Welcome to Color n’ Spice

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My journey with food, exploring childhood memories and creating new ones from books ,friends and food groups

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Fish with spring onion/piyaaz koli paat

 

Fish cooked with spring onion leaves is a recipe very close to my heart. Memories churn, my heart  warm up and the taste lingers as I savor the  maas/fish  with some hot steamed rice on this chilly winter night .

 

 

48191393_10212041858354134_2931471335940947968_nIngredients:
6 medium pieces of fish
1 medium onion – chopped
1 tomato – chopped
½ inch stick of ginger – minced
½ tsp nigella seeds / kalo jeera
2 tsp turmeric powder
2 tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
A handful of fresh coriander leaves – chopped
1 cup spring onions – cut in medium pieces
oil
Salt
A pinch of sugar

Method:
Rub turmeric powder and salt over the pieces of fish and let them marinate for 10-15 minutes.Heat oil in a pan and fry the fish lightly . Keep aside
In the remaining oil, add the nigella seeds.
As the seeds start to splutter add the chopped onions to them.Sauté and cook the onions till they become lightly golden and then add the ginger .Sauté for a minute. Then add the chopped tomatoes and cook till they become mushy and start to release oil.
Add a little water and then add the turmeric powder, red chili powder, cumin powder and coriander powder.
Sprinkle some salt, a little sugar, mix and cook for 2 minutes or so
Add the cut spring onions and cook till they become soft and wilted.
Now add warm water, salt as per taste and let the gravy come to a boil.
Once the gravy starts to boil add the fish pieces to them.
Put cover and simmer till done.

Simmer till you have your desired consistency of the gravy.

Srilankan Style Fish Curry

Is it really December 1st ? I am going through that phase of trying to do a little bit more around the house as the holidays are here . The weather is beautiful,  which means the heart desires to be on a walk more than to be in the kitchen.  The days are getting shorter and cooler  . And as always during this time of the year, I like to go window shopping as places are so decked up. Today being Saturday cooked  something special and tried this recipe ; Srilankan fish .

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Ingredients
1 pound salmon fish fillet
1/2 tsp turmeric powder
juice of half  lime
1 medium red onion
2 garlic cloves
1 inch ginger
3 /4  green chilies
3 medium  tomatoes
few curry leaves
3 cardamom pods
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tbsp tamarind paste
250 ml coconut milk
salt and oil  

 

 

Method:

Slice the fish into large chunks. In a bowl, mix together 1 tsp turmeric, lime juice and salt and rub gently onto fish and let rest for 10 -15 mins. lightly fry the fish pieces and keep aside. 

To make your sauce, finely chop onions, ginger, tomatoes, garlic and chilies, keeping them all separate.

Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.

Now add the onion, ginger, garlic, chilies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.

Puree the  chopped tomatoes and add  . Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.

Add the fish to the sauce and simmer until the fish is cooked through and opaque. Serve hot with  rice.

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Cranberry Cream Cheese Dip

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I have been making this recipe for the last few years and I will be making it again for Thanksgiving dinner.The colors and flavors are way too perfect not to ! It is the blend of tart, spicy and sweet and when served with crackers it just feels so complete .

INGREDIENTS
12 ounces fresh cranberries
5 green onions chopped
1/4 cup chopped cilantro
1 jalapeno pepper seeded and finely diced
3/4 cup sugar more or less, to taste
1/2 teaspoon cumin
2 tablespoons lemon juice
1/2 teaspoon salt
16 ounces cream cheese room temperature

INSTRUCTIONS
Place the cranberries in the bowl of your food processor or blender. Pulse to give them a rough chop. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt. Pulse until well combined and finely chopped, but not pureed. Refrigerate for 4 hours (longer if desired, up 24 hours).
Spread the cream cheese on a serving plate or pie plate in an even layer. Top with the cranberry mixture.
Serve with crackers or tortilla chips.

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I hope you enjoy this as much as I do and enjoy the holidays !

Cauliflower Soup

This Creamy Cauliflower Soup recipe is easy to make, and made with delicious and healthier ingredients that you can feel good about!

Recipe courtesy : Gimme Some Oven

 

 

INGREDIENTS:

  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 5 cloves garlic, peeled and minced
  • 3 cups veggie stock
  • 2 sprigs fresh thyme
  • 3 cups milk
  • 1/2 cup freshly-grated Parmesan cheese
  • Kosher salt and freshly-craked black pepper

DIRECTIONS:

Begin by prepping your cauliflower.  Remove and discard the outer leaves and trim off the stem.   Roughly chop the florets, and then thinly slice the core.  Set aside.

Heat oil in a large stockpot over medium-high heat.  Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally.  Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.

Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender.  Remove the thyme sprigs.

Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.

Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.

Serve immediately, topped with your desired garnishes !

