Ingredients 

(serves 2)

1.   2 pieces of cod fillets

2.   olive oil

3.   sea salt and freshly cracked black      pepper

4.   a small knob of butter

5.   80g hon shimeiji mushrooms,       bottoms trimmed

6.   ¼ cup water

7.   1 tbsp white wine (optional)

8.   1 to 2 tbsp fresh cream

9.   1 to 2 tbsp grated parmesan cheese

10.  ½ tsp dried chopped dill (more if using fresh)

Cooking

Season the cod fish lightly with salt (rub) & black pepper. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.

Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.

Here is a pure winter recipe for you. In the chilling cold you can sit back in your couch and have the real taste of prawns in the right ingredients.

Ingredients 

8 large prawns (or better known as ’shrimps’ in other parts of the world)

1.     2 stalks of spring onions
2.    1 tbsp chopped garlic
3.   1/2 tbsp black peppercorn   (adjust to your   liking) 
4.     1/2 tsp light soy sauce
5.     1/4 tsp dark soy sauce
6.     40ml water
7.     1/2 tsp brown sugar
8.   small knob of butter

Cooking

Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2-inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery). Melt butter in heated pan, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.

If you want to try something of smooth texture and to get that perfect combination of cheese and wine try these dips.

Cheese dips

1. 1 Potatoes 2

2. 2 Tomatoes 1

3. 3 Paneer 150 gm(cut into cubes)

4. 4 Butter 50 gm

5. 5 Pepper powder

6. 6 Wine 100 ml

7. 7 molten Cheese 150 ml

Make a solution out of the wine and pepper powder, and marinate the baked potatoes and fresh tomatoes in it for 15 minutes. Then lightly grill the marinated potatoes, tomatoes and paneer dipped in butter. Now dip the grilled items in the molten cheese. Now your dips are ready.

Enjoy the real taste of mushroom and coconut that many would crave for once you taste. So try this out guys!

Mushroom ‘n coconut grate

1. 1 Mushroom(chop into very small pieces or grated)

2. 2 Green chillies 1

3. 3 Chopped onion 1

4. 4 Turmeric powder ½ teaspoon

5. 5 Cumin seeds

6. 6 Garlic

7. 7 Curry leaves

8. 8 Mustard

Heat 2 tablespoon cooking oil in a pan and crackle some mustard seeds. Put some curry leaves then tip the grated onion and mushroom into the pan. Let it cook in a low flame. Meanwhile grind the grated coconut with cumin seeds, garlic, green chillies along with turmeric powder in a mixer. Now mix the mushroom with coconut mix in a low flame. Now your Mushroom ‘n coconut grate is ready.

Here’s a hot curry for you to try out in this winter season with chapattis, parathas , rotis et al. Let your taste buds dance to the tune of pepper .

Cooking 

Mix the chicken pieces with turmeric , garam masala, coriander powder and pepper powder and keep it aside for half an hour. Heat some oil in a pan and put some mustard seeds. To that tip green chillies ,ginger garlic slices and the chopped onion and cook until golden brown. After that tip the chicken into it and cook it in a little water. For that tangy taste add some vinegar. Finally add curry leaves

In this 2010 new year season why not indulge in the taste of the kumarakom special duck roast which is tried and tested for the past 100 years and which you missed till date. You try it out with hot appam , Bread and chappatis.

1. Skinless duck – 1 Kg
2. Duck fat from skin – For cooking
3. Cooking oil – 2 tablespoon
4. Turmeric powder – ½ Teaspoon
5. Coriander powder - 2 Tablespoon
6. Chilly powder - 2 Tablespoon
7. Ginger paste – 5 grams
8. Garlic paste – 5 grams , Salt to taste
9. Cinnamon – 2 sticks
10. Cloves – 6
11. Cooked and meshed potato’s – 2
12. Boiled Tomato – 1
13. Onions – 5
14. Green Chillies – 2
15. Curry leaves

Cooking

Mix the medium-cut duck pieces with the items from 4 to 8 and keep it aside for half an hour. deep fry the duck pieces.