Easy Simple Tilapia

Hubby has been requesting food that is 'different'. Haven't cooked in a while and the maid cooks with so much spices, so I understand. But what to make? I have been in such a slump that even if I cook anything, it tastes like I feel! He had bought a whole bunch of fish - Tilapia and Hilsa. Decided to cook the Tilapia. After a quick surf on the net for a simple recipe, came up with an easy pan fry dish with veggies and side sauces. He enjoyed it and it certainly was different from our regular menu especially because there was almost no spices at all! So, without writing anymore, here is the recipe along with the side dishes. There are quite a few, but hope you try them out :)

Pan Fried Tilapia

Tilapia: 1 med. size
Whole coriander seeds: 1 tsp.
Lime juice: 4 tsp.
Onion: 1 small thinly sliced
Garlic: 2 cloves, chopped
Green serrano chili: split in half
Little flour
Salt and black pepper to taste
Oil

1. Clean the fish and gut it. Score the skin with diagonal cuts to help the marination.

2. Marinate the fish in salt, pepper, coriander seeds (I pushed it through the slits) and lime juice. About 20-25 mins.

3. Pat dry. Cover fish lightly wth flour - will make it crispy and give a nice color.

4. Heat oil till smoky add the onion, garlic and chili to flavor the oil then place the fish. Should take about 5-6 mins to cook. About 2-3 mins on each side.

*Tip: The coriander seeds can be lightly dry roasted before adding to the fish, that way the natural oils and flavors come out or grind it after lightly dry roasting and then marinating the fish with it.

The fish has a very mild fresh flavor so it was tastier with these sides...

Garlicky Lime Butter

Lime zest: 1 med lime
Onion: thinly sliced, 1 tbsp.
Garlic: 4 cloves, pan roasted
Green chili: chopped
Butter (unsalted): 4-5 tbsp.

Bring butter to room temperature and mix all together. Spread on fish right off the stove. Its delicious!

Parmesan Sauce

Mayonnaise: 2-4 tbsp.
Parmesan cheese: 2-3 tsp.
Black pepper: to taste
Lime juice: 2-3 tsp.

Mix all together, taste along the way to suit your taste buds. I had to add lime juice little by little because the Parmesan was overpowering. Hubby loved this sauce and ate the fish and veggies with it! Its great for just a salad or plain dip for chips or carrots snacks.

Tomato Relish

Tomatoes: 2 med, chopped
Onion: 1/2 med, sliced/shopped
Fresh coriander leaves: 1 tsp. chopped
Green chili: 1 chopped
Lime juice: 3-4 tbsp.
Salt and Pepper to taste.

Just mix then all together and its a great side salad or relish!

Cauliflower & Peas

Cauliflower: 1 med. head
Peas: 1 cup
Onion: 1 med, chopped
Garlic: 2-3 cloves, chopped
Fenugreek: 1/2 tsp.
Oil
Water
Salt to taste

Steam the cauliflower and peas till cooked but still crunchy and firm. I add salt to the water while it steams. Heat a little oil, about 1-2tbsp., add the onion, garlic and fenugreek and sautée till onions transparent. Add the veggies and lightly toss, add salt if needed. Take of stove and serve!

All this with an accompaniment of Rice and Daal! It was light dinner but healthy and satisfying. Oh, there was a dessert too, thats coming soon....

Golden Fried Tofu

I am by no means a health foodie but sometimes you have a craving for something light. This recipe just hits the spot for a perfect tea time or afternoon/evening snack. I have to remember to take pics the next time I make these tid-bits.Its silky and smooth and cruchy and just..yumm..

Ingredients

Tofu - Medium to firm
Oil for deep frying
Cornstarch

1) Drain and dry the tofu. Cut into bite size cubes

2) Carefully roll them in the cornstarch. Be gentle, they are soft and may fall apart.

3) Heat oil for deep frying. Place the tofu cubes in the oil. It makes a wonderful noise as it fries up the cornstarch. It will be a light to medium golden color. Turn them over till all sides are done.

4) Place them in a paper towel to drain excess oil.

Sprinkle a little bit of salt and pepper on top if desired. The tofu I get in Dhaka is a bit salty so i leave as is. You can serve them with a sauce but i really enjoy them on its own.

Great appetizer for a party as well!

Enjoy!!

