Cook Without Book

                  Prep Time:  15 minutes Cook Time:  20 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 1/4 cups) Ingredients 18  medium shrimp (about 12 oz.), peeled and deveined Salt and freshly ground black pepper 3 tablespoons   olive oil 1  medium onion, chopped 1  clove garlic, minced 1 teaspoon   chili powder 1/2 teaspoon   cumin 3 cups   fresh corn kernels (from about 4 medium ears) 3 cups   buttermilk Preparation 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until s...

5 Pastas that Go Beyond Red & White You must have heard the words ‘red and white’ popularly being associated with Belgian Ales or smokes. However, in the culinary circuits across different cities in India– especially the North – ‘red and white’ has attained a novel symbolism for itself with reference to pasta. People known for their experimental palate and curiosity of tasting world cuisines almost always spare some space for pasta on their plates. However, a majority of them have never gone beyond the red and white sauces pasta is made in. To add to this, various packaged food products selling pasta have strengthened their association to the red and the white sauce. Also, street side stalls have done their bit in promoting it largely as a snack item as well. Expatriate chefs, exasperated with the red and white obsession, have now decided to educate their guests on how a pasta dish can be different – in colour as well as flavour. Chef Antonello Cancedda at JW Marr...

Matzo Soup Serves 4 4 lbs whole chicken 2 medium red onions, cut into 1-inch cubes 3 medium carrots, peeled and sliced 2 stalks celery, thickly sliced Salt to taste 2 tablespoons vegetable oil 2 tablespoons chicken cracklings (grebenes), finely minced 2 eggs, beaten 1/2 cup matzo meal 1/4 cup vegetable broth 1/4 cup parsley leaves Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours. Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt. Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shreddi...

Avocado Soup with Spicy Salsa Serves 4   1 vine-ripened red tomato 1/2 medium onion (preferably red), finely chopped 2 tablespoons coarsely chopped fresh cilantro Salt to taste 1 fresh serrano or jalapeno chiles, seeded and chopped Juice of 2 lemons 1 teaspoon cayenne pepper 4 ripe Haas avocados, peeled, pitted and cut into chunks 2 tablespoons vegetable oil 1 medium onions, coarsely chopped 3 cloves garlic, chopped 1 quart vegetable stock, plus more, if needed Quarter and seed the tomato. Dice the tomato and transfer to a bowl. Stir in the onion, cilantro, serrano, salt, and half the lime juice. Keep it refrigerated and covered. In a large non-reactive mixing bowl, toss the avocados with remaining lime juice, until evenly coated. Heat the oil in a large saucepan over medium high heat and add onions, garlic and sauté, stirring continuously until onions are translucent, about 5 minutes. ...

Capsicum Soup Red capsicums, onion and garlic are pan fried in butter, then simmered in chicken stock and drizzled with cream to create this smooth and delicious puréed soup. You can also use vegetable stock. capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin from capsicum and tomatoes. The high fibre content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels. (Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup) Ingredients Capsicum - 1 (red or green) Onion - 1 small or 1/2 medium Garlic - 2 cloves Tomato - 1/2 Green Chillies - 2 Cilantro - handful Chicken/ Veg Stock - 2 cups Ground Pepper - as needed Roasted Cumin Powder - 1/2 tsp Salt - as needed Olive Oil - 2 tsp Cream - 1/2 cup (optional) Method 1. Heat Oil in a pan, saute the garlic and onion for a minute. 2. Add the capsicum (bell pepper), tomato, green chill...