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Modern Yoğurtlu Ispanak (Warm Spinach with Yogurt Sauce)

30 Jan

Modern Yoğurtlu Ispanak (Warm Spinach with Yogurt Sauce)

Certain meals are meant to be cherished forever. They are usually associated with memories of special and significant events in our lives – memories that we hold onto forever and conjure up on days that seem less than perfect.

March 23rd, 2008

March 23rd, 2008

About 5 years ago, I unsuspectingly found myself in a small candlelit room with a magnificent table-setting for two. This mysterious jewel of a room is known as “Casablanca Room” (part of Souk Restaurant) and is situated in Mumbai’s renowned Taj Mahal Palace Hotel. It is an exclusive chef’s table for two, overlooking the splendid Gateway of India and the majestic Arabian Sea. Hiding in one corner of this room was the love of my life, who went down on one knee and asked me an extremely crucial question. I instantaneously made the best decision of my life and the rest is history.

That night we affectionately indulged in a fabulous Mediterranean meal that highlighted some of Souk’s best dishes. The recipe below is one of the many dishes my husband and I relished that momentous night. I recently came across this recipe in the “Vegetarian Fare at the Taj Cookbook” and just had to share it on my blog. Cooked spinach is always naked without garlic. Accessorize this marriage of garlic and spinach with garlic yogurt, crispy onions and chili-oil and you have a work of art that tantalizes all the senses.

Modern Yoğurtlu Ispanak (Warm Spinach with Yogurt Sauce)
Recipe Adapted from Souk’s Yogurtulu ispanaki Recipe (Vegetarian Fare at the Taj Cookbook)
Yield:  4 appetizer size portions
Time: Active 30 minutes    Inactive: 1-2 hours (for hanging the yogurt)

Ingredients:
Warm Spinach Salad ingredients
2.2lbs spinach, de-stemmed and shredded
1 ½ tablespoons extra virgin olive oil
1 ½ small red onions, finely sliced
10 cloves of garlic, minced
Salt to taste
White pepper to taste
½-1 teaspoon chili oil
Garlic yogurt ingredients
½ teaspoon of garlic paste
1 cup of plain full fat yogurt, strained/hung (See note)
Salt and pepper to taste
Crispy Onion Straw ingredients
1 medium red onion, thinly sliced (See note)
Oil for deep frying

See note:

  • Hung Yogurt/Hung curd: Take the 1 cup of full fat yogurt and tie it up in a cheese or muslin cloth. Suspend this cloth over a small container for 1-2 hours, so that all the excess water from the yogurt is strained out and the resulting yogurt is hung curd.
  • The thinner you slice the onions the easier it will be to make crispy onion straws.

Method:
1) Blanch the spinach in batches: Bring water to boil in a large pot. Once the water reaches a rolling boil add a third of the spinach to it and remove it within 1 minute. Remove and squeeze out the excess water. Place this spinach in a pre-prepared ice bath (a large bowl with cold water and lots of ice cubes). Repeat this process for the other 2 batches of spinach. Once the spinach is no longer hot, drain it by squeezing out the excess water and set it aside.
2) In a large skillet heat the olive oil on medium high heat. Sauté the onions till they start to change color and then add the garlic and cook till it turns golden.
3) Add the spinach and sauté for 1-2 minutes. Turn off the heat and add salt and white pepper to taste. Set aside and keep warm.
4) For the garlic yogurt: whisk the yogurt with garlic and add salt and pepper to taste.
5) For the crispy onion straws: Heat the oil on high and deep-fry the sliced onions until they are crispy. Place the fried onions on plate lined with a kitchen towel to absorb the excess the oil.
6) To assemble: Mould the spinach onto individual plates. Use a piping bag to pipe the garlic yogurt or spoon it over the spinach. Top the yogurt with crispy onions and drizzle each portion with some chili oil.

Goat Cheese, Sun-dried Tomato & Arugula Pesto Crostini

15 Jan

IMG_2398Necessity is the mother of invention, and often how a new recipe is born. In fact excess of a perishable ingredient and a desire to do something special with it often inspire tasty solutions in my kitchen!

In short here is the whole truth behind this recipe:

Pickle # 1:  I have a bunch of arugula that I need to use up soon, and I do not feel like eating a salad tonight. Duh, but I  always eat Arugula in my salad!
Solution #1: Make a Pesto out of it!

