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Friday, 28 March 2014

Coq Au Vin



Ingredients:

Plain Flour: 2 tbsp
Chicken Portions: 2
Butter: About 40 gms
Pancetta: 75 gms, diced
Garlic Cloves: 4, crushed
Carrot: 1, diced
Celery Stick: 1, roughly chopped
Brandy / Cognac: 2 tbsp
Red Wine (Beaujolias): 400 ml
Bay Leaf: 2
Fresh Thyme: 3 - 4 sprigs
Shallots: 7 to 8
Red Wine Vinegar: 1 tbsp
Button Mushroom: 120 gms
Olive Oil
Salt & Black Pepper to taste

Method:

1. Mix the flour with the salt and freshly ground pepper.

2. Coat the chicken with half of the seasoned flour.

3. In a pan, melt half the butter, add the chicken and fry gently until golden brown on all sides.

4. In a casserole, fry the pancetta, garlic,carrot and celery until they soften.

5. Add the remaining seasoned flour, and cook for 1-2 minutes.

6. Pour in the brandy and the wine, stirring it to make sure that there are no lumps at the bottom.

7. Add the bay leaf and thyme. Bring it to boil. Cover. Simmer for about an hour.

8. While it is simmering, melt some butter with the olive oil in a frying pan. 

9. Add the onions and fry them until they are brown.

10. Add in the vinegar and 1 tbsp water.

11. Add the onions and the mushrooms to the chicken and cook it for about 30 minutes. Make sure that the chicken is cooked and the vegetables are nice and tender.

12. Transfer the chicken and the vegetables to a hot serving plate. 

13. Discard the bay leaf and thyme. 

14. Boil the sauce for about 3 - 5 minutes or until reduced to a nice consistency.

15. Pour over the chicken and serve with mashed potatoes and / or steamed broccolli.




Monday, 24 March 2014

Beef Bourguignon




Serves: 2 (Inspired from Masterchef)

Ingredients:

Olive Oil: 2-3 tbsp
Braising Steak: 500 gms (cut into small pieces)
Onion: 1 large / Shallots: 5 to 6
Plain Flour: 1 tbsp
Beaujolais Red Wine: 150 ml (Or any other red wine)
Beef Stock: 150 ml
Button Mushrooms: 100 gms
Bay Leaf: 1 large
Dried Herbs De Provence: 1 tbsp
Salt to Taste
Freshly Ground Pepper
Parsley: 4 tbsp

Method:

1. Preheat the oven to 160 degree Celsius.

2. Add 2 - 3 spoons of olive oil. Fry the beef in small batches over high heat. Once they brown, transfer them to the casserole.

3. Reduce the heat to medium and fry the onions / shallots. Transfer them to the casserole as well.

4. Stir the flour into the remaining oil in the frying pan.

5. Pour the stock and the wine into the frying pan and bring it to boil. Stir it continuously until it gains a smooth consistency.

6. Add the mushrooms, bay leaf and dried herbs. Add the salt and pepper and season it as per your taste. 

7. Pour the contents over the meat and onions / shallots in the casserole. 

8. Cover and cook in the oven for about an hour or until the meat is very tender.

9. Garnish with chopped parsley and serve hot.

Tuesday, 11 March 2014

YORKSHIRE PUDDINGS


Makes: 6 Yorkshire Puddings


INGREDIENTS:

Plain Flour - 125 gms
Salt - A pinch
Eggs - 2
Milk - 300 ml
Oil - 1 to 2 tbsp 

METHOD: 

1. Preheat the oven to 220 degree C. 

2. Sift the flour into a bowl and add the salt.

3. Make a small well in the middle and pour in the eggs and a little milk.

4. Mix well and add the remaining milk in gradually. 

5. Whisk it and then put it in the fridge to cool down for about half an hour.

6. Add a little oil to each section of the bun / muffin tin and put it in the oven for 5 minutes.

7. Remove it from the oven and then put in the batter.

8. Cook for about 20 minutes /until risen and crisp.

Wednesday, 12 February 2014

Methi Aloo (Fenugreek Potato)



Ingredients:


Fenugreek Leaves – 3 cups, chopped 
Potatoes – 2 medium - Cut into small cubes

Tomato - 1 large, chopped
Onion - 1 large chopped
Green chillies - 2 to 3, Slit
Oil – 2 to 3 tbsp
Cumin + Coriander powder – 2 tbsp
Red Chilly powder – 1 tbsp
Turmeric Powder – 1/2 tsp

