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.