Listening to the sound of simmering hot oil, sensing the flavours that come out and seeing the happy faces of my family members relishing the food I have cooked is not new to me. I've been cooking since my seventh standard. Those days, my mother used to be out of town because of her work commitment.
I have a brother who was very particular about taste and flavours and a diabetic father — so cooking at home was the only option available. My mother would leave behind a recipe book for me to follow. When Ihad doubts, I would run to the aunties in the neighbourhood for help. Knowingly or unknowingly, Ifell in love with the process of mixing ingredients and creating a dish out of them.
However, I'm not someone who experiments too much or changes the recipe. Everything I have been following has been passed on from my grandmother to my mother and from my mother-in-law's family. Before my elder son was born, I was a software engineer who managed both work and home. It wasn't much of a task because I knew that once I get into the kitchen, I can get rid of my stress.
It was for my son that I started experimenting with baking, so as to give him healthy food. I also have a two-month-old who will also start demanding tasty food very soon (laughs)!
I would often watch television or refer to online recipes to prepare some of the dishes. I used to write down the recipes somewhere but used to lose it. That's when I took to food blogging and started saving the recipes. This process has also taught me patience and perfection.
To make my blog, Sujitha Easy Cooking, look good, I would add photographs of the dish I had prepared. I have much more to learn but this has been a wonderful experience so far. I've even made a lot of friends through blogging!
My style of cooking is simple. 'Biryani' is one of my specialities as my husband loves them. We usually have a new twist to the flavours every weekend.
The 'Strawberry Milley Paniyaram' is also one my speciality that I created when I took part in a competition. It's unique and reminds me of home. In Tamil Nadu, where I hail from, fish is a very important part of our food culture. Which is why I am sharing the recipe of 'Fish Tikka in Tawa'. I prefer to use a 'tawa' to cook the fish rather than fry them. The use of curd and lemon brings out a tangy flavour, and the addition of 'chaat masala' enhances the flavour. This can be enjoyed as a starter or paired with some rice."
Sujitha Ruban
(As told to Anila Kurian)
Fish tikka in tawa
Recipe
Ingredients
*Pomfret fish, 1/4 kg
*Curd, 1/4 cup
*Lemon, 1
*Oil, 3 tsp + 1/4 cup
*Ginger-garlic paste, 1 tsp
*Chilli powder, 1 tsp
*Coriander powder, 1 tsp
*Turmeric powder, 1/4 tsp
*Pepper powder, 1/2 tsp
*Chaat masala, 1/4 tsp (optional)
*Salt as per taste
Method
*Clean and slice the Pomfret.
*Make a thick paste with curd, ginger garlic paste, lemon juice, chilli powder, coriander powder, pepper powder, turmeric powder, chaat masala and salt in a bowl.
Marinate the fish in it for two hours.
*Heat the tawa and drizzle some oil in the tawa. Fry the fish, flip and cook both side. Carefully flip without breaking the pieces.
*Serve hot with rice or simply enjoy them.
Tips
*Cook the fish for 5 to 8 minutes on each side.
*Drizzle some oil over the fish while cooking.
We invite our readers to share their favourite recipe which has an interesting story behind it.You can write to dhmetro@gmail.com or metrolife@deccanherald.co.in![]( "Special touch Sujitha Ruban")
Listening to the sound of simmering hot oil, sensing the flavours that come out and seeing the happy faces of my family members relishing the food I have cooked is not new to me. I’ve been cooking since my seventh standard. Those days, my mother used to be out of town because of her work commitment.
I have a brother who was very particular about taste and flavours and a diabetic father — so cooking at home was the only option available. My mother would leave behind a recipe book for me to follow. When I had doubts, I would run to the aunties in the neighbourhood for help. Knowingly or unknowingly, I fell in love with the process of mixing ingredients and creating a dish out of them.
However, I’m not someone who experiments too much or changes the recipe. Everything I have been following has been passed on from my grandmother to my mother and from my mother-in-law’s family. Before my elder son was born, I was a software engineer who managed both work and home. It wasn’t much of a task because I knew that once I get into the kitchen, I can get rid of my stress.
It was for my son that I started experimenting with baking, so as to give him healthy food. I also have a two-month-old who will also start demanding tasty food very soon (laughs)!
