Baked Sea with Cayenne Pepper and Date Palm Jaggery Emulsion

Ingredients:

Sea Bass Fillet – 200g

Cayenne Pepper – 1 Tea Spoon

Bay Leaves – 3 Pieces

Lime Juice – 1 Tea Spoon

Salt – To taste

Refined Oil – 25 ml

Dill Springs – 2 Pieces

Asparagus Spears – 2 Pieces

Date Palm Jaggery –  4 Table Spoon

Butter – 20 gram

Fish Stock – 3 Tea Spoon

Fennel Fronds and Tops (for garnish)

Methods:

Preheat an oven to 200 degree Celsius and marinate the fish with lime juice, chopped fennel and salt. Slit the the fillet and stuff with fresh date palm jiggery, chopped dill and half of the cayenne pepper. Cover the fillet with aluminum foil lined with the bay leaves and bake for minutes. Make an emulsion of butter, jaggery, fish stock and cayenne pepper, whisking them together. Sauté the asparagus spears in butter. Serve the fish with jaggery-cayenne emulsion and butter glazed asparagus.

Serve Hot

Today's Special - Navratan Pulao

Navratan Pulao Recipe

Preparation Time - 10 Minutes

Cooking Time  - 20-30 Minutes

Recipe Type - Veg.

Serving - 4 Person

Ingredients:

• 750grams - Rice

• 75 grams - Peas

• 90 grams - Carrots (chopped)

• 35 grams - Cashew nuts (chopped)

• 75 grams - Paneer(cut into cubes)

• 30 grams - Raisins

• 200-250 grams - Curd

• 15 grams - Garam Masala

• 1/2 tsp - Turmeric Powder

• 100 grams - Ghee or butter

• 1 and a half - Lemon

• 1 Small bunch mint leaves

• 20 grams Green chilies (chopped)

• 100 grams Onions (sliced)

• 1&1/2 tsp Chili powder

• A few Coriander Leaves

• 35 grams Ginger-garlic paste

• Salt to taste

• Water to cook rice

How to make Navratan Pulao:

•Wash and soak the rice in water for 30 minutes.

•Meanwhile heat oil in a pan and add the paneer pieces and carrots.

•Fry the mixture for few minutes.

•Take another pan with ghee and fry onions till they become golden brown.

•Now mix vegetables, green chilies, mint leaves, ginger-garlic paste, paneer and dry fruits.

•Fry it for 5 to 6 minutes.

•Add chili powder, curd, garam masala, turmeric and salt. Again fry it and then remove from the flame and leave aside.

•Take boiling water in a separate vessel and add washed rice to it.

•Cook until the rice gets half cooked.

•Now mix the prepared curry to the half cooked rice and mix well. Cook the mixture on steam until the rice is well done.

•Squeeze the lemon juice on dish.

•Garnish with coriander leaves and serve hot.