Cook Project

8/10/2019 Cook Project

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m a m t a p k s @ g m a i l . c o m

mamta kashyap kachroo

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cookproject


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SPAGHETTI CARBONARA

The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and

crisp bacon goodness!

INGREDIENTS

8 ounces spaghetti

2 large eggs

3/4 cup grated Parmesan

Chicken boneless diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

In a large pot of boiling salted water, cook pasta according to package

instructions; reserve 1/2 cup water and drain well.

In a small bowl, whisk together eggs and Parmesan; set aside.

Heat a large skillet over medium high heat. Add chicken and cook until brown

and crispy, about 6-8 minutes; reserve excess fat.

Preparation Time Cooking Time Serves

5 Minutes 15 Minutes 4


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ACHARI BAINGAN

INGREDIENTS

To be mixed into a marinade

2 tbsp ginger-garlic (adrak-lehsun) paste

1 tsp chilli powder

1/2 tsp turmeric powder (haldi)

salt to taste

1 tsp oil

Other ingredients

2 cups brinjals (baingan / eggplant), cut into 1" cubes

oil for deep frying

1 tsp fennel seeds (saunf)

1 tsp mustard seeds ( rai / sarson)

1 tsp fenugreek (methi) seeds

1 tsp nigella seeds (kalonji)

1/2 tsp cumin seeds (jeera)




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1/2 tsp asafoetida (hing)

2 tbsp oil

1/2 cup sliced onions

1 tsp ginger-garlic (adrak-lehsun) paste

1 tsp chopped green chillies


1/2 tsp chilli powder

1/2 tsp garam masala

1/2 tsp dried mango powder (amchur)

salt to taste

3/4 cup curds (dahi), whisked well

1/2 cup cream

3 tbsp chopped coriander (dhania) for the garnish

INSTRUCTIONS

Combine the brinjals with the prepared marinade and toss gently. Keep aside

for 15 minutes.

Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown.

Keep aside.

Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds,

cumin seeds and asafoetida in a small bowl and keep aside.


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Heat the oil in a pan and add the above mixture.

When the seeds crackle, add the onions, ginger-garlic paste and green chillies

and saut till the onions turn translucent.

Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango

powder and salt and saut for 2 minutes.

Add the curds, fried brinjals and fresh cream and mix gently.

Cook for 3-4 minutes.

Garnish with coriander and serve hot with rice or rotis.


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ALOO GOBI METHI TUK

INGREDIENTS

2 medium potatoes

1 1/2 cups cauliflower florets

1 tsp cumin seeds (jeera)


1 1/2 tsp ginger-green chilli paste

1 cup finely chopped fenugreek (methi) leaves

2 tsp chaat masala

1 tbsp oil

salt to taste

oil for deep-frying

INSTRUCTIONS

Cut the potatoes into thick wedges (lengthwise) with the skin on.

Deep fry the potatoes and cauliflower separately till they are golden brown.

Drain on absorbent paper and keep aside.

Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.




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When the seeds crackle, add the ginger-green chilli paste and saut for 1

minute.

Add the fenugreek leaves and saut till the leaves are crisp and lightly

browned.

Add the fried potato and cauliflower pieces, chaat masala and salt and mix

well.

Serve hot.

Tips

An easy way to make a simple version of chaat masala at home is to mix equalparts of black salt, roasted jeera powder and amchur powder.


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BABY CORN AND SOYA STIR-FRY

INGREDIENTS

1 cup parboiled baby corn , cut into 25 mm (1") pieces

1/2 cup soya chunks (nuggets)

2 tsp chopped garlic (lehsun)

1/4 dozen chopped spring onions whites

1/2 cup capsicum cubes

3/4 cup sliced mushrooms (khumbh)

3 tsp soy sauce

2 tbsp tomato chilli sauce

1/2 cup chopped spring onion greens

1 tbsp oil

a pinch of sugar

salt to taste

INSTRUCTIONSoak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze

out all the water.




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Heat the oil in a non-stick pan, add the garlic, spring onion whites and capsicum

and saut over high flame till the onions turn golden brown in colour.

Add the mushrooms and saut for 1 minute.

Add the soya nuggets and baby corn and saut for 2 minutes.

Add the soya sauce, tomato-chilli sauce, sugar and salt and cook for 2 more

minutes.

