Jan 26, 2016

"The Mind of a Chef"

From all the references in movies and TV Shows, I was fairly prepared for Netflix, but I didn't believe it would change my life and then it did! I subscribed for the basics and what I got was a smorgasbord of true culinary film making par excellence. Take my favourite shows for instance, anything Bourdain or Jamie Oliver do, Eat Street and Andrew Zimmern's shenanigans and then I watch Netflix Food documentaries and I'm floored. I've never seen visuals like these, I've never heard such personal narratives and then David Chang almost cries when he eats sushi at Sushi Sawada, (Season 1, Episode 7, aptly titled 'Simple')! This show is like prayer, an earnest homage to the craft that we have made ours, the world of chefs, people who feed people for a living and most often out of love. Narrated by my spirit Chef, Anthony Bourdain, this show is made for me, it speaks to me and there are times I feel some things are said just for my ears. This is usually how I connect with books, so this show is actually satiating me at multiple levels, different dimensions, like watching 'Noma' do mis en place or banana cream pie made with blackened bananas (ripe bananas, in the freezer for two days!!), the Mind of a Chef is surreal. Chef's are not just good cooks, they're scientists, they're romantics, they're poets, they're mildly insane, they're closet pyromaniacs but in a good way and what bikes do for butch men (and sexy women), knives do for chefs!

 When a chef cooks for me or I cook for a chef friend, I am actually most comfortable, there is not a moment of hesitation or doubt in my menu, my mind or my method, versus cooking for 'paying' guests at the Cafe! That can make you nervous, especially when someone asks for a Penne - Fusilli combination in 'pink' sauce (WTF), don't make the red sauce pink with cream or cheese, keep it light, very spicy and ...wait for it ...authentic!! This is what we do! So we ask if mushrooms are acceptable and whiten the damn thing with a mushroom soup reduction, get both the penne and the fusilli to the same al-dente texture and then retching with reluctance, douse the whole thing with chilli flakes. My inner chef has spontaneously combusted at this point! But coming back to the show, it's about how chef's eat, how they feel and how they interpret that into their food. I've always felt a bit confused about my personal identity as a chef, David is Korean, he carries it on his sleeve and why shouldn't he? Korean cuisine is by far one of the most innovative and 'real', Anthony Bourdain is a French classic Chef, he was born in the USA but he's of French origin. I don't carry spice that way, I don't know what my home culture's food is? My mother was from Punjab, so yes we have that love for dairy and mutton, coal charred food and milk cooked desserts, my father is a Jain, the cuisine intrigues me but not enough to have spent time with it. I'm trained to cook Provencal food and find myself constantly pulled towards slow cooking, cooking with local ingredients, creating from scratch and using a larder to it's last gram of flour and never be held back by the type of cuisine! I've taken this week to spend with Season 1 of the show and re-realized my fascination and deep respect for Asian cuisines, Japanese in particular, I'm afraid to go to deep, I'm afraid I will lose myself, it's like Alice in Wonderland, I know I shouldn't but I think I will. A very dear Chef friend's food is deeply inspired by the orient, I love the way he uses Japanese influences in his work, I'm going to spend time with him this coming month but for now, here's my take on David Chang's Chicken Noodle Soup, one he claims everyone should know how to make!

The Shirazine/David Chang's Chicken Noodle Soup


500 gms chicken bones
250 gms pork bones
100 gms pork fat
4 spring onions, chopped
1 carrot, chopped
6-8 cloves of garlic
2 tbsp whole peppercorns
1 tsp pink peppercorns
2 tsp sea salt
3 litres water
2 tbsp olive oil


4 pork steaks, mini, 1/4" thick
2 tbsp soy sauce
2 tbsp honey
2 tbsp Apple Cider Vinegar
1 tsp freshly ground pepper
Olive Oil for frying


300 gms flour
2 egg yolks
1 egg
80 ml water
Method for Stock: Lightly grease a roasting tray, wash and pat dry the bones and put in the roasting pan with the pink peppercorns and few single clove garlic if you can get hold of them, else a few regular cloves of garlic will do. Sprinkle with sea salt and roast at 80C for about 45 minutes or till they have become browned and evenly coloured. Prepare the stock pot, throw in the carrot cubes, spring onions, garlic cloves, peppercorns and sea salt. Once the bones are roasted, add them to the stock pot, add the water and bring to a boil. Skim the top as need be, cover and simmer for 2 hours. You can add up to 500 ml water more along the way. Once the stock is done, strain and set the stock aside. You can shred up the meat from the bones (if any) and use it for another variation of this kind of ramen bowl, but for now we're making this with handmade noodles and pork steaks.

