Bobby Geetha's Blog: Fine dining Indian , page 5

Avocado accompaniment

Indian avocado chutney salad

A fine Indian avocado chutney salad that can be used for garnish, goes along with chicken, fish or any protein or can have salad as it is.

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INGREDIENTS

For Avocado salad

Avocado Chopped 50g / 3 Tbspn

Onion Chopped 10g / 2 tspn

Tomato Chopped 10g / 2 tspn

Chopped Coriander 1g / 1/4 tspn

Coriander Mint paste 5g / 3/4 tspn

chopped garlic 1g / 1/4 tspn

salt

Lemon juice 2g

For Avocado chutney

 Avocado Chopped 50g / 3 tbspn

Onion Chopped  10g / 2 tspn

Tomato Chopped 10g / 2 tspn

Coriander Chopped  1g / 1/4 tspn

Chopped green chilli 2 gm / 1/4 tspn

Coriander Mint paste 5g / 3/4 tspn

chopped garlic 1g / 1/4 tspn

salt

Lemon juice 2g / 1/4 tspn

chat masala 1g / 1/4 tspn

For Making  Avocado salad and chutney

For Avocado salad : Choose right avocado, remove the skin and seed.

Chop the avocado into small pieces and put it in to a bowl.

Add chopped onion, chopped tomatoes, chopped coriander, coriander mint paste, lemon juice, chopped garlic and salt. Mix it all together.

Salad is ready and goes well with seafood also can be serve with any protein.

For Avocado Chutney : Choose the right avocado, remove the skin and seed.

Chop the avocado in to small pieces and put it in to a bowl.

Add chopped onion, chopped green chilli, chopped coriander, chopped garlic, chopped tomato, lemon juice, coriander mint paste, chat masala and salt. Mix it all together.

Now smash the mix to a rough chutney style.

 

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Grilled shrimps

Grilled shrimps chickpeas salad

A wonderful Grilled shrimps chickpeas salad . Prawn is skewered in lemon grass stem with some bell peppers and diced onions and home made chickpea salad with a drizzle of yogurt.

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INGREDIENTS

Prawns Medium 4 no.

Gingergarlic paste 1 tspn

Turmeric powder 1/4 tspn

Chilli powder 1/2 Tspn

Olive Oil 1 Tspn

Lemon Juice 1/2 Tspn

Salt

Chat masala 1/4 Tspn

Yellow pepper diced 4 pc

curry leaf 4 no

Chickpea salad 4 Tbspn

Onion Diced 4 pc

skewer lemon grass – 2

Yoghurt – 2 Tbspn

For Making Grilled shrimps chickpeas salad

Clean and devein prawn , wash and pat dry .

Marinate with ginger garlic paste and all powders except chat masala.

Skewer in lemon grass stem with pepper , curry leaf and onion.

In a hot pan pour some oil and pan sear the prawn skewer.

Turn the side while searing and make sure the prawn is cooked.

Make chickpea salad and plate prawn skewers on chick peas salad .

Drizzle with yoghurt , finish with pickled onion and chat masala.

chick peas  are superfoods full of  nutrients . chick peas are very popular in Mediterranean, Middle Eastern and Indian cookery.

They are usually sold pre-cooked in cans, or dried. Dry chick peas must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.

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Chicken chickpea Curry

Chick peas chicken curry

This is just amazing recipe for cooking at home, chick peas chicken curry . This chick pea curry is cooked using one pot. Goes well with rice and breads.

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INGREDIENTS

Chicken cut on Bone 1kg

chick peas 200g / 1 cup

Ghee 30g / 2 tbspn

Sliced onion 100g / 1/4 cup

sliced Tomato 60g / 1/4 cup

Green chilli 10g

Ginger Garlic paste 30 gm / 2 tbspn

Turmeric powder 5g / 3/4 tspn

Coriander Powder 20g / 1 tbspn

Chilli powder 20g / 1 tbspn

Maggie seasoning powder 4 gm / 1/2 tspn

Garam masala 5g / 3/4 tspn

Chicken stock cube 20g / 1 tbspn

Salt 7g / 1 tspn

Water 300g / 2 cup

For Making  Chicken and Chickpea curry.

