Tuesday, November 15, 2022
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Friday, September 18, 2020
5-6 Avoli / White Pomfret (cleaned)
For the masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp ginger garlic paste
Salt to taste
2 tsp lemon juice
A handful of curry leaves
Coconut oil for frying
(You can use any oil that you like, but coconut oil adds a wonderful aroma and taste to the dish)
Clean the fish. Make slits on the skin
In a small bowl, mix together ginger garlic paste, dry spices and salt. Mix together to make a thick paste, adding the lemon juice.
Marinate the fish for a minimum of 1 hour.
Heat coconut oil on a tawa.
Once the oil is hot, add the curry leaves and carefully place the fish on the hot tawa.
Cook on low to medium heat for 5-7 minutes before flipping the fish over.
Cook until the insides are cooked and the fish skin is crispy and golden brown.
Serve hot garnished with fried curry leaves.
Monday, September 14, 2020
2 cups Penne pasta
2 cups finely chopped spinach
1 cup chopped button mushrooms
1 tbsp minced garlic
1 tsp pasta herb mix or Italian herb mix
1/2 tsp red chilli flakes
Salt and Pepper to taste
1-2 tbsp Extra Virgin olive oil
1/4 cup shredded parmesan cheese
Boil 3-4 cups of water adding salt to taste.
Once the water starts to boil, add the penne pasta and cook for 10-11 mins till Al dente.
Meanwhile, heat a pan and pour in olive oil. Add the chopped mushrooms and saute till the water from the mushrooms dry up. Remove the sauteed mushrooms from the pan and save for later.
Add the chopped spinach to the hot pan and saute the spinach till it is dry.
Add in the sauteed mushrooms. Add the minced garlic and saute for a few minutes.
Once the garlic is cooked, add the spices and saute for 2 minutes.
Add the cooked pasta and coat with the spinach - mushroom mixture.
Turn off the heat and sprinkle with shredded parmesan cheese.