Spiced Caramel Corn

Great snack for the winter. Very addicitng...enjoy...

INGREDIENTS:

1. Popped unsalted corn - 1 microwave bag or 12 cups
2. Salted mixed nuts or nuts of choice- 1 cup
3. Brown Sugar - 1 cup
4. Light Corn syrup - 1/4 cup
5. Unsalted butter - 1 stick ( 113g or 8 Tbsp)
6. Salt - 1tsp
7. Cayenne powder - 1 tsp
8. Baking soda - 1/2 tsp
9. Cream of Tartar - 1/8 tsp (optional)

METHOD:

1. Preheat oven to 225 deg F. Line a baking sheet with parchement.
2. Place popcorn and nuts in a large bowl.
3. Heat a thick bottomed pan. Add in the butter, brown sugar, corn syrup and salt and bring to a boil. It is a good idea to use a wooden spoon. 
4. Add in the baking soda, cream of Tartar and cayenne powder- reduce heat and stir continuously for about 4 minutes or till the syrup turns an amber colour.
5. Pour the caramel into the bowl with the popcorn and nuts and mix to coat the popcorn well. Be careful in this step as the caramel is very hot and can burn your skin easily.
6. Turn out the coated popcorn onto the baking sheet and bake for about 1 hour or till the popcorn is slightly dry, occasionally stirring the popcorn.
7. Once it is completely cool, store in an airtight jar.

Pinwheel Cookies

Love these cookies! These were one of the first cookies I had ever baked! These are great to make with your kids . Basically a shortbread cookie, one flavored with chocolate and the other vanilla which are rolled into a log, cut in slices and baked. Often I make a double batch and freeze one batch to bake later.


Ingredients:

1. All purpose flour(APF) - 3cups
2. Powdered sugar - 1 cup
3. Room temp. unsalted butter - 1 cup
4. Unsweetened chocolate, melted - 3oz(85 g)
5. Vanilla essence - 1 tsp
6. Baking powder - 3/4 tsp
7. Salt - 1/4 tsp
8. Milk - 1 tbsp
9. Egg, lightly beaten - 1

Method:

1. Sift the APF, salt and baking powder together. Keep aside.
2. Cream butter and sugar till light in colour. Add in the egg and milk and mix.
3. Add in the flour and mix just till it comes together. DO NOT OVERWORK!
4. Divide in two halves. 
5. Add in the melted chocolate to one half and the vanilla to the other half. Knead the doughs separately. Wrap in plastic film and refrigerate for about 15- 30 minutes.
6. Roll the two dough separately into a 1/4" thk slab. Both should be roughly the same shape and size.
7. Place the chocolate layer over the vanilla layer and roll into a tight log. Wrap in cling film and refrigerate for 30 minutes.
8. Preheat the oven to 375 deg F.
9. Cut the log into 1/2" thk. slices. Place on a parchment lined baking sheet and bake for 12-13 minutes till they are just slightly golden brown.
10. When they are cool to touch, remove and let cool completely on baking rack.
11. Store in an airtight jar.

Maple Chipotle Chicken Wings

This is a take on Buffalo Wild Wings. I have done away with deep frying the wings and have combined two flavours that I really like - maple syrup and chipotle in adobo sauce.


Ingredients:

1. Chicken wings - 1kg or 2.2 lbs
2. Melted butter, unsalted, preferred - 2 Tbsp
3. Hot sauce, preferably Frank's hot sauce - 2-3Tbsp
4. Chipotle chilli in adobo sauce - 2 finely chopped with about 2 tsp of the sauce
5. Maple Syrup or honey - 2 Tbsp+
6. Salt to taste
7. Pepper to taste
8. All Purpose flour - 2 tbsp
9. Thyme or Oregano or Sage - 2Tbsp

Method:

