Grilled Salmon with Cilantro Pesto

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.


Ingredients


• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season


Method

Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto

• Cilantro/Coriander leaves: 1 bunch
• Garlic: 2 cloves
• Salt: to taste
• Black pepper powder: to taste
• Lime juice: 2 tablespoons
• Pine nuts (optional): 1 tablespoon
• Olive oil: 1 tablespoon 

Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.


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CORN RICE

Ingredients


• Cooked rice 2 cups
• Butter 1 tablespoon
• Frozen corn kernels 1 cup, thawed
• Red chilli flakes ½ teaspoon
• Salt to taste
• Black pepper to taste
• Tabasco to taste


Method


In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.

CREAMY SPICY PRAWNS

Serves 2


I came up with this recipe because I had run out of coconut milk and decided to use cream instead. I know mustard and cream seem like an odd combination, but you will be surprised at the results. The cream gives the sauce a rich and smooth texture, and nicely balances the spiciness of the mustard. Give it a try today!


Ingredients

• Jumbo Prawns 12-15
• Vegetable oil 2 tablespoons
• Mustard paste 2 teaspoon
• Salt to taste
• Green chillies 3 sliced
• Turmeric powder ¼ teaspoon
• Cream 2 tablespoons




Method


Heat oil in a pan. Add green chillies and mustard paste and sauté for 1 minute. Add prawns and sauté for another minute. Now add turmeric powder and salt and sauté on low heat for 5 minutes or until the prawns are cooked. Turn off heat, add cream and serve with steamed rice.


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ASIAN STYLE GRILLED SALMON

(Serves 2)

Ingredients

• Salmon: 2 fillets
• Soy Sauce: 2 tablespoons
• Rice wine vinegar: 1 teaspoon
• Sesame oil: 1 tablespoon (or vegetable oil)
• Garlic paste: ½ teaspoon
• Ginger paste: ½ teaspoon
• Green chilly: 1 chopped
• Honey: 1 tablespoon
• Salt: to taste

Method

Marinate the salmon fillets in a mixture of Soy sauce, vinegar, honey, sesame oil, garlic and ginger paste, green chillies and salt for 30 minutes. Transfer to a hot grill and cook for about 2-3 minutes on each side. Serve with noodles or fried rice and grilled spring onions. 




    

PEAS PULAO

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups, washed and soaked for 15 minutes
• Water: 4 cups
• Salt: 2 tablespoon
• Sugar: 4 tablespoon
• Green chillies: 1, finely chopped
• Garam Masala powder: 1 teaspoon
• Clarified butter: 2 tablespoons
• Frozen peas: ½ cup
• Raisins: ¼ cup
• Cashew nuts/almonds: ¼ cup, broken

Method

Mix all the ingredients together and cook in a microwave for 15-20 minutes.


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GRILLED CHICKEN WITH CILANTRO PESTO

You will notice that I have used honey in this recipe, although not recommended for serious dieters. But I believe that honey is important to balance out the soy sauce. However, you can substitute it with a pinch of sugar, or use just about half a teaspoon of honey if your diet plan permits. Pine nuts can be difficult to find and a little expensive in India. You can use peanuts instead or just skip it altogether.  If you don’t have a grill, use a cast iron griddle or any griddle for that matter. Just be sure to cook over high heat.

Ingredients

For the chicken

• Chicken breast: 4, skinless and boneless
• Soy sauce: 4 tablespoons
• Olive oil: 2 tablespoons
• Ginger: 1 inch stick, chopped
• Garlic: 5-6 cloves, chopped
• Honey: 2 teaspoons
• Salt: to taste
• Black pepper powder: to taste

For the pesto

• Cilantro/Coriander leaves: 1 bunch
• Garlic: 2 cloves
• Salt: to taste
• Black pepper powder: to taste
• Lime juice: 2 tablespoons
• Pine nuts (optional): 1 tablespoon
• Olive oil: 1 tablespoon

Preparation

Put the chicken pieces in a glass bowl and add soy sauce, olive oil, ginger, garlic and honey and season with salt and pepper. Give a nice mix and set aside for half an hour.

For the pesto grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

Method

Heat a grill or a griddle and grease with some olive oil. Grill the chicken pieces for eight minutes on each side or till done. Drizzle some pesto and serve hot with Greek salad.
    

GREEK SALAD

If you don’t like raw peppers and onions grill the vegetables before adding the salad dressing. You may add grilled prawns or chicken to the salad if you like. Vegetarians can add chunks of grilled cottage cheese. This salad is high on protein, low on carb and a good source of fiber.

Ingredients

• Red bell pepper: 1 large, cubed
• Yellow bell pepper: 1 large, cubed
• Tomatoes: 1 large, diced
• Cucumbers: 1 diced
• Onions: 1 medium, diced
• Lettuce: 8-10 leaves, cut into bite sized pieces
• Feta cheese: a handful
• Fat free yogurt: ½ cup
• Lime juice: 2 tablespoon
• Garlic: 3-4 cloves, chopped
• Salt: to taste
• Black pepper powder: to taste
• Red chilli powder: a pinch
• Fresh basil: 1 teaspoon chopped

Method

Mix yogurt, garlic, salt, pepper, chilli powder and basil to make the dressing. Add a few drops of olive oil if you like. Add the salad dressing and feta cheese to the vegetables, add your choice of lean meat, mix well and serve cold.

