Ode to Zareena and some recipes

My dear friend visited us last weekend. The 3.5 days she was here were defined by food. We cooked and ate and napped and then woke to cook again! Z has always been an awesome cook - one of those women who can never tell you measurements because she cooks by instinct. She can effortlessly whip up a delicious meal out of nothing, or for 20, whatever you ask for. She has also been famously territorial about the kitchen when she cooks, not even letting a fly in. So, when I say we cooked many meals together, we are talking ground-breaking stuff in a 9 year friendship! Cheers to that!
Here are some recipes from this food fest.
ps: we were so busy eating, we didn't really focus on taking good pics. So, apologies!

Recipe 1
Serves 3
Grilled Hot & Sweet Pomfret


Ingredients
3 medium-sized pomfrets, gutted and cleaned
For the marinade:
1" piece ginger
2-3 cloves garlic
2-3 green chillies (increase or decrease according to how hot you want it)
1/2 tsp red chilli flakes
Small bunch roughly chopped coriander leaves (about 4 tbsp)
1 tbsp soy sauce
1 tbsp orange marmalade
zest and juice of half a lime

Method
Using a mortal and pestle, crush the ginger, garlic, chillies and coriander leaves together. Add the rest of the ingredients for the marinade and mix well. Check seasoning and add salt if necessary. Using a sharp knife, cut 3 slashes on both sides of each pomfret. Place the fish in a flat container. Add the marinade and rub well into each fish, making sure to get some into the cuts. Cover dish tightly with cling wrap and leave to marinate in the fridge for at least 2 hours.
Heat the grill pan or grill. Place the fish on the grill, cover and cook on medium heat for 3-4 minutes. Turn gently, cover and cook for another 3-4 minutes. Cooking times will vary depending on the size of the fish. Serve garnished with some coriander leaves on top, a wedge of lime and coconut rice.

Recipe 2
Coconut Rice
Serves 2
Ingredients
1 cup long grain rice
1 star anise
1 clove
1 tbsp butter
2 cups coconut milk or 1 cup coconut milk + 1 cup water
Salt to taste

Method
In a pressure cooker or pot, melt the butter. Add star anise and cloves, and a minute later, the rice. Saute for 2-3 minutes until the rice turn translucent. Add the coconut milk, mix and adjust seasoning. If using a cooker, close lid and put on weight. When pressure builds, reduce heat and cook for 5 minutes. If using a pot, cook rice, stirring occasionally, until done (about 5-7 minutes).

Recipe 3
Sunday Lunch Special - Fresh Bombay Duck(served with Khichdi, Bhindi Fry and a Quick Salad of Cucumbers and Tomatoes)


Despite the name, Bombay Duck is actually a fish. There are many theories on how the name came to be, almost all of them to do with trains and the British. Usually found in the waters between Mumbai and Kutch, this fish is quite ferocious looking! (see a pic here - https://secure.wikimedia.org/wikipedia/en/wiki/File:Bombil.jpg). People are more familiar with the dried version, which, quite frankly, stinks. The fresh fish, however, are really tender, don't smell and are very 'fryable'!

4-6 Fresh Bombay Duck, gutted, cleaned and washed
4-6 green chillies, topped and tailed
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt

To fry:
4 tbsp wheat flour
4 tbsp rava
1/2 cup oil

Method
Using a sharp knife, start about 1 cm from the top, make a slit down the middle of each fish, ending about 1 cm from the end. You don't to cut all the way through but make something like a pouch in the middle of the fish. Make a tiny nick in each green chilli. Place one chilli in the cut in each fish. Mix together the turmeric and chilli powders and salt. Rub over the fish well. These fish are really delicate so handle gently. Leave to marinate for at least an hour. (We left ours to marinate overnight).
Heat oil in a wide-bottomed pan or kadhai. In a flat plate, mix the wheat flour and rava. Gently roll each fish in the flour mix so it has a nice coating of the flour on all sides. Gently place the fish in the medium-hot oil. Turn gently after 2-3 minutes. You want a golden brown crust on all sides. Remove, drain on paper towels. These can be served by themselves as a crunchy snack, or as a side with a main meal, like we did. Either way, delicious!


We also roasted a de-boned and stuffed chicken. Will post recipe soon!

Baked Yoghurt

We were at this fabulous Italian restaurant a few weeks ago. On the menu was a dessert called Baked Yoghurt. My first reaction was how can cooked yoghurt possibly taste good? The dessert arrived a 20 minute wait later and it was sublime! I was so hooked I was determined to replicate the recipe in my kitchen. My first attempt was a complete disaster but the good news is I finally worked it out!

Ingredients
1 cup regular yoghurt
1/2 cup condensed milk (Add more or less depending on how sweet you want it)
2-3 drops vanilla extract

Method
Put the yoghurt in a fine sieve or muslin cloth and drain for 10-15 minutes until all the excess liquid has gone. Meanwhile, preheat oven to 180 degrees C. Place the yoghurt in a bowl, add condensed milk, vanilla extract and whisk until well-blended. Pour to fill 4 moulds (I used the metal jelly ones) three quarters of the way. Bake at 180 C for 8 minutes. It is important not to overheat or overcook the yoghurt - you want it be set yet soft - too much heat or time and you will end up with something like cheese which is NOT good.
You can serve this plain and it's delicious. If you want to fancy it up, serve with caramelized fruits such as fresh fig or fruit conserves, maybe a blueberry brandy sauce. If you want some crispness with it, pour the mix into a tart mould with a blind baked pastry base, or just press down crushed biscuits in the mould before pouring the yoghurt mix in. All good and all yum!

Roast Pumpkin Risotto

Everytime I've wanted to make risotto, I realize that I don't have arborio rice and give up on the idea. This time, the lusciousness of the pumpkin was just crying out to be used well. So I used regular short-grain rice - yes, an absolute sin as purists go, but still damn good!

Ingredients
800 gms yellow pumpkin
1/2tsp coriander seeds
1 tsp red chilli flakes
1/2 tsp sea salt
1 tbsp chopped sage leaves or 1 tsp dried sage
2 tbsp olive oil
1 tbsp butter

4 tbsps olive oil
2 medium onions, finely diced
1 tbsp garlic, finely chopped
1 cup dry white wine
1.5 cups rice
5 cups hot chicken or vegetable stock
1/4 cup grated parmesan

Method
Peel pumpkin. Cut one half into chunks and other into small dice. Preheat oven to 200 degrees C. Place the chunky pumpkin in a baking dish. Using a mortar and pestle, crush coriander seeds, chilli flakes and sea salt to get a coarse powder. Sprinkle this, olive oil and sage over the pumpkin, tossing to coat. Bake at 200 C for 30-40 minutes until the pumpkin is roasted. Cool and puree to a paste.
In a deep, heavy-bottomed pan, saute the diced pumpkin in the butter until cooked through. Remove and set aside. In the same pan, heat the olive oil over medium heat. Add onions and garlic and saute until soft, about 3 to 4 minutes. Add the rice and toss to coat the rice with the oil. The rice will turn almost transparent. Next, add the wine and continue stirring until all the wine is absorbed. Now add enough stock to cover the rice, about 1/2 the quantity. Stir often until the liquid is absorbed. Continue adding the rest of the stock, a ladle at a time, stirring all the time. As the stock gets absorbed, add more. Continue until all the stock has been used. By this time, the rice should be cooked al dente - still firm and not mushy. If uncooked, continue cooking, adding more stock or hot water gradually. Reduce heat to low, and stir in the pureed and diced pumpkin, followed by the parmesan. You can also add a spoon or two of butter for added creaminess. The risotto should be a nice, creamy consistency. Now eat!

Mattar Paneer

Arun grew up in Delhi and loves all things paneer! This recipe is a favorite - not too much masala and yum!