1.  If you wish, remove as much of the skin from the wings as easily possible. It is a good idea to keep some of the skin.
2. Preheat the oven to 500F. Line a cookie sheet with foil and place a wire rack over it.
3. In a zip top bag , place the all purpose flour, 1 tsp salt, 1 tsp black crushed pepper and the herb of your choice. Shake to mix well.
4. Place the chicken wings in the bag and close. Shake to ensure all the chicken wings are lightly coated with the flour mix.
5. Lightly spritz the flour covered wings with oil and bake in the hot preheated oven till they are golden brown in colour and crispy, about 45 minutes. It is a good idea to turn them over once so that they are all evenly browned. You will hear a lot of sizzling - that is good it is all the fat from the wings hitting the baking sheet.
6. In a large mixing bowl, mix in the other ingredients - melted butter, hot sauce, minced chipotle and maple syrup and salt as per taste. Taste the sauce. It should be a balanced taste of sweet, tangy and spicy. You could add more of either sweet/ tangy ( because of the hot sauce's vinegary flavour) and spicy as per preference.
7. Once the wings are cooked, add the same to the above and mix well till all the chicken wings are evenly coated. 
8. Serve warm.

NOTE: To make this gluten free, substitute the 2 Tbsp of All Purpose Flour with 2 Tbsp of Rice Flour and follow the rest of the recipe.

Ratatouille's- Ratatouille

Ever since I saw the movie, Ratatouille, I have wanted to make the version shown in the movie. Thomas Keller of French Laundry is the inspiration behind the Chef Rat -Remy. In the movie, the Ratatouille shown is a Thomas Keller version of the French Stew. This is my version.


INGREDIENTS:                Serves 4; Prep time - 20 minutes; Cook time - 40 minutes

• Eggplant, long slender ones or the small oblong ones - 8 or (200gms or 8 oz)
• Red Bell Pepper- 1 to 2
• Green Zucchini - 2 to 4
• Summer squash( yellow zucchini) - 2 to 4
• Onion, sliced thin - 1 medium
• Tomatoes, peeled and cubed - 400g or 16 oz
• Garlic Cloves, crushed - 5 to 6
• Olive oil- 1 tbsp
• Herbs de Provence - 2 tsp
• Coriander Powder - 1/2 to 3/4 tsp
• Crushed fennel seeds -1/2 to 3/4 tsp
• Red Chilli powder - 1/2 tsp
• Salt to taste
• Pepper to taste
• Vegetable or chicken stock - 1 cup
• Parchment paper

METHOD:

• Heat Olive oil. 
• Add in the onions and garlic. 
• Saute for a minute. 
• Add in the tomatoes. 
• Cook for about 5 minutes, stir once in a while. 
• Add in the herbs De  Provence and other spices, salt and pepper. Mix well. 
• Add in the broth/stock and mix well. 
• Cover and cook on low heat for 10 to 15 minutes. Taste the sauce to ensure the taste is balanced. Sometimes, the tomatoes are sour, adding a pinch of sugar rounds out the flavour profile.
• The sauce should become a little thick.
• Turn off the heat and keep aside.
• Meanwhile, prepare the vegetables. Slice the eggplant, summer squash, zucchini and bell pepper to about 1/8th to 1/16th of an inch.It is better to use a mandoline if you have one - makes the job easier and quicker.
• Preheat the oven to 375 F.
• In a nice oven proof dish, spoon out the tomato sauce so that it is about 1/2 to 1/4" thick.
• Starting from the out to the in, arrange the slices of eggplant, yellow squash, zucchini and bell pepper so that they are slightly overlapping almost resembling a spiral.
• Drizzle with olive oil, sprinkle salt and pepper( as per taste).
• Cut out a piece of parchment paper to match that of the dish and lightly place on the vegetables.
• Place in a preheated oven and bake for about 20-25 minutes or till the vegetables are just done.
• Remove from the oven, remove the parchment and discard.
• Serve with French bread.

NOTE: Herbs de Provence is a herb blend of 3tbsp each of oregano, thyme and savory, 2tbsp lavendar, 1tsp each of basil, sage and rosemary.

Mooli Salad ( Daikon Radish Salad)

Love this salad for it's simplicity and use of fresh Mooli.


