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Namratha Shetty

@palate_teaser

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F&B phone-o-grapher; food enthusiast; not a recipe blog. Kitchen adventures captured here for future reference. 💖

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@ottolenghi Chicken Soup for winter.

The first of my holiday cooking. This soup takes a LONG time to make but it is so wholesome. Make a big batch so that the 2h you spend making it feels worthwhile.

Serves 4-5

Ingredients (For step 1, the longest step)
> 500g chicken with skin on and bone in
> 1 head of garlic. I peeled all the cloves and cut each in half. Save 4 cloves, crush them and set aside for later.
> 1 white onion, medium cubed
> 900ml chicken stock + 1L plain water
> Atleast 2 tsp salt

Method:
> Add all the above ingredients into a sauce pan or instant pot (except the 4 crushed cloves). Bring to a boil, no lid. Then on medium heat and cover the pot - simmer for 30 min or until the chicken is tender and cooked.
> Once the chicken is cooked, remove it from the pot. Use a fork to shred it. Set aside the meat.
> Strain the stock into any vessel and set aside for step 2. Get rid of the solids (bones, skin, onions, garlic). You'll need 1.7L for the soup.

Step 2: Ingredients
> 2 tbsp cooking olive oil
> 2 carrots, cubed
> 3 sticks of celery, cubed
> Fresh ground pepper
> 180-200g Orecchiette pasta
> 1/2 cup plain greek yogurt
> 2 tbsp lemon juice
> To finish: Grated parmesan and fresh dill

What to do:
> Heat olive oil in a wok, add cubed carrots and celery. Cook for about 4-5 min till they're slightly softened.
> Add the crushed garlic, cook for a 2-3 mins.
> Add 1.7L of the stock you made before + add fresh crushed pepper (per your taste)
> Bring to a boil and then on medium heat simmer for another 15 min. Take off heat.
> Transfer 400 ml of the liquid (with some veggies) to a blender. Add the greek yogurt and lemon juice. Blend till smooth.
> Return wok with all the veggies and stock to medium heat and now add in uncooked pasta + shredded chicken + more pepper if you want. (DON'T add blender liquid yet)
> Cook till pasta is al dente (~15 min). NOW add in the liquid from the blender to the wok and mix. And doneee! (Check for salt)

Pour into bowls. Top with grated parmesan and fresh dill, serve with a side of sourdough.

Bon appetit.
PC: me ... by @palate_teaser

10

4

2 years ago

@purplecinnamonblog 's Easy Fish Curry Recipe (with slight deviations by me)

Ingredients: (serves 3-4 people)
1. 650g Haddock (original recipe: 1kg prawns marinated in turmeric powder). I didn't marinate the haddock - just chopped the fish into medium size pieces
2. Ginger 2"
3. 1.5 tomatoes
4. 7 Byadegi Dried Red Chillies and 2 Kashmiri Red Chillies. Blanch/soak in hot water for 3-5 minutes.
5. 1.5 medium onions - sliced
6. 2 sprigs fresh curry leaves
7. 4 TSP garlic - finely diced
8. ~1.5 to 2 TSP tamarind extract (I eyeballed this honestly)
9. 1/4 TSP turmeric powder
10. 1 tsp coriander powder
11. 1/2 cup canned coconut milk

Method:
1. Add tomatoes + blanched and cooled red chillies + ginger into a mixer and blend into a paste. I didn't add water.

2. In a pan - heat coconut oil. Add garlic + curry leaves + onions. Saute till onions are translucent.

3. Add the red paste into the pan and mix everything. Then add turmeric and coriander powder and ~2tsp salt.

4. Add a 1/4 cup water and cover the pan, and cook on medium for 4-5 min.

5. Add tamarind extract. Check for salt/taste.

6. Add coconut milk. The mix in the pan should be a nice gravy. I had added a bit more water earlier but it could be avoided. So assess how thick you want the gravy to be.

7. Add the fish and fold it gently into the gravy. Close the lid and cook for 3-4 mins. Haddock cooks very quickly, so be careful.

