Baked lamb

I tried baked lamb with different types of spices and ingredients, but lamb baked with simple steak seasoning is the most favourite of the home. There are different types of steak seasoning available in market. I’m not sure how other seasonings taste, but I fell in love with the one I bought. The seasoning contains : Sea Salt, Dried Minced Garlic, Dried Minced Onion, Whole Fennel Seeds, Black Pepper Powder, Chili Flakes, Whole Coriander Seeds, Dill Seeds and Vegetable Oil.

One day I just marinated lamb with this particular steak seasoning and baked it in low temperature and it was marvelous!

IMG_1747

  • Ingredients :

For Lamb :

  1. Lamb Shoulder chops – 2 big pieces
  2. Steak seasoning – 2 tbsp or as needed
  3. Salt – IF NEEDED ( The steak seasoning already contains salt, so please be careful)

For Baked Potato :

  1.  Red potato with skin on – 4 medium, chopped into blocks as shown in the picture
  2. Above mentioned steak seasoning
  3. Oil – 2 tsp

For Tomato and Green Pea curry :

  1. Tomato – 2 big, chopped into small pieces
  2. Green pea – 1 cup
  3. Onion – 1 medium, chopped
  4. Fresh coriander leaves – 1 tbsp, chopped
  5. Green chilies – 2, chopped into ringlets
  6. Salt – as needed
  7. Oil – 2 tsp
  • Method :

For Lamb :

  1. Preheat oven to 400 F/204 C
  2. Rub the lamb chops with steak seasoning. If this particular seasoning with the above mentioned ingredients is unavailable, then you can always mix the ingredients together to make your own seasoning
  3. Marinate for 1 hour or so
  4. Bake for 30-40 minutes changing side once. Check whether the lamb is well cooked or not. If not then continue baking until cooked

For Baked Potato :

  1. Rub the potato blocks with the steak seasoning and little bit oil
  2. Preheat oven to 400 F/ 204 C
  3. In a baking tray bake the potatoes until they are crisp outside and soft inside. This may take approximately 20 minutes depending on the size of the potato blocks

For Tomato and Green Pea curry :

  1. In a wok heat 2 tsp oil
  2. Throw in the chopped onion and fry till they turn golden
  3. Add tomato and cook covered till the tomatoes are soft and crush them a bit with a ladle
  4. Add green peas, green chilies, salt and mix well in the wok
  5. Add little water if needed
  6. Cook for 5 minutes or so
  7. Garnish with chopped coriander leaves

Serve all of them hot with boiled white or brown rice and enjoy!

 

 

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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!!

Potato and White Poppy Seeds Curry ( Alu Posto )

Ah..what can I say to praise this darling! This curry with a little daal ( lentil soup ) and hot boiled rice makes me feel heavenly. This is a very popular Bengali dish which is very easy to prepare and the ingredients are also very basic.

 

Chopped potatoes

Chopped potatoes

 

 

Potato and White Poppy Seeds curry or Alu Posto

Potato and White Poppy Seeds curry or Alu Posto

  • Things needed :
  1. Potato – 4, medium sized. Potatoes must not be sweet, or else the taste will be spoiled. I don’t like even slightly sweet potato for this particular dish.
  2. White poppy seeds – 6 tbsp. Don’t use black poppy seeds. Black poppy seeds are bitter in taste which will result in a bitter curry ( I tried this, trust me 😦  )
  3. Green chilies – 6. You can use less chili if you like
  4. Turmeric powder / paste – 1 tsp. I always like to make my own raw turmeric paste. If you don’t want to yellow up your ingredients or your hands etc., or if you don’t like the smell or whatever, you can always use turmeric powder
  5. Salt – as needed
  6. Oil – 4 tbsp., or as you usually use. I generally use olive oil for cooking, but for this particular dish I prefer mustard oil
  • How to cook :
  1. Wash and peel the potatoes. Chop them into small square blocks as shown in the picture
  2. Grind the white poppy seeds with the green chilies and little water. Don’t make a fine paste, rather make a coarse one. The paste should not be runny
  3. Heat oil in a wok. Throw in the chopped potatoes. Fry until they become golden and little bit soft. This may take around 15 minutes in medium heat
  4. Add the paste made from white poppy seeds and green chilies and mix very well. Also mix the turmeric powder / paste
  5. Add salt and 1/2 cup water. Cook covered till the potatoes are cooked. Stir now and then to avoid sticking to the bottom of the wok.  The curry should not be runny nor too much dry, but something in between them

Serve with hot boiled rice and raw green chili. A perfect combination will be boiled rice and red lentil soup ( or daal ). Happy Cooking!

Saffron Polau

One night I cooked some spicy chicken and thought to make saffron polau to accompany it. I just used what I had that time in my kitchen. It was pretty good, so sharing the recipe. It can accompany chicken or paneer or any spicy curry.

