CHICKEN SHAWARMA

1 Chicken Breast

1 Teaspoon Seven Spice Mix

1 Teaspoon Red Chilli Flakes

Juice of Half a Lemon

*Seven spice mixture includes some cloves, some black pepper corns, two cinnamon sticks, 1 teaspoon coriander seeds, a couple of dried button red chillies, 1 teaspoon fennel seeds (saunf) and 1 teaspoon cumin seeds, all roasted slightly on a dry pan and then ground to a powder.

Marinade a chicken breast with a teaspoon of the seven spice mixture* and chilli flakes and a healthy splash of lemon juice too. In a pan heat a couple of tablespoons of olive oil and then introduce the chicken to the pan. Cook the chicken till its base starts to whiten a bit. This may take about three minutes. Then flip it and let it continue to cook on the other side too till it is uniformly cooked throughout. Finally when the chicken is cooked add about five tablespoons of water to the pan and let it braise on low heat with the lid on for about five minutes. Then simply shred the meat with the help of a fork or finely slice it.

For the labneh/yogurt: To a couple of tablespoons of yogurt add a tablespoon of cottage cheese, a splash of lemon juice and a teaspoon of pepper and mix it well. Get rid of all the lumps till you end up with a really smooth mixture.

For the Tabouleh/salad: Chop a cucumber and a tomato into small cubes. Add to it a healthy swirl of olive oil and a splash of lemon juice and mix well. Once that is done add a pinch of pepper and a reasonable amount of chopped mint leaves.

Humus: Boil about a cup full of chickpeas in water till they are cooked well. Transfer them to a blender and blend till they form a paste. While the blender is running add some olive oil and the juice of a lemon to help it turn into a smooth paste. When the desired consistency is reached, season with salt and pepper.

Pita bread is usually always used. Toast the pita on a dry pan or even in a toaster till they colour ever so slightly on both sides. They will puff up a bit. This actually works well because they form pockets which can then be stuffed with the chicken and the rest of the accompaniments. Otherwise just put all of it on top of the pita and serve.

PENNE ARRABIATTA WITH MARINARA SAUCE

Penne Pasta

2 Pods garlic

1 Onion

3 Tomatoes

2 Tablespoons Tomato Paste

4 Basil Leaves

1 Teaspoon Chilli Flakes

2 Tablespoons Lemon Juice

Salt and Pepper to taste

Half Cup Water

Finely chop two cloves of garlic and sauté in a pan with olive oil. When the garlic loses its rawness add a finely chopped onion. Cook the onions till they become translucent. Coarsely chop three medium sized tomatoes and then add them to the pan. Continue cooking till the tomatoes start to break down and become soft. Add some water to the pan at this stage and let the tomatoes continue to cook. This essentially is the marinara sauce in which the penne pasta will cook later on. Add two tablespoons of tomato puree and a splash of lemon juice and continue cooking till the puree mixes well with the rest of the ingredients. Add some more water and leave the sauce to cook. The term arrabiatta literally means ‘angry’ in Italian; in this case a spicy tomato sauce. So add a teaspoon of red chilli flakes or more depending ones threshold for pungency.

The pasta as mentioned will cook in the sauce itself and so it does not need to be boiled beforehand. Add the pasta to the sauce, along with some more water and leave it to cook. Since the pasta is not pre boiled, season with salt. As the pasta keeps cooking water may need to be added from time to time. While most people prefer their pasta to be well cooked, here it is simply cooked a la Dante i.e. just right or to perfection. A good practice is to cut a piece of the pasta on the diagonal at different stages of the cooking process. The cross section will probably show a white ring which gradually disappears as the cooking process approaches the final stages. When this ‘ring’ is only just visible, the pasta is ready. Put off the flame and let the pasta continue to cook in the sauce for a bit. Add basil leaves and freshly ground pepper.

Serve either in a bowl or platter, drizzled with olive oil and topped with shavings of parmesan or cheddar cheese.

·      When cooking Italian food it is always good to spend time first in deciding what pasta should be used. This recipe is a sauce based one so penne works best. The sauce clings on to the exterior surface of the pasta and also accumulates inside each pasta piece ensuring that each bite has a bit of everything in it. Spaghetti or linguini is not a good choice for such a dish as the sauce simply runs off the surface of the pasta and settles at the bottom of the bowl or serving platter.

MUSHROOM RAVIOLI

The best thing about ravioli is that you can pretty much stuff it with anything. It is super easy to make and serves as a complete meal in itself. Ravioli works very well with seafood, but below is a vegetarian take on the same dish. Elbow grease is involved especially in the making of the pasta, but a pasta machine can be used as well. The idea is to have the pasta rolled out as thinly as possible, yet still making sure that it is firm enough to hold the stuffing in while it is being cooked in the boiling water.

For the Ravioli:

2 Tablespoons Flour

1 Egg

A Tablespoon of Milk (maybe more) for Kneading

Pinch of Salt and Black Pepper

For the Stuffing:

2 Garlic Cloves

Half Onion Finely Chopped

Handful of Mushrooms

1 Tomato

3 Tablespoons Paneer

Olive Oil

For the Butter Sauce:

2 Tablespoons Butter

2 Tablespoons Olive Oil

Juice of Half an Orange

5 Olives Chopped or a Couple of Tablespoons of Chopped Asparagus

1 Teaspoon Chilli Flakes

In a bowl add two heaping tablespoons of flour, a pinch of salt and an egg and mix till dough is formed. Add a tablespoon of milk at a time to help the dough form. From the bowl then transfer the dough on to a flat surface and continue kneading it, dusting it with flour occasionally to dry it up. The egg will ensure that the dough remains elastic at all times and that is how it should be. Spend time kneading the dough and do not try to rush with it as it may ruin the end product. Patience is a virtue after all. When the pasta dough is ready divide it into four pieces and roll them out as thinly as you can. Once the sheets are rolled out, move on to the stuffing.

In a pan heat some olive oil and add to it a couple of cloves of finely chopped garlic. Cook it for a bit till the garlic starts to colour. Then add in half an onion, again finely chopped and continue sautéing. Soon after that add in the chopped mushrooms, chopped tomatoes, a pinch of salt and a teaspoon of chilli flakes for some heat. Cook for another couple of minutes and then turn off the heat. When the mixture cools down add to it two heaping tablespoons of cottage cheese (paneer) and mix it in well together with the remaining ingredients. This is a very basic stuffing and it can be tweaked depending on preferences and tastes.

Take a sheet of pasta and put a small amount of the stuffing in the center of the sheet. With a brush or the tip of your finger line the edges of the sheet with water and place another sheet over it, pressing gently on the edges so that the stuffing is secured well in the center. With the help of a fork, press down on the edges to completely seal the ravioli, but by doing this you also create ridges that enhance the look of the ravioli. Just like any other pasta, take the ravioli and place it in boiling water. At first it will sink to the bottom but it will eventually rise to the top when it is cooked. While it is in the water flip the ravioli occasionally.

The ravioli can be served with a very simple butter sauce. Add a decent knob of butter to a pan with about a tablespoon of olive oil. Once the butter has melted add to it some chopped olives, asparagus, a splash of orange juice and some chilli flakes and mix well. Drizzle this over the ravioli just before serving, and preferably eat it as soon as it is cooked.

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.