SIMPLE STEW

(Serves 2-3)

I have used boneless chicken for this recipe but you can practically use any thing you like. You can even use any leftover meat.  Skip the meat if you are a vegetarian. You don’t  necessarily have to use carrots and potatoes; use eggplant, celery, beet, radish, bell pepper, mushrooms or even okras, whatever you have.  This is an ingenious way of recycling whatever may have been sitting in your fridge for days. Does not matter what you put in this stew, it is going to taste heavenly any way. The flour helps thicken the soup and gives it a nice texture and the milk lightens up the color so it looks really pretty. Use cream for a richer texture. But you can skip the flour and milk if you like. If you want the stew healthier use olive oil or canola oil instead of butter. Don’t have chicken stock? No problem! Use water. Cooking this dish does not demand a lot of attention so this can be a homework friendly recipe.  You can simply mix all the ingredients together, put it over low flame and totally forget about it, or at least until the fire alarm goes off  :)

Ingredients

• Boneless chicken: 250 grams cut into small pieces
• Butter: 2 tablespoons
• Bay leaves: 1
• Onions: 1 medium, chopped
• Garlic: 4 cloves, chopped
• Carrots: 1 cup, diced
• Green beans: 1 cup, cut into small pieces
• Potatoes: 1 large, diced
• Chicken stock: 2 cups
• Black pepper powder: 1 teaspoon
• Salt: to taste
• Flour: 2 tablespoons
• Milk: ½ cup

Method

Heat butter in a pan and add bay leaf. Add onions and garlic and sauté till translucent. After about thirty seconds add carrots and potatoes and sauté for about five minutes. Toss in the green beans and chicken and cook over medium heat for two to three minutes. Add chicken stock or water and bring the pot to a boil. Season with salt and pepper and cook covered till the vegetables are done. Reduce heat and add flour stirring continuously to avoid the formation of lumps. Now add milk and stir. Let it simmer for two to three minutes before turning off heat. Serve hot with garlic bread.

 
  

CHOCOLATE CAKE WITH CREAM AND POACHED PEAR

Ingredients

• Chocolate cake: a slice
• Vanilla ice cream: 2 scoops, softened
• Pear: 1 cut into 8-10 slices
• Sugar: 2 tablespoons
• Cinnamon powder: ¼ teaspoon
• White wine (optional): ¼ cup

Method

Heat one cup of water in a pan and add the sugar and cinnamon powder. When it comes to a boil add the pear slices and wine. Cook covered over medium heat for four to five minutes. Discard the liquid and let the pear slices cool down.

Plating

Layer a serving plate with the vanilla ice cream. Then place the chocolate cake and top it up with the poached pears. Drizzle some chocolate syrup and serve.  

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SOUTHERN STYLE FISH

(Serves2)


I understand that Dijon mustard is not something that is readily available in India. You can use any other kind of mustard paste available but Dijon is a lot milder than any other Indian variety. To make this at home soak half a cup of yellow mustard seeds in three quarter of a cup of white wine or vinegar and two tablespoons of vegetable oil. Season with salt and grind into a smooth paste. You may add some chopped garlic and onions to add extra flavor. 


Ingredients

• Cat/Tilapia fish Fillets: 4
• Spring onions: 1 cup, chopped
• Garlic: 2 cloves, finely chopped
• Tomato ketchup: ½ cup
• Worcestershire sauce: 1 tablespoon
• Mayonnaise: ½ cup
• Dijon mustard: 1 tablespoon
• Tabasco: 1 teaspoon
• Lemon juice: 2 teaspoons
• Salt: to taste
• Pepper: to taste

Preparation


Preheat oven to 325 degrees Fahrenheit. 
Mix all the ingredients except fish in a glass bowl. 
Grease a baking tray and place the fish fillets in it.

Method


Sprinkle some salt and pepper on the fish fillets. Pour the sauce over the fillets and bake until the fish flakes easily with a fork, about twenty minutes. Carefully transfer the fish to a serving platter and serve with boiled broccoli or sautéed beans. 

SHORSHE ILISH/MUSTAND HILSA

(Serves 4-6)


To make Doi ilish or hilsa in yogurt gravy, just add one fourth cup of yogurt to this marinade. 

Ingredients

• Hilsa fish cut into 1 inch thick slices: 6 slices
• Mustard oil: ¼ cup, plus extra for tempering
• Mustard paste or powder: 3 tablespoons
• Green chillies: 4 slit
• Turmeric powder: ¼ teaspoon
• Onion seeds: 1 pinch
• Salt: to taste
• Red chilli powder (optional): ½ teaspoon

Preparation


Marinate the fish with salt, turmeric powder, mustard paste, chilli powder and mustard oil and set aside for thirty minutes.

