THAI RED CURRY PASTE

Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Ingredients:
Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

Method:
1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

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HIBISCUS TEA

I had seen this recipe in the Master Chef India - season 4 (extra class session) by none other but Chef Sanjeev Kapoor. I had been wanting to try it out since a long time. Served hot or cold this tea is supposed to have lot of health benefits, specially in keeping the high BP under control. Therefore it is not recommended for those having a low BP. Research also shows that this tea can keep the obesity and diabetes under control.
Various countries have their own traditional recipes of making this beverage. Only the petals of this flower are used along with other ingredients like cinnamon, lemon grass, honey, lemons or oranges, ginger, cardamoms  etc etc.. to add to the flavour. You can try out endless variations.

Ingredients:
Hibiscus flowers ... 4-5
Lemon grass..... small piece
Cinnamon .......... 1 small piece
Ginger ............... 1 tsp
Lemon juice ..... 1 tbsp
Honey or sugar .. as needed

Method:
1. Wash the flowers well and separate only the petals for using. Discard the other parts.
2. Boil about half a litre of water and tip in the ingredients.
3. Add the lemon juice to get a lovely red colour. This was an important tip given by the chef.
4. Add the sugar or honey according to your liking.
5. Strain and serve it hot or chilled.

Important Note : This tea is not recommended for people with low BP 

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SPAGHETTI IN PESTO SAUCE

A delicious recipe of spaghetti with home made pesto sauce that can me made in minutes. Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. I have used whole wheat spaghetti which is a healthier option. Take care not to overcook the spaghetti. Toss it plain in the sauce or add any vegetables or meats if you like. My personal preference is shitake mushrooms. I have fallen in love with this variety of mushrooms, they are nice and fleshy. Also added a few cherry tomatoes to get a lovely look to the platter.

Ingredients:
Spaghetti .... 150 gms ( I used whole wheat spaghetti)
Pesto sauce ..  1/4 cup
Cherry tomatoes .. few
Shitake mushrooms .. 2 large (cut into long strips and saute)
Garlic ..... 1 clove (crushed)
Basil leaves ... few
Parmesan cheese ... 1 tbsp
Olive oil .... 2 tbsps.
Salt .... to taste

For Pesto Sauce:

Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Blend all the ingredients together. Use as required. You can even freeze it for future use.

Method:
1. Boil the spaghetti in a large pan adding salt and a little oil to the water.
2. Take care not to make it mushy. It has to be al dente. Strain it and run under cold water.
3. In a wok heat the olive oil and saute the crushed garlic.
4. Add the pesto sauce and stir for a minute or two.
5. Add the spaghetti, cherry tomatoes, sauteed shiitake mushrooms, few basil leaves and cheese.
6. Stir carefully until the spaghetti is coated well with the sauce.
Serve immediately. You can add extra cheese on top if desired.

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BASIL WALNUT PESTO

Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. You can also replace walnuts with pine nuts or any other ones you prefer. This sauce can be used for all kinds of pastas and also as a topping for bruschetta along with other ingredients like onions, tomatoes, mozarella etc etc....

Ingredients:
Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Method:
1. In a mini food processor blend the basil leaves, garlic and walnuts.
2. Tip in the cheese, lemon juice , olive oil and salt.
3. Blend further for a few seconds.
4. You can also freeze it for later use.

Watch the video

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RED LENTIL AND CHICKEN SAUSAGE SOUP.

Try out this delicious mint and oregano flavoured red lentil soup with tasty bites of chicken sausage. Vegetarians can skip the sausage and add mushrooms instead.

