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 !!

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Radish Beans Salad / Mongra Salad

Radish Beans Salad / Mongra Salad

Heartfelt thanx for the overwhelming response to the initiatives in the below links. Do follow, like and share the same for great posts rolling here .. 

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

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

 

…need to know (food details)

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

….and we need (ingredients)

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

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

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

Storage : Please do not. It looses the crunch .

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

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 !!

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 

https://www.facebook.com/gunnmaymarwaha

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 !!

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 

https://www.facebook.com/gunnmaymarwaha

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 !!

Neem Begun

Neem Begun / Neem Eggplant

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I am sharing this one which I cook in guilt only. Reason being, it is a bitter veggie and most would not understand as to why this should be made at all. But bitter can be tasty as well, right ! Think of so many things which make bitter an edible flavor. The story of this vegetable lies in the state of Bengal where I believe every 4th vegetable is an eggplant 🙂 .  Soft, new, near fluorescent leaves of the neem tree are used for this since they are yet edible.

The neem is a must found plant in any home in India that has a garden. It falls under the category of Tulsi, Curry patta etc. in terms of existence, character and virtue. Eggplant or the Brinjal is such a delicious veggie too. I grow at least 4 different types in my garden and enjoy them throughout the year. Remember this snack that is really popular in my house, the Eggplant Chops !

I am guilty of cooking this one since my kid obviously would never eat it 🙂 , but this is a loaded with nutrition dish. Try out, but only with your mature taste buds !!

…need to know (food details)

  • Number of people served : 2 tablespoon per person would be a good serving
  • Preparation time : 20 minutes max.

….and we need (ingredients)

  • Eggplants / Brinjal / Begun chopped, for this dish I prefer long ones with thin tall slices, 3 brinjals : I  Eggplant or aubergine or brinjal or “begun” as the bengalis would refer to it (this being a bengali dish) is extremely rich in fiber, Vitamin C, potassium and help in liver health, blood cholesterol, heart health and many others. As already stated, I love growing this hardy plant all across the sunny portion of my garden though the white flies trouble me a lot. It is mildly bitter in taste which fades after cooking and the texture is interestingly spongy !
  • Mint sprigs, 1/4th cup or 3 tablespoons when chopped : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
  • Neem leaves, broken, fresh 1 tablespoon: The virtues of neem are not a few but a list. It is wonderful for skin, hair, blood, ulcers, stomach, teeth and gums and getting rid of intestinal worms. Though neem is one of the most bitter edibles in the garden yet the new leaves that we harvest here are a bit better with extremely mild sweetness embellished in the otherwise first layer of bitterness. Not for kids though !
  • Red chili powder, 1/2 teaspoon : 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.
  • Turmeric powder, 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.
  • Salt, to taste, use simple table salt here : Bitter Regular table salt works best here. So regular treated and mineral controlled it is.

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

  • Wash the brinjals well and slice them along the length, as in the picture.
  • Mix the turmeric powder, the red chili powder, the salt and 1 teaspoon mustard oil.
  • Coat the eggplant slices with this mix paste.
  • Now heat a teaspoon of mustard oil in the pan.
  • When it starts evaporating, add the chopped neem leaves and the chopped mint leaves and stir for 30 seconds on medium flame.
  • To this add the sliced and spiced brinjal and stir well so as to mix with the sauteed leaves.
  • Add 4-5 tablespoons of water and cook while stirring for  5 to 8 minutes till your required stage of cooking is reached.
  • Now take off the flame and serve hot garnished with some more chopped mint leaves. There you are !!

Storage : You’ll either love it enough to gobble it immediately or you wont appreciate the bitterness and wouldn’t want to store anyways 🙂 .

Missing Something ? : Some mild ground mustard paste can be used in the marinate.