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Sep 142014
 
salmon and pineapple kebabs-3

salmon and pineapple kebabs

It’s game time again. So what shall I have my friends and family feast on while they are watching the Football game? May be something that matches the raw passionate energy in my living room, has the fire power and deliciousness of a touchdown and is juicier than the remarks of the commentators! May be the Lemon grass infused Salmon and Pineapple kebabs with heat from Korean chilies and a good smokiness from dried ancho peppers.

salmon and pineapple kebabs-2

The secret is the glaze. The flavor is the glaze. And the fun is in the glaze. Once you have the glaze ready, you can put this together in moments. Bring out the wine and set out the plates while the salmon and pineapple kebabs are grilling and then sit back and enjoy game time. You will however hear, “oh this is so good” between all the cheering on and ‘telepathic’ game strategies that boys always have to send to their favorite teams. It is all good when the food you cook reflects the feelings, the joy and the warmth that you have for people for whom you are cooking. In the end, the happy smiles and making memories is all that matters. Food helps make those memories more memorable and thats why we have the Football food tradition.

salmon and pineapple kebabs-3

It is something my daughter waits for and asks about during the week and sometimes even puts in her requests. Given a choice she would love chicken wings with buffalo sauce every single day, but does not complain if there is some form of protein involved.

At first she thought salmon and pineapple kebabs were “too fancy” for football, but after eating a couple of skewers she agreed they were football food. What’s not to like about kebabs with hot and sweet glaze eaten straight from skewers?

Salmon and Pineapple Kebabs

Serves: 10

Serving Size: 1 skewer

Salmon and Pineapple Kebabs

Ingredients

    For the Glaze
  • 1 Korean hot chilli ( It's almost as hot as Thai chilli. Avoid if you can't stand the heat; substitutes :- Thai chili/ Serrano)
  • 1tbs fresh chopped lemon grass
  • 1 dried ancho pepper (seeds and stem removed, soaked in hot water for about 10 minutes)
  • 1/2 C diced onion
  • 2 tbs garlic chopped
  • 1- 2 pineapple cubes ( from the pineapple you will use for kebabs)
  • 3 Tbs apple cider vinegar
  • 2 tsp brown sugar (you could add more to make it sweeter)
  • 1 tsp oil
  • salt to taste
  • For the kebabs
  • 1 pound salmon fillet (without skin)
  • 1 pineapple ( you won't need all of it for the dish. Alternately you could buy a small box of precut pineapple)
  • 1 tbs oil for brushing
  • 10 Metal or wood skewers (more if you want make small servings)
  • Dipping sauce
  • 1/2 C sour cream
  • 1 tsp lemon zest
  • 1 tsp finely chopped cilantro

Instructions

    Glaze
  1. Heat the oil in a pan and saute the onions and garlic until slightly browned. Put the onions and garlic in a blender along with the rest of the ingredients of the glaze and pulse to a semi smooth paste. If you can still see bits and pieces of peppers all the more better.
  2. Dipping sauce
  3. Mix the sour cream with lemon zest and cilantro. Chill until ready to serve.
  4. Kebabs
  5. Make 1 inch cubed pieces of salmon and pineapple
  6. Thread on to the skewers - I used 3 salmon pieces and three pineapple. You could use less or more on each skewer.
  7. Brush on the glaze on all skewers from all sides.
  8. Keep aside refrigerated until you need them or cook immediately.
  9. Preheat the oven to 400*F.
  10. Lay the kebabs in a single layer on a baking sheet,cover with foil and bake for 10 minutes.
  11. Remove the cover and broil for a minute or two until you see the charred marks.
  12. Alternately grill them on a BBQ grill for a few minutes each side.
  13. Serve with the dipping sauce.
http://www.spiceroots.com/salmon-pineapple-kebabs

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Sep 082014
 
Bhatura

Bhatura I wrote and rewrote the introduction to my bread, Bhatura, for this post. You see, this post is for the “Bread Bakers” group. And I did join the group to bake breads with them, for I do love baking breads immensely and baking with friends gives me a chance to learn new things. But my today’s bread is not baked! So after writing and rewriting the introduction to it, I just decided it would be better if I told you why I chose this bread. Our first event is hosted by the lovely Renee Dobbs from Magnolia Days and she chose the theme for this month’s Bread Bakers – “Bake your favorite bread”. Needless to repeat that I ignored the Bake part, sorry Renee !!  I have a reason – hear me out. I was focussing on the word favorite. And Bhatura is my daughter’s favorite bread. She loves the bhatura with some chole. Always has. Though it is a bread she enjoys a lot and I often make it for her, I never thought about posting recipe on the blog. Because simply said “ everyone has their own recipe” for making bhatura. Bhatura Then, a couple of weeks ago I met a few International friends over for drinks. This is a very well travelled, multi-cultural set of people who have recently made the US their home – just like me. The topic of conversation suddenly was food (surprise!!) and quite a few of them mentioned that they LOVED eating the “puffed up fried bread” at Indian restaurants or homes. It was a revelation of sorts. They did mention the fabled Naan, but most of them said they craved the bhatura and puri. So that settled it. I simply had to make some and share. And I thought, why not share the recipe with them and all of you as well. After all, it is the favorite bread month and I simply chose the favorite bread of friends and family. Bhatura-6 There are various methods people follow to make bhatura. Some add yeast, some knead it in yogurt only, some make a sort of a sourdough starter and some like me simply add baking soda & baking powder. The flavors in each method vary. I personally do not enjoy the yeasty smell in a fried bread so I stay away from yeast. I usually don’t make these preplanned, so there goes the overnight rise. Therefore I use a bit of yogurt and some baking powder and baking soda, and give the dough a couple of hours to rest up. The dough does its magic in the fry pan.   Bhatura

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Here are this month’s favorite breads as shared by BreadBakers. Stop by and enjoy.

