Karwar style Clam Fritters or Tisri Wade

Karwar style Clam Croquettes

Karwar style Clam Croquettes

Ingredients

TISRI WADĖ

Small, Black Hard-Shelled Clam Fritters

Makes 17-20 fritters

These are so unusual you have to try this recipe at least once. Ideal bar food. It’s New Orleans meets India. I serve these wadé as finger food without a sauce, just a squeeze of lime to highlight the flavour of the clams. Around 2½-3 kg of small clams will give you about 1 packed cup of clam meat.

Use a non stick frying pan as these fritters are delicate and should not stick to the bottom of the pan.

Ingredients

1 cup freshly shelled and washed, raw clams or tisri

1 tsp rice flour

1½ tbsp very finely chopped red or white onions

½ tsp salt or to taste

¼ cup fine semolina or rava/sooji

Vegetable oil for frying

Spice paste

½ cup finely grated fresh; or frozen, defrosted, unsweetened coconut

2 tsp Karwari sambhar powder or methkoot or use a commercial sambhar powder

½ tsp cayenne pepper powder or red chilli powder

1/8 tsp turmeric powder

½ tsp tamarind paste

Instructions

Squeeze out all the liquid from the clams. Squeeze them several times. The liquid can be added to a fish curry or a seafood stock. Cover and reserve drained clams in a sieve.

Grind the spice paste ingredients to a coarse consistency without any water or oil in a food processor.

Stir in the clams with the rice flour and pulse just once to incorporate the clams and spices. Do not grind to a paste. The clams must not be whole but they must not be blitzed to a mush either.

Remove and transfer to a bowl.

Mix in the onions and salt to form a loose dough.

Put the semolina on a plate.

Make small balls, about ¾” wide of the clam mix between your palms and pat each ball in the semolina. Flatten slightly between your palms, till the dough keeps its shape and holds together. Arrange on a plate.

Pour 1” of oil into a non-stick frying pan and place it over medium heat. When the oil is hot, but not smoking, fry the clam fritters till golden and crisp on all sides.

Drain on paper towels and serve warm with a crisp, dry, white wine, beer or limbo pani.

http://www.taradeshpande.in/karwar-style-clam-fritters-or-tisri-wade/

Lemon-Misu

LEMON-MISU

LEMON-MISU

Ingredients

This is a Tiramisu style dessert I make with lemon syrup and lady finger biscuits. You can use fresh lemons but if you are in a rush use a good lemon squash. It has sugar in it already, is thickened and you can adjust sweetness while cooking it,

Also known as Boudoir and savoiardi the biscuits I use are about 4 inches long and an inch wide so for 4-5 people I use a small pan that's either 4-4.5 inches wide by 6-6.5 inches wide and uses 12 biscuits or a pan twice that size that will require 2 packages of 100 grams each. The larger size is good if you have about 6-8 people and want more than one helping. If you are unable to get mascarpone use a strained, whipped ricotta or a strained cottage cheese. If you want to use strawberries slice them in 4 just before you use them so they don't get soggy.

Serves 6-7

200 grams lady finger biscuits

2 cups lemon juice- about 10-12 lemons

1.5 cups water

2 cups white granulated sugar

Zest of 2 lemons

1/2 cup Limoncello

For the filling

1/2 cup Limoncello liquor or for alcohol free use 1/4 cup lemon juice and 1/2 cup confectioners sugar

16 ounces (about 500 grams) Mascarpone cheese at room temperature or the equivalent

1 cup light cream

3/4 cup confectioners sugar

1 teaspoon vanilla extract

3 cups whipping cream

1 cup sweet berries of your choice- black berries, raspberries or blueberries

For garnish (optional)

wedges and small lemon pieces to garnish

Instructions

Heat the lemon juice, zest, water and sugar in a small saucepan on medium heat until it gets syrupy. It should lose a 1/3 of its volume and should taste tangy but not sour. Cool 5 minutes and add 1/2 cup Limoncello.

Pour half of this warm syrup into the pan and lay 12 biscuits one next to the other into the pan in the hot syrup. After about one minute turn them over so that the top can also soak in the liquid. The biscuits must get soft.

