Tilapia in Paprica Sauce

Tilapia in Paprika Sauce

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Tilapia is a wonderful friend of all time. It’s there across the shelf in all seasons, it has less bones to chew off and is friendly for the kids as well. With a sufficiently meaty mass, tilapia or the jalebi fish as it is sometimes called locally is a fish in need for all seasons.

Here I share a near magical and yummy recipe of tilapia. Do prepare this and enjoy the treat, I can promise you the cooking time is short but the fish will last on your platter for an even shorter time !! 

 

….need to know (food details)

  • Number of people served : 2 can enjoy 1 fish.
  • Preparation time : 25 minutes
  • Serving size : Be primitive, fight for your share 🙂

….and we need (ingredients)

  • Tilapia, 1 whole, cleaned, about 400 grams : Tilapia is a very popular fish in Asia and Africa though is also common near the Caribbeans. It’s not the most tasty of fishes but is chunky, pretty looking decently good for immunity. Remember that unlike most expectations, this fish is not rich in omega 3 and is a low fat fish.
  • Salt, 1/3rd teaspoon : Use the sea salt salt for authenticity and it’s minerals.
  • Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
  • Ginger Garlic paste, 1 teaspoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Paprika powder, 2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Tomato puree, 250 grams : Puree would be somewhat sour and sweet but more intense than tomato ketchup. Cooking it gives a great sauce for my dish.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the fish and make slanting slits. Make the cuts deep. It will help in cooking and deepening of the flavour.
  • Coat the fish with salt. Keep aside for at least 30 minutes. Now wash gently.
  • Make a mix of the ginger garlic paste and the coarsely ground paprika.
  • Marinate the fish with the paste (ginger garlic mixed with paprika powder) and keep further for around ten minutes.
  • Now heat oil in a non stick pan. Keep on medium, wait till you start seeing vapours.
  • Place the fish in the pan and fry it for 5 minutes turning twice.
  • Now take out the fish and pour the tomato puree in the pan.
  • While you keep the fish aside, cook the tomato puree for about 5 minutes, stirring well.
  • Now place the fish in the cooked sauce and mix well but delicately. Be carefully not to break the fish while turning. Cook the fish covered on slow heat for next 5 minutes or as pr the softness you require.
  • I cook it such that the sauce thickens well.
  • Garnish and serve hot !

Storage : Honestly, I did wrap it in a banana leaf and refrigerate it for a day. But don’t stretch your timelines please.

Missing Something ? : You can dust your fish with mild pepper powder. It will enhance the pepper zing !!

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Pan Fried Piri Piri Chicken Leg

Pan Fried Piri Piri Chicken Leg

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The easiest and the most traditional way of eating chicken is to fry it. In one nice mood, I picked up my favourite spice mix of piri piri and pan fried this yummy chicken leg. Read on and enjoy and do try ad share if you like the same. 🍗🍗

….need to know (food details)

  • Number of people served : just 1 like me.
  • Preparation time : 25 minutes
  • Serving size :   🙂

….and we need (ingredients)

  • Chicken leg, whole, 1, about 250 grams : The chicken is not my preferred meat but is welcomed with great recipes though. Being white and light it is versatile in kitchen. High in proteins and great for heart chicken also promotes bone development and skin damage repair. What I didn’t know was that it was an anti depressant as well. Well, all my recipes are as well 😉
  • Salt, 1/3rd teaspoon : Use the rock salt for authenticity and it’s minerals.
  • Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
  • Lemon juice, 1 lemon or about 1 & 1/2 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Piri Piri powder, 2 teaspoon: I love piri piri mix. Lately, everything in my kitchen, from french fries to non veg snacks are all prepared in piri piri. It’s got that amazing sour, herbaceous essence to it. It’s also high in anti oxidants and is a great cleanser too. Totally awesome.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the chicken leg. I took a whole leg to get more meat for my snack.
  • Lay up the basic spices required, i.e. piri piri mix, ginger garlic paste and lemon juice.
  • Make slanting cuts across the meat of the leg piece. This helps i deeper flavors through marinate and also allows for easy and meaty cuts over the snacks.
  • Marinade the leg piece for 15 minutes with piri piri mix, the ginger garlic paste and lemon juice.
  • Heat oil in a pan and place the chicken on it once the oil starts fuming.
  • Turn and cook evenly on both sides. it should take around 15 minutes and 6 turnings to reach there.
  • Now turn the gas knob to off and cover the pan with a lid.
  • Keep so for two minutes and then serve hot in a platter.
  • I served it to myself & Yummm !

