Tandoori Pomfret with a "Hint of Mint"

Silver or white pomfrets live in coastal waters off Middle East, South Asia, and South East Asia. Fish of this family are characterized by their flat body, forked tail fin and long pectoral fins. This fish is prized in the Indo-Pacific region for its taste. It is called "Pamplet" in Mumbai and "Vawall" in parts of South India. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. With so much of health benefits and taste why not to try a recipe with low in fat and high on flavors? "Tandoori pomfret" is made with marinating Indian spices and cooking it on a grill pan. Twist lies with a minty flavor which I am adding to this recipe.

Serve:                 2
Preparation time             45 minutes ( Including 30 minutes of marination time)

Ingredients:

Pomfret:                           2 medium sized
Garlic:                              2-3 cloves
Coriander powder:           1 tablespoon
Rice flour:                        2 tablespoon
Lemon juice:                    2 tablespoon
Black pepper:                  1/2 teaspoon
Mint leaves:                      3-4 fresh mint leaves (few more for garnish)
Turmeric powder:            1/2 teaspoon
Red chilli powder:            1/2 teaspoon
Chat masala:                    1 tablespoon
Salt to taste

Method:
1) Clean and pat dry the fish, slash the skin 2-3 times each side and put it in a bowl.
2) Crush garlic and mint leaves using a pestle and mortar.
4) Add all the ingredients to pomfret except the chat masala. Spread the marinate thoroughly on the fish. Cover the bowl using cling film and refrigerate for 30 minutes.
5) Spray some oil on a grill pan and put the marinated pomfret on it.
6) Cook for 4-5 minutes both side turning it once during grilling.
7) Sprinkle some chat masala over the cooked fish.
8) Crisp and spicy 'Tandoori  Pomfret" is ready to serve.

BON APPETIT...

Litti - Chokha

Ask any true blood Bihari about the defining dish of Bihar and I can bet you about the answer "Litti-chokha". Having lived in Bihar most of my early childhood can recollect describing the whole setup as a wintry evening, star-lit skies, fragrance of fired cow dung-cakes, aroma of ghee being heated, and sound of kids playing around.
 To describe this iconic and intrinsically Bihari recipe to a non Bihari won't be easy. A dry mix of Sattu (described in my previous post) with salt, spices and spicy oil from a jar of mango pickles is made. Wheat flour is moulded into rounded hollow balls into which you fill this sattu mix. As the balls are getting formed, you stoke a “barbecue” with dried cow dung cakes (gointha). The sattu balls are then inserted into the smoldering fire with potatoes, aubergine and tomatoes following it for company later. After sometime, the vegetables are pulled out manually, followed by the littis.

Long live "Litti-chokha"

Serve: 4

Preparation Time: 45 mins

Cooking Time: 30 mins

Ingredients

Wheat (gehun) flour:                       2 cups
Refined oil:                                     2 tbsp
Salt:                                               1 tsp


For Stuffing
Sattu:                                            1 cup
Green chillies:                                2-3 (finely chopped)
Roasted cumin seeds (jeera):         1/2 tsp
Ginger (adrak):                              1 tsp (finely chopped)
Garlic (lehsun):                               1 tsp (finely chopped)
Coriander leaves(dhania):               1/2 cup (finely chopped)
Dried mango powder (amchur):      1 tsp
Green mango pickle masala & oil:   1 tbsp
Carom seeds (ajwain):                    1/2 tsp
Nigella Seed (Kalonji):                    1/2 tsp
Onions:                                          1/2 cup (finely chopped)
Salt to taste

For Chokha
Potatoes:                                       2 medium sized boiled
Brinjal (baingan / eggplant):            1 medium sized
Tomatoes:                                      3 medium sized
Green chillies:                                 2-4 finely chopped
Coriander leaves(dhania):               1 tbsp finely chopped

Ginger (adrak):                              1 tsp (finely chopped)
Garlic (lehsun):                               1 tsp (finely chopped)

