Tuesday, 30 April 2019

how to cook whole Grouper. Tomato Grouper With Tomato Gravy

Hello foodie friends

Today I tried my hands on cooking up a seasonal fish - Tomato Grouper. Prepared a really simple keto recipe that involves no starch or complex carbohydrates.

Tomato Grouper in Tomato sauce


Tomato contains plenty of antioxidants, in particular, lycopene, that may prevent a number of diseases, including cancer and heart disease. Fish gives the body protein for building and repair as well as omega 3 that is anti-inflammatory to the body and is needed for heart and brain health.

Tomato really adds good flavours with fish hence I am doing a simple tangy gravy along with it.



Tomato grouper Cambay Tiger

Ingredients


500 gms tomato grouper fish
250 ml tomato puree
1 red onion, finely diced
1 tablespoon olive oil
1 Capsicum
2 tbsp chopped garlic
2 tbsp fresh chopped parsley
1 tsp red chilly powder
Salt to taste
Pepper to taste
2 tbsp Italian herb mix
Zest from 1 lemon

Method


1. Clean the fish well, remove the guts and fins. Use a sharp knife to take the scales off. I got my fish cleaned at Cambay Tiger. For this recipe, I used a Tomato Grouper.

tomato grouper


2. Now add salt, pepper, turmeric powder and a dash of chilly powder to the grouper. Marinate for half an hour.

3. Now take a frying pan and add 1 tbsp cooking oil. Add the diced onion, capsicum and chopped garlic.  Sauté for two minutes.

4. Add tomato puree and ketchup and cook till it becomes thick.

5. Season with Italian herb mix and lemon zest.

6. Now cook the grouper in a pan with little oil sauteing on both sides. You can even cook the grouper in the oven at 220 °C for 15 minutes.

7. Now place the tomato grouper in a big dish. Top it with the tomato gravy and garnish it with coriander leaves or parsley.

8. Enjoy with green vegetables or mixed salad.


Tomato Grouper in Tomato sauce

Note


Fish cooks easily unlike chicken or meat so don't overcook it for a long time.

The tomato grouper has Fish bones so be careful while eating. You can cook the fish as fillets too, while deboning it from the middle.


Cambay Tiger


Shopping for fish at Cambay Tiger is always a pleasant experience. The store smells fresh. They stock up on fresh catch. The staff assists you with cleaning too. The fish is packed well, sometimes even pre marinating can be asked for.
The tomato Grouper is a seasonal fish available for a brief time. Got the entire big fish for INR 375. It was cleaned scaled and completely ready for cooking.



Wednesday, 17 April 2019

Best Indian Mixed Vegetable Rice Pulao Recipe

Hello foodies,

Put on your aprons and lets cook with Sweetannu today. Stirring up a really easy Mixed Vegetable Pulao (Veg Pulav) for lunch. This spicy rice dish needs no introduction at all.  This is prepared by cooking rice with various vegetables and spices. In this recipe, I have made my work really easy by using Kitchen aid ready powders in this recipe. You can use regular vegetables instead.

Vegetable Pulao


 It's the spices that add the real flavour and taste to the Vegetable  Pulav. You can make it in a pressure cooker or then cook the rice separately and then add to your vegetable mixture. I prefer taking little more efforts to cook my rice separately as it gives the best results. The grains of rice does not stick together unlike when you use the pressure cooker.


Vegetable  Pulao


Ingredients

1 cup Basmati Rice
1 medium Onion,
2 small Tomatoes
1/4 cup Green Peas
1/4 cup French beans
1/4 cup Carrot
2 slit green chilies
4 cloves of garlic
1/4 cup cauliflower
1 tbsp ghee
1 small Bay leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1-inch piece of Cinnamon
Chopped coriander leaves
2 tablespoons Oil
2 cups Water
Salt to taste

Method

1. Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.

3. Heat oil in a pan. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and garlic sauté for  2 minutes until it emits a nice aroma. ( substituted onion garlic with kitchen Dlite powders in proper proportion)

3 Add chopped tomatoes and green chilies and sauté on low flame for one minute.

4. Now add green peas, french beans,  carrot, and cauliflower.

5. Now sir-fry all the vegetables for approx 2 minutes. Also, add dry spices at this stage.

6. Parboil the rice, with one tsp ghee and a little salt.

7. Now strain the rice and add to the vegetable mixture. Stir-fry them for approx. 2 minutes.

8. Add 1 cup water and mix well.

9. Close the lid and cook over medium flame till water dries up. Do not keep mixing at this stage.

10. Let it cool at room temperature.  Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

11. Serve this with raita or dahi curry, pickle, and papad.

Vegetable Pulao



Note

1. For this recipe, I substituted onion, tomatoes, green chilies and garlic. With Kitchen D'lite -Ready to use powders. The cooking procedure got easier. No chopping or hassles of peeling onions and garlic.

2. You can prepare it in a large quantity in a larger pressure cooker. Just use rice and water in 1:2 ratios. i.e. for every one cup of rice, two cups water should be added.



Monday, 8 April 2019

HOW TO MAKE PARSI STYLE RAVO/SEMOLINA

HOW TO MAKE  PARSI STYLE RAVO/SEMOLINA 



Happy occasions call for sweet preparations being made at home. Parsi style Ravo is definitely one of the dishes made in our household.  dessert recipe at home. Parsi Style Ravo is prepared with semolina, milk and dry fruits.
I remember my grandmother telling me that she used to add an egg while cooking the rava with milk.

Parsi Style Ravo


This sweet dish needs to be cooked on slow flame while constantly stirring it. It has a creamy texture and looks like porridge. Garnish lavishly with nuts and raisins and its set to get served.  Also, use a very fine grain of Semolina to enhance the texture.



Ingredients - Makes 6 helpings

1 cup semolina (rawa)
1 1/2 cup sugar
1 cup butter/ ghee
3 cups of milk
2 cups of water
Few strands of saffron
2 tbsp Rose water
1/2 cup charoli/ raisins/ nuts


Method

1. Soak the saffron in a little water before you start preparing.

2. Take a heavy bottom pan or kadai. Add the ghee leaving one teaspoon for roasting the nuts. Heat the ghee on low flame.

3. Now add semolina and stir it well. Roast the Ravo till it lightly changes colour and emits a nice nutty aroma.

4. Now, pour water in it along with sugar and stir the mixture continuously. Cook until mixture becomes thick.

5. Add saffron and rose water at this stage.

6. Now add the milk stirring continuously on medium flame.



7. Cook the mixture until ravo thickens like a soup consistency. Turn off the gas. The mixture will further thicken on cooling.


8. In another frying pan, take one teaspoon ghee and roast the raisins and nuts.



9. Now serve Parsi Style Ravo garnished lavishly with charoli and kismish.

Note

Do not add Cardamom to this dish or it will taste like Sheera. Too many ingredients spoil the taste. Rose water and saffron are just perfect for Parsi Ravo recipe. You can add vanilla essence instead of rose water.

Parsi style  Ravo


This is my grandmother's recipe and I am happily sharing it with you all.


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