Season the mushrooms with salt, pepper and my Italian Spice Mix. Drizzle with olive oil.
Bake at 400 F or 200 C, until the water releases. Let them cool so you can handle them without burning your hands. I used small custard cup (also called ramekins.)
Collect the water. You can use it in another recipe to add an umami flavor.
Stuff the cremini mushrooms with the left over filling from the Stuffed Cremini Mushrooms recipe. Top and surround with grated cheese.
Place the custard cups in a baking dish. Then place the baking dish on a baking tray lined with a silicone liner or some foil. This will catch spills so your oven stays clean.
Place in the oven at 350 F or 180 C. Bake for about 20 minutes or until the egg custard gets puffy and golden brown.
Serve as soon as it comes out of the oven with a salad or any side dish you like. Hope you enjoy.
I am going to continue the mushrooms series because I get so many lovely mushrooms form Brenda Lera’s farmers market stand.
POST UPDATE: Sachi mentioned in her comment that she is not a fan of mushrooms. You can substitute zucchini or plum tomatoes for mushrooms. Please go to the Italian Stuffed Vegetables for the directions on the zucchini. Leave out the mozzarella because you will be using the grated cheese from this recipe. For the plum tomatoes, use the filling from the Stuffed Cremini Mushrooms, but substitute any vegetable you like for the mushrooms in the filling.
Hope the update helps to customize the recipe for your tastes and dietary restrictions.
I was inspired to create this recipe when I found these gorgeous cremini mushrooms at our neighborhood farmers market, which is held every Saturday morning in the beautiful Parque de Los Enamorados.
I love the mushroom stand set up by Brenda Lera, with a variety of mushrooms that I buy every Saturday.
Ingredients
12 medium sized cremini mushrooms (they are also called Baby Bella)
2 cloves of garlic
1 medium red onion
A variety of veggies can be used, such as, zucchini, bell peppers, tomatoes. Here I have used a red and an orange bell pepper.
1 serrano chili, is optional, if you want to add a spicy kick.
1 tablespoon tomato paste
A handful of any herbs you like. Here I have used Italian parsley.
1 tablespoon of sherry or balsamic vinegar
1 and 1/2 cup shredded cheese. Use your favorite melting cheese. I usually buy a block of the best cheese I can find. Then I get my husband to grate it for me. However, the Italian cheese in the photo, was on sale and it had no additives or anti-caking compounds, so I bought it.
2 teaspoons of my Italian Spice Mix for sprinkling over the mushrooms and 1 teaspoon for the filling. The Italian Spice Mix consists of garlic powder, onion powder, chili flakes and dried oregano.
Olive oil – enough to coat the pan and drizzle over the mushrooms.
Salt and pepper to taste
Prepping The Mushrooms
Clean the mushrooms by carefully wiping off any dirt with a moist kitchen towel. Then remove the stems by gently snapping them off. Hollow out each mushroom with a grapefruit spoon. Set the stems and the mushroom innards aside in a bowl. We will use them as part of the mushroom filling. Nothing goes to waste around here!!! Place each prepped mushroom upside down on a baking sheet.
Sprinkle with salt, pepper and my Italian Spice Mix. Then drizzle with olive oil. Turn the mushrooms over and repeat the sprinkle and drizzle.
Turn the oven to 400F or 200C. Place the seasoned mushrooms into the oven and bake until they release their juices, as seen in the photo below. This should take about 10 minutes.
Let the mushrooms cool for about ten minutes. Then pour out the juices, that are full of umami flavor, into a small bowl. My motto is “SAVOR EVERY FLAVOR 😋” We will use this umami bomb as part of the mushroom filling. Umami is the savory or meaty taste of foods. It corresponds to the flavor of glutamates in foods. That is why monosodium glutamate (MSG) is used as a flavor enhancing agent. My husband and I are both very sensitive to artificial MSG, but mushrooms have a high concentration of natural glutamates which don’t produce the reaction that artificial MSG does.
TIP – By extracting the mushroom juices we accomplish two things:
1. Dehydrated the mushrooms so they will not be water-logged when they are stuffed and baked again.
2. Created a mushroom extract that is an umami bomb.
Prepping The Filling
Finely chop all the veggies and herbs. Place each one in a separate bowl because they do not all go in to the pan at the same time.
