Bloody Mary Linguine

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Inspired by a Gordon Ramsay recipe, I’m going to prepare a delicious Bloody Mary Linguine. Linguine is tossed with a delicious tomato based sauce flavoured with Celery salt, Worstersire woosterchire sauce and Tabasco. It’s finished off with tomatoes and Olives and garnished with fresh Parsley.

Bloody Mary Linguine

Ingredients

  • Olive Oil
  • 1 finely chopped onion
  • 4 cloves garlic crushed
  • 1 cup finely chopped Celery
  • 2-3 tbsps Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 2 tsps Celery salt
  • 800 ml crushed Tomatoes
  • 400 gms Linguine
  • Olives
  • Cherry Tomatoes
  • Chopped Parsley
  • Salt to taste

Instructions

  1. Heat some oil and sweat the onion and garlic
  2. Add the chopped Celery
  3. Add the Worcestershire and Tabasco sauce and the Celery salt
  4. Add the crushed tomatoes and add salt to taste
  5. Cook the Linguine add to the sauce and toss
  6. Add the Olives, Cherry tomatoes and Parsley
  7. Optional: Serve with Chilli Garlic Grilled Lobsters
https://kravingsfoodadventures.com/bloody-mary-linguine/

Lobster and Mushroom Risotto

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I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.

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IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.

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Lobster and Mushroom Risotto

Ingredients

  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste

Instructions

  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar
https://kravingsfoodadventures.com/lobster-and-mushroom-risotto/

Mango Kulfi

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MangoKulfi_HNTI haven’t met anyone that doesn’t love Mangoes. In India Mango season is celebrated and the abundance of the fruit is everywhere in every form – Mango desserts, custards, lassies and of course Kulfis – India’s answer to the perfect un churned ice-cream.
This may have originated in India but has gained popularity all over the world. I’ve made this recipe many many times investing in Kulfi moulds to a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Mango Kulfi

Ingredients

  • 200 ml whipping cream
  • 200 ml Canned Mango puree
  • 1/4 cup sugar
  • 370 ml can Evaporated milk

Instructions

  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the mango puree at intervals
  2. Add the sugar to taste
  3. Remove and scrape into another chilled bowl and refrigerate
  4. In the same mixing bowl, whisk the Evaporated milk
  5. Fold the cream into the Evaporated milk
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mould and serve
https://kravingsfoodadventures.com/mango-kulfi/

Prawn Masala

 View my step-by-step video instructions

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As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

PrawnMasala_H2This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala/

Parmesan Bruschetta

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Bruschetta_HNTI only just realized that Summer is about to end and I haven’t really had a chance to connect with friends and have them over for some fun in the sun aka my backyard. I love to entertain however find less and less time to do this given I spend one half of my weekend taping for my YouTube channel. It occurred to me that I do have some really quick recipes I always include when I entertain to balance out the easy with the harder recipes. I’m going to knock out three recipes in record time and have time to laze around the backyard with my family and friends.

I’m going to make my beloved Parmesan Bruschetta. I’ve never met anyone that didn’t like Bruschetta and the addition of Parmesan gives it that extra ‘mamma mia!’. I also have a Shrimp Ring recipe as well as Rocky Road Pillows for those with a sweet tooth.

Making a Brushetta only needs two things – great ingredients and love. While the love is a given with anything I prepare, you want to make sure you have firm and ripe tomatoes, good quality Olive oil, fresh bread and basil and freshly grated Parmesan.
Parmesan Bruschetta

Ingredients

  • 2 ripe and firm tomatoes cubed
  • 4-6 leaves of Basil chiffonade
  • Olive Oil
  • Salt
  • Pepper
  • Grated Parmesan
  • Fresh Baguette sliced

Instructions

  1. Mix the tomatoes with the basil, salt, pepper, Olive oil and some Parmesan and keep aside
  2. Brush the Baguette slices with some Olive oil and add some grated Parmesan cheese and warm up in the oven just till the cheese gets soft
  3. Add the tomato mixture over the cooled Baguette slices and serve
https://kravingsfoodadventures.com/parmesan-bruschetta/

Rocky Road Pillows

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RockyRoadPillows_HNT

I only just realized that Summer is about to end and I haven’t really had a chance to connect with friends and have them over for some fun in the sun aka my backyard. I love to entertain however find less and less time to do this given I spend one half of my weekend taping for my YouTube channel. It occurred to me that I do have some really quick recipes I always include when I entertain to balance out the easy with the harder recipes. I’m going to knock out three recipes in record time and have time to laze around the backyard with my family and friends.
Rocky Road ice-cream is one of my favourite things. New flavours are always introduced, yet I will always gravitate to my favourite. To make a quick and easy Rocky Road Pillow, I’m going to shake up typical Rocky road ingredients in an easy to serve and melt free(well almost) form. Also check out my delicious Shrimp Ring as well as my Parmesan Bruschetta for quick and easy recipes to serve in a pinch.
In this recipe, I’m using large campfire marshmallows, melted chocolate and chopped nuts. You can use any combination you like but I find the trio of Cashews, Almonds and Pistachios create a wonder contrast and flavour combination together.
Rocky Road Pillows

