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Clove and Mint Poached Fish March 1, 2011

Posted by simarprit in : Food , 4comments

This one came out very well.

What you need.

  1. Fresh Water Sole (Fillets) – 500 Grams
  2. Cloves – 10
  3. Black Cardamom – 2
  4. Mint Chutney – 3 Tablespoons
  5. Poaching Liquor (I used onion, tomatoes, garlic, ginger, green chili and chicken stock)
  6. Ginger Paste – 1 Spoon
  7. Garlic Paste – 1 Spoon
  8. Lemon Juice – I Tablespoon
  9. Carom Seeds (Ajwain) – 1 Teaspoon (grounded)
  10. Turmeric Powder 1 Teaspoon
  11. Salt
  12. Black Pepper

And now this is what I did:

  1. Washed fish in Salt and Turmeric Powder
  2. Marinated fish (Salt, Black Pepper, Garlic Paste, Ginger Paste, lemon Juice)
  3. Added Mint Chutney, Cloves, Carom Seeds, Black Cardamom and one Green Chili to Poaching Liquor and took it to boiling stage
  4. Added Marinated Fish Fillets
  5. Poached till the poaching liquor reduced to half its original volume
  6. Took the fillets out and had them with a side of veggies

Done and enjoyed.

Pasta Avs February 27, 2010

Posted by simarprit in : Uncategorized , 4comments

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My daughter Avval wanted me to make something which she has never had before, this is her standard demand from a friend. So Gourmet Chef Simar started thinking, looked at stuff available at home and got going. For once, I put my pen to paper and wrote what I wanted to make and decided to follow the written recipe over my wild instincts in front of the pan.

Recipe Notes:

  1. Penne Pasta – 100 grams
  2. Tomato Puree – 100 ml
  3. Garlic Paste – 8 to 10 garlic equivalent
  4. Salt to taste
  5. Black pepper to taste
  6. Green pepper – about 20 pods
  7. Black sliced olives – about 30 – 40 slices or say 5 olives sliced
  8. One large longish Green Bell Pepper/ Capsicum
  9. Two table spoons of cheese spread, preferably garlic flavor
  10. One white onion
  11. Fresh mustard paste
  12. Herbs
  13. 4 pods of clove
  14. Olive oil
  15. Long flakes of ginger about 20 flakes at least  1.5 inch long
  16. Few cumin seeds

How I cooked

  1. Boiled penne pasta with garlic paste, half of tomato puree, 2 spoons olive oil, few pinches of salt. The idea was to temper the penne and let the flavors go deep inside each pipe.
  2. Made sauce with the rest of tomato puree, chopped white onions, salt, pepper, cloves, fresh mustard paste and cheese spread, cumin seeds
  3. Drained the pasta – couldn’t do anything else with the stock
  4. Put few spoons of  olive oil in the pan
  5. Added ginger flakes and lightly cooked them
  6. Added Green Bell Pepper – (long  cuts)
  7. Cooked for 2 minutes
  8. Added Pasta let the three of them mix well – Ginger, Green Bell Peppers and Penne Pasta
  9. Added sauce
  10. Cooked for 3 minutes
  11. Added olives
  12. Added green pepper pods
  13. Added few spoons of olive oil to get shine
  14. Mixed lightly
  15. Cooked for 2 minutes
  16. Checked salt and pepper
  17. Added fresh cream cooked for 2 minutes -
  18. Put in the serving dish
  19. Added herbs
  20. Served

Planning to file for patent :)

Freshwater Sole Fish – Multistage Cooking January 26, 2010

Posted by simarprit in : Uncategorized , 1 comment so far

It was Freshwater Sole for Dinner tonight. I love experimenting with my fish and I decided to do multistage cooking today.

The issues with multistage cooking are:
Time, it took me about an hour to be done with
Kitchen space, as it is multistage one practically takes over the whole kitchen.
Utensils, one needs to change cooking dishes at least thrice in the process.

Stage 1: Put the fish in a microwave dish and kept it on defrost for 15 minutes, cleaned the accumulated white fat on the edges and washed the fish again

Stage 2:
For Marination:
Paste made of : Olive Oil, Lemon Juice, Salt, Black Pepper Powder, Ginger & Garlic paste
Time for Marination: 30 minutes
Glazed the baking dish with Olive Oil and added fish pieces after scrubbing the unused paste. The pieces were kept in such a manner that no piece touched the other.
I allowed it to bake for about 15 minutes, checked it twice in between
Stage 3:
Put a pan on the flame, add olive oil, little bit, on the pan.
Dress the almost baked fish with a thick coat of grilling sauce
Cook it in the pan till pieces look yummy and turn golden brown/ brownish burnt

Served with lemon, onion flakes and Mint Chutney

The fillet was about 1.5 cm thick from the center and multistage cooking ensured deep penetration of the ingredients even to the center of the fillet
Everyone enjoyed the pan to plate transfer and instant “on table” feel

Turmeric Grilled Red Snapper January 25, 2010

Posted by simarprit in : Uncategorized , add a comment

To get your grilled fish right, you must have the right kind of fish and must yes MUST get your grilling sauce right. It looks like I got it right.