In a thick bottom pan put chicken, sliced onion, sliced tomato, green chilli, ginger garlic paste, turmeric powder, coriander powder, chilli powder, maggie seasoning powder, chicken stock cube, garam masala, Ghee and salt. Mix it all together.

Keep it to rest for 15 to 20 minutes.

After resting the marinated chicken, start cooking in a low flame so that it will not catch on the bottom of the pan.

Once it start heating mix it and add water. Allow to cook the chicken in a medium flame. Let the water get reduced up to 50 percent.

Now add cooked chickpea, add some water and bring it to boil and cook for another 10 minutes in a low flame.

Chicken and chickpea curry is ready and can be served with rice or breads.

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Chicken Lollipop

Fried chicken wings lollipop

Fried chicken wings lollipop is made using chicken wings. where the meat is cut loose from the bone end and pushed down creating a lollipop appearance.

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INGREDIENTS

Chicken Wings  4 no

 Turmeric 2 gm / 1/4 tspn

Ginger garlic paste 3 gm / 1/4 tspn

Chilli powder 4 gm / 1/2 tspn

Lemon juice 7 gm / 1 tspn

Salt 2 gm / 1/4 tspn

For Batter : 

Flour 25 gm / 2 tbspn

Water 40 gm / 2 tbspn

Maggi seasoning 4 gm / 1/2 tspn

Baking powder 2 gm / 1/4 tspn

salt 2 gm / 1/4 tspn

chat masala 2 gm / 1/4 tspn

Tadka Mayonnaise

 Pickled chilli and veg

For Making  chicken Lollipop deep fried

Marinate chicken wings with ginger garlic paste, turmeric powder, chilli powder, maggi seasoning, Lemon juice and salt. Mix it nicely.

For the Batter : In a bowl put flour, add water, chat masala, baking powder, seasoning powder and salt. Mix it well and allow to rest for few minutes.

To Fry : In a deep pan pour oil. Make sure the oil  temperature is 170 c.

Dip the lollipop into the batter, drop lollipop into the oil.

Turn it around and ensure it cooked evenly to get nice crispy texture.

Take the chicken lollipop out and transfer it into a kitchen towel to drain the excess oil.

Plate lollipop on a wooden board with Tadka mayonnaise and pickled onions.

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SalmonKofta Kebab

Salmon prawns kofta kebab

An amazing seafood kofta kebab made with Salmon and prawn, served with curry mayonnaise and tindora orange salad.

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INGREDIENTS

Salmon 60g

Prawn 40g

Ginger 3g / 1/4 tspn

Chopped onion 3 gm / 4 tspn

Chopped Lemon grass 2g / 1/4 tspn

Green chilli 1g / 1/4 tspn

Lemon grass 2 no

salt

Bell Pepper chopped 3g

Oil 7 gm / 1 tspn

Butter 7 gm / 1 tspn

Tadka mayonnaise 30gv/ 2 tbspn

Salad 50g / 3 tbspn

For Making  Salmon and prawn kofta kebab

Remove the tail and devein the prawns.

In a chopping board place the prawn and salmon.

Along with it add lemon grass, chopped ginger, green chilli and some chopped onion.

Add salt and start chopping it altogether. Make it fine chopped.

Make a kofta mould around the lemon grass.

Place it in a plate and put some chopped bell pepper on top of it. It gives the nice colour and crunch too.

To cook the kofta : Heat a pan, add a touch of oil. Make sure the oil is hot.

Now place the kofta kebab into the pan and sear all the sides. Now add a touch of butter to give nice colour and flavour.

Make sure to turn the sides so that it cooks evenly.

Take it out from the pan when the protein (a white spots) from the fish start coming out.

Plate it with Tadka mayonnaise, salad and pickled onion.