Ingredients

  • 10 Campfire Marshmallows
  • 4 oz melted Dark Chocolate
  • 1/2 cup mixed chopped nuts – Cashews, Almonds and Pistachios

Instructions

  1. Melt the chocolate and pour into a bowl
  2. Add the nuts to a similar sized bowl
  3. Dip the marshmallow in the chocolate, followed by the nuts and leave aside to dry
https://kravingsfoodadventures.com/rocky-road-pillows/

Shrimp Ring

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ShrimpRing_HNTI only just realized that Summer is about to end and I haven’t really had a chance to connect with friends and have them over for some fun in the sun aka my backyard. I love to entertain however find less and less time to do this given I spend one half of my weekend taping for my YouTube channel. It occurred to me that I do have some really quick recipes I always include when I entertain to balance out the easy with the harder recipes. I’m going to knock out three recipes in record time and have time to laze around the backyard with my family and friends.
Here is the recipe for a Shrimp ring that runs circles around the kind you get at a grocery store. You can also view my Parmesan Bruschetta and my Rocky Road Pillows for those with a sweet tooth!
I love the thought of dipping Shrimp in a cocktail sauce as an appetizer but the bland frozen shrimp with the insipid cocktail sauce tempts the eyes, but not the tastebuds. This version is super delicious and so easy to make!
Shrimp Ring

Ingredients

  • 1 lb tail on Tiger Shrimp, cleaned and deveined
  • 1 tsp Chilli flakes
  • 1 tsp Smoked Paprika
  • 1 tsp cumin powder
  • Juice of half a lime
  • Salt
  • Pepper
  • Olive Oil
  • 1 Zuchinni sliced
  • 1 red Pepper cut in large sections
  • 1/2 cup Ketchup
  • Worcestershire Sauce
  • Hot sauce
  • Parsley for garnish

Instructions

  1. Add the chilli flakes, paprika, cumin, salt and pepper, followed by the lime juice and Olive oil. Mix well and set aside
  2. Mix the veggies with some salt, pepper and Olive oil
  3. Mix the ketchup, Worcestershire and hot sauce together and place in a dipping bowl
  4. Skewer the shrimp and cook on a hot grill together with the veggies
  5. Arrange on a platter around the dipping sauce and garnish with Parsley
https://kravingsfoodadventures.com/shrimp-ring/

Pistachio Kulfi

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PistachioKulfi_HNTThis recipe brings back a lot of memories – I devised an International tasting menu in 2011 and competed in Come Dine With Me Canada. While my menu featured tasty treats from around the world, I decided to end on a not too sweet and creamy note Pistachio Kulfi.
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Rosy-SoobratteeMaking this Kulfi connected me to my good friend Rosy Banwait-Sobratree who had also made Kulfi on another reality TV show – we were bonded by our victories and our love for this frozen treat. Sadly Rosy passed away last year after a battle with cancer. There isn’t a day that goes by that I don’t think of her and I’d like to dedicate this post in her memory.
This recipe originated in India but has gained popularity all over the world. I’ve since made this recipe many many times. I invested in Kulfi moulds, make a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Pistachio Kulfi

Ingredients

  • 200 ml whipping cream
  • 1 cup sugar
  • 370 ml can Evaporated milk
  • Seeds of 3 cardamoms crushed
  • 1/4 cup powdered pistachios
  • 1/4 cup sliced pistachios
  • Green food colouring (optional)

Instructions

  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the sugar at intervals
  2. Remove and scrape into another chilled bowl and refrigerate
  3. In the same mixing bowl, whisk the Evaporated milk, cardamom seeds and powdered Pistachios
  4. Add the tiniest bit of food colouring
  5. Fold the cream into the Evaporated milk mixture
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mold and serve
https://kravingsfoodadventures.com/pistachio-kulfi/

Bangalore Biriyani

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BangaloreBiriyani_H

Throughout my 18 years of married life, I’ve heard people rave about Bangalore Biriyani. During this period, I’ve learned how to cook, mastered the art and even competed in culinary competitions. I can make a pretty mean Biriyani myself, it took years of perfecting and tastes pretty good but is different from a Bangalore style Biriyani.

This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. I think if you didn’t serve Bangalore Biriyani at a typical Muslim wedding, your guests would be pretty darned upset.

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Every time we visit Bangalore, I’ve had the chance to eat this Biriyani, but it was only till my trip in 2015 did I decide to corner my sister-in-law in her kitchen and document the entire process armed with a video camera. The ingredients are almost identical to the ones I use in my Biriyani, but the process varies. I noticed that my sister-in-law used a heavier hand with most of the ingredients oil, ghee & spices and the end result is fairly different from my usual Biriyani but oh so delicious! Follow the ingredient list below, but also play the video to watch the entire process.

