Parmesan crusted stuffed Tilapia fish.

Recently I have been cooking a lot with different kinds of cheese varieties and my favorite fish Tilapia. I finally decided to try out my own recipe to combine two of my favorite experimental ingredients. The more I use various types and forms of cheese, the more I want to explore the amazing possibilities of using it in everyday cooking. Well…and who doesn’t love cheese? So for all the cheese lovers out there, here is a very simple recipe to make a fantastic, rich, Italian entrée.

Ingredients:

For fillets:
1 pound large Tilapia fillets (tenderized)
1 Tbsp. Garlic paste
Salt
Pepper

For filling:
½ cup ricotta cheese
½ cup fresh mozzarella cheese (grated)
½ cup parmesan cheese
1 Tbsp. Philadelphia cooking crème
1 Tbsp. Sour cream
1 Tbsp. chopped sun dried tomatoes
1 Tsp. crushed red pepper flakes
Italian Seasoning.
Fresh or dried basil per taste.
Salt
Pepper
1 Tsp. olive oil or butter

For breading:
¾ cup bread crumbs
¾ cup finely grated parmesan cheese
Salt
Pepper
Italian seasoning

Method:

Step 1:
Marinate fillets with garlic paste, salt and pepper for at least 15 minutes before tenderizing. To tenderize fish or meat, place one fillet flat on a gallon Ziploc bag. Fold bag to cover the fillet. Pound both sides of the fillet with a meat mallet on a cutting board. This will break the connecting tissue and fibers and will thin out the fish. Set aside in a flat dish or a tray.

Step 2:
Mix all ingredients listed for the filling. Scoop filling and apply a thick layer on each tenderized fillet. Gently roll each fillet with the filling within. You can use a toothpick to hold it in place. Set aside in the same tray.

Step 3:
Mix all ingredients for the breading and gently apply thick layer of breading to the tilapia rolls. Heat olive oil in a shallow plan. Cook the breaded rolls for 5-7 minutes on each side, till a rich golden brown crust is formed on each side. Handle Tilapia very gently. This step can also be completed by using the superior technique of cooking – baking. Bake the rolls in a conventional oven for 20-30 minutes or till fish is completely cooked. This can be served with a soup and salad or as an entrée if served with your favorite white Italian sauce (e.g. marsala wine sauce, alfredo, garlic sauce etc). So look out for my upcoming post on Marsala wine sauce.
Eat yummy! Feel awesome!!
-Sheetal

Tofu/Paneer (Indian cottage cheese) Stir Fry

I haven’t been writing a lot lately. It’s been crazy juggling work, home and demands of my ever enthusiastic two year old twin boys. All said and done I still manage to spare some time for pursuing the two things I enjoy –cooking and photography. So at my dearest husband’s suggestion I have been trying out my hands at semi-homemade cooking, which simply means cooking at home with a little help with store bought items. For e.g Tofu, Paneer (Indian cottage cheese), organic chicken patties, casing free chicken sausages etc. But I still try to avoid canned food unless the recipe absolutely calls for it. I do not have anything against it; it’s just that I feel that the nutrition and satisfaction that fresh vegetables and fruit provide is not comparable to any canned or frozen item. Also, a great way to save time but still have delicious meal in minutes is to have a choice of cooking sauces, wines and vinegars handy. I will share a list if these items in the upcoming ‘tips’ email. With that said, here is a super-quick semi-homemade recipe for a yummy protein rich stir-fry.


Tofu/Paneer stir fry:

Ingredients:

1 Pound extra firm Tofu or Paneer (Indian cottage cheese) cut into 1 inch cubes
1 Bunch spring/green onions finely chopped
5 large cloves of garlic minced
2 Tbsp. Soy Sauce
2 Tbsp. Teriyaki sauce
1 Tsp. White Vinegar
1 Tsp. Red chili sauce (Sriracha)
1 Tbsp. Hoisin Sauce
1 Tbsp. Olive oil
Salt to taste
¼ cup Roasted crushed peanuts

Cooking method:

Heat oil in a pan. Shallow fry the Paneer or tofu till sides are brown and keep aside. In the same pan add minced garlic and chopped onions and sauté till onions become soft. Mix the remaining ingredients (except peanuts) in a bowl and add to the pan. Simmer for two minutes or till the sauce mixture starts boiling. Turn heat to low/simmer and add the Paneer or Tofu. Cook on low heat for 5 minutes. Turn the heat to high and let cook for another 3-4 minutes, stirring continuously. Be gentle when stirring since Tofu and Paneer both break easily. Garnish with crushed peanuts and serve hot.
Eat healthy and yummy!
-Sheetal

