sujatanz, Author at Homecooked Tales

31/07/201910/08/2019

QUEENSTOWN

Queenstown, New Zealand sits on the shores of Lake Wakatipu and set against the dramatic Southern Alps. As you arrive by air into the city the Remarkables greet you and as you drive into the city, the lake follows you wherever you go offering fantastic, picture perfect views. Being the adventure sport capital of New Zealand there are plenty of activities like bungee jumping or jet boating or white water rafting to get your adrenaline pumping. There are several walking tracks where you can walk at your own pace, or you can people watch sitting on a park bench by the lake front or sit by a roaring fire and enjoy a drink. I enjoyed walking around the lake and the landscape is so spectacular, I guarantee you would want to take a zillion photos to capture the serenity of this lake. By the way the whole region is very picturesque and don’t just fly in and fly out of Queenstown – take time to explore quaint townships like Cromwell, Clyde, Roxburgh and Alexandra.

Going up the gondola gives you a different perspective as you look down towards the lake. If you take your own car up to the gondola, finding parking can be a hassle – so arrive early. Otago Regional Council has made bus travel easy and convenient. Get the Go card and it’s the cost effective way to travel within the region to Wanaka and Arrowtown.

Dawn in Spring time and below is dusk in Queenstown

My husband and daughter did the A J Hackett Nevis Bungy. The bus ride to the place was worth paying the spectator fee and I was most impressed with the way everything was organised. The crew were professional and engaging and I would highly recommend it for anyone so willing.

On one trip, we went to Milford Sound on a Real Journeys tour. By the way I just want to make it clear that neither A J Hackett or Real Journeys or Queenstown Gondola have given me any freebies – I genuinely had an awesome time and felt that they deserve a customer recommendation. The guide was excellent and while it was a fourteen hour round trip, I would still give this tour a big tick. For starters if I hired a car and drove, I would miss out on the awesome scenery plus the historical and cultural context as told by our driver guide.

30/07/201904/08/2019

SMOKY BAKED BEANS and BALSAMIC MUSHROOMS

200 grams lima beans

75 grams red kidney beans

200 grams of onions finely diced

4 cloves of garlic finely chopped

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon hot paprika

2 teaspoons smoked paprika

1 or 2 chipotle peppers in Adobo sauce chopped

1 tablespoon dark soy sauce

1 tablespoon brown sugar

1 tablespoon tomato paste

200 grams of tinned tomatoes crushed with your hand

3 tablespoons vegetable oil

Salt and pepper to taste

METHOD

Wash the beans, soak in water overnight, drain and rinse well.

Place the beans in a large saucepan and cover with fresh water. Bring to the boil, reduce to a simmer then cook, cover for an hour or hour and a half until the beans are softened. To save time, alternatively, you may pressure cook. Otherwise you can use two tins of lima beans and one half tin of red kidney beans.

In another pan, heat the oil. Fry the onions for ten minutes. Then add the garlic and when garlic flavour is evident, add the coriander and cumin powder, and the paprika powders. Fry to mix. Add the tomato paste, the brown sugar and dark soy sauce. Continue frying to mix and then add the tomatoes and chipotle peppers. Once the tomatoes are bubbling, add half a cup water and then the beans along with their cooking liquid. Salt to taste and grind a few generous grinds of pepper. Allow to come up to the boil and gently simmer for about 15 -20 minutes. Serve hot for a vegan breakfast like I did with balsamic mushrooms and hash browns (store bought). Serves 6 – 8.

BALSAMIC MUSHROOMS

Prepare mushrooms by dusting off with a kitchen towel and cut in half if larger than a fifty cent piece otherwise leave them whole. The trick is to choose even sized ones that have a very short stalk.

½ kilo button mushrooms

3 cloves garlic peeled and crushed just enough to open them

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon sugar

Salt and pepper to taste

Italian Parsley finely sliced to garnish

METHOD

Heat two tablespoons of olive oil in a largish fry pan (you do not want to crowd the mushrooms). Add the crushed garlic and when they turn brown, add all the mushrooms. Toss around and add the rest of the olive oil. Add the salt and few grinds of pepper and turn the heat to high. Shake the pan from time to time so the mushrooms fry evenly. If they are burning, reduce heat, cover and cook for a minute. Remove the cover and when the mushrooms look cooked, add the sugar and allow sugar to bubble/caramelize. Then add balsamic vinegar and toss around so they turn glossy. Remove from heat and serve garnished with the Italian Parsley. (Serves four)

