DOCSLIB.ORG

Gaggan Anand Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gaggan Anand Recipes GAGGAN ANAND’S RECIPES SEABASS GUNPOWDER Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 SEASBASS GUNPOWDER SERVES 3 INGREDIENTS METHOD GUNPOWDER GUNPOWDER • 10g curry leaves Roast all the ingredients and roughly grind the spices. • 5g hing or asafetida • 20g sesame seeds (black or white) SEABASS WITH CURRY INFUSION • 20g chaat masala Prepare the filleted seabass by portioning into 100g each. Heat up the coconut • 30g basmati Rice oil and add in the red onions, and ginger until fragrant. Once fragrant, add curry • 50g red chili powder leaves, and seeds to roast. Continue roasting for 2 minutes then add turmeric powder and red chili powder. Add the coconut milk and heat until simmering. SEABASS WITH CURRY INFUSION Season well with black salt and sugar. Transfer the mixture into a blender and blend • 300g seabass, filleted and skinned thoroughly. Once blended, leave to chill on an ice bath. Put the portioned fillets with • 50g red onions, fine chopped the curry infusion and let it marinate. Place the fillets in a vacuum bag covered in • 25g ginger, sliced the infusion. Seal it at 100% and ready to sous vide at 56C for 15 minutes. • 25g curry leaves • 15g black mustard seeds BENGALI MUSTARD POWDER • 15g turmeric powder Place the mustard oil in a mixing bowl and start whisking while adding a little • 30g tamarind paste maltodextrin at a time. Once fully incorporated, the mixture should look like a • 20g red chili powder powder. • 15g fenugreek seeds, roasted • 150g coconut milk PINEAPPLE GEL • 50g coconut oil Blend the raw mangoes into a purée. Heat up oil with ginger, cumin, and chillies • Black salt, to taste until fragrant. Then add in turmeric and continue roasting for another 30 seconds. • Sugar, to taste Pour in the raw mango purée. Bring it up to a simmer and let it simmer until thick. Once it has become thick, season with sugar and black salt. Blend the puree one BENGALI MUSTARD POWDER more time with a high speed blender with Xantana until smooth. Pass it through a • 100g maltodextrin fine sieve. Chill it down on an ice bath. • 35g Bengali mustard oil • Black salt to SERVE Place the pineapple gel around the plate and sous vide seabass on the center PINEAPPLE GEL dusted on with gunpowder mixture. Draw a line across the plate with mustard • 1kg fresh pineapple, skinned and center removed powder and garnish with salty fingers and borage flowers. • 100g ginger paste • 25g green chillies • 10g cumin seeds, roasted • 20g turmeric • 250g brown sugar • 20g black salt • 10g Xantana Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 GAGGAN ANAND’S RECIPES LAMB KEEMA PAO Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 LAMB KEEMA PAO SERVES 4 INGREDIENTS METHOD GARAM MASALA GARAM MASALA • 200 g cumin seeds Roast all the spices and grind it in a spice grinder. • 60 g coriander seeds • 50 g green cardamom BRIOCHE • 40 g black peppercorns Keep the bowl mixer chilled in the fridge. Once chilled, combine milk, sugar, eggs • 30 g black cardamom and yeast in the bowl with the paddle attachment and mix on a medium speed for • 30 g dried ginger powder a minute. After a minute, slowly incorporate the bread flour into the mixture and • 20 g cinnamon continue to mix for another 1 minute. Change to a dough hook attachment and • 20 g cloves turn down the speed to low speed and knead for 10 minutes. Add the salt and then • 20 g mace add butter slowly while mixing to incorporate into the dough. Once the butter is • 15 g bayleaf fully incorporated, switch to medium speed for 10 more minutes and then start to • 2 nutmegs increase the speed to medium-high for 5 minutes. The dough should be coming off the side of the bowls by itself and have a satin appearance. Remove the dough into BRIOCHE a clean dry mixing bowl covered with plastic wrap and rest for one hour at room • 750g bread flour temperature. After an hour, punch down the dough and let it rest again inside a • 60 g sugar fridge overnight about 12 hours. Remove the dough from the fridge, using a scraper, • 9 g dry yeast scrape out 17g of the dough and shape into rounds. Place the shaped dough onto an • 15 g salt insert tray, and cover with plastic wrap. Place the tray in a warm temperature area • 270g eggs and let it proof to double its size. Usually less than 2 hours. • 240g milk • 225g butter Prepare the egg wash mixture, once proofed, brush lightly with egg wash and • 50g milk place them in the oven at 175C for 8 minutes. After 8 minutes, turn down the • 50g eggs temperature to 120C and keep them baking for another 10 minutes.Remove the mini brioche buns from the oven, and cool on a cooling rack. Raw MANGO GEL • 1kg raw mangoes ( skinned and seeded) **Temperature