The Art of Bread Making...

It was not that long ago when I met Chef. Joeralie Albar for the first time and we came friends instantaneously. What I always appreciate most about him is his simplicity. But when it comes to baking he is a serious guy-chasing greatness is his motto.

 

 

 

Chef.Joe has started his baking career way back in 1995 as Commis baker with Intercontinental, Manila and had spent 3 years with them learning the basics. According to him choosing a career in bakery was something he had never thought off, and he took it when it came almost unexpectedly...

 

In 1999 he joined The Orchid Garden, Darssalam, Brunei as an opening crew and never had to look back. In four years he has spent there, he mastered the art of bread making and ready to take up bigger challenges. Left them and spent some time in Philipines and joined them back as Pastry chef and continued to work with them until 2006 before moving to Fairmont in Dubai.

 

From 2009 to 2013 he has again spent some quality time with his mentor-chef-friend, Chef.Ronnie Cuenca, in Hayman Island, Australia was one of the  highlights of career.

 

 

 

 

 

Lemongrass Hazelnut Scroll...I will post the recipe soon.

 

Lemongrass Hazelnut Scroll-one of his master pieces

 

 

 

Chef.Joe lives in Western Vsayas, Philinipine just about 45 of flying from Manila city. Outside the kitchen, he enjoys biking and fishing...He advices all youngsters who wish to choose baking as their career to have patience and willingness to work hard as the key to success.

 

 

 

Dear chef, I wish you all success and I look forward to continue the friendship forever...keep rocking!!!



Crispy Sweet Corn & Water chestnut

 

 

Indian Water chestnut or  Water Caltrop

 

 I always used to wonder what is this black in color ( charcoal-looking), shapeless fruit with a white-fleshy- meaty- thing inside which vendors were selling on the street. Which is quite an eye sight, to see them cut open to expose the white part and kept for selling. It didn't look either like a fruit or like a vegetable to me in the first place. I was curious, my curiousness had kept on  bothering me for some time.

One day I have decided to go up to the vendor and ask him, he said --"siṅghāṛā" ( सिंघाड़ा- in Hindi). He has in fact shocked me by telling that it was water chestnut.

Water chestnut ???!!!

Oh, No. This can't be water chestnut. I didn't want believe him in the first place.To be frank with you I had never seen water chestnut like that in my whole life. I have seen them only peeled , canned  that we get it in the grocery shops or super markets. I have wanted to try that by myself, I have bought some  home and tried it. I found it mild in sweet taste and a slight coconut flavor (coconut flavor?-this can be opinionated!!!)

Water chestnut

Water chestnut Cut into half

 

 

Trapa Natans (Botanical Name):

What is this fruity-vegetable looking thing??? Well, I have managed to find some information about Indian Water Chestnuts. and have thought of sharing it with you all. They are aquatic plant grown in ponds and marshy places. These seasonal vegetable is grown in India, China, Bangladesh, Srilanka, Indonesia, Thailand, Taiwan and Australia. 

More than 2/3 rd of the plant is submerged in the water. The leaves float on the surface giving a mat like appearance! The leaves are swollen and contain air which basically help the plant to afloat. The plant fixes the fruit to the muddy bottom. These lotus looking plants are well grown in temperate climate.

Water lilly

 

The Fruit--the flower open above the water and after polination they submerge themselves, and develops fruit. The fruit is always found under the water when it is mature and it is harvested.

Indian water chestnuts are commercially grown in the state of Jammu & Kashmir. After monsoon ponds collect water and is considered as the ideal time for planting.

Indian Water Chestnuts are different from Chinese (fruits develop from the root) or European Water chestnuts in their flavor,color and texture  and they are from different plant.

Health & Water Chestnuts:

Water chestnuts are really good for health- rich source of antioxidants and Vitamin B6.

A 100 gm of water  chestnut contains 48 gm of water, 730 Calories, 468 gm of Potassium, 32.1 gm of Carbohydrate.