Aloo Chop {Potato Cutlet}

Aloo Chop or Potato cutlet is a specialty of my grandmother's. Now I make them with my own twist and it is delicious, if I do say so myself! Its so simple! I hardly cook with measurements - unless I have to tell someone else what to do...so this is one of those without exact measurements and purely based on your own personal taste.

Ingredients

Potato (any is good but a starchier potato holds together better)
Salt
Sugar
Black pepper
Coriander Powder
Egg
Bread crumbs (I use 'toast biscuits' all mashed into crumbs)
Oil to fry

1) Boil potatoes. Once soft, drain and let cool.

2) Smash 'em up (I am hands on so I dif in with my fist and fingers to mash those babies down!) and start adding the spices. Add salt, sugar and black pepper. Start with adding just little bit and taste along the way to get a perfect balance suitable for your palate.

3) Next, dab a little oil in your palms and place table spoon worth of potato in it. Now roll 'em up like playdough into a ball and them lightly press palms together to flatten it out just a little bit.

4) Once all the cutlets are ready, break an egg into a bowl and mix. Don't whip, just break yolk and mix with the whites. Add a lil bit of salt and 1/2 tsp. of coriander power. Mix well.

5) Dip the cutlets in the egg, cover them well in bread crumbs and set aside till all done.

6) Heat about 1/2 cup of oil in a deep frying pan. Once the oil is hot - if smoky its too hot - place the cutlets carefully in the oil. You want it a dark nutty color so watch and be careful not to get splattered by oil. Turn it over to cook well on other side.

I use a paper towel on a plate to dry off excess oil. Its great warm and cool. Sometimes I give a side of chutney or just plain tomato ketchup - but this recipe - friends just enjoy as is!

Enjoy!!

Upma

Upma is a healthy south indian breakfast. It is made with suji or semolina or cream of wheat. It is very versatile and you can add any number of veggies you like. I like mine with only tomatoes and a nice dose of mustard seeds. I also enjoy it a little bit spicy and it has been a good alternative to a traditional breakfast.

Ingredients

Suji 1 cup
Onion ½ cup, finely chopped
Green chili 1 chopped coarsely
Tomato 1 small chopped
Cilantro 2 tbsp. chopped finely
Brown Mustard
Seeds 1 tsp.
Sugar 2 tsp.
Salt ¼ tsp. or to taste
Lime Juice ¼ tsp.
Hot Water 1 ¾ cup
Oil 3 tbsp.

1. Heat oil in a heavy bottom pan or a wok. Add mustard seeds. Cook till they start to sputter, about 2 minutes. (be careful, they can hurt if they jump on you!)

2. Add onions and salt. Sauté the onion till the edges start to turn brown.

3. Add tomatoes and green chilis. Sauté about five minutes.

4. Add lime juice, sugar and mix well.

5. Add in the suji. Stir well. Add water and keep stirring. Bring to almost a boil.

6. Simmer on low heat for about 5 minutes or till all the water is absorbed. It shloud be soft and coming off the sides of the pan.

7. Turn off heat and stir in chopped cilantro.

Its done! Enjoy!!

Suji Halwa

1/4 cup (Gur) Jaggery
4 tbsp. Sugar
1 cup Suji or Semolina
1/3 cup Ghee
2 pods Cardamom pod
2 cm. Cinnamon stick
1 Bay Leaf
2 cups Water
raisins (optional and as desired)


(all can be adjusted to your own taste)

1) Boil a 1/4 cup of water to melt the jaggery and add sugar. Once melted, leave it on burner on very low heat.

2) On a non stick skillet, heat ghee and add cardamom pod/powder, cinnamon stick and bay leaf.
Fry for 1 min.

3) Add the semolina to the ghee mix. Keep on medium heat. Roast the semolina till it
is a brown nutty toasted color.

4) Once toasted, add the jaggery/sugar mix and remaining water. Let it cook and become like a paste. Keep stirring till it all sticks tightly together and leaves the sides of pan.

5) Grease a shallow dish and scoop out the mix and flatten with a buttered spoon. Let it cool and cut into desired shapes.

I usually cut into diamond shapes and place a raisin or nut in the center. You can also add raisins or nuts when you fry the spices in the ghee.

Note: ghee = clarified butter. Can be found in Indian grocery or specialty food shop. Or make your own by melting butter over heat!