Pan Fried Rohu Fish

Pan Fried Carp / Classical Fried Fish / Fried Rohu

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 

https://www.facebook.com/gunnmaymarwaha

The easiest and the most traditional way of eating a fish is to fry it. In one survey, fish fry was ranked the 3rd most popular evening snack among youngsters in India.

With simplest of ingredients, on any given evening, a few cut pieces of the most popular carp of India,the Rohu, can turn up into a yummy treat. Read on !

….need to know (food details)

  • Number of people served : 2 to enjoy.
  • Preparation time : 15 minutes
  • Serving size : 2-3 pieces 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 mustard oil here to tingle those taste buds and let the taste of the treat go deep in them.
  • 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.
  • Garam Masala, 1/3rd teaspoon: The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Coriander powder, 1/2 teaspoon: 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.
  • 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.
  • Now coat the fish with wet spices.
  • Now heat oil in a skillet and fry the steaks till they turn golden brown.
  • Enjoy the delight to serve and relish !!

Storage : I suggest you to avoid storage. Just in case you have to leave the treat and rush somewhere, you may refrigerate it for a day or so max. !

Missing Something ? : Serve it with some Ajwain Ki Chutney or raw mustard sauce 🙂  !!

Advertisements
Deep Fried Anchovy

Deep Fried Anchovy

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

I’ve always been intrigued by these so called surplus fish, relegated to side dishes and sauces only. My challenge has been to bring anchovy to the main platter. Yes, it’s a challenge to chew in the bones if you are/have a kid but not much so at all if the frying is appropriate.

Crossing my fingers I went ahead with this one, the fish being a mud sucker makes it a challenge to clean as well.

Trust me, it was all worth it. In a matter of minutes, was a very tasty, crunchy fish fritters there could be. Party On !

….need to know (food details)

  • Number of people served : 3 to 4.
  • Preparation time : 20 minutes
  • Serving size : Bowlfuls each.

….and we need (ingredients)

  • Anchovy, 500 grams : These are extremely pungent on their own so need good cooking. It’s rich in proteins and Omega 3 fatty acids as well. 
  • Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
  • Oil, 1 cup, to deep fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
  • Paprika, 1 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Black Pepper Powder, 1/3rd teaspoon : Good proportion of salt and pepper are great anti oxidants too.
  • White Flour, 1/2 cup : This is just clarified wheat flour. While it’s very friendly to cook with, it’s a zero benefit batter since it gets stripped of all it’s nutrients while it is being cleaned repeatedly.

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

  • Wash the anchovy (really well) x 2 . Means twice at least. Else you might feel the mud in your fries.
  • Sprinkle the paprika, black pepper powder and the salt and mix well with the anchovies.
  • Sprinkle the white flour (clarified wheat flour) over the fish and coat well so as to form a batter covering.
  • Now heat the oil in a pan and bring to evaporation (i.e. till you see fumes).
  • Put in the anchovies in the pan taking care that they do not stick to each other.
  • Deep fry now till they look golden brown in color.
  • Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Storing will make it loose the crunch.

Missing Something ? : You can add some dried basil to the flour. Squeezing a lemon would work wonders as well !!

Potatoes in Chili Basil Chutney

Potatoes in Chili Basil Chutney

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 .. 

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

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

The festival of Navratras bring glitter in Indian atmosphere, especially so in North and Western India. This is the time when all meat culinary goes for a hibernation and out come the vegetarian conjures. 

This is one such moment  when the last burst of green were being harvested from my garden in the late springs. I came up with the idea of cooking up a chutney recipe with all the basic greens and throwing in some potatoes as well. Easy Peasy – Yummy Tummy !!

…need to know (food details)

  • Number of people served : 4 to 5
  • Preparation time : 25 minutes max.

….and we need (ingredients)

  • Basil, sweet or Thai, 2 bowlfuls : In this I used sweet or Genovese basil leaves which I pluck-wash at my garden. Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.
  • Olive Oil, 2 tablespoon : Keep the oil light so as not to interfere with the flavor of your dish either in odor or in taste. Besides, olive oil is a great antioxidant, anti inflammatory, is good for heart and weight management.
  • Garlic Ginger paste , 1 tablespoon : You will hardly find any of my recipes missing garlic. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Cheese cube, 2 100 gram cubes : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Green Chilies, 4 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Mint, a handful, about 150 grams : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
  • Cumin seeds, 100 grams : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Coriander, 100 grams : This comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Salt to taste : Regular table salt would do in this.
  • Onions, chopped, 1 medium : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Lime juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.

