STOCK FOR THAI OR CHINESE SOUPS

Vir Sanghvi writes in his weekly column Rude Food that he grades a restaurant with the quality of it's soup. To an extend this is true. Whenever trying a new restaurant I order a basic soup like cream of tomato or cream of mushroom ( since i am vegetarian and most Indian restaurants in India have these 2 soups at least). If the soup is good and made from fresh stock the food invariably turns out good. and if bad you know what to expect in your plate :)

Chinese/ Thai soup stock
This really amazing soup stock for Chinese or Thai soups is very versatile. It is flavourful and the slower it is cooked better it tastes.

In a pan take about 5-6 cups water and get it to boiling
In this boiling pot you add

• small pc of fresh ginger (1") chopped roughly


• chopped galangal ( Thai aromatic ginger)


• white only of 2 lemon grass stalk, smashed


• 2-3 cloves of garlic , smashed


• 1 cup shredded chinese cabbage


• 4-5 stalks of spring onions ( white only)


• a little sea salt or regular salt

Let the stock simmer for 1-2 hours and develop flavour. you can ad more water if needed.

Strain ( DO not blend) and use it as vegetable stock for Chinese or Thai soups.

The Bean Salad ( Chana Chaat)

To continue with our salad recipes.....
Since salads are the most versatile foods.. you can add almost anything and toss the way you like. One can experiment with dressings and a dressing for one can be used with the other.
This particular salad is quite a hit with indian taste buds. Since it is almost a chaat. Can be served as a salad or chaat in parties as well..
the choice of beans is also up to you. I prefer chick peas (chola) and kidney bean ( rajama)

ingredients
about 2 cups of soaked, rinsed and boiled chick peas.
1/2 cup chopped spring onions.
1/2 cup chopped tomatoes
1/2 cup chopped capsicum
1/2 cup chopped boiled potatoes
some coriander for garnish

mix and keep aside or best refrigerate.
just before serving make the dressing.

for dressing you need
1/2 hung curd or very thick curd
2 teaspoons chaat masala
1/4 tsp black salt
1/4 tsp roasted cumin powder (bhuna jeera)
salt to taste
1 tsp lemon juice
mix the dressing well and pour over the salad .

Cold Pasta Salad

Reading some recipes in books or on web makes them sound like chemistry experiments. not just exact measures are given in ounces vegetables are measured by inches.. haha.. yes i know for those who have never entered in kitchens till a really really bad need arose , it is important to have such instructions..
the fun part is only when u know basics and are ready to experiment with the recipe.. most my notes are nothing but a certain mention of ingredients and the method.. and since every person has a different taste preference best way is to twist it to your personal liking..
in the next few blogs i will give only such ideas which anyone can exploit..:)

salad ideas
THE ITALIAN SALAD.( COLD PASTA SALAD)
I really am not sure if this is indeed an authentic recipe.. i have over the years added substituted and changed the ingredients and the name is given by me..
you need

fresh ice-berg lettuce shredded or chopped..( any other if you have)
chopped spring onions( about a handful)
1-2 boiled potatoes finely chopped
1-2 finely chopped tomatoes
mixed bell peppers ( red, green yellow) chopped about a cup full
finely chopped coriander leaves
a cupful of pomegranate
1 large cup full pasta( boiled , drained and cooled)

mix all the salad ingredients and refrigerate for 1/2 an hour
meanwhile we make this really simple dressing

• 1 tbsp extra virgin olive oil


• 1 tbsp vinegar white


• 2 garlic pods crushed or grated


• salt to taste


• freshly ground black pepper

Pour over the salad and toss really well. the pomegranate adds crunch and so does lettuce

Eggless Chocolate cake

A lot of people I know don't eat eggs and getting an egg less cake right is not easy.. i have heard various stories of microwave cakes with condensed milk etc but after a lot of experiments so far this is the best recipe that i could get my hands on.. the cake is really easy and also has lesser calories since it uses oil and not butter.. though if you ask me i prefer butter cakes since i love the aroma and taste . but this is the best choice for an egg less chocolate cake.
in all these cakes you can use assorted chopped nuts to add taste to them.
The best part of this recipe is that it can be made as a cake as well as muffins..

this makes an 8" cake or 8-10 muffins.

you need
11/2 cup flour
1 cup sugar ( brown if you have)
3 tbsp cocoa powder
5 tbsp oil ( roughly 1/3 cup ) ( any i use saffola)
1tsp vanilla
1 tsp soda bi carbonate or baking soda
1/2 tsp salt
1 tbsp synthetic white vinegar
1 cup water

how to proceed

1. in a large bowl mix flour, sugar, cocoa powder, soda and salt.


2. mix them really well so that no lumps are left and mixture is even.


