Lemon Chili Pickle – Oil free

Hi all, there’s hope in despair and every cloud has a silver lining. In these challenging times when the world is gripped by the Corona pandemic, there are always great things you can do to prove your superiority as the ever conquering human race. Here’s what my loved one did, he wrote the chronology of the Beautiful Game, the way it happened in Russia World Cup 2018. It’s available on amazon in paperback as well as kindle edition. Do go through the same and re-live your passion for soccer in the Stay Home days !!

CHRONOLOGY OF FIFA WORLD CUP 2018: Chronology of FIFA World Cup, Russia, 2018 (from the perspective of an 8 year old superfan)

https://www.amazon.in/dp/B0841KM1WQ/ref=cm_sw_r_other_apa_i_VKhjEbXXH2VCS

So, the times are tough, most of the world population is indoors scared of this man made virus that has gone rogue. This is also a great time to explore the creativity from the fresh harvests from your garden, something that I really love to try my hands on. Remember these other pickles of mine which I had shard earlier.  Remember the Bhavnagri Mirch ka achaar though it’s not as sour as the Cranberry & baby Corn pickle  since on any day cranberry is far pinchy than a fresh lemon which turned out to be a hit lip smacker earlier. In late spring, some chilies and lemon came up in the garden. Neither is a complete dish so I coupled them to conjure a yummy pickle with simple spices. And mind you, I kept it oil free to retain mild crunchiness in the pickle. I like the pickle this way far better than the softened greasy ones. 

So read on, am sure you’d be tempted to  lay your hands on these simple veggies from the nearest grocer even if you don’t find them all at home right now. In a matter of 5 days, be ready to smack your lips with this yummy pickle !

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

Lemon & Chilli Pickle Oil Free

…need to know (food details)

• Number of people served : I think I’ll gobble it down in next 1 month for sure !!
• Preparation time : 45 minutes, mostly chopping, cutting and grinding.

….and we need (ingredients)

• Fresh ripe lemons, butterfly cut, 500 grams : Fresh and ripened lemons from the garden are a delight to pick. Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
• Red big chilies, (achaari or bhavnagri in hindi) split and whole, 250 grams : Another crop from my garden, big red chilies take time to reach the desired stage. They are the same green ones just allowed to sun ripen on the plant itself till they turn red. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
• Black cardamom, 2 drummed & loosened a bit : This is a bigger cousin of green cardamom. The pods have a fragrance which is more earthy and taste which is less sweet that the green variety. It is great in fighting cold and improves respiration hence aiding in asthma. It is good for hair, skin too.
• Cloves, 6 to 8 : Cloves is extremely beneficial for it being anti cancer, anti diabetic, pain killing and breath cleansing properties. It has a distinct pungent, bitter essence.
• Star shaped anise, 4 : It has a strong licorice essence and helps in digestion. It works wonders in a pickle.
• Cinnamon stick, 2 inches : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient which I often use in meats.
• Fennel seeds (Saunf), 1/2 cup or 125 grams : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion. Its a pleasure to announce that fennel swet and wild has started growing in my garden now. It has been very painstaking to bring it up in not so cordial locales of Delhi, but finally I have the bottle brush seeming 7-8 plants now.
• Table salt, 1/3 cup or 4 tablespoon : Regular table salt can be replaced with Himalayan Pink salt. When it comes to the pickle, don’t be thrift with salt. Salt is also a natural preservative.

….time to cook ‘n roll (preparing instructions)

• Wash and split the lemons in butterfly style. i.e. two perpendicular splits giving you 4 identical pieces.
• Wash well the chilies and make one split in the middle. In case you want them less bitter (b.t.w. these big chilies a quite sweet anyways), you may shake loose and do away with the seeds and the stem in the middle of each chili.
• Now take a skillet and heat it dry for 2 minutes. Now put the fennel in it and mild roast it for 3-5 minutes on medium heat so as not to burn or blacken. Add the cloves, star shaped anise, black cardamom, cinnamon stick and stir on heat for 2 minutes more. This mix can ten be taken off and ground mildly in a mortar and pestle. This will give you the earthy, crude pickle mix.
• The skillet is still hot. Put all the salt in it and switch the gas off. This would mild cook the salt and make it perfect and earthy for the pickle.
• Add all ingredients in a large bowl and shake well to mix properly.
• Bottle this and keep in sun for 5 days. Shake often.
• Immediately refrigerate it since the pickle may go bad since we haven’t added any preservative or oil.
• Enjoy with lots of paranthas and buns for weeks !!

