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.

CHICKEN PAKORA

INGREDIENTS
Chicken - 500gms
Garam Masala Powder - 1 Tsp
Red Chilli Powder - 2 Tsps
Turmeric Powder - 1 / 4 tsp
Cumin Powder - 1 Tsp
Pepper Powder - 2 Tsps
Gram Flour - 1 cup
Rice Flour - 1 / 2 cup
Corn Flour  - 5 Tsps
Red Colour - a pinch
Soda Bicarb - a pinch
Salt - to taste
Oil - to fry

TO GRIND
Shallots - 10
Green Chillies - 4
Ginger - 1 inch piece
Garlic - 6 pods
Curry Leaves - 1 sprig
Coriander Leaves - 2 Tbsps

TO MARINATE
Lemon Juice - 2 Tbsps
Red Chilli Powder - 1 Tsp
Garam Masala Powder - 1 / 2 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - to taste

METHOD
1. Grind the shallots, green chillies, ginger, garlic pods, curry
    leaves and coriander leaves to a coarse paste.
2. Mix gram flour, rice flour , corn flour, spice powders, soda
    bicarb and salt in a bowl.
3. Add required amount of water to form a thick paste like
    consistency.
4. Clean and cut the chicken into medium size pieces and
    marinate for an hour.
5. In a pan cover and cook the chicken pieces along wih the
    marinade or pressure cook for a whistle till 3 / 4 th done.
6. Add the chicken pieces along with the stock to the thick
    flour paste.
7. Heat oil in a pan, drop in the chicken pieces one by one into
    the hot oil and deep fry till crisp.
8. Serve hot.

   

HAPPY THANKSGIVING !!!

HAPPY THANKSGIVING 

DEAR VIEWERS & FOLLOWERS

TURKEY BIRYANI ( THANKSGIVING - NOV 28th 2013 ) dedicated to my friends TONY AND JIM 150th POSTING

INGREDIENTS
Turkey - 1 Kg
Basmathi Rice - 3 cups
Onions - 3 ( sliced )
Tomatoes - 2 ( sliced )
Coriander Leaves - A small bunch
Mint - 1 / 4 cup ( approx )
Chilli Powder - 1 Tbsps
Coriander Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Garam Masala Powder - 2 Tsps
Cinnamon - 2 inch piece
Cardamoms - 4
Cloves - 4
Star Anise - 2
Ghee - 5 Tbsps
Water + Stock - 6 cups
Salt - To Taste

TO GRIND
Ginger - 2 inch piece
Garlic 8 - 10 pods
Green Chillies - 6
Coriander Leaves - 3 tbsp
Mint - 1 Tbsp

TO MARINATE
Chilli Powder - 2 Tsps
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 Tsp
Coriander Powder - 1 / 2 Tsp
Garam Masala Powder - 1 / 2 Tsp
Yogurt - 1 / 2 cup
Lime Juice - 1 Tbsp
Salt - To Taste

TO GARNISH
Fried Cashewnuts - 20
Fried Raisins - 20

METHOD
1. Heat 1 tbsp of ghee and roast the rice and keep aside.
2. Grind the green chillies along with the coriander and mint to a paste.
3. Clean and cut the turkey into medium sized pieces and marinate in
    the marinade for 4 hours.
4. Pressure cook the turkey along with the marinade, remove the
    stock, measure and keep aside.
5. Heat 4 Tbsps of ghee in a pressure cooker and add the whole spices.
6. Add the sliced onions and saute to a golden brown.
7. Now add the ground green chillies and ginger garlic paste and saute till
    raw smell is no more.
8. Add the sliced tomatoes and coriander leaves and mint saute till soft.
9. Add the spice powders and saute for 2 minutes and add the measured
    stock and water.
10. When it begins to boil add the roasted rice and the cooked turkey.
11. Close cooker and cook for 3 whistles.
12. Serve hot.

Note :
The number of whistles differs with various brands of cookers.
Adjust spices to suit your taste.


