Teriyaki made easy!

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

The word teriyaki derives from the noun Teri which refers to a shine or lustre given by the sugar content in the tare and Yaki which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.

Teriyaki-Sauce

Teriyaki sauce.

Serves- 2

Ingredients:

Soya sauce- 40ml

Brown sugar- 30gms

Ginger- 5gms

Garlic-5gms

Honey- 5-7gms

Sesame oil- 10ml

Mirin- 5ml

Water-5ml

Cornstarch-a pinch

Sesame seeds(toasted )- for garnish

Method:

  1. Fine chop ginger and garlic.
  2. In a saucepan, add oil, ginger and garlic. Cook till the raw smell disappears.
  3. Then add soya sauce, sugar, mirin and honey. Cook till the sugar dissolves.
  4. Add cornstarch and water mixture if the sauce is not thick enough.
  5. Take off flame and cool.
  6. Use as a cooking sauce or dipping sauce.

 

Note:

This sauce can be used for all kinds of grilled protein (meats, poultry, tofu, cottage cheese).

You can use water or sugar syrup (1part sugar: 2 part water ratio) to adjust the consistency.

Teriyaki can be served as a starter as well as main course accompaniment.

 

 

 

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The name’s chestnut… water chestnut!

water chestnut is a grass-like sedge native to Asia, Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. It is grown in many countries for its edible corms.

The water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, underwater, in the mud. It has stem-like, tubular green leaves that grow to about 1.5 m. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut.

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Crunchy Water Chestnut in Coconut Milk Syrup

Ingredients

40 grams water chestnuts (cut into small dices)

40 grams tapioca flour

40 grams coconut milk

20 grams sugar

¼ teaspoon food colouring (pink)

1 leaf pandanus leaf

3 tablespoon water

Method

  1. Dice water chestnuts. Set aside.
  2. In a mixing bowl: add pink colour to diced water chestnuts, coat well.
  3. Coat coloured water chestnuts with tapioca flour.
  4. Strain water chestnut to get rid of excessive flour.
  5. In a saucepan or a big wok: boil water, and put coated water chestnuts in. Wait until they float, then bring them out and put them in cold water immediately and set aside.
  6. In another saucepan on medium heat: simmer water with sugar and pandanus leaf. Once it turns to syrup, add coconut milk. Take out and allow to cool.
  7. Transfer water chestnuts to a serving bowl, then add coconut milk syrup and serve with ice.

Note:

Adjust the sweetness if required.

High on Mousse!!!

mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.

chocolate mousse

A mousse may be sweet or savoury. Dessert mousses are typically made with whipped egg whites or whipped cream, flavoured with chocolate, coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.

Savory mousses can be made from meat, fish, shellfish, foie gras, cheese or vegetables. Hot mousses usually get their light texture from the addition of beaten egg whites.

Yield- 10-12 serves

1 serve- 600 calories

Ingredients

  • 120 g -Egg yolks
  • 105 g -Fine granulated sugar
  • 90 g – Water
  • 480 g -Bittersweet chocolate, melted  
  • 900 g – Heavy cream/whip cream

PROCEDURE

  1. In a round-bottomed stainless steel bowl, whip the egg yolks until pale.
  2. Make a syrup with the sugar and water and boil to 244°F (118°C). Whip the hot syrup into the yolks and continue whipping until cool.
  3. Melt the chocolate and fold into the egg mixture.
  4. Whip the cream until it forms soft peaks. Whip one-third of the cream into the chocolate mixture. Then fold in the remaining cream until well incorporated.

5. Pour into serving moulds & freeze the prepared chocolate mousse till it is firm.

 

Note:

Garnish with chocolate shaving/choco-chips/rainbow sprinkles etc.

for the vegetarian version-

Mix only stiff peak beaten whip cream and liquid dark chocolate.(same measures as above)

You can also add a little rum/ whiskey.(about 30ml for this recipe-only for the veg version)

 

 

Let’s get coconutty!

Coconut is a very versatile ingredient in cooking. It can be used to make South Indian dishes such as sambar, poriyal, chutneys etc to Goan fish curries to the coconut barfies of North India.

Sometimes coconut is also used in alcoholic cocktails such as Mai Tais, Pina Colada…

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Spiced Coconut Poptail.

 

Ingredients:

If using 90 ml popsicle moulds( with 6 popsicle stands),

360ml – Coconut milk

180ml- Vodka( can use any brand)

80-100g – sugar (taste before adding vodka, check if you require more sugar)

4-5 – Basil leaves(cut into shreds)

Lemongrass and galangal (as required)

Procedure:

  1. Heat coconut milk, galangal, and lemongrass with sugar.
  2. Once the flavours of lemongrass & galangal have infused, switch off the flame and strain the mixture(to the strained mix add the basil leaves).
  3. Let the mixture cool to room temperature then add vodka.
  4. Pour the alcoholic mix into the popsicle moulds with and freeze overnight.
  5. Serve cold (Can also be dipped in liquid chocolate for extra flavour)

 

Notes:

For the non-alcoholic version- follow the same recipe, omit the vodka and replace with coconut water (to emphasise the  coconut  flavour)

Mmm! Thai.