and timing might vary from the oven conditions. • 100g ginger paste • 25g green chillies RAW MANGO GEL • 10g cumin seeds (roasted) Blend the raw mangoes into a puree. Heat up oil with ginger, cumin, and chillies • 20g turmeric until fragrant. Then add in turmeric and continue roasting for another 30 seconds. • 250g brown sugar Pour in the raw mango puree. Bring it up to a simmer and let it simmer until thick. • 20g black salt Once it has become thick, season with sugar and black salt. Blend the puree one • 10 g Xantana more time with a high speed blender with Xantana until smooth. Pass it through a fine sieve. Chill it down on an ice bath. KEEMA LAMB • 1.5kg minced lamb (shoulder or leg ) KEEMA LAMB • 1kg beef tomatoes (diced) Heat up the oil, add in onions until fragrant and translucent. Add in ginger and • 1kg red onions (fine chopped) garlic paste and continue roasting for another 30 seconds. Put the diced tomatoes, • 250g ginger garlic paste and continue to cook until tender and caramelized. Once caramelized, add in • 100g red chilli powder the minced lamb, garam masala, red chilli powder and cardamom mace powder. • 50 g garam masala (see recipe below) Continue to cook the lamb until it has a consistency of a bolognese. Season with • 10g Cardamom and mace powder black salt and fine chopped coriander leaves. • 50g Coriander leaves • Black salt (to taste) Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 GAGGAN ANAND’S RECIPES pork VIndaloo Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 PORK VINDAloo SERVES 4 INGREDIENTS METHOD SwEETBREADS SwEETBREADS • 1kg veal sweetbread De-gorge the veal sweetbreads under cold running water, until clear. Cover with • 1 ltr white chicken stock white chicken stock and season with salt and pepper. Bring slowly to the boil, skim, • 1 stick celery add vegetables and herbs and aromas. Poach the veal sweetbreads at a gentle • 2 shallots simmer until firm in texture (approx. 6-8 minutes). Leave to cool in aromatic stock. • 1 stick cinnamon Once cool, peel outer membrane and any excess fats and dry on a clean towel, and • 1 star anis divide into four even-sized pieces. • 1 sprig rosemary, thyme & bay leaf • 1 carrot To roast, heat a heavy based sauté pan, add pomace oil and colour evenly on all • 1 leek, white part only sides. To finish, add fresh butter, crushed clove of garlic, salt, pepper and sprig of • 1 bulb garlic rosemary and bast till golden brown. • 50g butter • Pomace oil FERMENTED Black GARLIC • 1 garlic clove Peel the fermented black garlic cloves and simmer in a saucepan with white chicken • 1 sprig rosemary stock until tender. Add the agar-agar and bring to 80C. Leave to chill in the fridge. • Salt and pepper When cold, blend the mixture in a thermomix until smooth. Adjust the seasoning and consistency with a drop or two of boiling hot water. FERMENTED Black GARLIC Place in a small squeeze bottle. • 200g fermented black garlic • 500ml white chicken stock Baby GEM LETTUCE • 5g agar-agar Prepare the baby gem lettuces by removing the outer leaves and splitting the heart • Salt and pepper into two, lengthways. Remove any excess core and place in sous-vide bag with olive oil, salt and pepper. Compress the baby gem on full. Remove from the bag and grill Baby GEM LETTUCE the cut face of the lettuce with a blowtorch until blackened. Season with salt and • 2 Baby gem lettuce pepper, olive oil and lemon juice. Build the herbs and cresses on top of baby gem • 25ml extra virgin olive oil lettuce. Use the radishes and apple for height and appearance. Finish with flowers • Salt & pepper and drizzle with olive oil and a few grains of salt. • 2 breakfast radish, sliced fine and placed in iced water until crisp PARSLEY JUICE • 1 granny smith apple, sliced fine Juice the curly parsley with water in a juicer and extract the green parsley juice. • 1 lemon, juiced When cold, thicken with ultratex and let down with olive oil. • Herbs & cresses: nasturtium leaves, pea shoots, viola flower, wild pansy, red veined sorrel, pak choi flower, TO SERVE borage flower, bronze fennel herb, French tarragon Using a squeeze bottle, pipe a line of fermented garlic purée onto a serving plate. leaves, marjoram Carefully place the baby gem salad onto the plate. Drain the sweetbread on a clean dry cloth to remove any excess butter and place next to salad. Using as small spoon, PARSLEY JUICE drop some parsley oil onto the plate and serve. • 200g curly parsley • 10ml extra virgin olive oil • 100ml water • 10g ultratex Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 GAGGAN ANAND’S RECIPES WHITE CHOColaTE panIpurrI Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 WHITE CHOCOLATE PANIPURRI SERVES 4 INGREDIENTS METHOD PANIPURRI Mix all the ingredients in a blender and blend thoroughly.
