Seafood Rissotto with Poached Egg

Ingredients

Parmesan chicken stock

• 1kg chicken wings
• 2 carrots, roughly chopped
• 1 brown onion, chopped
• 3 celery sticks, chopped
• 2 bay leaves
• 3-4 sprigs thyme
• 6-8 peppercorns
• Parmesan rinds
• Sea salt, to taste

Onion puree

• 20g butter
• 20ml olive oil
• 1 white onion, sliced
• 1 star anise

Risotto

• 40g butter
• 20ml olive oil
• 100g carnaroli rice
• 500-600ml chicken stock
• 2 tablespoons onion puree

Prawns

• 500 gms Prawns
• Butter 1 tbsp
• Salt
• 1 tbsp olive oil
• Pepper

Poached Eggs

• 4 eggs
• Vinegar

Method

• For stock, place chicken wings, carrots, onion, celery, bay leaves, thyme and peppercorns in a stock pot and fill with enough cold water to cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from heat and allow to steep. Pour stock through a fine chinois removing any solids and skim off any fat.
• Pour 2 litres of stock into a clean saucepan and add parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and simmer for 10-15 minutes. Taste and season with salt.
• For onion puree, melt butter with oil in a large frying pan, add onions and star anise and cook, covered over a medium heat for 5-10 minutes until soft. Remove lid and cook for 20-30 minutes until golden and deeply caramelised. Remove star anise, puree onions until smooth, sieve.
• For risotto, melt 20g butter and olive oil in a frying pan over a high heat, add rice and cook for 10-12 minutes, shaking pan occasionally. Begin adding hot stock a ladleful at a time, shaking between each addition. Continue to add stock until rice is tender. Remove from heat and rest for 5 minutes. Return to heat and stir through remaining 20g butter and onion puree. Taste and season with salt.
• For Prawns Saute Prawns in a mix of olive oil and butter for 4 minutes and season it with salt and pepper.
• For poached eggs, bring water to boil and add white wine vinegar. Remove from heat. Crack an egg in a bowl and turn it in water and start swirling around. Put back on heat for 3 minutes. Your egg is poached. 
• To serve, Spoon risotto onto the serving plate and spread out by knocking on the base of the plate. Place an egg on top of risotto. Place prawns around.

Pad Thai

Ingredients

• ⅓ cup fish sauce
• ½ cup palm sugar
• ½ cup tamarind juice concentrate
• 4 cloves garlic, minced
• 4 ounces dried rice stick noodles
• 6 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• cup red onion, thinly sliced
• 1 ½ cups thinly sliced chicken,shrimp, or tofu
• 1 egg
• 1 cup carrots, match sticks
• cup green onion cut diagonal in ½ inch segments
• 1 cup mung bean sprouts
• cup cilantro
• cup toasted peanuts chopped
• Lime wedge

Method

• To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
• Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
• Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken,  tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes.
•  Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. 
• If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!

Methi Mutter Malai with Koftas

Ingredients

For Gravy

• 2 cups fresh methi finely chopped
• 1 cup peas
• 1 medium size onion finely chopped
• 1 tbsp Garam masala ( or depending on ur spice level)
• Salt
• 1/2 tbsp kasoori methi
• 2 pinches elaichi powder
• 3 tbsp cream
• Approx 2 cups milk
• Some water if needed
• For soaking and blending -
• Handful of cashews soaked in 4-5 tbsp warm water for 10 mins
• 4-5 cloves garlic
• Ginger
• 3-4 green chillies( depending how spicy u want )
• 1/2 onion cubed

For Makhmali koftas

• 1 cup boiled grated potatoes
• 1 cup grated paneer
• 3 -4tbsp gulab jamun mix or milk powder ( yes .. Adding this makes the most mouth melting koftas)
• 1 tsp Garlic powder
• 1 tsp Red chilly powder
• Salt
• 1/2 tbsp pudhina powder
• 1/2 tsp amchoor powder
• Salt to taste
• Method

For Gravy

• Firstly soak the cashews and then add garlic chillies ginger onion a bit of salt , a bit of water blend into a fine thick paste . Keep aside.
• Heat the oil in d skillet.. Add cumin and asafetida .. Sauté onions for a minute, add chopped methi .. Sauté for 1-2 minutes , add boiled peas, masalas , salt, blended paste , cook for a minute.. Add milk , water, cream .. Cook till simmering . Add crushed kasoori methi and elaichi powder.. Cook to desired consistency.. Remember it thickens more after cooling . Add lemon if needed.

For Koftas

• Mix everything.. Taste test and make round balls.. Fry on medium heat. 1st test by frying only one kofta .. It shouldn't break.. If it does u can adjust the kofta masala by adding 1-2 tsp cornflour.
• Fry until golden brown .. They are yummy by themselves.. Dunking in d gravy makes them more flavorful

Aloo Baingan ki Sabzi

Ingredientts

• 3-4 medium sized brinjals, should be nice and firm, yet tender, diced
• 1 potato, diced, I don't remove the skin
• 1 tomato, diced (I use frozen and skin peeled)
• 1 1/2 tsp each of ginger and garlic, ground or grated
• 1 tsp rai
• 1/4 tsp methi seeds
• 1/2 tsp hing
• 3/4 tsp haldi
• 1 1/2 tsp dhania powder
• 1 1/2 - 2 tsp chilly powder (adjust as per your spice tolerance. I use the variety that lends colour, but is not spicy)
• 2" cinnamon stick
• 2-3 cloves
• 1-2 dry red chillies
• 1 1/2 tbsp mustard oil
• Salt to taste
• 1 -2 tsp sugar or 1" ball of jaggery, optional
• Chopped dhania for garnishing

Note : Potatoes should be cut slightly smaller than brinjals for even cooking.

METHOD

• Heat oil in a pan.
• Add rai, let it splutter. Switch off the gas.
• Add jeera, methi seeds, hing, cloves, cinnamon stick and dry red chillies.
• Slide in potatoes.
• Sprinkle haldi and salt. Add ginger and garlic.
• Mix well, cook on high flame for 2-3 minutes.
• Add brinjals, mix and cook for a couple of minutes.
• Add dhania powder, reduce the flame to medium (as it tends to burn fast) mix and cook for a couple of minutes.
• Add tomatoes and chilly powder. Mix well. Cook for 3-4 minutes.
• Add water, depending on the consistency you want.
• Bring to a rolling boil.
• Cover the pan. Cook on high flame for 2-3 minutes to create steam inside the pan.
• Lower to sim and cook for 7-8 minutes, giving it a gentle stir once or twice in between.
• Open the pan.
• Cut a piece of potato to check whether done (should be easily cut, but shape should be retained)
• If done, add sugar/jaggery. Cook till it melts and the flavours blend together (3-4 minutes).
• Garnish with chopped coriander.