Wednesday, January 30, 2013

Die and go to heaven AKA Aromatic Kaffir Bacon Prawn Stirfry



Die and go to heaven! 

Yep, that’s what it’s called!

So we had a shoot. In which we were supposed to shoot Bacon wrapped prawns, but then we didn’t need to shoot it anymore. But the bacon and prawns were defrosted already. And so I thought of the Thai ingredients languishing in the fridge and the first aromas of a recipe was born. All ti too was a little fast knifework, a dance around a hot pan and I DIED & WENT TO HEAVEN!
Without further ado here it is…. The recipe…. 

Enjoy it, bless me with every aromatic spicy bacony bite.... 


Die and go to heaven AKA Aromatic Kaffir Bacon Prawn Stirfry

Ingredients
½ tsp oil
300 g medium prawns, shelled, deviened
6 kaffir lime leaves, sliced into thin ribbons
3 Thai bird chiles, chopped fine
½ bulb lemongrass, smashed and sliced fine
6 thickly sliced bacon chopped fine
Freshly ground pepper
Juice of 1 lime
1 tbsp chopped coriander/ green garlic

Method: Combine prawns with kaffir lime leaves, chilies, lemongrass and pepper. Toss well and reserve. Meanwhile in a large pan, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered and bacon is brown and crispy. Add Prawn mix and toss well on high heat till prawns are pink and curled, about 2-3 minutes and dish is aromatic. Add lime juice and stir to deglaze pan. Transfer to a serving plate and garnish with coriander or garlic. Die and go to heaven! 


Friday, September 21, 2012

Life begins where your comfort zone ends.

Hello Dear Blog and hello Dear Reader,
My apologies for the long silence. I have been away living my dream and dealing with life… But I am back, and I hope to be able to share some really fun food experiences from now on. Be warned, this is a long post, its also rather personal and not very food oriented but I hope it leaves you upliftedand positive...
“Life begins where your comfort zone ends”. I saw this somewhere today and its been on my mind ever since.
We all have dreams. I did too. But I was happy just dreaming mine because doing more would require guts I did not have.
Nanushka AKA Nan Whitcomb, my favourite poet once wrote “you cannot make waves if you do not leave the shore” I loved the line, but I was too scared to really live it. Then one fine day, Shekhar, my husband, handed me the life jacket of his support and pushed me off the shore. Together we began to convert what had become our dream to reality. The gap between having a dream and translating it into reality stretches over a chasm that requires hard work and boundless energy. We crossed our Chasm and launched APB Cook Studio, on the 8th of August this year. But the work was in no way done because waiting at the other end of the Chasm was an uphill climb to make your venture successful.
It has taken me a really long time to share this here on the blog, in fact it wasn’t until today, that I really felt like I was ready to write about APB Cook Studio on this blog. This blog has pretty much mapped my life since I started it, because every life event ends up affecting what I put here. And of late that’s been Zip. But its also been honest and I did want to put up a glossy shiny picture of happy-happy joy-joy where there wasn’t one yet.
Also Murphy, who wasn’t invited to the party, got upset and kicked in at this point, ensuring everything that could possibly go wrong, did. My smooth running home front went for a toss first with my support system falling apart. The husband had to undergo surgery, setbacks came in all shapes and sizes. In fact August 2012 was possibly the hardest month I have lived in my life. In fact I think I reached my lowest point ever, then. I remember the day. I twas raining like mad and late in the evening. I stood outside a store in Powai, holding bags full of ingredients, completely drenched. I was stressed out and tired and also reeling from hurt because I had just received some bad news. I had to get home, the replacement maid would leave soon and no rikshaw would go where I needed to. I have never felt as alone, helpless and at a loss as I did at that moment. I questioned myself and whether I had taken the right decision with embarking on this path… I wanted a shelter from the storm, someone to take away the hurt, wrap me in a cocoon and make it all better. But there was no one there.
At that point I realised that you are always alone in pain. People who love you will try to support you but you have to deal with it. Solutions and easy answers do not exist. You breathe deep and wait for it to ease a little and fight through, because you can't outrun it and life usually has more to send your way. When you are all alone and feeling cornered the only voice that can make a difference is yours, the only person you have to turn to, is you. We think that life altering moments happen slowly, over time. But they don’t. They happen in an instant, that’s why they are moments. Becoming an adult, a spouse, parent... One moment you are you, the next you have changed. And whatever that moment is, you never, ever forget it.
For me it was that moment, I decided that things had to change. I managed to cajole the next rikshaw that stopped for another lady headed further into dropping me off en route. It worked. It was a small battle but I won it. All the way home I kept congratulating myself. And promising myself that this was it, there was no turning back. There would be no more regrets or self questioning! 
And in the last month or so, I have pretty much stuck by that. I have beaten down many fears I have had for a lifetime, I have crossed milestones, overcome obstacles both good and bad and learned a lot; about business, about relationships, who my friends are and but mostly about myself. Today is I had another moment of self realisation…  
I tested a very promising new instructor and as I watched and listened to him, I was thinking of the potential, how I would package up his class, showcase his skills and immense knowledge and mentally listing the people that had already been to the studio that would love to learn from him. And I realised, that THIS is what I have signed up for, what I wanted; a beautiful inspiring space for passionate cooks of every stripe to realise their food fantasies.... a place where people could come to teach and learn.
Yes things are not easy, the investment is huge, a family’s worth of people who have invested their belief in me, and everything we have has gone into this dream. But you have to be willing to gamble. To recognise you might lose but take the chance, in the knowledge that if you invest wisely, the payoff just might surprise you. After all the bigger an investment the better its return.
The phones have begun to ring, classes have been filling up. We are far away from scaling the peak but success will come, eventually if its meant to. But life is not about scaling the peak, its about the journey to it. I am enjoying climbing that mountain, there are days of foul weather and days of sunshine. But there is much joy to be had in the little things. Small victories, the struggle and standing in the face of storms. Every happy cook that leaves smiling, inspired, raring to cook, that in itself is enough to celebrate.
So dear Reader of this Blog, I would like to officially invite you to APB CookStudio, my living dream, where cooking is FUN! Come say hello, sometime.
And I will leave you with this, do not let fear hold you back on taking that decision… yes you might be wrong, or make mistakes you can’t undo. You might fail, or be rejected but you have to try for yourself, to make your mistakes and learn your lessons. Because I can tell you this, from where I am at ---- knowing is far better than wondering. And the worst outcome, the biggest failure, beats the hell out of not having tried!
Because life begins where your comfort zone ends….
Rushina