Storage : It’s pickle, right ! But it has no oil, no preservative. So you must refrigerate it and you can use it for 45 days easily.

Advertisement

Chicken Teriyaki

Am starting this post by again thanking and promoting the below : ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

So, I’ve been quite tied up with some assignments but I made it my pre-New Year resolution to get active at my recipe posts and do it today on the 31st of Dec.

To start with let me wish all of you a very Happy New Year and a Blessed 2020. Hope you all have a delicious year to come !

Now about the treat here. Well, it’s no wonder, Chicken Teriyaki is one of the most popular ways of eating white meat especially in the eastern hemisphere. It has it’s unique sweet and sticky yumm which is so hard to resist. Of course, it’s topped with the sesame seed, another thing so staple with east asian cuisines. I found it to be a yumm evening snack to usher 2020 in, let’s hope you try and enjoy as well.

Ingredients of Chicken Teriyaki

Preparation of Chicken Teriyaki

Chicken Teriyaki

Teriyaki Chicken

….need to know (food details)

• Number of people served : It’s a 4 people dish.
• Preparation time : 35 minutes
• Serving size : 3 pcs per person would be right arithmetically, but fastest fingers wins this one !

….and we need (ingredients)

• Chicken cut into small pcs., 500 grams : The chicken is not my preferred meat but is welcomed with great recipes though. Being white and light it is versatile in kitchen. High in proteins and great for heart chicken also promotes bone development and skin damage repair. What I didn’t know was that it was an anti depressant as well. Well, all my recipes are as well 😉.
• Orange juice, 1/4th cup fresh : Besides the amazing Mediterranean citrus zest that the it brings to this dish, the orange juice is also a source of major benefits like immunity boost, anti ageing, reduction in cholesterol and inflammation. It is one of the healthiest beverages on this planet. Make it fresh at home for best results.

• Honey, 2 tablespoon : Honey is a good anti oxidant and controls cholesterol levels. It compliments the mustard very well, just like in a mustard sauce.
• Ginger paste, 3/4th teaspoon : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
• Sesame oil, 3 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.
• Butter, 1 tablespoon : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine. 
• Roasted Sesame seeds, 1/2 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
• Soy Sauce, 3 tablespoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.

….time to cook ‘n roll (preparing instructions)

• Wash well the chicken pieces and keep them tender by not refrigerating them.
• Take orange juice in a plastic bowl and add the sesame oil (1 tablespoon), honey, ginger and soy sauce. Whisk it all well to mix properly.
• Marinate the chicken with this and keep aside for 30 minutes. Do not discard the dripping extra marinade.
• Now heat a non stick pan. Add remaining sesame oil and heat till it fumes.
• Now add the chicken in it and cook on medium flame for about 8 minutes till it is done to your satisfaction.
• Take the chicken off and in the same pan melt the butter. To this add the leftover marinade and cook for 2 minutes on medium heat stirring well.
• Now add back the chicken  and cook it on medium heat till all marinade sticks to the chicken. It should take about 3-5 minutes.
• Sprinkle the sesame seeds and serve hot and fragrant !

Storage : Do not refrigerate, 1. it’s winters and hot chicken will be yummy, 2. honey will harden and spoil the chicken texture if allowed to cool.

Missing Something ? : You can replace chicken with a turkey and try with slightly firmer meat !!

 

Tilapia in Paprika Sauce

Please keep supporting us with the amazing response we have had to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

Tilapia is a wonderful friend of all time. It’s there across the shelf in all seasons, it has less bones to chew off and is friendly for the kids as well. With a sufficiently meaty mass, tilapia or the jalebi fish as it is sometimes called locally is a fish in need for all seasons.

