Fenugreek Coriander Thokku

Fenugreek Coriander Thokku/Chutney is a rare and lovely combination of two of my favorite greens. This is again one of my grandma's recipes, and can't go wrong anytime. It is a great item to prepare when we have time and preserve for future use. It tastes great with hot steamed rice or a great side dish for chapathi or a tangy-savory spread for breads. Definitely won't let you down when you are

Fish Curry with Yogurt and Dijon Mustard

Today I am thinking of fish curry which is completely different. I didn't want to make the usual curry, but did want to try some different ingredients which are similar in taste, so I replaced coconut with yogurt and fenugreek powder with Dijon Mustard. Guess what, it tasted so good and game me a heads up for trying this new recipe. So thought of sharing it with you all, try and let me know how you liked it.

Ingredients:

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3 Cat Fish fillets cut into medium size peieces

1 Red Onion chopped

1 tomato chopped

1/2 tsp Ginger-Garlic paste

1 sprig Curry leaves

2 tbsp Yogurt

1 tbsp Dijon Mustard

1 tbsp Tomato paste

1/2 tsp Turmeric powder

1 tsp Paprika powder

1 tsp Chili powder

1 tbsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Black Pepper powder

1 tsp Tamarind paste

1/4 tsp Mustard seeds

Salt to taste

1 tsp Oil

Method:

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1. In a deep bottom pan add oil, when it's hot add mustard seeds and when they start to sputter, add curry leaves and ginger-garlic paste. Saute it until it turns brown.

2. Add onions and saute it until it becomes translucent.

3. Add all the spice powders except yogurt, dijon and tomato paste until the raw smell of the masala is gone.

4. Now add yogurt, dijon mustard and tomato paste and mix well with the spices. Cook it for about a min.

5. Now add the tomatoes, mix well. Cover and cook for 2-3 mins.

6. Now add enough water, salt and tamarind paste, cover and bring it a boil.

7. Now add the fish and keep the lid half covered and cook it for about 15-20 mins on medium flame or until the fish is cooked.

8. Serve this with steamed rice or appam or dosa.

Tap Into Your Spice Rack

Susan Pachikara (COPYRIGHT 2011)

I moved around in my twenties and spent the decade adapting to different kitchens. The high point was a galley way with sublimely stained wooden cupboards. More often, I occupied new construction where cabinet doors slouched on loosey-goosey hinges. My spice jars accompanied me into every new space offering a sense of order and a continuity linked my childhood. Like other Indian-Americans, spices form the cornerstone of my cooking. Over the years, I've also learned how they play a vital role in regulating my diet.

I'm a big fan of fat and sugar. (If they are combined in a cookie, even better.) But over time I've noticed how they stick to my bones. To cut back on these common flavor boosters, I have relied even more heavily on my spice rack. Spices contain minimal amounts of fat and makes my efforts to control calories incredibly tasty. Combine chickpeas with a pinch of coriander and cumin and I am perfectly happy to pass on the red meat. Saute a quartered pear with a quill of cinnamon and I forget about the milk chocolate hiding in a drawer.

Susan Pachikara (COPYRIGHT 2011)

Research shows that there are other dietary benefits to using spices. Apparently, the amount we eat is controlled by the brain's satiety center. The more aromatic a dish, the stronger the message the brain receives that we've had enough. Spices, which produce alluring tastes and smells, help to tell the brain when we're full. In addition, ginger, garlic, and fenugreek all lower the absorption of fat. Chili speeds up the rate at which fat gets burned. Spices also contain dietary antioxidants. A half teaspoon of cloves, for example, contains more antioxidants that a half cup of blueberries. Allspice, cinnamon, and saffron are also high in antioxidants.

The good news is that once you get hooked on spices, you won't get bored. Every culture incorporates them and the combinations used in India alone (at breakfast, lunch, and dinner) are endless.

Susan Pachikara (COPYRIGHT 2011)