Prawn piperade

Don’t remember where or when I came across this 

Recipe..but it don’t matter coz this the best thing one can do with prawn and eggs under 10minutes…

Beat the eggs with the milk and a pinch each of salt and pepper. Set aside.

Heat the oil in a medium frying pan, tip in the prawns and cherry tomatoes and fry over a high heat just until the tomatoes start to burst

Pour the beaten eggs into the pan and let them sit for 20 seconds

. Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir again. (This way of cooking the eggs stops them from getting over-scrambled.)

When softly set, spoon the mixture over hot buttered toast, scatter with parsley and serve

French fries: Holy Grail of cooking - Hindustan Times

French fries: Holy Grail of cooking - Hindustan Times

spaghetti alla puttanesca

Spaghetti alla Puttanesca literally translates as ‘whorestyle pasta’ owes its rather unflattering name to the fact that it’s fast, easy and cheap.. and of course

that does not stop it from tasting like a million bucks

Ingredients

¼th cup extra virgin olive oil

4 cloves of garlic, minced

½ cup pitted mixed green and black olives,2tbs capers

1tsp red pepper flakes

150gms spaghetti

Freshly grated parmesan cheese

Method

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente

Bash up about 1tbs of olives. Keep aside

Heat the oil in a pan over medium flame. Add garlic 

sauté for like 20secs.

Add the bashed up olives sauté for about 10 seconds.

Add tomatoes along with the rest of olives, capers, red chili pepper flakes and seasoning.

Continue to cook for another 5mins.stirring occasionally cover and remove from heat.

Add the spaghetti and finish with parmesan

 

JAMIE'S SHORTBREAD

This is one of my favorite Jamie Oliver recipe..its delicious..Simple…completely idiot-proof..And very versatile in its usage..

Ingredients

250gms unsalted butter (at room temp.)

125gms caster sugar

250gms plain flour, sifted

125gms semolina

Method

Cream the butter and sugar together with a whisk until pale, light and fluffy

Add the flour and semolina mix with a wooden spoon then with your hands until you have smooth dough

Roll it out until it is about 2cms/1inch thick. Press the rolled out dough in a pre buttered tin

Prick it with a fork all over and then pop it in to a pre heated (150degress) oven for about 50 mins until lightly golden

While it is warm sprinkle a dusting of caster sugar. Allow to cool. Cut in to 12 chunky fingers.

Vegetarians are almost exclusively, eternally..scorned..snubbed..ignored by chef’s and foodies alike…the disapproval of vegetarians is all too apparent (and as they say the proof is literally in the pudding…on the plate in this case).I reckon this prejudice partly comes from the fact that most ‘carnivores’ believe that vegetarian food is dull, limiting and lacks flavor…I want to break this myth and prove that not only vegetarian dishes can match up to meat dishes if cooked well they can blow the socks of the most dedicated  meat lovers..

Mushroom Bolognese

• 1 large onion chopped finely
• 6 garlic cloves minced
• 2 Stalks celery chopped
• 1 pc leek and carrot chopped
• 4 shitake mushroom blanched and chopped
• 50gms button mushroom chopped
• 150ml tomato puree
• ½ glass wine
• 1 glass shitake broth with seasoning cube
• 1tsp chili flakes
• Seasoning
• ½ tsp Habenero sauce
• 1tbs cream
• 2 knobs butter
• 1tbs olive oil
• ½ tbs balsamic
• ½ tsp sugar

Method

• Add olive oil and a knob of butter in a large pot pan over medium heat...add the onions,garlic,carrots ,leek and celery sauté for about 5minutes
• Add the wine
• Add the chopped shitake and button mushrooms sauté for another 5 mins
• Add the puree & saute
• Add the seasoning along with the balsamic vinegar, sugar and the chili flakes
• Let it sit on medium fire for another 15mins stirring occasionally
• Add the shitake broth
• Take it off the fire..cool..and pulse it in the mixer..to get a grainy texture
• Bring it back on low flame and finish with the Habenero sauce along with the cream and a knob of butter
• To serve, ladle some sauce over cooked linguine or parpadelle and mix to coat the noodles well. Serve pasta onto individual plates and add a little sauce to the top of each. Drizzle with olive oil and/or shaved Parmesan, if desired.

Chaos the damned!

After years of frantic hosting..last minute panic attacks..I finally realized my biggest demon and yet one of my biggest source of guilty pleasure:CHAOS..

it could only be my love for chaos that makes me push everything to the last possible stretchable minute...the anticipation the thrill of not knowing whether I am going to make it in time(of course I never make it in time)...and of course I feed of that drama..why else would I always run out of time no matter how much time I have...but as much as I love this chaos  I find myself  quietly envying  that nonchalant chef /cook who feeds a dinner party of 20 or a restaurant of 200 with ridiculous amount of ease...this person entertains his guests dishes out course after course with the biggest smile on his face...while my kitchen  looks like a warzone this guy s kitchen looks straight out of a haffles catalog...its not that these people are born with superhuman culinary powers(as much as we have the case for the contrary) just that he is impeccably organized and has planned every little morsel to be cooked to a T.. Order and balance are key to a successful kitchen /meal..so lets bring back that planner kick off procrastination and give order and sanity a chance..Though of course we will still indulge chaos every once in a while...!

3 TAKES ON FRIED CHICKEN

FRIED CHICKEN

1chicken cut up in 8 pieces, 3tbs cajun spice (bottled), 1tsp dried oregano, 1/2tsp garlic salt, 2cups flour and vegetable oil or lard for frying

.Season chicken pieces with Cajun salt, garlic salt and oregano. Coat seasoned chicken with flour. Deep fry chicken in oil until golden brown.

OVEN FRIED CHICKEN

1 chicken cut up in to 8pieces, 1tspgarlic salt, 1 tbs paprika, 1/2tsp pepper, 1cup olive oil, 2tbs parmesan powder

Rub oil on the chicken pieces...place on the oven sheet..Sprinkle the garlic salt, paprika and pepper...lightly sprinkle parmesan

Place in a 190 degree Celsius oven for about 45mins..check for doneness by running your knife through the thickest piece if red or pink

cook for 15 more minutes

BATTER FRIED CHICKEN

1chicken cut up in 8pieces, 1no. Egg,1 cup milk,1cup flour,1tspbaking powder,1/2tsp sugar,1tsp salt,2tsp Jamaican jerk seasoning(bottled) and oil for frying

Beat egg, stir in milk add sifted dry ingredients beat until smooth..dip the chicken in the batter..shake off excess and fry..