Whip the mascarpone with the Limoncello or use lemon juice and extra 1/2 cup icing sugar on medium speed until soft, fluffy and well incorporated in a stand mixer or with an electric whisk.

Add the heavy cream and whip again on medium speed until just combined

Slather over the cooled biscuits and berries and smoothen the top.

Dip the remaining 12 biscuits into the remaining syrup on both sides until they have softened and place one by one over the cheese.

Whip the cream and spoon over the top layer of biscuits. Smoothen the top. The lemon pieces and slices can be added just before you serve it. Cover with plastic wrap and refrigerate. Serve chilled.

http://www.taradeshpande.in/lemon-misu/

CHICKEN MARSALA

CHICKEN MARSALA WITH MUSHROOMS

CHICKEN MARSALA WITH MUSHROOMS

Ingredients

Chicken Marsala is an Italian American classic made with a dry, fragrant Marsala wine, chicken and mushrooms. It is served with flat wide noodles, rice or mashed potatoes.

Marsala wine is a fortified Sicilian wine made with a range of grapes and can be purchased sweet or dry. You can also by fine Marsala wines for sipping. This recipe] call for a dry inexpensive Marsala.

You can use dry sherry and red wine as well but Marsala has a unique flavour.

To give my Marsala sauce body I used dried porcini mushrooms and added some garlic to the pan. Instead of chicken stock I use starchy water from the cooking pasta, which works very well, But if you are serving this with rice or mashed potatoes you could use chicken stock instead.

Serves 4-5 as a main course

3 tablespoons vegetable oil

1/4 cup finely chopped pancetta or bacon

6 boneless, skinless chicken breast halves pounded evenly to 1/4-inch thickness (about 500 grams or 1.1-1.25 pounds)

18 grams dried porcini mushrooms soaked in 1cup of hot water

⅔ cup all purpose flour or maida

300 grams cleaned and thinly sliced button, crimini,white (Bella) or shiitake mushrooms (or a combination)

2 tablespoons butter

1/3 cup shallots, minced

4 cloves garlic finely minced

1/4-1/2 cup Marsala wine, as needed

salt and freshly ground pepper to taste

1 tablespoon chopped chives, chervil or parsley for garnish)

1 pound flat wide noodle such as fettuccine paparadelle, mashed potatoes or boiled white rice

Instructions

Pat the chicken cutlets with flour on both sides. Reserve. In a large and deep skillet (atleast 2 inches deep and 10-12 inches wide) on medium heat fry the Pancetta with 1 tablespoon vegetable oil until golden and crispy. Remove the pancetta using a slotted spoon into a plate.

To the same skillet add the remaining oil and fry the chicken cutlets on both sides until just golden brown. Remove the chicken and place in the same plate as the pancetta.

Add the butter to the skillet and saute the shallots about 1-2 minutes. Add the garlic and saute 1 minute. Add the sliced mushrooms and saute on high heat until mushrooms begin to brown.

Add 1/4 cup Marsala wine to deglaze the pan and stir well to get all the caramelised bits in the pan into the sauce. Allow this wine to reach a slow bubble.

Add the chicken breasts and the pancetta. Pour in the liquid from the rehydrated mushrooms and the mushrooms into the pan. Stir and let it cook 2 minutes.

To this add 1 to 1.5 cups of pasta water. Lower flame and simmer. Allow sauce to the thicken. You want enough sauce to around for 4-5 people. The sauce should cling to the pasta so you want a consistency that is a bit like a creme anglaise.

Season with salt and pepper. Taste and adjust. Add more Marsala and seasoning if you wish.

Garnish with fresh herbs.

