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.

Categories
Recipes

Cheese With Herbs

This is a simple recipe for soft cheese. Soft cheeses include full fat and low fat soft fresh cheeses. You’ll need:

  • Portions of fresh, chopped Chervil, Parsley, Chives and Tarragon
  • Soft cheese
  • Salt
  • Pepper
  • Paprika

Mix all the above ingredients and chill. This can be served on its own, with fresh bread or as a topping for baked jacketed potatoes.

In the Indian context w.r.t. availability of ingredients, we can translate the recipe as:

  • A tub of Cheese spread (preferably plain)
  • Fresh coriander, chopped fine
  • Freshly ground black pepper
  • Finely chopped onions

Mix ’em all and chill. Can be used as a filling for paranthas or on whole grain toast. Serve as is, or spread on bread and pop into the oven. Variations:

  • Crumble some paneer into it and mix
  • Dash of Worcestershire and Tabasco sauce.
  • A teaspoon of finely chopped green chillies
  • Mix in some coarsely chopped, dry roasted garlic

– Sid

Categories
Recipes

Fish Paranthas

This is a nice and quick recipe for some great tasting paranthas. You’ll need:

  • 500gms Fish [flaky], roughly chopped into small pieces
  • 250gms Onions, chopped fine
  • 1 tsp ginger, chopped fine
  • 3 cloves garlic crushed
  • Salt to taste
  • Oil for frying
  • 2 tbsp meat masala

Method:

  1. Put the fish in a shallow pan with a little water. Add the salt, ginger and garlic to this.
  2. Cover and let it steam. Remove from fire when cooked.
  3. Mash with a fork or potato masher. It should resemble small flakes rather than a paste. Include the ginger and garlic.
  4. Heat oil in a pan. Fry the onions. Add the meat masala, fry a bit more.
  5. Add the fish mixture and fry till the masala is cooked and all the fish is evenly colored with the masala

Remove from heat and use as filling for paranthas. You’ll need to stuff the paranthas rather generously for this mixture. Add green chilies when frying onions, if desired. Using olive oil imparts a nice flavor.

– Sid

Categories
Recipes

Scotch Eggs

Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ‘special’ days.

You’ll need:

  • 3 Minced Mutton
  • 1/2 Cup tomatoes, chopped
  • 1/2 Cup onions, finely chopped
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 3 sticks cinnamon
  • 5 cloves
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup milk
  • 5 hard boiled eggs
  • 1 tbsp all purpose flour
  • Breadcrumbs
  • Oil

Method:

  1. Boil the mincemeat with salt and vinegar.
  2. Grind the onions, ginger paste, green chilli paste, cinnamon and cloves.
  3. Heat 2 tablespoons of oil in a frying pan and add the ground masala from step 2, ground pepper and tomatoes.
  4. When the water has evaporated, add the meat and stir over a low flame.
  5. Sprinkle flour and salt. Stir well.
  6. Add the milk and cook till the meat is the right consistency to be rolled into balls. Remove from fire.
  7. Make 10 even sized balls and shape each into a cup.
  8. Roll eggs in flour and cover with meat mixture.
  9. Dip in beaten egg and roll in breadcrumbs.
  10. Deep fry in a wok or use a deep fat fryer if you have one.

Serve with fried potatoes (boil potatoes, thickly slice, shallow fry till each side has a brown crust, sprinkle with ground pepper and salt)

– Sid

Categories
Recipes

Mashed Potatoes

Creamy Mashed Potatoes Here’s a recipe for a classic comfort food – mashed potatoes. These can be served with virtually any dish (dry or with gravy) from any type of cuisine. They can be had on their own too – with perhaps a piece of toasted garlic bread and a little herb butter.You’ll need:

  • Boiled and peeled potatoes
  • Salt and Pepper

Optional Ingredients:

  • Garlic salt instead of regular salt
  • Milk
  • Grated Cheese

Strictly speaking, all you need to do is to mash the potatoes with a fork, add the salt/pepper and you’re done! But wait a minute, if you’re looking for something that *really* feels good to eat – add some milk and cheese to the potatoes along with garlic salt in place of regular salt.