Add the spring onion greens and cook for another minute.

Serve immediately.


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CHATPATA DAHIWALA BREAD

INGREDIENTS

5 bread slices, cut into cubes

1/2 cup curds (dahi)


1/2 tsp chilli powder

1/2 tsp cumin seeds (jeera)


3 to 4 curry leaves (kadi patta)

1/2 tsp grated ginger (adrak)

1 onion, sliced

2 tbsp oil

salt to taste

1 tbsp chopped coriander (dhania)

INSTRUCTIONSIn a bowl, combine the curds, turmeric powder, chilli powder and salt with 2

tablespoons of water and mix well.




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Add the cubes of bread and mix well till the bread is coated with the curd

mixture.

Heat the oil in a non-stick pan and add the cumin seeds.

When they crackle, add the asafoetida, curry leaves and ginger and saut for a

few seconds.

Add the onion slices and saut till they are lightly browned.

Add the bread mixture and saut over low heat, stirring occasionally till the

bread browns lightly.

Serve hot, garnished with the coriander.


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VEGETABLE AND GARLIC STUFFED MUSHROOMS

INGREDIENTS

15 Mushrooms (Cremini (brown) or white) - cleaned, steam removed and

hollowed out

1 teaspoon Olive Oil

1 Shallot (finely diced)

3 Garlic cloves (crushed)

small bunch of Chives (diced)

1 small Red Bell Pepper

teaspoon Salt

teaspoon Pepper

Olive Oil

Fresh Parsley leaves for garnish (optional)

INSTRUCTIONSPreheat oven to 480F (250C).

Clean mushroom and remove stems. Hollow out the mushroom a bit further

with a small spoon and place mushrooms in a large baking dish.




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Finely dice parts of the mushroom that were removed and place in a small

mixing bowl. Add crushed garlic, shallot, chives, bell pepper, 1 tsp olive oil, salt

and pepper to mixing bowl. Mix with a spoon.

Fill mixture into mushrooms using a spoon and push down with your fingers toensure they are stuffed to their limit.

Drizzle mushrooms with a bit of olive oil.

Cover baking dish with foil or lid and bake for 15-20 minutes until mushrooms

are tender.

Garnish with parsley leaves and serve hot.


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BAKED STUFFED TOMATOES

INGREDIENTS

4 large tomatoes

6 tsp. olive oil, divided

cup frozen corn

2 green onions, white and green parts thinly sliced and separated

to 1 small jalapeo, seeded and finely chopped

1 cup drained & rinsed black beans

cup shredded cheddar cheese, divided

cup italian breadcrumbs

1 Tbsp. lime juice

salt and pepper

cup panko breadcrumbs

INSTRUCTIONS

Preheat oven to 450. Slice top inch from tomatoes and scoop out flesh.

In a medium sized skillet, heat 2 teaspoons oil over medium heat. Add corn and

scallion whites and cook until crisp-tender, about 3-5 minutes. Transfer to a

medium sized bowl and add jalapeo, black beans, cup of the cheddar, italian

breadcrumbs and lime juice. Season with salt and pepper.




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Coat an 8x8" square baking dish with 1 teaspoon olive oil. Brush tomato skins

with 1 teaspoon olive oil and season with salt and pepper. Fill tomatoes with

corn mixture and and place in baking dish.

Combine remaining cup cheddar, Panko breadcrumbs, greens of the greenonions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops

of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes.

Uncover and bake until tomatoes are soft and breadcrumbs are golden brown.

Serve and enjoy!


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EASY MEXICAN STUFFED MUSHROOMS

INGREDIENTS

10 Mushrooms (Cremini (brown) or white) - cleaned, steam removed and

hollowed out

8 Cherry Tomatoes (quartered)

cup Sweet Corn

cup Kidney Beans

2 tablespoons fresh Cilantro (chopped)

3 Garlic Cloves (crushed)

1 teaspoon Cumin

teaspoon Salt

teaspoon Paprika

Lime Juice (optional)

Jalapeno (optional)

INSTRUCTIONS

Clean mushrooms and remove stems.

Carefully hollow out mushrooms with a small spoon, and dice what has been

hollowed out. (stems will not be used)




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Combine diced mushroom with quartered tomatoes, corn, beans, cilantro,

garlic, cumin, salt, and paprika. (Add diced jalapeno at this time if desired)

Fill mixture into mushrooms using a spoon and push down with your fingers to

ensure they are stuffed to their limit. Drizzle each mushroom with a dash oflime juice if desired.

