Time sure flies when you are having fun, and even when you aren’t. The last month has been quite hectic but let’s focus on the positives. One of these was the following article on popular monsoon foods in certain regions of India. It was included in the latest issue of Jetwings, Jet Airways’s in-flight magazine.
Monsoon Delights. Jetwings July 2013
Click here –>Monsoon Delights to read the article and see some amazing photos by an ace photographer, Sanjay Ramchandran.
Other than the above (and other work) the last month was about visiting families, friends and lots of cute and brand new munchkins born to some dear dear friends and attending birthdays of some not so brand new munchkins – equally adorable, of course.
All through this the kitchen fires have been blazing, even through the working week days. Short on time and fed up of take-aways, I decided to experiment to see I could come up with a few quick fixes. Fish was an obvious choice as it doesn’t take long to cook and is versatile. The next three posts including this one will be on quick and fishy meals. I hope they will be of use to you, especially if time and patience are in short supply.
Pan fried salmon with flavoured butter sauce
- Salmon fillets: 2
- Olive oil: 1 tbsp
- Butter: 2 -3 tbsp
- Spring onions: 2-3
- Fresh red chilies: one, de-seeded
- Ginger: 2 inch piece
- Lime: one
- Salt and pepper to season
- Season the salmon well with salt and pepper. Make sure to rub the salt into the skin.
- Heat the oil in frying pan to medium-high temperature.Place the fish skin side down, for about 5-6 mins until the skin is crispy and golden. Press it down with a spatula if you don’t want it to curl.
- Cook the fish till it is almost done and then flip it flesh side down for a few seconds (10-15 sec)
- Remove from the pan and set aside.
- Melt butter in the pan. Add the spring onions, chilli, grated ginger and lime zest to sizzle in the butter for a couple of mins, then add the lime juice.
- Spoon the sauce over the salmon.
- Serve with rice or veg.
Pan fried Salmon
Given the hot weather I thought of sharing an article of mine that offers a snapshot of Ice-cream’s jog through history. It is from The New Indian Express’s school edition. If, after reading it, you think you need more than just a history lesson, here’s how you can make a quick one ingredient banana ice-cream. Continue reading
On a recent holiday to Turkey earlier this year I was introduced to a very delicious soup — the Ezogelin soup. It looked quite similar to dal but was unique in its texture and minty taste. Knowing I could probably never taste it again unless I learnt to prepare it, I made a beeline to the Internet and sourced its recipe. In the process what I also came across was a quaint story behind the soup’s name, which translates into Ezo the bride.
Intrigued? Read more about this Turkish delight in my column in The New Indian Express by clicking on the image below. If that doesn’t work, click here to read it on the newspaper’s website.
From the New Indian Express, School edition 29/06/12
Grape Gazpacho* Image Courtesy: Sanjay Ramchandran
Hot summers call for cool colourful food -vibrant salads, light and spicy chat, cold refreshing drinks and light summer dinners- eating as the season’s produce dictates. The seasons form a natural guideline for eating by giving us produce that is suitable for the weather; we are thinking gourds, pumpkin, mango, grapes, melons… and so on.
“Cooling of body according to science is the products with high water content, light to digest. Legumes, wheat, barley, etc. are summer foods and should be included in daily diet. Among fruits almost all citrus foods are cooling, lemon and honey combination has the power of instantly replenishing your body’s lost water and also work as energizers,” says Chef Sumanta Chakrabarti, Corporate chef àfraa. Kolkata. Continue reading
Compressed Watermelon Salad, with feta & balsamic pearls*. Image Courtesy: Sanjay Ramchandran
This week’s been quite an exciting one; one of the reasons is the following article, which was featured in Prismma, an online magazine on design, travel and lifestyle. Putting it together was quite an education, right from research to the interview to collaborating with a great photographer; the result is one that I am very proud of , even if I say so myself! The photo above is courtesy Sanjay Ramchandran, the man behind the images, who has very kindly (the sweet man that he is!) given me the go-ahead to use it on What’s Cookin’.
Following is an excerpt from the article.
“Too little of it and your food is bland, too much and it spoils the dish- but the right quantity of salt can bring out flavours like no other seasoning can. It balances the sweetness and acidity of ingredients by decreasing the sourness of acid and increasing the sweetness of sugar….”
“While humans have been cooking with salt since ancient times, in the last few years, certain revolutionary thinkers (read chefs) have decided to take the salt-food relationship to a whole new level- they have decided to cook on it. Now you may be wondering how in the world can you cook anything on salt crystal? The answer is you can’t. We are not talking about the regular table salt or any other crystalised salt, the agent in question is in fact an elegant but heavy salt slab which is quite pretty in pink. This is the Pink Himalayan Sea-salt.”
For the entire piece, some amazing pictures and mouth-watering recipes, head over here to the Chef’s Corner on Prismma.
Looking forward to your feedback!
*Recipe: Chef Arzooman Irani, Vivanta by Taj Whitefield, Bangalore