Curry rice salad

Curry rice salad

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This salad is so delicious.  The bright colours and flavours of tart and sweet cranberries, crunchy carrots, tangy red onion and spring onion, fresh parsley, nutty roasted almonds and creamy curry dressing marry together to create a salad that is sure to invite compliments whenever it is served.
It can be made the day before and keeps well in the fridge for several days.

Ingredients:
1 cup uncooked rice (or couscous or quinoa)
1/2 cup carrots, peeled and chopped
1/2 cup parsley finely chopped
1/2 cup dried cranberries (or currants)
1/4 cup roasted slivered almonds
2 spring onions finely sliced
1/4 cup finely diced red onion

Dressing Ingredients:
1/4 cup plain yoghurt
1/4 cup olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp turmeric
1/2 tsp each salt and pepper (or to taste)

Method:
1. Cook rice (or couscous or quinoa, I’ve used both successfully) as per instructions.  Let cool and then chill in the fridge.
2.  Combine chilled rice with carrots, parsley, cranberries, almonds, spring onions and red onion.
3.  Combine dressing ingredients and pour over salad.
4.  Stir gently to combine dressing with salad.  Chill before serving.

Cookbook scribbles:
This recipe is easy to double or triple and keeps well in the fridge for several days.
It is also an easy recipe to adjust according to your own taste and preference.
As the recipe states, you can use rice, quinoa or couscous (couscous is not gluten free) and it works well with any of these.  I sometimes like to add extra dressing.

Meat Croquettes aka Meat Cutlets Indian Style: Step by Step Tutorial

Meat Croquettes aka Meat Cutlets Indian Style: Step by Step Tutorial

DSC_0987This is a season of parties. Christmas party, Year End party, New Year party, BBQ party and one dish that will be a hit as a party appetiser, I promise, is the Meat Croquettes (or Meat Cutlets).DSC_0991

Although these are called Croquettes here and the rest of the world, growing up in South India, we have only known these as cutlets. They make a great tea time snack and my early memory of having these croquettes was at a beach. Cool sea breeze, soft swash of the waves and the scent of the sea in the air, chomping away on hot cutlets, playing catch and digging our feet into the grainy sand vividly stands out in my memory. Food always takes me down memory lane.

My kids love these meat croquettes. I make them in a batches and freeze them to use when they ask for it. The meat croquettes are easy like that. It can be made ahead, frozen and fried just before the party. Its just so crunchy to bite into, so lip smacking good, that they will disappear in no time! Ask my family and they will tell you. These are a huge hit every time I’ve made them!!

I had been making  meat croquettes a different way for  a long time. Then, by chance I happened to make croquettes with meat left over from Mutton curry I had made earlier…. and  everything changed!!
I really liked the texture of the meat I got as a result and haven’t gone back to the old one.
I have made this on several occasions . For parties, picnics, travel, camping. I serve it as a snack or as a side dish. I also use it as a burger and make sandwiches too.

 

Method:

Ingredients:

500 gms Lean Meat ( we get stew meat here, which is very handy)
3 medium potatoes
1 large onion (chopped finely)

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2 green chillies ( chopped finely)
1” piece ginger (chopped finely)
a little coriander leaves (optional)

 To Marinate:
1tbsp ginger garlic paste
1tsp pepper*
1/4 tsp turmeric
1 tsp coriander powder*
1 tsp chilli powder (mild)*
1 tsp Garam Masala powder (you can buy Garam Masala from the Indian store to save time. I prefer Eastern Royal Garam Masala)
2 eggs
Curry leaves, a few (optional)

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1 1/2 -2 cups bread crumbs
Oil to shallow fry, saute

Salt and Pepper to taste.

Preparation:

Marinate the meat with the chilli powder, coriander powder, ginger garlic paste, salt and pepper, keep aside for half an hour.

