Rosy Basa Fillet

Rosy Basa Fillet

Late evening walk-in. Can’t even rush to the market or have the courage to order. How do you turn the famished soul into a delightful one ? Well, let me introduce you to another of my ingenuous go to recipe. Just half a beet pulled from my garden by my kiddo and a couple of basa fillet in the freezer will turn your famished and lethargic evening into pure bliss. The taste of the fillet is great and the color is so charming that it makes heads turn inadvertently infallibly every time it’s served around. It’s a G-man, MCMH Original recipe. Enjoy 🙂 …… and yes, there is no rose in this Rosy 😀 , just the color.

….need to know (food details)

  • Number of people served : 2 to 3 famished to delighted seafood lovers
  • Preparation time : 20 minutes of slow grilling + 30 minutes of marinade.

….and we need (ingredients)

  • Basa Fillet, 2 normal size : Pengasius or basa is a popular catfish with a sweet tasting, soft  meat with very little of no bones in big pieces of fillet. I wouldn’t say that it’s the top nutritious fish in the water but it is certainly a very easy and friendly one to serve.
  • Sea salt, to taste : I prefer sea salt in my sea food. Reason = It’s coarse, tastes authentic, is not processed and has all natural minerals originally intended.
  • Black Pepper, ground to powder, 4 – 5 corns : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Lemon juice, 1/2 a lemon : Sour effect of the dish comes from here and bring along with it, the Vitamin C benefits to eyes, hair and skin.
  • Rosemary, dried will do, 1/2 teaspoon : Unfortunately, rosemary doesn’t grow well in Delhi so have to do with dried. Rosemary is a great antioxidant and anti inflammatory and is great for the nervous system too. Since it grows well in the hills, rosemary has a great woody pine fragrance. Still, I would any day choose freshly garden harvested rosemary.
  • Basil, dried powder, 1/2 teaspoon : It has practically all the properties of basil but drying reduces everything. I added dried basil here to give mass and temprate the flavor of dried rosemary and parsley.
  • Basil, sweet, fresh, broken, 1/2 teaspoon : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Parsley, dried powder, 1/2 teaspoon : Again, not a priority in choice. I had to use dried parsley since it was mid summers. Parsley has a much low essence when dried. It is mildly bitter. It has beta carotene and vitamin c to fight cold and flu. I am sure it is the best breath freshener that you can grow in your garden.
  • Galangal, 1/2 inch : Again an antioxidant, antibacterial and antifungal spice. It tastes earthy and citrus. I love galangal though it’s very tough to grow, unlike the cousin ginger. It is also very tough to chop or paste since it has strong fibers.
  • Olive Oil, 1 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.

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

  • Grate the beetroot finely. Grate the galangal too and mix them both.
  • Spoon the grated beet (+galangal) and mix the dried spices i.e. the black pepper, the dried basil, the dried parsley and the dried rosemary. Mildly grind them using your mortar & pestle.
  • Marinate the fillets with this mix and keep aside for 30 minutes. I generally poke the fillets with a fork to allow the marinate to get deep inside it.
  • Now set the temperature of your microwave at 425 degrees or just above medium heat  and place the marinated fillets inside.
  • Grill it for 20 minutes turning 3 to 4 times and checking the softness of the fillet.
  • Garnish with broken sweet basil and serve to devour 🙂

Storage : Please do not even think about it. Refrigerating will harden the texture and turn the color much less cheerful.

Missing Something ? : You may choose to season the fish with some dried oregano or fresh chopped parsley. I’ve said this in one more dish of mine, the pan fried red snapper too 😀 !

Jhatpat Seekh Rolls

Jhatpat Seekh Rolls

A lovely exhaustive evening, everyone out together, there was laughter there was shopping, there were friends there were moments. But, THERE WAS NO FOOD…..

