Frankie is synonymous to everyone's childhood in this city. Everyone loves their own customised frankie. Add, chicken or paneer, keep it dry or saucy, add onions or without. The variations are endless and the possibilities super delicious. This meal in a wrap is incredibly easy to make and fun to eat.Read More
"Inspired - I'm making Indian style mince lamb patties and sticking them in a bun with tomatoes, onions, feta, olives, green chutney etc. then just to enjoy them for what they are, I shall eat the lamb burgers on their ownsome for dinner tonight"Read More
Fancy it up on a week night with this very easy to replicate stir fry of tofu and vegetables and my take on an egg fried brown rice. Delicious, fun, quick and easy- perfect for a week night and pack it for work the next day.Read More
Roasted vegetables in the home tandoor is a brilliant every night easy to make recipe. Experiment, add more veggies, add your spices. The trick is in slow cooking the veggies in the oven/tandoor.Read More
Anand had promised me a squid session. I wanted to learn how to eviscerate a squid which essentially means I wanted to stick my fingers in its mantle (the large white bulb like thing) and pull out its organs.Read More
So I was craving some hot, spicy rasam, a soup that would open up my clogged up sinuses. my taste buds were all messed up because of the anti-biotics. What kind of rasam was I craving. Spicy yes- but also wanted some crunchy vegetables in it. So I googled some recipes and combined a couple to make myself some hot, spicy and crunchy rasam. I made a mooli &carrot rasam. And it was yummm!Read More
It was very kind of Manashi and Michael to have me over and cook Momos. So it turns out that at some point Michael actually ran a Momo catering business from home and so I got to taste their expert momos. Of course folding a momo required a lot of practice and it seemed like everyone was out of practice except for Michael's mom. Quickly my young hosts caught on and we were on our way to making momos. There is no hard and fast rule about the shape so we went ahead and had some fun with it.Read More
Things we used -
Puff Pastry sheets
6-7 Apples chopped
Juice of half an orange and lemon
egg white for wash
And some imagination....
For the Apple Filling:
In a pan start with heating some butter.Throw in the chopped apples. Add some brown sugar and cinnamon. Toss in the walnuts- cook on low heat.
When the apples are softened sprinkle the zest and stir in the juice (not too much)
In a square 9"x 9" baking pan lay the first pastry sheet. Cut off the excess that spills over the edge of the an.
Place the apple filling mix on the pastry sheet and cover the filling with the second sheet and trim the excess pastry sheet.
Use the excess trimmings to create decoration. Brush on the egg white and cook in the oven
450 degrees for 20 minutes or till it looks crispy and brown.
For other puff pastry recipes check out Foodista.com
Sushi night at Janu and Christian's place in Salt Lake City. I heard these were quite famous and involved copious amounts of Sushi and wine. Needless to say I was very excited. Christian, Janu and I were joined by their friends Kian, Krista and Cyrus. Kian is the sushi expert and it was definitely a blast to watch him roll the sushi. All in all it is not very hard to roll sushi at home, however many ingredients are needed to make Sushi night work.
Im not sure if I captured the recipe precisely as this was my first time rolling sushi at home. But Sushi rolling, followed by several rounds of Saboteur (an excellent strategy card game), followed by a very special Persian Tea ceremony with seemingly endless glasses of wine did make for an excellent night.
Im going to attempt to list all the ingredients:
1. Sushi grade rice
2. Rice vinegar
5 Wasabi- hot
7. Eel Sauce
8. Pickled ginger
9. Japanese mayonaisse
10. Assorted vegetables such as sprouts, cucumber, peppers, mango, spring onions, carrots, avacado
11. Dried seaweed sheets
12. Seseame seeds
13. Fresh Sushi grade fish- salmon, tuna, eel. (Kian bought fresh sushi fish from the aquarium)
14. Soya Sauce
15. Bamboo Sushi Mat
16. Paddle for rice
17. Rice cooker
18. A clean cutting board
To make the Sushi rice:
This is the part I missed on but found a nice recipe online to follow:
Keep in mind- Sushi fish should be fresh and sushi rice should be sticky and not the other way around. Kian has prepped the rice for us and he is about to roll the sushi rolls. Can't wait!
To roll a Sushi Roll:
1. Lay the bamboo mat flat on a cutting board. Place a sheet of seaweed on the bamboo mat. Place a generous scoop of sushi prepped rice on the seaweed.
2. Press the rice down on 2/3 of the sea weed and spread the rice as evenly possible on that area.
4. Start by rolling with the bamboo mat and press into a circular tubular form. Make sure that it is a tight fold and all the ingredients are held together.
5. As the roll is about to be complete use apply some water along the edge of the seaweed and close the roll completely.
6. Cut into 1.5" slices and serve on a platter. Sprinkle sesame seeds, squeeze some eel sauce and serve with soya sauce, wasabi and ginger.
Some more expert sushi rolling. I think this is called the outside roll. I was very impressed with Kian's skill to roll these professional rolls. It involved plastic wrap.
Watch the video right here.
For other Sushi recipes check out Foodista: