Salmon recipe

TIME

Total Time: 25 mins, plus plank-soaking time


INGREDIENTS

1 (14- to 16-inch-wide, 7-inch-long) cedar plank

3 medium lemons, cut in half horizontally

2 teaspoons olive oil

3/4 cup whole-milk plain Greek yogurt (7 ounces)

1/2 cup fresh chives, finely chopped

1/3 cup fresh tarragon leaves, finely chopped

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

INSTRUCTIONS


1. Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze lemon halves into the water, then drop in squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle olive oil on the top side of the plank and set aside.
3. Combine all remaining ingredients except salmon in a medium bowl and stir until evenly mixed. Rinse salmon, pat dry with paper towels, and lay fish skin side down on the plank. Season well with salt. Evenly coat salmon with 1/2 cup of the yogurt mixture.
4. Place salmon in the oven and broil until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 minutes. Serve immediately, with remaining yogurt mixture passed on the side.

Egg salad sandwhich

TIME Total Time: 5 mins

INGREDIENTS
8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf),
toasted 12 stalks grilled asparagus
8 grilled scallions,
cut in half crosswise 3/4 cup
Egg Salad Gribiche 4 slices cooked bacon,
crumbled

INSTRUCTIONS

Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve. Beverage pairing: Weingut Johann Donabaum Bergterrassen Federspiel Riesling, Austria. Vegetables, creamy egg salad, and bacon—not too many wines can bring that all together, except for Riesling. This one, from Austria, has enough cool-climate edginess to handle the asparagus and scallions, along with a little mineral smokiness to pick up the bacon and enough body to stand up to the egg salad.

Guava Batida

TIME

Total Time: Under 5 mins

INGREDIENTS

1 (11-1/2-ounce) can guava juice
1/2 cup condensed milk
3 ounces cachaça
1 1/2 cups ice

INSTRUCTIONS

Place all ingredients except ice in a blender and blend on high for 30 seconds. Add ice and blend until just smooth. Serve immediately.

ROASTED TOMATO SOUP

Ingredients

Tomatoes, roughly chopped 6 medium Carrots, roughly chopped 2 medium Mascarpone cheese 4 tablespoons Onion , sliced 1 medium Oil 1 tablespoon Garlic, sliced 4 cloves Salt to taste Black peppercorns 4-6 Vegetable stock 2 cups Rice flour 1 tablespoon Basil leaves 5-6 Extra-virgin olive oil 1 tablespoon

Method

Roast the onion slices on a grill over open flame. Cut two tomatoes into large chunks and remove the pulp and seeds. Roast the tomato chunks on the grill over open flame. Heat oil in a pan, add garlic and sauté. Chop the remaining tomatoes along with the pulp roughly. When the garlic turns golden, add chopped tomatoes and cook on high heat. Add salt, black peppercorns and mix. Turn the onion and tomato pieces on the grill so that they get roasted on the other side too. Add vegetable stock to the pan along with the roasted onion and tomato pieces. Mix rice flour with a little water so that there are no lumps and add to the pan. Cover and cook till the tomatoes are completely done. Strain. Cool slightly and pour into a mixer. Add half the basil leaves and blend into a puree. Add the strained liquid and mix. Bring to a boil again. Pour into a soup bowl. Shape the mascarpone cheese between two tablespoons. Pour extra virgin olive oil over the soup. Place the mascarpone cheese, garnish with remaining basil leaves and serve piping hot.

PUMPKIN AND TOMATO SOUP

Creamy, nourishing soup…excellent way to present pumpkin! Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Red pumpkin (bhopla/kaddu), peeled and sliced 900 grams Tomatoes, cut into roundels 5-6 medium Olive oil 2 tablespoons Onion , quartered 2 small Garlic, peeled 5-6 cloves Salt to taste White pepper powder 1/2 teaspoon Fresh cream 1/2 cup

Method

Heat olive oil in a pan. Add pumpkin, onion and garlic. Stir and sauté for a couple of minutes. Add salt and stir. Once the vegetables are well roasted puree them in a blender along with tomatoes and sufficient water to make a smooth puree. Transfer the puree into a pan and heat. Add white pepper powder and mix. Cook for eight to ten minutes. Pass the mixture through a soup strainer and reheat the soup. Add cream and serve piping hot.

MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve.

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.

CREAM OF BROCCOLI AND BURNT GARLIC SOUP

Ingredients

Broccoli, cut into florets 1 medium Garlic, halved horizontally 10-12 cloves Olive oil 2 teaspoons Onion , chopped 1 medium Bay leaf 1 Potato, peeled and chopped finely 1 medium Vegetable stock 3 cups Salt to taste Black pepper powder to taste Milk 1 cup Red capsicum, chopped 1 small

Method

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute.Add potato, vegetable stock, salt and pepper powder. When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes. Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil. Heat remaining olive oil in another pan, add red capsicum and sauté for a minute. Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

Pulao ( South indian recipe)

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tsp jaggery or brown sugar

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1 tsp cumin seeds

3-4 medium dry red chilli

4-5 green chillis slit length wise

1 1/2 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

1 1/2 tbsp roasted sesame seeds pwd

2 fistfuls roasted peanuts

3 tbsps oil

Method:-

Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

Tomato dolmas

Ingredients

* 8 vine-ripened tomatoes

* 1 tbs olive oil

* 1 brown onion, halved, thinly sliced

* 2 tbs pine nuts

* 150g (3/4 cup) long-grain rice

* 310ml (1 1/4) cup water

* 1 tsp ground cumin

* 1/2 tsp ground allspice

* Salt & freshly ground black pepper

* 500ml (2 cups) chicken stock

Method

1. Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
3. Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
4. Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
5. Transfer to a platter to serve.

