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Recipes

Tomatoes Stuffed with Rice

Nice party dish. You’ll need:

  • 500gm firm, large, red tomatoes
  • 100gm rice
  • 1″ stick of cinnamon
  • 3 cloves
  • 3 cardamoms
  • 1 onion, finely sliced
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 100gm green peas
  • 1/2 coconut, scraped
  • 3 sour limes
  • oil/ghee for frying
  • salt to taste
  • coriander leaves

Method:

  1. Slice off the tops of the tomatoes
  2. Scrape out the pulp and drain any juices
  3. Wash the rice
  4. Heat ghee in a pan and add the cardamom, cloves and cinnamon
  5. Add onions and fry till they are golden brown
  6. Add chili, turmeric powder, rice and peas
  7. Add enough water and cook till rice is tender
  8. Remove from fire and cool
  9. Fill tomatoes with the mixture and cover with sliced off tops
  10. Bake in a moderately hot oven for approximately 15 minutes
  11. Sprinkle with grated coconut and chopped coriander leaves
  12. Serve hot with quartered limes

– Sid

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Recipes

Colocasia (arbi) Vadas

This is an old recipe I found. Tastes interesting.  You’ll need:

  • 250gms Colocasia (arbi)
  • 1/2 Cup Wheat flour
  • 1 pinch asafoetida (hing)
  • Salt and chilli powder to taste
  • Oil for frying

Method:

  1. Clean the colocasia, boil, remove skin and mash.
  2. Add salt, chilli powder and asafoetida.
  3. Add the wheat flour a little at a time, till you have a stiff dough.
  4. Shape into small vadas (dumplings) and fry.

– Sid

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Recipes

Spicy Fried Mutton

This is a great looking dish that does really well at small get togethers, plus you can make sandwiches from any leftovers. You’ll need:

  • 1kg – Large piece of mutton, or chops
  • 1 large onion
  • 10 green chillies
  • 10 pods of garlic
  • 1 piece of fresh ginger
  • 1 tsp vinegar
  • 1 large cup yoghurt
  • 6 cloves
  • 1 cardamom
  • 8  pieces black pepper
  • 3 curry leaves
  • Salt to taste
  • Oil for frying

Method:

  1. Wash meat and marinate in the curd
  2. Grind the onion separately. Grind all other ingredients together, except curry leaves
  3. Heat oil in a shallow pan,  add curry leaves, fry.
  4. Add the meat, the ground pastes and cook till tender on a slow fire. Do not use water.

– Sid

Categories
Recipes

Achari Pork with Cabbage and Mangoes

I needed to whip up a quick meal yesterday and since we had been on vacation, there wasn’t much to work on. Found a bit of pork undercut in the freezer, a small cabbage, 2 tomatoes, some ginger paste, a small bowl of sliced onions and away we went. We’ll need:

  • 300gms Pork undercut, sliced into medallions [about 5mm thick]
  • 1.5 tsp ginger paste
  • 1 small onion, finely chopped
  • 1 small cabbage, cut into thin slices
  • 2 medium size tomatoes, finely chopped
  • Garlic salt [or add 1/2 tsp garlic paste if you don’t have garlic salt]
  • Chilli powder
  • 3 tbsp mango pickle [use the light golden variety that has soft slices of mango]
  • Oil

Method:

  1. Heat the oil.
  2. Add the pork. Make sure it is dry. Stir fry on high heat for 2 – 3 minutes.
  3. Add the onions, ginger paste, tomatoes and cabbage and fry for a further 2 minutes
  4. Add 300ml water. Add the salt and chilli powder. Mix.
  5. Bring to a boil.
  6. Add the pickle
  7. Simmer for 10 minutes.

Serve with bread or kulchas in bowls. If you need to eat this with rice, thicken the mixture with a little cornflour [add 1 tbsp cornflour to 3 tbsp cold water. mix. add to gravy while stirring. simmer for 2 – 3 minutes.].

Note: Regulate cooking time based on the quality of the meat and the thickness of the slices. Substitute with chicken or mutton if you wish. Adjust cooking time accordingly.

– Sid

Categories
Recipes

Chicken Stewed in Coconut Milk

This is a dish I’ve been in love with for the last 20 odd years. The smell of fresh coconut milk mingled with spices and chicken slowly stewing over a slow fire simply cannot be beaten. Here’s what you need:

  • 500gm Chicken, chopped, on the bone
  • 5 cloves
  • 2 inches cinnamon, in two pieces
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic paste [fresh]
  • 1 tsp ginger paste [fresh]
  • 500ml thick coconut milk
  • 250gms finely chopped onions
  • 3 green chillies, slit vertically. Remove seeds if desired.
  • salt to taste
  • Oil

Method:

  1. Put a little oil into a large pot and heat
  2. Ensure the chicken is dry. If not, pat dry with a paper towel
  3. When the oil is hot, put in the chicken and quickly fry till parts of it are a light golden brown.
  4. Remove chicken and keep aside
  5. Add onions and fry till soft and translucent
  6. Add all everything else, except the coconut milk and fry for 1 minute.
  7. Separate coconut milk into two equal halves. To one half add 250ml water. Add this to the pot
  8. Add the chicken
  9. Bring to a boil.
  10. Reduce heat, add the remaining coconut milk slowly.
  11. Simmer for 10 minutes.

