My Recipes

Oven Roasted Rack of Lamb, Roasted Vegetables Ratatoulli

19^th December 2010 - Made this for Sunday family lunch... what a dish.



Ingredients:

2                  lamb racks
1/2 cup         extra-virgin olive oil,
2                  garlic cloves, minced
2                  sprigs rosemary, chopped
6                  sprigs thyme, chopped
4                  sprigs thyme, for garnish
                   salt and pepper to taste

Ratatoulli;
2 T               olive oil
2                  cloves garlic, minced
1                  large onion, chopped
1                  small eggplant, cubed
1                  green bell peppers, diced
1                  red bell peppers, diced
4                  large tomatoes, diced
3                  small zucchini, cubed
1 / 16 oz     can white cannelloni beans
2                  leaves basil, chopped
2                  sprigs thyme, chopped
2 t                fresh parsley, chopped

Directions:

1.   In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and 
onions and cook, stirring often, until softened, about 6 to 7 minutes.

2.   Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 
10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 20 
minutes, or until done.

3.   Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut 
the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, 
rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse 
black pepper over all. Wrap well and marinate the racks for 2-4 hours.

4.   Remove the lamb from the marinade and scrape off as many herbs as possible.
In a skillet pan sear lamb for 3 minutes on each side then place in a preheat 400 F oven.
Make sure the fat side of the lamb is up, cook for about 20 minutes.

5.   To serve, spoon the hot ratatoulli in the center of the serving plate, cut each lamb rack 
into 2 equal pieces, 2 bones per chop and stand on top of the ratatoulli, as shown, garnish 
with fresh chopped parsley and a sprig of thyme.

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Chicken Pokara

11^th November 2010 - Made this for entree tonight and it was just divine...








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Tandoori Vegetables Recipe (Tried it last night and it was fantastic)

As usual, I was the nominated chef for the family gathering last night and one of the dishes I had tried after a very long time was roasted tandoori vegetables. I prefer to cook this in the tandoor but the oven is also fine..
 
Ingredients

• MARINADE:
• 3 garlic cloves, peeled
• 1 1/2-inch piece fresh ginger, peeled and thinly sliced
• 1 jalapeno, quartered and seeded
• 2 cups plain low-fat yogurt
• 1 tablespoon sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
  
  
• VEGETABLES:
• 8 small red potatoes, quartered
• 1 medium butternut squash, peeled and cut into 2-inch pieces
• 1 medium zucchini, sliced
• 1 medium red onion, peeled and sliced
• 1 cup frozen peas, thawed
• 3 tablespoons chopped cilantro

Directions

1. Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended.
2. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
3. Heat oven to 325° F OR cook it in the Tandoor as I did last night. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake/Roast for 30 minutes, turning once, until all the vegetables are fork-tender.
   
   

Enjoy it with some tandoori roti or nan :)

24th October 2010

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Traditional Mutton Curry  Learnt from Naniji on her recent visit to Sydney !

No intros needed for this one, just go and make it and I assure you will be licking your figures by the end of it.

Ingredients:

• Mutton:500gm
• Onion : 2
• Tomatoes : 2
• Ginger& Garlic Paste : 3 tbsp
• Oil : 5 tbsp
• Cinnamon stick : 1 inch
• Cloves : 3
• Bay leaves : 2
• Fennel seeds : 1 tbsp
• Turmeric Powder: 1tsp
• Curry leaves : 6 to 8
• Red Chili Powder : 1/2 tbsp
• Coriander powder : 1  tbsp
• Black Pepper : 2 to 3 tbsp ( according to your spice level)
• Coriander leaves : few ( for garnishing)

Method Of Preparation:

1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
2. Add tomatoes and fry them all together for about 5 minutes .
3. Remove them from heat and let it cool for few minutes.
4. Grind ‘em into a smooth paste. Keep it aside.
5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes. Then add the ginger & garlic paste .
6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
12. Garnish it with coriander leaves.

Thank you nanima, FOR PASSING ON YOUR SECRETS.
 
