Chef Parimal Sawant - A small stint with ETV Channel Cookery Show in Ahmedabad - 29.02.2012

Chef Parimal Sawant - A small stint with ETV Channel Cookery Show in Ahmedabad - 27.01.2012

Chef Parimal Sawant

Dressing up for meals... talking about Supper Salads ;)

Many people consider salads to be an optional or less important part of their meal, somewhat of an appetizer before the "main course." This popular belief is wrong because a good salad has all the nutritional components required by our body, as important as the cooked "main course" or any other food group.

Check out some salad dressing:

Garden fresh Lettuce salad with Grilled Chicken 

(Caesar salad chicken)

Ingredients

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

Salt and pepper

4 cherry tomatoes,

1 skinless, boneless chicken breast

2/3 head green-leaf lettuce, torn

Directions

1.    Preheat the oven to 450 degrees . In a large bowl, whisk together 3 tablespoons olive oil, the lemon juice and balsamic vinegar; season with salt and pepper.

2.  Meanwhile, preheat a grill pan over medium-high heat. Brush the chicken with the remaining 1 tablespoon olive oil, season with salt and grill, turning once, until the chicken is cooked through, about 8 minutes.

3.   Add the lettuce to the dressing and toss to coat. Place the salad on the  plate and top with the tomatoes . Thinly slice the chicken on the diagonal and arrange in the plate.

Chicken Salad with Miso Dressing Recipe

Ingredients:

100 gms Chicken salami

2 tablespoons sake
2 teaspoons grated ginger
1 tablespoon low-sodium miso paste
1 teaspoon sea salt
2 small heads of butter lettuce, leaves torn

50 gms radish, thinly sliced

Pomegranate for garnish

FOR THE MISO DRESSING

1 tablespoon low sodium miso paste
2 tablespoons rice vinegar
4 tablespoons olive oil

Directions:

1.      Thin slice chicken salami. Slice radish. Combine the sake, ginger, miso and salt. Toss the chicken slices into the mixture.

2.    For the dressing. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

3.    Toss the lettuce with the dressing. Place the chicken and radish on top of the lettuce and sprinkle with the pomegranate seeds. Serve immediately.

Rucola salad with 

Granny Smith Apples, Orange with Citrus dressing

Ingredients

150g baby rucola

150g baby spinach

1 granny smith apples, quartered, cored and thinly sliced

1 orange , segments

Dressing:

1/4 cup red wine vinegar

1/3 cup orange juice

3 tbsp extra virgin olive oil

1 tsp minced garlic

Sea salt flakes and black pepper

Directions:

1.      Rinse rucola and spinach, shake off excess water.

2.    Slice Granny smith apples into thin slice. Take out orange segments

3.    Add to rucola , spinach and granny smith apples. 

4. To make the dressing, whisk together the red wine vinegar, Orange juice , olive oil, garlic, salt and pepper and pour over salad just before serving.

Crabsticks and Pomelo salad with Raspberry dressings

Ingredients

150 gms Romaine Lettuce

2 sticks crabsticks,

80 gms pomelo

1/2 cup fresh raspberries

1 cup extra virgin olive oil

2 tablespoons balsamic vinegar, or to taste

Directions

1.  Place the raspberries, olive oil, and balsamic vinegar in a blender. Cover, and blend until smooth, about 1 minute. Refrigerate until ready to use. Stir or shake before using.

2.  Cut Romaine Lettuce leaves with hands. Line your bowl with it. Cub crabsticks into 2 and toss on greens.

3.    Peel off skin from Pomelo, pick on the pulp and toss on greens.

4.    Pour in Raspberry Dressing according to taste and toss. Takes less than 10 minutes to prepare. 

Let's get together over High-Tea!

High Tea is often a misnomer. Most people refer to afternoon tea as high tea, generally it is perceived to be regal and lofty, usually taken in a sitting room or withdrawing room. 

My idea of High Tea is to sip a tea/coffee as you watch the evening sunset from your balcony. As I believe ‘Each cup of tea represents an imaginary voyage’

Come along inside…

We’ll see if tea and snacks can make the world a better place...

