Fried Prawns

INGREDIENTS

250 gm prawns-cleaned

1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour,
¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

METHOD

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag.
Shake to coat prawns well with flour. Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other.
Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper.
Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.

2:02 PM | 0 comments | Read More

Malai Prawn Curry

INGREDIENTS

1 kg prawns
½ fresh coconut milk
2 onions
2 sticks cinnamon
2 cloves
4 green cardamoms
2 bay leaves
2 dried red chillies
1 inch of fresh ginger
2 tsp turmeric powder
2 tsp cumin powder
1 tsp red chilli powder
2 tbsp cooking oil
2 tbsp yoghurt
2 tsp sugar
1 tbsp ghee
salt to taste

METHOD

Marinate the prawns in turmeric and salt for an hour.
Sauté the prawns in hot oil. Remove from the pan.
In the same pan sauté whole garam masala and chopped onions for a minute.
Add ginger, sugar, turmeric, red chilli powder and cumin powder.
Add the sautéed prawns, coconut milk, yogurt and salt into the pan.
Simmer for 7-8 minutes.
Add ghee and cook the prawns for 2 minutes.
Garnish with chopped coriander and serve hot.

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Fish curry

INGREDIENT

1 fish
3 tsp oil
½ tsp mustard oil
¼ tsp methi seeds
2 onions-chopped
4 green chillies
1 ½ tsp ginger garlic paste
3 tsp red chilli powder
3 tsp coriander powder
½ tsp turmeric powder
salt according to taste
1 cup tomato puree
cup tamarind pulp
½ cup water
6-7 curry leaves
7 coriander leaves

METHOD

Clean and cut the fish and leave aside.
Heat oil in a pan; add the mustard seeds, methi seeds, onions and green chillies.
Cook till the onions turn a light brown and then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and tomato puree and stir till they are all mixed well.
Now add the tamarind pulp and water and then add the fish.
Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.

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Fish patties

INGREDIENTS

½ kg white fish- cut into 2" cubes
1" piece coal
1 "paan" leaf
1 tbsp oil
1 tbsp melted butter
salt and pepper
1 tbsp butter
3 tbsp spring onions-finely chopped
3 tbsp cream
750 gm potatoes-mashed
2 tbsp chopped parsley
grated nutmeg
2 tbsp seasoned flour
Oil for frying

METHOD

Place fish in a bowl. Heat coal over a flame until it glows.
Push a beetle nut leaf (paan leaf) into the centre of the bowl of the fish.
Using tongs, put the glowing coal onto the leaf.
Heat 1 tbsp oil. Pour over the coal. Cover the bowl with foil. Set aside for ½ hour.
Arrange fish on a grill pan. Brush with butter and grill until fish flakes easily.
Flake fish with a fork.
Cook butter, spring onion and cream together for a minute. Add potatoes, parsley, nutmeg, fish and seasoning. Chill well.
Mould mixtures into small patties.
Coat with flour.
Shallow fry in hot oil for about 3 minutes on each side.
Drain and serve immediately.

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Cauliflower Pickle

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

7:30 AM | 0 comments | Read More

Malabar Meat Ball Curry

Ingredients

For the meat balls

350 gm meat, minced
4 onions
2 " piece ginger
4 green chillies
1/2 tap salt

For the curry 

1 coconut, grated
5 flakes garlic
1" piece ginger
4 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
1 tsp garam masala powder
1 tsp pepper powder
1 tsp cumin seed powder
1/4 cup vinegar
1/2 tsp salt

For the seasoning 

4 tsp coconut oil
2 tsp curry leaves
6 sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing 

2 tsp chopped coriander leaves and 2 tsp chopped onion

Method

1. Grind onions, green chillies and the ginger to a fine paste

2. Mix the minced meat, ground paste and the salt till well combined

3. Shape the contents into round balls.

4. Prepare two extract with grated coconut,first with 1 cup of warm water and second with 2 cup of warm water

5. Grind garlic, ginger and the green chillies to a fine paste

6. Roast the red chillies, coriander seeds and the sesameseeds and powder

7. Heat oil and saute the seasoning the ingredients and the ground paste

8. Add the second cconut extract, roasted powder, garam masala powder, pepper powder, cumin powder, vinegar and salt. Mix the contents thoroughly

9. Place the meat balls carefully in the gravy, cover it with lid and cook on slow fire till the meat balls are tender

10. Add the first coconut extract and cook for five minutes.Mix well and cook for five more minutes.

11. Remove from the fire and transfer the contents to a serving dish.

12. Garnish with chopped coriander leaves and chopped onions

13. Serve hot with rice

7:26 AM | 0 comments | Read More

Duck Curry With Coconut Milk

Ingredients

1 kg duck
2 tsp oil
2 medium sized onions, sliced
5 cm piece ginger, chopped
12 clove garlic, chopped
6 green chillies,slit
4 tsp white vinegar
1 tsp salt
2 cups coconut milks

Ground to a fine paste

5 cm stick cinnamon, broken into pieces
6 cloves
4 white cardamom, peeled
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 tsp water 

Tempering

1 tsp ghee
1 tsp mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method 

1. Cut duck into 5 cm pieces, wash well and drain.

2. Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turns translucent.

3. Mix in duck, vinegar, salt, spice paste and 3/4 cup water. Cover pan and cook over low heat till duck is half done. 

4. Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.

5. Heat ghee for tempering in a small pan and sprinkle in mustard seed. when they start sputtering, add remaining ingredients and fry till shallots turns brown.

6. Pour contents of pan into curry, mix well and serve hot with rice.

7:25 AM | 0 comments | Read More

Vegetable cutlet

Ingredients

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Bread crumbs

Method

Finely cut all the above said vegetables.
Wash & Pressure-cook with little bit of water, turmeric powder & salt.
Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
Heat one tablespoon of oil.
Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the bread crumbs and spread them in the plate or paper to dry.
Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

7:24 AM | 0 comments | Read More

Apple, Banana & Carrot Halwa

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method

Grind carrot & milk.
Mash apple and banana.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

7:20 AM | 0 comments | Read More

Avial (Mixed Vegetables With Sauce)

Ingredients

Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans,
Cauliflower,
Drumstick*,
Bell Pepper,
Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is anywater left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup ofwater until well mixed.
Pour this mixture into the pot containing the vegetables and keep it on medium heat.
Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove
from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add
asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
Note
*If drumstick is not available, you can add some other vegetable. Eggplant, however, is
not advised because it becomes bitter when boiled in water.

6:59 AM | 0 comments | Read More