Oven Fries with Garlic Aoli

Oven Fries with Garlic Aoli

Ingredients

FOR THE FRIES
6 large russet potatoes, peeled
2 fresh thyme sprigs
1 large fresh rosemary sprig, cut into 3 pieces
2 garlic cloves, cut into quarters
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Sea salt and freshly ground black pepper

FOR THE AIOLI
1 garlic clove
2 large egg yolks
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 tablespoon water, optional
1 tablespoon fresh flat leaf parsley, finely chopped

Method

Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.

With the machine running, slowly add the oil in a thin steady stream until the aoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.

Stir in the parsley. Season the aoli to taste with salt and pepper.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.

Serve the fries with the aoli and enjoy.

 Roopesh Nair

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients

Topping:
4 tablespoons (1/4 cup) (55 grams) unsalted butter
3/4 cup (160 grams) light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar

Method

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Roopesh Nair

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Sticky toffee pudding with butterscotch sauce

Sticky toffee pudding with butterscotch sauce

These sticky little puddings will keep for a couple of days 

wrapped in cling-film in the fridge. 

Return them to room temperature and make the sauce 

when you are ready to serve.

Serves: 6

Preparation time: 20 minutes

Cooking time: 40 minutes

You will need:

200g fresh dates, stoned and finely chopped

175g self-raising flour

1 tsp baking soda

1 tsp vanilla essence

1 tbsp Camp coffee essence

100ml milk

75g butter

150g caster sugar

2 eggs

Sifted icing sugar and chopped fresh dates to decorate

For the sauce:

45g butter

8 tbsp soft brown sugar

200ml whipping cream

1 tbsp vanilla essence

Method

1. Pre-heat the oven to 180°C/ 350°F/ gas mark 4, 

and grease 6 x 175ml moulds or teacups. 

Pour 175 ml boiling water over the chopped dates 

and set aside to cool. 

Sift together the flour and baking soda. 

Add the vanilla and coffee essences to the milk.

2. Cream together the butter and caster sugar with an electric beater 

until light and fluffy. 

Add the eggs, a little at a time, beating well between each addition.

3. Fold in the flour mixture and flavoured milk by hand in alternate batches, 

then pour in the dates and their soaking liquid. 

Ladle the mixture into the moulds, then stand them on a baking sheet 

and bake in the centre of the oven for about 30 minutes, 

until they are just firm and starting to pull away from the sides of the moulds. 

Remove the puddings from the oven, turn them out on to a wire rack and leave to cool.

4. To make the sauce, heat the butter in a medium-sized saucepan over a medium heat. 

When the butter is bubbling, add the sugar and stir together over heat for about three minutes 

until the sugar has dissolved and the liquid is foamy and bubbling. 

Carefully pour in the cream, then turn down the heat and gently stir together. 

Boil for a further one to two minutes then add the vanilla essence. Leave to cool slightly.

5. To serve, ladle a spoonful of sauce over the top of each pudding. 

Decorate with chopped fresh dates and sifted icing sugar, and serve with whipped cream.

Enjoy

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Creamy Asparagus Pasta

Creamy Asparagus Pasta

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Preparation

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions.

Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat.

Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.

Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

 Roopesh Nair

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Filipino Egg Rolls

Filipino Egg Rolls

Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.

Ingredients

1 pound ground pork or ground beef
1 cup shrimps,minced
½ cup onion, minced

½ cup carrots, minced
⅛ cup garlic, minced
½ teaspoon salt

½ teaspoon black pepper
1 egg, beaten1 tablespoon oyster sauce
1 tablespoon Fish Sauce

Lumpia Wrappers (try 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying

Preparation

1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.

6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.

7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.

8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

Roopesh Nair

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Pasta with ground Beef

Pasta with ground Beef

This is an easy recipe and definetly a kid pleaser . I make this once every week and pack well for next day lunch .Use your favourite pasta and enjoy!!!

