Juice and More

America has a new Mr. President. Wonder how much longer it will take for this "first world" nation to have a Ms. President. Meanwhile, back in my birth country, India, "Operation Black Money" is the talk of the town. Exciting times! Btw, India, a "third world" nation, has had a woman prime minister as well as a woman president..... just saying. And that's about as much politics that I can really talk. Because one- I'm not passionate about politics. 

____________________________________________________________________________

I have a new addition in my kitchen- a Breville juice machine. It's lovely! Every morning I make fresh juice for the family, my favorite combination being carrots, oranges, apples, and ginger, and a squeeze of lemon juice. The result is an extremely delicious, gorgeous bright orange colored juice. One sip, and you-can't-stop-glugging-it-down-delicious!!! Now here's a fun fact: I call this particular juice, "Sunshine in Seattle." The best part is that the words can be played around with- so for instance, in the morning I call it- "Sunrise in Seattle," in the afternoon- "Sun Shines in Seattle," and if I make it in the evening, "Sunset in Seattle." ;) 

This one I called "Sunshine in a Cup" in the morning: 

"Sunshine in a Cup"

The one thing that I am not too crazy about this new juice machine: the pulp that ends up being wasted. It extracts the juice out of the veggies and fruits, but then you end up with this huge amount of "waste." And every time I discard it into yard waste, I cringe. 

However, here's the good thing: I have started incorporating that "waste" into my cooking, and it is working out quite well. What I do is that I first run the carrots and after the extraction is done, I switch off the machine. Then I gather up the carrot pulp (all the good fiber) and store it in a container for use later. And then I run the rest of the ingredients. 

I am not much into dessert making--- but am sure the fruit "remains" could be very well incorporated into desserts (/baking).

Another idea: Smoothies

The carrot pulp from the morning's juice was later used to make a delicious carrot-peas pilaf.

"Sunshine with Peas"

Delicious Pilaf

I am quite enjoying the early morning juice ritual. It's a little bit of extra work in the mornings, but it's totally worth it. Especially because the kids love it. Apparently it gives them more energy. Maybe it does or maybe it's placebo. Whatever it is, it's all good and delicious.
___________________________________________________________________________

And because two- Life Goes On!

Rajasthani Teekhi Laal Murgh- Fiery Red Chicken Curry

Yay, it's officially Fall! Time for gorgeous orange pumpkins, warm hearty soups, stews, and spices, and heat- from hot chilies! Then again, there's never a dearth of spices, nor hot chilies in my kitchen. To complement these chilly evenings, a preparation of Rajasthani style Teekhi Laal Murgh is so very apt. Literal translation: Fiery Red Chicken (curry).

Note: There are no "exact quantities" to be used here. Eyeballing is the way to go.... and of course, taste as you go along.

Ingredients: 

Chicken- boneless, skinless thighs, cut into bite sized pieces

Yogurt- approx 1-2 tbs for a small tray of chicken

Red Chili powder- as much heat as you can handle! ;)

*If you have Kashmiri red chili powder or Karnataka byadegi red chili powder, even better. It imparts a wonderful deep attractive red color to the preparation, while not being overly hot

Ginger-garlic paste- 1 tbs

Lemon juice- 1 tbs

Onion- 1 medium sized, sliced

Fresh garlic- 2-3 smashed

Turmeric- 1 tsp

Salt to taste

Oil to cook- 7 tsp

Water- 1-2 cups (depending on how thin or thick you want the gravy to be)

Fragrant Spices: 

Cardamom- 3-4, smashed

Cloves- 4-5

Cinnamon powder- a pinch

Bay leaves- 4-5 (I like fresh bay leaves, dry is okay too)

Coriander seed powder- 2-3 tsp

Cumin seeds- 2 tsp

Method: 

1. Marinate chicken in yogurt, red chili powder, turmeric, ginger-garlic paste, and lemon juice for at least 30 minutes.

2. With some oil in a pot, get the heat going. Splutter cumin seeds, cardamom, cloves, add sliced onion, fresh bay leaves, cinnamon powder, and fry for about 5 minutes. Then throw in the marinated chicken pieces. Brown the chicken on both sides. Then add salt, water, and some extra red chili powder. If there's leftover marinade, add that in as well. Bring to boil, cover, simmer for 20 minutes.

