Prawn Dill Masala

This is a quick and easy recipe for when you want to get out of the kitchen quick. It is not spicy as it looks - just adjust the levels of chilli powder to taste. It's a good summer eat.

You'll need:
1 large onion
250 gms prawns
3 cloves garlic
1 tsp turmeric
Salt to taste
1 large tomato
1 tsp grated ginger
1 tsp chilli powder
Juice of 1 lemon
Few sprigs of dill finely chopped
Oil

To temper:
2 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
A sprig of curry leaves
2 green chillies, split


In some oil, fry the onions and keep aside.
In the same pan, add some garlic to 1 tsp oil and stir fry the prawns for a minute. Add salt and turmeric. Keep aside.
Using the same pan again, add 2 tbsp oil and starting with cumin, add the tempering ingredients.
Once they start to splutter, add the tomatoes, chilli powder, and lime juice.
Stir fry for about a minute then add the prawns and onion. Add 2-3 tbsp water to let the prawn cook, and add salt to taste.
Garnish with chopped dill.
Serve hot with parathas or steamed rice.

Infused Oils

Flavoured oils are great as dressing for salads or as dips for bread. It can also be used for regular cooking as you would use olive oil. This particular bottle was meant as a Christmas gift.

You'll need:

200 ml Olive oil 

4-5 Rosemary sprigs

1 tsp chilli flakes

The quantity is adjustable according to need. Extra vigin olive oil is not required since you'll be heating the oil. Just the regular olive oil would suffice.

Wash the rosemary sprigs and dry them completely (wait for a day if you have to). Any moisture in it will cause deterioration.

Pour the oil in a heavy-bottom saucepan and heat on the lowest heat setting. Add the rosemary sprigs and chilli flakes, and let it remain for around 10 minutes, then turn off the heat.

Once it is cool, pour in bottles. 

Take some of the rosemary sprigs and put it in the bottle. It will continue to add flavour and it looks good.

Refrigeration is recommended but not necessary. Just keep it in a cool place away from sunlight. Note that olive oil changes to semi-solid state when chilled so let it get to room temperature before using. If after a while you see any particles, or it starts to smell foul, discard it.

If you find that the oil has become cloudy, try re-heating it over low heat for 2 minutes. It should clear out.

Use it as:

- drizzle over salads or crostinis

- dip for dinner rolls along with some balsamic vinegar

- drizzle over cooked pasta or baked potatoes

Other possible combinations:

- Lemon zest (but remove lemon peel after heating - don't add it to the bottle)

- A mix of rosemary, sage and thyme

- Basil

- Dried chillies

Spiced Pumpkin and Lentil Soup

Just in time for the 'winter' months. Although it is not really winter here, it does get a little chilly in the evenings with strong breezes.

I made this in 2 parts - first the lentil then the pumpkin - then mixed it together for a nice drink on a chilly evening.

You'll need:
*1/4 cup uncooked split mung lentil or red lentil
1 cup of water
1 tsp turmeric
*250 gms pumpkin, peeled
1 large carrot
2 tomatoes
Salt to taste
2 tbsps roasted cumin, crushed
Cream to garnish (optional)
*You can adjust the quantity of the lentil and pumpkin depending which flavour you want dominant

Wash then cook the lentils in the water with the turmeric and some salt. I use a pressure cooker and leave it for just one whistle. Microwaving takes longer (about 15 minutes), and if using an open pot, then add some extra water. The lentils should be cooked thoroughly, and for a smoother texture, just blend it for 10 seconds. Keep aside.

In another cooker, boil the pumpkin, carrot, and tomatoes. Once it is soft enough, blend it in a mixer then sieve and season it with salt. Mix it in with the lentils.

While serving, reheat if necessary and garnish with cream (optional) and the crushed roasted cumin.

Chickpea Curry with Fries

This was a very easy and very quick dinner option for a day when I just didn't have the time or patience to cook. I used canned chickpeas, but if you've had the foresight to soak the some overnight, it doesn't take long to boil in the pressure cooker either.

For the potatoes:
2-3 small potatoes, sliced length ways (no need to peel the skin off)
1 tsp whole cumin 
1 tsp turmeric powder
1 tsp coriander powder
1 tsp dry mango powder 
1 tsp chilli powder (adjust to taste)
2-3 tsp salt (adjust to taste)
3-4 tbsp oil

Heat oil in a pan. When hot, add the cumin and let it cook till it sizzles. Add the potatoes and coat with the oil. Add the rest of the spices and cook on medium to high heat till potatoes are cooked. It takes about 10 minutes. Make sure they don't burn. Turn the heat down if it starts to stick to the bottom of the pan.

