Simple Stir-Fry in Chinese 5 spice Sauce

Stir-fry is one of the easiest and healthy methods of cooking and also one of my most favorites.This cooking technique has emerged from China and it basically means to toss the ingredients in a very hot wok(if you do not have a wok, use a deep frying pan) really quick and the add the liquid and cover for a minute or two to finish the dish.The whole cooking process will not take more than 10 minutes.The vegetables remain crisp and meat remains succulent in this cooking process.You can serve it piping hot with either noodles or rice.So, lets try  this easy recipe out.I am using Chinese 5 spice powder to to flavor my sauce along with some soy sauce.Chinese 5 spice powder is readily available in the super markets but its not hard to make it at home.It is a mix of star anise, fennel, cinnamon, cloves and Sichuan Pepper.I quite love the flavor and aroma of star anise so i use more star anise than the other 4 ingredients while making the 5 spice powder. Dry roast them and blend them into a fine spice powder.There is an Indian 5 spice too that is most commonly used in Bengali cooking and it's called 'panch phoran' but it's used as a whole spice mix and not powdered.OK, let's get back to China for now.

THE CHOP-CHOP STUFF
Ginger, garlic,spring onion and red chili -fine chop
Onions, tomatoes, mushrooms- Slice
Baby corn ,mix peppers- bite size cubes
Bok choy or pak choy(if you cant get hold of this,use any cabbage leaves shredded)-the trick is not to ass the leafy part till the end.Add the stalk with rest of the veggies
Boneless Chicken- cubes
As i always say use any veggies you want. Carrots , broccoli, sweetcorn ,all make a great stir-fry.
Apart from the the above you will need sesame oil, Chinese 5 spice powder,fennel, dark soy sauce, sugar,salt and pepper.

THIS IS HOW I DO IT
-Heat the wok or deep frying pan(it really has to be smoky hot even before you add the oil). This is a very old Chinese technique called 'chao'  which technically means 'hot work, cold oil'.
-Once the wok is hot add sesame oil.
-Stir in fennel seeds, chopped garlic, ginger , red chili and spring onions to the hot oil, lift the pan and toss to ensure that they don't burn.
-After 30 seconds  add chicken and stir while you sear the meat off.Stir-fry for a minute.This will ensure that the meat will remain tender and succulent.
-Add all your veggies and keep stirring and tossing for another couple of minutes.Once the peppers are half done, it's time for the Chinese 5 spice powder ,salt,pepper and soy sauce.
-I add a tsp of sugar to balance out the acid and spice but its a personal choice.
-Finally, add a little amount  of liquid, water or stock and cover with a lid just for a minute or two.If you prefer a thick sauce then use corn flour mixed in water and add it to the pan.
-Once the lid is off, taste for seasoning and the tenderness of veggies and meat.Then add the bok choy leaves to finish.This is pretty much it.
-Serve it hot with either rice or noodles and garnish it with spring onion and coriander leaves.

Pasta, Peppers, Pomodoro and Passion

I decided to clean my fridge today before i went to the market to get my weekly grocery supplies. I found some mix peppers(capsicum), tomatoes, carrots, French beans and peas,all the fresh summer vegetables that can be grown in the garden or bought from the local produce markets. I thought of doing a quick, easy and tasty pasta dish using these vegetables and decided to use Fusilli. You can choose any kind of pasta you like. I prefer to add a bit of 'zing' to my dish so i decide to use red chili to compliment the sweetness of peppers and carrots and also cumin seeds to compliment tomatoes.This is so easy to make and tastes absolutely  fantastic. My flat mate Ben likes growing herbs in our living room balcony window where i  pick some fresh basil, coriander and parsley. Those who can't get hold of fresh herbs,there is always dried and packed herbs in the supermarkets.I personally like thyme, oregano and basil for my tomato based pasta sauce. OK, let's get cooking now.

THE ART OF COOKING PASTA...
Simple!! Get water into a stock pot and cover it with a lid. Wait until it starts boiling and add olive oil and salt.Make sure there is more than double the amount of water to the amount of pasta. Get the pasta into the boiling water and let it cook for 7-8 mins giving it an occasional  stir. Bite into it to check if its cooked. Pasta is no good if it's over cooked or under cooked. It has to be cooked 'al dente'.(literally means to the tooth.It has to be cooked through but still offer a resistance when you bite into it.) Once the pasta is cooked ,drain it with the help of a strainer and run some cold water through to stop further cooking. Add some oil so that pasta doesn't stick to each other. That's about it.