Ingredients

12 oz (abt 3/4 lb) rotini pasta
1 lb ground beef
1 tsp italian seasoning
1/2 tsp dried oregano
1 large onion , diced
1/2 tsp red chili powder
1 tsp meat masala
2 bell peppers , diced
3 garlic cloves , chopped
2 15 oz cans tomato sauce
3 tbsp oilve oil
salt and pepper to taste
1/2 cup parmesan cheese/mozarella cheese(or more)

Method

Heat oil in a pan . Add the ground beef and saute well till the meat is no more pink .
Add the diced onions , garlic and stir for a minute . Then add the bell pepper and saute for 2-3 minutes.
Add the tomato sauce and stir well . Add italian seasoning , chilli powder ,oregano,masala, salt and pepper.(You can also add red chilli flakes for more heat).Stir well and simmer for about 10 minutes till teh sauce is thick and creamy .
Meanwhile cook the pasta per directions.Add 1/2 cup of pasta water if you want to thin down the sauce.
Add the cooked pasta to the sauce and stir well for the sauce to coat . Finally add the cheese , stir and serve with more cheese.
Servings: 4-5

 Roopesh Nair

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Chicken 65

Chicken 65 Origin : Tamilnadu Category : Starters Servings : 2 servings Preparation time : 35 minutes Cooking time : 20min Description: Note: 1) There are various stories regarding the origin of the name 65. But the most believable among them is that '65' denotes the age of chicken-65 day old chicken is used. 2) Rice flour tastes better than corn flour. Ingredients: Thick yoghurt 2 tbsp Cornflour/rice flour 2 tbsp Ginger - garlic paste 2 tsp Kashmiri red chilli powder 3 tsp Lime juice 1 tsp Salt to taste Boneless chicken 350g Oil 200ml. Green chillies, slit 4no Curry leaves 3 sprigs Egg ½no Method: Cut chicken into two inch cubes. In a large bowl, combine yogurt corn flour/rice flour, egg, ginger-garlic paste, chilli powder, lemon juice, and salt. Mix well. Add the chicken pieces and mix well to combine. Marinate in the fridge for 30 minutes. You can marinate overnight also. Heat oil. When the oil is hot add a few pieces of chicken and fry till they are crisp on the outside and cooked on the inside. Remove the pieces using a slotted spoon and drain on a paper towel. Place chicken on a serving platter. In a small pan, heat two tbsp oil, add the green chillies and curry leaves. Fry. Pour over the chicken and serve. Nandakumar

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Chettinad Masala Dosa

Chettinad Masala Dosa

Ingredients

1.Dosa batter – 4 cup
2.Oil – 2 tb sp
3.Onion (chopped)- 1 cup
4.Tomato – 1/2 cup(chopped)
5.Green chilly – 1
6.Ginger garlic paste – 2 tea sp
7.chilly powder – 1 tea sp
8.Coriander powder – 1 tea sp
9.Turmeric powder – 1 pinch
10.cashew – 1 tea SP
11.Tomato sauce – 1 tea sp
12.Coriander leaves
13.Ghee

Preparation

1.Heat oil in a pan and add onion.
2.When onion turns to brown,add tomato,ginger garlic paste and green chilly.
3.When oil seprates,add chilly powder,coriander powder and turmeric powder.

4.Add cashew paste and tomato sauce.Stir well.
5.Add coriander leaves.Stir well.

6.Heat a non-stick tawa and pour a spoonful of pumpkin dosa batter in
the centre, spread with the back of the spoon to a thin round.
7.Pour a tsp of ghee over it.

8.Turn the other side for a few seconds and remove from the pan.
9.place a portion of the masala in the center and cover it with the other half of the dosa.
10.Serve Hot.

 

 Roopesh Nair

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Mint-Chicken

Mint-Chicken

Chicken well marinated with the essence of mint (pudina) that enhances digestion allowing as many helpings as you can have.

