Wednesday, October 17, 2012

Siopao (Char Siu Pao) Steamed Bbq Pork Buns

Ingredients for the dough: 

1 1/2 cup luke warm water
1/2 cup sugar
1 tbsp dry yeast
4 1/2-5 cup plain flour
6 tbsp oil 1
1/2 tsp salt

Put 1/2 cup of warm water in a mixing bowl and add the 2 tbsp of sugar and the yeast. Stir, then leave for 10 to 15 minutes until frothy.
In a mixing bowl add flour and the rest of the ingredients and knead it well to form a soft dough. In an oiled mixing bowl, keep the dough covered with a cling film to rise in a warm place till it doubles in size (approx 1 hour). Punch the dough divide it into 24 pcs. Flatten each piece with fingers into circular disc. Add 1 tbsp of filling in the middle pulling the edges in the center.
Lay each of them in a cupcake case and leave it to rest again until it doubles in size (45 minutes). Leave it to rise properly as the buns will come out very soft.
Steam on high heat for 20 minutes.

For the BBQ Pork Filling :
3 cup of finely chopped pork roast (You can use leftover pork roast)
1/2 onion finely chopped
2 tbsp oil 1 tbsp oyster sauce
1/2 tsp black pepper powder
1/4 tsp star anise powder
5 Tbsp Hickory barbecue sauce
 1 1/2 tsp sesame oil
1 1/2 tbsp corn flour
2 tbsp water

In a pan add 2 tbsp oil and heat it, now add the onion saute it for a minute. Add the chopped pork. Add black pepper powder and the star anise powder. Add the sesame oil, oyster sauce, Barbecue sauce, Stir and let it simmer on slow flame for 3-4 minutes. Mix the corn flour with the water and add to the mixture, stir well to coat it with the mixture. Leave the mixture aside in a bowl to cool.
Use the cooled mixture to fill the buns. You can also substitute pork with chicken roast. For vegetarians you can substitute it with Tofu or Paneer

Saturday, October 13, 2012

Spaghetti Bolognese

Ingredients :
400 gms beef mince
4 strips of Bacon chopped finely
2 slices of ham chopped finely
500 gms Spaghetti ( I used Barilla - size 13.)
2 inch piece of ginger minced
8 flakes of garlic minced
5 green chilies minced
2 packs of KDD tomato paste
1 tsp black pepper powder
1 tsp dry rosemary
5 big onions finely chopped
3 tsp dry oregano
1 tsp salt
5 tbsp tomato ketchup
1/2 cup of water
6 tbsp oil
1 tsp sugar

Method of Preparation : Heat the oil in a large saucepan and fry the bacon until golden over a medium heat. Add the onions, garlic, ginger and chilies, frying until soft. Add the tomato paste, stir it and now add the dry spices (black pepper, oregano and Rosemary). Fry for 2-3 minutes. Add the beef mince and ham, now add the salt and sugar. Add water, stir and cover the lid. Let it simmer over slow heat for 20 minutes until the sauce is thickened. Keep stirring in between.

Now Cook the spaghetti in plenty of salted boiling water for 15-17 minutes. Drain and leave it aside.
Serve the pasta with the bolognese sauce and sprinkle some parmesan cheese over it and enjoy.

Friday, October 12, 2012

King Fish Biryani

Ingredients for Frying fish:
 5-6 Pcs of Fish Fillet or slices (wash and leave it in a strainer for 30 minutes)
1/2 tsp salt
1/2 tsp turmeric
2 tbsp oil
Take out the fish pcs from the strainer. Apply salt and  Turmeric to the fish and keep it aside. Now fry the fish in a frying pan with 2 tbsp oil till its brown on both sides. Keep it aside.
Ingredients for the Gravy :
7 Med. Onions (thinly sliced)
5 green chilies
2 inch piece of ginger (minced)
1 full pod of garlic (minced)
1 1/2 cup of Curds (yogurt)
1/2 lemon juice 5-6 cloves
1 1/2 inch of Cinnamon sticks
7-8 Green cardamoms
2 black cardamoms
2-3 star anise
2 tsp aniseeds
 1/2 tsp turmeric powder
3/4 tsp cumin powder
3 tsp red chilli powder
1 tsp garam masala powder
2 Veg. Maggi cubes
1/4 cup oil
1 cup of water
1 small bunch of coriander leaves clean't finely and chopped
Add the fried Fish in the gravy and leave it aside for the fish to absorb some gravy flavors.

