Thai Chicken Patties

Thai Chicken Patties

These patties are made using the same recipe that is used to make Larb Gai - the hot and spicy Thai Chicken Salad :
400 Grams Boneless Thigh Meat
4 Birdseye Red Chilies ( Adjust )
6-8 Cloves of Garlic - Chopped
1/2 " Galanga - Minced.
1" Fresh & Tender Lemon Grass - Minced
1 Red Onion - Chopped.
1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).
Juice of 2 Lemons ( adjust ).
Bunch of Mint and Basil Leaves .
Look out for the ' twist at the end !
Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .
Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .
Shape patties fry them covered them in a non stick using very little oil for 3 minutes on each side . Fry covered to retain all juices .

Now the twist ! Once patties are done , remove from pan , retain the juices /oil left after cooking them . Add a bit more oil if needed then add some minced garlic to the oil , salt and black pepper or any chilli flavoring ... saute 30 seconds ,then add 1/2 cup orange juice / grape juice or some wine ... cook over high heat to reduce to a few tablespoons , taste and balance flavors - add salt , chili , sugar or lemon juice IF needed , then add the patties back , cook covered 2 minutes on low heat after coating with the sauce and serve with some delicious greens !
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Gujrati Spicy Dal

This recipe is from Christine Manfield's Tasting India . The list of ingredients looks like it's a lot of work , but once you have everything measured out the cooking process is a quick and easy one .

200 Grams Toor Dal.

1 Onion Grated.

15 Grams Grated Fresh Coconut .

Handful Coriander Leaves.

1 Teaspoon Cumin Seeds.

1 Teaspoon Mustard Seeds.

2 Teaspoons poppy Seeds.

Curry Leaves.

1 Teaspoon Ginger Paste.

1 Teaspoon Garlic Paste.

4 Green Chilies.

1 Tomato Chopped.
1 Teaspoon Coriander Powder.

Haldi.

Salt.

chili Powder.

1/2 Teaspoon Sugar.

Wash dal thoroughly , boil in 500 Ml water till soft and water is almost absorbed . Takes 10-12 minutes , don't pressure cook into a mash .Set aside.

Heat oil , fry onions and coconut till they start to brown , Cool and grind to a paste with 2 green chilies and half the coriander leaves.

In a wok , fry all the seeds till they begin to pop , add curry leaves , ginger garlic paste , green chilies and tomatoes . Also add the onion / coconut paste , cook covered till oil begins to separate , then add all the spice and sugar . Cook 2-3 minutes .Add boiled dal , mix gently . Cook 3-5 minutes to marry flavors , adjust flavors and garnish with remaining coriander when ready to serve.

This is a slightly thick and delicious dal - nice and spicy . You don't really taste the sugar and the coconut flavors are underplayed here. I like this dal with roti .

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Stir Fried Bok Choy

Stir Fried Bok Choy

10 Baby Bok Choy - Separate some leave and leave some intact .
1 Small Onion - Thinly slice and fry till medium to dark brown , set aside to cool , it will become nice sweetish and crisp.

8-10 Cloves Garlic - Cut length wise and fry as above.

1 Teaspoon Minced Garlic

1/2 Tablespoon sesame oil.

Wash Bok Choy , retain a bit of water on them. Heat sesame oil ,add minced garlic and seasoning , when garlic begins to soften (30 seconds ? ) gently mix in bok choy , cover wok with a lid and 30 seconds later shut the flame . Keep lid on and let the greens cook under the heat within - 5 minutes max.When ready to serve - mix in fried onions and garlic and serve at once.You gets wonderful crunch and semi sweet garlicky flavors with each bite !

I keep a jar of fried onions and fried garlic handy at all times , which makes these dishes easy to prepare in under 6 minutes .

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Basil Crusted Fish

2 Boneless Fillets of Sole ( or any firm fish of your choice )

2 White Bread Slices .

Bunch Of Basil ( About 4 Tablespoons when minced )

Zest Of 1/2 Lemon . 

Juice of The Full Lemon.

1 Teaspoon Grainy Mustard .

1/2 Teaspoon Garlic Paste

Salt

1 Tablespoon Olive Oil.

Marinate the fish in mustard , olive oil ,garlic , lemon juice , salt and about 1/2 teaspoon chopped basil for about 30 minutes .

