Pork & Beans Stew

A dish I created from the few ingredients I had, it turned out really delicious and was great as a comforting wholesome meal.

Ingredients:

1 tbsp olive oil

500g diced pork

3-4 sausages diced

4-5 chestnust mushrooms, sliced

1 large red onion, sliced

1-2 garlic, chopped

1 green chilli, chopped

150ml red wine

1 bay leaf

1 tomato, chopped

1 tbsp mixed dried herbs (oregano, basil & thyme)

1 tin 400g Rosecoco beans

Freshly chopped coriander

Salt & freshly crushed pepper for seasoning

Method:

1. In a saucepan, heat little olive oil, add bay leaf, garlic, chilli and diced onions. Saute until lightly golden.

2. Add chopped tomatoes. Cook until the oil separates and the mix is mushy.

3. Add the pork , cook for few minutes. Stir in the mushrooms and chopped sausages. Sprinkle in the herbs.

4. Add the beans, season with salt and pepper. Pour in the red wine and lower heat and cook for 15-20 mins until gravy thickens and meat is tender.

5. Garnish with freshly chopped coriander. Serve with hot bread.

Tri Colour Jello shots

An easy dessert recipe I made for our BBQ party. You can alternate the colour according to your theme, I made it blue/white & red to go with our British themed party.

Ingredients:

For the Blancmange layer

4-5 sheets of gelatin
15g cornflour
300ml milk
50g caster sugar
300ml single cream
200g white chocolate
Blue food colour

For the Vanilla cream layer

600 ml double cream
80-100g condensed milk
2-3 tsp vanilla essence

For the Jelly layer

1-2 packets of strawberry Jelly crystals


Method:

1. Soften the gelatin in cold water. In a saucepan, mix cornflour in little milk, once it has dissolved add rest of the milk.

2. Add sugar and cream, heat slowly and bring to a boil. Stir continuously with a wooden spoon, until thick and beginning to boil up.

3. Mix the softened gelatin into the boiling cream mixture, stir well until dissolved. Add the chocolate and stir frequently.  Add blue food colour and mix well. Leave to cool. Pour into the moulds. Keep refrigerated until set, before you pour next layer.

4. In a bowl whisk the double cream until it thickens and forms peaks. Add the condensed milk and vanilla essence. Pour into the mould once the blancmange layer is set. Keep back into the fridge to set.

5. Prepare the jelly according to the packet instructions. Allow to cool. Once the dessert in mould is set add the jelly slowly to each mould and refrigerate. Serve chilled.

Spice Infused Chicken with Potatoes

A simple meal I cooked up using some basic ingredients

Ingredients:

6 chicken thighs, skinned and scored
2 potatoes, cut in circles
1 onion, sliced finely
handful curry leaves
2 green chillies, chopped

For marinade

1 tbsp garlic powder
1/2 tsp crushed black pepper
1 tbsp Worcester sauce
1 tbsp hot piri piri sauce
1 tbsp paprika powder
Salt for seasoning


Method:

1. Marinate In a deep saucepan, heat oil, fry green chillies, onions and curry leaves. Fry onions until lightly golden.

2. Add the marinated chicken ( it must be kept marinating atleast for 30 mins). Fry the meat lightly to seal the juices. Add the potatoes and stir well.

3. Add in little water (1/4 cup), just to make a little sauce. Stir well and check seasoning. Cover and cook until chicken is tender. Serve hot.

Pork Ribs Curry

Tender ribs in a spicy tangy sauce, will leave you smacking your lips and wanting more.

Ingredients:

1-2 tbsp oil

1/2 kg pork ribs

2 cloves garlic,

1 cinnamon stick

2 green chillies, slit

2 onions, chopped finely

2 tomatoes, chopped finely

1 bay leaf

1 tbsp red wine vinegar (optional)

Salt & Pepper for seasoning

For the marinade:

2 kashmiri chilli

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1-2 cloves

1/4 inch cinnamon stick

2-4 peppercorns

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Method:

1. In a deep saucepan, roast the kashmiri chillies, add all the marinade ingredients (except the turmeric). roast for few minutes and then grind into a powder. Add the turmeric, mix well. Add 1-2 tbsp of this masala to the pork and marinate for atleast an hour. If there is any powder leftover, keep in an air tight container.