Ingredients
200 gms paneer (cottage cheese)
1/2 cup oil

1 tsp cumin seeds
1" inch piece ginger, grated
1 green cardamom
1/2 inch piece of cinnamon
2 medium onions, finely diced
1 tsp chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
2 tomatoes, finely diced
1 cup water
1 cup green peas (I use the frozen variety)
1/4 nutmeg, grated
Salt to taste

Method
Cut the paneer into 1 inch cubes. In a kadai, heat the oil. Add paneer and fry on medium heat until lightly browned. Do not over brown the paneer or it will turn heavy and rubbery in the gravy. Drain oil leaving 2 tbsp in the kadai. Add the cumin and a minute later, the ginger. Next, add the cardamom and cinnamon. Saute for another minute and then add the onions. Continue sauteing on medium heat until the onions turn light brown. Now add the turmeric, chilli and coriander powders and continue sauteing for a couple of minutes. Add the tomatoes and cook until the tomatoes are pulpy, stirring frequently. Pour in the water and cook covered on low heat for 10 minutes. Put in the peas, cover and cook for 10 more minutes or until the peas are cooked. If you are using fresh peas, the cooking time will be longer. You could microwave the peas for 4-5 minutes before adding to the gravy to save time.
Once the peas are cooked, put in the fried paneer, salt and simmer gently, uncovered for 10 minutes. If the gravy is too thick, pour in some more water. Finally, sprinkle the grated nutmeg on top and mix well. The nutmeg adds a wonderful earthy, nutty note to the gravy that really makes the dish.
Enjoy with nice, hot phulkas!

Pesto Roast Chicken with Roasted Baby Potatoes

A simple yet delicious meal to make. It's even simpler if you use store-bought pesto. I made mine fresh because that was how the idea began - with a bag of basil in the fridge!

Serves 2
Ingredients
2 chicken breasts or thighs (I prefer the juiciness of the breast meat but I used thighs this time simply because I already had some in the fridge)
1 cup loosely packed basil
2-3 garlic cloves
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup Parmesan cheese
1/2 tsp ground black pepper
Salt to taste

1/4 cup white wine
1 scant tbsp flour (maida)

8-10 baby potatoes (or 2 regular-sized ones, washed and dried
2 tsp olive oil
1/2 tsp rosemary
Salt and black pepper to season

Method
Clean, wash and dry the chicken. Using a sharp knife, make 2 or 3 shallow incisions on the surface of both sides of the chicken. Place in a large bowl. Heat a small frying pan and lightly toast the pine nuts - about 3 minutes. In a blender or mixie, put in the basil and garlic and grind until the mix is roughly chopped. Add the olive oil and do a quick mix. Now add the pine nuts, salt and pepper, and grind until you have a smooth mixture. Mix in the Parmesan and adjust seasoning.

Reserving about a tbsp of the pesto, put the mix in the bowl with the chicken, and mix to coat chicken well. Using your hands works best so you can rub the pesto into the chicken, making sure to get some into the cuts. Cover and refrigerate for at least 2 hours.

Parboil potatoes and set aside. (About 5 minutes at full power in a 900W microwave).

Preheat oven to 200 degrees C. In a large baking dish, toss the olive oil, potatoes, rosemary, salt and pepper. Push the potatoes to the edges of dish. Place the chicken in the centre. Bake for 25 - 30 minutes or until the chicken is cooked. You should also have a nice, lightly browned crust. Remove the chicken and potatoes to separate dishes and keep warm while you whip up the sauce.
Pour the wine into the baking dish and scrape up all the brown bits. Put in a small saucepan and heat. Mix the flour with a little liquid, blend well, and add to the remaining liquid making sure there are no lumps. Continue cooking until the sauce thickens to a pouring consistency. Strain to remove all the bits. Check and adjust seasoning.

Serve with the potatoes on the side and the sauce drizzled over the top.

Stir Fried Greens with Ginger and Oyster Sauce

A perennial favorite! Simple to make, healthy and really yum.

Ingredients
2 Bok choy
Medium bunch spinach
1 tbsp finely sliced ginger
3 spring onions or 1 onion, finely chopped
1 tbsp sesame oil
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp vinegar
1/2 tsp pepper powder
1 green or red chilli, finely chopped (optional)

Method
Trim the end of the bok choy and wash thoroughly under a running tap to remove all dirt. Trim spinach leaving some of the stalks and all of the leaves. Wash thoroughly and set aside. Place bok choy in a steamer and steam for 4 minutes (I do this in the microwave but you could do it over a regular gas stove).

Heat a large wok, add sesame oil. When hot, add ginger, followed by the onions. After 2 minutes or as onions begin to lightly brown, add all other ingredients except the spinach. Toss together and continue stir frying for another couple of minutes. Now add spinach and stir fry for 2 more minutes. Adjust seasoning. Serve with steamed rice.

Mixed Salad with Ceasar Dressing

1 bag mixed salad leaves
1 large clove garlic or 4 small ones, finely minced
1 tbsp wholegrain mustard
2 tbsp mayonnaise
1 tbsp white vinegar
1/2 cup extra virgin olive oil
Juice of 1/2 a lime
Salt and pepper to season
4 tbsp grated Parmesan cheese

Method
Wash salad leaves well and dry thoroughly in a tea towel or using a salad spinner. In a mixing bowl, put in garlic, mayo, vinegar and mustard and combine using a whisk. Add olive oil in a stream, whisking all the time to incorporate. Season with salt, pepper and line juice.

In a large bowl, combine salad leaves and dressing. You could also add some croutons and diced, crisp fried bacon. Top with Parmesan and serve.

Leek and Potato Soup

It has been a while since my last post. We were traveling for a couple of months and then the crazy weather in Pune had me out with a throat infection. My voice still plays truant but Arun isn't complaining :)

It has been raining non-stop for the last couple of days. A soup sounded perfect to liven up the damp evening. I picked up some fresh leeks on Sunday, so potato leek soup it was! The recipe is amazingly simple and even simpler if you have a hand held, immersion blender. I paired the soup with a nice, crisp salad with Caesar dressing and some warm herb bread. Nice!

ingredients
4 medium leeks
4 potatoes, peeled and diced
1 bay leaf
5-6 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
1/2 cup dry white wine
5 cups chicken stock
3/4 teaspoon white pepper
Salt to taste
1/2 cup cream
2 tablespoons chopped chives(optional)

Method
Trim the leeks taking out the root and bruised leaves. Remove 2 of the largest and longest leaves. Make a package by folding the 2 leaves around the bay leaf, peppercorns and thyme. Tie into a bundle with kitchen twine and set aside.

Cut the leeks in half lengthwise and wash under running water to remove any dirt. Slice fine including some of the green leaves.

In a large stew pot, melt the butter. Add the leeks and cook covered for about 5 minutes until the leeks soften. Add the white wine and bring to a boil. Now add the potatoes, the herb package, stock and cook covered for about 30 minutes or until the potatoes are cooked. Remove the herb package.

Using an immersion blender,puree the soup until well-blended. If using a mixie or food processor, take the the pot off the heat and wait for the soup to cool before blending in batches. Return the pot to the heat. Add cream, pepper and salt as needed, and heat through. Sprinkle some chopped chives on top or any fresh herb before serving. A mixed salad with Caesar dressing and any toasty bread goes well with the soup.

Cream of 3 Mushroom Soup

The title is misleading - there is no cream, only low-fat milk. Since the roast pumpkin soup was so good, went back to Emeril Lagasse for more inspiration. This recipe is his as well (http://www.foodnetwork.com/recipes/emeril-lagasse/cream-of-wild-mushroom-soup-with-cheesy-garlic-croutons-recipe/index.html). I pretty much followed the same recipe, making some substitutions/ modifications based on availability and need.