 

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Avocado pakora

Crispy Avocado fries recipe

A healthy and excellent Indian snack of crispy Avocado fries recipe . An Indian Pakora made with avocado and garnished with avocado chutney.

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INGREDIENTS

Avocado – 1 no.

Avocado chutney – 2 Tbspn / 30 gm

Plain flour – 3 Tbspn / 45 gm

Chickpea flour (Gram flour) – 1 Tbspn / 15 gm

Rice flour – 1 Tbspn / 7 gm

Turmeric powder – ¼ Tspn / 1 gm

Chilli powder – ½ Tspn / 3 gm

Seasoning powder – ¼ Tspn / 2 gm

Asafoetida – a pinch

Chopped coriander – 1 Tspn / 7 gm

Ginger garlic paste – 1 Tspn / 7 gm

Baking powder – ¼ Tspn / 1 gm

Chat masala – a pinch / 1 gm

Salt – ¼ Tspn / 2 gm

Oil – To deep fry

Water – 8 Tbspn / 110 gm

For Making  Avocado Pakora.

Put all the ingredients except avocado, avocado chutney and chat masala in a mixing bowl.
Mix all the ingredients by pouring little bit of water and make it into a fine paste.
Then pour rest amount of water, mix it until it turns into a light thick batter and keep it aside.
Now Split open the avocado, take the seed out and Scoop out the avocado from the avocado skin.
Keep the avocado skin aside to present the pakora.
Cut avocado into wedges.
Arrange the avocado wedges in a chopping board / plate. Dust some chat masala and plain flour onto the wedges.
Turn the sides and repeat the dusting process.
Now slowly dip the wedges into the batter and deep fry for 3 mins at 170 c.
When it is crispy enough just take it out and keep it in a kitchen towel to drain the excess oil.
For plating :Fill the Avocado skin with avocado chutney and place the fried pakora wedges on top.Garnish as per the picture and serve.

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IndianSalad Recipe

Innovative Indian salad recipe

Learn how to make Different Varieties of Innovative Indian salad recipe in Restaurant style. Also follow this awesome video to know how to make pickled red onion.

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INGREDIENT
For Pickle Red Onion

Mustard Oil 30 gm / 2 tbspn

Mustard seed 1 gm / 1/4 tspn

Asafoetida 0.5 gm / a pinch

Ginger 5 gm

Green chilli slit – 2 no.

Turmeric 2 gm / 1/4 tspn

Grated Beetroot 30 gm

Water 150 gm / 1/2 cup

Vinegar 50 gm / 3 tbspn

Salt 3 gm / 1/4 tspn

Sugar 20gm / 1 tbspn

Shallots 50 gm

Onion rings 100 gm

For Corn Salad

canned Sweet corn 100 gm

Mint 1 gm / 2 leaf

Chopped Peppers 10 gm / 1 tbspn

Olive Oil 2 gm / 1/4 tspn

Lemon juice 2 gm / 1/4 tspn

Chat Masala 1 gm / 1/4 tspn

For Chick pea Salad

Canned Chick peas 100 gm / 1/2 cup

Mint 0.5 gm / 2 leaf

Chopped fresh coriander 0.5 gm / 1/4 tspn

chopped Onion 10 gm / 1 tbspn

chopped tomato 10 gm / 1 tbspn

Chopped green Chilli 1 gm / 1/4 tspn

Chat Masala 1 gm / 1/4 tspn

Orange Juice or lemon Juice 3 gm / 1/4 tspn

olive oil 1 gm / 1/4 tspn

For Tindora orange salad

Tindora  2 no

Grated beetroot 5 gm / 3/4 tspn

chopped ginger 1 gm / 1/4 tspn

orange flakes  4 no

mint 1 gm / 2 leaf

chopped Green chilli  1 gm / 1/4 tspn

orange juice 5 gm / 3/4 tspn

olive oil 5 gm / 3/4 tspn

chat masala 1 gm / 1/4 tspn

For Making  Pickled Red Onion, Corn salad, Chick pea salad, Tindora Orange Salad.
For Pickled Red onion,

Heat mustard oil in a hot pan. Put mustard seeds and allow it to crack.

