Renjitha's Cuisine

Roasted Vegetables with Mashed Potatoes & Green Fruit Salad

2011-02-23T07:45:00.000-08:00

This is a 3-in-1 recipe. Enjoy!

ROASTED VEGETABLES
Ingredients:-

Cauliflower (one whole, broken into florets)
5 medium sized carrots, chopped
1 large onion, quartered
1 large green pepper, chopped
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp ground oregano
2 tbsp Extra Virgin Olive Oil
Salt, pepper to taste

Take all the above ingredients in a large mixing bowl and toss them together until all the vegetables are well coated. Place them into a large baking sheet (in order to avoid sticking, you can use a butter-spray or line the baking sheet with parchment paper) and spread them. Place it into a preheated oven at 400 degrees Fahrenheit and bake for 40 minutes, moving the vegetables around every 10 minutes. Once the baking is done, remove the baking sheet from the oven and set it aside for it to cool down (approximately 4-5 minutes). Serve.

MASHED POTATOES

Ingredients:-

4 large potatoes (washed & peeled)
2 large cloves of garlic, chopped
2 tsp Garam Masala (curry powder)
1/4 cup cream
1/2 cup milk
Salt, pepper to taste

Dice the potatoes into equally sized pieces & boil them in a medium sized pot for 15-20 minutes. Then switch off the heat & allow the potatoes to rest for 2-3 minutes. Drain the hot water & mash the potatoes (you may leave big chunks of potato or mash them finely according to your choice of consistency). Now add the salt, pepper, Garam Masala, garlic, cream & milk and mix them together well. Place it on low heat & stir well for 2-3 minutes. Serve.

GREEN FRUIT SALAD

Ingredients:-

2 oranges (peeled & sliced)
1 cup seedless red grapes
2 1/2 cups Spring Salad mix (arugula, spinach, lettuce, cilantro, mizuna, tat soi, frisee, oakleaf, red chard, radicchio and mustard greens)
1/3 cup chopped pecan halves
Honey Balsamic Vinaigrette

Mix all the ingredients in a large mixing bowl together with the vinaigrette. Serve.

This is a meal that surprisingly fills your tummy!

Serves: 4

Chicken in Coconut milk & Wine Gravy

2011-02-17T09:17:00.000-08:00

Ingredients:-

1 1/2 tbsp Vegetable oil
2 lb fresh chicken (skinless, cut into small pieces, bones intact)
1 tsp mustard seeds
Cloves, 2 nos.
Cardamom, 2 nos.
Cinnamon sticks, 2 nos.
1 large onion, chopped (approx. 1 cup)
1 tbsp finely chopped ginger
1 tbsp chopped garlic
Green chillies, 2 nos. (thinly sliced)
1/2 cup Reisling (white wine)
1/2 cup hot water
1/3 cup coconut milk
1 tbsp all-purpose flour
1 cup green peas
1/2 cup chopped carrots
1/2 tsp Garam masala (curry powder)
Salt & pepper to taste

Marinate the chicken pieces with salt & pepper, set aside for 5-10 minutes. In a large pot heat vegetable oil at medium-high heat & roast the chicken pieces. Set aside the roasted chicken pieces. In the same pot, add mustard seeds & allow to splutter. Then add the cloves, cardamom & the cinnamon sticks. Saute the chopped onion until it's soft. Add the finely chopped ginger, garlic & green chillies and saute with a pinch of salt for 2-3 minutes. Add the Reisling wine & allow it to boil. To this add the hot water & the roasted chicken pieces. Cook for 10-15 minutes.

In a small bowl mix the coconut milk with the all-purpose flour until smooth. Add this mixture to the pot & cook for 2-3 minutes. Now, add the green peas, the chopped carrots, 1/2 tsp ground pepper, garam masala & cook for 5-6 minutes.

Serves: 4 people

Sides: Rice or Chapathi

Greek Chickpea Soup

2011-02-10T21:18:00.000-08:00

For this recipe, I used canned chickpeas. If you are not using canned chickpeas, you'll have to soak chickpeas overnight & cook them in boiling water for 20 minutes, until tender, before making this soup.

Ingredients:-

1 cup chicken stock
1 cup water
2 x 15 oz cans of chickpeas (drained & rinsed thoroughly) or cooked chickpeas
1 tbsp olive oil
2 tbsp chopped shallots, or half of a medium sized red onion, chopped
1 tbsp chopped garlic
2 tsp all-purpose flour
Juice of 1 lemon
1/4 tsp dried oregano
1/4 tsp dried thyme
Salt & pepper to taste

In a large pot boil the chicken stock & water mixture with the chickpeas in it. Once boiled, add olive oil, a pinch of salt, chopped shallots or onions & garlic. In a small bowl, mix the all-purpose flour with the juice of one lemon until it becomes smooth and then add this mixture to the boiling soup. Add the dried oregano & thyme, salt & pepper. Cook for 2-3 minutes. Serve immediately.

