SMOKING

All smoke contains carboxyl acid, which gives the food its smoky flavour and dark colour. Aiding in the preservation of smoked items is—

· PHENOLS – are anti-oxidants which inhibit the availability of oxygen to the bacteria.
· KETONS AND ALDEHYDES – kill yeast, mould and bacteria or deter it from forming.

TYPES OF SMOKING —

· COLD – 70 F to 100 F. not fully cooked, only attain flavour and dark colour.
· MEDIUM – 100 F to 160 F. not fully cooked.
· HOT – 160 F to 220 F. fully cooked.
· SMOKE ROASTING – takes less time.

PORK RIBS

1. SPARE RIBS – side or under belly of the pig. Very flavourful but least meat.


2. BACK RIBS – from loin section or back. Meatier then spare ribs and not as fatty.


3. COUNTRY STYLE RIBS – meatiest of all, much less bones. Cut from the loin section of pigs.

SWEET PINEAPPLE CHUTNEY OR RELISH

Ingredients-

1 pineapple, diced finely
1/2 tsp mustard seeds
1 tbsp oil
1 cup sugar
2 tbsp raisins
1/2 tsp salt
1 tbsp ginger, chopped

Method-

* Heat the oil and add the mustard and splutter.
* Add the pineapple and cook for about 3-4 min.
* Then add the sugar, salt and 1 cup water.
* Mix in the ginger and the raisins.
* Let it boil and cook till it is thick.
* Cool and serve.

MY MOTHER'S BANANA MALPUA

This is what my mother used 2 make when there were a few over-ripe bananas at home n no one wud eat them. I kind of remember d recipe. These can be had by itself or with rabri.

Ingredients-

Very ripe bananas
Maida
Milk
Sugar
Salt
Fennel seeds
Baking pwd
Ghee

Method-

* Make a pulp of the bananas.
* Make a smooth batter with maida, pinch of baking pwd, salt, banana pulp, milk, yoghurt and water.
* Make sure there are no lumps. Cover and leave aside for an hour or more for a bit of fermentation.
* Prepare sugar syrup seasoned with cardamom.
* Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.
* Whisk the batter, adding water if required, to get a smooth batter of pouring consistency.
* Deep-fry the pancake in pure ghee till nice and brown, soft and cooked, not too crisp.
* Take out the fried pancakes, drain excess ghee, and dip them in the hot sugar syrup.
ENJOY!!

NOPAL

Nopales are a vegetable made from the young stem segments of prickly pear, carefully peeled to remove the spines. They are particularly common in their native Mexico. Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible.Nopales are generally sold fresh or canned, less often dried to prepare nopalitos. They have a light, slightly tart flavor, and a crisp, mucilaginous texture.

OATMEAL PANCAKES

Ingredients-

Milk-1/2 cup
Oats-1/4 cup
Maida-1/2 cup
Atta-1/2 cup
Vanilla essence-1 tsp
Baking pwd-1/2 tsp
Buttermilk-1/2 cup

Method-

* Mix everything together with a whisk and form a smooth batter.
* Heat a non-stick pan and make pancakes in it.
* Serve with honey or maple syrup. Or can even be served with fresh fruits.
The fresh fruits can also be mixed in the batter.

CARAMEL CHICKEN SALAD

Ingredients-

Chicken thigh, diced
Sugar
Salt
Butter, hard, diced
Lettuce
Olive oil
Pepper, crushed

Method-

* Make caramel using the sugar and add a good pinch of salt.
* Then add the cubes of butter and swirl well.
* Then add the chicken pieces and mix well.
* Take off the fire as the caramel will keep cooking the chicken.
* Dress the lettuce with salt, pepper and olive oil.
* Place the chicken pieces on the lettuce and serve.

RAW PAPAYA RELISH

Ingredients-

Raw papaya
Onion seeds
Turmeric pwd
Salt
Sugar
Red chili, whole, dried
Olive oil
Vinegar

Method-

* Peel the papaya and slice thinly.
* Put the oil in a pan and add the onion seeds.
* Let them splutter.
* Then add the chili and the turmeric.
* Then add the papaya and saute well. Season with salt.
* Add the vinegar and let it cook till it boils.
* Then let it reduce till almost dry.
* Then add the sugar and let it melt.
* Let it reduce to a syrupy consisttency.
* Cool and its ready to serve.

POMEGRANATE CHUTNEY OR RELISH

Ingredients-

Pomegranate juice-500 ml
Ginger juice-1 tbsp
Orange juice-150 ml
Tomato, diced-1/2 cup
Lemon juice-1 tsp
Salt- to taste
Sugar-to taste
Cinnamon pwd-1/2 tsp
Chilli flakes-1/2 tsp

Method-

* Mix all the ingredients except the salt and sugar.
* Put in a pan and reduce till syrupy.
* Season with salt and pepper.
* Cool and serve.

APPLE CHUTNEY OR RELISH

Ingredients-

500 gms chopped,peeled,cored,tart apples
100 gms raisins
1/4 cup chopped onion
1/4 cup chopped, red bellpepper
1 cup brown sugar
1 tbsp mustard seed
1/2 tbsp ginger
1/2 tsp allspice
1/2 tsp salt
1 fresh red chillies, chopped fine
1 clove garlic, chopped
250 ml vinegar

Method-

* Combine all ingredients in a large saucepan.
* Simmer until thick, about 45 minutes.
* As mixture thickens, stir frequently to prevent sticking.
* Chutney is ready. Cool and serve.