#healthyanftasty – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 22 Jun 2025 13:19:51 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #healthyanftasty – Reetika Mitra https://reetikamitra.com 32 32 Sweet And Sour Mango Salad https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/ https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/#comments Sun, 22 Jun 2025 13:19:51 +0000 https://reetikamitra.com/?p=7250 I have noticed that any mango salad generally has either the raw mango or it’s riper version but never both together. So, I decided to try and create this Mango Tango salad with both versions in it. This is a summer dish and for the mango season. Once laid out the salad looks bright and appealing and adds character to any meal spread. It’s a good idea to cut all the ingredients lengthwise to give the final dish a symmetrical look. I have added some red chillies to add spice to the sweet and tangy flavours of the mangoes.  One has the option of using basil for the salad but I preferred to use cilantro. The dressing used is a light one, to retain the core flavour of the ingredients particularly the two varieties of mangoes. Since it is summertime, you can serve the salad cold adding the dressing right at the end.

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Sweet And Sour Mango Salad

★★★ 2.6 from 291 reviews
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Description

Tango with Mango

Ingredients

  • 1 ripe but firm Mango, peeled and julienned or thinly sliced
  • 1 raw green Mango, peeled and julienned or thinly sliced
  • 1/2 Onion, very thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced (Optional – added for extra crunch and color)
  • 1–2 fresh Red Chilies (Bird’s eye or fresh red chillies), thinly sliced (if required, remove the seeds for less heat)
  • 1/4 cup fresh Cilantro leaves, coarsely chopped
  • 7–10 Cherry Tomatoes
  • 2–3 tbsp roasted Peanuts, roughly crushed

 

Ingredients for the Dressing:

  • 2 Tbsp fresh Lime Juice
  • 1 Tbsp vegan Fish Sauce (or light Soy Sauce)
  • 1 Tbsp Sesame Oil
  • 1–2 Tsp Palm Sugar or Brown Sugar, finely grounded or dissolved in a little warm water
  • 1 Garlic clove, minced
  • 1/2 – 1 Tsp Sriracha or Red Chilli Sauce (adjust to your spice intake)

Instructions

  1. Place the julienned ripe and raw mango in a medium sized salad bowl. Add the onion, red bell pepper (if using), fresh red chillies, cherry tomatoes, chopped cilantro, basil (if using) to the bowl with the mangoes.
  2. In a separate small bowl make the dressing by whisking together the fresh lime juice, vegan fish or soy sauce, grounded palm sugar (or brown sugar), minced garlic (if using), sesame oil, and sriracha or chilli garlic sauce. Whisk well together. Taste and adjust the sweetness, sourness, and spiciness as required.
  3. Pour the dressing over the mango mixture. Add most of the freshly roasted and crushed peanuts, reserving a few for garnish.

Nutrition

  • Serving Size: 2
]]> https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/feed/ 5954 Grilled Fish in Creamy Lemon Butter Sauce https://reetikamitra.com/mainstays/grilled-fish-in-creamy-lemon-butter-sauce/ https://reetikamitra.com/mainstays/grilled-fish-in-creamy-lemon-butter-sauce/#comments Sun, 25 May 2025 08:49:42 +0000 https://reetikamitra.com/?p=7241 This dish takes me back to my childhood. As far as I can remember, I had this first at one of the clubs in Kolkata, during my growing up years. Later I remember having the grilled fish in the Sky Room on Park street. What endeared me to the dish at that time was the lack of bones and its simple yet flavourful taste. Needless to say, later as I grew up, I mastered the art of deboning ala the Hilsa. The heart of this recipe is the sauce which is an amalgam of cream, butter, lemon, garlic and chili. If you can get this right, it will make all the difference and make it restaurant worthy. Off-course the fish needs to be fresh. I have used Basa but one can also use Sole, Bhetki or any white fish fillet. For cooking, I have used the oven grill. You can also do it in a flat bottom pan over the stove. It then turns out to a pan-fried version. This is a relatively light meal ideally accompanied with sautéed mixed seasonal vegetables. The other options for sides could be soup, salad and mashed or fried potatoes. So, if you are looking to rustle up a quick light meal for the family or for guests, the Grilled fish in Creamy Lemon Butter Sauce is a good option.

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Grilled Fish in Creamy Lemon Butter Sauce

★★★★★ 4.8 from 116 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 Mins
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Description

A Continental Classic With A Twist

Ingredients

  • 750 gms Fish Fillet (Basa or the likes)
  • 1 Tsp freshly ground Black Peppercorns
  • Juice of 1 Lime
  • Salt to season

 

Other Ingredients :-

  • 40 gms Butter
  • 2 Tbsp Vegetable Oil
  • 5 Tbsp finely chopped Garlic
  • ½ cup Cooking Cream or 1 cup thick Coconut ( I have used coconut milk in my one)
  • 1–2 thinly sliced fresh Red Chillies (depending on your spice intake)
  • 1/2 Tsp Chilli Flakes
  • 1 Tbsp Lemon Juice
  • 1 Tsp freshly crushed All Seasons mix (may be replaced with some Italian Seasoning )

Instructions

. Clean and cut the fish fillet into 3 or 4 pcs depending on the desired size

  1. Using kitchen paper towels wipe and remove moisture. Sprinkle salt, pepper and some lime juice on one side. Lightly massage them to the flesh of the fish. Flip the fillet and repeat over the other side. Cover and marinate for 20 mins.
  2. In the meantime pre – heat the oven to 180 °C  or 350°F. Line the baking trays with foil or parchment paper and brush with some oil.
  3. Place the marinated fish fillet on the prepared baking trays. Brush or spray some oil from the top and grill for about 7-8 mins. Flip the fish fillet and grill for another 5-7 mins more or untill done. The fish fillets should have a nice charred look and slightly crispy on the sides.
  4. If you Don’t have an oven readily available, you may pan grill the fish by simply adding little oil to a flat bottom pan. When hot transfer the marinated fish fillet, cook over medium flame for 5 mins, before flipping over and cooking for another 4-5 mins till they are cooked, lightly  charred and slightly crispy on the sides.
  5. While the fish is getting grilled, let’s prepare the sauce to go with. Over medium flame heat a heavy bottom pan. Add the butter along with the oil.
  6. Once the butter melts, add the chopped garlic and sliced fresh red chillies. Toss and saute till the garlic turns golden brown and leaves an aroma.
  7. Add the coconut cream or cooking cream. Stir and add the other Seasoning, that is, salt to taste, pinch of freshly ground black pepper, All Seasons mix or Italian Seasoning.
  8. Lower the flame and add a squeeze of lime juice (about 1 tbsp)  for that light lemony flavour.
  9. Take out the grilled fish fillet from the oven. Transfer them to the individual serving dish immediately. Load the grilled fillets with the lemon – butter sauce made.
  10. Serve hot accompanied with some bread rolls, crisp toasts, stir fried veggies or even some soup for a complete meal.

Notes

If the oven grill is not readily available, you can also do it in a flat bottom pan over the stove. It then turns out to a pan-fried version. It is eually important to use good quality white fish fillet for this preparation to get the best result taste wise.

Nutrition

  • Serving Size: 3
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