Rice Porridge with Moong Dal Bhaji (Kerala Style)

2011-02-10T21:05:00.000-08:00

Ingredients:-
For rice porridge ('Kanji')

1 cup long-grain rice
4 cups water
Salt, pepper to taste

For moong dal bhaji ('Cheru payar kootan')

1 cup moong dal (Green gram)
1 medium sized red onion, chopped
1 medium sized tomato, chopped
1 tbsp chopped garlic
1 tbsp chopped ginger
1 Serrano pepper or green chilli, quartered
1 1/2 tsp mustard seeds
2 tsp urad dal (Black gram)
2 dried red chillies
1 tsp chilli powder
1 tsp turmeric powder
1 1/2 tsp cumin powder
1/2 tsp Garam masala (curry powder)
1 cup water
3 tbsp grated coconut
Salt, pepper to taste
1 1/2 tbsp coconut oil

Soak the moong dal the previous night in cold water. In order to make this nutritious, allow the moong dal to develop sprouts over an extra day after soaking.

Rinse the rice carefully. Mix the rice with cold water in a large pot and bring to a boil on medium-high heat. Once boiled, simmer on low heat for 15-20 minutes until it gets thick. Add salt & pepper to taste. You may add more water (boiled water), according to your choice of consistency.

Heat coconut oil in a skillet on medium-high heat & add mustard seeds to splutter. Add the dried red chilli, urad dal & toss well. Now add the onions & saute for 2 minutes & then add the garlic, ginger, green chilli & cook for 3-4 minutes. Add the tomatoes & the soaked moong dal. Cook this in 1 cup of water. Make sure that you partially cover the skillet in order to allow excess water to evaporate. Once all the water has been evaporated, mix in the chilli powder, turmeric powder, cumin powder, garam masala, salt & pepper. Cook for 1-2 minutes. Now add the grated coconut and toss well. Serve with the rice porridge.

Baked Chicken Pasta

2011-02-10T20:31:00.000-08:00

Ingredients:-

4 tbsp unsalted butter
2 tbsp minced garlic
1 Serrano pepper, thinly sliced
1 shallot, thinly sliced
1 cup celery, diced
1/2 cup chopped red onions
1 1/2 cups diced mushrooms
1 cup diced carrots
1 tsp dried thyme
1 tsp dried oregano
1 lb seashell pasta
1/2 cup grated Parmesan cheese
1/4 cup grated Gorgonzola cheese
1/2 cup grated Mozzarella cheese
2 tbsp Cream cheese
1 cup milk
1 cup heavy cream
1 tbsp cold butter, optional
Salt, pepper to taste

Chicken Marinade

3 chicken breasts (boneless, skinless)
2 tsp Chilli powder
1 1/2 tsp turmeric powder
1 1/2 tsp cumin powder
Salt, pepper to taste

Slice the chicken breasts into 1 inch cubes & marinate them in salt, pepper, chilli powder, turmeric powder & cumin powder. Set aside.

In a large skillet melt the unsalted butter on medium heat and saute the garlic, shallots, celery & Serrano peppers. Add the chopped red onions & stir well for 2-3 minutes until the onions become translucent. Now, add the marinated chicken pieces & toss well until the chicken is cooked through (for about 6-7 minutes). Once the chicken is cooked add the mushrooms, carrots, dried thyme & dried oregano and mix well. Take the skillet off the heat to cool down.

In a large pot of boiling salted water add the seashell pasta & cook for 7-8 minutes. Once cooked, drain the pasta. In a large mixing bowl mix the Parmesan cheese, Gorgonzola cheese, Mozzarella cheese, cream cheese, milk & cream. Mix in the sauteed chicken & vegetables and the cooked pasta.

Toss the mixture into a baking dish (8"x11") & bake in a pre-heated oven at 400 degrees Fahrenheit for 12-15 minutes. In order to make a crispy crust you may crumble cold butter on top before baking in the oven (optional).

Let's-spice-it-up Chicken Extravaganza!!

2010-12-06T07:15:00.000-08:00

Before I go on with the recipe, let me warn you, this recipe is not meant for the faint-hearted! It is loaded with lots of flavor and preparing it requires patience, a virtue I recently discovered in myself! The flavors in this dish are imparted due to the South Indian technique of cooking and partly due to the quality of the chicken; I bought an organic whole chicken cut into 16 small pieces for the recipe. Keep the skin on too! Another surprise... there's no water used in this recipe!

