Sunday, August 31, 2014

Chingri Malai Curry


Jumbo prawns or lobsters, with the skin over the heads and tails being intact (deveined): 4 (medium-sized)

Freshly scraped coconut paste: ¾ cup

Turmeric powder (for marination): ¾ tsp

Salt (for marination): ¾ tsp

Mustard oil: ½ cup

Onion (very finely chopped): 1 cup

Ginger paste: ¾ tsp

Freshly made black-mustard-seed paste: 1.5 tsp

Whole dried bay leaf: 1 (big)

Whole cinnamon (cassia bark): 1 (one-inch stick)

Whole green cardamoms: 4

Raisin paste: 1 tsp

Cumin seeds: ¼ tsp

Red chilli powder: ½ tsp

Cumin powder: ¾ tsp

Turmeric powder (for the curry): ½ tsp

Salt  to taste

Granulated sugar: ¼ tsp

Ghee : 1 tsp

Green chillies: 4

Water: 1 cup


Marinate the lobsters (or jumbo prawns) for atleast 15 min, with turmeric powder and salt

Heat oil in  a pan. When it starts smoking, reduce the flame to medium and introduce the lobsters carefully and close the lid immediately to prevent sputtering. After 1 min, turn the lobsters and fry the other side for another minute. Remove the lobsters from the oil.

In the same hot oil, add the bay leaf, whole cinnamon , green cardamoms and wait for a few seconds. Add the cumin seeds and let these seeds turn light brown. Add the chopped onion and half the salt . Sauté for 7 min, or until the onion looks golden-brown and soft.

Add the turmeric and the cumin powders, combined with 4 tbsp water. Sauté continuouslyto prevent burning of the powders. Add the ginger paste and sauté again, sprinkling a little water if the onion mixture starts sticking to the pan. After 5 min, add the rest of the salt, sugar, red chilli powder, black-mustard-seed paste, raisin paste and coconut paste and sauté till the mixture starts separating from the oil.

At this stage, add the fried lobsters and sauté for 5 min at a simmered flame. Add whole green chillies and ¾ cup of water. Let the curry boil for 10 min, simmered and covered. Before serving, add the ghee to the curry.

 served with steamed rice.

Monday, August 25, 2014

Chicken Liver Fry


Chicken Liver - 250 grams

Tomatoes - 1(small, chopped)

Onions - 1(finely chopped)

Green chillies - 4(finely chopped)

Oil - 2 tablespoons

Ginger-garlic paste - 1 teaspoon

Red Chilli poweder - 2 teaspoons

Garam Masala powder - Half teaspoon

Salt - As per taste


Clean the chicken liver and add red chilli powder and salt and keep it aside.

Take a pan to heat and add oil to it. Add onions along with green chillies and fry till the onions turn light brown in color.

Add tomatoes along with ginger-garlic paste and garam masala powder and cook for 5 mins.

Now add the chicken liver pieces and mix well so that the masala flavor reaches the liver pieces. Cook for 20 mins.

Once done, add coriander leaves and mix. Remove from heat and serve the delicious chicken liver fry.

Serve the delicious chicken liver fry with roti/chapathi/steamed rice.

Thursday, August 21, 2014

Carrot And Cabbage Stri Fry


Carrot 2 medium size (grated)
Cabbage- small size (grated)
Shallots-6 (chopped)
Garlic- 1 tsp
mustard seeds -1 tsp
Turmeric powder- 1/2 tsp
Oil- 2 tsp
Green chili- 2
Salt to taste


Wash carrot and cabbage thoroughly and chop them finely.

Heat a pan with oil, splutter mustsrd seeds and shallots, green chiliies and garlic.Saute until they start to change colour.Add turmeric powder and saut for a while.

Add chopped cabbage and into it.sprinkel salt and mix well.

Cover, reduce heat and cook until vegetables ase tender.

Now ready serve with hot rice.

    Monday, August 18, 2014

    Small Fish Curry With Mustard Paste


    Any kind of small fish-500gms
    mustard past - 4tsp
    Panch phoron- 1tsp
    Tuemeric powder- 1/2 tsp
    Ginger paste - 1tsp
    Green chillies -4
    salt to tast
    Mustard oil for frying


    Rub the fish with salt and turmeric powder and keep aside for 15 min.
    Heat oil in a pan and fry th efish from both side until golden brown, remove from pan.
    In the same oil add panch phoron,green chilies and allow to splutter.
    Add ginger paste,turmeric powder ane stir fry for 10 seconds.
    Add some water in the mustard to from a solution and mix in to the pan.
    Now add the fish,salt and cover and cook 1 minute.
    Turn over the side of the fish ans cook for 30 sces approx.
    Lastly add 1 tsp of mustard oil,give a final stir and switch off the flame.
    Now serve with hot rice.

    Saturday, August 16, 2014

    Simple Healty Tomato Soup


    Tomatoes -3                                

    Butter -1 tbsp                                      

    Corn flour-1 tbsp                                

    Onion- 1/2                                    

    Mint leaves - 7 to 8                              

    Cloves- 2                                 

    Pepper pwd -1/2 tsp                             

    Coriander leaves  little bit

    Salt to taste


    Chop tomatoes to small pieces.

    Place chopped tomatoes in pan, along with butter.

    Cook in medium heat until it becomes soft.

    Add herbs, cloves, onion & cook for 10 mins in low heat.

    Add water and corn flour, which has been thinned like paste.

    Stir & cook until soup turns thick.

    Add salt and  freshly gound pepper pwd, over hot soup.

    Serve hot in bowl with chopped coriander leaves garnishing.