Valencia Style Paella

Serves : 6 to 8                          Total time : 1 hr 20 mins                Difficulty : Medium

I have been meaning to try this particular dish for ages. My grandson loves rice, more so with sea food.

I had all the ingredients except saffron and mussels. So here it is without those 2 items.

It came out pretty good.

20180406_150217.jpg

Ingredients :

1/4 cup olive oil.

1 lb Shelled deveined Shrimp/ Prawn

1/2 lb chorizo or  spicy sausage cut into thin slices

1 lb Tilapia or Fluke or any mild white fish – cut into 1 inch pieces

1/2 lb scallops

2 or 3 spanish onions – chopped

8 -10 cloves of garlic – chopped.

1 cup chopped tomatoes

2 tbsp Capers

1/2 to 1 tsp or red chilie flakes

1 tsp ground black pepper

1 tsp salt

2 cups short grain rice

1 1/2 cups of white wine ( I used a Chardonnay)

32 ounces of Chicken or seafood broth

1 cup of frozen peas

1 cup  bottled roasted red peppers – chopped

Garnish of cilantro or parsley

 

Directions :

Heat 2 tbsp of oil  in a shallow skillet. Saute the sausage for about 5 minutes. Drain and place in a bowl.

Add the remaining oil to the skillet, and stir fry the onions, garlic till translucent. Next  add the tomatoes, capers, chile flakes, pepper, salt, rice, wine, broth and the peas. Bring to a brisk boil, lower the flame and simmer  with the skillet covered for 20  minutes.

Stir the rice and then add the Sausages, Shrimp, Scallops and the Fish. Cover and cook for around 8 minutes. The fish should have turned opaque and seafood should have been cooked.

Take the Paella off the heat and sprinkle the top with the roasted pepper and cilantro/ parsley.

Enjoy!

 

 

 

Notes :

  1. One can add Mussels along with a 1/2 cup pf water, once the rice had cooked. Cook on low for about 8 minutes till the shells open. Once the Mussels open,  discard the shells that have not opened. Add the seafood and sausages  to the rice
  2.  Add 1/2 tsp Saffron soaked in water till melted and then add it the rice before cooking it.
  3. You can add a variety of  seafood to this dish.

 

 

 

Advertisements
Posted in Capers, Chili flakes, Cilantro leaves, Garlic, Kosher salt, Mussels, olive oil, onions, Pepper powder, Rice, Saffron, Sausages, Scallops, Shrimp, Tilapia, Tomato, White Wine | Leave a comment

Crusty Artisan Loaf – No Knead

Serving : 4 – 6                   Time : 18 to 24 hrs                 Difficulty : Easy

This is my first attempt at making an Artisanal Loaf! After mixing the 4 basic ingredients in a plastic bowl. I covered it  and let it remain at room temperature for almost 14 hours. Then into the oven and voila! A beautiful loaf of artisan bread!!!!Less than 2 hours later, all that was left was the heel from the end and crumbs!

Ingredients

3 cups of unbleached bread flour ( I used King Arthur brand bread flour) + extra for dusting

1/2 tsp active dry yeast ( Fleischmann’s Active Dry Yeast Original works well)

1 3/4th to 2 tsp Kosher or coarse sea salt

1 1/2 cups + 2 tbsp of tepid water

 

Method

In a glass or plastic bowl put in all the dry ingredients. Mix well.

Next add the water and using a rubber spatula or a wooden spoon, mix the dry ingredients till the whole dough looks a messy mass. Do not overwork to make it smooth. It will look lumpy and uneven. Cover the bowl with a cling wrap or cover and keep in a warm room temperature area for around 14 to 20 hours.

When ready to start baking, take an enameled cast iron pot or dutch oven and place it in a preheated oven at 450 F for 30 to 40  minutes.

In the meantime, take the dough, which should now be smelling yeasty and like sourdough. It should have more than doubled in size and the top should have a lot of bubbles all over!

Turn out the dough, which will be a sticky mess, on to a floured board. Dreg your hands with flour and quickly bring the mass together into a round shape. cover and let it rest on the board for around 30 to 35 minutes.

Take the cast iron enameled pot from the oven and remove the cover. Gently put the dough, into the middle of the pot, taking care not to burn your hands. Cover the pot and place the pot back in the oven for another 30 to 35 minutes. Remove the lid and let it bake for another 10 to 20 minutes – depending on the oven – to get that beautiful golden brown crust! I baked it for around 14 minutes

Take it out of the pot carefully and let cool on a rack for about an hour. When you knock on the loaf, it should sound hollow!

Cut into slices and enjoy with butter, cheese, herb infused olive oil or any other topping!

Absolutely yumcious!!

