Monday, December 30, 2013

Ovaltine Cake

Ovaltine cake


6 ounces self-raising flour
3 ounces sugar
11/2 ounces raisins
3 tablespoons ovaltine
1 pinch salt
1/2 teaspoon bicarbonate of soda
1/2 pint milk


1.Pre-heat oven to 350.
2.Sieve flour, slat and baking soda together.
3.Stir in ovaltine and raisins
4.Fold in milk gently until completely combined.
5.Pour into a lightly greased 1 lb loaf tin.
6.Cook for approximately an hour.
7. Rest with a skewer and leave to cool slightly in the tin before serving.
8.Can be frozen in slices when cold and toasted to defrost.

Saturday, December 28, 2013

Yellow Lentil With Bitter Gourd And Bottle Gourd

Yellow tentil with bitter guard


Moog dal/Yellow lentil:1/2 cup
Korola/Bitter gourd:1 medium cut into rounds
Lau/Bottle gourd:8-10 large cubes
Ginger: 1 tsp (grated)+1 tsp (julienne)
Green chilies:2
Celery seed:1/2 tsp
Turmeric powder:1/2 tsp
Salt to taste
Sugar to taste


1. Soak the bitter gourd in water for 10-15 min, then wash them well. Cut the bitter gourd into 1/2 cm thick rounds. If the seeds are ripe and hard, discard the seeds.

2. Peel and wash bottle gourd, and cut into large cubes 1 and 1/2 inch thickness.

3. Wash the yellow lentil thoroughly, till the water runs clear. In a pressure cooker put the lentils and cubed bottle gourd and water. Cook on high heat till 2 whistles. Remove from heat. Wait till the pressure releases.

4. In a pan  heat 2 tbsp of oil and fry the bitter gourd pieces. Add salt and turmeric powder while frying.

5. In the pan  add 1 tbsp oil, when the oil is hot reduce the heat and add celery seeds.

6. Add the grated ginger and cook for 1-2 min. Add the boiled lentil and bottle gourd, turmeric powder and water. The amount of water depends on the thickness you want for the soup. Add the fried bitter gourd. As it boils, reduce the heat add green chilies, cover and cook for 10 min. Add sugar.

7. Check the seasoning, adjust accordingly. Switch off the heat. Transfer to a serving bowl. Sprinkle the julienned ginger, immediately cover the bowl.

Friday, December 27, 2013

Roasted Chicken and Vegetables

chicken and vegetables


  • 2½ tbsp. vegetable oil
  • 2 tbsp. panch phoron
  • 2 dried bay leaves
  • 2½ tbsp. grated fresh ginger
  • 2½ tbsp. minced garlic
  • 2½ tsp. ground coriander
  • 1½ tsp.  salt
  • 1¼ cups plain whole-milk yogurt mixed with 11/2 tsp. flour
  • 4 each bone-in chicken legs and thighs (separated; 2 lbs. total)
  • 1 each red and yellow bell peppers, cut into chunks
  • 2 large carrots, quartered lengthwise, cut into 3-in. pieces
  • 1 lb. Yukon Gold potatoes, peeled and cut into chunks


1.  Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 min­utes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to = loosen browned bits, and let marinade cool.

2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.

3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

Thursday, December 26, 2013

Banana Flower Chop

banana flower chop


500 gm  Banana Flower
2 or 3 Potato
Green Chilly
50 gm Peanuts
20 gm Raisin
1 tsp Ginger Garlic Paste
1 tsp Garam Masala
Salt to taste
2 Cups gram flour
A pinch of Baking soda


Cut the banana flower into thin strips and boil in water. Strain it, and keep the  aside. Mash the potatoes after boiling. Heat oil in a pan then add green chilly, peanuts and raisins. Add banana flower with all the spices. Fry it . Cook till you get a dry mixture. Make small balls of the mashed potatoes and banana flower which is spiced with masalas separately. Flatten the mashed potato between your palm then add mocha and cover it. Make a batter with gram flour, baking soda, salt and water. The batter should be tight. Heat oil in pan and dip the chop in the batter. Deep fry it. Fry till both sides are golden brown. Now banana flower Chop is ready to serve.

