Salmon marinated in tamarind sauce with millet

This was a spontaneous dish that I pulled together when I was missing my home during the days of navratri. My parents and grandparents used to prepare special meals rather humble feasts for us, all these nine days. Millet was a special part of our diet that we had almost  everyday - either for lunch or for supper. Here I tried to recreate something similar to what I had, with some of my twists.
First, instead of making a traditional sauce, I used my speed power and used a ready-made tamarind sauce and secondly, I added a little fish to the mixture to just make the dish more date-likey! :)

Ingredients:
Clarified butter
2 Potatoes
~3/4 cup Millet
~5 cups of water
6oz Salmon fillet
1 cup Maggie Tamarind Sauce
Some roasted peanut powder
Cumin seeds
Red Chilly Powder
Salt

Method:
1. Marinate: Marinate the salmon in tamarind sauce and a little clarified butter and set aside for about 15-20 minutes.

2. Millet: While the salmon marinates, cut the potatoes in small cubes. Heat some butter and saute cumin seeds and red chilly powder for a few seconds. Then add the potatoes, millet, salt, some roasted peanut powder and about 2 cups water. Cover and cook on low for about 20 minutes on medium to low heat.

3. Tamarind broth: In another pan, heat clarified butter and saute cumin seeds for a few seconds. Add tamarind sauce and remaining 2-3 cups of water. Mix well and set it to bubble on medium to low heat for about 10 minutes. After that add, some roasted peanut power and let it bubble on low until ready to serve.

4. Salmon: Cover and cook the salmon fillet in some butter for 12-13 minutes. After that, double wrap the salmon in aluminium foil and let it rest for another 10 minutes.

5. Assembly: use a bowl as mound and put the millet in the middle of the dish. Top the millet with flaked salmon. Gently spoon the tamarind broth on the side to create a moat effect.

Millet that I used for this dish

Salmon with spinach in coconut milk and rice

A must try salmon recipe for every salmon fan! The salmon flakes are irresistibly succulent and coconut milk and sake sauce sauce just takes the dish to another level.

Ingredients:
~6oz filet of Salmon(with skin on)
Vodka/Sake
Soy sauce
Dijon Mustard
Toasted Sesame Seed oil
Salt
White Pepper
Butter (ghee)
Spinach
Coconut milk
Cooked white rice

Method:
1. Marinate the fish filet in some vodka/sake, sesame seed oil, soy sauce, dijon mustard, salt and white pepper for about 15-20 minutes.
2. In a non-stick pan, add some butter and put the filet skin side down. Cook in the pan, covered, for about 10-12 minutes over medium heat. Reserve the marinade.
3. Then take off the cooked salmon and wrap it in an aluminium foil(double wrap preferred) and set aside for 10 minutes.
4. While the fish is resting, add the reserved marinade to the pan and reduce the alcohol. Don't add any more salt or butter to the pan.
5. Add a few table spoons of  coconut milk and bring to boil.
6. Once the milk starts to boil, add spinach leaves and allow it to wilt.

For assembly of the dish, put the cooked rice at the bottom of the plate. Top that with flaked salmon and spinach with coconut milk sauce. Enjoy this dish while it's still hot!

Speedy-Seedy Chutney

Do you want to try a new way to eat your seeds?? Well, try this way - it might be new to you but in my family this recipe has been passed down since many generations... I love to eat this chutney with a tsp of raw groundnut oil and hot chapati. Another way I like it is with hot rice, 2 tsp of ghee and some chutney on top. You can come with more creative ways to eat it with grilled meat or sprinkle on top of your pasta and sandwich!

 Ingredients:
Sesame seeds(~1/2 cup)
Flax seeds(~1/2 cup)
Cumin seeds(~1/4 cup)
Coriander seeds(~1/4 cup)
Sugar(~ 1tbsp)
Salt(~ 2tbsp)
Red chilly powder(~ 3tbsp)

Method:
1. Take equal proportion of sesame seeds and flax seeds and toast them on a dry pan till the sesame seeds turn brown. Remove and set aside to cool.
2. In the same pan, dry roast the cumin seeds and coriander seeds. Remove and set aside to cool.
3. Grind the roasted seeds with salt, sugar and red chilly powder to a coarse consistency.

Note:
1. The measurements are given as a rough estimate. You can adjust the salt and chilly level based on how spicy you want the chutney. I usually like mine spicy.
2. Make sure to add sugar because that is to balance all the pungent flavors of flax seeds, cumin seeds and coriander seeds.

Herbed chicken with blue cheese sauce

This is a very simple and easy dish if you are looking for a quick lunch or workday entertaining dinner option! Try this out and fall in love with cheese...

