Mini Falafels

1 cup garbanzo beans that have been soaked overnight drained

1 tbsp garbanzo bean flour

3 tbsp water

1 sprig mint chopped

1 sprig parsley chopped

1 pod garlic

2 tbsp onion chopped

1/4 tsp allspice

1 tsp salt

Juice of 1/2 a lime

Oil for shallow frying or pan frying.

Grind the beans, flour, water, onion, garlic, parsley, mint,lime juice and salt.

Try not to add anymore water or your batter will get really loose and will not adhere.

Also you need a coarse not fine batter at the end.

So if needed use a spatula to scrape the sides of the blender jar to incorporate the beans better.

Keep the batter aside in a bowl.

Pour around 1/4 cup oil to a cast iron skillet.

Heat to medium high.

Divide your bean batter into 24 portions.

Using slight damp hands form tiny burger shapes with the batter .

Fry 5 of them at a time .

Make sure they are flat in the oil and turn them as soon as they brown and crisp on one side.

Cook on two sides and drain on paper towels.

Continue the same with the rest.

Serve hot with your favourite dipping sauce.

Thai flavoured Rice Pudding

1/2 cup rice , jasmine or basmati

1 cup coconut water

2 tbsp coconut oil

1/2 cup sugar

1 can coconut milk

1/2 tsp cardamom pdr

2 tbsp almonds toasted slightly or 2 tbsp roasted sweetened shredded coconut.

Any fruit to serve on side...

In a saucepan heat the oil for a few seconds on medium heat.

Pour the rice in and sauté, coating the grains.

Now add the coconut water and let it come to a boil

Turn the heat to low, cover and cook the rice for 20 mins or until the rice absorbs all the liquid and plumps up.

Keep aside.

In another skillet heat the coconut milk on a gentle medium heat.

Add another three tbsp water.

Whisk in the sugar.

Add 1/2 the cardamom

Let it heat till the mixture gets slightly thick and sweet like a sauce.

Keep stirring it.

Once done pour it on the cooked rice and combine it well.

Add the remaining cardamom, mix.

Then serve warm garnished with the almonds or the coconut or both.

You can serve any tart fruit like berries or peaches cut up over this smooth pudding.

Escalibada De Verdura

Escalibada De Verdura ( roasted veggies served with toasted baguette)

1 large eggplant

1 large red bell pepper

4 tbsp olive oil

Salt to taste

10 slices baguette 

1 sprig parsley

On a gas range top place the eggplant.

Turn it on and roast the vegetable thoroughly.

Using tongs carefully turn the eggplant and make sure it scorches almost burns off the skin on all sides.

Once done put the vegetable in a big bowl and cover with a plate.

Repeat the same with the red pepper.

You have to literally make the skin black or blistered.

Once this is done too put it in the same bowl as the eggplant.

Cover and let the steam loosen the skin.

If you don't have a gas range you can do the same thing on the broiler in the oven.

Make sure u change the sides of the veggies while cooking.

You can put both veggies in the same baking tray.

In case you are barbecuing you can roast these on the grill too.

Once the veggies cool, use your hands to remove the skin to reveal the soft vegetable.

If needed you can moisten ur hands with water to remove the skin easily.

For the eggplant you will need to cut off the end that has the stem on it.

For the pepper you have to remove the stem top and the seeds inside.

Using you hands mash up the eggplant.

And then cut the pepper into strips.

Place both these decoratively on a plate.

Garnish with parsley and drizzle two tbsp of the olive oil and sprinkle with salt.

On a griddle use the leftover oil and toast the baguette slices on both sides.

Serve these with the veggies , build a sort of pizza.

And then dig in.

Tortilla Espanola

5 eggs

1 big potato boiled, peeled and diced.

1 red onion chopped

Two pods garlic diced

1/4 tsp paprika

1/4 tsp thyme

Salt to taste

4 tbsp milk

1/2 tsp butter for greasing the pan.

Whisk together the eggs and milk.

In a small pan put the butter and heat on medium flame.

Add the garlic and onion and sauté till the onions are translucent.

Swirl the pan so the onions from a layer on the pan.

Add the potatoes on the onions in a single layer.

Sprinkle the paprika and the thyme and the salt.

Pour the eggs over the potatoes like u would for an omlette.

Use a spatula to scrape the edges to let the eggs set.

You can shake the pan a bit to help the setting further.

On a low flame let the eggs cook on the bottom.

Now use the spatula and cut the omlette into four quarters.

And then flip one quarter at a time and cook the other side of the eggs.

