Spiced Corn

I'm not sure if this is an Indian dish or something my mom invented...Regardless, it's yummy and oh-so-simple, so it's a quick go-to recipe if you're jonesing for a snack or a salad topping (my preferred use).

Ingredients:

1 bag frozen corn nibblets (Recommended: Steamfresh Green Giant brand. A little pricey, but amazingly fresh taste)

2 tsp oil

1/2 tsp mustard seeds

5-6 curry leaves (karbev)

3 green chillies, chopped (more, if you like it spicy)

Salt to taste

1. Thaw bag of corn. 

2. Heat oil in a pan. When hot, add mustard seeds. When mustard seeds start to pop, add chillies and curry leaves.

3. Add thawed corn. Salt to taste.

4. Stir until well mixed and serve!

See, super easy. Since this is a really easy and quick recipe, I'm including another recipe for today. :) 

'Til the next dish...

Curried bell peppers and potatoes

This one is a personal favorite of mine. Again, I'm not sure if this is my mom's invention or an Indian dish. I think it's my mom's invention because I haven't seen it served at other people's houses. Ever. Go Mom!

What makes this recipe even more attractive is how simple and quick it is. Don't you just love knowing you have one dish out of the way in 20 minutes? Love.this.

Ingredients:

1 medium potato*, chopped into bite size pieces

1 medium bell peppers, chopped into bite size pieces

2 tsp oil

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp jeera powder

1 tsp coriander/cilantro powder 

Salt to taste

*boiled preferable as it's faster, but raw works too. 

Side note: If you only have dhan jeera (a 1:1 combination of jeera and coriander powders, use 2 tsp instead of 1 tsp each of jeera and coriander powders)

1. Heat oil in a pan. Add potatoes and stir. Salt to taste. If using raw potatoes, put on low heat, cover and cook for 5-10 minutes (or until soft). If using boiled potatoes, cook for 3 minutes each side or until browned.

2. Add chilli, jeera, coriander and turmeric powders. Stir until potatoes are evenly coated with spices.

3. Add bell peppers and stir.

4. Put on low heat and cook for 10 minutes, or until bell peppers are soft. They will also turn a lighter shade of green than when they were raw. 

Plate and serve!

'Til the next dish...

Fish Biryani

So this isn't a completely authentic recipe. It's something I slapped together based on C's biryani expertise (gained solely through eating and not by actually, you know, cooking it) and mom's recommendation of a good biryani mix.

I use Sanjeev Kapoor's Bombay biryani mix as the rub for the fish and the seasoning for the rice. It smells and tastes amazing, so it's going to stay until they decide to discontinue the brand. When that happens, I will cry. But until then, I will make full use of this recipe! :)

Ingredients:

2 tilapia fillets (fresh, thawed whatever), cut into bite size pieces

1 cup + 1 tbsp Bombay Biryani mix

4 tbsps plain yogurt (I use nonfat, but as long as it's plain, it's ok)

1/2 tsp salt (and some for the fish)

1/2 cup cilantro

1/2 tsp fennel seeds (jeera)

1 cinnamon stick

1/4 tsp saffron (optional)

2.5 cups basmati rice

1 small onion, sliced

1 tbsp oil

1. Cut fish into Add 1 tbsp mix and some salt to the fish. Make sure all the fish is coated and salted. Put aside.

2. Mix 1 cup mix with yogurt and salt to taste.

3. Prepare rice. Add cinnamon, jeera, and cilantro leaves to the rice cooking water. Add saffron if you have it by crushing it in the rice water.

4. Drain rice when it is half cooked. To me, the rice is half cooked if the water is boiling and the rice is 'dancing' or bubbling in the water. Also, when you look at it, it does not have the fluffy look of cooked rice.

5. While the rice is cooking, add 2 tsp of oil to a pan and cook the onion until it is caramelized .

6. Place oil in the wok(a wok is ideal, but any heavy bottomed pan with high sides will do). Layer fish in the wok . Spread half the rice on top of the fish. Spread the paste on the rice. Distribute the remaining rice on top.

7. When the lid goes on, make sure it is airtight. There should be no steam leaking from the sides. That steam is needed for the rice to cook completely. I place two paper towels and the lid on top of them to create an airtight container.

8. Cook for 20 minutes on medium low heat.

9. When it's done, mix so that the rice and fish are evenly distributed. Sprinkle onions on top and serve!

'Til the next dish...