Load more

Recommended publications
  • 10Th September 2020 MAIL ORDER FORM
    Phone 1800 437 243 Date Effective From: 10th September 2020 MAIL ORDER FORM HERBIE'S SPICES 4/25 ARIZONA ROAD, CHARMHAVEN, NSW, 2263, AUSTRALIA TEL: +61 2 4392 9422 E-MAIL: [email protected] www.herbies.com.au Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 5.10 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 9.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 ALLSPICE GROUND 30g SML PKT 30 3.60 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 ALOO GOBI MASALA 40g SML PKT 40 5.50 AMCHUR POWDER (Green Mango Powder) 45g SML PKT 45 4.75 AMERICAN SPICY BBQ RUB 40g SML PKT 40 5.85 AMOK SPICE MIX - Cambodian Fish Curry 40g SML PKT 40 6.50 ANISEED GROUND 30g SML PKT 30 4.10 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.95 ANISEED WHOLE 25g SML PKT 25 4.25 ANNATTO SEED WHOLE 40g SML PKT 40 4.30 APPLE PIE SPICE 40g SML PKT 40 4.95 ASAFOETIDA POWDER (Hing) 20g SML PKT 20 10.95 AUSSIE BBQ SPICE BLEND 30g SML PKT 30 5.20 AUSSIE FISH SEASONING 30g SML PKT 30 5.20 BAHARAT 45g SML PKT 45 5.50 BALMAIN & ROZELLE SPICE 18g SML PKT 18 4.90 BARBERRY WHOLE 15g SML PKT 15 3.95 BASIL LEAVES RUBBED 15g SML PKT 15 3.10 BASIL SEEDS (Subja) 40g SML PKT 40 5.80 BAY LEAVES GROUND 20g SML PKT 20 4.80 BAY LEAVES PREMIUM GRADE 3g SML PKT 3 4.00 BAY LEAVES WHOLE (Turkish) 7g SML PKT 7 3.10 BAY SEASONING 75g SML PKT 75 5.50 BEETROOT POWDER 50g SML PKT 50 4.80 BILL'S STEAK RUB 40g SML PKT 40 6.90 BERBERE 50g SML PKT 50 5.30 BIRYANI SPICE MIX 40g SML PKT 40 5.20 BLACK GARLIC POWDER 15g SML PKT 15 13.50 BLACK LIME
    [Show full text]
  • Retail Catalog
    MONTANA TEA & SPICE TRADING LLC SPRING 2020 RETAIL PRICE GUIDE VIRUS: OUTLET STORE WHILE THE STORE IS NOT OPEN FOR WALK-INS, YOU CAN: CALL, ORDER, PAY THEN PICK UP 10:30 - 3:30 Mon-Fri TO ORDER : E MAIL , F AX , C ALL US or MAIL IN ONLINE ORDERING UNAVAILABLE P.O. B OX 8082 MISSOULA MT 59807 Phone 406/721-4882 Fax 406/543-1126 [email protected] BLENDING TEAS SINCE 1972 G H T B 1lb bulk loose tea: 20.00 ERBA MAT% BLENDS Herbal Packages: 1oz 2.00 3oz 4.55 and ROOIBOS BLENDS Tea Teabags (if available ) 1 lb 21.25 1oz 2.10 3oz 4.85 Prices: ♥6pk teabags 2.10 ♥24pk teabags 4.65 teabags: ♥6pk 2.20 ♥24pk 4.95 PREMIER BLENDS MO,HA BLENDS ERBA MAT% . BLENDS Blueberry Hill ocha Almandine Green Caribbean Afternoon ocha Blac) ,aspberry ,oasted Copperfield ocha .ouble Chocolate 0erba Chocolate Hazelnut Early Light ocha .ouble Vanilla 0erba Cinnamon Chocolate Evening In issoula 1 lb 21.25 ocha Ginseng 0erba Citrus Fruit Of The Plain ocha Gingersnap 0erba Five Valleys Chai 1 lb 25.50 Harvest Time ocha Hazelnut 1 oz 2.35 3 oz 5.65 ontana Gold 1 lb 21.25 ocha int 0erba Huc)leberry orning eadows ocha L'Orange 0erba ocha Chocolate ountain Huc)leberry ocha ,um ,oyal 0erba Orange int Night On Glacier Bay MO-NTAIN SPI,E BLENDS 0erba ,aspberry Spice Purple ountains ajesty ountain Apple Spice ROOIBOS . BLENDS ,aspberry Sunrise ♥ ountain Apricot Spice ,ooibos Red Bush tea Africa ,ed ,over ountain Blac)berry Spice Anise Bush Starfire Licorice ountain Cherry Spice Apple Bush Strawberry Sunset ountain Orange Spice Apricot Bush Summer