Method for Steaks: Use a mallet to lightly flatten the steaks. Marinate in the rest of the ingredients and keep aside. When the noodles are boiling in the soup, you can fry the steaks, you can make ahead but keep them foil covered and return to the pan for a sear before serving.

Method for Noodles: Sift the flour, it's good to do that, loosens it all up nicely. Mix the egg, yolks, water and oil, make a well in the centre of the flour and pour the mix in. I use my hand in a rotary motion to mimic a hook blade and bring the dough together. It's like quicksand, panicking will only make it seem tougher! Just go round and round, slowly incorporating dry bits. Flour a rolling surface, put the dough on it and use the ball of your palm to stretch the dough and fold over. Don't over knead. Wrap in cling film and put in the freezer. Make a clean wrap, else when you un-wrap, the plastic will be frozen in the folds! Once it is hard, all you have to do is use a mandolin to shave off slivers. You can do the tougher method and actually roll it out, I find that very therapeutic as well, so if I have time, I roll it out almost paper thin and use the tip of a sharp knife to cut strips. It's rustic and gorgeous.

To Assemble: Bring the strained stock to a boil, check seasoning. Roll out or sliver the dough and drop into the simmering liquid, let is cook for 5-7 minutes. Turn on a grill pan, grease with olive oil and fry the marinated steaks on a medium high flame, a good char goes a long way and you can pray the marinade did it's job! Nah, it's going to cook through, you killed it again with a mallet remember! Take a bowl, put 2 tbsp of thinly sliced spring onions, top with a teaspoon of sesame oil, a tablespoon of sriracha and a tablespoon of soy sauce. Pour the soup over it, use a sieve to get a portion of the noodles, top with more spring onion slices, a soft boiled egg and a pork steak or two! You can mess with these proportions depending on how nutty, hot or salty you want your Ramen Bowl to be?

Add-ons: 2 soft boiled or poached eggs, finely sliced spring onions, sriracha sauce, roasted sesame oil (junk the commercial ones, go to an Asian grocery store and get an organic one), soy sauce.

Nov 23, 2015

It's Good to be Back!

I can't believe I'm back here after so long... I wouldn't have made it back before 2016 if it wasn't for all the lovely queries about new recipes and so so many messages from readers! I missed you guys too! Time flies when you're cooking for about a hundred people a day..wink wink, this is a bit of a teaser post because I don't want to put all my plans out on the table (so to speak!) ..evil eye and all you know! I'm kidding, it's just that for those who need to know where they can have The Shirazine food, already know and to all those lovely folks, it's a true pleasure to serve you. Now to the question of where I have been for the last few months, I've been in and out of the city/country and given my schedule, you'll have to know me to know where I am...so for all practical purposes let's say I was cooking up a storm all over the place and that's exactly what its felt like! Another huge inspiration to come back to one's roots is this season, I am a die hard fan of Winters (though I hate the cold?!) and of Christmas. As a team we have gone nuts working on an extensive and gorgeous Christmas menu and all the R&D that went into it has me running back to my kitchen to try something new. Also, December is family time, it's a huge reunion, grandparents, cousins and so so many blessings. Add Ally's birthday to it and we have ourselves a month full of love and celebrations. That's why time as a concept holds so much value, that's what determines the longevity of happiness! We did the house up this weekend and started on our Christmas baking plans. Between the cafe menus and our own, next month will be a wild culinary ride and I'm always ready for that! This post is more like a visual journey of amazing meals cooked and eaten and phase 1 of the Christmas look in our home! As always, it's good to be blogging again ... though you can read more from me in our Magazine (click the word!!) and print magazines if you can source them where you are!

Nachos at the cafe, made from scratch and made with love! This menu comes from 17 years of experience and research, cooking with the best of kitchens and chefs, attending the finest luncheons and Michelin starred meals and it was this year, for my 39th birthday that we decided, I would finally put all that into a true labour of love. I've traveled, I've created a home, a test kitchen and my consultancy but everyone knows, my heart is in the kitchen and now that all other processes run smoothly, I'm in the kitchen too! Looking back it's kind of funny because last year was such a faff and waste ...I'm glad we can look back and laugh about it, guess some things are meant to take you higher, so that's a bonus! This season is all about liquor infusions, plenty of roasts and some of the best puddings out my test kitchen, I especially love the new Date Pudding we've done, it's light and airy like a cupcake with a dense flavour of dates and caramel. A menu isn't about fancy ingredients only, there's thought and balance, which is why people come back for more!