Place stuffed mushrooms on a foil pan and grill covered on medium-high heat

for 6-8 minutes until mushrooms are tender (if using an oven see NOTES)

NOTES

If using an oven follow these directions: Heat oven to 435F (225C). Place

stuffed mushrooms in a deep roasting pan. Cover roasting pan with tin foil androast in oven (middle rack) for 12-15 minutes or until mushrooms are tender.

If you taste the raw mixture it will taste salty and overwhelmingly like garlic.

Yes, you made it right. After roasting or grilling the mushrooms the flavor will

become milder.


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CHICKEN STUFFED PEPPERS

Ingredients

1 lb. raw chicken breast, chopped into -inch pieces

3 tsp. flour

tsp. salt

2 carrots,

Shredded 2 ribs celery, thinly sliced

1 cup grated cheddar cheese, divided

2 Tbsp. ranch dressing

4 bell peppers, each cut in half from stem to base, seeds removed

Instructions

Preheat oven to 400F.

In a medium bowl toss the chicken with the flour and salt. Add the carrots,

celery, cup of the cheese, the wing sauce and the ranch dressing.

Place the pepper halves on a large rimmed baking sheet. Divide the chickenmixture among the peppers. Top each pepper with 1 tablespoon of the

remaining cheese.

Bake until chicken is cooked through and peppers have achieved desired

softness, 30-40 minutes.




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CHILI-LIME PINEAPPLE {MANGO} CHICKEN

SKEWERS

INGREDIENTS

6 Tbsp olive oil

1/4 C fresh lime juice

Zest of one lime

1 tsp chili powder

1/4 tsp cayenne pepper (double that if you like spicy things)

1/2 tsp salt

1 Tbsp sugar

4 boneless, skinless chicken breast halves, cut into 1 inch cubes3 ripe but firm

mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into

1 1/2 inch cubes. I used about 6-7 large spears.

INSTRUCTIONS

Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them.

This will prevent them from burning on the grill.

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder,

cayenne, salt and sugar.

Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirringgently to coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and fruit from the marinade and thread onto skewers,

alternating the pieces and dividing them evenly.


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Be sure not to smash everything together too tightly. In order for the food to

cook thoroughly and evenly, it needs room! The pieces threaded on should just

barely touch each other.

Cook on grill until nicely charred and cooked through - 6-10 minutes. Serveimmediately - Yum!


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YUMMY HONEY CHICKEN KABOBS

INGREDIENTS

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch piecesSkewers

INSTRUCTIONS

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before

adding chicken, reserve a small amount of marinade to brush onto kabobs

while cooking. Place the chicken, garlic, onions and peppers in the bowl, and

marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread

chicken and vegetables alternately onto the skewers.

Cooking Time Serves

2.5 hours 12 servings


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Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15

minutes, until chicken juices run clear. Turn and brush with reserved marinade

frequently.


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TERIYAKI WINGS

INGREDIENTS

For the wings

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry

Salt and freshly ground black pepper

Olive oil

1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly

browned

Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce

1 cup low-sodium soy sauce

1 cup grapefruit juice

1/4 cup hoisin sauce

1/4 cup ketchup

3 tablespoons rice wine vinegar

1/4 cup brown sugar

1 fresh, hot red chile, halved

5 garlic cloves, halved

2-inch piece fresh ginger, smashed with the side of a large knife


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INSTRUCTIONS

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil onthem so they dont stick to one another. Lay the wings in a single layer on a

baking sheet and bake for 30 minutes, or until the skin gets crispy and the

wings are cooked through. Reduce the oven temperature to 300 degrees F.

Meanwhile, stir together the teriyaki sauce ingredients in a large saucepan.

Simmer over low heat and reduce until slightly thickened. Pour the sauce into a

large bowl. Place the wings into the bowl as well, and toss to coat them with

the sauce. Bake for another ten minutes so the sauce thickens on the wings.Transfer to a serving platter and sprinkle with the sesame seeds and cilantro.

Serve hot.


