ASIAN SALMON IN FOIL

The best and easiest way to make salmon in foil - -and you wont believe how much flavour is packed right in !

Ingredients

2 pounds salmon

1/4 cup honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp grated ginger

3 cloves garlic grated

1 tsp sriracha

pepper as per taste

2 green onions thinly sliced

1/2 tsp sesame seeeds

Method

Preheat oven to 275 degree F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, ginger, rice vinegar, sesame oil, soya sauce, sriracha, pepper.
Place salmon onto baking sheet and fold up all teh sides of the foil.
Spoon the honey mixture over salmon, Fold the sides of foil over salmon, covering completely and sealing the packet closed. 
Place in oven and bake until cooked through about 15-20 minutes. Open the packet and broil for 3 minutes.
Garnish with spring onions and sesame seeds
Note - Baking time depends upon thickness of the fish .

HONEY MUSTARD CHICKEN

Ingredients

15 chicken drumsticks4 tbsp honey 2 tbsp mustard powder4 cloves garlic
1 tbsp soy sauce

1 tsp lemon juice

2 tbsp crushed red chillies

2 tbsp butter
Salt as per taste

1 tbsp oil

Method

Place chicken drumsticks in a bowl. 

Add crushed garlic, salt mustard powde, soya sauce, lemon juice, crushed Rd chillies and mix together with your hands.

Cover the bowl and refrigerate to Marinate for an hour or more.

Heat the butter and oil in nonstick pan on medium heat. 

Place drumsticks in single layer . Add 1/2 cup water , cov r and cook till chicken is done. 

Add honey and stir. 

Cook on high heat so that moisture evaporates and sauce covers the drumsticks.
Serve warm.

OATS PONGAL

Ingredients:

3/4 cup Oats
400 ml  milk
3/4 cup Jaggery
1 tbsp Ghee
Few Almonds ,Cashews

Method:

Chop nuts into small pieces and fry them in ghee and keep it aside.
Take a tsp of ghee in a pan and fry oats for few minutes and keep it aside.
Take the milk in a thick bottomed vessel and allow it to boil in low flame until it boils.
Reduce the flame and add oats to milk. Now simmer the flame and allow the oats to cooked.
Once it cooks and thickens, add jaggery to it and mix well.
In a few minute entire jaggery will melt and blend with oats.
Finally add nuts to pongal and mix well.

BLACK PUMPKIN CURRY

This is Srilankan cuisine.

Ingredients

1/2 kg yellow pumpkin

1 cup thin coconut milk

1 onion finely sliced

3-4 garlic cloves

1 tbsp cumin seed

2 tbsp fennel seed

1 tbsp coriander seeds

2 cardamom

1/4 tsp fenugreek seed

10-12 black peppercorns

7-8 cloves

1 inch cinnamon

5-8 curry leaves

1/2 cup thick coconut milk

salt to taste

Method

Cut pumpkin into large pieces

Heat thin coconut milk in a nonstick pan, add pumpkin pieces 
and mix well.

Add sliced onion along with curry leaves, salt and mix well.

Roughly chop garlic and add to pan and mix well. 

Cover and cook till pumpkin becomes soft.

Dry roast cumin seed, fenugreek seed, coriander seed, cinnamon, 
fennel seeds, 

peppercorn, cloves,

 in a pan till brown. Cool to room temperature and grind to fine powder.

Add thick coconut milk to the first pan along with 3-4 tbsp 

ground powder and mix well. 

Cover and cook on low heat till pumpkin is fully cooked.

Store remaining powder for later use.

Transfer the curry to a serving bowl and serve hot .

TOMATO RAVA UPMA

Ingredients

1/2 cup Rava

1 onion finely chopped

1-2 tomatoes finely chopped

1 green chilli chopped

1/2 tsp chilli powder

1 cup water

salt as per taste

1 tsp mustard seeds

1 tsp urad dal

1 sprig curry leaves

2 tbsp coconut oil

Method

Roast rava well in medium flame . 

Heat a nonstick pan , add oil and add mustard seeds, urad dal, curry leaves.

Now add chopped onions , green chilli. Fry until onion is soft. 

Add chopped tomatoes , chilli powder and salt.

Fry until tomatoes turn mushy. Add water , sugar and check for salt.

Bring it to a boil and add roasted rava . Mix well and cook covered in low flame for 5-7 minutes.

In between stir once to ensure even cooking. Fluff once done.

Notes- Add tomatoes and chilli powder as per your taste buds. 

TOMATO CHUTNEY

Ingredients

2 nos  ripe tomatoes 
2 green chillies
 1 tsp mustard seed
1 tsp gingergarlic paste
1-2 tsp  vinegar

1tsp paprika
salt as per taste

Method

Grind the chillies, mustard,garlicginger paste with the vinegar.
Remove the skins from the tomatoes by dipping them into boiling water.
Cut the tomatoes into squares,and put it in a saucepan.
Now add the vinegar , paprika and boil until pulpy.
Add the ground ingredients and salt, and boil the whole gently till it is of a good consistancy.
Yummy chutney is ready to serve with dosas or idlis.