INGREDIENTS:                                            serves 4; Prep time - 15 min ; Soak time - 20 mins

1. Mooli ( Daikon Radish), large hole grated - about 3 cups
2. Moong dal, dehusked and split in half - 3 tbsp
3. Green chilli -3
4. Cilantro - 2 tbsp
5. Salt to taste
6. Sugar - 3/4 tsp
7. Lime/lemon juice - 1 tsp
8. Oil- 1 Tbsp
9. Brown mustard seeds - 1 tsp
10. Asafoetida - 1/2 tsp

PROCEDURE:

1. Soak the grated Mooli in cold water for about 5 minutes. Soak the Split Moong Dal in warm water for about 15-20 minutes. Keep Aside.
2. Chop the cilantro. Deseed and finely chop the green chilli. Keep aside.
3. Squeeze the Mooli of excess water and place in a bowl. Add in the cilantro and chopped green chilli.
4. Drain the Split Moong Dal and add to the above mixture.
5. Add the rest of the ingredients- salt, sugar and lime juice and mix. Check the seasonings .
6. In a small pan or wok, heat the oil. When hot add in the mustard seeds and the asafoetida. Once the mustard seeds crack open, quickly add to the salad. Mix well.
7. The above step is optional, but certainly imparts a wonderful flavour. 
8. Serve either after step 6 or 7 as per personal preference.

NOTE - Sometimes the Mooli can be a little pungent and soaking in cold water for a few minutes helps mellow the radish.

Corn on the Cob Curry

The Farmer's Market is full of corn and I thought of making something other than the usual grilled corn, corn salsa, corn relish and all the other corny stuff. Here's something very different. It is great fun to dip the corn in the gravy and suck on the cob - enjoy!

INGREDIENTS:                                                                   Serves 4-6;  Prep time 25 mins; Cook time 30 mins

      The Spice Paste - 

1. Fresh grated coconut - 75g
2. Chopped onion        - 75g
3. Roasted, skin removed, peanuts - 75g
4. Dried red chillies - 2
5. Garlic cloves - 3
6. Roasted coriander powder - 2 tsp
7. Roasted cumin powder - 2 tsp
8. Sesame seeds, roasted -3 tsp
9. Tamarind paste - 1/2 tsp
10. Salt - 1.5 tsp or to taste
11. Sugar or jaggery - 1.5 tsp

• Shucked corn on the cob, cut in 1"- 1.25" rounds - 4
• Oil- 1 tbsp
• Bayleaf - 1
• Cloves - 6
• Cinnamon - 1"
• Green cardamom - 4
• Cilantro to garnish

PROCEDURE:

•  In a blender, add all the ingredients for the spice paste( from 1 to 11) and grind to a fine paste with a little water. Keep aside.
•  In a large skillet or deep pan, heat oil. Add the whole spices - bayleaf, cloves, cinnamon and green cardamon.
• Add the above ground paste to the oil and fry the paste till fragrant and till oil leaves and separates from the spice paste.( See the photo)

• If the paste starts sticking to the bottom of the pan add a tsp of water. The sauteing of the spice paste takes about 3-5 minutes.
• Thin out with a cup of water.
• Add the corn rounds in a single layer to the above. (See photo)

• If need be, add in about 1/2 to 1/4 cup of water. Cover and cook on low heat for about 20 minutes or till the gravy is reduced, but coats the corn and the corn is ready to eat.
• Check the seasonings and add any if needed.
• Garnish in with cilantro and serve with flat  bread or rice.

NOTE- the same spice paste could be used to make different curries. Try stuffing small green or purple eggplants( make cross wise slits till 3/4th way down on the eggplant, keeping the stalks intact) and follow the above 5 steps. You could even omit the whole spices. This is would be a variation of a very famous eggplant preparation called ' Bahgare Baingan'.

Israeli Couscous Salad

Israeli couscous is also called Ptitim. It is made out of hard wheat flour and made into little white balls. Normally it is eaten with fried onions and tomato paste. It is very versatile. Could be used in soups, as a substitute for rice and in salad. It resembles and reminds me of 'Sabudana' - little white balls made out of arrowroot. This is used in Indian cooking.


