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.

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 ??

Quick basa fish recipe

Basa fillet in Orange Sauce

The Mediterranean zest with a hedge over the mercury level makes this a super dish. The color speaks sunshine in itself. A typical Indian kitchen would hardly ever cook fresh juice. But that’s what makes this dish stand out. It’s light, very healthy, needs just 5-6 basic ingredients and hey ! it’s even colored of sunshine. Enjoy !!

….need to know (food details)

  • Number of people served : 2
  • Preparation time : 25 minutes

….and we need (ingredients)

  • Basa fish fillet (preferably river bass) 2. Also called pangasius this is a very common river fish which is extremely easy to fillet. It is not very nutritious but the great thing about it is that bass is safe for all ages and does not have high mercury levels as in some other popular fishes. 
  • Orange juice 2 cupsBesides the amazing Mediterranean citrus zest that the it brings to this dish, the orange juice is also a source of major benefits like immunity boost, anti ageing, reduction in cholesterol and inflammation. It is one of the healthiest beverages on this planet. Make it fresh at home for best results.
  • Lemon juice 1/2 teaspoonHost of benefits like hydration, Vitamin C, weight loss, skin improvement etc. However, lemon juice here is just to add sourly zest.
  • Orange rinds 1 tablespoonI have never found them at the stores so i decided to make these myself. Look through my post on making orange rinds.
  • Parsley chopped 1 teaspoon. It is the best garnish to neutralize the fish stench.
  • Oil 2 teaspoon. Try to use a light vegetable oil with no flavor or fragrance of its own.
  • Salt to tasteObviously 

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

  • Heat oil in a non stick pan. Heat for 2 minutes.
  • Lay down the fillets and put the gas flame on medium. Cook for 2 minutes.
  • Add lemon juice, orange rinds and 6 tablespoons of water.
  • Now cover and cook for 10 minutes. Turn twice mid way and then take off the flame and keep aside.
  • In a separate pan cook orange juice and salt on medium flame till it reduces to half. May take from 7 to 10 minutes for that.
  • Now pour this over the cooked fillet.
  • Garnish with chopped parsley and serve hot.

Storage : This can be refrigerated for around 1 week. But would you seriously want to hold something so yummy for re-cooking later ??

Missing Something ? : You can replace orange rinds with lemon rinds. That’s the most liberty I can allow in this one 🙂

Baby Corn Zimmer Kebabs

Baby Corn Zimmer Kebabs

If you have kids coming over or if you want to give an evening delight to your kid/s, this is an extremely quick and easy snack to prepare. The color would fascinate the kids. The ingredients are always available in your kitchen. Goes well with any sauce. It is oil free and a healthy tiffin for all ages. An MCMH G-man original recipe !!

….need to know (food details) 

  • Number of people served : 2
  • Preparation time : 25 minutes cooking + 1 hour of refrigeration
  • Serving size : 3 corns each

….and we need (ingredients)

  • Baby corns (medium-sized) 6 in number : Baby corn is a great balancer of blood sugar and blood pressure. It’s good for digestion and gives a glow to the skin.
  • Beetroot 1 in count : I grow beetroot at home (check out my blog regarding growing beetroot at home in tubs), but they are an easy vegetable to lay hands at the local market. Beets will give a mild sweet taste to the kebab. Health-wise beetroot lowers blood pressure, boosts stamina, is a good detox and provides good roughage (fiber)
  • Paprika powder 1/4 teaspoon : Besides being an obvious Xing provider in the kebab, paprika is also excellent for eyes.
  • Oregano flakes 1/4 teaspoon : Oregano is quite like the carom in flavor and in usefulness too. Do check out the “ajwain ki chutney” blog to unravel its benefits.
  • Lemon 1/2 unit’s juice : Lemon has several skin and digestion benefits, but here its utility is to provide the sour effect in the kebab.
  • Salt to taste : As always 🙂

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

  • Wash and pat dry the corns well. There should be no moisture on it apart from its inner natural wetness.
  • Grind the beetroot into a fine paste. Do not add any water in the paste. The beet will shed its own water and that would be enough
  • Add paprika, oregano and salt to the paste and mix well.
  • Marinate the baby corns with this paste and keep aside for 1 hour. A great way to marinate would be to keep them in an airtight container and refrigerate for 60 minutes.
  • Now put them over skewers and grill in the microwave for 17 to 20 minutes. You can check after 12 minutes to gauge the cooking of the kebab. If they seem crispy and slightly brittle, though not completely dry and hard, bring them out even if they have spent less than 15 minutes inside your oven.
  • Squeeze a few drops of lemon and serve with mustard sauce while hot.

Storage : Do not attempt to store. They’ll get soggy. If unsure, then prepare less units.

Missing Something ? : You can replace the paprika with dried chilli flakes or ground red pepper. Will give similar results.