Macchi dum-pukht (baked fish)

This is a unique Indian fish dish that I tried during a business trip to Hyderabad, a real foodie town! I was able to finally recreate it after researching many recipe books. The fish is very flavourful, slightly pungent and has a melt in your mouth texture. It also makes for a great presentation as it can be served right out of the oven in the same dish.














Ingredients:

1 pound firm white fish fillets, cut into 2'' pieces

marinade:
3 tsp mustard seeds
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp cumin powder
a pinch of cloves powder
a pinch of cardamon powder
1/4 tsp cinnamon powder
1 tsp black pepper powder
1 tsp fresh, ginger paste
1 tsp fresh, garlic paste
salt to taste


1 large onion, sliced into large rounds, 1'' thick
2 large tomatoes, sliced 1'' thick
2 tbsp mustard oil


Method:

Powder mustard in a coffee grinder, mix with water to form a paste, add salt to taste and let it sit overnight.

Preheat the oven to 400°F. Mix the fermented mustard paste with the rest of the ingredients and marinate the fish for an hour.

In a 10'' baking dish, arrange alternating slices of onions and tomatoes to form a pretty layer. Now cover the top with the fish pieces ensuring there are no overlaps. Drizzle mustard oil on top of the slices and bake in the oven for an hour or until the fish has browned on top.

It might seem like a lot of time for baking fish but it comes out just perfectly cooked! Serve right out of the oven dish with some of the vegetables in the bottom. It pairs well with rotis or rice.

African plantain stew

I tasted this raw plantain stew in Zanzibar and it's truly indicative of the melting pot of cultures that Zanzibar is...five to be precise - Arab, Persian, Indian, African and Portuguese! It was served with pan seared king fish as an accompaniment but it's also delicious with plain white rice as a main course.

I was lucky to find raw plantains at the Indian grocery store one day but you can use raw bananas instead.























Ingredients:

3-4 raw plantains
2 onions, chopped
1 can peeled, diced tomatoes in juice
1 small can coconut milk
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
salt to taste
1 tbsp oil
2 star anise
2 large cardamom pods (black), give it a quick whack with the back of the knife so it opens
2 bay leaves



Method:

Peel the plantains, cut into 1'' thick slices and place in a pot of water. Add turmeric, salt and boil until cooked through. Drain and reserve.


Heat 1 tbsp oil in a pan, add cardamom, star anise and bay leaves and saute for a few minutes. Add onions and saute until translucent, then add chili powder, coriander powder, salt and toss until combined. Now add the tomatoes and cook until it is well combined and oil float to the top.


Finally add the coconut milk and cook through until it bubbles, then add the plantains and simmer for a few minutes until flavours are absorbed.


Serve spooned over white rice with piri-piri sauce on the side.

Garlic rosemary fries

I best garlic rosemary fries I've tasted was in Portland Brewing. It was a favorite after-work haunt for some great local micro-brews and food. Unfortunately, it no longer tastes the same after it was bought by a bigger brewing company from Seattle.

Mine is an oven baked version so it's more guilt-free although the original was definitely deep fried :)

















Ingredients:

4-5 large russet potatoes, cut like large steak fries with the skin on
2 tbsp olive oil
kosher salt to taste
black pepper to taste
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh garlic



Method:


Preheat the oven to 425° F.
Place the fries on a large baking sheet with a lip. Add the oil, salt,pepper and toss using your hands to coat the fries. Then line them in a single layer on the baking sheet.


Bake for around 25 to 30 minutes. Turn the potatoes once after about 15 or 20 minutes.
Take the baking sheet out of the oven and place fries in a serving dish. Combine the garlic and rosemary and sprinkle immediately while the potatoes are still hot.

Almond Pudding (muhallabia)

This a light, refreshing dessert that is an ideal finish to a heavy middle eastern or North Indian meal.


















Ingredients:
3 cups whole milk
3 tbsp sugar, or more to taste
1/4 cup rice flour
3/4 cup ground almonds
1 tbsp rose water
ripe red currants or pomegranate seeds for garnish

method:
Blend ground rice with some of the milk to form a paste and set aside. Heat the rest of the milk until scalding, stir in sugar until dissolved. Now add the rice flour paste and keep stirring with a wooden spoon until it bubbles, then reduce heat and simmer for a few minutes.

Now add the ground almonds and stir continuously until it is smooth and bubbles again. Turn off the heat and add rose water. Pour into individual ramekins, cover with plastic wrap when cooled and chill in fridge until ready to serve.

It is traditionally garnished with pomegranate seeds and or sliced almonds but I used organic, Oregon grown red currants. They look great against the silky, white pudding but also add a nice crunch and zing.

Classic Panna Cotta

This is my favorite Italian dessert. It is extremely simple to make and therefore a great choice when the rest of the meal is more elaborate. The only problem is that it needs sufficient time to set in the refrigerator and leaving it overnight is best. I have tried many variations and find that the recipe below yields the best texture, creaminess and taste!

Ingredients:

4 cups half n half
1/2 cup sugar or according to taste
4 tsp vanilla extract or 2 vanilla beans scraped
2 tsp gelatin powder or use gelatin sheets per package instructions

Method:

Add gelatin powder to ice cold water and set aside until it blooms.

Heat half n half with sugar on low heat until it melts. Then add vanilla, heat through (do not let it boil). Turn off the heat.

Add a little milk to the gelatin and whisk together until incorporated. Now add it back to the rest of the milk, whisk together. Pour into 8 ramekins and chill in refrigerator for 6 hours or overnight.

There are so many different options to serve panna cotta. I have used fresh berry sauces and also chocolate sauce...both are fantastic! You can either pour the sauce over the panna cotta in the ramekins or for a more dramatic presentation, un-mould the panna cotta over a plate and spoon the sauce over and around it. To un-mould - place the ramekins over some warm water in a pan for it for a couple of minutes and then turn it over on to a plate.

Dal (Rajastani)

Dals or lentils are a great way of eating heathly, yet divine, comfort food. This is a Rajastani variation made typically with butter. I make it with oil instead and just add a pat of butter in the end.

Ingredients:

lentils:
1/3 cup toor dal
1/3 cup channa dal
1/3 cup split moong dal
1 tbsp whole ural dal
1 tsp whole moong dal

masalas:
1/4 tsp asafoetida powder
1 tsp coriander powder
2 tsp chili powder
1/4 tsp turmeric powder

1 tsp cumin seeds
4 cloves
1 bay leaf
2 green chilies, slit
1 tbsp oil
1 tsp of butter or ghee
1 tbsp of whole tamarind, soaked in 1/2 cup of hot water
2 tsp amchur


Method:

Pressure cook the dals (lentils) with 4 cups of water until soft.

Heat the oil in a sauce pan and add the bayleaf, cloves and cumin seeds until they crackle.
Add green chilies, asafoetida, turmeric, coriander and chili powders and stir for a minute. Then add the cooked dal, tamarind extract and amchur and cook for a few minutes until combined.

Top with a tsp of butter or ghee to give it a wonderful aroma and some richness. Serve with roti, naan or baati.