Tuesday, December 24, 2013

Mustard Salmon

mustard salmon


Salmon steaks – 4 big pieces, longitudinally cut into halves 
Mustard Paste – 2 tbsp
Turmeric – 1 tsp
Red Chilli Powder – 1 tsp
Black Cumin Seeds – 1/2 tsp
Cumin Powder – 1 tsp 
Mustard Oil – 3 tbsp
Grated Coconut – 1/2 cup (optional)
Green Chillies – 4 pieces (slit them if you want them more spicy)
Salt – as per taste


- Marinate the Salmon Steaks with Turmeric and the Mustard Paste for half an hour
- Pour 1 tsp of Mustard Oil in a wok, add the Black Cumin Seeds and let them splutter. Put them aside
- In a large pan, put the marinated Salmon Steaks. Add the Salt, Red Chilli Powder and 1/2 cup of water. Pour over the rest of the Mustard Oil. Cover the pan and let the fish cook in low seam (Make sure that the fish doesn’t stick to the pan when the gravy thickens and the fish gets cooked. You may have to add a bit of water depending upon how you like your gravy to be)
- Salmon has a lot of oil of it’s own and you’ll notice that a lot of Oil releases eventually as the fish is slow cooked
- Add the sliced Green Chillies, grated Coconut and the Black cumin seeds
- Let it cook for a while. Serve hot with White Rice.

Monday, December 23, 2013

Vegetable With Oyster Sauce



  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, crushed
  • 2 small red chillies, seeded and thinly sliced
  • 3 spring onions, thinly sliced
  • 1 medium red capsicum, seeded and cut into small pieces
  • 125g snow peas
  • 1 Japanese eggplant, cut into small cubes
  • 125g mushrooms, stems removed and caps cut into wedges
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 small heads baby bok choy, thinly sliced
  • ½ cup loosely packed torn basil leaves


  1. Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl.
  2. Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and stir-fry 30 seconds. Increase the heat and add the spring onion, capsicum, snow peas, eggplant, mushroom and ginger and stir-fry 2 minutes. Add bok choy and stir-fry until wilted, about 1 minute. Add soy mixture and stir-fry until all the vegetables are tender-crisp, about 1 minute. Stir in basil and serve at once.

Sunday, December 22, 2013

Sliced Baked Potatoes(Christmas special)

baked potato


4 medium baking potatoes (evenly-sized)
1 1/2 tablespoons parmesan cheese
4 tablespoons grated cheddar cheese
2-3 tablespoons melted butter
2-3 tablespoons chopped fresh herbs (parsley, chives, thyme, sage) or 2 teaspoon dried herbs
1 teaspoon salt


1. Preheat the oven to 425 degrees F.
2. Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
3. Cut the potatoes into thin slices (but not all the way through – place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
4. Put the potatoes in a baking dish; slightly fan out the slices.
5. Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
6. Bake the potatoes for about 50 minutes.
7. Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
8. Bake the potatoes for another 10-15 minutes (until they’re lightly browned and soft inside, and the cheeses are melted).

Sunday, December 1, 2013

Bori diye Macher Jhol ( Light fish curry with lentil dumplings)

traditional fish curry


Rohu fish - 6 pieces

Potato - 1 medium (cut lengthwise)

Tomato - 1 medium (cut lengthwise)

Bori ( dried lentil dumpling) - a handful ( i used the urad dal bori here) 

Mustard oil - 2 tbsp for frying + 1 tsp for the curry

Nigella seeds (kalojeera/kalonji) - a pinch

Cumin paste (Jeera) - 1 big tbsp (soak whole jeera seeds in warm water and then grind into a fine paste)

Ginger paste - 1 tbsp

Turmeric powder - 1 tsp + 1 tsp

Kashmiri red chilli powder - 1 tsp ( i use it mainly for the colour)

Salt - to taste

Warm water - 2 cups

Green chillies - 8-10 nos 


Wash and clean the fish pieces . Smear with turmeric and salt and keep aside.