1. Freshly squeezed lemon Juice
2. Turmeric powder
3. Olive oil
4. Salt
5. Pepper
6. Green Tabasco

I kept the fish soaked in this base for about half an hour. I used Red Snapper Fillet – the fish was about 4 pounds or 1.8 KG, the fillet about half of it. Just cut six pieces out of the two slabs. While soaking them in the base, I made sure that the juices went inside the fillet, the serving fork did the trick holes in the fillet. I avoided knife cuts for juice penetration.

Total grilling time on 1400 Watt Grill was about 20 minutes and I did about six turns to each piece.

The fish came out very well and served with fresh mint chutney and mint mayonnaise

Tofu Sandwich Recipe November 1, 2009

Posted by simarprit in : Food , add a comment

A strange situation emerged early in the morning today, my daughter Avval wanted a “Never Had Before” breakfast, here is what she was served:

Tofu Sandwich:

  1. 4 Slices of brown bread
  2. 1 Small Capsicum
  3. 2 (1 cm Thick & 5 cm x 5cm) slices of Tofu
  4. A palm full of corns
  5. Few assorted herbs
  6. Tomato/ Onion Paste
  7. Mint Chutney
  8. Salt and Pepper to taste
  9. Olive Oil

Step by Step -

  1. Bread slices were put in toaster
  2. Corn & Straight Cut Capsicum was cleaned and put to boil
  3. Tofu slices were cooked in Olive oil and Herbs were added after Tofu slices became golden in color.  Flat pan frying with just a hint of olive oil as cooking medium
  4. Tomato/Onion  paste was lightly cooked with salt and pepper added
  5. Boiled Capsicum and Corns were mixed with Mint Chutney
  6. Cooked Tomato Onion paste was put on two slices
  7. Tofu slices were added (1 each)
  8. Corn & Capsicum mixed – with Mint Chutney were divided in two equal portions and put on top of tofu slices
  9. Sandwich was closed with the other two toasted bread slices, and bread corners were finely removed and the ready sandwiches were cross cut into two triangle sandwiches each
  10. Wow, wow , wow was celebrated

Quick Starter Recipe May 30, 2009

Posted by simarprit in : Uncategorized , add a comment

Starters or light snacks are always a challenge. This dish was invented by me about two years ago, it has undergone many modifications and adaptations, the one here is my most favorite.

Name: Steam & Toss Starter

What do you need:

  1. Corn kernels
  2. Fresh uncooked green peas
  3. Cottage cheese or fresh Mozzarella
  4. Lemon Juice
  5. Salt
  6. Pepper
  7. Tomato puree/ paste
  8. Oregano
  9. Herbs
  10. Bell Peppers/ Capsicum (Red, Yellow and Green)
  11. Spring Onions
  12. Olive oil
  13. Butter

Portions:

1-Corn: 1-Peas: 1-Cottage Cheese or Fresh Mozzarella (CC/FM): 1-Red, Green, Yellow (all together): 1-Spring Onions

How to cook:

  1. Make small cubes of say 1 cm (CC/FM)
  2. Cut bell peppers long say about 4 cm wide and .5 cm thick
  3. Round cut spring onions
  4. Steam corns (add one to two spoons of lemon juice, little bit of salt and little bit of pepper – one tea spoon of butter to water for steaming)
  5. Steam green peas (add one to two spoons of lemon juice, little bit of salt and little bit of pepper – one tea spoon of butter to water for steaming) – Don’t steam them together they need different time settings
  6. Grease pan with olive oil
  7. Lightly toss bell peppers
  8. After two minutes add spring onions
  9. After three to four minutes add CC/FM
  10. Add one tea spoon per portion of main ingredients
  11. Sprinkle olive oil, salt and pepper to taste
  12. Add steamed corn kernels
  13. After 2-3 minutes add steamed green peas
  14. Mix it lightly
  15. Garnish with oregano and herbs

Serve directly to plates

You may add green chilli or red chilli flakes

Quick Dinner – Recipe May 22, 2009

Posted by simarprit in : Uncategorized , add a comment

Here is the quick recipe I was talking about -

1. Two eggs
2. Steamed rice (2 Oz. container Size Portion)
3. Cottage Cheese/ Fresh Mozzarella (Half the portion of rice – freshly mashed)
4. Butter about 20 grams
5. Salt & Pepper to taste
6. Beat them all together very well
7. Spread butter towards both sides of the microwave oven cooking dish
8. Microwave it for 2 minutes
9. Mix it well
10. Microwave again for three minutes
11. Serve hot, with or without sauce