Aneesh Cooks Things

Proper Paella from Valencia 🥘

Finally learnt what really differentiates Paella from just any other rice + seafood dish

🤫

Accidentally got sent a lot of chilli in the recent grocery order. So ended up having to make this (ultra) spicy hot sauce. Bit of garlic, red long chilli and also some pedron peppers. Heated up in a bit of Olive oil. Added Vinegar

Almost as good as Nandos !!

Makes a big difference. Especially that roasted rice.

Did about 11 days straight of a proper 3 egg French omelette — seem to get a hang of it and the underlying skills. But still more practice needed !!!

Few pictures through these 11 days:

And to get better at something, you do need to think of an immersion into it — repeat, repeat, repeat — ideally even during the same week to get it there. Refinement.

A proper attempt at making the Uzbek Plov properly. Lamb this time and yes, we did try to do the 1:1:1 ratio of meat: carrots+onions: rice

The upturned garlic is cut off slightly at the end and soaked in the rice as it cooks at the end on slow heat (raw, but soaked rice is added at the end at the top of the meat/carrot/onion/cumin mix). With an inch of water at the top. And yes, good amount of butter also.

Heavy but ceremonial. And now I really know about the predecessor dish to the fabled Biryani — this is probably where that dish originated (rather than the stories that have been planted in the media about the nawabs of India creating it). Give credit where it’s due. Ubzek region where Babar and the Mughals came to India in the 16th century.