Teriyaki Chicken

Chicken Teriyaki

Am starting this post by again thanking and promoting the below : ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

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So, I’ve been quite tied up with some assignments but I made it my pre-New Year resolution to get active at my recipe posts and do it today on the 31st of Dec.

To start with let me wish all of you a very Happy New Year and a Blessed 2020. Hope you all have a delicious year to come !

Now about the treat here. Well, it’s no wonder, Chicken Teriyaki is one of the most popular ways of eating white meat especially in the eastern hemisphere. It has it’s unique sweet and sticky yumm which is so hard to resist. Of course, it’s topped with the sesame seed, another thing so staple with east asian cuisines. I found it to be a yumm evening snack to usher 2020 in, let’s hope you try and enjoy as well.

….need to know (food details)

  • Number of people served : It’s a 4 people dish.
  • Preparation time : 35 minutes
  • Serving size : 3 pcs per person would be right arithmetically, but fastest fingers wins this one !

….and we need (ingredients)

  • Chicken cut into small pcs., 500 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 😉.
  • Orange juice, 1/4th cup fresh : Besides the amazing Mediterranean citrus zest that the it brings to this dish, the orange juice is also a source of major benefits like immunity boost, anti ageing, reduction in cholesterol and inflammation. It is one of the healthiest beverages on this planet. Make it fresh at home for best results.
  • Honey, 2 tablespoon : Honey is a good anti oxidant and controls cholesterol levels. It compliments the mustard very well, just like in a mustard sauce.
  • Ginger paste, 3/4th teaspoon : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Sesame oil, 3 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.
  • Butter, 1 tablespoon : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine. 
  • Roasted Sesame seeds, 1/2 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
  • Soy Sauce, 3 tablespoon : 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.

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

  • Wash well the chicken pieces and keep them tender by not refrigerating them.
  • Take orange juice in a plastic bowl and add the sesame oil (1 tablespoon), honey, ginger and soy sauce. Whisk it all well to mix properly.
  • Marinate the chicken with this and keep aside for 30 minutes. Do not discard the dripping extra marinade.
  • Now heat a non stick pan. Add remaining sesame oil and heat till it fumes.
  • Now add the chicken in it and cook on medium flame for about 8 minutes till it is done to your satisfaction.
  • Take the chicken off and in the same pan melt the butter. To this add the leftover marinade and cook for 2 minutes on medium heat stirring well.
  • Now add back the chicken  and cook it on medium heat till all marinade sticks to the chicken. It should take about 3-5 minutes.
  • Sprinkle the sesame seeds and serve hot and fragrant !

Storage : Do not refrigerate, 1. it’s winters and hot chicken will be yummy, 2. honey will harden and spoil the chicken texture if allowed to cool.

Missing Something ? : You can replace chicken with a turkey and try with slightly firmer meat !!

 

Pan Fried Piri Piri Chicken Leg

Pan Fried Piri Piri Chicken Leg

Please 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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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 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 🙂  !!

Anchovy Fillet in Basil & Tamarind Sauce

Anchovy Fillet in Basil & Tamarind 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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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 !!

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 !!

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 

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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 !!

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 

https://www.facebook.com/gunnmaymarwaha

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.