Potato, Rosemary , Parsley and Garlic Chive Flaky Tart.

      

                              

     

Ingredients:

Puff pastry 1 (frozen)

Kipfler potatoes 3-4 (parboiled)

Rosemary, Garlic chive and Parsley a handful (chopped)

Sea salt as per taste

Extra Virgin olive oil to drizzle

                             

Method:

1. Set the oven to 200 deg C.
2. Take the puff pastry and leave it outside for few minutes until it is pliable.
3. Once the puff pastry is manageable, very lightly score the four corners and dock the pastry in middle. This will allow the pastry to rise on the corners and remain flat in the middle.
4. Parboil the potatoes and cut into medium rounds.
5. Arrange the potatoes as desired, sprinkle some sea salt and the chopped herbs.
6. Drizzle the olive oil and bake for 20-25 mins, or until done.
7. Cut into squares and serve warm straightaway or garnish with fresh rocket.

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DO's and DON'Ts -- ABOUT FOOD

DO's

Raw peanuts stay fresh for many months in their shells if stored properly.

Sesame seeds taste best when roasted lightly.

For tender and juicy lamb chunks, always use a tenderiser such as raw papaya or yogurt.

To preserve fresh coconut of the shell, immerse it in  a bowl of salted water and keep in the fridge until next use, to avoid the coconut from getting rancid.

For healthy Indian breads/chappatis/rotis add soya flour to the regular wheat flour to improve its protien and calcium levels.

While making berry jams, avoid preservatives by adding 1 grated granny smith apple. The apple has enough pectin to set the jam.

Preserve any unwanted fresh lemon juice into ice cubes for later use.

While serving fresh fruit juice on a sunny day, freeze 1/4 of the  juice on a ice cube tray, serve both together.

Enjoy a late night coffee with a dash of your favorite liqueur for that added oomph.

While making cocktails/mock tails/drinks, always keep your glassware in the fridge to cool. This way the prepared drinks will remain cool for a longer time.

Similarly while serving hot food, always stack your plates in a warm oven to heat the plates, or simply soak them in hot water until use. In this way the food served will remain hot on the plate for quiet sumtime.

While blanching tomatoes and peaches, make a cross insertion in the tail. It helps to peel easily without damaging the fruit.

To skin roasted peppers/capsicums, place them in a zip lock bag straight from the oven. The steam developed in the bag helps to peel the skin easily.

While preparing the garnishes such as spring onions, coriander, mint or fresh lettuces for later use, soak them in a bowl of cold water and keep in the fridge. This will maintain the crispness of the garnish.

To lessen the stickiness of the okra/bhindi/lady-finger, add half a spoon of raw mango/amchur powder to the dish.
 Always consume warm water during a meal, it helps in digestion.

Encourage the consumption of sweets and desserts made from honey, jaggery, figs, dates and nuts so that less sugar is consumed.

Try alternative methods of cooking like instead of frying, bake, steam or shallow fry wherever possible.
 
Storing food in the freezer- Use a airtight container, since contact with air will lead to loss of moisture and freezer burns. If possible vacuum seal.

While buying packed frozen foods, make sure the pack is not bulging at either ends. Bulging indicates spoilage.

If a dish comes out to be very spicy add a splash of tomato sauce to make it mild.

If the dish comes out to be salty, add few boiled potatoes to balance the flavor.Drop a dollop of yogurt for a richer stew, soup or curry.

To avoid the raisins/sultanas from sticking to the knife while chopping, grease the knife with butter or any kind of fat.

To avoid moisture in table salt, put a handful of raw rice at the bottom of the shaker.

While using nuts in cooking and baking, always flash them quickly in the oven or dry roast on a wok/kadhai. The nuts impart its essential oils when roasted giving a wholesome flavor to the final product.

If you stock lentils for the whole year, then smear them with Castor oil before storing in jars/containers as it keeps insects at bay. Before using wash the lentils with warm water.

While grating cheese, always grease the grater with oil or any kind of fat in order to save a lot of cheese that would normally stick to the grater.

To keep green chillies fresh for long, remove the stem and store.

Thaw/defrost frozen food in the fridge rather than leaving it at room temperature.

DON'Ts

Avoid yeasty, fruity and sour food with milk.

Avoid using solidified fat in your regular cooking.

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No-Bake Chocolate Bites.

Ingredients:

Milk/Dark Chocolate 225gm/8oz, broken into peices

Unsalted Butter 225gm/8oz

Walnut and Almond 55gm/2oz together

Glace cherries 55gm/2oz

Plain Biscuits 5 nos., broken (I used Arnott's Milk Arrowroot)

Chocolate rice bubbles 1 cup (I used Kellog brand)

 

Method:

1)Line a tin with greaseproof paper and set aside.

