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.

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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 

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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 !!

Anchovy Fillet in Basil & Tamarind 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 

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Here’s another anchovy recipe which just dished itself out from whatever I could manage on one summer evening. As I state, I had some half plateful of anchovy fillet with me and most of my kitchen replenishment pending. So I chopped some fresh basil from my garden and squeezed some tamarind from an almost over pouch and dished this yummy snack. Just used pinch or teaspoonfuls of other spices so as to not to take the thrill out of the crunchy fried fillets.

Try these and prepare a blockbuster snack for yourself !!

Ingredients of Anchovy Fillet in Basil & Tamarind Sauce

Ingredients of Anchovy Fillet in Basil & Tamarind Sauce

Anchovy Fillet in Basil & Tamarind Sauce

Anchovy Fillet in Basil & Tamarind Sauce

….need to know (food details)

• Number of people served : 3 to 4.
• Preparation time : 30 minutes
• Serving size : 5 to 6 forkful each.

….and we need (ingredients)

• Anchovy fillet, 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, 2 tablespoons, to pan fry : I do not mind mustard oil here due to it’s pungency. Works well with these fries.
• Raw Mango Powder (Amchoor), 1 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
• Nigela seeds, 1/3rd teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
• Mustard seeds, yellow, 1 teaspoon : Mustard tastes from sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
• Tamarind paste, 1 & 1/2 teaspoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
• Coriander seeds, 3/4 teaspoon : With a warm, nutty and orange essence the coriander seeds are great for eyes, digestion, joints, skin and abdomen.
• Star Shaped Anise, 2 : It has a strong licorice essence and helps in digestion.
• Sweet Basil, 1 bunch : In this I used sweet or Genovese basil leaves which I pluck-wash at my garden. 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.

….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.
• Roast all the dry spices ( mustard, coriander seeds, anise, raw mango powder and nigela) and grind them dry in a mortar pestle.
• Coat the fillet with this powder.
• Now heat a pan and put oil in it to vaporizing stage.
• Add the roughly chopped basil in it and cook for about 2 minutes on medium flame.
• Lay in your coated fish fillet now.
• Cook for a further 5 minutes on medium heat. Do turn the fillet twice but gently. As they cook, they turn vulnerable to breaking as well.
• When they feel almost cooked, splatter your panned fish with tamarind paste and salt and cook further for 4 minutes till absolutely well done.
• Take off and serve hot.
• Serve with some refrigerated cherries or litchis to get a tropical kick !

Storage : No Way, Jose !! Storing will make it loose the crunch.

Missing Something ? : I would allow you to grind in some curry leaves and mix the in the tamarind paste !!

Radish Beans Salad / Mongra Salad

Heartfelt thanx for the overwhelming response to the initiatives in the below links. Do follow, like and share the same for great posts rolling here .. 

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

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Summers are on while the spring is rapidly vanishing alongwith my veggie greens. So while it’s the time to bring in the beans and gourds in the garden, it’s the time for final harvesting of lettuce, radish etc. some of which have been purposely allowed to bolt. After the radish bolts into white flowers, they develop small beans or pods which are extremely yummy and pungent if harvested in proper time.

This salad is prepared with a handful of radish beans, some green chickpeas, some freshly harvested beetroot and some lettuce. It is so refreshing while I am dug up in my subjects and keeps my burning tummy cool and healthy. Very similar in yumm quotient as the sassy egg chaat which I shared sometime back. I have it for breakfast as well as a 4 pm meal and I bet you will not miss trying it at least once since it’s so simple. So read on, try on and party on 🙂 !!

Radish Beans Salad / Mongra Salad

Radish Beans Salad / Mongra Salad

Radish Beans Salad / Mongra Salad

Radish Beans Salad / Mongra Salad

 

…need to know (food details)

• Number of people served : 1 to 2
• Preparation time : 5 minutes max.

….and we need (ingredients)

• Radish Beans, Mongra, 1 cupful : Regular radish plants bolts after the root has ripened (i.e. it grows buds and generates flowers). These flowers then falls off giving way to the beans or pods (hindi : mongra). While it is cooked in dishes as a pungent veggie, I enjoy it well in my salad.
• Beetroot, 2 average sized, 3/4th cup : High in fiber, Vitamin C and manganese to help in immunity, bones, liver, kidney etc. We harvest a decent amount of beet from tubs and sacks in our garden every year. We use the leaves and the stalks as well besides the meaty root.
• Lettuce, Loose leaves, 1 plateful : Lettuce is amazing in summers (though hard to find in this season). It’s so hot in Delhi in summers that all my lettuce dries up (if any is left) by early march itself. It has over 90% water and very low fiber. It gives us Vitamin C, potassium, calcium to us adding the mild peppery and crunchy flavor to the salad.
• Green Chickpeas, 1 cupful : Green chickpea is less available as against it’s dried counterpart which  is a rather popular pulse in Indian kitchens. However, if you can get hold of green chickpeas you have better than peas fresh ones at hand. Raw, crunchy, and high in proteins, fibers and folate and anti-oxidants you would supplement them for peas any good day. 
• Chaat Masala, 1 teaspoon : Again, one of the most popular Indian seasoning for salads etc. Chat masala is typically made by dry grinding coriander seeds, cumin, carom seeds, rock salt, mint, mango powder and a few other things. Again, besides all the digestive and other heath benefits, the chat masala brings in the ‘Xing’ factor.
• Salt to taste : Regular table salt would do in this.
• Lime juice, 1 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.

