BEETROOT WITH MOONG DAL

Ingredients

2 tbsp moong dal cooked

1 beetroot cut into small cubes

1 onion finely chopped

1 tomato chopped

pinch turmeric powder

1tsp mustard seed

1 tsp urad dal

3 curry leaves

1/2 tsp cumin seeds

1/2 tsp pepper powder

1 tbsp coriander powder

1 clove garlic

2 nos green chilli

2 tsp scraped coconut

1 tsp lemon juice

1 tbsp coconut oil

salt as per taste

Method

Heat a frying pan, add oil . When the oil is hot add mustard seed, urad dal and curry leaves. 

After it splutters add chopped onion ,fry then  add tomato fry it . 

Now add chopped beetroot , turmeric and fry. 

Grind pepper, cumin, coconut, coriander , garlic, green chilli, into fine paste.

Add the ground paste into the beetroot and cook on low flame. 

Once beet is almost cooked add the boiled moong dal .

Mix well and cook on low flame for 10 mins. 

Add lemon juice and serve it with rice or chapati.

SALMON WITH COCONUT SAUCE

Ingredients

4 Salmon Fillets
1 tbsp ginger finely chopped
1 tsp fennel seeds
1 tsp cardamom seeds (elaichi)
1 tsp mustard seeds
11/2tbsp coriander powder
1/2 cup tomato finely chopped
1 cup coconut milk
salt as per taste
1 tsp pepper powder
4 tbsp coconut oil

Method
For the sauce
Heat a frying pan  over low heat. Add 2 tbsp coconut oil and add chopped ginger.
Saute it and add mustard seeds, fennel seeds , cardamom seeds, 1 tsp coriander powder , cook for 10 seconds.
Add the chopped tomatoes and cook for 3-5 minutes.
Pour the coconut milk and simmer for 15 minutes until sauce is thickened.
Add salt and pepper as per taste.

For the Salmon
Heat the remaining 2 tbsp coconut oil in a skillet over medium heat.
When it is hot, season salmon fillets  with 1/2 tsp coriander powder , pinch of salt and pepper.
Fry them on each side for 8-10 minutes, until they are cooked through.
Put the cooked salmon on plate and pour the above sauce over it.

MATAR PANEER MASALA

Matar paneer is a very popular North Indian dish prepared with paneer and peas. It is usually served with naan, roti, chapati and paratha but goes very well with rice and pulao too. This is my sons's favourite dish. 

Ingredients

1 cup paneer cubes
1 cup peas
1 big onion sliced
1/4 cup tomato puree
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp kasuri methi
3/4 cup milk
salt as per taste
1 tsp chilli powder
2 tbsp butter

Method

Heat a kadhai , add 1 tsp  butter.
Add sliced onions and saute until soft and light brown. Remove it aside and cool completely.
Grind these onions in blender into a fine paste.
Now in the same kadhai, add remaining butter and add onion paste alongwith ginger-garlic paste.
Saute till raw smell of gingergarlic goes off.
Now add turmeric powder and chilli powder, saute .
Add tomato puree and cook for 2-3 mins on low heat.
Add peas , salt and add some water and allow it to boil until peas are cooked .
Add kasuri methi and 3/4 cup milk .
Cook it along with the peas mixture .
Add paneer pieces and cook on slow flame till done.
You can adjust the consistency of the gravy according to your preferences.
Enjoy this most popualar Indian (Punjabi) dish with any Indian bread or rice or pulao.

BABY POTATO N BABY SPINACH SALAD

Ingredients

1/2kg baby potatoes boiled
1 cup baby spinach

Dressing

2 tbsp sour cream
1tsp Dijon mustard
1tsp horseradish
1 Thai red chilli optional

Method

Combine the warm potatoes n spinach together.
In a small bowl add all the dressing ingredients and mix well.
Pour the dressing on the potato n spinach and mix well until the dressing gets coated on it.
Enjoy this delicious salad.
I have not peeled potatoes because the skin provides fibre  and potassium .

Steamed Asparagus

Asparagus , a spring vegetable known as Satavari in India, is considered to be very nutritious.
This can be cooked in many ways.
While buying asparagus, make sure that the stalks are rounded, should always have firm , thin stems, with dark Green or purplish colour closed tips.

Ingredients

2 bunch asparagus
1 tbsp butter
1/2 shallot finely chopped
3 tbsp cold butter
2 tsp soya sauce
1 tsp pepper

Method

Holding the stalk at both ends , bend gently until it breaks on it's own.
Discard the hard portion of the stalk.
Steam the asparagas until tender.
Take a pan , melt butter over medium heat. Add chopped shallots and cook until soft.
Remove from heat and whisk 3 tbsp cold butter  and add soya sauce.
Transfer the steamed asparagus on a platter and pour the above .
Season with pepper. 

BAKED POTATOES WITH LEMON VINAIGRETTE

Ingredients
4 large russet potatoes cut lengthwise into wedges
4 tbsp lemon juice
2 cloves garlic
1 shallot chopped
4 tbsp olive oil
2 tsp dried oregano
salt as per taste
1 tbsp pepper

Method
Preheat oven to 425 F
Put olive oil , lemon juice, shallots, garlic in a blender . Puree until smooth .
Add salt and pepper.
Toss the potatoes with 1/2 of vinaigrette in a large bowl and spread in a single layer on a rimmed baking sheet.
Roast the potatoes until tender and golden , turning occasionally 30 - 40 mins ( if you cut the wedges thin then it will take less time to bake)
Transfer the baked potatoes to a platter and drizzle remaining vinaigrette. Season with salt.

Note
You can use frozen french fries for this recipe. Put the frozen french fries on a baking sheet and pour the vinaigrette on it and mix well. Bake it at 425 F until it is golden brown . This is much easier.

FISH CURRY USING TILAPIA

I saw this post at Sujiscookbook . I always have Tilapia fish and normally use it to make fried fish. I thought of making this fish curry and it was very tasty. My hubby and childrens liked it very much.

Ingredients
1/2 kg Fish ( Tilapia)
3 shallots chopped finely
1 tsp turmeric powder
2 tsp coriander powder
11/2 tsp chilli powder
1 tsp fenugreek powder
1-2 pieces kodampuli
salt as per taste
2 green chillies slit
4-5 curry leaves
1 tsp coconut oil
small piece ginger finely chopped
1/2 cup grated coconut

Method
Grind the coconut with shallots, chilli powder, coriander powder, fenugreek powder, and turmeric powder to a fine paste.
Keep it aside.
Take a pan and add Kodampuli alongwith water.(if the puli is hard boil it for 5 mins)
Now add the ground paste , chopped ginger, slit green chillies and salt. Bring this to a  boil.
After the above mixture has boiled add the Tilapia fish pieces and cook till tender on a low flame.
Add curry leaves and coconut oil.
Switch off and keep it covered with a lid .
Adipoli fish curry is ready.