The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning “head” or “skull”, from the three indentations on the coconut shell that resemble facial features.

Kluay Buad Chee or Banana in Coconut Milk and sprinkled with sesame seeds is a warm Thai dessert that completes a Thai meal very nicely. The name means ‘Bananas ordaining as nun’s – Thai nuns wear white robes and have their heads and eyebrows shaved during ordination.

;Ordained Bananas Raw

Ingredients:

100g- Sugar

400ml- Coconut milk

4- Bananas ( cut into bite size)

A pinch of salt

Procedure:

  1. In a pan, heat the coconut milk with sugar.
  2. When the sugar has dissolved add salt and bananas.
  3. Simmer till the bananas have almost cooked through.
  4. Serve warm with toasted sesame seeds.

 

Notes:

This is a quick fix dessert recipe for last minute festivities.

If you like to add light citrus tones to this recipe, use lemongrass/kaffir lime leaves and to add ginger flavor, use a few slivers of galangal.

It’s Snack Time!

Hey guys, I am sorry that I haven’t been posting in awhile. I have been settling into my new college and hostel. I am back with a new low-calorie snack which is a quick fix, light on your stomach and rich in protein.

The word “paneer” is of Persian origin. The origin of paneer itself is debated. Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.

In most Nepalese cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.

In Bengali and other east Indian cuisines, the curds are beaten or kneaded by hand into a dough-like consistency, resulting in chhena(also known as sana or chhana). In these regions, chhena is distinguished from paneer (called ponir), a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices at tea time with biscuits or various types of bread, or deep-fried in a light batter.

In the area surrounding the Gujarati city of Surat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

bread-paneer-rolls-500x500

BREAD PANEER ROLLS

  • 150g paneer(cottage cheese)/tofu
  • 1 small onion, chopped fine
  • ½ tsp red chili powder
  • ¼ tsp powdered cumin/jeera
  • ½ tsp garam masala
  • ½ tsp ginger garlic paste
  • A small bunch of coriander, chopped fine
  • 1 tsp tomato sauce/ketchup
  • 4 slices of fresh white bread
  • Butter to toast
  • Salt to taste

INSTRUCTIONS

  1. Place the crumbled paneer in a wide bowl.
  2. Add the red chili powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
  3. Mix lightly with your fingertips.
  4. Then add the tomato sauce or ketchup and the ginger garlic paste.
  5. Blend again with finger tips and set aside while you prepare the bread.
  6. Remove the crusts from your bread. Use the regular white supermarket variety.
  7. Roll out each slice as thin as you can. Regular bread that’s fresh and soft should be easy to roll out
  8. Place about 1 tsp or so of filling on one end of the rolled out bread slice.
  9. Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
  10. Repeat with the remaining bread slices.
  11. Lightly toast in a skillet or pan until all sides are browned.
  12. Cut and serve with tomato sauce.

 

Note:

This mixture can also be made from last nights leftovers.

If you are allergic to bread, you can also use any kind of flatbread/rotis

This recipe can also be used for kiddie/party snacks.

 

Beanalicilous!

Rajma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.  The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.Being a popular dish, it is prepared on important occasions.

Rajma-Chawal

A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate.Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent. The dish Rajma chawal is very (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as “Arroz con habichuelas”. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. Red beans and rice are one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants.

 

Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (rough chopped)
3 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (chop)

1 left over boiled potato (small cubed)
1 tbsp coriander leaves (finely chopped)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
a pinch of garam masala
Salt to taste
1 tsp butter
1 tbsp oil
Method for making Rajma:

  1. Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook till the beans are soft and tender. This can also be done in a pressure cooker to save time (for 5 whistles).
  2. Blend 1 onion and 1 tomato into puree for a thicker gravy (if desired).
  3. Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
  4. Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turn golden brown in color.
  5. Add the garlic and green chili, cook for a minute.
  6. Then add ginger, chopped tomatoes, potato and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
  7. Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame till the gravy becomes thick.
  8. Take it out in a serving bowl and garnish it with coriander leaves.
  9. Serve hot with plain rice/chapati with a green salad.

 

Note:

This mixture can be used for various purposes such chapati rolls, sandwiches etc. If preparing as a  party dish you can reduce/increase the spicy element based on the crowd and roll in chapati with vegetables and proteins (panner,tofu.meat).

Youcan also add some other veggies such as capsicum, carrots and even cauliflower finely chopped to increase your nutritional content (max 50 gms) as the star of the dish has to be the beans.