Storage : No letting it cold!

Missing Something ? : Serve it with some Ajwain Ki Chutney or raw mustard sauce 🙂  !!

Pan Fried Rohu Fish

Pan Fried Carp / Classical Fried Fish / Fried Rohu

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The easiest and the most traditional way of eating a fish is to fry it. In one survey, fish fry was ranked the 3rd most popular evening snack among youngsters in India.

With simplest of ingredients, on any given evening, a few cut pieces of the most popular carp of India,the Rohu, can turn up into a yummy treat. Read on !

….need to know (food details)

  • Number of people served : 2 to enjoy.
  • Preparation time : 15 minutes
  • Serving size : 2-3 pieces each.

….and we need (ingredients)

  • Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
  • Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
  • Oil, 2 tablespoons, to pan fry : Use mustard oil here to tingle those taste buds and let the taste of the treat go deep in them.
  • Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Lemon juice, 1/2 a lemon or about 3/4th teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Garam Masala, 1/3rd teaspoon: The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Coriander powder, 1/2 teaspoon: Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.
  • Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the fish steaks.
  • Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
  • Now wash the fish mildly, this would wash off the strong essence of turmeric.
  • Now coat the fish with wet spices.
  • Now heat oil in a skillet and fry the steaks till they turn golden brown.
  • Enjoy the delight to serve and relish !!

Storage : I suggest you to avoid storage. Just in case you have to leave the treat and rush somewhere, you may refrigerate it for a day or so max. !

Missing Something ? : Serve it with some Ajwain Ki Chutney or raw mustard sauce 🙂  !!

Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

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Well I’ve really had my hands full lately devising some modules for my academy so the write ups have become rare. Needless to say, the treats haven’t become rare at all. This time my rosemary bushes have started giving good vibes in the monsoons so I fried some carp steaks seasoning it with some nice fresh rosemary. The classical essence of rosemary is just unbeatable and goes amazingly well with river fish. That is so since the river fish allows the seasoning to make it’s presence dominant unlike the sea fish which has a strong identity of it’s own.

Enjoy the quick read and the simple steps to prepare a yummy fried fish for yourself on a wet, humid evening !

….need to know (food details)

  • Number of people served : 2 to enjoy.
  • Preparation time : 10 minutes
  • Serving size : 2 steaks each.

….and we need (ingredients)

  • Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
  • Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
  • Oil, 2 tablespoons, to pan fry : Use a light flavor free oil. At least we can let the rosemary take over the flavor part.
  • Rosemary, 2 to 3 stalks : Nice rosemary has come up in my garden this early monsoon. Wonderful thing about this herb is that it can be used as a seasoning as well as for garnishing. It can be used in the marinate as well as the final sprinkle on the food. It is mildly minty, peppery and balsamic in flavour and is a great for digestion, improves memory and and has anti-oxidant and anti-aging compounds too.
  • Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Lemon juice, 1/2 a lemon or about 3/4th teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the fish steaks.
  • Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
  • Now wash the fish mildly, this would wash off the strong essence of turmeric and will allow rosemary to dominate later.
  • Now coat the fish with ground red chilies and lightly crushed rosemary.
  • This is the time to heat oil in a skillet and fry the steaks till they turn golden brown.
  • Enjoy the delight to serve and relish !!

