Prawns curry-Goan Style

Ingredients

1.Prawns 250 gm Cleaned and Deveined
2.Onion-1 Medium, chopped
3.Tomato-1 Medium.chopped
4.Green Chili-1
5. Ginger-1/2 inch,juliened
6.Coconut Milk-Thick-1/2 cup
7. Coconut Milk-Thin -1 cup
8.Oil
9.Salt

For the  Goan Masala  Paste:
10,Coriander powder-1/2 spoon
11.Cumin Poder-1/2 spoon
12.Cloves-2
13. Tamarind-1 Small Ball
14.Kashmiri red chilies-5
15.Garlic-2-3 cloves

Grind the above ingredients(10-15) with a little water to make the paste


1. Mix salt and turmeric powder with the prawns and fry them lightly in oil. Keep aside

2.  Fry the onion, tomato, ginger and green chili  for about 2-3 minutes.
Once fried, set them to cool and blend in the mixture to form a coarse paste.

3.In a Kadhai, add oil. Add the onion-tomato paste and stir for a minute.

4.Add the Goan Masala Paste and fry till the oil seperates. Stir in the salt


5.Now add  the prawns  followed by the Thick  Coconut Milk and T
hin Coconut milk.


6.Le the currry sit in low flame.  for about 10-15 minutes. Slow cooking will enhance the flavour of the curry.


7.Garnish with Coriander Leaves and serve it with Steamed rice.




How to Make  Thin and Thick Coconut Milk.


Grate the cocnut with a coconut. Add 1 cup water to the grated coconut and blend in the mixture for about 1 minute. Now strain the mixture in a muslin cloth by pressing the mixture lighly.
The milk extracted will be Thick Coconut Milk.

Once again use the same grated coconut and add 1 cup water.Blend it again and strain but this time the  coconut should be pressed tightly so that it is completely dry. The milk extracted will be Thin Coconut Milk

Grilled Prawns in peanut and habnero sauce

Ingredients
1.Prawns-250 gms,Shelled and de veined
2.Pepper-1/2 tsp
3.Lime Juice-1tsp
4.Soya Suace-1 Tbsp
5.Peanut-Coarse Ground-2Tbsp
6.Habanero or Paprika Sauce(Any Red chili Sauce will do)-1tbsp
7.Salt:to Atste




Method:
1.Marinate the prawn with  all the ingredients for 2-3 hours so that the prawns are coated properly in the mixture
2.Grill on medium heat on each side till the prawns are cooked and crisp.(the time depends on the grill you use. For the grill I use its about 5 mins on each side).
3.Serve as a starter with Tomato Dip.

Thai Red Curry

Ingredients


For the  Thai Red Curry Paste

1.Red Dry Chilli(Soaked in Water for 3 hours): 8
2. Galangal(If not Galangal Normal ginger)
3.Lemon Grass: 2 Sprigs
4. Salt:  to taste
5.Cumin powder:1 tsp
6.Coriander powder: 1 tsp
7.Mace:1 tsp powdered
8. Cinnamon-4 sticks


Add a little water and grind all the ingredients above to a paste


For the Curry:

1.Thai Red Curry Paste: 3 tsp
2. Shallots(Small Onions): 1 cup
3. Broccoli cup chopped
4. Zucchini : 1  cup chopped
5. Red Bell Pepper: 1 cup chopped
6. Yellow Bell Pepper: 1 cup chopped
7. Mushroom: 1 cup chopped
8. Chicken Shredded: 1 cup
9. Lemon grass: 2 sprigs chopped
10. Thick coconut milk: 2 cups
10.Basil:3-4 leaves
11.Oil:  3-4 tbsp
12. Salt: to Taste





Method:


1. Heat Oil in a pan and add the chicken
2.Fry for about 5 mins till the chicken is cooked.
3. Add the shallots, broccoli,zucchini, bell peppers,mushroom and lemon grass
4. Cook for about 5 mins and then mix in the Thai curry paste and the salt.
5.Saute for 4-5 mins and add the coconut milk. Add a  little water if  necessary
6. Let the curry boil for 5 mins around. Add the basil and simmer for about 2 mins

Thai Red Curry is ready. Serve with Streamed Rice

Recipe-Ajwani Fish Tikka

My husband  hates fish and my sister is also  not  a very big fan  of it. So whenever i get fish(I  love anything that has fish),  I try to make something new which they will like so that I can eat fish more often :).
So here is a quick and easy fish tikka recipe, a result of such efforts


Ingredients

1.Fish Fillet( Fried): If fish fillet is not available you can fry any freshwater fish,fry it and then debone it completely:-250 gms

2.Ginger garlic paste-2tsp

3. Ajwain(carom seeds)-1 tsp

4.Coriander powder-1 tsp

5.Chili Powder-1tsp

6.Turmeric  powder-1/2 tsp

7.Salt-Totaste

8.Oil-For frying+1tbsp

9.Egg:1beaten

10.Breadcrumbs  : To coat the tikkas



Method

1. In a pan heat 1tbsp oil
2.Add the ajwain to  and let the seed splutters
3.Add the ginger garlic paste, coriander powder,chili powder and salt and fry till the ginger garlic paste turns brownish

4.When the mixture is fried, put it off the gas and add the mixture to the fish fillet