Please read the notes below the photos

20180330_125437.jpg

20180330_125549.jpg

Notes:

  1. This loaf can be baked in any oven safe container that has a lid. Incase there is no lid, loosely cover with a piece of heavy duty foil. If the knob on the lid cannot withstand 450F temperature, then wrap the knob with a piece of heavy duty foil.
  2. Incase one wants to add dried herbs, Garlic powder, shredded onions, cheese, dry fruits or nuts, do so along with the flour, right in the beginning, before adding the water.
  3. Never us a metal bowl or spatula for mixing the dough.
  4. If one wants to cover the top of the loaf with herbs, garlic, onions etc., do so after brushing the top with melted butter or oil and sprinkling the condiment on top, before baking.
  5. Incase there is any bread left over, do not place in a plastic bag, which will destroy the crusty top, so leave it on the cutting board with the cut side down and loosely cover the loaf with a kitchen towel.
  6. If one is using a regular pot, and not an enameled one, place a parchment paper at the bottom of the pot to stop the dough from sticking to the pot.
  7. Please do not use iodised or table salt. Using this will make the bread dense. Kosher or coarse sea salt works wonders!!

 

Adapted partially from Comfort Cooking
Posted in Active Yeast, All Purpose Flour, Bread, Kosher salt, Uncategorized | Leave a comment

Chicken Pickle

 

 

 

image

Total time: 1 hr. Prep time: 1/2 hr. Cook time: 1/2 hr

Ingredients:

1 lb boneless chicken thighs cut into 1 inch(5cm) cubes.

2 bulbs of garlic peeled

1 1/2 inch piece of ginger peeled and cut into small cubes

1 1/4 cups white vinegar.

10 whole red chillies ( I used Badgi – very similar to New Mexico chillies)

2 tablespoons cumin/coriander powder

2 Serrano Chillies cut into slices

1 tablespoons red chilli powder to taste (if required)

20 curry leaves

2 to 3 cups of oil

1 teaspoon khada masala powder.

Salt to taste

Method

Grind together the garlic, ginger and whole red chillies, in vinegar till one achieves a smooth paste.

Heat 2 cups of oil. When smoking hot, add the curry leaves, green chillies, and stir fry for a couple of minutes. Add the ground masala, and fry till the masala turns brown. Next add the cumin/coriander powder and stir fry some more.

Add the diced chicken and salt. Let it cook on a medium flame for another 5 to 7 minutes, till the chicken is fully cooked. Lastly add the khada masala. Stir well. Lower the flame and then check to adjust the seasoning. Add more salt, vinegar, oil and chilli powder if required.
Let it come to a boil. Cook for 2 minutes. Take it off the heat. Cool the pickle, and then bottle, label and enjoy!

Khada Masala :

Grind together the following spices in a spice grinder

10 cloves

2 inch piece cinnamon

1 tbsp peppercorn

1 tsp cumin seeds

4 black cardamoms whole

8 green cardamom seeds

Grind to a fine powder. Bottle in an air tight container to maintain its flavor

 

Posted in Cardamom Black, Cardamom Green, Cinnamon, Cloves, Cumin, Curry leaves, Garlic, Ginger, Khada Masala Powder, Peppercorn, Serrano chilies, Vinegar, Whole Red Chillies -Badgi or New Mexico | 2 Comments

Kadhai Chicken

Kadhai Chicken

Kadhai Chicken

Serves : 4                               Total Time : 2 hrs prep time. 30 min cook time

 

Ingredients :

1 Kg Chicken – cut into 5 cm cubes.

2 tsp red chilli powder

8 tsp garlic ginger paste

Salt

6 tbsp oil

1 tsp cumin seeds

1 tbsp Khada Masala powder

5 Plum Tomatoes- sliced thin.

4-5 green chillies split in the middle

2 Capsicum or Bell Peppers cut into 5cm

2 tbsp coriander seeds, 1 tbsp cumin seeds – roasted and powdered.

1 tbsp Garam masala powder

1 tbsp dried fenugreek leaves( also called kasuri methi)

1 small bunch coriander leaves( cilantro)

1 inch fresh ginger – cut into thin sticks(optional)

Method :

In a bowl,  put in the chicken pieces and add 2 tsp of salt, 1tsp chili powder, 2 tsp of ginger garlic paste and massage it well into the chicken pieces. Cover and keep aside in the refrigerator for 30 minutes to 2 hours.

Heat the oil in a wok or kadhai. when hot, add the cumin seeds and once they splutter, add the chicken pieces. Add the Khada masala powder and the remaining ginger garlic paste. Stir well and once the chicken all becomes opaque, let it cook for 5 minutes.

Next add the tomatoes, green chilies, capsicums, remaining red chilli powder and the powdered coriander/cumin powder to the chicken. Mix well and lower the heat to medium and cover. Let it cook for another 5 to 7  minutes till the tomatoes have totally disintegrated into a nice thick gravy. Check if the chicken is thoroughly cooked.

Sprinkle the chicken with garam masala, dried fenugreek leaves and chopped green coriander leaves. Mix well. Garnish with a few green coriander leaves and sliced ginger sticks( if using!)

Serve hot with rotis or Naan and rice.

