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.
For those who enjoy a bit of tanginess in their dessert Imli ki Kulfi is a must try. It is bursting with sweetness of jaggery and the sour flavor of tamarind.
For all seafood lovers the dish Kokum Moilee is a real treat. It encompasses exotic flavors of coconut milk and curry leaves and adds flavor to the tenderness of fish.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
