Thursday, April 17, 2008

Cantaloupe Strawberry Shake

These days I am eating healthy or let's say, trying to eat healthy. So, today my hands were trying to reach the choco-chips ice-cream in my freezer. But, my conscious took me elsewhere and I, instead, picked strawberries and cantaloupe from my refrigerator. What then turned out was an instant concoction of flavor and color - a cool drink, that is healthy and delicious.
Cantaloupe - 1 cup [Diced]
Strawberry - 1 cup [hulled]
Milk - 1/2 cup
Sugar - 3-4 tsp
Ice, Cream [optional]

1. Blend all the ingredients in a mixer into a fine smoothie
2. In a tall glass, add some ice, pour the shake and top with some cream
[Hulled Strawberry - with a knife make a round cut around the top of the strawberry and pull it up - the green leaves, along with the center white stem will come out. ]
Enjoy this healthy and cool drink on a summer evening!

Saturday, April 5, 2008

Fish Chop [Fish Cutlet]

One of the most interesting recipes of fish is the fish chop or fish cutlet. There are several variations of the same, and they all have their own contribution to the taste. However, I like the fish chop with minimal ingredient so that the flavor of fish does not get lost.

1. Boneless Fish Pieces [4-5 small pieces]
2. Boiled Potatoes - 2 Medium Potatoes
3. Chopped Onion - 1/4 of a large onion
4. Chopped Green Chillies - 8 to 10
5. Chilly Powder - 1/2 tsp
6. Ginger Powder - 1/2 tsp [optional]
7. Garam Masala - 1/2 tsp
8. Egg - 1
9. Corn Flour + Semolina / Bread Crumbs
8. Salt - to taste
1. Boil the fish pieces in salt water, until they are tender
2. Mash the potatoes and the fish
3. Mix the remaining ingredients such that they form one big ball of mix
4. Take small dollops and roll them into smooth cylinders, or any desired shape
5. Roll them into beaten egg and cover with either corn flour / semolina powder mix or bread crumbs
6. Deep fry on low heat for 2-3 minutes and then on high heat
Garnish with onions and fresh coriander leaves and enjoy with spicy chutney. This can be served as a snack or a side with fried rice or pulao. Enjoy!!!

Fish - North Indian style

I am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.

Ingredients - Ground Paste
1. Few cloves of Garlic (approximately 7-8 large cloves), peeled
2. 3 inch fresh ginger, peeled
3. Cumin powder - 1 tsp
4. Black pepper - 1/2 tsp
5. Mustard seeds, ground - 1/2 tsp
6. Coriander powder - 1 tbsp
7. Salt, to taste
8. Water - enough to make the paste

Ingredients - Curry
1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]
2. Vegetable oil
3. Fenugreek Seeds - 1/2 tsp
4. Tomatoes, puréed - 2
5. Turmeric Powder - 1 tsp
6. Red chilly powder - 1tsp or to taste
7. Garam Masala - 1/2 tsp
8. Fresh coriander stalks and leaves, roughly chopped
9. Water for the gravy

Simple :)
1. Make a paste with all ingredients specified for the ground paste. Keep aside
2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside
3. In a wok, heat some oil. Add the Fenugreek (methi) seeds
4. When they start to leave an aroma, and start turning brown, add the ground paste
5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required
6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt
7. Stir well till the tomatoes are soft and mix well with the spices
8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces
9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.
10. That's It!!!
The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!