Spoon over pasta cooked al dente or bowls of rice or mashed potatoes.

http://www.taradeshpande.in/chicken-marsala/

LIMONCELLO MOUSSE WITH SUMMER BERRIES

LIMONCELLO MOUSSE WITH SUMMER BERRIES

LIMONCELLO MOUSSE WITH SUMMER BERRIES

Ingredients

SERVES 6 3/4 CUP PORTIONS

3 WHOLE EGGS AT ROOM TEMPERATURE

3 EGG YOLKS AT ROOM TEMPERATURE

3 EGG WHITES AT ROOM TEMPERATURE

PINCH SALT

4 TABLESPOONS LIMONCELLO LIQUER

3/4 CUP LEMON JUICE ABOUT 4-5 LEMONS

1 CUP FINE GRANULATED OR CASTOR SUGAR

1 PINT WHIPPING CREAM

1/2 CUP CONFECTIONERS SUGAR

1 TEASPOON VANILLA EXTRACT

1 CUP FRESH BERRIES OF YOUR CHOICE

Instructions

PREPARE A FINE STRAINER OVER A HEAT PROOF BOWL.

MIX THE LEMON JUICE, SUGAR, WHOLE EGGS AND EGG YOLKS TOGETHER IN A BOWL.

USE A DOUBLE BOILER OR PLACE THIS BOWL OVER A PAN OF SIMMERING WATER SO THE BOTTOM DOESN'T DIRECTLY TOUCH THE PAN BUT FLOATS ABOVE IT.

ON A MEDIUM HEAT WHISK CONTINUOUSLY UNTIL THE MIXTURE THICKENS. IF YOU DIP A SPOON INTO IT THE CURD SHOULD CLING. FOR THE FIRST 8-9 MINUTES YOU WONT SEE MUCH CHANGE BUT IT IS TOWARDS THE END THAT THE MIXTURE WILL THICKEN VERY QUICKLY, SO BE SURE TO KEEP STIRRING.

AS SOON AS THE MIXTURE THICKENS POUR INTO THE PREPARED SIEVE. STRAIN THE LEMON CURD AND DISCARD ANY BITS IN THE STRAINER.

STIR IN THE LIMONCELLO AND ALLOW THE CURD TO COOL OPEN ABOUT 5 MINUTES THEN APPLY SOME PLASTIC WRAP TO IT PRESSING THE PLASTIC DOWN ON THE CURDS SURFACE AND REFRIGERATE UNTIL CHILLED ABOUT 3-4 HOURS.

REMOVE CURD FROM FRIDGE AND WHISK WELL.

WHISK THE CREAM, CONFECTIONERS SUGAR AND VANILLA TO SOFT PEAKS AND FOLD GENTLY INTO THE CURD.

WHISK THE EGG WHITES TO STIFF PEAKS AND FOLD GENTLY INTO THE CURD.

POUR INTO A LARGE SERVING DISH OR INDIVIDUAL CUP SIZED DISHES. GARNISH WITH BERRIES. WRAP WITH PLASTIC AND KEEP CHILLED UNTIL YOU SERVE IT.

http://www.taradeshpande.in/limoncello-mousse-with-summer-berries/

QUICK LEMON CURD AND STRAWBERRY JARS

QUICK LEMON AND STRAWBERRY JARS

QUICK LEMON AND STRAWBERRY JARS

Ingredients

This is an easy, flexible dessert you can make with a liquor and biscuits of your choice. You can also replace the lemon curd with custard or fruit compote, the strawberries with a different, seasonal fruit.

Pear and ginger biscuits are a great combination. For a trifle version try my Pomegranate Trifle in dessert cup or mini Banoffee.

Makes 6 8 oz jars filled to about 6.-7 oz

12 strawberries, washed, hulled, patted dry with paper towels and sliced lengthwise into 4 pieces

3 tablespoons Cointreau or Grand Marnier

Juice of one fresh orange

Zest of one fresh orange

2 cups store bought or homemade lemon curd

1.5 cups of crushed biscuits of your choice such as Anzac, Amaretti, Ginger,Marie, Shrewsbury,Digestive

2 cups whipping cream

1/2 cup confectioner's sugar (optional)

Instructions

Toss the sliced strawberries with the liquor and orange juice, cover and reserve about 1-2 hours in the fridge.

Whip the cream and confectioners sugar to soft peaks. You can omit the sugar if you like.

Divide all the ingredients equally between the jars.

Layer each jar with

1) biscuit crumbles

2) top with a few strawberry slices and some liquid

3) lemon curd

4) another layer of strawberry slices

5) top with whipped cream.

6) Garnish with orange zest.