2. In a saucepan, heat oil. Add bay leaf , green chillies and garlic, fry for few seconds and then add the chopped onions. Cook until translucent and lightly golden.

3. Stir in chopped tomatoes and cook until oil separates. Add cinnamon stick and pork ribs. Stir in the vinegar, mix well. Season accordingly. If you require more gravy add little water. Cook until pork ribs are tender and sauce has thickened. Serve hot.

Mediterranean Puff Pastry Slices

An easy and quick starter that can be prepared a bit in advance and cooked in 10-15 mins once guests arrive.

Ingredients:

Jus Roll Puff Pastry sheets
Sun Dried Tomato purée
Olive oil
2 Shallots, sliced thinly
6-8 cherry tomatoes, quatered
2-4 mushrooms, thinly sliced
handful rocket leaves
Crused Black pepper
Juice of 1/2 lemon
Chopped/Grated Halloumi cheese
Basil powder
Garlic powder (optional)
Salt for seasoning

Method:

1. Pre heat oven at 200 deg. Roll out puff pastry and cut into small squares or as per shapes required. (Please note pastry from fridge should be kept at room temperature for atleast 2 hours or as per pack instructions)

2. Brush on sun dried tomato purée on each square.

3. In a bowl, add shallots and lemon and mix well. Add in the tomatoes, rocket, mushrooms, crushed pepper, garlic powder (according to taste), salt and olive oil and mix well.

4. Add the filling on each puff pastry slice. Don't fill too much as pastry will get soggy. Place in oven and cook for 10 minutes or until lightly golden. Then add cheese and cook for another 2-3 mintues for cheese to melt. Sprinkle pepper and basil powder (optional) before serving.


Tips:

You can make different variations with basil and mozzarella cheese or add meats like chorizo and ham.

Mediterranean Chicken Tagine

This recipe combines grilled vegetables in a chicken curry cooked on slow heat to make a wholesome dish.

Ingredients:

6 chicken thighs, skinned
1 tsp garlic powder
1 tsp paprika
1 tsp coarse pepper powder
1 red pepper, chopped
1 yellow pepper, chopped
1 Aubergine, chopped
1 clove of garlic
1 courgette, chopped
1 carrot, chopped
1 red onion chopped
2 plum tomatoes, chopped
1 cinnamon stick
1/2 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp red lentil
Juice of half a lemon
Freshly chopped parsley
Salt & pepper for seasoning

Method:

1. Marinate the chicken with garlic powder, pepper, cumin, turmeric and paprika, season well. Leave aside for 15-30 mins.

2. In a baking tray, mix together chopped carrot, peppers, onion, Aubergine, courgette, tomatoes and whole garlic clove with olive oil and season. Grill this until veg is tender.

3. In a saucepan heat olive oil, add the chicken , lightly fry.

4. Add the cinnamon stick , lentil and grilled vegetables. Add half cup water, cover and let it simmer on low heat.

5. Add lemon juice and taste for seasoning. Cook until the gravy is thick and all ingredients are cooked.

6. Mix the chopped parsley and serve with couscous salad.

Turkey Stew

A simple stew full of flavour and made from simple ingredients

Ingredients

500g diced turkey thigh pieces
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp red chilli powder
1 green chilli, slit
2-3 garlic cloves, chopped
2 small onions, chopped
3-4 small plum tomatoes, quartered
1 red pepper, chopped
1 carrot, chopped
1/2 cup peas
2 potatoes, skin on and chopped
1 bay leaf
1 cinnamon stick
Salt & Pepper for seasoning

Method:

1. Marinate the turkey pieces with turmeric, coriander, chilli, cumin powder and salt. Leave aside.

2. In a saucepan, heat oil. Add bay leaf , green chilli and garlic, fry for few seconds and then add onions. Fry until lightly golden.