Add ginger and asafoetida, saute for a minute.

Add turmeric powder, water and vinegar. Ratio of water and vinegar is 3:1. 3 part of water and 1 part of vinegar. Add salt.

Now add some grated beetroot, it gives the red colour to the pickle.

Add sugar and mix well. If need it spicy add some slit green chilli.

Give it a boil and switch of the flame.

Allow the pickle to cool down and transfer it to a bowl.

This stage add some shallots and onion rings. mix it.

To make Corn salad :

Put the corn, Chopped bell pepper, mint, Lemon juice in a bowl. Mix it

Add salt, add a touch of olive oil and chat masala. Mix it all together.

Corn salad is ready and can be used to garnish the dishes.

To make Chickpea salad :

Put chickpea, chopped onions, chopped tomatoes, Chopped fresh coriander, chopped green chilli, mint, orange juice and chat masala. Mix it

For Tindora Orange salad :

Cut tindora into small pieces and put it in a bowl.

Put the orange flakes with the tindora.

Add grated beetroot, chopped ginger, mint and chopped green chilli.

Now add some orange juice, olive oil and chat masala. Mix it.

This salad goes well with any grill dishes.

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Quaileggs Masala

Quail eggs masala dosa

This is an amazing Quail eggs masala dosa made with soft boiled quail eggs. Lacy crispy dosa gives crunchy texture. This is a restaurant style recipe, very easy to cook at home with full of flavours.

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INGREDIENTS

For Crispy dosa batter:

Dosa Batter – 2 ladles / 60 ml

Water – 2 ladles / 60 ml

Oil – 15 gm / 1 Tbspn

For Quail egg masala:

Quail egg (soft boiled) – 4 nos.

Oil – 15 gm / 1 Tbspn

Ginger Julian – 1 gm / ¼ Tspn

Chopped onions – 30 gm / 2 Tbspn

Green chilli – 1 no

Turmeric powder – 5 gm / 1 Tspn

Garam masala – 3 gm / ½ Tspn

Black pepper crushed – 1 gm / ¼ Tspn

Onion tomato masala – 15 gm / 1 Tbspn

Chat masala – 1 gm / ¼ Tspn

Chopped coriander leaf – optional

Salt – 1 gm / ¼ Tspn

Water – 15 gm / 1 Tbspn

For soft boiled quail egg:

Quail egg – as above

Water – to boil

Vinegar – 30 ml / 2 Tbspn

For Making  Quail egg masala crispy dosa.

Method:

For crispy dosa batter:

In mixing bowl put dosa batter, water and oil. Mix well using whisk and keep it aside.

For Soft boiled quail eggs:

In a pan boil water and put quail eggs and cook for 2 minutes.
Take out the quail egg, put it in a glass of ice-cold water mixed with vinegar for half an hour.
This helps to reduce the strength of the egg shell and it will be easy to peel off.

 

For Quail egg masala:

In a hot pan pour oil, add all the ingredients mentioned in the quail egg masala and saute for 5 minutes.
If needed you can add coriander leaf at the end.

To make crispy dosa:

In a hot pan pour 2 ladle of batter.
Allow it to spread it completely to a very thin layer.
Make sure it gets a nice golden colour and cooks evenly.
When it cooks you can see it will be crispy and a nice web like texture.
Now take the crispy dosa out from the pan and place it in a kitchen towel to drain the excess oil.
Plate as shown in the picture.

 

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Lababdar Gravy

Restaurant style Lababdar Gravy

Restaurant style Lababdar gravy also known as Onion tomato masala. We make this masala in Bulk and keep refrigerated so when we need to cook dishes as per order its faster the usual Home cooking.

