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.

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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 

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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 !!

Pinwheel Tiffins (Apple, Beetroot, Carrot Pinwheels)

Pinwheel Tiffins (Apple, Beetroot, Carrot Pinwheels)

Thanx a lot for the tremendous support  this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here .. 

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I have always admired the wisdom of the traditional homemakers due to their practical ability to churn out the right dishes for the right moods and within the handful of ingredients in the kitchen. They are the real goto folks who spare not a thought before getting their hands moving and with a confident smile on their faces clearly projecting “I know whatsup and I’ll take good care”. 

This little snack has been a treat for many a parties, gatherings and tea sittings and has never failed to win an applause. These are so quick and simple to prepare that you can almost make them while having tea with your guests. It uses the intrinsic flavors of the core ingredients and allows them to blend with any herb that can be dry mixed with it. These look so much like the Tricolor Tiffins  which I made earlier. Read on and have a great tea time snack recipe or a kids tiffin recipe ready !!

 

…need to know (food details)

  • Number of people served : 4 to 5 pinwheels each !!
  • Preparation time : 15 minutes max.

….and we need (ingredients)

  • Carrot, grated, 1 cupful : Carrots are high source of iron and anti oxidants and have sweet and earthy flavor . Color of the carrots do not matter here. Just don’t let them be black ones.
  • Cheese, grated, 1/3rd cup : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Table salt : Keep it low. I suggest less than a pinch per pinwheel. This would enhance the flavor of other seasoning.
  • Pepper, ground : Good proportion of salt and pepper are great anti oxidants too.
  • Oregano, dried : With .Bitter and pungent oregano is a great antioxidant and hence should be added to fried food. It also has anti fungal and antibacterial qualities. Interestingly, oregano when dried dose’nt loose much essence. 
  • Bread slices, 6 to 8 : No specific reason why I chose wheat bread. It’s just the one that we use at our place and that was what I had with me then. BTW, wheat bead is said to have all the great nourishment of  whole wheat like fiber, protein, antioxidants and iron.

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

  • Combine the grated apple/ carrot/ beetroot with salt and keep aside overnight in a fridge. This will make the grated mix shed water which can then be squeezed off and drained.
  • To the squeezed off grated mix, add the dried herb/ oregano.
  • Trim the bread slices by their edges. Now roll them hard using a rolling pin such that it becomes a thin yet single pieces. Meaning, that single bread slices should not be broken while rolling.
  • Now spread the grated cheese on this slice well to cover.
  • Lay out and spread the grated mix on this slice well.
  • Pick up one length of the slice and start rolling tightly. Some surplus mix might falls off. Let it fall.
  • Once these slices have been rolled you may pin them with tooth picks to keep them together and prevent them from opening and falling apart.
  • If your slices are big then you may want to chop the pinwheels into smaller width ones.
  •  Enjoy !!

Storage : Nil . The bread will get stale if kept longer than an hour.

Missing Something ? : You may add dried parsley to the grated mix.

Cobia in Celery & Tangerine Butter

Cobia in Celery & Tangerine Butter

We are overwhelmed by the amazing response to the new intiatives (links given below). Do check this out too and follow, there will surely be great posts rolling here .. 

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Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.

This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!

….need to know (food details)

  • Number of people served : 2 will do.
  • Preparation time : 20 minutes.
  • Serving size : 1 to 2 fillet each.

….and we need (ingredients)

  • Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
  • Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
  • Table Butter, 1 tablespoon : Regular table butter would be in this.
  • Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
  • Celery, small bunch of about 100 grams : 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. 
  • Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.

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

  • Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂  .
  • Melt the butter and mix the tangerine juice in it well.
  • Lay the cobia fillets in an aluminium foil.
  • Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
  • Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
  • Cover wrap the fillets with aluminium foil.
  • Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
  • Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
  • Serve hot and steaming.

Storage : You cannot store them, they’ll loose their texture !

Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!

Honey Glazed Turkey Platter

Honey Glazed Turkey Platter

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 

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This was my first foray into cooking a turkey dish. Quite tangibly so, I was unaware of the outcome and had my fingers crossed. While being used to the extremes of a soft seafood bite to hard red mutton, turkey was quite a compromise. Roasting it in my oven was a safe bet, but I did manage to conjure up a recipe which was lip smacking and quite a treat for a chilly winter evening. Read on and enjoy the journey to a gourmet delight !! 

