HYDERABADI STYLE PRAWNS WITH FENUGREEK

HYDERABADI STYLE PRAWNS WITH FENUGREEK

HYDERABADI STYLE PRAWNS WITH FENUGREEK

Ingredients

400 grams medium prawns shelled and deveined (weight should be 400 grams after shelling)

1/2 teaspoon turmeric powder

Juice of a quarter lime

1 tablespoon vegetable oil

5 green onion bulbs sliced into rings

5 tablespoons fresh fenugreek leaves stems removed, washed and chopped

3-4 Indian green chillies slit lengthwise

1 tablespoon garlic and ginger paste

1/4 cup coconut milk (optional)

Salt to taste

Garnish

2 tablespoons stalks of green onion finely chopped

Wedges of Lime

Instructions

Combine shrimp with turmeric and let sit 15 minutes.

Meanwhile heat oil in a skillet and saute green onion bulbs 1 minute until they have softened. Add fenugreek and green chillies and saute another minute. Add garlic and ginger paste and cook until fragrant.

Stir in the coconut milk now if you plan to use it and cook until bubbly.

Stir in the prawns and lime juice. Cook until prawns are just tender and edible.

Switch off flame and add salt to taste. Garnish with green stalks and wedges of lime.

Serve with rotis if you have not used the coconut milk or with plain boiled white rice if you have a gravy.

http://www.taradeshpande.in/hyderabadi-style-prawns-with-fenugreek/

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Ingredients

This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.

Serves 5

1 pound pappardelle or a flat long pasta such as fettuccine

350 grams soft blue cheese such as Gorgonzola, crumbled

3 ripe Bosc pears, cored and sliced into 8-10 pieces each

100 grams of butter

2 tbsp extra virgin olive oil

2 tbsp heavy cream

1/4 cup finely chopped chives

Instructions

Set a stock pot of water with a pinch of salt to boil.

Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.

Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.

Add a teaspoon of salt and season with fresh pepper.

Stir in the cream and garnish with chives, Serve hot.

http://www.taradeshpande.in/pasta-with-gorgonzola-pears-and-chives/

SKILLET POACHED EGG CURRY

SKILLET POACHED EGG CURRY

SKILLET POACHED EGG CURRY

Ingredients

This egg curry saves you the time and effort it takes to peel eggs. Its a lovely dish to serve to a hungry crowd straight from the cooking pot. Salted or pickled onions make a good condiment for this dish.

Serves 4

8 fresh eggs

3 small cooking potatoes boiled, peeled and cut into 6 pieces

Puree to a smooth paste-

4 red plum tomatoes

2 Indian green chillies or or one bird chilli or a large jalapeno

6 large cloves garlic

1 inch ginger root peeled

1/2 teaspoon turmeric powder

1/4 teaspoon red chilli powder or cayenne pepper

1 teaspoon powdered cumin seeds

For the curry

1/2 cup white onion finely sliced

2 green chillies stalks removed, kept whole

6 fresh green curry leaves, torn

1 inch cinnamon stick

2 cloves

1 dried bay leaf

2 tbsp vegetable oil

3 cups coconut milk

Salt to taste

Instructions

Heat oil in a large flat skillet, saucepan or casserole no more than 2 inches deep on medium heat.

Add bay leaf, cloves and cinnamon stick and saute one minute then add curry leaves and saute 1 minute.

Add onions and whole green chillies and saute until soft and fragrant.

Add pureed masala paste. Lower flame and cook until reduce to half its volume. Cover skillet and leave a little ajar while this cooks.

Stir in coconut milk, 1.25 cups water and potatoes and let simmer 3-4 minutes until volume reduces.

Stir in salt to taste.

Add the eggs only when you are ready to serve the cuury. This gravy can be refrigerated and reheated later.

Crack an egg into a small ramekin and slide into the curry one at a time.

Allow eggs to cook slowly until whites are set and yolks are soft.

Serve in the skillet immediately with bread such as ladi pao, brun pav or a French loaf.

http://www.taradeshpande.in/skillet-poached-egg-curry/

APPLE ROSE TARTS WITH DEMERARA SUGAR

APPLE ROSE TARTS WITH DEMERARA SUGAR

APPLE ROSE TARTS WITH DEMERARA SUGAR

Ingredients

I HAD LEFTOVER APPLES AND SOME PUFF PASTRY AND THIS DESSERT JUST HAPPENED. THE KIDS HAD A FUN TIME CUTTING THE LEAVES AND CURLING THE APPLE ROSES.