Once done remove to a plate.

Let it cool just a bit.

Then cut up into wedges and serve immediatly.

Almond Raisins and Olive Oil Cake

1 1/2 cup all purpose flour

1 cup sugar

2 tsp baking pdr

1/2 tsp salt

3 large eggs

3/4 cup Extra Virgin Olive a Oil

1/4 cup mini chocolate chips

1/2 cup sliced almonds

1/3 cup raisins.

1 tbsp Orange Juice freshly squeezed.

1/2 tsp orange zest

Powdered sugar for dusting on top.

Preheat your oven to 350 deg F.

Spray an 8 inch round cake pan, or as I did use an oval pan the same size.

In a mixing bowl sift together the flour, baking pdr and salt.

Take your stand mixer bowl or another mixing bowl and whisk together the sugar, eggs, zest until the mixture gets nice, fluffy and pale yellow.

Follow with slowly adding the olive oil whilst still whisking.

Fold this egg mixture into the flour mixture carefully with a spatula, putting away the whisk.

Then add the raisins, chocolate and the almonds.

Mix the batter well until combine.

Pour carefully into the prepped cake pan.

Spread it with your spatula.

Tap sides carefully to ensure the batter settles well.

Bake this for 35 minutes. Check if it's ready by inserting a toothpick in the center.

If it doesn't come out clean bake for another 5 mins.

Then remove from oven and cool it for 25 mins before sprinkling with powdered sugar on top.

Serve sliced into wedges with tea or as a dessert.

Toasted Shahi Tukde

    Usually a dish that involves deep fried slices of bread drizzled with a thick, creamy milky sauce. This is a lightened version using similar ingredients, a twist to the deep frying with the pan toasting and the sauce a little thinner.

I featured this dessert at the first class of my Young Chefs cooking school this late spring.

6 thick slices of any eggy bread like brioche, challah, shirmal or any home made sweet bread.

4 tbsp butter or ghee

1/2 cup heavy cream

1/3 cup packed tight light brown sugar

2 tsp rose water

1/2 tsp cardamom pdr

3 strands saffron

2 tbsp toasted coconut

In a wide skillet, heat 2 tbsp of butter on a medium flame.

Toast 3 slices of bread in this butter on medium-high heat till they are golden brown on each side.

Repeat the process with the other 2 tbsp butter and 3 slices of bread.

Set the bread aside and prepare the sauce.

In a glass mixing bowl whisk together the cream and sugar till the sugar crystals dissolve.

Heat this mixture in the microwave till it's slightly hot but not boiled.

Infuse this cream with the flavours of the rose water, saffron and cardamom for 6 minutes.

To assemble the Tukde..

Cut each of the toasted bread slices into four pieces, either squares or triangles.

Arrange them on a shallow bowl anyway you want it.

Drizzle the cream&sugar sauce over the top of the bread enough to soak the pieces.

Then top with the coconut.

Serve this cold or at room temperature.

Variation..

For a chocolatey twist you can add 3 tbsp of Nutella into the cream sauce after u heat the cream and infuse it with the aromatics. And you have a Nutella Shahi Tukda.

Another variation....

Just fry the bread in butter till both sides are golden and crispy...serve with a sweet sauce made from 1 can condensed milk mixed with 1/3 cup full cream. Warm the milk and steep 5 saffron strands in it along with 1 tsp rose water. If you don't have saffron just used 1/2 tsp cardamom powder.

Potato Curry with Peas/ Corn

A North Indian flavoured dish that pleases the palate and is really easy to make. By mimicking techniques found in many Indian kitchens, using simple ingredients and familiar flavours I came up with this recipe for a version of a typical 'Aloo ki sabzi'. It was part if a compilation of home cooked recipes for my older sons's preschool family cookbook 4 yrs ago.

15 fingerling potatoes, peeled,diced into thick 1-inch pieces kept in water to keep from oxidizing.

1 cup frozen peas/ frozen yellow corn

1 big size onion, sliced

1/2 tsp sugar and 1/4 tsp salt for the onions.

1/2 tsp cumin seeds

1 1/4 cup tomato purée made by blanching two large tomatoes.

2 tsp ginger-garlic paste or 1 tsp chopped ginger, 1 tsp chopped garlic

1/4 tsp turmeric

2 tsp Garam Masala 

1 tsp paprika 

2 tsp salt

1/2 cup macadamia nuts

water for cooking

oil for cooking

1 tbsp cilantro chopped for garnish.

Prepare the Nut Paste. Soak Macadamia Nuts in 1/4 cup warm milk for 25 minutes.

