White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)
Date & Tamarind Chutney (recipe below)
Green Chutney (recipe below)
Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.
This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.
To assemble, place the patty at the bottom, the whote pea or vatana curry can be piled on top or on the side(typically it’s served on top), dot with tamarind & green chutney and pile the crunchy sev on top, Garnish with Coriander leaves and serve.
Over the last couple of years I’ve experimented with various Thai flavours and have become very familiar with it’s Sweet, Sour and Salty trilogy. From Red & Green curry pastes to Pad Thai, I’ve made it all and loved it and now it is time to perfect the Massaman curry paste blend. In a lot of ways as one of my subscribers pointed out, Thai cooking is very similar to Indian. Spices & Chillies are roasted for this blend and then ground together with Garlic, Lemongrass, Galangal & Shallots with Lime Juice and either bean paste or shrimp paste to make a delicious blend.
This will store in your fridge for a few weeks and you could also freeze it. It’s great in a Massaman Curry obviously, but I also use it in a Peanut sauce to accompany my Satay and in a Massaman Noodle Salad.
Harissa is a very popular North African sauce, also used a lot in Middle Eastern cooking. This sauce is made with simple ingredients like red chillies, garlic, lemon, spices and olive oil. The recipes for this blend are varied, some only use dried chillies and some use fresh and some also include red pepper.My Harissa includes a blend of both dried and fresh chillies and has a bite!
You know the holidays are a crazy time with attending and planning parties, wrapping gifts, decorating and spending a lot more quality time in your kitchen and then you get invited to a potluck. You’re either going to run out and pick up another boring veggie tray or think of something easy and spectacular to impress. I’m going to my channel networks Holiday party. This party is going to be filled with YouTube creators and network staff that have helped and supported me and my channel so I really want to make this special. Instead of reinventing the wheel, or in this case the wreath, I’m going to use my Chicken Shawarma Hummus recipe and turn this into a beautiful and tasty edible wreath.
Since, I’m going to be transporting this to another location, I decided to use a disposable platter. This is really the best choice, you can just leave it behind if you have to leave early, it won’t break enroute and the host can just toss it after. I’ve chosen to use a thick round cake board, it looks festive and it’s easy to make the inner and outer circle indentation with a blunt knife so I can follow the lines of the wreath. I’m going to line the inside circle with half rounds of cucumbers. This is going to form a dam on the inside so the hummus does not leak out. I’m going to line the outside ring with the Chicken Shawarma pieces. This is not really necessary, but I just wanted to create a rough surface so the hummus would have something to hold onto and not slide off enroute.
You can make this vegetarian and just leave the Chicken out. I like to make the hummus a bit thicker that I usually do so it holds together.
The hummus is piped onto the board and decorated with Rosemary sprigs, Parsley, red Olives, green olives, pickled Onions, Pomegranate Jewels and toasted pine nuts. The piece de resistance is an edible bow I cut out of pita bread. It’s sprinkled with fairy dust aka some Sumac, dried Mint and Aleppo chillies and drizzled with my favorite ingredient – Pomegranate Molasses.
When I thought about this idea, I honestly had no idea it was going to turn out so good or it would be appreciated so much. I can’t wait to try this idea with Goat cheese next year!
The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I asked my friends to dress up in Red & Green and thought it was only fair that I serve them red & green themed appetizers as well. I’m going to be serving Green Spinach Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Please check these other recipes out too!
Ok I’m not even kidding this is probably one of the most delicious green Chilli Shrimp Lollipops you’re ever eaten. Prepare to impress! You know how at every fashion show you have a showstopper, this is the show stopper of your party. I’m going to stick my Shrimp on a skewer, bathe it in a delicious Green Chilli & Coriander batter, and then serve it with a fresh red chilli garlic dipping sauce. It’s to die for! This recipe makes about 32 lollipops, and while this may sound a lot, my son could easily eat this in no time! In this recipe I use the same technique as I did with my Firecracker Shrimp. Little incisions are made in the Shrimp to straighten it out.
Add the wet ingredients in the food processor first – lemon juice, tahini and spiced garlic. Add the Red Kidney beans, olive oil, salt and pepper and blend to a creamy paste. Add half the parsley that is coarsely chopped. Pulse. Garnish with the rest of the parsley. Drizzle with more Olive oil and serve.
I’m always looking for an interesting appetizer to serve and I’ve created a popular twist on an old classic – Butter Chicken Bites! This one bite delicious Buttery Chicken goodness is the perfect thing to serve for PERFECT for game night, a snack and is elegant enough to serve at your next soiree!
I’ve taken my traditional recipe and twisted it into this delicious flavor packed morsel.
I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.