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

  • Grind the greens to a nice paste. You can wet grind it in a processor. There’s not much risk here to loose flavor but the coarseness should not be felt in the chutney later.
  • Mix the cheese grated well and keep it aside.
  • Boil the potatoes firm. Do not overboil else they’ll get mashed badly while cooking. We need to see them in the dish.
  • Heat the oil in a pan at medium heat till it starts evaporating.
  • Now add cumin in it and stir till it crackles.
  • Add the onions and the lime juice and stir for a while. About 4 minutes on medium heat should be good.
  • Now add the chilies (deseeded) and stir for about a minute.
  • Add the green paste now and stir cook on medium to high heat for 8 minutes till well done.
  • Add the boiled potatoes (chopped in an inch cubes). Cook further for 5 minutes. You may cover the pan now.
  •  There you are !!

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

Missing Something ? : You can use mustard seeds instead of cumin to cook.

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 !!

Cream of Celery in Broccoli Stalks

Cream of Celery in Broccoli Stalks

Hope you’ve all gone through and subscribed 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/

Think of a family which loves its daily soup and think of me who loves to grow greens in my garden. There will be some creative combinations indeed. We would not like to throw away stuff in the composter (which we have recently placed in our backyard) as long as there is any chance of using its flavor and richness in our food. You remember how I use the beetroot stalks in Cranberry Pickle and Sweet Beet Stalks Pickle and also Fries . It’s almost winters here and the large elephant eared broccolis will be coming up if all goes well. Look in the pictures how they are a gardener’s delight with beautiful green flower heads. Also, around the same time the celery will also start getting tall and harvest ready.

With the same spirit of using all possible and stirring out kitchen creatives, I bring this cream soup to enjoy. 

…need to know (food details)

  • Number of people served : 1 a bowl, let that be the rule
  • Preparation time : 25 minutes max.

….and we need (ingredients)

  • Celery chopped, handfull, about 5 to 6 stalks would be good : 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. 
  • Table 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. 
  • Onions, diced, 1 : 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.
  • Garlic minced, 3 to 4 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Broccoli stems, 500 grams : Broccoli’s health benefits and earthy flavors are amazing, esp. for kids. I use a rather peculier portion of the plant. The stems. I use the insides of the soft broccoli stems by peeling off the hard outer skin. It tastes like cucumber. you may also use it in salads and many other preparations. 
  • Oregano, 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.
  • Bay leaf, 1 : 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 🙂
  • Milk / Cream, 1 cup : A cream bowl would be better since the texture of the soup would be more to your liking and would require less thickenning while cooking.
  • Salt, to taste : Regular table salt would do good.
  • Black Pepper Powder, 1/4th teaspoon : Good proportion of salt and pepper are great anti oxidants too.

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

  • Take a pressure cooker and heat it on a medium flame with pen lid. Put the butter in it and melt well.
  • Add onions to it and brown them well. To this add chopped celery and garlic minced and stir cook for 3 minutes.
  • Add chopped broccoli stems and stir further for 2 miutes. Now add oregano, bay leaves and stir for a minute.
  • Now add 3 cups water and shut the pressure cooker and cook on low flame for 10 to 12 minutes. Switch the gas off after this.
  • Now open the lid after the steam has relaxed and switch the gas on to medium heat. To this add milk or cream and cook for 10 minutes further. This should reduce the broth to a nice creamy fluid about 40% of how you started earlier.
  • All the while stirring it, add the salt and black pepper to it.
  • Serve steaming now. Do not garnish.

Storage : Nopes, this is a cook and consume recipe. Holding it might sour the cream or thicken the butter.

