Paella

 

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My daughter and her fiance Pete,  are majorly into cooking these days. I love hearing about all the exciting recipes they try out.   One of their really hit recipes is  the classic Spanish dish of Paella, which Pete recently made.  This Paella has a bit of everything in it and is flavorful, nourishing and looks colorful besides being really delicious.  

What you need:

* Herb Blend:

1 cup chopped fresh parsley

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

* Paella:

1 cup water

1 teaspoon saffron threads

3 (16-ounce) cans fat-free, less-sodium seafood broth

8 jumbo shrimp (about 1/2 pound)

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and de-bearded

1/4 cup fresh lemon juice

How to make:

1. To prepare the herb blend, combine the first 4 ingredients, and set aside.

2. Combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil).

Keep warm over low heat.

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3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add sausage; sauté 2 minutes. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan.

4. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally.

5. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.

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6. Add rice; cook 1 minute, stirring constantly.

7. Stir in herb blend, broth mixture, chicken, sausage, and peas.

8. Bring to a low boil; cook 10 minutes, don’t stir once the broth has been added.

9. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes.

10. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice.

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11. Remove from heat; cover with a towel, and let stand for 10 minutes. Serve with lemon wedges, if desired.  Enjoy!

 

Rava Fried Fish

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With the children coming home for the winter break, I wanted to try out rava fried fish.  Rava which is also known as sooji or semolina, is used for coating the fish .  It is quite awesome as it gives a nice crunch to the fish and doesn’t become wimpy very soon.   The fish turned out delicious with a nice tangy and spicy flavor.  Needless to say the kids enjoyed it!

What you need:

1/2 cup Rava(semolina)   

Basa fish 3 fillets
   
1 tbsp Ginger garlic paste 
   
1 tsp Red chili powder 
   
2 lemons quartered
   
1/2 tsp turmeric powder

1 tsp chat masala

2 tbsp oil

Salt to taste

1 onion cut int0 rounds

How to make:

  1.  In a bowl, take ginger garlic paste, chili powder, salt and 1 tsp oil and mix well.  Coat  the fish fillets (cut into smaller pieces) well with the paste.

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2.  Heat the remaining oil in a non stick pan.  Roll each fish piece in rava and shallow fry all of them.

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3.  Drizzle some chat masala and lemon juice on the fish fillets and serve hot with some sliced onions and chutney.    Enjoy!

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Masala fish fry

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Fast and easy and tasty too!  Fish made with freshly ground spices and then flash fried….perfect for unexpected guests or when the kids want a quick bite.  Here’s how it is made.

What you need:

2 tsp Coriander Seeds

1 tsp ghee

2 tsp toor(arhar) dal

1 tsp pepper

2 red dry chillis

½ tsp cumin seeds

Juice of 1 lemon

1/2 tsp turmeric powder

1/2 tsp chilli powder (or to taste)

Salt to taste

How to make:

  1.  Dry roast the first 6 ingredients and then grind them coarsely.
  2. Wash fish with a tbsp of vinegar.  Pat dry and cut into 2 inch pieces.
  3. Toss the fish well with the ground spices and add a good squeeze of lemon.

img_97244.  Also add the turmeric and chilli powders and salt to the fish.

5.  Flash fry the fish in medium hot oil or pan sear it with a spray of oil.

6.  Serve hot with green chutney/sauce.  Enjoy!

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Fish in Mustard Gravy

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I love the flavor of mustard and that is what is used in this Bengali inspired fish recipe.  This dish is deliciously spicy and  healthy and  goes well with both steamed rice and roti .  The aroma of mustard in every bite gives this dish a unique flavor.

What you need:

500 gm fish fillets

1/2 tsp nigella (kalonji) seeds

1/2 tsp cumin seeds

1  tsp turmeric powder

2 medium onions finely chopped

2 medium tomatoes pureed

1 tsp ginger garlic paste

1/2 tsp chilli powder

2 green chillis slit

3 tbsp mustard oil

1 cup water

Salt to taste

To grind

2 tsp yellow mustard seeds

2 tbsp sesame seeds

How to make:

  1.  Rub the fish fillets with 1/2 tsp turmeric powder and  1 tsp salt. keep aside for half an hour.img_8870
  2. Take some mustard oil in a pan and heat .  Now shallow fry the fish and remove.
  3. In the same pan add the nigella seeds and cumin seeds.  Once they splutter, add chopped onions and the ginger garlic paste. Also throw in the powdered mustard seeds and poppy seeds.   Stir well  till the mixture starts turning brown.img_8871
  4.  Now add the tomato puree along with the red chilli powder and  turmeric powder.  Stir well and cook for 2-3 minutes on low heat. Add the fish fillets gently to the pan now and let the masala coat the fish well.  
  5. Add a cup of water and salt to the mixture.  Once the gravy starts bubbling, lower the heat and cook till the gravy thickens.
  6.  Garnish with coriander leaves and green chillis  and serve hot with rice or roti.  Enjoy!

