A bouquet of flowers picked along the way ….

I bake salmon June 26, 2010

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Baked Atlantic Salmon

The other day my friend, Erin, and I went shopping so that I may get a 101 on the countless sauces, herbs, and what not that can be found in food stores. I was keen on learning how to dish out quick and healthy meals, and Erin did a fantastic job of getting me started. She gave me just about enough information to feel educated without feeling overwhelmed. And, since I relish sea food she conjured the most simple fish recipe one could imagine. Finally, she gifted me one of her casserole dishes and with that I was all set for my first ever baking adventure  🙂

Today, I gave the recipe a shot and am amazed how flavorsome the fish turned out to be. Yummy!

Baked Salmon (recipe by Erin Gallimore)

1 cut of Atlantic Salmon

2 Tablespoons Olive Oil

½ Tablespoon Liquid Smoke

Salt and Pepper (few dashes of each)

Preheat oven to 400°F.  Mix all ingredients, except Salmon, in casserole dish. Add Salmon to casserole dish. Move the Salmon around in the dish until all sides have come in contact with mixed ingredients. Place Salmon in the dish skin side up orientation. Add 1 tablespoon of water to dish.  Cover with aluminum foil. Bake for 10 – 15 minutes, depending on thickness of salmon cut (I baked for 15 mins).

Total time to cook and serve: 20 mins (not including oven pre-heat time)

I served the fish with fresh cut cucumber and tomatoes. On a whim, I decided to top the tomatoes with green chillies cut along the length. It turned out to be a nice touch; hot chillies with juicy tomato slices was fun!


cup of joy June 22, 2010

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Starbucks 'London' mug

Some things are meant to happen a certain way. My Starbucks ‘London’ mug seems to be one of those. On my first visit to London, this mug was the only thing I had bought for myself. Unfortunately, it did not last long. To be precise, I dropped and broke the mug within an hour of buying it. And that was the evening before my flight and there was no Starbucks nearby for me to replace my lost souvenir. The next morning, I tried locating the Starbucks at Heathrow airport, but it was in a different terminal or at least too complicated to reach given the time available. So I returned home with only memories in my head. To make matters more bizarre, I had lugged along a SLR sized camera and tripod all the way across the Atlantic, and guess how many photos I made? Not one. Zilch.

But as fate would have it, I am lucky to have dropped the mug. Because, on my second visit to London, I had the same mug gifted to me.

The same mug. But now many times more precious.


I make toor dal June 5, 2010

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toor dal

toor dal

Cooking dal was a moment of pride for me. Let me accept that. In the last few weeks, I have cooked toor dal (featured here) and split moong dal. Dal is a general term used to describe the many varieties of pulses and is part of the staple diet all over India. Recipes vary by region, but the most common form of dal is when cooked in a watery suspension, which is how I cook it.

My recipe for dal is very similar to how I cook pulao, except that I do not add potatoes or peas in the dal.

Next on my ‘learn cooking’ agenda is a chicken recipe from the best chick in the world (I can so clearly see the amused look and the raised right eyebrow when she reads this).


I make pulao May 30, 2010

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Basmati rice with potatoes and beans; garnished with coriander

The cooking saga continues! I made pulao using Basmati rice and potatoes and beans. Since my culinary skills are rather ordinary, I try and keep the damage minimum by sticking to single pot cooking. So, if the end result isn’t palatable, at least I can keep the cursing low with fewer dishes to clean 🙂

I start by heating some olive oil, add cumin seeds, followed by diced frozen onions (yeah, short-cuts!). And then freshly cut tomatoes and green chillies. Followed by ginger paste, garlic paste, garam masala, and salt in that order. And then some water to prevent the paste sticking to the bottom. When the water comes to boil, I add fresh cut potatoes and let simmer. A few minutes later, I am ready to add rice (plus 2 times water) and frozen cut beans, put the glass lid and let cook for about 15 minutes. Finally, garnish with coriander. Total cooking time: 45 minutes.


new chef in town May 29, 2010

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Khichdi with mushroom and brussel sprout vegetable

Who would have thought that some day I will be able to put up a photo of something I cooked? Not me!

But here I am, the zero cooking guy who is no more. For some time now, I have been cooking most of my meals, and while my cooking is not going to win any awards, it is usually palatable. Pictured here is what I cooked many months ago, a rather simple dish called khichdi (rice and yellow lentil) with stir fried mushrooms and brussel sprout. Quick and dirty fix!