Pan-fried broccoli and sharp cheddar

1. Cut broccoli crown into florets, Wash well and drain.
2. In a non-stick, heat extra virgin olive oil and saute crushed garlic cloves.
3. Add the broccoli, saute them a while and cook covered in medium-low heat covered. add salt to taste and freshly ground black pepper. I like them slightly crunchy so I toast them till I like them.
4. Add sharp cheddar when almost done. Serve warm.

You may also use it as a filling for sandwich. Great for soups.

You may also use button mushrooms. Another variation is when you add bacon to the mix. Recipe link here.

Lambs chops in oven

1. Marinate chops with lemon juice/vinegar, salt, pepper, red chili powder, spice mix of your choice (I used ground coriander seeds, cumin, green cardamom and cinnamon). Marinate from 30 mins to overnight. (You may use 1/2 tbsp yogurt and olive oil in the marinade)
2. In a pan, sear on both sides for 3 mins each. Take care not to burn the spice. 
3. Then transfer the chops on a baking tray, seal with aluminium foil to keep the meat soft.  Bake at 350 F for 20 mins first, and broil for 5 minutes. Switch  off the oven and the remnant heat should be enough to cook the lamb through.
4. Add fire-roasted jalapenos (alternately, you can broil them with the chops). Serve with pilaf.

Chingri Baata

Inspired by Tanuka's chingri baata (minced prawns, I decided to make my own version

A variation of the fish chop

Fish chop with lemon juice, ginger, lemon rind, and chipotle spices

Muri ghonto (Fish head cooked with rice)

1. Wash and soak gobindo bhog rice in water for an hour.
2. Make half onion paste, 1-inch ginger paste (I prefer more ginger in this recipe). Mince the remaining onion.
3. Wash the fish head and rub salt and turmeric. Let is rest for 15 mins. Fry in hot mustard oil. Set aside.
4. In the wok where you fried the fish head, fry some diced potatoes with salt, add the minced onion and then the onions paste.
5. Add the pre-soaked rice, cook for a while, and add the fish head. Add salt, turmeric, broken green chilies, ginger paste, and bhaja masala (dry roasted and ground cumin-coriander-red chili).
6. Keep adding warm water in batches so that the rice is fully cooked but not mushy. Taste for salt. Add ghee, and garam masala powder. Serve warm.

Meatballs and broccoli in Asian sauces

Meatballs simmering with broccoli in organic chicken broth and Asian sauces

1. Cut broccoli crown into florets. immerse in salt water.
2. In a pan, add cooking oil and saute thinly sliced garlic till fragnant. Add the meatballs, cook on both sides. Now add the broccoli, pepper, sliced ginger. Saute further.
3. Add organic chicken broth, 1 tsp hoisin sauce, and low-sodium soy sauce to taste. Bring to boil then lower to simmer.
4. You may add shaved carrots, snap peas, Thai chilies to the broth. Serve with warm rice.
   
   Alternately, you may add lemongrass for a different flavor. Or use coconut milk to thicken the broth along with some fish sauce for stronger flavor. You may also use boneless chicken instead of meatballs.

Beet greens and Kashmiri Dum Aloo

I used to throw away beet greens until now.They are quite delicious when sauted with minced garlic and nigella seeds.

I also made Kashmiri Dum aloo à la Sanjeev Kapoor Except that I parboiled the potatoes instead of deep frying them.