Peppery Salmon with Cilantro

Salmon is one of our favorite fish and as it's very easy and fast to cook, I regularly make this. It's my son's fav, but I always make it pan fried or broiled for him with less spice. So I thought why not make it different this time. I wanted to try something little more spicier and add some green to it. I know that Anush can take a bit more of the black pepper spice. So made this recipe with a combo of black pepper and cilantro. It worked out very well and tasted so good. A green touch makes all the difference!

Ingredients:
------------
2 Salmon fillets cleaned and cubed
1 bunch Cilantro, washed and chopped
1-2 tsp Black Pepper powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
Salt as needed
1/2 tsp Olive Oil

Method:
---------
1. Marinate the fish with all the ingredients, except cilantro and half of the black pepper for about 10 mins.
(Note: Never marinate seafood for more than 20 mins, else it will get hard after cooking)

2. In a saute pan, add the fish when it's medium hot and cook it on both sides until you get a sear or a light brown crust for about 3-4 mins each.

3. Add cilantro and remaining black pepper and gently coat the fish with all the cilantro and pepper, off the flame.
4. Serve this hot as a side dish.

You Might Also Like:

	Salmon in Basil Blanket Bites
	Stuffed Mustard Salmon Fry - 2 Ways
	Salmon Cutlets

Curd Rice, Chettinad Urulai Fry/Chettinad Potato Roast and Oats Halwa - PJ's Virtual Baby Shower Part 2

This is the Extension of the Previous Post, Since i made 6 Dishes from her blog, i wanted to do it as two post. 

Curd Rice

Ingredients

1 Cup Cooked Rice

1/2 Cup Curd/Whisked Yogurt 

1 Green Chilli, chopped

Curry leaves a few

1 tbsp Fresh Pomegranate Seeds, for garnishing

1/2 tsp oil

1/4 tsp mustard seeds

hing a pinch

Salt to taste

Method

• Take Rice in a bowl, Add yogurt and mix well. The Rice should be little mushy for a good taste, So try to mash the rice a bit with the back of a laddle.
• Heat oil, Splutter mustard seeds, add green chilli, curry leaves and hing and pour it over the curd rice.
• Add salt and Garnish with pomegranate seeds and Serve.

Note:Add a mix of milk and yogurt to avoid the sour taste of curd rice, if taking it for long journey.

Chettinad Urulai Fry/Chettinad Potato Fry

Ingredients

2 Large Potatoes

1 Onion,chopped

1 tsp Mustard seeds

Curry leaves a few

Salt to taste

2 tbsp Oil

To Grind

Urad dhal-1 teaspoon

Peppercorns-1 teaspoon

Red chillies-2

Method

• Peel,cube  and boil potatoes till 80% done.Drain Completely.
• Dry roast the ingredients under 'To Grind' and grind them to fine powder.
• Heat oil in a pan, splutter mustard, add curry leaves and onions, saute till translucent.
• Put in the potato cubes and stir gently. Add salt and the masala powder and mix well so the masala's coat well.
• Keep the flame simmer and Cook until crisp.
• Remove from heat and serve as a side dish with rice dishes

Oats Halwa

Ingredients

1 Cup Oats

1 Cup Water

1/2 Cup Sugar

Cinnamon a large pinch

2 tbsp Ghee

Ingredients

• Powder the Oats in a Mixer.
• In a Non-stick pan, Add Water and stir in the oats powder and mix well without any lumps.
• Let the mixture cook in a very slow flame.
• When the mixture starts thickening, add sugar, cinnamon and mix well. Keep stirring.
• When the mixture has absorbed all the water, add ghee and stir well. 
• When it starts leaving the sides of the pan, take it off the stove and garnish with roasted nuts and Serve Warm.

Sweet Melange For A Merry Christmas - Peanut Brittle

SWEET MELANGE FOR A MERRY CHRISTMAS

PEANUT BRITTLE

Peanut Brittle is another avataar of the traditional Kadalaikai urundai ( Peanut laddoos ). The texture and the glassy look of this addictive sweet attract not only children but the grown ups too. A box of roasted and husked peanuts stored in your kitchen shelf will come in handy when you crave for an easy to make instant sweet.

.

INGREDIENTS

Peanuts - 1 cup

Powdered jaggery - 1 cup

Butter - 1 tsp

METHOD

1. Dry roast the peanuts on medium flame till they crack.

2. When they cool down rub the nuts between your palms to loosen out the skin .

3. Remove the husk and grind the clean peanuts into a very coarse powder using the blender.

4. Dissolve jaggery in one cup of water and filter it.

5. Spread a greased butter paper on a plate before you start cooking.Keep a greased spoon also ready.

6. Cook the jaggery water on low flame till the syrup reaches the hard ball stage. ( A drop of syrup should instantly harden when it touches cold water).

7. Add the butter,

 and the powdered peanuts.  

8.Stir till the mixture comes together into a mass.

9. Switch off flame.

10. Drop the mixture one spoon at at a time on the butter paper and flatten  using the back of the greased spoon.

 The brittle will immediately set.

Peel out the set Peanut Brittle from the butter paper and start munching on and on!