Note: In the original, the prawns was added before the coconut milk. I followed this for the haddock too but it tends to break once cooked. When I added coconut milk after adding the fish, it made it tricky to stir the curry. Hence, I'm suggesting an order switch in the steps.

Also I forgot the tamarind extract in the earlier step and added it right at the end and stirred it in. It still worked.

8. Serve the curry with rice and papad!

#eeeeeats #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #india #recipes #seafood #fish #coconut #curry

@namach06 taken in Toronto, Ontario by @palate_teaser

26

2

3 years ago

@nigellalawson 's Old Fashion Chocolate Cake

I had not baked a cake since I moved to Canada. @daniel.meynen had gifted me a Kitchen Aid stand mixer last year and I was yet to use it. 🫣

This Christmas was a good occasion to finally cross off two long overdue things - bake a cake and use the mixer.

This cake is so soft and crumbly and reminds me of good old non-fussy cakes from my childhood.

FOR THE CAKE
🔸1.5 cup all purpose flour
🔸1 cup - fine granulated sugar
🔸1 tsp baking powder
🔸½ tsp baking soda
🔸1/4 cup + 2 tbsp - cocoa powder (I used Hershey's)
🔸175 g soft unsalted butter (I used salted)
🔸2 large eggs (I used 3 normal sized eggs)
🔸2-2.5 tsp vanilla extract
🔸150 ml sour cream

✔️ Pre-heat the oven to 350°F for 20 mins
✔️Ensure all ingredients are at room temp. Then combine all in the mixer to form the batter. It's a dense batter btw. Not runny.
✔️ Lightly butter the insides of your tin pan. Pour in the batter and level with a silicone spatula.
✔️Bake for 35 min at 350°F. (Insert a knife or toothpick in the centre to check if the cake is cooked)
✔️ Cool the cake on a wire rack

ICING:
🔸75 g unsalted butter (I used salted)
🔸175 g dark chocolate (I used Lindt Dark Chocolate and Orange - 200g)
🔸~300 grams icing sugar~ (I didn't use this. Add very little sugar. This much sugar is an overkill IMO)
🔸1 tbsp golden syrup (I used honey)
🔸125 ml sour cream
🔸1-2 tsp vanilla extract

✔️Place a pan over a pot of boiling water. Add the butter and chocolate squares to the pan to melt, stirring slowly and continuously.
✔️Remove the pan off the heat before lumps begin to form. Let the mixture cool.
✔️Once the melted chocolate is cool, stir in sour cream -> then honey and vanilla extract - > sprinkle a little sugar if you need to sweeten the ganache.
✔️Stir the ganache well till all the ingredients combine.

💕Pour the ganache over the cake and serve! Merry Christmas 🎄🎀

#baking #cake #chocolate #icing #homemade #christmas #canada #amateur #food #photography #baker #kitchenaid #lindt taken in Toronto, Ontario by @palate_teaser

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10

4 years ago

Coconut Milk Chicken Curry

I was craving some comfort food today and had been thinking of chicken in a coconut base and well - I had curry leaves at home. MUST NOT waste fresh curry leaves ever!

The curry turned out SO GOOD if I may say so myself. @anjimenon I was thinking of you the whole time. Not sure I can call it a Mallu chicken curry but that was the aim. Miss you!

Marinate:
600g chicken + 1/2 TSP garam masala + 1/4 TSP turmeric powder + 1 TSP freshly ground pepper + salt. Set aside for 30 mins

In a heated wok:
1. Add 1 tbsp coconut oil, followed by 2 small onions - sliced thin + 1 sprig curry leaves. Sauté till onions soften.

2. Add 1tbsp fresh ginger (1") garlic (3 pieces) paste + (optional) 3 chopped green chillies. Continue to sauté till onions are caramelized

3. Add 2 small tomatoes, chopped. Once a bit mushy, add spices - 1 tsp red chilli powder + 2 tbsp coriander powder + 1/4 tsp turmeric powder + 1 tsp garam masala. Continue to cook on medium flame for 3-4 mins till spices are cooked.