This is how a test kitchen shot looks, I dress it up for fun but it's truly the best way to work on a new dish, I hate disturbing a working kitchen for R&D. The Shirazine test kitchen is ideal for working on new dishes and experimenting! We're also blessed to have a house full of people to gorge on those experiments, win win for all! Over the years, after styling food for some of the best campaigns in the country, my office is mostly filled with random props from here or there, now I request all my food styling clients to keep their props ...as much as I love some of them, collecting things is such a waste of space and time. Another great way to ease the load is by sending out food gifts in quirky boxes and bowls collected over the years, this week the box right on top will carry Rum infused Truffles for a dear dear friend and no, I don't want the box back, thank you! I've always kept emotions for people and never for things, super convenient!

This cake happened about two months ago, I was busy shooting our 10th floor view in time lapse because the cloud cover was animated perfection and we were in the mood for cake. That was also the time we were packing to move to our new home, yup, it's new and we didn't mind giving up the old for this one because it has my office and my test kitchen. It's a great sense of achievement for us to have acquired this place at this point in our lives, as much as I feel at home in our parent's homes, this one is 'ours'! This cake was essentially a good bye cake to a place we had lived in for 5 years, raised Ally and Zephy. A place where our neighbours were like family and the view like a Swiss hotel, but then a pool view and double the space isn't a bad swap is it?! This was the night we sat around the table and said good bye to walls, windows and favourite corners. We sat and absolved ourselves of the past and looked ahead, towards a bright future because as time has told, nothing matters, except what we believe in!

This is how summer ended for us, our Soup maker doubled as a Smoothie maker and we had a blast. We had a new smoothie pitched for every day of the week and it was amazing how many combinations we thought up, it would put any smoothie/shake cafe to shame! This gorgeous beauty in white was a rather easy one, with one indulgent twist, well because, we like it that way!

Walnut Banana Caramel Smoothie
Serves: 2

1 Bananas
40 gms Walnuts, lightly roasted
1/4 Vanilla extract
250 ml Milk
2 tbsp Caramel sauce

Method: Blend the bananas, walnuts and half the milk together along with the vanilla extract. once the walnuts are smooth and pureed, add the rest of the milk. Pour into mason jars and garnish with caramel sauce. Serve cold with parmesan shortbread cookies, the recipe is here!

That's quite a brief synopsis of the last few months but I'm so excited about Christmas, I'm preserving some of this enthusiasm for the kitchen! This is how our week has been and it's super rewarding, see that's the thing about life, it all comes around :)

The Shirazine wishes you all a wonderful season ahead, with love and blessings. Wish good things for people, that's what this season is for. To build, recreate, reinvent and above all to love, respect and be thankful. Seasons Greetings!

Apr 4, 2015

Copycat Series Recipe #2 - Garlic Butter Chicken

There are few memorable meals in my life, especially because my works entails eating out as much as 4 times a week. So either the food, the company or the conversation has to be the driver for making a memorable meal. One such meal was with my dearest friend, soul sister and possibly the world's best Pastry Chef, Avanti Mathur of Sweet Nothings by Avanti Mathur fame! We met over lunch at an obscure Tibetan/Chinese bistro called Hachiba and went on to enjoy some of the best garlic chili ribs and momos this side of town! That of course was a definitive factor in making the afternoon pleasant and coupled with the amazing heart to heart we had, it became a memorable meal. Hachiba became a staple in many ways, we met there again and I took my family over at least twice a week, we even got Andy hooked on the Pork Momos. Hachiba then pulled a Beyonce by moving to a new location, 1/2 km from my house! Considering they don't do home delivery, we now go 3 times a month and more if and when we can. Our favourites include the American Chopsuey, a dish that has no geography and I suspect that the version we have is as Indian as it can get. We also leave the deceiving sounding 'Garlic Butter Chicken', nothing at all to do with Delhi's Butter Chicken and thank God for that, this is a creamy, garlicky sauce with large chunks of juicy, boneless chicken and that's it! It is shockingly simple to make and we learned that over an evening when every one was out and Ally and I were craving Hachiba. The only way out was to re-create Hachiba's Garlic Butter Chicken at home!