For the chickpeas:
1 can chickpeas, drained (or a handful of chickpeas soaked overnight, then boiled till soft)
1 red onion
1 tbsp ginger-garlic paste (or use 1tsp each of chopped fresh ginger and garlic)
2 tomatoes
2 green chilies, chopped
1 tsp whole cumin
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Coriander to garnish

In a hand-held chopper, blitz the onion and tomatoes separately. Keep aside.
Heat oil in a pan on medium to high heat. Add the cumin. Once it starts to sizzle, add the chilies and the ginger-garlic paste. Stir for about 30 seconds then add the onions. Once they start to turn golden, add the tomatoes and cook till the water evaporates. Add the dry spices and salt, and cook for another 2 minutes. Finally, add the chickpeas and mix till they're coated well in the curry.

To serve, place the chickpea curry in a bowl, top with the fries, and garnish with coriander. You can even add a splash of lemon juice. Serve with flat bread or rice.

Veg Stew - Kerala Style

I had never had Kerala stew till my sister had ordered some the other day. I was hooked. It felt especially good since I was coming down with a cold. It is also very easy to make.

Heat 2 tbsp vegetable oil (or coconut oil if you can handle it) in a pan

When hot, add the following:
4-5 black-peppercorns
3 cloves
1 brown cardamom (badi elaichi)
A few curry leaves
2 green chillies, slit

Then add
1 cup chopped mix veg (carrots, green beans, cauliflower, peas) - I used some frozen mix veg

When the vegetables are tender, add
2 cups of coconut milk
1 stick of cinnamon
Salt to taste

Bring to boil. If you want the stew to be lighter in consistency, then add some water. To make it thicker, add some cashew paste.

Garnish with chopped coriander, and serve with appams (or steamed dosas).

Traditional Christmas Pudding

A little late to post this, but I had made a few of these over the holiday season and they were great!
The only detterant would be the time it takes to cook it.

Ingredients:
3-4 tbsp flour
Pinch of salt
1 tsp baking powder
1tbsp mixed spice (ground cinnamon, nutmeg, ginger, cloves)
2 eggs
100g dark muscovado sugar
100g butter or vegetable oil
A few toasted pecans
4-5 chopped dates
4-5 chopped prunes
10-15 currants
50g blanched almonds, flaked
Juice of half an orange (it worked well even with cranberry juice)
Zest of 1 orange
1 carrot (grated)
1 apple (peeled, cored, and grated)
2 slices crust-less white bread (not store-bought breadcrumbs. Take 2-3 day old white bread and if it isn't completely dry, then put them in the oven on low heat for 15-20 min taking care to not brown it. Then break them into coarse crumbs by hand.)
50ml Guinness (I used regular beer)
50ml Grand Marnier (I used brandy or rum)

Beat the sugar with butter/oil. Beat the eggs in a separate bowl and add to this.
In a separate bowl, sift the flour, salt, and baking powder. Add this and the rest of the ingredients to the butter/sugar and mix well. The consistency should be a little sloppy - not too dry (add alcohol/juice if it is) and not too runny (add some more flour if it is).

Pour the mix into a greased pudding bowl, cover it with a foil and tie it with string.

Ready the steaming vessel. Use something at its base to prop the pudding bowl so it doesn't stick to the base and burn. Pour in enough water so that it just comes up half way up the pudding bowl. Once the water is warm enough, put in the pudding bowl and cover.

This needs to cook for 6 hours (yes you read it right). This ensures that the flavours soak through all the ingredients. Keep topping up the water level in between. Don't let the water dry out or else the pudding will burn.

This can be made a week in advance and kept in the fridge. To reheat it, steaming is recommended (but I just zapped it in the microwave).

To serve (Optional):
Sprinkle the surface with 2 tbsp soft brown or caster sugar.
Pour 30 ml of brandy or rum and flambe it. It gives a nice toasty crust to it.

Mulled Wine

I've always wanted to try mulled wine but was never in a place cold enough to warrant warm alcohol. So this year I decided that even if I have to switch on the AC to enjoy it, I will.

Merry Christmas!

This is what goes into it:
1 bottle red wine (Merlot)
100 gms caster sugar (or 1/2 cup honey)
1tsp dry ginger
1 tsp ground nutmeg
1 stick whole cinnamon
3 whole cloves
2 bay leaves
1 vanilla pod, halved
2 whole star anise
Zest of 1 orange
Zest of 1 lime
Juice of 1 orange
1/4 cup brandy (optional)

Put a 2 cups of wine in a saucepan over low heat and mix in all the ingredients. You may alter the amount of sugar/honey and even the spices as per your taste. Do not bring to a boil. Once the sugar has dissolved and the mixture is syrupy, add the rest of the wine and brandy (if using), and continue to heat on low for another 10 minutes. Filter and serve warm. It's like Christmas in a glass!