Szechuan Pepper Salmon

Szechuan numbing peppers look like black pepper corn but have a tart numbing taste to them. I love them but is not very popular with my familia until I made this dish.

My other half went to Szechuan province in China and got acclimated to the new tastes and he got me six different varieties of the numbing peppers. Ahhh to smell the fresh spices...its fantastic. So I finally got a chance to cook with them and yum yum yum.

Szechuan Pepper Salmon(Pan fried salmon with Szechuan Peppers)

Szechuan Pepper Salmon

Ingredients For Marinade:

1. 2 tablespoons each of soya sauce, corn starch
2. 1 tablespoon white vinegar or rice vinegar
3. 1 egg white lightly beaten
4. 1/2 teaspoon black pepper

Ingredients

1. 3-4 salmon fillets cut into 1.5 inch cubes.
2. 1/4 cup peanuts chopped roughly and roasted
3. 6 dried red chillies
4. 1 tablespoon each of crushed red Szechuan Pepper , numbing pepper pounded, chopped garlic
5. 2-3 green onion stalks chopped
6. handful cilantro chopped
7. 2 tablespoons oil divided

Marinade the fish with the ingredients under marinade.

Chop the peanuts and roast them and set aside.

In a non stick pan add 1 tablespoon oil and fry the fish on medium low heat for 2 minutes and turn and fry for 2 more minutes. Drain and set aside.

Add the remaining oil to the pan and add the dried red chillies and fry for a minute. Add the szechaun peppers and (turn on the vent...if you haven't done so yet) and fry for a minute. Add the garlic and stir to combine. Add the fish back to the pan and stir well. Garnish with green onions and cilantro and peanuts and enjoy with steamed rice

Mushroom Brussel sprouts scrambled egg

If cooked properly Brussel sprouts are super delicious and if they are not swimming in cheese sauce, are pretty healthy too. I have made scrambled eggs with different vegetables in them, but yet again this is an effort to put some veggies into my family's meals.

Mushroom Brussel sprouts scrambled egg

Mushroom Brussel sprouts scrambled egg

Ingredients:

1. 1 cup brussel sprouts washed and sliced thin
2. 1 -2 cups chopped mushrooms
3. 6 large eggs
4. 1 tablespoon each of oil, butter, plain yogurt
5. 3/4 teaspoon salt
6. 1/2 teaspoon each of fresh ground black pepper , garlic powder
7. handful cilantro chopped fine (optional)

Heat the oil and butter in a pan and add brussel sprouts. Fry on medium high for 5 mins. Add chopped mushrooms and fry for 5-7 minutes.

In a bowl add a tablespoon of water, salt, pepper and garlic powder and mix. Add yogurt and beat it. Add the eggs and beat them

Add the eggs mixture to the pan and keep stiring for 5 minutes or until eggs are set. Garnish with cilantro and enjoy with rice or roti or on toast

Mushroom methi anda

Cabbage scrambled egg

Scrambled egg #1

Okra Scrambled egg

Mushroom Scrambled egg

Maat ki phalli Jhinge Nariyal wale

This recipe is very similar to my other recipe Maat ki Phalli Nariyal Masala , but with addition of shrimp in it. So for a vegetarian version skip the shrimp and either way enjoy with hot steamy rice or roti

Maat ki phalli Jhinge Nariyal wale (Shrimp with Cluster beans and coconut)

Shrimp with cluster beans and coconut

Ingredients:

1. 1 package frozen pre-cut cluster beans (12 oz) thawed
2. 1 package frozen shrimp 12 oz- thawed or fresh, peeled and deveined
3. 1/4 cup desiccated coconut
4. 1/2 cup thinly sliced onion
5. 1 tablespoon each of coriander powder
6. 2 tablespoons oil
7. 1 teaspoon ginger garlic paste
8. 1/2 teaspoon each of salt, turmeric, cumin, mustard seeds
9. 1-2 green chillies chopped

In a pan heat the oil and fry the cumin, mustard seeds for 2 minutes. Add onions and cluster beans and green chillies a and cover and cook for 10 minutes. Move the beans to one side and add a little bit more oil if needed and add ginger garlic paste and fry for 30 seconds. Add shrimp and the rest of the ingredients stir to combine and cover and cook for 10 more minutes. Add dried coconut and stir to combine and fry for 2 more minutes. Garnish with a handful of finely chopped coriander and enjoy