My first video on 'You Tube'

http://youtu.be/QmK09oiv8O8

MY 'SOUP'ER LUNCH

Hello Amigos! I know ...i know its been ages since my last post on here. I also see that some of you have been checking my blog regularly to see if I have posted anything new. I kind of hibernated the whole winter and now that it's spring officially, i am back with some lovely recipes perfect for spring time. I made a lovely soup early this week using all my favorite ingredients such as Butternut Squash , Carrots, Garlic , Sage , Cumin and Habanero Chilli. The sweetness of butternut always compliments the spices.The other secret ingredient is orange juice to give the soup a bit of sourness.
INGREDIENTS

Butternut Squash or Pumpkin- 300 g
(I roasted them in the oven with some garlic, red chilli and olive oil but you do not have to if you don't want to)
Carrots- 300 g
Garlic- 6 cloves
Ginger- 50 g
Sage leaves- 4-5
Habanero Chilli(if you want to go crazy with spice levels) or just use regular red chillies- 1
Cumin Seeds- 1 tsp
salt- to taste
Double cream - 1 tbsp
Water or vegetable stock
Orange juice- 150 ml
olive oil- 15 ml
Coriander leaves- 2 stalks

METHOD

 -Heat up the olive oil in pot and add cumin seeds, garlic, ginger and red chilli.
- saute on a medium heat for about 3 mins.
- Add the carrots  and squash. Saute for another 5 minutes.
- This will help the carrots to caramlaise and release the sugars.
-Add stock or water to cover the ingredients and cover the pot with lid and let the soup simmer for about 10 mins.
-Take the lid off and check if he carrots and squash has been cooked till soft.
-Add salt and orange juice and use a potato masher and start mashing up the ingredients in the pot.You can use hand blender or food processor if you want but i like my soup to be chunky with pieces of carrots and squash. Hence, I use the potato masher.

-Simmer the soup for another 5 mins and then stir in some double cream and chopped sage leaves before you finish.
-Do not forget to taste the soup and adjust the seasoning before switching the stove off.
-Get the soup into a bowl, swirl some cream on top and garnish with coriander leaves.

THAT'S IT!!!YOUR 'SOUP'ER LUNCH IS READY.This is one of the quickest and easiest soups that you can make at home. Absolutely delicious and amazingly healthy.Give it a go and you will not be disappointed.   

Spiced Lamb Burgers with Caramalised Onions and sauteed Veggies

Hello again!!!! Long time no see. I have been busy with a few important events which includes my month long holiday in India. It's always lovely to spend some time with family and friends and then came the Christmas season which meant busy month at work. Now that Christmas is done with , I am back on my blog. This recipe today is perfect for a cold winter evening and as you can see in the photo, I did replace the fries with vegetables giving it a healthy touch. The best part about this dish is that I used just one frying pan to cook the burgers, veggies and onions at the same time which saves up a lot of washing. You can replace lamb mince with beef or pork in case you are not a big fan of lamb.
I used some red hot smoky BBQ sauce on  the bread but you can replace with ketchup if you want it milder.
So easy and fast, this is your ultimate rush hour dish. The burgers could be made well  in advance and they can stay for 3 days in the fridge. So, all you need to do is just cook.So, let's begin.

All you need is.....

Lamb Mince- 400 gm
Red Onions- 1 chopped and sliced
Ginger Chopped- 1 inch piece
Garlic- 4
Coriander leaves - 1/2 bunch
Mint Leaves - 1/2 bunch
Red Chili- chopped -1
Spring Onions-sliced- 1
Egg- 1
Coriander and Cumin Powder-1 tsp each
Salt - to taste
Burger rolls/ ciabatta buns/ anything you might fancy- 4
Olive Oil-50 ml
(mix veggies of your choice if you want to eat some veggies with your burgers, like me)

This is how we do it....
Mix all the above ingredients to the mince except sliced onion, bread rolls and veggies, of course. Make 8 equal size balls and flatten them between your palms.
Set them to the side or in the fridge with cling film over them if you are not cooking them immediately.
Get a pan on the stove, add Olive oil and wait until it's hot. Make sure the heat is on medium and the pan is not smoking hot before you drop your burgers in. Turn them over when they are nice and brown and then move them to one side of the pan. Add the onions in the same pan next to burgers and caramalise them at the same time while cooking the burgers.
Push the onions to one corner of the pan once they are half-cooked and get your veggies in the same pan. The fa and juices from the mince will add a lot of flavor to the veggies and onions. All you need to do now is just sprinkle some salt and pepper over the veggies. This entire cooking process will not take more than 7-8 minutes. Once the burgers are out of the pan get your bread rolls in it and slightly toast it. The bread soaks all the remaining juices in the pan and takes in a lot of flavor so that you don't have to depend on butter or mayonnaise for that.That's another healthy tip there. The burgers have to feel very firm when you press them with your finger to check if they are cooked. If not use a food thermometer in case you are not sure of the 'touch and feel' method. It has to be over 70 degrees  Centigrade in the center of the burger.