3. The chicken will have cooked. Uncover pot. The oil will be floating on top, and yes, that's a good sign. ;) Add coriander seed powder, give it a stir and throw in some smashed fresh garlic. Cover again  for 5 minutes, to get coriander and garlic flavor infused in the curry. Serve with rotis or just plain white rice with a side salad. Slurp away and enjoy!

 

Teekhi Laal Murgh with Roti

Bengali Fish Fry

My good friend, Oindrila, who taught me how to make Shukto, also makes great fish fry. My son and I are big fans of her fish fry. Finally after all these years of depending on her, yours truly decided to learn the recipe and make it herself because one has to learn to be self sufficient. 

The process of making fish fry is quite straightforward. Though I must say that to a novice it might prove to be a bit tedious and could get messy, but in the end, it's all worth it!* Also, of course, it's all a matter of practice.....  

*Statement made based on personal experience

Ingredients: 

Tilapia filets, boneless skinless- 1 filet per person

Oil for frying

Bread crumbs

Eggs- 2, beaten

Chutney to marinate fish:  

Cilantro- 1 bunch for 4 filets

Thai green chili- 2-3 (per preferred level of heat)

Garlic- 2-3 cloves 

Lemon juice- 2 tsp

Salt to taste

Method: 

1. First make the cilantro-chili chutney. Combine cilantro, green chili, garlic, lemon juice, and salt and make a chutney in the blender/food processor. 

2. Halve each tilapia filet. Add chutney and gently combine, so as to coat all the fish pieces with the chutney. Now put away in the refrigerator for 15-30 minutes. 

Tilapia and Cilantro Chili Chutney

While that is marinating, get the following ready to go:

1. Breadcrumbs in a bowl

2. Eggs (beaten) in a bowl

3. Oil for shallow frying in a frying pan

Then arrange in this order:   

Fish, egg, breadcrumbs

Take each marinated fish piece, dip in egg, coat with breadcrumbs, and then fry. Easy! 

Tip: If it's for a party, keep everything ready ahead of time as shown below. The frying can be done just before the party begins...... 

Fish coated with egg and breadcrumbs, waiting to be fried 

Fry us! ;) 

Shallow fry until golden brown. 

Shallow fry

Serve with ketchup. I make extra cilantro-chili chutney that goes very well with this fish fry. 

Delicious Fish Fry

Quick Recipe 3: Flatbread Pizza with Spinach and Mozzarella

Sometimes, actually most times of late, I don't know what the heck to cook! When I complain over the phone to my dear brother, he says: Go eat some grass off your backyard. 

You know what, I just might in fact do that one of these days!! 

Flatbread pizza is a great idea for people like yours truly. I mean, it is not even a "recipe" really, but it turns out pretty damn good. It's quick, easy, delicious. 

Ingredients: 

Flatbread- any kind such as pita, naan, roti, parantha, lavash, etc. 

Marinara sauce- I love Trader Joe's marinara, it's delicious

Mozzarella cheese- grated

Baby spinach- a few leaves

Method: 

Preheat your oven to 425 degrees F. 

1. Top flatbread of your choice with marinara sauce, followed by spinach, and grated mozzarella. I like to add a dash of salt and pepper on top of the spinach before the mozzarella. 

Top it up

2. Place on a baking sheet (doh!) and place on the middle rack in the oven heated to 425 degrees F. Bake for 3 minutes. The cheese will have melted. 

3. Then switch off the bake feature, and switch on the broil feature. Broil on high for 2 minutes, or just until the cheese starts browning. 

That's it! Sprinkle some oregano or a little bit of dry Italian seasoning, and eat away! 

Delicious Roti Pizza! 

Quick Recipe 2: Shrimp, Basil, Tomato Fettuccine

For this week's quick fix, here's a lovely fettuccine with shrimp recipe that uses very few ingredients, and is ready in under 15 minutes. Yeah!

Ingredients: 

Fettuccine of your choice- 1 packet

Shrimp- 7-8 (or more!) shrimp per person 

Garlic, the more, the better- smashed and almost minced

Basil- a good handful

Tomato- 1 chopped

Cooking oil- 2-3 tsp

Italian seasoning- a pinch (for extra flavor)

Salt to taste

Method: 

1. Follow the instructions on the fettuccine packet and cook. It usually takes 3 minutes. Then drain off water. I like to rinse the cooked fettuccine under cold running water to stop it from cooking any further (you want it al dente).