In a pan heat 2 tbsp mustard oil. Once the oil heats up, add the boris (lentil dumplings) and fry till light brown in colour. Keep aside.

In the same oil , fry the fish and keep aside.

In the same pan add the remaining mustard oil. Once the oil reaches smoking point , reduce the heat and add the nigella(kalojeera) seeds.Once it splutters add the cut potatoes and tomato. 

Fry till the potatoes turn light brown in colour. Next add the ginger paste , cumin paste , turmeric , red chilli powder and salt.

Mix well and roast the masala mixture well adding some warm water in between.

Once the masalas are fried add 2 cups warm water, cover the pan and let it simmer for 10 mins till the potatoes are cooked through.

Next add the fried boris, fish pieces and the green chillies and mix well into the gravy.

Give it a quick simmer and remove from heat.

Serve with hot rice and some lemon wedges.

Wednesday, October 9, 2013

Chicken With Potato And Boiled Egg Currry

chicken, potato and egg curry


  • Whole Chicken - 1 cleaned, removed fat and cut into pieces.
  • Onion Medium size - 2,
  • Ginger paste - 1 1/2 tablespoons
  • Garlic paste - 2 tablespoons
  • Green Chili paste - 2 tablespoons
  • Red chili powder - 1/2 tablespoon
  • Turmeric powder - 1 teaspoon
  • Coriander powder - 2 teaspoons
  • Nutmeg powder 1/4 teaspoon
  •  mace powder - 1/4 teaspoon
  • Cinnamon powder - 1 pinch
  • Bay leaf - 1
  • Cardamom pods - 4/5
  • Cloves - 5/6
  • Cinnamon stick - 1
  • Whole milk yogurt - 1 cup
  • Egg - 4 hard boiled
  • Potato - 2 large cut into big pieces
  • Mustard oil - 5 tablespoons
  • Ghee - 2 tablespoons

  • Method:

    1.Take the boiled eggs and potatoes and marinate them with little salt and turmeric and keep them aside for 10 minutes. Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper towel.
    2.Now finely chop 1 medium size onion and make a paste of the other one and set aside. Now take half of the chopped onion and fry them till light brown and put on a paper towel and let it cool. When the fried onion will be cold enough make a paste of the onion along with 2 tablespoons of yogurt.
    3.Now marinate the chicken with salt, turmeric ,red chili, green chili paste, yogurt, ginger and garlic paste, coriander powder, raw onion paste and little oil and keep aside for 2-3 hours.
    4.After 2-3 hours heat oil and add 1 tablespoon of ghee. Now add the whole garam masala like cinnamon, cloves, cardamom pods and bay leaf and fry till the fragrance comes from them.
    5.Now add the half of the chopped onion into the pan and some salt and fry till light brown. Now add the marinated chicken pieces and the brown onion and yogurt paste into it and fry for 5-10 minutes. Now cover the pan and simmer the oven to lower medium heat for 20 minutes.
    6.After 20 minutes open the lid and add the fried potatoes and eggs and cover the pan again for another 20 minutes. After 20 minutes open the lid and check if the chicken is cooked enough or not. If the chicken and the potatoes are cooked then higher the oven and boil the gravy on high flame for 10 minutes.
    7.Now pour the Chicken Curry in a large serving bowl and sprinkle nutmeg powder, mace powder and cinnamon powder and some ghee on the top of the curry and serve with steamed rice or polao or chapati or parata.