So you walk in the home, switch on the lights, and where do you head to expectantly…. The Kitchen or The Refrigerator !! And who’s cooking 😦 No one. Here’s the troubleshooter for the moment. You just need some cheese slices, a chapati, some basic available seasoning and the world is at your feet 🙂 ….

….need to know (food details)

  • Number of people served : 1 roll each will douse the fire in the bellies
  • Preparation time : 5 minutes, literally

….and we need (ingredients)

  • Chicken seekh kebabs, whole, 2 : Skewered mince meet, mixed with chili flake, cumin, crumbs, yolk and several other things. You will forget asking about any health benefits once you bite into a seekh kebab on a cold rainy evening 😀 
  • Chapatis, 2 : A wheat rolled bread which is inadvertently a staple of India, a chapati is a health powerhouse. It is high in calories, proteins, fiber, carbohydrates while moderate in fats. Chapatis and veggies make a complete north Indian platter.
  • Cheeses slices, 2 : These bring the oomph factor. Cheese slices will good amount of saturated calories or carbohydrates. Not everyone will appreciate, but the kids and the famished adults will adulate !
  • Onion rings, 1 medium onion : High in Vitamin C, the fresh raw onion rings will bring in the juicy crisp feeling in the rolls.
  • Green chutney, 3 teaspoons : Green chutney is typically made of coriander, mint, green chilies, cumin, ginger, salt and lemon juice. Again, you can hardly not find it in a family restaurant pre order served. It has all the health benefits of the herbs ground and also is extremely refreshing and helps in digestion.
  • Chaat masala, for seasoning : Again, one of the most popular Indian seasoning for salads etc. Chat masala is typically made by dry grinding coriander seeds, cumin, carom seeds, rock salt, mint, mango powder and a few other things. Again, besides all the digestive and other heath benefits, the chat masala brings in the ‘Xing’ factor in the rolls.

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

  • Lay the chapatis flat and place the cheese slices. 1 each in the middle.
  • Cover each chapati now with a layer of onion rings, crisp and fresh sliced.
  • Sprinkle sufficient chat masala to tingle your senses enough.
  • Place small dollops of green chutney all across the layout now. Do remember, whatever comes last in the layer actually sinks deepest in your roll.
  • Now place your seekh kebabs, 1 in each chapati and rolls well.
  • Use ketchup if you want and gobble them up !!

Storage : You don;t store your hurry up snacks, do you ?

Missing Something ? : Change the seasoning to oregano if you want to but do not replace green chutney with pesto. That will reduce the ‘Xing’ and make it too cheesey.

Amazing kids special egg salad

Sassy Egg Chaat / Salad

Hey ! I’ve been silent for the longest ten days of my short blogging life so far. Was vacationing in the Kumaon hills at my uncle’s estate. Too overwhelmed with that right now and would share that adventure soon.

For now I’m sharing a quick snack to cheer all evenings. It’s a typical 12 months brain fade savior. This egg chaat is nutritious and uses whatever is stocked in the fridge and delivers hmmmms & ooommphs easily.

 

….need to know (food details)

  • Number of people served : 4 active kids or 2 famished adults
  • Preparation time : 10 minutes to boil the eggs, 5 minutes otherwise
  • Serving Size : 4 to 5 forkings each

….and we need (ingredients)

