Saturday, 3 June 2017

Rice Noodles with Sauteed Vegetables

Rice noodles are a dainty delicate noodle type and is really light on the tumtum.
I have a favorite brand 'Bali' ...I love their flat noodles and Rice noodles equally....

I make vegetable noodles when the side dish is non veg and tonight ,I am serving a baked fish fillet along with noodles..so planned a vegetable noodle.

This dish can be made along with eggs,chicken or fish.....

Ingredients

Rice noodles-pack of 4[serves 4]

Garlic chopped-4 cloves

Vegetables-Julines of capsicum,carrots,chopped spinach,spring onions,onions. You can add more vegetable of your choice .

Dark Soya Sauce-1 and 1/2 tsp

Chilly Sauce-1 tsp

Tomato ketchup[optional]-1 tsp

Pepper powder-1 tsp

Vegetable or chicken soup cube-1 crumbled[optional]

Salt to taste[go slow ,as there are sauces and the soup cube which have salt too]


Method

1.Prepare the rice noodles according to the instructions on the pack.
2.Heat oil in a wok and add the garlic and onions.
3.Saute till translucent.Add the rest of the vegetables and saute on medium flame.. for 3 to 5 mins
4.Add the pepper and all the sauces ..saute.
5.Add the crumbled soup cube and mix.
6.Add a couple of tsps of water..just to help deglaze the wok.
7.Reduce flame and add the cooked noodles.
8.Fork it well till the vegetables and noodles get mixed well.
9.Take off heat and add some spring onions and coriander leaves to garnish....
10.Serve Hot.









Baked Mustard and Lemon Fish Fillets

This is a perfect dish for the days you want to dine light.
It is delicate yet big on flavor and very easy to make.

Best made with fillets,this dish can be made with whole fish too..but that decision comes with a whole lot of fish bones :)

Well,lets get to the recipe

I made this with a kg of Basa Fillets.




Ingredients

Fish Fillet 1kg
Mustard paste or good old kasundi from the friendly Bengali mart- 2 tbsp
Lemon juice-from one lemon
 Garlic -2 cloves grated.
Pepper-1 tsp or more
2 tsp olive oil / any cooking oil
Salt -to taste
Chopped Coriander
Oil to coat the baking tray.


Method

1.Dab excess water off the fillets.

2.Make a marinade by mixing all the ingredients except the coriander leaves.

3.Rub the marinade over the fillets and keep aside for 5 to 10 mins.

4.In that time,preheat the oven to 200 deg with the pan you intend to bake the fish in.[coat the pan with oil before that]

5.Take the pan off the oven and place the marinated fish fillets in the pan.

5.Sprinkle half the chopped coriander over the fish.

6.Put the pan back in the oven and bake open for 12 to 18 mins.

7.Each oven is different so please do a fork flake test after 12 mins to be sure about the fish being cooked ,the way you want.

8.Take off the oven and plate the fillets.Sprinkle the rest of the fresh coriander over it.

9.The yummy liquid that is left off by the fillets makes a yummy sauce to go.

Enjoyyyyyyyyy


Dinner-Rice noodles with sauteed vegetables ,baked mustard lemon fish and extra sauce to go ...yummmm




Wednesday, 31 May 2017

Peas and tomato Frittata

Simple and yummy...its like a vacation in an omlette :)
Ingredients
125 gms fresh peas
2 tbsp Extra virgin olive oil
1 big onion chopped
1 garlic ,crushed
125 gms chopped tomato or cherry tomatoes ,halved
6 eggs
2 tbsp chopped mint
Salt and pepper to taste






Method
Cook the peas in a pan of lightly salted boiling water,for 3 mins..
Rinse in cold water,keep aside.
Heat oil in a non stick skillet and fry the onions and garlic for 2 mins.
Add the chopped tomatoes and the peas...fry for a couple of mins( I added a little salt here...its your choice if you would like to)
Beat the eggs with mint,salt and pepper,and pour over the frying veggies....
Add chopped coriander leaves/and some chilly flakes( completely optional )
Cover and cook on medium low flame for 3 to 4 mins or until almost set.
Transfer to a preheated grill and cook further for another 3 mins or till lightly browned.(I completely skipped this step....just did well with the stove)
Slightly cool ,slice into wedges..serve as a light meal ,with some salads and bread ....
Its a v.spongy and fluffy egg dish and the flavours you can add to it is completely your choice...its very versatile n picks on the flavor well...
I plan to add grated potato, chives,mushroom,chicken shreds and crispy fried garlic.....in my next trial....


Going going goneeeee

MUTTON MEAT BALL BAKE

 MUTTON MEAT BALL BAKE

Tomato Basil sauce for pouring over the meat balls-
Cherry tomatoes 1 cup
Basil leaves 1/4 cup
Tomato paste 2 tbsp
Garlic 5 to 6 cloves
Chilly paste 1 tsp
Pepper to taste
Almonds(my addition) blanched 1/4 cup
2 tsp olive oil(for blending)
Blend all ingredients to a paste.
Add salt to taste.
Heat olive oil(1 tbsp) in a pan and pour the paste and some water(about 1/4 to 1/2 cup)
Bring to a rolling boil and summer till it reaches a saucy consistency .
Sauce is ready.




