I have been trying to include more fish and chicken in our diet. It took a while for us to get used to the smelly fish – salmon. Since this is one of the healthiest fishes available in the market here, I try to make something with it atleast once a week. Recently I tried 2 types of kababs with them. I think they looked kinda cool. So Ishaan was ready to try these. The pieces get marinated very well as they are cut into small pieces.
Ingredients: 1 lb salmon cut into 2×2 inch pieces 1 tbl spn chopped coriander leaves Lemon wedges
Marinade : Make a smooth paste of following 1/2 cup thick yogurt 1 tea spn ginger 1 tea spn garlic 1 tea spn chilli powder A pinch turmeric 1/2 tea spn coriander powder 1/2 tea spn cumin powder 1/2 tea spn amchoor powder Salt
Method: Apply the marinade to salmon pieces. Add the coriander leaves. Leave it aside for atleast 2hrs. Arrange the pieces on skewers. Grill them till done. I use my cast iron grill pan for grilling. Serve hot with lemon. Serve it as a starter or as a main dish with some rice and a simple dal.
Serves : 2-3 Preparation time : 30mins
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It was around 3 years ago, I found a packet of 16 bean soup mix while doing some grocery shopping. The inspiration came from this post . It was very interesting to see so many types of beans in one packet. Since then, I have bought this very regularly. I have tried different combinations of veggies, sauces, spices in this soup. I make it for our lunch. This makes a very hearty and filling lunch.
I have been down with very bad cold for more than 2 weeks now. So yesterday I made this. I thought I would note down recipe as this must be my favorite version so far. If you cannot find this soup mix, just mix all kinds of beans and dals – like red kidney beans(rajma), chickpeas, white navy beans, brown lentils, black eyed peas (alsande), dried peas(vatana), chana dal, etc, – you have at home.
Ingredients: 1 cup 16 bean soup mix 2 cups vegetables – carrot, green peas, corn, celery, green beans, yellow pepper 1/2 cup sauce (recipe below) 1/2 tea spn dried basil 1/2 cup elbow pasta 1/4 cup barley 1/4 tea spn chilli flakes 1/2 tea spn chilli powder 1/2 tea spn pepper powder 1 tea spn chopped garlic Oil Salt
Sauce: Cook 2 tomatoes and 1 carrot, chopped in big pieces, in water. Grind to a smooth paste. Heat oil and add 1/4 cup onion. Now add the ground paste, a little sugar(optional), salt, dried basil. Cook till the sauce becomes thick. Store in airtight container. (This sauce can also be used with spaghetti or any other pasta).
Method: Soak the beans in water overnight. They increase considerably in volume. Heat a little oil and fry the vegetables for 3-4mins. Now add the beans, barley, chilli flakes, basil, salt, pepper. Add the sauce. Add about 2 cups water. Cook till the beans are soft – I use either pressure cooker or rice cooker to cook this. You could also use a slow cooker if you have one. Separately, cook the pasta with salt. Add the pasta to the soup and cook it again for another 1-2mins. Serve hot.
Serves : 2-3 Preparation time : 30mins
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