This Biriyani was prepared in a large batch to feed a huge group of family and friends but feel free to try this out in a smaller batch. There are two ways to cook the Biriyani in it’s final stage – on the stove top or in the oven. Personally, I will always choose the oven for it’s even heat but if you are going to attempt cooking it on the stove top, be sure to protect the base of your dish with another pan or tava, to reduce the impact of the direct heat as the rice at the bottom of the vessel could burn.
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Bangalore Biriyani

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 20

Bangalore style Biriyani - This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. Read more at http://ifood.tv/indian/1011262-bangalore-biriyani#J4XoGeEbCPTmMx6O.99

Ingredients

  • Marinate the meat
  • 3 kgs or 6.5 lbs Mutton or Lamb shoulder cut in pieces
  • Turmeric
  • Red Chilli powder
  • Gravy
  • 3 cups Oil
  • 3 Cinnamon sticks
  • 10-12 Cardamoms and cloves
  • 8 cups sliced red Onions
  • 8 tsps Ginger & Garlic paste
  • 6-9 tsps red Chilli powder
  • 3-4 tsps Turmeric
  • 5 tsps Garam Masala
  • 6 cups sliced Tomatoes
  • 18 green Chillies slit horizontally
  • 1/2 + 1/4 cup chopped Coriander leaves
  • 1/4 cup Lemon juice
  • 3 - 4 tbsp salt or to taste
  • 3 cups stirred Yogurt
  • 1 1/2 cup Ghee
  • 3 - 4 sliced fried Potatoes (half cooked)
  • 1/2 + 1/4 cup chopped Mint
  • Fried onions
  • Yellow food colouring
  • Rice
  • 19 cups Basmati rice soaked for 1 hr in water
  • Whole spices
  • 3 green Chillies
  • Marinate the meat for a few hours or overnight

Instructions

  1. In a large cooking pot add the oil and when heated add all the whole spices followed by the onions and cook till golden brown
  2. Add the ginger and garlic paste, the chilli powder, turmeric and garam masala and mix
  3. Add the tomatoes, cover and cook till the tomatoes are mushy for about 10 mins
  4. Add the green slit chillies and 1/2 cup coriander and follow that with the meat
  5. Add the lemon juice and salt and combine
  6. Follow this with the stirred yogurt and ghee
  7. Cover and cook for 15 mins before adding the half cooked potatoes
  8. Add mint, cover and cook for about 30 mins till the meat is tender
  9. In another pot add double the amount of water as the rice and bring to the boil together with salt, some whole spices and 3 green chillies
  10. Add the rice and cook till half done
  11. Drain and keep aside to drain
  12. In another large vessel, add a layer of rice, make a well in the center and add some meat in the well as well as a layer on top of the rice
  13. Add another layer of rice with another layer of the meat and gravy
  14. Also add more chopped coriander, mint and fried onions in between and on top of the final layer
  15. Also add some yellow food coloring at the top
  16. Seal the vessel with some foil, you can also use a wet cloth or dough to make the vessel airtight
  17. Use a pan or kadai under your vessel so the heat is not directly touching your vessel and cook for about 40 mins. You can also use the oven
  18. Mix the grains and meat together with a large fork and serve
https://kravingsfoodadventures.com/bangalore-biriyani/

Stuffed Dates

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I invented this recipe many years ago on a whim, and it was so popular that I have since made it many many times to the delight of my family and friends. This is so simple, you only need 4 ingredients to make it a stunning addition to your dessert. I’m using Medjool dates in this recipe as it is the King of dates, a title well deserved as the date is large, plump and juicy. You can sub any other date of your choice.

Watch the Traveling Date a promo video a video diary of the date as it travels from airport to airport to it’s destination.

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Stuffed Dates

Prep Time: 1 hour

Total Time: 1 hour

Yield: 40 pcs

I invented this recipe many years ago on a whim, and it was so popular that I have since made it many many times to the delight of my family and friends. This is so simple, you only need 4 ingredients to make it a stunning addition to your dessert. I’m using Medjool dates in this recipe as it is the King of dates, a title well deserved as the date is large, plump and juicy. You can sub any other date of your choice.

Ingredients

  • 50 Medjool dates
  • Marzipan – use half recipe (http://kravingsfoodadventures.com/basic-marzipan-recipe/)
  • 2-3 tbsps chopped pistachios
  • 2-3 tbsps melted chocolate

Instructions

  1. Pit the dates by making an incision on one side of the date
  2. Make a small ball of Marzipan and stuff it in the center
  3. Drizzle with chocolate and chopped Pistachios
  4. Wait till the chocolate hardens and serve
  5. Can be made a few days ahead
https://kravingsfoodadventures.com/stuffed-dates/