Fish Taco

Fish Fillet - 1 lb.

Taco Seasoning - 6 tsp

Ranch Dressing - 3 tbsp.

Coleslaw mix - 4 cup

Jalapeno - 1, chopped

Tortilla - 10

Red Pepper Sauce

Tomatillo Sauce

Spray an Aluminum Foil with Cooking Spray. Sprinkle both sides of the Fish Fillet with Taco Seasoning.

Place Fish on the center of Foil. Seal edges, by making a tight fold on all edges and forms a packet. Place the packet on a grill at high heat. Cover and cook for 5 min on each side. Allow to cool down completely, then unwrap the foil packets and cut them into bite size pieces.

Turn off the stove and wrap the Tortillas in Foil; place the Tortillas on the grill for 5 min. or until warm.

In a large bowl, mix Ranch Dressing and Taco Seasoning. Stir in Coleslaw mix and Jalapenos; toss well and keep aside.

Take a Tortilla and spoon 1/4 cup Coleslaw mixture and 1/4 cup Fish. Fold tortillas around the filling.

Serve warm with Red Pepper and Tomatillo sauce.

Aloo. bhindi

• 200 to 250 grams okra (bhindi)

• ▢ 1 large potato – rinsed, peeled and cubed

• ▢ ⅓ cup or (1 medium) onion – finely chopped

• ▢ 1 cup or (2 medium ) tomatoes – finely chopped

• ▢ 1 teaspoon Ginger Garlic Paste

• ▢ ½ teaspoon Cumin Powder (ground cumin)

• ▢ 1 teaspoon Coriander Powder (ground coriander)

• ▢ ¼ to ½ teaspoon Garam Masala add as required

• ▢ ¼ to ½ teaspoon Red Chilli Powder or cayenne pepper or paprika, add as required

• ▢ ¼ teaspoon turmeric powder (ground turmeric)

• ▢ 1 pinch asafoetida (hing) – optional

• ▢ ¼ to ½ teaspoon dry mango powder (amchur), add as required

• ▢ ¼ teaspoon dry fenugreek leaves (kasuri methi), crushed – optional

• ▢ 3 to 4 tablespoons oil – any neutral oil

• ▢ salt as required

INSTRUCTIONS

Preparation

• Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.

• Peel and cube the potatoes. Make smaller pieces as they will be quick to fry.

Frying Potatoes & Okra

• Heat 3 to 4 tablespoons oil in a kadai or pan. You can use any neutral flavored oil.

• First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely.

  With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels.

• In the same oil, add the chopped okra and sauté till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.

  To check – insert a knife into the sautéed okra; if it slides in easily, it’s cooked.

Cooking Onions, Tomatoes & Spices

• In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.

• Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

• Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy.

• Add all the spice powders except garam masala and dry mango powder.

  So at this step add following spices one by one – cumin powder, coriander powder, red chili powder and, turmeric powder asafoetida (optional)

• Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala. 

Making Aloo Bhindi

• Add the fried potatoes and okra.

• Stir gently till the whole masala mixture coats both the potatoes and okra.

• Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.

• Lastly add the crushed kasuri methi and saute the sabzi for a minute more.

Serving Suggestions

• With Indian flatbreads: Aloo bhindi tastes great with Indian flatbreads like roti, paratha, or naan. Serve a side of plain yogurt or simple raita.

• As a side dish: You can serve aloo bhindi as a side dish with khichdi or dal-rice or rasam-rice, kadhi-chawal, or with any Indian curry and steamed rice.

• Lunch box: You can pack aloo bhindi and some roti for lunch box.

NOTES

• Make sure to dry the okra pods thoroughly after rinsing. Okra pods with any water droplets on them will become sticky and slimy while chopping and cooking.

• Use okra pods that are green, fresh and tender.

• For a gluten-free version skip adding the asafoetida or use gluten-free asafoetida.

• When making for small kids, you could reduce the amounts of ginger-garlic paste, garam masala powder and red chili powder. 

• The potatoes can be steamed or boiled instead. But make a note that the soft texture of steamed or boiled potatoes will give a different flavor and taste.

• This recipe can be doubled or tripled.

Beetroot Thoran

• 2 tablespoons coconut oil

• ▢ 1 teaspoon mustard seeds

• ▢ ½ teaspoon cumin seeds – optional

• ▢ 4 to 5 pearl onions or 2 to 3 small onions, chopped or thinly sliced

• ▢ 1 or 2 dry red chilies – seeds removed

• ▢ 1 green chili – finely chopped

• ▢ 1 teaspoon finely chopped ginger or 1 inch ginger, peeled and chopped

• ▢ 10 to 12 curry leaves – whole or chopped

• ▢ 3 beetroots (medium-sized) or 2 large beetroots, finely chopped or grated

• ▢ ¼ teaspoon turmeric powder

• ▢ ¼ teaspoon Red Chilli Powder – optional

• ▢ 1 teaspoon Coriander Powder – optional, can swap with ½ teaspoon cumin powder

• ▢ salt as required

• ▢ ⅓ cup grated fresh coconut

For crushed masala powder – optional

• ▢ 1 green cardamom

• ▢ 2 black peppercorns

• ▢ ½ inch cinnamon

• ▢ 1 clove

INSTRUCTIONS

Prep

• Rinse the beets first. Peel and then either grate or shred them or chop finely. Peel the pearl onions and rinse them. Slice them thinly.

  Peel, rinse and finely chop the ginger and chop the green chilli.

• Crush the whole spices to a semi-fine powder in a mortar-pestle. These steps of crushing the spices and adding them to the beetroot thoran is optional.

Make Beetroot Thoran

• Heat the coconut oil in a kadai or wok. Keep heat to a low.

• Add the mustard seeds. When they pop and crackle, add the cumin seeds.

• The cumin seeds will start to sizzle. Immediately add the sliced pearl onions or small onions.

• Sauté the pearl onions on a medium heat for 2 minutes.

• Now add the red chili, chopped green chillies and ginger.

• Sauté for a minute. Add the curry leaves.

• Lower the heat and add all the dry ground spices including the crushed and powdered masala.

• Make sure not to burn the spices.

• Sauté for some seconds on a low heat and then add the grated beetroot. Also add salt. You can also add finely chopped beets instead of grated beets.

• Mix the grated beetroot with salt.

• Cook the beetroot on a low to medium-low heat without a lid with occasional stirrings. Note that if the beetroot is grated, they will cook faster.

• It takes approximate 10 to 12 minutes for grated beetroot to cook on low to medium-low heat.

• Do check the beets while cooking and if the beetroot are sticking to the pan, add a splash of water. Stir to mix and continue to cook.

• When the beetroot is tender and softened, add the grated coconut and cook for a minute or two just for the flavors to blend in. Switch off the heat.

• You can also keep the beetroot slightly crunchy if you prefer.

• Serve Beetroot Thoran hot with steamed rice, chapati or even paratha.

NOTES

1. To facilitate faster cooking of the beetroot, you could add some ¼ cup or ⅓ cup of water to the beetroot.

2. You can also cover with a lid and cook the beetroot.

3. If the moisture dries up and the thoran looks dry, then add some water while cooking

4. Crush the whole spices to a semi-fine powder in a mortar pestle or use ¼ teaspoon garam masala instead. Adding the crushed spices is optional.