  • Boiled Eggs, chopped in 4 pcs. each : Always remember to allow the boiled egg to reach the room temperature before using it in a salad. This would prevent flavor loss and retain the crispiness of the salad. I learnt that egg white has lower fat and cholesterol than the yolk but has over half of the protein of the egg in it. It’s a wonder food for active and growing kids. An Indian child would have always heard “Sunday ho yaa Monday, roz khao Andey” .. self explanatory 🙂 (1 egg per day, anyday & everyday)
  • Tamarind 1 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, hence the name prefix “Sassy”
  • Tomato ketchup 1 teaspoon : Ketchup is a kitchen essential and adds to the tanginess besides bringing in slightly sweet flavor. I used the sweet cherry tomato ketchup which I make annually. 
  • Crushed laddoo 1 : This little ball of sweet is a delight for all kids. I crush it and mix here to get the sweet flavor and it’s fat content through the ghee used to make it.
  • Lemon Juice of 1 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.
  • Lettuce Leaves chopped 5 – 6 : Lettuce is amazing in summers (though hard to find in this season). It’s so hot in Delhi in summers that all my lettuce dries up (if any is left) by early march itself. It has over 90% water and very low fiber. It gives us Vitamin C, potassium, calcium to us adding the mild peppery and crunchy flavor to the salad.
  • Parsley 2 twigs (for garnishing) : 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.
  • Tomatoes chopped 1 : I know that over 50% of the salads have tomatoes or tomato based sauce in them. Tomato not only acts as a great anti oxidant and giving us Vitamin K – C etc., it also gets the sweet & fresh essence on a high in this dish.
  • Cumin roasted 1/2 teaspoon : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc. Roasting it makes it easy to mix in the salads and chaats. A non roasted seed would need irritable grinding by teeth while eating.
  • Basil leaves (sweet) broken, handful (4 teaspoons) : There are so many types of basil that I do not know the count. I grow 5 types in  my garden for use. Basil grows throughout the year. It propagates through seeds and cuttings very easily. Here I use sweet basil which has a mild and minty flavor appropriate for this kind of salad. Basil is the king of herbs and has amazing benefits like being anti cancer, anti bacterial, anti microbial, anti oxidant etc. I use basil in curries, salads, soups and almost anything I can.
  • Bhujiya, 1/2 cup : Bhujiya is the indigenous crispy snack of India. It’s a rare Indian who does not know at least 8 – 10 types of bhujiyas. Every region of India has it’s own type. I add it here to bring in the chaat flavor, the salt, the crunch, the “Indian ness”

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

  • Mix the cumin, tamarind, ketchup, basil leaves and tomatoes lightly by tossing.
  • To this add the chopped boiled eggs, crushed laddoos and bhujiya and squeeze the lemon juice over it all. Mix it all well but lightly so as not to wreck the texture of the salad. I suggest tossing and mixing only.
  •  Place it all broken lettuce leaves and top it up with chopped parsley.
  • Allow the hungry pangs to devour well 🙂
  • I didn’t add salt in this one. There’s ketchup, bhujiya to make up for the same

Storage : Couple of hours of refrigeration max. Any later and the salad gets soggy.

Missing Something ? : If you know what magic can Chaat Masala do for Indian salads, then feel free to sprinkle some before the lemon juice is squeezed .

Beetroot Yogurt

Flavored Yogurt / Chocolate Beetroot Raita

It’s summer time and the kids are at home. Not only are they just at home, they are at home to chill. And “YOU” must provide the chill for them as for everything 🙂 . Well this one is a special and easy one, but mind you it will be a hit one every-time. Hit in fragrance, super hit in looks and mega hit in taste. Make sure that it’s cold and it’ll ensure that you are “cool” !!

….need to know (food details)

  • Number of people served : 4 cool kids
  • Preparation time : 5 minutes, I promise

….and we need (ingredients)

  • Beetroot grated 2 cups : Grate and squeeze them off their water if you are using yogurt or hung curd. If using regular curd, you may retain the water of the beet. Beet has a typical earthy aroma which it augurs while being underground all it’s life. It goes great with chocolate, coffee and other nuts. It lowers blood pressure, improves stamina and muscle power.
  • Chocolate syrup 1 cup : Want more cheers, add 1/2 cup more. But that’s it, any further and you’ll end up overdoing. …..and to delight your kids, let me share that Chocolate improves cognitive functions, and is a great antioxidant. It prevents diseases and maintains blood sugar and blood pressure.
  • Sugar 1/2 cup, regular white granular : Sugar from fruits is fructose which in itself has no vitamins and minerals but is an extremely essential dietary additive.
  • Curd 4 cups, regular milk’s curd : Digestion, skin, hair, everything benefits from curd. In sizzling summers, it keeps the internals in control. Curd is our basic dish component here.

