Sindhi Curry-the Raina Mirchandani way

Sindhi Curry

 

Ingredients:

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

Procedure:

• Heat oil in a pan.
• Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
• Allow them to stop spluttering, then add the gram flour, stirring continuously.
• Fry it, till the flour becomes brown in colour and aromatic.
• Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
• Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
• Stir in the vegetables and the spices.
• Add the tamarind pulp and cook further, till the vegetables become tender.
• Add the salt and garnish with chopped coriander.Serve with plain rice and fired potatoes.

Waldorf Salad-the Raina Mirchandani way

• Waldorf Salad

  

  
  

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
  • 1 sweet apple, cored and chopped
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • Salt
  • Pepper
  • Lettuce

  METHOD

  In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Peach Melba-the Raina Mirchandani way

Ingredients:

FOR THE  PEACHES:

• 750ml water
• 700g caster sugar
• Juice of 1/2 lemon
• 1 vanilla pod, split lengthways
• 8 peaches

FOR THE  RASPBERRY SAUCE:

• 375g raspberries
• 25g icing sugar juice of 1/2 lemon

TO SERVE:

• 1 large tub vanilla ice cream

  Procedure

  1. Put the water, sugar, lemon juice and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the pan down to a fast simmer.
  2. Cut the peaches in half, and, if the stones come out easily remove them, if not, then you can get them out later. Poach the peach halves in the sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove to a plate with a slotted spoon.
  3. When all the peaches are poached, peel off their skins and let them cool (and remove any remaining stones). If you are making them a day in advance, let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
  4. To make the raspberry sauce, liquidize the raspberries, icing sugar and lemon juice in a blender or else a processor. Sieve to remove the pips and pour this fantastically hued puree into a jug.
  5. To assemble the peach melba, allow two peach halves per person and sit them on each plate alongside a scoop or two of ice cream. Spoon the raspberry sauce over each one, and put the remaining puce-tinted red sauce in a jug for people to add themselves at the table

PEACH MELBA

Chocolate Mousse-the Raina Mirchandani way

Chocolate Mousse

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

Method

1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.

Cheese Macaroni- the Raina Mirchandani way

Cheese Macaroni

 

Ingredients (serves 4)

• 400g macaroni
• 50g butter
• 2 tbs plain flour
• 2 cups (500ml) milk
• 2 cups (250g) grated cheese (gruyere, tasty, vintage)
• Chopped parsley

Method

1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) 
2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley and cheese.