    [Show full text]
  • Pondi Essential Menu 5 29.Pages
    Pondicherithe essential menu breakfast breakfast frankie masala eggs & cilantro chutney wrap | choice of dosa wrap [gf] or carrot roti [v] 7 | + lamb 10 railway omelet ”everything but the kitchen sink” |choice of carrot roti [v] or pondi salad [gf] [v] 10| + lamb 13 khichri ✓ [gf] seven grains slow stewed with vegetables, ginger, turmeric, herbs, yogurt & warm spices 10 avocado dosa [gf] [v] roasted mushrooms, avocado masala, mango chutney | summer sambar 14 green dosa [gf] [v] sautéed greens, pumpkin seed chutney, avocado masala | summer sambar 12 egg dosa [gf] open face crêpe smeared with spinach purée, egg, cheese, vegetables & sesame 10 pani poori semolina puffs, mango cumin broth with lentil vegetable filling 8 snacks,sandwiches & salads samosa 5 VEG [v] sweet potato & pea with tomato kasundi | NON-VEG chicken & garbanzo with cumin yogurt pav bhaji Mumbai street fav! vegetable masala bhaji | toasted pumpkin buns 8 chili lettuce wraps ✓ sichuan pepper peanut masala with choice of paneer or chicken 12 madras chicken wings [gf] oven roasted with black pepper, sesame, amchur & tamarind chutney, cumin yogurt 13 frankies | choice of: desi fries or pondi salad or sambar a classic mumbai street wrap, choice of dosa wrap [gf] [v] or carrot roti [v] sabzi [v] rotating seasonal vegetables 10 chicken cilantro, fenugreek, tomato & garam masala in egg washed wrap 12 ghee burger | choice of : desi fries | pondi salad | summer sambar 10 choice of: ghee fried chicken or paneer with onion masala, mango chutney & fresh herbs pickle pizza pickled local
    [Show full text]
  • 1St February 2016
    Phone 1800 437 243 Herbie's Spices 4/25 Arizona Rd Charmhaven 2263 www.herbies.com.au Date Effective From: 1st February 2016 Qty Product Size Weight Price Qty Product Size Weight Price Qty Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 4.75 CHERMOULA SPICE MIX 50g SML PKT 50 4.80 DILL SEED WHOLE 30g SML PKT 30 3.20 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 CHERMOULA SPICE MIX 90g LGE PKT 90 8.00 DUKKAH 50g SML PKT 50 6.00 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 7.65 CHETTINAD SPICE MIX 35g SML PKT 35 5.70 DUKKAH 100g LGE PKT 100 10.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 CHILLI ANCHO POWDER 30g SML PKT 30 4.40 FAMILY FRIENDLY STIR-FRY SEASONINGSML 40g PKT 40 5.60 ALLSPICE GROUND 30g SML PKT 30 3.50 CHILLI ANCHO WHOLE 30g LGE PKT 30 5.20 FENNEL POLLEN 3g SML PKT 3 9.95 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 CHILLI BIRD'S EYE WHOLE 15g SML PKT 15 4.50 FENNEL SEED GROUND 40g SML PKT 40 3.00 AMCHUR POWDER (Green Mango Powder)SML 45g PKT 45 4.75 CHILLI CHIPOTLE POWDER 30g SML PKT 30 7.50 FENNEL SEED LUCKNOW WHOLE 45g SML PKT 45 4.80 AMOK SPICE MIX - Cambodian Fish Curry SML40g PKT 40 6.00 CHILLI CHIPOTLE WHOLE 25g LGE PKT 25 6.25 FENNEL SEED WHOLE 30g SML PKT 30 2.65 ANISEED GROUND 30g SML PKT 30 3.75 CHILLI FLAKES HOT 25g SML PKT 25 2.90 FENUGREEK LEAVES (Methi) 5g SML PKT 5 2.50 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.35 CHILLI FLAKES MEDIUM 35g SML PKT 35 3.00 FENUGREEK SEED GROUND 55g SML PKT 55 3.50 ANISEED WHOLE 25g SML PKT 25 3.80 CHILLI GUAJILLO WHOLE 30g LGE PKT 30 5.80 FENUGREEK SEED