I don't like freezing meats or cooking frozen meats (and foods) but thanks to the dog we always have chicken in the freezer, boneless chicken is best to portion and pack in zip lock bags, so all we had to do with defrost that and figure out the flavours in the sauce. Neither of which was a tough job, the warm weather helped defrost the chicken without the micro (I hate that too!) and sauce seemed like nothing but loads of garlic and loads of cream.This is best enjoyed with a simple fried rice, the kind you make with egg! I go a bit rustic Chinese on this one. I saute thinly sliced spring onions (with a bit of the greens) and a white onion in a little peanut oil, break in 2 eggs and scramble, then add 2 tbsp of really good, dark soy sauce and 2-2/1/2 cups of cooked, cold white rice. Toss it all up on a high flame till rice warms up and gets soy coloured and egg is but just threads to add flavour!  

Copycat Garlic Butter Chicken (Best had at Hachiba, Gurgaon)

Serves: 2

2 tbsp Olive Oil
250 gms Boneless Chicken Breast, cut into 2" pieces
2 tbsp Dark Soy Sauce
10-12 Cloves of Garlic

1 1/2 Cups Fresh Cream, Amul will do, I suspect they use it too!
½ Cup Milk, mainly to peter down the sauce if you like, so check seasoning once you get the consistency you want, they keep it rather thick!
Freshly ground pepper, use white pepper if you don’t like the speckled look, Hachiba does!
Spring onion greens for garnish


Marinate the chicken in the soy sauce, just to salt and colour the meat a bit, so you can marinate it as long as it takes you to prep the other ingredients. Heat the olive oil in a non-stick pan, crush the garlic with the flat side of a knife to let out all the flavours, it has a bit of frying to take so no need to chop or mince. Add the garlic and saute on a low flame for 1-2 minutes, add the pieces of marinated boneless chicken, drain the soy. Fry on a high flame, stirring occasionally to evenly cook and lightly brown the chicken, this should be about 3-4 minutes, reduce the heat and slowly pour in the cream, fold it in gently, check the consistency and add milk if you like. Season with salt and pepper and gently fold it all in. Simmer covered for another 3-4 minutes. Remove from heat, garnish with thinly sliced spring onion greens and serve hot with egg fried rice!
Serving Suggestion: If you want to add texture, try garnishing with garlic slivers baked or fried till crisp and light brown! 

Mar 25, 2015

Copycat Series Recipe #1 - Chicken Hakimi

Here's our welcome to summer, when we seek the privilege of staying indoors, avoid mid afternoon luncheons and wish our kitchens were air conditioned! This mini series of copycat recipes come from a soon to be felt need to eat at home as often as possible, no reflection on hygiene per se but it's easier to cool off at home. Sometimes a summer commute is enough to kill my meal, especially if outdoor parking is involved! Despite the fact that my work as Editor-Events at CaLDRON Magazine and at Chef at Large keeps me 'eating out' at an average of 3 times a week, I end up finding comfort in standard favourites at hand picked cafes and restaurants in my city. I flag this series off with one of my all time favourite Kebab Houses, Al Karam's, owned by dear friend but he knows all to well, we love the food as much as we love him! There is nothing gourmet about Al Karams but it is by far the freshest, most authentic Old Delhi kebab house in town, the flavour are honest albeit hyper-spiced but then they're supposed to be that way. 'Purani Dilli' food is fiery and one must tread with caution, we found a friend in their Chicken Hakimi, where the fire of the chicken tikkas is lightly doused by dollops of cream and a sharp, almost bitter flavour of dry fenugreek. The cream comes into play once more and adds a much needed sweetness to offset the fenugreek.

Even as I child my mother used to say that I could 'read' flavours. I would taste a dish and identify a few key ingredients here or there and my mother would complete the (recipe) puzzle. She was famous for trying dishes in restaurants or even at wedding buffets for that matter and then trying to replicate them at home. A much revered one remains entrenched with Ashok Bhaiya, our man Friday for 30 years and possibly the only man with this recipe because the said establishment closed long ago. This was 'Chicken Khas-e-Kalinga' from the erstwhile Qutab Hotel's Indian kitchen and even though it tasted suspiciously like a regular homemade chicken curry, the addition of 'kalonji' or nigella seeds made it gourmet food fit for a 5 star, this was back in 1994! Mom wasn't with me long enough to see my food journey but I know she would be happy with the way the kitchen has shaped up in my home! We re-purpose, we are going somewhat organic (I'm still so iffy on so many things), we make our own snacks and breads, we make preserves and squashes, pickles too but most of all, we come together at the table and create lovely food memories, as often as possible. And some of those memories we bring home and recreate in our kitchen just to remain close to them!

