September 28, 2010

3 pepper baked salmon


I made this recipe a while back, forgot about it and then tried it again recently. Even though it says 3 pepper, it's not super spicy.

I guess as we move towards winter, with grey skies, I am beginning to crave more spicy food. With black pepper, chilli powder, and ancho pepper, garlic and olive oil, this gave a nice kick to the smooth salmon. We frequently bake salmon, and this recipe is easy, healthy and filling. I am always trying out new marinades and this was one of the trial recipes which clicked. This goes especially well with salad or even simple dal and rice.

2-3 Salmon fillets (you can even try it with salmon steaks)
1/2 tspoon black pepper,
1/2 tspoon chilli powder
1/2 tspoon ancho pepper
1 tbspoon olive oil
1 tspoon garlic
salt to taste

Mix all the ingredients and lather the salmon fillets with the marinade. Set it aside for 30-45 minutes. Preheat the oven to 325 deg F and cook the salmon for 15-20 minutes till it's completely cooked.

pepper-salmon 2

Serve warm.

September 03, 2010

Green beans & carrots (tumis bunchis)

carrots and beans

This is an Indonesian recipes I made from Madhur Jaffrey's cookbook Step by Step Cooking a few weeks ago. It was interesting to see the similar ingredients used in a slightly different way. For instance, if I had made this earlier, I wouldn't have put garlic and curry leaves together with beans and carrots. But we all liked how it turned out.

Since then, we have made it a few times and liked the results every time.

Here is how we made it.
(Recipe courtesy: Madhur Jaffrey's Step by Step Cooking)

carrots and beans

1 pound green beans
2 medium carrots
2-4 hot green chillies
1inch cube ginger
1 inch cube galangal (optional)
1/2 medium onion
4 garlic cloves
3tbsp veg oil
8-10 curry leaves
Salt to taste

Chop everything into thin slices.
In a pan, when the oil is hot, put in chillies, ginger, garlic, curry leaves, and onion.

Then add green beans, carrots and salt. Saute it all together for a couple of minutes. Then add about 3/4 cup water and let it cook for 5-7 minutes till the carrots turn soft and the water disappears.

carrots and beans

Serve hot with rice and dal.


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