Ingredients:
Some butter
Chicken breast tenders
Salt
Pepper
Herbes de Provence
Blue cheese wedge(not the crumbles)
Dijon mustard
Water
Salad mixture(lettuce, chicory, spinach etc)

Method:
1. Pound the chicken breast tenders in thin cutlets and season with salt, pepper and Herbes de Provence on one side.
Note: If you don't have Herbes de Provence at home, use some dried rosemary, thyme and oregano mixture.
If you get a full size chicken breast, then slice it in half and then pound the halves in thin cutlets,

2. In a non-stick pan, heat some butter and put the chicken tender with the seasoned side down. Cook the chicken on medium heat for about 4-5minutes.

3. Season the other side of the chicken, turn and cook for another 3-4 minutes or until the chicken is fully cooked through,

4. Remove the chicken from the pan. Then add a little blue cheese, some Dijon mustard and some water to the pan. Let it bubble for a couple of minutes till the sauce starts to thicken.

5. In a plate, put salad as a base and top that with the seared chicken, Spoon over the sauce on the chicken. The sauce will also act as a warm salad dressing.
Serve and eat immediately!

For lunch option, you can store the dressing separately and warm it just a bit in microwave before assembling your gourmet salad.

Quick&Easy Chicken curry with Greens and Roasted vegetables

Looking for a quick meal that is easy to make, delicious and healthy at the same time??
Try this plate package - you'll be in and out of the kitchen in 30 minutes with amazing food and guilt free dinner :)

Ingredients:
2 chicken breast tenders
2 potatoes medium sized
2 tomatoes medium sized
1 cup chopped greens(kale and spinach mixture)
1 clove of garlic, minced
1 tbsp Greek Yogurt
1/4 tbsp vegetable oil
1/4 tbsp garam masala
Salt to taste

Method:
1. Cut the potatoes lengthwise in four parts. Preheat the oven to 450F/230C and start roasting the potatoes.
2. Chop the chicken breast tenders in small cubes.
3. In a non stick pan, heat the oil with minced garlic.
4. Put the chicken in the pan, cover and cook for 10 minutes stirring once or twice in between.
5. After about 10 minutes, add garam masala, salt and a little water to the chicken. Cover again and cook for another 10 minutes.
6. At this point, start roasting the tomatoes in the oven for these last 10 minutes and check on your potatoes.
7. When 10 minutes have passed, adjust water in the curry and add the greens. Stir the mixture until the greens wilt(about a minute).
8. Add the yogurt to the chicken curry and mix well. Turn off the gas, cover and set aside.
9. Remove the  vegetables from the oven.
10. Serve the curry with the roasted vegetables.

You can also serve the curry with rice or chapati.

Lime pickle without oil - my Aji's recipe

This is one of my favourite pickles that I had growing up as a child. I have very sweet memories of my grandmother making this every summer and keeping the pickle jar on the terrace that soaked the sun and cooked slowly into a spicy-tangy preserve.
Try it, maintain it and you'll love the fruits of your patience, not efforts - since it requires none!
This doesn't have any oil like many other fresh pickles require.

Ingredients:
6 limes - quartered
8 lime juice
4 tsp salt
3 tsp red chilly powder(adjust based on how spicy you want)
1 tsp turmeric powder
1.5 tbsp sugar
1 tsp roasted cumin powder
2 tsp asafoetida powder

Method:
1. In a clear glass jar, mix the lime juices with salt, sugar, red chilly powder, turmeric powder, cumin powder and asafoetida powder. Shake well.
2. Add the quartered lime wedges to the juice and shake well.

Maintenance:
1. For first 15-20 days try to keep the jar in sun for two-three hours. Shake the jar every day.
2. After 20 days, leave the jar on the kitchen counter and shake every few days.

Fresh pickle should be ready to eat in a month.

Pickle after two years of preservation

If you want it to be well preserved, you can even leave the pickle in a cool place in your pantry for up to two-three years. These old pickles taste the best and have the most wonderful textures. And kids love it!! Try it - it'll hardly take 10 minutes of your time today ;)

Haaq - Palak ka shorba

This is a classic Kashmiri dish that my father used to make for me on cold days - for a quick and light meal. This recipe is one of my favourite but you can tweak it to increase or decrease the spice you like. Another important thing to note here is the use of whole spices. That gives this dish a whole new level of flavour and aroma.
The recipe below serves one with hot saffron rice or as a side to good grilled meat!

Ingredients:
Bunch of spinach
Some cinnamon
Some whole black pepper corns
Half dry red chilly
One cardamom pod
Some cumin seeds
Two cloves
Salt to taste
Pinch of sugar
1 tsp clarified butter(ghee)
1-1/2 cup water



Method:
1. In a pan, heat some ghee, then add all the whole spices and roast for some time.
2. Then add water and boil that for 1 minute.

3. Add salt and sugar.
4. Then add spinach and blanch for 4-5 minutes.

5. Serve haaq with steaming rice or grilled meat.