Now Blend them with the soaking water into a fine paste. 

Add more water if necessary to make the paste fine.

Keep aside to be used in the final stage of the curry.

To blanch tomatoes, cut them in quarters, put in glass bowl, fill with 1/2 cup water and heat in a microwave for 6 minutes on high.

Once they cook with a spoon add each tomato quarter one by one into another bowl filled with 2 cups of ice cubes and 1 cup water. Remove the skins of the tomatoes. Strain the water out and purée the tomatoes in a blender.

Heat 2 tbsp oil in a frying pan.

Saute the potatoes till all the sides turn slightly brown. Don't cook them through. keep aside.

In a skillet heat 1 tbsp oil, add the sliced onions. 

Add the sugar and the salt.

Cover and cook for 8 minutes.

Caramelize them till golden on a medium heat if needed for a further 8 mins.

Cool, Blend with 1/4 cup water. 

Add more water if needed to make a smooth purée.

In the same skillet add another tbsp of oil, heat on medium then add the cumin seeds and let them splutter.

Now Add the Onion puree, cook for 5 minutes.

To this the Ginger-Garlic to this and cook further for 3 min.

Now add the garam masala and sauté further for 5 minutes.

Now add the Tomato Puree along with 1 cup of water.

Then season with salt and the paprika.

Stir and cook this on medium high heat for 5 mins.

Now reduce the heat to low, cover and simmer for 10 min.

Stir a few times during this process to keep the sauce from sticking to the bottom. Add the potatoes and the peas/ corn.

Cook this with 3/4 cup water on low heat or until the potatoes are cooked fork tender approx 20 min.

Now combine the macadamia nut paste with the curry. Stir well. Bring this to heat on medium flame for 5 min.

Once hot take it off the flame.

Transfer to a serving bowl. 

Garnish with cilantro and serve with Naan bread or Flavoured rice.

Green Kadhi

A lightly spiced, aromatic yogurt curry. Bursting with the green goodness of zucchini strands and the subtle aromas if the spices in the sauté and tempering this is best served with a steaming bowl of cumin scented rice.

2 cups plain lowfat yogurt

2 cups water

2 1/2 tbsp garbanzo bean flour / Besan

3 green chilies slivered

2 pods garlic smushed

1 inch piece ginger smushed

5 curry leaves

3 tsp oil for initial sauté

1 tsp oil for final tempering

2 whole red chilies

2 pinches asafetida 

1/4 tsp turmeric pdr

3 pods green cardamom

1 stick cinnamon

4 cloves

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 1/2 tsp salt

1/2 tsp sugar.

1 zucchini grated finely, squeezed, drained of it's juices.

In a bowl whisk together really well the yogurt, water and the bean flour.

Make it into a smooth texture dissolving the bean flour completely.

Set aside.

In a saucepan heat the 3 tsp oil on medium high flame.

Add the mustard seeds, let them splutter.

Now add the cardamom, cloves, cinnamon.

Follow with the ginger, garlic and chilies.

Reduce heat to low.

Add the asafetida and turmeric.

Combine with the aromatics.

Now slowly add the yogurt mixture and using a wooden spoon stir the sauce to pick up all the drippings from the bottom.

Season with the sugar and the salt.

Increase your heat slightly to stay between the low and medium.

Add the grated zucchini to this.

Stir to combine.

And cook this sauce for around 14 minutes.

Keep stirring it every two minutes of the cooking time.

The kadhi will begin to bubble and froth.

But continue the stirring to avoid spillover and the yogurt from curdling.

The end sauce will be a little thin with the zucchini threads settling now and then to the bottom.

A stir with a ladle will fix that.

( to make a thicker kadhi just add one extra 1/2 cup of yogurt and subtract a 1/2 cup of the 2 cup water quantity for the every first whisking step)

Once done take off the heat.

In a tiny tempering spoon or 'kadhai' heat the 1 tsp oil on medium high heat.

Add the cumin seeds, red chilies and curry leaves.

Temper for 1 min and add directly into the kadhi.

Garnish with cilantro.

Serve warm over cumin scented basmati rice and with a side of fried pappadums.

