Crispy Chilli Potatoes with Honey and Sesame

At Mainland China - back in India, I just loved this starter and have attempted to recreate the original one...Though it did not turn out exactly it still gave me the taste i longed for.........


 2 large  Potatoes - cut into cubes / wedges
2Tbsp Fresh red chilly paste
1Tbsp Sesame seeds
1Tbsp Lemon juice
Salt: To taste
2 tsp Sugar
1tsp Honey
1tsp Vinegar
Oil: For deep frying
2Tbsp Sesame oil / vegetable oil
1Tbsp Maida / All purpose flour
1/2tsp Red Chilly powder

• Par boil the potatoes [ Boil water in a saucepan along with salt and put the potatoes cubes/wedges , cover the lid and boil it for 5mins and drain] and keep aside
• Add salt , maida and red chilly powder to the potatoes and mix with light hands
• Heat oil in a wok and fry the coated potatoes until crisp and brown
• Mix in red chilly paste ( I got a ready-made one, but you can also use fresh red chillies instead) along with vinegar, sugar, salt , honey
• Heat oil in a pan and add the sesame seeds and fry for a minute 
• Now add the crispy potatoes and mix it and add the paste
• Stir and mix well
• Before removing off the heat add in lemon juice and dress it with honey
• Serve hot 

You can garnish it with cilantro / spring onions / sliced red chillies / lemon wedges

Just Parantha's - Mix Veg Stuffing

Here I come with another stuffing for the parantha.......and believe me you need to load yourself with loads of energy , while you think of treating your friends with this...Cos I had to make 20 - 25 for just 4 guys .....

For the stuffing you would require


1/2 cup Cauliflower - blanched and shredded
1 cup  Peas - boiled and slightly mashed
1/2 cup  Paneer  - grated / mashed
1 cup Potato  - boiled and grated / mashed
1/2 cup Fenugreek / Methi leaves - finely chopped
 3 - 4 springs  Mint - finely chopped
3Tbsp Coriander leaves :- finely chopped
1"  Ginger  - grated / finely chopped
2 Green chilly -  - finely chopped
2 Tbsp Oil
Salt-to taste
1/4 tsp Turmeric powder        
1tsp Red Chilly powder          
1/4tsp Garam masala                
1/2tsp Cumin powder              
1/2tsp Amchoor / Dry Mango powder ( You can substitute it with lemon juice - 1Tbsp)
Asafoetida / Hing - a pinch

Heat Oil in a pan , and add asafoetida along with ginger and green chillies. Saute for a min and add in fenugreek leaves. cook for 2 - 3mins on medium flame and add turmeric powder
Now in order add paneer - cauliflower - peas and potato , giving it and stir and 2 mins before you add the next ingredient. Mix well
Add in the dry powder ingredients, mix throughly
Finally you can add in coriander and mint leaves ...mix and turn off the gas.....
Cool it for a while before you can stuff this......You can also make this a day in advance


Note:

If you are adding lemon , add it after you turn off the gas and mix well
Avoid adding lemon if you are making it a day in advance.....Add it before you are ready to stuff it into your parantha
This can also be used as a filling for breads ....and can be had with / without grilling

Just Parantha's

This week the cloud is so dark and gloomy out here.....craving to have something hot .....and it reminded me about Paranthas with aachar.......ummmm.....Of late i was enlightened that Parantha comes from Parath + Atta ...which means layers of cooked flour.....I am sure while you must have come across it been described as An Indian Flatbread .....or shallow fried flat bread....and so on...so here I am with some of the few successful flat (bread )experiments ...though you can make 100's of different varieties combining different mixtures for stuffings of your choice

If you are nt used rolling these parantha's you might want to have a look at - http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Parathas/Making-Parathas---Step-1.htm


SPINACH AND BABY CORN PARATHAS


These parathas has a high nutritional with wheat flour,and corn.Spinach adds to its wealth of  iron, folic acid and vitamins
These nutritious parathas are ideal to be packed in your kid's lunch box. They can also be served at parties with spicy pickles like garlic pickle or with a sweet and spicy vegetable pickle.

Makes 6 parathas.