Pickle #2: A basic Arugula Pesto is a bit too strong by itself on bread.
Solution #2: It could use some sweetness and tang and possibly the addition of neutral and  creamy component. Hmmm…how about topping it with SUN-DRIED TOMATOES & GOAT CHEESE?

Final Result: Aha! The perfect balance of flavors on a slice of crusty bread. It’s a party in your mouth when the sweet, acidic and chewy sun-dried tomatoes balance out the sharp taste of the pesto and the creamy texture of the goat cheese. Pair this with a crisp Sauvignon Blanc and its a lot more elating that a classic Arugula salad!

Goat Cheese, Sun-dried tomato & Arugula Pesto Crostini Recipe
Time: 15-20 minutes
Yield: 3/4 cup of Pesto

Ingredients:
2 cups packed arugula, washed and drained
6 cloves of garlic
1/3 cup of pine nuts, lightly roasted (See note)
1/3 cup of good Parmesan cheese, freshly grated
6 whole black peppercorns
¼ cup of good quality extra virgin olive oil
¼ teaspoon crushed red pepper
Salt to taste
1/3-1/4 cup sun-dried tomatoes, sliced or diced
1 cup of goat cheese, crumbled
1 loaf French or Italian Baguette (See note)

Note:

  • Pine nuts can be toasted in a non-stick skillet on low heat. Keep an eye on these as they get done quickly and can burn easily. They are ready when they have a light color change and you can smell them.
  • French Baguettes are typically a lot harder than Italian Baguettes. Since I used a French Baguette, I did not toast it up for the Crostini. If you use an Italian Baguette or another softer baguette, you should toast it in the oven or under the broiler to ensure crusty bread that stands up to the toppings without getting soggy too soon.

Method:
1) In a food processor or blender combine the arugula, garlic, roasted pine nuts, Parmesan cheese, peppercorns, olive oil, crushed red pepper and salt to taste. Blend this to a thick paste, or leave some texture if you prefer a chunkier pesto.
2) Slice the baguette into 1 inch slices on a bias.
3) Spread a layer or two of pesto on each slice. Now top each slice with a few sun-dried tomatoes followed by goat cheese crumbles. I was skimpy with the goat cheese, to reduce some of the fat content, but these are even tastier when you are generous with the sun-dried tomatoes and goat cheese!

Start your year right: Thai Pomelo Salad

2 Jan

Thai Pomelo Salad

Happy New Year!

It is the time for New Year’s Resolutions; often know as – lofty promises of regular workouts and healthy meals. These resolutions are more than often short-lived pledges that fade away within a few weeks into the year. But since most of us are trying to start our year right, this is a great salad to add to a healthy regimen. Its intense flavors will ensure that even though you’ll soon revert to your old ways you may just crave to eat this salad throughout the year.Pomelo Salad

This salad is inspired by my favorite salad on a recent trip to Thailand. Its star ingredient is the Pomelo, a citrus fruit similar in taste to a pink or Ruby Red grapefruit (great substitutes if you cannot find Pomelos). The fish sauce, Thai basil and birds eye chili add a quintessential Thai flavor to this salad, creating a unique and invigorating salad for any meal of the day.

Thai Pomelo Salad Recipe
Yield: about 3 cups of salad
Time:20 minutes

Ingredients:

Dressing Ingredients:

  • 3 tablespoons fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons vinegar
  • ½ teaspoon lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 ½ teaspoons light brown sugar
  • 1 finely chopped birds eye chili

Salad Ingredients:

  • 2 cups bite size pieces of Thai pomelo/ South Indian Pummelo or Ruby red grapefruit (See note)
  • ½ cup bean sprouts
  • ¼ small red onion, thinly sliced
  • 1 ½ tablespoons finely sliced scallions
  • 1 ½ tablespoons finely chopped Thai basil (See note)
  • 1 tablespoon finely chopped cilantro
  • Garnish: Crushed peanuts (optional)
  • Iceberg or Bib lettuce for a serving bed (optional)

Notes:

  • You can use Thai Pomelos, South Indian Pummelos or ruby red grapefruits for this salad. The dressings and all other salad ingredients work well with any of these 3 fruits. Pomelos can be found in Mexican and in Asian markets.
  • Thai Basil can be found in all Asian Grocery stores as well as some of the larger grocery chains.