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Thai Fillet of Fish Baked in Banana Leaf (or Foil)

You'll love this tender and wonderful-tasting Thai baked fish. Slathered in a fragrant coconut sauce, the fillet is then wrapped in banana leaves (OR tin foil/parchment paper) and baked in the oven. Coconut rice makes an excellent optional accompaniment (see recipe link), or serve with plain rice or potatoes. Nearly any type of fish will work in this recipe, including salmon, red snapper, cod, tilapia, sole, etc...) An easy and healthy fish recipe that's also fun to make, and the taste is truly gourmet. Enjoy!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

• 2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too (SERVES 2-3)
• 1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil
• COCONUT MARINADE/SAUCE:
• 1 shallot
• 2 cloves garlic
• 1 thumb-size piece galangal (or ginger), sliced
• 2 tsp. ground coriander
• handful of basil leaves
• 2 Tbsp. fish sauce
• 1/2 can good-quality coconut milk
• 2 kaffir lime leaves, snipped into slivers with scissors, OR 1 tsp. lime zest
• 1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili from the spice aisle
• 1 tsp. chili powder
• juice of 1/2 lime

Preparation:

1. Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
2. Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
3. Slather the marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes. Tip: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
4. When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
5. Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
6. Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
7. After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
8. Over low heat, warm up the reserved curry sauce/marinade.
9. To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice. Serve with a chilled white wine or blush, or a cold lager, and enjoy this "quintessentially Thai" eating experience!

Enjoy !!!!!!!

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Assam Pedas Fish Recipe

Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…

When I made my sambal for nasi lemak last weekend, I made a point to prepare some extra spice paste for this Assam Pedas dish. While traditional Assam Pedas calls for ikan tenggiri (Spanish mackerel) orikan pari (stingray), I used pomfret instead. (In the United States, even in California, it’s almost impossible to find fish commonly found in Malaysia.) I love pomfret and it’s a good substitute for Assam Pedas.

Much like nasi lemak, if you haven’t tried Assam Pedas, it’s very hard to describe just how wonderful this is. I hope my pictures and recipe do it justice.

RECIPE: ASSAM PEDAS POMFRET

INGREDIENTS:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

SPICE PASTE:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

TAMARIND JUICE:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)

METHOD:

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot.

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GOBI MANCHURIAN RECIPE

Ingredients:
• 1 Medium cauliflower 
• 3/4 Cup maida 
• 1-1/2 tbsp Garlic paste 
• 2 tbsp Oil 
• 1 tbsp Corn flour 
• 1-1/2 tbsp Ginger paste 
• 1 Cup finely chopped onions 
• 1 tsp Chicken Stock
• 1 Chopped green chili 
• 2-3 tbsp Tomato sauce 
• 2 tbsp Soya sauce 
• Finely chopped coriander leaves for garnishing 
• Salt to taste 
• Water as required

 

 

 

 

How to make Gobi Manchurian:

• Wash and cut gobi. • Combine maida, corn flour, salt and water to make a fine paste. • Add a tsp of ginger and garlic paste to it. • Dip the gobi florets in the paste and deep fry until golden brown, set aside. • Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it. • Now, combine ajinomoto, soya sauce and tomato sauce with it. • Add fried Gobi and mix well. • Garnish Gobhi Manchurian with coriander leaves.

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Chilli Chicken 

This special chicken dish has the flavors of India without the overwhelming spices and no sautéing of onions, which is typical of many Indian dishes. It is a very special dish that my mom made for us many Sunday's in India. Its easy, spicy and delicious.

There are numerous varieties of Indo-Chinese Chili Chicken recipes. Many of them involve the typical, onion garlic and ginger. This particular recipe only uses ginger, and no onion or garlic. 

6 Chicken Thighs - boneless or with bones - cubed
5 tsps fresh ginger, finely grated
1 Green bell pepper - cubed into 1 inch pcs
1/3rd cup Soya sauce
A pinch of Ajinomoto 
2-3 Green chilies - hot - from the Indian grocery store 
or 3-4 Jalapeño peppers sliced at a diagonal 
2 Tabspns Cornstarch
3-4 tsps sugar or 5 packets of Splenda
3/4th cup Hot water
A dash of Sesame oil

Cut chicken into small pieces. Wash and pat dry. Add 3 tsps grated ginger, half the Soya sauce and mix well. Add the corn starch and mix again. Marinate for about 30 minutes. 

Note : Sometimes I let it sit until I have chopped the green chilies and bell pepper.

Heat oil in a wok. In hot oil add the diagonally chopped green chilies and the rest of the ginger. Now add the marinated chicken. Sauté until all the chicken is dry and well coated. 

Now add the rest of the Soya sauce, the ajinomoto and the bell peppers. Sauté for another 5-7 minutes. Now add the sugar or Splenda and mix well. Add 3/4th cup hot water and mix well. Let is simmer on low heat for another 10 minutes. Before serving add a dash of Sesame oil. Serve hot and eat with a hot French bread.

