So we’ve been busy doing a liberating task. That’s right, cooking! This time we are going to share unique recipes with you which anyone can make. What’s best about it is that they are all exotic 😉
Before we do that, don’t you want to know how we got these recipes? Here’s the thing, ‘Everyone Can Cook’ by Vikas Khanna is the book where you’d get recipes from Salads, Beverages, Meat, Pastas, Breads and Desserts. The recipes are quite simple to follow with bright pictures of how your dish should ideally look (minus the dressing).
Though the book does not mention any recipe for Chicken. Michelin-Starred Chef Vikas Khanna gives you recipes for fish, ham, lamb and duck among others. We’d wish he gave something for Chicken lovers because there aren’t many people who eat lamb or duck, at least in India. He also shares some delicious recipes of fruits which perhaps are not always available all through the year. We thought he’d at least share tips or replacement ingredients for those that are available easily all through the year.
Having said that, a recipe book of any kind is never a waste and therefore, we highly recommend this book. It’s the most apt friend when you want to impress that snooty boss’ wife or your dames over the weekend. We’re sharing a couple of recipes for you to try right now! They’re indeed mouth-watering.
BARBECUED CANNED HAM & PEACHES (Serves 4)
The combination of meat and fruits has always intrigued me. The natural sweetness of fruits when combined with spices and meats is a match made in heaven.
2 tins canned ham (thickly sliced)
2 tablespoons brown sugar (powdered)
4 tablespoons red chilli sauce
3 teaspoons lemon juice
1½ teaspoons Worcestershire sauce
1 teaspoon red chilli powder
1½ teaspoons ginger juice
Salt to taste (if required)
4 tablespoons oil
1 large can peach slices in syrup (drained well)
In a mixing bowl, combine sliced ham with brown sugar, chilli sauce, lemon juice, Worcestershire sauce, chilli powder, ginger juice and salt (if required). Mix well taking care not to break the ham. Cover and keep aside to marinate for 15 to 20 minutes.
Brush a large griddle liberally with oil and heat over medium high flame. Arrange half the marinated ham slices on the griddle and roast, turning regularly to brown evenly on all sides. Drizzle with oil at regular intervals if necessary. When done, remove onto a plate and keep aside. Repeat with remaining ham.
Reduce the flame to medium low and add marinade and peaches onto the griddle. Toss gently till the peaches are coated with the marinade and just warm.
Remove and serve the ham with peaches hot.
SMOKED KIPPERS WITH SCRAMBLED EGGS (Serves 2 to 3)
A complete breakfast which can keep you running for hours. It’s also a wonderful quick midnight snack when guests turn up unexpectedly. Make sure you make extra portions as everyone is bound to take a second helping.
2 tablespoons butter
1 small can smoked kippers
Black pepper powder to taste
1 large onion (finely chopped)
1 large green chilli (finely chopped)
2 tablespoons fresh coriander (finely chopped)
6 pieces canned sundried tomatoes (cut into strips)
2 large eggs (lightly beaten)
¼ cup cream
Salt to taste
Heat 1 tablespoon butter in a frying pan over medium flame. Add smoked kippers with a pinch of pepper and pan-fry for a minute. Remove the kippers onto a plate and keep aside.
Heat the remaining butter in the same frying pan. Add onion and sauté till soft. Add green chillies, coriander and sundried tomatoes and cook for a few seconds till the chillies are fragrant.
Stir in eggs and cream and cook till the eggs scramble and just set. Add salt and pepper as required, toss in the kippers and remove from flame.
Serve hot with toast.
MUSTARD VEGETABLE CURRY (Serves 4)
Though the most recognised form of mustard is Dijon mustard generally used as a dip, to use the same flavour in a curry is an extension of its dimensions. You can substitute vegetables with any poultry and cook it longer to create a new dish in your kitchen.
2 teaspoons oil
6 large cloves garlic
1 teaspoon cumin seeds
2 medium onions (finely chopped)
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 small can unsweetened coconut cream
1 cup canned vegetable broth
2 tablespoons mustard paste
1 large can mixed vegetables (drained & rinsed well)
Salt to taste
Heat oil in a pan over medium flame. Add garlic and cumin seeds and sauté for a minute. Add onion with chilli powder and turmeric powder and cook till the onion softens.
Stir in coconut cream with stock and bring the mixture to a boil, stirring continuously.
Allow the curry to boil for a minute, and then reduce flame to low and mix in mustard paste. Simmer the curry for another 2 minutes, then add vegetables, adjust salt and remove from the flame.
Serve hot with bread or rice.
We suggest you keep the book cover facing you while you cook, serves for good inspiration 😛