October 31, 2010

Honey lemon fish

For quite some time I was trying to get this perfect blend of honey and lemon for a sauce. Last time I tried with chicken and the blend was not perfect. This time I tried it with fish. And it turned out quite well this time. Tangy lemon and sweet honey almost perfectly complemented each other. The rosemary added a hint of flavor. I loved this simple preparation.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves two)

4 fillets of fish (silver hake)
1 inch ginger
2 cloves garlic
2 lemons
2tbsp honey
1sp rosemary
Olive oil


1. Dry the fish fillets and rub with salt and pepper.
2. Heat olive oil in a pan and fry the fillets until golden brown.
3. Drain the oil in kitchen napkins and keep aside the fried fillets on serving dishes.
4. In the meantime, squeeze the juice out of lemons.
5. Grate the garlic and ginger, and add only its juices to the lemon juice.
6. Now add the honey to it and mix uniformly with a little bit of warm water.
7. Season with pepper and rosemary.
8. Simmer the sauce for a couple of minutes on a hot pan.
9. Pour the sauce over the fried fish fillets.

October 29, 2010

Gajorer nonta halua (Salty carrot halwa)

It is one of my favorite vegetable preparations. When I was little I would set aside some of it for the end of the meal. And I do the same even now. My ma learnt it from one of her friend’s mother. And I am so very glad that she learnt. It is simple, and awesome. I can never have enough of this preparation. I love it also how it gives the rice a hint of orange hue when mixed with rice. During winters in Kolkata, ma often used to cook it for lunch. I bought some carrots from the fresh market and cooked it after a long time. And it was so deliciously delightful to indulge in it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2-3)

500g carrot
1 cup green peas
1sp nigella seeds
2tbsp ghee


1. Coarsely grate the carrots.
2. In a wok heat 1 and 1/2 tbsp ghee.
3. When ghee is heated, take the nigella seeds and rub on your palm and add in the wok.
4. As the aroma of the spice comes out, lower the heat to low-medium.
5. Add grated carrot and peas.
6. Stir for a couple of minutes on low heat and add salt.
7. Cover and let the carrot cook on low heat until tender with occasional gentle stirring.
8. When the carrot is tender, add a pinch of sugar.
9. Garnish with 1/2 tbsp of ghee.

Do not add any water; let the carrot cook on low heat in its own water.
Tastes best with rice.

Pepper ham wrap

A breakfast with fresh and crunchy vegetables is always delightful. And this pepper ham wrap is a quick and healthy way to start the day. The crunchiness of the colorful pepper added with the salty cheesy taste wrapped in tortillas is just what is perfect for a Sunday breakfast. I was aiming to realize this idea for quite some time, and finally made it a few weekends ago. Now, I cannot wait to try it again and try out some other variations.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves two)

4 tortillas
1 yellow bell pepper
1 red bell pepper
1 small carrot
100g ham
1 cup grated cheese
Lemon juice


1. Thinly slice the bell peppers and coarsely grate the carrot.
2. Season the vegetables with salt, pepper and lemon juice according to taste.
3. Chop the ham.
4. Load a tortilla with vegetables and ham, leaving the edge.
5. Generously cover half of the tortilla with cheese.
6. Fold the tortilla in half and press gently on the edge.
7. Heat a pan and carefully place the tortilla in it.
8. Cook on medium-high heat for a few minutes pressing the edge gently with the spatula until the cheese melts sealing the edge.
9. Turn over the wrap gently and do the other side for a couple of minutes.

Use bigger tortillas, it is easier to handle.
Any cheese can be used as long as it is easy to melt and seal. I used general light cheese in this recipe.

October 28, 2010

Orange prawn

I love prawns, easy to cook and very tasty. I enjoy the fact that how I can combine it with different spices and cook it up in different gravies. Moreover it is so little time taking (except the cleaning part). Therefore, it is no wonder that I cook it often. For some time I was planning to cook prawn in a tangy orange sauce. Originally I had got this idea while browsing thought internet searching for interesting prawn recipes. But then I lost the links as I have this habit of never bookmarking the recipes. It was only a vague idea somewhere in the back of my mind that stayed. And then finally a few weeks ago I decided a recipe of my own, gathered the ingredients and prepared the dish. It was special for the festive occasion. And I was pleasantly surprised with the result. It was better than expected. The prawns in the fresh tangy orange sauce with a hint of spiciness were delectable Served with boiled veggies, it made a delicious and simple to cook dinner.

You can print the recipe for your kitchen here:  PRINTABLE RECIPE

(Serves two)

250g prawns
1sp garlic paste
1sp ginger paste
1sp orange zest
Juice of 1 orange
1 tbsp soy sauce
1 sp ‘hot & sweet’ sauce
Chili oil
Rice bran oil
Freshly ground pepper


1. De-shell and de-vein the prawns. Take care to not remove the tails.
2. Heat chili oil in a wok and fry the prawns until golden.
3. Mix the orange juice with soy sauce and ‘hot & sweet’ sauce.
4. In the same wok, heat a little of rice bran oil.
5. Add ginger garlic paste and orange zest.
6. Fry on medium heat for a couple of minutes.
7. Add the mixture of orange juice and sauces.
8. Simmer the gravy for 5-6 mins.
9. Season with freshly ground pepper and salt.
10. In a serving dish put the fried prawns and then pour the gravy over it.

Try to use fresh orange juice to have a natural fresh tangy sweet taste.

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