Garlic Masala Prawns

Garlic Masala Prawns (Khadkala)


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4

Ingredients:
1 lb Prawns (Shell-on and deveined)
1 teaspoon chilly powder (as per taste)
1 teaspoon turmeric powder
4 tablespoon oil
7-8 garlic cloves(crushed)
Salt as per taste



Method:

• Add oil in the pan,when it is hot, add garlic. Roast garlic in the oil for few  minutes but don't let it burn.
• Add prawns,chilly powder, turmeric powder and salt.
• Let the prawns cook well.
• Serve it hot.

Prawn Masala

Prawn Masala


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4


Ingredients:
1 lb prawns (shell-off and deveined)
1 and 1/2 tablespoon chilly powder (as per taste)
2 tablespoon vegetable oil
1 and 1/2 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala
1 strand scallions/spring onion chopped
Lime juice per taste
Salt as per taste

Method:

• Marinate prawns with chilly powder,turmeric powder,garlic paste,garam masala,lime juice, salt and scallions.
• Keep it aside for 10 mins
• In a pan add oil and put in the marinated prawns. Cook it for 10 mins or till prawns are cooked.
• Serve it hot.

Chicken Rendang

Chicken Rendang

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients:

•     800gms or 1.76lb chicken.
•    3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown (optional)
•    4 -8 shallots, depending on size sliced ( substitute 2 onions)
•    2 cm gingerroot, sliced
•    1 cm fresh galangal root (optional)
•    2 big red chilies, seeded and sliced
•    4 dried chilies, softened in hot water for 10 minutes ( substitute 1 tsp chilli powder)
•    150 ml coconut cream
•    1 tablespoon sunflower oil or 1 tablespoon corn oil
•    2/3 teaspoon turmeric powder
•    3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
•    3 kaffir lime leaves, torn (optional)
•    1 tablespoon dark brown sugar (optional)
•    1 -1 1/2 teaspoon sea salt
•    Bamboe Chicken Rendang mix (easily available in Asian market, enhances the taste of the gravy).

Method: 

•  Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
•  Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stir fry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
•  Add meat pieces. Stir-fry for 5 minutes.
•  Mix  1 complete pack of  Bamboe Chicken Rendang mix.
•  Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with 
• Serve it hot with coconut rice.

Tips:

1. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried desiccated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
2. Always tastes better if made in advance. i.e prepared in the morning and severed for dinner.

Reshmi Kebabs

 
Reshmi Kebabs

Prep Time: 15 mins
Cooking Time:  20 mins
Serves: 6

Ingredients:
1 lb Chicken (breast pieces)
1/2 teaspoon white pepper powder
1 tablespoon fresh cream
6 tablespoon curds(thick)
1 tablespoon cashew powder
1 teaspoon garlicpaste
1 teaspoon ginger paste
1 teaspoon green chilly paste.
1 teaspoon garam masala
1 cube cheese (as per taste)
Salt to taste.


Method:
         
         Marination

• To the chicken pieces add salt, white pepper powder,fresh cream,curds cashew powder, ginger-garlic paste, green chilly paste, garam masala and cheese.(Keep this mixture in the freeze for atleast 6 hours its better if kept overnight).
• In a pan,roast this mixture on high flame for sometime and then on low flame till the mixture is completely dry.
• Keep the mixture aside to cool down,
• To get the charred taste and look put the pieces on skewers and roast them on flame.
• Serve kebabs hot with green or mint chutney. 

Chicken Biryani

Chicken Biryani


Prep Time: 30 mins
Cooking Time: 40 mins
Serves: 6

Ingredients:

Whole cut Chicken

Saffron

Cardamom (3 Green and 2 black), 

1 inch cinnamon sticks, 

5 cloves, 

8 peppercorn

2 tea spoons of ground poppy seeds

4 medium size onions finely chopped

5 Serrano Chilies finely chopped

4 medium size tomatoes finely chopped

Ginger- garlic paste.