2)Put the chocolate and butter in a bowl and melt gently over a double-boiler or in a microwave.

3)Remove from heat and leave to cool slightly.

4)Mix the nuts  and cherries together, keep aside. Leave a few cherries to garnish.

5)Now mix the nuts and the biscuits with the chocolate mixture, thoroughly.

Fill the tin with the chocolaty mixture and press it down firmly.

6)Leave to set in the fridge for  atleast 5 hours.

7)When thoroughly chilled, turn the cake out of the tin and cut into desired shapes and sizes.

PS: This cake can also be made by layering the biscuits, nuts, cherries and chocolate. Repeat until desired number of layers. The final product is much neater.

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Sheera / Semolina Porridge.

 

  

 

                               

Ingredients:

Semolina fine 1 cup

Banana 1 (ripe and diced)

Organic Sugar 3/4 cup (or any kind of white sugar)

Ghee/Clarified butter 3/4 cup

Milk 2 cups

Almond/Badam, Sultanas/Kishmish and Cashew/Kaju a handful each (lightly tossed in warm ghee until fragrant)

Saffron/Kesar a pinch (soaked in 1 tbspn of warm milk)

Cardomam/Elaichi powder a pinch

 

 

 

 

Method:

1)Heat a deep pan/kadhai. Add the ghee and stand till it melts.

 

2)Add the semolina and saute on a low flame gently until fragrant. Do not color the semolina.

 

3)Add the sugar and banana and mix gently.

 

4)Put a lid n let it mingle for a minute.

 

5)Add the milk and saffron soaked in warm milk and mix. Again place the lid and let it cook for more 8-10 mins until the semolina has absorbed all the milk.

 

6)Lastly sprinkle the cardomam powder, sultanas, cashew and almonds.

 

7)Serve warm or cold as you like.

 

PS-

If you do not like banana, skip it and the recipe still remains the same.

 

My recipe calls for 3/4 cups of sugar n ghee since I like it less sweet and fatty.
But you can make the semolina, ghee and sugar ratio 1:1:1

This sheera can also be moulded into fancy shapes using silicone moulds to make it more interesting.

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Cheesy Green Frittata

 

 

 

Ingredients:

Farm fresh eggs 5
Cream ½ cup
Cheddar Cheese ½ cup
Asparagus 3 (diced)
Fresh Peas ¼ cup (shelled, if using frozen use straight away)
Zucchini ½ cup (grated and squeezed to remove extra water)
Salt and pepper to taste
Fresh parsley to garnish

Method:

1. Set the oven to 160 deg C, grease the muffin pan or place paper cases/liners.
2. Whisk the eggs and the cream lightly together. Add salt and pepper.
3. Divide the peas, asparagus, cheese and zucchini equally in the liners.
4. Slowly pour the eggs equally.Do not overfill the liners, pour 3/4.
5. Lastly garnish with parlsey and bake for 10-15 mins.
6. Leave the frittata’s to cool in the tin and serve warm with tomato chutney.
7. Please note this savoury cup cake is to be consumed within few hours and cannot be stored for later use.

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Stir-fry Okra / Karari Bhindi

 

 

 Ingredients:
Okra (fresh/frozen) 500gm
Potatoes 3 medium size (cut into chunks)
Dry dessicated coconut 1 cup
Garlic paste 1 tbspn
Mustard/Rai seeds 1 tspn
Cumin/Jeera 1 tspn
Asafoetida/Hing a pinch (optional)
Oil 2 tbspn

Stuffing spice mix:
Coriander/Dhania powder 1 tbspn
Cumin/Jeera powder 1 tbspn
Red chili/Mirch powder 1/2 tspn
Dry Mango/Amchur powder 1/2 tbspn
Salt to taste
Chopped fresh coriander/cilantro 1/2 cup


Method:

1. Mix all the stuffing mix with 1/2 of the garlic paste, 1/2 of coriander and 3/4 of the coconut. Keep aside.
2. If you are stuffing the okra, slit on one side and stuff the mixture and keep aside.
3. Take a hot wok/kadhai with oil on high heat. Add the garlic and saute for a minute, then throw in the mustard. After the mustard splutters add the cumin and asafoetida.
4. If skipping the stuffing part just throw in the potatoes and quickly toss in the hot wok until lightly coloured.
5. Throw in the okra and toss quickly.
6. Lastly add all the spice mix, saute gently, turn the heat to low and cook with the lid on.
7. Cook for 10 mins or until done.
8. Between keep gently tossing the dish every 5 mins.
9. Garnish with the rest coconut and coriander.
10. Serve hot with rotis/paranthas/Indian bread.

PS: Make a roti roll by stuffing a roti with this vegetable, put a dollop of yogurt and fresh lettuce. Roll the roti and it is ready to eat. This roti roll comes handy during travelling or for lunch box.

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