I would often watch television or refer to online recipes to prepare some of the dishes. I used to write down the recipes somewhere but used to lose it. That’s when I took to food blogging and started saving the recipes. This process has also taught me patience and perfection.
To make my blog, Sujitha Easy Cooking, look good, I would add photographs of the dish I had prepared. I have much more to learn but this has been a wonderful experience so far. I’ve even made a lot of friends through blogging!
My style of cooking is simple. 'Biryani’ is one of my specialities as my husband loves them. We usually have a new twist to the flavours every weekend.
The 'Strawberry Milley Paniyaram’ is also one my speciality that I created when I took part in a competition. It’s unique and reminds me of home. In Tamil Nadu, where I hail from, fish is a very important part of our food culture. Which is why I am sharing the recipe of 'Fish Tikka in Tawa’. I prefer to use a 'tawa’ to cook the fish rather than fry them. The use of curd and lemon brings out a tangy flavour, and the addition of 'chaat masala’ enhances the flavour. This can be enjoyed as a starter or paired with some rice.”
Sujitha Ruban
(As told to Anila Kurian)
Fish tikka in tawa
Recipe
Ingredients
*Pomfret fish, 1/4 kg
*Curd, 1/4 cup
*Lemon, 1
*Oil, 3 tsp + 1/4 cup
*Ginger-garlic paste, 1 tsp
*Chilli powder, 1 tsp
*Coriander powder, 1 tsp
*Turmeric powder, 1/4 tsp
*Pepper powder, 1/2 tsp
*Chaat masala, 1/4 tsp (optional)
*Salt as per taste
Method
*Clean and slice the Pomfret.
*Make a thick paste with curd, ginger garlic paste, lemon juice, chilli powder, coriander powder, pepper powder, turmeric powder, chaat masala and salt in a bowl.
Marinate the fish in it for two hours.
*Heat the tawa and drizzle some oil in the tawa. Fry the fish, flip and cook both side. Carefully flip without breaking the pieces.
*Serve hot with rice or simply enjoy them.
Tips
*Cook the fish for 5 to 8 minutes on each side.
*Drizzle some oil over the fish while cooking.
We invite our readers to share their favourite recipe which has an interesting story behind it. You can write to dhmetro@gmail.com or metrolife@deccanherald.co.in
I have a brother who was very particular about taste and flavours and a diabetic father — so cooking at home was the only option available. My mother would leave behind a recipe book for me to follow. When Ihad doubts, I would run to the aunties in the neighbourhood for help. Knowingly or unknowingly, Ifell in love with the process of mixing ingredients and creating a dish out of them.
However, I'm not someone who experiments too much or changes the recipe. Everything I have been following has been passed on from my grandmother to my mother and from my mother-in-law's family. Before my elder son was born, I was a software engineer who managed both work and home. It wasn't much of a task because I knew that once I get into the kitchen, I can get rid of my stress.
It was for my son that I started experimenting with baking, so as to give him healthy food. I also have a two-month-old who will also start demanding tasty food very soon (laughs)!
I would often watch television or refer to online recipes to prepare some of the dishes. I used to write down the recipes somewhere but used to lose it. That's when I took to food blogging and started saving the recipes. This process has also taught me patience and perfection.
To make my blog, Sujitha Easy Cooking, look good, I would add photographs of the dish I had prepared. I have much more to learn but this has been a wonderful experience so far. I've even made a lot of friends through blogging!
My style of cooking is simple. 'Biryani' is one of my specialities as my husband loves them. We usually have a new twist to the flavours every weekend.
The 'Strawberry Milley Paniyaram' is also one my speciality that I created when I took part in a competition. It's unique and reminds me of home. In Tamil Nadu, where I hail from, fish is a very important part of our food culture. Which is why I am sharing the recipe of 'Fish Tikka in Tawa'. I prefer to use a 'tawa' to cook the fish rather than fry them. The use of curd and lemon brings out a tangy flavour, and the addition of 'chaat masala' enhances the flavour. This can be enjoyed as a starter or paired with some rice."