….need to know (food details)

  • Number of people served : 3 to 4.
  • Preparation time : 2 1/2 hours.
  • 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.
  • Dried Herb Mix, 3 teaspoon (Ground Mustard, Paprika, Pepper Black, Sage, Thyme) : All herbs are a fantastic essence. Dried herbs differ largely from the original harvest by the fact that they are more earthy and the fresh ones are moist and strong.
  • Chopped Garlic, 1 teaspoon : Very few of my dishes skip garlic 1. due to its amazing health benefits & 2. because it provides the right amount of pungency with almost every veggie and meat. All hail the ‘King Pungent’ !
  • 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 all the dried spices well in 1/3rd of the salt. Pound lightly in a mortar and shake to mix well. Do not grind in a mixer. That makes the spices hot and loose their flavor. Classical is the best in this case.
  • Now melt the butter and mix with honey. Warmth of butter will easily dissolve the honey at room temperature. Do not use refrigerated honey.
  • Apply this butter honey mix well on the turkey. Since turkey is best enjoyed with skin so you need to lift the skin lightly and apply the butter honey mix there too.
  • Take the spice mix and sprinkle well on all the turkey pieces. Cover well. Dried spice mix will stick well to the honey butter mix as well.
  • Wrap the turkey in an aluminium foil and place it in a baking plate.
  • Now pre heat the microwave for 15 minutes at 400 degrees.
  • Place your tray inside the microwave at a raised level. This allows for a more uniform roasting.
  • Grill the turkey for 2 hours at 400 degrees.
  • Serve hot with your favorite ketchups or chutneys as have been listed in the previous menus.

Storage : No way Jose !!!!

Missing Something ? : Only thing that can be added here would be freshly chopped rosemary if available !!

Broccoli Stalks Pesto Dip

Broccoli Stalks Pesto Dip

Thanx a lot for the tremendous support  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/channel/UCn7n9nuI85fuaZZiblobDOA

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I have always confessed the satisfaction of preparing ketchups, dips, pickles etc. since they make flavors last beyond their seasons and last several treats as well. . This one is slightly different from the Basil Pesto I shared earlier by way of the green dominance of broccoli stems/stalks. This is a uniqueness that I am proud to preserve (i.e. the broccoli stems). Recall the recipe of Cream of Celery Broccoli Stalks . Here, I just use the same power packed, nutritious stems of broccoli to prepare this fritter (pakora) accompaniment common at our place, just like the ajwain chutney recipe. Read on and enjoy the treat !!

…need to know (food details)

  • Number of people served : dip along and dip a long !!
  • Preparation time : 15 minutes max.

….and we need (ingredients)

  • Basil, sweet or Thai, 3 cupfuls : 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, 1/3rd cup : 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, minced, 1 teaspoon : 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.
  • Pink Salt, 3/4th teaspoon : I prefer coarse Himalayan pink salt here since it is extremely healthy.
  • Cheese cube, 100 grams : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Walnuts, 1/2 cup : Walnuts have a good amount of good fats called polyunsaturated fats or PUFA. They have Omega 3 and decent amount of minerals like iron, zinc, calcium and Vitamins like E & B loaded in them. In taste they add a distinct earthiness and nutty essence.
  • Broccoli stems, shaved, 250 grams : Broccoli’s health benefits and earthy flavors are amazing, esp. for kids. I use a rather peculier portion of the plant. The stems. I use the insides of the soft broccoli stems by peeling off the hard outer skin. It tastes like cucumber. you may also use it in salads and many other preparations.

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

  • Wash well and break the basil. Breaking works better than chopping the basil. Chopping is said to be detrimental to the flavor.
  • Wash and dry the walnuts since they are quite dusty when fresh.
  • Grate the cheese and mix with olive oil loosely.
  • Shave off the broccoli stems using only the inner less fibrous meaty part. It would seem quite like a cucumber.
  • Now add all ingredients in a kitchen grinder and make a paste of it. I would prefer not to add water to loosen it to your requirement, instead ad 1 teaspoon of olive oil.
  •  There you are !!