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

• Get a large light bowl. Large to make space for all veggies and light, so it allows sufficient tossing.
• Line up the bowl with lettuce and sprinkle salt across.
• Add the veggies, mix them (beet, chopped in 1/2 inch cubes, radish beans and the green chickpeas) and toss them in the bowl.
• Squeeze the lemon juice and sprinkle the chaat masala. Toss the salad well to your satisfaction.
• There you go !!

Storage : Please do not. It looses the crunch .

Missing Something ? : You can grate some mild pepper like jalapeno if you so seek.

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 !!

Honey Glazed Turkey Platter

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 

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This was my first foray into cooking a turkey dish. Quite tangibly so, I was unaware of the outcome and had my fingers crossed. While being used to the extremes of a soft seafood bite to hard red mutton, turkey was quite a compromise. Roasting it in my oven was a safe bet, but I did manage to conjure up a recipe which was lip smacking and quite a treat for a chilly winter evening. Read on and enjoy the journey to a gourmet delight !! 

Ingredients of Honey Glazed Turkey

Honey Glazed Turkey Platter

….need to know (food details)

• Number of people served : 3 to 4.
• Preparation time : 2 1/2 hours.
• 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.
• Dried Herb Mix, 3 teaspoon (Ground Mustard, Paprika, Pepper Black, Sage, Thyme) : All herbs are a fantastic essence. Dried herbs differ largely from the original harvest by the fact that they are more earthy and the fresh ones are moist and strong.
• Chopped Garlic, 1 teaspoon : Very few of my dishes skip garlic 1. due to its amazing health benefits & 2. because it provides the right amount of pungency with almost every veggie and meat. All hail the ‘King Pungent’ !
• 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 all the dried spices well in 1/3rd of the salt. Pound lightly in a mortar and shake to mix well. Do not grind in a mixer. That makes the spices hot and loose their flavor. Classical is the best in this case.
• Now melt the butter and mix with honey. Warmth of butter will easily dissolve the honey at room temperature. Do not use refrigerated honey.
• Apply this butter honey mix well on the turkey. Since turkey is best enjoyed with skin so you need to lift the skin lightly and apply the butter honey mix there too.
• Take the spice mix and sprinkle well on all the turkey pieces. Cover well. Dried spice mix will stick well to the honey butter mix as well.
• Wrap the turkey in an aluminium foil and place it in a baking plate.
• Now pre heat the microwave for 15 minutes at 400 degrees.
• Place your tray inside the microwave at a raised level. This allows for a more uniform roasting.
• Grill the turkey for 2 hours at 400 degrees.
• Serve hot with your favorite ketchups or chutneys as have been listed in the previous menus.

Storage : No way Jose !!!!

Missing Something ? : Only thing that can be added here would be freshly chopped rosemary if available !!

PABDA MACHER JHOL

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

Any fresh water fish eater would know that India is abundant in carp and catfish of various types. The Ganga river and especially it’s delta  region in West Bengal is abundant in both (i.e. carps and the catfish).

Pabda is a small catfish of about 8 to 10 inches long but with an excellent taste and makes great curries. Such curries are the catch and eat versions in bengali villages. Catfish like pabda, aar, singhara etc. are very popular traditionally. With basic spices as in a common man’s kitchen, pabda makes for a wonderful delicacy besides being high in nutritional value. Remember how I shared the recipe of another small catfish delicacy called the Tangra JholTangra Jhol sometime back. Read on and then enjoy the feast !!

Ingredients of Pabda Macher Jhol

Pabda Macher Jhol

Pabda Macher Jhol

Pabda Macher Jhol

….need to know (food details)

• Number of people served : 1 fish 1 treat.
• Preparation time : 20 minutes
• Serving size : I didn’t leave one morcel for anyone.

….and we need (ingredients)

• Pabda fish, cleaned, 2 medium 250 grams approx. : Small sized catfish delicacy which is rich in both fried and curried forms. It is rich in nutrients and makes for a yummy delicacy.
• Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
• Nigela seeds (kalonji), 1/3rd teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
• Turmeric Powder, 1 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 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.
• 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.
• Coriander, 5 to 6 twigs : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
• Sugar, 1 teaspoon : Sugar seems an odd combination to this curry, but believe me this just takes the fishes essence to a whole new level.
• 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.
• Red Chili powder, 1 teaspoon : 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.
• Oil, light vegetable or coconut oil would be good.

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

• Wash the fish and pat dry. Now season it with salt (1/3rd teaspoon), turmeric (1/3rd teaspoon) and chili powder (1/2 teaspoon) and set aside. Salt and turmeric takes away the foul smell of the fish if any. Keep aside for 15 minutes.
• Meanwhile, grind cumin seeds, 1 green chili and the ginger to a coarse paste.
• Heat 1 tablespoon oil in a pan and fry the fish for two minutes gently turning twice for even texture. During this add 1 teaspoon salt to it. This will make the salt stick to the fish well.
• Take off the fish from the pan and keep them aside.
• Heat the pan with some more oil for greasing.  As the oil fumes, add the nigela seeds and fry till they crackle, which would be ideally around 30 seconds.
• To this now add ginger and the other green chili and move around the pan till they mildly cook in around 3 minutes.
• Add all other spices and fry them well in the pan for 2 minutes more. Do not leave them raw else you will miss the true essence.
• Now is the time to prepare the gravy, so add 250 ml water and cook well for around 4 minutes.
• Add the fried fish to it and cook on high heat for 5 minutes.
• Now switch the gas off and keep the pan covered for 2 minutes further, then take off
• Garnish with parsley chopped and serve steaming hot.

Storage : 2 small fishes can not outlast 1 sitting for sure 🙂 .

Missing Something ? : You can add daal vadi in the curry and enjoy with a homemade pesto dip  or a nice sweet homemade cherry tomato ketchup !!

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 !!