Valentine’s day is a special day for people in love and I can see the blogosphere flooded with dessert and chocolate recipes spreading all the sweetness… I also wanted to post something sweet but then decided completely against that.. and here I am posting two very tasty recipes which perfectly complemented each other! The true reason is I did not want to indulge myself in elaborate preparations as I am still recuperating..
I had made these two preparations for the dinner. S had demanded the Broccoli preparation. A few years back we had had this in a restaurant called Salt n Pepper in Andheri, Mumbai and had simply loved it. Risotto was completely my idea and is truely my version and I am glad I experimented. The last time I had made risotto I did not have the patience to add the stock gradually but this time I did it and the end result…I had that sticky kind perfectly made.I have used the small grain rice that I use at home..one is free to use the Arboreo rice.
Making a good risotto is rather like riding a vehicle for the first time, it takes a little bit of practice to begin with, and a certain amount of attention thereafter. Risotto’s are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
The Brocolli I had cooked in grill-micro combination, the taste was nice and it had imbibed all the marinade but I will use 50-50 version the next time to avoid the slightly dry texture which I got this time. I surely like mine extra moist… Sending this combo to the COMBO EVENT hosted here.
Ingredients for Grilled Broccoli
2 Broccolis separated into flowerets
3/4 cup thick curds
1 tsp cumin pwd
2 tsp coriander pwd
2 tsp chili pwd
1/2 tsp garam masala
1/4 tsp turmeric
2-3 tsp garlic-ginger paste
salt to taste
Blanch the Broccoli.
In the thick yogurt mix all the ingredients except the broccoli. and prepare the marinade.
Now mix the broccoli in the marinade and coat it properly with it. Leave aside for an hour and then insert it in the satay sticks, smear it with some butter and using the grill-microwave function grill for 10-15 mins. Just before serving sprinkle some chaat masala.
Ingredients for the Risotto
2 cups small grain rice
1 onion chopped
4-5 baby corns sliced
200g corn kernels
200g tomato puree (I used Kissan tetra pak)
about 150g cottage cheese crumbled
2 tsp each of dry basil, thyme and Oregano
4 tbsps extra virgin olive oil (EVOO) for cooking
4 garlic pods chopped
2 tsp of Paprika
1 tsp white pepper
about 8-10 cups of vegetable stock
Wash the rice and soak for 10 mins.
In a pan take EVOO and heat it…add onions and chopped garlic. Once the onion turns translucent add the baby corns and corn kernels, saute.
Add the tomato puree, salt, herbs, parika, pepper and mix. Remove the water from the rice and put the rice. Mix it properly with the tomato sauce.
Add a cup of water at a time, once it gets absorbed add the next and so on..till the rice gets cooked and releases the starch. Cooking should be done in an open pan at no point it should be covered.
Once the rice is half cooked add the cottage cheese and continue cooking using more veg stock. At the end add some butter and give a final toss. The entire process of making the risotto can take time anywhere between 20-30mins.
How was the end result? I am writing this post an hour after dinner. Now, after reading this post S is going back to have another round of Risotto.. Need I say more…??!!
Wish every one a very happy Valentine’s Day…lets get together and spread the message of love.