Method : In a pot take oil, make it hot. Add cloves, cinnamon, cardamom, star anise and aniseed. Now add the sliced onions and fry till golden brown on medium flame for 15-20 minutes. Add the minced ginger and garlic, fry it for another 2-3 minutes. Add the Curds and fry well till it starts leaving the oil. Add the spices (turmeric, red chilli powder, cumin powder, garam masala). Add the lemon juice, maggie cubes. Stir it well and fry for another minute. Add 1 cup of water and let it simmer on slow flame for 5 minutes.

For the Rice:

1 Kg India gate Basmati Rice ( wash it nicely and soak it for 1 hour)
In a pot take ample water, boil it, add the soaked rice with 4 tbsp salt. Add some whole spices like cinnamon, cloves and cardamom. Strain the rice when it is a little firm. Keep it aside.

To Assemble the Biryani.
 In a large Square Pyrex put the 1st layer of 1/2 of the cooked rice, sprinkle some chopped coriander leaves. On top the rice layer the fish pcs with gravy. Layer the rest of the cooked rice. Sprinkle some more chopped coriander leaves and 1/2 tsp garam masala. In a bowl take 5 tbsp milk. make it luke warm in the microwave, to the milk add add 9-10 threads of saffron. mix it well. Now sprinkle this mixture over the rice and cover the assembled Biryani with a silver foil. Preheat the Oven to 210 deg. C. Put the assembled Biryani in the oven for 30 minutes. Enjoy the aromatic yummy Biryani with Raita.

Sunday, October 07, 2012

Sweet & Sour Black Chickpeas


2 cups of Black Chickpeas (clean & soak overnight in ample water)

1 1/2 tsp salt (divided)
 4 med. onions finely chopped
 8-9 flakes of garlic minced
 8-10 curry leaves
 1/2 tsp cumin powder
 2 tsp red chilly powder
 1/4 tsp turmeric powder
 1/4 tsp garam masala powder
 2 tbsp scraped jaggery
 3 Tbsp thick Tamarind Pulp
 4 tbsp oil

 Cook the chickpeas in a Pressure Cooker with 4 cups of water, Add 1 tsp Salt. Leave it on slow flame until 6 whistles are gone., Put off the flame & leave it in the cooker for 10 minutes. Take a pot, add oil. Once the oil is hot add the garlic & curry leaves. Let the garlic brown lightly. Add the chopped onions, fry till its golden brown. Add the dry spices, add the tamarind pulp, fry for another minute. Add the cooked chickpeas with the water, add Jaggery & salt to taste. Cover the pot & cook for another 5 minutes on slow flame. Enjoy with Chappati or steamed rice.

Saturday, October 06, 2012

Mandeli Curry (Golden Anchovy Curry)

Mandeli is a small golden spotted anchovy fish which taste really good. It's yummier when fried crisp but I love this garlic tempered curry with boiled rice.

  15-20 Mandeli Clean the fish, wash &  keep it aside.

Ingredients for grinding Masala

 5 Kashmiri Chilies
1/2 tsp cumin seeds
3 tsp coriander seeds
1/4 tsp black pepper
1 small lemon size tamarind ball
3/4 cup of desiccated coconut or Fresh scraped coconut
1 big flake of garlic
Grind the above with 1 & 1/2 cups of water to a fine paste.

2 tbsp oil

For Tempering 8-10 flakes of Garlic finely chopped.

In a Pot take 2 tbsp oil, once hot add the chopped garlic, brown it. Add the finely ground Masala, fry for 1-2 minutes. Add 1 & 1/2 cup of water, add salt to taste. Let the curry boil. Finally add the clean't fish & let it simmer for 2-3 minutes. Serve with boiled rice.