 

If you would like to garnish the soup with sauteed cauliflower, heat 1 tablespoon of butter (or oil) in a medium saute pan over medium-high heat.  Add the cauliflower florets and sauté for 3-4 minutes, or until done

Lemon Flavor Chicken

A little bit of indulgence for my son today …

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Lately dinner has often been scrambled egg with frozen chappatis or rotisserie chicken ( from store) and garlic bread .  Today sitting at work I  googled images of ‘lemon chicken ‘ and quickly read a few recipes . Stopped at the grocery store on my way home and picked up some lemons and a bottle of caper. I already had a tray of skinless, boneless chicken thighs at home . Dinner had to be ready in less than an hour and I took the easy route. I remember Ma baking chicken with slices of lemon and decided to cook in her style .

I had 4 pieces of chicken thighs and cut them into two pieces each. Sprinkled a little flour ,tandoori masala, salt and pepper on the chicken. Sliced a small red onion, one lemon and grated few pieces of garlic . Peel and cut  potatoes into chunks .

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In a pan heat olive oil and shallow fry the chicken and potato pieces. As they brown add the sliced onion and garlic. Let it cook covered on low heat. Halfway add the sliced lemon pieces, and add a tbsp of capers and sugar to balance the taste. Cook until done .

I served this dish with cilantro rice.  Finger licking good for sure …try it once !

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Mutton Curry

 

In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Thankful to one such dear friend who helped me to restart the blog again !

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Kashmiri cuisine – one of the most delectable cuisines of India. The cuisine that is influenced by many foreign cultures – Central Asia, Iran & Afghanistan. Kashmiri Mutton curry brimming with flavors of fennel, ginger and marked by the striking red hue, it is indeed a celebration of all senses.

Ingredients :

mutton : 500 gms

onion : one medium

cinnamon : 2  one inch  pieces

cloves : 4 to 5

Black peppercorn :4 to 5

cardamom :3

kashmiri red chilli powder : 1 tsp or more

fennel powder : 1 tsp

Ginger ( saunth ) powder :1 tsp

coriander powder :1 tsp

yogurt : 1 cup

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Method:

Heat oil in a pan.

Add asafoetida, cinnamon sticks, cloves ,peppercorns and cardamoms. Saute for a minute.

Add the onion puree and cook till nicely brown .

Add mutton pieces and keep stirring till it reaches a nice reddish brown color .This will take like 15 to 20 mins.

Add salt and all the powders .

Add the beaten yogurt and like a cup of water . cook covered till meat is tender .

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Enjoyed best with steaming hot rice. The curry has a thin gravy and a layer of oil or fat on top .

Boiled Fish from Naga Cuisine

Decades ago I visited Kohima ,capital city of Northeastern state Nagaland in India . It was a quiet memorable vacation with mom and family friends for three days .Lapped in the eastern frontiers of the Himalayan mountain range, Kohima is marked by an unhurried pace of life ,fresh air and scenery.

One of the tourist attractions is the  Kohima War Cemetery ; a memorial in honor of those officers and soldiers killed during the World War II. It is designed as a series of terraces with magnificent stone steps, bearing testimony to one of the most stubborn,  bloody fighting in the whole of the Second World War.”When you go home, tell them of us: that for their tomorrow, we gave our today,” reads an epitaph in the War Cemetery of Kohima and it stayed with me over the years .

Another place we visited was the museum where you get an idea of the legacy of the Nagas .These days Hornbill Festival is often mentioned by my friends and hopefully one day will be able to see it too.

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I am honestly not familiar with Naga cuisine.  There is a restaurant in Guwahati by the name “Naga Kitchen”  and often hear my brother and his family visit .In one of my visits they had packed a dish home and I had a taste of some pork curry . Talking to my sister in law about fish recipes, she mentioned that these days she often cooks a boiled fish in Naga style . To make a dish with zero oil the fish has to be as fresh as possible . In her words the recipe is ” cut potato into 4 pieces .Boil water in a pan and let the potatoes boil.Meantime roast in fire a medium tomato and dry red chili . Once  it is done ,kind of mash it and add to the pan .Add grated garlic,ginger and salt .As the potato is cooked add the fish pieces and let it all simmer together .Add finely chopped onion and black pepper .Garnish with cilantro ”

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Well the recipe is definitely different   and I got little curious as to how does it taste with no oil .In my first attempt I made it with fried rohu pieces and kind of liked the dish . Today I got fresh salmon and cooked it a second time and now must say I am hooked to this simple dish  . I had to make few minor changes to the recipe .I broiled the tomato halves in my oven and instead of roasting dry red chili , I used slivers of habanero pepper. I like spring onion leaves and so added them instead of regular onion .I also skipped the garlic and love the flavors of organic ginger . Yes garnished with cilantro and it is just light and so flavorful with steaming rice and dash of lemon .

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