ORIENTAL POACHED STEAK

Unlike the traditional steak, this piece of meat is poached. This style may be unorthodox, but it is nevertheless effective.

1 Steak

1 Carrot

1 Spring Onion

2 Cloves of Garlic

1 cup Water

4 Tablespoons White Vinegar

4 Tablespoons Soya Sauce

1 Teaspoon Chilli Flakes

2 Teaspoons Brown Sugar

1 Teaspoon Flour

1 Teaspoon Butter

Salt and Pepper to Taste

For the Mashed Potatoes (Champ):

2 Potatoes

2 Spring Onions

1 Garlic Clove

Half Cup Milk

Olive Oil

Salt and Pepper to Taste

The Roux

In a pan heat a tablespoon of butter and mix in almost half a tablespoon of flour till a powdery paste is formed.

The Poaching Broth

In a slow trickle add water to the roux and keep stirring till the paste is transformed into a thin sauce like concoction. Do so while the pan is on the heat, and stop till there is almost a cup of water in the pan. To the liquid add four tablespoons of vinegar and the same amount of soya sauce. Add also some chilli flakes for a bit of spice. Bring the liquid to a boil.

The Steak

It is always good if an undercut piece of meat is used for steaks. Take an individual portion and flatten it, just a bit, with your palm. Sprinkle both sides with salt and then carefully place the steak into the poaching liquid. Cook both sides for around three minutes each, and then a further couple of minutes on each side again. Repeat the process till the meat is cooked to your liking. For medium rare, the cooking process shouldn’t be more than ten minutes. Once the meat is done, remove and set aside to rest.

The Sauce

Bring the same poaching liquid to a boil and reduce it to about half the original quantity. Add a bit of brown sugar to it to even out the sharpness of the soya sauce and vinegar. Add chopped carrots and spring onions and continue cooking. Once the liquid has reduced and thickened, add a knob of butter to form a glaze. Salt is not required because soya sauce does the job, but it can be added if required, after tasting it.

Plate up

The steak can be served as it is with a generous helping of the sauce and the vegetables in it. Or the steak can be sliced into pieces and layered on the plate, with the sauce poured over it.

Mashed Potatoes (Champ)

Heat a tablespoon of oil in the pan. Chop a clove of garlic and add it to the pan. Then add the mashed potatoes and mix it well. Add around 100ml of milk to the potatoes and continue mixing. The mash starts to break down and it becomes much smoother. Add chopped spring onions and season with salt and pepper. Add chilli flakes to spice it up a bit. At this point a knob of butter and/or cheddar cheese can also be added along with cream if you feel generous.

·       The mashed potatoes can be served with the steak along with the sauce, or alongside the traditional pepper steak, which is simply an undercut piece of meat thoroughly salted and peppered on both sides and then sealed in a pan with oil and a knob of butter. Cooking time will again vary depending on how one prefers the meat done.

SPINACH OMELETTE

2 Eggs

Handful of Baby Spinach

Cheddar Cheese (Optional)

Salt and Pepper for Taste

Olive Oil for Frying

In a bowl beat two eggs and season with salt and pepper. Add a handful of chopped spinach and half an onion, finely chopped. To make it a spinach and cheese omelette, just add in a handful of grated cheddar cheese. In a pan heat a couple of tablespoons of olive oil and then transfer the omelette mix to the pan. With a spatula stir the omelette in the pan as it cooks. This helps it ‘fluff’ up. When the base of the omelette is cooked, just fold it across the pan and let it cook to a minute or so before serving it.

Omelette Toast: Simply soak a slice of bread in the omelette mixture and then fry it in a pan with olive oil. Cook till both sides of the bread are golden brown.

SOLE WITH A BEURRE BLANC SAUCE

Beurre Blanc is a simple butter based sauce that goes very well with seafood and fish. This recipe uses sole fillet because it is thin and is a great choice for a quick meal.

2 Sole Fillets

1 Cup Bread Crumbs

Half Cup Grated Parmesan Cheese

1 Egg

1 Cup Milk

2 Tablespoons Butter

1 Tablespoon Double Cream (Optional)

3 Tablespoons Flour

Few Parsley Leaves Finley Chopped

Salt and Pepper for Taste

Olive Oil for Frying

For the Stock:

1 Garlic Clove Finley Chopped

Half an Onion Finely Chopped

1 Chicken Cube

1 Liter of Water

Olive Oil

Begin the dish by first preparing the fish. Have three bowls ready each containing a cup of bread crumbs mixed with a handful of grated parmesan, a nicely beaten egg, and flour batter (three tablespoons of flour mixed with a little bit of water to form a fairly viscous batter. Also add a pinch of pepper). Take a nice fillet of sole, coat it in the beaten egg followed by the flour batter and finally the bread crumbs mixture. In a pan heat up some olive oil and then fry the fish in it till it becomes golden brown on both sides. Since the sole fillet is very thin, the complete frying process should not take more than three minutes. When the fish is almost done, add a knob of butter to the pan and allow both sides of the fish to take on the flavour of the butter. Then set aside and move on to the Beurre Blanc.