Ingredients
2 medium onions, finely diced
2 celery stalks, sliced
1/2 tsp chill powder
6-8 medium garlic cloves, finely minced
300 gms button mushrooms, washed, stalks removed, and sliced
1/2 cup dry oyster mushrooms (I get these at Dorabjee's in Pune)
1/2 cup sliced, dry shitake mushrooms
3 tbsp scotch
3 cups chicken stock (I just made it with a maggi stock cube)
1.2 tsp dried thyme
1/2 tsp ground black pepper
Salt to taste
1 cup low-fat milk
1 tbsp butter
2 tbsp olive oil

Method
In a deep pot, heat the butter. Add the onions, celery and chilli powder. Saute on medium-high for 3-4 minutes. Next add the garlic. A minute later, add the mushrooms, salt, pepper, thyme and saute for 10 minutes or so. Though the shitake and oyster mushrooms are dry, they soften up and will cook through later when you add the liquid. Next, add the scotch and continue sauteing. The liquid will dry up in about 2 minutes. Now add the stock, and let the mushrooms simmer, uncovered, until cooked - about 12 minutes. Take off heat and allow to cool. I use a blender to puree so it is important that the liquid be cool. I hurried once and put in the soup while still warm - of course, the blender exploded and I had nasty burns on my face, neck and arms for a while. So really, let the liquid cool and puree in batches - never fill more than halfway.

Return the puree to the pot, add the milk, mix and reheat slowly. Check and adjust seasoning. To serve, you could add a dollop of fresh cream or yoghurt. Even a sprinkling of parmesan. Serve with any crusty bread - I used toasted garlic bread.

Roast Pumpkin Soup

This is not an original recipe. I followed an Emeril Lagasse recipe with a couple of modifications - I used an allspice substitute and low-fat milk instead of cream. It really does taste spectacular and so here is the recipe for the greater good of humankind ;)

Ingredients
1 medium sized yellow pumpkin
3 tbsp olive oil
1 tsp salt
1 tsp black pepper powder
1 large onion, finely diced
2 carrots, peeled and chopped
2 celery, leaves removed and chopped
6 garlic cloves, minced
1" piece ginger, minced
3/4" cinnamon stick powdered
1 1/2 cup stock, chicken or veg
1 cup low-fat milk
1/2 tsp dry sage
1/2 tsp butter

All Spice Substitute
3 cloves
1/4 tsp whole black pepper
1/2" cinnamon stick
1/4 nutmeg
Powder all 4 ingredients finely and keep aside.

Method
Preheat oven to 200 degrees C. Cut the pumpkin in half and remove the seeds. Sprinkle half the salt and pepper on the inside. Drizzle 1 tbsp of the olive oil on the outside, rubbing a little on the inside as well. Place cut side down in a baking tray that has been lined with foil. Roast for 50-60 minutes. Remove and let cool. Scoop put the pumpkin flesh into a bowl, discarding the skin.

While the pumpkin is roasting, chop the vegetables and prepare the spice blend. To make the soup, heat remaining olive oil in deep pot. When oil is hot, first add the cinnamon powder and spice blend and saute on medium-high heat. A minute later, add the onions, ginger, garlic, carrots and celery. Saute for about 4 minutes or until you can see color on the onions. Add the stock and pumpkin flesh. When the liquid boils, lower heat and allow the vegetables to simmer until cooked - about 15 minutes. You can put the lid on during this process. When done, take of heat and allow to cool.

In a blender, puree the soup a little at a time, adding some milk as you go. I usually do this in several batches because the mixie tends to explode if it is filled more than the halfway mark. If you are using a food processor, good for you!

Return the pureed soup the the pot and reheat gently. If the soup is too thick, add some more milk. In a small pan, heat the butter and fry the dried sage for about 30 seconds. Add this to the soup as garnish. You can also use chopped parsley or coriander leaves.

Slow-cooked Mutton with Fennel, Wine and Spices

This is how this began. Out grocery shopping last week, we spied a fresh fennel. Very nicely sitting in organic packing. Buy we did, and then spent the next few days scouring around for interesting fennel recipes. I finally found what looked like a very interesting roasted fish with fennel recipe. Fish was sold out at the store so we got fresh mutton instead. We were looking for lamb but that is tough to find in Pune. This recipe is inspired by one I read on the internet with a lot of tweaking to suit our palette. The result was absolutely fantastic - extremely moist, tender mutton in a very flavorful gravy. And the aroma that wafts through your kitchen through the baking time! Though time-consuming to make, the time you spend is not - oven time is high. The results are so worth trying this at least once!

Serves 2
Ingredients
Spice Blend
1 tsp coriander seeds (dhania)
1 tsp fennel seeds (saunf)
3/4 tsp black pepper (kali mirch)

300 gms boneless mutton
8 garlic cloves, crushed (bigger than the blink-an-you-miss variety you usually get, smaller than the gigantic ones you see on TV)
1 1/2 medium onions, finely diced
2 carrots, diagonally cut into thick slices about 1 1/2 inches
3 celery, sliced (Don't use the leaves of Indian celery - these are quite bitter)
1 fennel bulb, discard stalks, cut vertically into 4 wedges
1 cup red wine (I usually use Madera which is economically priced and good for cooking)
1 1/2 cups chicken stock (or 1 stock cube dissolved in water)
3 cloves
1 star anise
1 bay leaf
1/2 - 1 tsp chilli powder, depending on the amount of bite you want.
Salt to taste
3 tbsp olive oil
To garnish, reserved leaves from fennel bulb and chopped parsley

Method
Dice the mutton into 2" cubes. In a zip lock bag or container, add 2 crushed garlic cloves, 1 tsp of the spice blend and mutton. Mix and rub well so the mutton is well-coated. If needed, add a dash more of the spice blend. Refrigerate for 1 hour.

In a large, deep pot, heat half the oil on medium-high heat. Add the lamb, browning on all sides - about 4 to 5 minutes. I did this in 2 batches so the lamb did not get crowded and sweat in the pot. Remove to a plate and set aside. Add the remaining oil to the pot, followed by the onions. Saute for 2 minutes and then add the garlic, carrots and celery. I crush some of the garlic and leave some whole. Saute for about 4 minutes or until the onions soften and turn opaque and lightish brown. Add the remaining spice blend and saute for a minute. Add the wine and simmer until the liquid has reduced by half - about 6 minutes. Now add the stock and simmer until you about a cup and a little extra of liquid - about 15 minutes.

While the stock is simmering, pre-heat the oven to 160 degrees C. In another smaller frying pan, heat 1/2 tsp of olive oil. When hot, place fennel wedges cut side down and sear on medium-high for a minute. Turn over and sear top as well - the wedges should be slightly charred. Keep aside.

When the liquid in the pot has reduced, add the cloves, bay leaf, star anise and chilli powder or chill flakes. Since I don't have a roasting pan, I transferred the mutton-veg-stock mix to a borosil glass baking dish. Otherwise, if you are using oven-proof cookware, skip the transfer step. Arrange the veggies at the bottom and pile the mutton on top - this is an important step to ensure the mutton is braised and not stewed. Place the seared fennel wedges in 4 corners of the baking dish. Check and adjust seasoning. Cover tightly with foil - I used 2 layers since my dish does not have a lid. Cook in the oven until lamb is tender, about 140 minutes. Check occasionally to make sure the liquid has not dried out - just add a little stock if it has.

Ladle into 2 bowls/soup plates. Garnish with the chopped fennel leaves and parsley. Serve plain or with crusty bread.

Chicken Stew with Chickpeas and a Moroccan Flavor

You already know we are big fans of stews. This one is a wonderful, delicious blend of flavors with definite Moroccan overtones. I have used chicken - you can also lamb or, if vegetarian, drop the meats and substitute with potatoes. Don't be daunted by the long ingredients list - once you have this on the bubble, the aroma that fills your kitchen is simply heaven!