THIS IS HOW I DO IT... 
As i always say, you can use any vegetable you like but i like my dish to have a balance of flavors and colors.Hence, i choose my vegetables and other ingredients based on that balance. I used mix peppers, carrots, green beans, peas and tomatoes, garlic, red chili, thyme, basil and oregano and cumin seeds.
-While your pasta is on the stove, cut the peppers, carrots and beans. (you can blanch the carrots and beans in advance)
-Rough chop garlic and red chili and tomatoes.
-Heat a pan, add olive oil and when hot throw in the cumin seeds. Once they crackle, add garlic and red chili.Stir for a minute.
-Add your mix peppers and cook till they are half done(i always like my peppers to be crisp and not over cooked) and then add in the rest of vegetables(if they are pre-cooked if not add them along with the peppers).
-Get your chopped tomatoes(along with the juice) into the pot and then add herbs. Cover the pan/pot with a lid and leave it to cook for about 4 mins. Give it an occasional stir and then when you see that the tomatoes are pretty much dissolved and becomes a bit saucy , add your seasoning and take the pot off stove.
TIP-TOP TIP

Now, never mix pasta and sauce together in the same pot and leave it as pasta will soak all the sauce in and this results in a very dry looking pasta. Always. take only as much pasta as you want for the moment and enough sauce and mix it in the last minute just before serving.
THE GRAND FINALE
Take a sauce pan, take some of the pasta sauce and add in the cooked pasta (you must have enough sauce just to coat the entire pasta) and give it a quick stir till the entire pasta is coated with sauce.
*The sauce should coat  the pasta , the pasta should not float in the sauce.
Dish it out and sprinkle some fresh basil to finish. You can use some freshly grated Parmesan as well if you prefer a 'cheesy pasta' and finally like my Italian Friends say 'BUON APPETITO!'

Chorizo,Chicken and Mexican Bean Soup

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I made this Soup last night and saved some for my friends   this evening who came down to watch Italy Vs England in Euro cup. They just loved it. To be honest, this soup like many other dishes tasted much better the day after.So, make a whole lot of it and save it for next few days because it's a meal in itself. It has fresh Vegetables, Red Kidney Beans, Chicken, Herbs, Olive oil and everything that's good and nutritious.Vegetarians no need to worry, just avoid Chorizo and Chicken and use some Mushrooms and Courgette instead or whatever pleases you. I am not going to give you the  quantities of the ingredients in my cooking, unless it's baking or pastry making. Cooking is all about following your instinct. So, give this scrumptious soup a go and let me know.

 INGREDIENTS
Olive oil, Chicken, Chorizo(i use the one from Leon which is Oak smoked so the soup gets a nice smoky flavor),Spring onion/Scallions, Red Onion, Red Chilly, Garlic, Mix Peppers/capsicum, Butternut squash or Pumpkin, Sweet Potato, Sweet Corn,Red Kidney Beans, Tomatoes(ensure that they are deep red and ripe), Vegetable stock or Water , Salt, Basil and Coriander.


METHOD
-Heat Olive Oil in a stock pot and add Chorizo. The fat from Chorizo will melt and give the olive oil a nice Orange color and smoky flavor.
-Once the Chorizo is crisp from outside add garlic, red chilly and spring onion (all chopped).
-Add chopped red onions once the garlic and spring onion turn transparent. Cook for 3 -5 mins.
-Once the onions start turning golden brown add butternut squash and sweet potato(cubed) and sweet corn.
-When the butternut is cooked halfway add tomatoes(diced), red kideny beans, chicken and Mixed Peppers.
-Stir until the chicken is seared and pour in the vegetable stock or water and add salt.
-Cover it with a lid and let it cook for 5 mins on medium heat.
-Take the lid off and let it simmer for a few minutes more until you see that the broth has thickened a little.
-Check for seasoning, if you like it more hotter than add some crushed pepper to the soup.
Dish it into a bowl,garnish with coriander and basil leaves and serve it with Parisian Baguette (can use any bread to be honest)along with some Extra Virgin Olive Oil to dip it in. Simplessss.
CHORIZO
http://en.wikipedia.org/wiki/Chorizo

Let's get cooking!!!!

Finally!!!! I have been thinking a blog for a long long time and finally this morning while i was sipping my 'Elaichi Chai' (Cardamom Tea) ,decided that today will be the day. A week to go before i join  my new job  and have free time  i will dedicate some of it to my blog. The whole idea of this blog is to pass on the recipes and little kitchen secrets and tips that will make life easy.I believe in not making cooking too complicated and time consuming. I always believed in simple cooking methods and techniques. Cooking is all about having fun,spending time with your family and friends and playing with different ingredients and flavors that will make your eyes, nose and tongue very happy. 

'EASY TO COOK, LOVELY TO LOOK AND YUMMY TO EAT' has always been my Mantra. So....let's get cooking!!!!