Mustard (rai / sarson) oil:                1tsp
Salt to taste

Method
1) Sieve the flour and add salt & refined oil. Knead the dough properly with water and make a stiff dough.
Cover with a wet cloth and keep aside.
2) For stuffing: Take sattu or roasted gram flour in a bowl. Add all the ingredients and mix well. In case the stuffing is bit dry, you can add little water.
3) For Littis: Take the dough and make 6-7 medium equal sized balls.
4) Take each ball and flatten the ball a bit with your palm and make depression. Try to make a bowl kind of structure
5) Fill a portion of the stuffing and close the balls by lifting the sides by hand and flatten the littis a bit by pressing your palm. Keep it aside.
6) You can either use a cow dung cake (gointha) or coal to make a barbecue. You can either use a gas tandoor (I am using this). Else an easier option is to heat oil in a kadhai and fry the littis till golden brown.
7) Roast the littis in barbecue/ tandoor until nice and crisp turning around in between.
8) For Chokha: Boil the potatoes and keep aside. Make incision on the Brinjal and roast on the fire from all the sides until it becomes soft. Roast the tomatoes as well
9) Peel of the burnt skin of the Brinjal and Tomato.
10) Mash boiled potatoes, Brinjal and tomatoes together.
11) Add all the other ingredients like finely chopped coriander leaves, salt, green chilies  ginger, garlic and oil. Add salt to taste. Mix all the ingredients well.

For serving
Break the litti in equal halves and put 1 tsp hot ghee in between. Relish it hot with chokha.

BON APPETIT..

Rustic Rice with Oven Grilled Vegetables

Today its raining since morning, a cold and wet day feel like cooking something more earthy and rural. I am planning for a brown rice recipe which is considered to be more healthy yet rustic. In much of Asia, brown rice is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick and the elderly because as it has high fiber content. This traditionally denigrated kind of rice is often now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. I am making a herb brown rice and layering it with boiled potato tossed in homemade pesto sauce. Serving it with some low fat oven grilled vegetables.

Ingredient:

Brown rice:                 1 cup (soak in water for 1 hr)
Spring onion:               2 medium long stems
Potato:                        1 large
Fresh Basil
Fresh Parsley
Parmesan cheese:        2 table spoon
Pine nuts:                     2 table spoon
Olive Oil
Garlic:                          4 large cloves
Garlic powder:             1/2 tea spoon
Butter:                         1 tea spoon
Lemon Juice
Seasonal Vegetables:    2 cups cut in medium size chunks (I an using beans, broccoli, onion, eggplant, carrot & capsicum)   
Kosher salt to taste
White pepper

Method:
1) Wash and dry all cut seasonal vegetables. Add salt, pepper, 1 table spoon olive oil, 1 tsp butter, garlic powder and 4 table spoon finely chopped parsley and basil leaves. Mix well and grill it for 20-25 minutes turning the vegetable twice in between. Keep it hot.
2) Peel a large potato and slice it. Boil it till fully cooked.
3) For pesto sauce, grind together 1 cup fresh basil,  2 table spoon parmesan, 1 tablespoon olive oil, 2 garlic cloves and 1 table spoon lightly roasted pine nuts.
4) Toss the boiled potato slices in pesto sauce and season it with salt and pepper. Set aside
5) For herb brown rice, heat some olive oil in a pan and add 1 table spoon minced garlic. Add finely chopped spring onion. Toss it for a minute and add the rice. Pour 4 cups of water and season it with salt. let it cook until the water run dry and rice is well cooked. Turn off the heat and mix 1 cup of finely fresh basil and parsley leafs. Season it with white pepper. Mix well and cover it for 2 minutes.
6) To assemble use a bowl or a mould put some rice at the bottom then layer it with pesto potato in between and again cover it with rice. Take out the mould and top it up with grilled vegetable and sprinkle some lemon juice.

BON APPETIT..

