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.