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Swordfish Steak with Bean Mash and Green Peas

Cherie felt like cooking up a meal a few days. We discussed available options, time and difficulty levels and came up with this very nice platter that would make for a nice meal as well as be quick to execute.

Ingredients:

  • Fish steaks:
    • Swordfish steaks
    • Seasoned flour
    • Oil for frying
  • Bean Mash
    • Boiled kidney beans/rajma, 500 gm
    • Lemon juice, 2 whole
    • Butter, 100 gm
    • Green chilies, de-seeded and chopped
    • Onions, 2 medium, chopped
    • Garlic, 10 cloves, chopped
    • Salt to taste
  • Peas
  • Egg, fried

Method:

  1. Wash drain and dry steaks. Dust with seasoned flour and pan fry for a few minutes on each side until cooked. This fish doesn’t have a lot of fat – don’t overcook it or it’ll be too dry.
  2. Mash the kidney beans/rajma with lemon juice butter and gently fried mixture of onions, green chillies and garlic, seasoning as required.
  3. The egg was broken into a hot pan with a bit of oil, then quickly flipped over so the white would cook, and then slid onto each platter, after a total cooking time of about 1 minute. We like our eggs soft and yolks liquid.
  4. Thaw the peas.
  5. Serve up on a plate.

Notes:

  • Substitute with any other mash, though this one is somewhat healthier for most of us.
  • Cook the eggs longer if you wish.
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Recipes

Scrambled Eggs with Micro Greens

I have this thing for micro greens. They’re easy to grow at home, nutritious, delicious and fun to eat. My favourite are mustard micro greens, for the sharp hits of mustard they release. They’re also great for those of us intermittently fasting, given we need to derive a great deal of satisfaction in a limited eating window, as well as stay away from the carbs for most part.

I also like making meals with lots of little components in there, a bit of this and a bit of that and a dash of this and a splash of that; makes for very interesting and involved eating IMO. These eggs were part of a larger breakfast platter.

These garlicky, scrambled eggs with micro greens aren’t really worth a whole post over, given how easy they are to make. The sole purpose of this post is to say, “See, this is possible”, for some of us who I’ve noticed prefer seeing a positive result and then trying their hand at it; and I so want more of us to adopt micro greens.

Ingredients:

  • Eggs, beaten
  • Garlic, chopped, fried to golden brown, drained
  • Micro greens, snipped from mid-stem, washed, drained
  • Salt and pepper to taste
  • Butter to cook

Method:

  1. Heat butter on a gentle flame until it’s just beginning to separate.
  2. Add beaten eggs and using a spatula or spoon, stir, and keep stirring until the eggs begin to clump together.
  3. Season with salt and pepper and continue stirring. Remember to take them off the heat when they’re a little moist. If that isn’t the way you usually eat your scrambled eggs, try a spoon at this point, just to see how it tastes. :)
  4. Take off the heat, mix in or top with micro greens and the crunchy, toasted garlic.
  5. Serve hot on toast or as part of a breakfast platter.

Notes:

  1. Beat the eggs until they’re smooth, but not until they’re nothing but foam.
  2. Use as much or as little garlic as you like. We love garlic as a family.
  3. I prefer seasoning my eggs later and not adding salt to the beaten egg mixture. Your call.
  4. This is a great way to get greens into your kids. Doesn’t look like a salad at all.
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Chicken and Vegetables in Alfredo Sauce

Sometimes, we feel the need to eat rich foods without compromising on flavour in the name of health. I do that too every so often, and dishes like this are the end result – loads of calories packing a bunch of flavours and textures.

You can choose any pasta of your choice to go with this dish. We chose penne and next time, may go with hand-made noodles, which always taste so very good!

chicken and vegetables in alfredo sauce on a bed of penne.

Ingredients:

  • Broccoli, 1 medium sized piece, trimmed and finely chopped
  • Bell pepper, red, 1 medium sized piece, trimmed and finely chopped
  • Mushrooms, button, 1 packet, trimmed and finely chopped
  • Chicken breast, optional, 250gm, finely chopped
  • Garlic, fresh, peeled and finely chopped
  • Garlic, powder, 1 tbsp
  • Italian spice, per taste
  • Chili flakes, per taste
  • Salt, per taste
  • Cream, 200 gm pack
  • Butter, 100 gm pack
  • Cheese of your choice, 100gm, grated

Method:

  1. Melt butter in pan
  2. Saute the garlic first, then the mushrooms and then the chicken
  3. When the chicken is no longer pink anymore, add the bell pepper and broccoli and mix a bit.
  4. Add the cream, mix in all the spices (garlic powder, Italian spice, salt, chili flakes), lower the flame to a simmer.
  5. Cook for 2 – 3 minutes to soften the bell peppers a little.
  6. Stir in the cheese.
  7. Serve hot on a bed of rice or pasta.

Notes:

  • We used Domino’s spice sachets. If you don’t have any of the two, basil+oregano works well. Fresh basil, even better.
  • You can also add onions if you like to the initial mixture
  • You can also add other vegetables like peas, finely chopped cauliflower, blanched spinach among others to increase the nutritional density.

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Recipes

Buttery Methi Baingan

I love baingan / aubergine in all its forms – bharta, bhaja, with aloo and all the rest. There is though the fact, that I haven’t seen as many variations in flavour as desired.

Here’s a dish Cherie and I ate for lunch. I made this a few days ago and all three of us thought it was delicious enough to do it again, and this time, note down the recipe, something I’m spectacularly bad at.

This dish is buttery, soft and though delicious, can be a bit bitter due to the kasoori methi and mustard seeds used. If you don’t like it that way, try reducing the amounts of these spices.

Ingredients:

  • 1 medium sized Baingan / aubergine, diced
  • Spice mixture – grind to a coarse texture
    • 1 tbsp Saunf / aniseed
    • 1 tbsp Kasoori methi / dried fenugreek leaves
    • 1 tsp Kali mirch / Black peppercorns, whole
    • 1 tsp Rai / Yellow mustard, whole
    • Chili flakes
  • 3 tbsp Butter
  • Salt to taste
  • Half a Lemon, juice

Method:

  1. Melt butter in a pan
  2. Saute the spice mixture and a little salt for a bit, until aromatic
  3. Add the diced baingan, mix well, so all the dices are coated with the spice
  4. Reduce flame and cook, covered until the baingan is tender, about 7 – 9 minutes usually.
  5. Check and adjust seasoning, add lemon juice, serve hot with rotis.