Serves 2
Ingredients
To Marinate
1 1/2 chicken breasts or 350 gms boneless chicken
1/2" ginger, crushed/grated
2 garlic cloves, crushed
1 tsp orange marmalade (substitute with orange juice and some brown sugar or any fresh fruit conserve)
1/2 tsp turmeric powder
3/4 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Juice of half a lime
Salt to taste

For the Stew
1/2 cup chickpeas (kabuli channa)
1/2 cup any dried bean (kidney beans - rajma, white beans, etc.)
2 medium-sized onions, finely diced
1" piece ginger, finely diced
3 garlic cloves, finely diced
2 small carrots, peeled and thickly sliced or cubed
1/2 zucchini (substitute with pumpkin or bottle gourd), thickly sliced
2 tomatoes, roughly diced
1/4 cup dried apricots (substitute with figs or raisins)
2 tbsp tomato puree
1 cup stock, chicken or veg (fresh or dissolve 1 stock cube - I use Maggi - in 1 cup hot water)
1/2 cup wine (I use red)
1 tsp balsamic vinegar (organic vinegars such as cane or palm vinegar offer much better flavor than synthetic vinegars)
1/2 - 1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp olive oil

Spice Powder Mix
1" piece cinnamon
2 cloves
1/2 tsp aniseed/ fennel seeds (saunf)
1/2 tsp dried pomegranate seeds (anardana)


Garnishing
2 tbsp coriander leaves, finely chopped (about 10 stalks)
1 tsp pine nuts
1 tsp almonds
1 tsp pistachio

Method
Soak the chickpeas and dried beans overnight in separate containers in 1 cup water each. If you are short of time, use boiling water and soak for 4 hours. Pressure cook (3 whistles or 20 minutes on low heat after full reaching full pressure) and keep aside.

Dice the chicken into 2" cubes. In a ziplock bag or other container, combine all ingredients for marinade. Add chicken, rub well to coat and leave to marinate in fridge for at least an hour.

Powder the ingredients for the spice mix - mortar and pestle will do.

In a stewing pot, heat the oil. Add the chicken and sear on high heat until brown on all sides - for about 4 minutes. Remove with slotted spoon and keep aside. Reduce heat to medium and add onions to the same oil. Saute for 3 minutes. Add the carrots, ginger and garlic and saute for 2 minutes. Next, add the cumin, coriander, chilli powders, stir, and then add the spice mix. Add the tomatoes and saute for 2 minutes. Add the chicken, stock, and tomato puree. Bring to a boil, lower heat, cover and simmer for 15 minutes. Now add the cooked chickpeas and beans and wine. Add vinegar and seasoning. Lower heat and simmer for 20 minutes. Check for taste and adjust seasoning as needed.

Meanwhile, chop nuts into slivers. In a shallow pan, dry roast until brown and fragrant.

To serve, garnish with chopped coriander leaves and roasted nuts. We eat this as is but you could also serve this with couscous, or with a crusty hard bread.

Note: For a variation, you could use a fennel bulb. Add after sauteing onions.

Gazpacho Soup

It is summer and at the end of an unbelievably hot day, the idea of a cold, chilled soup is so inviting. This one is simple to make and what really makes the dish are generous toppings of the garnishes before serving.

Serves 2
Ingredients
6 big, ripe tomatoes
2 cloves garlic
1 capsicum (green bell pepper)
1/3 cup tomato juice
1 tbsp vinegar (I use organic palm vinegar which tends to be quite potent, so I put just a dash)
2 tbsp extra virgin olive oil
2 slices day-old bread
salt and pepper to season
1 -2 cups ice cold water

For the Garnishes
2 slices day-old bread
1 tbsp olive oil
1/2 capsicum
1/2 or 1 cucumber
2 eggs

Method
Wash the tomatoes. In a deep pan, heat some water - when boiling, throw in tomatoes. In 2 mts or so, the skins should start splitting. Turn off heat and immediately remove tomatoes with a slotted spoon. When cool, peel skins off. Cut tomatoes in half, and scoop out pulp and seeds with a spoon. I usually place a seive over a bowl and put the discarded seeds and pulp in it. This way, any juices get strained and collect in the bowl underneath. Finely dice tomatoes and keep aside. Discard seeds and membrane from capsicum and dice finely. Dice garlic. Roughly chop bread.

In a mixie/blender, first put in capsicum and any juice collected in the bowl. Blend until semi-smooth. Add garlic, vinegar, olive oil, bread and tomatoes and blend until smooth. Add tomato juice, salt, pepper and blend to mix. Pour into a container and refrigerate for at least a couple of hours until chilled.

Before serving, prepare the garnishes. De-seed the capsicum, remove membrane and dice very fine. Hard boil the eggs, shell and dice fine. Peel cucumber and dice fine. Dice bread into crouton size cubes. Heat pan, add olive oil, then the bread and fry until brown and crisp.

To serve, mix the chilled water into the soup. Ladle into 2 serving bowls. Garnish with cucumber, capsicum, eggs and bread. Absolutely wonderful!

Pan-fried Crispy Chicken with Mustard Sauce

The great thing about this recipe is that it actually doesn't take too long to make - if you marinate your chicken ahead, actual cooking time is about 20 minutes. And though the recipe says crispy chicken, the oil used is very little. I also make the sauce without cream, substituting stock and thickening with a little flour. The result is quite delicious and so free of guilt!

Serves 2
Ingredients
To Marinate
2 boneless chicken breasts
2 garlic cloves, crushed
1 tsp any pungent sauce (I use African Mama's Peri-Peri Sauce but you can use any brand and type. If you want to skip the pungent all together, just use any other flavorful sauce such as plum, hoisin, etc.)
1/2 tsp vinegar
1/2 tsp soya sauce
1/2 tsp brown sugar (if you are using a sweet sauce above, skip the sugar. Add a dash of chilli powder instead)
1/2 tsp olive oil (use extra virgin oil for more flavor)
You may need to add some salt - sometimes the flavoring sauce doesn't have enough

For the Fried Chicken
1/2 cup bread crumbs
1 tsp dried or fresh herbs
1/2 tsp salt
1 beaten egg
1/2 tsp chilli powder (optional)
2 tsp olive oil

For the Mustard Sauce
2 tsp whole grain mustard (I use the one by Karen Anand. Substitute with 2 tsp powdered mustard)
1/2 tsp orange-ginger marmalade (if using plain orange marmalade, add 1/2 tsp crushed ginger)
1/2 cup stock, chicken or veg
1 1/2 tsp plain flour (maida)
1 tsp butter
salt and pepper to taste
Dash of wine (optional)

Method
Wash the chicken and pat dry. In a zip lock bag or suitable container, place the chicken and all the ingredients for the marinade. Mix well and leave in the fridge for at least 4 hours.

To make the sauce, heat butter in a deep-bottomed pan. When melted, add the flour and mix with a wooden spoon. You need to let the butter-flour mixture turn a pale brown on low heat - about 3 minutes. Take the pan off the heat and gradually add the stock a spoonful at a time, all the while mixing it in to the butter-flour mixture. I use a whisk to take care of unwanted lumps. When all the stock has been used up, return the pan to low heat. Add the mustard and marmalade. Check for seasoning. If needed, add a little more mustard until you get the pungency you want. If using wine, add this as well. Simmer until the sauce thickens, stirring all the time. When the sauce reaches pouring consistency, take off heat and keep aside.

To make the chicken, cut into strips lengthwise, about 1" in width. Beat egg. Mix the bread crumbs, herbs and seasoning. I usually spread the crumbs out in a flat plate so I can coat the chicken pieces easily. Dip each chicken strip in the egg and then roll in the bread crumbs so the piece is well-coated. In a shallow pan, heat oil and place breaded chicken strips one side down. Cook on low heat for 4 minutes. Turn over and cook for another 3-4 minutes on the other side. You want the chicken cooked through and the outer surface a nice golden brown and crunchy.

To serve, plate the chicken and drizzle mustard sauce over the top. I usually serve steamed vegetables (carrots, beans, peas) on the side. Mashed potatoes would also be great.

Note: I usually cook the strips from 1 chicken breast at a time, using 1 tsp oil for each batch.

Chicken, Vegetable, Barley Stew

I love meals in a pot - it's like one-stop shopping. Healthy, tasty eating with minimal effort!

