Category Archives: Random bits and bobs ..

Lamb kebab for Inzi

I made a version of this during the disastrous cricket world cup in the Caribbean, while working for the Hilton Trinidad and conference center.That was the then Pakistan cricket team captain Inzamam Ul haqs birthday. That was a disastrous world cup for both Pakistan and India.

Pakistans coach Bob Woolmer died under mysterious circumstances after their first rund loss , fortunately for us, not in Trinidad but in Jamaica. India lost their game against Bangladesh and were knocked out of the world cup.

Today’s recipe Is similar to what i made then..but I’ve always tweaked my recipes to make them work better.

these quantities will make about 16-20 small kebabs

  • lamb mince- 500 g
  • Onion chopped fine 1 medium one ..75 g
  • oil- 10 g-
  • Green chilli -1-2 chopped fine
  • Coriander sprigs 1 chopped
  • Mint fresh 1 sprig chopped
  • Garam masala powder- 1/4 t or large pinch
  • Salt- 3 g/ 1/2 t
  • Chicken stock powder- 2 g
  • turmeric – pinch
  • Ground ginger and Garlic- 20 g.
  • lemon juice- 1/2 lemon

Heat oil and saute onion till translucent. When Cool add all the other ingredients. At times ive even added a bit of cream cheese to make the kebabs stay moister.

Cook on a griddle or a frying pan till just done…do not overcook and make them dry!!

Pan frying TECHNOLOGY

not really technology but just simple tricks to make sure the fish you are pan frying does not stick horribly and break up as you try to take it out. Same technique works for chicken , lamb ,beef , even 🦘 .

It’s as simple as that.line your pan or roasting tray with baking paper and as long as you don’t go overboard with the heat you are safe to cook all you want with much less sticky goo to clean off your pans .

Chintu..the brave boxer with the largest heart

We have always been a family of dog lovers and have had many a dog all of whom have touched our hearts in a unique way.. Chintu was one such who beat the odds all the time and had such an optimism about him that was heart warming to see .He loved us all to bits and would sulk if he saw another pup getting some cuddles more than what he did ..

This story is about how he beat the Russel’s viper and survived his snake bite the time around 1998/99.

I worked in OAS Bombay at the time and would often go back home to Pune to meet my parents and all the doglings.. One such evening when I landed home it awas evening I saw Aai and Baba on the platform/ deck outside the house and a prone Chintu.

Apparently they saw him barking in the bushes and then attack something which they found later to be the dead body of Russel’s viper.He then took a few steps toward them and collapsed.

Then being doctors they decided they must do whatever it could be to save our brave boy.Deep my brother went to Sassoon hospital to grab antivenin and atropine.

We sat up all night alterately holding him while Baba my father injected him every hour with antivenin and then Atropine . The next day I had to return back to work and Bombay. In the morning our boy Chintu woke up and took a few woozy steps but made a full recovery.

A year or so later he would leave the house to go-to Talegaon where he spent the rest of his days on our family friends poultry farm .

Sometime later in another dog Anamika got bitten too but couldn’t be saved. She did leave for us two lovely gifts whom we named after her and a friend’s sister Anne Marie and Mika who had stories of their own.

Green papaya chutney/plastic chutney

When I worked at the Oberoi Grand in Calcutta many years back, there was a very popular condiment they would make all the time from Green papaya .they would call it plastic chutney because the papaya would get almost transparent look to it like a sheet of plastic.

The way to make it quite simple.

  • Green papaya peeled and thinly sliced – 1 roughly 300 g
  • Sugar – 300 g can go lesser really upto you
  • Mustard seeds- 1/4 t
  • Nigella seeds- pinch
  • Fennel seeds – pinch
  • Turmeric – 1/4 t
  • Ginger peeled and chopped – 20 g
  • white vinegar – 25 ml
  • Salt to taste

Combine all ingredients and add about 100 ml water.

Simmer till tender and check seasoning.

Chill and refrigerate in a clean bottle and use with any kind of foods really.

Salsa rojo

This is rustic semi hot and spicy sauce which is perfect for roast chicken but would work also for meatballs / albondigas or on fish ..hell I would even serve as a dunking sauce for a crusty baguette.. the recipe here is good to make in bulk and freeze.. just add the cream before you decide to serve it

  • Tomatoes over ripe even – 500 g
  • Garlic cloves peeled – 3-4/10 g
  • Onion brown peeled half -50-60 g
  • Vegetable oil-1T/ 20 g
  • Salt- to taste
  • Chipotle chilli for the smoky taste ..1-2
  • Chicken stock -200 g

Take a heavy bottom carbon steel or cast iron pan and heat it .when quite hot add every thing inside except the stock.. the idea is to get all the vegetable charred and black almost..just one step away from burnt…

Cool down and blend till smooth. Us the stock to adjust consistency. Check seasoning .

I also typically add some cream- about 100 g and pepper to finish the sauce..