1 whole bunch of cilantro

1/2 teaspoon turmeric powder

1.5 teaspoon red chilies powder

1 teaspoon garam Masala

Lime juice as per taste

Salt as per taste.

Vegetable Oil.

 Method:

• Set aside 1 pinch full of saffron in ¼ cup milk. 
• Cook 3 cups of rice. Add oil and salt.
• Add cardamom,cinnamon sticks, cloves, peppercorn to a plentiful amount of oil
• Add finely chopped  onions,ginger and garlic paste,serrano chilies.
• Cover and cook the above till onions are translucent and giving off water
• Then add finely chopped tomatoes.
• Cover and cook for 5 mins.
• Add turmeric,chilli powder,garam Masala,lime juice,salt and whole cut up chicken.
• Cover and cook on a medium flame for about 30 minutes, stir it occasionally (Do not add water)
• Then add cilantro.
• Cover and cook for another 15 minutes
• Then add  poppy seeds.
• Uncover on a higher flame to thicken gravy. 
• Deep fry lengthwise cut onions. 
• Create layers with the bottom most layer of chicken, then rice, onions, saffron milk.
• Cover with aluminum foil and place in conventional oven at 350 degrees for 40 minutes.
• Serve it hot.

Lobster Thermidor

Lobster Thermidor

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2

Ingredients
2 medium size lobsters
2/3 cup olive oil
2/3 cup white wine
1 cup lobster, fish or chicken stock
2-3 finely chopped shallots
1-2 Tbsp. chopped tarragon
2 egg yolks
3/4 cup heavy cream
1 tsp. dry mustard
3 Tbsp. sherry
1 cup Bechamel sauce

Bechamel sauce -
4 Tbsp. butter
3 Tbsp. flour
1/2 cup lobster or fish (or chicken) stock
1 cup milk
A pinch of nutmeg
Sweet or hot paprika to garnish

Method

• Preheat oven to 400 degrees.
• With a large, sharp knife, split the live lobster in half lengthwise. Start with the head side and work the knife back toward the tail. Starting with the head end kills the lobster instantly.
• Brush the lobster with olive oil and bake in the oven for 15 minutes.
• Make the bechamel sauce. Melt the 4 tablespoons of butter, add the 3 tablespoons of flour and cook until it is blond, about 3-4 minutes. Add the lobster stock and stir well to combine. Let this come to a simmer, then slowly add the milk, stirring all the while. Let this come to a simmer, then add some salt and pepper to taste, then the nutmeg. Do not let this boil.
• Remove the lobster and let it cool, then remove all the meat (don't forget the meat in the body!) and chop coarsely.
• In a small frying pan, add the wine, sherry, lobster stock and the tarragon and boil it down until it is thick, almost a glaze.
• Add this glaze to the bechamel sauce and stir well to combine.
• Mix the cream with the egg yolks, then slowly add some of the bechamel-glaze mixture to the cream, stirring all the while. When you get about 1/2 cup of the hot mexture into the cream, pour it all back into the rest of the bechamel-glaze mixture. What you are doing here is tempering the cream-egg mixture so you don't get scrambled eggs in your sauce. Again, do not let this boil.
• Add the dry mustard and some salt to taste. The sauce should be thick.
• Add the lobster and mix well.
• Traditionally, you then fill the empty lobster shells with this mixture and brown in a 375 degree oven for a few minutes. You can of course eat the thermidor outside of the shells in little bowls, or over egg noodles. In either case sprinkle a little paprika over the top at service.

Sesame Prawns

Sesame Prawns

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2-3

Ingredients
1/2 pound Prawns
2 tablespoons raw sesame seeds
2 spring onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon of any fruity flavored wine
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Method               

• In a bowl combine all of the marinade ingredients and mix well. Add the prawns and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
• Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the prawns but thin enough to flow around the pieces. Set aside.
• Remove the prawns from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the prawns in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. 
• In your wok or pan combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
• In the pan or in a serving dish coat prawns with the sauce and garnish with sliced scallions(spring onions) and sesame seeds.

