Archive for July, 2013

hariyalimachli

Fish to taste right must swim three times – in water, in butter and in wine. Fish is usually low in fat and high in omega-3 fatty acids. Omega-3 improves mental functions and helps in maintaining a healthy heart by lowering blood pressure. Whenever I cook fish in my kitchen I start swimming in my memories and go back to my childhood days when my Dad insisted us to eat fish due to its nutritional value. We as kids use to hate the smell, tiny & fine bones sticking in the mouth / throat. Usually, in India we use to get fresh water fish with all bones intact. But now I love fish more than anything else and I can take all the pains to cook and eat it. I like my Fish cooked with garlic. In this recipe I have marinated fish with grounded green paste and then pan fried till crisp. This is a very refined, low in calories and extremely palatable dish.

Ingredients

Cilantro
1 bunch
Mint
1 bunch
Green Chillies
6
Yogurt
1 cup/250gms
Juice of Lemon
1
Olive Oil
1/4 cup
Cumin Seeds
3 teaspoon
Garlic Paste
1 tablespoon
Roasted Gram Flour/Besan
2 teaspoon
Black Pepper Powder
1/2 teaspoon
Ginger Paste
1 tablespoon
Salmon Fish
4 rectangular pieces

Method :-

  • Roughly chop the Cilantro, Mint, Green chillies and put into a mixer jar.
  • Add lemon juice, sufficient water, ginger paste, garlic paste and roasted gram flour and grind to a coarse paste.
  • Cut fish into rectangular pieces and place in a bowl. Add green paste, crushed black peppercorns, salt and mix well.
  • Set aside to marinate for ½ hour.
  • Heat oil in a non stick pan.
  • When oil is hot add fish one by one, cover and cook for 2 minutes.
  • Flip and cook from the other side for 2 minutes. Transfer onto a serving plate and serve hot.

haryalimachli

Note :-

  • You can use any fish of your choice instead of Salmon.
  • You can also cover the fish with rice flour and semolina and then pan fry it.
  • You can even grill the fish. In that case don’t use roasted gram flour.
  • You can increase or decrease the quantity of chillies as per your need.

Focaccia

Recently, I have started to experiment making dough and baking different kinds of bread. Generally recipes for making bread requires Electric Stand Mixer which is a big investment. The good news is that the dough can be made using hands which is comparable to the one created by a machine or food processor. Baking a bread needs lot of technique, practice and attention to small details. Focaccia is a flat oven baked Italian bread, not unlike a very thick crusted Pizza, which may be topped with herbs or other ingredients. You can also top it with vegetables, meat and/or cheese. Focaccia is one of the most popular and most ancient breads of Italy and is very easy to make. Its dough is similar in style and texture to that of pizza and consists of flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in an oven.

Ingredients

For Focaccia :-

Whole Wheat Flour
1 cup
All purpose flour
1 1/2 cup
Warm Water
1 cup
Milk, warm
1/4 cup
Dry Yeast
1 package
Salt
2 teaspoon
Olive Oil
1/2 cup plus 1 tablespoon
Onion, Thinly sliced
1 large
Tomato, cut into slices
1 medium
Mixed Italian Herbs
2 teaspoon
Sugar
1 1/2 teaspoon
Parmesan Cheese, Grated
1/3 cup

For Roasted Potatoes :-

Potatoes, Cut into cubes
1 1/2 cup
Olive Oil
2 tablespoon
Dried Sweet Basil Leaves
1/4 teaspoon
Dried Oregano Leaves
1/2 teaspoon
Dried Parsley Leaves
1/2 teaspoon
Lemon
1 tablespoon
Crushed Red Chilli Peppers
as per taste
Salt
as per taste
Garlic, crushed
1

Method :-

For Focaccia :-

  • In a small bowl, stir together yeast, milk, and sugar. Let rest until yeast dissolves and bubbles form on top, about 10 minutes.
  • Take a medium vessel and add flour, olive oil, salt, Italian herbs and yeast mixture into it and knead it so that mixture binds well.
  • Now take the semi kneaded dough into well floured surface and knead it until dough is smooth. It will take about 5- 10 minutes.
  • Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm place until dough doubles in size, about 1 hour.
  • Preheat oven to 450 degree Fahrenheit.
  • Knock back the risen dough. Divide the dough into 2 equal portions. Sprinkle some flour and roll into round discs. Arrange them on a aluminum baking sheet placed in a baking tray and press with your finger tips to make small dents.
  •  Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
  • Place the sliced onions and tomatoes equally in both of the rolled discs.
  • Place the tray in the preheated oven and bake for fifteen to twenty minutes or till the breads gets cooked and turn light brown.
  • Eat them warm and fresh.

Focaccia1

For Italian Style Roasted Potatoes :-

  • In a medium bowl mix all the ingredients .
  • Add the potatoes to the bowl and mix it well so that all potatoes are covered.
  • Line a baking sheet with aluminum foil and spray it with oil.
  • Bake on 450 degree for approx 15-20 minutes or until the edges of potatoes are browned.

Note :-

  • In cold days I put the dough covered with wet cloth under the sun to get the yeast activated.
  • I have used peeled potatoes but it taste best with skin.
  • You can also sprinkle some Parmesan cheese on top of baked potatoes.

Focaccia and Roasted potato