Ingredients:-

2 tsp ghee
1/2 tbsp olive oil
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
Star anise, 2 nos.
Cloves, 4 nos.
Cinnamon stick, 1 nos.
Dried red chilli, 4 nos.
5-6 curry leaves
1 1/2 tbsp minced garlic
1 1/2 tbsp finely chopped ginger
2 whole green chillies, finely chopped
3 large onions, thinly sliced
1 1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp asafetida
1/4 tsp dried thyme
Salt, pepper to taste
2 large tomatoes, thinly sliced
3 tbsp coconut milk
1/4 cup grated coconut
3 tbsp chopped cilantro
A pinch of sugar

Marinade

1 whole organic chicken
3 tsp chilli powder
1 1/2 tsp turmeric powder
3 tsp coriander powder
1/8 tsp cumin powder
Salt, pepper to taste

In order to marinate the chicken pieces, take a small bowl and mix the powdered spices (ingredients as mentioned above) to form the dry rub. Toss the chicken pieces in the dry marinade to coat well. Keep it aside for 15-20 minutes.

In a large flat skillet heat the ghee and olive oil on medium-high and add the mustard seeds and cumin seeds. Allow them to splutter. Add the curry leaves (make sure to cover the skillet as soon as the leaves come in contact with the oil). Once the leaves have spluttered add the star anise, cloves, cinnamon stick and the dried red chillies. Stir for 1 minute. Add the garlic, ginger, the finely chopped green chillies and the thinly sliced onions. Add a pinch of salt and saute well for 3-4 minutes. Once the onions have cooked down add the powdered spices (turmeric, chilli, cumin, asafetida, dried thyme, salt and pepper) and stir continuously to incorporate the spices well. Now add the sliced tomatoes and the marinated chicken pieces. Move the entire mixture well to coat all the chicken pieces well. Add the coconut milk and reduce the heat to medium-low. Cook the chicken for 20-25 minutes on low heat, occasionally stirring. Do not add any water. The juices from the chicken will ooze out to form the gravy.

Once the chicken is cooked add the grated coconut, chopped cilantro and sugar. Stir well and serve.

Serves: 4 to 6 people

Sides: Chappathi or Naan (in order to serve with rice it would be ideal to increase the gravy by adding 1/4 cup water)

Chicken Samosa Filling

2010-12-03T21:54:00.000-08:00

Recently I attempted making Indian Samosa from scratch. The dough for the samosa turned out to be a complete disaster! However, the filling turned out to be a success and so it gets its place in my blog!

Ingredients:-

2 tbsp melted Ghee
1/2 tbsp Olive oil
1 tbsp minced Garlic
1 tbsp chopped Ginger
1 cup chopped red onions
1 green chilli, finely chopped
2 tsp chilli powder
1 1/2 tsp turmeric powder
1 tsp cumin powder
1 lb ground chicken
2 small potatoes, cooked and diced
1 tbsp fresh lemon juice
4 tbsp chopped cilantro
1/4 cup frozen green peas, thawed
Salt, pepper to taste

In a skillet heat the ghee and olive oil on medium-high and add the garlic, ginger, green chilli and chopped onions and saute them until the onions are tender. Add the chilli powder, turmeric powder and cumin powder and stir well. To this add the ground chicken and work the mixture well into the chicken. Add the fresh lemon juice and cook the chicken for 10 minutes. Add the cooked and diced potatoes, chopped cilantro and green peas and mix well.

This samosa filling recipe will be enough for as many as 30 medium sized samosas.

Tomato Soup with Left-over Pasta

2010-12-03T19:56:00.000-08:00

Every once in a while we come across those days with left-over pasta. Recently I too had left-over pasta, almost half of my mushroom baked pasta. Instead of heating it in the microwave the next day, I converted it into a soup and the rest is history! Having said that, you can always use fresh pasta to make this soup :)

Ingredients:-

Left-over Pasta, or 1 cup uncooked small shell pasta
3 tbsp Extra virgin Olive oil
1 large red onion, chopped
1 tbsp minced garlic
1 finely chopped jalapeno pepper
2 large diced carrots
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 can of chopped tomatoes or 3 fresh tomatoes, chopped
1 can of drained and washed Cannellini beans
1 cup chicken stock
1/8 tsp dried rosemary
Salt, pepper to taste

In a skillet heat the olive oil on medium-high and add the chopped onions, garlic, jalapeno peppers and saute them until the onions turn tender. Add the diced carrots and a pinch of salt to help them cook quickly. After 2-3 minutes of stirring add the chilli powder and turmeric powder and mix well. Now, add the tomatoes, cannellini beans and a pinch of salt and cook for 3-4 minutes. Add the chicken stock and the left over pasta (or fresh pasta), dried rosemary and bring the mixture to a boil. Simmer for 10-15 minutes. Garnish with salt and pepper.