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

  • Separate the curd in 2 bowl for varying flavors. While whisk one portion well, hang the other in a sieve or a muslin cloth to reduce the water off it. This will retain the yogurt part.
  • To one portion add the chocolate syrup and whisk up quick.
  • To the other portion (now dried off), add the grated and pressed beetroot. Add the sugar to it too and whisk hard for a couple of minutes. This will dissolve the sugar and minimize the beet fiber.
  • Serve the two bowls to the kids with some sweet bread. (In my experience, you will have to collect the bread back in 5 minutes 😉 )

Storage : Good life. Can refrigerate for 4 to 5 days easy.

Missing Something ? : You can add some caramel chunks in the chocolate bowl and some strawberry gum drops in the beetroot one.

Orange Rinds

Orange Rinds

All of us with a love to cook are often looking for things that are multi utility, i.e. they are great with many dishes. I am always vying for such creations. I love to prepare Jams, Pickles, Sauces and now this is the recipe of orange rinds which go well with many complimenting deserts and can be stored for as long as 3 months. Believe me, if you have an active kid in your house, you’ll be making it for 3 months but he/she will wipe it off in 30 days max :-D… Enjoy making this and storing it as a great side for weeks to come !!

….need to know (food details)

  • Number of people served : No counts available for happiness and smiles that these will bring
  • Preparation time : 20 minutes of cooking + 60 minutes of preparation

….and we need (ingredients)

  • Orange peels of 2 oranges : Top flavor for a candy across countries. Best tangy essence.Did you know that 1 orange gives you over 125% of Vitamin C that you require for a day !! It helps in the betterment of the health of your skin, heart, blood sugar etc.
  • Sugar, white, 1 cup granules : Keep it clear to allow the orange colour to shine prime. For that white sugar does the job best. It’s completely neutral and a great enhancer to the orange flavor.
  • Water 3/4th cup : Clear, fresh

….let’s cook ‘n roll (preparing instructions)

  • Wash and rise the orange peels well and then pat dry them completely. Let them not retain their own moisture.
  • Lay these peels as flat as possible on a chopping board and slice thin strips off them. A good size would be around 1/2 cm wide. Too wide will allow some bitterness to reside in your rinds.
  • Blanch these peels now. My way is quick. Can choose this one. Take 2 sauce pans. Pour cold water in one and regular in the other. place the pan with regular water on gas flame till it starts boiling. Let it be there. Now put all rinds in a steel strainer. Alternatively dip the rinds for 2 minutes each in both the sauce pans. Do it 3 times each. This blanching takes away all the bitterness of the orange peel.
  • The peels may now look faded a bit. Do not worry. The color will brighten once coated with sugar syrup.
  • Now take fresh water in a sauce pan (3/4th cup) and bring to boil. Add the sugar to it and stir well to mix completely. Boil it further for 2 minutes to reduce it slightly and allow the syrup to thicken.
  • Add the orange peeled strips to it and move on medium flame till the syrup reduce to 20% of what we started at. It can take around 10 minutes of stirring.
  • Then take off the flame and allow to cool off completely.
  • Here we are with our orange candy strips.
  • Refrigerate and enjoy for 6 months !

Storage : Can keep refrigerated for 20-25 weeks while using it.

Missing Something ? : Some whole (uncrushed) peppercorns and cinnamon stick (1/2 inch) can be added to the sugar syrup before adding the orange peel strips. This enhance the fragrance to a whole different zone.

