Chorizo Pulao

I invariably bring back Chorizo packets on my return from Goa. They keep beautifully in the freezer. This time instead of making the regular chorizo gravy, I decided to make a pulao. I messaged the one person in Pune who I believe with all my heart to be a ‘food maestro’, Uday Potdar. I requested him to share a simple recipe. He immediately sent one over. I tweaked the recipe a teeny-weeny bit, but the base recipe credit definitely goes to Uday. 

Uday, heartfelt thanks for the help and knowledge you so gracefully and selflessly impart.

Ingredients:

400 grams Smoked Chorizo (Goan Sausages)

6 large onions, finely sliced

3 large potatoes, diced into 1-centimeter cubes

2 cups basmati rice, wash until the water runs clear

½ tablespoon oil

Salt to taste

Method:

1. Cut the strings with the chorizos are tied.
   
   
   
2. Snip open the wrappers and remove the chorizo meat from within. Discard the wrappers. Keep the chorizo meat aside.
   
   
   
3. Put a large vessel on low heat. Add the oil and the sliced onions.
   
   
   
4. Cover and cook (low heat) to sweat the onions until soft. Give the onions a gentle mix intermittently.
   
   
   
5. Add the chorizos. Give the onions and chorizos a mix, cover and cook (low heat); allow the chorizos to soften and blend with the onions.
   
   
   
6. When the chorizos have softened and melded with the onions, add the cubed potatoes, cover and cook (low heat) for another 5 to 7 minutes.
7. Add the washed rice and 4.5 cups warm water and cook (high heat). 
8. When the water comes to a boil, reduce the flame and continue cooking. 
9. Check for seasoning (salt) and add as required.
10. Continue cooking the rice (low flame).
    
    
    

When the level of the water in the vessel reaches the level of rice, cover the vessel and continue cooking (low heat) until the rice, chorizo and potatoes are cooked. Serve piping hot.

Chef’s Notes:

1. I used smoked chorizos but in case you have a packet of regular chorizos, those will work just fine. 
2. I do not soak the basmati rice; I suggest you don’t either as the water quantity and cooking time process will go for a toss. 
3. While chorizos contain salt, you will require extra salt because of the added onions, potatoes and rice. 
4. With regard to Method-Point No 6, allow the chorizos, onions and potatoes to blend well. This will (usually), at the end stage of cooking, ensure that the chorizos, potatoes and rice get done at same time. 
5. In case, the water evaporates but the chorizo, or the rice, or the potatoes need a few extra minutes on the stove, add a wee bit of water (quarter to half cup) and continue cooking until done. When you add the extra water do not stir the rice roughly. Use a fork and give it a gentle mix. 
6. Do not keep stirring the rice with a spoon while it is cooking, be patient and allow it to cook in its own time. It’s always better to handle rice with a fork. 
7. If the rice turns a tad softer than what it should be like for a pulao, do not worry. Merely change the name of the dish from Chorizo Pulao and pass it off as Chorizo Khichdee. I promise, it will not alter the taste. 😉 
8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Corned Beef Sandwich

There are days in summer when I simply do not want to enter the kitchen; not even to scramble an egg, but, when something as yum as Corned Beef beckons, how can I resist the lure. I was not planning to pen this recipe, but a friend, Jim, messaged at Instagram saying he’s never found a recipe simple yet yum enough and would like to give mine a try. If you try this simple recipe and it turns out well, remember, you have Jim to thank for getting me to publish this. 😁

Does this pic feel like a promo? That's coz it is, and it's because they so deserve the coverage for the utterly fabulous stuff they bake.

I’m more of a white bread person but just this once I decided to go with Artisan Whole Wheat bread and Multigrain bread from my favourite café, Le Flamington. It was a decision I did not regret at all. In fact, if the breads are from LeF, I’ll happily opt for the healthier option. *cheeky grin* Yes, they turned out to be ‘that’ good!

Ingredients:

12 slices bread ( I used 6 slices of whole wheat and 6 slices multigrain)

1 tin (425 grams) Corned Beef, sliced as thinly or thickly - as preferred

Garlic & Pesto Monterey Jack Cheese, sliced

Butter, as desired

Mayonnaise, as desired

4 onions, sliced

Salt to taste

1 teaspoon coarsely ground black pepper

1½ tablespoon Barbeque Sauce (optional)

2 tablespoons oil

Prep In Advance:

1. Add oil to a nonstick pan and heat for merely 15 to 20 seconds. Lower heat. 
2. Add the sliced onions, salt and pepper, give the onions a mix, cover the pan with a lid and allow the onions to sweat.
   
   
3. Intermittently, stir the onions, re-cover and continue cooking until the onions go limp and translucent.
   
   
4. Add the Barbeque Sauce and mix well; cover and cook for a minute more.
   
   
5. Take the onions off the heat and remove into a bowl. Keep aside until needed for the sandwiches.
   
   

Layering The Sandwiches: 

1. Apply a thin layer of mayonnaise to one slice of bread.
2. Arrange the slices of corned beef over the mayo’d slice.
3. Top with cheese slices and over the cheese slices arrange the prepped BBQ onions.
   
   
4. Cover with a second slice of plain bread (this one had no mayo). Keep the sandwich aside on a plate and repeat the 'sandwich-layering' process until all Corned Beef and 12 bread slices are used up.
   
   
5. When all the sandwiches are layered and ready, heat the grill. When it beeps to ‘ready mode’, apply butter to the outer sides of the bread (i.e: both slices) and place the sandwich on the grill. (Remember to repeat the buttering process with each sandwich)
6. Grill until done to desired colour - I prefer a deep golden hue.
   
   
7. Continue the 'buttering and grilling' process until all sandwiches are done.
   
   

Chef’s Notes:

1. This quantity made 6 sandwiches. 
2. Please note, the process of sweating onions is always done on very low flame. The intent is to sweat the onions until they go limp without allowing them to fry or turn colour; they thereby retain their sweetness. Having said that do note that the added black pepper will give the onions a warm hue, as will the BBQ sauce. 
3. If you do not have BBQ sauce merely salt and pepper will suffice. 
4. I used Delmonte mayo; it’s one mayo in the market that does not have a ‘sour-mayo’ flavour. (I hate ‘sour mayo’) 
5. Yes of course, you may use any bread but if you can lay your paws on a good whole wheat or multigrain, trust me, the results are fabulous. 
6. I used Monterey Jack cheese but feel free to go with any cheese that melts well. 
7. The amount of butter you apply on the outside of each slice of bread, before grilling, will determine how ‘golden’ your grilled sandwich turns out. While I urge you not to be stingy with the butter, don’t overdo it either or you’re going to spend an awful lot of time cleaning the grease off the grill at the end of the cook. 
8. I’m an owl, I sleep pretty late which is why I chomped on a cold sandwich in the middle of the night. If you’re a ‘middle of the night cold pizza eater’, then you simply must try this one cold. It was amazeballs! 🙈😁 
9. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.