3. Add the meat and stir fry, until meat lightly browned. Add the cinnamon stick.

4. Add the peppers, carrot and potatoes, mix well and cover. Cook on slow heat to cook in the meat juices.

5. Check every few minutes to ensure liquid has not dried, if there is no liquid add little. Taste for seasoning. Add crushed black pepper, peas and plum tomatoes. Cook until meat is very tender. I cooked it for 35- 45 mins on a very low flame. Serve with warm bread.

Rice Kheer -- Indian Rice Pudding

My recipe is a quick and easy version using condensed milk.

Ingredients:

1/2 cup basmati rice

2 tsp ghee 

1 can (450ml) condensed milk

4 cups full fat milk

1-2 tbsp sugar (depending on taste)

1 tsp cardamom powder

For garnish

Saffron strands

chopped almonds and pistachios

Method:

1. Soak rice in water for 30 minutes. Drain.

2. Heat ghee in a non stick saucepan. Once it melts, add rice and stir well till coated.

3. Add milk, and slowly bring to boil on low heat. Stir constantly as you don't want it to burn at the bottom or to over cook.

4. Once the milk has reduced to more than half, add the condensed milk, stir and add sugar. Check for sweetness, if you prefer it more sweet add more sugar. 

5. Sprinkle the cardamom powder. 

6. Cook until rice is very soft and consistency is thick and creamy.

7. Serve either warm or cold depending on taste. Garnish with saffron strands, pistachios and almonds.

Stuffed Chicken Thighs

A stuffed chicken thigh recipe that can be prepared and kept frozen to use when required. It can be served whole as a main course or cut into halves and served as starters.

Ingredients:

8 chicken thighs, de-boned and skinned
16 bacon slices

Marinade

1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning

For the stuffing

1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese

Method:

1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.

2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.

3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.

4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.

5. If serving as a started cut into half at an angle or serve full along with salad. 

Serradura - Macau Sawdust Pudding

This is a simple, easy dessert believed to be originating from Macau.

Ingredients:

600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence

Method:

1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.

2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.

3. Pour the mix into a piping bag fitted with a star nozzle. 

4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.

5. Cover with cling film and refrigerate. Enjoy chilled.

Dahi Bhendi (Yoghurt Okra)

This tangy dish tastes great with hot Chapatis.

Ingredients:

1 tbsp ghee
500 gms okra, cut the tops
1 onion, chopped finely
1 tomato, chopped into small cubes
pinch of asafoedita
1/2 tsp whole cumin
1/2 tsp mustard seeds
2 green chillies, slit
1 tbsp curry leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
3-4 tbsp yogurt, lightly beaten
1 tsp gram flour, sifted
Salt and pepper for seasoning

Method:

1. Heat ghee in a deep saucepan, add mustard seeds, cumin and asafoedita, once it starts to splutter add curry leaves and chillies, fry for few minutes.

2. Add the onions and cook until lightly golden brown. Add the spices and stir well.

3. Add the okra and stir till well coated with the spice mix. Cook for few minutes before adding tomatoes.

4. Mix together the yogurt and gram flour, beat lightly and then add to the okra. Stir quickly. Add little water if gravy is required. Season with salt and pepper. Cook until okra is tender. Serve hot.

Pumpkin Bhaji

Ingredients:

1/2 pumpkin, deseeded, peeled and cut into small chunks
1-2 dried red chillies, halved
2 onions, chopped 
2-4 cloves garlic, chopped finely
1/2 inch ginger, grated
1/2 tsp turmeric 
1 tsp garam masala
1-2 tbps grated dessicated coconut
1 tbsp tomato puree
Salt & pepper for seasoning

Method:

1. Heat oil in a saucepan, add red chillies, chopped garlic and ginger. Sauté for few minutes, care not to burn.

2. Add onions and cook until translucent. Add the turmeric and garam masala, mix well.

3. Add the pumpkin, stir till coated with the masala. Season well. Add the tomato puree.

4. Sprinkle the dessicated coconut and stir. Add little water and cook until the pumpkin has just little bite left,don't over cook. Check seasoning before serving.

