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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.


Monday, January 15, 2018

The Kite-Flyer

Happy Makar Sankranti/Lohri/Pongal/Uttarayan! I grew up in Gujarat, and to me, this time of the year meant terraces full of kids and adults engaged in kite-flying wars. Keeping with the theme, today's recipe is the easy 20-minute til laddoo (sesame sweets).

To make 8 to 10 small laddoos (about 1.5 cm in diameter), dry-roast about a third of a cup of white sesame seeds in a nonstick pan until golden, and set aside. Do the same to a third of a cup of crushed peanuts, and then to a third of a cup of desiccated coconut. Set aside.

In the same pan, on low heat, now add a tsp of ghee, half a cup of chopped jaggery, and 3 spoons of water. Stir vigorously to dissolve the jaggery in the water. Add a tiny pinch of cardamom powder. Simmer until it boils (bubbles) and starts to thicken a little. Add the roasted sesame, peanuts and coconut to the jaggery solution and mix well, then turn the heat off. The entire thing should become sticky and start to coagulate.

Transfer the contents of the pan onto a greased plate. With ghee on your palms, roll the hot mixture (carefully!) into little balls before everything cools and becomes hard. Serve up the candy goodness like you're not suddenly a majestic Sankranti pro, no big deal.