    [Show full text]
  • Inroom Dining Menu
    In room dining MENU BREAKFAST MENU (7AM - 10:30AM) OVEN FRESH WHITE OR BROWN TOAST 125 Jam, butter, honey & preserve EGG SPECIALITIES 300 Omelette/ Scrambled/ Poached/ Boiled/ Fried Chicken breakfast sausages Potatoes/ Sautéed vegetable APPAM WITH STEW 250 Rice hoppers with creamy vegetable and coconut curry VEGETABLE UPMA 225 Steamed semolina porridge with vegetables and spice tempering CLASSIC DOSA 225 Plain/ Potato filling/ Spicy Mysore masala, sambar, chutney IDLI 225 Steamed rice and lentil dumplings, sambar, chutney MEDHU VADA 155 Fried lentil dumplings, sambar, chutney UTHAPPAM 225 Rice pancake with onion, tomato, coriander and chilli, sambar, chutney POORI BHAJI 250 Deep fried whole wheat bread with potato curry PARATHA 250 Choice of filling- Potato or Cottage cheese Homemade yogurt and pickle CEREAL BOWL 200 Choice of muesli, corn flakes or wheat flakes with honey, fresh fruit salad and choice of milk CAST IRON PANCAKE 250 Pancake syrup, whipped cream HERCULEAN NATIVE FRENCH TOAST 275 Brioche bread with fillings, banana compote and whipped cream BANANA RAISIN OATMEAL 200 Brown sugar and honey SLICED SEASONAL FRUIT PLATE 250 Vegetarian Non-Vegetarian Contains egg Spice level Available 24 hours If you are allergic to any food, let your server know. Government taxes as applicable. LUNCH & DINNER MENU (12 PM to 3 PM & 7 PM to 11 PM) APPETIZERS MASALEDAR PANEER TIKKA 395 Cottage cheese cubes marinated with spices cooked in clay oven CANTONESE VEGETABLE SPRING ROLL 325 Deep fried rice paper roll with fresh vegetables and Asian spices CRISPY
    [Show full text]
  • Auntie Taz's Secret Spice
    All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Two, Picnics: Auntie Taz’s secret spice mix Ingredients 2 tbsp flaked chillies 2 tbsp coriander seeds 2 tbsp cumin seeds Pinch of salt, lovage seed and citric acid Method 1. Dry roast the chillies, coriander and cumin (but open the window to avoid sore eyes and throat). 2. Leave them to cook. 3. Mix in a pinch of lovage seed and citric acid for a hint of sourness and grind them to a fine consistency. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Two, Picnics: Chana Chaat Ingredients 1 tub of natural yogurt Half a cup of full fat milk 1 teaspoon of salt ½ teaspoon of red chillies 1 teaspoon of Auntie Taz’s special chaat masala Salad tomatoes Cucumber Red onions 1 tin of chick peas 1 finely chopped green chilli (optional) Method 1. Combine the natural yogurt and full fat milk and whisk together into a smooth consistency 2. Add the salt, red chillies, and Auntie Taz’s special chaat masala. 3. Finely chop the salad tomatoes, cucumber and red onions and mix into yogurt mix 4. Add the tin of chick peas and serve. 5. For an extra kick add 1 finely chopped green chilli.
