Pasta with shrimps and veggies

IMG_5956My friend Manisha in New Jersey is a great cook. Knowing that I did not want to eat anything heavy, she quickly rustled up this  easy and healthy pasta.  This wholesome pasta dish was colorful and full of nutrition.  I enjoyed it a lot and took some pictures while she was cooking.

What you need:

1/2 lbs shrimp, cleaned and shelled
4 cloves of garlic, minced (divided)
Sea salt and freshly cracked pepper, to taste
8 oz whole grain penne pasta, cooked per instructions
2 1/2 tbsp olive oil (divided)
7-8 mushrooms, quartered
1/4 red onion, sliced thinly
2 small baby bell peppers, sliced thinly 
10 snap peas
1 zucchini, diced
2 carrots sliced 
Crushed red pepper flakes, to taste
Parmesan cheese, shredded
Organic Pasta Sauce with olive oil, basil and garlic (I used Bertolli)

How to make:

  1.  Clean the shrimp and season them with salt and pepper.  Heat oil in a wok and add 2 cloves of minced garlic to the oil.  Toss in the shrimps in the hot oil and cook for 2 minutes each on either side. Now add some pasta sauce to the shrimps and stir well. Remove from pan and set aside.

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2.  Cook the pasta in salted water as per the instructions.

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3.  While the pasta is cooking heat 1 tablespoon oil in a skillet over medium high heat; add the last 2 cloves of minced garlic and cook.  Then add the mushrooms and let them sit, without stirring, for 2-3 minutes; Toss the mushrooms around  and then add the onion and bell pepper to the skillet, stirring occasionally, cook for 3-4 minutes; add the zucchini, carrots and snap peas and cook for 2 minutes;  Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set aside in a bowl.

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4.   Add the last tablespoon of olive oil into the skillet then toss in the pasta. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.  Stir well and remove on to a serving dish.  Add the shrimps to the veggies and mix well.  Spread the veggies, and shrimp evenly on top of the pasta.   Sprinkle Parmesan and basil on top; Serve immediately. Enjoy.

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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!