Tomatoes and Herbs - Desi Pizza

One of the bounties of summer is of course, amazing wonderful tomatoes! These are so plentiful, enticing you with their rich beautiful color. I have to confess, I love tomatoes all year round and my friend Bob, complains when I buy fresh tomatoes in winter, pointing out how bad that is for our plannet, since they are being transported at some ridiculous cost to the environment (since it takes energy to do this). Well, this is not an agruement that has an easy ending so, for now, I will continue to eat my fresh tomatoes as long as I can afford them of course.

Tomatoes pair beautifully with most herbs, especially in my opinion with basil and cilantro. Here is something interesting that I did with a store-bought un-cooked cheese pizza. I used the "Freschetta" store multi-grain crust.

While the oven pre-heated, I chopped two tomatoes into fairly thick slices. Sprinkle the pizza with cumin seeds (1/2 tsp), crush 1/2 dried red chilli pepper, generously add fresh black pepper. Top with the tomatoes and add 3 tbsp finely chopped cilantro.

When the pizza is cooked, spinkle with the juice of half a lime and if you wish 1/2 tsp chat masala.

This was a really simple way to add sparkle to something off the supermarket shelf. I will send this off to WHB, which is being hosted by the chocolate lady, who has some stunning chocolate cookies on her blog.

Punida-Lemon Rasam and a meme

Well without the camera I have lost a little blogging momentum. This week I did make something interesting. That and then I was tagged by Sharmi, for a meme. So I figured, let me just write without having to worry about the uploading, downloading getting the picture just right...

What I made earlier in the week was Rasam, and, on a whim I added some dried mint leaves to it. The results were pretty amazing. The delicately tart and spicy broth tingled on the tongue and was balanced perfectly by the gentle freshness of the mint leaves.

Now for my random throughts,

1. Living in the East Coast I love Fall. I thing I live 10 months of the year to experice the burst of colors and crisp clean air. I am probably one of the few people who feel happy when summer is leaving.

2. My children want to make me be a better person everyday. That among many other ways is how they have enriched my life. I want to eat better, do better deeds on a daily basis. So, I thank you Aadi and Deepta for helping me strive everyday.

3. Only when you have your own children do you really understand how much your parents did for you. Especially the early years, they mean so much, needs so much and they still continue to give every day of our lives.

4. My one regret is that I am so far away from my parents. I wish I could be closer and do more for them.

5. I love cooking, it helps me feel happy on both good days and bad. Especially on bad days, the calming experience of chopping, mixing and putting everything together makes a big difference in my spirits when I am done.

6. As a mother, it is very difficult to find time for oneself. However, simple things like even doing groceries peacefully (yes, this is what I do every Saturday morning, while my husband feeds the kids breakfast can make a difference).

7. I think overall, I have been lucky with my share in life.

Well, thanks Sharmi for making me thing. I must be so self-obsessed since all my random thoughts are about myself.

Tala Methi Macchi - Pan cooked salmon with cumin and Fenugreek

Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.

Tala Methi Macchi

Serves 3-4 people

Ingredients

1 lb salmon fillets

1/2 tsp turmeric

1 tsp salt

1 tsp red chilli powder

1 tsp ground cumin-coriander powder

1 lime

2 tsp dried methi

1 tbsp oil

1 tsp grated ginger

1 tsp cumin seeds

Method of Preparation

1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander.

2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.

3. Heat the oil and add the cumin and ginger cook for a few seconds.

4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightly browned.

I guess I should add that for dishes like this, it is important to use a good non-stick pan, or you will need more oil to get the same results.

S is for Simla MIrch

OK, so this has been a crazy week and the time for this entry is a little past. Well, I had thought of the letter "S" when I initially developed this recipe.

I had some excess potatoes, and, was wondering how on earth could I boost/add some nutrition into into it. Then my eyes wandered onto these colorful bell peppers.

Well thus developed a dish that was rather flavorful, and, absolutely perfect with the luchis (white flour puffed bread) that I fried yesterday. What is amazing is that this recipe is so plain and does, not really photograph well but the aromas were amazing. In fact, this convinced me no matter how hard we try, some aspects of good food need to be savored though eating and absorbing the aromas, the camera does not quite do the needed justice.