Egg Curry

A spicy and tangy egg curry made with basic ingredients. The curry sauce recipe can be used as a base for any vegetable/meat curry.

Ingredients:

6-8 eggs, boiled and halved
1-2 bay leaves
1/2 tsp whole cumin
2-4 cloves garlic, chopped finely
1 inch ginger, chopped finely
1 dried red chilli
2 green chillies, slit
2 onions, chopped finely
2 vine tomatoes, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
1 tsp coarse pepper
1 tbsp tomato purée
1 tbsp garam masala
2-4 Kokum seeds ( you can use tamarind pulp instead)
1 tsp vinegar
Freshly chopped coriander
Salt for seasoning

Method:

1. Heat oil in a deep saucepan, add whole cumin, bay leaf and red chilli. Once it starts to splutter add the chopped garlic, ginger and green chillies. Stir so it does not burn.

2. Add the chopped onions, sauté until lightly golden. Mix in the tomatoes and stir. Cook until the oil separates and the mixture is softened.

3. Add the coriander, cumin, turmeric, paprika, pepper  powder and kokum seeds. Stir well.

4. Mix in the tomato purée and vinegar. Season accordingly.

5. Once the gravy boils, turn heat to medium. Add the eggs, take care not to break the eggs or seperate the yolks. 

6. Sprinkle garam masala and coriander powder. Turn off heat. Check for seasoning, serve hot.

Stuffed Aubergine (EggPlant) curry

This recipe can be made and served dry or with little gravy.

Ingredients:

1/2 kg small Aubergines

For the stuffing:

6-8 prawns, deveined and chopped into small pieces
1 onion, chopped finely
1/2 vine tomato, chopped finely
2 cloves garlic, chopped finely
1/4 inch ginger, chopped finely
1 green chilli, chopped finely
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp recheado masala (Click link for recipe)

1 tsp vinegar

Freshly chopped coriander

Salt & pepper for seasoning

For the gravy

2 onions, chopped finely

1 clove garlic, chopped finely

1/2 vine tomato, chopped finely

1 green chilli, slit

1 tsp recheado masala

Salt & pepper for seasoning

Method:

1. Wash the aubergines, and make slits in them for stuffing.

2. In a pan, heat oil, add the chopped green chilli, garlic and ginger, toss for few seconds and then add onions. Once onions are lightly browned add the chopped tomato. Stir well until tomato is softened.

3. Add the turmeric, cumin and coriander powder. Mix and then add the prawns, stir till well coated.

4. Add the recheado masala and vinegar, stir. Season accordingly. Cook till prawns are done. Take off the heat and sprinkle chopped coriander and cool.

5. Once the stuffing is cooled stuff it into the aubergines. Leftover stuffing will be used for the gravy.

6. In the same pan, heat little oil and lightly fry the aubergines.

7. In a saucepan, heat oil, fry the onions, garlic , chilli and tomato until softened. Add the recheado masala and season. If there is any stuffing left add that too. Add little water for a light gravy.

8. Once the gravy starts to boil, add the aubergines. Cover and cook for few minutes until gravy thickens. Once aubergines are cooked serve. Check for seasoning.

Crab Piri-Piri

An exciting crab dish ready in few minutes.

Ingredients:

4-5 blue crabs, cleaned, halved, add salt and keep aside
2-3 cloves garlic, chopped finely
1/2 inch ginger, chopped finely
1-2 green chillies, finely chopped
2 dried kashmiri chillies
2 small red onions, chopped finely
2 vine tomatoes, chopped finely
1/2 tsp whole cumin
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tbsp piri- piri sauce ( can be omitted if you do not have it or use Goan Recheado masala for Goan flavour) 
2 tbsp tomato ketchup
2-3 dried kokum seeds
1 tsp paprika powder
freshly chopped coriander
Salt & Pepper for seasoning

Method:

1. In a deep thick bottomed pan, heat oil, add the cumin seeds, once they start to splutter, add the chopped ginger, garlic,green chillies  and dried red chillies.

