Uncomplicated Fish Masala


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.


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

This goes great with both rice and roti.

Basic Tomato Sauce


Its Basic!

You Need:

  • 3 Large Ripe Tomatoes.
  • 1 Small Onion, finely chopped.
  • 4-5 Garlic cloves, roughly chopped.
  • Paprika as per taste and then a teaspoon.
  • Italian Seasoning.
  • Salt as per taste.

First we need to blanch the tomatoes. So using a sharp knife cut thru the skin on the base of the tomatoes in the shape of a cross. Get water to a raging boil. Carefully drop in the tomatoes and let them stay fully immersed for approximately a minute. Remove when the skin starts to tear away from the cross.

Remove and let them cool. Remove the skin. Cut them into quarters and remove the seeds. Discard both the skin and seeds.

Heat oil. Saute the onions and garlic till they are sweating away. Add the tomatoes. Season with salt and paprika. Cook on low heat till the tomatoes are so mushy and soft that you can visually no longer tell them apart.

Add Italian seasoning. When cool, blend into a fine puree.


This sauce goes great with plain cooked Pasta and super great with grilled chicken.

Ratatouille : A Vegan delight.


The beauty of this dish is that it uses the same ingredients for the base and the sauce. So every bite is bursting with yummy flavors.

You need:

  • An eggplant.
  • Zucchini, one yellow and one green. Both sliced into thin rings.
  • A red and yellow bell pepper. Sliced into thin strips.
  • 3 tomatoes, chopped.
  • A little thyme.
  • Olive oil.

Cut the egg plant into long one cm wide strips. You will not need the entire zucchini cut into rings. Measure out how many rings you need based on the baking dish you use. Whatever is left over goes into the sauce. Same with the bell peppers.

Ideally keep these dry ingredients in the pan to get an idea of what you can spare for the sauce.

Heat olive oil. Cook the tomatoes and left over vegetables till they have softened and the oil is getting separated. Season with salt and flavor with thyme. Puree it in a blender.

Make a layer of the sauce. Arrange the vegetables. Use your imagination to do this.

I placed the eggplant strips as parallel rows with a 2 centimeter gap. Used them to support the zucchini rings. The bell pepper strips were placed on the sides for more support. Added a little sauce on the top as well.

Cover with a foil or parchment paper. Don’t forget to make a small hole in this to allow the steam to escape. Bake at 180 for 40 mins. For the last 15 mins, remove the foil / parchment cover.

Enjoy a yummy Vegan Christmas dish.

Spinach with Chicken

Spinach with Chicken

Boneless chicken thighs pounded with a mallet. Rub some smashed garlic, salt and olive oil. Heat a pan and lay the chicken with the smooth side down. Once more than 50% of the chicken has changed to white, flip it over and place tomatoes. Lower the heat and cook covered for 2 mins. Open and put torn up spinach and cook covered on low heat for about 8 mins. Open and cook on high heat to dry it all up. Drizzle a little lemon juice to help with deglazing the pan.


Enjoy your super simple and healthy meal.

Tomato Cucumber Egg Salad


I cycle to work on a regular basis. The almost 40 kilometer round trip puts my exposure to the sun at an extreme level. With the dirt and grime that rules our streets, I use tomatoes for my protection. The humble tomatoes contain Lycopene. This natural pigment has a very positive effect on dealing with sunburn and protects the skin.

This salad has just chopped de-seeded tomatoes, cucumber for hydration, onion for dealing with inflammation. Flavors come in with coriander, a little finely chopped ginger and a lot of red chilly flakes.

And boiled eggs because…..its eggs. They are good for everyone and taste awesome.


Marinara Sauce and Eggs

I have made this sauce before but this time I used a little different ingredients and it was very good.

Finely chopped some shallots.

Melted some butter in oil. Add mustard seeds, dry red chilies and garlic. Added the shallots and cooked till they softened a little.
Added lots of finely chopped ripe tomatoes.
If you don’t like skin then you can blanch them beforehand.
Salt will hasten the softening of the tomatoes.

Once they are really soft add turmeric and red chilly powder.

Spread it on the pan and add eggs. Do it carefully and keep them separate.

Cover and cook on low flame for 8 mins.
Open and add chopped coriander.

Cover and cook for 3-4 mins and then leave it covered.

You can eat this as it is or with roti, dosa or idly.