Ingredients

1. Chicken (whole, with the skin) - 1

2. Dried Mint leaves/ fresh Mint leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste

3. Olive oil - 1½-2 tbsp

Preparation

1. Wash the chicken, pat dry and keep aside.
2. Mix the Mint paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.

6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with Mint leaves and serve hot with Mint sauce.


To make Mint Sauce
1. Mint leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp

Preparation
1. Dissolve the sugar in vinegar, pour over the Mint leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.

 Roopesh Nair

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Curried Chicken Livers

Curried Chicken Livers

Ingredients:

1 1/2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
1/2 cup flour
2 tablespoons curry powder
1/2 teaspoon turmeric
2 teaspoons garlic powder
1/2 teaspoon black pepper
2 tablespoons canola (or any vegetable) oil
garlic salt, to taste

Preparation

In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.

Roll chicken livers one by one in flour mixture and place on a plate.

Heat oil in a large skillet over medium heat.

Place chicken livers in a single layer in skillet.

Sprinkle garlic salt over the chicken livers.

Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.

Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!

Roopesh Nair

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Apple Tart

Crisp autumn apples... sweet, crumbly pastry... deep, indulgent filling... the perfect tart is easy as pie.

Serves: 8
Preparation time: 30 minutes, plus 30 minutes chilling time
Cooking time: 50 minutes You will need:
9in/23cm fluted flan tin with loose bottom

For the pastry (makes 375g):
190g plain flour
Pinch salt
100g cold butter, plus extra for the top
1 tbsp caster sugar, plus extra for dusting
1 medium egg, beaten with 1 tbsp cold water

For the filling:
25g butter
1 tsp vanilla bean paste or extract
3 tbsp caster sugar
4 medium-size Bramley apples, peeled


For the topping:
3-4 green and red Golden Delicious (or use a single colour)
Softly whipped double cream, to serve


Method:
1. Preheat the oven to 180°C/350°F/Gas mark 4. Rub the flour, salt and butter togetherto make fine crumbs (or use a processor).
Mix in the sugar, add the egg mix and combine with a knife, until the mixture clumps together (known as cutting in).
Form into a soft ball with your hands,flatten a little and wrap in cling film. Chill for around 10 minutes, during which time make the apple purée.

2.Put the butter, vanilla and sugar into a pan and heat gently, to melt the butter.
Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple. Cover and cook on a low heat for around six minutes, or until the apples are really soft, stirring once. Whisk to a purée and tip into a bowl to cool. If you want a smooth purée, use a wand blender.
3.Roll out the pastry on a floured surface, until large enough to line the tin.
Drape over the edges and press into them. Roll the pin over the pastry for a clean edge, then push it into the flutes. Prick the base with a fork and chill for 20 minutes. Line the inside with baking paper and a layer of dried beans (they stop the pastry puffing up). Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3. Remove the beans and paper, and bake for a further five minutes.

4.Cut each Golden Delicious apple into four and remove the core.
Divide each piece into around eight thin slices. Spoon the apple purée into the base and arrange the slices in two overlapping circles,starting on the outside, then reverse the direction for the inner circleand add a couple of cut pieces to the centre. Melt the extra butter and brush over the apples, dust with sugar and bake for 20-25 minutes,until the apples are tender.
 
Serve with the cream.

Tip:If the apple slices start to go brown during preparation (or you want to prepare them in advance), put into cold water with a squeeze of lemon.
When ready to use, drain and pat dry to remove any excess water.
Delicious alternative:
The pastry can be used for savoury tarts, such as quiches by leaving out the sugar.

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Tapioca and Beef

Tapioca (Yucca) and Beef
(Kerala Style)

Tapioca and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg
2. Beef finely chopped)-1/4 kg,
turmeric powder-3/4 tea spoon,salt-as required

3. Grated coconut-half a coconut,
button onion- 2 nos,
garlic- 2 flakes,
pepper-8 nos

4. Coriander powder-3 small spoons,
chilly powder-2 small spoons

5.Curry leaves-as required
6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder.
Cook it properly.Heat coconut oil and add the third set of ingredients to it.
After frying it properly, add coriander powder and chilly powder to it and blend it all well.
Make it into a paste without adding water.

