Love Served Daily

Cooking up Smiles..Across the Miles


67 Comments

Tandoori Salmon…A delicious fish recipe

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Welcome back to my page. I am so glad you have stopped by. Call me crazy but yeah this is my third tandoori recipe on my blog after Whole Tandoori Cauliflower and Tandoori Chicken. I do really like the flavors here, just marinate and bake. It doesn’t get any easier than this. Without wasting any more time, let’s make some delicious tandoori salmon. Feel free to use your choice of fish here.

Ingredients:

Salmon Fish – 1 pound

Thick yogurt – 3 tbsp

Ginger and Garlic paste – 2 tbsp.

Lemon Juice – 1 tbsp

Oil – 2 tbsp., more for basting the fish, as needed

Salt to taste

Tandoori Masala – 2 tbsp. (See notes for recipe or use store bought)

Method:

  1. Wash your fish well and soak it dry. Meanwhile, mix together the yogurt, ginger garlic paste, lemon juice, salt and the tandoori masala. Now coat the fish well in marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the fish.
  2. A zip lock works best here. Just transfer the marinade and fish pieces to a zip lock, mix well and let it rest in the fridge for at least 1 – 2 hours.
  3. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. Carefully place the marinated fish on the baking dish and bake for 15 minutes, turning mid ways to ensure even cooking. Apply some oil, if needed.
  4. You know the fish is done when it flakes easily with a fork. Now, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your fish.
  5. Serve it hot with some mint chutney and onion rings.

Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So that is how I made this delicious fish. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu 🙂

 

 

 

 

 

 

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42 Comments

Makai ka Dhokla or Corn Savory Steamed Cake

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Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

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For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

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Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Corn Kernels – 1/2 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/4 tsp

Ginger paste – 1 tsp

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1 tsp

Warm water – 3/4 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

  1. Mix together the maize flour, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan or thali and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

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So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 


33 Comments

Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 


42 Comments

Oats Dhokla..A healthy delight

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A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

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So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


36 Comments

Quinoa and Kale Patties..Two super foods in one.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving. Just in case you have missed the previous posts for my column, here are some of the healthy dishes I had cooked up for them.

Tofu Tikka, Chocolate & Chia Seeds Pudding, Avocado Kebabs and Cauliflower Crust Pizza.

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Today I am making another healthy dish and its called Quinoa and Kale patties. This is a super healthy patty that combines the goodness of two super foods. Quinoa are very nutritional grains and pack a lot of proteins. The Food and Agricultural Organization of the United Nations (FAO), declared 2013 to be the International Year of Quinoa. Kale is another superfood very high in antioxidants and Vitamin K and Vitamin C. I enjoyed it with some poached eggs but these would just be as good as an appetizer.

And finally, let’s hop on to the B’Khush Women website for the recipe of these delicious Quinoa and Kale Patties.

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Thanks so much for stopping by. I hope you will give this a try and let me know if you like it.

Love,

Ritu. 🙂


36 Comments

The Red Soup..With the goodness of tomatoes, carrots and beetroot

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Hello everyone. The most beautiful season is officially here. With such lovely colors all around, I find it so hard to focus on the road. I stop by every now and then to capture this beautiful array of colors around me. Check out this beautiful red tree I clicked yesterday, I stood there admiring it for good 5 minutes. New England is probably one of the best place to enjoy this beautiful season. If you have never been here, I highly recommend it, especially during the fall season.

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And with all this beauty, comes the first chill of the year too. The nights have gotten cold now which means its time to take out that crockpot and make some soup. This red soup is what I made today. With such gorgeous colors all around me, I couldn’t think of a better one. This soup was made on the stovetop but can definitely be cooked in a slow cooker as well. The soup combines the goodness of tomatoes, carrots and beetroot (or beets) and is pretty healthy if you leave out the cream. Its one of the most loved soup in my family and I am so glad to share this with you today.

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Here is how I make it:

Ingredients:

Oil – 1 tbsp.

Garlic cloves – 2, chopped

Onion – 1 small, chopped

Tomatoes – 3 medium, chopped

Carrots – 4 medium, chopped

Beetroot – 1 small, chopped

Vegetable stock – 1 cup

Green Cardamom* – 3

Cloves* – 2

Black pepper powder – 1/2 tsp

Salt to taste

Honey – 1 tsp

Butter – 1 tbsp.

Cream – 2 tbsp.

Croutons & Basil Leaves – for garnish

Method:

  1. Take a heavy bottomed, deep saucepan and heat up the oil. Add the cardamom and cloves and Sautee them for a minute. * You can leave out the whole spices if your kids do not like the taste.
  2. Add in the chopped garlic and onion and cook it for 3 – 4 minutes till the onions get a little color.
  3. Now add in the chopped carrots and beetroot and cook for another 4 minutes till the veggies get caramelized.
  4. Finally, add in the chopped tomatoes and cook for a few minutes until they start to soften up.
  5. Now add the vegetable stock, the salt and black pepper. Mix everything well and cover and cook till all the vegetable are soft and mushy. It will take about 20 minutes on medium heat.
  6. Finally, use a hand blender or let the contents cool down a bit and transfer the soup to a blender to make a smooth puree. You can strain this too if you prefer silky smooth soup.
  7. Bring the soup back to boil and add the butter and honey. The honey helps to cut down the sourness of tomatoes here.
  8. Let the soup boil for about 7 minutes on medium heat. Do a taste test here to ensure its per your preference.
  9. Finally, add in the cream, cook for a minute and turn off the flame.
  10. Serve hot with croutons and basil leaves. I have used mint leaves here for garnish. Use what you like. Enjoy this bowl of comfort and stay warm.
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So that is how I kick started my soup season. If you have a soup you really like, do let me know in the comments below and I would love to try it out. We have a really long winter ahead of us.
Thanks so much for stopping by.
Love,
Ritu. 🙂


29 Comments

Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. 🙂

I am cooking this pizza for my monthly column – Healthy Bites on B’Khush Magazine. Do check out the website for some very interesting reads.

Here is the super healthy and delicious pizza recipe – Cauliflower Crust Pizza.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