FOR 6 ROSE TARTS

6 3.5 INCH ROUNDS OF PUFF PASTRY 1/2 INCH THICK (ABOUT 1/3 KG PUFF PASTRY THAWED)

2 RED DELICIOUS APPLES, WASHED

JUICE HALF A LIME

3 TBSP GRANULATED SUGAR

2 TBSP BUTTER

3 TABLESPOONS DEMERARA SUGAR

1 TEASPOON GROUND CINNAMON

CONFECTIONERS SUGAR FOR DUSTING

VANILLA ICECREAM

Instructions

COMBINE THE SUGAR AND CINNAMON AND RESERVE.

USING AN INDIAN VEGETABLE PEELER PEEL THE APPLES HORIZONTALLY IN SPIRAL FORMATION TO GET A CONTINUOUS LENGTH OF PEEL. EACH APPLE SHOULD GIVE YOU THREE SMALL SPIRALS. KEEP THEM CURLED AND RESERVE.

CORE THE APPLE AND SLICE INTO 1/2 INCH ROUNDS.

SQUEEZE APPLES WITH LIME JUICE.

MELT BUTTER IN A NON STICK PAN. ADD SUGAR AND STIR WELL. ADD APPLE ROUNDS AND SAUTE ON A SLOW FLAME ON BOTH SIDES UNTIL THEY SOFTEN JUST A BIT. COOL COMPLETELY.

PREHEAT OVEN TO 350F AND PREPARE MIDDLE RACK.

ON A CLEAN SURFACE ROLL OUT THE PUFF PASTRY TO A 1/2 THICK SQUARE. USING A 3-3.5 INCH COOKIE CUTTER CUT OUT 6 CIRCLES. PRICK THE CIRCLES WITH A FORK.

USING A SMALL LEAF CUTTER CUT APPROX 36 SMALL LEAVES (1/2 INCH LENGTH) FROM REMAINING PASTRY. RE ROLL PASTRY IF REQUIRED TO GET THE LEAVES YOU NEED.

PLACE AN APPLE ROUND OVER EACH CIRCLE. INSERT THE PEEL IN THE CENTER AND THE LEAVES AROUND IT. DUST WITH BROWN SUGAR AND CINNAMON.

BAKE UNTIL GOLDEN AND PASTRY IS COOKED THROUGH.

DUST WITH CONFECTIONERS AND SERVE WARM WITH VANILLA ICE CREAM

http://www.taradeshpande.in/apple-rose-tarts-with-demerara-sugar/

Baked Chinese 5 Spice Chicken with Plums

Baked Chicken with Plums and Homemade Chinese 5 Spice

Baked Chicken with Plums and Homemade Chinese 5 Spice

Ingredients

If you cannot find plums Indian plums (genus prunus) are smalL, dark and often confused with a local fruit, jamun, also called Malabar or Java Plum. Plums came to India 4,000 years ago from China. While they are now a commercially important crop in China, in India they are grown as quickly flowering fillers for mangoes and litchi. Cultivated mostly in the temperate zones of north India and all over Punjab, India is the 9th largest producer of plums like the Satlej purple, Kala Amritsari, Triton and Alu Bukhara, the latter is also a generic term used to describe dried plums or prunes. City markets only get plum varieties unsuitable for drying.

Chinese 5 Spice is a classic staple of the Chinese kitchen. You can buy it anywhere, but it’s also easy and fun to make at home since an Indian kitchen has most of these spices anyway. This mix traditionally contains Schezuan peppercorns, which I substitute with its close cousin teppal or trifal, used in Konkan fish curries.Plums can range from sweet to very sour. Taste your marinade and adjust sweetness before you bake the chicken.

Serves 4-5

1 kg chicken with skin and bone in 8 large pieces

6 red plums pitted

4 red plums whole

3 small white or red onions peeled and quartered

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp sesame oil

1 tsp white sesame seeds

1/2 tbsp dark soy sauce

4 tsbp honey (if plums are on the sour side add more honey)

3 tbsp chinese red chilli paste or a red chilli hot sauce

1 teaspoon orange zest

juice of one orange

FOR CHINESE 5 SPICE

1 .5-inch stick cinnamon/6 cloves/ 1 teaspoon fennel or saunf seeds/1 teaspoonSichuan peppercorns or use Teppal/1 whole star anise all seeds removed

Garnish

Fronds of fennel or young celery and some raw plums (optional)

2 heads of bok choy, washed and separated (prepare just before chicken is taken out from the oven)

Instructions

1. Toast all the spices for the Chinese 5 Spice in a dry skillet on medium heat about 2 minutes. Cool and grind to a fine powder.