Method:
1) In a small bowl mix together all the dressing ingredients and set aside for 15 minutes.
2) In a large bowl Toss together all the salad ingredients (except for the peanuts and lettuce).
3) If you do not want a very spicy salad, at this stage remove the birds eye chili from the dressing. Pour the dressing over the salad and toss well till all the ingredients are well coated with the dressing.
4) Refrigerate for 30 minutes (can be refrigerated for a maximum of 12 hours).
5) Serve cold on a bed of lettuce or in lettuce cups and garnish with peanuts if using them.

Crispy Chili Garlic Baby Corn

20 Dec

IMG_2031

My trips to Mumbai resemble a literal walk down a food memory lane. My nostalgia surges and I am on a rampant mission to eat at all the places I fondly remember eating at, in the late 80’s and 90’s. The Mumbai dining scene has evolved considerably in the last 5-10 years.  Celebrity chefs from all over have flocked here to gain a share of the growing middle and upper income groups wallets and palates. Yet, it is not the fine dining and eclectic cuisine that I crave to eat here. It’s the bold and tangy street fare, the ambiance and culinary marvels of the old Irani cafes, and the delectable seafood at the down-to-earth coastal restaurants that have me ALWAYS coming back for more.

One cuisine that’s unique to India and is a MUST EAT on each trip is “Indian Chinese” known as “Chinese food” in India.  Chinese food in India is essentially food that is an adaptation of Chinese seasonings and cooking techniques to Indian tastes. This cuisine is said to have been developed over a century ago by a small Chinese community that lived in Kolkata (formerly Calcutta). Indian Chinese is a bold cuisine that harmoniously unites Indian and Chinese spices to season vegetables, meats, noodles and rice. It’s a mainstream cuisine in India and can be found at every place from a hawkers cart for under $2 to a five-star restaurant for $50-100 a person.

One of my favorite Indian Chinese dish is Chili Garlic Potatoes. Earlier this week, I was at the Willingdon Club of Mumbai indulging in the garlicky and tangy flavor of Chili Garlic Potatoes when I decided to recreate the flavors  at home with baby corn. The recipe below is derived from a few modifications to Sailu’s Kitchen Chili Baby Corn. It’s a piquant appetizer, that’s sure to warm you up on a cold night.

Crispy Chili Garlic Baby Corn Recipe:
Recipe Adapted from Sailu’s Kitchen Chilli Baby Corn
Time: 35-40 minutes
Yield: Appetizer sized portion for 4 people

Ingredients:
Fried Baby Corn:
3 tablespoons of corn starch
½ teaspoon garlic paste
½ teaspoon ginger paste
¼ teaspoon red chili powder
½ teaspoon black pepper
½ – ¾ teaspoon salt (per taste)
3 cups baby corn cut into 1 inch pieces (washed and dried) (See note)
2-3 tablespoons of vegetable or canola oil for pan frying

Sauce:
1 tablespoon of vegetable or canola oil
¼ cup green onions (whites and greens), thinly sliced + extra for garnish
7-8 cloves of garlic, minced
2 bird’s eye chilies/That chili (Optional) (See note)
1 tablespoon chopped ginger
½ medium to large green pepper, diced
¼ cup tomato ketchup
2 ½ teaspoons light soy sauce
1 teaspoon vinegar
1 teaspoon Siracha sauce
1 teaspoon chili garlic paste or Schezwan sauce (See note)
¼ cup of water
1 tbsp corn starch dissolved in 2 tablespoons of water

Notes:

  • I used fresh baby corn. If you cannot find fresh baby corn, large grocery stores and Asian markets carry canned baby corn. Drain, wash and thoroughly dry the canned baby corn before you use it.
  • Bird’s eye chilies, Chili Garlic Paste and Schezwan sauce are available in Asian markets and some large grocery stores. Eliminate the bird’s eye chilies if you do not want to make this too spicy.

