Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation

Our 'Cooked in Translation' host this month is Pola from An Italian Cooking in the Midwest and she chose Pizza as the theme!!Who doesn't love a Pizza!Its one versatile dish that can take so many different forms and every way its made, its tastes delicious!

My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I'm making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I've made this pizza using Middle Eastern Flat Bread, since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill :)

My fennel onion chutney is the star of this pizza!Its perfectly caramelised, sweet, salty, acidic all in one.I've used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I've sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!

Pizza with spicy Shrimp and Fennel Onion Chutney
Print this Recipe

Ingredients:

Middle Eastern Flat Bread-2
Shredded Mozzarella Cheese- 1 cup

Fennel Onion Chutney:

Yellow Onion-1 large sliced thinly
Fennel Bulb-1 medium sliced thinly
Extra Virgin Olive Oil-1 tbsp
Ginger powder-1 tsp
Garlic powder-1 tsp
White Vinegar-1 tbsp
Orange juice- 1/3 cup
Brown Sugar-2 tbsp
Pepper-1 tsp
Salt-to taste

Spicy Shrimp:

Shrimp (cooked)-2 cups
Garlic Powder-2 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Red chilli powder (cayenne)-1 tsp
Salt- to taste

Process:
Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.

Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.

Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!

Fish Pulao for 'Back to School'

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that's healthy and wholesome.

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I've prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!

I've flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao-Serves 4
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Ingredients:
Tilapia-4 fillets
Basmati Rice-2 cups
Bay leaf-1
Cardamom-2
Cinnamon-1/2 inch
Cloves-3
Peppercorns-4
Onions-2 medium chopped
Crushed garlic-2 tsp
Crushed Ginger-2 tsp
Tomato-1 large chopped
Ground Cumin-1 tbsp
Ground Coriander-1 tbsp
Saffron-1 tsp
Water-4 cups
Salt- to taste
Oil-3 tbsp

Process:

In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.Add the onions and saute for about 3-4 minutes until slightly golden.Add the garlic and ginger and saute for about 2 minutes.Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.Cover and cook until the rice is done (about 10 minutes).Serve hot with a salad and raita!

Indian Inspired Fish Cakes # Cooked In Translation

I'm very excited to be hosting this month's "Cooked In Translation" where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents'.I vividly remember how amongst the multifarious foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I've used Arctic Char, but I've also made these using Haddock, Cod and Salmon. Once they're cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids J

Indian Inspired Fish Cakes-Serves 4
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Ingredients:
Arctic Char-4 small fillets
Potatoes-2 medium
Onions-1 small
Crushed Ginger-1 tsp
Crushed Garlic-1 tsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Fresh Coriander-1/2 cup chopped
Salt-2 tsp
Oil- 3-4 tbsp
Panko- 2 cups

For the batter:
All purpose Flour-1/2 cup
Water-1 1/4 cups


Process:
Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper

I really look forward to this time of the year when the air is filled with the smokiness of the grill.Its the official barbecue season and everywhere you see people are having a great time with their friends and family!Also a great time to enjoy burgers,grilled foods,salads and anything cold J

As the 4th of July nears, I've decided to serve my guests a delicious Indian style burger with a curried cabbage slaw!Its absolutely delicious and super easy to make even at the last minute J

The juicy chicken patties, that are flavored with Indian spices combined with the fresh mint make them irresistible!Grilled to perfection these are a great variation from the usual and could also be served as an appetizer with a salad for your next party!

The slaw is amazing and reminds me of the coronation sauce I've had in the UK!The crunchy cabbage with a hint of curry with the creamy mayo and the sweet honey results in the perfect slaw to accompany my burgers!I've used a light Canola Oil Mayonnaise (has no eggs)sold at Whole Foods that's super delicious and healthy!
An Indian Inspired summer meal for this barbecue season, that's to die for~


Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper
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Ingredients


Burger Buns-5-6 
1 Large Tomato-Sliced
Lettuce leaves-5


For the Burger:
Chicken Mince-1lb
Ground ginger/garlic - 1 tbsp
Ground Coriander-1/2 tbsp
Ground Cumin-1/2 tbsp
Red Chilli powder (Cayenne)-1/2 tsp
Fresh Mint - 1/2 cup chopped
Salt-to taste
Oil -to grill


