Prawns and Onion Sauce Recipe
I almost called this a faux XO sauce. It’s a good thing I didn’t. This prawns and onion condiment is so delicious I almost at it all by itself. Its sticky, funky, saltiness flavours makes it hard not to add to everything. Like in XO sauce, I too used dried prawns here along with onions that are caramelized till they’ve mutated into the most delicious dark sticky sweet mass. I’m not aroused, I promise. A little bit of this and a little bit of that, a little cooking here a little mixing there – and then you have this jar of deep dark delicious goodness. I’m over selling. I’ll stop now. Last thing. You can use this as a condiment with any Asian dishes (or boring takeout dinners), even add it to stir fries for extra flavour and of course, eggs.
Chilli Pork with a Sticky, Spicy, and Salty Sauce
There’s something devilishly good about licking the remains of a heavenly chilli pork off your fingers. I had made some a few months ago when I discovered my second love – the pork vendor at INA. There used to be one online vendor who sold pork meat in Gurgaon and that wasn’t even good meat. But the INA market in Delhi is where all the action is. I was kicking myself for not having been there in my almost 4 year stay in Gurgaon. Better late than never, I guess. This was my second visit and I went to the same vendor I did the last time. His was the only shop that was always crowded. He didn’t have time to swat the flies of the meat, unlike the neighbour vendors who looked at his customers longingly.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Roast Chicken in Mushroom and Wine Sauce
Roast chicken isn’t the hero here. The hero is the mushroom and wine sauce. Although, I’d like to have cooked down the wine a few minutes longer. But it was still delicious. For the sauce, I blitzed the mushrooms with a little onion and lots of garlic. That’s pretty much what you will taste – mushrooms and garlic. Adding the white wine gave it some acidity. A little trick that always works for sauces for me is to add a small stock cube in the sauce while it simmers. Extra punch of flavour that only mushrooms wouldn’t give.
Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
Recipe for Chilli Garlic Oil
If you’re ever wandering the feeds of Instagram and stumble on to mine, check out the highlights. I’ve got this recipe there. Chilli garlic oil has to be one of my favourite condiments of all time. There’s the ruby red oil that can be used to stir fry things in or simply drizzle your eggs with. Then there are those tiny little nuggets of gold – garlic and chilli flakes – that have crisped to perfect crunchiness. It elevates any boring dish to new levels of deliciousness. I don’t like saying “next level”. What is next level? Who’s seen the next level?.
Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Oatmeal Waffles with Strawberry Compote
It’s boring to eat oatmeal the same way so I once made oatmeal pancakes which turned out to be great. If it’s good enough for pancakes, it’s good enough for waffles. Actually, I prefer the oatmeal waffles. They turned out light, fluffy and crisp on the outside. The strawberry compote was fantastic. I don’t see all the hoopla about strawberry season in India. The strawberries here are tasteless and sour for no reason. But I do like cooking with them. That’s the only way they taste remotely like a berry. I just simmered a bunch of strawberries with a touch of sugar and balsamic sugar. In about 20 mins I had sticky sweet and deliciously ruby red compote.
Chettinad Chicken Curry Recipe
Chettinad chicken curry is something we’d order at restaurants and rarely cook at home. In fact, I don’t think my mum has ever cooked it back in the day. I discovered it myself in Chettinad style restaurants in Bangalore. I think it was Anjappar. Ever since I’ve seen it being made on many Indian cooking shows by several chefs and home cooks. This style of curry is right up my alley because I love roasting whole spices and grinding it with coconut to make a base for the curry. Just like we do in Mangalorean style of cooking.