INGREDIENTS:                                                     serves 4 ; Prep time 10 mins; Cook time 15 mins

1.  Israeli couscous - 1 cup
2. Mixed diced vegetables of choice - 1 cup - cucumbers,tomato,bell peppers, onion, spinach, lettuce, radish, carrots
3. Parsley, chopped - 1/2 cup, lightly packed
4. Mint, chopped - 1/4 cup, lightly packed
5. Olive oil, extra virgin preferred - 1 tbsp
6. Salt and pepper to taste
7. Cayenne powder - 1/2 tsp ( optional)
8. Roasted cumin powder - 1/2 tsp
9. Sugar - 1tsp
10. Lime/ lemon juice - 1/2 to 1 tsp

PROCEDURE:

1. Cook the couscous as per manufacturer's instructions - usually allow to boil for 9 minutes in boiling water- just like pasta. Wash in cold water and drain well.
2. Mix in all the rest of the ingredients and mix.
3. Could be served cold or at room temperature.

Nankhatai

Essentially a shortbread cookie with six basic ingredients. This recipe was developed in the 16th century by person named Dotiwala in a large port town in Western India called Surat. These cookies were served and still are served as tea cookies. In the US, they are very close in texture and flavor as the 'Sandies'. This recipe is unique in the absence of egg. I have used yoghurt here, one could substitute with milk too. 


INGREDIENTS:

1. Powdered sugar  75g (3oz)
2. Granulated sugar  100g (4oz)
3. Ghee, clarified butter 100g (4oz)
4. Yoghurt 75 g (4 tbsp)
5. All Purpose Flour 250g (9oz)
6. Baking Soda 1/2 tsp
7. Baking Powder 1/4 tsp
8. Pinch of salt
9. Powdered green cardamom 1 tsp

METHOD:

1. Preheat the oven to 300F.
2. Cream together the sugars and ghee. Add in the yoghurt.
3. Sieve the dry ingredients together. Mix into the wet ingredients and combine to form a soft dough. 
4. On a cookie sheet, place 1"dia balls of cookie dough and bake for about 20 minutes.
5. Cool on rack before storing.

NOTE- If you don't have powdered sugar, you can use granulated sugar. You could crush in a blender half of it.

The ghee or clarified butter gives the cookie a nutty flavor. Unsalted butter (125g) could be used instead of ghee. 

Indian Saffron Cookies

The secret ingredient in this recipe is ghee. Ghee is clarified butter. It has a deep nutty taste which cannot be replicated by butter. Ghee is available in all Indian stores. I however, prefer to make my own - recipe to follow soon.

INGREDIENTS:                              yield about 40 cookies, Prep time-15 minutes, cook time- 20 minutes 

1. All Purpose Flour (APF) 150g (5 oz)
2. Fine Semolina (Rava) 150g (5 oz)
3. Baking Soda 1/4 tsp
4. Salt 1/4 tsp
5. Cardamom powder 1/2 tsp
6. Nutmeg powder 1/4 tsp (optional)
7. Powdered sugar 125g (4.5 oz)
8. Ghee (clarified butter) 100g (4oz)
9. Yoghurt 1 tbsp
10. Warm milk 1 tsp
11. Saffron strands 1/4 tsp

METHOD:

1. Preheat oven to 300F.
2. Grind the semolina to a coarse powder.
3. Sieve together the APF, semolina, cardamom powder, nutmeg powder if using, salt and baking soda. Set aside.
4. Add the saffron in the warm milk and set aside for about 5 minutes.
5. Meanwhile, cream together the ghee and sugar.
6. Add in the tablespoon of yoghurt and beat well. Add in the saffron-milk mix.
7. Slowly incorporate the dry ingredients and mix well to form a soft dough.
8. Break into small balls of 1" diameter and place on a baking sheet.
9. Bake till golden brown and delicious for about 30 minutes.
10. Let the cookies rest on the sheet for about 5 minutes before placing them on a cooling rack to cool completely before storing.

NOTE: If you are not using yoghurt but using just water or milk, along with the baking soda, add 1/4 tsp baking powder. This will help the baking soda with the rising process.