Sujitha Ruban
(As told to Anila Kurian)
Fish tikka in tawa
Recipe
Ingredients
*Pomfret fish, 1/4 kg
*Curd, 1/4 cup
*Lemon, 1
*Oil, 3 tsp + 1/4 cup
*Ginger-garlic paste, 1 tsp
*Chilli powder, 1 tsp
*Coriander powder, 1 tsp
*Turmeric powder, 1/4 tsp
*Pepper powder, 1/2 tsp
*Chaat masala, 1/4 tsp (optional)
*Salt as per taste
Method
*Clean and slice the Pomfret.
*Make a thick paste with curd, ginger garlic paste, lemon juice, chilli powder, coriander powder, pepper powder, turmeric powder, chaat masala and salt in a bowl.
Marinate the fish in it for two hours.
*Heat the tawa and drizzle some oil in the tawa. Fry the fish, flip and cook both side. Carefully flip without breaking the pieces.
*Serve hot with rice or simply enjoy them.
Tips
*Cook the fish for 5 to 8 minutes on each side.
*Drizzle some oil over the fish while cooking.
We invite our readers to share their favourite recipe which has an interesting story behind it.You can write to dhmetro@gmail.com or metrolife@deccanherald.co.in
Listening to the sound of simmering hot oil, sensing the flavours that come out and seeing the happy faces of my family members relishing the food I have cooked is not new to me. I’ve been cooking since my seventh standard. Those days, my mother used to be out of town because of her work commitment. I have a brother who was very particular about taste and flavours and a diabetic father — so cooking at home was the only option available. My mother would leave behind a recipe book for me to follow. When I had doubts, I would run to the aunties in the neighbourhood for help. Knowingly or unknowingly, I fell in love with the process of mixing ingredients and creating a dish out of them.
However, I’m not someone who experiments too much or changes the recipe. Everything I have been following has been passed on from my grandmother to my mother and from my mother-in-law’s family. Before my elder son was born, I was a software engineer who managed both work and home. It wasn’t much of a task because I knew that once I get into the kitchen, I can get rid of my stress.
It was for my son that I started experimenting with baking, so as to give him healthy food. I also have a two-month-old who will also start demanding tasty food very soon (laughs)!
I would often watch television or refer to online recipes to prepare some of the dishes. I used to write down the recipes somewhere but used to lose it. That’s when I took to food blogging and started saving the recipes. This process has also taught me patience and perfection.
To make my blog, Sujitha Easy Cooking, look good, I would add photographs of the dish I had prepared. I have much more to learn but this has been a wonderful experience so far. I’ve even made a lot of friends through blogging!
My style of cooking is simple. 'Biryani’ is one of my specialities as my husband loves them. We usually have a new twist to the flavours every weekend.
The 'Strawberry Milley Paniyaram’ is also one my speciality that I created when I took part in a competition. It’s unique and reminds me of home. In Tamil Nadu, where I hail from, fish is a very important part of our food culture. Which is why I am sharing the recipe of 'Fish Tikka in Tawa’. I prefer to use a 'tawa’ to cook the fish rather than fry them. The use of curd and lemon brings out a tangy flavour, and the addition of 'chaat masala’ enhances the flavour. This can be enjoyed as a starter or paired with some rice.”
Sujitha Ruban
(As told to Anila Kurian)
Fish tikka in tawa
Recipe
Ingredients
*Pomfret fish, 1/4 kg
*Curd, 1/4 cup
*Lemon, 1
*Oil, 3 tsp + 1/4 cup
*Ginger-garlic paste, 1 tsp
*Chilli powder, 1 tsp
*Coriander powder, 1 tsp
*Turmeric powder, 1/4 tsp
*Pepper powder, 1/2 tsp
*Chaat masala, 1/4 tsp (optional)
*Salt as per taste
Method
*Clean and slice the Pomfret.
*Make a thick paste with curd, ginger garlic paste, lemon juice, chilli powder, coriander powder, pepper powder, turmeric powder, chaat masala and salt in a bowl.
Marinate the fish in it for two hours.
*Heat the tawa and drizzle some oil in the tawa. Fry the fish, flip and cook both side. Carefully flip without breaking the pieces.
*Serve hot with rice or simply enjoy them.
Tips
*Cook the fish for 5 to 8 minutes on each side.
*Drizzle some oil over the fish while cooking.
We invite our readers to share their favourite recipe which has an interesting story behind it. You can write to dhmetro@gmail.com or metrolife@deccanherald.co.in