Salmon Potato Curry

I was very busy from morning because I had to drop and pick up Anush from school and didn’t get time to make any lunch for both of us. As Anush likes to eat fish and he was hungry and I didn’t have time to think/cook a time consuming recipe. So I thought of making fish curry and came up with this recipe because I had boiled potatoes. It was easy and was done in 10 mins and tasted so good.

Ingredients:

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½ lb Salmon steak

1 big Tomato

1 tbsp Curry powder ( I used Jamaican Curry powder)

1 tsp black Pepper powder

Salt to taste

1 tsp Olive oil

Method:

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1. Cut the salmon steak to bite size pieces.

2. Cut the boiled potatoes to bite size pieces.

Chop the tomatoes.

3. In pan add oil, when the oil is medium hot add all the ingredients and mix well and add ¼ cup of water.

4. Cover with lid and cook for about 5 to 6 mins until the tomatoes are cooked and soft.

5. Open the lid and cook again for about 2 mins on low flame until u have a thick gravy.

6. Serve this easy n tasty recipe with rice.

Bansi Rava Kesari

Bansi Rava is also called as Godumai Rava/ Samba Godumai/ Broken Wheat/ Dalia. It is rich in fiber and very nutritious. Kesari is usually made out of Sooji. Kesari/ Kesari bath is usually made of milk and sugar. But this Bansi Rava Kesari is made of jaggery. It is a very delicious and simple recipe. This is how I made it.

Ingredients:

Bansi Rava - 1 cup                                            

Jaggery (powdered) - 1 cup
Cardamom powder - 1 teaspoon
Cashewnuts - For Garnishing
Raisins - For Garnishing
Ghee - 4 Tablespoons
Water - As required





Method:

• In a Pan/ Kadai roast 1 cup of Bansi Rava in 1 table spoon of ghee.
• Then boil the Bansi Rava in about 2 cups of water or as required. Cook till it is completely cooked.
• In a different pan, add the Jaggery and add 1 cup of water and boil the Jaggery. 
• Once the Jaggery is boiled and dissolved completely, remove it from heat and strain out the Jaggery water.
• Mix the strained Jaggery water into the Bansi Rava, add 2 table spoons of Ghee and stir it well.
• Take a Tadka pan and add the Ghee into it. Once the Ghee is melted, add a few Cashewnuts and Raisins. 
• Then add this to the Rava Jaggery mixture and stir it well till the Ghee leaves out on the sides.
• Remove from the pan and serve it hot.Enjoy the Bansi Rava Kesari.

Red Swiss Chard and Lentils

The word Swiss was used to distinguish chard from French spinach varieties by 19^th century. 

The chard is very popular among Mediterranean cooks.

Swiss Chard is high in vitamins A, K and C with one cup containing 214%, 716%, and 53% of the recommended daily value. It is also rich in minerals, dietary fiber and protein.

Shoj likes these green because they look similar to the kerala red cheera (greens). I didn’t want to make the usual cheera recipe but wanted to try something new out of these greens. So I ended up in this recipe.

Ingredients:

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1 bunch Red Swiss Chard washed and chopped finely

½ cup Whole green moong dal/moong bean

1 medium Onion chopped

½ cup Red lentils

3 dry Red Chilies

2 pods of Garlic chopped

Salt to taste

½ tsp Mustard seeds

¼ Cumin seeds

¼ tsp Turmeric powder

¼ tsp Asafetida

1tsp Oil

Method:

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1. Wash the lentils and cook them in pressure cooker for 1 whistle.

2. Wash and chop the red swiss chard finely.

3. In a pan add oil and when it is hot add the mustard seeds and when they sputter add asafetida, dry red chilies and chopped garlic.

4. Add the onion and sauté it until the onions turn transparent.

5. Add the swiss chard and cook them on medium low flame/ until cooked.

6. Add the cooked lentils and salt and turmeric powder and cook for another 5 mins or until all the ingredients are well blended and soft.

7. Serve this hot with rice or as a side for any rice recipe.