Serves 3
Ingredients
1/2 cup pearl barley
2 boneless chicken breasts (I prefer boneless but you could chicken with bones too)
1 onion
2 carrots
3 celery stalks
12 green beans
1/2 zucchini
1/2 cup chopped pumpkin
1" piece ginger
2 garlic cloves
1" piece cinnamon
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
2 sprigs fresh thyme or 3/4 tsp dried thyme
2 tbsp tomato puree or 2 chopped tomatoes
2 cups stock - chicken or vegetable (I just use 1 cube of maggi chicken stock)
1/2 cup wine (optional)
Some chopped parsley to garnish
Salt to taste
1 tbsp olive oil

Method
Soak the pearl barley in a cup of water for at least 4 hours.
Finely dice onions and garlic. Grate or crush ginger. Peel carrots and cut into thick slices. Discard the leaves of the celery and chop up the stalks. String beans and cut into inch size pieces. Roughly dice zucchini. Dice chicken into 2" cubes.

In a deep bottomed pot, pour olive oil and add onions. Saute until transparent and then add ginger, cinnamon sticks and garlic. Next, add all the vegetables and chicken and saute on high for 2-3 minutes. Add the turmeric, coriander and cumin powders, followed by the chilli powder. Add the stock, thyme, tomato puree, salt, and wine. You could also add ground black pepper. Bring the liquid to a boil, reduce heat, cover and cook for 15 minutes. Rinse the barley and add to the soup. Mix, cover and cook for another 20 minutes or until the barley is done. To serve, garnish with chopped parsley and serve with any bread - I like a hard crust, multi-grain bread.

Note: This recipe is very adaptable and a great way to use up smaller quantities of vegetables and/or meat that are languishing in the fridge. For variations, use lamb instead of chicken. You can also replace pearl barley with pre-soaked kidney beans (rajma) or chickpeas (kabuli channa) or any lentils.

Raw Mango Summer Drink - Aam Panna

Summer is well and truly upon us - it's a blazing 38 degrees already! And mom is here. Which is great because it means all the old, time-tested, and well-loved recipes get dusted and re made. Mom and son-in-law trudged off to the market the other day, picking up some delicious raw mangoes. One got made into a spicy Andhra-style chutney (recipe to come soon). The other two got made into this wonderful summer drink.

Makes 10-12 glasses of juice
Ingredients
2 raw mangoes
200 gms or 1 cup sugar (you will need to adjust this according to the tanginess of the mangoes)
1 tsp Salt
1/2 tsp powdered cardamom (elaichi)
A few strands of saffron (optional)

Method
Place mangoes (with skin) in a vessel (that can fit in your pressure cooker) with a little water. Pressure cook for 3 whistles (or after first whistle, reduce heat and cook for 5 minutes). Turn off heat and wait until pressure releases. If you don't have a pressure cooker, place mangoes in a pan with enough water to cover the mangoes. Once water boils, lower heat and simmer for 20 minutes with lid on.

Once the mangoes have cooled, peel them. Save the cooking water for later. In a deep vessel or container, squeeze all the pulp from the mangoes. Mash with fingers so you get a smooth pulp. Add the sugar, the cardamom powder, saffron, cooking water and extra plain water (about 6 glasses approximately). Keep tasting to get composition right - it should be a balance of tangy and sweet - add more water if needed. Serve chilled with plenty of ice.

Note: The mango pulp can be stored in an airtight container in the fridge for up to a week. To serve, mix a tbsp of pulp per glass of juice with sugar and cardamom powder. Top up with water and serve chilled.

Vegetable and Sweet Corn Bake

This is a dish once again inspired by my bare fridge. It's a great way to combine small quantities of ingredients for a filling, tasty meal. The soup mix annd canned sweet corn add more flavor. Use the substitutes or simply skip - this dish is delicious with just the white (bechamel) sauce.

Ingredients
2 carrots, roughly diced
A handful of beans (10-12, chopped into cm long pieces
10 baby corn, cut into rounds
1/2 cup peas, frozen or fresh
1 onions, diced
3-4 cloves garlic, minced
1 can sweet corn soup (substitute with fresh sweet corn kernels)
4 tbsp bread crumbs
1 tsp chilli powder (optional)
1/2 tsp mixed dried herbs - I usually use thyme and rosemary
1 tsp olive oil (substitute with butter or any oil)

For the coating sauce:
1 tbsp butter
1 tbsp flour (maida)
1 cup milk
1/4 tsp ground nutmeg
1 bay leaf
1/2 packet maggi creamy soup mix, chicken or veg (substitute with a stock cube or skip)
1/2 tsp pepper powder
1 tsp celery salt (substitute with ordinary salt)
1/2 tsp mixed dried herbs - I usually use thyme and rosemary

Method
Preheat oven to 200 degrees C.

Place the carrots, beans, baby corn and peas in a microwavable bowl and cook in the microwave (on high) for 4 minutes. In a wok/pan, heat oil. Saute onions and garlic for a minute. Add par-cooked vegetables and saute for a few minutes. Add the sweet corn and mix well. Turn off heat and set aside.

In another deep-bottomed pan, heat butter. I use one of those non-stick pans in which you can also use a metal spoon - it's also useful to use one with a handle. When the butter has melted, add the flour and mix. Stir on a low flame until the raw smell of the flour disappears. This usually takes 2-3 minutes. Be careful not to brown the flour-butter mixture. Take the pan off the heat. Gradually add milk, a little at a time, using a whisker to incorporate and break up any lumps. Once all the milk has been added, return the pan to the heat. Add the nutmeg, bay leaf, salt, pepper, herbs and soup mix, gently stirring with a wooden ladle constantly. If the sauce thickens too much, you can add a little water. You are aiming for a sauce of pouring consistency - not too thin or too thick. Simmer for about 5 minutes before turning off heat.

Grease a suitable baking dish with a little bit of butter(I use a borosil bake and serve dish). Put in the vegetables first, and pour the coating sauce over. Poke a spoon trough here and there to allow the sauce to go through to the bottom. Taste and adjust for seasoning. In a bowl, mix the breadcrumbs with the chilli powder and mixed herbs. If you don't want a bit of bite, skip the chilli powder. Sprinkle this breadcrumb mix over the top of the vegetables and sauce. You could dot the surface with a little bit of butter. Bake at 200 degrees C for 30 minutes. Serve with dinner rolls or even regular bread with some garlic or herb butter.

Sweet Chilli Garlic Chicken

Ingredients
2 chicken breasts
2 medium sized onions
1/2 cup cashew nuts, halved (optional)
10 garlic cloves, minced
1/2" piece ginger, minced
1 tsp chilli jam (an easy substitute is to use any sweet fruit jam/ conserve and add chilli flakes to it)
3 tbsp dark soya sauce
4-10 dry red chillies (basically, use as many you want and can tolerate! Me, I use about 8)
1 tbsp corn flour, dry
1 tsp corn flour dissolved in 2 tsp water
1 tsp brown sugar
1 tsp vinegar
4-5 tbsp oil

Method
Dice the chicken into 1" pieces. In a bowl, mix the chicken with half the diced ginger and garlic, chilli jam and 1 tbsp soya sauce. Keep aside to marinate for 1/2 hour. Meanwhile, dice onions into 1/2" pieces. Roughly pound dry red chillies till you get a very coarse powder.
Once the chicken has marinated, heat the oil in a large wok. Non-stick works best. Add 1 tbsp corn flour to the chicken and mix. Fry the chicken until browned on all sides. I usually do this in 2 batches to allow the chicken enough room in the wok to brown evenly. Remove to plate lined with kitchen paper. In the same oil, add the remaining garlic and ginger. Next, add the onions and cashew nuts and saute until light brown. Now add the chillies, sugar, vinegar, soya sauce. Stir briskly and add the fried chicken. Mix well so the chicken is well coated with sauce. Now add the cornflour-water mixture and stir. Lower heat, cover with a lid and leave to simmer for 2-3 minutes or until the chicken is cooked. Remove lid, increase heat again and stir until the liquid dries up. If you want some gravy, you can skip this step and even add some extra water. The soya sauce is usually salty enough that you don't need extra salt. However, check and adjust seasoning to your taste.
That's it! Again, great with simple steamed rice. For added flavor, add a teaspoon of sesame oil to the water when steaming the rice.