    [Show full text]
  • The Nepalese Joint Curry
    THE NEPALESE JOINT “…missing my village…” WE HAE MOVED TO 661 PITTWATER RD DEE WHY. SAME PREMISES AS THE DODGY INDIAN WWW.NEPALESEJOINT.COM.AU M 0415 945 007 F @ THENEPALESEJOINT INSTA @THENEPALESEJOINT 661 PITTWATER RD DEE WHY TUE TO SUN: 5PM TO 9PM [830 LAST ORDER] BYO : WINE+BEER: $3 CORKAGE _________________________________________________________________________________ NEPALESE & INDIAN STREET FOOD SAMOSA $8 : TRIANGULAR CRISPY PASTRY FILLED WITH POTATO & PEAS MASH IN SPICES [2P] CHAT PATE $8 : PUFFED RICE+CRISPY DRY NOODLES MIXED WITH BLACK CHICK PEAS & DICED TOMATO |ONION| LEMON JUICE [MILD|MED|HOT] SPICY POTATO $8 FRIED POTATO WITH CHAAT MASALA [MEDIUM SIZE BOWL] CHICKEN CHOILA SALAD $12 : DICED GRILLED CHICKEN I CHOPPED TOMATO ONION I LEMON JUICE I MUSTARD OIL I SPICES [SERVED AT ROOM TEMP] SAMOSA CHAAT $14 :TWO VEG SAMOSA CRUSHED IN YOGHURT|TAMARIND SUACUE & CHICKPEAS|TOMATO|ONION|CHAAT MASALA SAMOSA & CHICKPEAS $14 : TWO VEG SAMOSA CRUSHED & TOPPED WITH CHICK PEAS CURRY & DICED ONION | SHALLOTS ETC PAPRI CHAAT $12 : CRISPS IN YOGHURT|TAMARIND SUACUE & TOMATO+ONION SALSA |CHAAT MASALA TIKKI CHAAT $12 SHALLOW FRIED POTATO BALLS IN YOGHURT|TAMARIND SUACUE & CHICKPEAS|TOMATO|ONION|CHAAT MASALA PANI PURI $10 : SMALL CRISPY PUFFED BREAD STUFFED WITH BOILED POTATO MIX. [8P] DAHI PURI $10 : SMALL CRISPY PUFFED BREAD STUFFED WITH BOILED POTATO MIX + SWEET YOGHURT SAUCE [8P] CURRY VEGE $18 CHICKEN $21 LAMB $22 GOAT $25 FISH OR PRAWN $25 MIX VEG BUTTER MASALA MASALA MASALA PALAK PANEER MASALA KORMA MALABAR VEG KORMA KORMA VEG MALABAR
    [Show full text]
  • Recipe Title: Mango Lassi Recipe Source Or Inspiration
    Recipe title: Mango Lassi Recipe source or inspiration: https://www.cookwithmanali.com/mango-lassi/ Recipe: 1 cup mango pulp 250 ml, use fresh if possible from 2-3 sweet mangoes else can use canned mango pulp 1 cup yogurt 240 ml, plain whole milk yogurt 1/2 cup milk (cold) or cold water, to thin out the lassi 1-2 tablespoons sugar or adjust to taste 1/4 teaspoon cardamom powder pistachios to garnish, optional saffron strands to garnish, optional To a large bowl, add 1 cup fresh mango pulp. You can use canned mango pulp if you can't find sweet mangoes. To the same bowl, now add yogurt. I have used plain whole milk yogurt here. Now add cold milk (or water). I add this to thin out the lassi a bit. Also add the sugar and the cardamom powder. Blend everything until well combined. Pour the mango lassi into serving glasses and chill before serving! You may garnish with pistachios, saffron strands before serving! NOTES: I used organic frozen mango chunks from TJ's, whole milk yogurt, not Greek, whole milk to thin it. I used less than one tablespoon of sugar but would use less next time. Put it all in a blender. I did use the pistachios and saffron; it was colorful and the pistachios were great with the mango. Recipe title: Spinach and Feta cooked like Saag Paneer Recipe source or inspiration: Indian-ish: Recipes and antics from a modern American family by Priya Krishna Recipe: Ingredients 1/4 cup + 2 tbsp ghee or olive oil, divided 2 tbsp coriander seeds 2 green cardamom pods or 1/4 tsp ground cardamom (freshly ground is best) 1 small yellow onion, diced into 1/2 inch pieces 1 tbsp roughly chopped fresh ginger 1 garlic clove, minced 1 pound fresh baby spinach (10-12 cups) 1/2 tbsp fresh lime juice (from about a quarter of a lime), plus more if needed 1 small Indian green chile or serrano chile, roughly chopped 1 tsp kosher salt 6 oz feta cheese, cut into 1/2 inch cubes 1 tsp cumin seeds 1/4 tsp asafetida (optional) 1/4 tsp red chile powder Directions 1.
