White Chocolate Carving

Its all about Fenegreek leaves

Dear All, Please find below the link which says all about Fenugreek leaves and also you will find the recipe of Aloo methi. This is one of my article which was published in The Hindu. 

http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/a-leaf-out-of-the-cookbook/article5094329.ece

Salmon steak with wilted spinach and olive compote

SALMON STEAK WITH WILTED SPINACH AND OLIVE COMPOTE 

Ingredients
Chopped cilantro: 20 gm
Chopped parsley: 20 gm
Chopped garlic:10 gm
Lemon juice: 5 ml
Paprika: 5 gm 
Ground cumin: 10 gm
Olive oil: 10 ml
Salmon fillets: 180 gm
Chilli flakes: 5 gm
Spinach: 50 gm
Kalamata olives: 25 gm
Capers: 15 gm
Salt to taste Pepper to taste

 METHOD: In a food processor, combine cilantro, parsley, garlic and lemon juice. Process it to thoroughly mince garlic and herbs. Add spices and olive oil and process until thoroughly combined into a paste. Season it to taste with salt and pepper. Spread half of the Chermoulla paste on to the fish. Allow it to marinate for 20 minutes. On a baking sheet, lay salmon on an aluminium foil and lay lemon slices on top of the fish. Cover with the remaining Chermoulla and add a small amount of water before folding the fish up into a pouch. Roast it in the oven for eight minutes, then uncover and continue roasting until the fish is cooked through, another 8-10 minutes depending on the thickness of the fish. Serve with olive oil, tossed spinach and olive compote.

 For OLIVE COMPOTE: Heat the olive oil in a large skillet on medium-high heat. Add the onion, garlic, season with pepper, add olives and capers, and cook it for 2 minutes. Remove from heat, add lemon juice and chopped parsley.

Protein power

http://www.thehindu.com/features/metroplus/Food/protein-power/article5032176.ece

 Please click the link to read all about Protein power with a recipe of Salmon steak with wilted spinach and olive compote Thank you Chef Nisi Kant

Hi everybody this is for all passionate modern Indian Chefs