Saturday, June 16, 2012

#365PerfectFoodles - 80 Zesty White Wine Butter Green Chilli Fish with illustrated recipe


Having grown up in the city, I have great reverence for any home grown produce. And when I am the recipient of fruit or vegetable from anyones terrace or garden, I'm very excited. Last Week I paid Farzana Contractor, Editor of Uppercrust India Magazine a long overdue visit. It was a great meeting with much deliciousness to come from it. But this post is not about that. This is about food gifts... Farzana had just recievied a bagfull of produce from her farm, and she generously shared some lemons and chikoos from it. 

The lemons came at a very opportune moment too since I needed to test this recipe for my Cooking with Alcohol class and I hadn't been able to find Italian lemons. 

And it was most popular at the class as well, I served it and it was gone in Minutes! You can make the butter and freeze it indefinitely. Use Kingfish (Surmai) or any firm flesed fish. We did it with Basa at the class and it was quite brilliant because Basa's versatality and lack of overwhelming odur and flavour actually allows tha delicate flavours of the White wine and lemongrass to stand out. The Green asparagus is great but this is even berre with white asparagus or Witloof. 

Bon Apettit!

Zesty white wine Green Chilli Fish

Time: 40 minutes ; Serves: 2-4

Ingredients:
To make White Wine Butter
150ml White Wine
Zest of two Italian lemons/ Lemon flavoured Vodka
250 g butter, at room temp
2 tbsp Lime Juice
Sea salt

To make Fish
2 X 200 g boneless fish fillets
1 tbsp Lime Juice
salt and pepper to taste
1 green chilli minced
Green or White Asparagus to serve.

Method:
To make White Wine butter - Pour wine into a pan, add lemon zest. Simmer till wine reduces to half, leave to infuse and cool. When cool, strain and reserve. Place butter in a mixing bowl and add reduced wine, using a whisk mix to incorporate over a Double boiler but be carefull you do not want butter to liquify so keep a bowl onf ice water handy to cool it in. When done, keep beating over ice till butter begins to solidify. When butter is almost solid, stir in remaining zest and sea salt. Roll into a log and freeze. 

To make Fish - Season fish with green chilli salt and pepper and coat in olive oil and lemon juice. (add in a bit of wine if you like!). Reserve. Place a bed of asparagus in a baking pan, place marinated fish on top, cover with foilwrap and bake at 180 degrees in a preheated oven for 15- 20 minute. 

Alternatively melt a little butter in a large frying pan over medium heat and coom on a very low flame slowly till done and ligtly golden at the edges. This will take about 2 minutes for medium sized fish piece. Do keep in mind not to overcook as very crispy fish with take away from the flavour of the butter. Transfer to a plate, top with White Wine butter and serve hot over grilled asparagus spears or greens. 