30/07/201905/08/2019

DHAL MAKHANI and ALOO METHI

250 grams black urad dhal (whole)

2 handfuls of dried red kidney beans

4 tablespoons ghee

200 grams onion, finely chopped

4 tablespoons garlic and ginger chopped finely

½ teaspoon turmeric powder

½ teaspoon chilli powder

200 grams canned tomatoes and juice

1 tablespoon tomato paste

1 teaspoon freshly ground black pepper

1 teaspoon garam masala powder

1 green chilli finely chopped

100 ml cream

Salt to taste

Wash the black lentils and kidney beans, soak in water overnight, drain and rinse well.

Place the beans and lentils in a large saucepan and cover with fresh water. Bring to the boil, reduce to a simmer then cook, cover for an hour or hour and a half until the beans are softened. To save time, alternatively, you may pressure cook.

In another large pan, heat the ghee and fry the onion till golden. Then add the ginger and garlic and continue frying for a further five minutes. Add the turmeric and chilli powder, fry for a few minutes. If you feel the bottom of the pan is burning add a teaspoon of water. Add the tomato paste, tomatoes and their juice. Cook this for five minutes before adding the cooked beans along with the cooking liquid.

Add salt, pepper and garam masala, stir everything together and simmer, uncovered for about an hour. The dhal should be thick. If it’s too liquid, cook for a bit longer to evaporate some liquid.

Check for seasoning, stir in the fresh green chilli and cream. Serve hot with rice.

ALOO METHI

It is a commonly held belief in India, that fenugreek (methi), the herb has a number of health benefits. Fresh fenugreek has a very earthy flavour and every time I eat it, I feel I am putting some goodness into my body. Simply put aloo methi is fenugreek stir fried with some potatoes. Please take the time to prepare the methi well otherwise you will end up with a fibrous inedible mess. Like with any greens, wash thoroughly and dry. Keep the tender tops and leaves and discard tough bottom bits.

400 grams of potatoes like Vivaldi boiled with skin on and peeled

2 large bunches of fenugreek prepared (prepared weight 300 grams)

2 plump garlic sliced thinly

½ teaspoon cumin seeds

½ teaspoon chilli powder

2 tablespoons ghee

Salt to taste

METHOD

Depending on size of your potatoes, either quarter or cut into eighths. Finely chop all the fenugreek and set aside. Heat the ghee in a fry pan and fry the garlic until the smell is evident. Be careful to adjust heat so garlic does not burn. Then add the cumin seeds and when they start to turn brown, add the potatoes. At the same time sprinkle salt and chilli powder. Fry for thirty seconds to a minute and then add the fenugreek. Stir fry continuously (may need to add a spoonful of water) until all the fenugreek is cooked and sticking to the potatoes. Serve hot as a side dish to your Indian meal.

29/07/201905/08/2019

HERB FLAVOURED CHICKEN

750 grams boneless chicken thighs

1 tablespoon prepared tamarind paste

60 ml vegetable oil

1 large onion chopped

1 dried red chilli

1 large stick of cinnamon

1 tablespoon of thick natural yoghurt

Salt to taste

For the spice paste

1 large onion chopped

1 tablespoon oil

80 grams cashew pieces

6 plump cloves of garlic peeled and diced

1 cup of tightly packed leaves and stems of coriander

½ cup of mint leaves

1 thumb ginger, roughly chopped

6-10 green chillies depending on your heat preference and also how hot the chillies are to begin with

Cut the chicken into 5 centimetre dice. To prepare the spice paste, soak the nuts in warm water for 10 -15 minutes. In a fry pan heat a tablespoon of oil and fry the chopped onion. Let it cool. Put all the spice paste ingredients including the fried onion in a blender and whiz to a paste.

Heat oil in a deep sauté pan and add the red chilli along with cinnamon stick. When the flavour is evident, then add the onions. When the onion begins to turn light brown, add the spice paste and fry vigorously. Mind your hands as it can start to sputter! Continue frying and add the yoghurt, tamarind paste, salt and a couple of tablespoons of water. After frying five minutes, add all the chicken pieces. Give it a stir, cover and cook for 15 – 20 minutes. Serve with rice or Indian breads.