Serves: 2

Sides: Salad or French Bread

Chickpea Salad

2010-12-03T19:32:00.000-08:00

This recipe can be made by freshly cooked chickpeas or canned chickpeas. However, if you decide to cook the chickpeas, remember to soak them overnight. While cooking the chickpeas it would be better to add salt, ground pepper and a pinch of turmeric powder and chilli powder to give it flavor and color.

Ingredients:-

1 cup cooked chickpeas
1 tbsp Olive oil
1 tbsp melted ghee
Curry leaves, 5-6 nos.
2 tsp brown mustard seeds
1 tbsp urad dal or black gram
Dried red chilli, 3-4 nos.
2 tbsp minced garlic
Finely chopped green chilli, 1 no.
1 medium sized red onion, chopped
2 medium sized tomatoes, diced
3 tbsp chopped cilantro
1 tsp turmeric powder
1 1/2 tsp chilli powder
1 tsp cumin powder
3 tbsp grated coconut
2 tbsp fresh lemon juice
Salt, pepper to taste

In a skillet heat the olive oil and ghee on medium-high and add the mustard seeds. Cover the skillet and allow them to splutter. Add the urad dal/ black gram and fry for 1 minute until it turns golden brown. Add the curry leaves and the dried red chilli. Now, add the chopped green chilli, minced garlic and the red onions. Saute them until the onions ave become tender. Add the spice powders, turmeric, cumin, chilli, salt and pepper. Mix them well. Add the tomatoes and the cooked chickpeas. Stir them well, cover the skillet and allow the mixture to rest on low for 2-3 minutes. Then, add the grated coconut, chopped cilantro and the lemon juice. Toss the salad mixture well and serve hot or cold.

Serves: 4

Chicken Pot Pie

2010-12-03T19:08:00.000-08:00

This recipe was inspired by Nigella Lawson's Chicken Pot Pie recipe. I altered it by adding cumin powder, onions, garlic and ginger to compensate for the absence of flavor from the bacon in the original recipe.

Ingredients:-

All purpose fillo pastry sheets - 6 nos.
1/2 lb Chicken tenders, cubed into 1 inch or bite size pieces
1/2 lb Crimini mushrooms quartered
2 tbsp Extra virgin olive oil
1 tbsp minced garlic
1 tbsp chopped ginger
3/4 cup diced red onion
1/2 cup all purpose flour
3 tbsp butter
3 tsp cumin powder
3/4 cup chicken stock
1/2 cup water
Salt, pepper to taste
Butter spray or melted butter (2 tbsp)

Before chopping the vegetables marinate the chicken pieces with salt, pepper and 1 tsp of cumin powder.

In a skillet heat olive oil at medium-high and add ginger, garlic and onions. Add a pinch of salt and saute them until onions are tender. Then add the quartered mushrooms and stir well for 4-5 minutes until the mushrooms have released their water content. Add the butter to this mixture and before adding the marinated chicken pieces add the all purpose flour to them and toss to coat evenly. Now add the coated chicken to the saute mixture and stir well. Add the chicken stock and water, mix well and allow to boil. Simmer for 10-12 minutes.

Take two medium sized bowls or dishes suitable for individual servings. Divide the chicken sauce equally into the bowls and line it with 3 fillo pastry sheets each*. Use the butter spray to coat the pie and place it in a preheated oven and bake for 15-20 minutes at 350 degrees Fahrenheit until the pie crust has become golden brown. Serve immediately.

Serves: 2

Sides: Any green salad

* Fillo sheets are very thin pastry sheets that come in 13"x18" rectangular sizes. It would be possible to fold these sheets into any desired shape before it dries out. The packaged sheets are available in the frozen section of your grocery store. Once baked it will make a rich, crumbly crust. It is ideal to use butter spray or melted butter between sheets while folding.

Catfish in Tomato Curry

2010-09-09T08:12:00.000-07:00

Ingredients:-

1 lb catfish, sliced into 2 inch wide pieces (with bone)
1 tbsp Coconut oil
1 tbsp Olive oil
2 tbsp minced garlic
1/4 cup chopped celery
1 cup finely chopped red onions (approx. 1 large onion)
3/4 cup finely chopped tomatoes (approx. 2 medium sized tomatoes)
1 cup water
1/2 tsp tamarind paste
1/3 cup coconut milk
1 1/2 tbsp chilli powder
1 tbsp coriander powder
1 tsp turmeric powder
Salt, pepper to taste
1/4 cup finely chopped coriander leaves

Rub the fish pieces with a pinch of salt and pepper and set aside. In a skillet, heat coconut oil and olive oil. Add celery and garlic and sauté until tender, 3-4 minutes. Add onions and tomatoes and sauté for 5-6 minutes. Add chilli powder, coriander powder, turmeric powder, salt, pepper and water. Add the fish pieces and bring to a boil. Then lower the heat, add the tamarind paste, mix well and simmer for 12-15 minutes. Once the fish is cooked, add the coconut milk and garnish with chopped coriander leaves.