Bhatura – Leavened Fried Bread #BreadBakers

Bhatura – Leavened Fried Bread #BreadBakers

Ingredients

  • 400 gms All purpose flour
  • 100 gms Semolina
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 C plain yogurt
  • 1C water
  • 4- 5 tsp oil
  • Oil for frying ( Avocado/Peanut/Grapeseed) I used peanut oil

Instructions

  1. Mix the flour with semolina, baking soda, baking powder, salt and sugar.
  2. Now add the yogurt and mix.
  3. Slowly add in the water a few tbs at a time and mix it in. You may not need the entire cup of water or you may need a bit more. This will depend on how the conditions are where you live.
  4. As soon as the dough comes together and there are no dry spots left, stop adding water.
  5. Knead for a few seconds until combined, then cover and let it rest for 15 minutes.
  6. After 15 minutes, add in the oil to the dough and knead it in.
  7. Cover and let it rest for another 10 minutes.
  8. Now knead the dough until soft and then cover and let it rest for at least 2 hours. Then knead again and divide the dough into 16 portions. Keep these portions covered while you get the oil heated up.
  9. Heat oil to about 350 *.
  10. Flatten each portion of the dough and roll it out into a spherical shape of about 3-4 inches in diameter with an even thickness on all edges.
  11. Deep fry in oil and wait for it to puff up and then turn and fry until brown.
  12. Serve hot off the fry pan. Ideally with chole, but goes well with curries too.
http://www.spiceroots.com/bhatura-leavened-fried-bread-breadbakers

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May 092008
 
Hot Minty Mushrooms

Minty Mushrooms

My love for Mushrooms is legendary and My SO’s hate for them was legendary. Then I created this Hot minty mushrooms recipe, inspired by Pizza Hut, India.  They made some delicious mushrooms with herbs and garlic and I knew if I added in some heat, it will be just the perfect appetizer. Now the guy who used to hate any mushroom dish “requests” for these  hot minty mushrooms every now and then. That is quite a legendary turnaround! isn’t it?

Minty Mushrooms-3

This is aromatic, because of the mint and It is oh so hot, because of the green chillies and its crunchy because of the stir fried mushrooms. It is devoured by  the weight watching friends as well because these are really light on calories.

For those of you who can not handle the heat well, reduce the quantities of the chillies as per your taste. Ensure you allow the mushrooms to sautee first before adding the mix ins. The texture of the mushrooms is really what makes this dish stand out. This however is a last minute dish, because mushrooms for this dish need to be crunchy. I know it’s not for those party nights when you want to cook in advance and then sit and enjoy with guests, but it is awesome to make for foodie friends who come and hang out with you in the kitchen. Fresh off the wok, they get everyone hooked at first bite.

The husband has been known to scoop up the leftover herb mixture and spread it on bread or pita triangles.

Hot Minty Mushrooms

Hot Minty Mushrooms

Ingredients

  • Ingredients:
  • One pack of Mushrooms [button mushrooms work well ]
  • 3-5 Green chillies ,Chopped[ Use more or less based on how much heat you can handle]
  • 2-3 Dried Red Chillies, crushed . or use 1-2 tsp of chilli flakes. [ or suit the heat to your taste]
  • 3-4 cloves of garlic. Finely chopped [ add more if u like the Garlicky taste and if you are using the small pod garlic.. use about 12 cloves]
  • 1/4 cup tightly packed chopped cilantro
  • 1/4th cup chopped mint
  • 2 tsp vinegar
  • 1 Tbs oil
  • Koshur Salt

Instructions

  1. Method:
  2. Wash the mushrooms and pat them dry.
  3. Cut the mushrooms in halves.
  4. Heat up a wok on high heat. Add oil. Make sure it doesn't smoke but is hot enough. Add in the mushrooms,some salt [as per taste] ; stir fry till the water almost dries. We are adding the salt at an early stage to make the mushrooms ooze out any water and since the heat is high, we make sure they don't turn soggy. This method keeps them crisp.
  5. At this stage you may want to leave the kitchen windows open or the stove top chimney running at high or use any other device to send the smoky hot fumes of air outside your kitchen.
  6. Add the chopped garlic. keep stirring on high heat for about 30 seconds. Do not let it burn.
  7. Now turn down the heat to a low, add the green chillies , red chilli flakes, the mint leaves and cilantro. Add the vinegar too.
  8. Stir it in for a few seconds, until the mushrooms are coated with the spices.
  9. Turn off the heat.
  10. Plate it and Serve.
  11. This goes well with red wines and Beer or even orange juice.
  12. PS:
  13. You can try to vary the taste by adding oregano and reducing cilantro. If you do not use vinegar, you can substitute it with some lemon juice.
http://www.spiceroots.com/minty-mushrooms

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