Storage : You may refrigerate for a day or so but not beyond in case you want to retain the soft texture of the fish.

Missing Something ? : I suggest keep it as simple as possible, rosemary essence should not be disturbed and your guests should not be confused 🙂  !!

Pan Fried Sea Crab in Basil Spice

Pan Fried Sea Crabs in Basil Spice

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I tried sea crabs last weekend and one thing I learnt was that they cannot be stored for long so just buy, crack and cook for best treats.

Not the best of my days was made absolutely tolerable with the treat that dished out. Note the marinate used in the dish, it had the desirable impact on the taste palates. Since it’s just a  few minutes preparation dish and most of the spices have been chopped straight off from the garden, it all just exemplifies the experience !

….need to know (food details)

  • Number of people served : 2 to enjoy.
  • Preparation time : 20 minutes
  • Serving size : 5 to 6 helpings each.

….and we need (ingredients)

  • Sea Crabs, 3 to 4, cracked : They are as sweet as a lobster just a bit softer. Sea crbs are considered good for healing inflammations, improving cognitive skills and their salinity scrapes off the plaque as well. 
  • Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
  • Oil, 2 tablespoons, to pan fry : I would prefer coconut oil which is mildly sweet and has a low boiling point.
  • Lime Basil, freshly harvested and broken, 1/2 cup : Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.
  • Celery , freshly harvested and chopped, 2 tablespoon : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock.
  • Mustard paste, 1 bowl (dry mustard 1/2 cup, salt 1/2 teaspoon, vinegar 5 to 6 teaspoons, red chilli powder 1 teaspoon) : This one mix really does the trick in this dish. Note that this is a rapidly made version of what would be a nice chili mustard for a hot dog.
  • Eggs Whites, 2 : This is what a power packed protein coating would be totally bereft of any flavor of it’s own. It helps bind the marinate very well. Also helps, since the crab meat itself is soft and tends to fall apart while being cooked.
  • Paprika, 1/2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the broken crabs well to take away any dirt in the crevices.
  • Marinade with the mustard mix for about an hour. Crab is a soft white meat so even 45 minutes of coating will get in your flavours well.
  • Whip the whites of the 2 eggs and keep in a bowl.
  • Now dust off the extra marinate and now coat it with the fluffed up egg.
  • Keep aside and heat oil in a pan meanwhile.
  • Add basil to it and stir fry mildly on medium heat for two minutes.
  • To this add chopped celery and sprinkle the paprika and a pinch of salt.
  • Mix well and cook for 1 minute more.
  • Now finally add crab to it and stir fry for 8 to 9 minutes, occasionally increasing and decreasing heat as per requirement.
  • Take off and serve hot.
  • Serve with some grilled fruits. Peaches when grilled are great accompaniments !

Storage : Not much will be left once you are through .

Missing Something ? : May just season with some white pepper, that’s about it !!

Anchovy Fillet in Basil & Tamarind Sauce

Anchovy Fillet in Basil & Tamarind Sauce

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Here’s another anchovy recipe which just dished itself out from whatever I could manage on one summer evening. As I state, I had some half plateful of anchovy fillet with me and most of my kitchen replenishment pending. So I chopped some fresh basil from my garden and squeezed some tamarind from an almost over pouch and dished this yummy snack. Just used pinch or teaspoonfuls of other spices so as to not to take the thrill out of the crunchy fried fillets.

Try these and prepare a blockbuster snack for yourself !!

….need to know (food details)

  • Number of people served : 3 to 4.
  • Preparation time : 30 minutes
  • Serving size : 5 to 6 forkful each.