Kheema (ground meat) Biryani ( layered rice)

For the Biryani mix

7 oz ground beef room temperature

7 oz ground lamb room temperature

1 medium red onion sliced

1 inch ginger grated

1 tsp garlic chopped

1 tbsp Garam Masala

1/4 cup plain yogurt

1/2 tsp American Saffron pdr

Optional for heat 1 tsp cayenne pepper

1 tbsp Tomato paste from tube or can 

Salt to taste

1/2 cup oil 

To assemble the dish

1 1/2 cup basmati rice

5 strands of Spanish saffron

2 tsp rose water

2 tbsp warm milk

2 pinches cardamom pdr

Cooking spray

Plastic wrap

2 tbsp chopped mint

1 tsp lime juice

1) In a wide skillet heat 1 tbsp oil on medium heat.

2) Once hot add the sliced onions, give them a stir and cook on the same heat for about 8 mins or until caramelized.

3) Next step transfer the onions into a bowl and keep aside.

4) In the same skillet add one more tbsp oil, heat on medium and add the basmati rice.

5) Coat in oil, let it toast for 2 mins.

6) cook the rice in an electric cooker with 3 cups of water to which 1/2 tsp salt has been added. Once done fluff with a fork and cover.

7) In the skillet heat one more tbsp oil, medium heat till hot, add like 1 heaped tbsp of the caramelized onions.

8) to this add the ground meats, break them apart with a wooden spoon.

9) now add the ginger, garlic and stir well

10) when flavours exude add the garam masala and about 1 tsp salt.

11) keep breaking the meat and stirring, then add the yogurt and saffron pdr.

12) once stirred add the tomato paste and optional cayenne.

13) you can use a potato masher to mash the meat to ensure easier flavor distribution.

14) Reduce the flame to medium low and cook for 6 mins or until the liquid dries up and the meat resembles a dry sloppy joe mix.

15) Divide this into two portions of equal amount.

16) in a deep ceramic or glass bowl spray some cooking spray. Then soak the saffron strands in the warm milk.

17) layer the bottom with one portion of the meat. Then follow with one half of rice and repeat this with the second two portions of meat, then rice.

18) pour the saffron infused milk over the rice.

19) Sprinkle the cardamom pdr on it followed by a generous topping of the left over onions.

20) Cover with plastic wrap and cook in a microwave on high for 6-8 mins.

21) Once done let it rest 3 mins before uncovering. When you do uncover serve garnished with the mint and flavored with the lime juice.

22) To serve scoop the biryani from the bottom such that you get a mix of meat n rice in each serving.

Vietnamese Spring Rolls

* 4 ounces dried rice vermicelli/Bean thread noodles

* 12 sheets banh trang rice papers or spring roll wrap 8- inches round 

* 3 medium carrots, peeled and shredded

* 8 ounces Strips of cooked Tofu or cooked shrimp diced.

* 3 scallions chopped

* 24 large mint leaves

* 1 handful cilantro leaves chopped

* 1 handful bunch baby spinach leaves

Directions

Cook vermicelli/noodles according to instructions in the box.

Drain,cool and divide into 12 portions.

Saute the shredded carrots with a pinch of salt for 3 mins. 

Before sauteeing make sure to squeeze out the excess of water from the carrots.

Let this cool before dividing it into 12 portions.

Chop scallions and mix them with the cilantro leaves.

Soak one rice paper in lukewarm water until pliable, about a few seconds. 

Move it around a bit. 

Work with only 1 paper or two at a time.

To assemble: 

Place 1or 2 papers on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. 

Place 1 green leaf on the sheet. 

Cover with 1 portion of vermicelli, and top with a portion of the carrots, tofu/ shrimp, scallions, and mint leaves. 

Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. 

Keep rolls covered with a damp towel.

When ready to serve, cut in the middle and serve with Asian dipping sauces.

Indian style flavoured ice cream called Malai Kulfi

Whipping cream divided into one 1/2 cup and then 2 cups measures

Strands of saffron

2 tsp rose water

2 cans condensed milk

1/2 cup milk powder

Crushed pistachios for sprinkling on top

Take the 1/2 cup cream, heat for 1 min in the microwave.

Put around 6 strands of saffron in it and let them steep for around 6 mins.

In a bowl add the condensed milks, milk powder, combine and then add the warm cream to it.

Using a whisk blend all these together till u achieve a smooth mixture.

Flavour with rose water and mix again.

In a stand mixer, or in a mixing bowl using a hand blender ( whisk attachment) whip up the whipping cream on high speed.

Stop when the cream is nice and stiff.

Take the bowl out.

Gradually pour the condensed milk and cream mixture to the whipped cream.

And gently with a spatula fold this all together.

It's quite the effort and make sure there are no cream lumps in the end.

Pour this equally into 4 small, shallow, rectangular or square dishes of around 1.5 cup capacity.