Butter Chicken

Butter Chicken

Prep Time: 30 mins
Cooking Time: 20 mins
Serves 4-5

Ingredients 
1/4 cup/150ml natural yogurt
1 1/2 tsp chili powder
1 tsp turmeric powder
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp coriander powder
1 tsp cumin powder
1 tsp ginger paste
1 tsp garlic paste
1 medium size chopped  tomato
Salt to taste
2 pounds/1kg boneless chicken cut into cubes
2 tbsp butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped.



Method

• In a bowl take the boneless chicken which is cut in cubes, add salt, chilly powder and little turmeric powder and leave it aside for marinating for about 30 minutes.
• In a pan heat oil add, cloves, cinnamon,black pepper and saute it for a minute.
• Add chopped onion, ginger-garlic paste and chopped tomato and let it cook for few minutes.
• Add salt, chili powder, turmeric powder, corinder powder and cumin powder and mix it well. 
• cool the above preparation and then grind it well with yogurt, till the paste is smooth and  fine.
• In another pan heat butter and add the paste. When the paste starts boiling add the marinated chicken pieces and mix it well.Cover the pan and heat it on medium heat for 10  minutes or till chicken is completely cooked. You can add little water if the gravy is too thick.
• Garnish it with freshly cut coriander and serve it hot with rice or french loaf.

Chilly Chicken

Chilly Chicken

Prep Time: 45 mins
Cooking Time: 20 mins
Serves: 3-4


Ingredients
500gm boneless chicken pieces, cut into small cubes
1 onion, cut into cubes
1/2 of bell pepper, cut into cubes
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli paste
1 tsp black pepper powder
1 tsp dry red chilli flakes (optional)
1 tbsp minced garlic
1 tbsp cornflour
1 tbsp all purpose flour/maida
1 egg (optional)
Salt to taste
Oil


Method

• Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, all purpose flour, cornflour, half the garlic and half the green chilli paste for atleast 30 mins. 
• Heat a pan with oil to deep fry the chicken pieces until golden brown. Keep aside the fried chicken pieces.
• In another pan add 2 tbsp oil, add chopped garlic and the chillies and flakes and fry for a minute. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar,1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, and pepper and mix well.Once the sauce in the pan is done add fried chicken.
• Stir all the ingredients until well combined and fry for another 2 mins. Garnish with some chopped spring onions and serve hot.

Chinese Fried Rice

Chinese Fried Rice

Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients
1 cup  cooked rice ( Make sure not to over cook it)
1 cup mixed vegetables,cut in to small cubes(carrots, french beans, bell pepper, broccoli, mushrooms or any other vegetables of your choice)
1 tbsp cooking oil
2 green chilies, finely chopped
2 spring onions, chopped
2 tsp soya sauce
2 Eggs
Pepper to taste
Salt to taste




Method

• Heat oil in a wok or in a pan.
• Add the green chilies and saute it for a minute.
• Add scrambled egg.
• Add the french beans and stir fry for 1-2 minutes.
• Add the carrots, bell pepper,broccoli and mushrooms stir fry until all the vegetables are just cooked.Don’t over cook them.
• Add the soy sauces, pepper and salt(if required). Mix it well.
• Add the rice  and spring onion and stir for 2 minutes until the rice is heated up and mixed well with all the ingredients.
• Serve it hot.

Tip:

To keep the vegetables crunchy heat the pan on full flame and saute the vegetables for 2 minutes on full flame.