Kheer (Pudding)

Ingredient

1 stick Butter

2 handfuls Very ne vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tablespoons Sugar

4 Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving

Tip

You can also use Suger free

Paneer recipes

Ingredients:

50 gms Ghee
50 ml Cream
50 gms Cashewnuts
½ tsp Curry powder
½ tsp Caraway seeds
1 tsp Onion, julienned
50 gm Onions,browned
½ tsp Turmeric Powder
½ tsp Red Chilli powder
150 gms Onions, chopped
150 gms Cashewnuts, fried
½ tspWhite Pepper powder
A pinch of Turmeric Powder
1 tsp Tomato, desseded and julienned
1 tsp Capsicum, deseeded & julienned
600 gms Cottage Cheese, cut into finger sized batons
100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency

For the garnish

2 tsps Fresh Cream
2 Green Chillies, slit
½ tsp Ginger, chopped
1 tsp Coriander leaves, chopped

Method:-


Soak cottage cheese batons in water with a little turmeric powder to colour.
Make a paste of fried cashewnuts with browned onions.
Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little. Add cottage cheese batons and stir.
Finish with cream. Check and adjust the seasoning.
Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Papdi Chaat

Ingredients:

½ tsp Salt

25 gm Ghee

2 tsps Green Peas

½ tsp Cumin seeds

25 gm Sweet Curd

½ tsp Chaat Masala

½ tsp Garam Masala

½ tsp Cumin powder

A pinch of Black Salt

½ tsp Ginger Chutney

100 gm Refined Flour

A pinch of Asafoetida

½ tsp Ginger, julienned

½ tsp red Chilli Powder

100 gm Potatoes, boiled

A pinch of Coriander powder

Method:-

1. Mix the flour with ghee and salt and sufficient water to make tight dough.

2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.

3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.

4. Put the roundels of deep fried papdi on top of the potato green pea mixture.

5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.

6. Check for seasoning and serve cold.

Green Chutney

INGREDIENTS :

1 Cup Coriander Leaves, Cleaned and Chopped

4 - 5 Green Chilies

1 tsp Amchoor (Dry Mango) Powder

Juice of ½ Lemon

Salt to taste

METHOD :

Green ChutneyGrind all the ingredients together to a paste and store.

Indian Samosa

Ingredients

For the Filling

4-5 large potatoes - boiled and mashed
1 cup peas - boiled
1/2 cup onions - chopped finely
3-4 tbsp coriander - chopped finely
2 tbsp cumin seeds
2-3 tsp each of turmeric powder,
2-3 tsp red chilli powder and
2-3 tsp garam masala
3 tsp salt
2-3 green chillies - chopped
1 tbsp garlic paste

For the Shell

5-6 cups all-purpose flour (maida)
2 tsp salt
3-4 tbsp oil
warm water for kneading the dough
Oil for frying

Method


For the filling, set a pan on medium heat and add the cumin seeds and grren chillies. Next add the garlic paste and onions and saute for a minute. Then add the remaining ingredients and mix well. Keep aside.

For the shell, mix the salt and flour together and add the oil to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier. Use very little water at a time so that you do not make the dough to watery.Cover with a wet cloth and leave aside for 10-15 mins.

Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5"x5" circular shaped puri. Cut into 2 semi-spheres using a knife. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides/edges over the filling to form a triangle. use light oil and water mixture on the edges to seal them properly on all 3 sides and form a samosa. Make all the samosas in this way and refrigerate for 5 mins. Meanwhile, heat oil in a large pan. Drop 2 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 2-3 mins). Do not over-fry. Remove and drain them on a tissue paper. You can reheat them in the microwave or oven if you want to savour them later.

Serve hot with Green Chutney or my classic Date-Tamarind-Raisin Chutney or even fresh Salsa!! Te texture did not come out exactly as intended, but they tasted great!!

RAJMA Chawal (Rice recipe)

Ingredients:

1 1/2 cup kidney beans (rajma)

1 teaspoon salt (adjust to taste)

2 large tomatoes

1 tablespoon ginger

1 green chili

3 tablespoon oil

Generous pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon paprika

1 medium chopped tomato for garnishing

Method

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
4. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
5. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
6. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
7. Close the heat and wait until steam has stopped before opening the pressure cooker.
8. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
9. Garnish with chopped tomatoes.

Ingredients:

1 cup Basmati rice or long grain rice

2 cups water

1/2 teaspoon salt

1 teaspoon oil

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
4. Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
5. Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
6. Turn off the heat and fluff the rice with a fork.

GARLIC CRAB

Deep fried crabs in a lip-smacking and spicy chilli garlic sauce Preparation Time : 30 minutes Cooking Time : 20 minutes

Ingredients

Crabs 3 large Red chilli paste 2 tablespoons Garlic, chopped 14-16 cloves Oil 2 tablespoons + to deep fry Tomato ketchup 2 tablespoons Fish stock 1 1/2 cups Salt to taste MSG 1/4 teaspoon Cornflour/ corn starch 2 tablespoons Sugar 1 teaspoon Vinegar 1 tablespoon Spring onion greens, chopped 2 stalks Egg, whisked 1

Method

Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG. Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly. Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top. Place the fried crab in a serving dish, pour the sauce over it and serve immediately.