Ratatouille Lasagna

This version of lasagna is the only way to have my kids eat eggplant with a smile on their faces and for them to come back for more! This with a light salad of lettuce or Panzanella( an  Italian bread salad with fresh tomatoes) is a complete meal. The lasagna has 3 parts to it. First is the Ratatouille, which is a rustic French vegetable stew. It has 5 basic ingredients - eggplant, tomatoes, zucchini and red bell peppers mixed with herbs De Provence. The recipe here for the Ratatouille is my version of it. Second -the lasagna sheets which could be store bought. And third- the white sauce. All this comes together and is baked.


INGREDIENTS:                                             serves 4-5; Prep time 40 minutes; cook time 40 minutes
For the Ratatouille

1. Eggplant, sliced thin - 400g
2. Zucchini, sliced thin - 1 medium
3. Red Bell Pepper, sliced thin- 1
4. Onion, sliced thin - 1 medium
5. Tomatoes, peeled and cubed - 400g
6. Garlic cloves, crushed - 5
7. Olive oil - 1 tbsp
8. Herbs De Provence - 2 tsp (see note)
9. Coriander powder - 1/2 to 3/4 tsp
10. Crushed Fennel seeds - 1/2 to 3/4 tsp
11. Red chili powder - 1/2 tsp
12. Salt - 1 tsp
13. Vegetable or chicken stock - 1 cup
14. Black Pepper - 1/2 tsp
15. Lasagna sheets about 10 to 14 (FOR GLUTEN FREE OPTION-use brown rice lasagna sheets)

For the white sauce

1. Olive oil  - 1 Tbsp
2. Butter - 1 Tbsp
3. All Purpose Flour - 2to 3 Tbsp ( GLUTEN- FREE OPTION- use gluten free All Purpose Flour or Rice flour)
4. Salt 
5. Pepper
6. Milk - 1 cup+
7. Chicken/Vegetable broth/stock - 1/2 cup (optional)
8. Parmesan cheese - 1/2 cup 

METHOD:

For the Ratatouille:

1. Heat oil. Add in the onions and garlic. Saute for a minute.
2. Add in the eggplant. Saute till the eggplant starts to change colour.
3. Add in the tomatoes . Cook for about 3 minutes, stir once in a while.
4. Add in the zucchini, bell peppers , the herbs De  Provence and other spices, salt and pepper. Mix well.
5. Add in the broth/stock and mix well.
6. Cover and cook on low heat for 10 to 15 minutes.
7. Taste the ratatouille and make necessary corrections in taste if required.
8. Set aside.
9. Preheat oven to 350F. Make the white sauce.

For the white sauce:

1. In a thick bottomed skillet, heat the oil and butter together. 
2. Just as the butter starts sizzling and melting, add the APF and turn down the heat. Stir to incorporate.
3. Slowly add in the milk and stir so that there are no lumps forming. You may need to add more milk or broth/ stock depending on how thick the sauce is becoming. Addition of milk will make the sauce more rich and the broth will make it less rich.
4. Add in the salt and pepper.Sometimes, I add in some prepared mustard to it.
5. Allow it to cook for a few minutes. Turn off the heat. 

Assembly:

1. Follow manufacturer's instructions for the lasagna sheets. Some sheets do not need boiling and can be directly baked.
2. In a large oven proof glassware/bake ware, generously spoon some of the white sauce. Leave enough white sauce to pour over at the end.
3. Put a layer of lasagna sheets.
4. Spoon some ratatouille generously.
5. Place a layer of lasagna sheets.
6. Again some ratatouille. Alternate the lasagna sheets and ratatouille till you have 5 layers of lasagna sheets. 
7. On the last layer of sheet, pour over the remaining white sauce and sprinkle cheese evenly.
8. Bake in a preheated oven for about 25- 30 minutes or till the top is golden. Best served warm.

Rhubarb Chutney

At the Farmer's Market, Rhubarb is everywhere. It was just wonderful to see the fresh, red coloured stalks of rhubarb. I didn't want to make a pie out of it so here's a recipe for an Indian inspired chutney!


