Leek & Potato Soup

Ingredients: (6-8 servings)

 

- 3 large leeks
- 2 small onions (fine chop)
- 2 cloves garlic (very fine chop)
- 2 med potatoes diced
- 2-2.5 cubes chicken stock (dissolved)
- Salt & pepper to taste
- 1 tbsp Butter
- 1/3- 1/2 cup semi-skimmed (1%) milk

 

Method:

1. Leeks: chop off base (1cm), chop dark green parts off, peel outside layer if too muddy and wash throughly. Cut in half lengthways & fine chop (1/2cm slices). If very muddy, wash all & drain well.

2.  In a large pan (non-stick is good), heat 2-3 tbsp oil & sautée garlic, onion, leeks 8 mins (stir, half cover and don't let burn) Med-high heat (8)

3. Boil 1.5l water. Crush stock cubes in a small bowl, add a little water to dissolve & add to large pot.

4. Add leeks, potatoes, salt & pepper to pot, bring to boil, then lower heat (6).

Simmer 10-20 mins +

5. Add butter (optional) & milk to thicken (whatever % you have)

6. Taste and add more stock/seasoning salt if necessary. Can be enjoyed hot or cold, tastes even better the next day!

Extra options:
Can add bacon substitutes (chicken, turkey, beef) - fry beforehand until soft to garnish
Can also add pasta (tiny acini de pepe or normal rotini twists), grains, wheat puffs.

*Be prepared with a sharp knife for this recipe!! (Shashi's original recipe)

Papadi Chat

Method:
1. Cut up papads in triangle shapes, deep fry and drain
2. Cut some tomatoes, onions, peppers, boiled potatoes, spread onto papad
3. Sprinkle salt, chilli pdr, chaat masala or Maggis Tamarind sauce (like bhel puri sauce)
4. Garnish with sev and coriander leaves & serve immediately

Gulab Jamun

Method: (Using Gits ready mix packet)

Jamuns
1. Follow instructions on the packet. Be very careful while adding the water - better to start with less than instructed.

2. Apply butter to palms to prevent stickiness, roll mix into a soft dough, cover and keep aside for 10 mins.

3. Roll into smooth 1" balls with no cracks.


4. Heat some oil (med), mix with butter/ghee (optional ).
5. Heat one jamun to test - be careful that the oil is not smoking hot otherwise the outside will brown quickly, but inside will be uncooked.
6. Keep moving the balls gently around with the spoon. Remove and drain on paper towel.
7. Put 5-6 jamuns in one by one, and cook on medium flame till golden brown.

Sugar Syrup

1. Mix 2 cups sugar, 1.5 cup water & bring to boil for about 20 mins until it thickens slightly.
2. Add a cardamon or rose water for fragrant flavouring.
3. Add all the jamuns in the syrup and give one gentle boil. Remove from stove & cool.

Can be re-heated to serve warm or cold as desired. Sometimes jamun is served with a blob of vanilla icecream!

Prawn Stir-Fry (Red Masala)

Ingredients:
- 1 pkt prawns, peeled/cooked
- Marinate: salt, pinch chilli
  pdr, haldi 1/4 tsp, lemon
  juice
- 2-3 stalks of Spring onions
- 1/4 tsp cumin Seeds
- 2 pods garlic minced ( opt )
- 1/4 tsp chilli pdr
- 1/4 tsp cumin pdr (jeera)
- 1 pinch hing (asafoetida)
- 1 tsp ginger-garlic paste
- 1/2 tsp lemon juice
- 2 -3 tbs tomato puree
- Salt to taste




Method:
1. Heat oil, add the cumin seeds. When popped, lower heat, add garlic pods, spring onions, cumin pdr. chilli pdr. hing pdr, ginger-garlic paste and mix well.
2. Add the tomato puree and mix well
3. Add a little water to dilute, add prawns & stir well for 5 mins only or else the prawn may get hard. 4. Keep aside, add lemon juice and serve with plain rice.

You can make the gravy as thin or as thick as you need if you are eating with rice.

*Tested by Payal as in pic above!

Fish Fry

Method: - Using white, filleted fish: Cod, Coley, Whiting, Basa. (4 - 6 pieces)

1. Clean & wash fish, & dry.
2. Marinate: Salt, 1/4 tsp turmeric pdr, 1/4 tsp chilli pdr, pinch of hing (asafoetida), 1/4 tsp jeera pdr,
1/2 tsp ginger-garlic paste, 2 tbs of tomato puree, 1 tsp lemon juice. Keep for 1 hour if poss.

3. Dip in rice powder on both sides


4. Deep fry in hot oil for about 5 mins, turning over till golden.
5. Remove with slotted spoon and dry on kitchen towel.

Serve with sliced onions, salt, lemon juice & coriander leaves (prepare earlier and refridgerate).

Upkaris (More in Comments)

Method: (Beans, Cabbage, Potato, Carrots, Tendles, Alsondo, Beans, etc)

1. Wash and slice finely/ lengthways..

2. Heat 2 tbs of oil (med-high, 8 on electric stove)

3. Add 1/4 tsp mustard seeds till it pops

4. Add 1-2 small red chillis torn or 1/8tsp chilli powder (very spicy)



5. Add veg quickly before chillis start to burn. It will make a noise - don't worry - quickly stir.

6. Salt to taste (Shashi method) - stir again for 30 secs

7. Add small cup of water just to cover the veg.

8. Lower heat, cover and cook for about 10-20 mins..

*Payal's pics.