Once, the bread has been slightly toasted, time to put together the dish. I made mini burgers, so everyone gets 2 each on their bun,some caramalised onions on top, coriander and mint leaves as garnish and a squeeze of your the red hot BBQ sauce. Veggies on the side and VOILA!!! It's good to get into your tummy. 

My 'Mean Thai Green Curry'

My blog got it's 1000th hit today so to celebrate that i will be posting the recipe of something that is so close to my heart and my most favorite of  all curries. No, i am not talking about India this time, it's the Thai Curry that i am talking about. I absolutely love Thai food. The flavors are fresh  and so delicious. They took their inspiration from two culinary giants in the world, China and India and came up with this absolutely delicious and fragrant Cuisine which made it's mark all across the world map. At the same time, it's not complicated or time taking to make this curry. I am going vegetarian today but meat lovers feel free to add meat of your choice or seafood even.Before we get into the ingredients , i would like to thank that some one who keeps following my blog in Russia very often. I do not know who you are but thanks a lot for being my regular follower and i hope that you are liking it.

Ingredients for the Curry Paste( to make 4 portions)...

Spring Onions-4

Ginger- 2 inch piece

Garlic- 4 cloves

Lemon Grass- 2 sticks

Lime Leaves- 5

Basil Leaves- 20

Coriander Leaves- 1/2 bunch

Galangal(if you could get hold of it its ok if you cant)- 5 pieces

Green Chillies- 2

Limes-2(juiced)

Coriander powder-1 tbsp

Cumin Powder- 1 tbsp

Light Brown Sugar/ honey/ caster Sugar- 2 tsp

cut all the ingredients into small pieces( except powder,sugar and limes) and blend them all in the food blender adding a bit of water to make a fine paste.As simple as that.

For the Curry....

Baby Corn- 4 nos

Brocolli- 200 gms

Mushrooms- 100 gms

Red Peppers -100 gms

Cherry Tomatoes- 6 -8

This is just my idea of veggies, you can add any other vegetables that you like. 

Thick Coconut milk-400 ml

Salt- to taste

I also used a little bit of pak Choi lettuce but then you can replace it with spinach or any leafy veggies of your choice.

This is how i do it......

Heat the wok with some oil in it. Once the work is very hot add all the vegetables(except for the leafy ones) and quickly stir-fry them for about 3 minutes.

Remember! Never over cook the vegetables or cook them till very soft. They still have to be crisp when you bite into them. 

Once the veggies are stir-fried add the green curry paste and cook it along the veggies for about 5 mins until the ginger and garlic in the curry paste does not taste raw anymore.

Then get the green leafy vegetables into the wok and then lower the flame and fry for about 30 seconds.

Then, its time for that creamy coconut milk to jump into the wok.

Once, the cocnut milk it is, simmer the heat and just bring the curry to a slow simmer which would take about 2 mins.

Time for the salt  and a final tasting and if you are happy...DONE!

The cooking part will not take more than 10 mins and the prep not more than 15 . So, in less than half an hour you can make an absolutely fragrant, fresh and delicious Thai Green Curry. If you want you can make the curry paste in big quantity and freeze it and what you need to do next time is just cook of the meat/seafood/vegetables and add the curry paste and finish it off with coconut milk which will take you not more than 15 minutes. Fresh and healthy and quick and easy as i always like my recipes to it.

I am a regular to Thai Restaurants and have tried Thai Green Curry wherever i went but it's only when i cooked it myself i realised how different is the freshly  ground paste to the one that we get in a jar from a store.

Try it and you will know what i am talking about.

HAPPY COOKING!!!!