Serves: 2
Sides: Rice

Banana Stuffed French Toast

2010-09-09T07:56:00.000-07:00

Ingredients:-

Banana Filling

2 tbsp butter
1 cup brown sugar
A pinch of cinnamon powder
1 tsp vanilla extract
3 bananas, sliced into 1 inch pieces
2 tbsp cream cheese
French Bread
Whipped cream (optional)

French Toast Batter

4 eggs
1/2 cup cream
1 1/2 cups milk
2 tsp cinnamon powder

For the banana filling, take a hot frying pan, melt the butter with brown sugar, vanilla extract and cinnamon powder. Stir around for 2-3 minutes until the brown sugar has melted well. Add the sliced bananas and toss around until well coated and tender. Keep aside to cool. Fold in the cream cheese.

For the French toast, make the batter by mixing well the above four ingredients and whisk well.

Slice the French bread into 2 inches thick pieces and slit pockets into them in the middle. Stuff the bread pockets with the cooled banana filling. Dip the stuffed bread into the batter by turning them on both sides. Heat a frying pan on medium heat and fry the dipped bread. Cook each side for about 1-2 minutes, until golden brown (or as darker a color of brown as you like, but certainly not black!). Place the cooked French toast on a plate and pour the remaining banana filling on top. Place a spoonful of whipped cream on top (optional). Serve immediately.

Serves: 2
Sides: Coffee or orange juice

Open Shrimp Party Snack Sandwich

2010-09-09T07:35:00.000-07:00

Ingredients:-

1 lb semi-cooked shrimp
1 cup all purpose flour
1 cup bread crumbs
3 eggs
1 tbsp chilli powder
5-6 leaflets Romaine lettuce, quartered
2 tomatoes, finely sliced
1 medium cucumber, finely sliced
8 nos. bacon strips
2 medium sized French bread
Extra virgin olive oil
Salt, pepper to taste

Sandwich Spread

1/2 cup mayonnaise
1/2 tbsp dijon mustard
1 tsp white wine vinegar
1/2 tbsp minced garlic
Salt, pepper, sugar to taste

For the sandwich spread, mix the ingredients in a small bowl before-hand and set aside.

Mix the semi-cooked shrimp with salt and pepper, to taste. Take 3 medium sized bowls. Fill the first bowl with the flour-chilli powder mixture, the second bowl with the eggs whisked together, and the third bowl with bread crumbs. Now toss the shrimp, one by one, into the first bowl, coating well with the flour-chilli powder mixture, then into the second bowl with eggs and then the bread crumbs. Keep aside the well coated shrimp.

Heat a frying pan on medium-high heat and cook the bacon strips until light brown and crisp. The bacon will fry in its own grease and there is no need to add any oil or butter in the pan. Once fried, remove from pan and place on a sheet of kitchen towel for the remaining grease to drain; set aside to cool. Once cooled, crush the bacon strips into small pieces using a rolling pin. Into the same frying pan, add 1-2 tbsp of extra virgin olive oil. Fry the shrimp until golden brown on each side and set aside.

Now slice the French bread into 1 inch slices and toast them in the oven at 350 degrees Fahrenheit for 5-6 minutes. To assemble the sandwich, take each bread slice and coat with the sandwich spread evenly. Place a piece of lettuce, 2 slices of tomatoes, 2 slices of cucumber, few pieces of crushed bacon strips and 2 pieces of fried shrimp. Assemble all the pieces and arrange in a platter. Party snack sandwich is ready!

Strawberry Delish!

