Thursday, February 15, 2007

Fish, Greens and Beans!!!

Tandoori Fish!

Fish Fillets or steaks marinated overnight in herbs & spices. The Traditional way of cooking Tandoori,is in a clay oven called a tandoor,however ,one can get to savour an authentic flavourful tandoori fish using your own barbecue grill or oven.


Fish fillets or steaks (of your choice)

For the Marinade :

2 Tbsp lemon juice/vinegar
1 Tbsp Garlic and Ginger paste
1 Tbsp yoghurt
1 Tbsp Mustard oil/butter
salt as required
2 Tsp paprika /chilli powder
1/2 Tsp coriander powder
1/2 cumin Powder
a pinch of Asafoetida
Food colour (optional)

Add the above ingredients in a blender, except oil and blend the mixture to a smooth paste . Place fish in a large plate and pour marinade over, rubbing it well into the cuts and both the sides . Cover and leave to marinate overnight . Place the fish on a baking tray and broil for about 10-12 minutes. Turn the fish and keep brushing with oil to prevent burning until well browned on both the sides.

Spinach Greens with Dhal!

1/2 cup Moong dhal cooked& mashed
1Bowl - Spinach, chopped
1Big Onion,chopped finely
1/2 tsp garlic chopped
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida
1/4 tsp Turmeric
3 Red chillies
2-3 Tbsp oil


Heat oil in a pan & add the mustard seeds, cumin and asafoetida. Later,add onions and red chillies & saute till the onions are translucent.Now add garlic , turmeric & salt. saute for few more mts & add the palak (chopped) saute till it's tender before adding the dhal and simmer for 5 mts till done. Serve hot with parathas.

Beans Foogath!

Foogath is a simple recipe with very few ingredients & the term is used for any vegetable side dish made with coconut and curry leaves.


Bowl of french beans chopped as desired.
1 Tbsp oil
1/2 tsp mustard seeds
2 green chillies slit or chopped
curry leaves 2 sprigs
1 onion chopped fine
3 Tbsp of freshly grated coconut
Salt to taste
cilantro for garnishing

Heat the oil in a pan and add mustard seeds ,when they start crackling add the curry leaves and green chillies and saute them for a while before adding the onions and fry till they are translucent.Now add the green beans, salt to taste and cook till they are done. Add the grated coconut and mix well. Cook for a couple of minutes before switching off the fire. Serve hot with rice .

The Paradox Of Our Age:

We have bigger houses but smaller families;

more conveniences, but less time.

We have more degrees but less sense;

more knowledge but less judgment;

more experts, but more problems;

more medicines but less healthiness.

We’ve been all the way to the moon and back,

but have trouble in crossing the street to meet our new neighbour.

We built more computers to hold more copies than ever,

But have less real communication;

We have become long on quantity,

but short on quality.

These are times of fast foods but slow digestion;

Tall mean but short characters;

Steep profits but shallow relationships.

It’s a time when there is much in the window

But nothing in the room.

His Holiness the 14th Dalai Lama.

Happy weekend to you all !!