Copycat Chicken Hakimi (Best had at Al Karam’s Gurgaon/Delhi)

Serves: 4

½ kg boneless chicken, cut into 2” pieces

 ½ cup Yogurt
1 tbsp Deggi Mirch
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tsp Garam Masala
1 tbsp Lemon Juice
2.5 tbsp Tandoori Chicken Masala + ½ Cup Yogurt

For the ‘Copycat Hakimi’ gravy:
1 cup Cream
4 tbsp Kasuri Methi (dried fenugreek)

3 tbsp Olive Oil for frying
2 tbsp Chopped Fresh Coriander leaves for garnish
1 tbsp Ginger Slivers for garnish
Lemon Juice (optional)

Method: Marinate the chicken if you're cooking from scratch, if you're going with store bought marinated chicken tikka, then you may want to halve them since we won't be skewered and grilling or roasting. Marinate for about 2 hrs. As much as I love even an oven char, it tends to try the a meat like lean chicken breast, out pretty fast. Direct heat of a coal grill is best but then how many of us are blessed with tandoor's in our kitchens?! Sigh! 

Heat the olive oil in a deep wok, keep space for the meat to move around, this is all high flame cooking. Don't let it burn or overheat, add the marinated chicken and stir fry on a high flame for about 5-7 minutes or till the moisture evaporates and the pieces begin to pan char. Lower the flame and slowly add the cream, fold it in gently, once it begins to bubble, see if you want a bit more of the masala gravy and add a little milk to thin it. Check the salt, add the kasuri methi, mix it in gently. Transfer to a serving bowl, use a spatula to get all the good stuff, garnish with fresh coriander and garlic slivers! Enjoy!

Serving Suggestion: This is best enjoyed with a hot naan or a homemade pita.

Feb 22, 2015

Blondie Beyond Music

I love Blondie, one of my ultimate Rock icons, she's so much of a woman that it makes gape in awe, yes, I still watch her videos! Debbie Harry is one of those empowering influences in my life along with Joan Jett and Stevie Nicks, I still dress like Stevie! I still have that Blondie poster on my mind, I should try and find it online, I have a picture of me that I like to believe looks just like it (I wish!!). I have such vivid memories of exactly what was panning out in my life when I was addicted to Heart of Glass and then there was Call Me that still blows me away but my most favourite song by Blondie has to be, Rapture! This recipe is a tribute to the original Blondie, Deborah Harry, all the 'woman' a woman needs to be with boots that were meant for walking, meant for walking over millions of hearts ...that probably deserved it anyway! A Blondie is essentially a Brownie sans chocolate, I know, what's the point? The point is, texture, that chewiness, the slight bite and a crusty corner and there are plenty of times you don't have chocolate at hand, that's the point of making Blondies. They also need such few and basic ingredients, I don't even use a hand mixer, so a mixing bowl, a whisk and a baking pan yields half a dozen bars of buttery, sweet-salty Blondie treats! They are also very versatile, you can top with milk chocolate, you can add chocolate chips, nuts, dried fruit or flavours like coffee, hazelnut, almond, vanilla to the original recipe and make a different type every time. The key here is to let the Blondie slab cool before you slice and eat, the chewiness sets in and the crust becomes tight and crisp, it's true delight!

The Rip Her to Shreds Blondie!


125 gms Salted Yellow Butter
150 gms Flour
1 large Egg
225 gms Brown Sugar, I use a large grain, lose packed for this, else it melts too fast
1 tsp Vanilla Essence
2 tbsp Instant Coffee Powder
10-15 ml Milk


Melt the butter till is soft but not entirely runny, add the brown sugar and use a whisk to blend it all; together, 3-4 minutes of whisking will do. Add the egg, whisk for another minute or so and add the vanilla. Sift the flour and coffee together, I use Bru, it's got a nice Espresso aftertaste, you can up the coffee by a tbsp and add another 5 ml of milk if you want it stronger. Add the coffee/flour mix to the egg, butter and sugar, whisk it all together, add the milk slowly to make a batter that's sticky and thick but not like dough coming together. Grease an 8x8" pan, I used the KitchenAid one, no need to line, the Blondie slab comes out perfectly. Use a spatula to pat in the batter evenly, fill in the corners, but wipe off excess that is over the level of the batter or it bakes and burns. Bake at 200C for30-40 minutes till it is firm and crisp looking on the top and coming off the sides. Cool completely, de-mould and slice into squares! Enjoy

