Baked Salmon and Potato

Ah..Salmon! I love this fish. I am currently experimenting with this fish. Here goes one outcome.

Baked Salmon and Potato

Baked Salmon and Potato

Now straight to the recipe:

  • Ingredients :
  1. Salmon fillet – 2 pieces ( skinless, washed and dried with a kitchen towel )
  2. Potato – 2
  3. Onion – 1 small ( chopped into small pieces )
  4. Red/Yellow/Orange bell pepper ( chopped ) – 1/2 of each
  5. Spring onion ( chopped into ringlets ) – 1/2 bunch
  6. Green chilies ( chopped into ringlets ) – 2
  7. Cherry tomatoes – 10
  8. Lettuce leaves – 2 whole
  9. coriander leaves ( chopped ) – 1 tbsp
  10. Black pepper powder – 1 tbsp
  11. Salt – as needed
  12. Lemon juice – 1 tsp
  13. Garlic powder – 1 tsp ( if unavailable, use smooth garlic paste )
  14. Butter – 1 tsp
  15. Grated Parmesan Cheese – 2 tbsp
  16. oil – to grease baking tray
  • How to cook :
  1. Wash the potatoes very well, pat them dry thoroughly with kitchen towel and leave the skin on. With a knife make a deep cut into them. Rub the potatoes well with salt, black pepper powder and little bit butter
  2. Rub the Salmon fillets with lemon juice. Then mix salt, black pepper powder, garlic powder and sprinkle the fish fillets with this mixture all over, rub well and leave for 10-15 minutes
  3. Rub the cherry tomatoes, onion, bell peppers, spring onion and chilies with salt and mix together
  4. Preheat oven to 190 C/ 374 F
  5. Grease a baking tray with little bit of oil. Arrange Salmon fillets and potatoes in the tray separately. Put the tray inside oven. Bake for 35-40 minutes or so. While baking change sides of the fillets very carefully. Check occasionally whether the fish is cooked or not. Remove the fish fillets from the baking tray once you know they are fully cooked.
    The potatoes may take 10-15 minutes more to be cooked. You can also start baking the potatoes before you start with the Salmon fillets, so that you get everything hot. Try to insert a skewer into the potato and check if it is soft inside or not.
    Please remember cooking the fish fillets too much can make them very dry and hard and cooking them too less..well you know..they will taste raw!
  6. In the mean time in a separate small baking tray throw in the salted cherry tomatoes, onion, bell peppers, spring onion and coriander leaves and bake for 15-20 minutes or more. Be careful and do not burn them!
  7. Now take a plate and put the washed and dried big lettuce leaf on the plate. brush the leaf with little butter. Place the Salmon fillet on it. Put the pipping hot potato on the leaf. Take 1 tsp of grated Parmesan cheese and push through the cut of the potato, the cheese will melt by the hot potato! Arrange the rest of the baked vegetables as shown in the picture or you can always invent your own presentation

Happy Cooking!!

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Spicy Fried Prawn

Prawns fried with some basic spices make an ideal accompaniment to a drink. It can be cooked very quickly and needs some basic ingredients.

 

Spicy fried prawn

Spicy fried prawn

  • Things needed :
  1. Prawns – peeled and deveined : 300 g
  2. Onions – 2 medium : chopped thinly
  3. Green chilies – 2 : slit lengthwise
  4. Garlic cloves – 4-5 : chopped thinly
  5. Red chilli flakes or coarsely ground red chilli – 1 tsp
  6. Turmeric powder – 1 tsp
  7. Salt – as needed
  8. Cooking oil – 2 tbsp
  • Method :
  1. Heat oil in a frying pan and add the finely chopped garlic. Fry till they become light brown
  2. Add onion and fry for another 3-4 minutes until onions become golden
  3. Add washed, peeled and deveined prawns in there and sauté for 4-5 minutes
  4. Add salt, chilli flakes/coarsely ground red chilli, turmeric powder and mix well
  5. Don’t add water and stir now and then to avoid sticking to the bottom of the frying pan. Continue until prawns are cooked

Remove from heat and enjoy with your choice of drink! 🙂

Egg and Potato Chop ( Dim ar Aloor Chop )

These are wonderful Indian snacks. There are many variations of these, both veg and non-veg. In West Bengal you can always find a “hole in the wall” or a mobile stall cooking and selling different versions of “Chop”, yes..we call these “Chop”. I’m not sure what you’ll call these, but you can always try one and you will not regret, I am sure. Of course in these “chop shops” the hygiene and ingredients used  are questionable, though I never got sick even after consuming many of them!

I am so fond of these, that in order to prevent me from eating those unhygienic ones, my mother used to cook chops at home, and to me they are even tastier!

These chops are generally deep-fried, so when I am cooking I thought of making them healthier too. So instead of deep frying, I baked them, and trust me – they were really delicious!

I will be including both potato chop and egg chop in the same post.