Set in the freezer for at least 15 hrs...and when ready to serve, scoop like ice cream and serve topped with sprinkles of crushed pistachios.

Yummy Southwestern Corn salad

2 cups red kidney beans, cooked and drained of all liquid ( you can sub with two cans, but make sure u rinse and drain the beans)

2 cups corn kernels ( defrosted from a bag or drained from a can)

If u do get fresh corn, cook the cob in its husk in the microwave for 4 minutes, cool, de-husk and using a knife slice off the kernels.

1 green bell pepper , cored, deseeded and chopped fine ( u can use any colour pepper)

1 medium red onion chopped

2 baby cucumbers chopped

1 plum tomato chopped

1 tsp cumin pdr

1/2 tsp dried oregano

5 sprigs cilantro chopped

Juice of 1 lime

Optional if you like heat- Chop one Serrano pepper and add to the salad

Salt to taste

Combine all the above ingredients for a lovely, fresh tasting salad.

Whole Grain Khichdi

1/3 cup basmati rice

1/3 cup red surin rice

1/3 cup brown basmati rice

1/3 cup pearl barley

1/4 cup quinoa

( pressure cook all these grains together with 1:2 ration of grain : water)

1 cup mixed sprouts

1 cup crunchy alfalfa sprouts

1 medium onion sliced

1 inch piece ginger grated

3 small cloves garlic chopped

3 Serrano peppers chopped

2 plum tomatoes diced

1 tbsp kasoori methi( optional)

1/2 tsp cumin seeds

5 whole cloves

5 green cardamom pics

1/2 stick of cinnamon

1 bay leaf

2 tbsp oil

1 tbsp ghee

1 pinch asafetida

Salt to taste around 1.5 tsp

1/2 tsp turmeric powder.

2 cups water

2 sprigs of Cilantro chopped to garnish

In a wide skillet heat the oil on medium high heat.

Once hot bring it to just medium heat.

Now add the cumin seeds, cloves, cardamom , cinnamon and bay leaf.

As soon as the cumin crackles add the sliced onions.

Sauté them in the oil and spices for around 2 mins.

Add the ginger, garlic, chilies and tomatoes.

Increase the heat to medium high.

Swirl this dry mix around for another 2 minutes.

Now season with the turmeric, asafetida and salt.

Put the mixed sprouts into this masala.

Mix well, add 1 cup of water and bring it to boil.

Once in a boil mode reduce flame to low, add the cooked grains.

Stir to combine, add the rest of the water, the 'kasoori methi'( if not add chopped mint).

Now add the alfalfa sprouts and the ghee.

Stir once more.

Heat covered for 5 mins.

Once heated turn off the heat.

Serve warm garnished with the cilantro with your favourite Indian spicy pickle.

Jalapeño Bhajji stuffed with cheese

5 large size jalapeños cut in half with stem ends intact as much as possible, deseeded

1 1/2 tbsp garbanzo bean flour

1 tbsp finely crumbled feta cheese

3 tbsp mixed cheddar cheeses grated

Salt to taste

1/2 tsp ajwain ( carom) seeds

1/2 tsp turmeric powder

1 tbsp oil to roast the stuffing

1 1/2 cup garbanzo bean flour for the batter

Water to thin out batter

Oil to deep fry

In a tiny skillet heat the 1 tbsp oil on medium heat.

Add the 1 tbsp flour and roast it well, mixing it into the oil to make a sort of crumble.

Once the crumble turns golden brown turn off the heat.

Quickly add 1 tbsp water to it and stir vigorously to make the crumble slightly moist but not thoroughly wet. It should still resemble a crumble.

Cool this on a plate for 5 minutes.

Now add all the cheeses.

With your hands knead it together such that if try to press it all together it will adhere.

Divide this mixture into 10 equal parts.

And stuff them into the chili halves, pushing it down to ensure they stay inside the peppers.

Now in a wide dish whisk together the 1 1/2 cup flour with enough water such that the batter resembles a thick pancake batter consistency.

To this add salt to taste, the turmeric and the carom.

Heat oil to deep fry in a frying pan on high. Then reduce to medium.

Check if the oil is ready by dropping a tiny drop of batter. If it puffs up and rises to the top your oil is ready.

Now carefully using the chili's stem end dredge it in the batter on both sides.

Then drop it into the hot oil.

Repeat with a second chili and deep fry both, turning them around once.

Once they turn golden brown, slightly puffed up and firm to touch when done so with the slotted spoon they are ready.

Remove and drain on paper towels...

Continue the process with the rest 8 of the chili halves.

