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Thursday, September 29, 2011

Salmon recipe

This is the simplest of all. You can bake the ingredients together instead of pan frying them.

All you need is chopped onions, ginger, garlic, green chilis, cayenne powder, salt, tomatoes, some dry Italian seasoning and cilantro for garnishing.


Pan recipe: I find powdered fenugreek seeds and cumin-coriander go well with fish. Sometimes, I add Lahori fish spice and fry the fillet first. Saute the remaining ingredients separately, add warm water and take time to cook in low-flame, till the oil separates. Garnish generously with cilantro and sawleaf herb ( ngo gai ), if you can find it in Asian markets.

Parantha recipes

Indian flatbreads (parantha) have fascinated me with their possibilities as much as the lentils have.

Wednesday, September 28, 2011

Mom's cauliflower stew

We all have our versions, but this one is my fav. I don't think I can make it like Mom did, but it is the simplest of recipes that needs just butter, cumin seeds, salt and grated ginger. Add to it cauliflower florets and diced potatoes. Add the ginger later to avoid its turning bitter in heat, and pressure pan it. I loved it in winters, where cauliflower was available. Now, I can have it all year round if I want to.

I usually steam veggies in the microwave first to cook faster. Not this one, since it gets pressure cooked.

Another recipe with cauliflower is Cauliflower roast. Where I steam the floret firsts and make the sauce separately with yogurt , loads of cinnamon powder and other preferred freshly ground spices. (Basic garam masala is a good option). You can make it on stove top or bake it in oven for a healthier version. Green peas and tomatoes make great additions to the merry party.

But the simplest and most satisfying way to enjoy a cauliflower is to pan-roast it with nigella seeds, cracked pepper, slit green chilis, potatoes and green peas. You can add pearl onions too.

Tuesday, September 27, 2011

Pork/chicken Vindaloo

  1. Marinate diced chicken breasts/pork with vinegar, broken red chilies and crushed garlic overnight. 
  2. Fry onions in oil and fish out the garlic and chilis (discard remaining liquid) and blend them together to form a paste while sauteing the chicken separately in the oil used for frying the onion.
  3.  Add a suitable amount of salt, red chili powder, turmeric and garam masala and saute further in low heat. 
  4. Vinegar makes it sour. I'd not recommend using yogurt or tomatoes after that, even as a variant.

Friday, September 23, 2011

Tuesday, September 13, 2011

Black-eyed peas

I like the Punjabi Lobia Masala. Incidentally, I concocted a recipe today which I have taken a fancy to. If you are brave enough to try it, let me know how you like it.

Black-eyed peas with mint and coconut
Black eyed peas (lobia) -Soaked overnight
Grated ginger
cumin seeds
Coriander seeds
Kasuri methi
Mint leaves
Amchur powder
Cilantro (coriander leaves)
Bay leaves
Grated coconut

1. Boil or pressure cook all the ingredients(except the cilantro, which we will use for garnishing- you can make your own version/garnish, and the coconut) with suitable amount of water, salt and turmeric
2. Discard the bay leaves and blend the mix in a blender
3. I use freshly ground spices in my recipes- make basic garam masala using cardamom, cinnamon and cloves. You can add a bit of other hot spices like nutmeg powder too.
4. I grated coconut using the same coffee grinder for dry powdered coconut.
5. Put the mix and the coconut/ garam masala in the same vessel. Judge the need of adding any more water (microwaved for a minute)
6. Boil until it reaches desired consistency. Can add a little butter if you want to be evil.
7. Add minced cilantro for garnish.

Generally, lobia is eaten whole. But I have found experimenting with lentils can be satisfying.

Tuesday, September 6, 2011

Kofta curry (Meatball curry)

Lau Chingri ( Gourd with shrimp)

Finely chopped Bottle gourd /Lau/Lauki/Opo
Grated ginger
Slit green chillis
Mom's note: Methi seeds if making with shrimp or fish head, cumin seeds if making vegetarian lau with moong dal or vadi

salt, turmeric, Oil, sugar (abt spnful), ghee, cilantro


  1. Chop the gourd as finely as you can with a sharp knife or processor.
  2. Microwave it for 3-5 mins., for faster cooking and it will also require less cooking oil.
  3. Shallow fry  cleaned , de-veined shrimps  about ( 8-12) in oil, coated with salt and turmeric. Set aside.
  4. Temper methi (fenugreek) seeds in oil. Add steamed lau.
  5. Lau releases water on cookingt, add no extra water, unless you see it getting dry (bad, bad lau!). When lau is semi-cooked- add salt, turmeric , stir.
  6. Add shrimps, slit green chillies and  1/2 tsp sugar
  7. Add ghee and freshly chopped cilantro leaves
Some variants have chopped onions with methi leaves and frozen peas added to it.

Vegetarian alternative: Lau Moong

Thursday, September 1, 2011

Pomfret in Black bean sauce

Link 1

2 medium size pomfrets, cleaned and halved or cut into steaks
1 onion, thinly sliced
½ inch ginger, grated
2 tbsp fermented black bean sauce
4 serrano or thai chilies

Freshly ground coriander seeds, cumin seeds and methi seeds

Chicken stew

I add spinach leaves, celery, mushrooms, or lentils at times. There is no fixed recipe for my stew.
But I like using diced potatoes, tomatoes, carrots, zucchini, french beans. A slow roasted version is available here.

Sometimes, I make old-style beef stew when it is cold.

Olive oil
Meat pieces for stew (chicken. lamb, goat/mutton or beef)
Cracked pepper
Coriander seeds
Bay leaves
Crushed garlic
Grated Ginger
Green chilies or jalapenos
Diced potatoes
Sprigs of rosemary and thyme

I add the ingredients in a pressure cooker in that order. Add warm water after a while and I pressure cook them to doneness.  A good stew retains the individual taste of its ingredients in the broth;  I have found that the key to achieve that is to cook the meat and vegetables in separate steps during the cooking process.

Chole palak

Link 1 (Manjula's kitchen)