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Halibut w/ Green Bell Peppers, Basmati Brown Rice & Basic Yogurt Raita & Authentic Chai Tea
Show # 05.06
Watch Community Cooking Daily at 9:30 a.m., 10:00 a.m., 6:30 p.m.  and 8:30 p.m. only on CitiCABLE 3

Halibut w/green peppers sauce:

½ lb of fresh halibut or any kind of fresh fish
1 fresh tomato
1 bell pepper
½ t coriander powder
1/8t turmeric powder
1/4t salt
2T olive oil
1T of fresh chopped cilantro
1/4t of fresh grated ginger
Garlic optional
1 green chili chopped finely

In a small fry pan, add oil on med fire.  When heated add in the green peppers diced with seeds and all.  Sauté for a min, add in coriander powder, turmeric powder, salt, ginger, garlic and chili.  Sauté for a min.  Add in the tomatoes and cilantro.  Sauté for another min.  Cover and simmer for a few mins until tender and soft mixing it occasionally.  Serve on broiled or lightly pan seared fish.  You can set the sauce aside when done and just use the same pan without wiping to flavor the fish when searing and cooking for just a few mins on each side.  You could pour the sauce over it and leave it covered in the pan for 5 or 10 mins before serving or just serve and pour the sauce over it.  Either way Enjoy!

Steamed Basmati Brown Rice:

1 cup of raw Basmati Brown Rice (any rice is ok)
½ of mini lentils (tiny split ones, any color) (optional)
1t of salt
1T of butter or clarified butter
2 cardamom pods (opened)

Wash rice and lentils together a few times, drain and add twice the times water (which would be 3 cups of water).  Add salt and cardamom, mix and cook on high uncovered.  Bring to a roaring boil for five mins.  When the water is half way evaporated, mix and turn the fire to extremely low, cover and steam for 15 to 20 mins until cooked and completely dry.  No mixing but forking a little is ok.  Serve with any dish.  Add anything into it.  Enjoy!


 
Basic Yoghurt Raita

2 cups of plain yoghurt (blended lightly with fork)
½ white onion preferably (chopped finely)
1 large tomato (diced w/seeds and all)
2 T of fresh chopped cilantro
¼ t of salt
¼ t of cumin powder
¼ t of mango powder
Chili to your taste ( ground red or black pepper)
Blend it all together (you can substitute the ingredients to your liking) and serve with your favorite foods, keep chilled.  Enjoy!


Homemade Indian Authentic Chai:

Bring ½ cup of water to a boil with 1 cardamom pod (opened) and 1t of Indian tea leaves.  Bring to a roaring boil for a min or two.  Simmer for another min, and then add 1 cup of milk (ginger, black pepper, clove; cinnamon can be added at this time for extra flavoring).  Bring to a roaring boil again.  This time you have to watch it so it does not overflow.  Simmer for a min or so and strain.  Serve with sweetener and/or whipped cream.  Enjoy!

Maya Thomas
Community Cook