….and we need (ingredients)

  • Anchovy fillet, 500 grams : These are extremely pungent on their own so need good cooking. It’s rich in proteins and Omega 3 fatty acids as well. 
  • Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
  • Oil, 2 tablespoons, to pan fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
  • Raw Mango Powder (Amchoor), 1 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
  • Nigela seeds, 1/3rd teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
  • Mustard seeds, yellow, 1 teaspoon : Mustard tastes from sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
  • Tamarind paste, 1 & 1/2 teaspoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
  • Coriander seeds, 3/4 teaspoon : With a warm, nutty and orange essence the coriander seeds are great for eyes, digestion, joints, skin and abdomen.
  • Star Shaped Anise, 2 : It has a strong licorice essence and helps in digestion.
  • Sweet Basil, 1 bunch : In this I used sweet or Genovese basil leaves which I pluck-wash at my garden. Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.

….time to cook ‘n roll (preparing instructions)

  • Wash the anchovy (really well) x 2 . Means twice at least. Else you might feel the mud in your fries.
  • Roast all the dry spices ( mustard, coriander seeds, anise, raw mango powder and nigela) and grind them dry in a mortar pestle.
  • Coat the fillet with this powder.
  • Now heat a pan and put oil in it to vaporizing stage.
  • Add the roughly chopped basil in it and cook for about 2 minutes on medium flame.
  • Lay in your coated fish fillet now.
  • Cook for a further 5 minutes on medium heat. Do turn the fillet twice but gently. As they cook, they turn vulnerable to breaking as well.
  • When they feel almost cooked, splatter your panned fish with tamarind paste and salt and cook further for 4 minutes till absolutely well done.
  • Take off and serve hot.
  • Serve with some refrigerated cherries or litchis to get a tropical kick !

Storage : No Way, Jose !! Storing will make it loose the crunch.

Missing Something ? : I would allow you to grind in some curry leaves and mix the in the tamarind paste !!

Deep Fried Anchovy

Deep Fried Anchovy

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I’ve always been intrigued by these so called surplus fish, relegated to side dishes and sauces only. My challenge has been to bring anchovy to the main platter. Yes, it’s a challenge to chew in the bones if you are/have a kid but not much so at all if the frying is appropriate.

Crossing my fingers I went ahead with this one, the fish being a mud sucker makes it a challenge to clean as well.

Trust me, it was all worth it. In a matter of minutes, was a very tasty, crunchy fish fritters there could be. Party On !

….need to know (food details)

  • Number of people served : 3 to 4.
  • Preparation time : 20 minutes
  • Serving size : Bowlfuls each.

….and we need (ingredients)

  • Anchovy, 500 grams : These are extremely pungent on their own so need good cooking. It’s rich in proteins and Omega 3 fatty acids as well. 
  • Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
  • Oil, 1 cup, to deep fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
  • Paprika, 1 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Black Pepper Powder, 1/3rd teaspoon : Good proportion of salt and pepper are great anti oxidants too.
  • White Flour, 1/2 cup : This is just clarified wheat flour. While it’s very friendly to cook with, it’s a zero benefit batter since it gets stripped of all it’s nutrients while it is being cleaned repeatedly.

….time to cook ‘n roll (preparing instructions)

  • Wash the anchovy (really well) x 2 . Means twice at least. Else you might feel the mud in your fries.
  • Sprinkle the paprika, black pepper powder and the salt and mix well with the anchovies.
  • Sprinkle the white flour (clarified wheat flour) over the fish and coat well so as to form a batter covering.
  • Now heat the oil in a pan and bring to evaporation (i.e. till you see fumes).
  • Put in the anchovies in the pan taking care that they do not stick to each other.
  • Deep fry now till they look golden brown in color.
  • Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Storing will make it loose the crunch.

Missing Something ? : You can add some dried basil to the flour. Squeezing a lemon would work wonders as well !!

Radish Beans Salad / Mongra Salad

Radish Beans Salad / Mongra Salad

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Summers are on while the spring is rapidly vanishing alongwith my veggie greens. So while it’s the time to bring in the beans and gourds in the garden, it’s the time for final harvesting of lettuce, radish etc. some of which have been purposely allowed to bolt. After the radish bolts into white flowers, they develop small beans or pods which are extremely yummy and pungent if harvested in proper time.

