Roasted Vegetables and Tandoori Salmon

A warm summer afternoon lunch, and no body wanted to have a heavy curry dish, so I thought why not  have roasted vegetables instead.
They are so juicy and try to use vegetables that are in season,  fresh produce always tastes more flavorful.
The key to having well roasted vegetables, is begin with first baking them in oven, and later turn the option from bake to grill, for last few minutes.
My favorites, to bake  are colorful bell peppers, onions, egg plant , asparagus. But you can definitely use other vegetables of your choice, just be sure to spread them out well on the baking tray, as if they are too close they wont bake well.

Ingredients:

4 to 5 small bell peppers
2 to 3 egg plant
1 medium red onion
1 bundle asparagus
salt  to taste
black pepper
olive oil to drizzle on top of cut vegetables.
3 to 4 pieces peeled fresh garlic 
1 to 2 Fresh sprigs of herbs

Cut out vegetables and lay them on a baking tray

Drizzle olive oil, add salt, black pepper to asparagus 

Roast vegetables in the oven

Take out and then grill the vegetables back in oven

Roasted Vegetables 

Tandoori salmon

Roasted vegetables and tandoori salmon

Method:
1.Using a knife cut out vegetables, with 1 inch lengthwise or into cubes. Asparagus ends tend to be tough so you can trim them or peel them.
2. Lay them onto a baking tray, sprinkle salt and black pepper over them. Drizzle olive oil to coat the vegetables and garlic. Using a spoon stir vegetables slightly. Top with fresh herbs, like thyme, rosemary or one of your choice.( if you like herbs, or omit that step)
3. Bake initially, for about 20 minutes, till  vegetables and garlic  seemed cooked and little soft. Then grill for another few minutes. Serve hot with toasted bread sprinkled with olive oil. I served this dish with grilled tandoori salmon.

This is healthy way to eat vegetables and very easy to prepare too.

The recipe for preparing salmon is in my blog, please refer to that to prepare it.

Mughlai Mutton Curry

This Mutton curry dish is basic , yet very full on taste and so much of my type of curry dish.
Mutton should be marinated well , so then it cooks better and retain good moisture to keep it soft.You can  use lamb meat for this recipe , though I like the goat taste too:)) 
This is a wholesome non vegetarian dish and I'm sure when you try to make it, you will keep making it often.


Ingredients
2 pounds mutton leg cut into 2 inch cubes ( with or without the bones) wash and cleaned
1 inch ginger freshly grated
1 clove garlic grated 
1/4 cup  plain yogurt
salt to taste
1 tsp Everest meat masala
1 tsp chopped green chilies 
1/2 fresh lemon juice
For Gravy
2 medium sized onions peeled and chopped fine
1/2 cup  tomatoes pureed'
1 tbsp freshly grated ginger garlic paste
1 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
4 to 5 small cardamons
1/4 cup Vegetable oil 

Mutton Curry!!

Method:
For marinate
Wash the mutton pieces, and marinate in a medium size bowl, add in curd, lemon juice, salt, ginger garlic paste, meat masala (available in Indian grocery) . Mix all together and keep aside for about an hour.
For gravy
1. Heat 1/4 cup oil in a pressure cooker (faster way to cook) add cumin seeds, small cardamon, bay leaf, cinnamon stick,Add in the onions, continue to cook the onions on medium heat till they appear light golden in color. Add in the marinated mutton, keep stirring and cooking for approximately 10 minutes, till oil separates on the sides.Add in red chili powder, turmeric, and check for salt, add little more if required.
2. Add in pureed tomatoes, stir in 1 cup water and close the pressure cooker to cook further on medium heat for 2 whistles.Turnoff burner and the lid of the cooker closed for another 10 minutes.Pour the ready curry into a serving dish and garnish with freshly cut coriander leaves.
Serve hot with rotis/naan or rice.

Misal~Sprouted Beans

Misal  is an authentic Maharashtrian dish , from the state of Maharashtra in India. food snack.It is a spicy dish and is enjoyed with bread.

Misal (Sprouted Beans)

Ingredients:
250 gm matki or moth beans sprouted and steamed
100 gm mung beans (green gram) sprouted  and steamed
1 medium onion chopped
1 medium tomato chopped
4 tbsp grated coconut
3 to 4 cloves of  garlic chopped finely
1 tsp ginger green chilies paste
2 tsp garam masla powder
1 tsp salt
1 tsp red chili powder
1/2 lemon juice
4 tbsp oil
1/2 cup hot mix (Chivda)or spicy wafers
1 loaf of bread slices or dinner buns


Method:
Buy  ready sprouted beans  (available in Indian grocery stores) or easy way to sprout is to soak them in equal quantity of water  overnight,next day the beans would have sprouted. After the beans is sprouted, take in a medium container and add water,1 tsp salt and microwave for about 10 minutes to steam the beans.


Method:
1. Heat a pan, add the grated coconut and cook on low heat ,careful not burn the coconut.Keep stirring for 2 to 3 minutes  till the coconut turns lightly brown.Remove from pan and keep aside in a bowl. In the same pan,heat oil,add onions.Allow onions to turn golden brown,add in the tomatoes,garlic and ginger green chilies.Cook for another 10 minutes.Close burner.On cooling put the onion mixture and coconut in a blender .Add1/4 cup water to form a smooth paste.Keep aside.
2. For tempering : Heat oil in a wok, add cumin seeds ,mustard seeds.Add in onion  paste, stir on medium heat ,till oil leaves the sides of the pan. Add in salt,red chili powder and garam  masala powder.Add the sprouted and steamed beans  and continue cooking  for 5 to 6 minutes on medium heat.Add 1 cup water to the lentils and allow them to boil for another 10 to 15 minutes.

Serve prepared misal dish  with chopped onions,tomatoes,hot mix mixture/ spicy wafers  and bread.