GG Chilli Salmon

Ingredients Required

• Salmon fillets
• Ginger garlic paste
• Red chilli paste
• Black pepper powder
• Salt
• Oil
• Butter

Steps

• Fillet salmon. Put a non-stick frying pan on a low flame and add a teaspoon of oil.
• Once the oil gets heated, turn the flame to a medium setting and add the salmon fillets (skin side down). Fry for a minute on each side
• Apply a thin layer of ginger garlic paste on one side. Sprinkle some salt. Flip the fillets and apply red chili paste. Fry for 4-5 minutes on each side.
• Add 1/2 teaspoon of butter, let it melt and coat the fillets. Then, sprinkle black pepper powder.
• That’s it, delicious GG chilli salmon fillets are ready to serve!

Comfort Food and New Dorm Series

Hey folks! It’s been a while since I posted. I recently moved to Boston, so it has been a hectic month. I will be staying in a dorm for the next couple of months, so I am starting a Dorm Series of recipes that require minimal ingredients and only one pan! I bet this series will make life easier for students.

My first week in Boston made me realize that I can’t live without rice! A true South Indian, one would say. After making a few trips to all the grocery stores around me, I finally found rice and made this dish that should be called nothing other than “comfort food.” Rasam is an authentic South Indian recipe and the best combination for steamed rice. Today’s recipe is a simplified, dorm version of Rasam.

Ingredients Required

• Steamed rice
• Tomatoes – 2
• Tamarind paste – 1 teaspoon
• Black Pepper Powder – 2 teaspoons
• Rasam powder – 1 tablespoon
• Salt

Steps

• Squeeze two tomatoes in a pot and boil the juice for 4-5 minutes on a low flame.
• Turn the flame to a medium setting and add a teaspoon of tamarind paste. Mix well and boil for 2 minutes. Add 2 cups of water and stir.
• Let the soup boil for 10 minutes on a medium flame. Then add salt and 2 teaspoons of black pepper powder. Mix well and turn the flame to a low setting.
• Add a tablespoon of Rasam powder. (Rasam powder is a unique blend of spices. It contains coriander seed powder, red chilli powder, cumin, fenugreek, mustard seed powder, and asafoetida. You can find Rasam powder in stores or make a homemade blend with these spices).
• Boil for 2-3 minutes on a low flame. That’s it, a simple and comforting meal is ready to eat! Ladle some of this piping hot Rasam onto steamed rice, mix well and enjoy!

Next up is a simple and delicious salmon recipe, stay tuned!

Cutlets with Leftovers

Upma – a south-indian breakfast dish made with semolina. Upma is made by slightly frying semolina in ghee and then adding water, vegetables, and spices and boiling it. If you dislike upma like most of the kids or have leftover upma, try this simple vegan recipe.

Upma

Ingredients Required

• Leftover upma – 1 cup
• Onion – 1/2
• Green chillies – 2
• Garlic – 4 cloves
• Rice flour – 2 tablespoons
• Red chilli powder – 1 teaspoon
• Turmeric – a pinch
• Coriander seed powder – 1/2 teaspoon
• Garam masala – 1/2 teaspoon
• Salt
• Oil

Steps

• Finely chop half an onion, 4 cloves of garlic, and 2 green chillies. Fry the chopped onions, garlic, and green chillies for about 5 minutes (till the onions turn translucent) and keep aside.
• Add the leftover upma, fried onions, garlic, green chillies, 2 tablespoons of rice flour, a teaspoon of red chilli powder, a pinch of turmeric, half a teaspoon of coriander seed powder, 1/2 teaspoon of garam masala, and salt to a mixing bowl.

• Mix well and make small cutlets using the mixture. Put a tawa (flat frying pan) on a medium flame. After the pan gets heated add a tablespoon of oil.

• Fry the cutlets for 4-5 minutes on each side (until a thin crust is formed on both sides). If you prefer an extra crispy crust, roll the cutlets in bread crumbs before frying.
• Once done, serve the cutlets hot alongside ketchup or green chilli sauce.

These cutlets are a much helathier version of veg cutlets that are usually made with mashed potatoes, and will keep you full for a long time.

Street Style Paneer Burji

Burji – a Hindi word meaning crumble. Paneer Burji is a quick and simple street-style dish that goes well with Dosa, any flatbread, and as a stuffing for sandwiches.

Ingredients Required

• Paneer – 100 gm
• Onions – 1
• Green chillies – 2 small chillies
• Ginger – a small knob
• Garlic – 4 cloves
• Tomato sauce – 1 tablespoon
• Green chilli sauce – 1 1/2 teaspoon
• Red chilli powder – 1 teaspoon
• Coriander seed powder – 1/2 teaspoon
• Turmeric – a pinch
• Cumin seeds – 1/2 teaspoon
• Coriander leaves
• Salt
• Oil

Steps

• Chop ginger, garlic, green chillies, and onions finely. Grate paneer and keep it aside. (If you are using freshly made paneer, you can just crumble it with your hands instead of grating).
• Put a frying pan on a medium flame and add a tablespoon of oil. Add chopped ginger, garlic, green chillies, and half a teaspoon of cumin seeds and fry for 2 minutes.
• Next, add the chopped onions along with some salt and fry until they turn into light brown color. (It usually takes 5-6 minutes. The onions would first turn translucent and then light brown).

• Add a teaspoon of red chilli powder, half a teaspoon of coriander seed powder, a pinch of turmeric and mix well.
• Next, add a tablespoon of tomato sauce (ketchup) and one and a half teaspoons of green chilli sauce and mix well.

• Add the grated paneer and cook for 2-3 minutes. (Since it is grated paneer, it will take less than 3 minutes to cook.)

• Garnish with fresh coriander leaves and serve hot!

Superfood – Dates Laddoo

Superfood – a nutrient-rich food considered to be especially beneficial for health and well-being. I believe that any food that is nutrient-rich and keeps you full for a long time effectively stopping you from snacking on junk food is a Superfood. These protein and fiber-rich laddoos are the perfect snacks for long working hours and can be made in less than 15 minutes.

Ingredients Required

• Dates – 10
• Pumpkin seeds – 1 cup
• Peanuts – a handful
• Grated coconut – 3/4th cup
• Clarified butter (Ghee)

Steps

• Dry roast pumpkin seeds and peanuts on a low flame (the lowest setting possible) for 4-5 minutes.
• Put the roasted pumpkin seeds and peanuts in a food processor and grind them into a coarse powder. Next, add the dates and blitz.
• Add fresh, grated coconut into the food processor and blitz. (You can also use desiccated coconut if fresh coconut is not available.)
• Apply some ghee to your hands and make laddoos using the mixture.
• Put some grated coconut in a plate and roll the laddoos in it to coat them evenly with the grated coconut. That’s it, super healthy and tasty dates laddoos are done!

P.S.: It’s been a while since I updated my blog. So, I am here with two recipes today. Stay tuned for the next recipe!