In a pan heat a large tablespoon of butter and prepare a roux (a teaspoon of flour should suffice). Then add about a cup of milk, a little at a time, whisking continuously to get rid of lumps. Once the sauce is done set it aside. A tablespoon of heavy cream can also be added if one wishes to be indulgent.

In another pan heat a tablespoon of olive oil and to it add a finely chopped clove of garlic. When the garlic starts to colour, add half an onion finely chopped. Cook for a bit till the onions become translucent. Then add in a quarter of a cup of light stock (a chicken cube dissolved in hot water works just fine). Now allow the liquid to reduce stirring every now and then. The idea is for the onions and garlic to infuse into the stock. When the stock reduces to almost half, pass it through a sieve and discard the onions and garlic pieces. The stock then needs to be added to the white sauce, a little at a time, again whisking continuously, till the desired consistency is reached. Add a pinch of salt for seasoning. Right at the end add another generous knob of butter and allow it to melt into the sauce while it is still warm.

Just before serving, carefully place the fish fillet in the center of the plate and top it with a generous helping of the sauce. For finishing touches just sprinkle with chopped parsley leaves and a drizzle of olive oil.

RASAM & VADAS

RASAM

Coconut Oil

Olive Oil

2 Tablespoons Tomato Paste

2 Garlic Cloves

1 Teaspoon Milagai Thool

1 Teaspoon Coriander Seeds

1 Teaspoon Cumin Powder

1 Teaspoon Mustard Seeds

2 Dried Button Chillies

1 Cup Tamarind Water

1 Tablespoon Brown Sugar

Milagai Thool (Mixed Spice)

4 Dries Red Chillies

2 Teaspoons Coriander Seeds

1 Teaspoon Black Pepper Corns

4 Teaspoons Cumin Seeds

Half Teaspoon Methi

Half Teaspoon Turmeric Powder

4 Curry Leaves

Roast the spices on a dry pan and then grind them to a fairly fine powder.

In a pan add two tablespoons of coconut oil and the same amount of olive oil. When the oil is heated up add two cloves of garlic finely chopped. As soon as the garlic is cooked, add two heaping tablespoons of tomato paste. Cook it well till the tomato paste combines with the oil and garlic. This may take a couple of minutes as the paste has to completely break down. As soon as that occurs add in the dry spices: one teaspoon milagai thool, one teaspoon coriander seeds, one teaspoon cumin powder, one teaspoon mustard seeds, one teaspoon fennel seeds and a couple of button chillies. Cook all the spices well till all the ingredients in the pan become a homogenous mixture. Once the rawness of the spices is killed, add a ladle of tamarind water and continue cooking for a couple of minutes or so.

The consistency of the rasam is subjective, depending on how one wishes to serve it. Ideally rasam is enjoyed as a soup in most parts of South India, so the consistency is quite runny, almost like a broth. Should this be the case then a couple of ladles of tamarind water should suffice. On the other hand it can also be served as a dipping sauce to compliment the vadas. In this case it is quite thick. Thus the amount of tamarind water being added can be controlled accordingly. Whatever be the choice, the addition of tamarind water should always be followed by a couple of teaspoons of brown sugar so as to balance the sourness of the tamarind.

VADAS

Half Cup Mixed Flour (equal portions of rice flour and white flour)

1 Teaspoon Cumin Seeds

1 Small Onion

1 Teaspoon Milagai Thool

Coconut Oil (to bind the mixture)

Salt to Taste

In a deep mixing bowl add around half a cup of mixed flour (maida and rice flour in equal proportions). To it add a teaspoon of milagai thool and a pinch of cumin seeds. Finely chop about half a medium sized onion and add it to the mixture. Finally add a pinch of salt and mix it well. Chopped green chillies can also be added to the mix, but this is an onion vada, commonly known as a ‘maddur vada’ in South India, so it can be left out. Once all the dry ingredients are mixed, add coconut oil, a tablespoon at a time and slowly start to bring the mixture together. After adding about four tablespoons of oil, the mixture starts to take the shape of dough. Transfer the dough onto the cutting board and knead it till it is firm and stops falling apart.