For the dough

 1 cup whole wheat flour
 2Tbsp Milk / 1Tbsp curd
 1 teaspoon ghee / unsalted butter
 salt to taste

For the spinach and baby corn filling 

 ½ cup spinach, blanched, drained well and finely chopped
 ½ cup baby corn, finely chopped
 2 green chillies, finely chopped
 1 tsp ginger , finely chopped
 2 tsp masala ( mix in garam masala, cumin powder, amchoor, red chilly powder, whole cumin seeds)
 1 teaspoon oil
 salt to taste

Other ingredients 

 Vegetable oil for cooking - you can also use Olive oil / spray

For the dough

• Combine all the ingredients and knead into a soft dough using enough water. Knead well , cover it and keep it aside for 10 - 15mins. 
• Divide the dough into 6 equal portions

For the spinach and baby corn filling 

• Heat the oil in a pan, add the baby corn and sauté for 2 to 3 minutes. 
• Add the spinach and all the remaining ingredients and mix well. Saute for a minute and turn off the flame

To proceed

• Roll out one portion of the dough into a circle of 75 mm. (3") diameter. 
• Place one portion of the spinach and baby corn filling in the centre of the circle.  
• Bring together all the sides in the centre and seal tightly. 
• Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour. 
• Cook the parathas on a hot tava (griddle), using a little oil, unitl both sides are golden brown. 
• Repeat with the remaining dough and filling to make more parathas. 
• Serve hot...goes well with the raw mango loungi

Raw Mango Launji

This weekend was great...tried a couple of new experiments ( will post it one by one) and of all I got a surprise gift which would now enable me to post my recipe pics ....all stages of the recipe..... So here s one of my weekend accompaniment / instant pickle

1 Raw Mango  - cut into cubes   
1tsp Fennel / Saunf  
1/2 tsp Onion Seeds / Kalonji / nigella seeds 
1/4 tsp Turmeric pwd  
1/2 tsp Red Chilly pwd
Salt - As required
1/2 tsp Sugar              
4-5 Tbsp Oil                  

Wash and cut the raw mango into cubes, mix in red chilly powder and keep aside
Heat oil in a pan ( preferably not to use non stick , steel or aluminium works best) and once heated add the fennel and onion seeds
Now add in the turmeric powder ( remember to reduce the heat once the onion seeds are added else the turmeric powder may turn into a more darker brownish color giving your recipe an untidy appearance) along with the raw mango cubes
Mix in well and add salt as per your taste ( also would depend on the sourness level of the raw mango)
Let it cook for 2 mins and then add the sugar
Stir well and allow to cook until the mango is cut easily with a spoon
If you want to have it in a more soft / tender form cook for a longer period
This can be served as an accompaniment for rice , rotis, bread , dosa ........as you want to ......I simply love eating it just as it is......

Note : I had a medium sized mango.....so depending on the size please increase - reduce the amount of Oil and other ingredients

Garnishing Your Way

Nothing transforms your ordinary dish into an extra-ordinary one more quickly than a Garnish....It's always best to make garnishes just before serving; however, if making garnishes in advance, store like you would similar foods – cover with plastic wrap or place in an airtight bag or container and refrigerate.....so here you go with a few tips for a quick set garnish ...............



Tools: There are many tools available to make beautiful garnishes and edible decorations. If you are just learning, all you really need to begin is a sharp paring knife; a small, sharp, serrated knife; and a melon baller

Once you have mastered some simple techniques with these items, you can add other useful tools like a butter curler, a grapefruit knife, various shapes of small cookie cutter and a hand grater with a small section of holes and a larger section of holes. Wooden toothpicks and skewers are also used for more complex garnishes.

Lemons, limes, and oranges are extremely versatile. Slice them thin, cut them into wedges, or spiral-score their rinds and use them whole for tremendous visual appeal! Save the spiral curl from scoring the rind and use that for embellishment as well!

Fresh cranberries, rasperries, and blueberries are very attractive on a food table! Use them on top of desserts, or pair them with a sprig of fresh herbs for added interest

Line your serving platters with leafy lettuce. It adds a beautiful touch, keeps food from slipping around on the plate, and it absorbs grease

Olives and olive sprigs make a gorgeous compliment to bread dipping oils and salads

Grate chocolate and sprinkle it over your favorite dessert or coffee

Fried Garnish: This can also be done with an ingredient of your dish or plainly with onions and potatoes by slicing them thinly and frying until they are crisp. For desserts, use thin fried slices of dough, or fried rice noodles as a crispy fried garnish. Pile crispy fried garnishes high on top of the main item.

