Contemporary Version of Aloo and Jeera
(Potaoes with Cumin Seeds)



Today I wanted to make something diffrent. So I started to think to about potatoes. Then I came up with this dish. First I sliced some potatoes. I partially boiled it just to drain of the extra starch. Then I cooled it down so that it does not continues to cook and be mushy. So once it was cooled I did add Tumeric to it. Then I took a frying pan and put 2 Tablespoon of oil. Then added Cumin seeds. When the seeds spattered I added the sliced potaotes and cooked it in the oil very fast so that it does not breaks and contains its shape. Then I stacked up and garnished it with Pomegranate seeds and fried Mint Leaf.

Wild Striped Bass with Pickled Ramps, Asparagus, and Ponzu

I had this for lunch today. I got the Bass and seard it the skin was very crispy. Then I pickeled some ramps and baby raddishes (dikon) shaved some Asparagus and the broth was Ponzu with citrus and ginger. I ate it with steamed rice. It was delicious. Wow.

Walnut Pesto

This is a great pesto. You can choose any kind of nuts instead of Walnuts. I served it with Pasta it was delicious. I pulsed the ingredients together and it was very tasty. I took basil leaves, slightly roasted walnuts, grated parmigiano-reggiano cheese, extra virgin olive oil, clove of garlic, lemon juice and zest, salt and pepper. I pulsed it all together. Scraped the sides and pulsed it twice to get it mixed well. If you blend it it will be smooth. I didn't want it smooth i wanted little chunky so that I can see the ingredients.

I took warm pasta and topped this pesto on top. Sprinkled more cheese and garnished it with pasley. You can also serve this with nice toasty bread. This pesto stays in the fridge for one week.

Baby Watermelon,Goat Cheese, Wild Arugula with Lemon Pepper Dressing

This is very light Salad. I cubed some Baby Watermelon. Then dressed it up with Lemon and Pepper dressing. I made the dressing by lemon juice, salt and pepper and whisked it up with drizzle of Extra Virgin olive Oil. Then added the zest of the lemon for that robust flavour. I dressed up the Arugula in the same dressing. Then I crumbled the cheese on top.

I got Westfield Goat cheese. I like this cheese because this has less gamy flavour. The Watermelon was so sweet that the salad was perfect. The Arugula was nice and peppery. All together in one bite it was nice to eat. It was sweet from the watermelon, peppery from the pepper and arugula, the cheese was creamy and the zest of the lemon gave the whole dish nice fresh flavour.

Whole Fried Fish with Curry Sauce

This is Visually and Tasty dish I made today for my Family. I got a Red Snapper. It was cleaned from inside. I seasoned it with salt and Pepper. Then added thin slices of Lemon and stuffed it in the fish and then skewerd it into a bamboo skewer which I soaked it overnight. Then I made the curry sauce with Pineapple and shrimp and coconut milk and Lemongrass. Kept it aside. Before eating I deep fried the whole fish in the Wok in medium heat. This fish got curled because I skewerd it like that. Also I wanted it for the presentation. Then plated it and garnished it with fresh Cilantro.

This dish was fun to make. I was very happy with the crispy skin. Also the inside of the fish was citrusy because I did stuff lemon slices. This was really well balanced dish. We really enjoyed it with steam rice.

Cucumber Tofu Slider with Orange Marmalade Glaze

I made this today for my friends. This was very refreshing and vegetarian slider. I marinted the tofu with soy sauce and green onions and chillie flakes. Then made Orange marmalade glaze and I seared the tofu in the frying pan. Then galzed it and I sliced the Cucumber. Layered it first cucumber then the tofu and a leaf of Mint on top for garnish. I served extra glaze on the side.

This is very low fat vegetarian slider. My friend who didn't like vegetarian dishes loved it. This is light and refershing for kids too.

Tuna Roll with Ponzu and Sesame Seeds

This is a cold dish. I love this dish. Raw tuna I soaked it in Ponzu for 15 min. Then I rolled it with Nori and cut it into bite size pieces. Then I did add Ponzu and Sarachi for some heat. The tuna is so fresh that it tastes like sea and the Ponzu brings out the flavor of the freshness.

Grilled Main Diver Scallop with Maple Galze Bacon and Onion Vinaigrette

This dish is classic dish with a twist I have ever made. Pan seared Scallop wer so naturally sweet. But to bring out the smoky flavour i did add Maple Glazed Bacon which I backed in the oven first and then I incorporated the Bacon with my oven roasted Vinaigrette. This was a delicious dish.

Aam Ka Panna (Green Mango Drink)

 

This is a popular drink of India. Aam means Mango and Panna means drink. It is sweet, sour and zing flavour drink. This cools down the stomach very fast after a good hearty and spicy lunch or dinner. This has  green mangoes, sugar, black salt and lemon juice, and roasted cumin seeds. This is a very refreshing drink of all time. In India it is also served when a guest stops by to say you just HELLO. You can make this ahead of time and keep it in the fridge for 3 days.

Ham Wrapped in Tortilla with Grape Jelly and Tomatoes

This wrap is a quick but very healthy and delicious TO-GO lunch. I took this for my lunch one day and it was really yummy. I took the tortilla and just heated it up in a pan each side for 20 sec. Then I applied Mayo and Grape jelly an layred with ham, lettuce and tomatoes. It was sweet and very flavourful wrap.