Monday, May 23, 2016
Quinoa - 3/4 cup
Olive Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Green Chilies - 2, chopped
Onion - 1/2, chopped
Tomato - 2, peeled and chopped
Roasted Peanuts - a handful
Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.
Heat oil in a pan. Add mustard seeds and once they start crackling, add chopped green chilies, chopped onion and curry leaves. Saute till the onion gets soft.
Add chopped tomato and salt and cook on low fire till the tomato gets mushy and turns into a sauce.
Then add quinoa and roasted peanuts, mix everything well and serve.
Friday, May 20, 2016
Lemon - 1/2, cut into very thin roundels
Lemongrass - 1 stick, cut into small pieces
Ginger - 1/2 tsp, thinly sliced
Garlic - 2 cloves - thinly sliced
Green Chili / Jalapeno - 1, deseeded and chopped
Mushrooms / Scallions - a handful, (optional)
Lemon Juice - 2 tsp
Preheat oven to 400F.
Pat the fish dry with paper towel. Sprinkle salt and pepper on both sides. Make a mixture of ginger, garlic, green chili, lemon juice.
Fold a parchment paper in half. Place half of the chopped lemon grass on the bottom. Place a fillet on top of the lemon grass. Add the ginger garlic mixture & mushrooms & scallions, if using, on top. Cover the fillet with lemon roundels. Drizzle a little olive oil on top. Fold the parchment paper and seal from all sides. Prepare the second fillet similarly.
Place the parchment packets on a baking tray and bake for 20 minutes. Remove from oven and rest for a few minutes. Cut the parchment paper from top and serve.