Crispy Onion Rings with Spiced Ketchup

I was just watching a television show - Restaurant Impossible ... and thus got inspired for my quick finger licking snack - Onion rings, which are equally famous to French fries here in USA


Ingredients:

For the Spiced Ketchup

1 cup tomato sauce or ketchup
1 Tbsp stone ground mustard / Dijon mustard if you have on hand
1 Tbsp chilli paste

For the Onion Rings

3 large yellow onion, cut into roundel s- about 1/8th " thick
Oil for frying
1 cup Maida / All purpose flour
Salt and Pepper for seasoning
Ice cold water

To go about:--

Soak the onion rings for about 15- 20 mins in ice cold water. Next drain ensuring the onion has no more water in it
Lay it on a paper towel for a min
Preheat your oil - in case you are used to a thermometer 375 F is the point
In a bowl, blend the flour - salt and pepper mixing them well
Add one - third of the onion, mix the onion well tapping off excess flour and add to the fryer cooking until they are crisp , say about for 2 - 3 minutes
Once done, transfer to a paper towel to remove the excess oil
Repeat the same procedure with the remaining onions - in batches

For the Spiced Ketchup: Mix all the ingredients well

In a plate arrange the onion rings along with the spiced ketchup. You can also garnish with some mint leaves (Onion and Mint really go on very well )


Note:

If you want it a little Indian style flavor, you can add some chilly powder and ajwain / carom seeds to the flour mixture
Adding garam masala also would give you the Indian touch
Usually onion rings are coated with a batter made with flour and seasoning, but I did not want to overload myself with the taste of the flour, this also turned to be great where you can actually bite into a combination of sweaty and caramelised onions
I could not take a picture of this , as it was at my friends place , but next time I make it at home, will surely shoot some good pics 

Spinach Cheese Swirls with Avocado

This tempting appetizers look like they are reallyyyyy difficult to make, but guess this is one recipe that a fresher to cooking experiments can try their hands on.....and results in flaky puff with your choice of stuffing and an awesome dressing

(I am sorry for the clumsy pics, as I was in a hurry while preparing this...but next time when I bake this will post more clearer pics )

So all you require is

1 Sheet Puff pastry ( thawed)
All purpose flour to dust
Rolling pin
Oil - for brushing


Stuffing - Cheese Spinach Mixture

1/2 cup Spinach - finely chopped
3 Tbsp of fresh coriander / Parsley leaves - finely chopped
Salt to taste
1/2 tsp fresh ground pepper
2Tbsp Mozzarella Cheese - grated
1Tbsp Parmesan cheese - grated

Heat the oven to 400°F.
Sprinkle the flour on the work surface / baking tray.
Unfold the pastry sheet on the work surface and roll it out a bit

Brush the pastry sheet with oil
Mix all the ingredients for the stuffing
Top the sheet with the cheese and spinach.mixture
Starting at a short side, roll up like a jelly roll
Cut into about 20 (1/2-inch) slices
Place the slices, cut-side down, onto the baking sheet lined with parchment paper
Brush the slices with oil
Bake for 15 minutes or until the pastries are golden brown
Remove the pastries from the baking sheets and let cool on wire racks for 5 minutes



Topping / Dressing

3Tbsp Mashed  ripe avocado
1Tbsp boiled corn kernels
1Tbsp onion - finely chopped
1/4 tsp green chillies - finely chopped
1Tbsp Tomatoes - finely Chopped
Salt to taste
1/4 tsp lemon juice

Mix all the above ingredients and keep aside

Finally........In a plate place the pastry swirls and top it with the Avocado mix
Sprinkle some fresh ground black pepper over it

TIP's:


For a flavor twist, try a different cheese.  Any shredded cheese will work in this recipe
You have endless options for the stuffing's
For best results, make sure to remove as much liquid as you can from the greens before adding it to the pastry. If it's too wet, it may make the pastry soggy
For the toppings, you can also try versions such as Pesto, Hummus, Cucumber - Yogurt Dip,  mixed glazed fruits, Apple Plum Reduction

Babycorn Pepper - Salt

This week......is Chinese special........I am trying to re create Indo Chinese recipes, that I am missing out here when I want to have them

10 - 12 baby corn, boiled
1/2 tsp cornflour
2tsp refined flour / plain flour
1.5 tsp black pepper corns freshly crushed - you can also use pink and white instead
2Tbsp Spring Onion greens - chopped
2 Stalk Spring onion bulbs - sliced vertically
Salt to taste
2 green chillies - finely chopped
1tsp ginger - finely chopped
1tsp garlic  - finely chopped ( i avoided this, but it does increases the flavor)
1Tbsp celery - chopped
1/2 tsp white pepper powder
1tsp Vinegar
1tsp Soya sauce
1/2 Tbsp + for deep frying - Oil

Cut the boiled baby corns vertically ( 2 -3 cuts for a babycorn) into smaller pieces - bit size pieces
In a bowl add the baby corn and season with with salt and white pepper, add cornstarch / cornflour along with plain flour to dust and mix it well
Heat oil in a pan and add the coated baby corn and fry until crisp
In the meanwhile heat oil in a wok and add garlic, ginger , green chillies and celery ( you can add more apart from the specified quantity in case you like celery)
Give it a stir and add the onion bulbs, you can also add sliced onions
Saute well
Also keep a check on the babycorn, and stir it so that its evenly cooked and crisp - crunchy
Add soya sauce to the wok along with salt and the crispy babycorn , directly from the oil at this stage
Give it a mix and add vinegar, crushed peppercorns and garnish with spring onion greens
Serve it immediately since the baby corns needs to be crunchy and crisp......tat s when you will enjoy it the most