Grilled Fish with Lime Coriander Butter and Cucumber Mint Relish

This will become your favorite go to brunch recipe, as it takes very little time to make the individual components and can be easily prepared and kept aside, the night before. All that would be required on the day is a hot grill plate and good plating skills. And it tastes Oishii! 

Ingredients 

1) Fish fillets

For the Lime and Coriander butter 
2) 8 tbsp butter
3) 3 tbsp finely chopped coriander
4) 2 tsp lemon juice
5) 1 tsp roasted and coarsely ground coriander seed
6) 3/4 tsp lime zest
7) 1 tsp red chili flakes
8) 1 tsp minced garlic

For the Cucumber and Mint Relish
9) 1 cucumber diced
10) 2 tbsp lemon juice
11) 1/2 tsp sugar
12) 1/4 cup extra virgin olive oil
13) 2 tsp fresh mint chopped up
14) 1 tbsp chopped shallot
15) Salt and Pepper to taste

Recipe

1) Mix all the ingredients for the butter, together. Wrap in a cling film and refrigerate overnight or until the butter solidifies.
2) Mix all the ingredients for the relish and refrigerate for 30 minutes.
3) Grill the fish fillets. Remove the frozen lime and coriander butter from the refrigerate and apply a few dollops to the hot grilled fish fillets. Serve with the relish and some fries on the side.

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Litchi and Coconut pudding.

An easy dessert to whip up when you have very little time on your hand. Litchis are available all throughout summer. So what are you waiting for? Serve with some mint tea.

Ingredients 

1) 10 Litchis.
2) Milk 200 ml
3) Condensed milk 1/4 cup
4) Cream 100 ml
5) 2 1/2 tsp gelatin
6) Toasted coconut

Recipe 

1) Chop up the Litchis and keep aside.
2) Mix the milk, condensed milk and cream together. Add the chopped up litchis.
3) Dissolve the gelatin in about 5 tbsp hot water. Add this to the milk/lychi mixture and refrigerate for 5 hours. Serve cold with hot toasted coconut.

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Shortcrust Lemon Bars.

These lemon bars go wonderfully well with afternoon tea. The slight toastiness of the crust with the delicious lemon fill, tastes splendid in the summer. And, its super easy to make!

Ingredients

For the Crust
1) 5 tbsp butter
2) 2 1/2 tbsp sugar
3) 10 tbsp flour

For the lemon fill
1) 2 eggs
2) 1 cup sugar
3) zest from 2 lemons
4) 5 tbsp lemon juice
5) 5 tbsp flour

Recipe

1) For the base, beat the butter with sugar, until light. Add the flour and mix well. Once the dough is formed spread it out in a baking tray and refrigerate for half an hour. Remove and bake(preheated 180 C) when it comes to room temp for 15-20 minutes.
2) Whisk all the ingredients for the filling and spread it on the baked crust. Bake(oven must be preheated to 180 C) for another 30-35 mins. Cut it into pieces when it cools down to room temperature. Dust with icing sugar and serve!

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Pan Pizza!

It's time to appease all the ravenous belly monsters. Sleepover season and a midnight flick binge without pizza, sounds ludicrous. Let's make some pizza! Easy, breezy, supremely cheesy. ;)

Ingredients 

For the pizza base
1) 1 cup flour
2) 2 1/2 tsp yeast
3) 1 tsp sugar
4) 105 ml room temp water
5) 1 tbsp Oil

For the sauce 
1) 4-5 tomatoes
2) 3 cloves of garlic
3) Dry basil(optional)

Assortment of toppings
1) 2 kinds of cheese. Mozzarella and Parmesan in this case.
2) Olives
3) Onion rings
4) Capsicum
5) Sausage and Salami chopped up.
6) Diced tomato
7) Mint/Basil leaves (Optional)

Recipe

1) Activate yeast by sprinkling it over the water with sugar. Mix well until it blends and wait for 10 minutes. When the yeast froths up, add it to the flour. Incorporate the oil and make a dough with your hand. Keep in a bowl with a cling film on it, for 30 minutes. You can make two pizza bases from this dough.
2) Blend the tomatoes, garlic and basil in a mixer grinder. Empty this salsa mixture onto a pan and cook for 2 minutes with a little bit of oil and salt. Your sauce is ready!
2) Heat up a pan. Spread the Pizza base on the hot pan. Spread some of your sauce on the base. Top it with some cheese, olives, onion etc, Cook for 2-3 minutes until the base becomes brown and crisp. Quickly transfer this to a microwave(mid rack/high rack) and micro+grill(600 W+grill) for 2 minutes, Serve with fresh mint/basil leaves, on top.

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Goan Fish and Mango Curry

Mangoes. Period.

Ingredients

1) 250 gm Basa fish

For the Masala 

2) 1 1/2 tsp Chili powder
3) 3 Peppercorns
4) I pinch of Methi
5) 1/2 tsp Coriander seeds
6) 1/2 tsp Cumin seeds
7) 2 cloves of Garlic
8) 1/2 an inch of ginger finely grated
9) 3/4 cup grated coconut

For the curry

10) 1/4 Raw Mango cut into wedges
11) 1/2 an onion diced
12) 1/2 a tomato finely chopped
13) 1/4 tsp Turmeric
14) 5-6 curry leaves
15) 1 tbsp coconut milk
16) 1 cup water

Recipe

1) Salt the fish pieces and keep them aside.
2) Make the masala by roasting all the ingredients(except the grated coconut) in a pan for 2 minutes. Now, add the coconut and roast for 2 more minutes. Make a fine paste out of this in a blender, with some water.
3) Fry onions, tomatoes and curry leaves in a pan, with a pinch of salt. Add turmeric and the blitzed masala. Keep stirring under low flame. Add water to achieve the desired gravy consistency. Next, add the coconut milk to thicken your curry.
4) When the curry bubbles, add fish pieces and raw mango wedges. Cover the pan and let it cook for 3-5 minutes. Serve the Goan curry with steaming rice and small cubes of ripe mangoes. The sweet from the ripe mangoes works wonder with the spices!

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The cream and lime cake.

Well, I love cake! A super soft lime cake in the summer with chamomile on the side spells bliss. A special thanks to Valmik Kumar's mum for the recipe.

Ingredients

1) 1 cup flour
2) 1 tsp Baking soda
3) 2 eggs
4) 1 cup sugar
5) 1 cup Malai/cream
6) 1 tsp Vanilla essence
7) 1/2 tsp lemon rind
8) 2 tsp lime juice

Recipe

1) Beat eggs. Add the sugar and keep beating until a little thick.
2) Fold the rest of the ingredients into the sugar and egg mixture.
3) Bake at 180 C for 35 mins. Serve with lemon ice cream/sorbet.

Leave a comment @Oishiibites

Do use #oishiibites if you decide to try the recipe out and upload photographs. Enjoy!