Saffron in warm milk

Saffron in warm milk

Saffron Polau

Saffron Polau

  • Things needed :
  1. Basmati rice – 200 g
  2. Saffron threads – 1 tsp
  3. milk – 2 tbsp. ( optional )
  4. Ghee – 2 tsp
  5. Cooking oil – 2 tbsp.
  6. Cashew nuts – 75 g
  7. Bay leaves – 2
  8. Green cardamom – 4
  9. Cinnamon powder – 1/2 tsp
  10. Edible rose water – 1 tsp
  11. Kewra water – 1/2 tsp
  12. Sugar – 1 tbsp.
  13. Salt – 2 tsp ( or as needed )
  • Method :
  1. Soak the cashew nuts in water for 1 hour, drain water and keep aside
  2. In a small bowl take 2 tbsp of warm milk or 2 tbsp of warm water and soak the saffron threads
  3. Cook the rice with water and a little salt. Make sure the boiled rice is not sticky and not too soft. It may take 10-12 minutes. Taste 1 or 2 rice occasionally to check whether it is cooked well or not. Drain water and keep aside
  4. In the meantime, Heat oil and ghee in a wok. Add bay leaves, green cardamoms and fry for 2-3 minutes. Let the smell come out, but don’t burn them
  5. Add cashew nuts and fry for 2-3 minutes
  6. In a bowl mix rose water, kewra water, sugar and salt. Let sugar and salt dissolve. Add this in the wok. Add cinnamon powder and mix well. Cook for 1 minute
  7. Add 2 tbsp of basmati rice in the wok and a little bit saffron-milk/saffron-water along with saffron threads in the rice, mix well. Keep a very low heat. Repeat this process for the rest of the cooked rice and soaked saffron. In this way you can mix the saffron well with the rice without making the rice sticky. Make sure all the ingredients in the wok are mixed well
  8. Remove from heat and enjoy with spicy non-veg or veg curry!

 

Spinach with white poppy seeds ( Palong saak ar posto )

I mentioned in one of my previous post Onion with white poppy seeds that I’ll share some more recipes with white poppy seeds. Sorry for being so late. Actually the thing is, I always post recipes with picture. I did not have any picture of them before, so I cooked them to take photos :P. That’s what took so long! Well..in this post I’m going to share a recipe containing spinach and white poppy seeds.

Poppy seed, green chili, turmeric paste

Poppy seed, green chili, turmeric paste

Spinach with white poppy seeds

Spinach with white poppy seeds

 

  • Ingredients :
  1. Spinach – 500 g ( washed and stems removed )
  2. White poppy seeds – 100 g
  3. Green chilies – 3
  4. Turmeric paste/powder – 1 tsp
  5. Whole dried red chili – 2
  6. Salt – as needed
  7. Cooking oil – 2 tbsp
  • Method :
  1. Heat oil in a wok, when oil is hot, throw in the dried red chilies and fry for 1-2 minutes or until they change colour slightly and you can smell the hot smell of fried red chili. Please don’t burn them
  2. Add the washed spinach in there and cook for several minutes, say 4-5 minutes in medium heat
  3. In the mean time make a coarse paste of white poppy seeds with little water, turmeric and green chilies. In the picture you can see bits and pieces of yellow turmeric, because I used raw turmeric. As always I say, you can use turmeric powder
  4. Add the paste along with salt  in the wok and mix well
  5. Cook for 10-12 minutes or until you can no longer smell turmeric and spinach is done. You should cook until the water dries up, this dish should not be watery

Enjoy with hot boiled rice! Happy Cooking 🙂

Baked chicken with Red Wine

When I got my oven for the first time, I spent some time in baking cakes. After some failure and some success I became a bit confident to try my own recipe. It was like a new toy to me, always experimenting something with the oven. My first attempt to cook chicken in the oven was a total disaster, so let’s not talk about that and keep our discussion limited to the success stories.

And please keep that between you and me, will you?

One day I decided to experiment something with chicken and red wine. Now that was really really tasty, and so I’m going to pen down the recipe here. You are always welcome to suggest things that can enhance the goodness of this dish.

Baked chicken with red wine

Baked chicken with red wine

  • Things needed :
  1. Chicken breast fillets ( cut into small to pieces )- 400 g
  2. Red wine – 6 tbsp. I used Castillo De Mureva Gran Reserva Valdepenas 2007 . I am no wine connoisseur, but I felt that a medium bodied red wine with fruity/spicy notes, like the one I used, would be appropriate for the dish
  3. Onion – 1 large : chopped into rings
  4. Garlic cloves – 3-4 : chopped thinly
  5. Garlic paste/ Garlic powder – 1tsp. If you are using garlic paste make a very fine paste of it
  6. Red bell pepper – 1/2 : chopped thinly. I used red bell pepper for the colour, you can always use bell pepper of your choice
  7. Green chilli – 3-4 : slit lengthwise
  8. Red chilli powder – 1/2 tsp
  9. Black pepper powder – 1/2 tsp
  10. Salt – as needed
  11. Cooking oil – for greasing the baking tray
  12. Coriander leaves : chopped for garnishing
  • How to cook :
  1. In a bowl take the chicken pieces. Add salt, red chilli powder, black pepper powder, garlic paste/powder, red wine, chopped garlic. Rub the chicken pieces with all the ingredients very well and marinate for 1 hour
  2. Preheat oven to 190 °C/ 375 °F/ Gas Mark 5
  3. Grease the baking tray lightly with little oil. Put the chicken pieces in the baking tray and dress with little marinade. Do not use all the marinade, reserve some to soak the onion rings
  4. Bake the chicken pieces in oven for 20 minutes or till the chicken pieces are almost cooked
  5. In the meantime soak the onion rings and green chillies in the remaining marinade
  6. While baking if you see that the chicken pieces are becoming dry, baste with little marinade
  7. After the chicken pieces are almost cooked, add the onion rings and green chillies along with the remaining marinade in the baking tray and bake further 15 minutes or till the chicken is fully cooked. Be careful not to burn the onions. Take a look at the picture provided, the final dish should look like it

Remove from oven and garnish with coriander leaves and serve hot with your favourite drink! Let me know if you think further improvement can be made.

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! 🙂