For the Curried Cabbage Slaw:
Shredded White Cabbage-2 cups
Canola Oil Mayonnaise-3/4 cup
Curry Powder-1 tbsp
Honey-2 tbsp
Salt-to taste
Pepper-1/2 tsp


Process:
Mix together all the slaw ingredients and refrigerate.
Mix together the burger ingredients either by hand or in a food processor.Make 5-6 round shaped patties from the mixture and keep aside.
Preheat the outdoor grill for medium heat.
Lightly oil the grill grate and grill the burgers about 5-6 minutes on each side until fully cooked.Move the patties to a cooler area of the grill to keep warm.
Lightly grill the buns.Now assemble the burger.
Take the bottom part of a bun and place a tomato slice.Top it up with a lettuce leaf followed by a chicken patty.Spoon 2 tbsp of the slaw over the patty and top with the other half of the bun.Your burger is ready!Enjoy J

Check out the fabulous menu for some great ideas for the 4th of July!Its a SundaySupper that's not to be missed J

Main Dishes:

• Tender & Sweet Crockpot Brisket Juanita’s Cocina
• Savory Patriotic Chicken Kabobs Big Bear’s Wife 
• Firecracker Salmon Rolls Comfy Cuisine
• Red, White & Blue Grilled Pizza Momma’s Meals
• Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
• Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
• Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen 
• Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen 
• Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less 
• Texas Smoked Brisket Doggie At The Dinner Table 
• Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
• Juicy Lucy and Blueberry Ketchup Pipi’s in the Kitchen
• Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
• Finger Foods for the Fourth Pescetarian Journal 
• Grilled Pork Satays with Peanut Sauce Tora’s Real Food 

Salads and Sides:

• Southwestern Corn and Black Bean Salad Supper for a Steal
• Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
• Patriotic Ranch Potato Salad The Meltaways 
• Roasted Red Pepper & White Bean Salad Are you hungry
• Texas-Creole Crawfish Potato Salad The Weekend gourmet
• Spicy Italian Peppers in Sauce What Smells so Good?
• Sangria Fruit Salad Cindy’s Recipes and Writings 
• Stuffed Black Olive Cookistry
• Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts 
• Low Fat Pasta Salad Basic and Delicious 
•  Bean Salad with Pickled Vegetables Diabetic Foodie
• Fourth Sticks In the Kitchen with Audrey
• Tomato and Mozzarella Appetizer Family Foodie

Desserts:

•  Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz 
• Red Velvet Brownies Magnolia Days
• S’mores Pastries Daily Dish Recipes
• Red, White and Blue Firecracker Cupcakes Chocolate Moosey
• Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker 
• Strawberry and Cream Cake Cupcakes and Kale Chips 
• White Chocolate Berry Tart Vintage Kitchen Notes 
• Red White and Blue Coconut Rum Cake Family Spice
• Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
• Mini Carrot Cakes Mama’s Blissful Bites 
• Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ

Healthy Chicken Biryani~#Father's day #SundaySupper

I was introduced to Biryani at quite an early age thanks to Papa, who would religiously enter the kitchen every Sunday to cook something special! Since Papa loves Mutton, it had to be either his signature Mutton Curry/Shami Kebabs or my favorite Mutton Biryani!!It has been my most demanded dish since childhood and Papa has happily been cooking it for us all. Every-time I visit my parents in India; I so look forward to the succulent taste of this delicacy that is devoured by so many!!

To me Papa's Biryani has been one of the best foods I ever ate! I remember the aroma wafting through the air, every time Papa was in the kitchen and I patiently waited, since it was a little time consuming. Every bite of that biryani was an explosion of delicate flavors that made it absolutely delectable! My interest in cooking developed just by watching Papa cook. The patience he has, the love for cooking that's so evident when he's in the kitchen has rubbed off on me quite a bit. So this Father's day I bring to you Papa's favorite Biryani using Chicken instead! I’ve adapted Papa's recipe to make my own healthier version using oil, but I'm sure he will love this one too J

Cooking biryani is an art of perfection. The rice cannot be over or under cooked. If it’s over cooked you'll get a sticky consistency and that's not what it should look like and if it’s under cooked, you don't want to be eating that either.Every strand of rice should be flaky and separated and that's why its so important to use long grain Basmati rice. Believe me, I’ve had a few disasters where the rice was under-cooked and it wasn't good! But now, I’ve perfected the art of making Biryani and there’s nothing like a good home cooked version where YOU control the ingredients.Once its cooked the chicken is so juicy and tender, it just falls off the bone!Its also way healthier than the one’s you eat in the restaurants doused in Ghee or butter!