5.Mix well  and make small ,flat tikkas

6. Dip the tikkas in the beaten egg and then coat with breadcrumbs.

7. In a pat heat oil and dip fry the tikkas in medium heat for about 3-4 minutes.

8. Serve hot with chutney as a starter.

Recipe-Bharwan Baingan-Marathi Style

My cousin Jita Ba cooks amazing Marathi Dishes . During my stay in Mumbai I would look forward to go to her  house every weekend and try something new.This is one of my favourite . So tried it over a weekend


Ingredients
1.Brinjal(Aubergine)- Small-6
2.Tomato-1 large,pureed
3.Peanuts- 1/2 cup,roasted and ground
4.Cumin powder-1/2 tsp
5.Coriander powder-1/tsp
6.Grated coconut-1/2 cup
7.Tamarind pulp-1 tsp
8. Jaggery-1/2 tsp
9. Astafoeida(Hing)- A pinch
10. Onion-2 medium-Grated
11.Ginger garlic paste-1 tsp
12.Chili powder-1/2 tsp
13.Carrom seeds(Ajwain)-1pinch
14.Green chili,slit-1
14. Salt- To taste
15.Turmeric -1/2 tsp
16. Oil
17,Corainder leaves-for garnishing



STEP1.Preparing the stuffed Brinjal


1.Wash the brinjal with salt water and chop of the top part. Now make 4 opposite slits through the length of the brinjal.
2. Note that the slits should be wide just enough to stuff the filing .
3. In a pan heat oil. When the oil is heated add the carom seeds and the Astafoeida and let the seeds crackle
4. Add half of the grated onion,the ginger garlic paste, the  ground peanuts, grated coconut, coriander powder,cumin powder,chili powder,jaggery ,tamarind pulp,salt and turmeric
5.Roast the mixture in low-medium flame till it s cooked. Once cooked, a nice aroma will be emanated from it
6.Once the mixture is cooked, cool it. Now stuff the brinjals with the mixture. After the brinjals are stuffed, some mixture will be remaining which we will use in the gravy
7.Heat oil in a frying pan and in medium flame fry the brinjals. Carefully turn them after 2-3 minutes
8.Once the sides of the brinjals are cooked, lower the flame and cover the pan with a lid.Cook for 8-10 minutes till the brinjals are cooked.




STEP2: Preparing the gravy

1.Heat oil in a skillet. When heated add the chili and then the tomato puree

2.Cook for about a minute. Add the mixture that was left after stuffing the brinjals

3.Cook for 2-3 minutes and add a little water(about half cup).

4.Once the mixture is boiled and the volume is reduced ,add the brinjals

5.Cook till the mixture is thick and it covers the brinjals

6.Garnish with coriander leaves and serve hot with roti or parantha

Recipe-Peanut Butter-banana pudding

             
                                                  






Banana makes an unusual ingredient for a dessert but if you are looking for something quick, healthy and  different. This recipe can be the ideal one



Ingredients: 1. Banana :2 pureed
2.Condensed milk: 1/2  tin
3.Low fat cream,whipped:1 cup
4.Sugar:1 Tbsp
5.Peanut butter: 4tbsp
6.Vanilla:7-8 drops
7.Raisins:For garnising
8.Almonds :6-7 chopped, for garnishing
9.Butter for  greasing



Method

1.Mix 1 tbsp of condensed milk  with the peanut butter and mix well till it is smooth

2.Mix the pureed banana with the rest of the condensed milk and 1 tbsp of suger . Add the vanilla to it.

3. Grease a pudding bowl . First add the peanut butter mixture followed by the banana-condensed milk mixture. Refrigerate it.

4. After 2-3  hours,  add the whipped cream and garnish it with  the raisins and almonds.

5. Put it in freeze for another 20 minutes before serving

Recipe:-Coffee dipped cake

This is a quick easy and tasty desert sp for peopel who love choclates
For people who does not love baking you can use a  cake from Bakery. But the recipe tatses best with fresh cakes


Ingredients

1. Cake-1 Medium sized sponge cake

2.Cofee: 4 tsp

3.Drinking Choclate:3 tsp

4.Sugar: 4tsp+4tsp(for icing)

5.Cream: 2 cups

6.Vanilla : 2 tsp

7.Dairy Milk chocolate: 1 chipped into small pieces


PREPARING THE CAKE


1. First bake the cake and let it cool . You can use any of the following recipe available in net for the cake
i .http://www.cakeboss.com/CakeBossSpongeCake.aspx
ii.http://www.foodnetwork.com/recipes/emeril-lagasse/sponge-cake-recipe/index.html


2.Heat  3 cups of water in a pan. Once the water is boiled add the coffee,4 tsp sugar and the drinking chocolate. Let it  cool till it become lukewarm

3.Now take a round bottomed  dish and place the cake over it. Slowly pour the the coffee-chocolate mixture till the cake is completely dipped in it

4. Dip the cake in the mixture for about 6 hours at room temperature

5. After 5-6 hours the cake will be soft and goey as it will absorb the coffee mixture. gently lift the cake  to another dish for the icing



DOING THE ICING

1.For the icing beat 2 cups cream,2 tsp vanilla along with 4tsp sugar till  a thick consistent mixture is formed. Use a hand blender  if possible

2. Using a flat knife or a spoon, coat the cake with the icing on all sides. Since the cake is very soft, gently spread the icing in layers till the cake is coated on all sides

3.Grate the chocolate and garnish the top layer with the grated chocolate


4.Put the cake in freeze for 1-2 hours and serve