Braised Salmon

Ingredients:
1 lb - skinless Atlantic pink salmon fillets cut into 3X5 inch pieces
Salt & lime juice to marinate fish
1 - large finely chopped onion
2-3 - big ripe tomatoes - finely chopped/ pureed
1 - green chilli/ 1/2 tsp red chili powder
1/2 tsp - turmeric powder
1/2 tsp - cumin powder
1/4 tsp - pepper powder
1/4 tsp - rosemary/ thyme/ oregano herbs of ur choice/availability - optional
10-12 - curry leaves if available
1 tbsp - cooking oil
Salt to taste

Method

1. Wash the fish pieces and marinate for 20 mins in salt & lime juice.
2. Wash well & smear all the powders (not salt & pepper) on the pieces and set aside.
3. Heat oil, fry onions well & then add the green chilli, curry leaves' herbs, salt & pepper
4. Fry well & then add tomatoes & cook till soft.
5. Remove 2/3rds of the mixture.
6. Over the remaining 1/3rd, place half the fish pieces & cover with another 1/3rd of the mix.
7. Then, place the last portion of fish & top with the last of the mix.
8. Drizzle 2-3 tbsp water & cover & cook till the fish is done. 

Time taken:15-30mins
Serving:4

Goan green chicken curry

Ingredients:
1 - full chicken cut to medium pieces (1-1.1kg in all)
1/2 tsp - garlic ginger paste
2 - sprigs curry leaves
Salt to taste
6 tbsp - desiccated coconut
2 - green chillies
1 cup - mint leaves
2-3 cups - coriander leaves
1/2 tsp - cumin seeds
1/2 tsp - pepper corns
1/2 tsp - turmeric powder
2 - large onions chopped finely
1/2 cup - chopped coriander to garnish
1 tsp - sugar
Cooking oil
1&1-2 inch - cinnamon stick
2 - dried red chilies
4-5 - cardamoms

Method

1. In a mixer, grind the coconut, coriander, mint, some salt, sugar, turmeric, pepper corns, cumin, half the onions & green chillies into a paste, adding water a little at a time till you get a smooth paste.
2. Fry the remaining onions in hot oil & then add garlic-ginger paste, salt, cardamom, cinnamon, whole red chillies and fry well.
3. Add the ground masala/spices 2 tbsp at a time, frying well.
4. Add washed chicken pieces & fry well for 2-3 minutes.
5. Throw in the curry leaves, add 2 cups water, cover & cook till the chicken is done (1 whistle on high flame & simmer for 5 mins in pressure cooker).
6. Garnish with chopped coriander & serve with steamed rice. 

Serving:4-5
Time taken:10-30mins

Instant Yellow Dhoklas

Ingredients:
250 gms - gram flour
1 & 1/4 tsp - citric acid granules
1 tsp - cooking soda
1 tsp - sugar
5 to 6 tbsp - oil
2 tsp - green chilli & ginger paste
1½ tsp - turmeric powder
2 tbsp - oil (for greasing the thalis)
salt to taste
To Garnish:
3 to 4 tbsp - grated coconut
finely chopped coriander leaves
For Tempering:
1 1½ tsp mustard seeds
2 tbsp oil

Method

1. Pour 11/2 glasses of water into a large vessel, place a medium sized bowl filled with water in the centre.
2. Heat the water in the vessel.
3. In the meanwhile, in a large bowl mix the gram flour, citric acid granules, sugar, salt, turmeric powder, green chilli, ginger paste and enough water to make a slightly thick batter.
4. Mix well. Grease the thalis (of the dhokla stand) with oil.
5. Add cooking soda to the batter, mix well and evenly pour into greased thalis.
6. When the water starts boiling, place the dhokla stand on the bowl, in the vessel.
7. Steam the dhoklas on a high flame for 10 minutes.
8. Cover the vessel with a tight fitting lid.
9. After 10 minutes insert a knife to check if the dhoklas are done, if the knife comes out clean the dhoklas are ready.
10. Switch off the gas.
11. Remove the dhokla stand from the vessel and cool completely.
12. Cut into diagonal pieces.
13. Heat 2 tbsp oil in a small kadai.
14. Add mustard seeds, when they splutter pour this tempering on the dhoklas.
15. Garnish with grated coconut and coriander leaves.
16. Serve with green peanut chutney.

Guacamole Cilantro Lime Cheeseburger

 

Ingredients

Guacamole

• 2 avocados - halved, peeled, and pitted
• 1/2 lime, juiced
• 1 teaspoon chili powder
• 1 fresh jalapeno peppers, seeded and minced
• 1/2 cup chopped cilantro
• 1/4 cup minced onion
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon salt to taste

 Burger

• 2 pounds lean ground beef
• 1/2 lime, juiced
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 6 slices Monterey Jack cheese
• 6 hamburger buns

Directions

1. Preheat an outdoor grill for medium heat.
2. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
3. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.