Simmered Vegetables

I opened the fridge and all I had was a cauliflower and a few carrots. What do I do with these? Answer: Make a chunky soupy concoction!

Ingredients:
Carrots – 4 (diced)
Cauliflower – 1 small (cut into florets)
Scallions – 2-3 (chopped)
Tomato – 1 (chopped)
Thyme – 1 sprig
Garlic – 2 cloves (minced)
Grated ginger – ½ tsp
Frozen sweet corn – ½ cup
Frozen peas – ½ cup
Chicken curry masala – 1 tbsp (curry masala will work just as well. I had the chicken masala lying around so i used it.)
Sugar – 1 tsp
Salt – to taste
Pepper – ½ tsp
Olive oil – 1 tbsp
Eggs (optional) – 2
Water – 1 ½ cups

Procedure:
In a pan heat olive oil. Throw in the sprig of thyme in the oil to flavor it.

Next add the garlic, ginger, tomato and the chicken curry masala and stir until tomatoes start to soften.

Now add the carrots, cauliflower and scallions. Mix together.

Season with salt, sugar and pepper.

Now add water and simmer on low flame until vegetables become tender.

Remove from heat and add frozen corn and peas. Mix well.

Transfer veggies into individual serving bowls.

Now crack an egg on top and microwave for 2-3 minutes or until egg is set.

Serve with crusty bread.

Thai Fish Curry

Ingredients:
Catfish fillets – 2
Red bell pepper – 1 (cut into long strips)
Carrots – 2 (cut into strips)
Scallions – 2
Cherry tomatoes – 8-10
Garlic cloves – 2 (finely chopped)
Grated ginger – 1 tsp
Lime – ½
Basil (chopped) – 1 tsp
Coconut milk – ¾ can (14 oz)
Curry powder – 2 tsp
Chicken curry masala – 1 tsp
Black pepper – ½ tsp
Salt – to taste
Olive oil – 2 tbsp

Procedure:
Drizzle 1 tbsp olive oil on the fish.

Season with salt, pepper and chicken curry masala and let sit for 10 minutes.

Meanwhile heat 1 tbsp oil in a non stick pan.

When oil is hot fry the fish until golden brown on both sides. Set aside.

In the same pan add garlic, ginger, turmeric, chili flakes, curry powder and fry.

Now add the carrots, bell peppers, scallions and cherry tomatoes, one after the other and sauté.

When vegetables start to soften add the coconut milk and bring to a boil.

When the gravy starts to boil, add the fish and simmer for a few minutes.

Remove from heat.

Add lime juice, garnish with chopped basil and serve hot with steamed rice.

Herb-crusted Catfish with Couscous

Ingredients:
Catfish fillets – 2
Fresh thyme – 2 tsp
Fresh basil – 1 tsp
Fire roasted red bell pepper – ½
Garlic cloves – 2
Ancho chili jam – 2 tbsp
Pine nuts – 1 tbsp
Grated mozzarella cheese – ¼ cup
Olive oil – 1 tbsp
Red chili flakes – 1 tsp (optional)
Salt – to taste
Ground black pepper – to season
For the couscous
Couscous – ½ cup
Chicken stock – 1 cup
Scallions – 1 stem (thinly sliced)

Procedure:
Preheat oven to 350F.

Arrange the fillets on a foil lined baking sheet.

Drizzle olive oil on the fillets and season them with salt and pepper on both sides.

In a food processor, blend the thyme, basil, roasted pepper, pine nuts and the garlic. Remove the blade and to the mixture add the ancho chili jam and the red pepper flakes (if using).

Now spoon the mixture on the fillets and coat them evenly.

Sprinkle cheese on top.

Bake for 10-15 minutes or until done to your likeness.

Meanwhile, heat the chicken stock in a pot. (You can use water instead of stock, but the stock gives it added flavor.)

When stock starts boiling add the couscous and scallions.

Remove from heat and cover with a lid. Let sit for 5 minutes.

Fluff it up with a fork before serving.

When fish is done, serve it on a bed of couscous.

Note: You can use any type of fish and any combination of herbs and cheese. I made use of what I had at hand.

Spinach Raita

On our second anniversary we visited a friend in Seattle and amongst many other things she treated me to this delicious spinach raita. Here’s my take on it.

Ingredients:
Spinach – one 12 oz bag
Yogurt – ½ cup (beaten)
Salt – to taste
Sugar – to taste
Turmeric – ¼ tsp
Mustard seeds – 1 tbsp
Red chili – 2
Oil – 1 tbsp

Procedure:
Heat oil in a pan.

When it is reaches a smoking point throw in the red chilies and let it brown.

Next, add the mustard seeds. Be careful as the seeds will sputter.

Now add turmeric and let it cook out completely in the oil.

Add the cut spinach, salt and sugar and cook until the spinach is done.