Missing Something ? : This is an Orginal G-Man, MCMH recipe. This is my creativity, you may try yours 🙂

Ajwain Ke Pakode / Carrom Leaves Fritters

Ajwain Ke Pakode / Carom Leaves Fritters

Before we start with this one, let me introduce you all 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.youtube.com/channel/UCn7n9nuI85fuaZZiblobDOA?   https://www.facebook.com/gunnmaymarwaha/

Now this one is certainly my most talked about serving among my guests. I’ve had repeated demands to serve these and also for sharing some offshoots of carom plants which I have so gladly fulfilled. These pakoras are so unique, for 1, you can’t get them in the market, next, you won’t know how they are made and most of all, something like this even exists till they turn up at your serving.

So read on, enjoy, am sure you’ll be tempted with this !

…need to know (food details)

  • Number of people served : 1 plateful only good for 2, seriously 🙂
  • Preparation time : 10 minutes max.

….and we need (ingredients)

  • Carom leaves, freshly taken, about 20 in numbers : Carom seeds are a common spice in Indian kitchens. Here we use the carom plant’s leaves for this chutney. Easy to grow and has a tremendous oregano like flavor. Carom is an excellent digestive, pain reliever, antiseptic and cure of common cold. Practically every part of the carom plant is edible. I even use the soft stems for making Ajwain ki Chutney which is my ever popular condiment.
  • Salt, normal table salt, 1/2 teaspoon : You may use normal table salt here, reason being, that we are looking the flavor of carom leaves to pout and nothing else to interfere.
  • 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.
  • Gram flour/ Besan, 1/2 cup : This is a very popular marinade. Ground from raw or roasted chick peas, besan has a very nutty and rustic flavor besides being good for heart, controlling diabetes and lowering cholesterol.
  • Oil, vegetable or seed oil, for deep frying : Try to use a light vegetable oil.
  • Butter, melted, 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. 

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

  • Pluck the carom leaves off it’s stems. You will note that the stems are soft and crunchy enough to fry them. You may as well do so or may use them in the Ajwain leaves Chutney which I often do.
  • Wash all well in a strainer and then keep aside to dry  well.
  • Take the gram flour and mix well with salt, turmeric and melted butter.
  • Now add water to it gradually while flicking the batter so as not to form dry puffs within.
  • When your paste is made, dip your carom leaves in it.
  • Meanwhile, heat oil in a skillet and bring to vapors.
  • Now take the batter covered carom leaves and deep fry them within the skillet. Do not over-brown and do not allow them to stick together. There is a trick to doing this properly. Always take 3 to 4 batter coated leaves and make a soft sandwich of sorts before frying them. This will enhance the original flavor of carom and it will not tend to get lost in deep frying.
  • Now pull them out and wipe them off extra oil with a tissues and place them on a plate to serve hot. You will note, the butter in the batter will make the pakoras puff out very beautifully and the original heart shaped leaves will make an almost compulsive pick among all your snacks 🙂

Storage : You can refrigerate for a couple of days easy. May also fill in your kids tiffins.

Missing Something ? : You may add some ground Kashmiri chilies also known as degi mirch to spice up the flavor and brighten in color, I didn’t use it since I have younger guests on board 😀

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.

Mangalorean Pomfret Curry

Mangalorian Pomfret Curry

It’s  no secret now that I am a seafood FANATIC ! The pomfret is my favorite fish of all. For me it rates above all tuna, salmon, mackerel and surely above all carps. Being seasonal and illusive, the pomfret also plays pricey with me :-D…

Pomfret has been my go to fish for so long now, but I have made it a point to stick to just 3 to 4 ways of cooking it. That way I keep bettering the experiences every-time. The silver pomfret is so pretty that it practically glistens and draws me across any meat shop 🙂 …. This is a mangalorian style curry with whole pomfret unlike cut pieces and I’ve managed to make minor iterations in it giving in to my palate’s preference !!