                              HAPPY THANKSGIVING DEAR VIEWERS AND FOLLOWERS

BRINJAL BIRYANI

INGREDIENTS
Brinjal - 1 ( sliced thin )
Onions - 2  ( sliced )
Green Chillies - 4 ( sliced )
Tomatoes 0 2 ( sliced )
Basmathi Rice - 1 cup
Ginger & Garlic Paste - 2 Tsps
Coriander Leaves - 3 Tbsps ( chopped )
Mint - 2 Tbsps ( chopped )
Cinnamon - 1 inch piece
Cloves - 2
Cardamoms - 2
Star Anise - 1
Yogurt - 3 / 4 cup
Chilli Powder - 2 Tbsps
Garam Masala Powder - 1 Tsp
Ghee - 3 Tbsps
Oil - As Required
Salt - To Taste

TO MARINATE
Chilli Powder - 1 / 2 Tsp
Turmeric Powder - a pinch
Salt - To Taste

TO GARNISH
Fried Cashewnuts - 15

METHOD
1. Marinate the brinjal slices in the spices to marinate for 30
     minutes.
2. Heat oil in a pan and in a low flame fry the brinjal slices till
     3 / 4 th done.
3. Remove and drain oil. Keep aside.
4. Heat the 1 Tbsp of ghee in a pressure cooker and roast the basmathi
    rice a little. Add the remaining ghee and drop in  the whole spices.
5. Add the sliced onions and green chilies and fry till golden brown.
6. Add the ginger garlic paste and saute till raw smell is no more.
7. Add the coriander, mint leaves and sliced tomatoes and cook till
    the tomatoes are soft.
8. Add the spice powders and salt to taste followed by yogurt.
9. Mix well and simmer for 3 minutes stirring now and then.
10. Add the fried brinjal slices and water.
11. When it starts to boil add the rice and mix once.
12. Pressure cook for 3 whistles.
13. Serve hot garnished with fried cashewnuts.

Note : The number of whistles varies with different brands of cookers.
           If the brinjals are small quarter them half way through and marinate
           in the spice powders and fry them ... this might take some more time.
           

APPLE KHEER

INGREDIENTS

Apple - 1 ( grated )

Milk - 250 ml

Sugar - to taste

Cardamom Powder - 1 Tsp

Cashew nuts - 10 ( fried in ghee )

METHOD

1. Heat milk in a pan and add the grated apple.

2. When the milk is reduced to half add sugar to

     taste and cardamom powder.

3. When the kheer becomes thick add the fried

    cashew nuts.

4. Remove pan from stove, cool at room temperature,

    chill and serve.

SEMOLINA DHOKLA

INGREDIENTS

Semolina - 1 Cup

Bengal Gram Flour - 2 Tbsps

ENO Fruit Salt - 1 Tsp

Curd - 3 / 4 Cup

Water - 1 / 2 Cup

Salt - To Taste

Asafoetida - A pinch

TO TEMPER

INGREDIENTS

Oil - 1 Tbsp

Mustard Seeds - 2 Tsps

Curry Leaves - 2 Sprigs

GARNISH

Sugar - 1 Tsp

METHOD

1. Mix all the ingredients for dhokla to a smooth

    batter.

2. Cover and set aside for 15 minutes.

3. Grease a cake tin and pour batter into it.

4. Steam the batter for 15 minutes in a pressure

    cooker.

5. Heat oil in a pan and add the mustard seeds and

    curry leaves.

6. Remove cake tin from cooker and pour the oil

    along with mustard seeds and curry leaves over it.

7. Sprinkle sugar on top , slice and serve hot.

THERAZHI ELLA KOZHUKATTAI / RICE FLOUR DUMPLINGS IN FRESH BAY LEAF CONES

INGREDIENTS
Roasted Rice Flour - 1 cup
Roasted Moong Dal - 4 Tbsps
Roasted Coconut - 1 / 4 cup
Small Plantain - 1 ( mashed )
Jaggery Powdered - 3 / 4 cup ( approx )
Cardamom - 1 Tsp
Dry Ginger Powder - 1 / 4 Tsp
Fresh Bay Leaves - as required

METHOD
1. In a pan heat the powdered jaggery with little
    water and form into a thick syrup.
2. Strain the syrup to remove dirt and let it cool
    for sometime.
3. Mix all the ingredients in a pan and add the
    jaggery syrup.
4. Form into a thick semi dry mixture and set aside.
5. Roll the fresh bay leaves into cone shapes by holding
    them together with the stem of coconut leaves.
6. You can also use toothpicks in case you don't get the
    stems of coconut leaves.
7. Stuff the semi dry mixture into the bay leaf cones and
    steam for 10 - 15 minutes.
8. Serve hot.

Notes : Therali Ella is Fresh Bay Leaf
            Fresh Bay Leaf gives an aroma.
            Instead fresh Plantain Leaf can
            also be used.
 