Shimla Methi Alu

Serves 6-8

Ingredients

6 russet potatoes

4 tbsp oil

1/2 tsp turmeric

1 tbsp mustard seed

1 tbsp cumin seeds

1/2 tsp asafetida

a few crushed red chillies

a few curry leaves

1 tbsp dried fenugreek leaves (Kasuri methi)

1 cup multicolored chopped peppers

salt to tast

cilantro to garnish

Method of Preparation

1. Peel and quarter the potatoes and set aside.

2. Heat the oil and add the turmeric and mustard seeds and cumin.

3. When they begin to crackle add the red chillies and curry leaves with the potatoes.

4. Cover and cook on low heat for 10 minutes till fairly soft.

5. Add all the remaining ingredients except the cilantro and cook for another 10 minutes.

6. Stir in the cilantro and check seasoning and serve hot.

7. Best enjoyed with something like puris.

Andhra Shrimp Curry

I think we all like noovelty in our life, so my North Indian husband who loves spices (since this is what he has grown up with) expresses his independence by insisting how much he loves South Indian and (yes after marriage) - bengali food. I cook general South Indian food reasonably well, but have never tried my hand with fish and seafood recipes.

Well I figured the RCI event which features diverse Indian cuisines, this month featuring Andhra recipes, hosted by Latha.

Well, I adapted this recipe from something a friend of mine from Andhra makes. I think it is close, but since I am doing this recipe by instinct, it may not be perfect

Andhra Shrimp Curry

Serves 4-6

Ingredients

Grind to a paste

1 large onion

4 cloves garlic

1 piece ginger

4 green chillies

3 red chillies

3 tbsp coconut powder

Grind to a powder

2 tsp cumin seeds

1 tsp coriander seeds

2 sticks cinnamon

2 cardamoms

2-3 cloves

1 tsp turmeric

1 lb shrimp

1 tsp salt

1 lime

3 tbsp oil

1 small onion chopped

For garnish

A few curry leaves

1 tsp chopped cilantro

Method of preparation

1. Coat the shrimp with the lime and vinegar and set aside

2. Heat the oil and add the chopped onion and saute well.

3. Add in the ground paste and powdered spices and cook stirring frequently for 15-20 minutes until it is well browned and the oil separates.

4. Add in the shrimp with 1 cup of water, bring to a boil and simmer for 10 minutes.

5. Check the salt and serve hot with rice.

Moong Dal with Dill

A simple variation of an everyday staple - Moong Dal or Mooger Dal.

I do not know how much dill everyone else uses, but I like to get it to add to salads and then I have a lot leftover. While it is gentler than Cilantro, it is an acquired taste in Indian Cuisine. Here I coupled it with garlic for pretty good results.

Moong Dal with Dill and Garlic

Ingredients

3/4 cup moong dal

1 tsp salt

3 cups water

1/2 tsp turmeric

4 tbsp oil

1 tsp cumin seeds

2 cloves garlic minced

2 tomatoes, finely chopped

1/3 cup dill, finely chopped

Method of Preparation

1. On a pan, dry roast the moong dal till lightly browned.

2. Place into a pot and cook with water, turmeric and salt for 25 minutes.

3. Heat the oil and add the cumin seeds, when they sizzle add in th garlic and tomatoes and cook till they are soft and pulpy.

4. Add in the dill and gently stir into the cooked lentils.

5. Check seasonings and serve with rice or rotis.

This is my contribution for WHB which is being hosted right here at home.

Weekend Herb Blogging - Roundup # 83

This is the first time I am actually hosting an event. So I am both excited and nervous. Anyhow lets start the drumroll. Trying to do the entries in the order I recieved them. This has however been so much fun, I have learnt about new herbs, new ways to cook them and discovered some lovely blogs along the way.

Starting with Kalyn's entry, where we have a wonderful recipe for a green bean salad with heart of palm and feta seasoned with oregano. Despite rumors about the dried version being more flavorful, Kalyn's uses the fresh variety that she gets straight from her garden. Green and Anti-oxidant rich.

Eliza is a beginer to WHB. Welcome! She has recently bought a crepe book followed by a crepe pan. She presents yes, a crepe recipe. A beautiful recipe featuring chives, roasted garlic and tomatoes. Sounds delicious! Eliza likes the mild taste of chives and informs us that they are rich in vitamins and calcium.

Chris from Mele Cotte, brings us a lovely couple, here the star performer tomato shares the stage with asparagus. How appropriate for this time of the year. In this dish, Chirs moves away from the usual slicing and sauteing and actually oven roasts grape tomatoes before pairing them with asparagus.

Joanna brings us artichokes which are a sign of summer for her. Do visit her blog to see the beautiful pictures of the artichokes in her garden. She shares with us the perfect way of cooking these artichokes cut in half.

Sarah from Avenue Food shares with us her tip for ... pan roasting garlic that tastes just like the original oven-roasted version in much less time. She uses this in an elegant spaghetti recipe, where the garlic is added to the pasta with anchovies and capers. Sounds perfect for a weeknight supper.

Genie shares with us the story and process of making lavender plants dormant and resurrecting them back when the weather is warmer. Having a black thumb myself, I always marvel at people who can do so well with plants.

