Breaded Tilapia

In a large mixing bowl, put breadcrumbs and season them with pepper, chilly flakes and salt.
Coat the fish fillets with egg white. Now put the fish into the large bowl and coat with the crumbs.

Grill in an oven for about 20-25 mins, till the fish is done. You may want to flip the fish around the half way point.

Enjoy with a squeeze of lemon.


Grilled Snapper

Pat the fish (Red Snapper) dry after cleaning it. Wrap the baking tray in foil for easy cleanup once done.

Make a paste with olive oil, salt, garlic powder and chilly powder. Rub this paste all over the fish. Don’ forget to rub it into the stomach cavity as well. Along with the fish, drop in a couple of onion wedges, garlic pods, sweet potato and lemon slices into the tray.

Bake in a preheated oven at 175C for about 25-30 mins.

Let it rest for a couple of minutes before serving.


A lot of milk…make Paneer

I came back home from a vacation to a shelf full of milk packets in the fridge. There was almost 6 liters of full cream milk. These were all 500 ml packets and the oldest packet was about 12 days old. The best way to use up all the milk is to make it into cottage cheese.

This is how I did it.

Arranged all the packets by date. I started with the newest and progressed to the oldest. I took a large vessel, brought 2 cups of water to a boil.

I emptied the newest packet into a dish. Added this into the container. Now emptied the second packet into a dish and waited for the milk to come to a boil. As soon as it did, I added this milk.

Kept repeating this with every packet till I reached packet number 9. When I added this to the boiling milk, it curdled. So I stopped at the 4.5 liters and started stirring the boiling milk and switched off the heat. When all the milk solids had separated, I added some kasuri methi and chilly flakes to it.

Mixed well and strained the paneer into a cheese cloth. Squeezed out as much water as possible and then left it compressed under my mortar-pestle.

Two hours later, soft and delicious paneer was ready.


Tuna-Feta Sandwich Mix

A can of Tuna in brine or oil. A 100 grams of Feta.

Mix the two with a fork so they are all crumbly together. Do NOT add salt without tasting this.

Now start adding in flavors and texture. Chopped onion, chopped green chilly, crushed pepper, chopped fresh coriander, capers, olives, a tablespoon of mayonnaise…whatever you like.

Spread on a toasted bun or bread…Enjoy.

The bread I used is of course home made. My new hack for super soft bread, replace butter with ghee. I will post the dough proportions once I am fully satisfied with it.

Moong Daal

Moong Daal

Moong daal is one of my favourite lentils. It cooks pretty fast and there is no need for a long soaking either.

  • Moong Daal : About a teacup. Washed and soaked for about 30 minutes.
  • Onions : Finely diced.
  • A little ginger-garlic paste.
  • Green Chilly, chopped up.
  • Tomato : Chopped up.
  • Lots of chopped up coriander.
  • Turmeric Powder.
  • Coriander Powder.
  • Oil.
  • A little butter.

Heat up some oil and saute the onions and green chillies till the onions are just about beginning to brown. Add ginger-garlic paste and once they lose the raw edge, add the lentils. Mix well. Sprinkle the turmeric and coriander powders. When it looks like things are beginning to stick to the pan, add the tomato and salt.

This will give enough moisture to free up everything. Cook till oil starts to separate and it looks like everything is again beginning to stick to the pan.

Now add the coriander and once they have softened up, add enough water to submerge it all. Cover and cook for 7-8 minutes. Check if the lentils are fully cooked.

Dry up the liquids on high heat. Add a little butter to free up everything and make it shine.


Garlic Dill Prawns

Garlic Dill Prawns

Just a couple of minutes to make this yum dish.

Into a pan add some butter and oil. When hot add in a chopped green chilly and lots of crushed garlic. After a minute or two add in half the amount of chopped dill leaves you want in this dish. When they have reduced to just a fraction, add the prawns and remaining dill leaves. Season with salt.

Cook covered on medium heat for about 4-5 mins.

Open the lid and move to high flame. Reduce till there is no liquid left.