Curried Chicken and Sweet Pepper Roll

This dish, I  had to make it in a rush as me and my flat mate were starving and wanted something easy and delicious. All we had was some Chicken, Spinach , Sweet Peppers, Onions, Ginger, Garlic , Spices and Tortilla wraps. I thought of Chicken Curry to begin with but then i wanted to use all that fresh veggies and herbs in the fridge and empty it out. So, i decided to go for tortilla wraps instead of rice and curry and have a bit of Mexican influence but chapatis or parathas work great too. To this i added some mint yogurt as a cooling agent. Without wasting any more time let's get the party started.

What do we need.....

Chicken Thighs -4
Red Onion sliced-1
Tomato sliced-2
Red Chili chopped-1
Red,yellow and green peppers-200g
Baby Spinach leaves- 20
Coriander leaves-2 stalks
Mint leaves- 2 stalks
Yogurt- 100 ml
salt -to taste

Chicken Rub....
Coriander Powder-1tsp
Cumin Powder- 1 tsp
Turmeric Powder-a pinch
Ginger and Garlic Paste-15gm
Mix these ingredients well and rub the chicken with the marinade.
Chop some mint, add it to yogurt and mix well.Keep it in the fridge.
What do we do..
Get a frying pan on the stove.Get some oil.
When the oil is hot add red chilies and onions.(save a few slices for garnish)
Cook till onions become soft and transparent.
Add the peppers and half cook them.
Add tomato slices( save some for garnish).
Now, what we do is something different than normal. Push all the veggies in the pan to a side so that you have a half empty pan and then drop the chicken in that empty half, just like in the photo.

Get some Coriander leaves on the pepper-onion mix.
The chicken cooks in the juices that came out of the pepper and onion mix and take in all that flavors.
Turn the chicken from time to time ensuring that all the pieces are in contact with heat and they are not sticking to the pan.
It will take not more than 5-6 mins to cook the chicken.
During this 5 minutes get the tortilla wrap and heat it up on a pan for about a minute.You can use Chapatis too.Left over chapatis and curry can be used to make these amazing rolls too.Then, we start building the roll.

In the center, we spread spinach leaves first (any lettuce can be used as substitute) and then we lay some tomato and onion slices on spinach. Think of colors when you build this roll. Green, red, white and then some mixed peppers that have been cooked in then pan. It's a riot of colors on the tortilla.Then ,cut the chicken thighs in half and rest them on the pepper mix.

The final ingredients to go on them will be a nice spoonful of mint yogurt and coriander leaves.
That will be the lovely filling and all we have to do now is roll it.Make sure you fold the sides in when you are rolling so that nothing of that good stuff runs out of the roll.
Get the roll on a cutting board and then cut it in half on an angle.Get the rolls on the plate and just one last thing that's left to do and that is 'EAT'. There will be a burst of different colors and flavors all in one single roll and you just cant beat it.It had meat, veggies, yogurt, herbs, salad and a whole wheat tortilla. Everything that your tummy needs , just in 20 minutes.

Buy local, try international....

It's almost the end of Summer and there is one event that i look forward to every year at this time of the year. Yes, it's the weekend of 'Brighton and Hove Food and Drink Festival'. It's the time where all the best local produce gets displayed by the local farmers and at the same time the most famous restaurants that serve not just British food but also International food supporting the local produce and farmers also get to show off their talent.This year they even had a separate venue to organize 'Kids food festival' and i think this is just great. I emphasize so much on parents getting kids involved when it comes to cooking and food. They need to be educated on what's good food and what's not so good. So, having a kids food festival and parents bringing their kids to it is an amazing sight. I really appreciate all the restaurants and local suppliers who took time to have their stalls up to educate and entertain kids and wonderful that the organizers did not let any fast food junk chains to have their stalls there.


Now, supporting your local farmers and buying local produce is not really a new concept. This is being done for centuries now and even before the money exsisted. Local farmers always exchanged their produce in return of something else from other farmers which was called 'Barter System'. Coming back to where we are at the moment  there has been lack of this support a few years ago when big super market giants completely took over the market and farmers had to face a really tough competition.Shopping at a supermarket became more fashionable for a lot of reasons.Luckily the council realized how important it is too keep the local producers in the business for a number of reasons and started organizing such events.Some of the main reasons are the local produce is fresh, brought and sold in the market almost same day. Next, they create employment opportunities when their business is supported by all the restaurants and hotels.Other important reason would be that the crop is seasonal and keeps changing accordingly and helps the chefs to think out of the box and create new dishes on the menu with seasonal produce.Main reason being it helps the environment a lot.