– Sid
Image Courtesey: Wikipedia

Categories
Recipes

Green Banana Curry

Due to Gurdeep’s repeated admonitions, here’s a vegetarian recipe. You’ll need

  • Green Bananas
  • Curry Leaves
  • Coconut Milk
  • Turmeric Powder
  • Green Chillies – sliced lengthwise in half
  • Finely sliced onions
  • Pinch of garam masala
  • Salt to taste

Phase 1:
Peel the green bananas. You’ll need to lightly oil your hands and the knife you’re using. When done, Cut in half lengthwise and then again. Proceed to chop into 1.5 – 2 inch pieces. These should be about 1cm wide. Sprinkle with salt and turmeric powder. Store for about 20 minutes. Deep fry. Remove when hard to feel and crisp to eat, but not brown.

Phase 2:
Heat some oil, add the onions, curry leaves, garam masala and green chillies. Sauté till the onions are soft. Pour in the coconut milk. Bring to a medium boil while stirring. Put in the bananas fried in phase 1. Keep stirring till the curry is a soft yellow color and the bananas soft, but not mushy. Keep at it too long, and you’ll end up with banana and coconut pudding!

Serve hot with plain boiled rice, preferably the short grained, sticky variety.

-Sid

Categories
Recipes

Skewered Masala Prawns

This is a really simple, probably non-traditional way of making very tasty prawns. Only one consideration here. Make sure you soak the bamboo skewers overnight in water to prevent them getting charred or scorched. You’ll need

  • Peeled, de-veined medium size prawns
  • Sesame oil
  • Meat masala [I told you it wasn’t traditional]
  • Salt to taste
  • Lemons [cut each lemon into 8 pieces]
  • Bamboo skewers [the type used for satay sticks]

Soak the bamboo skewers in water overnight. Mix some sesame oil with the salt and meat masala. Mix in the prawns. Marinate for a few hours if possible. Thread the prawns on the skewer. If you have a coal barbecue, then grill over open coals on that. If you don’t, a simple flat oiled griddle will do just as well. Remember not to overcook, else the prawns get tough. When grilling over hot coals, depending on the distance from the coals, about 5 minutes should do the job. When on the hot, oiled griddle, 30 – 40 seconds on each side will suffice. Also remember not to overdo the masala. The important thing here is to ensure the flavor of the prawns comes through.

Squeeze a few drops of lemon on each skewer and serve hot.

– Sid

Categories
Recipes

Fried Chicken

This isn’t yet another recipe for fried chicken, where you slather pieces of chicken in batter and deep fry, then eat with tomato ketchup. This is the definitive recipe for fried chicken that can possibly be described as the deep Indian version. As with most of my recipes, the listing is *not* for beginners and you definitely need to know what you’re doing.

You’ll need:

  • 500gm Chicken on the bone
  • Bay leaves
  • Cloves
  • Ginger garlic paste
  • Freshly ground black pepper
  • Vinegar
  • Chilli powder
  • Salt to taste
  • Turmeric Powder
  • Cinnamon
  • Oil
  • 250gms Onions, sliced finely

In a pressure cooker, add some oil, put in the onions and fry till the onions are soft and just thinking of turning brown at the edges. Put in all the ingredients, except the vinegar, freshly ground black pepper and the chicken. Stir. Put in the chicken and lightly sear. Add a cup or so of water, close the cooker and cook. You’ll need to estimate when its just about to turn tender. Perhaps a little earlier is ok, but not later.

Pour everything from the cooker in a wide pan. You can do this in the cooker itself if you like, but it’s easier to handle this way. boil down the water till the chicken is dry. add some vinegar and the freshly ground black pepper, give it one final stir, taking care not to scramble the chicken if its gotten too soft, or to jarr it off the bone.

Serve hot with fresh bread [Indian: roti, parantha, naan… or freshly baked white bread].

– Sid