Chef at Large

Merguez are thin sausages that are red in color and stuffed with beef and mutton. The color is usually red due to its red pepper seasoning. It has been popular in France since the 1950s, however, its origins lie in North Africa and Spain.
Merguez may be fried or grilled.
- Sid

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Asperges à  la flamande, is a simple recipe, which can serve well as a side dish or accompaniment to a main course.
Method:

Boil water, add and mix salt in it
Add asparagus and cook
Remove asparagus from water
Add eggs to water. Hard boil.
Remove eggs from water. Peel.
Extract yolk and set whites aside for later use [elsewhere]
Arrange hot [...]

Finally, a vegetarian recipe! You’ll need:

1/4 large cabbage
4 carrots
2 tbsp scraped coconut
2 green chillies
2 tsp black gram [chana]
2 tbsp oil
1 large onion
2 large pieces of garlic
Turmeric, salt to taste

Method:

Shred cabbage and slice carrots, chop onions and chillies.
Mash garlic. Grind coconut with a little water to a fine paste.
Boil vegetables until tender.
Remove from fire and drain [...]

This is a hearty meat curry that goes well with rotis and rice. You’ll need:

1kg Meat [pork or mutton]
9 Dry Chillies
1 tsp Turmeric powder
1 tsp freshly ground black pepper
6 green chillies
2 pods garlic
4 spanish/red onions
3 tsp chopped coriander
2 tsp cumin seeds
2″ ginger
10 cloves
cinnamon, tamarind, salt to taste

Method:

Cut meat into big pieces and boil with some [...]

Alouettes sans Têtes roughly translated means “Headless birds” or “Doves without heads”. It really isn’t as gruesome as it sounds. It is also known as “Provençal beef paupiettes”. The name is supposedly because in the original recipes, the paupiettes look like headless birds. Another version of the same recipe uses veal and beef. You’ll need:

4 [...]

Yesterday was baking day. Amazing how de-stressing baking can be. For the basic dough, you’ll need:

650 gms refined flour [maida].
15ml oil
10gm salt
5 gm sugar
7gms dry yeast
400ml lukewarm water

Method:

Mix all ingredients together
Add water [1 part boiling, 2 parts cold]. Knead for about 10 minutes, with lightly greased fingers.
Shape into whatever you’re making
Put the pieces of shaped [...]

The south Indian version of the ever popular Mutton Korma. Goes well with thick tandoori rotis or rice. With me, nearly everything goes well with rice. You’ll need:

1kg Mutton
4 tbsp Coriander powder
200gms Onions
50gms Green Chillies
1/2 tsp Chili Powder
2×1″ pieces Ginger
1 tbsp Turmeric powder
1 piece Garlic
2 tbsp Grated coconut
1/2 tsp Poppy Seeds
4 Cloves
2 - 3 [...]

This curry will go well with south Indian style paranthas or plain boiled rice. You’ll need:

400gms Shelled prawns
400gms Onions
3 Tomatoes
1 tbsp jeera
2 tbsp ghee
6 red chillies
2 green chillies
1 inch ginger
6 pods of garlic
1 tsp sugar
1 small bunch coriander leaves

Method:

Grind chillies, ginger, garlic and jeera with one teaspoon of vinegar.
Heat ghee and fry sliced onions till [...]

This is a typical south Indian dish, made with curd. You’ll need:

1/2 Coconut
8 green chillies
1/2 inch ginger
Curds, chillies, mustard, curry leaves, salt and sugar

Method:

Grind the coconut scrapings finely with chillies and ginger
Whisk curds and stir in coconut mixture. Dilute with a little water.
Add salt, a little sugar and season with mustard, chillies and curry leaves.
Fry [...]

This is a pretty hot curry, considering it’s made with green chilli peppers and not bell peppers. Try at your own risk. If it sets your mouth on fire, don’t gulp down water or definitely don’t use the fire extinguisher. Chilli is oil based and water while giving a temporarily relieving sensation, doesn’t really [...]