Scallops in Black Sauce

Scallops in Black Sauce

Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients-
Baby scallops - 1 pound
Soy Sauce - 1 tablespoon
Corn Starch - 1 tablespoon
Garlic Cloves finely chopped - 1-2
Green Chilies finely chopped - 2
Black pepper - 1 teaspoon
Salt to taste.
Oil 2 tablespoon
Water 1/2 cup

Method-

Making Black sauce:

• Take some water in small bowl and dissolve the corn starch and keep it aside.
• Heat up 1 tablespoon of oil in a pan. Add garlic, green chilies. 
• when garlic starts becoming golden brown,add soy sauce,black pepper,water and salt if necessary.
• After a minute add corn starch which is dissolved in water and keep on stirring the sauce till it starts thickening a bit.
• Once the sauce has reach a thick consistency remove it from the flame and keep it aside.

Cooking the scallops:

• Heat up 1 tablespoon of oil in another pan. Add the baby scallops,salt to taste if necessary and suate it for 3 minutes or till the scallops cook.
• Once the scallops are cooked, add the black sauce on top of it and simmer it on medium heat for a minute.
• Garnish it by sprinkling finely chopped spring onion
• Server it hot with rice.

Kombadi Vade

Kombadi Vade
(Chicken Curry with puris)


Prep Time: 30 mins
Cooking Time: 20 mins
Serves:  4-5





Ingredients :  
Chicken
Coconut (dry) 1/2 cup
Fresh coriander leaves a few sprigs
Green chillies 2-3 (as per taste)
Ginger 1 inch piece
Garlic 3 cloves
Onions 4 medium sized
Red chillies whole 4 (chillies are too hot just add 3)
Oil 4 tbsps
Malwani masala 2 1/2 tsps
lime juice (as per taste)
Salt to taste

Method -

• Wash, clean and cut chicken into pieces. 
• Clean, wash and roughly chop fresh coriander leaves. Chop green chillies . Peel, wash and chop ginger and garlic roughly. Peel, wash onions and chop finely.
• Grind coriander leaves to paste along with garlic, ginger and green chillies and marinate the chicken in this paste..
• Heat one tablespoon of oil in a pan, chopped onions, stir fry till golden to it add dry coconut, continue to cook on medium heat, stirring continuously till coconut changes its color to light brown. Add red chillies and grind to a fine paste, adding a little water.
• Heat remaining oil in a pan, add above made onion,coconut paste stir it in pan for sometime. 
• Add the green paste coated chicken pieces and two cups of water and bring it to a boil.
• Add Malwani Masala and stir it well.
• Continue to cook for three to four minutes on medium heat.
• Add salt, lime juice and mix thoroughly.
• If want it more spicy can add red chilly powder as per taste.
• Garnish with chopped fresh coriander leaves. 
• Serve with Malwani wada which is a special rice flour puri.
• It can be eaten with puris, bread, chapattis or rice.
• Server it hot and with love.

Tandoori Crab

Tandoori Crab


Prep Time: 1hr 10 mins
Cooking Time: 25 mins
Serves: 2-3

Ingredients-
2 pounds Crab
1 cups Yogurt
1 tablespoon Red chili powder
1 teaspoon turmeric powder
1 tablespoon coriender powder
1 tablespoon cumin powder
Salt to taste
2 tablespoon Garlic ginger paste
1 tablespoon lemon juice
1 tablespoon oil.

Method- 

• In a bowl add all the ingredients as mentioned above.Mix it well so that there are no lumps.
• Crab can be taken as whole or cut into small piece.
• Apply a part of the paste to the crab from all sides and keep it aside for 1 hour.
• After an hour again brush some part of the paste ob the crab. 
• Put foil on the baking tray and then put the crab on it.
• Preheat oven at 350 degree F or 180 degree C.
• Put in the crab for 10 minutes. Once the top part of the crab having paste dries, put the crab upside down. Brush the remaining paste on the crab and again keep it in oven for 10 minutes or till the paste dries.
• Remove the crab from the oven and serve it hot with spicy onions.

Tip:

To get the grilled look and flavor on the crab hold the crab on burner flame for 2 minutes .