Astrid shares with us a recipe for grilled chicken taglietelle. She marinates the chicken overnight and cooks it with nectarine slices and also makes some wonderful stuffed mushrooms and garnished with the winning combination of cilantro and basil.

Ulrike who I keep bumping into through blog events, presents a wonderful lemony pasta, with lemony balm. I just cannot have enough lemon in my food so this sounds like something made just for me.

Emily was insprired to creativity with a 40-piece bag of chicken breasts in her freezer and dishes out Mojito Chicken, the recipe sounds lovely with wonderful doses of the rum, lime and mint trio that the drink has and in her words dish is a meeting of stir fry and Kentucky Derby.


Just when I was wondering what to do with some extra avocados in my house I recieved this colorful post from Valentina. The herb featured here is mint, paired beautifully with chickpeas and avocado. She also tells us about how avocado is eaten in Brazil.


Ahn introduces us to wild betel leaf or peper leaf with this recipe where she cooks minced beaf wrapped in wild betel leaves. She explains the major distinction between regular betel leaves and wild betel leaves is in the more pronounced peppery taste of the later.

Glenna reminds us how simple is sometimes the best. I agree! She presents a lovely medley of roasted vegetables seasoned with the herb duo of rosemary and thyme. She also cooks fish with the same herbs and serves them together.


Elizabeth tries her hand at this wonderful, spicy, Harissa, a spicy North African relish, that is generously seasoned with coriander seeds (has recently stopped buying the whole seeds due to some insects that they were attracting) and garlic. She provides us some excellent information on garlic both about the plant and its nutritional benefits.

The Liberal Foodie tries her hand at cooking mussels, and after going through several other recipies, whips up her own with the versatile cilantro. She cooks the mussels with a cilantro chutney and cream sauce and presents the delicious results.

Amy decided to make a Chicken Provencal recipe while looking for thyme plant for her upcoming herb garden. She tells us about the different kinds of thyme plants. Good luck on the garden.

Patricia presents us another chickpea recipe from Brazil. Here the chickpeas are cooked with garlic and spices and served as a side to cumin fried fish. What a perfect blending of flavors.

Sandeepa presents a spicy chicken fry recipe that promises to spice and lift spirits without needing too much undivided attention. It is seasoned with the wonderfully fragrant and spice curry leaves. This herb is certainly worth keeping in the house.

Yich informs us that the banana is considered a herb! This, I did not know. Thanks for letting me know about the other "herb" that I buy every week. She shares a banana muffin and some fun and food facts about the banana.

Christa shares a recipe for tabbouleh a middle-eastern cracked wheat salad. Her version is infused with Chive Flowers. Her post gives us some wonderful information and recipe sources on other edible flowers.

Sher sends us a recipe for Red Curry Salmon, with cabbage salad over jasmine rice, laced with cilantro. She informs us that the dislike for cilantro may be a genetic factor so we should not be too harsh on our friends who do not like the herb.

The Trinigourmet finally shares with us her recipe for Ras-Al- Hanout, a morrocan spice blend that among other things includes a combination of cardamom and coriander.

Angie shares with us a post on chrysanthemum flowers and a recipe for chrysathemum tea and its medicinal qualities. I think with the varying ups and downs of the weather we can all use a sure-fire remedy for the cold.

Hallo shares with us Kale in a wonderful Caldo Verde a nourishing portuguese green soup. Her post has some good information on kale and something that gives me a good weeknight option to cook.

Ed Charles also introduces us to an unusual green called Samphire - an old British traditional food that is making its reappearance. Since this grows by the sea it contains a lot of salt and therefore needs minimal seasoning and flavoring. Works well for me.

Y also presents a post of cilantro or coriander leaves and says to think of coriander leaves more like a salad than just a garnish. She likes it over fresh white steamed fish that is a favorite for her when she goes out to eat.

Katie fills us in on the story of her emerging herb garden and also presents a delicious sounding recipe for tarragon mayonaise that she serves with fish. The mayo is also delicately seasoned with chives and garlic. Sounds perfect for simple white fish.

Zorra sends us a simple but versatile recipe for herb butter that she makes with chives, parsely and sage and serves with grilled garlic bread. I think I can eat this all day.

Susan sends us a nice and luxurious looking entry of Chive and Poppy Seed Crepes, served well stacked with a good dollop of fresh whipped cream. Sounds like a perfect brunch dish.

Well the last entry is yet another Samphire entry, what a coincidence. This one is paired with fish as well. I do not know where to get it but it certainly sounds like something worth trying.

I tried my hand with dill this time around. Paired it with moong dal or yellow lentils for a nice gentle well-seasoned dish.

Well, I think this is it. A lovely collection! I hope I missed no one.