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 check the seasoning. You may need to add a little salt. A little more coriander powder is always welcome.

Spread everything out and place sea bass. Cover the sea bass with the hot vegetables. Let it cook covered for 15 mins on low heat. Open and add chopped fresh coriander. Mix it well and cook for another 25-30 mins. Keep it covered and the heat low.

Enjoy a very interesting combination of flavors for lunch or dinner.

Roasted Peanuts

The idea is simple. You of course need peanuts. Also need a herb and a flavour filled oil. I used coriander and coconut oil.

First dry roast the peanuts. When they are almost done add the fresh herb. Use them as finely chopped as you want. Keep cooking on low heat till the herbs dry out. Add a little coconut oil. This is to make the peanuts a little sticky so the dry coriander can stick. Season with salt and pepper.

You can store these in an airtight box. An excellent time pass food for late night telephone conferences.

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 a cup of warm milk and reduced the heat to low-medium. Seasoned it with thyme, paprika, salt and lemon zest.

Carefully placed the fish fillets and covered it with the sauce.

If you look at the pictures you will find the fish start to change color. From its pink it starts going white. Once all the pink has disappeared and it will take barely 12-13 mins, the fish is cooked. To be safe cook it for another 3-4 mins. No more.

Serve with a dash of lemon and pepper.

Chicken Sandwich, Keto Style with Spinach-Walnut Pesto


Cut chicken breast with bone into 1 cm thick rings. Rub oil, coriander powder, red chilly powder, salt and turmeric. Place them in a really hot thick pan and about 2 mins later add some ghee on them. Cover and cook for 5 mins on low heat. Open and flip them over. The chicken is ready in another 3-4 mins. Total time taken for all of this is less than 20 mins. Remove the chicken.

Without wasting any time add some garlic and spinach. Cover the pan, switch off the stove and let them sit in it for a minute or two. The residual heat cooks the spinach.

While the the chicken was cooking dry roast some walnuts, pepper and cumin. Run them thru a blender. Add the cooked spinach with garlic and make a rough puree out of it.

Make your Keto Sandwich with some onion and tomatoes between the chicken and the Walnut-Spinach pesto.

Total time is less than 30 minutes starting from scratch.

Clean Pans, Smart Way.

When you pan fry something, it feels like a big job to clean the pan.
But there is a very smart way to do it. Just drop in any thing that releases moisture. Spread it out. Cover and simmer on low heat for five minutes. Open and use the moisture to get all the tasty left over masala from the fried chicken.

Simple and easy.

Say No to Boring Chutney

Say No To Boring Chutney

Fry Urad dal, Chana dal and some peanuts in oil. Add a little coconut oil for flavor. Once roasted add chopped carrots, shallots, green chilies and garlic. Once they are almost cooked add tomatoes. Add salt to hasten their cooking. Add chopped basela leaves and a little tamarind pulp. All the time keep stirring to avoid charring the lentils.

Once the leaves are wilted switch off the heat and let it cool down.

Puree in a blender and serve with hot idlies, dosas or white rice with a topping of ghee.