Vadas can vary in shape and size, but are usually doughnut or disk shaped. Once the vadas are formed, shallow fry them in oil. Make sure the oil is nice and hot before the vadas go in, or else they will start to crumble as the frying goes on. Serve alongside the rasam, or the vadas can be completely immersed in the rasam as well and then served.

BABA GANNOUJ & FALAFEL

Baba Gannouj

Aubergines. Respect!

Olive Oli

2 Aubergines

2 Garlic Cloves

3 Tablespoons Tahini

2 Tablespoons Humus

Handful of Chopped Parsley

Splash of Lemon Juice

Salt to taste

Roughly chop up a couple of aubergines (about half inch pieces) and set aside. In a pan heat up about three tablespoons of olive oil and then add the aubergines to it. Within no time you will find almost all of the oil soaked up by the aubergines. That should not be a cause for concern as more oil will be added as the cooking goes on. As soon as the aubergines start to colour add in a bit of water and throw in two finely chopped cloves of garlic. As opposed to most cuisines where the garlic is fried in the oil at the start, here it cooks in the water that is added. Continue cooking on low flame and keep adding more water as it dries up. The aubergines start to break down gradually. Add in a teaspoon of salt and a splash of lemon juice.

An important component of this dish is Tahini, a paste made from sesame seeds. Sesame seeds are roasted and then made into a paste with the introduction of olive oil. Tahini is readily available at any store.

Add a tablespoon of Tahini to the aubergines along with another couple of tablespoons of olive oil and mix well. The dish is ready to be mashed up at this stage, very similar to a guacamole. However a dollop of humus, perhaps two if one is a fan of the chickpea elixir, can be added as well and then it all can be mashed up. Right at the end chop up a handful of parsley and add it to the mash and serve it with a drizzle of olive oil.

Falafel

…Lebanese Pakorey!

4 Tablespoons Humus

2 Tablespoons Flour

2 Teaspoons Coriander Powder

1 Teaspoon Cumin seeds

2 Garlic Cloves

1 Green Chilli

Handful of Chopped Parsley

Olive Oil for Frying

In a bowl add about four heaping tablespoons of humus, a couple of tablespoons of maida, two teaspoons of coriander powder, one teaspoon of cumin seeds and two finely chopped cloves of garlic. Mix all the ingredients well. Then add a finely chopped green chilli, a handful of chopped coriander and salt to taste. Mix well till the mixture takes the shape of dough. You can form them into any shape as you like but traditionally a falafel is spherical. Once they have been shaped, shallow fry them in olive oil till they are cooked well on both sides and they take on a deep golden brown colour. Serve with the Baba Gannouj.

CONCHIGLE PUTTANESCA

This dish is quite a contrast to Penne Arrabiatta, mainly because of the absence of a sauce. It still is another fine way of cooking pasta.

Macaroni/Shell Pasta

8 Cherry Tomatoes or 4 Small Tomatoes Cut in Quarters

8 Olives

2 Teaspoons Anchovy Paste

2 Teaspoons Capers

1 Teaspoon Chilli Flakes

2 Garlic Cloves

Salt to Taste

Finely chop two cloves of garlic and sauté in a pan with a good amount of olive oil. Add to the pan a handful of chopped olives once the garlic is sautéd. As soon as that’s done add some capers and a couple of teaspoons of anchovy paste and continue cooking. The olives, capers and anchovies are salty, so no additional salt is required, though a pinch can be added later after tasting. Add a teaspoon of chilli flakes and the cherry tomatoes and give it a mix. Make sure the tomatoes retain their shape. Lastly add the pasta and mix all the ingredients well. Macaroni or spaghetti both work fine in this case.

As always top the dish with parmesan cheese, lashings of olive oil and freshly ground pepper black pepper. Serve with the bruschetta or simply just the way it is.

CHICKEN ROULADE WITH A WHITE MUSTARD SAUCE

1 Chicken Breast 

1 Onion 

1 Carrot 

2 Garlic Pods 

1 Tablespoon Flour 

1 Cup Milk 

1 Teaspoon Dried Mustard Powder  

1 Teaspoon Mustard Seeds 

1 Teaspoon Chilli Flakes 

2 Tablespoons Butter 

Olive oil 

Salt and Pepper to Taste
Parsley/Coriander Leaves for Garnish 

The Roux 

In a pan heat a table spoon of butter. When the butter is melted, add a tablespoon of flour and stir till a paste is formed. 