The delicate mix of herbs and the aromatic spices flavor the dish beautifully and the caramelized onions lend their sweetness in every bite! Truly a royal dish~

Healthy Chicken Biryani- Serves 4

Print this Recipe

Ingredients:

Mix of Chicken Thighs and Drumsticks-1.5 lbs

Long grain Basmati rice-2 Cups

Onion -2 Large thinly sliced (separated)

Ginger/Garlic paste-1 tbsp + 1 tsp (separated)
Red Chilli Powder-1 tsp
Ground Cumin-1 tsp
Chopped Mint-1 cup

Chopped Coriander-1/2 cup

1 cup lukewarm milk

Saffron-1 tbsp

Oil- 2 tbsp

Salt to taste

Grind together:

Cloves - 6 

Cinnamon - 1 inch

Cardamom-3

Process:

In a bowl marinade the Chicken pieces in 1 tbsp of ginger/garlic paste, ground spices, red chilli, cumin and the herbs with some salt and refrigerate for a few hours or overnight.

Rice:

Soak the rice for about 30 minutes.In a large pot place the rice and add about 5-6 cups of water along with a teaspoon of ginger garlic paste and a good amount of salt. Bring it to a good boil until you see the rice roll over in the boiling water. At this point drain all the liquid from the rice and it must be ¾ cooked.

Onions:

Slice one large onion and sauté it with a little bit of oil on low to medium heat until its golden and caramelized. Keep aside.

Saffron:

Microwave the milk in a cup and add the Saffron. Mix and keep aside.

You are now ready to layer the Biryani.

•      Take a large flat-bottomed pot and add the oil. Once heated add the raw sliced onions and cook on high heat for about 2 minutes. Add the marinated Chicken and continue to cook on high for about 3-4 minutes stirring regularly.
•    Arrange half of the cooked rice over the chicken. Pour half the Saffron infused milk all over and arrange half of the caramelized onions all over. You could also sauté some cashews in oil until golden and add that too.
•     Repeat this step again Rice-milk-onions.

Cover the pot with a tight fitting lid. Add 2 layers of aluminum foil all over making sure there’s no gap from any side. Seal it and cook on the lowest heat for about 35 minutes. After 35 minutes, switch off the heat and let it sit covered for another 10 minutes before you open.

Your biryani is now ready! Serve hot with a raita and salad. Enjoy!

I'm bringing this dish to our #Sunday Supper-Moments with Dad event!
Check out the fabulous menu and recipes below!!This is a Special #SundaySupper you don’t want to miss!!!


Father’s Day Brunch:

• Dad’s Omelette Bar - Small Wallet Big Appetite 
• Peanut Butter and Honey for Father’s Day Breakfast – What Smells So Good?
• Healthy French Toast - In the Kitchen with Audrey
• Paska - Hezzi-D’s Books and Cooks 

Dad’s Favorite Soup, Salads and Bread:

• Phil’s Pasta Tuna Salad - The Watering Mouth 
• Simple German Potato Salad and Wiener Wursts - The German Foodie
• Roasted Beet Soup - Vintage Kitchen Notes
• Dad’s Cornbread - Magnolia Days

Father’s Day Favorite Main Dishes:

• Greek Burger - Bobbi’s Kozy Kitchen
• Dad’s Favorite Roast Beef - Mrs. Mama Hen 
• Bacon-Wrapped Sonoran Hot Dogs - Damn Delicious 
• Bacon Stuffed Jucy Lucy Burger - Are you Hungry?
• Spicy Roasted Salmon in Coconut - Sue’s Nutrition Buzz 
• Dad’s Pride-of-Mobile Fried Oysters - Pescetarian Journal
• Smoked Baby Back Ribs - Girl in the Little Red Kitchen 
• Grilled Pork Chops with Tarragon Butter - Tora’s Real Food
• Beef Tongue in Tomato Sauce - Basic and Delicious
• Bibim naeng myun (Korean Spicy Cold Noodles)  - Kimchi Mom
• Chicken Biryani - Soni’s Food for Thought
• Brown Rice and Black Beans - Mama’s Blissful Bites
• Bacon Recipes for Dad - Momma Cuisine
• Curry Fish with Mixed Vegetables - My Trials in the Kitchen
• Roast Beef Roll Ups - The Daily Dish Recipes

Dad’s Sweet Tooth:

• Bread and Butter Pudding - Cositas Bonitas
• Tin Roof Sundae Ice Cream - famfriendsfood
• Coconut Cream Pudding - Chocolate Moosey
• Rich & Fluffy Banana Pudding Parfaits - The Meltaways
• Black Forest Cheesecake - Cravings of a Lunatic
• White Chocolate Macadamia Nut Cookies - Pippi’s in the Kitchen Again
• Peach Cobbler Bars - Juanita’s Cocina
• Chocolate Iced Cookie Bars - That Skinny Chick Can Bake
• Pudim Molotoff, Portuguese Meringue Pudding - Family Foodie

Wine Pairings for Father’s Day ENOFYLZ

Red Curry Chicken Kebabs with Thai Mango Salad

Today I bring to you my most favorite appetizer in recent months.Each of these kebabs are a carnival of spicy deliciousness!The flavors explode in your mouth,the moment you take one bite.So succulent, so juicy, so moist, so so wonderful that I cannot tell you how much I love this simple yet amazing dish!

This recipe is the result of trying to use-up two items I had on hand.Chicken mince and with the abundance of mangoes in the stores,some big juicy mangoes!Thai cuisine came to mind and since I had Red Curry paste in my refrigerator, I thought of making Red Curry Kebabs along with a delicious Mango Salad to go with it!I found this amazing recipe for the kebabs in a blog called Gourmet Getaways and the recipe was exactly what I was looking for!I tweaked the original recipe a little bit to suit my taste and the result was unbelievable.

I've used ripe mangoes for the salad, although most Thai Mango salads call for unripe mangoes.Like I said I just used what I had available.If you want you can substitute unripe mangoes as well.This makes for a great party food and will appeal to both kids and adults alike.The salad is very easy to put together and goes very well with these kebabs!In the past I have served this salad with Tofu and Thai fish cutlets ( recipe coming soon!).
The earthy spices in the Red Curry combined with the ginger and garlic flavors the kebabs while the lemon juice adds its tanginess.The coriander leaves lends its freshness and the Mango Salad makes this combination complete!Earthy, sweet, tangy, exotic flavors at their best!

Thai Red Curry Chicken Kebabs with Mango Salad
Print this Recipe

Ingredients:

For the Kebabs:

Chicken Mince-1 lb
Red Curry Paste-3 tbsp
Ginger crushed-1/2 tbsp
Garlic Crushed-1/2 tbsp
Green Chillies-2 chopped
lemon juice-1 tbsp
Coriander leaves-1/2 cup (chopped)
Cornflour-2 tbsp
Fish Sauce-1 tsp
Salt-to taste
Oil-2 tbsp

Mango Salad:
Firm Ripe Mango-1 large
Orange Pepper-1 cubed into small pieces

Dressing:
Soy Sauce-2 tbsp
Fish Sauce-1/2 tsp
Brown Sugar-1 tbsp
Lemon juice-2 tbsp

Process:

Mix all the kebab ingredients except oil in a bowl and make small round shaped patties.Heat the oil in a skillet and place the patties.Cook on both sides until they're golden brown and fully cooked.
In the meantime whisk the dressing and pour over the mangoes and peppers.Your salad is ready.
Arrange the kebabs and the salad on a platter and serve!

Spicy Mexican Pasta Bake.. #Pastalove

Aah its almost summer although the weather is playing its own little tricks on us, with April-like showers this past week.It has gotten better though and I hope that it stays this way from now on!Talking about summer, our aptly titled Pastalove bloghop is underway and with today being Cinco de Mayo what better way to celebrate than by making some Spicy Mexican Pasta Bake!!