7) Screw on the lid tightly and keep refrigerated.

http://www.taradeshpande.in/quick-lemon-curd-and-strawberry-jars/

CHEWY AMERICAN FUDGE COOKIES

GOOEY FUDGE WALNUT COOKIES

GOOEY FUDGE WALNUT COOKIES

Ingredients

These cookies are a delicious treat. If you want to make them ahead and freeze them omit the walnuts and freeze them as a bag of unshaped dough. When you are ready to use them soften the dough, stir in walnuts and roll them into balls and bake. These made large, soft cookies.

MAKES 9-10 LARGE COOKIES

DRY INGREDIENTS

150 grams all-purpose flour

75 grams Dutch-process cocoa powder

¾ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

WET INGREDIENTS

145 grams unsalted butter, at room temperature

150 grams dark brown sugar

140 grams granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

ADDITIONS

300 grams semisweet chocolate chips

1/2 cup skinned walnuts in small pieces (optional)

1/2 teaspoon pink Himalayan salt or use fleur de sel

Instructions

In a mixing bowl sift the dry ingredients and reserve.

In a stand mixer fitted with a paddle attachment or an electric hand beater, whisk together butter, both sugars and vanilla until fluffy, about 5 minutes. Add egg and beat until well combined.

On a slower speed add the dry ingredients in 3 batches and beat just until combined.

Add the walnuts and chocolate chips and mix to combine manually.

Form the dough into 12 equal size balls.

Cover tightly and chill them for 3 hours in the fridge and up to 24.

Heat oven to 350 degrees and prepare middle rack.

Line a baking sheet with parchment paper.

Place 4 balls on the parchment equidistant as they will spread alot when baking. Flatten them just a little with the back of a tablespoon.

Bake the cookies until set about 12-15 minutes but do not over bake, you want the centers to be soft and they will continue to cook and harden when removed from the oven.

Cool cookies on a rack and only remove from parchment using a thin flat spatula when they have cooled. Sprinkle very lightly with salt.

Repeat with the remaining dough. Serve warm and keep refrigerated in an airtight container in humid weather.

http://www.taradeshpande.in/chewy-american-fudge-cookies/

Miracle Chocolate Roasted Almond Oat Cookies

Miracle No Bake Chocolate Almond Oat cookies

Miracle No Bake Chocolate Almond Oat cookies

Ingredients

1⁄2 cup butter or margarine

2 cups packed brown sugar

1⁄2 cup unsweetened evaporated milk or soy milk

4 tablespoons regular cocoa

2 teaspoons vanilla

pinch salt

1⁄2 cup semi sweet chocolate broken into small pieces

1/4 cup almonds with skin, toasted and broken into small pieces

3 cups plain dry quick-cooking oats

Instructions

Add the first 6 ingredients into a large sauce pan.

Bring to a vigorous boil on high heat. Add the oats and stir quickly no more than 30-50 seconds.

Switch off flame and immediately add the chocolate pieces.

Stir quickly until smooth.

Stir in the toasted almonds until well incorporated.

Drop cookies by tablespoonfuls onto wax or parchment paper. Smoothen them with the back of a clean tablespoon. Keep refrigerated.

Let cool until set.

http://www.taradeshpande.in/miracle-chocolate-roasted-almond-oat-cookies/

Miracle Chocolate Almond Oat cookies

Photo Credit:

MUSHROOM MASALA ON TOAST

MUSHROOM MASALA ON TOAST

MUSHROOM MASALA ON TOAST

Ingredients

This is a wonderful dish, a colonial recipe for a brunch or breakfast meal. You can make it entirely vegan without the butter. Serves it on thick slices of toasted and buttered bread so the bread can absorb the mushroom sauce.