Rolling Cabbage with Yogurt Cream Dip (Bulgur stuffed Cabbage leafs)

Yet another try of making a fusion mediterranean recipe. It is a mezze and served cold with a fascinating yogurt cream sauce. It is called "Sarma" in middle eastern region. Sarma means 'a wrapped thing' in Turkish language, from the verb sarmak 'to wrap' or 'to roll'. Besides the savory dish of leaf-wrapped filling, sarma in Greek can also refer to sweet pastries similar to baklava. Ideally meat and rice is stuffed in such kind of roll but I wanted to make it simpler and vegetarian, I am using bulgur in stuffing. In my earlier recipes I have mentioned about the bulgur, its recipes and use. Its one of the quick to make food and can be used in several ways. Bulgur is cooked with tomato/chili sauce, rolled in a fresh cabbage leaf and poached to in water and natural vinegar.

Ingredients:
Cabbage:            1 large
Bulgar:                1 cup
Boiling water:      1 cup
Tomato puree:    2 table spoon
Hot Chili Sauce:  1table spoon
Green onion:       2 pieces ( finely chopped)
Spinach:              1/4cup (finely chopped and blanched)
Salt to taste
White pepper
Olive oil:              2 table spoon
Cumin Powder:    1/4tea spoon
Fresh Parsley:      1/4 cup ( finely chopped)
Lemon juice:        2table spoon
Natural white vinegar:   2table spoon

For yogurt cream sauce:
Cucumber:           1/2 Cup ( small cubes)
Sour Cream:         2table spoon
Greek Curd:         3table spoon
Olive oil:               1table spoon
Lemon Juice:         1/2table spoon
Fresh Parsley:       2table spoon ( Finely chopped)
Salt to taste
White pepper

 Method:
1) Take out the whole cabbage leaf carefully and put in the boiling water with some salt. Strain it once the leafs are soft. Place the whole leaf on a clean chopping board and take the hard vein in between using a knife and split the big leaf in two parts. Keep it aside
2) Melt tomato sauce and chili sauce in 1 cup of boiling water. Add bulgur and salt. Cover it with kitchen towel for 10 minutes.
3) After 10 minutes add parsley, green onion, spinach, cumin, pepper, lemon juice and olive oil. Mix well.
4) Spread the cabbage sheet and put a spoon full of stuffing at the softer end. Roll it folding the side of the leafs so that the stuffing doesn't come out.
5) Carefully place all the rolls in a pan and pour water till half level. Bring it to boil at high flame. Add some salt and vinegar to water and cove it making the flame slow.
6) Cook it for 10-15 minutes at low flames. Take it out carefully in a serving dish and let it cool in the refrigerator.

For Dip:
1) Add all the ingredient of the dip together in a bowl and mix well. Serve this cold dip with the cold rolling cabbage as an appetizer any time of the day.

BON APPETIT...

Sweetheart Shrimp (Grilled prawn)

Got these fancy looking king prawns from the grocery store this morning. I was thinking to make a grilled prawn kebab kind of recipe but end up making this gastronomically delightful Sweetheart shrimp. Shrimp have high levels of omega-3 fatty acids and low levels of mercury.As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. The high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. So we can say its appealing to the appetite and health both.

Ingredients:

King prawn:                          16pieces (peeled and deveined)
Red bell pepper:                   1/2 (Cut in small cubes)
Green bell pepper:                1/2 (Cut in small cubes)
Yellow bell pepper:              1/2 (Cut in small cubes)
Feta cheese (crumbled)
White pepper:                      1/2tsp
Dried Oregano:                    1/4tsp
Olive oil
Chili flakes:                          1/4tsp
Garlic Powder:                    1/4tsp
Salt to taste
Lemon juice:                        1tsp
Lemon wedges:                   4(Thinly sliced)
Skewer:                               Dipped in the water for 1hr

