LOBSTER MASALA

INGREDIENTS
Lobsters - 1 Kg
Onions - 2
Tomatoes - 3
Green Chillies - 6
Coriander Leaves - 1 / 4 cup
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - 1 / 2 Tsp
Pepper Powder - 1 Tbsp
Red Chilli Powder - 2 Tbsps
Cumin Powder - 1 Tsps
Fennel Powder - 2 Tsps
Thick Coconut Milk - 1 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 -6 Tbsps ( or more )
Salt - To Taste

METHOD
1. Clean the lobsters and set aside.
2. Puree the onions and tomatoes separately and keep aside.
3. Grind the green chillies with coriander leaves and set aside.
4. Heat oil in a pan and add the curry leaves.
5. Add the pureed onions and saute till golden brown followed by
    the  green chilli coriander paste ginger and garlic paste.
6. Saute till raw smell is no more and add the pureed tomatoes.
7. Add the spice powders one by one and saute till the oil separates
    and floats on top.
8. Add salt to taste and water as required, mix well and allow it to boil.
9. Add the cleaned lobsters , cover and cook till done.
10. Add the thick coconut milk now and simmer for 5 minutes.
12. Serve hot with rice or rotis or chapathis.

CHICKEN FRIED RICE

INGREDIENTS
Cooked Basmathi Rice - 2 cups
Cooked Mixed Vegetables - 1 / 2 cup
Boneless Cooked Chicken - 1 cup ( shredded )
Green Chillies - 4 ( chopped )
Onion - 1 ( chopped )
Capsicum - 1 / 2 ( chopped )
Ginger And Garlic Paste - 1 Tsp
Pepper Powder - 1 Tsp
Scrambled Eggs - 2 ( Scramble with salt and pepper )
Coriander Leaves - 3 Tbsps ( chopped )
Tomato Sauce - 2 Tsps
Soya Sauce - 2 Tsps
Green Chilli Sauce - 1 Tsp
Salt - To Taste
Oil / Butter - 2 Tbsps

METHOD
1. Chop the vegetables ( 1 Carrot, 3 Green Beans, small piece of Cabbage
    - is all the veggies I used ) and steam till done with salt to taste.
2.  Pressure cook the boneless chicken with 1 Tsp of ginger and garlic paste, 1 / 2 tsp
     of pepper powder, 1 / 2 tsp of garam masala powder and salt to taste for one whistle.
3. Transfer the cooked chicken to a pan and in a low flame cook again till all the stock
     is absorbed.
4. Shred the chicken and set aside.
5. Heat butter in a pan and add the chopped onions and green chillies.
6. Saute till the onions are transparent and then add the ginger and garlic paste.
7. Saute till the raw smell is no more and add the cooked vegetables, shredded chicken,            
    salt to taste, pepper powder, soya sauce, tomato sauce and green chilli sauce.
8. Saute for a 2 - 5  minutes in low flame then add the cooked rice and mix well.
9. Remove pan from stove add the scrambled eggs and chopped coriander leaves and serve
     hot.
   

  Note : Adjust the spices and sauces to suit your taste.
             Cook rice with salt to taste.
             Spring onions if available can be added.
             Vegetables of your choice can be used.