# 46: Salmon Courgette Delight!

Going bonkers over my new found love for courgettes aka zucchini :)

With just a few ingredients I possibly made myself a simple yet amazing meal.. here's to my salmon courgette delight :

Ingredients:

1. Salmon fillet- 1
2. Courgette -1 
3. Carrot-1
4. Mushrooms (handful)
5. Roasted Peanuts (handful) 
6. Salt to taste
7. Vegetable oil -  1/2 tsp
8. Pepper to sprinkle!

Preparation: 

Marinate the salmon fillet with lemon juice and a pinch of salt. Leave it to rest for a bit.

Chop the vegetables (courgette, carrots, & mushrooms).  My preference would be courgette cubes, carrots discs and mushrooms in halves!

Heat half a teaspoon of oil in a pan, add the carrots, courgettes and stir. It will soften up within 2 minutes then add the mushrooms and stir well. Add salt to taste and garnish with pepper and peanuts. (P.S: I personally like to have that crunch when in my stir fried veggies so totally depends how long you would want to cook the vegetables!)

With the Salmon, you can either grill it or pan fry it. I chose to pan fry it to a nice golden brown tinge! Salmon by itself leaves a lot of oil so honestly,  I didn't have to use any oil to fry it.

And..... 

Oh! a little addition and cheat treat to my already yummy meal was a hash-brown! :D

# 36: Bulls-Eye

Some call it "Sunny Side up"... i have know it as Bulls eye all the while.. And this happens to be the 3rd dish i learnt while i was a kid.. Loved preparing it then only because of the challenge it posed to get the yoke perfectly in place on the pan as well as while transferring it on to my plate :P

I am sure every one know how easy it is to prepare.. just an egg, pinch of salt , and some pepper is all that goes into this yummy breakfast! :)

Just get the knack right to break the egg without hurting the yoke and yet spreading the egg white well... :)

I got it right after ages of practice..and now seem to have mastered the art! ;)

# 28: Roast Chicken

Easter was round the corner and deciding the menu was chaotic yet fun! With 2 vegetarians and 5 non-vegetarians..u know what i mean!!! ;)

I love chicken! but ya.. its not like i can eat it every single day. I guess, i am like this since mom never made it an habit. Festivals, Bdays, and weekends are the only days when we have a non-veg feast! Mom knew how to keep the excitement in us! :)

Easter Sunday lunch had to be simple, quick, & yet grand.. Coz after the pascal vigil on holy Saturday..waking up in the morning might not be all that easy. And especially for me.. its a complete pain! and this time i decided that i want to prepare everything all by myself.. ha ha ha (I don't know what i was thinking when i decided to dawn the chef's cap for the day! ;).. )

Roasting the chicken does not require one to marinate it  well in advance..and that i guess was a blessing. Its just about leaving the chicken to cook all by itself with the spices.Its the simplest.. and so definitely had to be part of this year's Easter Sunday special!

Ingredients:

1. Chicken pieces - 8
2. Onions - 1 (finely cut)
3. Potato - 1 (cut into circular portions) Optional!
4. Ginger Garlic Paste - 1 Tsp
5. Cinnamon sticks- 2 (broken into halves)
6. Cloves - 3
7. Cardamom [Elaichi (whole)] - 1 ( crushed a bit)
8. Pepper - 1 tsp
9. Salt- 1 tsp
10. Oil - 2 Tsp

Preparation:

Heat a pan of oil and toss in the finely cut onions. Let the onions turn a bit golden and then add the ginger garlic paste. Let the two cook for a while (approx 1 min). Add the spices ( cloves, cardamom, & cinnamon). Cover the pan & let it cook on slow flame. Once you sense the aroma of the spices, add the chicken pieces.

Ideally, you can add the potato slices. But i did not. Rather i had boiled the potato slices and then pan fired them a bit before adding to the dish! Dint want the potatoes to get burnt in the bargain of roasting the chicken!

Okay, while i added the chicken a lil bit of the chicken stock (say 3 tsp) was also added.. Did this so that the chicken does not get burnt and rather cooks well. Cover this chicken with a lid and leave it to cook by itself! Do make sure you keep tossing the pieces at regular intervals..

Eventually, the stock gets dried up and the chicken starts to get the caramelizing effect!

Toss the pieces over and make sure its caramelized well. Before taking it off the flame, add the potatoes and mix it well.

Ta da... we are done! :)

# 18: Mexican Fish Curry

Hmmm... Mexican Fish Curry!!! What is it that would strike your mind? A dish with probably lot of spices.. spicy! a bit complicated.. a zillion thoughts ain't it?

