August 25, 2009

Fish Wraps with Mango Salad


When we recently had friends over for dinner, we decided to do something different. Instead of spicy curries in the hot weather, we made fish wraps and lentil soup. The dinner was lite, the conversation lively and it was a pleasant evening spent with friends.

I warmed up to the idea of fish wraps, and was really delighted with how it turned out. The combination was light and spicy, the fish was spiced right and the mango in the wraps provided the unexpected sweetness.

Ingredients: (serves 4-6)
For Fish:
1 tspoon garlic, minced
1 tspoon cumin, ground
1/2 tspoon fresh black pepper
1/2 - 2/3 tspoon salt
Juice of 1 lime
1/2 tspoon cayenne pepper, ground
6-7 fish fillets, fresh or frozen, thawed
3 tbspoon olive oil

mango salad

For Salad:
1 ripe mango chopped small
1 1/2 tomato chopped small
1 big cucumber
1 medium onion
1/2 can drained and washed black beans
salt to taste
2/3 tspoon freshly ground black pepper
1-2 tbspoon lime juice (depending on taste)

1 pack whole wheat tortilla wraps

1 pack fresh guacamole


For Fish:


Preheat oven to 350°F.
Whisk oil, lime juice, garlic, cumin, black pepper, salt and cayenne pepper in small bowl and coat the fish liberally.
Allow it to marinate in a fridge for up to an hour.
Then bake it in a tray for 20 to 25 minutes until fish is opaque and flakes with fork.

For Salad:
Mix all the ingredients and let it sit for 15-20 minutes for it to mix together.

Building the wrap:
Here is a nice trick I learnt for building the wrap. Sprinkle some drops of water on paper towel and put the tortilla on top. Then heat it in the microwave for 10-15 seconds. The tortilla turns out super soft and helps while building the wrap.


Spread the guacamole, then pile a few tbspoons of the salad in the middle, then put the fish on top and roll from one end to another.

Serve with chips, or soup.

August 19, 2009

Simple Beetroot bhaji


Since the Farmer's Market has opened I must say that we are eating much better. We pick up all kinds of vegetables because they look fresh, juicy and then come up with ways to finish them. For instance, tonight we had radish and green onion parathas with cucumber (from farmer's market) and tomato (from garden) raita. Everything in the market looks so good that sometimes I pick up enough to last a couple of weeks!

But that is not what I want to blog about tonight. I want to tell you about this simple beetroot bhaji we made a couple of nights ago. Yes, the beetroots were from the Farmer's market as well. You know that I am not terribly fond of beetroot and don't make them often. But these looked so fresh, and when Aswin said he had the perfect recipe, I had no hesitation in picking this bunch.

The bhaji did turn out simply delicious. The sweetness of the beets mixed with the pungent mustard seeds and spicy notes of chili powder was great. It went well with dal and steaming hot rice.

4-5 beetroots cut in cubes
2 dried red chillies
1 tspoon mustard seeds
1 tspoon urad dal
pinch of asafoetida
few curry leaves
1/2 tspoon turmeric powder
1/2 tspoon red chilli powder
Salt to taste
1 tbspoon Oil

Heat oil in the pan and temper it with asafoetida, mustard seeds, urad seeds, curry leaves and red chillies.

Then put in the beetroots, turmeric powder, red chilli powder and salt, little bit water (1/4 cup water) and cook it on medium heat for 10-12 minutes till the water disappears and beetroots are cooked.


Serve warm.

August 10, 2009

Berry Cherry Weekend

After complaining for weeks about the meek summer, we were hit with a blast of heat this weekend. All complaining evaporated in the heat as we switched on all fans and looks for recipes to cool us down.

I had picked up fresh cherries from the Farmer's Market and we ate it all up in a variety of ways over the weekend.

Berry Cherry Smoothie
This was a refreshing change from the regular menus and was filling enough to keep us busy for a few hours.


3/4 cup strawberry
1/2 cup pitted cherry
4-5 tbspoons honey (adjust with taste)
1 1/2 cup cold milk

This is the easy part. Blend it all together, and serve chilled.

Berry Cherry Compote (almost!)
I had plans of making cherry crumble with the rest of the cherries. But the idea of switching the oven turned me off. We had friends coming over for dinner, so I decided to make this simple dessert which went incredibly well with some ice-cream!


2 cups strawberries (chopped in half)
1 1/2 cup pitted cherries
4-5 tbspoon honey
1 tspon brown sugar
juice of one lemon
1/4 tspoon zest
pinch of cinnamon powder

Unlike compote, this requires no heating. Mix it all together and chill for a couple of hours before serving. This gives enough time to mix it all together.

Serve with ice-cream.


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