 Method:
1) Marinate the prawn with salt, pepper, oregano, Garlic powder, chili flakes, lemon juice, lemon wedges and 1/2tsp olive oil. Mix delicately and refrigerate for 1hour.
2) Skew the marinated prawn slowly from tail to head and next prawn from head to tail making a heart shape . 1 skewer can fit 4 prawns making 2 heart shape.
3) Heat some oil in a grill pan and put all the diced bell pepper. Season with salt and pepper. Toss for 2 minutes and put it on the serving plate.
4) Again heat some oil in a grill pan and satay the prawns from both side. It will take 2 minute each side or else can grill in the oven at 250 degree Celsius for 10 minutes.
5) Sprinkle with crumbled feta cheese and serve hot as an appetizer or a side dish.

BON APPETIT..

Exotic Insalata ( Romanesco Broccoli Salad)

I found this alien looking broccoli in near by food store. Was super exited to try this in my recipe. It offers a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable tastes like a cross between broccoli and cauliflower. I am using few more fancy vegetables to make it a real exotic salad. Simple recipe but turned out to be very tasty.

Ingredients:

Romanesco Broccoli:            10-15 floret
Baby cabbage:                      4-5 ( cut in half)
Round carrot:                        4-5 ( cut in half)
Baby Corn:                           4-5 ( cut in half)
Red Bell pepper:                   1 (cut in julienne)
Feta cheese:                          Cut in small cubes
Pickled cucumber:                 4-5 small pieces 
Pickled pearl onions:              4-5 pieces
Salt to taste
Garlic:                                    4-5 Crushed
Fresh basil:                             4-5 leaves
Black Pepper
Olive Oil:                                1 Tablespoon

Method:

1) Heat the olive oil in a wok. Add garlic as smoke starts, immediately add all the vegetables (Broccoli, cabbage, carrot, bell pepper and baby corn. Season it with salt toss until few crust forms over the vegetable.
2) Transfer it in a salad bowl. Add feta cheese, pickled cucumber and onion with some freshly crushed black pepper. Throw some roughly chopped basil leaves.
3) Mix well and you are ready with a exotic, sumptuous and super healthy salad.

BON APPETIT..

Arab Tabbouleh

I got the first hand experience of Tabbouleh in Turkey. Its Turkish variation is called Kisir locally. A fantastic cold mezze to start of your meal. Super simple and full of nutrition. Today I am sharing a kisir's recipe. Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become popular all over the world.

Tabbouleh  is Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur.Traditionally served as part of a mezze in the Arab world. Mezze has roots in antiquity, the word and usage came from Turkey. A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served, alone or with other mezethes, as a separate eating experience.The purpose of the meze is two-fold: to complement and enhance the taste of the drink (wines, ouzo, raki, etc.), and to provide the backdrop for a social gathering.

Ingredients:
Bulgur:                    1 cup
Boiling water:          1cup
Tomato paste:         4table spoon
Hot chili paste:        2 table spoon
Cucumber:              1 Cup (diced in small cube without seed)
Green onion:           1/2 Cup (finely sliced)
Green Parsley:        1/2 Cup (finely chopped)
Banana Pepper:      1/4 Cup (finely chopped)
Chili flakes:             1/4 tea spoon
Mint leaves:            1 small bunch ( finely chopped)
Salt to taste
Black crushed pepper:
Cumin powder:        1/4 table spoon
Lemon Juice:           4table spoon
Olive oil:                  4table spoon
Romaine Lettuce
Cherry tomato

Method:
1) Melt tomato and chili paste with some salt in 1 cup boiling water. Add bulgur and cover it with a kitchen towel. Keep it aside for 10 minutes.
2 ) Cut all the vegetable and herbs as suggested in ingredient section.
3) Fluff the bulgur using fork after 10 mins. Add all the vegetable, olive oil, cumin, chili flakes, crushed pepper and lemon juice.
4) Mix well and refrigerate it to cool. Kisir is usually served on a lettuce bed with slices of tomato on the side.

BON APPETIT...