Crispy Sweet corn & Water chestnut

Cooking with Water chestnuts:

I was clueless for some time, as I did not know what to make with water chestnut--a salad, a main course, and how to make Indian or Chinese style? Hey, hold on a minute? I just wanted to scan through my fridge first before I could go ahead and try something interesting? Yeah!!! There it is!!! I got some  frozen sweet corn. Sweet corn and water chestnut- fair enough!!! Since I am completely  obsessed with Chinese food, I have decided to try something the real Chinese way--The crispy sweet corn and water chestnut.


I have made the sauce first, kind of an Indo-Chinese style ( I should say my own variety). I wanted to make the sauce light at the same time flavorful- make sure that the sauce don't over power the main ingredients...

Ingredients for the sauce:

For Four Servings.

1 Tsp Oil

1 Small onion (Chopped).

1 Tsp Ginger (chopped).

1 Tsp Garlic (chopped)

100 gm Dried red chilli.

1 Tsp Chilli sauce.

1 Tbsp Hoisin sauce.

1/2   Tsp Rice vinegar.

2 Tbsp Low sodium soy sauce.

1/2 Tsp sesame paste. 

1 Tbsp Honey.

Soak the dried red chilli over night. Discard water and  grind to smooth paste and keep aside.

In a skillet heat oil, add ginger and garlic, and cook until you get nice golden-brown color. At this point add onion and cook till onion becomes soft. Add chilli paste  and cook until the oil starts to separate. Add rest of the ingredients now (except honey) and cook for about a two minutes. Add honey towards the end keeping the desired sweetness in mind. Remove from fire and reserve for cooking.

For Crispy Sweet corn and Water chestnut:

1 Tbsp Oil.

1 1/2 Cup Sweet corn.

1/2 Water chest nut (sliced).

In a skillet, heat oil, when the oil starts to smoke add sweet corn and stir-fry for about a minute over a high heat until it becomes crisp. Add chestnut and continue to stir-fry for a minute ( remember to go fast as the vegetable should cooked crispy, and  at the same time not burning them from the sides). Add sauce and give a nice mix. Cook to dry. Serve hot!!!

This can be served as a nice appetizer for your lunch or dinner. Bon Appetite!!!

Enjoy, HAPPY COOKING!!!

Dosa with Green Peas Curry

Dosa with Green Peas curry.

Dosa is the most common and most famous breakfast dish in South India. This crispy, savory, yummy crepe is hugely popular all around the world. With the Indians started to migrate all around the globe in the late 19th century and in the beginning of 20th century they have even packed their taste buds along with them too, and hence is making it a hot favorite everywhere.

Those who have never seen Dosa in their life- Dosa is a crepe, made of fermented rice and urad dal batter.

I must confess that Dosa and me had a long lasting, and always wanting relationship from my childhood. My wife always jokingly say 'I can even wake up in the middle of the night and eat dosa'. Well, she is right I tend to forget everything when I see dosa right in front of me. Tell me, ' How can I escape this irresistible and unmatchable taste of dosa with sambar and coconut chutney to go with it. I can eat dosa all day long-breakfast, brunch, lunch, evening snack and even for dinner. I am so much so sure that you all will agree with me.... Come on Dosa fans vote me in!!!

Huge four feet long Paper Masala Dosa !!!

Dosa is very easy to make  and yet so tasty. Dosa batter is  made of urad dal and rice (different people follow different proportion when it comes to rice and urad dal ratio, my Mom follows 1cup rice and 3/4 ural dal ratio).

There are a lot of varieties of dosa available these days. Dosas come --plain, stuffed, flavored, ghee roasted, masala stuffed.....and the list is endless. Modern chefs have changed the perception of dosas and have taken us to a whole new world of so many different versions of dosas. They even fuse internationally accepted and modern tastes  with dosa. The dosa lab is so big and quite equipped that, what we may have seen so far is nothing in terms of varieties.

