Saturday, February 6, 2010

Spicy Fried Potatoes with Mustard Seeds

Servings: 4

  • Potatoes - 4 cups, , skinned & cubed
  • Onion - 1 med, thinly sliced
  • Jalapeno - 1 lrg, thinly sliced
  • Mustard seeds - 1 tbsp, coarsely crushed(some should stay whole)
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - taste
  • Paprika powder - 1/2 tsp
  • 1. Blanch the skinned and cubed potatoes till they are half cooked, in salty water. Drain and set aside.
  • 2. Meanwhile chop the onions and jalapenos and set aside.
  • 3. Heat 3 tbsp of oil in a non-stick wok. Add the mustard seeds. Add the onions, pinch of salt and the jalapeno. Saute for couple of min.
  • 4. Add the potatoes, and the spices. Saute on med-high heat till they are fully cooked through and get a little charred on the edges. It should take you about 5-6 min. Turn the heat off.
  • 5. Serve warm with a side of naan bread or rice.

Thursday, February 4, 2010

Pan Fried Salmon with Lemon-Pepper

Servings: 4

  • Salmon fillet - 4 servings ( 1 lrg fillet cut into 2 inch wide pieces)
  • Tomato - 2, cut into wedges
  • Onion - 1 sml, thinly slices
  • Cilantro - 1/2 cup, chopped
  • Green chilies - 2-3, sliced lengthwise
  • Lemon-pepper salt - 1/2 tsp

  • Spice rub:
  • Lemon pepper salt - 1 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • 1. Wash and pat dry the Salmon fillets with paper towel.
  • 2. In a bowl, mix in the ingredients for the spice rub. Rub the Salmon fillets with the spice rub gently but thoroughly. Set aside to marinate for 1/2 hour.
  • 3. Chop the rest of the veggies and set aside.
  • 4. In a non-stick frying pan heat 2 tbsp of oil to high heat. Fry the Salmon fillets 2-3 min on each side, just to get a crispy sear on both sides. This will make the outer surface of the fillets charred but still store in the moisture. Remove and rest it on a plate.
  • 5. If required add 1 more tbsp of oil to the pan. Add the onions. Saute for 2-3 min till they are translucent.
  • 6. Add the sliced tomatoes and chillies and the lemon pepper salt to the pan. Saute on high heat till the tomatoes soften a bit and the skin shrivels up.
  • 7. Return the Salmon fillets to the pan, cook for a min and flip them over gently so that both sides will be covered with the tomato-onion saute. Turn the heat off. Sprinkle the chopped cilantro leaves on top. Serve with rice.