Raw Papaya Salad

Raw Papaya Salad

Raw papaya is a common vegetable. Here we show you how this can be grated into an amazing meal accompaniment. Mild sour and pungency is an easy and big draw anytime. And if by chance your guests are hungry, then be ready to hear them thanking and praising you for this sallad all your life. Of course, have some good spirit and share the recipe with them, better so, share this link and ask then to subscribe 🙂 

…..need to know (food details)

  • Number of people served : 5 to 6
  • Preparation time : 15 minutes
  • Serving size : 2 to 3 tablespoons

….and we need (ingredients)

  • Papaya grated 2 cups : Papaya which is generally a ripened food product is rich in fibre, Vitamin C and improves digestion. Here we use raw grated papaya which is quite like a less watery and less sweet but firmer melon.
  • Garlic chopped 2 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Black mustard seeds 2 teaspoon : Good for hair, skin and Vitamin A filled, we use mustard seeds here to bring out the pungency to an all new level.
  • Lemon juice 4 teaspoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
  • Mustard oil 2 tablespoon : Enhancing the mustard quotient in the grease too.
  • Basil chopped 1 teaspoon (use lime or cinnamon basil) : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma.

….let’s cook ‘n roll (preparing instructions)

  • Heat the mustard oil in a skillet. Add the mustard seeds and wait for them to sputter on medium flame.
  • Add garlic and saute for 2 minutes. Now add papaya and saute for 5 minutes on medium flame.
  • Add lemon juice and mix well. Take it off the gas burner now.
  • Toss it in the pan to lighten and loosen it’s texture.
  • Garnish with the chopped basil and refrigerate.
  • Serve when mildly cold.

Storage : Can keep refrigerated for 1 week while using it.

Missing Something ? : You can add grated green chillies if your guests prefer so. Can’t substitute or afford to miss any further.

Spaghetti Cheese Balls

Spaghetti Cheese Balls

Cheese balls filled with spaghetti ! This is the kind of party snack that doesn’t need much convincing to promote among high energy and loud kids on a weekend afternoon or any long evening. They pack such an energy punch alongwith high grease flavor that it is an instant hit amongst kids of all ages ( 6 to 66 😉 )

….need to know (food details)

  • Number of people served : 4
  • Preparation time : 20 minutes preparation + 20 minutes of cooking
  • Serving size : 2 would for an average adult or a hungry child. Remember ! it’s loaded with cheese.

….and we need (ingredients)

  • Butter 2 tablespoon : Good butter has high soluble fats which are a better grease than margarine. 
  • Wheat flour (maida) 1/2 cup : Maida provides the layer of the batter material.
  • Spaghetti boiled 1 cup : Well made spaghetti is a good source of vitamins and minerals if they are made of whole grains. They are a fun food for the kids and a great filler to our dish.
  • Peas boiled and crushed 1/3rd cup : Peas are a great health food. They are believed to be low fat, low calorie and anti aging food. They also act against alzheimer and arthritis. They add the mush to our mash in this dish.
  • Oregano dried 1/2 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.
  • Cheese 3 cubes : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Bread crumbs 1/2 cup : Crumbs stick to the batter to prevent the filler to burst out of the ball.
  • Milk 1 cup : Creamy and sticky wetness would be best to add the health benefits in this deep fried fish.
  • Oil light vegetable only : This would not interfere with the flavor
  • Salt to taste : Keep it low. I suggest less than a pinch for 2 cheese balls. This would enhance the flavor of other seasoning.

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

  • Crush the peas with a light rolling pin so as not to mash them completely.
  • Grate the cheese cubes and keep aside.
  • Heat the butter in a pan till it melts. Add the flour and cook on low flame it the maida (flour) turns pinkish.
  • Add milk to this and mix well continuously stirring so as not to forms clumps. Cook like this on low flame for 4 to 5 minutes or till the flour thickens into a loose batter. Then take it off the flame and allow to cool.
  •  Till then mix the boiled spaghetti, crushed peas, the cheese, oregano and salt and shape them into fist size balls. (fists better be a kids and not a boxers 🙂 )
  • Take each ball and dip them into the cold batter and roll it into the bread crumbs. Do this routine for all the alls and set aside.
  • Heat oil in a skillet. Bring to high temperature and the deep fry the balls.
  • Serve hot and flavorful

Storage : You can refrigerate the cheese balls (non fried) for a week easily and deep fry them as and when required.