Caprese salad

Ingredients

* 3 ripe tomatoes
* 1 pound fresh mozzarella cheese
* Fresh Basil or fresh dried and frozen basil
* Extra-virgin olive oil
* Coarse salt/garlic salt
* pepper


Layer slices of tomatoes and mozzarella, add a basil leaf between each or sprinkle fresh dried and frozen basil on a shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Serve chilled. Yummy, refreshing and a very nutritious salad is
ready in 10 minutes.
Eat healthy!
-Sheetal

Time for some kitchen tips:

• Freeze a box of fresh spinach. After it freezes just take a handful, crush it and sprinkle it over your food. Sprinkle it on a pizza, in enchiladas, in sandwiches, pasta, curry or anything else you can think of. The kids won’t even know!

• Make a ginger garlic paste and pour in ice trays. Put these trays in a gallon Ziploc bag and freeze. If your trays are medium sized then each cube of ginger garlic paste is about two Tsp. You will have fresh homemade ginger –garlic paste at your fingertips. You can do the same for green chili, cilantro or mint paste.

• If you plan to use lettuce in your meals, make sure you wash, clean, dry them and refrigerate it for 30 minutes. Remove from the refrigerator just before serving. Lettuce will be fresh, cold and crunchy. It will make your salads even better!

• Grind one box of salted roasted peanuts to a coarse powder. Store it in an air tight jar. Crushed peanuts are widely used for garnishing. Very handy protein rich garnish for stir fry’s, salads and a lot more.

• If you are using basmati long grain white rice, soak the rice in cold water for 30 minutes before cooking. Add a Tbsp. of olive or vegetable oil for well cooked, non-sticky rice. To add aroma to the rice add very small quantities of any one or all of these spices: fennel seeds, whole black pepper, cloves, cumin, cinnamon stick, cardamom and/or bay leaf.
Enjoy
Sheetal

Tilapia in Coconut Curry

I grew up in a beautiful city called Mumbai. Mumbai was originally a group of seven islands which have now merged to become one of the world’s busiest, glamorous and most sought after cities. It is surrounded by the sea and boasts of one of the finest sea food experience anywhere in the world. I grew up loving Mumbai, loving its culture, its people and obviously the food. My grandmother, who is a great cook, has passed on her knowledge of amazing sea food recipes to the next generations. I crave for her sea food all the time. Although the available cooking means and methods have become way easier than they used to be many years ago, my grandma still loves the old school way of cooking from scratch (and it sure does taste better). Just like the fast paced life, everyone strives to make a fast-paced, but a healthy meal. Here is my take on it…if you plan it well; you can cook a great meal in no time! I am sharing my favorite quick Tilapia in coconut curry recipe that I learnt from my friend. Trust me this mouth –watering curry can be ready in no time.

Tilapia in coconut curry

Ingredients:

1 pound Tilapia fillets cut to 3 inch long pieces
2 Tsp. Ginger paste
1 Tsp. Garlic paste
4 cloves garlic
1 medium can coconut milk (2 cups if you are using fresh coconut milk)
1 cup water
1 Tsp. Red chili powder
¼ Tsp. Turmeric powder
1 Tsp. Garam masala
2 Tsp. Tamarind paste (replace with a Tsp. of lemon juice or 2 kokums if you do not have tamarind paste)
1 Tbsp. oil
Salt
Cilantro for garnishing

In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, salt, garam masala, 1 Tbsp. of coconut milk. Add tilapia pieces to the mixture and let it marinate for half hour.
Heat oil in a shallow pan. Peel, mash garlic cloves and add to the hot oil. Fry the garlic for a minute till it turns slightly brown. Then gently lay the marinated tilapia pieces in the pan over the oil and garlic and let it cook on medium flame. Tilapia cooks really fast. Do not turn the fish, tilapia is very delicate and flaky and easy to break. Just lift up the pan and give it a good shake. Add the remaining coconut milk and a cup of water. Give the pan one more shake. And let it simmer. Taste the coconut curry after 10 minutes. Add additional spices (this depends the type of coconut milk you use) if you like. Once the curry starts boiling add the tamarind paste or lemon juice. Add salt to taste and lots of chopped fresh cilantro. This curry tastes best when served with white basmati rice.