This salad is prepared with a handful of radish beans, some green chickpeas, some freshly harvested beetroot and some lettuce. It is so refreshing while I am dug up in my subjects and keeps my burning tummy cool and healthy. Very similar in yumm quotient as the sassy egg chaat which I shared sometime back. I have it for breakfast as well as a 4 pm meal and I bet you will not miss trying it at least once since it’s so simple. So read on, try on and party on 🙂 !!

 

…need to know (food details)

  • Number of people served : 1 to 2
  • Preparation time : 5 minutes max.

….and we need (ingredients)

  • Radish Beans, Mongra, 1 cupful : Regular radish plants bolts after the root has ripened (i.e. it grows buds and generates flowers). These flowers then falls off giving way to the beans or pods (hindi : mongra). While it is cooked in dishes as a pungent veggie, I enjoy it well in my salad.
  • Beetroot, 2 average sized, 3/4th cup : High in fiber, Vitamin C and manganese to help in immunity, bones, liver, kidney etc. We harvest a decent amount of beet from tubs and sacks in our garden every year. We use the leaves and the stalks as well besides the meaty root.
  • Lettuce, Loose leaves, 1 plateful : Lettuce is amazing in summers (though hard to find in this season). It’s so hot in Delhi in summers that all my lettuce dries up (if any is left) by early march itself. It has over 90% water and very low fiber. It gives us Vitamin C, potassium, calcium to us adding the mild peppery and crunchy flavor to the salad.
  • Green Chickpeas, 1 cupful : Green chickpea is less available as against it’s dried counterpart which  is a rather popular pulse in Indian kitchens. However, if you can get hold of green chickpeas you have better than peas fresh ones at hand. Raw, crunchy, and high in proteins, fibers and folate and anti-oxidants you would supplement them for peas any good day. 
  • Chaat Masala, 1 teaspoon : Again, one of the most popular Indian seasoning for salads etc. Chat masala is typically made by dry grinding coriander seeds, cumin, carom seeds, rock salt, mint, mango powder and a few other things. Again, besides all the digestive and other heath benefits, the chat masala brings in the ‘Xing’ factor.
  • Salt to taste : Regular table salt would do in this.
  • Lime juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.

….time to cook ‘n roll (preparing instructions)

  • Get a large light bowl. Large to make space for all veggies and light, so it allows sufficient tossing.
  • Line up the bowl with lettuce and sprinkle salt across.
  • Add the veggies, mix them (beet, chopped in 1/2 inch cubes, radish beans and the green chickpeas) and toss them in the bowl.
  • Squeeze the lemon juice and sprinkle the chaat masala. Toss the salad well to your satisfaction.
  • There you go !!

Storage : Please do not. It looses the crunch .

Missing Something ? : You can grate some mild pepper like jalapeno if you so seek.

Potatoes in Chili Basil Chutney

Potatoes in Chili Basil Chutney

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The festival of Navratras bring glitter in Indian atmosphere, especially so in North and Western India. This is the time when all meat culinary goes for a hibernation and out come the vegetarian conjures. 

This is one such moment  when the last burst of green were being harvested from my garden in the late springs. I came up with the idea of cooking up a chutney recipe with all the basic greens and throwing in some potatoes as well. Easy Peasy – Yummy Tummy !!

…need to know (food details)

  • Number of people served : 4 to 5
  • Preparation time : 25 minutes max.

….and we need (ingredients)

  • Basil, sweet or Thai, 2 bowlfuls : In this I used sweet or Genovese basil leaves which I pluck-wash at my garden. Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.
  • Olive Oil, 2 tablespoon : Keep the oil light so as not to interfere with the flavor of your dish either in odor or in taste. Besides, olive oil is a great antioxidant, anti inflammatory, is good for heart and weight management.
  • Garlic Ginger paste , 1 tablespoon : You will hardly find any of my recipes missing garlic. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Cheese cube, 2 100 gram cubes : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Green Chilies, 4 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Mint, a handful, about 150 grams : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
  • Cumin seeds, 100 grams : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Coriander, 100 grams : This comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Salt to taste : Regular table salt would do in this.
  • Onions, chopped, 1 medium : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Lime juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.