In my recent visit with my family to Dosa Plaza in Trivandrum (Sasthamangalam)   took me to surprise. I was amazed by the varietals of dosas  and chutny's available there. From traditional vegetarian to modern flavors and even the non-vegetarian and tandoor versions of Dosa. A lot to choose from. This  place is right on money..!!!

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Traditionally dosa was made on tawa (griddle), usually made of cast-iron, ultimate care needed to be taken to maintain them. It was difficult to be used as it required to be seasoned every time to avoid dosa from sticking to the tawa, and had to be  regularly oiled to prevent corrosion as well.

But, now making dosa has become easey with introduction non-stick tawa or teflon coated pans.

The classical accompaniments of dosa are sambar, chutney and dosa podi or mulaku podi -powdery accompaniment (some people prefer having it mixed with coconut oil, I like it this way).

Then again you can find so many variations of sambar and chutney all around. In South India when you travel every 100 kms or so  the style of making sambar and chutney..may change!

Generally, Dosa can be eaten with any curry, Dosa with Mutton curry is defenitely worth a try!!!  But, my personnel favorite is dosa with green peas curry. Please see the recipe below.

I could n't figure out how many varieties of Dosas are available around. The local restaurants across South India have got so many diffrent types depending up on the filling or topping (plain, ghee roast,stuffed with vegetables and masalas)  and the batter (rava dosa, wheat dosa, neer dosa,quinoa dosa ,etc...)

It,s also interesting to see how these varieties are being served at diffrent restaurants.....

Masala Dosa with Sambar and Coconut chutney.

Rava Masala Dosa

Paper Masala Dosa.

This 4 feet long Paper Masala Dosa took my breath away for a while...Oh My God !!! This is by far the longest and the biggest Dosa I have ever seen in my life....I did n't even know where to start from or how to finish it. It took me a while a figure out a strategy..and half the way through I have realized that I won't able to finish it all by myself, luckily my best Vishnu Vardhan  gave me a hand. 

 

Masala dosa with sambar and chutney.

Dosa and Health:

Dosa is healthy. The urad dal (black gram or lentil) has protein, carbohydrate and essential fats required by the body. Urad dal is also a rich source of Vitamin B.

Dosa is always recommended for a healthy living because of it has less calorie and less saturated fat (reduces the risk of cardiovascular diseases) and is a rich source of Carbohydrate.

Recipe:

For four servings.

1 cup Regular Rice.

3/4 Cup Urad dal.

Salt as per taste.

Water as required.

For the Batter:

Clean and wash both rice and urad dal. Soak them in separately for about 5-6 hours. Drain the urad dal and reserve the water. Add the urad dal into a wet grinder and process slowly adding the water (care should be taken while adding, as the batter should n't too runny but fluffy!!!).Once it's completely ground, transfer into a clean container.

Add rice and continue the process until the get a smooth paste.Transfer the rice into the ground urad dal and give a nice mix to the batter. Leave it  outside for the natural fermenatation to take place. ( some people leave the batter in the kitchen overnight for fermentation). When the mixture is almost  risen up to double the size, cover and refrigerate.

Bring the batter outside and leave it atleast for 1 hour to bring it down to the room temperature. Cold batter can be sticky on the tawa. Mix it nicely before cooking.

I have the cooks at the local restaurants mixing the batter with bare hands.  Does this add any extra flavor to the dosa?  Well, I am not sure of that. But, I have noticed one thing that taste of the dosa vary from restaurants to restaurants. Let that be whatever it is, I always cherish the dosas being cooked at home- my dear mammas cooking, she puts her heart in to it.

Making the Dosa:

Keep the tawa /griddle or non-stick pan on fire over a medium heat, make it hot. Pour one spoonful of batter right in the middle of the griddle (preferably medium spoon, but depending upon the size of the griddle you can decide on the spoon size) . Just spread the batter in a circular manner from the center to the outer side.Some people do sprinkle ghee or oil on top of the batter, this give crispier texture and also adds flavour to the dosa. Those who health conscious can avoid oil or ghee.