Soups: Creamed or pureed soups need a garnish to add interest to their bland, uniform texture and color. Swirl heavy cream, plain yogurt or sour cream on top of soup to make an artistic pattern. Use a single ingredient or a combination to garnish soups


Nuts: 

Whether chopped, flaked, toasted or fried - offer an abundance of flavor, texture and color and make an ideal garnish for many dishes.


Toasted, flaked almonds make an attractive garnish for rice and curry dishes, giving  a contrast in texture and color. Brown the flaked almonds on a baking tray either in a hot oven or under the grill (broiler)
Whole, halved or finely chopped walnuts add flavor and are and attractive garnish to many salads, green vegetables, and can even be finely chopped in savory butters for fish.
Pistachio nuts are a delicate pare green in color and have a sweet, pleasant flavor. They can be used to garnish desserts.
Pine nuts are delicious fried in butter and then sprinkled over vegetables or salads or into spicy vegetable soups.
Desiccated or flaked coconut, toasted is traditionally used as the accompaniments to curries. Sprinkled over a tomato salad, it offers both a flavor contrast and a crunchy texture.
Hazelnuts have a very distinct flavor and are most delicious toasted and skinned. Finely chopped, they make a crunchy coating or sprinkled over vegetables. Flaked, can also garnish soups and salads.


Soaking fresh vegetable / leafy garnishes in cold water for 30 minutes helps preserve them and keep them crisp and fresh. After soaking, wrap in plastic wrap and refrigerate till needed.





For more detailed and picture illustrations you can check out - http://recipes.howstuffworks.com/tools-and-techniques/how-to-garnish-cooking.htm

Present your Plate

Now that you have started experimenting with my recipes its high time you think about inviting your friends out for a weekend brunch or for a dinner tonight........

I am sure you ve heard about " You Eat with your Eyes First"...part of serving good food is a great presentation. The food should appeal your eyes...ears and nose...You really don't have to be trained professional chef to learn the basic of plating your dishes..which is nothing but the Art of Presenting your Food in an amazing and attractive manner

PLAN YOUR PLATTER

Sketch the presentation to help you visualize the platter. You might just draw it visually or need a pencil / pen drawing to help you ( But most important plan your menu well in advance to continue with these steps)

TABLE SETTING

Set / Arrange your table properly with all the cutlery needed for having your menu and appropriate glasses ( in case you are serving wines / other drinks)...Let your personal sense of style - colors and fashion help you to set your table.....Just like what you want to wear or what the "Color Pick of the Day"....

For more detailed notes you can check on http://startcooking.com/blog/314/7-Inexpensive-and-Chic-Table-Setting-Ideas


CHOOSE YOUR PLATES WELL

You must have seen most chefs using White or light colored plates for serving....its not compulsory but it just helps to enhance the visual appearance of the food color while dishes with bold patterns can hide your food / distract your visual sensory away from your food
But while sticking on the traditional white plate is being safe, for Summers you can try out Bold colors say for BBQ's....like a red plate for baked potatoes with a dollop of sour cream and chives......gives a very beautiful color presentation

In case you are serving the platter as a whole ( rather than making it self service) start arranging the food from the center of the plate moving outwards. This increases the appealing factor and also prevents the server from sticking his/her thumb in the food

Also remember to pre-heat your plates by placing them in the oven (please check for microwave safe dishes) if serving hot
If you are serving cold foods, cool your dishes in the fridge or freezer for a bit

Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don’t look tiny

Here is a link on how to plate a pasta - http://www.villabertolli.com/cooking-school/presentation/plating-pasta.aspx

Some of the useful links that ay help you choose your plates ....

http://www.amazon.com/Grasslands-Road-Coastal-Starfish-Serving/dp/B004RSLAEG/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1305129891&sr=1-3

http://www.amazon.com/Clay-Art-Damask-14-Inch-Platter/dp/B003ENSP7K/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1305129891&sr=1-15

http://www.amazon.com/Villeroy-Boch-13-Inch---9-Inch-Gourmet/dp/B0000C8XTJ/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1305129824&sr=1-12

THE CLOCK RULE

Think about the plate as a face of the clock....So at 11:00 goes your carbos (roti, rice , pasta etc)...Vegetables at 2:00 and the protein ( pulses , legumes, meat, fish) at 6:00

I have taken this pic from a hotel s website - just to give you guys a brief idea about Clocking the Food

Below given is a more conventional method know as the "Smiley Face" where the meat and the veggies have been interchanged with their positions

You can also split the plate up in creative ways.

