Recipe: Tandoori Fish

(Fish marinated in lime and ginger and cooked over an open fire)

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

 Ingredients:

- 500 gm fish (any firm white fish or salmon), cut into 4 cm cubes

For marinade:

8 garlic clovers

50 gm coriander leave

4 cm ginger

2 tbsp grated lime zest

1 tbsp Kashmiri red chili powder

½ tsp garam masala

1.5 tsp salt

50 ml refined vegetable oil

1 tbsp Gram flour

100 g hung yoghurt

For the Chutney:

100 g Coriander leaves

2 green chilies

4 garlic cloves

2 tbsp lemon juice

½ tsp salt

1 tbsp yoghurt

To serve: Onion rings;

 Recipe:

-Make a fine paste with half the oil, garlic, coriander, ginger, lime juice nd zest, Kashimiri red chili powder, cumin powder, garam masala and salt.

-Heat the remaining oil in a pan and add the gram flour, stirring to make a paste and cook for about 1 minute till fragrant and lightly colored.

-Add the mixture to the spice paste and combine with the yogurt. Mix well all the ingredients for marinade.

-Gently rub the marinade over the fish pieces and marinate for 1 hour

-Pre-heat the oven to 200 C.  Spread out the marinated fish in a baking dish

-Cook for 10-15 minutes on the top rack turning the fish pieces once. Baste once or twice during cooking.

 For the Chutney:

-Make a fine paste of all the ingredients in the blender

-Serve hot fish with chutney and onion rings.

 pic courtesy:http://www.modernfamilyideas.com/wp-content/uploads/2011/10/tandoori-fish.jpg

Roasted Chicken with Potatoes and veggies

Ingredients:

Olive Oil -2 tbsp

Potatoes (cut into large cubes):4

Carrots (diced bite-size pieces): 450 gm

Celery Stalk (diced, bite-size pieces):1

You should also try Chicken Kadhai

Onion (sliced into half) 1

Whole Chicken: 1 (2 Kg)

Salt and ground Black pepper to taste

Garlic powder to taste

Margarine: ¼ cup

Also try Mustard yogurt Chicken

Lemon (Sliced): 2

Garlic (minced) 3 tsp

Celery Stalk (cut into 2 pieces):1

Margarine (cut into pieces):1/4 cup

Method:

Preheat oven to 196 degree Celsius.  Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery and ¾ of the sliced onion in the oil to coat them.  Set remaining onion aside.  Transfer oiled vegetables to a large cast iron skillet.  Rinse chicken and pat thoroughly dry with paper towels.

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Generously season chicken inside and out with salt, black pepper and garlic powder.  Place the remaining ¼ of the sliced onion, ¼ cup margarine, lemon slices, 1 teaspoon minced garlic and large pieces of celery into the cavity of the chicken.  Place the chicken stop the oiled vegetables; scatter remaining margarine pieces and minced garlic in small amounts around the vegetables.

 Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-red meat thermometer inserted into the chicken part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes.  Let chicken rest for 10 minutes before carving and serving with vegetables.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHDiCauyZoLGKt2k2_Qk5dlRHfIvmInQzxgT5CuoSOazA3jC0yhwtj_Q-9qAhw-eDoZpuMG9GKRCHG3M_TpDodznJ33kqnclY149QDKqnxDAXsHgHqZRX4B1ctELHg3yvhaartsQDJzkr/s1600/roasted+chicken+4.jpg

Missi Roti –Recipe

Spicy Besan (Gram flour) bread, especially liked in winter season

Preparation time-15 minutes

Cooking time: 10-15 minutes

Serve- 15 Rotis

Ingredients:

2.25 Cups whole wheat flour (Wheat Atta)

2.25 Cups Besan

½ cups Yoghurt

1 tsp Carom (Ajwain) seeds

1 tsp Red chili powder

½ tsp cumin (Jeera) seeds

Salt to taste

2 tbsp ghee

Preparation:

-Mix all the ingredients except ghee in a large bowl. Knead the mixture with a little water at a

time into semi-soft dough.  Divide the dough into 15 equal parts and roll each out to a 4” diameter disc.

-Roast the disc on a hot griddle (tawa) evenly on both sides.  Now remove the griddle from the heat and roast the disc directly on the flame on both side till well done but not burnt. 

-Remove and repeat with all other discs.

-Smear 1tsp ghee on each disc and serve hot.

Note:  Finely chopped spinach or fenugreek leaves may also be added to the dough, to give colour and flavour to the Roti.

 pic courtesy:http://www.verveonline.com/images/123images/life/scapes-food-essay/food04.jpg

Recipe: Gosht Dum Biryani

Ingredients:

1 Kg Lamb meat

600 gm Basmati Rice

100 gm Ghee

5 gm Clove

2 gm Cardamom seeds

3 gm Cinnamon

75 gm Ginger Garlic paste

4 pieces Green chilis

1 tsp Kewra water

1 gm Saffron

Salt to taste

100 gm Onion sliced

2 pc Bay leave

250 gm Curd

10 gm Red chili powder

5gm Fresh Mint leaves

5 gm Coriander leaves

2 gm cardamom power

2 gm Mace powder

20 ml Milk

 Recipe:

1 Wash the mutton properly

2 Soak the Saffron in little warm milk

3 Wash Basmati rice and soak in water for at least 1 hour

4 Boil the Basmati until three fourth done

5 Cut ginger, green chili and mint leaves into fine julienne

6 In a pan, heat the Ghee, stir fry the onion, cloves bay leaves and Cardamom, to a Golden brown colour, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes. 