Missing Something ? : You can skip the peas and replace the oregano with a seasoning of your choice too.

 

Eggplant / Brinjal Chops

Brinjal / Eggplant Chops

 Very light and delicious snacks that take a few minutes to prepare and is a delight to serve and relish. The most common of veggie with a simple and obvious dish that would make the kids eat what they would never otherwise 🙂 . They’ll use a lot of cherry tomato ketchup though !!

….we need to know (food details)

  • Number of people served : 2 adults or 3 kids
  • Preparation time : 15 minutes
  • Serving size : 1 brinjal each with 5 slices

….and we need (ingredients)

  • Brinjals (eggplants) 2 medium size :
  • 1 teaspoon oil :
  • Tomatoes chopped 1 medium :
  • Onions chopped 1 medium :
  • Rock salt 2 pinches :

….time to cook ‘n roll (cooking instruction)

  • Wash well and dry the brinjals well. Then slice them into half inches thick slices.
  • Now heat the oil in a pan such that it greases well but does not get absorbed in the slices while frying.
  • Now pan fry the slices of brinjals for 5 to 8 minutes on high flame but not getting them soggy. I like them crispier so I charred them a bit. Set aside.
  • Saute’ the chopped onion in the pan till golden brown. Add tomatoes to it and evaporate all water.
  • Take off when well done and dress the brinjal slices.
  • Sprinkle some rock salt or chaat masala to top it and serve proudly.

Storage : Surely not applicable 🙂

Missing Something ? : There’s hardly anything you need in this. What can you probably miss ??

Cherry Tomato Orange Marmalade with Pinenuts

Cherry Tomato Jam with Pinenuts

This recipe will make people take note for sure. There’s no ingredient tough to catch. While the pine nuts are a pain to individually sort, they are worth their bit in the marmalade. The candy orange rinds only need throwaway orange peels and little of your effort. You don’t normally get this marmalade in the stores so they stand out well. As always, jams and marmalades make the kids at all those cereals and breads which they normally wouldn’t. It’s an assured hit recipe !

….need to know (food details)

  • Number of people served : It’s a jam, go ahead spread as much sweetness as you can !!
  • Preparation time : 45 minutes
  • Serving size : Big dollops of sweetness

….and we need (ingredient)

  • Cherry tomatoes 25 in numbers : Has high sugar concentration so is very sweet and cute to look at too. I grow them in pots and in my garden, but they are easily available at stores as well. Packed with powerful nutrients like Vitamin A, C and K and potassium. 
  • Pinenuts (Chilgoza), peeled, washed, dried 2 tablespoons : Little pine nuts are good energy boosters and have anti ageing antioxidants. They are a must on many sweets too due to their mild crunch woody flavor.
  • Sugar 2 and 1/2 cups : Use white sugar only, else the texture of the jam will be spoilt. 
  • Cinnamon stick 2 inches : Natural earthly sweetner and a great antioxidant. Fights diabetes and heart diseases too.
  • Orange rinds 2 tablespoons : Check out my recipe of Orange rinds to know how this is made. It is a fabulous candy in many marmalades, custard and other puddings.
  • Lemon juice 1 tablespoon : The prime citrus is used in 70% of the dishes that I make. Great for Vitamin C, hydration, skin quality, weight loss and digestion. As everytime, lemon juice adds the ‘Xing’ in the dish.
  • Cloves 8 : Again a master spice with strong astringent and a sweet bitter flavor, clove is great toothache, infections, inflammations and tissue wear & tear.