Baked Pasta for me is pure comfort food and this Mexican version is a great variation for your tastebuds.Its got so much flavor with the sausages, vegetables and the spices that every bite gives you a kick!!Its a meal that's going to become your family's favorite in any season.Its also a perfect party/potluck food that's super easy to prepare since you can make it ahead of time or even freeze.

You can easily make a vegetarian version of this, by omitting the sausage and using black beans instead.I wanted to use the Spicy Jalapeño Chicken Sausage sold at Trader Joe's, but they ran out of it and I settled for the Smoked Andouille Chicken Sausage instead which is a pretty good substitute in terms of spiciness.If you want it less spicy you can opt for a milder sausage.I've used Whole Wheat Fusilli that makes this a healthy, wholesome dish for the whole family.

The sausage lends its spicy flavors out into the oil, the peppers and corn get drenched in the spices, the tomatoes balance the heat with its sweetness and the mexican blend of cheeses give this the perfect coating to go under the grill and get nice and bubbly!

Spicy Mexican Pasta Bake
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Ingredients:

Whole Wheat Fusilli (or any other pasta)-4 cups
Smoked Andouille Chicken Sausage(or any of your choice)-1 pck (6 links cubed)
Onion-1 large chopped
Jalapeños (green chillies) -2 chopped
Garlic-6 cloves crushed
Green Bell Pepper-1 large chopped
Frozen Corn-1 cup
Ground Cumin-1 tsp
Paprika-1 tsp
Oregano-2 tsp
16oz can of Crushed Tomatoes-1
Mexican Blend Cheese shredded-2 cups
Water- 1cup
Olive Oil-2 tbsp
Salt -to taste

Process:

In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic.

Add the green bell peppers, frozen corn and the tomatoes.Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. Cover and cook on medium until the sauce comes nicely together.
In the meantime cook the Fusilli for about 7-8 minutes.Mix 2 tbsp of the pasta liquid into the sauce.Take out a large baking dish and pour a little bit of the sauce in the dish.Spread all over.

The fusilli goes next, spread evenly and pour the remaining sauce all over the pasta.

Top it up with the mexican blend cheeses and broil until the cheese is all bubbly.Your Spicy Mexican Pasta  Bake is ready!Garnish with cilantro and serve hot!

I'm co-hosting #Pastalove bloghop with these fabulous friends!Please visit their pages too while you're here :)Link up your pasta recipes from the month of May!

Astig Vegan www.astigvegan.com
Badger Girl Learns to Cook http://www.learntocookbadgergirl.com
BigFatBaker http://bigfatbaker.com
Bon à croquer http://www.bonacroquer.com/
Cake Duchess http://www.cakeduchess.com
Elephant Eats www.elephanteats.com
Hobby And More http://hobbyandmore.blogspot.com/
Mis Pensamientos http://juniakk.blogspot.com
No One Likes Crumbley Cookies http://tcrumbley.blogspot.com/
Oh Cake http://cake-o-cake.blogspot.com/
Rico sin Azúcar http://ricosinazucar.com
Simply Reem www.simplyreem.com
Soni's Food for Thought http://sonisfoodforthought.blogspot.com/
Teaspoon of Spice www.teaspoonofspice.com
The Spicy RD www.eastewart.com/blog
The Wimpy Vegetarian http://thewimpyvegetarian.com
Vegetarian Mamma www.vegetarianmamma.com
You Made That? http://www.you-made-that.com/
Vegan Yack Attack http://veganyackattack.com

Arctic Char in Mustard Sauce

The weather this morning played a dampener yet again and has been for the past few days except for Sunday which was beautiful without the occasional winds.On days like these I really feel like making a nice,comforting meal to cheer me up.Well, lets just say that being a big-time foodie,I always turn to food for cheering me-up :) and talking about comforting,nothing beats this delicious Arctic Char in mustard sauce!You will be amazed at how the simple flavors bring together this sauce so beautifully!For those of you who are not familiar with Arctic Char read this;
Arctic char is a member of the Salmonid family. It resembles a Salmon in appearance but is genetically more closely linked to Trout. While some populations of Arctic Char migrate to the ocean and return to freshwater to spawn, others spend their entire life in freshwater. -(Source Seafood Choices Alliance)

You can also make this sauce with Salmon or Trout since its so similar in taste to these varieties of fish!

