Month: May 2020

CHINESE STYLE MEATBALLS IN A SWEET AND SPICY ORANGE SESAME SAUCE WITH WILTED GREENS

 

 

CHINESE STYLE MEATBALLS IN A SWEET AND SPICY ORANGE SESAME SAUCE

YOU CAN SERVE THESE MEATBALLS WITH ALMOST ANY KIND OF NOODLE. YOU CAN ALSO USE A WIDE VARIETY OF GREENS. THE MORE TENDER THEY ARE THE FASTER THEY WILT. THIS IS A HOME STYLE DISH SO ADAPT IT TO WHATS AVAILABLE IN YOUR PANTRY.  I ALSO USE LEFTOVER SAUCES FROM CHINESE TAKE OUT- THE CHILLI VINEGAR, SOY SAUCE AND RED CHILLI PASTES YOU OFTEN GET.

 

CHINESE STYLE MEATBALLS WITH WILTED GREENS

FOR 8-9 MEATBALLS COMBINE IN A MIXING BOWL

  • 1/2 KG FINELY MINCED CHICKEN
  • 2 TBSP FINELY CHOPPED GREEN OR REGULAR WHITE ONION
  • 1 TBSP MINCED GARLIC
  • 1 TSP FERMENTED RED CHILLI PASTE
  • 1 TSP CHILLI VINEGAR
  • 1/2 TSP SALT
  • 1 TBSP FINELY CHOPPED PARSLEY OR CHIVES OR USE FRESH CORIANDER IF IN A JAM

TO ROLL MEATBALLS

  • 1/4 CUP WHITE SESAME SEEDS
  • 1 CUP CORNFLOUR
  • VEGETABLE OIL FOR FRYING

FOR SAUCE WHISK IN A BOWL

2 CUPS PACKAGED ORANGE JUICE

  • 1/2 CUP SOY SAUCE
  • 1-1.5 TEASPOON FERMENTED RED CHILLI PASTE OR TO TASTE (THE KIND TAKE OUT GIVES YOU!)
  • 1 TSP DARK HONEY OR TO TASTE
  • 1 TBSPN FRESH GARLIC  PASTE
  • 1 TBSPNS FRESH GINGER PASTE
  • ZEST OF ONE ORANGE PLUS USE THE JUICE ALSO
  • 1 TSP WHITE PEPPER POWDER
  • 1 TBSP OYSTER SUACE OR USE MORE SOY SAUCE
  • 2 TBSPNS TOASTED SESAME OIL (REGULAR SESAME OIL IS FINE TOO)
  • 2 TBSPNS CHILLI VINEGAR
  • 1 TBSPN CORNSTARCH

TO SAUTE

  • 2 GREEN ONION STALKS AND BULBS FINELY SLICED
  • 1 TSP VEGETABLE OR PEANUT OIL
  • 2-3 HEADS OF TENDER BABY BOK CHOY/ 1.5 CUPS OF WATERCRESS/MIZUNA/ROCKET

 

METHOD

  • LIGHTLY SAUCE GREEN ONIONS IN A SKILLET WITH OIL. SWITCH OFF FLAME AND ADD THE SESAME ORANGE SAUCE, RESERVE.
  • ROLL CHICKEN MEATBALLS AND PLACE ON A TRAY OR PLATE.
  • IN SMALL BOWL COMBINE SESAME SEEDS AND CORN FLOUR
  • SET A SKILLET WITH ATLEAST 1 INCH OIL TO HEAT.
  • ROLL MEATBALLS IN SESAME AND CORNSTARCH AND FRY UNTIL GOLDEN IN HOT OIL. DRAIN AND PUT INTO THE SESAME ORANGE SAUCE.
  • START THE FLAME ON MEDIUM AND SIMMER THE MEATBALLS UNTIL THE SUACE IS REDUCE TO HALF ITS VOLUME. ADD A LITTLE CORNSTARCH TO THICKEN THE SAUCE.
  • PLACE THE GREENS IN A WIDE SERVING DISH. POUR THE PIPING HOT SAUCE AND MEATBALLS OVER THE GREENS. THE HEAT WILL WILT THE GREENS. IF YOU PLAN TO USE LARGER BOK CHOY THEY TEND TO TAKE LONGER TO COOK SO PARTIALLY BLANC THEM IN HOT WATER. MORE TENDER GREENS LIKE WATERCRESS, ROCKET AND MIZUNA WILT QUICKLY.
  • SERVE WITH NOODLES OF YOUR CHOICE.

 

CHILI CON CARNE- Kidney Bean and Corn Stew

If you like Rajma you will love this dish. Its spicy sweet and robust. A one pot classic that will feed you for a couple of days.

A complete meal, this nutritious dish is of Mexican origin and a part of South Western cuisine in the United States. You can use a variety of kidney beans for it. It can be made entirely vegan with sweet potato instead of meat. If you use sweet potato add less brown sugar.

