Author: admin

Sweet Potato Soup (Thick soup)

Ingredients:

1 Cup sweet potatoes (Boiled and grated)

½ Cup Chopped onion

1 Tbsp. Chopped Garlic

1Tbsp. Roasted Cumin

½ Tbsp. Paparika powder

1 Tbsp. whipped cream

2Tbsp. Chipotle sauce /paste

1 Tbsp. Olive oil/ cooking oil

½ lit vegetable broth

Salt to taste

Sour cream and chopped coriander to garnish

Method:

Heat oil in a sauce pan, crackle cumin, add chopped onion, saute and add garlic. Once Onion is half done, add mashed sweet potatoes , paprika , salt and chipotle sauce , stir in cream and add vegetable broth , boil for 2 minutes and with the use of hand mixture , blend the mixture and simmer the soup for few more minutes. Ladle the soup into soup bowl serve with dollop of sour cream and fresh chopped coriander .

Pancake Quesadilla

Ingredients:

For Pancake Batter

1 cup All purpose flour

¼ Tbsp. Baking powder

¼ Tbsp. Salt

½ Cup butter milk

1 cup chopped capsicums ( Green , Red and Yellow)

1 cup grated Cheese (I used smoky cheese, but mozzarella or cheddar woks equally good)

½ cup chopped coriander

2 Tbsp. Olive oil

1 Tbsp. Roasted Cumin

1Tbsp. chopped garlic

1 Cup Read Kidney Beans (soaked overnigh, cooked in pressure cooker)

1 Tbsp. Chopped Green or Red chili

½ Chopped jalapeno

½ cups lettuces, sliced

½ cup avocado cubed/slices

Method:

First , prepare your batter by sifting flour, baking soda and salt. Incrementally add butter milk and a thick, pan cake consistency batter should be ready. Rest for 30 minutes.

In a griddle , add ½ Tbsp. oil and pot one ladle of pancake batter. Cook on both the sides till you get golden to dark brown colour on both sides.

Prepare all your pan cakes and keep aside.

Now Pre heat your oven 180c, spread , capsicum, cheese and coriander and some seasoning over half of the pancakes, cover each one with another pan cake .bake in over for only 5 minutes

Heat 1 Tbsp. oil in a frying pan on medium to high heat, add chopped onion, stir for few minutes, add ½ Tbsp. garlic , saute for a minute then add ¼ Tbsp. of roasted cumin. Add kidney beans and saute for 2-3 minutes. Add lime zest, juice and salt to taste. Saute for few minutes. Beans are done. Mash and add some more lime juice and toss avocado, chiles, and jalapeno . This will be served with pancake quesadilla (Cut your pan cakes in quarter), crunchy lettuces on the sides.

Mexican Corn Salad

Ingredients:

2-3 cups boiled sweet corn

1 medium size onion

2 tomatoes chopped

1 cup diced capsicums (green ,red and yellow)

2 Tbsp. chopped coriander

1 Tbsp. chopped green chili and jalapeno

For dressing you need 2 Tbsp. lime juice, 2 Tbsp. Oilve oil and 2 Tbsp. honey.

Method:

In a large salad bowl combine all ingredients , make the dressing by whisking dressing ingredients pour over the salad mix and season with salt.

Mexican ensemble (Rice, Bean, Avocado and Tofu)

Ingredients:

1 Cup Brown Rice (Cooked)

2 Cups Kidney Beans ( Soaked overnight and pressure cooked)

You can use canned Black or red kidney ban

8-10 Tofu –cubed (big chunks)

1 ripe avocado – Halved, deseeded and cut in cubed

1 cup diced capsicums (Red,Green and Yellow)