Cooking The Filling
Coat a heavy duty stainless steel pan with olive oil. Place the pan over a medium-low flame. Add the onion and a teaspoon of the Italian Spice Mix. Sauté until the onions are translucent.
Add the garlic. Continue sautéing until the garlic is soft. This should take about two minutes.
Add the peppers and the chili. The chili is optional if you want to add a spicy note. Add a dash of salt. Sauté until the peppers are soft.
Add the mushrooms. Sprinkle a dash of salt and a grind of black pepper over the mushrooms. Also drizzle a small amount of olive oil. Stir in the mushrooms and sauté until the mushrooms are soft.
Create a hot spot in the center of the pan by pushing the vegetables to the outer edge of the pan. Place the tomato paste in the center of the pan. Drizzle a little bit of olive oil over the tomato paste. Stir the tomato paste in the center of the pan and let it cook for a minute. Then stir it into the rest of the vegetables.
Once the tomato paste is incorporated into the vegetables, deglaze the pan with the vinegar and reserved mushroom juices. Cook for about a minute and turn off the flame.
Add the herbs and stir them in. Taste the filling and adjust the salt and pepper as needed. The filling is now ready. Transfer the filling to a bowl and let it cool so that you will not burn your fingers while stuffing the mushrooms.
Use a teaspoon to stuff each mushroom.Top each stuffed mushroom with freshly grated cheese.
These stuffed mushrooms are very popular at our cocktail parties. They pair especially well with red wine. They are easy to make for a party because they can be made the day before. Just fill them but don’t top them with cheese. They will stay fresh in the refrigerator overnight. An hour before your guests arrive, top them with cheese. As your guests start arriving, pop them in a 350F or 180C oven for 5 to 10 minutes to melt the cheese. Before serving garnish each one with a little basil leaf or oregano leaf.
I often make these stuffed mushrooms as an appetizer to take to parties. I prepare them to the point where they are topped with cheese. Then I put them in a covered casserole dish so they transport well. When I get to the party, I pop them in the oven, so they are piping hot when put on the buffet table.
These stuffed mushrooms are very flavorful. I have been asked for this recipe so many times. I finally found time to write this post to share the recipe.
Sometimes I have filling leftover. It can be used for making omelets or a quiche. I used the leftover filling to Stuffed Cremini Mushroom Quiche. They turned out so cute and delicious. I will post the quiche recipe for my next post.
In the meantime, please enjoy the stuffed mushrooms with your favorite glass of red wine. 🍷😋💕
The event will be held on October 30, 2020. I will use the freshest vegetable I can find for the class, but for this recipe I used round zucchini squash that was grown by my neighbor in his garden. My neighbor, Billy usually brings us vegetables and we provide him with fresh eggs from our chickens. I love living in the country and having access to simple fresh ingredients. So when I say “Farm-to-Table”, I really mean it. 😃
Ingredients:
2 round zucchini squash
1 small red onion
1 small tomato (in this photo I have a yellow tomato from the garden)
1 small bell pepper
2 cloves of garlic
1 or 2 green chilies (optional – leave them out if you want to tone down the spice level)
2 slices of fresh Mozzarella
4 ounces of grated Parmesan
3 sprigs of fresh herbs (here I have basil, oregano and thyme – I grow these in the sunroom just outside the kitchen)
3 tablespoons of olive oil (1 for coating the squash and 2 for coating the pan used for cooking the filling)
Remove the stems from the squash and cut them in half going from stem to stern
Hollow out the squash using a grapefruit spoon. Don’t throw out the innards. Instead, dice them and set aside. We don’t waste anything. The innards will become part of the filling.
Dice the onion, tomato, bell pepper and Mozzarella slices
Mince the chilies and garlic
Finely chop the herbs
Season the hollowed out squash with salt, pepper, Italian spice mix and olive oil
Cooking the filling:
Add 2 tablespoons of olive oil to a heavy duty stainless steel pan. Place the pan over a medium-low flame. Add the onion, bell pepper, chilies, garlic and herbs.Sauté the vegetables until they are softAdd the squash innards along with a dash of salt and pepper. Sauté until the squash is translucent. This should take about 2 minutes.Add the chopped tomato and let it cook down. This should also take about 2 minutes.Transfer the sautéed veggies to a bowl. Taste the filling and adjust the salt and pepper as needed. Let the filling cool to room temp. before mixing in the cheeses.Stuff each squash half with the filling. Place on an oven safe tray or baking dish.Bake in a 350 F oven until the squash is tender and the cheese is melted and golden.
