Monday, September 14, 2015

Tuna Fried Rice


Canned Tuna (in Olive Oil) - 1 can
Potatoes - 4 Medium, boiled and coarsely mashed
Onion - 1 Large, chopped
Green Chilli - 3/4, chopped (if not available, 1 dry red chilli will do!)
Dry Bay Leaf - 2

Cooked Rice - 2 cups (or more, if you want more Rice compared to Fish!)
Eggs - 4

Shan Egg Fried Rice Spice Mix - 1/2 packet (optional)
Salt, as per taste
Black Pepper Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp (or lesser, optional)
Cumin Seeds - 2 to 3 pinches

Canola Oil - 2 tbsp + 1 tbsp


Use Paper towel to squeeze out the olive oil from the canned Tuna. The Tuna should eventually fall apart.
Mix it with Turmeric Powder, Chilli Powder and Salt.
Add the mashed Potato to the above and mix it together.

Heat 2 tbsp Canola oil in a flat pan.
Add Cumin Seeds, dry Bay Leaf and Green Chilli (or Dry Red Chilli). Let it sizzle and temper the oil.
Add chopped Onions. Stir and let it cook in medium heat for 5 mins till the Onion is translucent.
Add the already prepared Tuna-Potato mixture and mix it well.
Add little water if the mixture is sticking to the sides of the container. Keep stirring and let it mix till the raw smell is gone. Takes about 5-10 mins.
Keep this mixture aside. We will add it to the cooked Rice later.

Heat 1 tbsp Canola oil in a flat pan.
Once the oil is warm, add the eggs and let it cook. Stir it so that you have well cooked pieces of eggs.
Add Salt and Black Pepper for flavor.
Add the cooked Rice (room temperature is preferred for the Rice). Mix it well.
Add the Shan Egg Fried Rice Spice Mix, if you are planning to use it. Mix it well.
Add the prepared Tuna mix and combine them all together. This takes about another 5 mins.

I usually cover it and let it sit for 10-15 mins before serving. It goes well with a slice of Onion and Tomato or Raita or just Tomato Ketchup!

Bon Appetit! :)

Monday, August 31, 2015

Chia Seeds with Yoghurt Chat

Lately I have started eating one tablespoon of Chia seeds in some form or the other. One of my favourite is mixing it with Apple juice or Orange juice. Today I mixed it with Yoghurt and a teaspoon of Chat Masala. I had it as a side to Batata Poha.

Wednesday, August 19, 2015

Halloween Pumpkins (a post a year too late)

A post a year too late :) ... but just in time for this year! ;)

Last year, for the very first time, me and hubby got adventurous and got ourselves two large pumpkins. Since we had never carved one before, those pumpkins served as counter decor pieces for quite sometime - actually, not too bad! Then I got panicky and wanted them to serve the purpose they were meant for - lack of time and some my engineering skills and likely I had seen it online somewhere, I decided to use hubby's drill-set to serve my need! Well, I have not seen the drill-set since - most probably they have been stowed away to prevent any such future torture on them. Ok, enough of the background, here are my creations from last year - enjoy!

Tomatillo Dip


Tomatillo - 1 pack of about 12, grind it fine
Onion - 1 medium, finely chopped
Parsley - 1/2 cup, finely chopped
Lemon juice - 2, small
Salt - as per taste
Green chilli - 2 (optional)


Grind the chopped Tomatillo into a fine paste.
Add water if you want it less thick.
Mix it with chopped Onion, chopped Parsley and Lemon juice.
Add Salt and chopped Green Chilli as per taste.

Serve with Pita chips and Hummus - amazing! It can't get more sour and tangy!

Tuesday, August 18, 2015

Chia Seeds with Yoghurt Chat

Lately I have started eating one tablespoon of Chia seeds in some form or the other. One of my favourite is mixing it with Apple juice or Orange juice. Today I mixed 1 tablespoon of Chia seeds with 3/4th cup Yoghurt and a 1/2 teaspoon of Chat Masala.

I had it as a side with Batata Poha. Yumm!

Batata Poha

Same recipe as posted earlier here.

Only addition is one boiled Potato, chopped into tiny pieces. It is added before the soaked Poha and tossed with the spices. Add a pinch of Turmeric Powder so that the raw taste of Potato is removed.

Thursday, August 13, 2015

Pomfret with Bihari Kabab Masala


Garlic - 6 cloves
Ginger - 2 tbsp, grated
Bihari Kabab Masala (or Fish Masala, I used a spice mix from
Tunisia gifted by dear Kavita) - 2 tbsp
Garam Masala - 1/2 tsp
Salt - as per taste (approx. 1 tsp)
Turmeric - 1/2 tsp
Canola oil - 1 tsp

White Pomfret Fish - 2 (Silver one, cleaned with side cuts)


Marinade uniformly the defrosted (if you use it fresh, it is much more flavourful) room temperature fish. Make sure some of the marinade gets into the cuts on the side of the fish.

Keep it aside for about 15-30 mins.

Preheat oven to 375 degrees F.

Bake at 375 degrees F for 20 mins.
Broil on High for 5 mins.

Serve hot, fresh off the oven with sliced Onion and Tomato slices. I think Green Coriander Chutney will also go great with this - try it out!

I remember eating Baked Fish in Kabob Factory, Bhubaneswar with hot Coriander Chutney and it was a very different but appetizing taste.

My friend Edgar had mentioned Corn Bread will also go great with this dish. Liked this idea and will definitely have Corn Bread as a side-dish with the baked Fish!