Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

Keep supporting us with the amazing response we have had 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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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 🙂  !!

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Pan Fried Sea Crab in Basil Spice

Pan Fried Sea Crabs in Basil Spice

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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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 !!

Deep Fried Anchovy

Deep Fried Anchovy

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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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 !!

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 .. 

https://www.youtube.com/channel/UCn7n9nuI85fuaZZiblobDOA

https://www.facebook.com/gunnmaymarwaha/

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 .. 

https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

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 !!

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)

Please do check out a fabulous attempt in the below links and subscribe to encourage

https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

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

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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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 !!

Deep Fried Silver Carp

Deep Fried Silver Carp

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I do not know why i tried this one honestly 🙂 ! I am never very impressed by the carp, but the great thing about this fresh water fish is that it is available throughout the year in this river blessed country called India. The grass carp, the silver carp, rohu, catla etc. they are easy to get hold of round the year and are relatively average in nutrition but vary in taste quotient. For one, most of them are pretty good looking fishes. So if I do not want to spare too much thought and want to make myself a quick and yummy snack, frying a carp is a great idea. This one is a simple and quick silver deep fried which can be had with any of your homemade condiments like the tomato ketchup, the pesto, the ajwain chutney etc. Have a good treat !!

….need to know (food details)

  • Number of people served : This is a 2 guest fish dish.
  • Preparation time : 30 minutes
  • Serving size : 2 pcs with a glass of juice would be  treat.

….and we need (ingredients)

  • Silver Carp, 250 grams, cut and cleaned pieces : As I said, 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. Here we use the silver carp for the dish.
  • Vinegar, 1 teaspoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
  • Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Soya Sauce, 1 teaspoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
  • Aniseed, 1/3rd 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.
  • Oil, 1 cup to deep fry : Use a light flavor free oil. As it is we are deep frying, at least we can let the oregano and paprika take over the flavor part.
  • Oregano, dried, 1 teaspoon : Bitter and pungent oregano is a great antioxidant and hence should be added to fried food. It also has anti fungal and antibacterial qualities.
  • Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.

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

  • Wash the cut pieces of fish well and the rub it with salt.
  • Marinate the fish with soy sauce, aniseed and vinegar and set it aside for 10 minutes.
  • Make a mild and coarse paste of oregano, paprika, salt and a tablespoon of water and coat the fish with it.
  • Now heat the oil in a skillet and bring to vapors.
  • Now put the fish pieces in it and deep fry while constantly turning. It should take about 180 seconds.
  • Now take out and dry off all the extra oil using a tissue paper or similar and serve hot with a sauce, chutney etc.

Storage : You don’t need to store 250 grams portion.

Missing Something ? : Dress them up with basil, or parsley !!