    [Show full text]
  • Foods Allowed Copy
    FRUITS SEEDS SPICES Anise Apples Honeydew Chia Apricot Amchoor (dried green mango) Jackfruit Flax Seeds Basil Blackberries Lucuma Hemp Bay Leaf Blueberries Mulberries Sunflower Cayenne Boysenberry Cardamom Mango Sunbutter (made from sunflower Caraway Cherries Nectarine seeds) Celery Seed Cantaloupe Peaches Sesame Cinnamon (may trigger some) Chaat Masala (look for any added MSG in Cranberry Pears Pumpkin/Pepita Currants pre-mixed bottles, but you can also make Pumpkin Pumpkin Seed Butter your own!) Coconut (could be a trigger for Pomegranate Poppy Seeds Chili powders like regular, chipotle (watch some) Strawberries ingredients in mixes) Elderberry Chervil Tamarind Chives Goji berry Watermelon Chinese 5 spice Grapes Cloves Curry, including Thai curry (watch ingredients VEGETABLES in mixes) Coriander Cilantro Green Bean Cumin Asparagus Scallions Cream of Tartar Artichokes Jicama Shallots Dill Fenugreek Bok Choy Kale Sunchokes Leeks Fennel Broccoli, Broccolini, Broccoli Rabe Squash of all types - spaghetti, Garlic Bell Pepper and all peppers Mixed Greens butternut, acorn Ginger Beets (not marinated) Mushrooms (may trigger some) Squash Blossom Harissa Brussels Sprouts Olives (check ingredients/may Horseradish (fresh, not mixed with additives) Sweet Potato Lavender Carrot trigger some) Turnip Lemongrass Cauliflower Okra Tomatoes (may trigger some) Marjoram Mustard Celery Pea Shoots and Micro Greens Tomatillos Peas without the pea pod (so NO Mint Cabbage Watercress Oregano of all types Corn snow peas) Zucchini Paprika of all kinds Cucumber Parsnips Parsley Potatoes Peppermint Chard Pepper - black, pasilla, guajillo Chicory Romaine Pumpkin Pie Spice Chives Radish Ras El Hanout Chickpeas Rutabaga Rosemary Sage Endive Rhubarb Saffron Eggplant Spinach Sumac Fennel Sprouts Dried Shallots Sriracha (look for a clean brand like Yellowbird) Tarragon Tamarind Thyme Turmeric Truffle Oil Wasabi Za’atar.
    [Show full text]
  • Sauces of the World – Part 2 (Green Sauces)
    Sauces of the World – Part 2 (Green Sauces) It is rare to find a meal that is not a little better with a sauce for marinating, drizzling, or dipping. Green sauce – there is no one single definition of a green sauce. Almost every cuisine around the world includes a version and usually many versions. These eight iconic green sauces are a great place to master the basics. Stock a batch in the fridge, and pretty much anything you cook will taste better. Our world tour continues: • India: Green Chutney • Thailand: Chile-Herb Dipping Sauce • Yemen: Zhoug • Italy: Any Herb Pesto India: Green Chutney Cilantro and mint headline together in this earthy Indian green condiment, while ginger and jalapeño give it a gentle heat. Sometimes yogurt is added to thicken the sauce, like in this version below, which is also intensified by the warming Indian spice blend chaat masala. Spoon it on top of your favorite curry for an extra hit of freshness and spice, serve it alongside any grilled vegetable or protein, or dip samosas in it. Ginger sets this sauce apart from all the other green sauces on this list. Prep Time: 10 minutes Total Time: 10 minutes Servings: (2-Tbsp servings) Storage: 5 days in airtight container in refrigerator Author: Chef Chandra, Cooking with Chef Chandra INGREDIENTS • 1 (1 ½) - inch piece ginger, peeled, chopped • 1 jalapeño, seeds removed, chopped • 1 1/2 cups cilantro leaves (aprx one large bunch or two small ones) • 1 1/2 cups mint leaves • 1/3 cup plain whole-milk Greek yogurt or non-dairy yogurt • 4 teaspoons fresh lemon juice • 4 teaspoons vegetable oil • 1 teaspoon chaat masala • Kosher salt PREPARATION Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.