29/07/201905/08/2019

MINESTRONE SOUP

There is no set recipe for minestrone soup since it can be usually made with whatever vegetables or meat one has at home. Just a note that the vegetables are a guide and you can create your version depending on the vegetables you have and like. This is my vegetarian version – which I like to serve with crusty bread for lunch.

50 grams green cabbage shredded

100 grams cauliflower cut into small florets

2 zucchini cut into 1 centimetre dice

100 grams mushrooms cut eighths or quarters depending on size

1 large carrot diced evenly

2 sticks celery sliced thinly

1 x 400 grams tin plum tomatoes in juice

1 x 400 grams tin Borlotti beans drained and rinsed

2 tablespoons tomato paste

50 grams orzo or risoni

3 plump garlic cloves finely chopped

½ teaspoon chilli flakes

1 teaspoon dried oregano

3 tablespoons extra virgin olive oil plus extra to serve

4 tablespoons finely grated or microplaned Parmigiano Reggiano for serving

Salt and freshly ground pepper to taste

METHOD

In a large pan, heat the oil and fry the onions for a few minutes. Then add the garlic, celery and carrots and fry for three or four minutes. Then add the chilli flakes, oregano and the remaining vegetables. Continue frying intermittently for a further five minutes. Then add the tomato paste followed by the tomatoes in their juice. Add a litre of water and bring it up to the boil. Cover and let simmer for 15 minutes. Give it a good stir after this period, add the borlotti beans and salt. Continue cooking for a further 10 minutes and add the orzo or rizoni. Cook for another 5 -7 minutes. Adjust seasoning.

Just before serving, once dished out into individual bowls, sprinkle the cheese and pour a teaspoon of extra virgin olive oil on top. Serve immediately with bread.

26/07/201905/08/2019

PAN ROASTED VEGETABLE LASAGNE

Our household loves my lasagne. Over the years I have done several variations and this vegetarian version using winter vegetables is a big hit. Please don’t be alarmed by all the ingredients – it is relatively easy to make and I urge you to give it a try.

500 grams butternut squash peeled and cut into 3 centimetre cubes

3 leeks thoroughly washed and cut into 2 centimetre rounds

500 grams mushrooms sliced

1 large onion finely chopped

2 sticks celery, peeled and finely chopped

1 x 400 grams can of brown lentils drained and rinsed

6 plump garlic cloves finely diced

2 x 400 grams tin of plum tomatoes

½ to 1 teaspoon red hot chilli flakes

1 teaspoon dried oregano

6 to 7 tablespoons extra virgin olive oil

4 cups of milk

4 tablespoons of plain flour

Salt and pepper

Pinch of freshly grated nutmeg (optional)

50 grams of butter evenly cubed

10 grams of butter evenly cubed

50 grams of Parmigiano Reggiano microplaned

400 grams of fresh lasagne sheets

METHOD

Heat a large, heavy bottomed fry pan and once sufficiently hot add a tablespoon of extra virgin olive oil. Add the butternut pieces (a few at a time so as not to crowd the pan) and roast them until nicely caramelized on the sides. This is important as it gives a sweetness. Repeat until all butternut is roasted this way. Set aside. Repeat the same process for the leek rounds and then the mushrooms.

To make the sauce: Once the vegetables are pan roasted, add some more oil and fry the onions, celery and garlic for about 5-6 minutes. They should look soft and translucent. Squash up the tomatoes and juice and add this to the onion mixture. Add the oregano, chilli flakes, salt and pepper. Give it a good stir and simmer gently for about 10 minutes. If you feel the sauce is getting too thick, add about half a cup of water. Then add the lentils and continue simmering for a further 10 minutes. Once done cover with lid until needed.

To make the béchamel sauce: Heat up the milk in a measuring cup and have it ready. Heat a saucepan and add the 50 grams of butter. When butter is melted, add the plain flour and mix continuously so the flour and milk are incorporated. Add salt and pepper to taste, reduce heat to lowest setting and start adding the milk little at a time while stirring continuously ensuring that milk is incorporated into the butter flour mixture. Continue until all milk is used up. If you don’t mix continuously, you will have a very lumpy béchamel sauce. Continue stirring and you will know that the sauce is ready to be used when it coats the back of your spoon. Remove from heat but keep warm.

