Salmon Fish Moilee

Fish Moilee

Ingredients:

2  Nos Cardamom     

1  Cup coconut milk thinner version 

1 Tsp coriander powder 

10 curry leaves 

5 pieces medium Salmon fish Steaks  

5  Garlic cloves 

1 inch Ginger

10 Nos Green Chillies 

1 Tbsp lime juice

2 Tbsps oil mustard

1 Onion medium size thinly sliced

1Tsp pepper powder 

salt – as needed

1/2 Tsp turmeric powder 

2 Tbsps Coriander leaves chopped

Kitchen Equipment/Utensils  :

Mortar pestle

4 quart saucepan

Coconut Milk Extraction:

1 cup frozen coconut powder pour 2 cups hot water and blend and keep aside for 30 mins and strain the water.

Cooking Method:  

In a bowl add turmeric, salt, pepper powder,  lime juice, 1 tsp oil mix well then marinate fish pieces keep a side.

In a pan add remaining oil,marinated fish pieces and cook for 5 min on  both the sides until they sear and crust is formed and keep aside.

In the same pan for the left over oil add mustard , crush some cardamom,ginger,garlic in a mortar and add, onion,curry leaves,green chillies, salt, cook for few min then add coriander powder,  coconut milk 1/2 the quantity, mix well and bring it boil then add fish pieces if required add salt, then a tomatoes cut, cook for 5 min, then add the another 1/2 of coconut milk bring to boil cook for 10 min and switch off the flame.

Sprinkle the coriander leaves and serve.

Tips:

Pat dry the fish before adding marinade.

Serve with white rice.

Do not mix frequently as the fish may break 

Spicy Swirls...Snack time

Sundried Garlic Swirls

INGREDIENTS:

1 Pastry sheet thawed in fridge overnight

5-6 Sundried Tomatoes

4-5 Garlic Coarse Crushed 

1/2 Tsp Salt

4-5 Red Chilled Coarse Crushed

1/4 Cup Goat Cheese

2 Tbsp Pine nuts Coarse

Kitchen Equipment/Utensils  :

Oven

Oven safe Cookie sheet

Knife

Cooking Method:

Rolled out the thawed pastry sheet
Mix all ingredients except cheese
Spread the mixture over pastry sheet and crumble goat cheese
Roll the shorter side of the sheet half way
And the roll the other side until center
Chill the Pastry dough in fridge for 10-1 mins
Slice one inch slice and place on cookie sheet
Bake in oven at 350 F for 20-5 mins until done.

Tips:
Use whole wheat pastry sheet for healthier option.
You can skip cheese if needed.
I used pepper ridge farm brand pastry sheets.
Pairs well with fresh mango shake (Blend 1 cup chopped fresh mango with 2 Cups milk and 1 Tbsp honey)

Pan seared salmon steaks

Pan Seared Salmon Steaks

Ingredients:

3-4 Salmon or pick any meaty fish steaks

Mortar:

{1 Tbsp lime juice

1 Tsp dill chopped finely

4 GarlicCloves 

5 Red chilli whole 

1 Tsp salt or to taste

1 Tsp dried oregano

1 Tsp ground pepper 

2 Tsps Extra virgin Olive Oil}

Kitchen Equipment/Utensils  :

1 saute pan

Mortar pestle

Cooking Method:

Grind all the ingredients for mortar until coarse.

Marinate the fish with this mixture for 10-15 minutes

Let the pan get hot enough then drizzle couple tsps olive oil, let the fish sear and only flip when they are not sticking, sticking means they are still searing about 10 mins each side or until they form a crust on each side

Check for done-ness is by touching the meat around the bone if it detaches easily then its done.

Tips:

Halibut, salmon, sea bass, tilapia are  good picks

Clean an dpat dry fish before marinating

Works as a side dish for rice, sambhar, dal or pasta

Cranberry pecan Muffin

Cranberry Pecan Muffin

Ingredients:

DRY:

2/3 All purpose flour

3/4 Tsp baking powder

1/4 Tsp salt

0.65 Cups pecan toasted lightly cooled just to remove softness

1/2 Cup sugar granulated

WET:

1 Large egg room temp

3 Tbsps butter room temp

1/4 Cup milk room temp

Star addition:

1 cup dried cranberries+couple tsps orange juice microwave couple mins to soften them or simmer on low flame until softens.

