Archive for category Health

salmon fish curry, simplified

I have made several different versions of fish curry in the past few years from various sources, and this one passed the test of being simple, and yet packed with wonderful flavor (to my taste). Give it a try, and let me know how it turned out for you.

Salmon Fish Curry

Salmon Fish Curry

you will need:

*) 1 lb of salmon fillets – skin out or with skin(your preference), cubed to 2″ wide, washed and rinsed twice, with turmeric powder (1/2 tsp) and coarse salt
*) 2 tablespoon of ginger garlic paste
*) 2 medium red onions, finely chopped
*) 3 Thai green chillies vertically slit
*) 1 tsp of red chilli powder
*) 1/4 tsp of turmeric powder
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1 tsp of cumin seeds for tempering
*) 1 cup of tamarind juice (optional, can be substituted for 1 tbsp of tomato paste or 1 to 2 pureed tomato)
*) 3 tbsp of coconut grinded to a smooth paste or 1/4 cup of coconut milk
*) salt to taste
*) 2 tbsp of oil

make it:
*) In a wide lidded pan, add 2 tbsp of oil, once it is warm, add the cumin seeds, add the green chillies and onion and fry for 4 minutes in medium flame
*) Add the turmeric powder + garam masala + red chilli powder + coriander powder + ginger garlic paste, mix well for 1 minute
*) Add the tomato paste or tomato puree to the pan, mix well, let it cook for 2 more minutes, and add 1 cup of water
*) If you are using tamarind juice instead of tomato, add the same
*) Add 1/4 cup of coconut paste (ground finely) or coconut milk, mix and let it boil for 7 – 10 minutes
*) Add salt to taste and let the gravy thicken for about 7 minutes in medium flame
*) Now add the salmon pieces to the gravy, gently mix, and put the lid on and let it cook in low-medium flame for 10- 15 minutes, until oil on the curry accumulates on the top

Note: Depending the quantity of fish pieces used, adjust the amount of water add another 1/2 cup of water, if you fish pieces do not submerge at least 3/5 way through.

*) Garnish with cilantro leaves (just 2 strands will be sufficient) and serve with hot rice


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banana oat quick bread (on my new background)

After baking several loaf of banana bread over the past year, I was open to any variation to the basic recipe and I am glad I found this on and tweaked it a bit to suit the availability of ingredients and the result was delicious.

you will need:

* 1 1/4 cup bread flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup old-fashioned uncooked oats
* 1/4 tsp cinnamon powder

mix all the dry ingredients and let the flour aerate

* 2 egg whites and 1 whole egg beaten until fluffy
* 1/2 cup brown sugar (adjust according to desired sweetness; you an always substitute an extra banana for the sugar)
* 1 tsp vanilla extract
* 4 tbsp of oil
* 3 ripe mashed banana

* chopped walnuts (1/4 cup)

make it:
1) Mix all the wet items and gently combine the dry ingredients into the liquids; once everything is mixed, add the walnuts
2) Pre heat the oven to 350 and butter a loaf pan
3) Pour the batter to the pan and let it bake for 40-45 minutes.

note: If the crust appears to get brown sooner like after the first 20 mins, cover the top with an aluminum foil and reduce the heat to 325. You can bake an additional 10 minutes until a toothpick inserted comes out clean. Let it cool and slice.

Notice anything different with the photo of the bread? yep, I made a new lighter background which is pretty elementary, nothing too fancy.

The camera and lens that I have are fairly decent, but my food photos are not really what I always wanted to look like.  So one step at a time, my first goal was to fix the background, and thanks to all those amazing bloggers who have experimented and shared their techniques online.

you will need:

1) wooden board or sticks (you can either pick up smaller plank bundle and start arranging them whichever way you like).  I personally prefer the planks to be somewhere from 4″ to 5″ wide, so I could avoid gluing a several pieces of wood and fear it falling apart every time I move it.

For this one, I bought a 6 foot by 5.5 inch wide plank that cost about $6.25 and I had it cut into 3 pieces each 2 ft long.

