Kitchen Confidential

Shrimp Noodle Soup

There’s always something good about having a big bowl of hot soup when your insides just don’t function as well as they should. The warmness from the hot liquid brings about a comfort like no other. Add to that a handful of special aromatic ingredients, and not only would you feel your life spring up again, but the aroma will make you drift to a faraway land.

You don’t have to be under the weather to enjoy this recipe. Just a need for some comfort will do! So bring out that pot and let the aromatic warmth fill up your home and you.

Shrimp Noodle Soup

Ingredients:

10-12 large shrimp, peeled  1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 2-3 stalks of green onion, chopped 1 tsp pure sesame oil

1 tbsp light soya sauce salt and pepper to taste lemon juice, required as per taste 1/2 pack vermicelli rice noodles 4 cups chicken/vegetable stock

Method:

1. In a large stock-pot, heat sesame and saute ginger and garlic till soft.
2. Add in Shrimp and fry with salt and pepper till tender.
3. Mix in soya sauce and celery, and saute for 2-3 minutes.
4. Stir in chicken/vegetable stock and let it come to a boil.
5. Throw in rice noodles, and let it simmer covered for 10-15 minutes.
6. Garnish with lemon juice and green onion, and serve warm.

Spicy Lemon Grilled Chicken

Most often than not, when a large group of friends come together for a potluck, we often decide on a menu. Just so no two people would land up bringing the same dish - which hardly ever happens of course! Last week we had decided on making a BBQ-themed event of it. We spent a good couple of hours pondering on what would be on the menu. We didn’t want the regular burgers and hot dogs. That’s just not like us. We like to kick it up a notch! And that’s just when I decided to make a big batch of my delicious Spicy Lemon Grilled Chicken.

Spicy Lemon Grilled Chicken

Ingredients:

8-10 skinless chicken legs, slitted on the sides 2 tsp red chilli powder 1 tbsp coriander powder 1 tsp turmeric powder

salt, to taste 1 tbsp light cooking oil 1 tbsp youghurt 2 tbsp lemon juice

Method:

1. Mix all the spices, including the lemon juice, youghurt and oil in a big bowl and rub on chicken well enough to coat through. Let it sit to marinate for an hour or so.
2. Preheat oven to 375 degrees and grill chicken for 20-25 minutes, turning once in between, till chicken is tender and cooked through.
3. Garnish with lemon slices and serve warm right from the grill, or at room temperature.

Quick Paneer Curry

The Hubby has been away on a business trip the past few days and that leaves me with no mood to cook for one. Usually I make do with a sandwich, a hearty salad or even simpler - a Pita pizza! But today, with the cold weather brewing outside I was craving for some warm, spicy curry. Comfort food fo r ma always means a big bowl of curry drowned rice, and I wasn't going to let my laziness keep me from getting some comfort. But I was also not in the mood to chop to a million ingredients and make a pot of something fancy. Quite the contrary, something simple and hearty had to do.

Quick Paneer Curry

Ingredients:

• 400 gms of Paneer (cottage cheese), cut into 1-inch cubes and fried till lightly brown on all sides
• 2 cups onions, finely chopped
• 1 cup tomatoes, chopped
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tbsp cumin seeds
• salt, to taste
• 2 tbsp cooking oil
• 2 cups of water
• 1/4 cup fresh coriander leaves, chopped for garnish

Method:

• Add cumin seeds to warm oil and let it begin to sizzle. Add in onions and fry till they turn slightly brown.
• Add tomatoes and cook till all the juices dry up and it forms a thick consistency.
• Add ginger-garlic paste, red chili powder, coriander powder, turmeric and salt and cook till fragrant and all spices blend in nicely.
• Add water and let it come to a boil. Throw in paneer pieces, and cover cook for 10-15 minutes.
• Sprinkle garam masala and garnish with chopped coriander leaves.

Serve warm with rice.

Peppermint Mocha

It was cold today, no…I mean - COLD!!! Even with the heating on, I was chilly! And missing my morning cup of coffee definitely did not make things any better!

By the time it was late afternoon, I was craving for warmth, and caffeine. But coffee was not on my mind. I wanted something much more richer. Something that would defrost my almost numb toes. Something, that tasted and gave me the comforting feel of chocolate. So what gives you the rich chocolatey warmth as well as a much needed caffeine kick? -Peppermint Mocha!

Peppermint Mocha

Ingredients:

• 1 cup 2% milk
• 2 tbsp bitter-sweet chocolate chips
• 1 tsp sugar
• 1 tsp instant coffee
• 2-3 drops peppermint extract
• a dollop of whipped cream

Method:

• Heat everything, except whipped cream, in a small pan, stirring constantly till chocolate melts and milk is warmed through.
• Pour in a large cup, top with whipped cream, and enjoy it warm.

Veggie Spring Rolls

For the past few months I’ve been toying with the idea of throwing an appetizer sampler party. According to me, it’s probably the best party you could get invited to, second of course only to a chocolate themed night. This book meet was the perfect setting for what I had in mind. We were meeting to discuss the book, ‘Cooking for Mr. Latte’, and though I enjoyed the read, I knew that planning the party was going to be even more fun.

I served these delicious crispy spring rolls, and they were a big hit!

Veggie Spring Rolls

24 small spring rolls wrappers
2 cups shredded cabbage
1 cup shredded carrots
1 medium onion, thinly sliced
1 green pepper, thinly sliced
1 tbsp garlic, finely crushed
1 tsp black pepper powder
1/2 tsp white pepper powder
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp light cooking oil
salt, to taste
oil, for deep frying
water, as needed

MARINATE cabbage, carrots, onions, green pepper and crushed garlic with soy sauce and pepper powder for at least an hour.