Here I share a near magical and yummy recipe of tilapia. Do prepare this and enjoy the treat, I can promise you the cooking time is short but the fish will last on your platter for an even shorter time !! 

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Ingredients for Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

Tilapia in Paprica Sauce

 

….need to know (food details)

• Number of people served : 2 can enjoy 1 fish.
• Preparation time : 25 minutes
• Serving size : Be primitive, fight for your share 🙂

….and we need (ingredients)

• Tilapia, 1 whole, cleaned, about 400 grams : Tilapia is a very popular fish in Asia and Africa though is also common near the Caribbeans. It’s not the most tasty of fishes but is chunky, pretty looking decently good for immunity. Remember that unlike most expectations, this fish is not rich in omega 3 and is a low fat fish.
• Salt, 1/3rd teaspoon : Use the sea salt salt for authenticity and it’s minerals.

• Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
• Ginger Garlic paste, 1 teaspoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
• Paprika powder, 2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
• Tomato puree, 250 grams : Puree would be somewhat sour and sweet but more intense than tomato ketchup. Cooking it gives a great sauce for my dish.

….time to cook ‘n roll (preparing instructions)

• Wash, clean and dry the fish and make slanting slits. Make the cuts deep. It will help in cooking and deepening of the flavour.
• Coat the fish with salt. Keep aside for at least 30 minutes. Now wash gently.
• Make a mix of the ginger garlic paste and the coarsely ground paprika.
• Marinate the fish with the paste (ginger garlic mixed with paprika powder) and keep further for around ten minutes.
• Now heat oil in a non stick pan. Keep on medium, wait till you start seeing vapours.
• Place the fish in the pan and fry it for 5 minutes turning twice.
• Now take out the fish and pour the tomato puree in the pan.
• While you keep the fish aside, cook the tomato puree for about 5 minutes, stirring well.
• Now place the fish in the cooked sauce and mix well but delicately. Be carefully not to break the fish while turning. Cook the fish covered on slow heat for next 5 minutes or as pr the softness you require.
• I cook it such that the sauce thickens well.
• Garnish and serve hot !

Storage : Honestly, I did wrap it in a banana leaf and refrigerate it for a day. But don’t stretch your timelines please.

Missing Something ? : You can dust your fish with mild pepper powder. It will enhance the pepper zing !!

Pan Fried Fish in Rosemary Seasoning

Keep supporting us with the amazing response we have had to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

Well I’ve really had my hands full lately devising some modules for my academy so the write ups have become rare. Needless to say, the treats haven’t become rare at all. This time my rosemary bushes have started giving good vibes in the monsoons so I fried some carp steaks seasoning it with some nice fresh rosemary. The classical essence of rosemary is just unbeatable and goes amazingly well with river fish. That is so since the river fish allows the seasoning to make it’s presence dominant unlike the sea fish which has a strong identity of it’s own.

Enjoy the quick read and the simple steps to prepare a yummy fried fish for yourself on a wet, humid evening !

Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

….need to know (food details)

• Number of people served : 2 to enjoy.
• Preparation time : 10 minutes
• Serving size : 2 steaks each.

….and we need (ingredients)

• Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
• Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
• Oil, 2 tablespoons, to pan fry : Use a light flavor free oil. At least we can let the rosemary take over the flavor part.
• Rosemary, 2 to 3 stalks : Nice rosemary has come up in my garden this early monsoon. Wonderful thing about this herb is that it can be used as a seasoning as well as for garnishing. It can be used in the marinate as well as the final sprinkle on the food. It is mildly minty, peppery and balsamic in flavour and is a great for digestion, improves memory and and has anti-oxidant and anti-aging compounds too.
• Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Lemon juice, 1/2 a lemon or about 3/4th teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
• Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

….time to cook ‘n roll (preparing instructions)

• Wash, clean and dry the fish steaks.
• Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
• Now wash the fish mildly, this would wash off the strong essence of turmeric and will allow rosemary to dominate later.
• Now coat the fish with ground red chilies and lightly crushed rosemary.
• This is the time to heat oil in a skillet and fry the steaks till they turn golden brown.
• Enjoy the delight to serve and relish !!