When the top side is almost done , flip over and cook the other side. 

Transfer the dosa into a serving dish and serve hot with the accompaniments.

* Adding a bit of sugar give a nice color to the dosa. The sugar caramalizes when it comes in contact with heat and hence giving the color.

Recipe of Green Peas curry:

For four servings.

1 Tbsp Oil.

2 dried Red chilli.

5-6 pcs of Curry leaves.

1 medium sized Onion.

2 pcs Green chilli, chopped.

1 Tbsp Ginger-Garlic paste.

1Tsp Turmeric powder.

1 1/2 Tsp Chilli powder (red).

1 Tsp Coriander powder.

2 medium sized Tomatoes.

1 cup dried Green peas.

1 cup Coconut milk.(optional).

Salt to taste.

1 Handfull chopped Coriander leaves.

Method of Preparation:

Soak the green peas overnight. Pressure cook the green peas for about 15-20 minutes.

Heat oil in a medium sized sauce pan, let the oil smoke and then add curry leaves and dried red chilli together. Add onion now cook until the onion will start to turn it's color, at this point add green chilli and ginger-garlic paste, and continue cooking until you get a strong flavor.

Now add powdered masalas and cook for about two minutes ( check if the masala is not sticking to the bottom of the sauce pan, if then add just a bit of oil to prevent the sticking). Add tomatoes and  cook for about 2-3 minutes over a medium fire. 

Add the cooked green peas into it, and add just about a half cup of water or the stock from green peas  to it (adding the water from the pressure cooking may give a nice flavor). Bring it to boil and add coconut milk and reduce the fire to slower side and cook. Adjust the seasoning and sprinkle the coriander leaves just after removing from fire and give it a nice mix.

Here is the tip, once you have finished cooking you shouldn't  add any water into it ( basically should lighten the sauce anymore). This can ruin the taste.

Enjoy!!! Happy cooking.

EGGPLANT

EGGPLANT

 

Botanical Name: Solanum Melongena.

 

 

 

Purple Colored Eggplant

 

 

In England and Australia it's known as Aubergine and in India it's commonly known as Brinjal.

The eggplant is called Baingan in Hindi.

Eggplant took it's name from it's egg-like shape. It can vary in it's size, shape and color from dark purple or brownish purple to white. In Europe and North America it is normally seen elongated in shape.

Eggplant is a tropical perenneal plant grow well in temperate climate.China and India are the largest producers of eggplant.

 

 

Brinjal grown in my farm

 

 

 Eggplant in cooking:

Eggplant is a  vegeetable with lot of seeds in it. It has got a white flesh with meaty texture. Due to it's bulky texture used as a meat substitute in Vegan and Vegetarian cuisine. 

As you cook it develops a rich,complex flavour. Many recipes recommends salting and rinsing to soften it, so that it does not absorb too much fat during cooking. But mainly salting and rinsing is done to remove the bitterness. Immersing eggplant in milk overnight can also help to take out the bitterness.

Eggplan is used extensively in cooking nowadays, most notably an important ingridient in Moussaka and the French classical Ratatouille.

 

Eggplant is normally grilled or roasted. Mostly served  maincourses, served in salads, as side dish, as appetizers and used in making bread dippings as well.

 

Pea eggplant, has got the size and shape of green pea and is very popular in Thai cuisine.

 

 

Pea eggplant

Pea eggplant

Pea Eggplant is one the key ingridients in the worls famous Thai soup, Tom Ka Gai. Tom Ka Gai is a spicy broth of coconut milk and lemon juice seasoned with ginger root and cayenne pepper and chicken strips are cooked in the flavorful broth.

If you have never tried this,  I suggest you to give it a try, it's really worth trying!!!

