Uncomplicated Fish Masala

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This is a recipe for anyone who is intimidated by fish. Its super simple and fail safe.

You Need:

  • Dill leaves or Coriander : Couple of bunches.
  • 2-3 Green chilies.
  • 5-6 Tomatoes.
  • One inch piece of ginger.
  • 5-6 cloves of garlic.
  • Pomfret, you can use either white or black. This recipe will work fine with Sea Bass, Pink Perch, Lady Fish, Basa etc.

Put all the ingredients except the fish in a blender. Puree it. Season with salt.

It does not matter if you used more tomatoes or more herbs. Just taste it once its pureed and adjust accordingly.

Use a heavy pan, which has a lid. Heat some oil in it. Fish tastes best when its cooked in mustard oil. But you can use any oil you like. When the oil is shimmering add the pureed masala. Let it cook on high heat for about 3-4 mins. As it cooks, it will start bubbling and sputtering. Let it do that for another 2-3 mins. Reduce heat. Spread out the fish and cover it with the masala. Cover the pan. Let it cook on low heat for no more than 15 minutes.

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Open the and if needed simply dry it up a little.

This goes great with both rice and roti.

Dill…Dil; Kill…Bill

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You Need:

  • One goat or lamb heart, chopped into really small pieces.
  • A bunch of Dill Leaves.
  • One Onion.
  • One Tomato.
  • A little cumin.
  • 5-6 cloves of Garlic.
  • One teaspoon of butter.

Puree all the ingredients except the heart and butter into a smooth paste. Fry in oil till oil separates. Add the heart pieces and cook on low heat, covered for about 13-14 mins.When you start getting the faint smell of it getting a little burnt, open. Stir well. Add butter and use it to deglaze the pan.

It will be very pliable. Shape it into a burger patty. It will go great as a burger or keep it keto and just eat it as it is.

Bonus points if you serve this on Valentines Day.

Super Uncomplicated Chicken

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This is an ideal recipe for someone who is just starting to cook or is running low on time.

You need:

  • 300 grams of chicken with bones.
  • Three Capsicums, cut lengthwise.
  • Three Carrots, cut lengthwise.
  • Some Dill leaves, finely chopped.
  • 1 teaspoon of corn flour.
  • Salt and pepper.
  • Four whole green chillies.
  • A couple of garlic cloves.

Heat oil. Fry the chilly and garlic in it. Reduce heat. Place chicken. Without disturbing the chicken arrange the capsicum and carrots on the sides of the pan. The chicken must be at the bottom and in contact with the base of the pan. Sprinkle dill leaves, salt and pepper. Do not mix.

Cook covered on low heat for 15-20 mins. Open the pan and remove about 3 tablespoons of the liquid. Into this dissolve the teaspoon of corn flour. Make sure there are no lumps. Add this slurry to the pan and mix well. Increase the heat and dry it up.

Serve hot or cold.

Chicken, Capsicum with Dill

You Need:

  • Chicken about 300 grams. Preferably with skin and bones.
  • Three Capsicum, finely diced.
  • 100 grams of finely chopped dill leaves
  • Three tomatoes, chopped.
  • Pepper.

In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.

In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.

When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.

Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.

Enjoy a healthy, low spice, low carb dish.

Veggies and Green’s

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If your knife skills are good and cutting into thin sticks is your game, the total time this recipe needs is less than 15 minutes. From start to finish.

You need:

  • Sturdy vegetables like beets, carrots and radish cut into thin sticks.
  • Fresh green like Spinach, Dill and the radish leaves. Chopped roughly. Stems and all.
  • A heaped tablespoon of mayonnaise. But preferably Tartar sauce.
  • Toasted seeds like flax, sesame and pumpkin.

Heat oil till its shimmering but not yet smoking. Add the vegetables and saute for about 3-4 mins on high heat. Move them to a corner and add the greens. add in batches if the pan is small. The greens will quickly wilt and make room for more.

Saute on medium heat till the greens are bright green. Move on to high heat, tilt the pan. Push everything to the top, waiting for the water to collect at the base and the high heat dries it up.

Switch off the stove. Notice that while everything is in the pan, they are not very stuck to eachother. A little grease like mayonnaise will quickly fix that. Use flavored mayonnaise like tartar sauce for much better results.

Sprinkle toasted seeds for an increased Omega kick and texture.

Eat as is or as a topping on breads.

Mushroom Dill Stir

You need:

  • Some button mushrooms sliced.
  • Dill leaves finely chopped.
  • Garlic paste as per taste.
  • Dry chilly flakes, less than a teaspoon.
  • Butter.

Melt butter, saute mushrooms on high for about five minutes. Keep stirring so they caramelize but don’t burn. Mix in the chilly flakes, garlic paste and dill leaves. Cook for about a minute or two while stirring.

Season with salt after the dish is cooked.

Dill, Carrots and Mutton

You need:

  • An onion
  • 250 gms of mutton
  • 1 teaspoon of Ginger and garlic paste
  • Turmeric and red chilli powder
  • Carrots
  • Dill leaves

First step is to cook the mutton in a pressure cooker. So saute onions till translucent, add the ginger and garlic paste. When the raw smell is gone add the meat. After the meat turns into a white walker season with salt, turmeric and red chilli order. A cup of water. Pressure cook till it’s done.

Open the cooker add the finely chopped dill leaves and carrots peices. Pressure cook once again for only five mins. Open and reduce the consistency till very less water remains.

The sweetness of carrots with the distinct taste of dill leaves makes this an amazing accompaniment for Rotis.