HAPPY KARTHIGAI DEEPAM 2013

EASY SWEET MANGO PICKLE

INGREDIENTS

Mangoes - 2  ( cubed )

Chilli Powder - 2 Tbsps

Turmeric Powder - 1 Tsp

Fenugreek Powder - 1 / 4 Tsp

Asafoetida - a pinch

Salt - to taste

Jaggery – 3 Tbsps ( grated )

Gingelly Oil - 1 / 2 cup

METHOD

1. Marinate the mango pieces in salt for 15 minutes.

2. Heat oil in a pan and the spice powders one by one.

3. Reduce flame and let it simmer for 5 minutes.

4. Add the cubed mangoes and cook for 10 minutes

    till it is 3 / 4 th cooked.

5. Add the grated jaggery and mix well, when the

    mixture begins to boil remove pan from stove.

6. Cool at room temperature and store in air tight

    clean bottles.

REST IN PEACE

MOIST COCONUT LADDUS

INGREDIENTS
Fresh Coconut - 1 cup ( grated )
Sugar - to taste
Water - as required
Coconut Milk - 1 / 4 cup
Essence - a few drops
Saffron - 2 strands
Soaked Cashewnuts - 10 ( chopped )
Plain Flour - 1 Tsp ( approx )
Ghee - 2 Tsps

METHOD
1. Pulse the freshly grated coconut in the mixer and set
     aside.

2. Dissolve the saffron strands in the coconut milk an set
     aside.
3. Keep a pan in stove and heat a tsp of ghee and in a low
     flame add the flour and roast a little.
4. Add the coconut milk and mix without lumps.
5. Heat the water and sugar in a thick bottomed pan and
    let it boil.

6. When the syrup reaches a one string consistency and
      sticky add the coconut.

7. Stir well till the mixture forms a lump and all the liquid
     evaporates.

8. Add any essence of your choice and remaining ghee and
     remove pan from stove.
9. Allow it to cool, wet hands a little with water and form into
     laddus.

Note : If you add milkmaid to enhance taste lessen the amount
          of sugar used.
           I added rose essence but any essence or a tsp of cardamom
           powder can be added.
          The laddus will be soft and moist so can be refrigerated for two
           days if not consumed immediately.
     

GINGER SCENTED COCONUT MILK RICE

INGREDIENTS
Basmathi Rice - 1 cup
Coconut Milk - 2 cups
Fresh Ginger Juliennes - 1 / 2 - 1 Tsp
Salt - to taste

TO GARNISH
 Some Fried Onions
 Green Chillies - sliced

METHOD
1. Pressure cook rice with coconut milk, ginger juliennes
    and salt.
2. Serve garnished with fried onions and green chillies.

Note : Tastes good with spicy beef masala, mutton chukka
           or spicy brinjal masala.
           The amount of coconut milk should be adjusted as per
           the instructuions given in the Basmathi Rice packet
           you use.

WISH YOU ALL A HAPPY DIWALI 2013 !!!!!

WISHING YOU VIEWERS AND FOLLOWERS

A VERY HAPPY AND JOYFUL DIWALI !!!!

YELLOW PUMPKIN AND TUVAR DAL / SPLIT RED GRAM / YELLOW LENTIL TADKA ( HALLOWEEN SPECIAL )

INGREDIENTS
Yellow Pumpkin - 1 cup ( chopped )
Tuvar Dal - 1 1 / 4 cups
Shallots - 15
Garlic Pods - 10
Onion - 1 ( chopped )
Green Chillies - 5 ( chopped )
Ginger - 1 Tsp ( chopped )
Tomato - 1 ( chopped )
Red Chilli Powder - 2 Tsps
Cumin Powder - 1 Tsp
Coriander Leaves - 3 Tbsp ( chopped )
Salt - to taste

TO TEMPER
INGREDIENTS
Coconut Oil - 3 Tbsps
Mustard Seeds - 1 tsp
Cumin Seeds - 1 Tsp
Fennel Seeds - 1 Tsp
Curry Leaves  - 2 Sprigs
Dry Red Chillies - 4
Asafoetida - a pinch

METHOD
1. Soak the lentils for an hour.
2. Pressure cook the soaked lentils along with the chopped
    yellow pumpkin, shallots, garlic pods, turmeric powder and
    salt and mash it well when warm.

3. Heat oil in a pan and add the ingredients for tempering one
    by one.

4. Add the chopped onion , green chillies and saute well.
5. Add the chopped ginger and saute till raw smell is no more.

6. Add the chopped tomatoes and saute till soft and oil floats on
    top.

7. Add the chilli powder, cumin powder and salt to taste and saute well

.

8. Add the pressure cooked, mashed lentils simmer for 5 minutes or more till the
    water evaporates and remove pan  from stove, garnish with chopped coriander
     leaves and serve.

                                     WISHING ALL OUR VIEWERS AND FOLLOWERS
                                      A FRIGHTFUL FREAKY HALLOWEEN 2013 !!!!!