Here goes the recipe:

Mashed potato

Picture 1: Mashed potato

Egg chop : 1 half egg, 1 half mashed potato

Picture 2: Egg chop shapes, before coating : 1 half egg, 1 half mashed potato

Potato chop shapes, before coating

Picture 3: Potato chop shapes, before coating

Cornflour mixture

Picture 4: Cornflour mixture

Egg chop shapes, after coating

Picture 5: Egg chop shapes, after coating

Potato chop shapes, after coating

Picture 6: Potato chop shapes, after coating

Egg Chop

Picture 7: Egg Chop

Potato Chop

Picture 8: Potato Chop

  • Ingredients :
  1. Potato – 3 ( large )
  2. Eggs –  3 ( hard boiled, peeled and cut lengthwise into halves )
  3. Onion – 1 ( large ) : chopped thinly
  4. Green chilli – 6-7 : chopped into ringlets
  5. Coriander leaves – a small bunch : chopped roughly
  6. Red chilli powder/flakes – 2 tsp
  7. Cumin powder – 1/2 tsp
  8. Salt – as needed
  9. Breadcrumb – 6-7  tbsp ( more may be needed )
  10. Cooking oil – 2 tsp
  11. Cornflour – 3 tbsp ( more may be needed )
  • How to cook :
  1. First boil the whole potatoes so that they can be mashed easily. After draining the hot water keep the whole boiled potatoes for cooling and drying. After they are dry, peel them and take in a big bowl
  2. In that bowl add chopped green chillies, chopped coriander leaves, salt, red chilli powder/flakes, cumin powder, chopped onion and mash them very well. Please make sure that they make a good tight shape if you try to make one with your palm, this is the main part of cooking chop, if the shape break or is unstable then it will not make a good chop. You can leave the mash in refrigerator for a while to get the perfect tightness.  Take a look at the picture provided (ref Picture 1)
  3. Now to make egg chop, you need to take one half of one egg in one of your palm and take a handful of the mash in another hand and give it a half-egg shape to fit in the half egg that you holding in one of your palm. Please take a look at the picture for a clear understanding (ref Picture 2)
  4. To make simple potato chop, you just need to take a handful mash and shape it like given in the picture (Picture 3)
  5. In a small bowl take 3 tbsp of cornflour, 1 egg and 2 tsp cooking oil and beat them very well to make a runny paste like shown in the picture (ref Picture 4). It should not be too tight or too runny
  6. Spread the breadcrumb in a tray
  7. Take one chop in your hand and dip it into the cornflour mixture to cover it’s all sides. Then roll it over the breadcrumb very well so that they cover all the sides of the chop. Then again you dip it into cornflour mixture and again roll over the breadcrumb to get a solid cover for the chop. You can do this “dip-and-roll-over” thing once, if you think the coating is enough. Repeat this process for the rest of the chops
  8. Now pre-heat oven to 180 °C/350 °F. In a baking tray put the chops in rows and bake for 40 minutes or until they become golden brown. Turn them over from time to time in order to bake all the sides very well

You can always experiment with chop using your creative mind, adding this or that and such things!

Enjoy with raw onion, green chilli and tea!

Chicken Curry : my Mom’s style

I learned this recipe from my mother. The main secret lies in it’s marination. You must marinate it for at least 8-10 hours. I keep it overnight for marination. So let’s cook it..

Ingredients for marinade

Ingredients for marinade

Marinade

Marinade

Marinating chicken

Marinating chicken

20130728-IMG_0064

Cooked chicken curry

Cooked chicken curry

  • Things needed :
  1. Chicken – 500 g
  2. Garlic – 8-10 pods ( peeled )
  3. Ginger – 2 inch piece ( peeled )
  4. Cumin seeds – 2 tsp ( Though store-brought cumin powder can be used but I like to grind whole cumin seeds as it tastes better I feel )
  5. Red chili ( whole and large ) – 5
  6. Turmeric powder – 1 tsp. I love to use turmeric paste. I generally buy raw turmeric and make paste from it
  7. Salt – as needed
  8. Cooking oil – 3-4 tbsp
  9. Onion – 1 large ( cut into thin slice )
  • How to cook :
  1. Take garlic, ginger, whole cumin seeds, whole red chilies and water ( as needed ) to make a fine paste. Add salt and turmeric powder to it and mix well
  2. Now in a big bowl take the chicken pieces and add the paste and rub the chicken pieces really well. Make small cuts and cracks into the chicken pieces with a knife for the marinade to enter
  3. Now cover it and keep in your refrigerator for at least 8-10 hours
  4. Cut onion into thin slices
  5. Heat oil in a pan and fry the sliced onion until the colour changes slightly
  6. Now add the chicken pieces along with the marinade into the pan and fry for 5-7 minutes
  7. Add 2 cups of water ( or more ) and cook in a low flame covering the pan for at least 1 hour.
  8. Stir now and then and after 1 hour or so you’ll see oil floating on the top. Add salt if needed and remove from heat

Serve with hot rice.

Happy cooking 🙂