Apple Cinnamon crumbles Bars

Ingredients

450 gms Apples (roughly chopped)

50 gms cup raisins

50 gms castor sugar

1 tsp ground cinnamon

Zest of one lemon

200 gms all purpose flour

250gms Demerara sugar

½ tsp Baking soda

150gms melted butter

Whipped cream

Method:

1. Preheat the oven to 190 C/375F/ Gas mark 5, 10 minutes before baking. Place the apples, raisins, sugar, cinnamon and lemon zest into a saucepan over a low heat. Cover and cook for about 15 minutes, stirring occasionally, until the apple in cooked through. Remove the cover and well with a wooden spoon to break up the apple completely. Cook for a further 15-30 minutes over a very low heat until reduced, thickened and slightly darkened. Allow to cool
2. Lightly oil and line a 20.5cm/8 inch square cake tin/pan with grease proof/waxed paper of all baking parchment
3. Mix together the flour, sugar, bicarbonate of soda, baking soda, oats and melted butter until well combined and crumbly. Spread half of the flour mix into the bottom of the prepared tin and press down. Pour over the apple mixed. Sprinkle over the remaining flour mix and press down lightly. Bake in the preheated oven for 30-35 mints until golden brown
4. Remove from the oven and allow to cold before cutting into slice
5. Serve the bars warm or cold with crème friche or whipped cream

Sable

Ingredients

100g plain flour

85g cold butter, diced

Small pinch of mustard powder

Small pinch of cayenne pepper

1 tbsp polenta (this is optional but does add extra crunchiness)

1 tbsp poppy seeds

100g Stilton , crumbled (it's easier to use if taken straight from the fridge)

extra Stilton to top the biscuits

Method

1. In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, Stilton and a pinch of salt, using your fingers and hands, until the mixture forms pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed
2. On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker)
3. To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin

Four Quarter Cake

Ingredients

Sugar  600

Butter 600

Milkmaid 600

Salt 12

Flour 600

Baking powder 18

Dark Choc Chop 320

Method:

1. Take a saucepan and caramelize the sugar, when sugar starts to caramelize turn off the flame and add butter to the sugar
2. Now add a paddle attachment to the machine and put the sugar and butter mixture
3. As the sauce cools a little bit still warm enough add milkmaid slowly
4. Weigh all the dry ingredients, dark chocolate and put it in to the previous mixture
5. Now bake it in a pre heated oven at 180 C for 35 to 40 mins

How about a Thandai on Janmashtami Utsav!

Janmashtami is celebrated with great joy and attachment across India under various names such as Dahi Handi in Mumbai and Pune, Krishna Janma in Manipur, Ashtami Rohini, Saatam Aatham and more. Celebration of Janmashtami or Krishna Janmashtami also marks the beginning of a string of festivities. People to commemorate the festivity send lovely and inspirational Janmashtami wishes to their friends, family members and dear ones. 

Here are some Thandai ideas for celebrating this festival with chilling sweetness.

Stimulate your taste buds with delectable Lebanese food...

Lebanon, the land of the biblical cedars of the Lord, looks down from the mountains to the Mediterranean below. Here the archaic fuses with the metropolitan to form a beautiful proud, diverse and interesting land. Situated on the Eastern side of the Mediterranean between East and West, it is a cultural, culinary and commerce crossroads. Lebanese cuisine is the epitome of the Mediterranean cuisine, a cuisine that belongs to an ancient land that has been in the making pre-biblical days. It’s a reflection of its warm, welcoming and hospitable culture. If you happen to visit the country you will be welcomed very easily into someone’s home and your experience will be a memorable one. Its peoples, even through a long history of wars and political strife are life loving who like to socialize and be surrounded with culture, good food and whatever is a reflection of a good life. 

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Fresh vegetables, fruit, legumes, low-fat dairy products, fish, nuts and seeds are the foundation of Lebanese cuisine. Many staples of the Lebanese diet, including olive oil, a variety of nuts, stuffed vegetables, yogurt as well as baklava derived from Ottoman influences. Fresh ingredients are enhanced with herbs and spices instead of heavy sauces. The most common seasonings in Lebanese cuisine include mint, parsley, oregano, garlic, nutmeg, and cinnamon. Fresh fruits and vegetables are consumed in much larger portions than meats in the Lebanese diet, and flat bread or pita is eaten at nearly every meal.