2. Puree 6 plums with the Chinese 5 Spice, ginger, garlic, soy, sesame oil, orange juice, zest and red chilli paste or sauce. Stir in a teaspoon of salt and sesame seeds. Taste the marinade for salt, sweetness and spice levels. Adjust.

3. Toss chicken, quartered onions and remaining plum halves in this sauce, cover and let sit in the refrigerator for 3 hours or overnight.

4. Preheat oven to 350 degree F. Lightly grease a baking tray. Place the marinated chicken skin side up, onions and plums in the tray and spread about. Cover with foil, prick the top of foil with a fork and bake 30 minutes.

Remove foil, raise heat to 375F and contine to bake another 25-35 minutes until chicken skin is golden brown, partially blistered and fully cooked.

Stir in the bokchoy leaves and stems. They will wilted in the heat of the casserole. Garnish with green herbs of your choice, a raw plum to add color if you wish.

Serve hot.

http://www.taradeshpande.in/baked-chinese-5-spice-chicken-with-plums/

10 MINUTE CHOCOLATE POT DE CREME

10 MINUTE CHOCOLATE SOPHISTICATE

10 MINUTE CHOCOLATE SOPHISTICATE

Ingredients

THIS HAS A SURPRISINGLY SOPHISTICATED TASTE WHEN YOU CONSIDER THIS CHOCOLATE PUDDING TAKES 10 MINUTES TO MAKE. ITS GREAT WHEN YOU WANT SOMETHING INTENSELY CHOCOLATE HAVE NO TIME AND LOTS OF LEFTOVER BITS OF CHOCOLATE IN THE FRIDGE. IT PRODUCES A LOVELY TEXTURE THAT''S A BIT LIKE THICKENED GANACHE.

I USE ELEGANT ESPRESSO CUPS FOR THIS PUDDING AND TOP IT WITH WHIPPED CREAM, SHAVED CHOCOLATE AND SOMETIMES CARAMEL.

MAKES 6 1/2 CUP PORTIONS

300 GRAMS DARK OR BITTER CHOCOLATE BROKEN INTO SMALL PIECES

1 CAN OF CONDENSED MILK ABOUT 400 GRAMS

1.5 CUPS WHIPPING CREAM

1 TEASPOON SALTED BUTTER OR USE UNSALTED BUTTER AND A 1/4 TSP OF SALT

OPTIONAL

1.5 TBSPN LIQUEUR OF YOUR CHOICE- DARK RUM, TIA MARIA, GRAND MARNIER

Instructions

COMBINE THE FIRST 3 INGREDIENTS IN A DOUBLE BOILER OR USE A MILK BOILER. COOK ON A SLOW FLAME STIRRING CONSTANTLY UNTIL CHOCOLATE HAS JUST MELTED . SWITCH OFF FLAME AND KEEP STIRRING UNTIL MIXTURE IS SMOOTH. STIR IN THE BUTTER- IT WILL GIVE THE CHOCOLATE A NICE GLOSS.

STRAIN THROUGH A FINE SIEVE TO REMOVE ANY BITS AND PIECES. STIR IN LIQUEUR IF USING.

POUR INTO CUPS/SERVING BOWLS OF YOUR CHOICE. LEAVE ENOUGH SPACE FOR A TOPPING. COVER TIGHTLY WITH PLASTIC WRAP AND CHILL 4 HOURS.

TOP WITH WHIPPED CREAM, CHOCOLATE SHAVINGS, HOMEMADE CARAMEL SAUCE, CANDIED NUTS, BRITTLE, WHITE CHOCOLATE GANACHE OR FLEUR DE SEL.