Let all the water evaporate from the spinach.

Remove from heat and pour the beaten yogurt over the spinach. Mix well.

Can be served as a dip too.

Grilled vegetables

Ingredients:
Zucchini – 5-6 (cut into ½ inch slices)
Egg plant – 1 (cut into 1 inch slices)
Red bell pepper – 2 (cut into strips)
Yellow bell pepper – 2 (cut into strips)
Cherry tomatoes – 15-20
Red pearl onions – 12 (peeled and halved)
Olive oil – 3 tbsp
Salt – to taste

Procedure:
Heat a cast iron grill pan on high.

Meanwhile, put the sliced vegetables in a large bowl and drizzle the olive oil. Coat well.

When pan is heated up put the veggies in bunches and cook until they have nice grill marks on either side.

Put in a serving dish and season with salt.

Serve as a side or as a main dish on a bed of rice pilaf.

Flan

Ingredients:
Sugar – 1 cup
Water – 2 tbsp
Lemon – ½ (juiced)
Eggs – 3
Milk – 2 ¼ cup
Sweetened condensed milk - 2 oz
Vanilla essence – 1 ½ tsp


Procedure:
Keep ready 6 individual molds or one 2 quart mold.

Combine the sugar and water in a heavy bottomed pan. Place over medium-high heat and cook until sugar starts melting.

When sugar starts melting swirl the pan over the heat until the sugar attains a darkish brown color. Don’t stir with a spoon as it may start crystallizing.

Remove from heat and add the lemon juice immediately. Swirl the pan again to combine and pour instantly into the molds.

Tilt the molds so that the caramel coats the bottom evenly and a little bit of the sides.

Preheat oven to 350F.

In a large bowl combine eggs, milk, condensed milk and vanilla essence and whisk until bubbly. You can use a blender too.

Pour over the caramelized sugar.

Put the molds in a roasting pan and fill the roasting pan with 1 inch of hot water.

Place the roasting pan in the oven and cook for 50-60 minutes or until set.

Let the flan cool.

When ready to serve, run a knife around the sides of the mold and loosen the flan. Now place a plate on top of the flan and invert it to pop the flan out.

Grilled Lamb Chops

Finding a gift for a guy has always been a difficult task for me starting from friends to father to brother to husband. And with all the hoopla surrounding Valentine’s Day I was at a loss to decide on a gift. Since both of us are foodies I decided to cook a special V-day lunch for hubby darling. And making lamb chops was the perfect way to do it. And the best part was it was a surprise for him. Since I don’t eat lamb, it was beyond his imagination that I would cook it. That was my gift to him. Now for his gift to me -- a French dinner in San Francisco. I love V-day :)
Ingredients:
Lamb chops – 1 lb
Garlic – 1 (finely chopped)
Spanish onion – 1 (finely chopped)
Lemon zest – 1 tsp
Lemon juice – 1 tbsp
Fresh thyme – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Red wine vinegar – 1 tbsp
Spanish olive oil – ¼ cup

Procedure:
In a non-metallic dish mix the garlic, onion, lemon zest, lemon juice, thyme, cumin and coriander powder, vinegar and olive oil together until thoroughly combined.

Now add the lamb chops to this marinade and coat well.

Cover with plastic wrap and let sit in the refrigerator for 8-10 hours, turning once in a while.

Heat a grill pan.Brush the grill pan with a little oil.

Remove the lamb pieces from the marinade.Drain and reserve excess marinade.

Place lamb chops on the grill pan, turning frequently and brushing with the marinade, for 10 minutes or so, or until the chops are tender and cooked to your liking.

Garnish with lemon slices and serve immediately with rice pilaf and/or grilled vegetables.

Baked Tilapia

This is my modified version of a dish I had at my friend AB’s place. She had invited us for a lunch of chicken biryani and kebabs. We stayed so long after the sumptuous lunch that she had to cook dinner too and that was when we had this simple but very tasty dish. The entire thing can be done in 30 minutes. Thanks buddy :)
Ingredients:
Tilapia fillets – 2
Cherry tomatoes – a handful
Olives – a handful
Onion – 1 (thinly sliced)
Grated ginger – ½ tsp
Garlic – 1 clove (minced)
Roasted red bell pepper – 2 slices
Fresh thyme leaves – 1 tsp (chopped)
Salt – to taste
Black pepper – to taste
Bread crumbs – 2 tbsp
Olive oil – 1 tbsp
Parmesan cheese – ½ cup (grated)

Procedure:
Rub the fillets with olive oil and season with salt and pepper.

Line a baking sheet with aluminium foil. Now arrange the fillets on the baking sheet.

Preheat broiler on high.

Meanwhile add oil in a sauté pan. When oil is hot add the sliced onions and caramelize them.

Coat one side of the fillets with bread crumbs and put them under the broiler, crumb side up. When crumbs start to brown, about 5-6 minutes, flip the fillets and set aside.

