Basil, Babycorn with Meat Mash.

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You need:

  • Some Meat Mash
  • One Red Pepper
  • Baby corn about 200 grams.
  • Basil leaves about 3 to 4 fistfulls.

Heat very little oil in a pan. Toss in the baby corn and red peppers. Spread them out. Turn them around after 2-3 mins but see to it that they are spread out in the base of the pan. Place the basil leaves completely covering the vegetables. Place the meat mash on top of the basil leaves.

Cook covered on low heat for about 10 mins. The sturdy vegetables on the base protect the tender basil leaves. These leaves steam up inside the covered pan. The lovely fragrance of these leaves permeates the meat.

A very mild and super healthy dish.

 

Meat Mash

This is an amazing meat base you can prepare and store on your fridge. Saves a lot of time over the week as you get your meals ready.

You Need:

  • 1 Kg Boneless Meat.
  • 2 tablespoons of ginger-garlic paste.
  • A teaspoon of turmeric.
  • Salt as per taste.

Get any red meat. You can choose a lean cut as well. Do not let the butcher mess it up. Get large pieces and using a sharp knife cut across the grain. Try and keep the fibers less than a centimeter in length.

Wash the meat after cutting in the pressure cooker itself. Then drain the water but don’t squeeze the meat. The amount of water left in the cooker is enough.

Massage in some ginger garlic paste, salt and turmeric.

Pressure cook for one whistle. Then let it simmer for at least 30 mins.

Open the cooker only after it has completely cooled. Cook on high heat to dry it up. Using a strong spoon mash it completely.

Store in a dry container in the fridge. You can freeze it for longer but once thawed do not freeze again.

Pepper Masala Fish

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You need:

  • Pomfret Fish cut into 1 cm thick slices.
  • One teaspoon each of pepper and cumin.
  • One medium sized onion.
  • Two tomatoes.
  • One Green chilly.
  • A big bunch of coriander leaves with their stems.
  • One tablespoon Ginger-Garlic paste.
  • Turmeric powder.
  • Mustard oil.

In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.

Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.

Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.

Serve hot with rotis or rice.

 

Broccoli, Basil, Capsicum

You need:

  • Broccoli, cut and blanched.
  • Capsicum, yellow or red.
  • A bunch of Basil leaves, chopped up.
  • Garlic cloves, roughly chopped up.
  • A lemon.
  • Dry red chilies and chilly flakes.
  • Salt and pepper for seasoning.

Heat olive oil and toss in the garlic and chillies. Stir Fry for two to three minutes and then add the capsicum. When slightly tender, add the broccoli, Basil leaves, salt and pepper.

Lemon zest and lemon juice. Switch off the stove.

Note: add only as much lemon juice as you want. We want it to be a mild flavor that enhances the Basil and not over power it.

Enjoy a quick and sprightly salad.

Kheema Macaroni

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You need:

  • One large bowl cooked macaroni pasta.
  • One large onion.
  • 3 tomatoes
  • Garlic cloves
  • Minced Meat (Kheema) about 250 gms.
  • Dried oregano
  • 1 tablespoon tomato paste

Follow the instruction on the macaroni pasta to prepare and then keep it aside. Save about half a cup of the water in which the macaroni is cooked.

Fry onions and garlic cloves in oil. When translucent add the minced meat and fry till its getting a nice color.  Do not allow the kheem to cook in water. Keep stirring and use high heat. If it boils then the flavor will not fully develop. Add the tomatoes, oregano, salt and tomato paste. Cook on high heat and keep stirring. Once the tomato skin peels off and they soften, add the pasta water.

Mix the pasta and combine well.

This is a kid friendly and lunch box ready meal.

 

 

Watermelon Rind Sabzi!

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Watermelon is one of my favorite fruits. But we eat the juicy red part and discard the white rind. Couple of years back my friend brought a chutney made with it. It was very nice and this thought has always played in the back of my mind. Every time I slice a watermelon, I felt guilty about discarding an edible part. Finally decided to try cooking it and am very happy I did it.

You need:

  • Finely diced watermelon rind.
  • Couple of Garlic pods, roughly chopped.
  • Mustard seeds about a teaspoon.
  • Turmeric powder about half a teaspoon.
  • Red Chilly powder about 2 teaspoons but adjust according to taste.
  • Salt
  • Coriander for garnishing.

Be careful while removing and discarding the green outer skin. Its best to cut the watermelon in half and place it on a cutting board. Let the knife run downwards. If you try any other angle there is a good chance your knife will slip and cut your finger.

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Heat oil and saute the garlic and mustard. Add the red chilly powder and turmeric. Mix them well. Add the watermelon rind and cook on low heat. Use low heat and cook till it softens. Midway thru this season with salt.

Garnish with coriander. A splash of lemon juice is optional.

Goes great with rotis.

 

Purple Cabbage Spread

A healthier alternative to mayonnaise.

You need:

  • A roughly chopped purple cabbage.
  • Butter.
  • Pepper corns about a tablespoon.
  • Sugar either white or preferably brown, about a tablespoon.
  • Apple cider vinegar as per taste.
  • Extra virgin olive oil or sesame oil.

Lay out the cabbage on a moderately hot pan. Let it sizzle for sometime. This will help remove any water that was retained after washing. Once you feel that there is no water left and this will take barely four to five minutes add the butter.

Let it melt into the cabbage and keep cooking till the cabbage becomes soft and tender. Now add the sugar, salt and pepper. Mix well. Taste it. Now slowly add the vinegar. Be careful and add till its at the level of tartness you like.

Mix well and now move the cabbage to one side. The liquid will collect on the other. Increase the heat and cook till the liquids have all evaporated.

Let it cool.

Blend in a mixie. It will be dry. Now add any oil like olive or sesame till it’s smoothness is at the level you want.

Pair this with any protein of your choice. I used a simple Pomfret fry.

Make your sandwich with any bread, toasted or plain.