Baked Sardines

A simple and heathy meal packed with the goodness of Omega fats.
Grind up some pepper, thyme, onion seeds, cumin and salt

Lay it into a baking dish and add Olive oil and balsamic vinegar.

Arrange the fishes on top of this and lightly press down with your palm. Roll your palm in an up and down movement. To massage the spices and oils into the fish.

Bake at 200 Celsius. 15 mins on both, 10 mins on bottom and five minutes on top.

Use the extra oils collected in the dish as dressing on a salad you make as an accompaniment.

Balsamized Strawberries & Paneer

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A very simple dish that is neither a desert nor a salad but is just awesome. The flavors blend in such a way that you either love it or you have bad taste.

I wanted to experiment with a bunch of strawberries I picked up the other day. And it definitely worked as as my wife asked for a second serving.

Toasted paneer. Strawberries cooked till they soften up a little. This increases their sweetness level and I would not recommend adding any sugar. Combine them and add some reduced balsamic vinegar. To reduce balsamic vinegar just cook it on low heat till its volume is down by half.

Never stop experimenting with food. In short never ever grow up.

 

 

Lemon Butter Fish

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You can use any white fish for this super simple recipe. I used Pomfret.

I love working with my knife, which is why I buy whole fishes and then cut them into whatever style I fancy. Particularly like cutting them like a fillet but leaving the bones on one side. Lesser wastage and I like the bone pattern.

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Pat the fish dry and sprinkle salt. Melt butter in a pan and if you want add some olive oil to it. Place fish, skin side down. Once the color changes, flip it over and add some lemon juice and anything with heat in it. Fresh green or red chilies work very well. Or just sprinkle some freshly ground pepper.

Serve the fish with sauteed greens.

Enjoy the fine dine experience in the comfort of your home.

Buttery Carrots & Mushrooms

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You need chopped up carrots and mushrooms.

To the carrots and mushrooms add any dried herb seasoning, chilly flakes and olive oil. Stir it in till evenly mixed.

Heat a pan and once its nice and hot add the carrots and mushrooms. Cook on high heat, keep stirring. Once the mushrooms are almost cooked, put a big dollop of butter on top. Once it melts in the vegetables add the spring onions. Mix and cook for just about 2-3 minutes.

Season with salt and serve with anything fried or roasted.

Baked Chicken and Vegetables

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Use any sturdy vegetable like pumpkin, beetroot or carrot. Chop them into 1 to 2 centimeter pieces and place in a baking dish. Keep chicken pieces on top. Sprinkle salt, any dried herb like oregano or thyme, chilly flakes. Drizzle olive oil.

 

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Bake at 200 degrees Celsius for 40 minutes. Then use only top heat at 220 for 10 mins. Remove the chicken pieces and now bake at 220-230 for another ten minutes to reduce the amount of liquid collected around the vegetables.

Eat it hot or cold. This is a easy dish when you have time but don’t have time for actually cooking in the kitchen. The entire amount of work you did would have taken you less than 10 mins. A hearty wholesome meal rich in everything nice.

Sarson ka Saag

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Its the end of winter and mustard leaves (Sarsoon) are still available in the market. So today morning picked up a bunch of them with a couple of pigweeds (Bathua).

Into the pressure cooker went both these leaves as well as a couple of fenugreek leaves. You can also add spinach but we did not have it so did not bother with it.

Added two roughly chopped onions, 6 small tomatoes, 3 green chilies, a tablespoon of ginger garlic paste, salt, a little red chilly powder and a cup of water. Let it pressure cook on high for as many as six whistles.

Open the cooked when the pressure has dissipated and then puree it with a blender. Then let it cook for about 20-25 minutes. Check the seasoning. Add two tablespoons of either corn flour (makai ka aata) or rice flour.

When it has reduced a bit and thickened up its consistency, heat ghee in a separate pan. Fry chopped onions. Once they are translucent mix the greens into this

This will give the saag a lovely sheen and make it taste super awesome.

We served this up with some jaggery and ragi-roti’s. The Makai rotis are however the natural accompaniment.

It was so tasty we literally ate it like a soup.

Fresh Turmeric Omelette

Turmeric is medicinal herb used in almost every Indian recipe. So when I found fresh turmeric roots in my local supermarket, its easy to say, I was super excited.

Reading up on how to use it was simple enough. However chewing it raw  was not so easy.

Anyways a simple and easy recipe for turmeric was making an omelette.

Fry chopped turmeric in ghee. Once they smell just perfect and this is something you will realize as soon as the fragrance hits you, switch off the stove. Now a lot of people like to beat the eggs before making an omelette. But I don’t. Instead I crack open the eggs and watch the whites form just on the residual heat in the pan. Stab the yolks and spread them up a little. Switch on the stove and keep it around low to medium heat. As the eggs start to set add chopped spring onions.

Slowly lift the pan on one side and slide in a thin spatula so as to flip a corner.

Season with salt just before serving them hot and steaming.

Enjoy a colorful and completely satisfying meal.

Turmeric leaves its color on everything. If you are very fussy then wear gloves.

My hand after a good amount of washing and an hour long cycle ride. The color will stay for a long time.

 

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