In a deep baking dish (26 centimetres by 18 centimetres and 10 centimetres deep) start assembling the lasagne. Spread a layer of béchamel sauce and then the lasagne sheet. Follow this with a layer of the sauce followed by the vegetables and the béchamel sauce. Repeat until all the lasagne sheets, vegetables and sauces are used up. Remember you have to finish with a topping of béchamel sauce. Sprinkle the Parmigiano Reggiano. Dot the 10 grams of butter and place the dish in a pre-heated moderate oven (180 degrees Celsius) for about 40 minutes or until golden. Once cooked allow to rest for 30-40 minutes before serving with a fresh Cos lettuce salad. ( I normally just cut up the Cos or Romaine lettuce to bite size pieces and toss with lemon flavoured olive oil and squeeze a few drops of fresh lemon for a bit of zing just before serving). Serves four generously.

24/07/201904/08/2019

WHY I LOVE INDIAN FOOD

Traditional South Indian Thali served on banana leaf

Many people perceive Indian food as bowls of spicy curries served up with rice and naan bread. I don’t even know where the term naan bread evolved from. Naan itself means bread so people everywhere are saying bread bread!!! Don’t get me started on the term “Curry” – it’s probably been bastardized as the British could not pronounce Kozhambu. Kozhambu is a tamil word for a dish made generally with lentils, tamarind and a few spices and pronounced Korrhhambu with the r and h sounds coming from rolling your tongue.

Most people’s experience of Indian food has been Butter Chicken that has been hybridised to suit the palate of the locale. Case in point – when we took our children to India when they were still in primary school, they did not like the Butter Chicken served up in the restaurant there as it neither resembled nor tasted anything they had back home!!! Eating proper Indian food is a revelation and it does wake up all your taste buds. Home cooked Indian food, the dishes are lighter, well balanced and nutritious. For me, it is healthy, cost effective and ultimate comfort food.

The story of Indian food is as complex and diverse as India’s history. The cuisine evolved over the years with all the socio political influences. The country itself is huge and divided into 29 states – each state has it’s own distinct language and food. More rice grows in the South and so rice is the staple starch. In the North, where more wheat is grown, rotis are the staple starch. Although there are stark differences between the regions and states, one thing that is common is the use of spices. It may surprise you that you will not get any “curry powder” in the supermarkets in India. The most you may find is dry spice blends like garam masala powder. Each household makes their own blend of spices fresh each day, based on what is on their menu or what is available in the markets. Yes lots of people still go to the markets every morning to get fresh, seasonal produce for the day. Spices are still the hallmark of Indian food and if you delve deeper into the origins of spice usage, it will become evident that the information is within Ayurveda which is the ancient Indian “Knowledge of Life”. Spice combinations and their usage is regarded as essential for well-being and to ward off indigestion, etc Ayurveda is a sophisticated science, incorporating all branches of medicine, yoga, meditation and nutrition – a real blue print to live a healthy and happy life. People are now taking turmeric or curcumin supplements whereas Indians have added a pinch of turmeric to their dhal or vegetables for as long as they have been eating. I guess what I am trying to say is that the principles of Ayurveda, or food combinations therein have been woven into traditional Indian meals. You always get served rice with dhal because this combination makes the proteins in the lentils more complete and available.

Good food needs to be simple, available, uncomplicated and fresh. I love Indian food because it is good, simple and uncomplicated food.

Cooking is an art and like any art form you have permission to be creative.

24/07/201904/08/2019

STAPLES IN MY PANTRY

In my opinion the key to good home cooked meals is to have a well-stocked pantry. Believe me, it is quicker to whip up a delicious meal at home if your pantry is well stocked with staples, than it is to get Uber Eats delivered. I have categorized them based on the cuisine.

Chinese

Dark and Light Soy Sauce – I tend to use dark for a richer colour and more umami flavour as it is thicker and deeper in colour. Light is used to give flavour as it is saltier.