2. Add the onions, once they start to soften add the tomatoes. Cook until the oil separates and turns nearly into a paste. Add in the coriander, turmeric powder and kokum seeds. Cook for few minutes.

3. Stir in the piri-piri sauce and tomato ketchup. Add the crabs and stir till well coated.

4. Add little water if required. Sprinkle the paprika powder and check for seasoning. Cover and cook on low heat until crabs are done.

5. Sprinkle freshly chopped coriander and serve hot.

Squid Chilly Fry

A tasty hot and zingy stir fry, that matures and tastes better if cooked in advance as it has vinegar in it.

Ingredients:

4-5 squids, cleaned and cut into rings
2 onions, chopped finely
1 vine tomato, chopped finely
1 green chilly, slit in half
2 cloves garlic, chopped finely
1/4 turmeric powder
1/4 coriander powder
1/4 cumin powder
3-4 Kokum seeds
2 tbsp recheado masala (click link for recipe)
1 tbsp vinegar 
Freshly chopped coriander 
Salt & Pepper for seasoning

Method:

1. In a deep pan heat oil, add garlic and chilly, fry for few seconds and then add onions. Fry till lightly golden.

2. Add tomatoes and cook till tomatoes are softened and the mix becomes mashed.

3. Add the turmeric, coriander and cumin powder, stir. Add the Kokum and season with salt.

4. Mix in the squids and stir the masala till the squids are coated. Add the recheado masala and vinegar.

5. Do not cook squid for too long as they will get rubbery. If you need to add little water to make a gravy you can.

6. Turn off heat and mix in chopped coriander leaves, taste for seasoning.

7. Before serving make sure the squid is piping hot and garnish with fresh coriander.

Lauki Bhaji

Lauki is also known as bottle gourd,dudhi or ghiya. 

Ingredients 

1 medium Lauki, peeled and chopped
2 tomatoes,chopped
1 tbsp ghee
1-2 cloves garlic, chopped
1/2 inch ginger,chopped
2 green chillies, chopped
1/4 tsp whole cumin
1/4 tsp mustard seeds
2 potatoes, cut in cubes
1/2 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp garam masala
Freshly chopped coriander
Salt for seasoning

Method

1. In a pressure cooker, heat ghee. Add the whole cumin and mustard. Once it starts to splutter, add the chopped ginger,garlic & chillies. Stir and let it infuse the oil.

2. Add the tomatoes, cook until the tomatoes are soft and skins start to separate . Sprinkle in the turmeric, coriander powder and cumin powder. Mix well.

3. Add the chopped potatoes and lauki. Mix well so the potatoes and lauki is covered with the masala.

4. Add 1/2 cup water, if you need less gravy add less. Close the pressure cooker and cook until one whistle. Turn off the heat.

5. Add the garam masala, chopped coriander and check for seasoning.  Stir well.

Serve hot.

Ras Malai

Ras Malai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy,sweet, flavoured milk.

Ingredients

For Ras Malai balls

·         4 cups milk

·         1/4 cup lemon juice

·         1 1/2 cups sugar

·         4 1/2 cups water

For the Milk Mixture

·         3 cups of milk

·         2 1/2 tablespoons of sugar (according to your taste)

·         2 cardamom pods

·         1-2 tbsp sliced almonds and pistachios to garnish

Method

1. Mix lemon juice in half a cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium-high heat, stirring frequently making sure milk does not burn .
3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. 
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. 
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
10. Knead the paneer in the palm of your hand,keep scooping it back to together and knead more. Your palm will be little greasy.
11. Divide the dough into 12 equal parts and roll them in smooth balls, lightly flatten.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. The paneer balls will have doubled in size.
14. Turn off the heat and wait a few minutes before opening the pressure cooker. 
15. Take out the balls from the syrup and squeeze them lightly,and keep aside.
16. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
17. Make sure to frequently stir the milk so it does not burn.
18. Add the sugar and the Ras malai balls in milk. Let it cook for few minutes.
19. Add the cardamom and mix in. Once it boils, turn off the heat. Garnish with sliced almonds and pistachios.

20. Serve the Ras malai chilled.