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CHILE CHICKEN WINGS

INGREDIENTS

For the sauce

1/2 cup sweet chile sauce, such as Mae Ploy

2 tablespoons tahini

1 teaspoon rice vinegar

1 teaspoon soy sauce

1 teaspoon chopped garlic

1 teaspoon chopped fresh ginger

2 pounds chicken wings, preferably free-range

1/4 cup cornstartch

1 teaspoon baking powder

Peanut oil, for frying

1 tablespoon finely chopped fresh cilantro

1 scallion, thinly sliced

Cooking Time Serves

60 Minutes 4


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INSTRUCTIONS

Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in the jar of a

blender and puree until smooth, about 10 seconds. Set the chile sauce aside

until ready to use or refrigerate for up to 1 week.

Pat chicken wings dry with paper towels. In a shallow dish, combine the

cornstarch and baking powder. Working in batches, toss the wings in

cornstarch mixture, shaking off any excess cornstarch.

Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut

oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings

in oil and fry until golden brown on first side, flip and continue to fry untilsecond side is browned, 5-7 minutes per side. Remove wings to a paper towel

lined plate, then place in the oven to stay warm. Repeat with the second batch

of wings.

Place all of the wings in a large bowl. Pour in chile sauce and toss to thoroughly

coat. Place wings on a plate, garnish with cilantro and scallion. Serve

immediately.


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CHICKEN WINGS WITH MOMOFUKU OCTO

VINAIGRETTE RECIPE

INGREDIENTS

3 pounds chicken wings, tips saved for another use

2 tablespoons finely chopped garlic

2 tablespoons chopped peeled fresh ginger

1/4 teaspoon finely chopped fresh chili pepper

1/4 cup rice wine vinegar add cilantro

1/4 cup light soy sauce

2 tablespoons canola, vegetable or grapeseed oil

1/4 teaspoon Asian sesame oil

1 1/2 tablespoons sugar

freshly ground black pepper

DIRECTIONS:

Preheat oven to 425F. Line a baking pan with parchment paper (or spray thepan with cooking spray). Place the chicken wings on the parchment paper in

single layer. Bake for 20-25 minutes, turning the chicken wings over halfway

during cooking process.

Cooking Time Serves60 Minutes 4


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While chicken is baking, make the vinaigrette. Combine together the remaining

ingredients in a large bowl (large enough to fit all of the wings)

Toss the chicken wings in the vinaigrette to coat.

Tips:

The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is

straight from book. Really take the time to chop the garlic and ginger finely and

evenly. Don't buy the jarred, paste or puree ginger and garlic, just go for the

real stuff. Also make sure you use a good quality light soy sauce. I like using

low-sodium version. If all you can find is regular soy sauce, I'd recommend

cutting the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If youlove fresh cilantro, you can add 1 tablespoon of minced fresh cilantro to the

vinaigrette as well. You can use any type of chili pepper you want (or omit) and

I've used small, skinny bird's eye chili with the seeds discarded. Feel free to use

jalapeno, serrano or even the big banana chili peppers for less heat.

Instead of frying the wings, I like baking them instead as it's easier and less

messy. I dare not mention "baking is healthier too!" as wings are fattening no

matter how you cook 'em. I buy the chicken wings whole, cut them apart and

freeze the tips for stock.


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ASIAN CHICKEN WINGS WITH LIME, GINGER, AND

SOY SAUCE

INGREDIENTS

12 chicken wings, trimmed of extra fat and skin

3 cloves garlic, minced

2-inch piece fresh ginger, minced

3 tablespoons dark soy sauce

3 tablespoons lime juice + zest of one lime

1 tablespoon honey

2 teaspoon chili sauce, or to taste (I used Sriracha Hot Chili Sauce)

1 tablespoon sesame oil

lime wedges, for garnish

INSTRUCTIONS

Wash chicken wings and pat dry.

Make the marinade by mixing the garlic, ginger, soy sauce, lime juice and zest,

honey, chili sauce, and sesame oil in a large bowl and blend well.

Place the chicken wings in the bowl and coat the chicken wings with the

marinade, turning over the pieces to coat evenly. Cover and marinate the

chicken wings for several hours or overnight.


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Preheat the broiler. Cook the chicken wings on a foil-lined broiler pan for 12-15

minutes, or until the juices have no trace of pink when pierced.

Serve hot with lime wedges.