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

Missing Something ? : You can replace the walnuts for groundnuts and even better with pine nuts for max authenticity.

Pabda Macher Jhol

PABDA MACHER JHOL

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 

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Any fresh water fish eater would know that India is abundant in carp and catfish of various types. The Ganga river and especially it’s delta  region in West Bengal is abundant in both (i.e. carps and the catfish).

Pabda is a small catfish of about 8 to 10 inches long but with an excellent taste and makes great curries. Such curries are the catch and eat versions in bengali villages. Catfish like pabda, aar, singhara etc. are very popular traditionally. With basic spices as in a common man’s kitchen, pabda makes for a wonderful delicacy besides being high in nutritional value. Remember how I shared the recipe of another small catfish delicacy called the Tangra JholTangra Jhol sometime back. Read on and then enjoy the feast !!

….need to know (food details)

  • Number of people served : 1 fish 1 treat.
  • Preparation time : 20 minutes
  • Serving size : I didn’t leave one morcel for anyone.

….and we need (ingredients)

  • Pabda fish, cleaned, 2 medium 250 grams approx. : Small sized catfish delicacy which is rich in both fried and curried forms. It is rich in nutrients and makes for a yummy delicacy.
  • Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Nigela seeds (kalonji), 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.
  • Turmeric Powder, 1 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.
  • Cumin seeds, 1 teaspoon : 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.
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Coriander, 5 to 6 twigs : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Sugar, 1 teaspoon : Sugar seems an odd combination to this curry, but believe me this just takes the fishes essence to a whole new level.
  • Green Chilies, 2, slit : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin.
  • Red Chili powder, 1 teaspoon : 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.
  • Oil, light vegetable or coconut oil would be good.

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

  • Wash the fish and pat dry. Now season it with salt (1/3rd teaspoon), turmeric (1/3rd teaspoon) and chili powder (1/2 teaspoon) and set aside. Salt and turmeric takes away the foul smell of the fish if any. Keep aside for 15 minutes.
  • Meanwhile, grind cumin seeds, 1 green chili and the ginger to a coarse paste.
  • Heat 1 tablespoon oil in a pan and fry the fish for two minutes gently turning twice for even texture. During this add 1 teaspoon salt to it. This will make the salt stick to the fish well.
  • Take off the fish from the pan and keep them aside.
  • Heat the pan with some more oil for greasing.  As the oil fumes, add the nigela seeds and fry till they crackle, which would be ideally around 30 seconds.
  • To this now add ginger and the other green chili and move around the pan till they mildly cook in around 3 minutes.
  • Add all other spices and fry them well in the pan for 2 minutes more. Do not leave them raw else you will miss the true essence.
  • Now is the time to prepare the gravy, so add 250 ml water and cook well for around 4 minutes.
  • Add the fried fish to it and cook on high heat for 5 minutes.
  • Now switch the gas off and keep the pan covered for 2 minutes further, then take off
  • Garnish with parsley chopped and serve steaming hot.

Storage : 2 small fishes can not outlast 1 sitting for sure 🙂 .

Missing Something ? : You can add daal vadi in the curry and enjoy with a homemade pesto dip  or a nice sweet homemade cherry tomato ketchup !!

Rui Macher Kalia / Rohu Fish Curry

Rui Macher Kalia / Rohu Fish Curry

Thanx a lot for the amazing response we have to this wonderful new initiative by 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

I have often written as to how being in North isn’t the best place to lay hands on the best seafood, however considering the modern logistical wonders and also appreciating the fact that India has one of the largest coastlines of the world with the caches of Indian Ocean, the Arabian Sea and the Bay of Bengal we can hardly complain about the seafood shortage, in any weather condition i.e. India also has one of the largest coverage of rivers in its plains, so freshwater fish is also never elusive.

The winters however brings a flood of carps, catfish etc. in the river plains which sometimes become hard to distinguish if you are not a subject matter expert 🙂 !

Rohu fish or Rui maach is a very popular fish in Bengal state. I mention it’s bengali name since the dish I offer here is bengali too. It is a common carp that prepares many a sprawling spreads on tables. Rui Macher Kalia is one such dish that I first remember having over a lunch in a delhi restaurant and feeling it’s taste lingering throughout that day thereon. It uses your simple kitchen spices and leaves a bowlful of absolute pleasure. So, read on ! 