2010-08-05T17:50:00.000-07:00

Ingredients:-

Fresh strawberries 10-12 nos.
Fresh nectarine 1 nos.
Banana 1 no.
1/2 cup whole milk
3 tbsp honey

In a blender add all the above ingredients and blend until smooth. Pour into fine glasses and serve immediately

Serves: 2

Spicy Chicken Curry

2010-08-05T17:40:00.000-07:00

Ingredients:-

Chicken thighs, 6 nos., skinless with bone
1 1/2 cup chopped red onions
1/2 cup finely chopped green pepper
2 cups chopped mushrooms
1 tbsp chilli powder
2 tsp turmeric powder
2 tsp coriander powder
1 tbsp curry powder/ garam masala
1 tbsp chicken masala (optional)
Chopped coriander leaves
3 green chillies, finely chopped
1 1/2 tbsp minced garlic
1 tbsp finely chopped ginger
Extra virgin olive oil
1 tbsp ghee (optional)
1 tbsp butter
2 tsp mustard seeds
2 tsp cumin seeds
4 nos. cloves
1/4 cinnamon stick
1/2 tsp star anise seeds
1/4 cup water
Salt, pepper to taste

Chicken Marinade:-

1/4 cup yogurt
1 1/2 tbsp chilli powder
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp curry powder/ garam masala
Salt, pepper to taste

In a large bowl mix the ingredients of the chicken marinade. Add the chicken thigh pieces and toss well. Marinate the chicken for 30 minutes.

In a large non-stick skillet, heat olive oil, butter and ghee. Add mustard seeds and cumin seeds; allow them to pop. Add the cloves, star anise seeds, cinnamon sticks, chopped green chillies, ginger and garlic; stir well for 1-2 minutes. Add onions and sauté them until golden brown. Add green pepper and mushrooms. Stir well. Add chilli powder, turmeric powder, coriander powder, curry powder, salt, pepper and chicken masala; stir well. Add water and mix well. Now lower the heat to medium-low and add the chicken pieces to the masala gravy; each piece should be in contact with the bottom of the skillet. Cover the skillet and simmer for 20-25 minutes until the chicken pieces are tender. Stir occasionally. Garnish with coriander leaves.

Serves: 3

Sides: Rice, chappathi, or Indian bread

Sea Bass with Tomato Sauce

2010-08-05T16:32:00.000-07:00

Ingredients:-

1 lb sea bass
1/4 cup dry spice rub*
2 tsp mustard seeds
1 tbsp minced garlic
1 tbsp finely chopped ginger
1 cup chopped red onions
1 1/2 cup chopped tomatoes (approximately 4 medium sized tomatoes)
2 nos. green chilli, chopped finely
2 tbsp chopped green onions
2 tbsp chopped coriander leaves
1 tbsp chilli powder
1 tsp turmeric powder
1 tbsp curry powder/ garam masala
1 tbsp fish masala (optional)
1 tsp tamarind concentrate
Extra virgin olive oil
1/2 cup water
Salt, pepper to taste

*Dry Spice Rub

1 1/2 tbsp chilli powder
2 tsp turmeric powder
1 tbsp fish masala (optional)
Salt, pepper to taste

Slice the sea bass into 2 pieces and roll the pieces in the dry spice rub until well coated. In a non-stick frying pan heat about 1/4 cup olive oil over medium-high heat. When the oil is hot, shallow fry the sea bass slices, 3-4 minutes on each side. Turn off the heat and set aside.

For the sauce, in a sauté pan heat 2 tbsp olive oil and add mustard seeds; allow them to pop. Add the chopped green chilli, ginger and garlic; stir well. Add the chopped onions and stir fry for 5-6 minutes until golden brown. Add the tomatoes and stir fry for another 5-6 minutes. Add the turmeric powder, chilli powder, fish masala and curry powder. To this masala, add water and the tamarind concentrate. Simmer the sauce for 4-5 minutes. Garnish with green onions and coriander leaves.
Serves: 2
Sides: Rice

Potato Broccoli Bhaji

2010-08-05T16:12:00.000-07:00

Ingredients:-

3 medium sized potatoes
2 cups broccoli florettes
1 cup diced red onions
1 tbsp finely chopped ginger
2 tbsp minced garlic
2 nos. green chillies
Extra virgin olive oil
1/2 tsp ghee/butter (optional)
1/4 cup fresh cream
Salt, pepper to taste
Chopped coriander leaves

Spices:-

1/4 cinnamon stick
1 tsp curry powder/garam masala
1 1/2 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
4 nos. cloves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp star anise seeds
4 nos. dried red chilli
5-6 curry leaves

Wash the potatoes thoroughly and dice them into 1/2 inch cubes with the skin on. Make sure that every potato cube has one skin side.

In a skillet heat 1 tbsp of olive oil with ghee/butter (optional). When the oil is hot, add mustard seeds & cumin seeds and wait until they pop. Now add the cinnamon sticks, curry leaves, cloves, star anise seeds and dried red chilli. Stir fry for 1 minute and then add the ginger, garlic, green chillies and red onions to sauté them for 5-6 minutes until the onions turn golden brown. Add the diced potatoes and stir them to coat them well with the sautéed mixture. Reduce the heat to medium-low and cover the skillet for the potatoes to cook for 10-15 minutes. Stir them occasionally. When the potatoes are almost cooked add the broccoli and mix well for 2-3 minutes. Add the chilli powder, turmeric powder, garam masala/curry powder, salt and pepper. Stir well and cover the skillet to cook for 5-6 minutes. Add the fresh cream and garnish with coriander leaves.

