Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions!
Salmon is our once a week go to fish. One day I decided to change up my salmon marinate and make it tandoori style knowing how much my boys love the tandoori chicken. It was an instant hit and now I make it at least once a month for our weeknight meals. It is also a great party appetizer.
Continue reading “Tandoori Salmon”
I LOVE eggplant! I have eaten it in many restaurants but my mom’s recipe beats them all in taste, texture and aroma. In my recipe I also add tomatoes to add the tangy flavor. I prefer charring the skin directly on my outdoor grill burner but I also sometimes broil it in the oven. Peel the charred skin, mash the eggplant and then saute with green chilies, garlic, onions, tomatoes and scallions.. yumm.
Here is a step by step recipe:
Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.
Continue reading “Baingan Bharta”
Fish is staple in our home. Fish cooks much faster and needs very few ingredients to bring out the flavors which makes it a quick and healthy week night dinner option. This particular curry recipe is very simple and pairing it with Basmati rice makes it an amazing meal.
In this recipe I have used fillet catfish. Catfish is a moderately fatty fish with a good source of high quality protein and is an excellent source of vitamin B-12. It is a rich source of omega-3 fatty acids.
Prep time: 5 mins Cooking time:15 mins Total time: 20 mins
1 lb fillet catfish
1 tbsp lemon juice
1 large tomato cut into 4 pieces
1 small red onion roughly chopped
4 tbsp fresh grated coconut
1/2 inch peeled ginger
4 garlic cloves
1/2 tablespoon cooking oil
1/2 tsp mustard seeds
1/4 tsp turmeric
2 tsp red chili powder
salt to taste
- Wash and drain the catfish. Cut into 2 inch cubes and apply 1 tablespoon of lemon juice.
- Puree onion, tomatoes, coconut, ginger and garlic to a fine paste.
- Heat oil in a medium pan.Add mustard seeds and once they start to crackle add the onion and tomato puree.
- Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally.
- Drain any water/lemon juice from the fish and add the fish to the sauce.
- Add salt and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins.
Note: You may want to add 1/4th to 1/2 cup warm water to get the desired consistency.
Serve with Hot Basmati rice and lime wedges!
Looking for a unique dessert recipe for a special occasion, holidays or get together with family and friends? Here is another one of my mom’s recipe that is very unique and magical! Its a lightly sweetened dish and the aroma of fresh pineapple is divine. I have made it for so many people and the reaction on their faces is priceless! I have even received many compliments from people who are not into sweets and who have LOVED this dish!
Pineapple Sheera Recipe
Prep time: 10 mins Cooking time:15 mins Total time: 25 mins
1 cup fine sooji/rava/semolina
1/2 cup whole wheat flour
2 tablespoon gram flour/besan
1 cup ghee
1 cup sugar
4 cups fresh pineapple cut into small cubes
3 cups water
1/4th tsp saffron
- Roast sooji , besan and wheat flour on Medium to low heat with the ghee. Stirring frequently until the sooji is golden brown.
- In another pan add sugar, pineapple and water on medium to high heat. Bring it to boil stirring a few times.
- Add the roasted sooji to the pan with pineapple syrup, stir well and cover the pan. Cook for 2-3 minutes on low heat.
- Add saffron. Turn off the heat and let it sit covered for 5 mins.
- Garnish with sliced almonds and pistachios.
- Optionally you can press the sheera in molds of any shape to make petite servings and then top them up the nuts.