Taste of the World Episode 8 (INDIA)
- last year
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Join Chef Abi @abi_and_u and Rodey @rodey_blumoonpro for the Season Finale of Taste of the World as they explore the delicacies of INDIA. A brief stop at XTra Foods, Price Plaza to pick up what they need for the usual three dishes i.e. Vegetable Pakoras (Fritter) Chicken Jalfrezi, GAJAR KA HALWA (Carrot Pudding). Chef Abi is all excited before cooking up a cuisine as Rodey has a surprise for her, it’s a trip to the Caroni Swamp, a place that when there, seems just out of this world.
Here are the recipes as seen on TOTW Ep 8 - India
VEGETABLE PAKORAS (Fritters)
1 red onion, julienned
1 green pepper julienned
3 potatoes grated
1 cup cilantro chopped
1 tbsp garam masala
1/2 tbsp turmeric powder
1/2 tsp cumin powder
salt and pepper
chili flakes
3/4 chickpea flour
1/2 cup water
vegetable oil
Grate or shred potatoes, add veggies, cilantro and spices to a larger bowl and stir.
Add chickpea flour and water, mix well.
Heat oil in a skillet and drop spoonful of mixture, then cook until golden brown on both sides 2-3 mins. Serve while hot with your favourite chutney.
CHICKEN JALFREZI
Chicken
2 tbsp veg oil
2 pound boneless chicken cut into cubes
1/2 tsp ground turmeric
1 tsp chili powder
salt and pepper
Vegetables
2 tbsp veg oil
1 large onion sliced
7 cloves garlic sliced
ginger julienned
1 green bell pepper in cubes
1/2 cup tomato sauce
2 tbsp. garlic sauce
1 tsp smoked paprika
1 tsp coriander and cumin
Maggi cubes
1/4 tsp garam masala
salt and pepper
2 green chili sliced or jalapeño
1/4 cup cilantro
In a skillet, add oil and cook chicken over medium heat for about 3 mins, then add turmeric, chili powder and salt. Cook for another 4 mins, transfer to a plate and set aside.
In the same skillet, cook sliced onions until translucent for about 5 mins, add in garlic, ginger, peppers, leave for another 4 mins. Stir in tomato sauce and cook for another 2 mins. Add the smoked paprika, coriander, cumin, garam masala, maggi cubes and salt.
Now add in the chicken and sliced green Chili, cook for 3 mins on medium heat. Add some water and lower heat for 10 mins.
Stir in chopped cilantro and save some for garnish.
Served with rice.
GAJAR KA HALWA (Carrot Pudding)
2 tbsp veg. oil
4 cups of shredded carrots
1-1/2 cup whole milk
1/2 tsp cardamom powder
5 tbsp sugar
1/2 cup cashew chopped
2 tbsp pistachio chopped
Peel and shred carrots using a very small grater. Add 1 tbsp of oil to wok and cook carrots for about 7 mins until colour changes. Keep stirring to avoid burning, then add in the milk and cook for 10 mins until all absorbed. Keep stirring to avoid sticking and burning.
Add sugar and rest of oil, whilst still stirring until all the water is gone, then add cardamom powder, cashew and pistachio mix well.
Cook until dry, and serve with chia tea or glass of wine.
Join Chef Abi @abi_and_u and Rodey @rodey_blumoonpro for the Season Finale of Taste of the World as they explore the delicacies of INDIA. A brief stop at XTra Foods, Price Plaza to pick up what they need for the usual three dishes i.e. Vegetable Pakoras (Fritter) Chicken Jalfrezi, GAJAR KA HALWA (Carrot Pudding). Chef Abi is all excited before cooking up a cuisine as Rodey has a surprise for her, it’s a trip to the Caroni Swamp, a place that when there, seems just out of this world.
Here are the recipes as seen on TOTW Ep 8 - India
VEGETABLE PAKORAS (Fritters)
1 red onion, julienned
1 green pepper julienned
3 potatoes grated
1 cup cilantro chopped
1 tbsp garam masala
1/2 tbsp turmeric powder
1/2 tsp cumin powder
salt and pepper
chili flakes
3/4 chickpea flour
1/2 cup water
vegetable oil
Grate or shred potatoes, add veggies, cilantro and spices to a larger bowl and stir.
Add chickpea flour and water, mix well.
Heat oil in a skillet and drop spoonful of mixture, then cook until golden brown on both sides 2-3 mins. Serve while hot with your favourite chutney.
CHICKEN JALFREZI
Chicken
2 tbsp veg oil
2 pound boneless chicken cut into cubes
1/2 tsp ground turmeric
1 tsp chili powder
salt and pepper
Vegetables
2 tbsp veg oil
1 large onion sliced
7 cloves garlic sliced
ginger julienned
1 green bell pepper in cubes
1/2 cup tomato sauce
2 tbsp. garlic sauce
1 tsp smoked paprika
1 tsp coriander and cumin
Maggi cubes
1/4 tsp garam masala
salt and pepper
2 green chili sliced or jalapeño
1/4 cup cilantro
In a skillet, add oil and cook chicken over medium heat for about 3 mins, then add turmeric, chili powder and salt. Cook for another 4 mins, transfer to a plate and set aside.
In the same skillet, cook sliced onions until translucent for about 5 mins, add in garlic, ginger, peppers, leave for another 4 mins. Stir in tomato sauce and cook for another 2 mins. Add the smoked paprika, coriander, cumin, garam masala, maggi cubes and salt.
Now add in the chicken and sliced green Chili, cook for 3 mins on medium heat. Add some water and lower heat for 10 mins.
Stir in chopped cilantro and save some for garnish.
Served with rice.
GAJAR KA HALWA (Carrot Pudding)
2 tbsp veg. oil
4 cups of shredded carrots
1-1/2 cup whole milk
1/2 tsp cardamom powder
5 tbsp sugar
1/2 cup cashew chopped
2 tbsp pistachio chopped
Peel and shred carrots using a very small grater. Add 1 tbsp of oil to wok and cook carrots for about 7 mins until colour changes. Keep stirring to avoid burning, then add in the milk and cook for 10 mins until all absorbed. Keep stirring to avoid sticking and burning.
Add sugar and rest of oil, whilst still stirring until all the water is gone, then add cardamom powder, cashew and pistachio mix well.
Cook until dry, and serve with chia tea or glass of wine.