Most Italian stuffed vegetables have breadcrumbs in the mixture. But I decided to leave out the breadcrumbs so that I could make this recipe gluten free and also fit my ketogenic lifestyle. Trust me, you won’t even miss the breadcrumbs.
I have also made stuffed peppers and mushrooms using a similar recipe. I took photos of the mushroom recipe and just posted it. I posted Cauliflower Stuffed Peppers on November 7, 2018. The cauliflower stuffed peppers are also gluten free. Please click on the link in the previous sentence if you want to see the stuffed peppers recipe.
I am really looking forward to making this recipe with my students on October 30, 2020. My husband will be selecting a local Italian style wine to pair with this Antipasto course. Should be yummy and fun. 😋😃
Patty Pan Parmesan is the signature Italian dish that I promised you last week.
I created it in 2005 when we were living in California, and my husband had an abundance of Patty Pan Squash growing in the garden. Now we live in Texas, and most of the vegetables we consume are grown by our neighbor, Billy. When he brought me a basket full of Patty Pans, I was so excited to make this dish again.
Here is a slice of it plated with fresh basil on top. Yum!!!😋 One of my favorite things to eat. Its low carb, so I can still eat it.🙂 I started a ketogenic lifestyle in February 2019 so that I could control my blood sugar without medications. If you are interested in the full story of my ketogenic journey, please read My Personal Story of Recovery.
10 ounces of fresh mozzarella cut into thin slices
24 ounces of freshly grated Parmesan cheese
ASSEMBLY: the casserole is assembled in 2 layers
Coat the bottom of a 9 X 11 glass baking dish with a thin layer of marinara sauce. This will prevent the bottom from burning.
Place a single layer of roasted patty pan slices
Top each patty pan slice with a piece of mozzarella and a basil leaf
Sprinkle on a layer of grated Parmesan cheese
Repeat, starting with another layer of patty pan slices
Bake uncovered in a 350 F oven until the casserole starts bubbling. At this point, turn to a low broil setting to brown the top layer of cheese. My oven has a high and low broil setting. If your oven has only one broil setting go ahead and use it. Whichever setting you use, turn the oven light on and keep a close eye on the casserole. We want the top layer to broil without burning.
Remove the casserole from the oven and let it rest for at least 20 minutes before serving. I like to make this casserole a day in advance because it tastes even better the next day. It also sets nicely overnight in the frig, and can then easily be cut into pretty slices that hold together well. Kind of like a gluten free, vegetarian lasagna.
This is a great vegetarian main dish. Pair it with a fresh green salad to make a complete meal. It can also be served with a protein and a green vegetable, to make a fancy plated entre.
Since I am a pescatarian, I plated a piece of the Patty Pan Parmesan with grilled shrimp and roasted asparagus. I love this presentation. We do eat with our eyes first. Enjoy 😍
I can’t believe how fast this year is going. Summer is almost over. Next week is labor day weekend already! In honor of labor day cook outs, I will be posting a recipe my husband made on the grill.
Green Beans & Red Rose Potatoes is a classic Punjabi recipe.
I decided to make this recipe because my neighbor, Billy brought me fresh green beans and red rose potatoes from his garden. I am always inspired by the fresh, beautiful ingredients that I have on hand.
My grandmother used to make this dish with a combination of ghee and mustard oil. The mustard oil adds a fantastic pungent flavor and a fragrant aroma. If you want to make it vegan, you can use grape seed oil instead of the ghee.
In India most people observe a religious day of the week. Which day is considered religious depends on the deity that the household follows. In our household Krishna is our deity and Tuesday is our religious day. So on Tuesdays we fast until dinner time and don’t eat any garlic or onion. This recipe was designed for fast day with no garlic or onion.
INGREDIENTS:
2 pounds of green beans
1/2 pound of red rose potatoes
2 inches of ginger root
1 inch of turmeric root (use powdered turmeric if the root is not available)
1 large green chili
1 lemon
1 large tomato
1 Tbsp tomato paste
1 Tbsp ghee
3 Tbsp mustard oil (1 Tbsp for coating the potatoes and 2 Tbsp for cooking)
2 Tbsp of my Indian Spice Mix (leave out the garlic and onion powder)
1 tsp of black mustard seeds
1 tsp of cumin seeds
salt and pepper to taste
PREP:
Cut the potatoes in half. Then cut each half into slices that are 1/4 inch thick. Coat the potatoes with 1 Tbsp of mustard seed oil and my Indian Spice Mix. Set aside at room temperature to marinate while you prep the other ingredients.