3 Tbsp. cooking oil ( I use Waga waga –Olive- Rapeseed mix oil)

1 Onion –Chopped

1 Tbsp. Garlic –Chopped

2 Tbsp. Roasted Cumin

¼ Tbsp. lime zest

1 Tbsp. Lime juice

1 Tbsp. – Paprika Powder (I use sprig gourmet’s Paprika powder)

¼ Cup Chopped Coriander

1 Tbsp. Salsa sauce

½ Tbsp. Red Chili- Green chili –chopped/sliced

½ Tbsp. chopped jalapeno chili (canned) or fresh

Method:

Heat 1 Tbsp. oil in a frying pan on medium to high heat, add chopped onion, stir for few minutes, add ½ Tbsp. garlic , saute for a minute then add ¼ Tbsp. of roasted cumin. Add kidney beans and saute for 2-3 minutes. Add lime zest, juice and salt to taste. Saute for few minutes. Beans are done. Keep aside. In the meantime, marinate tofu cubes with very little oil, ¼ Tbsp. Paprika , ¼ Tbsp. roasted cumin and salt to taste. Keep aside for 10-15 minutes. Take the grilling pan, put marinated tofu, and drizzle some oil grill the tofu cubes on all the sides. The entire grilling process should not take more than 5 minutes

Now take another pan, heat remaining oil and splutter remaining oil , remaining garlic and roasted cumin . Saute for a while then add capsicums and saute on high heat for 2 minutes. At this point add cooked brown rice, season it well with paprika , salt and salsa sauce. Add 1/8 cups of chopped coriander. Saute for 1 more minute , your rice is done.

Assemble the dish in a serving bowl with beans mixture, rice and top with Tofu cubes and avocado cubes. Garnish with remaining coriander, jalapeno, lemon wedge and sliced chilies. Just before the serving drizzle lime juice.

Cheese Stuffed Mushrooms in Mushroom Froth

Ingredients:

10-12 medium size button mushroom (Washed thoroughly and pat dry)

100 gram shitake mushroom( soaked in warm water for 30 minutes)

1 Cup grated mozzarella cheese

1 Tbsp. spice mix

1 Tbsp. Red Chili sauce

½ Tbsp. Black pepper powder

Salt to taste

½ full cream

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 Tbsp. Chopped garlic

¼ Tbsp. lemon zest

½ Tbsp. hopped coriander stalks or roots

Method:

First and foremost , carefully remove stalks of the mushrooms and scoop out the mushroom to make small cavity . Keep the stalks and scrapping.

Prepare Stuffing

In a frying pan and on medium heat , add ½ Tbsp. olive oil and within 15 seconds add chopped garlic , saute for 30 seconds and then add mushrooms scraps . Saute for 2 more minutes and then take it off heat. Let the mixture rest for a while. In a bowl, take grated cheese, pice mix, pepper powder, chopped coriander stalks, fresh lemon zest and salt to taste. Mix well.

Now take the button mushroom and gently rub salt and red chili sauce inside the cavity. Carefully stuff these mushrooms with cheese stuffing and rest it for 30 minutes in refrigerator.

In the meantime prepare your mushroom froth. Grind and make paste of soaked shitake mushroom . In an frying pan take butter , on low heat. Before butter starts melting add mushroom paste , stir for a minute ,add cream , stir well for two minutes add salt to taste and with use of hand blender, blend this mixture to get froth.

Now in a shallow frying pan , add olive oil and on high heat , put the stuffed mushrooms one by one , cover with the lid for 30 seconds . Take it off heat.

Take these shallow fried mushroom in a pre heated oven (180 ºC ) bake for only 5 minutes.

Prepare your plate: Froth as base, keep your mushrooms on top of froth, sprinkles some more cheese on top of mushrooms. Use blow torch to char the cheese and mushroom just a bit. However if you do not have the blow torch, simply top up the stuffed mushroom before baking them.