4. Now add in the marinated chicken and mix well till the chicken is coated with the mix + add 1/2 cup water. Cover the wok for 2-3 mins.

5. Add 1 cup coconut milk. I used canned light coconut milk + add a few more curry leaves. Cover the wok and cook on medium-low flame for 20 mins.

6. Once the chicken is cooked, add more salt to make the flavour burst through.

Serve with hot rice. Enzoiiiii ❤️

Recipe adapted from pepperdelight.com

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #india #recipes #amateur #photography #chicken #coconut taken in Toronto, Ontario by @palate_teaser

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3

4 years ago

Dalyamma's Bombay Dal

It's part of my childhood memories - sitting at my grandmother's dining table and this dal being served. Over the years, I'm sure I've strayed from the original recipe, but I love the version it is today too, and I always request for Bombay Dal on my birthday.

Bombay dal and hot rice = soul food 💓

Ingredients, Method:
🔸1 cup arhar/toor Dal. No need to pre-soak
🔸1/4 TSP turmeric powder
🔸1" fresh ginger, roughly chopped. (Not grated or paste)
🔸2 tomatoes, chopped
🔸3 green chillies
🔸1 tsp salt

🔸Add the above ingredients into a single pressure cooker or instant pot + 3-4 cups water. Instant pot takes 4 mins (on high pressure) to cook the dal.

🔸Tadka: Heat 1 tbsp ghee and add 1 tsp cumin seeds and 1 tsp black mustard seeds + pinch of hing (asafoetida). Saute till the seeds crackle.

Add a large spoon of the cooked Dal to the Tadka to mix it all up, and then add the Tadka to the main pot and stir.

🔸Garnish: Add 1-2 tbsp lemon juice and fresh chopped coriander leaves. Adjust for salt.

(You can add more water if you want the Dal to be thinner).

Serve with rice or roti. The Dal should have a light tang from the lemon juice.

I hope you enjoy my nani's dal.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #india #mom #recipes #amateurphotography #vegetarian #indian #recipe by @palate_teaser

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2

4 years ago

My Amma's Atheel
Sauce(y) Chicken

I "request" for this dish every year for my birthday meal, when I'm home. It's simple, not elegant, BUT I'll fight with you for it.

The original recipe is by @soniasofar 's mom. I was introduced to it during a month long stay, when I was in the 4th grade, at Minty's house, while my parents were away.

Because I wanted this chicken when my parents got back, my mom over the years adapted the original to make it her own, and I'm sure is nothing like Maya aunty's original awesome one.

🔸800g-1kg chicken
🔸1 large red onion, sliced
🔸Sauces: Dark Soy, Green Chilli, Rich Tomato Ketchup. About 1 tbsp each, and maybe a bit extra of soy sauce for the colour and taste (this needs to be the prominent sauce)
🔸 Spices: 1/4 TSP turmeric
🔸Fresh minced ginger and garlic. 2-3 tsp of each. (Vary as per preference)
🔸Green chillies -2-3 chopped (optional, I would add it)
🔸NO SALT NEEDED. The soy sauce does the job.

Steps:
1. Wash the chicken and cut into medium size cubes. I've used boneless; chicken with bone is better for flavour.
2. In a large bowl mix chicken, turmeric, sauces, ginger and garlic. Set aside for 30 min. at least
3. In a wok, add some oil and saute the sliced onions, till they are brownish (but not burnt).
4. Add in the marinated chicken and cook till done. No need to add any water or salt.

Serve! With bread or even simple rice, Dal and veggies.

Simple, right?

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #india #mom #recipes #amateurphotography #chicken taken in Canada by @palate_teaser

41

1

5 years ago

Masala Vegetable Pulav

I came across this recipe on @hebbars.kitchen. I'm pretty sure I'm going to make it again. It's super easy and tasty, and I've promised @marina.galati that there would be chicken in this, the next time I make it.

Below recipe serves 3. Multiply, if cooking for more; I had cooked for 9 people.

First, wash and soak 1 cup Basmati rice for 30 mins. Set aside till you need it.