Well, i have developed a fetish for cooking apart from just eating.. ;) And considering this, i mostly end up browsing TV channels a lot more than i used to. Let me tell you..i am equally an idiot box fan! 

While i was doing my regular browsing, I happened to find the channel and show that just glues me to it.. "afc"- Asian food channel. & the show " Forever summer with Nigella"

Nigella is a wonderful chef! I have been following her culinary shows even on travel & living..& i remember the show as "Chew"

Last week, Nigella had some of the easiest & loveliest recipes to show case.. one of them being " The Mexican Fish Curry"...and i tried it out..and trust me..it was simply WOW!  and i would love to share the same with you.

Thanks Nigella! :)

Ingredients:

1. Oil - 1 Tbsp
2. Onions - 2 medium sized
3. Salt - 1.5 tsp
4. Turmeric - 1 tsp
5. Cumin - 1 tsp
6. Red chili  - 2 ( cut in circular rings)... although i have used green chilies.. :)
7. Ginger  - chopped
8. Coconut milk - 2 cups
9. Tamarind water/ paste - 1 cup
10. Water - 250 ml
11. Fish

Procedure:

1. Marinate the fish using 1 tsp turmeric & salt.
2. Now, prepare the sauce. Which includes, coconut milk, tamarind water/paste, & 250 ml water. If you have concentrated fish stock. Do add it in.

Take a pan, add the onions into the hot pan of oil. Let it turn golden brown. Now add the ginger, salt, turmeric, cumin, red/green chili. Mix well. Add the sauce, and leave it to cook on low flame. (I love cooking fish in the earthen pot.. )

Once the curry boils, add the fish.

5 Mins & the Mexican Fish Curry is ready to be served with a bowl of steamed rice...

Bon Appetite!

:)

# 17: Manglorean Fish Fry

I was not much of a fish eater. I do like fish.. But not someone who will die for it! But after having eaten some nice fresh fish after moving to southern India.. I have taken a liking for it.

Fish fry is something I just cant resist.. May be i just have an affinity for carbs... ;)
But then its ok!

Fish fry, like any other fried dish..is simple & quick. All you need to make sure is.. get the marination right & perfect!

Ingredients:

1. Red chili powder - 2 tsp
2. Turmeric powder - 1 tsp
3. Pepper powder - 1/2 tsp
4. Cumin powder - 1 tsp
5. Lime/ vinegar - 1 tsp
6. Fish
7. Salt to taste - 1.5 tsp

Procedure:

Mix all the ingredients well and marinate the fish. Leave for an hour or 2.
Shallow fry the fish in a pan & we are all set.. :)

Variation for marination:

• You can marinate the fish/prawns with just ginger garlic paste, red chili, turmeric, salt, & vinegar/lime.
• Or, marinate it with red chili, turmeric, cumin, salt, & crushed garlic pods.

NJOI!

# 16 : Manglorean Fish Curry

Mangalore (Karnataka, India), is a coastal area. While its known for its natural beauty and serenity.. its is also well known for its FOOD. And manglorean food is known for the ingredients used. Most of it includes coconut, rice, curry leaves, ginger, garlic, and chilies. :) Its spicy..but its worth it!

Non-veg (especially fish) is cooked in earthen pots down south. And trust me, until i tasted the curries prepared in different vessels.. i did not quiet know what i was truly missing out on.. I would recommend cooking fish in an earthen pot always.. its simply delicious..and the aroma is ....."to die" for..

Okay..so here's how we prepare it..

Ingredients:

1. Coconut - 1/2
2. Onions - 2
3. Red Chili powder - 2 tsp
4. Ginger Garlic paste - 1 tsp
5. Pepper pods - 4
6. Turmeric powder - 1 tsp
7. Tamarind water
8. Green chili - 2 (spilt into halves)
9. Vinegar- 1 tsp
10. Fish

Procedure:

Grind the coconut, 1 onion, red chili powder, ginger garlic, pepper pods, turmeric powder together with the tamarind water.
Now, pour the above mixture into the earthen pot, and add green chilies & the finely sliced onions. Let the gravy cook together until the aroma starts to spread.. You know its cooked with the aroma! ;)

In case the gravy is too thick add a glass or 500 ml of water. Add the fish. It will just take 5 good minutes for the fish to cook.

Lastly, add vinegar!

Ta da!