HEAT sesame oil and a tbsp of cooking oil in a non-stick wok and stir-fry marinated ingredients for 5 minutes. Remember to stir and mix continuously.

ONCE the filling is cooled, begin rolling out the spring rolls. Seal edges with a bit of water and set the spring roll aside on a cool plate. Continue to roll out rolls, making sure to cover them with a slightly damp towel so that they don’t dry out.

DEEP fry in hot oil till golden and crisp.

Chickpeas Pilaf

It’s funny how every fond memory I have of my childhood always has some connection to food. But what’s even more surprising is my craving for particular food at any given time. And while I write this post, looking out the window at whatever little is left of the snow on the ground,  I can’t help but feel the warmth embrace me through the aroma coming from my kitchen. Yes, it’s almost lunch time, and I hear my plate calling.

CHICKPEAS PILAF

1 can 2 cups 1 medium 2 1/2 tsp 2 tbsp 2 tbsp a pinch

chickpeas, rinsed and drained rice onion, finely chopped garlic cloves, finely chopped cumin powder fresh coriander, finely chopped olive oil oregano salt & pepper, to taste water, as needed

HEAT oil in a non-stick pan and saute garlic and onions till tender and fragrant. Add cumin powder, salt, pepper, and oregano, and fry for a minute. Mix in chickpeas and saute for a few minutes.

ADD 1 3/4 cups of water, and once it comes to a boil, stir in rice. Let simmer on a low heat till water evaporates and rice is cooked through. Garnish with chopped coriander and serve warm. 

Peanut Chicken Kebabs

As a food writer, I often find myself nose deep inside renowned cookbooks trying hard to absorb as much information as I can on a particular recipe or cuisine that I may be working on for an upcoming assignment. I go through various books and compare different versions of a recipe, all the while making it a point to note down the basic ingredients and learn of their authenticity to the dish and region in question. As a food blogger, I find it hard to refrain myself from combining a few of my favourite flavours, and creating a dish with its own entity. As much as I enjoy learning and writing about food in its most authentic form, it's often the impromtu creative kitchen experiments that steal the show for me!

Ingredients:

8-10 boneless chicken strips, or 2 chicken breasts cut into strips 1 tbsp garlic, finely chopped 1 tbsp ginger, finely chopped 1/2 tsp black pepper 1/4 tsp white pepper 1 tsp pure sesame oil 1tsp light cooking oil 1 cup soomth peanut butter 1 tbsp lime juice salt, to taste

Method:

MARINATE chicken pieces with all the ingredients, for 1-2 hours in the fridge.

GRILL on skewers till tender and done.

Potato Puffs

Patties, or puffs, are common tea-time snacks in India. These are mini puff pastries baked tilll crisp with tons of various kinds of stuffing, more savoury than sweet. I remember eating them a lot as a kid, and still love the melt-in-your-mouth delight. Its a great companion to both, tea and coffee and can be easily served as light or full dinner (dependin gon how many you can not resist to eat!).

I've been trying out various different kinds of finger-foods for my upcoming New Years Eve get-together, and this was just one from the ever-growing list. I've made puff patties filled with sauteed potatoes a million times before, and everyone enjoys them. But this time, I wanted to try a hand at something different.

Ingredients:

• 1 sheet of frozen puff pastry, cut into 8 equal pieces
• 2 large potatoes, peeled, boiled, and mashed
• 1 large onion, sliced
• 1/4 tsp red chili powder
• 1/4 tsp curry powder
• 1/4 tsp cumin seeds
• 1/4 tsp coriander seeds
• 1 tbsp fresh corianader leaves, chopped
• salt, to taste
• 1/2 tbsp cooking oil

Method:

• Heat oil in a frying pan and saute cumin seeds, coriander seeds and sliced onions till transparent and slightly browned.
• Add salt, curry powder and red chili powder, stirring constantly to blend in the spices well. Add mashed potatoes and mix well with spices. Cook for another minute or two, sprinkle with coriander leaves, and set aside to cool.
• Take a piece of puff pastry and place 2 tbsp of potato filling in the centre and fold, sealing the ends of the pastry sheet. Continue for all eight pieces.
• Bake in a 350 degree oven for 15-20 minutes, or till puff pastry starts to turn golden.

Served hot with ketchup or chutney.

Eggplant and Chickpea Curry

It’s no surprise that when it’s cold out, you want to come home to warmth and comfort. And what better way to get cozy that with a big pot of curry simmering on the stove. I love playing with the many flavours available and sometimes even surprise myself by trying out something so unconventional that ends up tasting as one of my best creations ever. This dish was one with similar tale to tell. And as I go in for a second helping, I wonder how come I didn’t think of it before.

Eggplant and Chickpea Curry

1 large eggplant, cubed 1 can chickpeas, rinsed 1 medium-sized onion, thinly sliced 1 large tomato, roughly chopped 2-3 green chilles, finely chopped 1 tsp ginger-garlic paste 2 tbsp plain yoghurt

salt, to taste 1/2 tsp red chilli powder 1 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp turmeric powder 1 tsp cumin seeds 2 tbsp light cooking oil water, as needed

HEAT oil in a large pot and add cumin seeds, allowing it to sizzle. Add onions and fry till it begins to turn pink. Add tomatoes and ginger-garlic paste and cook for a few minutes till it begins to pulp.

ADD eggplant, salt, red chilli powder, coriander powder, cumin powder and turmeric powder, and stir to coat well. Cover and cook for 3-4 minutes.

MIX in yoghurt and stir till spices blend well. Add chickpeas and a cup of water. Cover cook for 8-10 minutes stirring occasionally.