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Sunday, May 13, 2018

The Childhood

Make mother's day special by whipping up a quick version of an old childhood favorite and looking like a pro! 

While your 250g of spaghetti boils, mix 500g of your favorite meat, minced (I used lamb, beef is the traditional choice) in a bowl with half a chopped onion, a spoon of chopped garlic, 3 tablespoons of chopech coriander leaves, a fistful of grated Parmesan, a little smoked paprika, salt and pepper, a spoon of oregano, an egg and half a cup of breadcrumbs. Make little meatballs (24 ish) and roll in flour. Shallow pan-fry these meatballs in a little olive oil for 2-5 minutes until browned; set aside. 

In a saucepan, add a little olive oil and add half a chopped onion and a spoon of chopped garlic. Once the onion softens, add a chopped tomato, about 300g of passata or tomato paste, salt, pepper, 3 spoons of grated Parmesan cheese, some fresh basil leaves, and 2 spoons of oregano, and let thicken. Add the meatballs once reduced, simmer for 3-5 minutes, and dump your spaghetti in!

Monday, March 19, 2018

The Carrot Fritters

Whether it be festivals (happy Navratri to those celebraging), beliefs, or just a little detox, you'll love the simplicity of these carrot fritters, which can be made vegan!

For about a dozen fritters, grate three carrots and put them in a bowl with half a chopped capsicum, 2/3 cup of chopped coriander, two cups of finely chopped mushrooms, salt to taste, a spoon of smoked paprika, three chopped green chillies, half a spoon of cumin powder, and optionally, if your diet allows, a spoon of chopped garlic, half a chopped onion and half a cup of grated cheese. To be clear I made these without the optional ingredients. Add three tablespoons of all-purpose flour, and a cup of chickpea flour (besan). Now add just enough water to make the mixture mush together.

Heat a nonstick pan with a few drops of vegetable oil. Plop fat spoonfuls of the mixture onto the pan (with a little gap between each) and pat flat with a spatula. Let them cook until you're able to slide the spatula under the fritters, then flip. Brown to your liking. Serve hot, maybe with sourdough!

Monday, February 19, 2018

The Besan Ka Pura

Pura, chilla, vegetarian omelette - this underrated vegetarian Saturday morning breakfast is known by many names, and is so easy to customise to your liking. Here's the recipe! Serves 10-12 puras.

Mix two cups of besan (gram flour) with about a cup and a half of water, a pinch of turmeric, a half spoon of chilli powder, two green chillies finely chopped, half an onion finely chopped, a small tomato finely chopped, and two to three tablespoons of chopped coriander. Some people don't like tomato in their Pura, some put grated carrots: customise all you want!

Heat a pan or tawa to hot, use oil spray for light grease. Ladle the mix into the pan and spread into a thin, round crepe. Wait until the Pura is cooked and sliding around in the pan. Carefully flip. Drizzle a few drops of oil into the sides to add a little crispiness if you like; as you can see I like my Besan Ka Pura crispy!

Serve with achar or chutney of your choice!

Monday, February 12, 2018

The Kali Mirch

Inspired by Hall IV canteen's late night tandoor menu at IIT Kanpur that I had basically every other day, I present my very own rendition of Chicken Kali Mirch Tikka (Pepper Kebabs).

In a pan, mix either 4 chicken whole legs (maryland cut) or 8 of just the drumsticks with 2/3 cup of yogurt, 2 spoons of freshly ground pepper, salt to taste, a teaspoon of mustard oil, half a spoon of cumin powder, a tablespoon of minced garlic, half a cup of ground cashews, and a spoon of freshly squeezed lime. Make slices into the chicken to allow for faster cooking and easier marination. Marinate for at least 20 minutes.

Preheat the oven to 200C fan-forced. Place the legs on a cookie sheet lined with baking paper (retain the leftover marinade). Spray a little oil onto the top and bake for 20 minutes. Flip sides, apply the leftover marinade to the top of the chicken, spray a little oil and bake for 20-25 more minutes or until cooked and blackened. Serve hot with lime, green chillies and raw onion!

Monday, February 5, 2018

The Baby Scallops and Roe

Monday blues? Fine dine at home with this scallops with carrot puree recipe!

In a pan, heat a tablespoon of butter. Add to it a spoon of chopped garlic and a third of an onion (chopped). Once the onion is cooked, add two cups of grated carrots, half a cup of mushrooms, three tablespoons of chopped cashews and a sprinkle of parmesan, along with salt and pepper, a little paprika, a little cumin, and a little dash of cardamom powder. Cook until carrots are tender. Move to a blender with a dollop of yogurt and two tablespoons of milk. Blend into a puree. Set aside.

Sauté scallops (with roe on) in some butter with salt and pepper, and plate up with pureep a sprinkle of nigella seeds and desiccated coconut, and a side of rocket and crushed cashews! Quantities depend on your intake or lack of carbs with the meal. Enjoy!

Monday, January 29, 2018

The Southern Fried Chicken

The legacy of Southern food for non-Southern people rests on the shoulders of what most of us refer to as KFC chicken. Tsk tsk. Here's my recipe.

Make a spice mix of the following: 2 large spoons each of paprika, oregano, and black pepper. Tak about 10 quarter pieces of chicken or 12 drumsticks and add them to a large Ziploc bag filled with a beaten egg, a large spoon of garlic paste, a cup of buttermilk, salt to taste, and 40% of the spice mix made earlier. Make sure the chicken is coated well. Refrigerate overnight or for 4 hours.

When you're ready to fry, get the chicken out of the fridge. Mix in a bowl 1.5 cups of flour with half a cup of cornstarch, a little salt, and all of the leftover spice mix. Take a few spoonfuls of the marinade from the chicken to make the mix a little coarse using your hands. Now coat each chicken piece in this mix and deep fry (carefully enough to avoid flaking of crust. Finish off by baking for 10 min in the oven at 180C. Serve hot, preferably with easy biscuits and gravy (previous recipe)!

Monday, January 22, 2018

The Biscuits and Gravy

Australia is really missing out on one of my favorite breakfast foods of all time: biscuits and gravy. So I made some!

I do love chorizos, so that's what my gravy was made from. Chop up a chorizo and fry them well in a pan. Remove the chorizos, and in the chorizo grease add two tablespoons of butter, a third of a cup of flour and two cups of milk. Stir vigorously to remove lumps. Add salt and pepper to taste, and maybe a tiny dash of Cajun seasoning to amp the chorizo spice. Add the chorizos and simmer until thickened to the right consistency.

For the biscuits, put in a bowl two cups of self-rising flour and a fourth of a cup  of cold pats of butter. Use your hands to combine the butter and flour so that the flour now looks coarse. Add just enough buttermilk while combining (not too much) so that the dough just starts to leave the sides of the bowl. Flatten onto a surface thickly (1 to 1.5 cm thick), and cut out circles using a glass. Brush the top very lightly with butter. Bake in the oven at 180°C for about 10 min. Serve hot, with a giant serving of gravy! Makes 9-12 biscuits.