Sour Bottle Gourd

Bottle Gourd

I wanted to do something wacky and this crazy idea came up. It’s quirky but tastes like fun.

You need:

  • A bottle gourd sliced into thin matchsticks.
  • Juice of a lemon.
  • A couple of peanuts.
  • Coconut oil about 2 tablespoons.
  • Finely chopped Coriander or Dill.
  • Spice mix or just red chilly powder.

Marinate the bottle gourd sticks in lemon juice for at least ten mins. Fry the peanuts in coconut oil. Add the bottle gourd. Cook on low to medium heat for about seven minutes. When the bottle gourd no longer has a raw taste add the chopped greens.

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Mix well and dry it up.

Season with salt and any spice mix.

Roasted Chicken and Aubergine

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You Need:

  • A couple of pieces of chicken preferably with skin on.
  • A large aubergine, cut into large pieces.
  • A carrot. Skip this if you are into the Keto Diet.
  • A spring onion. The bulbs kept whole, the leaf chopped into 1 cm pieces.
  • Olive Oil.
  • Pepper and any dry seasoning powders or herbs.

Layer the baking dish with olive oil, aubergine, carrot, spring onions bulbs. Cover with the chopped spring onion leaves. Place chicken on top of this green bed.

Sprinkle salt, pepper and seasoning.

Preheated oven at 210 C. Roast at 210C for 20 mins. Then continue baking at 190C for 40 mins. Remove chicken from the pan. Mix vegetables and you will find there is a lot of water collected. Broil with only top heat set at a good 250C for about 5 mins or so.

Enjoy with a cucumber-pomegranate-greek yogurt salad.

Chicken & Zucchini in Lemon-Butter Sauce

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You Need:

  • One chicken breast with skin. Patted dry and seasoned with salt and pepper.
  • One Zucchini cut into thick rings.
  •  Juice of two lemons.
  • 20 grams of cold butter.
  • Olive oil.

To prepare the zucchini, use a spoon and pour a drop of olive oil on each ring. Spread it around. Stack rings on top of each other like a column. This will oil both sides in a clean way. Heat a non stick pan. Cook each side of the zucchini on low to medium heat for about 3 mins each.

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Heat olive oil till it starts to shimmer. Place chicken breast skin side down. Keep heat at medium and don’t even look at it for about 7 mins. Flip the breast and cook on all sides. Use a thermometer to check the progress. When the thickest part crosses 65C, add the butter and lemon juice to the pan. Mix then and coat the chicken with this sauce. After 3-4 mins, remove the chicken. It is more than cooked at 70C. If you cross 80C, then there is the risk of overcooking the tender breast and it will become chewy. Let the chicken rest for at least 8 mins before you slice it. This is VERY IMPORTANT.

Enjoy a super low carb and high protein lunch or dinner.

 

Vegan and Keto : Lauki Chaat

You need:

  • A bottle gourd cut into small pieces.
  • Garlic cloves chopped.
  • A green chili finely chopped.
  • Coriander leaves, chopped.
  • Fenugreek seeds, one teaspoon.
  • Mustard seeds, one teaspoon.
  • A quarter teaspoon of turmeric
  • Two heaped teaspoons of Sambhar Powder.

Heat some oil and saute fenugreek seeds, mustard seeds and garlic for a minute or two. Add the chopped bottle gourd and sprinkle turmeric and salt. Mix well and let it cook for 4 mins on medium heat. Add chopped coriander and sambhar powder. Cover everything with water . Don’t use more water than is needed. High heat, till water gets nice and hot and then let it simmer for about 15-20 mins. Till the water has evaporated. Let it cool before serving. The lauki must be fully cooked but has to retain a little bite in it.

Optional: Garnish with sev and if you like it, some beaten yogurt.

Fish Cafreal

I don’t claim this to be an authentic Goan recipe. I used ingredients available in my kitchen without anything fancy. So, Peace!

You need:

  • Sturdy Fishes cut into appropriate sizes. Used here are two Seer fishes, which weighed approximately 400 grams each.
  • Lots of coriander. Like one full cup when cut up.
  • A one inch piece of Ginger.
  • A dozen cloves of Garlic.
  • A teaspoon of pepper corns.
  • Three or four green chillies.
  • A one inch stick of cinnamon.
  • Three tablespoons of vinegar.

Blend all the ingredients and some salt into a paste. I like to keep it a little rough as it makes the finished dish a little crunchy. Rub it all over the fish and let it chill in the fridge for at least 4-5 hours.

Let it come to room temperature before frying. Heat oil. Fry on low heat. Add the marinade along with the fish. At first the oil will get cloudy. But as the fish slowly cooks in the oil and marinade, the oil will suddenly turn clear. This is usually a sign that the fish is cooked. Remove the marinade to protect it from burning, while letting the fish go an extra to minutes or so.

Serve the fish along with the cooked marinade. Enjoy a bit of Goa in your homes with your lovely families.

Protein Overload : Green Beans and Chicken

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Are proteins from vegetarian or animal sources better. The answer is, cook them both together.

This is a super quick recipe but it depends on the stringiness of the beans. If you checked before you bought them, then this recipe should take no more than 15 mins of total work.

You need:

  • Two chicken legs and thighs with deep slits on them.
  • Half a kilo of beans cut into one cm long pieces.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 2 teaspoons of ginger-garlic paste.

Heat oil. Fry the ginger garlic paste in it for a minute. Add the turmeric and red chilly powder. Mix well. In a minute of two the oil will separate. Add the coriander powder and it will become a thick paste. A minute later add the chicken and coat it thoroughly with this paste. Cook for about 5-6 mins. As the chicken cooks, the masala will stick all of the base of the pan. Add beans slowly. Like a fistful at a time. Use the moisture they release to deglaze the pan. When all the beans have been added to the pan and its been almost deglazed use some water and clean the spoon into the pan. There must be a little less than a cm of water in the pan.

Cook covered on low heat for 15 mins. Open and dry it up.

Super Fresh Lemongrass Fish

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It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  •  Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.