Ingredients:
Red split lentils ... 1 cup
Red onion ......... 1 (sliced about 1/4 cup)
Olive oil ....... 2 tbsps
Garlic ........ 1-2 cloves (crushed)
Tomato Puree ... 100 gms ( about 1/2 cup)
Lemon juice .... 1-2 tbsps
Chicken sausages ... 2
Dried oregano ...... 1/2 tsp
Paprika ................  1/2 tsp
Fresh mint leaves ... 3-4
Salt ..... to taste

Method:
1. Heat oil in a pan and saute the sliced red onion until it softens.
2. Add the crushed garlic and stir.
3. Now add the soaked red lentils and 4 cups of water.
4. Bring to a boil and simmer it.
5. When it is half done add the tomato puree, dried oregano, chopped mint leaves, salt and paprika powder.
6. Simmer it stirring occasionally.
7. Slice the chicken sausages and saute them in a small pan.
8. Add them to the simmering soup and also add the lemon juice.
9. Adjust the consistency of the soup to your liking.
10. Serve it with any bread you prefer.

LAKSA PASTE

Laksa paste is used in many Thai, Malay and Asian cuisines. Laksa is a popular spicy soup with the combination of noodles and chicken, fish or shrimps with coconut milk and a spoonful of laksa paste is added to flavour it.. This paste can also be used as a rub for grilled meats, chicken or fish. Traditionally this paste is ground in a pestle and mortar but you also may grind it in a food processor. You can grind  a large quantity and store it in a refrigerator. Covered with a layer of oil it should last for a month or even more. Though we get ready to use paste these days a home made version is always a better option.

Ingredients:
Red chillies ... 7-8
Red onion ..... 1
Lemon grass .. 2 stalks (use only white part)
Coriander stalks ... 1/2 cup
Galangal ..... 2 inch piece
Fresh turmeric .... 1 inch piece (if you can't find it use turmeric powder)
Garlic ........... 7-8 cloves
Shrimp paste .. 2 tsps (optional)
Ground coriander ... 1 tsp
Paprika or Kashmiri chilli powder .. 1/2 tsp (to get rich red colour)
Cashew nuts or any nuts ... few
Vinegar or tamarind juice .. 2-3 tbsps.
Salt ........ to taste
Sesame oil or peanut oil ... 5-6 tbsps

Method:
1. Peel galangal, onion, garlic  and fresh turmeric, Cut into small pieces.
2. Wash the chillies and cut them into pieces. If you can't find fresh red chillies then soak the dry ones in hot water for few hours and use instead.
3. Grind all the ingredients to a coarse paste. Traditionally it is ground in a pestle and mortar.
4. Heat oil in a pan and saute the paste.
5. Cool it and store in a sterilized container.
6. Refrigerate it.

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CHICKEN RASAM / KOZHI RASAM / CHETTINAD KOZHI SAARU

Chicken rasam is popular in Chettinad region where it is traditionally made in some temples during Kali puja as an offering. It can be classified as a hot and tangy Indian soup. You can serve it as an appetizer or with plain rice. It really tastes awesome. Try to make it with country chicken if available and preferably with bones..

Ingredients:
Chicken ..... 6 pieces.(small pieces)
Cooked toor dal ... 4 tbsps
Tamarind .... lemon size (soaked)
Tomato .... 1
Garlic ..... 3-4 cloves (crushed)
Cinnamon stick ... 1 inch piece
Cloves ............. 3-4
Rasam powder .... 2 tsps
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/8 tsp
Sugar or jaggery .... 1 tsp
Salt ................ to taste
Oil ........ 2 tbsps
Coariander leaves .. handful.

For tempering:
Mustard seeds ... 1 tsp
Asafoetida ....... one pinch
Dry red chillies ... 1-2
Curry leaves ..... 1 sprig

Method:
1. Marinate the chicken pieces with salt, turmeric and chilli powder.
2. Boil toor dal and set aside.
3. Soak the tamarind.
4. In a pressure cooker heat 1 tbsp oil and add the cinnamon and cloves.
5. When they give out a nice aroma tip in the marinated chicken pieces and saute.
6. Add the crushed garlic and tomato pieces. Saute for a minute and add 2 cups of water.
7. Close the lid and pressure cook for 5-6 whistles or until the chicken is done. Country chicken takes a little longer to cook. Check it out and cook as required.
8. Open the pressure cooker after it cools down and remove the chicken pieces. Strain the broth.
9. Pour the strained broth into a pan and add the cooked toor dal, tamarind juice, salt to taste, sugar or a small piece of jaggery to balance the taste.
10. When it starts to boil, add the chicken pieces, rasam powder and coriander leaves.
11. After simmering for a couple of minutes remove from the gas.
12. Heat the remaining oil and add the tempering ingredients.
13. When they crackle, add them to the prepared rasam. Serve with plain rice and appalams.

