too! With hot parathas.