….time to cook ‘n roll (preparing instructions)

  • Grind the greens to a nice paste. You can wet grind it in a processor. There’s not much risk here to loose flavor but the coarseness should not be felt in the chutney later.
  • Mix the cheese grated well and keep it aside.
  • Boil the potatoes firm. Do not overboil else they’ll get mashed badly while cooking. We need to see them in the dish.
  • Heat the oil in a pan at medium heat till it starts evaporating.
  • Now add cumin in it and stir till it crackles.
  • Add the onions and the lime juice and stir for a while. About 4 minutes on medium heat should be good.
  • Now add the chilies (deseeded) and stir for about a minute.
  • Add the green paste now and stir cook on medium to high heat for 8 minutes till well done.
  • Add the boiled potatoes (chopped in an inch cubes). Cook further for 5 minutes. You may cover the pan now.
  •  There you are !!

Storage : Good for storage for upto 3 days at optimum temperature .

Missing Something ? : You can use mustard seeds instead of cumin to cook.

Turkey in Piri Piri Sauce

Turkey in Piri Piri Sauce

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

There are days when one wants to just give in to the desire of hogging and slurping yummy goodies. Such prevail more when you forsee a busy day ahead and have an inkling to prepare for spreading long on your couch at the end of it with a yum-gun platter on your lap. That would really crown the big busy day, won’t it.

Well, now that I’m friendly to the meat of turkey, I feel confident in curing the dishes as per the required degree of succulence, texture and aroma. This is dished out in my favorite sauce, the piri piri aka the favourite one of my kiddo as well !!

So, cook on ! dish on ! party on !!

….need to know (food details)

  • Number of people served : 3 to 4.
  • Preparation time : 1 hour
  • Serving size : 2 to 3 chunky roasts are a great treat.

….and we need (ingredients)

  • Turkey pieces, 500 grams : Turkey has a thicker and firmer meat than chicken. It stronger flavor and a darker meat. Turkey is rich in proteins, amino acids and minerals like zinc. Not many find connoisseurs in India but can be sought and bought whenever required.
  • Salt, 3/4th teaspoon : Use the Himalayan pink salt for authenticity and it’s minerals.
  • Butter, 1 tablespoon : Butter is the best grease for a grill. While some oils also do the trick but nothing separates the meat from the bones like butter and gives it a perfect browning.
  • Piri piri spice chili mix, 2 teaspoon : Generally piri piri spice mix is a mix of something sour and red ground chilies and some pepper. Kids absolutely love this since the heat is under control and is well balanced with the citrus essence. 
  • Lemon juice, 2 to 3 medium lemons : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Dried red chilies, 4 to 5 : Dried red chilies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Onion chopped, 1 medium : As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss. 

….time to cook ‘n roll (preparing instructions)

  • Mix the piri piri spice with half a teaspoon of molten butter (half) and squeeze all the lemon juice in it.
  • Now poke the turkey in several place for the juice to seep in well. Marinate the turkey pieces with this sour chili mix for an hour or so. Whatever mix drips off should be carefully layered inside the turkey by carefully lifting the skin up with a spoon or a fork.
  • Take a pan and melt remaining butter in it on medium heat.
  • Layer the pan with crudely chopped onions and the red dried chilies. I also added some green chilies to add a veggie essence.
  • Saute the same for 15 minutes on medium flame.
  • Now add the turkey pieces to the pan and any surplus butter, lime juice, piri piri mix that is left over.
  • Cook well and covered for 45 minutes straight so as to reach the texture and softness as per your suitability.
  • Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Can refrigerate wrapped, but will tend to harden the texture.

Missing Something ? : Dress it up with some freshly chopped rosemary !!