Fried Pomfret

How I wish to get back to the unthreatened days when I used to sleep under your wings and the warmth. The warmth that came straight from your kaleidoscopic heart, used to brighten up my dark, doomed days like a rainbow ! How I wish to make you feel loved, cared, cured, appreciated for you gave me wings and made my fly and lifted me all the way up to the sky ! How I wish to impress you for you are the most impressive person of my life. You have always been, Mom.

How I wish to pamper you with some home-cooked food on every single Day. For the rest of my life.

Your tom-boy, rebel, run away daughter can’t wait to display her crazy, silly, stupid cooking efforts to you ! You would be amazed to see how horrendous of a mess she can make in her kitchen !

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Long before I knew that the incredible Pomfret, all the way from the Indian, Pacific and Atlantic oceans, provides us with essential omega 3 fatty acids, amino acids, Vitamin D and other science-y stuff that’s good for our heart,  gleeful me used to fall in love over and over again with that shiny, sleek, smooth, silver  effect on the pretty flesh ! Thanks, Mom, for introducing me to this beauty agent. And they are low in calories and high in protein.

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Over the years novice me figured , the easiest-quickest-healthiest-freshest-yummiest and fuss-fry way of eating Pomfret is lightly pan frying them, just the way you used to make for us. Moist. Flavorful. Beautiful. Addictive.

 

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When I copycat your recipe, I feel safe 🙂

Ingredients

2 tbsp finely chopped Rosemary, parsley (optional)

1 medium sized Pomfret  (about 1 lb)

2 tbsp lemon juice

2 tbsp olive oil/ vegetable oil

pinch of turmeric powder and red chili flakes/powder

salt to taste

Method

Clean the fish properly. Pat dry.

Make slits on either side of the fish.

Add lemon juice, salt, chili, turmeric, rosemary and oil. Apply the mixture all over the fish. Fill  in the slits as well. Keep it aside for half an hour.

In a fry pan/skillet fry the fish in hot oil till it turns lightly golden.

Some fresh garden Salad and a scoop of steamed rice keep the meal’s simplicity unspoiled but adds pleasant hue to the table. Simple things are always uplifting and beautiful. Just like you.

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How I wish you were here with me in this spring evening, warm and gentle, filled with the scent of peace and bliss….

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How I wish, with my soul uncovered, face unmasked to tell you, “Thank you for being YOU. And I love you.”

Iced Tea

We live in an age that holds our mind in a cage. This age calls darkness ‘Light’. We no longer hold the key. Our spirit never gets to set free.

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TV turned our minds into a black mirror; black mirror knows no reflection. It is wrapped around with endless needs, wants, greed, pride, vanity, backstabbing, propaganda, bombarding, politics, hide-‘n-seek with the truth.

Life becomes a curse.

To break the curse, I’ve stopped watching TV. It’s been a year. Friends, books, prayers and gardening replaced TV and LIFE is going as GOOD as it gets.

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A serene, peaceful life has a lot to do with Iced Tea. .

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This eye-catchingly tall pitcher, my Spring pitcher has more to offer than some Iced Tea. It demonstrate about catching the colors and the beauty of nature, hunting down some sunshine and gently drinking life to the fullest. This pitcher celebrates an uncomplicated bind of sweet, tart, woody, earthy adoration of all natural ingredients. A healthy dose of fresh fruits into the smooth, chilled texture of the beverage wraps up the whole thing with love and joy.

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Ingredients:

6 cups water

2 regular individual sized tea bag

6 tbsp honey/sugar

1 stick cinnamon ( which gives it just the right amount of zing)

Freshly squeezed lemon juice  of 2 lemons

Slices of Orange, Lemon, Lime. Or Cucumber.

Direction:

  1. In a large saucepan, heat water (with cinnamon and sugar, if you’re using any) to a rapid boil. Remove from heat and drop in the tea bags. Cover and let it rest for 1 hour.
  2. In a large pitcher, pour tea and honey(if you’re not using sugar). Discard cinnamon stick. Stir until honey is dissolved, then stir in lemon juice. Add sliced fruits. Refrigerate overnight or until chilled. Add ice cubes before serving.

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All those terrific fruity flavors mingle and waltz in the tea overnight which makes your sip extra special and distinctive ! And the sweet-tart taste goes beautifully with sweet as well as savory food. Enjoy the drink year-round indoor as well as outdoor. This lovely, satisfying beverage guarantees to win your heart.

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Nothing lasts forever; that’s the way it is. The ocean is shaking under your feet. But you can cross the ocean, you can make it through, if you hold the key of your soul. Don’t let TV, the Demon, be your key-holder, torch-bearer.

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Roast Chicken

Go crazy. Grow some vivacious flowers in your front yard and backyard and balcony.

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And then eat some chicken 🙂 Stay healthy.

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Roast chicken can be soft, soothing, dark, action-packed, sweet, spicy …just like a poem. Like a song.

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Does anybody ever regret preparing-cooking-presenting-eating-blogging- critiquing ‘Chicken’ ? 🙂

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2lb roasting chicken

salt and pepper to taste

1/2 tbsp fresh garlic paste

4tbsp honey

2 tbsp olive oil

Juice of 1 lemon + 2 for stuffing

1 tbsp chopped fresh rosemary, thyme and oregano for rubbing and stuffing (dried herbs will work too)

To bring a dramatic effect, add some Orange/Blood orange juice with the marinade

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Marinate chicken with all the above ingredients.

Now bake/roast chicken at 350° for about 45 minutes, then cranke the heat up to 450° for the last few minutes. The chicken will brown beautifully.

Tip: Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.

To add another level of freshness serve chicken with some fresh salad. Feel the flavor explosion into your mouth.

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