Sheetal Kamat

I had not cooked this fish anytime earlier and its been while since we had fish. I wanted to switch to diet that has more fish and vegetables instead of any other meat (chicken, prawns or crabs) so we got this from Costco. They sell it skinless and boneless big fillets so i instantly thought of trying grilling them. Yesterday we had barbeque planned and so it was perfect time to experiment.

Grilled Spicy Tilapia Fillets
2 Tilapia Fillets
1 Spoon Red Chilli Powder
3/4 Spoon Coriander Powder
1/2 Spoon Jeera Powder
1/4 Spoon Garam Masala
1/2 Lemon
Salt to taste

  • Apply salt, red chilli powder, jeera powder, coriander powder, garam masala and lemon juice to the fillets.
  • Massage the fillets by rubbing these spices and lemon juice for couple of minutes. Keep aside for 45minutes to an hour
  • Heat the grill and apply oil spray on both sides on the fillets and grill them for about 3-4 minutes each side.

If you don't have grill, you could cook them on pan over medium heat too. Grill gives nice finish.
I served this with mint chutney that i made from fresh mint from my patio garden as starter and ate most of it :) In fact out of two fillets only half i could save for next day and click photo :) I used that half in salad with the mint chutney as dressing. Perfect lunch :)

Sheetal Kamat

This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)

Methi Corn Aappe
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

  • In a mixie, crush together green chilies and corn till smooth paste.
  • Add in salt, rawa, garlic paste and mix.
  • Add in finely chopped methi leaves and coriander leaves and mix.
  • Add in ino and if required little water and make batter by mixing well.
  • Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
  • Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

Sheetal Kamat

This one is my father's favorite ice-cream and when I was small, i never liked it that much. Then, it was always fig ice-cream which I ended up having. But last few years, I have started liking saffron for the flavor and color it gives, so when mom dad were here I decided to make it. Then I couldn't click the photo nor could i click after that around 4 times I prepared this one. So this time, i made sure to click one before the ice-cream got over :)

Saffron Pistachio Ice Cream
1 Liter Milk
3.5 Cup Cream
1 Cup Pistachios
2 Cup Sugar
1/4 Spoon Saffron

  • In a half liter milk add in sugar and blend it in mixer.
  • In a bowl take a cup of milk and bring it to boil. Add in saffron and mix well till the milk turns bright yellow.
  • Mix remaining milk and the boiled milk with milk that was sweetened earlier.
  • In a mixer make pistachio powder and mix it in the milk.
  • Add in cream and mix well. Keep the mixture in the fridge for an hour.
  • Add the mixture to the ice-cream maker and let it set.

Its important to boil the milk and add in the saffron for the flavor to mix well with the milk.
Also mixture needs to be kept in fridge otherwise it's warmth wont let it set in the ice-cream maker.

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