Remove the stems of the green beans. Cut each bean into thirds. This should yield pieces that are an inch and a half each.
Dice the tomato
Mince the ginger and chili
COOK:
Place a wok or large stainless steel pan on a medium flame. Add the ghee and let it melt.
When the ghee is hot add the ginger, chili, black mustard seeds and cumin seeds.
Cook for 2 to 3 minutes to allow the seeds to toast and pop.
Add the tomato paste and 2 Tbsp of mustard oil.
Saute for about 3 minutes to cook the tomato paste and brown the ginger and chili.
Add the marinated red rose potatoes.
Grate in the turmeric root and saute until the potatoes are brown.
Add the diced tomato and half a tsp of salt and pepper.
Saute until the tomatoes get soft. This should take 2 or 3 minutes.
Place the lid. Reduce the flame to low and cook until the potatoes are almost tender, but not yet soft.
Add the green beans. Mix them in and add 1/2 tsp of salt. Cover and let cook until the potatoes are soft and the green beans are tender but still a little crunchy.
Many people in India like their green beans cooked until they are soft. If that is your preference, then by all means cook the beans until they are soft. I decided to keep the beans crunchy because they were just freshly picked from the garden. They tasted so good all on their own that I wanted to keep the integrity of the ingredient.
Remove the lid. Squeeze in the juice of 1 lime and toss to mix. Taste and adjust the salt and pepper as needed.
This dish is usually served with dal (lentil soup) and roti (Indian flat bread.) That makes a great vegetarian meal. I usually pair it with Amritsari Masala Fish and pick out most of the potatoes, so that I can keep on my pescatarian and ketogenic lifestyle. It can also be paired with any other protein to make a complete meal.
I have been posting Indian recipes for the past 5 weeks. Next week I am going to switch over to one of my signature Italian recipes.
Bottle Gourd is a winter squash. It has many different names such as, Calabash, Long Melon, and Opo Squash. It is called Dudhi in Central India and Lauki in Northern India, which is where I am from. It can be harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil. I grew up eating Lauki. Most of the time it was peeled and turned into a curry. It tastes halfway between a squash and a pumpkin. It is great for a low carb or Ketogenic diet because 100 grams of Lauki has only 2.5 grams of net carbs.
I use all parts of a vegetable because I don’t like waste. The skin has so much fiber and nutrients, so I decided to come up with a dish that uses the skin. This recipe is an Indian twist on my Italian Roasted Tromboncino Squash Medallions.
Place the medallions on a lined baking sheet for easy clean up
Sprinkle the first side of the medallions with salt, pepper and my Indian Spice Mix
Drizzle on grape seed oil to coat. Gently rub in the spice mix and oil into each medallion. Flip the medallions and repeat on the second side.
COOK:
Preheat the oven to 400 F
Place the sheet trays of medallions in the middle of the oven
Let roast until you see the moisture in the medallions bubbling. About 10 minutes.
Remove the sheet trays from the oven and flip the medallions over. Roast until tender. About 5 minutes. Then turn off the oven, and leave in the oven for another 5 minutes. This will allow the side resting on the sheet tray to to get nicely caramelized without burning.
Place medallions on a platter caramelized side up
Serve as an appetizer or a side dish. You can top them with Pan Seared Scallops for a fancy and tasty presentation. Here is a photo of my Pan Seared Scallops and Squash to give you an idea.
I usually buy Bottle Gourd at the Indian market. I have occasionally seen it in my local grocery store, or in a Mexican market. If you can’t find it, use zucchini instead.
This is an easy recipe that can be made quickly when you are short on time. It also reheats very nicely. I keep some in the frig and then pair it with a protein to make a meal in a hurry. Its great for meal prepping.
Hope you enjoy this. Let me know what you think in the comments section.
My first visit to Italy was in 2005. Our first stop was Bologna, the capital of the Emilia-Romagna region. It is the home of University of Bologna, the oldest university in the world. As I walked around the city during lunch time, I noticed a long line of university students waiting their turn to go inside a tiny bistro. I decided to come back when the lunch rush was over and eat there. This is when I had the most incredible roasted eggplant dish.
