Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Thursday, October 20, 2011

Salmon and Egg Rice

Recipe No: 269
This is one easy yet very delicious Rice dish that will be ready to serve in a matter of minutes, making it an excellent after work dinner or a lazy late afternoon lunch. 
Ingredients                                   Serves 3
  • Basmati Rice…………….........1 1/2 Cups (Washed and drained)
  • Hard boiled Eggs………….....2 (cut each into 4 pieces)
To cook the Salmon
  • Salmon……………………….......300 Grams (clean and wash; but don’t cut)
  • Salt…………………………......….1/2 Teaspoon
  • Pepper Powder………….........1/2 Teaspoon
  • Water…………………………......2 Cups
To make the Rice
  • Oil……………………………….......2 Tablespoons
  • Cumin seeds……………….........1/3 Teaspoon
  • Onion chopped……………........1/2 Cup
  • Ginger Garlic Paste…………....1 Teaspoon
  • Coriander Powder……………...1 ½ Teaspoons
  • Turmeric Powder……………….1/4 Teaspoon
  • Garam Masala Powder………3/4 Teaspoon
  • Coconut Milk……………………..1 Cup (medium thickness)
  • Salt……………………………………as needed (I used around ¾ Teaspoon)
  • Chopped Coriander Leaves….2 Tablespoons
Method of Preparation
  1. Soak the washed and drained Rice in warm water for about 20 minutes. Drain well.
  2. Combine all the ingredients in the ‘to cook the Salmon’ section in a deep pan and boil on high heat. (It is good if the Fish is immersed fully in the Water otherwise, turn it over half way through cooking.)
  3. Once boiled, lower the flame to medium low and cook for 5 minutes. (By this time Fish will be fully cooked.)
  4. Take the fish out of the Water and keep aside. Once slightly cooled, tear it into big bite size pieces with the help of a fork. (As Salmon is delicate it will be a bit difficult to cut them into small pieces, but you are more than welcome to do so if you want. But I preferred irregular pieces. If your husband or guests ask why, tell them that it is 'rustic'!!)
  5. Measure the remaining cooking liquid and add more Water to make it up to 2 cups.
  6. Heat Oil in a wide pan on medium high heat and splutter the Cumin seeds.
  7. Add the Onion and saute till translucent for about a minute or two.
  8. Add Ginger Garlic paste and cook till the raw smell is gone.
  9. Lower the heat to low and add Coriander Powder, Turmeric Powder and Garam Masala Powder; saute for 30 seconds.
  10. Add the drained Rice and fry it for about 3 minutes on medium high heat.
  11. Once fried, add the Fish cooking liquid (the one that we added Water to make 2 cups), Coconut Milk and the Salt (consider the fact that the Fish cooking liquid has Salt). Mix well, cover and let it boil.
  12. Once boiled, reduce the heat to minimum and let it cook.
  13. Once the Rice is half cooked, add the Fish; mix gently and let it cook covered till all the liquid is absorbed and the Rice is cooked perfectly.
  14. Once cooked, switch off the heat; sprinkle the Coriander Leaves and mix gently.
  15. Serve hot topped with Egg.
Notes:
  • If you are squeezing fresh Coconut Milk, do combine 1st and the 2nd milk to make a cup for this preparation.
  • The Salt for this dish should be adjusted in such a way that the Rice should have Salt if eaten without any curries.
  • Cumin seeds in this dish can be substituted with Black Cumin seeds too.
  • I like this dish a lot with Salmon and hence too stubborn to try with others.
 



Make it, enjoy the deliciousness and 
serve it to your family with love…

3 comments:

Reshmi Mahesh said...

A flavorful delicious rice...great for weekends...

Priya said...

Never tried salmon along with rice, looks super delicious and flavourful..

Ravi Madur said...

Hi I am new to this blog. One of my friends madhu from New delhi referred me this blog to learn about all non veg recipes. i was really impressed for these many recipes using using non veg. I am very exited to make my first dish on non veg pickles with your blog inspiration. Thanks alot.

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