Super easy, super delicious and super quick fish curry is ready!!!
Enjoy
-Sheetal

Caramel Custard Pudding.

I was taken aback when so many people had asked me the recipe for this super simple, super delicious pudding. My first memory of this pudding is from my childhood. I was probably 10 and my mom made it for us. I still, very clearly, remember even the bowl it was set in. I must have opened the refrigerator at least 10 times to check if it was set. I know my custard pudding doesn't even come close to what that pudding tasted like. Well.. Its a well known fact that however hard you try you can never be even half as good as your mother, especially when it comes to cooking. I was home all day yesterday with one of the twins being sick.After spending the whole day cuddling and reading books, I was craving for something sweet, yummy and obviously something that would be easy to make. Caramel custard pudding is made from a very few basic ingredients which you will definitely have in your kitchen, takes about 15 minutes of prep time, 30-40 minutes of cook time and at least an hour of refrigeration before serving.


Ingredients:

Milk 2 cups
Eggs 2
Sugar 1cup
Vanilla essence 1/4th tsp
Nutmeg powder 1/4th tsp (optional)
Butter/ baking spray

Heat two cups of milk and keep aside. Do not boil the milk.

Caramelize sugar in a light colored pan. Using a light colored pan helps track the exact color of the caramelized sugar that you need. Caramelizing is a science and the sugar can turn very bitter if not watched closely. For caramelizing, heat 1/2 cup sugar in the pan and watch closely as the sugar melts. Heat it to a point where the sugar melts and changes it's color and state, which means it starts becoming brown and melts to a liquid state. This mixture is very hot, so be careful while handling this.If you think you have overheated the sugar you can put the pan in a cold water bath to stop the cooking process instantly. Prepare a pan or a container that fits well in the pressure cooker by buttering it or with a baking spray. Pour the caramelized sugar in the pan and swirl gently to coat the pan with this mixture and set aside.

Whisk two eggs and the remaining sugar in a bowl till all the sugar has melted. Add the milk after it has cooled down a bit. Add the vanilla essence and nutmeg powder and mix well. Pour the milk and eggs mixture in the caramel coated pan. Add some water to the pressure cooker and place this pan . The pan will need to sit on a ring or an elevated plate. Steam cook for 30-40 minutes or till done. Let the pudding cool before you put it in the refrigerator. To serve, place a plate over the pan and turn the pan very carefully. The caramelized sugar will have turned into a runny rich sauce, so you have to be careful when you turn it over . Drizzle some extra sauce when you serve it.
Enjoy the treat!
-Sheetal

Cheese & Veggie Quesadillas - Kids Special

I love the challenges of being a mom. It’s like reliving your childhood; it's great that you can do it at this age, because if you have missed out on anything then this is the best time to make up for it. I love reading my kids’ books – to them and for myself too! I always loved books and my mom got us the best books that we could ever ask for. Now when I see both my kids sharing the same love for books I understand what my mother must be feeling then and why she would save money and go out of her way to exhibitions and book shops to buy us books.

Talking about the challenges of being a mom, the biggest thing in my entire day is to make sure my kids eat well, at least at dinner. They love fruits, bread, curries and anything else that I make. The hardest thing in the entire world is to have them eat some vegetables. Every single day I have to sneak in at least one portion of veggies in their diet. I have started experimenting with various recipes that include veggies but still manage to taste yummy!

Cheese & Vegetable Quesadillas:

Ingredients:

Corn Quesadillas
Shredded cheese (any variety that you have handy)
Finely chopped spinach
Finely grated carrots
Tomato ketchup
Olive oil or butter
Salt
Pepper
Crushed peanuts

Heat a griddle, add a few drops of olive oil or butter and start cooking a tortilla. Cook for about a minute on each side and set aside. Cook another tortilla in a similar way and place the well-cooked Side looking at you. Add cheese, veggies, ketchup, peanuts, salt and pepper. Place the first tortilla on the top of this and press with a flat wide spatula. Let one side cook well, and then flip to the other side. Let it cook till subtly crunchy. Make small sections and serve. Trust me, kids love this stuff. It’s a wholesome meal - grains, veggies, protein. Be creative - add sliced grapes or pomegranate, cooked shredded chicken, grated broccoli, finely chopped hardboiled eggs are just a few examples. Try your hand at this; you will be surprised how creative you can really get when it comes to having your kids eat a really healthy hearty meal!
Remember to eat your veggies today!
-Sheetal