Sunday, April 27, 2008

Salmon with sesame crust


I used frozen salmon filets for this. For the marinade I used lemon juice, salt, an Indian spice mixture (Everest Kitchen King) I had bought this time when I was in India, grated ginger and garlic. Normally I make my own curry mixture for this with spices like cumin, fennel, turmeric, dry ginger powder (sonth), chilli, fenugreek seeds and many other things I find in my spice cabinet. While cooking (frying) the fish inb the pan, I put sesame seeds on the top and then once the fish had cooked for long enough, turned it upside down and let it cook further till the side with sesame was done.
The vegetables: I cooked carrots, zucchini and some (frozen) spinach with some Indian spices, chopped onion, and grated ginger and garlic. It turned out good.
I had made the potato gratin with garlic and home made bechamel sauce and cheese topping in the oven.

Coconut pudding with fruit topping


This recipe is a pure experiment and is still developing. This was my first and very spontaneous trial today with coconut, as I had a strong urge to make something with coconut, not a मिठाई but something to eat wih a spoon.
I had a flavour in my mind. I don't remember from where and from when, but it was too faint for me to be sure of its ingredients and i really had to think hard to figure out what I wanted and how it should taste. But the worst part was that I did not have all the ingredients and I had to improvise.
So, here it is:

Coconut pudding with fruit topping
Mix in the following order in a sauce pan and cook:
1 cup
evaporated milk (10% fat)
1 cup sugar
1 can of coconut milk (2-3 cups)
2 tbsp coconut grated (fresh or dessicated)
2-3
cups milk, first add only 2 cups and if required the third one
1 cup durum wheat semolina (Hartweizengries)
Cook while stirring and for one minute after bubbles appear on surface.
If neede add more milk.
Then add:
2 tbsp cornflour / starch flour
Cook further till bubbles appear again. Keep stirring.
Pour in a ceramic baking dish. Bake for 15 minutes in a preheated oven at 200 °C (180 °C Convection oven)
Another option could be to use an idli mould and do the same in a pressure cooker.

Garnish: Before putting the dish in the oven, I put a layer of red currents from the freezer, which I had collected from the plants in my garden. I forgot to add powdered sugar at the end.
In my opinion the combination did not go so well. Next time I would rather take dried fruits or cooked apples or something more sweet. These fruits were too sour to go well with coconut pudding. Since I did not have fresh coconut, it made the flavour of coconut too mild. It did not really come as near to the flavour in my mind. If only I knew what it was. My efforts to find something online didn't bring any good results.