The Shirazine Seafood Curry Soup

I am drawn to Asian food like I am drawn to French - Italian, it is something from within! I realize India is very much in Asia but when it comes to food, they are two different continents. Influences aside, just regional Indian cuisines could belong to individual nations, so including India in the whole of Asia is preposterous in my opinion.  I feel bad enough clubbing Asian cuisines as a 'block'! Take nonya sauce from Peranakan food, or Korean Gochujang sauce or Japanese Takoyaki sauce, all Asian and all exquisitely unique. I love how Koreans ferment food versus the Swedes or Germans. Kimchi over Sauerkraut, any day! Just the kick makes all the difference, not chilli or spice, the timing of it , the importance of it! I feel like my palate looks for these 'bursts' when I chew and that surprise is usually missing from European cuisines, as far as Russia actually and it has to be the Middle East where the presence of these surprise flavours began to emerge. Spicy Lentil Stews, broth made from bones of lamb, hooves even, cooked overnight where just one bayleaf makes all the difference! And here you can start your journey of soups. If you think the journey will break in India, here's the low down on Indian soups, we have way more than just Mulligatawny, a soup most Indians go their entire lifetime without ever tasting! Indian soups are versions of petered down curries of excess water from boiled lentils, seasoned and spices to make a concoction akin to soup and aren't always a course but more of a between meals, mini meal or snack or an elixir for the common cold!

But our personal love for soups was nurtured with Asian flavours. We usually ate them at Chinese restaurants and the staples included chicken sweet corn, hot and sour chicken and my all time favourite, Talumein. Urban legend of Punjabi Chinese eateries claimed it was a soup made with leftovers so it had a variety of veggies, pork, shrimp,  chicken and noodles. So here's the kicker, if you Google Talumein soup you get only Indian blogs and sites with a recipe for what I have begun to suspect is not so much a Chinese soup but a soup we think hails from China! Thankfully Pan Asian kitchens made an appearance and we could indulge in Manchow and even fairly decent Tom Yum and then we fast forwards to today when my favourites include Vietnamese Pho and Bak Kut Teh from Singapore. A deep, rich, pork soup made with short ribs. The best Pho is most definitely at Blue Ginger, Taj Palace Hotel and I haven't been able to find Bak Kut Teh locally unless there's a Singapore food fest in town! The next recipe is probably going to be Bak Kut Teh but till then, here's a staple from my kitchen, it is more of a meal and I like to mix it up by adding a variety of mushrooms or changing up the seafood selection. Try it with a few pieces of eel, the pre-cut kind from a sushi freezer will do because you need so little but nothing like fresh! Or make a mushrooms mix of oyster, enoki and button (for bulk and budget) and throw in a shiitake or two for good will. This coconut milk based curry/soup is going to be the last of our winter soups, as much as I hate Gazpacho, I am tempted to work on a summer soup recipe, Maybe I will make it a natural cooler and not serve it cold!

The Shirazine Asian Seafood Soup

Serves: 2


200 ml Coconut Milk
100 ml Fish Stock
100 gms Shrimp

50 gms Sliced Octopus
150 gms Fish, white, firm, cubed
75 gms Egg Noodles
2 Spring Onions, cubed
2" Lemongrass piece
1 Lemon Leaf
1 tbsp Ginger, grated
2 tbsp Fresh Coriander, coarsely torn up
1/2 tsp Red Chilli Flakes
1 tbsp Sesame Oil
1 tbsp Fish Sauce
1/2 tsp Freshly Ground Black Pepper
Sea Salt


Since I was using the Philips Soup Maker for this soup, all I had to do was put all the ingredients together, into the jug and press 'Chunky'! I did tweak the liquid to make sure it didn't cross the 'max' marking but other than that, it took just 23 minutes for our meal to be ready. When I use noodles in the soup maker, the liquid goes in first, 23 minutes is a long time for noodles to cook so they tend to stick to the bottom. If you want to make this soup in a wok instead, you need to do pretty much the same steps, but you have the luxury of adding the fresh coriander and the noodles at the half way mark and probably let it cook for about 20 minutes or the fish could break up. I doubled the carbs and served this with sticky rice topped with fried spring onion and garlic and a garnish of black and white sesame seeds. Very Korean and very delightful. Enjoy!

Feb 19, 2015

An Ode to Winter with KitchenAid!

