Marinate the fish with ginger garlic paste, turmeric, chilly powder and salt for at least 30 mins.
Spread oil in a pan. Do not use a lot of oil. There should just be a thin coating of oil. Get it hot and place the fish on it.
Let it cook for about 4-5 minutes on medium heat and then flip the slice. Put dill leaves all over the fish and the pan. Continue cooking on medium heat till the fish is cooked. The dill leaves will start wilting and reduce in volume. Scoop them and place on top of the fish.
A simple dinner for kids who miss their McDonald’s.
Minced Chicken : 500g.
One Egg Yolk.
Oil : 3 tablespoons.
Finely chopped Carrots.
Chopped Fresh Coriander.
Flour : 1 tablespoon.
Minced chicken has a tendency to dry up. One of the most popular tricks is to add some mayonnaise to it. If you follow my recipes, you know that I prefer using the base ingredients.
So take the chicken mince, add in a yolk, lemon juice and oil. Using a spoon keep on stirring it till starts looking like a cohesive paste. Keep aside.
Melt butter and saute the carrots in it. When they have softened, add the chilly, turmeric and dry herbs. Season with salt. A little over seasoned is good. A touch more spicy is very good. Add the coriander and cook on high heat. Our end goal is to remove as much moisture as possible.
Add the flour and switch off the heat. Stir in the flour so it creates a surface on all the carrots. When the cooked carrots have cooled down, add them to the chicken paste and mix well.
Refrigerate for a couple of hours. This will have a very good impact on the overall cohesiveness of the paste and the flavor as well.
Make into patty shapes and cook on a hot grill. There is no need to add any oil to the pan.
Cook both sides till they are fully cooked.
Burger buns, some condiments, cucumber, onion, tomato and a patty. Watch your kids eyes light up…priceless.
Hummus is essentially made of just four ingredients:
I don’t have Tahini in my house. Its just a paste made of sesame seeds. So I decided to make it all together.
Overnight Soaked Chickpeas.
Sesame Oil. Olive oil is the default option…but I like sesame oil.
Use a pressure cooker. Lightly sauté sesame seeds, cumin and flax in sesame oil. Add the chickpeas and roast them till they get a little color on them. Sprinkle some paprika powder, garlic powder and salt. Roast them all for about 3-4 mins. Add enough water to completely cover the chickpeas. Taste and adjust the spice and salt. Pressure cook for one whistle and then let it simmer for 5 minutes.
Let the heat dissipate on its own. Open the cooker, add fresh garlic and cook till all the water evaporates. When its cooled down, put them in the blender and add fresh lemon juice. Add some more sesame oil if you want to make it softer. The more oil you add, the silkier it will get. But don’t add ingredients solely for making it look better. Let taste be the prime determinant.
Pat the fish dry. Combine together some flour, pepper and salt. Taste it to adjust the salt. Sprinkle this over the fish. The quantity must be such the fish is fully covered in this powder. Be careful when coating the fish and avoid the formation of any paste on it. This is achieved by using very dry fingers.
Melt some butter in a pan. When its hot add the peas. Swirl around to coat them all in this butter. Cook on low heat. Stir once in a while. When the peas start getting wrinkles, sprinkle some salt, garlic powder and chilly flakes. Taste and adjust accordingly. Cook on low heat till the peas are cooked. This procedure will not result in mash.
Heat a tablespoon of oil in a pan. Place the fish, skin side down. Let it cook undisturbed for about 4-5 minutes. Carefully flip it over. If there is resistance and the fish refuses to leave the pan, have patience. Try again after 2-3 minutes. Once the fish is flipped, do not flip it again. The second time the fish will stick and the skin will tear.
Cover the pan with a loosely fit lid. Cook on medium heat for about 5 minutes. Remove from pan when the fish is cooked.
Serve the peas and fish and drizzle some lemon juice over it.
If you see in the ingredients, I have mentioned the quantities for only two of them. The corn flour and water will be combined to create a slurry. This is to create a sort of glue that will adhere to the chicken and make it all come together. Dissolve the corn flour in the water and keep aside.
Heat some oil and just as it starts to get hot, add the turmeric and chilly powder. Keep the heat at a medium level. Add the chicken and saute it for 3-4 minutes. Let the chicken get some color.
Sprinkle coriander powder and season with salt. Mix well.
Pour in the corn flour slurry. This will be more than enough to cover the chicken in it. Cook on high heat till almost all the water has evaporated.
Squeeze in a lemon and garnish with some fresh coriander. I added in a couple of carrots and tomatoes to my plate to balance the spiciness and add a crunch.
Weekends must be a little special but time is always an issue. So a simple but glamourous recipe with prawns.
Prawns, deveined : 400g.
Honey, 1 tablespoon.
Lemon, 1 tablespoon.
Garlic, finely diced.
Mix together the garlic, lemon juice, honey, sesame oil, salt and chilly flakes. Taste and adjust accordingly. The quantity must be such that if all the prawns are immersed in it, there will be about a centimeter of marinade on top of them.
Put in the prawns and let it marinade for no more than 30 mins.
Heat a pan. Using a spoon, take only the prawns with as little marinade as possible and put it in the pan. Spread them out. When all are spread out, get to high heat and let them cook undisturbed for 3 minutes.
By this time the prawns will end up getting a little stuck to the pan. Add the remaining marinade and use it to free up all the prawns and continue stirring them. Keep the heat high. Add the sesame seeds. Mix well. Switch off when the prawns are cooked. But continue stirring for another 2-3 minutes.
The weather in my city has become cool and very pleasant. This makes it ideal for longer fermentation. I made two completely different breads using the same dough. The mixing started in the night.
All Purpose Flour : 400g.
Water : 300g.
Yeast, a pinch.
Mixed this into a wet and shaggy dough and let it rest overnight. Actually It was supposed to be overnight but I finally got it to after almost 14 hours. Then mixed into it:
All of the overnight dough.
Whole Wheat Flour : 400g.
Salt : 10g.
Olive Oil ~ 30g.
Yeast : 7g
Water : as much as is needed to get a soft and bouncy dough ball.
Kneaded till it passed the window pane test. Let it rest till its doubled and more. This happened by around 1pm itself. So it went into the fridge till 5pm.
Made a garlicy fresh cream béchamel sauce. Melted in some cheese when its still warm.
Rolled out pizza pies. Each pie was about 170-180g in weight. Rolled thin. Into the oven topped with the sauce, cooked broccoli and bell peppers. Some mozzarella chunks as well. I baked them in my OTG at 190C for 10 mins with both sides heat. Then 5 mins at 220C with only top heat.
The remaining dough was shaped into a boule. Baked at 180C for about 30 mins and allowed to cool inside the closed oven itself for another 30 mins.