http://www.taradeshpande.in/10-minute-chocolate-pot-de-creme/

TOMATO AND POTATO CURRY

TOMATO AND POTATO CURRY

TOMATO AND POTATO CURRY

Ingredients

SERVES 4-5

FOR THE GRAVY

400 GRAMS RIPE RED PLUM TOMATOES, WASHED AND HALVED

150 GRAMS RED ONIONS PEELED AND QUARTERED

2 INDIAN GREEN CHILLIES OR MORE TO TASTE

2 TBSP GARLIC AND GINGER PASTE

1 TEASPOON TURMERIC

1/2 TSP RED CHILLI POWDER OR CAYENNE PEPPER

1 TSP KITCHEN SALT

GARNISH

100 GRAMS RED RIPE PLUM TOMATOES QUARTERED

400 GRAMS WHOLE BABY POTATOES BOILED, PEELED AND CUT INTO 1 INCH CUBES OR

COOKING POTATOES BOILED, PEELED AND CUBED INTO 1 INCH PIECES

200 ML COCONUT MILK

1-2 GREEN CHILLIES SLIT

TEMPERING

3 TBSP VEGETABLE OIL

3/4 TSP BLACK MUSTARD SEEDS

10 FRESH GREEN CURRY LEAVES, TORN

Instructions

PUREE ALL THE INGREDIENTS FOR THE GRAVY TO A SMOOTH PASTE. RESERVE.

HEAT OIL IN A LARGE DUTCH OVEN POT OVER MEDIUM HEAT. WHEN OIL IS HOT ADD MUSTARD SEEDS AND COOK 60 SECONDS UNTIL THEY SIZZLE AND RISE TO THE SURFACE.

ADD CURRY LEAVES, STIR WITH A DRY SPOON AND SWITCH OFF FLAME. ALLOW CURRY LEAVES TO COOK IN THE HEAT OF THE OIL.

WHEN SPICES HAVE COOLED ADD PUREED TOMATOES AND ONIONS. COOK ON A SLOW FLAME 45 MINUTES OR UNTIL REDUCED TO 1/4 ITS VOLUME. COVER WITH A LID, LEAVE THE LID AJAR TO ALLOW STEAM TO ESCAPE AND STIR FROM TIME TO TIME TO PREVENT BURNING.

WHEN THE TOMATOES HAVE REDUCED AND THICKENED ADD POTATOES, QUARTERED TOMATOES, 200 ML COCONUT MILK, 1.5 CUPS WATER AND SIMMER ON A MEDIUM FLAME FOR 20 MINUTES. SALT TO TASTE. GARNISH WITH A GREEN CHILLIE AND SERVE HOT WITH BOILED WHITE OR BROWN RICE.

http://www.taradeshpande.in/tomato-and-potato-curry/

Broccoli and Chick Pea Soup with Toasted Watermelon and Flax seeds

Broccoli and Chick Pea soup with Toasted Watermelon and Flax seeds

Ingredients

SERVES 4

500 GRAMS BROCCOLI (RESERVE 2 FLORETS AS GARNISH)

50 GRAM CHICKPEAS

1.5 TABLESPOONS FINELY MINCED GARLIC

1/2 CUP FINELY CHOPPED ONIONS

3 TABLESPOONS ROASTED SESAME OIL

1 DRIED BAY LEAF

4 BLACK PEPPERCORNS

2 INDIAN GREEN CHILLIES WHOLE, STALKS REMOVED, SLIT LENGTHWISE

4 TEASPOONS ROASTED WATERMELON SEEDS

4 TEASPOONS ROASTED FLAX SEEDS

CROUTONS OF YOUR CHOICE

SALT FOR SEASONING

Instructions

SOAK THE CHICK PEAS OVERNIGHT WITH A PINCH OF BAKING SODA.

IN THE SESAME OIL SAUTE THE ONIONS UNTIL TENDER ON HIGH HEAT BUT DO NOT BROWN THEM. ADD THE GARLIC AND SAUTE 1 MINUTE UNTIL FRAGRANT. ADD THE CHICKPEAS AND 6 CUPS OF WATER WITH BAY LEAF, BLACK PEPPERCORNS, GREEN CHILLIES AND 1 TEASPOON SALT. COOK UNTIL VERY TENDER AND SOUPY.

FINELY CHOP THE BROCCOLI WITH THE STALK AND ADD TO THE CHICK PEAS AND COOK UNTIL TENDER. ADD MORE WATER IF REQUIRED.

REMOVE THE BAY LEAF.

COOL AND PUREE TO A SMOOTH CONSISTENCY. ADD MORE WATER TO GET THE CONSISTENCY YOU LIKE. RETURN TO LOW HEAT UNTIL BUBBLY. SEASON FOR SALT.

SERVE IN BOWLS. GARNISH WITH SEEDS AND FINLEY CHOPPED RAW FLORETS.

YOU CAN ALSO SERVE IT WITH CROUTONS OF YOUR CHOICE.

http://www.taradeshpande.in/broccoli-and-chick-pea-soup-with-toasted-watermelon-and-flax-seeds/