I don't think I will ever convert to baking in silicon, EVER! And I hope I never have to eat my words! The day the world runs out of stoneware or aluminium, ionized bakeware, that day I will start baking in whatever else I can find but wrapping my head around silicon is not likely to happen. So far I have managed fairly well with some of my mom's vintage glass bakeware from Pyrex, truly sturdy stuff, you won't find this girth anymore and a few pound cake tins because she made a pound cake a week. My collection is a motley assembly of aluminium or aluminized steel cupcake trays, plenty of cookie trays, cake shapes, even a hideous clover shape I never use but I'm always looking for more. When it comes to accessories, I am very brand conscious, my spatulas are from Rubbermaid but since they are so hard to source locally, I have converted to Le Creuset, they take heat extremely well. My whisks are basic wire whisks but no silicon or plastics again, I like the flexible ones most but for sauces, nothing like a solid stainless steel one! Basting brushes ought to be Rubbermaid too because we use it over grills, super high heat! So far the bakeware available locally has been very standard, no real difference in quality and absolutely no variety, which always lands most of us at Sadar Bazaar to buy aluminium that will dent and over heat too! There is Norpro and Wonderchef, but when you gauge them by weight and build, you will see what I mean by sturdy! Which brings us to the new bakeware launched by KitchenAid and they were nice enough to share a non-stick 6 cavity sized muffin pan (which comes in a set of 2) and a 9x9x2" square cake pan and my first impression was that these are by far the most professional grade baking pans available in retail! The sheer weight of the tray and the pan are indicative of quality, the non stick coating is matte and thick, I'm sure that adds to the sturdiness and the weight. Now weighty pans matter because they retain and distribute heat differently from basic tins. You will notice the most apparent difference will be in the cupcake liners, they won't brown as much when you use a heavier cupcake tray. Even distribution of heat obviously ensures even cooking, so no more squidgy centers!

The bakeware is made with professional weight aluminized steel resists warping up to 230 C and perfectly squared corners give perfect results if you're doing sheet cakes or bars. And since I also have a problem with run-of-the-mill non stick cookware, in KitchenAid products, I was happy to learn, they use
PFOA & PTFE free 3 coat non stick system which gives excellent non stick performance and ensures baked goods release easily from the surface. Though I used cupcake liners, I also made a batch without them, and the outer finish of the cupcake was smoother and crumb free, compared to a peeled cupcake baked in a liner. To celebrate my new goodies, I decided to pay homage to the season with two of my favourite winter fruits - oranges and strawberries. These light and fluffy orange cupcakes are dressed with a strawberry sugar glaze and can be topped with a variety of toppings, with a kid in the house, we had loads of fun with fresh strawberries, edible glitter and pastel sprinkles!

The Shirazine Orange Cupcakes with Strawberry Icing


130 gms Flour
120 gms Butter
120 gms Sugar
1 tsp Vanilla Essence
2 Eggs
1 tsp Baking Powder
40 ml Orange Juice, fresh is best
1 tsp Orange Rind, grated


100 gms Icing Sugar
2-4 tbsp Strawberry puree


Mix the orange rind and baking powder in the flour and set aside. Use a hand mixer to beat the butter and sugar together, till it is light in colour and fluffy too. Add one egg at a time, whip it all up nice and good, 2-3 minutes, add the vanilla essence, after this the mix may look curdled but that's fine, it will all come together when you add the flour. Alternate and add the flour and the orange juice to get a thick, smooth batter. Line the cupcake tray, pour in batter to cover a little over half the liner. Bake at 200C for 10-12 minutes or till the tops are firm and a skewer comes out clean. For the icing, puree few strawberries with a tbsp of orange juice so you get a thick but not pulpy consistency. Use a wire whisk to blend the puree into the icing sugar, one tbsp at a time. Liquids soak up icing sugar spectacularly well, 2 tbsp of juice is all you need for a cup of icing sugar. Make smooth but slightly thick icing, too runny will get soaked in by the cupcakes. Muffins are more dense and hold runny toppings better. Once the cupcakes are done, remove and cool completely. Top with a dollop of icing and then you can have fun with decorating them! Enjoy!

New Toy in Town!

I'm talking about the all-new Philips Soup Maker (HR2201/81 1.2 litres) which has been my kitchen companion this past week and I have to say it, I kind of love it! I'm not a big one for gadgets, kitchen or otherwise, you can say I'm set in my ways. I enjoyed the process and the science of the Air Fryer but it didn't inspire me enough to go buy one. The 2 months we had it was about all we could manage of it! But the Soup Maker hits 'home' for me, we eat soup through winter time, either for breakfast or dinner and as much as I would like to believe, I don't really make more than 3-4 types. Can't say if it's the novelty or the convenience but this past week, we have had a new soup every day! Little larger than an electric kettle, this appliance is one of the easiest to use and store, much like a slow cooker, everything goes in together (unless you like to complicate things!) and you have hot, fresh soup in under 25 minutes, whether you choose chunky or smooth. Weighing just over 2 kilos, I won't say its one of the sturdiest products in the segment but it makes for easy storage, since counter space is soon becoming a luxury! There is a function for smoothies as well, probably to make it appealing for summer, that makes sense too, I wouldn't buy seasonal gadgets and since smoothies don't need the 'heat', they're done in less than 3 minutes. Given the weather right now, we only tried one smoothie, the Banana Mocha Caramel and it was smooth, creamy and thick, but then we used a dollop of ice cream and fresh cream to bring it together, so no real reflection on the appliance but it does the job! If I had one beef with the smoothie function it would be to do with volume, even the minimum is more than 2 glasses! The maximum however, makes soup for about 4 people as long as its not a main meal, in which case you may need two batches or add a side of breads, cheese and salad!