INGREDIENTS:                                          Prep time- 10 mins; Cook time- 30 mins; Yield- 500g (17.5-18 oz)

1. Rhubarb, washed and diced to 3/4" - 340- 350 g(12-12.5 oz)
2. Ginger,skin peeled and julienned - 15g(1/2 oz)
3. Raisins- any type - 25- 50g(1-2 oz) or as per personal preference
4. Sugar - 250g plus(9 oz)
5. Roasted cumin powder - 1 tsp
6. Cayenne powder - 2 tsp or as per preference
7. Bayleaf - 1
8. Dried red chilli - 1(optional, but highly recommended)
9. Panch phoran - 1 tsp OR 1/4tsp each of brown/yellow mustard seeds, fenugreek seeds, Cumin seeds, Anise seeds, Nigella seeds( onion seeds). This is available in any Indian store as a ready mix.
10. Salt - 1-2 tsp or as per taste
11. Oil(vegetable or canola) - 1 tbsp

METHOD:

1. Heat oil in a heavy bottomed skillet or saucepan. 
2. When hot, add in the bayleaf, dried red chilli and 1 tsp of panch phoran.
3. When the mustard seeds start to splutter, add in the diced rhubarb. Saute for a minute.
4. Add in the ginger, cayenne powder, cumin powder, salt and sugar. Mix.
5. Lower the heat, cover and allow to simmer for about 10 minutes.
6. After about 10 minutes, the rhurbarb should have broken down into a mushy mass. Check the seasonings. If the mix is still too tart, add in 50g of sugar. Stir to dissolve the sugar. Check the seasonings for salt, spiciness, sweet and sour. It should all balance out. It any of the flavors need to be balanced, do so at this stage.
7. Cover and simmer for about 5 minutes more.
8. Allow to cool. Once cool, store in an air tight jar. Should be kept in the refrigerator. 

Not quite Shrewsbury Biscuits!

In my hometown of Pune, India there is a bakery- Kayani's which makes the most fabulous Shrewsbury biscuits. The biscuits( cookies) are the palest yellow, have a superb buttery flavour and taste. I have been trying to get as close as I can to that taste of home. Though not close in taste, these cookies are good and are closer in texture and taste to ' Sandies'. Here's my version of the Shrewsbury Biscuits-

INGREDIENTS:                            makes about 30, 2" dia             Prep time 30 mins  Cook time 15 mins

1. 100g (4 oz) unsalted butter               
2. 50g (2oz) ghee ( clarified butter)
3. 25g (1oz) milk powder
4. 130g (5oz) caster sugar or fine ground sugar
5. 2 egg yolks, separated
6. 225g (8oz) All purpose flour
7. 1/4tsp baking powder
8. 1/4 tsp baking soda
9. 1/4 tsp salt
10. 1tsp vanilla extract

METHOD:

1. Preheat the oven to 350F.
2. Beat the butter till it becomes light and fluffy.
3. Add in the sugar and the yolks till light and fluffy.( The colour of the butter mixture should lighten up)
4. Add in the vanilla extract.
5. Sieve together the salt, baking powder, baking soda and flour.
6. Slowly add into the butter mixture. Mix till it just comes together in a ball. The mixture should be a little crumbly at this stage. Pat it into a disc, wrap with cling film and place in the refrigerator for 15 minutes.
7. After 15 minutes roll the dough out till it is a little more than 1/4" thick but less than 1/2" thick. Using a cutter stamp out the dough in about 2" diameter circles and place on a cookie sheet.
8. Bake for about 7 minutes and then turn the sheet around and bake for another 7 to 8 mins or till they are done. The cookies should be golden brown in colour and should be a little soft to the touch when you get them out of the oven.
9. Cool on a rack right away, the cookies/ biscuits should firm up. 

Venison Pickle

A friend of ours hunts and he kindly gave me some venison to make an Indian style pickle. This pickle will work for pork, lamb or goat. This recipe calls for more black pepper than red chillies, however, one can play with the amount of spice as per personal preference. The ingredient list may appear long, but it is a recipe which requires very little effort. The pickle could be used in sandwhiches, or one can make a stew with it, just with plain steamed rice or chappatis, or in pot-pies, the list is endless. Enjoy.

