Oven Baked Red Snapper - Indian Style

Ingredients:

Red snapper - 1 whole cleaned (1.5 lbs)
Butter - 2 tbsp
Garlic - 3 mashed
thyme or any fresh herb

To Marinate:
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Curry kuzhambu powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala  - 1/2 tsp
Salt - 1/2 tsp
Lemon juice - 1 tbsp

Method:
Clean the fish and make cuts till the centre bones on either sides. Pat dry the fish and marinate with the given ingredients. Keep in fridge for  couple of hours.

Preheat oven to 350 F.

Heat a wide bottom skilled with 1 tbsp butter. Stuff the center of the fish with garlic and fresh herbs. Place the fish on the pan and cook for 2 mins. Turn the fish and cook again for another couple of mins. add the remaining butter.

Transfer the fish to the oven and bake for 10-12 mins. Turn the fish once in the middle for even cooking.

Oven Baked Chickpeas

Ingredients:

Chickpeas/garbanzo - 1 cup soaked overnight
Sea salt - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Olive oil - 2 tsp

Method:
Pressure cook chickpeas for 1 whistle. Drain the chickpeas and pat dry completely.

Preheat oven to 400F

Line a baking tray with parchment paper and keep aside.

In a mixing bowl, take the chickpeas. Add all the powders and mix well. Finally coat the chickpeas with olive oil. Ensure that it is coated well in oil. Spread the chickpeas onto the baking tray into a single layer. Bake it in the 2nd lowest rack for 30 mins. Remove and give it a toss. Spray Pam. Bake again for another 18-20 mins. Take out and cool. Store in an airtight container.

Crispy crunchy snack ready!

Fruit Popsicle

Ingredients:

Grapes- 1/2 cup (seedless)
Kiwi - 1
Blueberries - 12

Method:

Put grapes in a blender and extract its juice.

Cut kiwi into thin slices.

Into each popsicle mold, place kiwi slices and throw in a few blueberries. now pour the grape juice to  the top leaving a 1/4" gap.

Place the mold in the freezer for at least 6 hrs.

To remove the ice from the mould, place the mold in a bowl filled with enough water to cover half the mold. Leave it in the water for 20 secs. Twist and pull. Yummy juicy popsicle ready!  

Notes:

• Sugar/honey can be added if the juice is not sweet enough
• Watrmelon juice can be used instead of grapes. 

Egg Spinach Mushroom Cups

Ingredients:
(makes 6)

Eggs- 3
Water - 1 1/2 tbsp
Oil - 1 tsp + 1 tsp
Spinach - 1/2 cup chopped
Mushroom - 6 chopped
Carrot, beans & cabbage - 1/3 cup together
Salt - 3/4 tsp
Chili powder- 1 tsp
Cheese - 1/4 cup grated
Olive oil - 1 tsp

Method:
Preheat oven to 375 F
Take a muffin tray, spray pam and keep aside.
Heat a non-stick pan with 1 tsp oil. saute the chopped spinach for 5 mins. Keep aside. In the same pan, add the mushroom and saute till it gives out all the water. Add salt and chilli powder. Cook till mushroom becomes dry. Keep aside. In the same pan, pour the remaining oil if needed.  Saute the carrot beans mixture till almost cooked. take off heat.
In a bowl, break open the eggs and beat till combined. Add water. Then add spinach, mushroom and carrot mixture. Mix well. Finally add cheese and oil.
Pour the egg mixture into the greased muffin pan 3/4th way up.
Bake for 18 mins. If the egg isnt completely set, bake for another 2 mins.

Notes:

• I did not use olive oil.
• If frozen spinach is used, ensure all excess water is removed before sautéing.

Okra/Bhindi/lady's finger Peanut Fry

Peanut Masala Okra

Ingredients:

Oil - 2 tbsp + 1 tbsp
Okra - 25 (cleaned and cut into 1/2" pieces)
Peanuts - 2 tbsp
Onion - 1 sliced thin
Garlic - 2 cloves chopped fine
Turmeric - a pinch
Salt - 3/4 tsp
Lemon juice - 1 tsp

To grind:
Cumin seeds - 1/2 tsp
Channa dal - 1/2 tbsp
Urad dal - 1/2 tsp
Peanuts - 2 tbsp
Ajwain/carom seeds - 1/2 tsp
Asafetida - a pinch
Dry red chilli - 3 whole (5 for spicier version)

To temper:
Cumin seeds - 3/4 tsp
Curry leaves - few
Asafetida - a pinch


Method:

In a pan, dry roast the ing. Under to grind till they give out aroma. Turn off heat, cool and grind to a powder.

In the same pan, pour 2 tbsp oil and fry the okra on med-high heat for around 5 mins. The okra needs to brown slightly and be almost cooked. Keep aside. 

Pour the remaining oil and add the items to temper. Then add peanuts and sauté till roasted. Add onion and garlic. After onion is browned, add turmeric and masala powder. Mix well. Sprinkle some water if needed. Finally add okra and salt and sauté for a few mins. Make sure that the onion masala is well coated with okra. Turn off heat. Sprinkle do e lemon juice on it.

Tawa Pulao

A quick veg pulao with leftover rice.

Ingredients:

Butter - 1 tbsp
Onion - 1 sliced mid-length
Ginger garlic paste - 1 tsp
Tomato - 2 chopped
Turmeric - a pinch
Capsicum - 1/4 cubed
Salt - 1 3/4tsp
Pav bhaji masala - 1 tbsp
G. Chilli - 1 chopped fine (optional)
Potato - 2 small (peeled, cubed & boiled)
Peas - 1/4 cup
Water - 1/4 cup
Boiled rice - 2 cups
Coriander leaves - 1/4 cup chopped


Method:
Melt butter in a tawa. Add onion and sauté for 2 mins. Add GG paste and cook till there is no raw smell. Add the tomatoes and cook till mushy. Then add turmeric, capsicum and half of the coriander leaves. Mix well. Add salt, Pav masala and chilli. Sauté for 2 mins. Add potato, peas and water. Let the masala and veggies come together.

After cooking them for a few mins, add the boiled rice. Mix well and garnish with the remaining coriander leaves.

Oven Baked Potatoes

An easy condiment!

Ingredients :

Potato - 3 big cubed
Garlic - 2 (optional)
Turmeric - a pinch
Salt - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Olive oil - 2 tsp

Method:
Preheat oven to 400F.
Line a baking tray with parchment paper and spray Pam.
In a mixing bowl, toll all the ingredients together and make sure the potatoes are well coated in oil. Spread the potatoes onto the baking tray and bake for 30 mins. Take out and give a toss. Bake again for 20 mins. You can stop here if potatoes are crispy and done. Else bake for another 10 mins.

Notes:

• The spice mix can be adjusted to your taste,
• Fresh herbs can be used.