2) wood glue

3) small can of paint of your choice

4) a paint brush or a small paint roller

make it:

1) Start applying glue to the sides of two of the planks, stand them vertically and press one over the other.   Repeat the same for the third one.  Let it dry for at least an hour

2) Set the whole thing flat and start painting. I applied 2 coats and let it dry for 1 hour and this is what I have.

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broccolli cheddar wild rice soup

This soup is inspired by the Progresso wild rice soups and the cheddar soup I loved from Panera.

You will need:
* 1.5 cup of broccoli florets chopped smaller like 1 inch pieces
* 3 tbsp of all purpose flour
* 1.5 cup of vegetable stock
* 1 cup of milk
* 1 onion chopped finely
* 3 garlic cloves chopped finely
* kosher salt to taste
* 1 tbsp of butter
* soup pot
* 1/2 tsp of fresh ground pepper or adjust to desired taste
* about 4-5 1″inch cubes of sharp cheddar cheese, I didn’t have any, i used the 3-4 cheese slices
* 1/4 cup of wild rice medley (totally optional) I used the one bought from trader joe’s which had some flakes of barley grains that provided a nutty taste, if you prefer. Make sure you wash it for 2-3 times

make it:
* Heat the soup pot with the butter, and once the butter melts, add the onions and garlic and saute for 4-5 mins
* Add the flour and whisk together quickly to prevent any lumps for 1 minute
* Add the vegetable stock + milk + pepper + salt
* Add the wild rice medley and simmer and let it cook for 20 mins

* After 20 mins, just check the rice, and it should be at least 50% cooked or appear semi-transparent
* Add the broccoli florets, if you think the soup is already thick, then a cup of stock or a mix of stock and warm water and let it cook for another 20 mins in medium flame
* You should see the broccoli cooked nicely and kinda breaking down into the soup, check the rice is cooked, and add the cheese cubes, stir until it melts and let it simmer for another 5-10 mins

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Spelt Dinner rolls

After a few no so proud attempts of no knead breads, I am back to making rolls using some kneading strength.

Mix 1 cup spelt flour + ½ cup bread flour + ¾ cup water + 1tsp of yeast + 1 tbsp sugar together in a wide bowl, roughly and let it sit at room temperature for 8-12 hours or ever 24 hours.

Final Dough:
When ready to make the final dough, add the sponge + 1 to 1/2 cup of bread flour (adjust)+ ½ cup of whole wheat flour + 2tbps of non-fat milk powder + 4 tbsp of honey + 1 tsp of salt + 5tbps of flax meal + 3 tbsp of butter. Mix everything together until the dough comes together from the sides of the bowl. The water from the sponge was enough, hence I did not add more water. If your sponge does not have enough liquid for the final dough, add milk/water accordingly.

Total flour used: 3 – 3.5 cups (bread + spelt + whole wheat flours)

Note: I did not add any additional yeast to the final dough.

On a floured surface knead the dough for good 5 minutes, let it rest for 2 minutes,, and knead for another for 5-8 minutes until it comes to a soft ball, and place it in a well oiled bowl for first rising.

After 1.5 hours, it would double, punch down, and roll into small balls and placed in a cake pan lined with parchment paper and oiled mildly. Place the rolls about ½ inch apart giving them room to grow, and set it in a warm place for 1 hr or until doubled, and preheat the oven to 350 and bake for 25 – 27 minutes, and once it is done, set it on a rack to cool and run warm butter over the top, to soften the crust.

I just love how much the magic of kneading does to bread, my next goal is to make this recipe as a sandwich loaf. Its chewy and soft all it needs some warm butter smothered over it.

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Fettuccine without the alfredo

Noodles were the most common alternative in most part of asia. Until one fine evening, I dined in Olive garden that fed me the lovely fettuccine Chicken alfredo. One bite of the creamy sauce that took me to the sky and I just fell in love with it.

From then, I have been trying to make my own Alfredo sauce and haven’t been that successful. I mean the sauces I made were okay, but the taste was not extraordinary to be proud of. I am not giving up, still going to give it a few more shots.

Meanwhile for a change, I adapted this recipe to fettuccine and it was turned out lovely.

Thanks to Clara for sharing the simplest best thing ever.









The only addition I did was adding some red pepper flakes and 1/4th tsp of italian seasoning.


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