INGREDIENTS:                                 Prep time, incl marinating time 20 mins+12 hrs   Cook time 1 hr.

1. Lean meat in 1/2" cubes   750g(1 1/2lbs) could be pork, lamb, goat any red meat
2. Oil- canola or vegetable  3 tbsp
3. Brown mustard seeds       1 tsp
4. Garlic paste                    25g (1oz)
5. Ginger paste                   25g (1oz)
6. Finely chopped onion      50g (2oz) optional
7. Cayenne powder             1/2 - 1 tsp - or as per preference
8. Turmeric powder            1/2 tsp
9. Cumin powder                1/2 tsp
10. Curry Leaves                  6-10
11. Sugar                             2-3 tsp

Marinade

1. White vinegar  1-2 tbsp
2. Black pepper    1.5 tsp
3. Dried red chillies 2
4. Cloves            10
5. Cinnamon        1"
6. Fenugreek seeds 1/2 tsp
7. Cumin seeds or shahjeera 1/2 tsp
8. Salt 1/2 tsp

METHOD:

1. In a grinder or spice mill, grind to fine powder all the ingredients listed in the marinade except for vinegar.
2. Place the powder in a bowl. Add 1 tbsp of the vinegar plus 2-3 tbsps of water to it and mix.
3. Rub the above paste to the meat and marinate the meat for at least 3 hrs, preferably overnight.
4. In a thick skillet or pan, heat the oil.
5. When hot, add in the curry leaves and the brown mustard seeds.
6. When the seeds begin to crackle and pop, add in the onions and the ginger-garlic pastes. Saute till oil starts leaving the sides of the mixture. If the mixture starts to stick at, add a few drops of water.
7. Add in the turmeric and the marinated meat with all the juices. Saute till the water/moisture from the meat dries up.
8. Add in the rest of the ingredients- cayenne powder, salt, cumin powder and sugar. Add water to cover the meat . Turn down the heat, cover and cook the meat till tender and  till there is a thick gravy. 
9. Add in the remaining vinegar and mix well. Check the seasonings. If something is lacking, now is a good time to correct the balance.
10. Once it is cooled down, spoon into a clean and air- tight jar and refrigerate.

Tandoori Chicken

Tandoori Chicken is India's best known delicacy and barbecue chicken. This is made in a clay oven- the tandoor- and hence the name. Tandoor food is very popular and typically served at roadside cafes called dhabas. The chicken is usually eaten with naan or tandoori roti - kind of bread, a daal-lentil curry and a simple salad of onions with tomatoes.


I used a cornish hen for this recipe and splatched it. Basically, one cuts the backbone of the bird and with the heel of your hand, press down on the breast bone  to flatten it out. I would highly recommend using the cornish hens to regular chicken.


INGREDIENTS:                                 Serves 4; Prep time 30mins+ 12hrs marination; cook time 15 mins

1. Cornish hens or chicken, whole or cut into pieces - 1.2kg/ 3lbs
2. Salt
3. Cayenne powder - 1 tsp
4. Lemon juice - 4 tbsp
5. Butter/ ghee for basting

The Marinade

1. Thick yoghurt- 100g/ 4 oz
2. Cream or thick yoghurt - 100gms/4oz
3. Ginger paste- 15gms/2.5 tsp
4. Garlic paste - 15 gms/ 2.5 tsp
5. Cumin powder - 1tsp
6. Garam Masala - 3gms/ 1/2 tsp - available in Indian stores
7. Saffron- 1 tsp
8. Orange colour  - 1 drop (optional)
9. Raja Tandoori Masala - 2 tsp - SECRET INGREDIENT (optional)- available in Indian stores
10. Chaat masala - 1 tsp for garnish- available in Indian stores
11. Cilantro leaves - a few for garnish

NOTE: If you are using Raja Tandoori Masala, there is no need to add the food colouring. Tandoori chicken normally is coloured orange/red. It is not necessary to do so. Most times, I do not add the colouring.

