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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, February 24, 2011

Salmon/Sole with lemon butter sauce


½ pound sole or salmon

All-purpose flour

Salt and freshly ground pepper

3 tablespoons unsalted butter

¼ cup dry white wine

Juice from 1 lemon

1 teaspoon minced parsley




Rinse the Sole, blot it dry, and dust it lightly on both sides with flour just before cooking it. Season with salt and pepper.

Melt the butter over medium-high heat in a skillet large enough to hold the sole. When the butter is foaming, lower the sole into the skillet and cook over medium heat for 3 minutes.

Flip the sole gently to avoid breaking it, using a fish spatula. This is a delicate procedure; don't rush it, or you will find yourself with a sole that breaks in half. Cook on the other side for 2 minutes, or until golden.

De-glaze with the white wine and lemon juice and cook 5 more minutes, or until the liquid reduces by half and the sole is cooked. Turn gently to coat with the sauce, sprinkle with the parsley, and serve.

Wednesday, February 23, 2011

Konkani Chicken

1 chicken  800gms cut into medium pieces or leg pieces
1 Coconut grated  or half cup dehydrated coconut powder
4 Onions, 2 finely chopped, 2 quartered
1 Teaspoon red chilli powder
1½ Teaspoons turmeric powder
2 Teaspoons garam masala powder
8 Green chillies chopped
2 Tablespoons each of ginger and garlic pastes
2 Tablespoons oil
1 lime size tamarind ball made into liquid or kokkum
Salt to taste


Marinate Chicken: 
Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes
Make cuts on the chicken pieces 
Rub this mixture on to chicken pieces well 
Marinate for at least one hour 

Making Masala : 
Roast grated coconut in a little hot oil till light brown
Transfer the roasted coconut to a flat surface and cool it
Transfer roasted coconut into a food processor and grind it along with quartered onions to a paste

Heat oil in a heavy-bottomed pan 
Sauté chopped onions on medium heat till they are light brown in color
Add the remaining chopped green chillies and little salt
Add garam masala, red chilli powder, turmeric powder and fry for a few seconds 
Add the marinated chicken pieces 
Fry on medium level for about 7-10 minutes or till they are lightly browned
Add the Onion-Coconut paste, salt and stir well
Add 4 cups of hot water and tamarind juice or kokkum and bring to a boil till raw smell of tamarind goes away in case you are using the former.
Lid on and heat down
Cook over the slow heat for about 25 minutes
Check the seasoning and adjust salt
Serve hot with ghee rice or even with plain white rice