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Saturday, January 30, 2016

Chingri Baata

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

Tuesday, January 26, 2016

Monday, January 25, 2016

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.

Sunday, January 24, 2016

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.

Wednesday, January 20, 2016

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.

Friday, January 15, 2016

Salmon with tomatillos

  1. Cut the salmon fillet into bite sized cubes, rub salt, turmeric,  dry-roasted and ground cumin-coriander-red chili (bhaja masala) and juice of a lime. Set aside
  2. In a wok, fry sliced onions, chopped ginger, green chilies, and 2-3 tomatillos.
  3. Add the salmon cubes, stir well. Cook covered on medium heat and then on low heat. Stir occasionally.
Add freshly chopped cilantro. Serve with white rice.

Three little tomatillos went for a walk. They met a salmon on their way and had some table talk  

Strawberry and cream

Don't they look like tulips?