Method:
1) In a mixing bowl combine the cornstarch, ginger paste, garlic paste, chili powder, salt and pepper. Add 1 to 2 teaspoons of water and mix well. You want to have a thin batter that creates a thin coating on the baby corn.
2) In a large skillet heat 2-3 tablespoons of oil on medium-high heat. Coat each baby corn piece in the batter. Pan-fry the baby corn in batches until they are light brown. Set aside the fried baby corn on a plate lined with kitchen towel to absorb the excess oil.
3) In the same skillet heat the remaining 1 tablespoon of oil on medium heat. Now add the green onions, garlic, ginger and birds eye chilies and sauté for 3-4 minutes until the garlic is golden brown.
4) Add the green pepper and cook for 4-5 minutes until the green pepper is tender.
5) Add the tomato ketchup, soy sauce, vinegar, Siracha, and chili garlic paste and cook for 1-2 minutes.
6) Add ¼ cup of water and simmer for another 3-4 minutes. Add the corn starch and water mixture and cook for 2-3 minutes until the raw corn starch taste dissipates.  Taste the sauce and add more soy or chili sauce per your taste.
7) Add the fried baby corn and toss to ensure that all the pieces are well coated with the sauce. Cook for another 1-2 minutes before transferring the baby corn to a serving platter. Garnish with a few sliced green onions and serve hot as a snack or an appetizer.

Bacon, Apple and Onion Stuffing Muffins

5 Dec

Bacon, Apple and Onion sTUFFINMy last recipe post – Chili-Cheese Wontons was a simple and elegant Hors d’oeuvre for holiday entertaining or a cocktail party. Life would be way too simple if the only entertaining during the holidays were cocktail parties. Unfortunately, it’s just not that simple! There are sumptuous and comforting dinners to be served, brunches and lunches to be cooked, and finally guests who stay a few days and need to be fed around the clock.

This is when you need a crowd-pleasing recipe that can easily be doubled, tripled or quadrupled up to be served as an appetizer or a side dish at dinner or a brunch. That is exactly what I thought when I came across Rachael Ray’s Apple Onion and Stuffin’ Muffin’s recipe. Bread, apples, onions and celery are elements that can be consumed at all mealtimes. Combining them creates a luscious dish that can be savored at various meal occasions. Plus making muffins out of this stuffing nudges it from being just a dinner side to a brunch side or even a heavy appetizer. Holiday Muffins

I made various changes to the original recipe to personalize it. Specifically, I added bacon and introduced a tart apple to add multiple layers of flavor. The smoky and savory flavor profile of the bacon marries harmoniously with the tart granny smith apple as well as the sweet McIntosh apples. There is nothing to not love about these muffins – they are delectable and unique and best of all can be served at any time of the day!

Bacon, Apple and Onion Stuffing Muffins
Recipe adapted from Rachael Ray’s Apple and Onion Stuffin’ Muffins
Yields: 12 regular size muffins
Time: Active: 20 minutes; Inactive (Baking) 12-15 minutes

Ingredients
Butter favored cooking spray (Recommended: PAM)
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, at room temperature
1/3 cup chopped bacon (I used center-cut thick bacon)
1 fresh bay leaf (use a dried one if you cannot find fresh bay leaves)
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow onion, peeled and chopped
1 Granny Smith Apple, peeled, cored, quartered and chopped
1 ½ McIntosh apples, peeled, cored, quartered and chopped
2 tablespoons poultry seasoning
Salt and pepper to taste
1/4 cup chopped fresh parsley leaves
7 cups cubed stuffing mix (Recommended: Pepperidge Farm Herbed Stuffing – Cubed)
2 to 3 cups chicken stock, store-bought from the soup aisle

Note:

  • To make these vegetarian eliminate the bacon. Increase the butter by another 1.5 tablespoons. Substitute the chicken stock with vegetable broth/stock.

Method:
1) Pre-heat oven to 375 degrees F. Spray a regular muffin tin (12 muffins), liberally with butter-flavored cooking spray and set aside.
2) Preheat a large skillet (12 inch) over medium high heat. Add extra-virgin olive oil to skillet and 1 tablespoon of butter. When the butter melts, cook the bacon.
3) Add the bay leaf followed by celery, onions and then apples. Sprinkle the vegetables and apples with poultry seasoning, salt and pepper. Cook 5 to 6 minutes or until the vegetables and apples begin to soften.
4) Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. (This was about 2.5 cups of stock for me) Do not over-wet the mixture as this will make it harder for the muffins to stay together. Taste the mixture and adjust salt and pepper as needed.
5) Remove the bay leaf. Use an ice cream scoop to fill and mound up the stuffing in muffin tins.
6) Bake until set and crisp on top, about 12 to 15 minutes. Remove stuffing muffins from the muffin tray and serve hot or room temperature.