Serve the Bhajji with ketchup or chutney of your choice.

Tricolored egg white stack

2 eggs, just the white with the yolk removed

1 tbsp instant oats

1 tbsp Panko crumbs or any toasted bread crumbs

2 tbsp milk

1 tbsp crumbled feta cheese

2 green chilies chopped ( avoid this is cooking for kids that don't like heat)

3 tbsp chopped baby spinach

2 mini orange sweet peppers sliced like rings or use 2 tbsp regular orange peppers chopped

1 tbsp melted butter

1 tsp oil

Salt to taste ( go easy since feta has enough salt)

In an iron skillet heat 1 tsp oil and sauté the peppers for 3 mins.

Remove and set aside. 

Turn off skillet.

In a small bowl beat together with a fork the egg whites, oats, milk, crumbs, cheese, chilies and a pinch of salt.

In the same skillet on medium flame heat the butter.

Now slowly add the egg mix and spread it around as thin as a crepe.

Cook on both sides evenly and use caution while turning it.

Take off the flame.

Put it flat on a plate.

Fill one side with the spinach.

Close it like a quesadilla and top it with the peppers.

Serve warm with sauce of your choice.

Thai Sticky Rice

1 cup jasmine rice that gets cooked with 2 cups water and fluffed.

1 can coconut milk

2 tbsp toasted dry coconut

3/4 cup brown sugar.

Make sure you make this dessert right after the rice gets cooked. That way the ingredients mix together better.

Mix all the ingredients in a deep bowl till combined.

Serve warm with slices of fresh mango or any fruit of your choice

Cream of Wheat Halwa

Cream of Wheat Halwa

1 cup cream of wheat

4 tbsp butter/ clarified butter

1/4 cup butterscotch chips

1 cup sugar

1/4 tsp cardamom powder or 5 cardamom pods peeled and the insides crushed in a mortar

1/3 cup raisins( any kind)

2 cups water

In a wide skillet heat the butter on medium flame.

Now pour the cream of wheat and roast it for 5 minutes, stirring it to coat well in the butter.

Now add the raisins and continue stirring it for 2 mins.

Add the sugar and coat the mixture again.

Once well mixed add the butterscotch and the cardamom.

Now slowly pour the water into the wheat and begin stirring it consistently to avoid lumps.

Keep stirring this and keep it from sticking to the bottom. You can add an additional tbsp of butter if needed.

Cook the cream of wheat till the whole mixture has absorbed the water and gets formed into a big clump that's creamy and doesn't stick too much to the bottom of the pan.

Serve nice and warm with a dollop of ice cream.

.

Chicken Curry

1 large red onion chopped ( kept in the fridge for half an hour... This removes their pungency)

2 plum tomatoes blanched and chopped

1 inch piece ginger grated

3 cloves garlic smushed

2 tbsp garam masala

1 tsp cumin Pdr

1/2 tsp coriander Pdr

Olive oil

1/4 tsp cumin seeds

1 tsp turmeric

2 pinches sugar

Salt to taste

Chicken Broth

Cilantro

Optional  Fresh Cream

Chicken thighs boneless portions, around 6 pieces cut in halves into 12 portions and beaten flat with a mallet.

1) heat around 2 tbsp oil in a wide yet deep skillet on a medium flame.

2) add the cumin seeds and let them sizzle till they let out their smoky flavors .

3) now add the chopped onions slowly into the flavored oil.

4) stir to coat the oil well. At this point add the turmeric and sugar. These ingredients enhance taste and help speed up the caramelization process.

5) now cook the onions on a medium low flame for around 15 mins or until they turn slightly soft and golden brown. 

6)now to this add the ginger and the garlic together

7) sauté for 5 mins or until the flavors combine

8) time to add the spices. First comes the cumin, then coriander, finally the garam masala.

9) as this mixture sizzles add two tbsp chicken broth to help deglaze the pan.

10) now it's time for the chicken to join this flavor fest.

11) sauté the meat for 3 mins

12) add the tomatoes and make this into a wholesome mix.

13) add salt to taste

14) increase the flame to medium high, pour a cup of chicken broth.

15) once the curry bubbles, turn the flame low, cover and slow cook for around 30 minutes. After those 30 minutes a 1/4 cup of fresh cream can be added to enhance taste n colour. Adding cream to the curry makes it a korma style one.

16) ideally curry can also be slowcooked for over 90 mins to make it way tastier. But keep checking the liquid content and if its reduced, add more broth to give it that 'pasta sauce' consistency.