Me with Rachida,supervisor at The Chilli Pickle

 Coming to the restaurants, there was a lot of participation from Brighton's best international restaurants. The Chilli Picke (where i used to work before) is not just Brighton's best Indian but i would say entire south of UK if we exclude London.Last year we did some live cooking shows as part of the festival but i wanted us to have a stall there to give the crowd a glimpse of the restaurant and the food. But it did not happen. This year they went ahead and had a food stall and it was really good to see them as a part of the festival.Because i worked at The Chilli Pickle before i know for sure that all our vegetable , dairy, fish and meat suppliers are local.They supply every single day and the produce is all so fresh. This is one reason why the menu keeps changing so many times at the restaurant because of the seasonal availability.
The suppliers are so easily accessible as well when they are local and used to bring us the supply even at a short notice. That's a great advantage as well.These days if you see any good restaurant menu, they always mention where does the meat come from, the fish and the vegetables as well.The chefs take pride in doing that as this is to let the customers know that everything comes fresh which is a great marketing technique to pull more customers.Half of the battle is won when the supply is fresh.

Many more famous restaurants like Moshi Moshi, Sabai ,Wagamama, Terre a Terre , Carluccio's and many more that serve food form all over the world also took part in this event and extended their supply to the local producers and suppliers.The relationship between the restaurants, local suppliers and farmers is like hand-in-glove.You support them and in return they supply you with best seasonal availability.
No matter i work for an International Brand or just one restaurant that served best International food , I always and will always support local shops and visit more often than a super market. That doesn't mean that i will just try local food. I love what world has to offer when it comes to food but it always tastes best when the fresh local produce is used. So......BUY LOCAL AND TRY INTERNATIONAL.

Corn, Spinach and Egg fried Rice with Chinese 5 spice mix

I am a big fan of 'wok' and love to use it in my kitchen as much as possible. To me, it is one of the 'must haves' in the kitchen. Today being a bit rainy and cold i was not in a mood to step out and decided to make do with whatever i could gather in my kitchen. There is always corn in my fridge as most of you who follow the blog must have already guessed,spinach and some frozen mix veggies . I have eggs, rice , onion and garlic and some spice mixes. So, i decided i will cook egg fried rice and add some lovely veggies to it and spice it up a bit with hot sesame oil and    Chinese five spice powder.This again is  one of the simplest and delicious dishes to make.Let's look at the ingredients.

Basmati Rice, Sweet Corn, Carrots, Green Peas, Chopped Spinach, Chopped Onion, Chopped Garlic, Spring onions, Eggs, (about an egg for 100gms of rice), Soy sauce, Sesame oil, (i am using the one that has been infused by ginger and chili hence i didn't use these ingredients separately but you can use plain oil and add chopped ginger and red chili to your onion and garlic) and Chinese 5 spice powder.
That's all it takes to make this delicious rice dish.
Cooking the Rice...
Lot of them who attend my cooking lessons ask me about easiest way to cook rice and i always give them what i call the 'blind method'. This is when you actually follow the same steps of cooking pasta when cooking rice. Without measuring water to rice just take as much as 3 times more water to rice and let it boil with salt. Wash your rice 3-4 times to get as much starch washed off as possible, Add the rice to the boiling water and keep giving it an occasional stir and once you feel that the rice  is 90% cooked just strain all the rice into a colander  or strainer and let all the water drain away. Get a sauce pan with water on the stove again and put the colander or strainer with rice on it making sure that the water doesn't touch the rice and let the steam cook the rest of 10% of the rice. Cover the rice when its back on stove. That's it! You get lovely non sticky and not over cooked rice.

The Fried -Side Story....

Once the rice is cooked and set to cool on the side, get the wok on full heat and add sesame oil. Once the oil heats up quickly drop garlic, spring onions and onion and give it a really quick stir so that the garlic does not burn. Add the veggies but not spinach and stir fry them for a couple of minutes. Add the chopped spinach , soy sauce and Chinese five spice powder and crack the egg into the wok. Let the egg cook for about a minute before you stir it and break it as if making scrambled eggs. After 30 seconds , add the rice, salt and pepper and mix it all up well really quick. Add Basil leaves and some coriander to finish.This entire stir frying process should take not more than 5 minutes starting form heating up the oil. Always ensure that the wok is on full heat and you keep stirring the ingredients from time to time so that they don't burn or stick to the bottom. This rice tastes great when it's served piping hot right form the wok and also acts as great accompaniment to lot of simple curries or stir fry sauce based dishes.Give it a go, it takes lesser time than delivery form your local take away.