Recipes

Here are some simple, easy-to-make appetizers that you can make in less than 30 minutes. For more mouth-watering recipes like this, check out my cookbooks

Masala Salmon

Masala Tava Salmon

Ingredients
1 medium size salmon fillet
1 T. olive oil
1 tsp. freshly grated garlic
½ tsp. freshly grated ginger
juice of ½ lemon
1 tsp. dry mango powder
1 tsp. coriander powder
½ -1 tsp. garam masala powder
pinch of red chili powder (optional)
Salt to taste (approximately 1 tsp.)
3 T. oil to pan fry
1 cup rice flour (to lightly coat before frying fillet)
½ cup lemon wedges and onion rings (to garnish)

Method

  1. Wash salmon. Pat dry with paper towels. Make 2-3 tiny slits in the fish.
  2. Mix together olive oil, lemon juice, garlic and ginger and spices in a small bowl.
  3. Rub this marinade on the salmon and gently pat it from all sides. Marinate for 1-2 hours.
  4. Just before frying, coat salmon in rice flour and immediately pan fry in hot oil until brown and done from both sides. This might take up to 10-12 minutes. You can also grill the fish on a hot charcoal grill until done.
  5. Serve hot with onion rings and lemon.

Variation You can also use Tilapia or any other fish and pan fry in a similar way.

Puffs

Vegetable Puffs

Ingredients
1 large brown potato, boiled and mashed
1/2 small onion, finely chopped
2 tablespoons cilantro, finely chopped
1/2 teaspoon green chili, chopped (optional)
Pinch asafetida (optional)
1/2 teaspoon whole coriander seeds
Pinch chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1 teaspoon dry mango powder or 2 tablespoons lemon juice
Pinch turmeric powder
Salt to taste
2 tablespoons oil
1 sheet puff pastry (thawed approximately 40 minutes)

Method

  1. Preheat oven to 350 F.
  2. Heat oil and temper coriander seeds for a few seconds. Once they start to change color, add chopped onion and fry until brown. Add turmeric powder and mashed potatoes. Sprinkle dried spices, cilantro, chili and salt. Cook for 3-5 minutes and set aside to cool.
  3. Cut pastry sheet strips into three rectangular parts and make nine squares. Put 1 tablespoon of potato filling in center. Fold pastry sheet to make triangle. Use fork to gently but firmly press into sides (to form design and help seal).
  4. Place puffs on cookie sheet lined with foil and bake 15-20 minutes or until brown and crispy on top.
  5. Serve hot with green chutney or ketchup.
  6. Makes approximately 9 puffs from 1 pastry sheet.

Variation: Add cooked, minced chicken or poached salmon in cream sauce for a nonvegetarian variety.