Preheat oven to 350F.

Place the olives, cherry tomatoes, caramelized onions, ginger, garlic and roasted bell peppers on the fillets. Top it off with grated parmesan cheese and bake for 10-15 minutes.

Serve hot with a side of pasta.

Note: you can use dry thyme instead of fresh. Italian seasoning will work as well.

Penne with Tomato, Basil & Garlic sauce

Ingredients:
Penne pasta – 1 lb
Cherry tomatoes – 1 lb
Red onion – 1 (finely chopped)
Garlic cloves – 3 (thinly sliced)
Basil – ¼ cup (cut into thin strips)
Thyme leaves – 1 tsp
Olive oil – 3 tbsp
Parmesan cheese – ¼ cup (grated)
Chili flakes – ¼ tsp

Procedure:
Heat a large sauté pan.

When pan is heated, add olive oil and heat.

Add the onions and garlic, and sauté for a minute.

Add the thyme leaves and chili flakes and cook until the garlic starts to turn brown.

Add the tomatoes and stir well.

Let the mixture cook until it starts to dry up.

Boil water in a pot and add salt to it.

Now add the penne and cook for 8-9 minutes.

Drain and add the pasta to the sauce. Add the parmesan cheese and basil strips and mix well.

Transfer to a serving bowl. Garnish with basil and parmesan cheese and serve immediately.

Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)

Wonton Noodle Soup with Brussel Sprouts

Ingredients:
Low sodium chicken broth – 1 cup
Frozen dumplings – 2-3
Egg noodles – 1 serving
Brussel sprouts – 2-3 (halved)
Scallions (finely chopped) – 1 tsp

Procedure:
Bring water to a boil in a pan and cook noodles according to directions on the packet. Drain and set aside.

Meanwhile heat up chicken stock to a simmer in a separate pan.

When stock starts simmering, add the frozen dumplings. I used chicken and cabbage dumplings.

When the dumplings float to the top, add the brussel sprouts.

Blanch them in the chicken stock for two minutes or so.

In a serving bowl put the noodles. Then pour the chicken stock with the dumplings and brussel sprouts on it.

Garnish with chopped scallions and enjoy.

Dimer Dalna – Spicy Egg Curry

Ingredients:
Egg – 12 (hardboiled and peeled)
Onion – 1 large (thinly sliced)
Garlic paste – 2 tsp
Ginger paste – 1½ tsp
Tomato paste – 2 tsp
Bay leaf - 1
Sugar – 1 tsp
Salt – to taste
Turmeric – ½ tsp
Chili powder – ½ tsp
Cooking oil
Water

Procedure:
Make slits in the eggs with a knife and keep aside.

In a mixing bowl take turmeric and chili powder. Coat the eggs well in this mixture.

Meanwhile heat a pan with cooking oil.

When oil is heated, gently slide in the eggs one by one and fry them till they turn brownish.

Remove from pan and set aside.

In the same pan add sugar.

When the sugar has melted, throw in a bayleaf. Now add the ginger and garlic paste, and the sliced onions and tomato paste. Cook until the masala is well fried and oil starts separating.

Add water, according to the desired amount of gravy and let it come to a simmer.

When the gravy starts simmering add the eggs and let it simmer on low heat until the gravy starts thickening and starts coating the eggs.

Serve with your choice of rice or roti.

Chili Chicken

Ingredients:

Chicken – 1 lb (cut into bite sized pieces)
Egg – 1
Green bell pepper – 1 (cut into cubes)
Scallions – a bunch (finely chopped)
Green chilies – 3-4 (finely chopped)
Onion – 1 small (cut into cubes)
Garlic – 2-3 cloves (minced)
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Salt – to taste
Sugar – 1 tsp
Cooking oil

Procedure:
In a mixing bowl take soy sauce and vinegar and marinate the chicken pieces for 15-20 minutes.

In a separate bowl beat one egg. After the chicken is marinated transfer them to this bowl.

Meanwhile heat cooking oil in a pan. When oil is heated throw in the onion and the green bell pepper and fry them on high heat till they just start to soften but still retain their color. Remove from pan and keep aside.

In the same pan fry the chicken pieces coated with the beaten egg until golden brown. Remove and set aside.

In a separate pan heat 1 tbsp oil and add garlic, green chilies and scallions and fry for a few seconds. Be careful not to burn the garlic as it will taste bitter.

Now add the fried chicken pieces, salt and sugar, and the leftover marinade of soy sauce and vinegar. Mix well.

Add water so that the chicken pieces are 3/4th covered. You can use chicken broth instead of water, makes it tastier.

Cook until the chicken is done and the gravy starts coating the chicken.

Add the onion and bell pepper at this time and mix well. Cook for another minute or so.

Serve hot with steamed rice or fried rice.