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INGREDIENTS

Oil 150 gm / 3/4 cup

Cumin or whole spices optional

Chopped Onion 150 gm / 3/4 cup

Chopped Tomato 200 gm / 1 cup

Ginger garlic paste 50 gm / 3 tbspn

Turmeric powder 3 gm / 1/4 tspn

Chilli powder 10 gm / 1 tbspn

For Making Restaurant style Lababdar Gravy

Heat a pan and pour oil. Make sure there is enough oil, so that onion and tomato cook nicely.

Put chopped onions into the hot oil.

Optional : Can add the whole Garam masala spices before putting onion.

Allow the onions to cook nicely, keep it a medium flame.

Saute untill the onion gets the light brown colour.

At this stage add ginger garlic paste. Cook it for 2 mins until the raw flavour of ginger and garlic goes away.

Add chopped tomatoes, saute and cook well till the oil floats on top of the masala.

Now add turmeric powder and chilli powder. Saute and mix well.

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Indian Spices

Indian Cooking spices History

Learn about Indian cooking spices History From a chef and traveller chef Kanthi Thama. From easy tiger restaurant at Brighton ,United kingdom .

He was setting a bench mark doing the covid lock down time . He was feed NHS support staff , front line warriors in Uk.

This past week, what with the lockdown and all, I finally decided that the time had come to sort out the kitchen. In a bit — you know, clean out the cubpoards, stop the pots cohabiting with pans. The silverware riot in the cutlery draw—-a place for everything, and everything in its place, no?

That’s when, I happened upon three pretty pouches — malabar pepper, ceylon cinnamon, and salem turmeric. Tucked away in one of those dark corners that my fingers seldom trek to.

Hmmm… spice…memories….every spice married to a memory . Ranging from trips to the local market, summers spent in the family kitchen, to beautifully executed evenings of refined gastornomy.

But ever wonder how spices, and everything linked with them. came to influence the collective history of humankind and rule our psyches?

The story of spice and all that it touches, has perhaps been one of the most recurring episodes in the story civilisation . For the journey from caves to cathedrals and the coronavirus-times of today, has often had a stopover by a pot of stew, with a spice or two.

No, not often, but always !

Take this pouch of pepper for instance — been traded about the seven seas for well over 3000 years now. Picked up from the coast of Malabar, the finest Telicherri pepper, was currency in some parts of the middle-east. Yes, you could pay your taxes, bribes and the bride-price in black-pepper back then, for it was the black gold of its times.

Same goes for Silphium, a wonder spice/drug that was traded to the extent of it going extinct. The city of Cyrene, along the Libyan coast ran its entire economy based on just this one spice, and the early Greeks waged many a war just to ensure its supply.

It isn’t difficult to conjecture why — as the lightest of all traded merchandise, spices were bound to be the most valuable — every merchant caravan heading west from India, traversing through Persia, Arabia and Turkey was sure to have a few camels laden with spice sacks for they alone, were both — tradeable goods, and currency — at the same time !

Spice Trade

The Romans introduced the earliest spices to England, the first legions brought ashore garlic, amongst other staples.

But out in Rome, it was pepper from the Indies that was the mainstay of every patrician kitchen. So much so, that Pliny the Elder, bemoaned the draining of the Roman treasury to finance these ‘luxuries’. With the Persians monopolising the land routes, and the Arabs commanding the seas, the Romans decided that they were done getting gouged for the pepper, and ended up conquering Egypt —and so, gained control of the land bridge between the two seas, and all the spices heading their way!

Imagine that — declaring war, just so one could get their pouch of pepper at a decent price !

Well, that was 30 b.c…but since then, the control of the spice trade became one of the pillars of foreign policy, of every major trading power in Europe. Beginning with the Romans, then the Byzantines and up until the era of the Republics of Venice and Genoa, it was all fine….. until the fall of Constantinople to the Ottoman Turks in the summer of 1453.

So, after 1400 years of reasonably priced spices, Europeans had to kowtow to yet another Middle-Eastern power again!