Mutton meat ball -
1/2 kg meat mince
One tbsp cream cheese or fresh cream
Grated garlic 3 cloves
Chopped onion 1
A mince of mint,green chilly and coriander 4 tbsp
Pepper and salt to taste
2 slices of softbread powdered.
Two eggs beaten
Mix all the ingredients well.
Make small roundels and roast on a tawa on medium low flame till well browned from all sides( keep changing sides for even cooking)
Line a baking dish with the browned meat balls.
Make as many layers are you like (freeze the rest of the mince ,for a quick samosa /puff filling later)
Pour the hot tomato basil sauce over the meat balls.
Grate cheese on top and bake at 180 deg for about 15 mins..or till cheese melts..
Serve as is..or with garlic bread, flavoured rice ,etc etc...
Enjaaayyyyy!!!!!






Melt in the mouth Rava Idli and tangy tomato onion chutney.


The rava idli recipe is from the blog, Jeyashri's Kitchen...and the tomato onion chutney is from Edible Garden(cookingandme.com)

The rava idli recipe asks for many more ingredients in the mix,but I stuck to mustard and urad dal only.....my family's crinkly nose,being the sole reason :)





Ok here goes..
Rava idli
1/ 2 cup of rava/semolina
1/4 cup of curd
Salt to taste
Eno Fruit Salt 1/2 tsp
Lemon juice 1/2 tsp
Water as needed
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 2 tsp

Method
Heat oil in a kadai and splutter the mustard seeds...add urad dal and fry till golden ..add in the rava and saute for a min .
Take off heat and add lemon juice and salt.
Let the mix cool
Add curd and mix.add water to make it reach an idli batter consistency.
Make sure the idli moulds are oiled and the water for steaming idlis is boiling.
Now add the eno fruit salt and mix well...immedielty pour into the moulds and steam for 7 to 9 mins.
Unmould as you do with idlis.
Serve hottttt.

Tomato onion chutney
Two large onions chopped
1 tomato chopped
4 to 5 red chillies
2 cloves of garlic
1/2 tsp hing or asefoetida
Salt to taste
Oil to saute ,approx 2 tsp
Heat oil and add the chopped onions,garlic,red chillies and hing.
Fry till done(till raw smell goes away)
Add the chopped tomatoes and salt and saute till the tomatoes turn mushy.
Cool and grind without water
Yum yumm chutney ready.
This combination is very tasty...but do try this pataka chutney with crisp dosas too.... :D

Banana Pistachio Bread


The basic recipe is that of Nigella Lawson...Pista was an addition from me...I got the idea from Munaty cooking.. Where she replaced raisins with almonds...I did the same with pistas...

So here goes
6 tbsp of melted butter
1/2 cup sugar
1 whole egg
1 egg white
3 ripe bananas mashed to pulp
1 tsp vanilla
1 cup all purpose flour
2 tsp baking pdr
1/2 tsp baking soda
1/2 tsp salt( omit if using salted butter)
Some chopped pistachios.






Method
Preheat the oven to 180° .
Mix by sieving,all the dry ingredients except sugar and pista.
In another bowl,beat the egg and eggwhite with the sugar .
Add the mashed bananas and mix till the sugar is dissolved.
Add the vanilla essence and melted butter.
Mix well.
Fold in the dry ingredients slowly but completely :) .
Add half of the pista to the batter.

Pour into a greased loaf mold .sprinkle the rest of the pista.
Pop into the oven for nearly an hour( that's what the recipe says...mine got done in 25 mins...so keep checking on the loaf.

Cool for nearly an hour and slice.
Serve



Roast Duck


An excited post coming me....errr...I mean I am excited..lets hope the post is also exciting...
I had ordered for some duck from my dear friends home delivery service....and mind you I have never ever cooked duck...never.
So when the plucked fella came in,I jumped outta my skin..as he was whole..I mean dressed but not cut.....
Checked online n rounded in on a mix of a couple of recipes....
I decided to roast the duck...
Easier said than done.. Phooh!!

Well ,here goes my experiment
I kg duck (whole)
Cinnamon 1 inch pc
Cloves 3
Fennel seeds 1 tbsp
Pepper as per your desire
Orange rind from.1 orange
Salt
Stuffing
Onions 2
Garlic and ginger a few slivers
Half an orange sliced
Green chilly to taste
Glaze
Honey 1tbsp
Soya sauce 1tbsp
Orange juice from half an orange
Garlic crushed 2 cloves
Corn flour 1 tbsp
Method

Sear the duck skin..without cutting in too much..only skin.
Criss cross lines all over the body,legs n back.
Make a rub which consists of ,cinnamon,cloves,pepper, fennel(saumf),salt and powder this into a fine powder..now add some orange rind or lemon rind.
Rub this mix on the skin and insides of the duck...thoroughly...keep aside..
Now stuffing...chop onions, garlic,green chilly,ginger and any citrus.. Lemon or orange or grape fruit. Mix on some of the rubbing powder on this and stuff into the duck.
Cut some carrots,oranges,potatoes,onions and place around the duck.
Keep aside for two hours..
I was running late...so I directly roasted it.
Glaze...this is a liq we make to paint over the duck
Mix two to four tbsp of honey with ,some soya sauce,chilly sauce and orange juice from half orange..also add some crushed garlic and one tbsp corn flour....
Roast in a preheated oven 180 deg....for ..now calculate....20 mins for every 500 gms of duck.
After 20 mins of roasting..take the duck out and baste it with the glaze that we hv made..pour the rest of the glaze over the duck m vegetables..
Put the duck bk for the rest of the roasting...
When done...take off the oven n keep covered for at least 20 mins..
Carve n serve
Badabing 


:)