Blend 2 tbsp of cumin seed, 1 tbsp of coriander seed, 1/2 tsp of mustard seeds, four cloves of garlic, one green chilli, one whole red chilli, 100ml of mustard oil and 50ml water.
Add the mixture to 250gms of Greek yogurt along with 1 tbsp of carom seeds, salt to taste, lemon juice and turmeric powder.
Marinate 6oz of salmon fillets with the marination for 30 mins.
Cook in the oven at 425 C for 15-18 mins till it's cooked to perfection.
Malabari sauce
Heat some oil in a pan, add 1 tbsp of ginger-garlic paste and saute on low flame for 2 mins. Add 6-8 curry leaves, one whole chilly, 1/2 tsp mustard seeds and a pinch of asafoetida.
Add 1 cup of onion puree and cook till it turns golden brown. Add 1 cup of tomato puree and cook till it releases oil.
Add half tsp of mango powder, coriander powder, turmeric powder and still it well. Add salt to taste.
Add 150 ml of coconut milk and 20 gms of shredded coconut, cook until the sauce thickens and add chopped coriander.
Assemble
Pour the Malabari sauce over the salmon and enjoy with some steamed rice or paratha.
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped phudina, black salt, sugar, jeera and ice and served in chilled glasses topped with fresh sprigs of mint. Deliciously cool!
A Cool-Drink to keep you cool This Summer Ingredients 1 glass orange juice 2 tea bags 2 glasses water 4 tbsp sugar 16 ice-cubes Garnish- mint leaves, 4 orange slices
With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering…
Drinks or more sophisticatedly known as cocktails are just as important as the food in the reception. Along with gorgeous flowers that display a color scheme, signature cocktails have become centerpieces in their own right,