    Tuesday, October 8, 2013

    Mashed Black Cumin

    mashed cumin


    Black cumin - 3 to 4 tablespoon

    Garlic cloves - 3 to 4

    Split green chili - 3 to 4

    Chopped onions - 2 tablespoon

    Salt - as needed

    Mustard oil - 1 tablespoon


    Clean and rinse the black cumin thoroughly.

    Heat oil in a non-stick pan and fry the green chili, garlic cloves.

    Add the black cumin and fry over low heat.

    Turn off the heat as the black cumin seeds become crisp.

    Blend the black cumin, garlic cloves, green chili and onions into a paste. A mortar and pestle can also be used.

    Finally mix in the salt and mustard oil thoroughly.

    Serve with rice.

    Saturday, October 5, 2013

    Fish Fry

    fish fry


    1. 1 any big size fish,cut in to slices
    2.medium size onion,sliced into rings
    3.1/2 head garlic,finely chopped
    4.1/2 cup soy sauce
    5.1/3 cup lemon juice
    6.Powdered pepper l/2 tsp


    1.All fish in a mixture of half of the soy sauce,half of the lemon juice, garlic and pepper for 15 to 30 minutes, place in the refrigerator.
    2.Remove the fish from the marinade and discard the remaining marinade.
    3.In a wok heat generous amount of oil and fry fish slices in batches for 1 to 2 minutes each sides.
    4.Expect a lot of oil splashing, cover wok with lid, drain excess oil in paper towel,keep aside.
    5.Using the same wok discard excess oil and stir fry onions until translucent remove from wok and set aside.
    6.Pour about 2/3 cup of water,the remaining soy sauce and lemon juice into the wok,bring to a boil.
    7.Simmer for about a minute until sauce is reduced to half.
    8.Return the fried fish,add in the onions and cook for another half a minute.
    9.Serve with a hot rice.

    Tuesday, October 1, 2013

    Tapioca Pudding (Sabudana Kheer)Eid Special No-7



    • 1/3 cup tapioca (sabudana, sago)
    • 3 cups milk
    • 3 tablespoons sugar
    • 1 tablespoon sliced pistachios
    • Few strands of saffron
    • 1/4  teaspoon cardamom powder


    1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
    2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
    3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
    4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
    5. Kheer can be served chilled or warm.

    Sunday, September 29, 2013

    Brain Curry (Eid Special No-6)

    beef or mutton brain curry


    •   2 brain cow or mutton
    •     1 onion
    •     2 tomato
    •     to taste salt
    •     to taste red chili powder
    •     1/2 tsp turmeric powder
    •     1 tbsp lemon juice
    •     1 tbsp garlic paste
    •     2-3 tbs oil


    1. first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
    2. now in another pan add oil suet garlic paste add onions give them a slightly golden color add tomatoes finely chopped, add masala n fry it until the oil is separated, now add brain, add lemon juice n fry it until it’s smell is finished garnish it with green chillies, fresh coriander, i don’t have at that time so i only used green chillies

    Wednesday, September 25, 2013

    Pista Badam Phirni (Eid Special no-5)

    pista badam


    • Milk – 4 cups
    • Rice (4 tablespoon of rice flour) – 4 tbsp
    • Sugar- 4-5 tbsp
    • Blanched Almonds (sliced) – 1/4th Cup
    • Pistachios (sliced) – 1/4th Cup
    • Green Cardamom (crushed) -1 tsp
    • Kewra Essence  -1/2 tsp


    1.Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste, alternatively you can also use rice flour.
    2 In a heavy bottom pan, boil milk and after it comes to a boil, reduce the heat to simmer.
    3 Add rice when the milk is boiling on low flame and keep stirring continuously so that no lumps are formed, after few minutes add sugar and cardamom to the milk and stir constantly, till it turns thick.
    4 Now remove from heat and add almonds and pistachios. Put in serving bowl and let it come down to room temperature.
    5.Now, put in the fridge and chill and let it set. 