Marinate Basa
Grate zest into wine
Cool


Whisk with Butter
Transfer to foil and roll up. Freeze.



Cook fish lighly


Transfer to plate

Slice up frozen Butter

Arrange on top of hot fish.

Serve

Watch it get wiped out!

Down to the last lick!
GYAAN


Italian Lemons, Witloof, White Asparagus and Basa are all available at Fine food stores like Nature's Basket.

Thursday, May 31, 2012

#365PerfectFoodles - 49 The Mumbai / Bombay sandwich in all its glory! With step by step foodles this time.


Last week I had the priviledge of showcasing Mumbai streetfood to KF Seetoh an authority on Singaporean food who is famous for his documentation of Singaporean street food through books, TV shows and the website Makansutra through a street food tour of Mumbai. An while on it I rediscovered favourite streetfoods and the generosity of my city. My top three Street foods are the Mumbai Sandwich, the Mysore Masalla Dosa and the Frankie so i thought I would feature them in my foodles. Here is a foodle and a recipe for the Mumbai Sandwich. 

The iconic Bombay / Mumbai Sandwich available with sandwichwallas on just about every street and street corner is in my opinion one of Mumbai's most delicious street foods. Everytime I watch it's assembly, I'm amazed at the colours in the many layers that make it up!  I love getting my fingers into the sandwich and purposly get clumsy so bits of vegetables will fall out and collect in the paper receptacle. These, vegetable bits marinated in their own juices, the masala and drips of sauce are just delicious and I will lick my fingers every time!

I have been wanting to do a foodle of the Mumbai Sandwich for a while now, but it took me a while to figure out how to do it. After a few foiled attempts at getting it all done on one page and deleting everything one time, I finally drew each layer seperately in detail and assembled them, just like a sandwichwalla would! Which allowed me to do the first step by step foodle recipe today :). Personally I think this is my most JHAKKAAAS one yet LOL. 
 
First the Sandwichwallah will trim the bread of its brown sides and lay upto 8 slices of bread out before him in two rows, lined up so that the top and bottom slices are matched. These will be generously buttered with Amul butter and spread with his spicy coriander chutney over (each has his own 'signature' recipe for the chutney and the best ones are defined by their chutney.

Once his canvas is laid he will dextrously shave thin slices of vegetables onto the bread in layers with a sharp knife capable of slicing through fingers; boiled potatoes, tomatoes, onions cucumber, beetroot and place the other slice of bread on top. Pressing the whole sandwich down he will cut the whole into 6 bitesized pices. One can pick the vegetables one prefers, to be included but I like mine
with the works, topped with the traditional pumpkin sauce (a cheaper alternative to ketchup) although most sandwichwallas now use ketchup. Once the sandwich is ready it will then be wrapped in newspaper for easy takeway and handed over to eager takers.



Trim the edges of the bread slices and discard crust (optional). Generously butter the bread slices. And then spread with chutney.
Add a layer of cooked potatoes
Add a layer of tomato slices and a sprinkle of Sandwich Masala.
Add a layer of sliced onion.
Add a layer of sliced raw beetroot
Add a layer of sliced cucumber.
Top with slice of buttered shutneyed bread.
Add a squiggle of sauce.
Cut into 6 retangles.

Mumbai veg sandwich (Time 10 minutes, aserves 2-4)

8 slices of white bread preferably Wibbs for authenticity
Amul Butter to spread generously
8 large tbsp spicy green mint coriander chutney (recipe below)
1 large potato, boiled and thinly sliced into rounds
1 beetroot, thinly sliced
1 cucumber thinly sliced
1 onion thinly sliced
1 tomato, thinly sliced
Sandwich Masala to sprinkle
Black salt to taste
Pumpkin sauce to top (or tomato ketchup)

Method
Trim the edges of the bread slices and discard crust (optional). Generously butter the bread slices. And then spread with chutney. Starting with the Potato layer each sliced vegetable onto the breads slices sprinkling with sandwich masala as you go. Cover the sandwich with a slice of bread press down tight and cut into 6 rectangles. Serve immediately with pumpkin sauce / tomato ketchup.

For the chutney:
1 cup mint leaves
1 cup coriander leaves
4-5 spicy green chillies
1/2 inch ginger
1 tsp cumin powder - optional
juice of 1/2 lemon - optional
1/3 tsp sugar
salt to taste

Grind all the above ingredients to a smooth paste using little water. Mix in the salt. Store leftovers in an airtight container in the refrigerator.