1. Use a pressure cooker/ instant pot. Add 2tbsp ghee/clarified butter, once the vessel is hot. Then for 1-2 mins, sauté 1" cinnamon stick, 3 green cardamoms, 1 black cardamom, 4 cloves, 1 bay leaf, 1/2 TSP fennel seeds, and 1 TSP cumin seeds, in the ghee, until spices are aromatic

2. Now, add in 1 medium sliced red onion, 2 TSP fresh minced ginger-garlic, and 1 chopped green chilli (optional), into the pot. Sauté till onions are soft and slightly brown

3. Next, add in 1/2 tsp tumeric powder, 1 TSP red chili powder (optional), 1 TSP garam masala, and 2 TSP dried kasuri methi/dried fenugreek leaves. Stir the spices into the caramalised onions, and cook for 2-3 mins.

4. Add 1 chopped tomato, and cook till it's soft. Then add in 1 to 1 and 1/2 cups chopped veggies. If you're lazy like me, use frozen chopped veggies (carrots, peas, beans, and baby corn). You can add 1-2 chopped potatoes too; I didn't.

5. Give the veggies a good mix till they're coated with the onions and spices.
Then drain the water from the Basmati rice, and add the soaked rice (only) to the pot. Mix well. Sauté for 2-3 minutes.

6. Finally, add 2 cups water and 1 TSP salt to the pot, and pressure cook, till done. I used an instant pot and the 'rice' setting.

7. Once cooked, give the Pulav a quick stir, and garnish with fresh coriander leaves. Serve with raita and pickle, or along with other mains like Channa Masala

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #mom #recipes #amateurphotography #rice #vegetarian #lunch #dinner #indian #diwali taken in Mississauga, Ontario by @palate_teaser

28

3

5 years ago

I had been dreaming of amma's potato fry dish . She had shared the recipe in Jan this year, and I forgot where she had shared it (and I have a habit of deleting my chats, but I hadn't in this case. Phew!). Posting it here, so that I don't have to hunt again.

Simple, homey, lemony... Served with rice or roti (I used Kerala parotta), and mayybeee some plain curd/yogurt.

1. Cut 2 large potatoes into cubes. I kept the skin on. No need to boil the potatoes.
2. In a pan, dry roast 2 TSP black mustard seeds and 2 TSP cumin powder
3. Add 3 tbsp vegetable oil to the same pan, and the cubed potatoes. Mix well, cover the pan, and let the potatoes roast. Occasionally check in, move the potatoes around. Continue till the potatoes get nice browned sides.

Set roasted potatoes aside.

4. In the same pan, sauté 1 small chopped onion and 1 tbsp fresh ginger garlic paste/mince. Sauté till golden brown
5. Add 2 TSP red chili powder, 1/4 tsp tumeric powder, 1 TSP fresh ground pepper, and 1tsp salt. Cook for 2 mins.
6. Add the potatoes back in, mix it all well, and continue to cook on a low flame till the potatoes are soft and lightly crunchy (but not mushy). Check for salt.
7. Add in 1-2 tbsp of fresh lime juice to the pan + separately temper 6-7 curry leaves in ghee and add to the main pan (addition of curry leaves was my edit)

Check for salt and tanginess. Adjust per taste preference.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #canada #mom #recipes #amateurphotography #potatoes #lunch #dinner #indian taken in Mississauga, Ontario by @palate_teaser

25

2

5 years ago

Brunch: Shakshuka🍳🍅

This North African/ Middle Eastern classic breakfast dish is a brunch delight. I made another plate for myself on a Monday work-day brunch-break! Why should Sunday have all the fun!!!🤩

I've tried a few recipes and this one would likely be my future go-to. Credit: @downshiftology for the delicious recipe.