YUMMMMY

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MANCHURIAN CHICKEN

INGREDIENTS Chicken Marinate: 2 lb or ½ kg boneless chicken 2 tablespoon soy sauce ½ teaspoon pepper 1 tsp. vinegar 2 teaspoon oil salt Sauce: ½ cup chicken broth 4 tablespoon honey ½ small onion 1 bunch of spring onions or scallions (chopped) 1 teaspoon corn starch or corn flour (dissolved in ¼ cup water) 1 teaspoon soy sauce 1 tablespoon sesame seeds ½ teaspoon garlic paste 1 teaspoon ginger paste ½ teaspoon brown sugar (or sugar)  ¼ teaspoon pepper

PREPARATION 1 Cut chicken into about 1 to 2 inch long strips. 2 Marinate with salt, pepper, vinegar and soy sauce for about half an hour. 3 Mix soy sauce, chicken stock, honey brown sugar, corn starch water, salt and pepper in separate bowl. 4 Heat oil in a wok or karahi and stir fry chicken until tender. Add onion and spring onions. 5 Pour the mixture into chicken. Bring to boil, stirring constantly until sauce is thickened. 6 Simmer for few minutes and sprinkle with sesame seeds. 7 Serve over plain or fried rice.

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Spicy Mackerel Salad Recipe (Yum Pla Thu)

5 large short-bodied mackerels
10 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 tsp ground roasted peanuts
1 cup horapha sweet basil leaves
2 tbs ground roasted peanuts
2-3 tbsp fish sauce

Fresh vegetables: Chinese cabbage, Yard-long beans, cabbage, spring onions, Coriander greens

PREPARATION:
1. Fry the mackerel golden brow and remove the meat.

2. Toss with the meat the lemon grass, ginger, shallot, chilies, kefirs lime leaf, sweet basil leaves, fish sauce, and lime juice.

3. Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetables.

  

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Roast Fish Thai Style

1 (4	lb) fish, cleaned, whole, with head OR
6	fish fillets, generous size each
10-12	ounces English cucumbers, about 1/2 - 1 whole cucumber
3	tablespoons Thai fish sauce
3	tablespoons oyster sauce
3	tablespoons honey
3	tablespoons fresh lemon juice
2-3	garlic cloves, chopped and crushed
2	tablespoons grated fresh ginger
1	hot chili pepper, seeds removed, chopped (or equivalent hot chili sauce)
3/4	cup finely chopped green onions or chives

1.    If possible, make the sauce the day before so the flavours develop, but I confess I always make it at the last minute.

2.    DO NOT BOIL the sauce at any stage-- heat gently.

3.    Keep fish covered, in fridge.

4.    Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.

5.    Use enough cucumber

6.    Bring to the barest simmer, remove from heat immediately, stir well, and cool.

7.    Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing.

8.    Cool, cover; keep in fridge in pot in which you made it (for easy reheating) or in a bowl.

9.    To prepare the dish:.

10.  Heat oven to 425 deg F (200 deg C).

11.  Score fish on both sides by making 2 or 3 shallow cuts through the skin.

12.  Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.

13.  Spray the foil with a non-stick spray to prevent fish sticking.

14.  Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.

15.  When oven reaches the correct temperature, bake the fish for 30 minutes exactly.

16.  Just before the fish comes out of the oven, heat the sauce gently and do not cook, as cucumber sometimes becomes bitter when cooked.

17.  Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.

18.  (If there is too much sauce for the platter, serve the rest extra, in a small jug).

19.  Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.

20.  Don't forget the chilled white wine!

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Goan Fish Curry

  

·       1 kg fish cleaned and cut into pieces

·       Walnut sized lump of tamarind

·       1/2 cup hot water

·       1 large onion sliced

·       1 large tomato sliced

·       7-8 dry red chillies

·       2 tbsps garlic paste

·       1 tbsp ginger paste

·       1 whole coconut grated

·       2 tbsps coriander powder

·       2 tbsps cumin powder

·       2 tbsps tomato sauce

·       1/2 tsp turmeric powder

·       1/2 tsp red chilli powder

·       2 tsp vegetable stock

·       2 green chillies slit

·       2 tbsps vegetable/ canola/ sunflower cooking oil

·       Hot water for gravy (approximately 2 cups)

·       Salt to taste

PREPARATION:

·       Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

·       Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).

·       Heat a deep pan on a medium flame, add the oil and heat.

·       Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.

·       Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil.

·       Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

·       Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.

·       Turn off the fire and serve immediately with plain boiled rice.

Hope you enjoy this dish, I sure enjoyed it tonight. (8th December 2007)

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