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

  • Peeling the tomatoes by blanching : Boil 2 cups water. Take off flame. Do regular blanching of the tomatoes by making them have alternate dips in the boiling water and cold water 3 times each alternatively and then setting aside. Put small cuts on top of the tomatoes. Squeeze out the seeds and the inner pulp and skin off the small tomatoes too.
  • Now heat 1 and 1/2 cup water in a pan. at it’s boil, add sugar and cook for 4 minutes.
  • Coarsely grind cloves and cinnamon and add to the sugar syrup. Stir well.
  • Add lemon juice and stir further for a minute.
  • Add orange rinds to it and stir more for 2 minutes.
  • Add the tomatoes to it and cook for 10 minutes further on medium flame. Reduce the flame occasionally to not excessively reduce the syrup.
  • Add the pine nuts and switch off the flame and allow the jam to cool.
  • On cooling put all the jam into a sterilized jar and plan for many happy treats for many months to come !

Storage : 18 months with preservative. You can add 1 teaspoon sodium benzoate (available at common supermarts) mixed well with water.

Missing Something ? : You can supplement pine nuts with moistened and peeled almonds each broken into 4.

Beetroot Celery Mutton Soup

Beetroot Celery Mutton Soup

Any chef would tell you that mutton as a main component and galangal as a spice component are the hardiest ingredients to cook with. This mutton stock is absolutely different. It uses unique flavors and herbs and even comes out with a fascinating bold red color. This recipe uses almost half the ingredients otherwise used in a conventional mutton stock. An amazing evening appetizer with needless to announce the massive health benefits. An MCMH G-man original recipe. Cook on !!

….need to know (food details)

  • Number of people served : 2
  • Preparation time : 60 to 75 minutes

….and we need (ingredients)

  • Mutton cubes 100 to 150 gms : Healthiest broth is prepared with mutton. It builds bones and is abundant in calcium.
  • Beetroot cubes 1 cup : High in fibre, Vitamin C and manganese to help in immunity, bones, liver, kidney etc. Beet gives a bright and cheerful color to this stock.
  • Celery chopped 1 cup : One of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock.
  • Galangal chopped 1 teaspoon : Again an antioxidant, antibacterial and antifungal spice. It tastes earthy and citrus.
  • Leek shoots chopped 1/2 cup : Onion fragrance without the strong pungency. Good source of fibre and antioxidants.
  • Garlic chives chopped 1 teaspoon : Milder than garlic but with full immunity building, disease fighting benefits.
  • Butter 1 tablespoon : Greasing agent in this soup. Probably the healthiest form of fat known.
  • Salt to taste : Ideally 3/4th teaspoon should be good

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

  • Heat the butter in a pressure cooker over medium flame till it fully melts. Will take 60 to 90 seconds max.
  • Add chopped leeks and stir saute’ for 3 to 4 minutes. By now the onions would be reddish-brown
  • Add the garlic chives and galangal and stir for further 4 to 5 minutes till they are soft and soggy. Galangal is very hardy, if it requires further cooking then do so.
  • Add salt and beetroot now and cook for further 5 to 8 minutes. Cook till the entire filler is soft and soggy and cuts with the side press of a spoon easily. Should look mushy and pulpy.
  • Add the mutton pieces to it. Mutton should always be added when at room temperature for proper cooking. Keep it under running tap to normalize if it’s been taken off the freezer. Cook for 25 minutes. Stir frequently.
  • Add 5 cups of water and chopped celery in it. Mix well.
  • Close the lid of the pressure cooker and cook on high flame for 10 to 12 minutes till it sounds 4 whistles.
  • Lower the flame to low and now cook for 6 whistles, whatever time it takes. Then switch off the gas flame and let the pressure normalize for 15 minutes before opening the lid of the cooker.
  • The mutton pieces should be well split, the spices should have dissolved and the celery marginalized by now.
  • Serve steaming and let the flavor float throughout the house. People will come asking for sure !!

Storage : 1 week refrigeration allowed in this.

Missing Something ? : You can replace chives for garlic cloves, galangal for ginger and leek shoots for green onion shoots. These would work though the flavors will deepen a bit.