Fish Vindaloo

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Fish Vindaloo is my all time favorite fish curry which is enjoyed with steaming hot rice! Vindaloo’ is a name derived from the Portuguese dish – “Carne de Vinha d’ Alhos (whereCarne means meat, Vinha means wine and alhos means garlic. However this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chillies.  Vindaloo curry can also be made with pork, chicken and lamb.  This spicy dish which originated in Goa is quite simple to make and delicious to taste.  

What you need:

500 gms fish (I use Basa fillets in India and Tilapia in USA)

1 tin thick Coconut milk

4 tbsp Vindaloo paste (I use Patak’s)

1 tbsp ginger-garlic paste

1 tsp chili powder

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

2 dry red chillis 

7-8 curry leaves

2 tbsp of chopped cilantro (coriander leaves)

Salt to taste

How to make:

  1.  Wash the fish fillets and pat them dry.  Cut the fillets in smaller pieces (1-2″ pieces).
  2. Marinate the fillets in vindaloo paste and keep aside.

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3.  Heat oil in a pan.  Add the curry leaves,  mustard seeds and cumin seeds to this.  Once the mustard and cumin seeds start spluttering add the whole red chillis.  Now add the ginger garlic paste and stir well.  Saute for 2-3 minutes.

4.  Now add the dry spices of red chilli powder, turmeric powder, cumin and coriander powder to the ginger garlic mix.  Toss well and then add 1 can of coconut milk and 1 cup of water.

5.  Once the curry starts boiling, add the marinated fish pieces to it.  Simmer the curry for about 7 minutes (the fish fillets are cooked within this time).  Garnish with   cilantro/coriander leaves.

6. Enjoy with hot steamed rice!

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Salmon with garlic, mustard and honey

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My dinner tonight was this super easy garlic, honey and mustard flavored salmon.  It was easy and it was delicious and healthy…what more does one want!  Cooking the fish wrapped in foil, made the flavors and spices steep into the fish making it flavorful and tender as well.  You can have this on a bed of salad or stir fry veggies or with noodles, fried rice or quinoa.

What you need:

4 salmon fillets

1 tsp sesame seeds for garnish

For sauce:

  • Brown sugar – 2 tbsp
  • Lemon Juice – 1 tbsp
  • Dijon Mustard – 1 tbsp
  • Honey – 4 tbsp
  • Soy sauce – 2 tbsp
  • Vinegar – 1 tbsp
  • Ginger – 1 tbsp, freshly grated
  • Sriracha chilli sauce – 1 tsp
  • Red chilli Flakes – 1 tsp
  • Garlic – 3 cloves, mince
  • Sea salt – to taste
  • Freshly ground black pepper – to taste
  • sesame oil – 2 tbsp

How to make:

  1.  Preheat oven to 375 degrees.  Line a baking sheet with foil.
  2. Throw in all the ingredients for the sauce separately in a bowl.  Mix well.
  3. Dunk each salmon fillet in the sauce and arrange on baking sheet.  Spoon the remaining sauce on the fillets.
  4. Fold the foil paper over the salmon covering it properly and bake for 15-20 mins.
  5. Open the foil and broil the salmon for 2-3 minutes till it gets a bit brown.
  6. Garnish the salmon with some roasted sesame seeds.  Serve on a bed of stir fry veggies.  Enjoy!

Garlic shrimp quinoa

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I had just half an hour to rustle up something for dinner tonight.  A one dish meal would work well I thought.  Looking in my pantry, I found quinoa and I had shrimps in the fridge.  So this recipe inspired from “Pinch of Yum” seemed just right to make….simple, nutritious and delicious.  Cooking the shrimps in garlic butter just adds the perfect flavor to this dish!    

What you need:

1/2 cup finely chopped onion

5 tsp minced garlic 

2 cups quinoa

1 tsp red chilli powder

4 cups vegetable or chicken broth

1 lb shrimp

1 tbsp olive oil

1 tbsp butter

1 tbsp fresh cilantro chopped

1 tbsp lemon juice

Salt and pepper to taste

How to make:

1.  Wash and keep the quinoa aside.  Heat the oil in a large pot over medium heat.  Add the chopped onion and saute till it changes color.  Add half the minced garlic and stir for another minute.  Now add the quinoa and 1/2 tsp chilli powder, salt and pepper.  Mix well.  Now add the broth.  Bring to a boil, cover and cook for 15-20 minutes till quinoa is cooked.  Fluff with a fork and toss with fresh chopped cilantro.

2.  While quinoa is cooking, take 1 tbsp butter in a large skillet over medium heat.  When butter has melted, add the rest of the minced garlic and saute for a minute.  Now add the shrimp and sprinkle with the remaining 1/2 tsp chilli powder.  Season with salt and pepper till shrimps turn golden brown on the outside. 

3.  Now toss the shrimps and quinoa together and top with cilantro and lemon juice.  Serve hot.