The flavorful broth is more than good enough to tickle your taste buds and increase your appetite!!! Especially if you like spiciness in your food, then Tom Ka Gai is THE soup to try!!!

Tom Ka Gai

 

 

Baigan Bhurta is the most famous Indian dish made of eggplant. It's a  typical Punjabi dish known for it's simplicity, yet elegant.  Baingan bharta happens to be my personnel favorite because of it's induced smoky flavor. Baigan bharta with hot chapati or roti or a phulka with lemon juice rubbed onion is a perfect way to end your busy day. A must try recipe !!!,  scroll down for  the recipe please.

 

 

Eggplant and Health:

 

Eggplant is low in fat, protein and carbohydrate and less in vitamins and minerals as well. Eggplant can help reduce cholestrol content and good for weight reduction too.

If eggplant is not cooked well, it cause itchy sensation. Remember to cook well done.

 

 

 

 

Recipe for Baingan Bhurta:

 

For 4 servings

 

2 Tbsp    Oil.

1 Tsp      Cumin seeds.

1/2 Tsp   Coriander seed (crushed).

2 Pcs      Onion (diced).

1 Tsp      Garclic ( chopped).

1/2 Tsp   Ginger ( choped).

1 Tsp      Green chilli (chopped).

4 Pcs       Tomato (diced)

1/2 Tsp   Turmeric powder.

1 Tbsp   Chilli powder.

1 Tsp     Coriander powder.

Salt to taste.

Two handfull Coriander leaves chopped. 

 

 

Method of Preparation:

 

Kadai

Rub eggplant with a small quantity of oil and roast it on a open fire ( you can even roast the eggplant in the oven ,but you will  miss the smoky flavor then!!!). Make sure to turn the side regularly, so that it gets cooked evenly. Once cooked, peel the charred skinn off and chop them roughly into medium sized dices. (You can remove the seeds before you start chopping, if you don't like seeds in your bharta.)

 

 

Heat oil in a kadai add cumin and coriander seeds, let it crackle. Add onion and cook for 2 minutes. Now you can add the ginger, garlic and green chill into it. Saut'e for about 2-3 minutes. Add tomatoes and cook on a slow fire. Add powdered masalas now and cook until the oil seperates. Add chopped eggplant and cook until get semi-dry cooked mixture.

 

 

Remember to check the doneness of the eggplant, as it sometimes does not get cooked evenly. If see any uncooked pieces, cover with lid and cook. Steam trapped inside can cook eggplant evenly.

 

 

Your eggplant bharta should be ready by now. Finish it coriander leaves and check the seasoning.  Serve hot.

 

 

 

 

 

 

 

 

 

 

 

HAPPY COOKING. Enjoy!!!!

Bell Peppers.

Botanical Name:  Capsicum Annuum

 

'Bell peppers'-does this name remind you off something? Does this look like a bell?, and hence is the name ' Bell pepper'. I don't think so.  I don't even know why bell peppers are called so...But, I can tell you some facts about bell peppers.

 

I like this vegetable a lot, I think bell peppers are very easy handle, just wash and cut them into half  and remove the seeds before you anything with this vegetable (I have seen some people roasting peppers with cutting it, you can do that too). Even the newbie's in the kitchen can easily cut good dices of bell peppers without chopping off their finger. Trust me!!!  Let me  tell you some facts about bell peppers.

 

 Bell Pepper are also known as Capsicum. In India and in  most of the Asian countries, Australia and Newzeland it is known  as capsicum and rest of the world call it as bell peppers. 

 Native of  South America, it is widely cultivated all around the globe. Best grown in temperate climate. China being the largest producer, Mexico and Indonesia hold second and third position respectively.

I have even tried growing them at my garden, gave me a couple of green bell peppers and the shrub did not last long enough. May be I did not take enough care of it!!!

