Garlic Rohu Fry

Rohu is very tasty in itself. You need not put lot of flavours in it. Handle it delicately in flavours and it will taste awesome

Ingredients

• Fish (rohu) - 400 gms cut into slice
• Garlic paste - 3 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Red chilly powder - 1/2 tsp
• Salt as per taste
• Musturd oil - for deep frying
• Lemon juice - 1 tbsp

Method

• Clean the fish properly and add lemon juice .
• Keep it aside for 5-6 minutes.
• Once again wash the fish and drain out the water.
• Now add garlic paste, turmerin powder and salt on the fish and mix it properly. Let it marinate for 3-4 hours.
• Heat oil in a frying pan when it is very hot add fish peices and fry.
• Fry on both side till golden brown colour appears.
• When fish turns golden brown remove from flame.
• Fry the remaining peices in the same way.
• Serve it with salad and sauce.

Chicken Samosa

I made a twisted delhi chaat. Generally it is chola chaat with aloo ka samosa... I mixed chicken with aloo and it tasted heaven :) Do try and share your feedback :)

For Dough

Ingredients

• 2 cups of All-Purpose Flour (Maida)
• ½ tsp. Salt
• 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
• ¼ tsp. Cooking Oil
• 4 tbsp. Water

For Filling

Ingredients

• 2 cups of Boneless Chicken (cubed)
• 1 large Onion (chopped)
• 2 medium Potatoes
• 1 tsp. Ginger Paste
• 1 tsp. Garlic Paste
• 3 tsp. Garam Masala Powder
• 1 tsp. Cumin Seeds
• 1 tsp. Red Chilli Powder
• 1 tsp. Turmeric Powder
• 3 tsp. Salt
• 8 tbsp. Olive Oil

Method

For Dough

• Sift the all-purpose flour and salt together in a bowl or dish.
• Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.
• Add in the water and mix well with hands into a dough to form a stiff ball.
• Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
• Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.

For Filling

• Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
• Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
• Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
• Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.

Assembling

• Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
• Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato chicken mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
• Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
• Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
• Put each fried samosa on a paper towel to absorb any access oil.
• I served it with chole and raita and made it non veg chaat ;)

Hand rolled Coriander Ravioli with Leek and Chicken filling and Butter and Thyme white sauce

Pasta sheets:

• 2 ½ cups ‘00’ plain flour
• ½ teaspoon salt
• 4 eggs, room temperature, plus one extra for ravioli
• ½ cup coriander leaves
• 1 tablespoon olive oil
• Plain flour for dusting

Ravioli filling:

• 1 tablespoon olive oil
• 1 leek, white only, finely sliced
• 40g baby spinach, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon parsley
• 1 tablespoon chicken stock
• 125g light cream cheese, softened
• 1 egg
• 1/2 cup grated Four Cheese Blend
• 250g chicken mince

Sauce:

• 2 punnets baby roma tomatoes, halved lengthways
• 500g rock salt
• 200g thinly sliced pancetta, chopped
• 100g butter, chopped
• 10 sprigs of thyme
• 1 tbsp all purpose flour
• 500 ml milk

Method

Preheat oven to 180°C.

For pasta

• Sift flour and salt into a food processor and process for 10 seconds, until combined. Add eggs , coriander leaves and oil and process until mixture forms a dough. Turn out onto a lightly floured bench top.
• Firmly knead dough using the heel of your hand to push down into it and then away from you. Lift the dough for 6-7 minutes or until smooth and elastic.
• Divide the dough into two equal portions and wrap each portion in plastic wrap. Set aside for 10 minutes to rest.

For ravioli filling

• Heat oil in a large frying pan over medium to high heat and cook leek, spinach, garlic, parsley and chicken stock until soft and the leek is translucent. Cool in refrigerator.
• In a large bowl, place cream cheese, egg, grated cheese, chicken mince, cooled vegetable mix and season with salt and pepper. Stir to combine and refrigerate mixture until ready to use.
• Attach pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting.
• Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to overlap in the centre to form a smaller rectangle, press firmly to flatten, turn 90° and feed through the machine again.
• Repeat 5-6 times or until smooth. Reduce the width between the rollers by one setting and roll the dough through. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick.
• To make the ravioli, lay out pasta sheets onto a flour dusted board. In a ramekin, add a little water and keep to the side.
• Place tablespoons of the chicken mixture on the pasta sheet down one side, a few centimetres apart and brush the edges of the pasta with water. Fold the pasta over the top and press gently around the filling, allowing any air to escape. Use a cookie cutter to cut into rounds.
• Press the edges of the ravioli with a fork.
• Cook ravioli in a large saucepan of salted boiling water for 3-6 minutes. Once they rise to the top, drain well and set aside.

For sauce,

• Cook pancetta in a frying pan over medium heat until crispy. Remove pancetta from pan.
• In same pan over low to medium heat, melt the butter and add fresh thyme leaves as it melts. Add garlic and sauté for 2 minutes. Add all pupose flour miz it well and add milk. Remove from heat just as the milk has warmed, ensuring it does not burn.
• Mix Milk well and re heat and bring to boil. Add salt pepper and parmesan cheese.
• To serve, spoon cooked ravioli down the centre of the plate. Place small roma tomatoes around the edge of the pasta and the crispy pancetta on top of the ravioli. Spoon some of thyme sauce over the pasta. Place a few thyme leaves on top of the ravioli and pancetta stack, drizzle with a little extra butter sauce and season with pepper.

Quail Scotch Eggs with tuna tartare

Ingredients

• Oil for deep frying
• 300 grams smoked tuna, finely chopped
• 2/3 cup crème fraiche
• 12 quail eggs
• 30 grams butter
• 3 shallots, finely chopped
• 300 grams sausage meat
• 1 teaspoon chopped parsley
• 1/3 cup flour
• 2 eggs, lightly beaten
• 1 cup panko crumbs
• salt and pepper to taste

Method

• Heat oil in deep fryer to 180C.
• Place tuna and crème fraiche  in a bowl and stir to combine. Set aside.
• Prepare an ice bath. Set aside.
• Bring a saucepan of water to a boil over high heat. Add quail eggs and cook for 2 minutes. Remove from water and place in ice bath. Once eggs are cool, peel and set aside.
• Place butter in a frypan set over medium heat to melt. Add shallots and cook until translucent. Add sausage meat and parsley and cook, stirring until meat is cooked through. Remove from heat and set aside.
• Place seasoned flour, eggs and panko crumbs into 3 separate bowls. Take each quail egg and press sausage meat mixture around it. Place in flour, then egg, then panko crumbs and gently press.
• Place each covered egg in deep fryer and cook until golden, about 3 minutes. Remove from oil and drain on paper towel.
• Season scotch eggs with salt and pepper and serve over bed of tuna.
• Make sure when you cut in quail eggs it should be runny and the runny yellow mixed with tuna tastes heaven J