 

….need to know (food details)

  • Number of people served : 4 active kids or 2 greedy adults 😀
  • Preparation time : 15 minutes to cook + 5 minutes preparation

….and we need (ingredients)

  • White/Silver Pomfret 1, about 400 grams : Pomfret is so good looking, soft silver white fish. Due to their round shape, they look so good as a whole on a platter, so I always cook it without cutting. In India, most pomfrets come from the Indian ocean’s coastal area. It is also very popular in Indo Chinese countries lie Indonesia, Thailand etc. White pomfrets are great for your heart, bone joints, skin and respiratory system.
  • Vinegar, 1 tablespoon : 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.
  • Salt : Try to use only coarse sea salt for seafood.
  • Lemon 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.
  • Turmeric 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory.
  • Curry leaves 4 – 5 : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma.
  • Tomatoes chopped 2 small : Filled with potassium, magnesium and Vitamin A, C & K, tomatoes form the base of the gravy.
  • Leek / Onion greens : Onion fragrance without the strong pungency. Good source of fibre and antioxidants.
  • Garlic 4 – 5 cloves : Simply my Pungent King, pungent, spicy and sweet flavor is accompanied with benefits of combating cold and reducing blood pressure.
  • Coriander powder 1 teaspoon : Coriander lowers blood sugar and pressure and is a great digestive besides bringing light citrus flavor to the gravy.
  • Cumin seeds 1 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.
  • Coconut oil, 2 teaspoon : Odourless, tasteless so as to only grease the pan for the curry.

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

  • Start with the traditional criss cross cuts on both sides of the fish.
  • Coat the pomfret with turmeric, salt and lemon juice and keep aside for 10 minutes. This takes away the foul smell if any. Now wash off mildly.
  • Grind the garlic cloves in salt and vinegar coarsely and coat your pomfret with it and keep aside
  • Heat a pan now. Add some oil (preferably coconut) on medium flame. Add the cumin to it and let it crackle.
  • Now add the leek or onion greens to it and stir for 2 minutes.
  • Add the tomatoes to it and stir further for 3 minutes till the onion greens and the tomatoes are dried off water.
  • Add 2 cups of water and the curry leaves and cook for 2 minutes till all spices are well absorbed and a loose curry is formed.
  • Now add the fish to it and cook for 10 minutes turning twice (carefully enough not to break the fish). If you want more steam, you may cover you pan and check the cury after every 3 minutes.
  • Serve steaming hot with steamed rice and the treat is all yours.

Storage : No chance, even if you are alone you’ll wipe it off clean :-P.

Missing Something ? : Use sea salt was authenticity. May add cinnamon or sugar (1/2 teaspoon), to enhance the fragrance and make the taste more kids friendly. Little pepper powder (1/4th teaspoon) can also be done. After all, we are trying all iterations here, right !!

easy flax seeds chutney

Flax Seeds Chutney

Honest admission ! I didn’t know that flax gave anything but linen shirts before I came across the flax seeds in the super mart. Though I picked it up in an impulse, it took me nearly 4 months to find an absolutely lip smacking use for it. This condiment is so simple to prepare and can exhume you in absolute pungency or the love of it. Read on and thank me later after you’ve made and relished it 🙂 

….need to know (food details)

  • Number of people served : It’s a chutney dip, will serve at least 10 family snacks
  • Preparation time : 10 minutes of cooking + 3 minutes of grinding

….and we need (ingredients)

  • Flax seeds 1 cup : Flax has a very earthy and nutty essence and is extremely rich in omega 3 fatty acids, proteins and vitamin B.
  • Garlic cloves 1 cup (will contain about 25 to 30 cloves)  : The king of pungency ‘garlic’ is a good astringent and has medicinal properties of fighting sickness like common cold, sore throats etc.
  • Til (Sesame) seeds 2 tablespoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
  • Dried red chillies to taste (I picked 10) : In such a dip where we are looking to project the earthly essence, it’s always good to avoid processed and ground red chilli powder and make your own crudely pounded one.
  • Sesame oil 2 tablespoon : Same essence and benefits as that of the seeds of sesame.
  • Crude salt (I used ground black salt) : Crude Earthy Nutty ….. this just adds to it

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

  • Heat the sesame oil in a pan. Add garlic to it and saute lightly.
  • Now add chillies to it and saute till the chillies are crispy and crushable.
  • Take this off the flame now and allow it to cool.
  • Mix the flax seeds, the rock salt, til seeds and the above cooled garlic and chilli mixture.
  • Grind it all in a mixer. Be sure to take a medium to large size jar for mixing since anything smaller would not contain the flax seeds which would expand considerably on being crushed.

Storage : 18 months easily in a refrigerator.

Missing Something ? : Can replace the black salt with sea salt or the himalayan pink salt. Any crude salt would be good since that would have the earthy essence.