INGREDIENTS FOR 6

  • 250 grams  red or speckled kidney beans (you can use pinto or black beans or a mix as well)
  • 1-2 large red onion finely chopped (about 1.5 cups)
  • 2 bell peppers red and yellow
  • 6 garlic cloves finely sliced
  • 4 tbsp veg or olive oil
  • 500 gram minced chicken/beef or uses peeled and chopped sweet potato (about 1/2 inch dice)
  • 400g can tinned chopped tomatoes
  • 200 ml tomato puree
  • 1/2 cup finely chopped carrots
  • 1 cup fresh shelled corn
  • SPICES
  • 1 tsp dried oregano (optional)
  • 2 tsp brown sugar

  • 1 tsp cumin powder

  • 1/2-1 tsp paprika or red chilli powder
  • Hot sauce of your choice  I used chipotle but habanero jalapeño is also fine
  • Salt to taste
  • TO SERVE (optional)
  • sour cream and or grated cheddar, to serve
  • cilantro or fresh coriander leaves to garnish
  • Tacos, gutLI pao, cornbread as an accompaniment

METHOD

Wash and soak kidney beans in excess water 4-5  hours or overnight. Wash drain and reserve.

Heat oil in a pressure cooker pan on a high flame. Saute onions and garlic till soft but do not brown them. Add bell peppers and cook until soft and water evaporates. Add carrots and saute one minute. Add tomatoes and tomato puree and saute 2-3 minutes. Add corn and kidney beans and combine. Add all spices and a teaspoon of salt. Stir well. Add some water if required and pressure cooker on medium heat for 2 whistles.

This stew is thick and juicy but not not runny. The meat when added will release a fair bit of water so add any extra liquid with care.

Open cooker and add meat. Stir well and pressure cooker for 2 whistles. Open and check for doneness. Add water salt, chilli powder and sugar as required.

This dish can also be prepared in a slow cooker. If using a large biryani or Dutch oven style pot you will need to add 2-3 cups of excess  water for the kidney beans.

 

KAIRI KESAR PANNA CONCENTRATE

RAW MANGO OR KAIRI

There are many ways to make Aam or Kairi Panna. Different cooks and have different methods.

There are also many seasonings  you could add depending on your taste.

Some people like to drink their Aam Ka Panna at room temperature others like it iced.

This version has saffron in it which gives you a more golden color. You can omit it if you prefer.

Aam Ka Panna is a tangy drink and traditionally has a light green color. In order to get the optimum color I prefer to slow cook and not pressure cooker the mangoes. I also do not puree the mango pulp because it loses character and changes the color. But if you are in a rush you can speed up the process by pressure cooking the mangoes and blitzing the pulp. You get a perfectly tasty drink as well.

This recipe is for a concentrate that you dilute with water. This is also an excellent base for cocktails. Add vodka, gin and rum with different spices for a more grown up drink.

You will need 

1 kg unripe mangoes washed (TOTAPURI, RAJPURI, DASHERI, LANGDA, TAIWANESE OR SOUTH AMERICAN)

2 cups of castor sugar (adjust to taste)

1 teaspoon good quality saffron (optional)

Method

Make half inch slits on the sides of all the mangoes using a sharp knife.

Place in a large stock pot and cover with water. Cook on a slow to medium flame until water has reduced to half. Add another 4 cups of water and continue to cook. You can let this cook slowly while you do other things. If mangoes are soft now turn off flame and cool the mixture.

Discard peel and squish the mango pulp between your fingers and release into the liquid below.

Add sugar and cook again until think and syrupy.

Using a food mill process the liquid pulp to make it as smooth as possible.

Discard fibers.

Stir in saffron.

Store in a fridge for upto to a week.

To serve

Add concentrate to a. tall high ball glass about 1/4 cup. Add cold water and stir. Add more water if you like it less sweet. Add ice crushed black pepper, cayenne pepper, powdered cumin or green cardamom if desired.

 

MUMBAI PAO BHAJI

Pao bhaji

 

 

 

PAO MEANS BREAD AND BHAJI IS A MIX OF VEGETABLES. A classic mumbai street food this isn’t difficult to make at home. packed with nutritious vegetables its a complete meal.a variety of store brought pao bhaji masalas are available to choose from. you can also make ladi or gutli pao at home or substitute with soft dinner rolls, portuguese rolls, potato buns and brioche buns. COMMERCIAL PAO BHAJI MAKERS OFTEN ADD FOOD COLOUR TO THE MIX FOR IT BRIGHT RED FOOD COLOR. I PREFER NOT TO. YOU CAN ADD BEETROOT IF YOU LIKE.

