Cinnamon-Sugar Chips

Active: 30 mins

Makes: 80 chips

INGREDIENTS

* 3 tablespoons granulated sugar
* 3/4 teaspoon ground cinnamon
* 2 cups vegetable oil
* 10 (8-inch) flour tortillas, each cut into 8 wedges

INSTRUCTIONS

1. Combine sugar and cinnamon in a small bowl and set aside.

2. Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line a baking sheet with paper towels and set aside.

3. Once oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side. Remove chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of cinnamon-sugar mixture. Repeat with remaining tortillas. (Check the oil temperature in between batches and adjust heat accordingly.) Sprinkle any remaining cinnamon-sugar mixture over chips and serve.

Tortilla Chips

Total time : 30 mins

Prepared : 30 mins




INGREDIENTS


vegetable or canola oil 2 cups

corn tortillas, each cut into 8 wedges 10 (6-inch)

Kosher salt for seasoning



INSTRUCTIONS

1. Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
2. When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.

CREAMY CHICKEN AND ONION SOUP

A creamy soup made of chicken and onion. Preparation Time : 1 minutes Cooking Time : 15 minutes

Ingredients

Butter 2 tablespoons Onion , chopped 1 Boneless chicken 150 grams Salt to taste Tomatoes, chopped 2 Red chilli powder 1/4 teaspoon White pepper powder to taste Chicken stock 1 litre Soda bicarbonate a pinch Cream 4 tablespoons Fresh basil leaves 4-5 Croutons, toasted 20-24

Method

Heat butter in a pot. Add chopped onion and saute for a little while. Cut chicken into small pieces, add to the pot and continue to saute. Add salt and mix. Add chopped tomatoes and continue to saute. Add red chili powder, white pepper powder and mix. Add ¾ cup water or chicken stock and a pinch of soda bi carbonate. Let it cook. Once it is cooked keep it aside to cool. Strain. Blend in a mixer to a smooth puree. Pour the puree into a pan. Add chicken stock (or water) to adjust the consistency you require and mix well. Bring it to a boil. Adjust seasoning and take off the heat. Add fresh cream and stir. Pour into individual bowls. Add croutons. Garnish with basil leaves and serve immediately.

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VEGETABLES AND ALMOND SOUP

A healthy vegetable soup Preparation Time : 25-30 minutes Cooking Time : 15-20 minutes

Ingredients

Carrot, 1/2 inch cubes 1 medium Spring onions, chopped 2 Garlic, chopped 3 cloves Corn kernels 1/4 cup Button mushrooms, chopped 5-6 Tomato, chopped 1 small Broccoli, cut into florets 1/4 small Almonds 20-25 Oil 1 tablespoon Vegetable stock 4 cups Soy sauce 1 teaspoon Salt to taste Lemon 1

Method

Heat oil in a pan, add carrot, spring onions and garlic and sauté for a minute. Add corn kernels, vegetable stock and mushrooms, mix well and bring it to a boil.Add tomato, soy sauce and mix well. Add broccoli and continue to cook for two minutes. Add salt and almonds and mix well. Halve the lemon, squeeze the juice into the soup and add the remaining lemon too. Mix well and remove the lemon skin and serve hot. Recipe Tip To thicken the soup you can add cornflour to the soup and bring it to boil and then serve.

CELESTIAL VEGETABLE SOUP

A colorful vegetable soup preparation Preparation Time : 5 minutes Cooking Time : 10 minutes

Ingredients

Carrot, cubed 1 medium Green peas, shelled 1/2 cup Vegetable stock 3 cups Cornflour/ corn starch 2 tablespoons Oil 1 tablespoon Green capsicum, cubed 1 medium Mushrooms, quartered 8-10 Corn niblets 2 tablespoons Salt to taste Sugar a pinch Whole dry red chillies, crushed 1/2 teaspoon

Method

Boil carrot and green peas in vegetable stock for two to three minutes. Set aside. Dissolve cornflour in half a cup of water. Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies. Add blended cornflour, stirring continuously. Cook on high heat for one minute. Serve piping hot.