Meanwhile prepare the bread crumb by breaking bread into pieces and in a food processor with the chopped basil and lemon zest blitz to make rough crumbs , not fine but rough .Essentially you give 2 short twirls to the processor !

Preheat oven to 190 . In a baking dish arrange the fillets . Press the crumbs firmly onto the fillets . Bake 10-12 minutes till done . Absolutely delicious !

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Butter Garlic Mushroom Salad

There is no fixed recipe here , go with what's available at hand . I have chives growing and some sad looking tasteless black olives languishing in the fridge which were put to good use in this salad.The trick is cook over high heat , in a large and open wok / pan - and cook just enough to heat up the mushroom , retaining a bite.Cooking time 2 minutes .

20 Button Mushrooms.

1 to 1.5 Tablespoons Minced Garlic.

2 Tablespoons Chopped Chives - Optional , use basil leaves , coriander greens , mint ...

1 Teaspoon Butter.

1 Tablespoon EVOO.

1/4 Teaspoon Freshly Ground Pepper.

Salt.

In a wok heat up olive oil and butter , add crushed black pepper and garlic , 30 seconds later when the pepper begins to sizzle and garlic softens  ( garlic shouldn't color ) add mushrooms and salt , turn heat to maximum and cook 1 minute uncovered.Add chopped greens , olives  toss once and take off fire.Immediately transfer the mushroom onto a plate to prevent further cooking . Serve warm as a side dish or chilled as a salad on some greens . Crunchy Tasty & Delicious .

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Review of Ajit Khalsa Dhaba , Chattarpur , New delhi

When Mohit balachandaran invited me to join him and fellow foodies at Ajit Khalsa Dhaba I didnt need to give it a second thought - I knew I was being reintroduced to the delicious world of dhabas by the master himself .Forty years in business and Ajit Khalsa Dhaba continues to remain one of Delhi's most famous dhabas . The reason isn't hard to figure out . The owners have remained true to their product and the food continues to retain it's ' dhaba ' character and hasn't been bastardized to suit modern times - no dieting here !

Another or perhaps the most important aspect about the food is the quality . Meat , chicken and paneer for that matter were of superb quality - all served for aprox under Rs 120 per plate - with a big smile .The place is clean despite being on the busy Chattarpur main road.

We ordered chicken malai tikka and tandoori tikka , the marination was brilliant , bursting with flavors - however not cooked perfectly as near the bone there was some red. I do hope this was a one off thing as I would love to eat these again.Mutton Korma was nice , as was the dahi meat - nothing to rave about .Ma ki dal too was okay .

What was really excellent was the alu gobi , khoya panner and dal fry - the latter was the showstopper . Rara meat was excellent - something to head back for most definitely .

The menu is vast and everything is freshly prepared . Service is great and this is like total value for money - you can walk away quite satiated after eating a plate of meat curry with tandoori 2 rotis for under Rs 120 . Do try the place . I am told the butter chicken is a must do - that for next time .

 

 

Larb Gai - Spicy Oriental Chicken Salad

One of my favorite Oriental salads , Larb Gai is a hot and spicy Thai Chicken Salad recipe and when served with crunchy vegetables you plate a harmonious balance of flavors colors and heat.Tweak the recipe to suit your palate - this works best when tangy and spicy .

400 Grams Boneless Thigh Meat

4 Birdseye Red Chilies ( Adjust )

6-8 Cloves of Garlic - Chopped

1/2 " Galanga - Minced.

1" Fresh & Tender Lemon Grass - Minced

1 Red Onion - Chopped.

1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).

Juice of 2 Lemons ( adjust ).

Bunch of Mint and Basil Leaves .

Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .

Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .

Heat a wok , add sesame oil and on very high heat cook the chicken mince for a minute . Reduce heat , cover wok and cook another 3-4 minutes till chicken is done.

Remove from heat , add half the mint and basil leaves , mix , and leave covered. The flavors will get infused deliciously , serve at room temperature or cool . Garnish with the balance herb leaves before serving . Absolutely delicious !

You can serve the salad on a bed of crispy leafy greens , or on bell pepper wedges. If using bell pepper wedges , oil them , and heat them up in a hot oven for 5- minutes , just enough for them to begin to weep but remain firm. Cool and spoon on the mince and serve .

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