recipe
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Prawn जाए पर वचन ना जाए – a recipe update that no one asked for
The lockdown has got me back to cooking and this weekend I finally decided to open up the bag of frozen prawns. Here’s the recipe: Begin with defrosting the prawns. You want to get the entire contents of the bag into some room temperature water and allow them tp thaw for 10-15 minutes. I only wanted to use half the packet of prawns, but these things were so tightly clumped up, that it made sense to go big than destroy…
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Party in the mouth
The task of prepping multiple, similar looking plates. For main course today: tomato chicken accompanied by saag rice. 🙂
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Recipe – fusion fish curry
Today, I cooked fish for the first time ever. Call it beginners luck, but this turned out great :). In the spirit of sharing all good things :), here’s the recipe, so you can try it too. I call this the fusion fish curry, as the spices and style has borrowed elements from various regions of India. What you need: 1 kg fish cut into 1″ thick slices (this curry tastes best with Rohu but you can use any fish…
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Making perfect lemon green tea, as easy as ABC
To make two tea cups: Add 2 cups water, tea leaves ( or two tea bags) , mint leaves (about 15) , jaggery (about 4 spoons) in a tea pot. Brew the ingredients on slow heat for a couple of minutes and then squeeze in a lemon. Crank up the heat and let the tea brew for a few additional seconds. Taste test as the tea simmers to adjust the quantity of lemon or jaggery. That’s it 🙂 serve piping…
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No photoshop necessary, for this before and after
I am not a fan of carrot juice but this, mild initiation into vegetable juice, I did not mind. I would recommend this juice to anyone who is gently easing themselves into a cleanse. Ingredients (Serves 1) : – Pomegranate : one medium sized – Carrot : one medium sized – Orange : one – Ginger : as per taste (but go easy, remember, a little can go a long way) Method: Juice the pomegranate, ginger and carrots. Squeeze in…
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This pomegranate could use some apple ..
.. and so, begins my entanglement with fruits and delicious infusions. Featured today is a super simple blend. Ingredients (Serves 1) : – Pomegranate : one medium sized – Apple : one medium sized – Lemon : two generous squeezes – Basil : one tiny sprig Method: Juice the apples first, follow up by juicing the pomegranate seeds and basil (be sure to sieve out any excessive pulp). That is it, the juice is ready to serve :). Note: Apple…
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Ajwain infused curry puff’s
Ajwain seeds are commonly used in Indian cooking. However, using fresh Ajwain leaves to your dish, takes it to a whole another level. I tried a spin of samosa’s and made some ajwain infused curry puff’s. Have you added this fresh herb in your cooking?
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Chef inspired – Jamie Oliver’s tomato, basil and prosciutto omelette
Cooking this wonderfully simple recipe by Jamie Oliver, was a culinary discovery. I finally truly understood the meaning behind the famous quips of Top Chef judges: “Season everything” “Let the main ingredient shine” “A little goes a long way” ** The euphoria that I felt in putting together something that tasted, looked and smelled so magical using simple ingredients is indescribable. If this is how chef’s cook, season and let ingredients shine, then, restaurant quality food is all I want…
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Mango and lemon jam – Recipe
I have always fancied the idea of homemade jam with freshly baked muffins for Sunday brunch. With plentiful organic mangoes available in the market, it only seemed natural to preserve some of the golden goodness for a rainy day. The below recipe is my version of a mango, lemon and cinnamon jam, which is inspired by the scores of recipes available online. I simply picked the cooking methods and ingredients that I felt would get along together. Ingredients: 3 medium…