INGREDIENTS

TEMPERING

  • 1 tbsp oil for tempering
  • 1 dried bay leaf/tejpata
  • 1 badi elaichi/large black cardamom

TO SAUTE

  • 4 tbsp butter and 4 tbsp vegetable oil for frying onions
  • 5 Roma or red cooking tomatoes, finely chopped
  • 1 cup peas / matar fresh or frozen but pre-cooked
  • 1 cup finely diced carrots
  • 1 cup small cauliflower florets
  • 6 cooking potatoes, boiled until very tender, peeled  & mashed with a ricer 
  • 1/4 tsp turmeric / haldi
  • 1/4 cup  pav bhaji masala (your favourite brand adjust quantity to suit taste)
  • 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves (if your masala has this already omit)
  • 3 tbsp ginger garlic paste
  • 1 cup peeled and finely diced red onion
  • Juice of ½ lime 
  • water if required
  • red chilli salt and jaggery or sugar to taste
  • 4 tbsp chopped coriander leaves or cilantro

FOR PAO OR BUNS:

 

  • 12 pav / gutli/ladi pao/soft rolls/buns
  • 1.5 tsp butter per bun
  • lime wedges
  • 4 tsp coriander leaves, finely chopped
  • 1 cup finely chopped raw onions

INSTRUCTIONS

  • Heat oil on a high flame. Add whole spices black cardamom and bay leaf and stir until golden and fragrant about 1 minute.

    Add and saute onions until soft, then add garlic ginger paste and cook till fragrant.

  • Remove the bad leach and tejpatta and discard.
  • Add tomatoes and cook until sides release oil about 3-4 minutes, stirring regularly.
  • Add carrots, cauliflower  pao bhaji masala, turmeric, kasuri methi (if using) and saute. Then  pressure cooker until soft and mushy or cook on a slow flame . Add more water if required.
  • Now add mashed potatoes and peas and  mash all the vegetables with a potato masher until soft and squishy. Add water only if required. The bhaji should be thick and should not ooze liquid.
  • Add salt and sugar or jaggery to taste. If required add red chilli powder. Add coriander leaves and stir well.
  • Stir well and cook until thoroughly combined and soft.
  • Stir in lime juice.
  • To prepare the buns slice them open. Apply butter to all sides of the buns and grill under a salamander or over a grill. You can also do this in a cast iron pan on a slow flame until the buns are golden brown but soft.
  • Garnish with butter, coriander leaves and serve with a side of lime wedges and chopped onions. Serve with toasted or griddled bread rolls.

ASIAN STYLE AUBERGINE EGGPLANT BRINJAL WITH CASHEWS

This is an Asian ‘style’ eggplant made with spicy thai basil. you can add shrimp paste, fresh shrimp, chicken or pork mince to it as well. its important to cook the eggplant in water until it requires just a little additional cooking and drain it completely.

Ingredients for 3-4

  • 2 Japanese eggplants or 1 Italian eggplant (baingan used for bharta) about 850 grams
  • 6 tbspns vegetable oil (plus more for cooking)
  • 2 tbspns hot sesame oil or use 2 red chillies finely chopped and plain sesame oil
  • 6 cloves garlic finely sliced or minced
  • 2 inch fresh ginger peeled and julienned
  • 3 small onions peeled halved and their petals separated (about 1 cup)
  • 1 bunch spicy basil or Thai basil stems removed (use regular Italian basil if Thai basil not available)
  • 1/4 cup unsalted roasted cashew halves
  • boiling hot water and salt
  • Combine in a small bowl-
  • 2 tablespoons Shaoxing wine, brown rice vinegar or rice wine vinegar
  • 1 teaspoon fish sauce (optional)
  • 4 teaspoons honey (or to taste)
  • 4 tbspns light soy sauce
  • 2 teaspoons cornstarch
  • 1/4 cup hot water
  • more hot sesame oil if required

Instructions

CUT THE EGGPLANT IN HALF VERTICALLY. SLICE THEM INTO LONG PIECES ABOUT 1 INCH WIDE AND 2 INCHES IN LENGTH.

SET A STOCK POT OF WATER TO BOIL WITH A TEASPOON OF SALT. ADD THE CHOPPED EGGPLANT AND COOK 8 MINUTES or until just tender but holds its shape. DRAIN COMPLETELY. LET EGGPLANT COOL AND WIPE DRY WITH PAPER TOWELS OR A CLEAN KITCHEN CLOTH.

Heat your wide saucepan or cooking pan over medium-FLAME. ADD half the VEGETABLE AND all the HOT OR REGULAR sesame OIL AND SAUTE ONIONS AND GINGER 2-3 MINUTES UNTIL JUST SOFT. IF USINg REGULAR SESAme oil aDd your chillies now.

ADD EGGPLANT AND TOSS WELL .Spread the eggplant out evenly.  raise heat, cover and sear the eggplant to give it a smoky flavor for about 2-03 minutes. Remove cover and add remaining vegetable oil and garlic and toss again another 2 minutes.  add the mixed sauces  and stir until everything is combined. ADD BASIL LEAVES AND cashews TOSS WELL.cook another minute or two, by this time eggplant should be tender. if not

ADD small amount of WATER  TO COOK THE EGGPLANT TILL IT IS TENDER WITH A THICK GRAVY.

adjust for salt, sweetness and heat. add more sesame oil or honey if required.

SERVE HOT WITH SHORT GRAINED OR STICKY RICE.