**Then pressure cook for 20 mins with no water or very little water.
When done and cooled put it in a mixie (food processor) and pulse it , coarsely DSC_0942This is the texture you are going for.DSC_0945.jpgBoil the potatoes, remove the skin and mash it well with a potato masher.DSC_0943Beat the eggs lightly , mix with salt and pepper to taste and keep asideDSC_0967

Method:
Mix the meat and mashed potato well together.Keep aside.DSC_0951.jpg

Pour oil in a skillet and saute the finely chopped onion, when they turn limp add the finely chopped ginger and chopped chilli.DSC_0956Saute for a couple more minutes till the onions turn pink. Switch off stove. Allow to cool for a few minutes.DSC_0957.jpgMix the sauteed onion mixture with the mashed potato meat mixture.DSC_0958Roll into balls.DSC_0965Flatten them to your desired shapeDSC_0971.jpgDip in the Egg mixtureDSC_0978Roll out in bread crumbsDSC_0974Deep fry in  oil. When they turn golden brown, drain and remove on to paper towels.

DSC_0982Serve HotDSC_0989.jpg

Cook Book Scribbles :

  • Make sure the meat/ potato mixture is dry and not too loose.
  • The Oil needs to be almost smoking  hot  to prevent the croquettes from breaking
  • Also make sure the oil covers the croquettes completely, again to prevent the cutlets from breaking.
  • If you want to make it Gluten Free, you can dip the croquettes only in the egg mixture, skip dipping in the bread crumbs. You will not have a crispy outer cover but the taste does not differ much. OR use Gluten Free Bread Crumbs.
  • I use the term Meat Croquette because you can either use beef , mutton, or chicken
  • *The spice levels with the chilli powder, coriander powder and the pepper powder can be reduced to half  (or increased) according to taste
  • ** If you do not have a pressure cooker, use a thick bottomed pan, keep the heat on medium to medium high. Close and let it cook without adding any water for 20- 25 mins. The Meat will cook in its own juices.
  • The croquettes freeze really well,so you can make a big batch  of the bread crumb coated croquettes , days before a party or dinner or just so you have them handy for hungry kids and fry them straight out of the fridge without thawing…. in that case, take care not to burn the croquettes.

Broccoli Cauliflower salad.

This delicious broccoli cauliflower salad has been a family favourite for years now. This is the only way my boys will eat broccoli and cauliflower . Its so tasty,  so simple,  does not take too much time to make ,  makes my family eat their veggies and is a great potluck/ BBQ side to have. Above all else, this salad can be made ahead of time for fuss free entertaining.

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Ingredients

2 cups each broccoli and cauliflower florets ( blanched)

1 red pepper, cut into strips

1-1/2 cups chopped cooked boneless skinless chicken breasts ( I cooked the chicken with salt and pepper to taste and then chopped them)

1/2 cup  Light Ranch Dressing ( I used fat free ranch)

1 cup  Natural  Colby& light cheddar (grated)

4 slices  Bacon, cooked, crumbled .

Salt and pepper to taste

a pinch of sugar.

Method

Combine vegetables and chicken  in large bowl. Add dressing; toss to coat.

Add cheese and bacon; mix lightly.

Refrigerate  several hours or until chilled.

Raw Kale Salad | Recipe

Raw Kale Salad | Recipe

This Kale Salad is so delicious.  My Dad brought the recipe back from friends in Canada and I have tweaked the recipe to make it my own.

If you haven’t tried Kale before, or if you’ve tried Kale but haven’t enjoyed it, I would urge you to give this recipe a try.

The Kale leaves go from being tough and fibrous, to tender and delicious once the olive oil is added. In fact this Salad is better made the day before to allow the flavours to develop and the Kale to soften beautifully. I like to make this Kale Salad the night before, usually late in the evening as the house begins to quieten down but it can be made in the morning or even just several hours before serving. Since we discovered how yummy the leftovers are the day after, I’ve been making this salad the day before.

Remove the leaves from the tough fibrous stems.  Discard the stems.

Chop the leaves in slices.  I like to slice them about 5mm-10mm wide.  It does not need to be finely shredded.

Pour the olive oil over the sliced Kale.  The amount of olive oil you need with depend on the type of Kale used.