7 Add yogurt to the mutton as well as red chili powder and slowly cook until the meat is almost done.

8 Remove the meat from the pot and strain the gravy (Jhol)

9 Take another pot, add Kewra water, cardamom and mace powder and milk dissolved saffron and cook for few minutes more.

10 Add the cooked mutton to the flavored and seasoned jhol and the ¾ done rice to this.

11 Cover this pot with dough of bread, brush it with saffron and milk mixture and bake for 20 minutes.

12 Serve hot with salan and garlic flavored raita.

 pic courtesy:http://farm9.staticflickr.com/8220/8425312609_6bf60f2593_b.jpg

Recipe: Moong ki dal ka Halwa

(It’s generally a winter dish, in summers it will taste best when combined with a scoop of vanilla ice cream.)

Ingredients:

-3 cups of Yellow lentil (Moong dal)

-1 cup of sugar

-small cup of ghee

Cardamom splits (5 pieces)

-3 Cups of water

-1 cup of milk

-Finely chopped dry fruits.

Recipe:

-First of all soak Moong dal in water, preferably for 12 to 15 hours

-After that make a smooth paste out of dal in a processor.  Avoid using water.

-While the paste is ready, make sugar syrup by putting raw sugar into the water.  Heat the mixture to prepare the syrup.

- Now, put cardamom pods into it.

- Now, heat ghee or butter in a pan on a slow flame

- After the process is done, add dal paste and keep stirring it. Do it till it gets golden.

- Now, add milk or Khoya and cook it for some time.  In case you are using Khoya, cook for 4 minutes whereas with milk you need to wait till it becomes thick like a cream.

-Now put sugar syrup into the paste.

-Turn off the fire and add chopped nuts.  It is ready to serve.

-It will be fun to serve dal Halwa with Vanilla ice cream.

 pic courtesy:http://blog.kfoods.com/wp-content/uploads/2013/06/besan-ka-halwa.jpg

Recipe: Millet Patties with garlic mayonnaise

Hands on time: 45 minutes

Total time: 1 hour 15 minutes

Makes: 12 patties

 Ingredients:

1 head garlic, ½ inch trimmed from top, plus 2 cloves, minced

3.5 tsp olive oil, divided

1 cup whole millet

½ yellow onion, finely diced

1/3 cup unsalted sunflower seeds

¼ cup finely chopped fresh dill

¼ cup finely grated low-fat parmesan cheese

4 tbsp fresh lemon juice, divided

1 large egg, beaten

1 tsp salt, divided

1 tsp fresh ground black pepper, divided

Olive oil cooking spray

2 tbsp chopped fresh chives, plus additional for garnish

1 tbsp Dijon mustard

¼ cup mayonnaise

¼ cup Yogurt.

 Recipe:

- Preheat oven to 350F.  Place garlic head on an 8x8 inch piece of foil and drizzle with ½ tsp oil.  Form foil into a pouch, sealing garlic inside.  Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes.  Remove from oven and set aside until completely cooled.  Meanwhile, heat a large non-stick skillet on medium.  Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes.  If necessary, cover with a lid; do not leave unattended.

 -Transfer to a small bowl and set aside.  In a medium saucepan, heat remaining 1tsp oil on medium – high.  Add onion and minced garlic and cook, stirring frequently, until onion is translucent.   Sir in millet and 2.5 cups water and bring to a boil.

 -Reduce heat to low, cover and simmer for 15 to 20 minutes, until water is absorbed and millet is tender.  Remove from heat and let sit, covered for 5 minutes.  Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.  In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, parmesan and 2 tbsp lemon juice.  Add millet mixture and stir to combine.  Stir in the egg and ½ tsp black pepper.  Grease a 1/3 cup measure with oil.  Scoop 1/3 cup millet mixture and drop onto a large parchment lined baking sheet.  Repeat.  Cover with plastic wrap and refrigerate for 20 minutes.

 -Meanwhile prepare aioli:  Squeeze roasted garlic cloves from their skins into a small bowl.  With the back of spoon, mash cloves; add chives, yogurt, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining ½ sp salt and ½ tsp black pepper and stir to combine.  Cover and refrigerate until needed.  Preheat oven to 400F.  Heat a large non-stick skillet on medium and brush it with oil.  Place 4 patties in skillet and flatten each with a metal spatula to ½ inch thickness.  Cook until bottoms are golden brown and crisp, 6 to8 minutes, reducing heat if necessary to prevent patties from over browning.  Brush tops with cooking oil and use spatula to carefully turn over each.

 -Cook until golden.  To serve, top each patty with 1 tsp aioli.  If desired, garnish with chives.

pic courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1327294417.jpg

Pear Margarita-Recipe

Ingredients:

Ice 1 ounce repos ado tequila
1 ounce pear nectar or juice
1/2 ounce fresh lime juice
1 1/2 teaspoons fresh lemon juice
Method:
Fill a cocktail shaker with ice. Add all of the ingredients and shake well. Pour into a chilled margarita glass and serve.

pic courtesy:http://www.margaritaoverload.com/wp-content/uploads/2014/01/Spiced-Pear-Margarita.jpg