Mac & Cheese with an Indian Flair

19 Nov

Photo credit: Sneha (www.prettyinpic.com)

While the turkey is the superstar of a Thanksgiving dinner, guests also gather around the holiday table eager to load up on its supporting cast members – the side dishes. So if you are hosting a Thanksgiving dinner, remember while these side dishes may seem slightly less import than the Turkey they are still an integral part of a Thanksgiving meal. These are also the dishes that can showcase your creativity and ingenuity as a cook. Take comfort classics and classic Thanksgiving side dishes and brighten them up with some exotic flavors or unexpected textures to add a little extra panache to your holiday table.

Macaroni and Cheese is a comfort classic side dish of cheesy goodness that satiates the appetites of all age groups. While the base is always macaroni (or another pasta), cheese, milk and flour, people all over the world add different ingredients to their Mac and Cheese to personalize it.  A few weeks ago, I stumbled upon Reem Rizvi’s (of Simply Reem) “Mac & Cheese – An Indian Touch” guest blog post on Life of Spice. Just reading the recipe I could imagine the flavors and aroma’s that the Indian spices added to this Mac and Cheese. My recipe is an adaptation of Reem’s with a few minor changes (specifically reducing the fat content a bit without reducing the flavor at all).

Photo credit: Sneha

Photo credit: Sneha

The warm and aromatic spices and the cilantro-scallion cheese crust in this Mac and Cheese add a layer of flamboyance to a familiar classic. So why not surprise your friends and family this Thanksgiving by treating their taste buds to a quick trip to the Indian sub-continent?

Mac & Cheese with an Indian flair
Recipe adapted from Reem Rizvi’sIndian style Mac and Cheese” on a Life of Spice
Serves: 6-8 people
Time: Active: 15 -20 minutes; Inactive: 30-35minutes

Ingredients:
3 slices of bread
2 tablespoons cilantro, finely chopped.
2 tablespoons scallions, finely chopped
1 ½  tablespoons of butter, divided
3 cups cheddar cheese (grated)
2 cups dried macaroni
1 tablespoon olive oil
½ cup, finely chopped red onion
1 tablespoon ginger paste
1 tablespoon garlic paste
1 jalapeno seeded and diced (optional).
1 teaspoon cumin powder
1 teaspoon red chili powder or cayenne powder (or to taste).
½ teaspoon Garam Masala powder
¼ teaspoon ground turmeric powder
2 ½ tablespoons all purpose flour
3 cups 1 % or 2% milk, warmed up
Salt & pepper per taste

Note:
This is a great do-ahead recipe.  Prepare and set aside everything till step 7 (including step 7) a day before. Just before you are ready to serve, top the macaroni and cheese mixture with the bread crumb mixture and bake everything together.

Method:
1) Pre-heat the oven to 350F and grease a 9” by 13” baking dish or 8, 5oz ramekins with little butter or cooking spray.
2) In a food processor, add the bread, cilantro and scallions with 3/4 tablespoon of the butter. Give it a quick pulse, till it starts to look like crumbs. Do not over pulse it as a little texture taste great. Add 1 cup of cheese and mix everything well. Set it aside.
3) Cook the macaroni according to the direction on the packet and set it aside.
4) In a large non-stick saucepan, heat the olive oil with the remaining 3/4 tablespoon of butter on medium heat. Once the oil is heated add the chopped onions, stir and cook until the onions soften and are just beginning to change color. Now add the ginger and garlic paste along with the jalapeno and cook for another minute. Keep stirring.
5) Add the garam masala, cumin, turmeric and chili powder, stir for about a minute.
6) Add the flour, salt and pepper and stir for about 2-3 minutes. Slowly add the warm milk and continue to stir as the milk mixture starts to thicken about 10-12 minutes. Remove from the heat and add 2 cups of the cheddar cheese. Stir well till the cheese melts into the sauce. Set the cheese sauce aside.
7) Stir the drained macaroni into the cheese sauce and give it a nice mix.  Taste the salt and pepper at this stage and adjust it accordingly.
8) Pour everything in the greased baking dish or ramekins, top with the bread and cheese mixture that was prepared earlier.  Bake in 350F oven for 25-30 minutes, until golden brown and bubbly on the top. Let it sit for 5 minutes before serving it.