Cook the chopped tapioca in water after adding salt.After it is cooked well, drain the excess water.
Then add the cooked beef and the third set of ingredients to tapioca.
After putting curry leaves and salt (if only needed) place it back on fire and stir well.

 

 Roopesh Nair

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Pumpkin Gingerbread

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it's beginning to at least feel like autumn. Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we'll light him up again tonight!). We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I'm delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!

Pumpkin Gingerbread Recipe

Prep time: 15 minutes

• Cook time: 1 hour

Ingredients

• 1 1/2 cups (200 g) all purpose flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 2 teaspoons ground ginger
  
• 1 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1 cup (240 ml) pumpkin purée*
  
• 1/2 cup (1 stick, or 112 g) butter, melted
  
• 1/2 cup dark brown sugar
  
• 1/2 cup molasses
  
• 1 Tbsp finely minced candied or fresh ginger (optional)
  
• 2 eggs, beaten
  
• 3 Tbsp water
  
• 1/2 cup raisins (optional)

* To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 5 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.
Yield: Makes one loaf.

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Beans Salsa

For beans salsa, use canned black beans. Mix the beans with corn and chopped onion and tomato along with spices and herbs. Serve beans salsa with chips or as salad over a cabbage leaf or a lettuce leaf.
Makes: around 4 Servings of Beans Salsa.

Ingredients:

Canned Black Beans 1/2 Can
Tomato 1
Onion 1 Small
Green Chile 1 Small
Sweet Corn 1/4 Cup
Lemon Juice 1 Tbsp
Black Pepper to Taste
Salt to Taste
Cilantro  few Sprigs

Method of preparation:

Wash the black beans and keep aside.
Wash, discard the seeds and finely chop the tomato.
Remove stem, wash, discard seeds and veins and finely chop the green chile.
Peel and finely chop the onion.
Boil the sweet corn and separate the corn kernels.
To separate, place the corn on flat surface and run the knife through it vertically down.
Wash and finely chop the cilantro.

In a mixing bowl, mix together black beans, tomato, onion, green chile, cilantro, black pepper, salt and lemon juice.
Adjust any seasonings if required and keep aside for couple of minutes.
Serve beans salsa on a cabbage leaf or a lettuce leaf.

Notes: Make sure to wash the canned black beans well before using.

Suggestions: If using dry beans, soak overnight and pressure cook for a whistle or two to cook the beans before using in the salsa.

Variations: Also add half of finely dice green bell pepper to the beans salsa.

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Chocolate Chip and Banana Cookies

Ingredients

Makes: 3 dozen

310g plain flour 

2 teaspoons baking powder 

1/2 teaspoon salt 

1/4 teaspoon bicarbonate of soda 

200g caster sugar 

150g butter, softened 

2 eggs 

1 teaspoon vanilla extract 

225g mashed extra-ripe bananas 

335g dark chocolate chips 

Preparation method

Prep: 15 mins | Cook: 15 mins | 

Extra time: 45 mins, cooling 

1.Preheat oven to 200 C / Gas 6. 

Grease baking trays. Sieve the flour, baking powder, 

salt and bicarbonate of soda together; set aside. 

2.Cream butter with sugar until light and fluffy. 

Beat in eggs and vanilla. Mix in bananas and fold in flour mixture. 

Stir until just combined. Fold in chocolate chips. 

3.Drop spoonfuls of the mixture onto prepared baking tray. 

Bake in preheated oven for 12 to 15 minutes. 

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Baked Miniature Pumpkins

Baked Miniature Pumpkins

Individual baked pumpkins. 

Great for an autumn dinner party - 

make one for every guest. 

Ready in 40 mins 

Ingredients

Serves: 1

1 small pumpkin 

1 teaspoon dark brown soft sugar 

1/2 teaspoon butter 

1 to 2 teaspoons ground cinnamon 

Preparation method

Prep: 10 mins | Cook: 30 mins 

1.Preheat oven to 180 C / Gas mark 4

. 