Serves: 4
Sides: Rice, chappathi or Indian bread

Shrimp Salad

2010-08-02T16:14:00.000-07:00

Ingredients:-

2 lbs shrimp, deveined
1 tbsp olive oil
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp orange zest
2 tbsp freshly squeezed orange juice
1 tbsp white wine vinegar
1/4 cup minced dill or chives or coriander or blend
2 tbsp chopped red onions
1/2 tbsp chilli powder
Salt and pepper to taste

Roast the shrimp after coating it with olive oil, salt, pepper and chilli powder in the oven at 400 degrees Fahrenheit for 6-8 minutes. Set aside for them to cool.

Whisk together the mayonnaise, sour cream, orange zest, orange juice, white wine vinegar, salt and pepper. Add the shrimp, herbs, onions and mix well. Refrigerate it before serving.

Serves: 2
P.S. This shrimp salad can be used as a filling for a tortilla roll. Makes 2 rolls.

'Thayir-sadam' with a twist!

2010-08-02T16:03:00.000-07:00

Ingredients:-

2 1/2 cups cooked rice
1 tbsp coconut oil
2 tsp mustard seeds
5-6 curry leaves
2 tsp urad dal (skinned and split black lentils)
Dried red chilli - 3 nos.
1/2 cup chopped fresh tomatoes
1/2 cup chopped green pepper
1 cup non-fat yogurt
Salt & pepper to taste
Chopped coriander (optional)

In a sauté pan, heat coconut oil and put mustard seeds and curry leaves in. Allow them to splutter. Then add urad dal and stir until it turns a golden brown. Now add the dried red chilli and switch off the heat and set aside for 5 minutes to cool off. Add the chopped tomatoes and green pepper and mix well. Now add the cooked rice and mix well. Add salt and pepper to taste. Finally add the yogurt and mix thoroughly. Garnish with coriander leaves. Easy fix for the traditional 'thayir-sadam'!!

Vegetable Cream Soup

2010-07-30T06:55:00.000-07:00

Ingredients:-

2 tbsp butter
1 cup diced onions
1 cup diced carrots
1 cup chopped celery
1 tbsp minced garlic
3 tbsp all-purpose flour
1 1/2 cup chicken broth/stock
1 bay leaf
1/4 cup heavy cream
1/2 cup Parmesan Cheese
1 tsp Worcestershire sauce
1/2 tsp hot sauce
Salt and pepper to taste

In a sauté pan melt the butter and sauté celery with garlic for 3-4 minutes and then add the remaining vegetables and stir fry for 4-5 minutes until they become tender. Stir in the flour 1 tbsp at a time and cook for 2-3 minutes. Add the chicken stock/broth and bring it to boil. Add the bay leaf and allow to simmer for 25-30 minutes. Remove the bay leaf and switch off the heat. Add the cream and gradually add cheese, 1 handful at a time, and stir slowly for it to melt. Add the Worcestershire sauce and hot sauce. Add salt and pepper to taste.

Serves: 2

Sides: Herb Parmesan Vinaigrette Salad

Herb Parmesan Vinaigrette Salad

2010-07-30T06:43:00.000-07:00

Vinaigrette:-

1/2 cup Extra virgin Olive Oil
1/4 cup Parmesan cheese
1 tbsp White wine vinegar/lime juice
1/4 cup low-fat yogurt
1 tsp herbs (dried basil, thyme, cilantro, or blend)
1/2 tbsp Dijon mustard
Salt & pepper to taste

Combine all ingredients in a bowl and whisk until creamy and smooth. Makes 1 cup of the vinaigrette.

Green Salad:-

1/2 cup lettuce
1/2 cup spinach
1/2 cup red cabbage
1/2 cup arugula
1/2 cup chopped onions
1 cup cooked pasta/spaghetti

Mix all the greens with the vinaigrette and pour over the cooked pasta/spaghetti.

Serves: 2

Sides: Chicken crumbsticks (makes a complete meal)

Black-Eyed Peas Curry

2010-07-08T14:56:00.000-07:00

Ingredients:-

1 1/2 cups black-eyed peas
1 medium onion chopped
2 tomatoes chopped
4 cloves garlic minced
1 tbsp finely chopped ginger
2 nos. green chilli/ green jalapeno
1 tbsp chopped coriander
1 tbsp Olive oil
1/2 tsp ghee (optional)
3 cups of water

Spices:-

1 star anise seed
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Cloves: 4 nos.
1/4 cinnamon stick
2 dried red chilli
1 bay leaf
1 tbsp curry powder/ garam masala
1 tbsp coriander powder
1 tsp turmeric powder
Salt and pepper to taste

Soak the black-eyed peas in water for 3-4 hours.