If you feel like making a Fish curry that is totally different from the usual but easy enough to prepare then this is for you!This dish comes from the Eastern states of Bihar and West Bengal in India where fresh fish is available in abundance.The mustard sauce is one of the most popular preparations in these regions and I've grown-up having this Fish Curry all the time.My mom is a great cook and its one of her signature dishes!Traditionally Whole Mustard seeds are ground to make a paste along with green chillies,but I've modified Mom's version by going for Coleman's English Mustard Paste for ease and convenience.

Mustard and Fish are a marriage made in heaven since they complement each other beautifully.
The use of Nigella Seeds is very important in this sauce,since it imparts that almost smoky flavor to the sauce.The garlic balances the bitterness of the mustard and the coriander adds a little earthy spiciness to the curry.The Amchur Powder (dry mango powder)is also a necessary ingredient to finish off this dish and should not be missed.If you don't have Amchur,you could substitute Lemon Juice instead.Its one of the most delicious sauces you'll ever try.Truly a taste of the exotic!

Arctic Char in Mustard Sauce
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Ingredients:

Arctic Char Fillets-5-6
Nigella seeds (kalonji)-1 tsp
Coleman's English Mustard Paste-3 tbsp
Garlic Crushed-2 tbsp
Tomatoes-2 medium chopped
Ground Coriander-1 tsp
Turmeric-1/2 tsp
Red Chilli Powder-1/2 tsp
Water-1 cup
Amchur (Dry Mango Powder)Easily available at your Indian Grocer-2 tsp (you could also substitute 2 tbsp of lemon juice)
Coriander leaves-2 tbsp chopped
Salt- to taste
Oil-3 tbsp

Process:
In a deep skillet heat oil and add the Nigella Seeds.Add the crushed garlic and saute on low heat until golden but not burnt.Add the mustard paste.Saute for about a minute and add the tomatoes.Mix well and cook for about a minute and add the ground Coriander, Turmeric,Red Chilli and salt.Stir frequently on medium heat for about 4-5 mins until all the paste comes together and the tomatoes are cooked.Add the fish fillets and mix very gently.Add the water and bring to a boil.Cover and cook on medium until the fish is fully cooked,about 5-6 mins.Add the chopped coriander leaves and turn off the heat.Sprinkle the Amchur powder or lemon juice and mix.Your fish is ready!Serve hot with rice.

Tilapia Curry with Red Peppers and Awards!!

I haven't posted a fish recipe for quite sometime although I make it two or three times every week.For this recipe I've used Tilapia.Tilapia is a very mild tasting fish at least in comparison to Salmon or Trout that have so much flavor.I typically end up cooking Tilapia either as a curry or a crispy pan-fry.

This preparation is very versatile and works well even with Salmon,Trout or Atlantic Char.So the next time you're in the mood to have a satisfying fish curry,instead of driving over to your nearest Indian restaurant,try this delicious home cooked version that will not disappoint!

This is a very comforting and easy recipe that does not take too long and I usually make this on busy weeknights.I like to throw in different veggies sometimes into my fish curries not only for health purposes but also for the flavor they impart to the curry.This time I chose Red Peppers.

The cardamom and the spices gives this curry lots of flavor and the Red Pepper adds its sweetness and a vibrant color to beautifully contrast the Tilapia.Served on a bed of rice alongside a salad, it makes for a delicious and healthy meal.


Tilapia Curry with Red Peppers
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Ingredients:


Tilapia-5-6 medium pieces
Red Pepper-1 large cut into squares
Green Cardamom-2 
Onions- 1 finely chopped
Garlic paste-1 tsp
Ginger paste-1 tsp
Ground Coriander-1 tsp
Ground Cumin-1 tsp
Turmeric-1 tsp
Red Chilli Powder(cayenne)-1 tsp
Green Chillies (Jalapeños)-1 (optional)
Tomatoes-2 chopped
Oil-3 tbsp
Salt-to taste
Water-1 1/2 cups


Process:


Heat oil in a deep pan.Add the Cardamom.Once it sizzles add the onions.Fry until translucent.Add the ginger and garlic paste.Fry for about a minute and add the tomatoes.Add turmeric, coriander, cumin and cayenne.Fry about 5 mins stirring often.Once the mixture comes together and the tomatoes are cooked add the water and salt.Bring to a boil.Add the Tilapia and the peppers.Cover and cook on medium heat until done about 6-8 minutes.Check seasonings.Serve hot with rice!