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CARROT-AND-ALMOND-SOUP

The colour of carrot and the richness of almonds make this soup extra special Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Carrots, chopped 4 medium Almonds 12-15 Olive oil 2 teaspoons Leeks, chopped 1 medium Onion , chopped 1 medium Fresh bread crumbs 2 tablespoons Salt to taste Black pepper powder 1/4 teaspoon

Method

Heat olive oil in a large saucepan over medium heat. Add leek, onion, carrots and ten to twelve almonds. Cook for a minute. Add salt, pepper, fresh bread crumbs and mix. Add four cups of water and boil for ten minutes.Strain. Grind the vegetables in a mixer with chilled water (in case the vegetables are hot). Sliver the remaining almonds. Boil the strained liquor. Add the pureed vegetables and stir to mix well. Simmer for five minutes and serve piping hot garnished with almond slivers.

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Tip

* Refrigerate mushrooms and eggplant in paper rather than plastic bags to keep them from developing soft, slimy spots.

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OMELETTE WITH SPROUTS

An omlette is stuffed with healthy sprouts. Preparation Time : 2 minutes Cooking Time : 10 minutes

Ingredients

Eggs 12 Salt to taste Oil 6 tablespoons Onions, chopped 2 medium Green chillies, chopped 4 Mixed sprouts 1 cup Sev 1/4 cup

Method

Break three eggs in a bowl, add salt and beat well. Heat one and a half tablespoons of oil in a non-stick pan, add a portion of onions and green chillies and sauté for one minute. Add beaten egg and mix. Mix with a spoon, allow to set while it cooks. Place some sprouts and sev on one side and fold over the other side. Cook for a minute. Flip over and cook again for a minute. Serve hot immediately. Similarly prepare the other omelettes

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Egg nest

Medley of vegetables wrapped in a delicate egg net Preparation Time : 20 minutes Cooking Time : 20 minutes

Ingredients

Eggs 2 Coriander roots, chopped 1 tablespoon Garlic, chopped 1 clove Fresh red chillies, roughly chopped 3 Salt to taste Black peppercorns, crushed 6-7 Oil 4 tablespoons Onion , roughly chopped 1 medium Red capsicum, 1/2 inch pieces 1 medium Yellow capsicum, 1/2 inch pieces 1 medium Green capsicum, 1/2 inch pieces 1 medium Mushrooms, chopped 5-6

Method

Crush coriander roots, garlic, fresh red chillies, salt and crushed peppercorns in a mortar with a pestle. Break eggs in a bowl and whisk lightly. Heat two tablespoons oil in a pan. Add the crushed mixture and sauté. Add onion and the three coloured capsicums, mushrooms and salt and cook for two to three minutes. Set aside and keep warm. Heat a little oil in another pan. Make a cone with gateway paper with a very small hole in the pointed end. Pour the eggs into this cone and move it above the surface of the pan so that a trail of egg flows into it and sets in threads. Keep moving the cone to make three to four crisscross layers of threads. Using a spatula, transfer the nest onto an absorbent paper and make more nests similarly. Place the nests on a flat surface, place some of the mixed vegetables over each and fold the sides over. Serve immediately.

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Tip

* When using only a part of a cucumber, tomato, place the remainder, unpeeled and cut side down, on a flat, opaque plate (clear glass exposes the food to light). This technique not only preserves the food but also saves on storage wraps.

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Pomfret Ticka

Pomfret slices cooked in a hot and sour coconut gravy Preparation Time : 30 minutes Cooking Time : 15 minutes

Ingredients

Pom fret, sliced 1 inch 2-3 medium Lemon juice 1 tablespoon Salt to taste Tamarind 1 lemon sized ball Garlic 5-6 cloves Whole dry red chillies 6-8 Coriander seeds 2 teaspoons Coconut, scraped 1 cup Oil 3 tablespoons Onions, chopped 2 medium Turmeric powder 1 teaspoon Coconut milk 1/2 cup Fresh coriander leaves, chopped 2 tablespoons

Method

Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast black peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut. Heat oil in a pan, add onions and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and saute for two to three minutes. Add two cups of warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in pomfret slices and cook on medium heat for four to five minutes or till fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice.