I started with the recipe booklet which comes with the Soup Maker, it's easy and fairly innovative, with summer soups on the lines of gazpacho. I was most curious about the 'chunky' feature because we like a little bulk in our meals. I realized after a soup or two that the cooking time for all the ingredients needs to be essentially the same, so if you're doing a Minestrone, then the vegetables need to be cut just right, else the macaroni will cook through but the veggies may stay al dente or worse, mushy! The chunky feature sets for 23 minutes, which is plenty of time to cut 2 cm pieces of carrots but potatoes tend to get too soft. You could spend time with the machine and set a rhythm, where you know when to put it off manually. For a simple noodle soup, it makes sense, I don't like very large pieces of vegetables or meats in my soup, so at times 23 minutes is a bit much. Creamy soups are a delight in this appliance, if you master the recipe to balance the liquid and the bulk, they do turn out rich and thick. The booklet recipes are very well curated because each one turned out near perfect. The only tweaking I needed to do was with seasonings and garnishes. By the end of the only downside was the 'cleaning' part, best done yourself because the jug 'body' has two electrical inlets built in. I use my thumb to cover the top of the handle electrical inlet and wash out from the 'pouring' side only. Sounds tedious but the soups are worth it. As a word of caution, if you plan to use fatty foods like cheese, pork, excessive cream, then the cleaning will be harder to do, the stainless steel body really holds on to that fat! Our first three soups were - Tomato & Roasted Red Bell Peppers with Parmesan, Bacon & Corn and Classic Minestrone! But for this post I wanted to use one of my favourite veggies and a very underrated one unfortunately, the humble pumpkin. Coupled with fragrant roasted garlic and the sharpness of aged cheddar, this is a hearty soup worthy of being a meal and if you're vegetarian then all the more!

The Shirazine Roasted Pumpkin and Garlic Soup

1 kg Pumpkin, I usually use the green one but in winters even the yellow one is quite sweet and soft.
2-3 Spring Onions, cut into 2 cm cubes
6-8 Garlic Cloves
350 ml Chicken Stock*
2-3 tbsp Fresh Cream
1 tbsp Olive Oil
4-5 tbsp Grated Aged Cheddar
½ tsp Cumin Powder
Sea salt and freshly ground pepper


Grease a cookie tray and place the slabs/slices of the pumpkin, drizzle lightly with olive oil and roast at 200C for 30-45 minutes, till the tops start to brown and the pumpkin has softened. You can use a small tart tin or the side of the cookie tray to roast the garlic, which needs just about 6-8 minutes. Remove the pumpkin once roasted, cooled and remove the skin, cut the flesh into large cubes. Set up the Philips Soupmaker, pour in the stock, the seasonings and the spring onions, add the roasted garlic and pumpkin, the pumpkin being sweetish can be sticky so it’s best to pour in the stock first.  Add the cheese and cream and set to ‘Smooth’, which takes about 23 minutes. Serve hot garnished with a sprig of mint and a dollop of cream or more grated cheddar, or as we would do it, both! This soup is slightly sweet-ish though the garlic cuts it perfectly, you could spice it up with a sprinkle of smoked paprika and if you don't mind the 'tang' then Tabasco works wonders as well!

*Chicken Stock

750 gms Chicken Bones, cleaned and washed
1.5 ltrs of water
2 Carrots, diced
1 Celery stalk, diced
2 Garlic Cloves
1 Red Onion, diced
For Winter Stock: 2" Cinnamon, 4 cloves, 4 cardamom, 1 bayleaf
Salt and Freshly Ground Pepper

Put all the ingredients on a boil. If the chicken bones are clean, then you will have less scum on the top, you can just skim it off, sieving through a cheesecloth when the stock is done also helps clear it. Simmer the stock, covered for about 2-3 hrs, you can add 200-300 ml of water hafl way if you need to, though for strong stock, this will make 500 ml and can be kept refrigerated for a week.

**Read a detailed review of the Philips Soup Maker!