    [Show full text]
  • VEGETABLES with HERBS and SPICES Eggplant  Brush with Either Herbie’S Greek Seasoning Or Lamb Crust and BBQ Mix and Olive Oil Before Grilling Slices on the Barbecue
    QUICK MEAT IDEAS WITH HERBS AND SPICES Chicken Dust fillets with a Herbie’s spice blend before pan frying, grilling or barbecuing. Suitable blends are: Native Seasoning, Cajun Spice, Ras el Hanout, Tagine Spice, Tandoori , Tasty Meat Sprinkle, Bay Seasoning, Berbere Native BBQ, Greek Seasoning, Lemon & Herb Pepper. Mix 1 Tbs Herbie’s Tandoori Spice Mix with ¾ cup plain yoghurt and marinade cuts of chicken for about 2 hours. Cook in the oven or grill. Dry-fry 1 Tbs curry powder for 30 seconds. Add 1 Tbs oil and 1 Tbs tomato paste and mix with the spices, then add 500g chicken pieces and a little water. Simmer. When nearly cooked, yoghurt or coconut milk can be added. Do not replace the lid after adding coconut milk or it will curdle. Rub the skin of a chicken with za’atar, Tunisian spice or Lemon & Herb Pepper before roasting. When roasting a chicken, add enough good chicken stock to make a depth of about 2cm. Sprinkle about a tablespoon of sumac into the stock. The liquid will reduce during cooking and make a delicious sauce for the cooked chicken. Make a marinade of grated onion, garam masala and curry leaves for barbecued chicken thighs. Pork Use Herbie’s Vindaloo Curry Powder to make a hot, tasty pork curry Roast a joint of pork, rubbing the surface with Chinese Stir Fry or with Native Seasoning Mix Sprinkle pork chops with Tagine spice mix or Jerk Seasoning for an exotic, sweetly spicy flavour Add ½ teaspoon sage or ajowan seed to stuffing for pork to combat the richness of the meat Stir-fry pork strips with chilli, lemon grass and Stir-Fry Spice mix, moistened with soy sauce.
    [Show full text]
  • Ramadan Recipes Suhoor, Snacks and Iftar Simplified with Ramadan Mubarak!
    Ramadan Recipes Suhoor, Snacks and Iftar simplified with Ramadan Mubarak! We are Doaa and Freda, two moms from NYC who are passionate about real food, wholesome ingredients, and making life a little bit easier for moms and busy people just like us. Spice Tree Organics, our line of pure, organic global spice blends, was started to help everyone bring global flavors and delicious cuisine into their homes without relying on toxic spice packs or unhealthy take out. With Ramadan here, we thought to create a book of some of our favorite suhoor, snack and iftar recipe ideas using our spice blends so you could have some inspiration and help in the kitchen. We know every moment in Ramadan counts, and we hope this books helps free you up for the things that matter most during this blessed month. Any and all spice blends featured here can be found at spicetreeorganics.com/spices. Thank you for letting us be a part of your Ramadan table. We hope you enjoy the recipes! Suhoor Time! Foul - Stewed Fava Beans A Suhoor staple in many MidEast countries, stewed fava beans are filling and nutritious. Tomatoes and peppers add extra hydration. Eggs can be broken into the skillet for a Tajine of Foul, or Tahina sauce can be mixed in for an Egyptian version. INGREDIENTS: METHOD: 1 can foul mudammes Heat olive oil in a skillet. 1 small onion, diced Cook onion until soft. 3 garlic cloves, chopped Add in garlic, tomato, and 1 large tomato, diced pepper, cook for 5 mins 1 red pepper, diced then add the canned 1-2 tsp Yemeni Hawaaij fava beans and Hawaaij 2 tbsp olive oil spice.
    [Show full text]