It has been one of my favorites ever since. I recreated it when I got back home, and I make it a lot. Fortunately for me, it is gluten free and keto friendly. As I stated in a previous post, I started a ketogenic lifestyle on 25 February 2019 to control my blood sugar without any medications. Since I have decided to lead a ketogenic lifestyle forever, I am glad that this favorite dish of mine can still be part of my life.
INGREDIENTS FOR EGGPLANT SLICES:
4 small eggplants (these came from my neighbor’s garden.)
enough kosher salt to lightly sprinkle over eggplant slices
olive oil to sauté the eggplant
PREPARING THE EGGPLANT:
Using a serrated knife, cut the eggplant into 1/2 inch discs
Lightly sprinkle them with kosher salt on both sides
Place in a glass container and cover with plastic wrap
Refrigerate overnight to allow excess water to be extracted from the eggplant. This process makes the eggplant absorb less oil.
Remove the eggplant slices from the glass container and place onto paper towel sheets to dry off excess liquid. Discard the liquid at the bottom of the glass container.
Place the salted and dried eggplant slices , in a single layer, into a clean glass baking dish
drizzle on some olive oil and sprinkle with my Italian Spice Mix. Flip the slices over and repeat on the other side.
Add another layer of eggplant slices and coat with oil and spice mix. Repeat until all the eggplant slices are used up.
Cover with plastic wrap and let marinate in the refrigerator for at least an hour or overnight.
COOKING THE EGGPLANT:
Coat a large non-stick skillet with olive oil
Turn the flame to medium heat and get the oil hot, but not smoking
Once the oil is hot add a layer of spiced eggplant slices. Do not crowd the pan. Cook the slices till they are golden brown on the first side. Flip and repeat until the slices are brown and crispy on both sides.
The cooking time is longer than you think. It is 10 minutes per side. Once the eggplant is brown on both sides, test it with a fork. Once it is fork tender remove it to a glass baking dish.
Continue the process until all the eggplant slices are cooked.
When I am cooking a lot of eggplant, I use two pans on the stove. This saves time.
10 ounces of fresh mozzarella cut into thin slices
1 large bunch of basil leaves, removed from their stems
24 ounces of freshly grated Parmesan cheese
By the way, those beautiful dishes in the photo above are by Ceramiche d’Arte Carmela in Ravello, Italy. One of my favorite places.
ASSEMBLY: the casserole is assembled in two layers
Coat the bottom of a 9 X 11 glass baking dish with a thin layer of marinara sauce. This will prevent the bottom from burning.
Next place a single layer of eggplant slices
Place a piece of mozzarella on each eggplant slice
Top each slice of mozzarella with a basil leaf
Spread a layer of marinara sauce
Sprinkle on a layer of grated Parmesan cheese
Repeat, starting with another layer of eggplant slices
Cover with foil and bake in a 350 F oven until the casserole starts bubbling. Should take about 20 to 30 minutes. Take the casserole out of the oven. Raise the oven temperature to 400 F. Remove the foil and top with a final layer of Parmesan cheese. Place back in the oven, on the top rack, and bake until the top layer of cheese turns brown. Should take about 10 minutes. Keep an eye on it so the cheese does not burn.
Remove the casserole from the oven and let it rest for about 20 minutes before serving.
The hardest part is waiting to let it rest. It smells so good and looks so tempting that it is hard to wait. I like making this for pot luck suppers, because I can make it in advance, and it tastes even better the next day.
I have also made this dish with other vegetables like spaghetti squash and patty pan squash. I will post those versions next time I make them.
Here is a photo of my “Spaghetti Squash Faux Lasagna” version, served for dinner with a large salad. Easy breezy, gluten free, vegetarian, keto friendly and oh so delicious!!!
Hope you enjoy this. Please let me know in the comment section.
Saag Paneer is one of my favorite dishes. The word Saag means any leafy green vegetable. Paneer is an Indian farmer’s cheese, which many Indians make at home. Click on Paneer (Indian Cheese) to check out my recipe.
If you don’t want to make it, you can buy Paneer in an Indian market. I have even seen it at my local super market, but the quality is not as good as when you buy it at the Indian market. If Paneer is not available, feel free to substitute, scallops, shrimp or baby red potatoes.
When Saag Paneer is made with spinach, it is called Palak Paneer. Palak means spinach. In Punjab, where I am from, the classic Saag is made with Sarson, which is an Indian mustard green. This recipe is the classic Punjabi dish, inspired by the American mustard greens that were available in my beautiful vegetable basket.