Storage : You may refrigerate for a day or so but not beyond in case you want to retain the soft texture of the fish.

Missing Something ? : I suggest keep it as simple as possible, rosemary essence should not be disturbed and your guests should not be confused 🙂  !!

Pan Fried Sea Crabs in Basil Spice

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

I tried sea crabs last weekend and one thing I learnt was that they cannot be stored for long so just buy, crack and cook for best treats.

Not the best of my days was made absolutely tolerable with the treat that dished out. Note the marinate used in the dish, it had the desirable impact on the taste palates. Since it’s just a  few minutes preparation dish and most of the spices have been chopped straight off from the garden, it all just exemplifies the experience !

Pan Fried Sea Crab in Basil Spice

Pan Fried Sea Crab in Basil Spice

Pan Fried Sea Crab in Basil Spice

Pan Fried Sea Crab in Basil Spice

….need to know (food details)

• Number of people served : 2 to enjoy.
• Preparation time : 20 minutes
• Serving size : 5 to 6 helpings each.

….and we need (ingredients)

• Sea Crabs, 3 to 4, cracked : They are as sweet as a lobster just a bit softer. Sea crbs are considered good for healing inflammations, improving cognitive skills and their salinity scrapes off the plaque as well. 
• Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
• Oil, 2 tablespoons, to pan fry : I would prefer coconut oil which is mildly sweet and has a low boiling point.
• Lime Basil, freshly harvested and broken, 1/2 cup : Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.
• Celery , freshly harvested and chopped, 2 tablespoon : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock.
• Mustard paste, 1 bowl (dry mustard 1/2 cup, salt 1/2 teaspoon, vinegar 5 to 6 teaspoons, red chilli powder 1 teaspoon) : This one mix really does the trick in this dish. Note that this is a rapidly made version of what would be a nice chili mustard for a hot dog.
• Eggs Whites, 2 : This is what a power packed protein coating would be totally bereft of any flavor of it’s own. It helps bind the marinate very well. Also helps, since the crab meat itself is soft and tends to fall apart while being cooked.
• Paprika, 1/2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.

….time to cook ‘n roll (preparing instructions)

• Wash, clean and dry the broken crabs well to take away any dirt in the crevices.
• Marinade with the mustard mix for about an hour. Crab is a soft white meat so even 45 minutes of coating will get in your flavours well.
• Whip the whites of the 2 eggs and keep in a bowl.
• Now dust off the extra marinate and now coat it with the fluffed up egg.
• Keep aside and heat oil in a pan meanwhile.
• Add basil to it and stir fry mildly on medium heat for two minutes.
• To this add chopped celery and sprinkle the paprika and a pinch of salt.
• Mix well and cook for 1 minute more.
• Now finally add crab to it and stir fry for 8 to 9 minutes, occasionally increasing and decreasing heat as per requirement.
• Take off and serve hot.
• Serve with some grilled fruits. Peaches when grilled are great accompaniments !

Storage : Not much will be left once you are through .

Missing Something ? : May just season with some white pepper, that’s about it !!

Deep Fried Anchovy

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

I’ve always been intrigued by these so called surplus fish, relegated to side dishes and sauces only. My challenge has been to bring anchovy to the main platter. Yes, it’s a challenge to chew in the bones if you are/have a kid but not much so at all if the frying is appropriate.

Crossing my fingers I went ahead with this one, the fish being a mud sucker makes it a challenge to clean as well.

Trust me, it was all worth it. In a matter of minutes, was a very tasty, crunchy fish fritters there could be. Party On !

Ingredients of Deep Fried Anchovy

Deep Fried Anchovy

Deep Fried Anchovy

….need to know (food details)

• Number of people served : 3 to 4.
• Preparation time : 20 minutes
• Serving size : Bowlfuls each.