(I had a couple of minor additions - ginger and oregano)

🔸5 eggs (to poach in the mix)
🔸 Slice 1 medium red onion; dice 1 red bell pepper/capsicum
🔸2-3 tbsp of fresh minced garlic & ginger
🔸3 TSP smoked paprika powder, 1/4 TSP red chilli powder, 1 TSP cumin powder, and 1-2 TSP oregano
🔸28oz canned diced tomatoes
🔸Olive oil for cooking + salt & fresh ground pepper for seasoning
🔸Garnish: Fresh cilantro/coriander and flat parsley leaves + crumbled feta

Method:
🔸Heat olive oil in a non-stick pan (use a cast iron if you want for plating only).
🔸Sauté ginger-garlic for 1-2 minutes. Then add in the onion and red bell pepper. Cook 5-8 minutes on high flame, till the onions and bell pepper soften a bit
🔸Add paprika, cumin, and red chili powder (not oregano, yet). Sauté for 1 minute.
🔸Pour in the canned tomatoes along with the liquid in the can. Mix and let it simmer on low heat for ~5 minutes till the water reduces.
🔸Add in the oregano, salt and ground pepper. Simmer the tomato mix for another 5-7 mins till all the flavours blend in.

⭐(You can make the tomato base a day in advance if you want to avoid being in the kitchen on a Sunday morning)⭐

🔸Transfer the tomato base to a cast iron pan. Place the pan on medium flame. Create small gaps in the tomato base, and crack in 1 egg in each gap. Sprinkle some salt and pepper over the eggs.
🔸Cover the pan with a lid and let the eggs cook till you can see a white film over the yolk. Time of cooking depends on how you want your eggs done. Keep it a bit runny. So 2-3 minutes?
🔸Take the pan off the flame. Garnish with chopped cilantro and parsley, and feta. Serve with a side of bread, hummus and olives.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #bonappetit #egg #brunch by @palate_teaser

23

0

5 years ago

Dessert: Hot Chocolate flavour Custard over crunchy peanut butter and fresh mango.

When summers are rainy, and mango season is almost over! My dessert decided to be an over indulgence ❤️

The saltiness of peanut butter cuts through the rich velvety chocolate custard, and the fresh mangoes lighten the overall dessert with its delicate sweetness.

I used store bought peanut butter, and wrapped Ataulfa mangoes in a brown paper bag for a couple of days till it had a sweet smell.

Custard recipe: Serves 8
🔸In a large bowl, whisk together - 4 egg yolks, 2 TSP vanilla essence, 1/2 cup + 2 tbsp fine sugar, and 3 tbsp corn flour
🔸In a sauce pan, on low flame, bring 700ml whole milk (3%) and 200ml table cream (18%) to steam
🔸Add 8 tbsp of @hersheyscanada 100% cocoa powder to the steamed milk/table cream (2 tbsp cocoa for every ~230ml). Mix well till there are no clumps.
🔸Gently pour the chocolate milk over the egg mixture. Whisk till it's mixed well, and pour back the mix into the sauce pan.
🔸Keep flame/heat on low, and use a wooden spoon to stir the mix till it begins to thicken (until no clumps get formed). The back of the spoon will show a smooth, thick coating.
🔸Take the pan off the heat. Set it aside to cool and then refrigerate till you're ready to serve

🔸To serve: add a dollop of crunchy peanut butter to a bowl. Add diced mangoes, followed by 2-3 spoons of chocolate custard. Add more mangoes on top and a light sprinkle of Himalayan pink salt.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #dessert #mango #chocolate #peanutbutter #brunch by @palate_teaser

34

4

5 years ago

Mince Lamb & Spinach Lasagna

It's been 6 weeks since my last brunch cook. The India covid news had gotten to me and I couldn't motivate myself to cook something nice. It felt good today to get out of that hole and make something nice.

My recipe is a mix from a couple of sites. I picked what elements I liked.

