In The Kitchen With Hirsch’s And Elba. The latest kitchen capers event saw Margaret Hirsch and Ramola Makan cooking up a storm with the Elba Gas appliances. Where they quickly cooked up a gourmet butter chicken curry served three ways and a delicious Soji pudding with all of the trimmings.
Ramola and Margaret have been lucky enough to have been cooking with each other for fourty years. Both with tons of cooking experience the duo easily put together a spread fit for a king. Ramola impressed the virtual audience with her vast knowledge of Indian flavours and techniques. Where Margaret gave her tips on how to recreate these delicious meals with plant-based ingredients.
During the demo the Elba gas hob was a great help because it allowed a quick and efficient cook time. Therefore saving time and energy because of the gas efficiency.
Butter Chicken Recipe
INGREDIENTS
500 g chicken fillet cut into pieces
1 Tbsp Chilli powder
5ml garam masala
10ml garlic
5ml methi seeds crushed
Salt to taste
100g ghee/butter
5 to 6 tomatoes liquidized
2,5ml egg yellow food colouring
125-150 ml fresh cream
Freshly chopped coriander
METHOD
1. Marinate the chicken in spices and salt. 2. Then In a heavy-based saucepan, heat ghee/butter until melted. 3. Add marinated chicken and cook for 10 minutes on medium heat. 4. Next Add the tomato and cook for a further 5 minutes. 5. Add colouring and cream, then lower the heat, and cook for a further 10 minutes. 6. Then Garnish with freshly chopped coriander and serve with rice or naan bread.
Jeera Rice Recipe
INGREDIENTS
250ml Basmati/Jasmine Rice
500ml Hot water for soaking
750ml Boiling water for cooking
5ml Cumin Seeds
5ml Salt
GARNISH
A dollop of butter
METHOD 1. Firstly Soak rice in boiling water for 10-15mins. 2. Then drain the rice and in a large saucepan add hot water and bring to a boil. 3. Add the soaked, drained rice together with the jeera seeds and salt. 4. Then Cover and boil for 10 minutes or until rice grains are firm to the touch. 5. Most of the water should be absorbed. 6. Lastly Allow it to stand for 10 minutes. Drain off any excess water. 7. Heat before serving 8. Garnish hot rice with a dollop of butter.
Cucumber and Pomegranate Raita
INGREDIENTS
250ml grated English Cucumber
125ml Red Onion, finely chopped
5ml Cumin Seeds
2,5ml mustard
1 green chili, finely chopped
Salt and Sugar to Taste
200ml Thick Plain Yoghurt
125ml Pomegranate Seeds
GARNISH Fresh mint leaves
METHOD
1. Grate cucumber but remember to drain the excess water on absorbent paper or roller towel. 2. Secondly peel and chop the red onion 3. Then In a separate bowl, add cucumber and onions together with the rest of the ingredients. 4. Next Gently fold in the yoghurt. 5. Lastly Sprinkle pomegranate seeds on top and garnish with freshly chopped mint.
Carrot And Almond Soji Dessert
INGREDIENTS
200ml melted ghee
250ml Taystee wheat/Semolina
100ml grated carrots
125ml Slivered almonds
500ml full cream milk, warmed
200 ml granulated sugar
GARNISH
5ml ground nutmeg
5ml ground elachie/cardamon
Silvered and toasted almonds, Additional for final garnish
METHOD
1. In a large saucepan, add ghee and allow to melt. 2. Then Add Semolina and gently toast until buffed in colour. 3. Next Add grated carrot and sauté for 2 mins. 4. In a separate container heat the milk until warm so that it doesn’t stop the cooking process. Then Add to the carrot and semolina mixture and stir. 5. Then lower the heat and stir until combined. 6. Cover and cook over gentle heat for 3-5 minutes or until the milk is all absorbed. 7. Add sugar, stir in gently, and cover allowing it to cook for a further 3 minutes. Do not turn up the heat because the sugar will burn. 6. Garnish with freshly ground nutmeg and cardamom and finally finish off with silvered almonds. 7. Lightly grease a mold of your choice with butter/ghee or spray and cook so that the pudding wont stick 8. Place warm Soji mixture into greased mould and press down firmly so that it is packed tightly. 9. Allow to set. De-mold onto a platter, garnish and serve with ice cream or fresh cream.
COOKS TIP:
For a richer pudding, use 250ml Full cream milk and 250ml fresh cream therefore adding a creamy rich texture.
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