….and we need (ingredients)

• Anchovy, 500 grams : These are extremely pungent on their own so need good cooking. It’s rich in proteins and Omega 3 fatty acids as well. 
• Salt, 3/4th teaspoon : Use the coarse sea salt for authenticity and it’s minerals.
• Oil, 1 cup, to deep fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
• Paprika, 1 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
• Black Pepper Powder, 1/3rd teaspoon : Good proportion of salt and pepper are great anti oxidants too.
• White Flour, 1/2 cup : This is just clarified wheat flour. While it’s very friendly to cook with, it’s a zero benefit batter since it gets stripped of all it’s nutrients while it is being cleaned repeatedly.

….time to cook ‘n roll (preparing instructions)

• Wash the anchovy (really well) x 2 . Means twice at least. Else you might feel the mud in your fries.
• Sprinkle the paprika, black pepper powder and the salt and mix well with the anchovies.
• Sprinkle the white flour (clarified wheat flour) over the fish and coat well so as to form a batter covering.
• Now heat the oil in a pan and bring to evaporation (i.e. till you see fumes).
• Put in the anchovies in the pan taking care that they do not stick to each other.
• Deep fry now till they look golden brown in color.
• Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Storing will make it loose the crunch.

Missing Something ? : You can add some dried basil to the flour. Squeezing a lemon would work wonders as well !!

Turkey in Piri Piri Sauce

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

There are days when one wants to just give in to the desire of hogging and slurping yummy goodies. Such prevail more when you forsee a busy day ahead and have an inkling to prepare for spreading long on your couch at the end of it with a yum-gun platter on your lap. That would really crown the big busy day, won’t it.

Well, now that I’m friendly to the meat of turkey, I feel confident in curing the dishes as per the required degree of succulence, texture and aroma. This is dished out in my favorite sauce, the piri piri aka the favourite one of my kiddo as well !!

So, cook on ! dish on ! party on !!

Ingredients of Turkey in Piri Piri Sauce

Marinated Turkey

Preparation of Turkey in Piri Piri Sauce

Turkey in Piri Piri Sauce

Turkey in Piri Piri Sauce

….need to know (food details)

• Number of people served : 3 to 4.
• Preparation time : 1 hour
• Serving size : 2 to 3 chunky roasts are a great treat.

….and we need (ingredients)

• Turkey pieces, 500 grams : Turkey has a thicker and firmer meat than chicken. It stronger flavor and a darker meat. Turkey is rich in proteins, amino acids and minerals like zinc. Not many find connoisseurs in India but can be sought and bought whenever required.
• Salt, 3/4th teaspoon : Use the Himalayan pink salt for authenticity and it’s minerals.
• Butter, 1 tablespoon : Butter is the best grease for a grill. While some oils also do the trick but nothing separates the meat from the bones like butter and gives it a perfect browning.
• Piri piri spice chili mix, 2 teaspoon : Generally piri piri spice mix is a mix of something sour and red ground chilies and some pepper. Kids absolutely love this since the heat is under control and is well balanced with the citrus essence. 
• Lemon juice, 2 to 3 medium lemons : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
• Dried red chilies, 4 to 5 : Dried red chilies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
• Onion chopped, 1 medium : As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss. 

….time to cook ‘n roll (preparing instructions)

• Mix the piri piri spice with half a teaspoon of molten butter (half) and squeeze all the lemon juice in it.
• Now poke the turkey in several place for the juice to seep in well. Marinate the turkey pieces with this sour chili mix for an hour or so. Whatever mix drips off should be carefully layered inside the turkey by carefully lifting the skin up with a spoon or a fork.
• Take a pan and melt remaining butter in it on medium heat.
• Layer the pan with crudely chopped onions and the red dried chilies. I also added some green chilies to add a veggie essence.
• Saute the same for 15 minutes on medium flame.
• Now add the turkey pieces to the pan and any surplus butter, lime juice, piri piri mix that is left over.
• Cook well and covered for 45 minutes straight so as to reach the texture and softness as per your suitability.
• Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Can refrigerate wrapped, but will tend to harden the texture.

Missing Something ? : Dress it up with some freshly chopped rosemary !!