2.Cut off the top of the pumpkin and scrape out seeds. 

Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon. 

Put the pumpkin top back on and place pumpkin in a roasting tray

 with a little water in the bottom.

3.Bake in preheated oven for about 30 minutes, or until tender. 

Tip: 

Try a red onion squash instead of pumpkin - 

they're the perfect size and in season from late August. 

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Skillet Ranch Burger

Skillet Ranch Burgers Recipe

Ingredients

• 1/2 cup soft bread crumbs
  
• 1 small onion, finely chopped
  
• 1 small green pepper, finely chopped
  
• 2 jalapeno peppers, seeded and finely chopped
  
• 1/4 cup egg substitute
  
• 1-1/4 teaspoons ranch salad dressing mix
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon hot pepper sauce
  
• 1 pound lean ground turkey
  
• 4 whole wheat hamburger buns, split
  
• 4 lettuce leaves
  
• 4 slices tomato
  
• 4 slices onion
  
• 
  SAUCE:
  
• 1/2 cup fat-free sour cream
  
• 1 teaspoon ranch salad dressing mix

Directions

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.
  
• In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165� and juices run clear.
  
• Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers. 
• Yield: 4 servings.

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Karimeen Pollichathu

Karimeen Pollichathu
(Kerala Special)
Pearl spot, (locally known as karimeen) when baked in plantain leaf, becomes a highly sought after dish.

Ingredients

1. Pearl spots (medium sized) - 2 nos

2. Onion -1/4 kg,
Ginger -1 piece,
Garlic -15 flakes,
Green chillies - 4 nos,

3. Tomato (chopped) – 4 nos
4. Chilly powder- 1 ½ big spoon
5. Turmeric powder -1/4 small spoon
6. Pepper powder- 1/2 small spoon

7. Cumin seed -1/4 small spoon,
Vinegar - 2 big spoons,
Salt- as required,
Coconut oil- 4 big spoons

8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides.
Chop the second set of ingredients into small pieces.
The fourth set of ingredients should be then made into a paste by adding vinegar.
Place an appropriate vessel on fire and pour coconut oil into it.
Add cinnamon to it. After a few seconds, remove the cinnamon from oil.

Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste.
When it all gets blended well in slow fire, add tomato pieces.
Add two cups of water to this mix and let it boil.
Once it boils, add salt and remaining vinegar.
Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens.
The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings.
Bake the fish in a hot pan

 Roopesh Nair

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Egg Roast....!

Egg Roast

Ingredients

Hard Boiled Eggs - 2 nos
Onions (big) - 1
Ginger - 1" piece crushed
Garlic - 2 cloves crushed
Tomato puree - 2 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - to fry
Curry Leaves - A few

NOTE:-
1. You can use 1 raw tomato or passata instead of tomato puree.
2. Adding a little salt to onions when frying will make it turn brown easily.
3. Add more oil if the gravy doesnt stick to the pan. ICH egg roast normally contains a bit more oil.
4. You can use 1 tsp Meat Masala or a combination of 1/2 Tsp Garam Masala & 1/2 Tsp Meat Masala, instead of just Garam Masala.

Preparation

1)Slice onion length-wise and saute till onion turns brown.

2)Add curry leaves and saute for 2 mins.

3)Add ginger & garlic and saute for 2 mins.

4)Add tomato puree, meat masala, coriander powder, chilly powder, salt and saute for 5 minutes.

5)Saute till the gravy becomes dark in colour.

6)Add boiled eggs and simmer for 2 mins.

7)Garnish with coriander leaves.

:- Serve hot with appam, chappathis etc.
 

Roopesh Nair

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PUNJABI KADHI

PUNJABI KADHI

Ingredients

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste


Preparation

Mix all pakora ingredients except oil and add about cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

 Roopesh Nair

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