Note: Adding toor dal to the rasam is entirely up to you. Some people don't add but I do not like my rasam very tangy. So I always add it. You can also add small onions or any vegetables if you like. Make changes as you like.

See home made Rasam Powder recipe - HERE 

See the recipe video

 

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SAOJI / SAAVJI MASALA / SAOJI SPICE POWDER

Saoji or Saavji food preparation is a very spicy one from Maharashtra. This comes from Nagpur region where there is a large Saoji community and their cuisine is supposed to be very traditional and spicy.Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community. The spicy, meaty delicacies are made out of chicken, mutton, goat and even fish, cooked with hot chilli pepper, poppy seeds, cardamom and coconut, in a sauce thickened by sorghum flour.
Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra.
This spice powder can be made and stored for a long time. You can even use it for some vegetarian dishes.

For Saoji Masala :
 Black pepper corns ... few
 Cloves .................. 3-4
Dagad phool ........ 1 tsp
 Shahi jeera / kummel seeds .. 1 tsp
 Cumin seeds .................. 1 tsp
 Fennel seeds / saunf ....... 1 tsp
Nutmeg ................ 1/8 tsp
Bay leaves ................... 2
Black cardamom ........ 1
Cinnamon stick ........... 1 inch piece
Green cardamoms ...... 4-5
Mace ......................... 1
Dry red chillies .......... 4-5 (use more if you like spicy)
 Poppy seeds / khuskhus .... 1 tbsp
Dry dessicated coconut .... 2 tbsps
 Jowar ka ata / sorghum flour .... 1 tbsp

Method:

Dry roast the whole spices first. Remove from the pan.

Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove from the pan.

Now roast the sorghum flour taking care not to burn it..

Let the ingredients cool. Mix them together.

Grind them to a fine powder. Store it in a clean, dry sterilized container.

Watch the video

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HABANERO HOT SAUCE

If you are a lover of hot and spicy sauces here is one for you - Habanero Hot Sauce 

Habanero peppers are among the hottest chili peppers in the world. They are named after the Cuban city of La Habana .There are a number of varieties of habanero peppers, ranging in ripe colors from orange, red, yellow, chocolate brown, and even white, though some growers argue that anything but the "Orange Habanero" is not a true habanero.
There are various recipes of making this sauce with change in the ingredients.. I found this one to my liking. It is a milder version. You may adjust the spice level according to your preference and add the chillies accordingly. This sauce can be added to many dishes to give the spicy flavour to them.

Ingredients:

Habanero chillies .... 5-6

Garlic cloves .......... 5

Onion .................... 1 small

Carrot .................... 1 cup

Water ................... 1/4 cup

Lime juice ........... 1/4 cup

White vinegar ...... 1/4 cup

Tomato puree ...... 1/4 cup

All spice ............ 1/2 tsp

Salt ................... to taste

Sugar ................ 1 tbsp

Olive oil ........... 2- 2 tbsps

Method:

1. Heat 2 tbsps olive oil and saute the carrots, onion and garlic.

2. Add salt and 1/4 cup water. Simmer until done. Let it cool.

3. Transfer into a mixie and add the rest of the ingredients except oil.

4. Grind to a smooth paste.

5. Heat the remaining oil in a pan and cook the sauce for 3-5 minutes on low flame.Cover ot with a lid to avoid splashing.

Recipe adapted from HERE