3. make a well in center and pour oil, white vinegar, vanilla essence and water


4. whisk well using hand or electric blender.


5. pour in a dusted cake tin and bake at 180 degrees Celsius for about 30-35 min.

APARNA'S CHOCOLATE CAKE

Over the years most people i have met are foodies in some way or the other. One of the greatest influence on me is my close friend Aparna. A great cook herself, she is the kind who remembers recipes at her tips and probably doesn't even keep a notebook.. a lot of my recipes' are borrowed from her.
this particular chocolate cake is so hit that it has to be made for family dinners.. it is an extremely versatile cake since u can use icing on it , eat it with vanilla ice cream or simple serve it plain..

all you need is
11/4 cup sugar ( brown or plain)
11/4 cup Maida
1 cup butter ( amul would do)
1/2 cocoa powder
2 eggs
1 tsp vanilla
1tsp baking powder
1/2 cup milk
1/2 cup warm water
u can add roughly 30 ml rum.. instead of plain water the mixed liquid should be 1/2 cup. but that is entirely up to you
assorted nuts ( walnut, raisins) 1/2 cup approx

how to make

1. whisk sugar and butter till fluffy. add eggs one by one. whisk well.


2. in a separate bowl mix flour, cocoa powder and baking powder.


3. mix the wet and the dry . add water and milk. while doing this adjust it in a way that it doesn't get very liquid.


4. the final batter should have dropping consistency like honey.


5. add vanilla essence and nuts


6. bake at 180 c for about 40 min. or till a needle comes out clean

serve with whipped cream/ vanilla ice cream/ chocolate sauce whatever that u like.

fruit layered truffle

since i am on a strawberry overload let me share this awesome fruit truffle ( my mix and match).it is easy to make and can be made in advance for any party. it looks quite presentable and is yummy. best part is you can top it up with anything, whipped cream, thick custard, or ice cream.

for single serving add substract for number of people

any good fruit cake.
chopped fruits mixed of your choice( mango, strawberry, apple, banana)
sugar
thick whipped cream/ vanilla custard or ice cream



take any dessert glass...
crumble and put fruit cake at the bottom.
pour a little mixed fruit juice over it just to wet the cake.

meanwhile sprinkle sugar over the mixed fruits. as per taste since most fruits are sweet anyway.
add chopped fruits over it

option 1
top with whipped cream. thick semi sweet cream that has been whisked well.

option 2
take 1 cup heavy whipping cream add 2 table spoon sugar and 1 cup mascapone cheese ( Italian soft cheese)
whisk the mixture well till it forms peeks and add on top of fruit.

option 3

pour thick custard over fruits ( ur regular instant custard made at home with milk and sugar..)
use a lot of chopped strawberries over that
top it with vanilla ice cream in end..

strawberry preserve

The strawberry season is so short lived that it is difficult to make dishes year round. A friend Aparna has this amazing way of preserving them to keep year long. and best part is it is very simple..
all you need is

strawberries ( washed and chopped)
sugar (roughly 1/4 the weight of the chopped fruit.)

Heat up a thick bottm pan and warm strawberries. sprinkle the sugar over it .
what is most important is that the sugar just needs a gentle boil. so don't over cook or stir.
the moment the sugar bubbles and forms syrup remove from heat . the cut fruit shud remain intact.
let it cool and store in an air tight container in freezer. whenever needed scoop out a little and use.

strawberry cake

I hope all those reading don't end up thinking that i love desserts only.. but yes i have a partial inclination to baking.. i read this recipe in one of these blogs in chef in you and found it quite nice. though the author had called it a strawberry bread i would term it cake since it tastes like a fruit cake.. the kinds which remind me of school canteen and cup cakes.. may be that is why i chose muffin mould for it.. in my favourite baking guide i have similar recipes, called quick breads.. they are basically loafs of sweet bread without yeast..
for beginners let's call it cake.

ingredients

1 & 3/4 cup flour
1/2 cup butter
3/4 cup castor sugar ( plain will do)
1/2 cup yogurt ( should not have much water)
2 eggs
1 cup fresh strawberries ( chopped fine) u can use preserve as well
1 tsp vanilla
1/2 baking powder
1/2 tsp baking soda
1/2 tsp salt( only if using saltless butter)

method
seive flour,baking soda and baking powder. keep aside
wisk butter and sugar till fluffy
add the eggs. one at a time. mix well
add vanilla and yogurt.
mix the flour into it and add strawberries. mix taking care not to over beat the batter.
pour in a greased loaf tin or use a muffin mould.

for loaf bake at 160 degrees for about 60 min or till the needle inserted in center comes out clean
for muffins bake at 160 for 20-25 min..