3 Mushroom and Spinach Stir Fry

This is a quick and easy stir fry that is ready in 10 minutes. You can use the same basic recipe and mix-and-match various veggies. You can also substitute different sauces for the oyster sauce I have used here, such as hoisin or schezuan.

Serves 2-3
Ingredients
200 gms fresh button mushrooms
4-5 dry shitake mushrooms
6 dry oyster mushrooms (both of these dried mushroom varieties are now available in specialty grocery stores or supermarkets. In Pune, I buy them at Dorabjee's)
10-12 spinach leaves that have been thoroughly washed
1" piece ginger
1 clove garlic
4 spring onions
1 tbsp oyster sauce
1 tsp spicy black bean sauce
1 tsp vinegar
1/2 tsp sugar, preferably brown
1 tsp schezuan pepper
1/2 tsp rock salt (white, chunky salt) or sea salt
2 tbsp oil
1 tsp corn flour dissolved in 2 tbsp water

Method
Soak the shitake and oyster mushrooms in a cup of hot water for at least 1/2 hour. Meanwhile, wash the button mushrooms and pat dry. Remove stalks and cut the mushroom into 4. Cut ginger into fine, thin strips. Finely dice garlic. Slice spring onions, leaves and all. In a large wok on medium heat, dry roast the rock salt and schezuan pepper until the salt turns a pale brown. Powder fine and set aside. (If you cannot find schezuan pepper, just use black pepper but skip the roasting bit. The taste of schezuan pepper is very unique and difficult to substitute.)

In the same wok, heat the oil. Remember, as with all stir fries, cooking should be done rapidly on a high flame. First, add the ginger and the garlic. Next, add the spring onions. Saute for a couple of minutes. Add the button mushrooms, and after 2 to 3 minutes, add the soaked mushrooms (minus soaking water). Stir briskly for a couple of minutes. Now add the spinach leaves and stir for 2 more minutes. Add the sugar, vinegar and the sauces. Stir briskly and add the cornflour-water mixture. Lower heat, stir to blend for 2 more minutes. Take off heat. Before serving, sprinkle the schezuan pepper and salt over the top. Great with steamed rice.

Dilli-style Chole

Arun grew up in Delhi and loves all food Delhi! He absolutely loves the chole you get there because it is cooked to the point of dissolving! The chole is also dark brown, almost black, so he calls it kale chole, It took me a while to figure out that he wasn't referring to kala channa, just dyed kabuli channa! The secret to the fabulous taste is making the dry masala fresh.

Serves greedy 2 or normal 3!
Ingredients
1 cup dry kabuli channa (chickpeas) or 1 can cooked chickpeas
1/2 tsp soda bi-carb
1 tea bag

2 medium-sized onions, finely diced
1" piece ginger, finely diced
2 garlic cloves, finely diced
2 green chillies, slit length wise
2 tomatoes, finely diced
2 medium potatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
salt to taste
2 tbsp oil
1 tbsp ghee

For the masala powder:
1 tbsp coriander seeds
1/2 tbsp anardana (pomegranate seeds), skip if not available
1/2” piece dalchini (cinnamon)
2-3 cloves
2-3 black peppercorns
2 badi elaichi (black cardamom)
1 tsp jeera (cumin seeds)
1 tejpatta or bay leaf
1 whole dry red chilli (skip if you want to turn down the heat)

Method
Soak the chickpeas in 3 cups water to which you've added the soda bi-carb. Leave overnight, or if you are short of time, soak in hot water for 4 hours. Rinse thoroughly, add 2 to 3 cups water (about an inch of water above the chole level), the tea bag, and pressure cook - once steam has built up, reduce heat and cook for 30 minutes. Remember, you want this (the chole) to be super cooked and super soft. Discard the tea bag and keep aside. If you are using cooked chickpeas, you can fast forward to the next step.

Meanwhile, in a heavy wok or kadhai - the traditional iron one works very well - heat all the ingredients for the dry masala. When the kadhai is smoking and everything is dark brown, remove from heat. When cool, grind to a fine powder and keep aside.

Boil potatoes, peel and keep aside.
In the same kadhai, heat 2 tbsp oil. Add onions and saute on medium heat until they start to turn a light brown. Add the ginger and garlic and saute for a minute. Now add the tomatoes, salt, turmeric and chilli powder and continue to saute until the mixture has blended well and turns brown (if you want a milder taste, skip the red chilli). This will take at least 10 -15 minutes on low heat. If the mixture sticks to the kadhai, I add a little of the cooked chole water - a spoon at a time - to get it all going again. Now add the dry masala powder - there is a little guess work here - I suggest you add the powder a little at a time, check the taste, and then add more if you like. Sometimes, the masala can be a little intense and hit the back of your throat. After a minute, add the cooked chole with the cooking liquid - adjust the amount of liquid to your liking. Crumble the cooked potato in - I just use my hands to roughly break it up. You can save a few slices for garnish. Mix and simmer for 4-5 minutes. The final consistency of the chole depends on you - I like it to be a little liquidy for easy mixing with rice. Add the ghee and mix. This step is optional but the taste is well worth the indulgence! Garnish with the green chillies and potato. Serve with basmati rice, rotis or puris.

Pasta in Cream Sauce with Mushrooms & Bok Choy

An Italian classic with an Asian twist! Serves 2

Ingredients
1 onion, finely diced
4-5 garlic cloves, finely minced
200gms mushrooms, cut in half and sliced length ways (1 packet of the fresh, pre-packaged variety you get in supermarkets)
2-3 bok choy, leaves and very little of the white stems roughly chopped
2 tbsp olive oil
200ml fresh cream (I use the Amul tetrapak)
1/2 to 1 tsp freshly ground pepper
1/2 tsp chilli flakes
3 tbsp grated parmesan cheese (you can buy fresh cheese or use the Kraft's grated parmesan in a bottle)
Salt to taste

1 packet pasta - I usually use penne or fusilli
1 liter water
2 tbsp salt

Optional:
4 bacon rashers, finely diced (vegetarians can happily skip this part!)

Method
In a large, deep vessel, set the water to boil.
Meanwhile, in a pan or wok, add the olive oil and onions. Saute until onions soften - opaque but not brown. If using bacon, add to the onions and saute until well browned. Add garlic and a minute later, the mushrooms. The mushrooms will first release a little water - continue to saute until the water evaporates, about 3 minutes. Now add the chopped bok choy and saute for 2 more minutes. Add the cream, pepper and salt and mix.
When the water in large vessel reaches a boil, add the 2 tbsp of salt and the pasta. Cook until just done - al dente - usually 8 minutes for the regular dried pasta or 12 minutes for the wholewheat variety. Drain pasta, reserving 2-3 tbsp of the cooking liquid. Add the pasta to the sauce and toss. Add some of the reserved cooking liquid if too dry.
To serve, garnish with chilli flakes, some more pepper (if desired) and some grated parmesan cheese.

Note: For the pasta, I've tried buying Indian brands like Bambino but really don't like the texture - the pasta always turn really mushy and has very little flavor. I prefer using one of the cheaper Italian brands instead.

Tip: next time you order pizza, save the unused sachets of chilli flakes and oregano. Just recycle the next time you cook Italian!

Beans with Mustard & Amchur

A and I love mustard. Especially the grainy variety. Tried this recipe the other day - the beans I used were some local variety that were bitter, almost like radish leaves. However, I think this recipe would be good with the long, string beans that you normally see in Asian cooking -

Serves 2

Ingredients
Bunch String beans (about 20)
3 tbsp mustard oil
1 bay leaf
1/2 tsp cumin seeds
1/2 teaspoon
5-6 whole dry red chillies, broken
Pinch asafoetida
1 tsp mustard powder
Salt to taste
3 tbsp whisked yoghurt

1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp garam masala powder
1/2 tsp dry mango powder (amchur)
1 tsp coriander powder
1/2 tsp sugar

Method
Cut beans into inch long pieces. Steam in microwave on high for 4 minutes or until half-cooked. Heat mustard oil in a pan. Add bay leaf, cumin seeds, broken red chillies, asafoetida, mustard powder and stir. Add beans and salt. Mix well and add yoghurt. Mix all the powdered masalas in a bowl and add a little water. Add to the beans and mix. Serve hot with rotis.

