Potato Gule

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

This potato dish is a power house of myriad flaovurs

Ingredients

Potatoes, half cooked, peeled and cubed 500 gms
Shallots, finely chopped 10
Ginger, finely chopped 2 tbsps
Garlic cloves, finely chopped 8
Fresh red chillies, seeded and finely chopped 2
Almonds, chopped 2 tbsps
Turmeric powder 1 tsp
Oil 3 tbsps
Cinnamon (dalchini) 1 inch
Coriander powder 1 tsp
Kaffir lime leaves 2
Cloves 3
Tamarind water 3 tbsps
Lemon grass stick, cut into 2 pieces 1
Galangal, finely chopped 1 tsp
Salt to taste
Coconut milk 3 cups
Garnish (optional)
Fresh coriander leaves a few
Medium onion, finely sliced and deep-fried 1

Methods

Put shallots, ginger, garlic, fresh red chillies, nuts, turmeric powder and 2 tbsps water in a mixer jar and grind to a fine paste.
Heat oil in a deep non-stick pan, add the ground paste and saute for 5 minutes on high heat.
Reduce heat, add cinnamon, coriander powder, lime leaves, cloves, tamarind water, lemongrass and galangal and mix.
Add half-cooked potato cubes, salt and coconut milk, mix well, cover and cook for 10 minutes.
Transfer into a serving bowl, garnish with coriander leaves and fried onion and serve hot.

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

Chicken

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

American Apple Pie

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Main Course

Type: Thai

Key Ingredients:

Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

Green apples / cooking apples, peeled, sliced and cored 6
Refined flour (maida) 1½ cups + 2-3 tbsps
Frozen butter cubes 1 cup
Sugar 2 tsps
Cinnamon (dalchini) powder 1 tsp
Nutmeg (jaiphal) powder ¼ tsp
Lemon juice 1 tbsp
Soft butter ¼ tsp + as required
Salt to taste

Methods

To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
Preheat oven to 200 ºC.
Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
Cut into wedges and serve warm with vanilla ice cream.