2. In a pan with 2-3 tsp of oil, get the heat going. Add a pinch of Italian seasoning, followed by smashed, minced garlic. Quickly stir a little bit and add the shrimp. Within no time the shrimp will turn pink, which means it is cooked. Turn the heat down, throw in the chopped tomato.

3. Then fold in the cooked fettuccine into the pan. Tear up some fresh basil leaves into this. Add salt to taste. Mix it all up.

Zing it up with some lemon juice and freshly ground pepper and enjoy!  

Yummy!

Fun Fact: I noticed a recipe on the back of the empty fettuccine packet that I was about to discard into the trash can. So I thought I'd check it out. It turned out to be the exact same recipe! And here I was, thinking how brilliantly original I was.....!! 

Quick Recipe 1: Basil Chili Infused Oil

Over the next few weeks, I shall be posting real easy, super quick, and delicious recipes that incorporate very few ingredients, and will take under 5 minutes to whip up. Wait, I take that back. Let me make that 15 minutes or less, just to be on the safe side. 

This week, I present Basil Chili Infused Oil. All you need are five ingredients, four of which all of us almost always have somewhere in the house.... definitely in the kitchen pantry.... ;)

Ingredients: 

Note: There are no exact quantities to be used here. It's just personal preference. So adjust accordingly:

1. Oil of your choice (I like olive oil and avocado oil)

2. Fresh basil leaves

3. Garlic powder (fresh garlic may be used)

4. Chili flakes of your choice (I like reaper, scotch bonnet, ghost pepper, etc....)

5. Salt to taste

5 Ingredients

Method: 

1. Take a bowl and put in the five ingredients (as shown in picture) into the bowl.

2. Place in microwave and heat for about a minute to 75 seconds (75 seconds= 1 min 15 secs.... ;)). The oil will have boiled and the flavors will have nicely infused into it.  

Oil plus salt, garlic, chili flakes, and basil

Ready!

Serve with rustic bread. Can drizzle over pasta too for extra deliciousness.

Extra: The basil leaves will have crisped up- delicious!

Delicious! 

Shrimp in Parsley Sauce

Here's a great recipe that you can whip up on any weeknight. It literally takes about 20 minutes. And the result is delicious. I call it Shrimp in Parsley Sauce (I couldn't think of a more creative name, okay!). 

Yield: Enough for 4 normal eaters ;)

Ingredients: 

1. Parsley 1 bunch

2. Onion- 1/2, roughly chopped

3. Ginger Garlic Paste- 1-1.5 tsp

4. Tomato paste- 1 tbs 

5. Green chilies- Min 2-3, Max- according to your taste buds ;) 

6. Cooking oil- 5-7 tsp

7. Mustard seeds- 1 tsp

8. Salt to taste

9. Water- to adjust consistency 1/2-1 cup

10. Raw Shrimp- 5-6 per head

Method: 

1. Take ingredients 1-5, toss in blender, pour 1/2 a cup of water, and blend it all into a fine sauce. 

2. If you like to sauté shrimp separately before adding to sauce, go ahead and do that. Takes about a couple minutes. If you don't mind simply adding raw shrimp in the end to the sauce and allowing them to cook in the heat, then proceed to step 3. 

3. In your cooking utensil, add 5-7 tsp of cooking oil, heat, splutter mustard seeds, and throw in the parsley sauce into this. Stir for about 5-10 minutes on medium flame to get rid of the raw onion, ginger, and garlic smell. This also allows the sauce to thicken up a bit. You may add half a cup of water according to your desired consistency. Add salt to taste.

4. Add the shrimp to this sauce and simmer for 5-7 minutes. Done! 

Squeeze some lemon juice to zing it up and serve with basmati rice. 

 

Parsley Sauce with shrimp

I made brown basmati plus wild rice- it was delicious.

Over brown basmati+wild rice 

This parsley sauce can also be used for veggies such as potatoes, carrots, peas, or anything really. Even chicken, lamb, eggs, etc.