Method

Heat some mustard oil in a skillet and temper it with onion seeds and slit green chillies. As soon as the onion seeds start spluttering add the marinated fish. Add half cup of water and cook covered over medium heat till the fish is cooked. Adjust salt and serve with steamed rice. 

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BAKED FISH

(Serves 2)


For this recipe you can use any kind of cheese. I usually use cheddar. You can add some vegetables like bell peppers, tomatoes and zucchini if you like. You can use some dried thyme and basil for extra flavor and a dash of Tabasco if you wish . This is the simplest recipe and takes no time at all.

Ingredients

•  Fish fillets (any type): 4
• Grated cheese: 1 cup plus extra
• Heavy cream: ¼ cup
• Sour cream ¼ cup
• Salt: to taste
• Black pepper powder: ½ teaspoon

Preparation


Preheat oven to 350 degrees fahrenheit. 
Wash the fish fillets and pat dry. 
Grease a baking tray with cooking spray.

Method

Rub the fish fillets with salt and pepper and arrange them on the baking tray. Mix cheese, cream, sour cream, salt and rest of the black pepper powder in a bowl and evenly pour over the fish fillets. Cover the top with extra grated cheese and bake for fifteen to twenty minutes.  Serve hot with garlic bread. 

BHAPA CHINGRI/STEAMED PRAWNS

(Serves 2)


Ingredients

• Prawns: 15-20 small
• Mustard oil: ¼ cup
• Mustard paste or powder: 2 tablespoons
• Green chillies: 3 slit
• Turmeric powder: ¼ teaspoon
• Salt: to taste

Method

Mix all the ingredients in a pan and let it sit for fifteen minutes. Take a pressure cooker, fill one third of it with water and place a ring in it. Bring the water to a boil. Put the pan on the ring, cover with lid and steam for five minutes or till prawns are cooked. Serve hot with steamed rice.

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TILAPIA IN MUSTARD GRAVY

(Serves 2-3)

Ingredients

• Tilapia fillets: 4
• Mustard oil: 4 tablespoons
• Mustard paste: 2 tablespoons
• Green chillies: 3 slit
• Turmeric powder: ¼ teaspoon
• Salt: to taste

Preparation


Marinate the tilapia fillets with turmeric powder, mustard paste, one teaspoon mustard oil and salt and let it sit for fifteen minutes.

Method

In a pan heat the rest of the oil and add green chillies. Immediately add the marinated fish fillets and lightly stir. Add one cup of water and let it simmer for five minutes or till the fish is done. Adjust salt and serve with steamed rice. 

SKEWERED PRAWNS

(Serves 4)


Ingredients

• Jumbo prawns: 500 grams
• Green bell peppers: 2 diced
• Onions: 1 large, diced
• Butter: 100 grams
• Garlic paste : 2 tablespoons
• Salt: to taste

Method

Heat butter in a pan. Add garlic and sauté over low heat till it gives out a nice aroma. Add prawns and sauté for two minutes. Turn off heat, add the vegetables, sprinkle salt and toss. Take bamboo skewers and alternately arrange the prawns and vegetables on them. Grill or bar-be-cue for ten minutes, basting every now and then with the left over butter garlic sauce.

ALOO POSTO/ POTATO AND POPPY SEEDS

(Serves 2)


To make a fine paste soak the poppy seeds in half a cup of water for ten minutes before grinding. To turn this paste into a famous Bengali recipe named Posto Bata (poppy seed paste) add one tablespoon mustard oil, two green chillies and half teaspoon salt to the paste. Serve this with steamed rice. But don’t eat a whole lot of it if you want to stay awake, because this induces serious sleep. One tablespoon should be more than enough for  half cup boiled rice.

Ingredients

• Potatoes: 2 large, peeled and diced
• Poppy seed paste: ½ cup
• Mustard oil: 2 tablespoons
• Green chillies: 3, slit
• Salt: to taste

Method

Heat mustard oil to smoking hot and add potatoes and green chillies. Reduce heat to medium and cook for two to three minutes or till the potatoes turn slightly golden. Add one cup of water and salt to taste. Cover and cook over medium heat till the potatoes are done. Keep checking from time to time and add extra water if required. When done add the poppy seed paste and give it a stir. Turn off heat immediately. Serve with lentils and steamed rice. 

CROQUE MONSIEUR

Ingredients

• White sandwich bread: 8 slices
• Butter: 2 tablespoons
• Flour: 3 tablespoons
• Milk: 1 cup
• Dijon mustard: 1 tablespoon
• Tomato sauce: 2 tablespoons
• Black pepper powder: ½ teaspoon
• Parmesan cheese: ½ cup, grated
• Salt: to taste
• Baked ham: 4 slices
• Gruyere cheese: 4 slices

Method

Heat butter in a pan over low heat and add flour. Continuously whisk for about a minute to avoid the formation of lumps. Slowly add milk and keep whisking. Increase heat to medium and add dijon mustard, tomato sauce, black pepper powder and salt. Add the grated cheese and turn off heat. Place a slice of ham on each slice of bread, place a slice of gruyere on the ham and sprinkle some sauce. Top with another slice of bread and toast on a griddle for one minute on each side.  Serve hot.