-Pie Style: Divide the plate into "slices" for a classic look. Each part has it's own slice. Get creative by getting as close to the center of the plate as possible.
-Half & Half: Think of a horizontal line dividing your plate in the middle. The main part of the dish should be the focal point for the dinner, with the supporting side dishes rounding out the plate.
-Vertically: You can always build your plate "up". Use a side dish such as spinach, pasta or mashed potatoes as your base and perch proteins and sauces on top


ACT ODD

While serving finger foods / starters such as kebabs ....tikka's place odd numbers...there is nothing specific about this, just that it looks more appealing than the custom even numbers - Unless you have just made 4 kebabs for 4 people


COLORS AND TEXTURE

Play with colors and textures......bring out the Creative You from within.....
Certain colors enhance our enjoyment of food because we have linked the taste of a food with a color, even if it differs from that food’s natural color. A prime example of this is butter, which in its original state can be nearly white, but for commercial purposes is dyed yellow (often using annatto dye) because it is seen as more appealing

Like for example if you are serving Pesto - Pasta you can color with with Red peppers / cherry tomatoes....or may be the napkin can be red colored ...just to compliment the color coordination Or if you are serving plain rice you can add a dollop of ghee or sprinkle some finely chopped cilantro / coriander leaves .......or how about placing some lemon wedges.....gives it a calm effect

Similarly mix and match textures.......varying textures can bring on loads of feel and visual appearance to your plate .............like while serving something smooth you can top it with a crunchy garnish and vice versa .....similar to your Physics rule of "Opposites Attract"

GARNISH

This is the final touch to your project and the easiest way to spruce your plates.....but dont loose sight of your recipe that you've made

Usually the best and the easiest way to garnish a dish is to use an ingredient's from your dish .....for which you could always reserve some pieces that you are using......
(For more detailed notes please refer the "Garnishing Your Way" Section)


So now you are all set to spread a lavishly elegant meal to our loved one's...Enjoy !!!!

Vegetable Manchow Soup

I in particular don't have an affinity towards soups....but my hubby does not mind taking them , not that he loves them...its just another character in his Diet Play

I am sure you guys must have tried authentic Chinese soups...here is one which is Indo - Chinese style, and you require

1 medium Carrot ,finely Chopped      
1/4 small Cabbage, finely Chopped    
1 medium Bell pepper, finely chopped  ( you can choose the color you want to)
50 gms Tofu, finely chopped  ( Add paneer if you are not used to Tofu)
 3 Mushroom, finely chopped    
1 cup Boiled Noodles                      
2 - 3 Spring Onions, finely chopped  ( separate the white and the greens)
 7 - 8 cloves Garlic, finely chopped  ( I eliminated this as I am not very used to eating garlic)
1/2" Ginger, finely chopped          
1 Jalapeño, finely chopped        
4 cups Vegetable Stock ( You can also use water , but there might be variations in taste)
Salt - To taste
1/2 Tsp White Pepper Powder ( You can also use black pepper)
1/2 Tbsp Red Chilly sauce                    

2Tbsp Cornflour                                

3Tbsp Soy Sauce                               

1Tbsp Vinegar                                    

2Tbsp + For Deep frying - Oil                                            

Heat oil in a wok (Kadai) and fry boiled noodles until golden and crisp. Drain and keep aside
Heat 2Tbsp oil in another pan and add spring onion (white), ginger - garlic and green chillies, saute for a minute
Add Carrot , cabbage, bell peppers, Tofu / Paneer, mushrooms and vegetable stock/water
Stir in salt and let it come to a boil
Add in pepper powder along with the sauce - soy and red chilly and simmer it for  2 - 3 mins
Mix cornflour in a little stock / water and add to the coup, stirring continuously to avoid lumps
Cook until the soup thickens
While serving add vinegar and spring onion greens and crushed fried noodles
Serve hot

This can be followed with Fried noodles / rice or a sizzler.......