Non spicy Salmon Fry....Kid's special

Salmon fillets 1 lb., cut into desirable pieces, ginger garlic
paste 1 tsp., lemon pepper salt 1 tsp., turmeric powder 1/4 tsp.,
salt to taste. Marinate fish with the ingredients. Roll on bread
crumbs and shallow fry in coconut oil till golden brown.
Serve with kid's favourite veggies

 

Snapper head with celery and sweet pepper

Fresh Snapper head 1, halved, celery 2 sticks, cut into 21/2 inch sticks, sweet pepper red and orange,
2 each, cut into diagonal pieces, onion small 1, sliced, ginger garlic paste 1 tsp., salt to taste,
coconut oil 1 tbsp., paprika powder 1/2 tsp., fenugreek powder a pinch.
Heat oil in a shallow pan, drop in onion, sauté till tender, add ginger garlic paste, followed by
celery and sweet pepper, sauté for a minute, add paprika masala, sauté for 30 seconds, add salt, snapper head, combine well and allow to boil in the juices, simmer flame, allow to cook. If water
needed just sprinkle to make it moist.
Serve hot for lunch.

Mushroom Rice

Basmati rice 2 cups, cooked in 4 cups water, run a fork to get the rice separated.
Button Mushroom 500 gm., sliced, onion 1, thinly sliced, ginger garlic paste 2 tsp.,
 lime juice 1/4 cup, salt to taste, turmeric powder 1/2 tsp., salt to taste, curry leaf a sprig,
cilantro chopped 2 tbsp., mace, cinnamon stick, fennel seeds all 3 a little each, cloves 2,
olive oil 3 tbsp.
Heat oil in a wok, drop in whole spices, sauté till aroma spreads, add curry leaf and onion,
sauté till tender, add ginger garlic paste, turmeric paste, sauté for 30 seconds, add mushroom
 and salt, combine well, allow to cook, add lime juice. When fully cooked, add cooked rice.
Combine well, adjust salt and garnish with cilantro.
Serve with your favourite pickle and papadum.

Chicken rice with carrot salad

 Whole chicken 1, cut into medium pieces,
biryani masala 2 tbsp., ginger garlic paste 2 tsp., onion 1, finely
chopped, salt to taste. Marinate chicken with the ingredients and keep for 3 hours.
Basmati rice 2 cups, washed and drained.
In a pressure cooker, cook chicken for a whistle, allow to cool, then add rice, including the sauce in the chicken add water to have 4 cups. Again pressure cook. When pressure is fully formed off the flame. Don't allow to whistle.
Allow to cool, transfer into a wok and garnish with chopped cilantro. Healthy chicken rice is ready.
Serve with grated carrot in yogurt with salt to taste.

Salmon Fry with veggies

 Salmon fillets sliced horizontally 2 inch length 7 pieces, ginger garlic paste 2 tsp., lime juice 1 tbsp.,
pepper powder 1 tsp., turmeric powder 1/4 tsp., coriander powder 1/2 tsp., salt to taste.
Marinate the fillets with the ingredients and keep for an hour.
Fine fried semolina 1/2 cup, coconut oil as required to fry. Heat oil in a shallow wok, bread the fillets in semolina and fry till golden brown.

Serve with steamed broccoli and carrots.

Sauteed Sweet Bell Peppers

Orange, yellow and red colour bell peppers 2 each, celery sticks 2, both sliced diagonally,
onion 1, chopped, garlic cloves 3, thinly sliced, sriracha sauce 2 tsp., salt to taste, olive oil 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add bell peppers and celery, sauté till
tender, and sriracha sauce, combine well, adjust salt and serve with rice.

Salmon taro curry

Salmon fillet 2 lbs., cubed, Taro small 3, peeled and sliced, ginger 2 inch piece, garlic clove 2, finely
chopped, shallots 7, chopped, green chilly 2, silted, curry leaf a sprig, salt to taste, coconut oil a tbsp.
Turmeric powder 1/4 tsp., paprika powder 1 tbsp., coriander powder 1/2 tsp., fenugreek powder 1/3 tsp., gamboge 5 cloves, washed and soaked.
Heat oil in a wok, drop in curry leaves followed by shallots, ginger and garlic, sauté till tender, add
taro slices and gamboge, followed by curry powders except fenugreek.
Sauté for 30 seconds., add 2 cups of water, allow to boil, add fish cubes and salt, allow to cook, add
fenugreek powder, swirl the wok, adjust salt.
Serve with white rice.