Pinwheel Tiffins (Apple, Beetroot, Carrot Pinwheels)

Thanx a lot for the tremendous support  this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here .. 

https://www.youtube.com/channel/UCn7n9nuI85fuaZZiblobDOA

https://www.facebook.com/gunnmaymarwaha/

I have always admired the wisdom of the traditional homemakers due to their practical ability to churn out the right dishes for the right moods and within the handful of ingredients in the kitchen. They are the real goto folks who spare not a thought before getting their hands moving and with a confident smile on their faces clearly projecting “I know whatsup and I’ll take good care”. 

This little snack has been a treat for many a parties, gatherings and tea sittings and has never failed to win an applause. These are so quick and simple to prepare that you can almost make them while having tea with your guests. It uses the intrinsic flavors of the core ingredients and allows them to blend with any herb that can be dry mixed with it. These look so much like the Tricolor Tiffins  which I made earlier. Read on and have a great tea time snack recipe or a kids tiffin recipe ready !!

 

Pinwheel Tiffins (Apple, Carrot, Beetroot Pinwheels)

Pinwheel Tiffins (Apple, Beetroot, Carrot Pinwheels)

…need to know (food details)

• Number of people served : 4 to 5 pinwheels each !!
• Preparation time : 15 minutes max.

….and we need (ingredients)

• Carrot, grated, 1 cupful : Carrots are high source of iron and anti oxidants and have sweet and earthy flavor . Color of the carrots do not matter here. Just don’t let them be black ones.
• Cheese, grated, 1/3rd cup : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
• Table salt : Keep it low. I suggest less than a pinch per pinwheel. This would enhance the flavor of other seasoning.
• Pepper, ground : Good proportion of salt and pepper are great anti oxidants too.
• Oregano, dried : With .Bitter and pungent oregano is a great antioxidant and hence should be added to fried food. It also has anti fungal and antibacterial qualities. Interestingly, oregano when dried dose’nt loose much essence. 
• Bread slices, 6 to 8 : No specific reason why I chose wheat bread. It’s just the one that we use at our place and that was what I had with me then. BTW, wheat bead is said to have all the great nourishment of  whole wheat like fiber, protein, antioxidants and iron.

….time to cook ‘n roll (preparing instructions)

• Combine the grated apple/ carrot/ beetroot with salt and keep aside overnight in a fridge. This will make the grated mix shed water which can then be squeezed off and drained.
• To the squeezed off grated mix, add the dried herb/ oregano.
• Trim the bread slices by their edges. Now roll them hard using a rolling pin such that it becomes a thin yet single pieces. Meaning, that single bread slices should not be broken while rolling.
• Now spread the grated cheese on this slice well to cover.
• Lay out and spread the grated mix on this slice well.
• Pick up one length of the slice and start rolling tightly. Some surplus mix might falls off. Let it fall.
• Once these slices have been rolled you may pin them with tooth picks to keep them together and prevent them from opening and falling apart.
• If your slices are big then you may want to chop the pinwheels into smaller width ones.
•  Enjoy !!

Storage : Nil . The bread will get stale if kept longer than an hour.

Missing Something ? : You may add dried parsley to the grated mix.

Cobia in Celery & Tangerine Butter

We are overwhelmed by the amazing response to the new intiatives (links given below). Do check this out too and follow, there will surely be great posts rolling here .. 

https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.

This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!

Tangerine in our garden

Cobia Fillet in Celery & Tangerine Butter

Cobia Fillet in Celery & Tangerine Butter

Cobia in Celery & Tangerine Butter

….need to know (food details)

• Number of people served : 2 will do.
• Preparation time : 20 minutes.
• Serving size : 1 to 2 fillet each.

….and we need (ingredients)

• Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
• Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
• Table Butter, 1 tablespoon : Regular table butter would be in this.
• Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
• Celery, small bunch of about 100 grams : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock. 
• Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.

….time to cook ‘n roll (preparing instructions)

• Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂  .
• Melt the butter and mix the tangerine juice in it well.
• Lay the cobia fillets in an aluminium foil.
• Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
• Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
• Cover wrap the fillets with aluminium foil.
• Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
• Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
• Serve hot and steaming.

Storage : You cannot store them, they’ll loose their texture !

Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!

Rui Macher Kalia / Rohu Fish Curry

Thanx a lot for the amazing response we have to this wonderful new initiative by my loved one. Do check this out too and follow, there will surely be great posts rolling here .. 

https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

I have often written as to how being in North isn’t the best place to lay hands on the best seafood, however considering the modern logistical wonders and also appreciating the fact that India has one of the largest coastlines of the world with the caches of Indian Ocean, the Arabian Sea and the Bay of Bengal we can hardly complain about the seafood shortage, in any weather condition i.e. India also has one of the largest coverage of rivers in its plains, so freshwater fish is also never elusive.

The winters however brings a flood of carps, catfish etc. in the river plains which sometimes become hard to distinguish if you are not a subject matter expert 🙂 !

Rohu fish or Rui maach is a very popular fish in Bengal state. I mention it’s bengali name since the dish I offer here is bengali too. It is a common carp that prepares many a sprawling spreads on tables. Rui Macher Kalia is one such dish that I first remember having over a lunch in a delhi restaurant and feeling it’s taste lingering throughout that day thereon. It uses your simple kitchen spices and leaves a bowlful of absolute pleasure. So, read on ! 

Ingredients of Rui Macher Kalia / Rohu Fish Curry

Preparing Rui Macher Kalia / Rohu Fish Curry

Preparing Rui Macher Kalia / Rohu Fish Curry

Rui Macher Kalia / Rohu Fish Curry

Rui Macher Kalia / Rohu Fish Curry

….need to know (food details)

• Number of people served : 1 fish to delight 3.
• Preparation time : 30 minutes + 15 minutes to prepare
• Serving size : Half platefuls would be a great treat, serve it with steamed rice and some Kimchi Salad as I did.

….and we need (ingredients)

• Rohu fish, cleaned, 250 grams approx. : Rohu has better quality meat and higher in Vitamin C than other carps. This is one of the most commonly eaten fish in our country.
• Salt, 3/4th teaspoon : Use coarse salt for authentic essence .
• Potatoes, 2 round cut : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C  this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
• Turmeric Powder, 1 and 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
• Cumin seeds, 1/3 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
• Garlic, 4 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
• Green Chilies, 2 slit : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin..
• Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
• Onion, chopped, 1/2 cup :  As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
• Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
• Bay Leaf, 1 : Also from my garden’s bay leaf plant. Bay leaf is great for joints and skin and are packed with Vitamin A & C and many other minerals like iron, potassium and manganese. They are pungent and bitter in taste. I grow bay leaves in my garden so I can tell you that the fresh ones and dried ones are quite different. Use the dried ones only please. Bay leaves can grow into small trees giving lifetime supply 🙂
• Sugar, 1/2 teaspoon : Light coarse jaggery can also work.
• Mustard Oil.

….time to cook ‘n roll (preparing instructions)

• Wash the fish and pat dry. Now season it with salt and 1/2 teaspoon turmeric and keep aside for 15 minutes at least.
• Use this time to get your potatoes etc. ready and laid for later use.
• Grind the onion and ginger garlic paste.
• Now heat the mustard oil in a non stick pan and allow vapors to come out. The moment it steams, put the gas on medium heat and place the fish pieces in the pan to stir fry mildly without breaking or sticking. Do so for 5 minutes and then take off heat and keep aside.
• Now heat cumin over a separate pan. Heat till it crackles.
• Add ginger to it and saute’ for 30 seconds.
• To this add garlic and onions and saute’ further for 2-3 minutes till they turn golden brown.
• To this, add tomatoes and stir cook for 4 minutes.
• Add remaining turmeric, salt, sugar, red chili, green chilies and saute’ further for 2 minutes.
• Add 1 glass water (about 200 ml.) and cook for 5 minutes.
• Add the potatoes to it and cook further for 10 minutes or till your fish is well done.
• Garnish with parsley chopped and serve steaming hot.

Storage : This one can be stored for a couple of days easily, but then you are making just 250 grams ??

Missing Something ? : You can use some cinnamon and black cardamom to enhance the flavors !!