For pics:  http://aparnatelang.blogspot.com/2011/02/food-feista.html

# 11 : Simple Bacon Grubs!

Last nite, i was browsing through some channels when i stumbled upon a channel called "afc" -Asian food channel.  Everyone in my family quiet enjoy watching this channel. Not like anyone has ever prepared any of the recipes shown... But its nice to just sit back, relax, & watch asia's yummy foods.. I guess its not always important to prepare every single recipe you see..but its just a lot more fun at times to just watch and enjoi. :)

I was watching a show called " Chuck's Day Off"..It was simply amazing... u can take a look at the site too...

http://www.asianfoodchannel.com/
http://www.youtube.com/watch?v=I6Vrk5p51Sc

Straight after the show, i can't seem to recollect  the name of  a 5 min show that came up...telling how well bacon could be used and prepared with ease.. I am just penning down the same.. "verbatim!"

Recipe# 1: Bacon with Asparagus

Procedure: Wrap the bacon strip around the asparagus stem and sprinkle salt & pepper. Place in a hot oil pan and shallow fry. Roll over gently. Ready to Serve!

Recipe # 2: Bacon wrapped over stuffed prunes

Procedure: Slit the Prune, and stuff the prune with a piece of cheese (of your choice). Now take a bacon strip and wrap over the prune. Sprinkle a li'l salt. Shallow fry the prunes. Toss over gently. and ready to be served!

Recipe# 3: Bacon wrapped over Chicken Breast

Procedure: Take the Bacon and stretch it out using the knife in order to increase the length. Now take a chicken breast and wrap the bacon over it. Sprinkle salt & pepper. Shallow fry it & it all ready!!!


Honestly, I do not eat Red meat. I am more of a fish & chicken eating person. But i cant be biased! I liked the simplicity with which Bacon was cooked and the variety it could possibly offer. Its the first time i have even watched a TV show showing bacon preparations.. Its nice!


For those of you, who are not choosy on the type of meat you would grab on to.. I would definitely suggest you try these out too. While i would try the same out with chicken.. ;) Also, i love a lot more spices.. may be you can add more to the dish by sprinkling some oregano, chili flakes, or so. rather than just salt & pepper..

Bon Appetite! :)

P.S: Images Courtesy Google images... God bless Internet!

# 2: Scrambled Egg

Scrambled eggs aka egg burji ( as written on most of the indian canteens/mess)!!! I have fond memories of this dish. There have been days when all three meals a day have been ~~ scrambled eggs served with parathas or toasted bread or just pulkas ( roti's without oil).  Its also one of the first dishes i learnt seeing mom, and that i must admit (without boasting) was in school!

Scrambled eggs can be made in various fashions, depending on the likes of a person and the time of the day he is planning to eat it. For breakfast, some would like like scrambled egg whites served with toasted bread-butter and a glass of fruit juice or tea or milkshake. For a brunch, it may turn out to be something more filing by adding onions, veggies, cheese etc. and served with paratha (oiled rotis).  It ideally just takes10 mins to prepare.

Just yesterday... We were in hurry and with weekend around the corner and groceries yet to be bought...Eggs are always a saving grace! ;)

So here's my variation to the regular scrambled eggs i prepare. Considering years of practice! ;)

Ingredients:

1. Eggs - 2
2. Onions -1 (finely chopped)
3. Tomatoes -2 (finely chopped)
4. Corriander leaves - a few ( 3-4 stems) (finely chopped)
5. Green Chill - 1 or 2
6. Pepper- 1 Tsp
7. Milk

Procedure:

Beat the eggs in a bowl. Add 1 Tbsp of milk to it and beat the eggs again. 
Add the onions into a hot pan with 1 tbsp of oil. Fry the onions on low-medium flame untill gloden brown. Add tomatoes into the pan. Leave the tomatoes and onions to cook. Add salt as per taste. Also, add in the finely chopped green chillis (circular rings). 

Once the tomatoes and onions cook, add the beaten egg, corriander leaves, pepper, and 2 TBsp of milk into the pan. Stir a little and cover with a lid for the egg to cook and bloat up. Later, stir the mixture well.

Scrambled eggs are ready to be served!!! :)

Njoi!

PS: Serves 3 ppl. Serve the eggs with toasted bread butter or parathas with a glass of juice or milkshake.

Variations:

1. Beat the eggs with salt and red chilli powder only and fry it in a pan. Stir well. ( with yoke or even with out egg yoke)
2. Add grated cheese to the scrambled egg at the end just before serving.
3. Add capsicum and other veggies of your choice to make it more filling.

Keep innovating! 
& hey! do let me know too............... ;)