Gently mix until all the leaves are coated with all and look shiny and glossy.  If you need to add more oil go ahead.  The leave should be fully coated but there should not be oil pooling at the bottom of the bowl.  Squeeze the lemon over the leaves and mix again.  There is no need to massage the Kale to soften it as it will begin to soften on it’s own.

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In a food processor place the parmesan cheese, roasted almonds, lemon rind, garlic cloves and salt.

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Pulse until the mixture looks like coarse breadcrumbs (or see recipe below for Thermomix instructions).

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Sprinkle the crumb mixture over the salad and toss gently to combine.  Place olives over the salad.  Refrigerate for several hours or overnight before serving.

I love leftovers for lunch so usually make extra salad to ensure we have lunches sorted for a few days.  It’s delicious served with grilled cajun chicken or any grilled meat.

Ingredients:

1 large bunch of Kale
1/4 cup extra virgin olive oil
1 whole lemon
4 cloves garlic
100g Parmesan cheese
100g roasted almonds
1/2 tsp salt
1/2 cup Kalamata Olives

Method:

Wash Kale and remove the fibrous stems.

Slice the leaves. I slice mine about 5-10mm wide. You don’t want to slice too finely, it should look rustic.

In a food processor (I use a Thermomix) place the Parmesan cheese (chopped in 1.5cm chunks), the roasted almonds, the 4 cloves of garlic (adjust to taste, sometimes I use more garlic), the lemon zest (I simply peel the rind using a peeler) and the salt.

Pulse until the mixture looks like coarse breadcrumbs.

In the Thermomix I mill for 5 seconds on speed 9, give the bowl a good shake around and then mill for a further 2 seconds on speed 9.

Pour olive oil over the sliced Kale. Gently toss the Kale until each slice is coated with oil. You may need to add more olive oil, it depends on how large your bunch of Kale is. You want the leaves to be coated with oil so they become shiny and glossy. There should not be any oil pooling in the bottom of the bowl.

Squeeze over the lemon juice and mix gently.

Sprinkle the processed mixture over the Kale and gently mix until the Kale is coated.

Place olives over the salad.

Cover and refrigerate until ready to serve.  This salad will keep in the fridge for several days.

Nut free: to make this salad nut free simply replace the almonds with toasted breadcrumbs. The original recipe uses toasted breadcrumbs but I swapped these out in favour of toasted almonds to make the recipe gluten free and low carb.
In the nut free version I would simply sprinkle 1/2 cup – 1 cup of toasted almonds over the salad along with grated parmesan, salt, lemon zest and crushed garlic.  Toss gently to combine.  The breadcrumbs will sort of melt into the olive oil.

Especially delicious served with grilled meats and other salads, this Kale Salad is the perfect dish to serve at a BBQ or any shared meal over summer.

I usually buy curly Kale but I couldn’t find any at my local supermarket so we harvested our own Kale which is Russian Red Kale, a variety I haven’t grown or eaten before! It was much softer than the curly Kale.

Baby Kale leaves can also be used, just strip the leaves from the stems and slice or tear into small pieces.

How to make Fresh Coconut Milk at Home

Coconuts are abundant in my hometown , so it is widely used in our cuisine. Making coconut milk at home for using in Stew and some of the traditional dessert is very common, instead of using tinned coconut milk or powder.

Coconut milk is made in three stages. This first one being the thickest, the second one a little thinner and the third one is very light. The third milk  is usually used for cooking the vegetables or meat for the gravy . Personally I prefer to cook them in the third milk as it enhances the taste of the gravy.

(This is a recipe that can be tailored as per need)
Method:
To make one cup of thick coconut milk.
Ingredients:
2 cups of grated fresh coconut
3/4 th + 1 tbsp cup of warm water
First, pulse the freshly grated coconut for a second.Then add the warm water and blend till the coconut is all ground and appears milky.
Squeeze out the milk by wringing or pressing the blended coconut really well with your hands through a sieve or cheese cloth.
The FIRST blend of fresh coconut milk  that is the thickest is the first milk.
Add water again to the the left over  squeezed out coconut pulp and  blend again , the consistency of the coconut milk gets thinner and this is the second milk.
Repeat the process and the third and Last blend is the thinnest coconut milk.
Cook Book Scribbles:
  • The most important thing to keep in mind when using the thick first coconut milk is to never let it boil (in the curry or stew etc)  as it will curdle  and spoil the taste.
  • If fresh coconut is not available, frozen fresh coconut can also be used . It is available at Yogiji Christchurch.
  • Dry desiccated coconut however, has not worked for me and Louise.

