Thursday, March 12, 2015

Fried Pompano Fish

Pompano - 1, cut into 3 steaks
Vinegar - 1 tsp
Ginger - 1/2 inch,
Garlic - 2 pods
Turmeric - 1/4 tsp
Onion - 2 tsp, grated
Cayenne powder - a pinch
Tamarind extract / Lemon Juice - 2 tsp
Pink Salt
Brown Rice Powder - 1 tbsp
Semolina - 1 tbsp.
Oil for shallow frying the fish

Add a tsp of vinegar to the fish steaks and keep aside for a few minutes..

Make a paste of ginger, garlic, onion, turmeric, cayenne powder, tamarind extract, salt. Discard the vinegar, wash the fish and apply the prepared paste well all over the fish pieces and marinate overnight or for at least an hour in the fridge.

Heat oil in a cast iron skillet. Roll the pieces first in brown rice powder and then in semolina and pan fry on both sides till they are fully cooked and crisp on the outside.

Saturday, March 7, 2015

Oven Roasted Vegetables

Mixed Vegetables - Any combination of  Red onion, White Sweet Potato, Carrots, Cauliflower, Broccoli, Bell Peppers, Brinjal, Butternut Squash, Zucchini, Tomato

Garlic - 3 to 4 cloves, minced
Olive Oil - 2 tbsp.
Dried Herbs - Mix of Thyme, Rosemary, Oregano, Basil or any one of them
Salt & Pepper

Preheat the oven to 400 F.

Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

Place the vegetables into a baking dish. Season with salt, pepper, minced garlic and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently.

Put the dish/tray in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top.

Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.


Sauteed Radish Greens

Red Radish - 1 bunch, with the greens
Oil - 2 tsp
Garlic - 4 cloves, minced
Dried Red Chili - 1
Turmeric - a pinch
Roadted Peanuts - a handful (optional)

Cut away the radish from the bunch. Wash well and grate using a box grater. Keep aside.

Soak the radish greens in a big bowl of water for a couple of minutes to remove sand and dirt. Remove from the bowl and wash under running water. Chop the greens along with the stems and keep aside.

Heat a pan and add the oil. Immediately add the garlic and dried red chili. Once the garlic starts to brown, add the grated radish.

Stir fry on high heat till the radish starts to brown.

Then add the greens, turmeric and salt. Cook for a minute till the greens wilt. Add peanuts, mix well and remove from heat.

Serve hot.

Shrimp Biryani

Basmati Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp.
Shahi Jeera / Caraway Seeds - 1/2 tsp
Green Chilies - 3, slit
Vegetables - a mix of potatoes, cauliflower, carrots, cut into 2 inch lengthwise
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp
Yogurt - 1/2 cup
Homemade Biryani Masala - 2 tsp
Fresh Mint Leaves / Pudina / Dried Mint leaves
Shrimp - 15 to 20
Boiled Eggs - 2 (optional)
Red Onion - 1 small, thinly sliced
Roasted Cashewnuts, Golden Raisins or Soaked Almonds - a handful (optional)

Cook the rice with water till done. Do not overcook the rice. Fluff with fork and keep aside to cool down.

Heat a tbsp. of oil in a pan. Add the sliced onion and cook on medium heat till the onion caramelizes.

Heat 1 tsp of oil in a large pan. Add the boiled eggs, a little turmeric, red chili powder and salt. Toss on all sides till the eggs become golden brown. Remove and keep aside. Add the shrimp and cook till done. Remove and set aside.

In the same pan, add some more oil and the shahi jeera. Then add all the vegetables, little turmeric, salt and green chilies. Cook on medium high till the vegetables are almost done.

Beat the yogurt well and add the biryani masala and mint to it. Remove the pan with the vegetables from heat and add the yogurt.

Cook on low heat for a few minutes. Then add the cooked rice and mix well.

Add cooked shrimp and egg and mix together. Sprinkle fried onions and nuts on top and serve hot with cucumber raita/salad.

Green Papaya Curry with Fresh Coconut

Raw Papaya – half, peeled and cut into small cubes
Potato – 1 small, peeled and cut into cubes (optional)
Water – 2 cups
Turmeric – 1/4 tsp
Red Chili Powder – a pinch
Fresh Coconut – ¼ cup, made into a paste with little water

Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – 4
Green Chili – 3
Some grated ginger and coriander powder can also be added.

Place the papaya cubes, potato cubes (if using), water, turmeric, red chili powder and salt in a pot and bring to a boil.

Reduce and cook on low heat till the papaya is half cooked. Add the coconut paste and cook till the papaya is soft.
In a small pan, heat coconut oil. Add mustard seeds. Once the seeds begin to pop, add the curry leaves and green chili and pour the oil over the papaya curry.

Alternatively, to speed up, it can be cooked in a pressure cooker. Temper the oil with spices and then add papaya and potato,  2.5 cups of water and cook on medium low heat for 2 whistles or for 2 minutes after the full pressure is reached.

Serve hot with steamed brown rice and dal.

Adapted from