17) once the curry is ready, the chicken will be tender and full of flavor.

18) garnish with cilantro and take off the flame

19) serve warm with roti bread or steamed rice. 

An alternative way to add chicken into this dish would be to first heat 3 tbsp oil in a flat skillet on medium flame. Have chicken prepped to room temperature, patted dry with paper towels( this avoids splatter) and sear the chicken for 3 mins on each side. This process seals the juices of the meat. Then add the chicken as instructed in step # 10.

Peach Milkshakes

2 cups ice cream, vanilla

1 can peaches drained

1/2 cup ice cubes

1 / tsp cardamom

1/2 tsp cinnamon

Blend all ingredients into a lovely milkshake....

Serve cold.

Kids in the kitchen series

If i were to even begin my story of how I fell into this world of culinary mystique I could go on an long journey to a time long in my past.

Hence I choose to stick to the task at hand!

Welcome bloggers, blog readers and anyone who takes the time to venture to this zone!

This blog will very simply take you on a taste journey into my kitchen and beyond.

I will be regularly as I get a chance now and then posting recipes that are tried and tested by kids ranging from the age of 6 yrs+.

They will feature ethnic influences from my experiences as a home based self trained chef. You might see a few posts on my adventures in trying to create new dishes or just plain mom related, kid related accounts.

Sometimes I may just share a recipe that I chose from another blog or website, but giving due credit to the owner of the recipe, pictures etc and a reference note.

I hope through my vision I can bring about a taste revolution in your kitchen which will please the palates of all!

Thai Crispy Chicken

2 lbs chicken tenderloins or 10 pieces of chicken tenderloins

1 tsp ginger paste

1 tsp garlic paste

1 tsp basil paste

1 tsp lemongrass paste

1/2 tsp lime zest

2 tsp soy sauce

1 tsp rice vinegar

1 tbsp oil for marinade

1/4 cup oil to pan fry chicken

3 cups Panko bread crumbs

1/2 cup white flour

In a gallon ziplock bag, lay the chicken pieces flat with 1/4 inch space between them.

Close and with a mallet tenderize them.

Empty chicken into a dish.

Now mix together the marinade.

Ginger, garlic, basil, lemongrass, soy sauce,vinegar, pepper, oil.

Spread well on chicken.

Keep aside in room temperature for 20 mins.

Then in a bowl prepare the flour with 1/2 cup water to make a thick batter that's almost like a pancake batter. 

Flavour the flour with a few drops of soy sauce.

Use more water if needed.

In a wide plate spread the Panko crumbs all over.

With tongs now dredge the chicken with  the flour batter and then coat with the Panko.

Do the same with all the chicken.

Now heat the oil in a wide skillet.

Once hot turn heat to medium high.

Now cook 4 pieces of chicken in a batch making them golden and crispy on each side.

Drain on paper towels.

Slice and serve with the Thai noodles.

Awesome Thai spiced noodles

3 cups of cooked Rice noodles ( the flat ones) or fettuccine pasta

1 handful carrot sticks, 1 handful sliced babycorn, 1 handful sliced bellpeppers

2 green onions chopped

1tsp ginger paste or shredded ginger

1 tsp garlic paste or chopped garlic

1 tbsp Thai sweet chili sauce or any Chinese Duck sauce

1 tsp lemongrass paste or a 1 inch stick of actual lemongrass

4 basil leaves or 2 tsp dried basil or 1 tsp basil paste

2 tbsp soy sauce

1/4 tsp black pepper powder

1 tsp rice wine vinegar or apple cider vinegar

Salt to taste

Oil for the cooking

In a bowl mix the sauce ingredients

4 basil leaves chopped

Lemongrass

Sweet Chili sauce

Sugar

All the ginger n garlic

Vinegar

Salt to taste 

In a skillet sauté with 1 tsp oil the carrots, the green onion and half of the bean sprouts. Set aside in a big serving bowl.

In the same skillet toss together the sauce and noodles and heat for 5 mins.

Then in that big serving bowl...toss together noodles with sauce and the veggies.

Wonton Crisps with mango sauce

2 cups oil for frying

10 wonton wrappers

1 mango chopped fine

3 tbsp light brown sugar

1/2 tsp cardamom

2 tbsp butter

Heat oil in a deep fry pan.

One by one deep fry the wonton wrappers till they are golden color on each side and crisp.

Drain on paper towels

In a smaller separate saucepan heat the butter.

Sauté the mango in it with the sugar and cardamom.

Let it bubble into a sauce like mixture, just until the mango softens.