    Monday, September 23, 2013

    Beef Biriyani (Eid Special No- 4)

    beef biriyani


    For Beer:

    Beef -1 kg
    Onion Paste- 4 tbsp
    Almond paste- 1 tbsp
    Curd-1/2 cup
    Coriander powder-1 tsp
    Pepper Powder-1 tsp
    Garam masala-1 tsp
    Ginger-Garlic paste- 1 tbsp
    Salt to taste
    Oil or Ghee-3 tbsp
    Water- 2 cups

    For Rice:

    Basmati rice-2 cups
    Cardamoms-4 cloves
    Cinnamon sticks-2
    Salt to taste
    Ghee-2 tbsp
    Water -4 cups

    For Garnish:

    Onion-4 (sliced and fried till golden brown)
    Raisins-a few
    Cashews-6-8 (chopped)
    Green chili-10 -12


    1.Wash the beef thoroughly with water
    2.Marinate the beef piecs with curd,and salt for about 2 hours
    3.After two hours,heat oil in a pan, add onions paste and fry for 5-6 minutes on medium flame
    4.Add ginger- garlic paste and cook for another 2 minutes
    5.Add the almond paste, coriander powder,pepper powder,garam masala powder all mix well and cook for another 3 minutes
    6.Now add the beef pieces and mix well and cook for about 15-20  minutes on medium flame
    7.Add salt and water,cover the pan with a lid and cook for about 45 minutes on medium flame.Keep stirring occasionally
    8.Once done, remove from flame and keep it aside
    9.Wash the rice thoroughly with water
    10.Heat water in a deep bottomed vessel and cloves, cinnamon, cardamoms
    11.Once the water starts boiling add the rice, salt, cover and cook for about 15 minutes on low flames
    12.Once done, transfer the rice to a plate and spread it with help of a spatula
    13.Now take a deep bottomed pan and heat ghee in it
    14.Add cashews ans raisins. Fry a few minutes
    15.Spread half of the cooked rice into layers in a pan
    16.Spread half of the fried onions and green chili over it
    17.Then spread half of the beef over this layer
    18.Then again spread the rest of the rice into another layer
    19.Add rest of the fried onions and green chili
    20.Then the beef layer over it
    21.Cover the pan and cook for about 5 minutes on very low heat flames
    22.Once done, turn off the heat, mix the whole thing lightly and serve hot

    Sunday, September 22, 2013

    Beef Salad(Eid Special No-3)

    Beef Salad


    Beef Tenderloin - 250 gm, sliced
    Oil for cooking
    Cucumber - 1/4, sliced into rounds
    Lettuce Leaves - few
    White Rice - 1 tbsp, toasted
    Mint Leaves - few, chopped, for garnish 
    Spring Onion - few, chopped, for garnish

    For The Dressing:

    Lime Juice - 2 1/2 tbsp
    Brown Sugar - 1/2 tbsp
    Small Onion - 1 to 2 tbsp, sliced
    Lemongrass - 2 tbsp, chopped
    Mint Leaves - 1 tbsp, chopped
    Coriander Leaves - 3/4 tbsp, chopped
    Red Chili - 1, small, finely chopped


    1. Mix all the dressing ingredients in a bowl and keep aside.
    2. Heat oil in a heavy-bottomed pan.
    3. Sear the beef slices and cook as required.
    4. Transfer to a plate and keep aside to cool.
    5. Then slice the beef into thin slices and add to the dressing.
    6. Mix well.
    7. Add the toasted rice and cucumber.
    8. Arrange the lettuce leaves on a plate.
    9. Place the beef mixture on top.
    10. Garnish with mint leaves and spring onions.
    11. Serve at once.