METHOD:

1. After splatching the cornish hens(CH) or chicken, make incisions on the thighs and breast - 3 on each breast , 3 on each thigh and 2 on the drumstick.
2. Mix together the salt, about 1 tsp, cayenne powder and lemon juice. Rub this evenly on the CH or chicken. Keep aside for 15 - 20 minutes.
3. Meanwhile, in a large bowl, mix the marinade ingredients. Add salt about 2 tsps. Taste the marinade. It is should be just a little salty and ginger-garlicky. Remember, we still have to add the CH/ chicken.
4. Add in the chicken and massage the chicken with the marinade.
5. The marinated chicken should be kept in the fridge for 12 hours or a minimum of 4hrs before grilling.(I normally marinate the chicken/CH for 24 hrs. It keeps well in the freezer too for a few days. If it is in the freezer - thaw it out in the fridge - not on the counter!)
6. Grilling- you could grill directly on your grill. The chicken's internal temperature should reach 180 deg F. Baste the chicken with butter or ghee.
7. If you are using the oven. Set the oven setting to ' broiler' - we want the top filament to get hot.
8. Place the chicken on a wire rack which is over a baking sheet. Place in the middle rack in the oven.
9. Check after about 7 to 8 minutes. Baste the chicken with ghee or butter. Turn over and broil for another 7 to 8 minutes. Check the internal temperature of the chicken/ CH. It should read 180 deg F.
10. Once done, get it out of the oven. Squeeze a few drops of lemon/lime juice. Sprinkle with the chaat masala and cilantro leaves. Serve with onion rings dressed with lime juice, salt and cayenne pepper.

Chocolate Eclairs

This is one of my favourite dessets. I remember the small bakery that we used to frequent where eclairs would have been made fresh everyday and kept in glass shelves. 
Eclairs are really choux (shoo-)pastry - a light pastry made out of water, flour, butter and eggs. This was supposed invented by a Florentine chef-Panterelli in the 1500s. 


Pastry:

1. All Purpose Flour-  65gms/2.25 oz
2. Pinch of salt
3. Butter, diced - 50gms/1.75 oz
4. Water - 150 ml/5 fl.oz
5. Eggs, lightly beaten-  2

Filling:

1. Double/heavy cream-  200 ml-300 ml/6.75floz- 10floz.
2. Sugar 5- 6 tsp
3. Vanilla essence ¼ tsp
4. Chocolate 75-100 gms/2.65oz to 4 oz
5. Butter 25 gms/1oz
6. Water 2 tbsp

METHOD:

1. Preheat the oven to 425°F/218°C.
2. Sift the APF with salt.
3. Combine the butter and water and heat on medium.
4. Increase heat and bring to a rolling boil. Reduce heat to low.
5. Remove from heat and add in the flour all at once. Get back on heat and stir till it forms a ball and is shiny. 
6. Set aside to cool for 3 minutes. THIS IS A CRUCIAL STEP- as the success of the choux pastry depends on the coolness of the flour mix.
7. Add in the beaten eggs and beat well till it is a shiny paste and thick enough to hold its shape. If the above step is not followed, the eggs will tend to cook resulting in a flat pastry.
8. Spoon choux pastry into bag fitted with 1“ plain nozzle. Pipe 4” lengths to the baking sheet with parchment on it. If you don't have a pastry bag, put it in a zipper bag. Snip off one of the corners at an angle- about an inch wide.
9. Place in the oven. Close the door and lower the temperature to 400°F/ 218°C. Bake for 25-30 minutes or till pastries are well risen and golden brown. Remove from oven and make a neat slit to release steam. Lower oven temperature to 350°F/180°C and bake for a further 5 minutes.
10. Let cool.

Filling:

1. Whip cream with sugar and vanilla till it holds its shape.
2. Spoon into piping bag.
3. Pipe whipped cream into split eclairs.

Glaze:

1. Place chocolate and water into a bowl set over hot water. Make sure the bowl does not touch hot water.
2. Melt chocolate, stirring untill smooth. Add in the butter and stir till smooth and shiny.
3. Dip the eclairs into the chocolate. Set in a cool place till chocolate sets. Best eaten within 2 hrs.