Asian Stir Fry Noodles

Like with a lot of our cooking, this recipe is a bit of mix and match between chinese and thai ingredients. Again, it serves 2.

Ingredients
1 carrot
2 spring onions
1/2 capsicum
8-10 beans
Small piece cabbage (about 1/2 cup once chopped)
1 onion
1" piece ginger
6-8 garlic cloves
6-8 dry red chillies
1 tsp sugar (white or brown)
1 1/2 packets egg noodles (if using fresh noodles, directly add to wok without pre-cooking)
1 tsp sesame oil
2 tbsp oil (any veg oil will do)

Note:The veggies can be varied - sprouts, mushrooms, baby corn, bok choy.

For sauce:
4 tbsp soya sauce
1 1/2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp vinegar
1 tsp corn flour

For Garnish (completely optional):
Chopped basil, coriander leaves and roughly-crushed roasted peanuts
Chopped omelette

Method
Cut onion length wise. Julienne carrot, ginger and garlic - I cut thin diagonal slices first, and then cut length wise into matchsticks. Cut capsicum into strips. Cut beans and spring onions diagonally, separating the green and white parts of the onion. Reserve some chopped green leaves for garnish.Finely slice cabbage. All the vegetables should look like thin strips. In a mortar and pestle, pound the chillies - you want smallish pieces, not a powder. Mix all the ingredients for the sauce with 1/2 cup water and set aside.

In a large vessel, boil 2 litres of water. As the water boils, add noodles. After a minute or two, take off heat and drain noodles into a colander. Run cold water over the noodles to stop further cooking. Toss with sesame oil and set aside.
Note:the cooking time of the noddles will vary from brand to brand. Essentially, you want the dry noodles to soften - that's it. if you over-cook at this stage, you will end up with one big mass of mush when you reach the wok stir-frying stage.

Now, you are ready to go! All your cooking should be done a high flame so it is important to have all your ingredients ready and handy. In a wide wok, heat oil. Add ginger and garlic. Briskly stir. After a minute, add onion and whites of spring onions. Stir. Add all the vegetables. At this point, I usually lower the heat and put a lid on the wok for 2 minutes to allow the vegetables to steam a little. remove lid, increase flame again. Add sugar and red chillies. Next, add the sauce and stir. Now add the noodles and toss. Using 2 spatulas helps! Also, lower the heat to prevent noodles from sticking too much. You could add a dash of sesame oil to enhance flavor. Don't over-stir the noodles - 2 to 3 minutes is good enough. Remove from heat and garnish with topping of your choice. We like an omelette (couple of eggs beaten with some soya sauce) cut into thin strips.

Tip:If you are not going to eat the noodles right away, remove from wok into a wide, shallow container (like a large plate). Spread noodles around to prevent over-cooking and the dreaded mush.

All in all, Yenjai!

Bhendi-Aloo Stir Fry with Influences of Bengal

This dish was inspired by a lack of ingredients. I didn't have enough bhendi to make a sabzi by itself so I decided to mix and match. I threw in a bit of this and a bit of that. Thankfully, it worked and the result was quite good! This recipe serves 2.


Ingredients
7-8 Bhendi (ladies fingers/okra), sliced diagonally (like you would carrots)
1 medium-sized potato, cut length-wise, a little fatter than french fries (I'm talking regular french fries, not the puny, under-fed McD ones)
1 onion, sliced lengthwise
2 green chillies, slit lengthwise
1 large tomatoes, cut into quarters lengthwise
1/2" piece ginger
2 garlic cloves
1/2 tsp whole peppercorn
1 tsp turmeric
Salt to taste
1 tbsp oil

Dry Masala
1/2 tsp each mustard seeds, fennel seeds (saunf), onion seeds (kalonji), cumin seeds (jeera)

Method
In a wide wok/kadhai, heat the oil. Add onions and saute until opaque. I put a lid and let the onions sit for 4 minutes or so - this way, the onions don't burn or caramelize. Crush ginger, garlic and pepper together and add to the wok. Stir and add chillies. Stir and a minute later, add the potatoes. Saute for 2 mins, then add the bhendi. Saute for 2 more minutes, cover with a lid and let the veggies cook for 10 minutes on low heat. Now, add turmeric powder, salt and gently mix the vegetables. If the bhendi is still sticky, cover and cook for another 8-10 minutes. When the potatoes and bhendi have cooked, add the dry spice powder. Saute for a minute and add sliced tomatoes. Spread out the vegetables in the kadhai evenly (so they brown a little), and cook on low heat without a lid for about 8 minutes. The end result should be a dry sabzi with well-fried onions, potatoes and bhendi, and half-fried tomatoes. Don't stir too often or you will end up with a mushy version.
Great with parathas!

Note: you can also use sliced carrots, capsicum, peas

Easy Chicken Curry

Ingredients:
2 boneless chicken breasts, diced into 1 inch cubes. You use leg, thigh or mixed pieces if you prefer your chicken with bones

For the marinade:
1" piece ginger
6 garlic cloves
6-8 red chillies (more or less, depending on your preference for spice)
1/2 tsp turmeric powder
2 tbsp curd
1 tsp salt

For the curry:
2 onions, finely diced
2 cloves
1" piece cinnamon
1 tbsp goan curry powder (see end of recipe)
1/2 tsp turmeric powder
2 tomatoes, finely diced
2 tbsp oil

Method:
From the marinade list, crush ginger, garlic and chillies together. I hand pound them but you could do a quick mix in the blender. You want a coarse paste. In a bowl or tupperware box, combine chicken pieces, ginger-garlic-chilli paste, turmeric, curd and salt. Leave in fridge to marinate 2 hours or longer. I usually do this in morning so that by dinner-time, the chicken has had enough time to absorb the flavors.

When ready to make the curry, in a wok or deep pan, heat the oil and add cloves and cinnamon. When the color starts to change (about 30 secs), add the onions. Fry on medium heat until the onions golden brown. Add the tomatoes, turmeric and curry powder, and continue sauteing for about 10 minutes or until the tomtoes turn pulpy. Add the chicken and saute for another 5 minutes. Add 1/2 cup water, adjust salt, cover and simmer for 20 minutes or until the chicken is done.

Goan Curry Powder
I picked up some at the Mapusa market in Goa. The powder has a wonderful aroma, with a hint of spices that is not too over-powering. Here is one version - you could skip the coconut to vary flavor.

3/4 cup shredded unsweetened dried coconut
1 tablespoon minced garlic
4 fresh green chilli
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
10 cloves
2 inch stick cinnamon
1 teaspoon ground turmeric

1. In a medium-sized pan or wok, roast the coconut over medium heat, stirring
continuously for about 8 minutes until it is golden and crispy. Transfer to a
bowl.
2. In the same pan or wok, dry roast the garlic and green chilli over
medium heat, stirring continuously for about 8 minutes until it is dry
and golden.
3. Place the remaining spices in the skillet and dry roast over medium heat,
stirring and shaking the pan until golden and very fragrant. Remove
and cool.
4. Mix all the roasted ingredients together and grind in a mixie until spices are finely ground like powder. You could do this in batches.
5. Pour into a plastic container, cover tightly, and store up to 3 months. To prolong life, I store my spices in the freezer.