Fresh coriander leaves - 2 tbsp
Prawns (Optional)
Salt to taste

Method:


1. Heat oil in a non stick pan. Add cumin seeds & green chillies & sauté them.
2. Add potato cubes, some salt and turmeric powder and fry on low heat for 2 to 3 minutes.
3. Add onions and sauté till lightly browned.
4. Add tomatoes and cook till lightly browned.
5. Add the red chilli powder, turmeric powder, cumin + coriander powder, some salt and 1 tbsp coriander leaves.
6. Mix well and cook for 2 -3 minutes.
7. Add chopped fenugreek, stir fry for another 2-3 minutes more till well mixed. Add the prawns.
5. Cover and cook on low heat till potatoes and fenugreek leaves are done and curry is dry.
6. Serve hot.

Wednesday, 24 July 2013

Slowly Cooked Lamb Shanks Recipe


Ingredients:

Vegetable oil - 4 tbsp
Cinnamon Sticks - 5
Cardamom Pods - 4 to 5
Cloves - 6 to 8
Small onions - 3 (Peeled and finely sliced)
Lamb Shanks - 4 (Small)
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Ground Turmeric - 1 tsp
Chilli Powder - 2 tsp
Ground Cumin - 2 tbsp
Ground Coriander - 2 tbsp
Plain Yoghurt - 5 tbsp
Large Ripe Tomatoes - 3
Garam Masala Powder - 1 tbsp
Coriander Leaves - Half a bunch
Salt - As required

Method:

1. Heat the oil in a large saucepan. 

2. Add the cinnamon, cardamom, and cloves and sauté for half a minute. 

3. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown

4. Add the lamb shanks and cook over high heat for five minutes, stirring constantly.

5. Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt. Sauté for a further five minutes. 

6. Add the yoghurt and sauté for a further 5 minutes over high heat

7. Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala

8. Add enough hot water to cover the shanks and bring to a boil. 

9. Cover with a lid, simmer and cook until the lamb is done, approximately 1 hour or until the meat just starts to come away from the bone.

10. Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot.

11. Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt.

12. To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes. 

13. Sprinkle with garam masala powder and chopped coriander leaves. Serve immediately.

Taken From: Alfred Prasad - Great British Chefs...

Friday, 31 May 2013

Gavar (Cluster Beans) Recipe


Ingredients:

Cluster beans (Gavarfali) – 500 gms
Onions – 2
Potatoes – 2 (Cut into cubes)
Tomatoes – 1 (Chopped)
Cumin seeds – ½ tsp
Carom (Ajwain) Seeds – ½ tsp
Ginger – 1 tsp (Chopped)
Garam Masala – 1 tsp
Turmeric powder – A pinch
Asafoetida – ¼ tsp
Chilli powder – As required
Mustard oil – As required
Salt – To taste

Method:

1. Heat the mustard oil in a pan.

2. Add the asafoetida, ajwain and cumin seeds and let it splutter for a few minutes.

3. Then add the onions and ginger paste. Fry them until they are golden brown in colour.

4. Add the tomatoes and sauté for another 2 minutes
5. Add the beans & the potatoes, along with the salt, garam masala, turmeric powder and red chilli powder. Stir till fragrant (a few seconds).

6. Add some water.

7. Pressure cook all the above ingredients for about 3 whistles.

8. Garnish with coriander and serve with plain rice / chapatti.

Thursday, 30 May 2013

Yummy Bhindi (Okra) Aloo Recipe


Ingredients:

Bhindi - 500 grams (Chopped into 1/2 inch pieces)
Potato - 1 large (Cubed and boiled)
Mustard seeds - 1/2 tsp
Olive Oil - 2 to 3 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin + Coriander Powder - 1 and 1/1 tsp
Asafoetida Powder - A pinch
Salt - as per taste

Method:

1. Heat oil in a pan over medium heat.

2. Add the mustard seeds and asafoetida powder.

3. Fry for about 20 seconds.

4. Add the chopped bhindis and potatoes and cook for about 5 - 7 minutes.

5. Add the turmeric powder and salt and mix well.

6. Reduce the flame to low.

7. Cook for another 10 - 12 minutes until the bhindis are lightly brown.

8. Add the chilli powder, and the cumin and coriander powder. Stir again.

9. Cook for another 3 - 4 minutes (or longer if you want them crispier).

10. Transfer to a serving plate and serve hot with naan.