….need to know (food details)

  • Number of people served : 1 fish to delight 3.
  • Preparation time : 30 minutes + 15 minutes to prepare
  • Serving size : Half platefuls would be a great treat, serve it with steamed rice and some Kimchi Salad as I did.

….and we need (ingredients)

  • Rohu fish, cleaned, 250 grams approx. : Rohu has better quality meat and higher in Vitamin C than other carps. This is one of the most commonly eaten fish in our country.
  • Salt, 3/4th teaspoon : Use coarse salt for authentic essence .
  • Potatoes, 2 round cut : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C  this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
  • Turmeric Powder, 1 and 1/2 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.
  • Cumin seeds, 1/3 teaspoon : 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.
  • Garlic, 4 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Green Chilies, 2 slit : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin..
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Onion, chopped, 1/2 cup :  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.
  • Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
  • Bay Leaf, 1 : Also from my garden’s bay leaf plant. Bay leaf is great for joints and skin and are packed with Vitamin A & C and many other minerals like iron, potassium and manganese. They are pungent and bitter in taste. I grow bay leaves in my garden so I can tell you that the fresh ones and dried ones are quite different. Use the dried ones only please. Bay leaves can grow into small trees giving lifetime supply 🙂
  • Sugar, 1/2 teaspoon : Light coarse jaggery can also work.
  • Mustard Oil.

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

  • Wash the fish and pat dry. Now season it with salt and 1/2 teaspoon turmeric and keep aside for 15 minutes at least.
  • Use this time to get your potatoes etc. ready and laid for later use.
  • Grind the onion and ginger garlic paste.
  • Now heat the mustard oil in a non stick pan and allow vapors to come out. The moment it steams, put the gas on medium heat and place the fish pieces in the pan to stir fry mildly without breaking or sticking. Do so for 5 minutes and then take off heat and keep aside.
  • Now heat cumin over a separate pan. Heat till it crackles.
  • Add ginger to it and saute’ for 30 seconds.
  • To this add garlic and onions and saute’ further for 2-3 minutes till they turn golden brown.
  • To this, add tomatoes and stir cook for 4 minutes.
  • Add remaining turmeric, salt, sugar, red chili, green chilies and saute’ further for 2 minutes.
  • Add 1 glass water (about 200 ml.) and cook for 5 minutes.
  • Add the potatoes to it and cook further for 10 minutes or till your fish is well done.
  • Garnish with parsley chopped and serve steaming hot.

Storage : This one can be stored for a couple of days easily, but then you are making just 250 grams ??

Missing Something ? : You can use some cinnamon and black cardamom to enhance the flavors !!

Royal Junglee Maans

Royal Junglee Maans (Rajasthani Junglee Mutton)

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So now that the winter chills our bones in North India, I can safely indulge in my major culinary love i.e. red meat with strong spices and strong flavors 🙂 !! This one recipe comes from a favorite Indian state of Rajasthan. Being largely a desert, Rajasthan’s menu is splurged with strong red chilies and salt. How do you expect the gypsies in the desert state to make a good dish without spices ???? Well you have to feast them to believe them. The combination of a few strong spices dole out such lip smacking dishes that are unbelievable. You can almost call it the mutton piri piri – the gypsy version ! This is so removed from the regular lunch table Mutton Curry Sunshine which I make for the family and shared earlier.

This one is a true gypsy delicacy called Junglee Maans. Cook on and feast on !! Weak palates to avoid please 😀

 

….need to know (food details)

  • Number of people served : 2 extremely quite and slurpy guests (they wont open their mouths to speak while they gobble this, I promise 😉 ).
  • Preparation time : 60 minutes to marinate and 45 minutes of cooking.
  • Serving size : You will have to control them after a bowl each.