Kitchen Equipment/Utensils  :

Electric whisk

2 mixing bowls

flour sifted

spatula

muffin pan / oven safe ramekins

Cooking Method:

1. To make pecan flour grind pecan and sugar until a sand like texture in a blender

2. Sift flour,baking powder,salt and add to pecan flour.

3. Whisk all wet ingredients...3-4 mins by hand or couple times with a blender just to incorporate.

4. Fold  dry and wet and no over mixing and lastly add the cranberries.

5. NECESSARY ACTION: REST BATTER FOR 30 MINUTES

Bake 350F for 25 minutes or tooth pick test....

Tips:

Produces 6 muffins.

Rest the flour for 30 mins it rises and muffins turn out moist

Sarvapindi...typical telangana household snack

Sarvapindi..just off the stove

Ingredients:

For Mixer:

{1/2 medium sized onion

1 tsp salt

10 nos garlic cloves

1/2 tsp cumin

2 tbsps water

10 nos medium sized thai chilles}

2 Tbps chana dal soaked for 3-4 hrs

2 Tbsps moong dal soaked for 3-4 hrs

2 Tbsps roasted peanuts

1 Tsp sesamme seeds

1/2 medium sized onion thinly sliced 

10 curry leaves thinly sliced 

1/4 cup coriander thinly sliced

1/2 tsp chilli powder

2 Cups rice flour

1/ 2 tsp salt

water enough for dough

oil for greasing griddle

Kitchen Equipment/Utensils  :

1 mixing bowl

2-3 griddles

mixer/blender

Cooking Method:

Grind all the ingredients for mixer into fine paste

In large mixing bowl, pour the rice flour

Make a trough in middle of the bowl, pour all other ingredients and check for salt and spice.

Make a soft dough using enough water

Take a griddle, grease lightly with oil, take a tennis ball size dough and spread as thinly as possible and make enough holes and spray oil in holes for even roasting.

Put on medium flame, and close the lid until it sweats and cook on open flame until cooked and turn and roast on the other side.

Tips:

Typically, most people prefer a little thicker pancake

Never put the hot griddle under water for next batch, this will spoil the griddle.

Best eaten hot but they do have 2-3 days shelf life.

Its nice to start with a sweet dish...Pistachio Praline Icecream (French Nougatine)

French Nougatine

Ingredients:

For Pistachio brittle:

1/ 2 Cup lightly toasted unsalted pistachios or just dust of the salt ones...some salt does add taste

1/2 Sugar Plain white

2 Tbsps water

Butter just enough to grease the plate

For Cream:

1 Cup Heavy Cream

3/4 Cup Sugar

1 tsp vanilla Extract 

4 egg whites

1/2 tsp Cardamom powder

Quater Sauce pan

Kitchen Equipment/Utensils  :

2 Deep mixing bowls

An electric mixer with whip attachment ( stand or handheld) I use Cuisinart immersion handheld with whick attachment 

A spatula and Knife

Plate and Glass or non stick bread loaf pan.

Plastic or cling wrap.

Cooking Method:

Spread toasted pistachios on greased plate in one layer.

Simmer sugar for brittle and water until light amber color on medium heat and quickly remove from heat, this color changes color in seconds.

Pour the sugar mixture on the toasted pistachios and let it cool until solidifies

In a mixing bowl  whip 4 egg whites until peaks say after whisking for 4-5 mins they are all white and foamy forming peaks since no pics this time just like soap foam consistency like....

In a separate bowl  pour in heavy cream, sugar, vanilla extract, cardamom powder..whip until butter cream or frosting consistency.

Fold in egg whites into cream mixture

Cop the brittle into small pieces

Fold into above mixture and do not over mix we need to keep the mix aerated

line a deep bread pan or any oblong pan with cling wrap for easy removal.

Pour in all the mixer cover with plastic wrap to air to escape and chill in freezer for 8-9 hrs.

Tips:

Vanilla Extract pick a really good one possible organic this one will go long way and use an extract not essence.

You can serve endless ways carrot halwa, fruit topping, berries compotes....on and on

If expecting or allergic to raw eggs avoid eating.

I am still working on making this less fatty...will add if successful

praline/brittle/nougatine(french brittle)  all are same....fancy undani vaadesa :)