Glass Noodles salad

Ingredients:

100 Gram Glass Noodles ( vermicelli noodle)

100 ml white vinegar

100 ml water

2 Tbsp. Sugar

1 Tbsp. Salt

¼ cup Raw Papaya ( Julienned)

¼ cup cucumber ( Julienned)

¼ cup carrot ( Julienned)

2 Tbsp. Roasted Peanuts

2 Thai Red Chili (Sliced)

½ Tbsp. Light Soy Sauce

1/8 Cups green mango (julienned)

¼ cups Cherry tomatoes

1 Tbsp. Sesame oil

1 Tbsp. Honey

½ Tbsp. Chopped basil

Method:

Soak noodles in hot water for few minutes, the moment they turn translucent, drain the water and keep the noodles aside.

Quick Pickling

Boil vinegar, water in a sauce pan , add sugar and ½ Tbsp. salt . On boil, add julienned veggies (except mangoes). Boil it for just a minute and take it off heat. Soak in Chilled water.

In a sald mixing bowl tale glass noodles , add pickled veggies, julienned mangoes, Cherry tomatoes and red chili. Add salt to taste and soy sauce, honey, roasted peanuts and sesame oil , mix well with a spatula or salad mixing fork. Garnish with basil and roasted peanuts.

Sago – Coffee Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

100 gr sago (soaked for 1 hour)

1 Tbsp. Coffee Powder (if you are looking for stronger coffee flavour-feel free to add as much as you like)

4 Tbsp. Honey +1/2 Tbsp. Coffee Powder (mixed together)

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half. Add soaked sago, stir and simmer for 15 minutes. Add Coffee powder , stir and let it boil for another 5 minutes . At this point add cream and condensed milk. Give it a good stir. Take it off heat and pour it into oven safe serving bowl , drizzle honey and coffee mix on top and let it broil for 2 minute in an oven (180 ºC deg cels). Serve piping hot .

Chocolate Rice Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr black rice (soaked overnight)

50 gr Dark Chocolate (cooking Chocolate)

1 Tbsp. Grated Milk Chocolate

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. At this point add dark chocolate and keep stirring. Let this mixture simmer for 5 more minutes Take it off heat and cool it down , Pour into serving bowls and garnish with grated milk chocolate . Serve Chilled

Mango Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr rice (soaked for 2 hrs.)

Mango Puree (fresh puree-I use alphanso mango)

2 Tbsp. fresh diced mango

4 Tbsp. Honey

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. Simmer for 5 minutes.Take it off heat and cool it down (do not refrigerate ). Once rice and milk mixture is cooled down considerably, fold mango puree (do not stir) use spatula to fold mango puree in the rice-milk mix. Add Honey and garnish with diced Mangoes. Serve Chilled.

Black Rice-Apple Pudding

Ingredients :

Half cup black rice soaked overnight or more 

1 red apple peeled cored and grated and one quarter diced 

½ Litre Full Cream Milk

1 Inch Cinnamon Stick

1 Bay leaf

1 Black Cardamom

1Clove

2 Tbsp. Brown Sugar

1 Tbsp. Clarified Butter

2Tbsp. Condensed Milk

2 Tbsp. Honey

4-5 drops of vanilla essence

Method:

Pressure cook , overnight soaked rice with sufficient water (Normal rice water ratio 1:2) 8-10 whistle 

In heavy bottom pan take boil milk on slow flam, let it reduce to half. 

Take another pan and on low heat add clarified butter. Once its start melting add Cinnamon stick, bay leaf, black cardamom and clove. Saute for a minute then add grated and diced apple. Keep stirring add brown sugar , let it caramelized but do not over cook. Now in this apple mixture add rice along with its starch (add only half keep aside half to be added if required to get a pudding consistency) .Keep stirring for few minutes once the rice and apple mixed well add the reduced milk ,keep stirring .Look for the consistency .If required add the remaining rice one spoon at a time. Once you get consistency of your liking ad condensed milk . At this moment check for sweetness. Add honey and vanilla essence. Chill your pudding for 2-3 hours in refrigerator. Do not forget to remove whole spices before serving.