Wednesday, August 10, 2011

Ox Tail Soup

1. Ox tail, 4 pieces
2. Ginger, grated, 1 tsp
3. Garlic, grated, 2 cloves
4. Celery sticks, 3, chopped
5. Leek, 1, chopped
6. Carrot, 1, diced
7. Parsnip, 1, diced
8. Onion, 1, sliced
9. Cayenne pepper, to taste
10. Salt, to taste
11. Butter
12. Black pepper
13. Stock

1. Heat a pot and melt butter. Fry the ox tail pieces in this. Add some salt and pepper. Once half-cooked, remove and set aside.
2. Fry ginger, garlic and onion. Then add carrot, celery and parsnip. Fry the vegetables properly. Add more butter if required. Once mixed properly with the ginger-garlic mix, add the ox tails to this. Mix again. Add cayenne pepper and salt.
3. Add stock to this and bring to a quick boil. Add more water and turn the gas on lowest flame.
Cover and cook for around 3 hours. Add leek pieces to this and mix properly. Cook for another 30-45 minutes. The beef should start getting off the bones once ready.
4. Serve hot with toasted baguette.

Thursday, July 21, 2011

Baked potatoes

1. Potatoes, 2, cut in cubes
2. Mint powder, 1 tsp
3. Lemon pepper, 1 tsp
4. All spice, spicy, 1 tsp
5. Salt, to taste
6. Olive oil, 1 tsp

1. Heat oven at 220 degrees. In a baking tray, add the potato pieces, and add boiling water and some salt to it.
2. Bake the potatoes for 10 minutes. Take the tray out and drain the water out.
3. Drizzle some olive oil, the spices and mix together.
4. Bake for another 7-8 minutes.

Vegetable Stir Fry

1. Sesame oil, 1 tsp
2. Sesame seeds
3. Spring onion
4. Celery pieces
5. Sugar snap peas
6. Broccollini
7. Buk Choy
8. Soy sauce, 2 tsp
9. Garlic, chooped finely, 1-2 tbsp

1. In a wok, heat sesame oil, and fry sesame seeds. Add spring onion and celery pieces. Keep on stirring. Then add garlic. If you add garlic in the beginning, it might burn.
2. Add rest of the vegetables and stir properly.
3. Stir in soy sauce and serve as a side-dish.

Wednesday, July 13, 2011

Asparagus, bean and pine nut salad

1. Grated parmesan, 100g
2. Asparagus bunches, 2
3. Green beans, trimmed, 300g
4. Rocket, 1 bunch
5. Butter
6. Pine nuts, 50g
7. Lemon juice, 2 tbs
8. Salt and pepper

1. Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper. Scatter parmesan over paper and grind over some black pepper. Bake for 5-7 minutes until golden. Remove from oven, cook and break into shards.
2. Meanwhile, bring a saucepan of water to the boil. Trim woody ends from asparagus and cut diagonally into pieces. Trim beans. Drop asparagus and beans into the boiling water and cook for 2 minutes, depending on the thickness. Drain and refresh in cold water. Arrange rocket on a serving plate. Drain vegetables, removing as much water as possible and pile on rocket.
3. Heat butter in a pan until foaming, add pine nuts and cook until golden. Cook until butter begins to brown. Remove from heat and add lemon juice. Spoon butter sauce over the salad and serve topped with parmesan shards.

Chicken with asparagus, sun-dried tomatoes and basil

1. Chicken thigh fillets, 8
2. Olive oil, 1 tbs
3. Button mushrooms, 60g
4. Pancetta slices, 4, cut into strips
5. Asparagus bunches, 2, trimmed
6. Semi-dried tomatoes, 50g
7. Kalamata olives, 8
8. Basil leaves, for garnishing
9. Salt and pepper to season

1. Cut chicken pieces in half and season. Heat half the oil in a frying pan.Cook chicken for 3-4 minutes, until browned well all over. Remove to a plate.
2. Heat remaining oil and add mushrooms and pancetta. Cook until golden.
3. Cut asparagus into 1-inch pieces, add to pan. Cook for 2 minutes, shaking pan occasionally.
4. Return chicken to pan with tomatoes and olives. Cook over high heat for 2 minutes. Spoon onto plates with pan juices. Garnish with basil.

Tuesday, June 21, 2011

Paneer Chili

1. Butter, 1 tsp
2. Oil, 1-2 tsp
3. Garlic, 2-3 cloves, finely chopped
4. Capsicum, 1/2, long pieces
5. Onion, 1
6. Spring onion, 1/2 cup
7. Green chili, 3-4, finely chopped
8. Chili sauce, 1-2 tsp
9. Soy sauce, 1 tsp
10. Lime juice or vinegar, to taste
11. Paneer / Cottage cheese cubes, 1 cup
12. Coriander leaves, to garnish
13. Corn flour, 2 tsp

1. Heat butter and oil in a pan. Fry garlic pieces in this. Then add onion and fry it a bit. Then add capsicum and spring onion. Add green chili and mix well. Cover and cook till capsicum softens a bit.
2. Then add chili sauce, soy sauce and lime juice. Add vinegar instead of lime juice if you want authentic chinese flavor.
3. Mix corn flour with water and make paste. Add this to the pan. Add paneer cubes. Cover and cook so that the paneer get soaked in the masala.
4. Garnish with coriander leaves and serve.

Monday, June 20, 2011

Stuffed Capsicum

1. Capsicum, 4 halves
2. Onion, 1 cup
3. Salt, to taste
4. Turmeric, 1/2 tsp
5. Chili powder, 1-2 tsp
6 .Ginger-garlic paste, 2 tsp
7. Dessicated coconut, 3 tsp
8 .Chick pea flour, 2 tsp
9. Ground peanut, 1 tsp
10. Pohe / Beaten rice, 2 tsp
11. Ground cumin, 1 tsp
12. Ground coriander, 1 tsp
13. Rice flour, as required

1. Fry onion in oil till it pink. Then add salt and turmeric. Mix again. Add chili powder, ginger-garlic paste, dessicated coconut, chick pea flour, ground peanut, pohe, ground cumin, ground coriander and stir well.
2. Stuff this in capsicum. Close with rice flour so the stuffing doesn't come out while frying. Once done, shallow fry.
3. Serve as a side-dish or an appetizer.