Eggplant Raita

5 Nov

Diwali, the festival of lights, is my favorite Indian festival. The week leading up to Diwali and the week of, the spirit of this festival reverberates throughout India. People dress in vibrant, ornate outfits; visit their friends and family, exchange gifts and sweets and feast on several traditional delicacies. The sounds, sights and smells of fireworks are omnipresent in every city, town and village. Families adorn their homes with earthen lamps, floral garlands and colorful rangoli (decorative designs made on the floors with colored powders). It is truly the brightest, most jovial and exhilarating time of the year in India.

Sadly, this is also the time of the year I truly yearn to be in India. Despite all efforts, I am unable to recreate in the US the Diwali spirit I experienced growing up in India. The closest I get to it is through the annual Diwali dinner that we host. Our friends dress-up in festive Indian outfits, and join us for a fun night that includes plenty of eating and drinking. I work diligently each Diwali to cook and share my favorite celebratory Indian recipes with my friends and family.

The very first year, I was hosting one of these Diwali dinners, I fell sick right before the event and my mother-in-law helped me out by preparing a few dishes. She made this eggplant raita that was the star of the night and a few years later my friends still remember it fondly. A raita is an Indian, Pakistani or Bangladeshi side dish that is made with yogurt and is a common accompaniment to a rice dish. The fruit, vegetable, crunch or flavor that can be added to a raita is only limited by your imagination.

This raita highlights lightly fried eggplant slices in a flavorful and slightly spicy yogurt mixture that’s tempered with mustard seeds and curry leaves. This is a radiant side dish or a wonderful mini-meal anytime of the day.

Eggplant Raita Recipe:
Minal Moraji (My mother-in-law’s) recipe
Yields: 6-8 servings (Based on eggplant size)
Time: 25 minutes

Ingredients:
1-1½ cups of vegetable or canola oil
1 American or Italian eggplant, cut into ½ inch rounds (Leave the skin on)
3 cups plain non-fat yogurt
1 tablespoon of water
1 teaspoon table salt (Use less or more per your taste)
1 tablespoon vegetable or canola oil
1 teaspoon mustard seeds
A pinch of asafoetida (See note)
8-10 curry leaves
½ teaspoon chili powder
2 tablespoons of chopped cilantro for garnish

Notes:

  • Asafoetida (known as Hing in India), has a very pungent aroma, so be careful not to add more than a pinch as it will over-power the rest of the flavors.
  • The eggplant can be fried and set aside in an airtight container a day before this dish is to be served. The yogurt can also be prepared a day before and stored in the refrigerator. Only add the yogurt mixture to the eggplant 5-10 minutes before you are going to serve it.
  • This raita is great by itself or as a complement to a spicy biryani or pulao.

Method
1) In a 10 or 12 inch skillet heat 1 cup of oil on medium to high heat.
2) When the oil is ready add the eggplant in batches and pan fry them on each side till they are a light brown in color and fully cooked through. Do not overcrowd the pan and ensure that the eggplant slices do not overlap. Overcrowding the pan brings down the oil temperature and increases cooking time. If you have a large eggplant and run out of oil, heat the remaining half cup of oil and then resume frying the remaining slices of eggplant.
3) Place the cooked eggplant slices on a plate lined with a kitchen towel to absorb the excess oil.
4) Beat the yogurt with the water and salt, until it is smooth and lump free.
5) In a small skillet heat 1 tablespoon of oil and add the mustard seeds. Once the mustard seeds start to splutter, add the asafoetida. Turn off the stove and remove the skillet from it. Add the curry leaves right away and then after another minute add the red chili powder. Add this tempering to the yogurt and mix well. Taste and adjust the salt if you need to.
6) When ready to serve, layout the eggplant slices on a serving platter and cover them with the yogurt. Garnish with cilantro. Serve immediately.

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