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GREEN PANCAKES WITH LIME-CILANTRO BUTTER

INGREDIENTS

For the Lime-Cilantro Butter

8 tablespoons (1/2 cup or 115 ml) unsalted butter, at room temperature

grated zest of 1 lime

1-1/2 tablespoons lime juice

teaspoon salt

teaspoon white pepper

1 tablespoon chopped cilantro

garlic clove, finely chopped

teaspoon chile flakes (optional)

For the Green Pancakes

5 cups (150 g) spinach, washed (or use any greens like kale, watercress, etc.)

cup + 2 tablespoons (100 grams) all-purpose flour

1-1/2 tablespoons baking powder

1 large egg

4 tablespoons (1/4 cup or 60 ml) unsalted butter, melted

teaspoon sea salt

Cooking Time Serves

40 Minutes 24


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1 teaspoon ground cumin

cup (150 ml) milk

2 tablespoons plain yogurt

3 green onions, green parts only, finely sliced

1 egg white

grapeseed oil

INSTRUCTIONS

To make the lime-cilantro butter, put the butter in a medium bowl and beatwith a wooden spoon until it turns soft and creamy. Stir in the rest of the

ingredients. Tip onto a sheet of plastic wrap and roll into a log. Twist the ends

of the plastic wrap to seal. Chill until firm.

To make the green pancakes, wilt the spinach with a splash of water. Drain in a

sieve, and when cool, squeeze as much excess water as you can from the

spinach. Roughly chop and set aside.

Put the flour, baking powder, whole egg, melted butter, salt, cumin, milk, andyogurt in a large mixing bowl. Whisk by hand until lumps are smoothed out.

Add the green onions and spinach (or any green leafy vegetable of your choice)

and mix until evenly dispersed.

In another bowl, whisk the egg white with an electric mixer (or by hand, but

this will take longer) until foamy, soft peaks form. Gently fold it into the green

batter.

Pour a small amount of oil into a heavy frying pan and place on medium heat.

For each pancake, ladle 2 tablespoons of batter into the pan. The pancakes will

be about 3 inches in diameter. You can do multiple pancakes at the same time.


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Cook for about 1 to 2 minutes per side, or until you get a good golden-green

colour.

Transfer to a plate lined with paper towels to absorb excess grease. If possible,

keep warm.

Continue making pancakes until batter is used up, adding oil to the pan as

needed.

To serve, pile warm panckes in a stack, place a slice of lime-cilantro butter on

top to melt, and garnish with micro greens.

Notes

You might have leftover lime-cilantro butter, so save for other uses.


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While the bread is in the oven, make the balsamic reduction. Place the balsamic

vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to

low, and simmer, stirring occasionally, until the mixture is reduced by about

half. This should only take about 5-7 minutes. Set aside.

Remove the bread from oven. Top the bread with tomato slices. Season with

salt and pepper, to taste. Add the fresh basil and drizzle with balsamic

reduction. Cut into slices and serve.


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Preheat the oven to Broil. Spread the garlic butter on the bread slices.

Broil for about 3-4 minutes or until toasted.


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GARLIC BREAD MARGHERITA PIZZA

INGREDIENTS

Loaf of french bread

Approx. 2 tbs. roasted garlic cloves

Approx. 2 tbs. butter

2 tomatoes, sliced

Fresh mozzarella, sliced

Fresh basil, chopped

Balsamic vinegar

Fresh ground black pepperLeaf Oregano

INSTRUCTIONS

Slice the loaf of french bread in half vertically, then in half horizontally. Preheat

oven to 400 degrees.

Melt two tablespoons of butter in a microwave safe dish. Chop roasted garlicand add to melted butter. Use a fork to mash garlic with butter to release all

that garlic-y flavor goodness.

Spread butter/garlic mixture on the four pieces of french bread. Drizzle a little

balsamic vinegar on bread. Top french bread with tomato and mozzarella

slices. Sprinkle bread with oregano and top with fresh ground pepper.

Place loaves on cookie sheet, and let cook for approximately 10-15 minutes.

Mozzarella should be nice and melty.

Turn on your broiler to low, and let pizza broil for just a few minutes. Watch


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them the whole time, you don't want it to burn. Cheese should start to bubble

and edges of the bread should be golden.

Remove from oven, top with fresh basil and sprinkle with a little more balsamicvinegar. Cut pieces of bread in half again and enjoy!

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