Now on to some more exciting stuff!!Last month I was very fortunate to receive many awards from my friends.You can see the list of my awards here !Thanks so much dear friends for thinking of me :)


I just have to say that nominating blogs was very very difficult, since there are so many good ones that I like!So please do not be disappointed.If I could I would nominate every one of you :)


So lets start with the Leibster which was awarded to me by Laura @Lauralicious Recipes!Thanks my friend!I'm passing on the Leibster to these wonderful bloggers out there!Its been a pleasure getting to know you all through your beautiful blogs that I love to read :)

Liz @That Skinny Chick can bake!
Sofie @The German Foodie
Susan @The Girl in the Little Red Kitchen
Jessica @Oh Cake
Alisha @Magic of Spice
Georie @Georgie Cakes

I was awarded the Happy Blogger award from my dear friend Carmen @Carmen's Kitchen!Carmen and I started blogging around the same time and I just love her scrumptious dishes!Please stop-by at her space to see for yourself :)Thanks so much Carmen!

I was also awarded the Sunshine Award by the lovely Susan@The Girl in the Little Red Kitchen!Thanks dear!I have to answer 10 questions about myself to receive this award.

So here we go:

1. Favorite Color – Red
2. Favorite Animal – Dogs (although I do not own one and don't plan to)
3. Favorite Number-7 and 11(my kids' birthdays!)
4. Favorite non-alcoholic drink –coconut water (its my latest craze!)
5. Facebook or Twitter – I'm using both right now, so both!
6. My passion-Cooking/Reading!
7. Prefer giving or receiving presents-Both!
8. Favorite Pattern-I don't have a favorite, I like many different patterns.
9. Favorite day of the week –Friday since its the start of the weekend!
10. Favorite flower – Roses

The Kreativ Blogger award was passed on to me by dear Susan @The Girl in the Little Red Kitchen and the lovely Sofie @The German Foodie!Thank you so much lovelies!

I have to state 10 facts about myself to receive this award!

Fact: 

1. I have a fashion background(have worked for fashion clients in Europe)and I've also worked for retail banks and a software company before starting my food blog!
2. I have two lovely kids aged 4 and 8 and they keep me on my toes all the time!
3. I'm a big time foodie!!Ever since I've started blogging even my dreams are mostly about food where I can see myself creating some very interesting fusion dishes!Maybe I should start a series called "DREAM DISHES"!
4. I've grown-up in India,lived in the UK for 5 years before moving to America about 7 years ago!Three different continents,varied experiences in culture,food and lifestyle, life has been one hell of a ride!
5. My favorite cuisine is Japanese especially Sushi!!My kids also enjoy it as much as we do :)
6. I love music and am always humming when I'm in my kitchen.
7. I always mix two shades of lipstick to create a unique shade.Always!Usually the darker shade is followed by a lighter one. 
8. I love being surrounded by warm,genuine,fun loving people.
9. I don't know how to ride a bike!
10. I hate emptying the dishwasher and ignore it for as long as I can(which is until late afternoon on most days!)If only there was a machine that could do it for me :)

KREATIVE,HAPPY BLOGGER AND SUNSHINE AWARDS:
I'm passing on these awards to these 10 blogs that I absolutely love and in no particular order:

1. Kelly @The Corner Kitchen
2. Nami @Just One Cookbook
3. Nupur @UK Rasoi
4. Jaime @Jaim's Kitchen
5. Kit @I-Lost in Austen
6. Laura @The Art of Cooking Real Food
7. Anuradha @Bakerstreet
8. Pola @An Italian Cooking in the Midwest
9. Anita @Hungry Couple
10. Suzanne @You made That?

So my friends until next time, Happy Cooking!