….and we need (ingredients)

  • Mutton (Both goat and lamb would do) 500 grams approx. : Healthiest curry is prepared with mutton. It builds bones and is abundant in calcium.
  • Salt, 3/4th teaspoon : Use the coarse rock salt for authenticity and it’s minerals.
  • Lemon juice, 1 teaspoon or from 1 average sized lemon : 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.
  • Turmeric Powder, 1/2 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.
  • Coriander Powder : 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.
  • Dried Red Chilies : This seems to be the staple spice of Rajasthan. Wherever I could see, large patches of land in Jodhpur, Bikaner etc. were all covered with dried red chilies like large red ponds.
  • Red Chili powder : Red chili powder has a sharper, earthier essence then the fresh green ones. It is a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Ghee (saturated fats), 2 tablespoon : Unlike popular belief, ghee actually helps in weight loss. It is also a great soluble of most vegetables and strengthens bones doing so. We use ghee here for cooking for its great buttery essence.
  • Mustard oil, 1 tablespoon : This just brings out the bitter pungency beautifully.
  • Garlic, 6 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Coriander, fresh plucked & chopped 5 to 6 twigs : It’s easy to garnish with a bunchfull freshly harvested from the backyard. 

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

  • Wash clean the tender mutton pieces and rub them with salt, turmeric powder, red chili powder and 1 tablespoon mustard oil and keep aside for an hour to flavor well. This mix itself will give out a bitter pungent essence.
  • Now heat the ghee in a skillet till it melts.
  • To this add the coriander powder, the chopped garlic and the dried red chilies and fry for a minute. Do remember to keep your exhaust fan on full speed else your whole household will be coughing mad and swearing at you while this is being done  🙂
  • Add the marinated mutton and and salt to the skillet and fry the same for about 5 minutes.
  • To this add 3 cups of water and cook covered on medium to low heat for 45 minutes.
  • Garnish with coriander chopped and serve steaming hot.

Storage : A week, if you can manage to keep it without cleaning the bowl off in a single sitting.

Missing Something ? : Let it be. Keep it as simple as original.

Pan Fried Tilapia / Jalebi Fish

PAN FRIED WHOLE TILAPIA

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While I have been taking some days off being neck deep in my current project, the winters have slipped in cautiously. Cautiously yes, since the farm fires cloud this season so bad in North India that every breath makes you feel it very evidently. Gone are the fears of the industrial pollution, it is the farm pollution which is beating us flat now.

Winters also brings the best fishes to the pools, rivers and the seas and hence auto speeds up my dishing out fish based delicacies. And though however tied up I may be to write up and share, I always squeeze time to cook up some great treats. Here’s sharing one that I managed to make for myself at midnight while writing up a case study. It made the stressful night so much more enjoyable 🙂 ! Read on, this meaty tilapia recipe will surely tickle your taste buds !!

….need to know (food details)

  • Number of people served : 1 fish to delight 2.
  • Preparation time : 30 minutes
  • Serving size : Half platefuls would be a great treat.

….and we need (ingredients)

  • Tilapia fish, cleaned, scaled and slit diagonally 500 grams approx. : 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, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Lemon juice, 1 teaspoon or from 1 average sized lemon : 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.
  • Aniseed, 1 & 1/2 teaspoon : Anise is a sweet and fragrant spice very similar to the essence of cinnamon. It has wonderful antiseptic property and help in clearing the respiratory track.
  • Turmeric Powder, 1/2 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.
  • Cumin seeds, 1/2 teaspoon : 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.
  • Garlic, 6 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Black peppercorns, 8 : Good proportion of salt and pepper are great anti oxidants too.
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Onion, chopped, 1/4th cup :  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.
  • Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
  • Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Oil, light vegetable or coconut oil would be good.

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

  • Wash the fish and pat dry. Now season it with salt, pepper, turmeric and lemon juice and set aside. Salt and turmeric takes away the foul smell of seafood.
  • Dry grind the whole spices i.e. aniseed, pepper, paprika, salt, cumin. 
  • Separately wet grind ginger, garlic, lemon juice and onion and make a paste mixing the dry ground spices to it.
  • Marinade the fish with this paste for 30 minutes. 
  • Heat a non stick pan not less than 10″ in diameter. Pan fry the fish well for 15 minutes on medium heat till well done. A well done fish would be soft and separate easily near the bones.
  • Garnish with parsley chopped and serve steaming hot.

Storage : Surely, a 500 grams fish is enjoyable in one sitting only.

Missing Something ? : Dress it up with a lemon wedge and enjoy with a homemade pesto dip  or a nice sweet homemade cherry tomato ketchup !!