White Sauce

While on low flame, add milk in a slow drizzle to the roux, stirring continuously. The paste slowly starts to break down ultimately taking on the consistency of a sauce. Keep adding the milk and stir till the desired consistency is reached. Set aside.

Mustard Sauce

Finely slice an onion, and a clove of garlic. While a pan is heating up, add some olive oil, at least two swirls of the oil container. Add the garlic to the oil and fry for a few minutes till brown. Make sure you don’t burn the garlic. Then add the sliced onions and sauté for a bit. Subsequently add a pinch of mustard powder, mustard seeds and a splash of lemon juice. Once all the ingredients in the pan are incorporated together, add the white sauce, a table spoon at a time to the pan, stirring along the way. Slowly the sauce begins to take shape as it takes on all the spices in the pan. Add freshly crushed pepper and salt. Leave aside

Stuffed Chicken Breast

One healthy chicken breast should suffice. Make a small incision on one side of the breast to start with and slowly with the tip of the knife cut through the breast opening it out as you deepen the incision. Once the chicken breast is opened out, it has been ‘butterflied’. You may need to flatten the breast out with a pounder if required to ensure a uniformly flat piece of chicken. Make sure you don’t cut right through the chicken breast so as to end up with two pieces of chicken. Once that is done rub both sides with chilli flakes and mustard powder. Use not more than a pinch of mustard powder, but the chilli can be added depending on how spicy you want it to be. 

Next you julienne half a carrot (cut in long strips). Take some strips and place them in the center of the marinated chicken and gently roll the chicken concealing the strips of carrot and you go along. 

In a pan heat some olive oil and a knob of butter. When the butter is melted, carefully place the roll of chicken breast in the pan, the open end facing downwards so as to seal it first. Let it sit in the pan for a bit. The base of the chicken will start changing colour, appearing white gradually. Then flip it over and do the same on the other side. Once the colour of the chicken has completely changed add some water to the pan and leave it to braise till the water had evaporated. Put a lid on the pan while this is happening. 

Caramelized Carrot Garnish 

Heat some olive oil in a pan. Finely chop a clove of garlic and fry in the pan. Then add some carrot strips (previously prepared) to the pan and cook till they get soft. Add a pinch of chilli flakes and a splash of lemon juice and cook till carrots are tender. Finish it off with sprinklings of parsley. 

Plate up

Take a generous helping of the white mustard sauce and spread in the center of the plate in a circular fashion. Cut the chicken breast at an angle, getting at least four pieces from it. Make sure the stuffed carrots can be seen. Carefully place the pieces of chicken on the white sauce exposing the stuffed carrots. Garnish with the caramelized carrots, and finish the dish with a drizzle of the chilli oil in which the carrots were caramelized. 

•  Another alternative is to stuff the chicken breast with strips of red and green bell peppers. This adds another color dimension to the dish. Asparagus could also be used as a stuffing, but preferably after steaming or boiling them till they are tender enough. 
  
  
• Mushrooms can also be added to the white sauce.

The Seeds of Bavarchi-ism

The joy one experiences from cooking a meal and then having your family and friends enjoy it beats the joy from any corporate job for me. Bold words from a fresh graduate who only just recently walked the corridors of a reputable business school, but I stand by them and I always will.

Everything about food fascinates me, right from the ingredients to the processes and then the final product. The ability to transform a few basic ingredients into something that has the capability to ‘wow’ someone takes my breath away. As a kid I spent a lot of time in the kitchen watching my mother and grandmother cook. Amidst a barrage of memories, I distinctly remember all the times I would incessantly ask them to allow me to chop vegetables or light the stove or whatever little thing there was to do in the kitchen. I was always very enthusiastic about being in the kitchen and getting involved in all the cooking that went on. I firmly believe that all I am doing now and aspire to do in the future is a result of just that.

What I love about food is the fact that it is an art that engages all the senses, and my passion to cook stems from just that. From the sound of spluttering oil to the awesome fragrance of fresh herbs, from the divine feeling of a tender undercut piece of beef to the aesthetics and taste of a Michelin star dish. They all act as individual pieces to the ultimate culinary jigsaw puzzle. I am eager to learn about food and work with food. If given the chance, for once I will be at a place where I will be learning new things not because I have to, but because I want to. I grew up watching the likes of Jamie Oliver, James Martin, Michael Smith and many more and for me to emulate what they do in the kitchen would not only be an absolute honour, but also something out of my wildest dreams…and when I actually get down to it, in the immortal words of my idol Jamie Oliver, happy days…