What is it about spices that was so important, that inspite of the immense effort and price, there was an undiminishing demand for them in every known culture?

Was it just a novel indulgence for the rich then? Not quite, ask any able homemaker and they’ll tell you —- every spice, began its journey in the kitchen, as some sort of medicine.

Ginger, pepper, coriander, cumin, costh and nard—digestives and dewormers of different types; Cloves, cinnamon and Camphor the best pain-relievers; Cardamom, fennel, and aniseed to beat bad breath! The list is endless. Now, who amongst us, has never needed help with any of these issues huh?

Spices, also played a vital role in food preservation around the world …. every pickle and sausage out there has atleast one (if not more!) in its recipe. This ensured a remarkable increase in the access to food the poor had, particularly during the harsh European winters.

So all through the 15th century, while there was a gradual resurgence in European military power in the western mediterranean, the east was tethered tight to the Turkish yoke. And that is when more traders, and adventurers got desperate to find a direct sea route to the Indies, giving rise to increasing investments in naval adventurism. Columbus sailed west and landed on a totally different continent. But Vasco da Gama sailed south, along the African coast around the Cape of Good Hope, and buffeted by the monsoon winds, landed on the sands of Calicut — the South western tip of the subcontinent.

That single event in the summer of 1498, set the tone for all interactions — between Europe, and the rest of the world — for the next 500 years. While Spain hankered for gold in the new world thanks to Columbus’ discovery of America, the Portuguese banked on trade monopolies with the Indies. The Dutch, and the English were quick to follow in their wake and within a period of 150 years, had ‘factories’ (trading outposts, mostly along the waterways ) along the coasts of Africa , India, Sri Lanka, eventually reaching deep into south-east Asia.

Alongside spices, Europe now had easy access to other comestibles like refined sugar, rice, and potatoes.

This had a marked influence on food preferences in Europe, altering culinary traditions forever. Beginning in the royal kitchens and eventually, trickling down the social strata to even the humblest hovel, spices dictated what foods one ate.

The fantastic fortunes to be made from the spice trade, also ushered in an era of colonisation and slavery, influencing the mores of a society that saw virtue in Imperialism. Vasco da Gama’s first voyage was so successful (the profits were sixty times the cost of the voyage!)that it sent forth a slew of traders to the Indies, all sailing under the Portugeuese flag. In the 10 years following da Gama’s landing at Calicut, the Portuguese state had a stranglehold on most of the major ports of Western India –from Cochin in the south, up the coast to Goa and Diu! They subdued the local potentates, and negotiated very profitable treaties with the empires of Vijaynagara and the mighty Mughals. The Dutch followed, fighting the Portuguese tooth and nail for control over Ceylon and the Indian ocean trade, establishing colonies as far out east as New Guinea.

England caught onto the game a full 100 years later and chartered The English East India company in 1600, trying hard to woo the Mughals away from the Portuguese, and within the next 200 years controlled all trade (and as a consequence, politics )becoming masters of an empire that eventually covered 25% of the globe.

Another consequence of all this trading about and colonisation, was the movement of entire communities (and the culinary exchanges ), along these routes. Gujarati traders setting up shop in Mombassa also brought their cloves and cumin, while the Telugus and Tamils heading to Malaya and South Africa took with them chillies and black pepper. The Bhojpuris, with cumin and fenugreek, changed the eating cultures of lands stretching from Mauritius and South America to Fiji. The staples in all these places might not have altered that much, but the spices introduced by these people, have transformed the native palates forever.

A lot has changed in the world since the first of the spices was sold in the international marketplace. The way we cook, trade and live nowadays is markedly different from the Roman times, but the spice trade, is just as (if not more) important today , dictating the flavors and fortunes on every continent. Wherever you see a working kitchen — be that of a street vendor, a food factory, the local pub or a michelin star restaurant — there’s bound to be a bag spices there.

For man, can’t just live by bread and salted butter alone — while meat and veggies might be nice to have, one needs a bit of pepper too.

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