Quick Bites

These delicacies might be yummy but that does not mean you have to slave in the kitchen. They are quick, delicious and low carbu00a0the best combination

Barbecued Fishu00a0u00a0

Ingredients

1 medium whole king fish (surmai) (approx 450 gm)u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
2 tbsp garlic pasteu00a0u00a0u00a0u00a0
1 large lemon u00a0u00a0u00a0u00a0
Crushed red chillies as requiredu00a0u00a0Oil to basteu00a0
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Method

Clean the fish well and make a few slits on both the sides.

Apply salt all over the surface on both the sides and into the slits.

Apply garlic paste all over the surface on both the sides and into the slits.

Make thin vertical slices of the lemon.u00a0 Apply crushed red chillies to these slices and place one slice in each slit.
Now gently place the fish under a hot grill and grill on either side basting with oil a couple of times.

Take care that the fish is not overcooked.

Serve hot.

Vegetable Hot and Sour Soup

Ingredients

1 medium slice bamboo shoot, choppedu00a0
4-6 French beans, choppedu00a0u00a0u00a0
u00bd medium carrot, gratedu00a0u00a0u00a0
u00bc cup bean sproutsu00a0u00a0u00a0u00bc small cabbage, shreddedu00a0u00a0u00a0
2 medium fresh button mushrooms, choppedu00a0u00a0

u00bd medium green capsicum, choppedu00a0u00a0
2 tbsp oilu00a0u00a0u00a0u00a0u00a0
1 small onion, choppedu00a0u00a0u00a0
2-3 garlic cloves, choppedu00a0u00a0u00a0
2 inch stalk celery, choppedu00a0u00a0u00a01 inch piece ginger, gratedu00a0u00a0u00a0
2 tbsp dark soy sauceu00a0u00a0u00a0
2 tbsp green chilli sauceu00a0u00a0u00a0
4-5 cups vegetable stocku00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0u00a0
u00bd tsp sugaru00a0u00a0u00a0u00a0u00bd tsp white pepper powderu00a0u00a0u00a0
3 tsp cornflouru00a0u00a0u00a0u00a0
2 tbsp vinegaru00a0u00a0u00a0u00a0
1 stalk spring onion greens, finely choppedu00a0
1 tbsp chilli oil
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Method

Heat oil in a deep pan. Add onion, garlic, celery and ginger and sautu00e9 for a minute.

Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.

Add mushrooms and continue to sautu00e9.

Add dark soy sauce, green chilli sauce and vegetable stock and mix. Add green capsicum, salt, sugar and mix. Add white pepper powder and mix.

Add cornflour mixed in a little water and cook till the soup thickens slightly.

Add vinegar and stir.

Pour into individual soup bowls.u00a0 Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.

Chilli Lemon Stewed Vegetables with Noodles

Ingredients

7-8 cauliflower florets, sliced finelyu00a0u00a0
7-8 fresh button mushrooms, slicedu00a0u00a0
u00bc cup corn nibletsu00a0u00a0u00a05-6 spinach leavesu00a0u00a0u00a0
1 small green capsicum, u00bd inch piecesu00a0
u00bd medium red capsicum,
u00bd inch piecesu00a0u00bd medium yellow capsicum,
u00bd inch piecesu00a0
u00bc cup bean sproutsu00a0u00a0u00a0
2 medium tomatoes, 1 inch piecesu00a0
u00bc cup noodles, boiledu00a0u00a0u00a0
2 tsp oilu00a0u00a0u00a0u00a0u00a0
2 stalks lemon grass, choppedu00a0u00a0
2 green chillies, slicedu00a0u00a0u00a0
4 cups vegetable stocku00a0u00a0Salt to tasteu00a0u00a0u00a0u00a0
5-6 black peppercorns, crushed

Method

Heat oil in a deep pan, add cauliflower and mushrooms and sautu00e9. Add lemon grass and mix. Add green chillies and continue to sautu00e9.

Add noodles, vegetable stock, salt and crushed black peppercorns and stir. Let it come to a boil.

Add corn, hand torn spinach leaves and three coloured capsicums and continue to cook. Add half the bean sprouts and mix.

Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.u00a0

Serve piping hot garnished with the remaining bean sprouts.

Turkish Vegetables with Hazelnuts

Ingredients

2 medium red capsicums, cut into trianglesu00a0
2 medium green capsicums, cut into trianglesu00a0u00a0u00a0u00a0u00a0
2 medium yellow capsicums, cut into trianglesu00a0u00a0u00a0
5 medium tomatoes, blanched and peeledu00a0
1 long brinjalu00a0u00a0u00a0u00a0u00a0
2 tbsp hazelnutsu00a0u00a0u00a0u00a0
2 tbsp olive oilu00a0u00a0u00a0u00a0
u00bd tsp cumin seedsu00a0u00a0u00a0u00a0
10-12 small onionsu00a0u00a0u00a0
10-12 garlic clovesu00a0u00a0u00a0u00a0
u00bd tsp sugaru00a0u00a0u00a0u00a0
3 tbsp lemon juiceu00a0Salt to tasteu00a0u00a0u00a0u00a0
5-6 fresh basil leaves, hand tornu00a0u00a0
u00bd tsp white pepper powder
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Method

Heat olive oil in a pan. Add cumin seeds and sautu00e9 till they begin to change colour.

Add small onions and garlic cloves and sautu00e9 till light brown.

Cut the brinjal into one-inch cubes taking care that all the cubes are with the outer skin of the brinjal.

Add sugar to the onions and sautu00e9 till the sugar begins to caramelise. Add half the lemon juice and mix. Add brinjal cubes and mix. Add salt, mix and cook till the brinjal gets almost done.

Halve the blanched tomatoes, remove some of the seeds and chop roughly. Add these to the pan along with one cup of water and continue to cook.

Add fresh basil leaves, white pepper powder and hazelnuts and mix well.

Add the three coloured capsicum triangles and cook till the capsicums get slightly softened.

Add the remaining lemon juice, mix and cook on high heat for two minutes.
Serve hot.

Shopping list for next week

Chicken 65u00a0u00a0
450 gm boneless chicken, 300 ml yogurt, 100 gm rice flour, 1 small packet dried red chillies, 1 small packet coriander seeds, 1 small packet black peppercornsu00a0

Saunf Aloo
750 gm baby potatoes, 1 small packet fennel seeds

Makai aur Methi Parantha
100 gm sweet corn kernels, 1 small bunch fresh fenugreek leaves (methi)u00a0
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25 gm cashew nutsu00a0

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