Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)

Fenugreek Leaves or Methi is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained.   Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron,Continue reading “Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)”

Sea Bass in Aubergine Sauce

Fry some chopped onions and once they have softened add in small thin pieces of egg plants. Add a little red chilly powder and coriander powder. Saute till the egg plants have softened and add a lot of red tomatoes. Add salt. Cook and cover till the tomatoes have softened. Add chopped spinach and checkContinue reading “Sea Bass in Aubergine Sauce”

Poached Pink Perch in Mushroom, Lemon Butter.

So I found these beautiful fishes and how could I let them get away: Got them home and filleted them to remove the bones. In a pan put in some chopped mushrooms, onions and a dollop of butter and cooked them on high heat for about 7-8 mins. Once they had softened up add aContinue reading “Poached Pink Perch in Mushroom, Lemon Butter.”

Fish baked in Sorrel Sauce

  Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile. Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened. Puree these with a couple of green chilies and garlic. Lay theContinue reading “Fish baked in Sorrel Sauce”