Khada Masala

Grinder to a fine powder – 2 tbsp cloves, 2 tbsp pepper corn, 4 inch piece of cinnamon, 8 bay leaves, 8 black cardamoms, and 12 dried chillies.

Bottle and keep. Use as required

Use any garam masala you like.

 

 

 

 

 

Posted in Bell pepper, Canola oil, Chicken, Chilli Powder, Cilantro leaves, Coriander seeds, Cumin, Fenugreek leaves( kasuri methi), Garam Masala, Garlic, Ginger, Green Chillies, Khada Masala Powder, Red chillies - Bedgi, Tomato | Tagged , , , , , , , , | Leave a comment

Coconut Rice

Posted in Coconut Milk, Coconut Rice, Garlic, jalepenos, Mustard seeds, onions, Rice | Leave a comment

Pan Roasted Chicken Thighs with Potatoes

Pan roasted chicken thighs with potatoes

Pan roasted chicken thighs with potatoes

Serves:  6                               Time: 1 hr 10 min                             Difficulty :  Easy

Ingredients:

Chicken Thighs – with skin and bone – 8

Potatoes( I use eastern potatoes) – 1 1/2 lbs –  scrubbed and quartered and soaked in cold water.

15 to 20 cloves of garlic

4 tbsp oil or bacon fat

4 to 6 tbsp of Gudkuk24 seasoning (given below after the recipe)

Method:

Wash the chicken thighs and pat them dry using paper towels. Apply the seasoning under the skin, over the skin and on the flip side of the thigh. Keep aside 1 tbsp of seasoning for the potatoes.

Heat a large iron skillet, put in the bacon fat or oil. Once hot, put in the chicken thighs, skin side down.

When the chicken  skin is crispy, turn the thighs and let it cook for about 10 minutes.

Drain the potatoes and apply the remaining seasoning to the potatoes.

Lifting up each thigh place the potatoes under them. Place the garlic all over the skillet.

Cover and cook on a low flame for about 30 minutes checking frequently to see that the potatoes and garlic are not burning.

Serve hot with crust bread and a salad

 

Gudkuk24 Seasoning

Ingredients :

1/2 Tbsp mustard powder

2 Tbsp Salt

3 Tbsp Garlic powder

1 Tbsp Chilli powder

1 Tbsp Black Pepper powder

1 Tbsp Dried Oregano

1 Tbsp dried Thyme

2 Tbsp Paprika

Directions:

Mix all the ingredients together and store in an airtight bottle.

This is a fantastic seasoning sprinkled over roasted vegetables like cauliflower, broccoli, potatoes, zucchini, eggplant, Brussels sprouts etc. It is great also to use as a dry rub for poultry, pork, beef etc.

 

Posted in Canola oil, Chicken, Chilli Powder, Dried Oregano, Dried Thyme, Garlic powder, Mustard powder, Onion powder, Paprika, Potatoes | Tagged , , , , , , , , | Leave a comment

Creamy Smothered Pork Chops

Serving : 6                                                    Time : 1 hr.                                Difficulty: Medium

 My daughter got these beautiful bone-in pork chops today. She decided to make this fantastic recipe she got on her phone. She tweaked it so that in the end it turned out to be this fab dish! Yumm!! Served with garlic mashed potatoes and a salad, this turned out to be a stellar dish for dinner with the family!
Ingredients:

6 Bone-in Pork Chops( about 3/4″ thick)

1cup all purpose flour

2 1/2 tbsp garlic powder.

2 1/2 tbsp onion powder

1 1/4 tsp cayenne pepper powder

3/4 tsp black pepper powder

1 tsp salt

6 tbsp oil

3 cups chicken stock

3/4 cup yogurt

1/2 cup cream
Method:

  • Mix together the flour, salt, pepper, cayenne pepper, garlic powder and onion powder in a flat dish.
  • Wipe the pork chops well. Dredge the pork chops in the seasoned flour.
  • Heat a large cast iron skillet. Pour in the oil, and when hot, put in 2 or 3 dredged pork chops in the skillet. Do not crowd the chops.
  • Fry each side for 3 or 4 minutes each till light brown. Drain and place on a plate till all the chops are fried.
  • Once all the pork chops have been fried, drained and placed on the plate, put a few spoons of flours into the hot skillet and stir fry till the flour has changed color.
  • Put in the chicken stock, cream and the yogurt, and whisk it till smooth.
  • Let the sauce the sauce come to a boil, and let it simmer till it thickens a little – about 3 minutes. Cover and keep aside till serving time.
  • Just 10 minutes before serving, bring the sauce back to a boil and put in the fried chops. Let the chops cook for 5 minutes and then serve the chops on a plate with a side of garlic mashed potatoes.

Enjoy!


Posted in Bone-in Pork Chop, Garlic powder, Heavy Whipping cream, Onion powder, Pepper powder, Unbleached flour, Vegetable oil | Tagged , | Leave a comment