Peruvian-Style Rice with Veggies and Chicken

Ingredients

4-5 tbsp vegetable oil
2 chicken breasts, diced into 1" cubes
salt and black pepper to taste
1 1/2 bunches fresh parsley, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
2-3 green chillies (You could use more, depending on how much heat you can handle. Jalapeno peppers can also be used.)
1 tablespoon Worcestershire sauce (Optional. Can substitute with soya sauce)
1/2 cup orange juice
2 cups uncooked white rice
2 onions, chopped
1 large carrot, peeled and diced
1/2 each of yellow and red capsicum, diced
1/2 cup fresh corn or frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
1 teaspoon freshly ground black pepper

Directions

1. Heat 2 tablespoons of vegetable oil in a large pan. Season the chicken with salt and pepper, and fry in 2 batches until golden brown and crisp, about 15 minutes. Remove the chicken and drain on paper towels.
2. Place the parsley leaves, garlic, chillies, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into a saucepan, bring to a simmer, and cook over low heat until the mixture turns dark green, about 5 minutes.
3. Place the chopped onions into the other pan, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Add the capsicum and saute for a few minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
4. Pour the white wine into the blender and run a few times to rinse off any extra parsley mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat and pour into the pan containing the rice. Stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces, carrots, peas or corn into the pan, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. Uncover the pan and allow the dish to rest for 5 minutes before serving.

Juicy, juicy, juicy

Anyone that has watched Nigella Lawson's cookery show, knows exactly where that line comes from! In this context however, it is simply what it says - all about Juice. A and I discovered the wonders of the 2 minute breakfast - simply throw all ingredients in a blender, add some water and blend away! Yes, I've heard the experts tell you how if you are going to turn a fruit to pulp, you may as well eat baby food. Firstly, baby food is yum! Secondly, it's hard to beat a nice tall glass of fresh juice with a bit of this and a dash of that.

Here are some variations:
Apple, carrot, ginger
Tomato
Tomato, cucumber, ginger
Tomato, celery
Cucumber, ginger
Tomato, beetroot
Apple, orange
Orange, carrot, ginger
Papaya, ginger
Beetroot, carrot, a few leaves of spinach, ginger
Any fruit (musk melon, water melon, strawberries, pineapple)

Mix and match any of the above and blend! Be careful with the ginger - it can be pungent.

Zareena's Naga Recipes

We were introduced to the simple goodness of Naga food by a friend who was introduced to it by her friends from Nagaland. The thing is, Naga food - or its derivative thereof - is completely unlike any other Indian food. First off, the ingredients are few. Second, the cooking process is incredibly simple - no marinating, roasting dry masalas, extracting - none of that! Third, it sits really light on the stomach. Which of course means that you just eat more. What is there not to like?!

Recipe 1: Liver or Prawn Chutney
Ingredients:
2 chicken livers or 1/2 cup dried prawns
12 green chillies (more if you can handle it)
1 ripe tomato
3-4 cloves garlic

Chop up the chillies. In a pan, heat very little oil and place the tomato, chillies and liver or prawns. Put a lid on and let the ingredients steam and fry for about 5 minutes. Take off the heat. Once cool, grind to a paste along with the garlic, adding salt to taste. Eat with hot rice - yum!

ps: admittedly, this is not completely authentic simply because all the ingredients are not easily available. For instance, this chutney is usually made with the really hot naga marich and shidol or small, scaly fish. The ingredients used in this recipe are substitutes but work quite well nonetheless.


Recipe 2: Smoked Chicken and Pumpkin Curry
Ingredients:
250 gms smoked chicken breast, cut into cubes
250 gms yellow sweet pumpkin, also cubed (the pumpkin should be firm)
5-6 dried red chillies, broken into smaller pieces
3-4 cloves garlic
1 tsp oil
1/4 cup water

Method:
In a pan, heat oil. Add pumpkin and saute for a couple of minutes. Add chicken and chillies. Saute 2 more minutes. Add 1/4 cup of water and bring to a boil. Lower heat, cover lid and simmer until pumpkin is cooked. Just before finishing, pull out some of the cooked red chillies, mash in a mortar and pestle and return to pan. Add garlic and salt to taste. Simmer 2-4 minutes and you are done! Also delicious with rice.

The smokiness of the chicken contrasted against the sweetness of the pumpkin is simply divine. The chilli and garlic add a little more pep and flavor to an already fabulous dish.

Burnt Garlic Fried Rice With Chilli

Really simple, delicious dinner that is a great way to use left over rice. And it takes only 10 minutes!

Ingredients:
2 cups of cooked rice -
left over rice works well. If not, cook rice a few hours ahead, separate grains, toss with a tsp of sesame oil and leave in the fridge until you are cooking.
15 large cloves of garlic (yep, that's a LOT!)
5-6 spring onions
2 tbsp of dark soya sauce
1/2 tsp black pepper powder
1/2 tsp sugar
1 tbsp chilli flakes (or more, if want to turn on the heat!)
3 tbsp oil
Salt to taste

Method:
Get the rice out of the fridge and use a fork to make sure the rice grains are separate. Set aside. Finely mince garlic. Finely chop spring onions, leaves and all. Put aside about 2 tbsp of the chopped green leaves for garnishing. Heat 2 tbsp oil in a wide wok or heavy iron kadhai. Add 1/2 the chopped garlic and saute until it begins to turn brown. Add the spring onions and continue to saute on high heat for another 2 minutes. Add the soya sauce, pepper and sugar. Stir and now add the rice. Keeping the wok on high heat, briskly stir the rice, mixing all the ingredients. Continue frying the rice for another 3-4 mts, or until the rice begins to brown a little. Take off heat. In a smaller wok or frying pan, heat the remaining 1 tbsp oil. Add the remaining garlic and fry until a golden brown. Remember to keep stirring otherwise the garlic will stick to the bottom of the pan. Add the chilli flakes, turn off the heat and continue stirring for 30 seconds. Pour the garlic chilli oil over the fried rice and garnish with reserved green spring onion leaves.

I found that the 'tadka' of the garlic chilli oil at the end really brings out the burnt garlic flavor. The chilli also adds a little bit of bite which is always a good thing in this house! You could also add a diced omelette (cooked with some soya sauce maybe) or fried and diced sausages/ham/bacon/bits and pieces of veggies floating around.

The ultimate comfort food - Chicken Stew

It is fitting that this be the first recipe on our blog. Though purists may scoff, we both love stews! This one is our favorite, made on many a cold evening, or even a hot one if comfort is the order of the day! We've arrived at this recipe through many tastings and some readings. Happy stewing! ;)

Chicken Stew
2 chicken breasts, cut into cubes. If you'd prefer to use chicken with bones, then use a mix of leg and joint pieces and adjust quantity accordingly
2-3 carrots, cubed
2-3 potatoes, peeled and cubed
20 beans, stringed and diced into 1/2 inch pieces
3-4 cloves garlic, crushed
2 medium sized onions, finely diced
3 tbsp butter
1 tbsp olive oil
2-3 tbsp maida (flour)
1 chicken stock cube dissolved in 2 cups hot water (Maggi works best) or 2 cups fresh chicken stock
1/2 tsp each dried thyme and rosemary. If using fresh herbs, use a sprig each
1 bay leaf
1 tsp dried chilli flakes (optional, to add a little bite)

Method:
In a frying pan, melt the butter. When hot, put in the chicken pieces and brown on all sides. Remember not to overcrowd the pan so the chicken doesn't sweat. The chicken does not need to cook through. Once browned, remove to paper towel. You should have butter remaining in the frying pan after the browning - if less, add some more. To this, add the flour and fry until a pale brown. Remove pan from heat and add the hot stock a ladle at a time, stirring briskly to incorporate. Using a whisk helps. Once all the stock has been added to the flour/butter mixture, return pan to heat and let the liquid reach one boil. In the meanwhile, in a stewing pot or deep dish, heat olive oil and add onions. Once onions lightly brown, add the rest of the vegetables, garlic and lightly saute. Add browned chicken and keep the pot going on low heat. When the stock boils, add to the stew pot along with herbs and chilli flakes. Check for salt and pepper. Bring to a boil, lower heat, cover and simmer for an hour, stirring occasionally to prevent burning. If you want the chicken very well-cooked, simmer for another 20 minutes.
Serve with any hard-crust bread.
Great for cold evenings!