Chinkiang Vinegar

Shaoxing cooking wine

Oyster sauce

Sesame oil

Potato starch

Corn starch

Laoganma Chilli oil

Other Asian

White miso paste

Gochujang paste

Mirin

Fish sauce

Cooking sake

Rice wine vinegar

Ketjap manis – sweet soy sauce used for Nasi Goreng

Sriracha hot chilli sauce

Italian

Green and black olives

Extra virgin olive oil

Dried oregano

Chilli Flakes

Garlic

Arborio rice

Polenta

Balsamic vinegar

Red wine vinegar

Chilli falkes

Tinned plum tomatoes – I tend to buy whole because they are plump and juicy as opposed to pre-cut ones – these tend to be a bit watery

Dried Italian made pasta in a few different shapes including linguine and spaghetti

Indian

Turmeric Powder

Chilli Powder – Hot and Kashmiri. Kashmiri chilli powder is mild and imparts a beautiful red colour to your food

Cloves

Cardamom

Cinnamon

Black Mustard Seeds

Cumin Seeds

Coriander Seeds

Garam Masala Powder – I tend to buy as a small quantity will not grind smooth enough in my spice grinder and if I make a big batch, the flavour is lost before I can use it all.

Multi Cuisine

Coconut Milk

Tahini

Worcestershire sauce

Pomegranate Molasses

Apple cider vinegar

Harissa Paste

Smoked and Hot Paprika

Liquid Honey

Capers

Tinned Tuna

Ginger

Morinaga Long Life Firm and Soft Tofu

Vegetable Oil like Canola or Sunflower oil

24/07/201910/12/2020

OKONOMIYAKI

Years ago, when my children were in high school, they had an opportunity to visit Japan on a school trip. Both enjoyed the trip immensely and I believe it extended their palate. Amongst the experiences they related back, one was a love for Japanese food and this simple savoury street food snack called Okonomiyaki. I had no idea what it was at that time and we did try some not so tasty versions. However this one is inspired by Japanese food blogger Just One Cookbook and here is my version.

120 grams plain flour

¼ teaspoon salt

¼ teaspoon sugar

¼ teaspoon baking powder

180 ml water or dashi (stock)

4 large eggs lightly beaten

half large cabbage finely chopped

¼ cup pickled ginger

8 large tiger prawns cut

Vegetable oil for frying

For toppings:

Bonito flakes

Seaweed powder

Spring onions finely chopped

Togarashi (Japanese spice powder)

METHOD

Mix the flour, salt, sugar and baking powder in a large bowl. Whisk in the water or dashi. Cover and set aside in refrigerator for an hour. Then mix in the eggs, pickled ginger and cabbage making sure everything is mixed in well.

Heat a flat non-stick pan or fry pan. Spread a teaspoon of oil. Add a few pieces of prawns and pour in about a cup full of your okonomiyaki mixture. Spread it out to make it half centimetre thick and 12-14 centimetres wide. Make sure your flame is medium high. Allow to cook for about 5 minutes until the bottom starts to lightly brown. Using two spatulas or a fish spatula turn the okonomiyaki. Cook for a couple more minutes.

While on the stove, spread a thick layer of the okonomiyaki sauce. Transfer to a serving plate. Squeeze out the mayonnaise in a crisscross pattern. Sprinkle the bonito flakes, sea weed powder, spring onions and the togarashi. Serve immediately.

Makes about 8 okonomiyaki.

Chef’s notes: I chopped the cabbage using a cleaver and let it rest to let moisture evaporate. It took me about half an hour. If you add right away without resting and squeezing out the liquid, it will dilute batter.

Okonomiyaki sauce

2 tablespoons sugar

2 tablespoons oyster sauce

4 tablespoons store bought tomato ketchup

3 tablespoons Worcestershire sauce

Mix all together until sugar is completely dissolved. Set aside.

Mayonnaise

Normally kewpie mayonnaise is used but if you don’t have it you can make a similar tasting one by using the below:

½ cup Best or other store bought mayonnaise

1 tablespoon sugar

1 tablespoon apple cider vinegar

Mix all ingredients and fill a squeezie bottle and keep ready.

24/07/201905/08/2019

NEW YORK SOUR

Friday night drinks have become a ritual in our household. Weeknights are busy with work, school and gym but Friday night is special as we are all relaxed and we get together around the island in the kitchen. This one was my son’s creation. Looks decadent and tastes amazing.

60ml rye whiskey

½ teaspoon triple sec or Cointreau

15ml simple syrup

30ml lemon juice

Egg white

Red wine (Shiraz/Malbec/Bordeaux

Soda water (optional)

METHOD

Put whiskey, triple sec, simple syrup, lemon juice and egg white in a shaker. Shake without ice to mix ingredients. Then shake with ice to chill and dilute. Pour into a desired glass. “Float” wine into glass by pouring over spoon. Top with soda and serve immediately. Makes one drink.