Fish in Lemon Almond Butter Sauce, with side of baby potatoes

Fish:

4 fillets of white fish
Salt and pepper for seasoning Olive Oil for pan frying


Sauce:
6-7 almonds, soaked overnight, skinned and cut in slivers
4-5 large garlic pods, cut in slivers
Juice of 2 lemons
100 gm butter, cut in 4 slabs
1 tsp parsley

Baby potatoes:
200 gm baby potatoes, boiled and peeled
3-4 large garlic pods, cut in slivers
1 tbsp dried mixed herbs
Salt to taste
1 tbsp olive oil

Potatoes:

Heat oil in a pan and saute the garlic for a minute. Toss in the potatoes with salt and mixed herbs and cook till well coated. Set aside.

Fish:
Season the fish with salt and pepper an hour before serving. Pan fry the fish on both the sides and set aside on a warm service plate.

Sauce:

Pour lemon and garlic on a hot pan on medium flame and bring it down to half. Incorporate the butter, one slab at a time to the lemon reduction till it's got a shiny glaze. Stir in the almonds and some parsley and cook further for a minute. Pour the sauce over the fish and serve with the potatoes.

Spaghetti in Mung (green gram) sauce

2 cups Mung, soaked overnight
3 small onions, chopped
3 tbsp crushed garlic
2 medium tomatoes, chopped
1 cup milk
2 bay leaves
100 gm cottage cheese (optional)
salt, pepper, mixed herbs, as per taste
Olive oil to cook
300 gm spaghetti, boiled

In a pressure cooker boil the mung with one onion, tsp garlic, and some salt till 4 whistles. Once cool, blend it into a paste.

Heat oil in a non- stick pan. Add the bay leaves, and rest of the garlic and onions. Saute till the onions turn white. Add in the tomatoes and cook till soft. Add salt, pepper, mixed herbs, followed by the mung paste.

Mixed in the crumbled cottage cheese. On a high flame, keep adding the milk (cream can also be used) till a smooth paste.
Mix in the pasta, serve with some olive oil and cheese.

Some hacks to modify the recipe.
1. Mushroom / boiled chicken strips can be cooked in garlic butter and tossed in the sauce before adding the spaghetti.
2. Any other pasta can also be used.
3. To make it spicy, chopped dry Kashmiri chili can be added in the seasoning.

Mutton Masoor Pulao

1 kilo Onions, chopped
1/2 kilo Tomatoes, chopped
3 tsp Garlic, crushed
2-3 bay leaves
100 grams Masoor dal, washed and soaked for half an hour
1/2 kilo Rice, washed and soaked for half an hour
1 kilo Mutton, raan portion curry pieces
2 tsp Garam masala
Salt and paprika powder to taste
3 tbsp Vegetable oil


Heat oil in a heavy bottomed pan, add bay leaves and garlic stir for a minute and add the chopped onions. Cook till the onions red. Add the mutton and cook till the water from the mutton dries out. Add salt and cook further till the excess water also dries out.

Add the tomatoes and cook further till soft. Add in the remaining dry masalas, stir for a couple of minutes. Add the masoor dal and rice, add water, cover and cook on a slow heat till the rice is cooked. (approximately 45 minutes to an hour, giving a light stir every 10 minutes.)
Serve hot with pickle or raita.

Air Fried Chicken Kebabs

I recently got a Phillips AirFryer. I love Indian cuisine, so instead of trying typical frozen food, the first thing I made with the Air Fryer was Chicken Kebabs. What turned out was just amazing. Well cooked inside, and a good crunch outside. Here's the recipe.

1/2 kg boneless chicken cut into mince
2 tbsps garlic paste
1 tbsp ginger paste
1/2 cup fresh coriander leaves
1 large onion chopped
2 tbsp fresh yoghurt
3 tbsp crushed cashew nuts
Juice of 1 lime
1 tsp each of tandoori masala, coriander powder, jeera powder
Salt and red chilly powder, as per taste
2 tsp oil, for brushing

Mix all of the above and let it rest in the refrigerator for 30 minutes. Make Palm size rolls and place them on the basket given with the AirFryer, brush them with a little oil. Preheat the AirFryer for 3 minutes at 200 degrees. Place the basket in the AirFryer and let it cook for 10 minutes. 
I served it with some chutney and bread.

Beet root pooris

300 gms whole wheat flour

2 beet roots boiled, & blended into purée

Salt, pepper, & ajwain (carom seeds) to taste

Oil for deep frying.

Mix the seasoning into the flour. Knead with the beet root purée to make a firm dough. Devide the dough into 8-10 balls. Flatten each ball into a round disc and deep fry in hot oil.

This can be served as aside dish for any curries or vegetables. Can also be had plain with pickles or spreads. 

We had it with Village Kitchen Fish Pickle and Indian Green Sauce

A variation to this is to replace beet root with Spinach Pooris.

Chicken in Village Kitchen Indian Green Sauce

Since we started retailing our in house Village Kitchen sauces at Gostana, I thought it would be great to share some recipes. Here is a very simple chicken recipe. The sauces are versatile. Can be used for marination, daal tasks, or even with Maggi. This is what we tried today.

150 gm Chicken, thinly sliced
3 tbsp curds
2 tsp Village Kitchen Indian green sauce
Salt to taste

Mix all the above & marinade for 15 minutes. Cook in a nonstick with a teaspoon of oil. Cook over medium flame till tender and the oil has separated. Serve with rotis.