 

HOW TO MAKE IDIYAPPAM AKA STRING HOPPERS : the easy way

HOW TO MAKE IDIYAPPAM AKA STRING HOPPERS : the easy way
Idiyappam or string hoppers is a very common and a very traditional breakfast dish in my part of South India. It is a very simple dish to make. Made with roasted rice flour , water and salt,and steamed in pressure cooker or a steamer , it is a dish that is well loved by adults and kids alike. It  is also often prescribed by doctors as part of a soft meal diet for patients.
Idiyappam is one of those dishes that I never tried to make before I got married. Jacob however loved  Idiyappams and that meant I  had to learn how to make it , you know, the way to a man’s heart and all that, so I  called  my mom  straight away to get the recipe . As it turned out, making the dough was  a much easier task compared to coaxing  the dough out of the Idiyappam press.
However hard I tried, I could not manage to  get the dough out through the press. Jacob ever willing to help around the kitchen,offered to help me . But only ended up breaking the  Idiyappam press  one too many and left me flabbergasted  how  someone could break something that I couldn’t even get move an inch !
Then my mom discovered a ‘magic press “as she called it and Idiyappam making has been a breeze ever since.
As much as I enjoy cooking  for my friends and family , if there is a easy way to do something, then thats what I  go for.
So here goes.
Ingredients to serve 4
 1 cup Roasted Rice flour .  white or red ( I used Double Horse Appam/ Idiyappam mix , available at Yogiji Christchurch
3/4 _1 cup Boiling water
1tsp oil
Salt to taste.
Method
Take flour in a mixing bowl, add salt . Pour boiling water slowly

little by little mixing with a wooden spoon to form a soft smooth dough

Pour in the oil

When it cools down enough to touch, form into soft dough .Taking care not to knead too much

Grease the hollow part of the Idiyappam press with oil and fill in the dough inside the press.

Fill upto the brim of the press hollow

In the meantime, grease the Idli mould with oil and keep aside.
Press Idiyappam presser onto greased idli moulds
Repeat until all the dough is pressed on to the moulds.
Steam in the pressure cooker without the pressure ,for 7-9 mins on medium  flame. Once done, let it stay covered in the pressure pan for a minute or two
When the steam stops coming out of the vent,open and transfer the cooked Idiyappam to a hot pack.
I like to serve Idiyappam with sweetened  thin fresh coconut milk or chicken stew. Ofcourse, chicken curry and mutton curry also taste great with idiyappam.
Cook book Scribbles :
  • when  the Idiyappam is cooked through is , it starts to look glossy.
  • Idiyappam tastes good served hot or cold.
  • Scrapped coconut can be sprinkled over the cooked idiyappam

 

Thai Orchid |Review

Thai Orchid |Review

We enjoyed a nice family dinner with our family and another family at Thai Orchid recently.  The owner is a very friendly guy who came and explained the menu to us and suggested dishes and drinks to order.

Our younger kids all wanted Chicken Green Curry and Pad Thai but our older ones ordered from the ‘Stir Fried’ section and their dishes looked really yummy!
I ordered Beef Massaman Curry (pictured above) which was nice but could have done with a bit more spice.  The Green curry was also very mild but the kids really enjoyed it.

We didn’t have to wait long for our meals to arrive and the staff were very friendly and attentive despite being short on two staff members that night.

All curries are gluten free and many of their other dishes are able to be made gluten free.  I ordered curry for myself but forgot to ask for the other dishes to be made gluten free so I could try them, as we planned to all share so we could taste a bit of everything, so I was a bit disappointed as the other dishes all looked so delicious!

We found this restaurant to be family friendly.