Ingredients
🔸500g mince lamb
🔸1.5 large red onion - diced
🔸2 full bulbs of garlic - diced. Don't skimp. Final dish doesn't taste garlicky
🔸28oz crushed tomatoes (canned) + 2 tomatoes - chopped
🔸Few springs of fresh basil, as much as you please fresh ground pepper and red chili flakes (I didn't have oregano, so pepper stepped in)
🔸5oz fresh spinach. Chopped.
🔸 Cheese: 1 cup ricotta, some fresh mozzarella, and grated parmesan
🔸 Olive oil, salt, & oven-ready lasagna sheets (no pre-cooking needed)

Method
🔸Pre heat oven to 220°c
🔸Heat pan. Add olive oil. Then saute onions till soft. Add in garlic. Sauté till fragrant. Don't brown it.
🔸Add red chilli flakes, followed by mince lamb. Mix it all well. Add in 1/4 cup water to help the meat cook.
🔸Once meat is nearly half way cooked, add crushed tomatoes, diced tomatoes, basil, salt and fresh ground pepper. Mix it well. Cook on low flame for about 10 mins. Covered. Keep checking for flavour and adjust as per preference.

While the sauce cooks, prepare the cheese layer.
🔸 Mix ricotta, spinach, fresh pepper, salt , and grated parmesan in a bowl. Set aside. Cut few slices of mozzarella.

Time to layer
🔸Use a cast iron pan. Bottom most layer - meat sauce. Now add 1 layer of lasagna sheets covering all sides. Add layer of cheese-spinach mix. Top it with sauce and mozzarella dices. Repeat - lasagna to mozzarella layer. 2-3 times ( depending on dish depth)
🔸Top most layer - meat sauce, followed by lots of grated mozzarella.

🔸Place skillet in the oven. Bake at 225°c for 30 mins till cheese is slightly brown and bubbling.
🔸To serve: sprinkle more grated parmesan and basil. Serve with a side of bread.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #pasta #italy #lasagna #brunch taken in Mississauga, Ontario by @palate_teaser

29

4

5 years ago

Masala Chai Panacotta is when Italy took a trip to India, and India gave it a big fat hug and you couldn't tell the two apart.

Base recipe from The Kitchn.

Ingredients: serves 4-5
🔸350ml whole milk or 3%
🔸300ml light cream/ 18% table cream
🔸4 tbsp tea leaves/ 6 Tetley Pekoe tea bags
🔸Whole spices: 3 cinnamon sticks, 5-6 cracked green cardamom, 4-5 cloves
🔸1/3 cup fine sugar
🔸1 tsp vanilla essence
🔸1 sachet (15ml) Knox powder gelatin
🔸Pinch of salt
🔸Serve with: Biscotti and fruit

Method:
[DO NOT let the milk boil, bubble or steam. Be able to dip your finger in for a few seconds]
🔸Heat milk on med 🔥, then add tea leaves/bags and whole spices to the milk, to make chai. Simmer till flavour and colour is to your liking. DO NOT add ANY water (like you would to make regular chai)
🔸Now, use a sieve to remove tea leaves and spices. Pour chai back into the pan. The quantity would have reduced. Check ml. Will be about 300ml.
🔸 Next, sprinkle gelatin over the chai. Leave for a few minutes till the gelatin forms a creamy top layer. Then, stir the chai continuously till the gelatin completely dissolves. (If you see steam, take the pan off the stove)
🔸Keep heat low; add sugar and stir till it dissolves. Take pan off heat.
🔸Add light cream (same quantity as chai), vanilla essence and pinch of salt.
🔸Use sieve again to remove any undissolved gelatin. Check sugar is per your liking.
🔸 To set: slightly oil serving moulds (like ramekins) and use paper to wipe off excess oil. Pour in the liquid into individual moulds.
🔸 Refrigerate for 4 hours min. I did for 7-8h to be extra safe.
🔸Don't have to do this step, but if you want to unmould, use the tip of a knife to lightly cut ONLY the topmost edges. Place moulds in lukewarm water, covering about 1/3 of the cup's base, for 5 seconds or less. Place a flat plate over the mould, and flip it gently to release the set panacotta.
🔸Serve with biscotti and fruit.

Panacotta should taste light and creamy.

#eeeeeats #foodphotography #foodporn #foodgasm #foodie #delish #food #homecooking #instafood #foodblogger #instablogger #dessert #italy #india taken in Mississauga, Ontario by @palate_teaser

54

7

5 years ago