What’s cooking good looking? Tuesdays with Tomato & Co – 1

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I have started cooking a new found love for cooking. And yes, I have been successfully cooking up many things just like that. I don’t know why. I have never been that fond of cooking ever. But now, for whatever reason, I look forward to that time I spend in the kitchen. I like the smell of spices, the sound of the knife chopping the vegetables, the smoky mustard oil, the spluttering of cumin seeds and how onions change color in oil. Yes. You can see I am a newbie. And I have decided to enjoy it while it lasts.

Cajun crusted salmon with wilted greens and brown rice.

You need: 

Fresh salmon

Cajun spice mix (I used the bottled one available in supermarkets but you can see how you can make yours here)

Spinach (I used long leafed ones, you can use any including frozen, and other greens)

Garlic pods 2 large and thinly sliced

Mustard oil

Brown rice 1 cup

For the rice: 

Wash the rice twice or till water runs clear. Put the rice in a pressure cooker and add water to it. The amount of water would depend on how you want your rice. More water means more sticky rice. I don’t like my rice to be too sticky so I added less water. (My mom taught me how to measure the water in the rice. She always asks me to put my finger on the surface of the rice with water and the water should come upto about 1/3rd of my forefinger). Once it reaches full steam reduce the flame and let it cook for about 20 minutes (mine was cooked in 16). If it is not cooked by then you can add some water and pressure cook it for a few more minutes.

Note: I added some of the cajun spice mix in the rice for some taste. You can add herbs and other spices.

For the wilted greens: 

Put tbsp of mustard oil in a sauce pan. Once it is smoky reduce the flame and add the garlic. Be careful that the garlic doesn’t burn. Once you get the nice garlic-y smell add the spinach in the sauce with a pinch of salt. Cover the pan, keep the flame reduced and let the spinach cook in steam. It should take less than ten minutes for the spinach to be nicely wilted but still crunchly.

Note: Don’t add water while cooking the spinach. Spinach lets out a lot of moisture while cooking.

For the salmon: 

Sprinkle some of the cajun spice mix and white oil (or olive oil if you prefer) on both sides of the fish and let it sit for about 10 – 15 minutes. Heat up a frying pan and cook the salmon for 3 minutes on each side. If you do not like having the skin on the fish, take it off with a knife after the salmon is cooked.

And there you go! Plate up and give yourself and fancy schmancy dinner Here’s how mine looked!

© Paroma Ray

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I have decided to put up food posts on Tuesdays. I am pretty proud of myself you know. I did not even know how to cook Maggi a few years back. So here I am. Tuesdays with Tomato & Co (thank you very very much Pooja) will bring you my culinary experiments with hopefully more successes than disasters. And it will be all on this blog. No new blog for the time being. Wish me luck! Please?

Little bit of sadness

© Paroma Ray

Picture taken at Cape Town, South Africa, 2011

There is a little bit of heartache today. A little bit of heartache, a lump in my throat and that feeling of being lost.

Just one song has been playing on my playlist today. Do you know why?

This post is a part of wordless wednesday.

When words fail me.

© Paroma Ray

- A corner of a shelf in my new study

© Paroma Ray

- View from my study

That’s about it. Yes. That’s all I have to say for now.

This post is a part of wordless wednesday.