    Wednesday, September 18, 2013

    Mutton Biriyani (Eid Special no-2)



    1.Diced mutton 1/2 kg
    2.Basmati Rice 300 gm
    3.Garlic 10 gm
    4.Coriander Powder 3 tsp
    5.Cinnamom 5 gm
    6.Green Chili 4
    7.Red Chili Powder 1 tsp
    8.Chopped Onion 100 gm
    9.Ginger 10 gm
    10.Poppy Seeds 1 tsp
    11.Peppercorns and Cardamom cloves 2 each
    12.Bay leaves 2
    13.Curd 75 gm
    14.Cooking oil 8 tbsp
    15.Salt to taste


    1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
    2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
    3. Heat oil in a pan. Add chopped onions and ground spices. 
    4. Fry until onions turn golden brown. Now add meat and fry well. 
    5. Add salt and remaining curd. Cook till meat becomes tender. 
    6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
    7. Add the cloves and bay leaves. Fry well and add rice. 
    8. Add the salt and double the water. 
    9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
    10. Garnish with saffron and mint leaves.

    Tuesday, September 17, 2013

    Beef Masala (Eid Special no- 1)

    beef masala


    1.Meat (beef or mutton)-1/2 kg
    2.Tomato- 2(pureed)
    3.Onion- 2(pureed)
    4.Ginger,garlic paste-2 tbsp
    5.Red chili powder(as per taste)
    6.Yogurt-1 cup
    7.Salt to taste
    8.Garam masala powder-1 tbsp
    9.Black chumin-1 tbsp
    10.White vinegar-1 tsp
    11.Lemon juice-1 tsp
    12.Cinammon and Cloves powder-1 tsp
    13.Oil 2 tbsp
    14.Coriander leaves- 2 tbsp (chopped)
    15.Water- 1 cup


    1.Wash and clean the meat thoroughly with water.
    2.Heat oil in a pressure cooker,add black cumin seeds and fry for a medium heat.
    3.Add the pureed onion and tomato.Cook for about 5-7 minutes.
    4.Then add the ginger-garlic paste,cook for another 5 minutes.
    5.Add yogurt,red chili powder,salt,garam masala powder,cinammom, cloves powder,lemon juice and white vinegar.Add mix well.
    6.Now add the meat and simmer for another 10 minutes. Add water and close the lid of the cooker.
    7.Cook on low flame for 3-4 whistles.
    8.Once done,switch off the flame.
    9.Garnish the dish with chopped coriander leaves.

    Monday, September 16, 2013


    raita salad


    • Natural yogurt 2 servings
    • Perfect substance 1/2 pot
    • Garlic Two cloves
    • Green chilies A couple of
    • White-colored cumin seed products 1 tsp
    • Salt to-taste


    • Invest ingredients in a mixer as well as mix it well, till clean.
    • Fresh new, basic and tasty raita is ready, serve that in to a bowl as well as assist.

    Sunday, September 15, 2013

    Lobster Curry( Puja Special)

    lobster curry


    For The Marination:

    1 lobster (500 gm)
    3 tbsp coconut milk
    Pinch of salt
    Pinch of sugar
    1/2 tsp ginger paste

    For The Curry:

    11/2 tbsp mustard oil
    3 tsp onion paste
    1/2 tsp ginger paste
    1/2 tsp garlic paste
    3/4 tsp green chili paste
    3 tsp tomato puree
    1-2 cardamom
    1-2 cloves
    11-12 tbsp coconut milk
    1 ladle full of lobster stock
    Salt to taste


    De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 

    Now devein the lobster meat and dice it into bite size pieces. 

    Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger. 

    Mix well and put it in the fridge for half an hour.

    Heat oil in a vessel. 

    Add the onion paste, , then add the ginger paste, garlic paste and green chili paste. 

    Cook till it becomes brown in colour. 

    Add the tomato puree, mix well. Then add the cardamom, cinnamon and cloves. 

    Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesn't curdle. 

    Let this simmer for 6-7 minutes then add salt. 

    Now add the marinated lobster, stir gently. 

    Finally, add the stock and let the lobster cook for about 6-8 minutes it till the gravy becomes thick. 

    Serve hot with steamed rice.