Roasted Eggplant with Creamy Sorrel Prawns

One of those things that just fall into place as you stare into the refrigerator.

You need:

  • 100 grams of prawns.
  • 100 grams of Green sorrel Leaves, chopped up.
  • 6-7 Small Eggplants. Sliced vertically into 3 pieces.
  • Fresh cream about one cup, at room temperature.
  • Salt and pepper.
  • Butter.

Heat a non stick pan and place the eggplants. Let them get roasted on both sides. Remove and keep aside.

Melt butter in the pan. Saute the prawns on medium heat till they are fully white on the side but while they are still raw add the sorrel leaves. Let them wilt and release moisture. Do not let it dry up. Slowly add in the fresh cream and cook on low heat. When it comes to a light boil, keep stirring. This is avoid scalding the cream and protect it from curdling. Season with salt and pepper. Keep it just a tad more salty than you usually keep.

Serve into a plate and cover with the roasted eggplants.

Do not let your family taste it. The tasting session will end up finishing the dish.

Red Snapper with Sorrel Sauce

You need:

  • A fillet of Red Snapper.
  • Sorrel Leaves about 200 grams. Finely chopped.
  • Two tablespoons of butter.
  • Some pepper corns.
  • Cream, 200 ml.

First prepare the sauce. Start heating the cream at a very low temperature. In another non stick pan, melt butter and then saute the sorrel leaves and pepper corns. When there is no more water being released by the leaves, add two teaspoons of the warm cream. Mix well. Then add all the cream. These steps will protect the cream from curdling.

Cook only if the consistency is to watery. It should ideally be perfect as it is. Remove sauce from stove, season with salt. Leave it in a warm place.

The fish must be completely dry. Season with salt and pepper. Some slits on the skin help it look better and also cook cleaner.

Because the fillet is big and in my case, it weighed almost 400 grams, using low heat after initial sear it’s highly recommended. Use a wide spoon to flip it after the color has changed to white. Do not force the fish. If you encounter any resistance, try after some time. If you force, the skin will tear.

Fish is cooked when juices run clear. I also recommend using a digital thermometer. At 70C the fish is cooked and just perfect. If it feels like it’s taking forever and temperature is over 65C, simply cover and cook for five minutes.

Enjoy a 5 Star meal at your home for a fraction of the price.

Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.


Enjoy with rotis or as I did, with cooked millet.

Chukka (Green Sorrel) Mutton

Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.

You need:

  • About 300 gms of washed and finely chopped Chukka leaves.
  • 250 gms Mutton with bones.
  • Two medium onions, finely chopped.
  • Green chillies.
  • Turmeric.
  • Two teaspoons of Ginger Garlic paste.

This is a very simple recipe where the focus will remain on the Sorrel.

First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.

Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.

Serve with rice or roti.

Quick Mutton with Beans and Sorrel


For the weekday rush when you want to pack a lunch box that is yummy but absolutely not fussy.

Rub salt, turmeric, red chilly powder and some ginger garlic paste on mutton and pressure cook. Do not add any water. Pressure cook is on high till you get one whistle. Then let it simmer for 10 mins.

Open and add beans and any greens. I used Chukka (Sorrel) leaves as these are super easy to clean. Pressure cook on high for one whistle. Simmer for 10 mins and then open once the pressure has dissipated.

Garnish with coriander leaves.

Goes really well with rice.

Sorrel and Chicken


Its a very simple recipe with very little effort.

Melt butter in an pressure pan and once its starts frothing add chicken pieces. Cook on the same medium heat till its browned all over. Remove and keep aside.

In the same pan add a chopped onion and a couple of bunches of chopped sorrel leaves. Use the rapidly releasing moisture to deglaze the pan. Add a little salt.

Once they have wilted add the chicken and close the pan. Do not put the weight.

Keep on high heat till steam appears and then lower the the heat and let it simmer for 10-15 mins. Open and if needed reduce the sauce. But its optional. If you want a five star look, strain the sauce and puree it up.

Enjoy a healthy chukka chicken.

Fish baked in Sorrel Sauce



Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile.

Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened.

Puree these with a couple of green chilies and garlic.

Lay the Pomfret in a baking dish. Pour the puree. Shake it little to remove air bubbles.

Bake for 30 mins at 170.

Enjoy the soft fish with the tangy kick from the leaves.