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AATTU KAAL SOUP

Lamb trotter soup Preparation Time : 18 minutes Cooking Time : 6 hours 15 minutes

Ingredients

Lamb trotters (paya) 8-12 Turmeric powder 1/2 teaspoon Salt to taste Tomato 1 medium Sambhar onions 10 Ginger 1 inch piece Garlic 4-6 cloves Green chillies 2 Fresh coriander leaves 1/2 bunch Curry leaves 10-12 leaves Coconut, scraped 1/2 cup Star anise 2 Bay leaves 2 Cinnamon 1 inch stick Asafoetida 1/4 teaspoon Sesame oil (til oil) 4 tablespoons Lemon juice 1 tablespoon Masala powder Whole dry red chillies 4 Fennel seeds (saunf) 1 tablespoon Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Black peppercorns 1/2 teaspoon

Method

Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt. Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions. Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly. Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves. Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve. Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves. Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking. Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours. The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside. Strain the soup, pressing the residue to extract all the flavors. Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

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Tip

* Fruit will keep better if you don’t wash it until just before serving.

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PASTA CUTLET

Delightful cutlets made out of Spaghetti. Preparation Time : 20-25 minutes Cooking Time : 15-20 minutes

Ingredients

Spaghetti 250 grams Milk 2 cups Refined flour (maida) 2 tablespoons Butter 2 tablespoons Black pepper powder 1/2 teaspoon Salt to taste Mustard powder 1/4 teaspoon Cheese, grated 1/2 cup Fresh bread crumbs as required

Method

Boil five cups of water with half a teaspoon of salt and one teaspoon oil. Add spaghetti and cook till al-dente. Refresh in cold water, drain and spread on a plate to cool. To prepare white sauce, heat butter, add refined flour and sauté for a couple of minutes. Gradually add milk, stirring all the while to avoid lumps. Add salt, pepper and mustard powder and stir to mix well. Take the pan off the heat and add grated cheese and mix well. When the white sauce cools a little, add boiled spaghetti and mix. Add fresh breadcrumbs as required to get dough consistency. Heat sufficient oil in a deep pan. Shape the dough into marble sized balls, press slightly and deep fry till light golden. Drain onto an absorbent paper and serve hot with a sauce of your choice.

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Tip

* To keep Cheddar, Swiss and other firm cheeses from drying, rub soft butter over the cut surfaces, wrap in plastic food wrap and store in the refrigerator.

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PASTA IN RED PEPPER SAUCE

Fusilli pasta cooked in red pepper sauce Preparation Time : 20-25 minutes Cooking Time : 20-25 minutes

Ingredients

Fusilli 1 cup Red pepper 1 medium Carrot 1 medium Onion 1 medium Garlic 4-5 cloves Olive oil 4 tablespoons Salt to taste Tomato puree 1/2 cup Black pepper powder 1/4 teaspoon Fresh cream 1/4 cup Basil leaves, dried 1/2 teaspoon Fresh parsley a few sprigs

Method

Wash pepper and carrot. De-seed pepper and cut into one-inch sized pieces. Peel carrot and slice thinly. Peel and wash onion and slice thinly. Peel and chop garlic. Place pepper, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180 degree C for ten minutes. Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon olive oil and mix. Remove the vegetables from the oven and blend with a little water in a mixer. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, pepper powder and simmer for five minutes. Add boiled pasta and mix. Add fresh cream and mix. Add dried basil. Transfer onto a serving dish and garnish with fresh parsley and serve hot.

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Tip

* After buying fresh fish, place it in the refrigerator between self-sealing plastic bags filled with ice cubes. This will keep the fish from getting soggy.

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