Cocktail Broccoli with Cucumber and Mint Dip

I am always fascinated with broccoli as a vegetable, its bright green color and flowery head. For years, parents have been right: Eating your broccoli is a good idea. This hearty, tasty vegetable is rich in dozens of nutrients. In fact, it packs the most nutritional punch of any vegetable.
Broccoli is usually boiled or steamed, today I am trying this vegetable in a grilled format with some cottage cheese marinade. Add to a perfect cocktail menu.

Ingredients:

For Cocktail Broccoli:
Broccoli:            12-15 medium size florets
Cauliflower:        10-15 medium size florets
Onion:                1 large cut into quarter and separate the petals
Cottage cheese:  4 tablespoon ( shredded)
Greek Curd:       2 table spoon ( can use hung curd also)
Ginger garlic paste: 3/4 table spoon
Cumin powder:   1/4 tea spoon
Black pepper:     1/4 tea spoon
Chili powder:      1/4 tea spoon
Garam masala:    1/4 tea spoon
Refined vegetable oil
Salt to taste
Chat masala to garnish
Grill Stick/ Skewers- soaked in water

For Cucumber and Mint Dip:
Greek Curd:       1 small bowl
Cucumber:          1 small
Fresh Mint leaves ( can use dried mint also)
Black rock salt
Cumin seed powder- Roasted and ground

Method:
1) Put broccoli, cauliflower and onion in a big bowl. Add curd, cottage cheese, ginger garlic paste, cumin, pepper, chili, salt and garam masala. Mix well so that all the floret and onion are well covered. Use your hand if required. Cover it with cling film and refrigerate it for 2hrs.
2) Now take the grill stick and start skewing in a similar sequence. Onion-broccoli-cauliflower-broccoli and finally close it with onion petals.
3) Be carefully while skewing, if not done properly the floret may come out during grilling. Pass skewer through the stem of floret.
4) You can grill it in an oven rotating it twice or use a pan also.
5) Heat some oil in the pan. When it start fuming put the ready grill stick. Turn around to get a good crust over the florets.
6) Sprinkle chat masala and serve hot with your favorite drink. It can also be used as a side dish.

For Dip:
1) Shred the cucumber. Take out the extra juices.
2) Add some Greek curd, black salt, roughly chopped fresh mint leaves and roasted cumin.
3) Mix well and your fresh dip is ready to go with "Cocktail Broccoli"

BON APPETIT..

Yam coated with spices ( Chatpata Suran)

I am sure your taste bud will tickle with the name "chatpata" itself. I learned the recipe from my mother, she is a fantastic cook and my mentor. This in an authentic homemade version as any variation can spoil its delicacy. Yam is fried and coated with a home ground paste. Perfect for a lazy afternoon with some crispy paratha.

Ingredients:

Yam (Suran)-  200gm
Red Onion-      1 small
Garlic-              3 large cloves
Coriander seed-1 table spoon
Cumin seed -     1/2table spoon
Garam Masala powder- 1/2 table spoon
Dry mango powder-1/2table spoon
Turmeric powder -  1/4table spoon
Salt to taste
Fenugreek seeds- 1/4 table spoon
Mustard Oil - 3-4 table spoon

Method:

1) Heat the mustard oil in a non stick pan until it start fuming, add fenugreek seed and wait it it turn a bit red, time to add yam cut in medium sized cubes with salt and turmeric. Fry till it turn light brown in color. it will take about 7-8 mins on medium flames. Keep it aside.
2) Meanwhile grind all the other ingredients ( Onion, garlic, coriander, cumin, garam masala) to a fine paste.
3) Again heat 1table spoon mustard oil and add the paste fry the masala until its start releasing oil and it turn darker in color.
4) Add the fried yam and toss for a minute. Put half cup water and dry mango powder. Mix well. Cover it and simmer for 5 more mins. All the masala will be coated over with a semi dry consistency.
5) Garnish it with some green coriander leaves and serve it hot with crispy paratha.

BON APPETIT....
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