INGREDIENTS:
1 large bunch of mustard greens
1 cup of frozen finely chopped spinach
1 cup of paneer pieces (the one’s you see in the photo are home made. They have been coated with my Indian Spice Mix and pan fried in grape seed oil. This step adds extra flavor but you can skip it and use the paneer plain.)
1/2 cup of plain yogurt. You can buy it at the store, or if you want to make your own click on My Mom’s Yogurt.
2 Tbsp of tomato paste
1 medium onion
2 cloves of garlic
2 inches of ginger root
1 inch of turmeric root (if you cannot find fresh turmeric, use 1/2 tsp of powder.)
3 chili peppers (used whatever variety you have on hand – here I used a fiery hot scotch bonnet and 2 mild orange baby bells.) Mixing up the peppers lets you control the heat level and results in a more complex flavor.
1 Tbsp of dried pomegranate seeds ground in a spice grinder
1 tsp of black mustard seeds
1 tsp of cumin seeds
1 tsp of red chili flakes (optional)
1 tsp smoked paprika
1 tsp of cinnamon powder
2 tsp of garam masala
2 Tbsp of ghee (use grape seed oil if you don’t have ghee.)
salt and pepper to taste
PREP:
Wash the mustard greens to get rid of any gritty dirt. Then tear the leave off the stems.
Dice the onion
Mince the ginger root, garlic and chili peppers
PREPPING THE SAAG MIXTURE:
Put the mustard leaves in a food processor and give them a whiz. You may have to add a little water to help turn them into a paste.
Add the frozen spinach and whiz it again to incorporate.
COOK:
Coat a large stainless steel pot with ghee. Place the pot on medium-low heat to let the ghee melt.
Add the onion, ginger, garlic, chili peppers, mustard seeds, cumin seeds, chili flakes and garam masala.
Grate in the fresh turmeric root, using a mini grater or a micro-plane. If you are using powdered turmeric add it when the tomato paste is added so that it does not burn.
Saute until the onions get translucent. About 5 minutes.
Make a hot spot in the center of the pan by pushing the veggies aside and add tomato paste.
Let the tomato paste cook for a minute and then stir it into the veggies.
Add the saag mixture
Sprinkle in the cinnamon and ground up pomegranate seeds
Cook on low heat until the mixture turns dark green. Stir occasionally while cooking. This should take 10 to 15 minutes.
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Add the yogurt and stir it in
Continue to cook on low, stirring occasionally until the saag starts bubbling
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Add the paneer pieces
Gently toss to incorporate them into the saag without breaking them
Cover with the lid and turn the heat off. Let sit until ready to serve.
The residual heat will bring the paneer up to the correct temperature without overcooking it. Overcooked paneer becomes rubbery, so it is best to bring it up to temperature gently. The residual heat will also allow all the flavors to marry. This technique of marrying the flavors together is called “DHUM” in Hindi. DURING THE “DHUM” PERIOD DO NOT BE TEMPTED TO REMOVE THE LID TO TAKE A PEEK. Removing the lid will let the heat escape and ruin the process of marrying the flavors together. As a child, I always wanted to lift the lid. My mom or my grandma would stop me. Now since they are only with me in spirit, I have to stop myself. 💕 I got a little sentimental writing this.
Saag is traditionally served with Makki Di Roti, a flat unleavened Punjabi bread made from corn meal. I usually visit my family in India during the winter months when it is Sarson Saag season. I eat it almost every day, but I skip the Makki Di Roti, because I lead a Ketogenic Lifestyle which does not allow corn. Occasionally, I cheat and take just a small bite. 😊 Here is a photo of my favorite Punjabi meal from my favorite Punjabi Dhaba (roadside restaurant.)
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To make a complete Ketogenic meal, I serve it with Amritsari Masala Fish for me, since I am a pescatarian. For my husband, who has to have meat in his diet, I serve it with Amritsari Masala Lamb Chops. Lamb and Saag is a classic combination.
The spice mixture for the lamb chops is a little bit different than the one for the fish. I will be posting the lamb recipe on Saturday, August 1st, 2020. Be on the lookout for it.
In the meantime, I hope you enjoyed my story and recipe. Please give me your feedback in the comment section. I always love hearing from you.
cookingwithloveandspices 