Ginger Lime Fish Kababs

Some days I have a menu planned for our lunch and dinner. Other days, I have no clue what to cook and that seems like the biggest problem of the day. Turns out today, Salmon was my answer. And we enjoyed these zesty fish kababs with a salad and some Cheddar Biscuits.

Ingredients:
Salmon or any other fish - 2 pounds
Cilantro/Coriander Leaves - few sprigs
Ginger - 2 tsp
Black Pepper Powder - 1 tsp
Red Chilli Powder - 1 tsp
Lime - 1 (zested and juiced)
Oil - 2 tbsp
Salt

Vegetables - Bell Peppers/Capsicum, Onion, Zucchini
Oil or Cooking Spray

How to cook Fish Kababs:

Soak 5 bamboo skewers in water for about 30 minutes.
Dice the fish into inch size pieces.
In a big bowl, add lime zest and juice, oil, freshly grated ginger, finely chopped cilantro, fresh ground black pepper, red chili powder and salt. Mix all the ingredients well. To this marinade, add fish pieces. Coat the fish well with the marinade. Cover the bowl with plastic food wrap and refrigerate for about an hour.
Chop the veggies of your choice into inch size cubes. You can also use cherry tomatoes.
Thread each skewer with veggies and salmon.
Heat a grill pan and grease it with oil or cooking spray. Grill the skewers until fish colour changes and both veggies and fish are cooked.

Serve Ginger Lime Salmon Kababs with lemon wedges.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi. I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.

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