This stew must be eaten either with rice, or with fresh bread. The larger the chunks of bread, the better.

– Sid

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Recipes

Vinaigrette

The sauce of choice when dressing green salads.

You’ll need:

  • Pinch of salt
  • 1 tbsp Vinegar
  • 3 tablespoons oil [try olive]
  • pinch of pepper

Method:

  1. Put salt into bowl
  2. Put in vinegar and mix till it disolves
  3. Add oil and pepper.
  4. mix well.

Optionally, the vinegar could be substituted with lemon or orange juice depending on your salad. If you do so, the ratio of the mixture changes to half juice and half oil. If you like, you could also replace the oil with fresh cream. You can also add flavors like mustard, garlic or oregano. All these options depend on the kind of salad you’re making. In case you have a simple leafy salad, just stick to the original.

– Sid

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Recipes

Welsh Rarebit

This is a British snack, which is best served hot. Try it with beer.

  • 250g Slices of processed cheese [use pre-sliced if you like]
  • 1 tbsp English mustard
  • Pinch Freshly ground black pepper
  • 3/4 cup chicken or vegetable stock
  • 4 slices of bread

Method:

  1. Place the slices of cheese in a sauce pan
  2. Add the stock and the mustard
  3. Heat gently, till the mixture is smooth
  4. Toast the slices of bread. Butter them.
  5. Butter an oven-proof plate. Place slices on it.
  6. Spread cheese mixture on each piece of toast.
  7. Place under grill till brown (about 3 – 4 minutes)

Serve very hot.

Note: Original recipe uses Cheshire cheese and ale instead of stock.

– Sid

Categories
Recipes

Chocolate Apples

This is an adaptation of Toffee Apples. You’ll need

  • 3 medium size Apples, Peeled, cored, chopped into 1 inch pieces
  • 1 egg + 1 cup of plain flour + 1/2 cup cold water, beaten into a smooth batter
  • 300gms bar of cooking chocolate
  • Oil for frying

Phase 1: The apples

  1. Heat the oil
  2. Dip the pieces of apple in the batter
  3. Fry till golden
  4. Drain on paper towels and set aside
  5. Repeat until all the apples are used

Phase 2: The Chocolate

  1. Break the chocolate into small pieces
  2. Put into a small steel or heat proof glass bowl
  3. Put the bowl into a large sauce pan with water in it
  4. Put the sauce pan on the fire, till the water boils, then reduce heat to simmer
  5. Stir chocolate till it melts and turns smooth
  6. Add fine sugar to it if you wish to sweeten further

Phase 3: Apples + Chocolate = Chocolate Apples

  1. Bring out the batter fried apples
  2. Dip into the melted chocolate and place on butter paper
  3. Serve when chocolate is solid.

The chocolate coated apples can be rolled in a mixture of chopped nuts if you like. You can also substitute chocolate for caramel and dip into cold water when coated to quickly solidify.

– Sid

Categories
Recipes

Medallions of Pork with Vegetables in Hoisin Sauce

This is a simple recipe that needs to be done in parts. You’ll need:

Marinade:

  • 2 tbsp Light Soya Sauce
  • 1 tsp honey
  • Onion Salt
  • 1 tsp ginger paste

Rest:

  • 500gms Pork Undercut
  • Carrots and beans chopped into bite sized pieces
  • 2 tbsp Hoisin Sauce
  • Spring Onions
  • Smashed garlic
  • Japanese Rice Vinegar
  • 1 tbsp sesame oil

Method:

  1. Chill the meat so it is stiff. Then slice thinly (about 5mm). Wash thoroughly
  2. Mix all the ingredients of the marinade with the pork. Marinate for at least 3 hours.
  3. Add 250ml water to a shallow pan and boil. Add pork with marinade. Reduce till all water is gone.
  4. While the pork is boiling, blanch the vegetables (not the spring onions). Wash in cold water. Drain. Set aside.
  5. Heat one tbsp sesame oil. Add pork. Stir fry on high flame. Add garlic and spring onions. Stir again.
  6. Add Hoisin sauce and a dash of the rice vinegar. Stir well.
  7. Remove from flame and mix in vegetables.

Serve with pancakes or on a bed of rice. Add a little additional gravy for the rice.