Serves 3-4

200 GRAMS WHITE MUSHROOMS

1/2 CUP FINELY CHOPPED WHITE ONION

2 TEAPSOONS FINELY MINCED GARLIC

1-2 INDIAN GREEN CHILLIES VERY FINELY CHOPPED

2 TBSP RED TOMATO CHOPPED

1 TBSP BUTTER OR VEGETABLE OIL

2 TBSP VEGETABLE OIL

1/4 TEASPOON CARAWAY SEEDS

1/4 TEASPOON SOY SAUCE

1/2-1 TSP BROWN SUGAR

2 TBSO FINELY CHOPPED CORIANDER OR CILANTRO (USE PARSLEY IF YOU DISLIKE CORIANDER)

1/2-1 TEASPOON TEASPOON MAIDA OR ALL PURPOSE FLOUR

SALT TO TASTE

Instructions

USING A WET TOWEL WIPE THE MUSHROOMS AND DUST OFF ANY MUD OR DIRT WITH A FOOD BRUSH. THEN WIPE AGAIN WITH A CLEAN WET TOWEL. USE A SHARP KNIFE TO CUT SOME OF THE STEM OFF EACH MUSHROOM BUT NOT ALL OF IT- ONLY THE PARTS THAT ARE SOFT AND MUDDY.

SLICE THE MUSHROOMS INTO 4-5 PIECES LENGTHWISE.

HEAT BUTTER AND OIL IN AN EXTRA LARGE SKILLET ON MEDIUM HEAT.

ADD CARAWAY SEEDS AND COOK UNTIL THE SEEDS SIZZLE.

ADD ONIONS AND SAUTE 3 MINUTES UNTIL ONIONS BEGIN TO BROWN.

ADD CHILLIES, GARLIC AND TOMATOES AND COOK 1-2 MINUTES UNTIL TOMATOES SOFTEN AND LOSE WATER.

STIR IN 1/2 TSP OF MAIDA AND MIX WELL WITH THE SAUCE.

ADD MUSHROOMS AND SAUTE UNTIL MUSHROOMS SOFTEN A BIT. THEY NEED TO HOLD SHAPE SO DON'T OVER COOK THEM.

ADD SOY SAUCE, BROWN SUGAR AND SALT TO TASTE.

COOK UNTIL MIXTURE THICKENS A BIT.

ADD THE CORIANDER LEAVES.

ADJUST SALT, BOWN SUGAR.

SPOON OVER BUTTERED TOASTS OR SERVE IN A BOWL ACCOMPANIED BY SOLDIERS- TOASTE BUTTERED BREAD CUT INTO FINGER SIZED SLICES.

http://www.taradeshpande.in/mushroom-masala-on-toast/

Bucatini con Cavolfiore, Aglio e Pangrattato Tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

 

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Ingredients

Serves 4 as a main course

350 grams small cauliflower florets

1 pound bucatini/spaghetti/fettuccine

2 tablespoons freshly minced garlic

2 tbsp butter or olive oil

1 tbsp olive oil

1.5 cups whole-milk

1/2 tbsp freshly ground white pepper

1/4 teaspoon ground nutmeg

1/2 cup finely chopped parsley - flat leaf is ideal but you can use curly as well

3/4 cup freshly toasted breadcrumbs made from garlic bread

1/2 cup parmesan shredded

1 tablespoon toasted pine nuts or use chilgoza (optional)

Instructions

Set a stock pot of water with 1/2 tsp salt to boil.

Heat the butter and olive oil in a large skillet or saucepan on medium heat. Add the garlic and saute 2 minutes until fragrant.

Add the florets, and toss well. Saute 1-2 minutes.

Add the milk, nutmeg and white pepper and lower flame and let the cauliflower cook until tender to eat but still has some bite.

Add pasta to the boiling water and cook 7 minutes. The pasta should be undercooked.

Strain and add the undercooked pasta to the saucepan with the cauliflower. Add 1/4 cup of the starchy pasta water to the saucepan and toss the pasta until well coated. Let it cook in the sauce another 1 minute or so until al dente.

Switch off flame. Stir in the parmesan and toss well. Taste and adjust for salt.

Add the parsley and toss again.

Garnish with garlic breadcrumbs and pine nuts.

http://www.taradeshpande.in/bucatini-con-cavolfiore-aglio-e-pangrattato-tostato-pasta-with-cauliflower-garlic-and-toasted-breadcrumbs/

Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter

Ingredients

FOR THE FRITTERS

1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped

FOR THE BATTER

1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt

Instructions

Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.

http://www.taradeshpande.in/gobi-ke-pakore-cauliflower-fritters/