Heat the olive oil and the ghee in a skillet to medium-high and put in the mustard seeds and cumin seeds to pop. Keep the skillet covered while the seeds splatter in order to keep them within the skillet and not all over the place! Now add the bay leaf, star anise seeds, cinnamon sticks, cloves and red chilli and stir them for about 30 seconds. Add the chopped ginger, garlic and onions one at a time and stir fry for 6-7 minutes. Once the onions turn a golden brown add the chopped tomatoes and stir fry for another 6-7 minutes. Mix in all the remaining spices (turmeric powder, coriander powder, curry powder, salt and pepper) before adding the drained black-eyed peas into the hot mixture. Mix this well and add the water. Allow this to boil and then lower the heat to simmer for 25 minutes. Add chopped coriander as garnish.

Serves: 4

Sides: Rice, chappathi or Indian bread (naan)

Chicken 'Crumbsticks' with no Oil!!

2010-06-30T19:54:00.000-07:00

Ingredients:-

8 nos. Chicken Drumsticks (fat removed)
4 cloves of garlic, minced
1 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Coriander powder
1 1/4 tsp Curry powder / Garam Masala
1/2 tsp Freshly ground pepper
2 tbsp lime juice (freshly squeezed)
1/4 cup water
1 cup bread crumbs
Salt to taste

Slit chicken drumsticks in a random fashion for the marinade to ooze into the flesh.

In a large bowl mix the dry ingredients (turmeric powder, chilli powder, coriander powder, curry powder, pepper, salt) with the minced garlic. Into this mixture, add the lime juice, water and then mix well to create the marinade. Put the chicken drumsticks into the bowl and mix them for the marinade to coat them all over. Leave aside for 10 minutes.

Put the bread crumbs into a platter and take one drumstick at a time and roll it in the bread crumbs to coat uniformly. Arrange the coated chicken drumsticks in a baking pan and bake them in a preheated oven at 375 degrees Fahrenheit for 45 minutes. There you go, chicken drumsticks without a drizzle of oil!!

Grilled Salmon with Garlic Sauce

2010-06-14T06:24:00.000-07:00

Ingredients:-

1 lb Salmon
1 tbsp minced garlic
2 1/2 tbsp soy sauce
2 tsp Dijon mustard
2 1/2 tbsp Olive oil

In this recipe the marinade for the salmon is itself the sauce over the grilled salmon. For the marinade, mix minced garlic, Dijon mustard and soy sauce in a bowl. Whip in the olive oil. Take the salmon and slice it in half across the length. Pour half of the marinade over the salmon pieces and coat the pieces well. Heat a grill pan on medium-high heat and place the salmon pieces, skin-side down first, on the hot pan. If you don't have a grill pan, use a frying pan with a very small amount of olive oil on it so that the salmon pieces will not stick to the pan. Avoid using too much oil in the frying pan because the olive oil in the marinade will be released while the salmon starts cooking. Cook the salmon on each side for 5-7 minutes. Once cooked, pour the other half of the marinade over the grilled salmon pieces to keep them moist. Serve immediately.

Serves: 2

Sides: Honey Balsamic Vinaigrette Salad and Mash Potatoes

Strawberry French Toast

2010-06-14T06:06:00.000-07:00

Ingredients:-

4-6 slices of Bread
Strawberries: medium sized 10 nos.
2 eggs
1 tsp cinnamon powder
3 1/2 tbsp sugar
1 tsp fresh cream or milk
Whipped cream (optional)

Slice the strawberries into four quarters and add 2 tbsp sugar to them in a small bowl. Set aside for half an hour. The sugar in the bowl will allow the strawberries to secrete their juices to give the strawberry syrup. Break the two eggs into another bowl (large enough to dip the bread in) and add the cinnamon powder, the rest of the sugar, cream/milk and mix them together. Heat up a pan on medium-high. Dip one slice of bread at a time into the egg mixture and fry it on the hot pan. Cook each side for about 1-2 minutes until they turn a golden brown (or as darker a color of brown as you like, but certainly not black!). The bread slices would turn brown and hard on the outside and would still be moist and soft inside.

Place the cooked bread slices on on a serving plate. Take 5-7 slices of strawberries together with the strawberry syrup and place it on the hot bread. Place a spoonful of whipped cream on top (optional). Serve immediately.

Serves: 2

Sides: Coffee or orange juice