 Bell peppers are normally seen in red,yellow and green in color. Orange, Chocolate brown, white, purple color also seen in some parts of  the world.

 

Red Peppers

Yellow Peppers

Green Peppers

 Cooking with bell peppers.

After carefully studying bell peppers over a period of time,what I find interesting is that they are generally sweet and mild in nature. Green is less sweet or more bitter than yellow and red.Red peppers are the sweetest and mildest in nature.

It’s generally said that taste can vary in accordance with the growing condition.

Peppers  caught the attraction  of chef's all around world from a very long time for it's colourfullness, flexbility in cooking and flavors.This  vegetable is  used in cooking  for various reasons .It adds colour and flavour to salads,soups,main dishes and stir fries and garnishes.

Bell peppers can be roasted,grilled,steamed,saute'd or even cooked in microwave.

Peppers are also used as salad toppings.It has become a permanent  member of  salad bars all around the globe. It's 'crunchiness' is what everyone loves to the most. Who does not like julienne of peppers with their salads?

Bell peppers are a must in Chinese and Mexican cuisine. Can anyone think of a Fajita or a Tortilla wrap without peppers in it?

 Pepper and Tomato salsa with tortilla chips is something worth trying.

Stuffed bell peppers is served as a main course and as a starter as well .

Pepper coulis is served hot or cold, adds  flavour and colour to  soups  and even served as a  accompaniment for the meat dishes(pronounced as Coo-lee).

The most common cut of peppers are dices( small and big),diamond (mostly in Chinese cooking), julienne, baton and batonnet.

Health and Bell peppers:

Bell peppers are a rich source of Vitamin C and antioxidants!!! (antioxidants inhibits oxidation,repairs dead body cells and removes free radicles).

Red peppers have more Vitamin C content than green peppers.

 I prefer this eating raw, Oh! well, you have to like the raw flavor then. Clip your nose and eat, No I am just kidding!!! Some people may find it eating in raw in the beginning, but keep in mind ' bell peppers are one of the best source of antioxidants'.

  Now you know, you have every reason for adding bell peppers into your diet!!!

 

 

 

 

Recpie for Pepper and Tomato salsa.

 

For 4 servings.

 

250 gm       Peppers (roasted and diced).

50 gm         Cherry Tomatoes.

50 gm         Tomatoes (diced).

50gm         Onion (diced).

2/3              Garlic (finely chopped).

3 Tbsp        Olive oil.

2 Tbsp        Red wine vinegar.

Cilantro / Coriander leaves ( chopped).

Salt and White pepper to taste.

Method of Preparation. 

 Cut bell peppers in to half ,dessed and apply olive oil over it and roast in the combi oven ,over a medium heat (preferably 250 farenheit) for about 20 minutes.Peel the skin off and dice them without overhandling it. 

In mixing bowl, mix to together all the ingridients and season it with salt and white pepper.Sprinkle chopped cilantro leaves towards the end and give it gentle mix.

Recipe For Pepper Coulis:

For 4 servings.

3 pcs      Bell pepper(medium sized)

10 gm     Onion / Shallots.

2Tbsp     Vinegar.

2Tbsp     Olive oil.

Water

Sugar, Salt and White pepper to taste.

 

Method Of Preparation.

Cut onion and peppers into small dices.Heat olive in a sauce pan,add onion and cook it for a while.Add peppers into it and continue to cook until it becomes soft.Add enough water to cover the peppers and bring it to boil.Reduce fire and add sugar and salt until the peppers are compltely cooked.Remove from the fire and add vinegar and white pepper.Check and adjust the seasoning.Sugar and salt should be added enough to balance the taste.

Let the mixture cool down a bit and blend to fine thick liquid---Coulis.

Caution; when processing in the blender as the hot steam built up inside the blender can sometimes blow the lid off .Start on a slow speed, stop, open the lid and the steam escape and gradually increase the speed.

 

 

 

 

  HAPPY COOKING, Enjoy!!!