Cool the sauce.

To serve drizzle the mango sauce over the wonton crisps .

Or serve like a salsa dip with the crisps on the side.

Vegetable Pulao ( pilaf)

1 1/2 cup basmati rice

1 carrot sliced

2 hand bunches green beans slivered

2 medium potatoes peeled and quartered

1/3 cup frozen peas ( optional)

1 red bell pepper julienned

Ghee around 4 tbsp

4 green cardamom pods

5 cloves

1 cinnamon stick

1 bay leaf

1/4 tsp cumin seeds

Salt to taste

I onion sliced

Oil 

1) In a wide skillet heat 1 tbsp oil on medium flame. Add the basmati rice to this and coat the rice with the oil. To this add 1/2 tsp salt.

2) now transfer this heated rice onto an electric rice cooker.

3) add around 3 leveled cups of water, salt to taste and turn the cooker on to cook.

4) in the same skillet heat the 4 tbsp of ghee on medium heat.

5) add all the whole spices and let them exude the flavors

6) now add the sliced onions, cook them till translucent but not browned

7) in go the potatoes, once they coat with the ghee add the rest of the veggies

8) season with salt

9) reduce flame to medium low, cover and cook till the veggies get a bit tender but yet al dente

10)once the rice gets done transfer to the veggie skillet and toss it well.

11) an aromatic vegetable pulao is ready.

Mini Pan pizzas

Mini pita pockets 1 pkg

2 roasted red peppers diced

2 cups chopped spinach

1/4 cup Spanish olives

2 red onion sliced

1 tomato chopped

1 tsp garlic chopped

Cooking spray

Dried basil to sprinkle

2 cups Italian shredded cheese

1 cup sliced turkey pepperoni

1 tsp butter melted

In one small skillet, heat the butter and add the onions.

Cook on medium heat till soft and browned.

Keep aside on a plate

Now in the same pan add the garlic and tomatoes.

Cook on medium flame till a sauce like consistency is achieved.

Cool and set aside.

Take a big wide skillet and spray with cooking spray.

Make each pita pocket into a half by opening it and separating the halves to resemble mini pizza crusts.

Assemble the pizza, first add the onions, 1 tbsp, then 1 tbsp tomato sauce, then follow with the other toppings of your choice. Between the spinach, peppers and pepperoni.

Then sprinkle with the cheese as desired .

Close the pan with a lid and cook till cheese in melty and bubbly. All this on medium heatbto mimic an oven.

Whole wheat flatbreads ( Paranthas)

1 cup whole wheat flour

1/4 tsp salt

1/4 tsp ajwain seeds ( Carom)

2 tsp oil

2 tbsp cold butter that's been cut up into tiny cubes

Water to knead into a soft pliable dough

Make a nice crumble by mixing the flour, salt, carom, oil and butter in a wide platter.

Begin a dough by adding water, tablespoon by tablespoon to each side of the crumble.

Mix with fingers and keep adding the water.

A mess will form on your hand as u try to make the flour mixture adhere together.

Keep at it until u have a dough that's crumbly yet damp enough to continue kneading.

Dump the dough on a flat, clean counter.

Continue rolling the dough, piercing it with your fist.

Fold it over and punch again with your knuckle.

Do this twice and then shape a nice smooth dough ball.

Cover with cellophane and chill for 20 minutes.

Uncover and divide the dough into nine or ten small parts.

Take one dough piece. 

return the rest to the fridge to keep chilling.

Turn on a cast iron pan on medium heat and keep ready.

Work on one parantha.

Roll that piece into a nice long log as long as it can measure your one hand spaced three times.

Then roll them up into a tight little coil.

Return each to the plate where all the dough is chilling. 

Cold dough will make it easier to roll out into a flat disc.

When ready to cook the breads.

Bring them out of the fridge, and begin making them into thin discs

This you can do on a floured counter with a French rolling pin.

Smearing flour on your pin can ease the rolling process.

Get them as thin as you can and spread them on a long tray.

You might have to keep flipping the discs till u achieve the desired thinness for the bread.

Begin the cooking by putting the bread on the hot griddle.

Let it precook for 30 secs on each side.

Then spread a few dots of butter and cook on each side till you see golden brown spots on the bread.

It will puff up a bit and that basically means it's cooked well on the inside.

Take out of the pan and keep it warm in a bread basket covered with a dry towel.

Serve nice and warm with your favourite curry or use as a base for a wrap.

The dough can be frozen after making the spirals. Defrost on a counter and follow the instructions from the rolling part.