You can get a variety of Lebanese dishes bursting with the flavors indigenous to Mediterranean countries. Lebanese dishes, including hummus, falafel and baba ganoosh, are made from fresh ingredients that are naturally low in fat and olive oil is used instead of the butter or cream. Lebanese cuisine can help you eat better as part of a healthy lifestyle. 

FATTAUSH

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

Ingredients:

    2 to 4                        pita breads

    1 head                      Iceberg lettuce

    1/2                             red onion

    4                                 tomatoes

    1                                 cucumber

    1                                 cup mint leaves

    3 to 4 Tbsp.            Lemon Vinaigrette or similar salad dressing

    1/2 cup                    crumbled feta cheese

    12 to 24                   Kalamata or similar black olives

  

Preparation: 

• Toast pita breads, cool, and break into bite-size pieces. Set aside.
• Tear or chop lettuce into bite-size pieces, wash and dry lettuce, put leaves in a very large bowl.
• Thinly slice red onion and add to lettuce.
• Chop tomatoes and add to lettuce.
• Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce.
• Cut mint into ribbons, and add to lettuce.
• Add pita pieces to lettuce. Drizzle salad mixture with Lemon Garlic Vinaigrette and toss thoroughly.
• Divide salad between serving plates to arrange on a large platter. Top with crumbled feta cheese and olives, if you like.

MEZZEH PLATTER

Muhammara is a spicy red pepper dip. It is east to make and can be served warm or cold. I suggest serving with toasted pita wedges or fresh veggies.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 3                          red bell peppers
• 1 medium        yellow onion, diced
• 1/2 cup             olive oil
• 1/2 cup             breadcrumbs
• 3/4 cup            walnuts, crushed
• 1 1/2 tab          chili powder, or 1 fresh Fresno chile, chopped
• 1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed. 

Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 16 oz                can of chickpeas or garbanzo beans
• 1/4 cup               liquid from can of chickpeas
• 3-5 tsp                lemon juice (depending on taste)
• 1 1/2 tsp             tahini
• 2                            cloves garlic, crushed
• 1/2 teaspoon    salt
• 2 tablespoons  olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

  

Labneh 

Ingredients

•  (600 g)      thick  yogurt
• 1 tsp            salt
• various seasoning
• a cheesecloth
• a sieve
• a bowl

Instructions :

1. Put a sieve onto a bowl and spread cheesecloth over it. Combine yogurt with salt. Put the mixture into the prepared sieve. Put it into a bowl and into the refrigerator. Let it drain for two days.
2. Remove the drained yogurt from the cloth, shape it into little balls and roll the into various herbs, spices, nuts. You can also marinate it in a mixture of olive oil, garlic and fresh herbs. Or leave it as a spread, without shaping into balls.

Tabaouleh

Ingredients:

• 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
• 2 tablespoons of fresh mint, chopped
• I medium onion, finely chopped
• 6 medium tomatoes, diced
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 cup bulghur, medium grade
• 6 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation:

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

GREEK BANANAS WITH ROSE PETAL ICE CREAM

Ingredients

• 8 medium bananas
• 2 teaspoons lemon jui2/3 cup od self rising flour
• 2/3 cup rice flour
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup water
• 4 tablespoon light brown sugar
• oil for deep frying

How to make it

• cut bananas into chunks and place them in a large mixing bowl
• sprinkle the lemon juice over the bananas to prevent discoloration
• sift the self rising flour, rice flour, cornstarch and cinnamon, into a mixing bowl, gradually stir in the water to make a thin batter.
• heat the oil in a wok until almost smoking then reduce the heat . slightly.
• place a piece of the banana on the end of a fork and carefully dip into the batter, draining off any excess; repeat until all are battered.
• Melt the sugar and make a thick syrup
• carefully place the banana pieces in the sugar syrup till it get coated. serve along with Rose petal ice-cream