Prawns Masala (Maharashtrian Style)

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Prawns Masala

(Maharashtrian Style)

Ingredients:

250gms Kolambi [Prawns]

3 Onions (Finely Chopped)

1 Potato (Cut in Cubes)

1 tbsp Ginger Garlic Paste

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

3-4 Kokum (Garcinia indica)

2-3 Garlic Cloves (peeled)

2-3 Coriander Sprigs (chopped)

2 tbsp Oil

Salt as per Taste

Method:

Devein, wash and drain the prawns. Add ginger garlic paste, turmeric powder, red chilly powder, and salt as per taste to the Prawns. Mix well and leave aside for 10 minutes to marinate. Heat oil in heavy bottom pan, to that add crushed garlic. Sauté for a minute then add chopped onion. Sauté onion till they turn translucent, now add diced potatoes. Cover the pan and cook till potatoes are almost done. Now add the marinated prawns and stir well. Cover and cook till the prawns are done. Open the lid and add Kokum and ¼ cup water if required ,adjust salt and give a gentle stir, cover and cook for another minute. Garnish with chopped coriander leaves and serve hot with Bhakri* or roti.

Bhakri is round flat unleavened bread.

Kingfish Fry (Surmai Fry)

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Kingfish Fry

(Surmai Fry)

Ingredients:

400gms Surmai [Kingfish]

1 Tbsp Ginger Garlic Paste

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Tamarind Pulp

2 tbsp Rawa [Semolina]

½ Cup Rice Flour

Salt as per Taste

Oil for frying

Method:

Clean and wash the fish pieces. Add ginger garlic paste, turmeric powder, red chilly powder, tamarind pulp and salt as per taste to the fish. Ensure that the masala is applied to both the sides of the fish. Leave aside for 10 minutes to marinate. In a plate mix semolina and Rice flour and keep aside. Heat oil in a non stick pan. Roll and coat the marinated fish in semolina and Rice flour mixture and shallow fry till they are crisp and golden on both sides. Remove on tissue paper to remove excess oil. Serve hot with lemon wedges and Slice Onion.

Lamb Chops ( Indian Style)

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Lamb Chops

(Indian Style)

Ingredients:

500 Gms Mutton Chops

2 tbsp Ginger Garlic Paste

1 Onion (Finely Sliced)

1 Bay Leaf

1 tsp Red Chilly Powder

2 Eggs

1 tbsp Oil

200 Gms Bread Crumbs

Oil for frying

Salt to Taste

Method:

Wash the chops and drain them. Apply Ginger Garlic paste and Salt. Keep aside for 10 minutes .Heat 1 tbsp oil in a pressure cooker and add bay leaf and sliced onion, Sauté till the onion turns translucent. Now add marinated chops and ½ cup water, pressure cook till the chops are done. Drain the chops and add salt as per taste and Red chilly powder. Keep the drained soup aside. Adjust salt and serve the soup till the chops are done. Beat 2 eggs and add salt as per taste. Heat oil in  a heavy bottom pan for frying, dip the chops in beaten egg mixture then roll in bread crumbs and shallow fry till they are golden brown on both sides. Serve Hot.

Avocado Toast with Fresh Basil Scrambled Eggs

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Avocado Toast with Fresh Basil Scrambled Eggs

Ingredients:

2 pieces multigrain bread
1 ripe avocado

2 Eggs                  

2 tbsp Milk

½ tsp Ground Black Pepper
1 tbsp olive oil
½ tsp Chilly flakes

1 tbsp Fresh Basil (Chopped)

1 tbsp Butter
1 tbsp chopped pistachios (optional)

Salt to taste

Method:

Toast the bread. Cut the Avocado in half, remove pit and scoop the flesh into a bowl.  Mash the avocado with a fork, keeping the texture slightly chunky. Spread half the mashed avocado onto each piece of toast and drizzle with olive oil, and sprinkle with salt and Chilly flakes to taste. Top with pistachios, if desired. Crack the eggs into a bowl. Add milk and pepper, and then use a fork to beat them well. Now add a pinch of salt and whisk. Put a medium saucepan over a low heat and add the butter, carefully pour in the eggs. Stir slowly with a spatula. Keep stirring gently until the eggs are done. Add the chopped fresh basil and then remove from the heat. Serve along with Avocado chilly toast.

Ukadiche Modak [Sweet Steamed Dumplings]

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Ukadiche Modak

Ingredients:

2 Cups Fresh Coconut (Scraped)

1 Cup Jaggery (Grated)

½ tsp Cardamom Powder

1 tbsp Gulkand* (Optional)

2 Cups Rice Flour

1 tsp Ghee (Clarified Butter)

Pinch of Salt

Method:

Heat 2 cups of water along with pinch of salt and Ghee. Once water starts boiling, turn the heat to low and add 2 cups of flour and stir vigorously with a good thick spatula. Then switch off the gas and cover and let the steam trap inside to cook the dough. After 7-8 minutes remove the warm dough from the pan and start kneading on a flat surface. Use wet hands to make soft pliable dough. Cover the dough with a damp cloth and keep aside. On a slow flame cook jaggery, coconut and cardamom powder in a non stick pan. Mix well and cook till all the moisture evaporates and the mixture thickens. Add gulkand and keep aside to cool. Take 2 inch balls of the dough. Spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the centre, Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. Prepare the entire modaks and steam cook into a steamer or special modak steamer for 12 to 15 minutes. Serve hot with Ghee.

*Gulkand is a sweet preserve of rose petals.

Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

2 Medium Onions (Sliced)

½ Cup Fresh Coconut (Scraped)

½ Cup Dry Coconut (Grated)

2 Medium Tomatoes (Chopped)

½ tsp Turmeric powder

6 tbsp Oil

Salt to Taste

Red Paste:

2-3 Kashmiri Red Chillies

6-7 Spicy Red Chillies

4/5 Black Peppercorns

1 Inch Cinnamon (Dalchini)

4 Cloves

1 Cardamom

2 Pinch Nutmeg Powder

1 ½ tbsp Coriander Seeds

1 tsp fennel Seeds

1 tsp Poppy Seeds

6-7 Garlic Clove

½ Inch Ginger

2-3 Sprigs Coriander Leaves

Method:

Heat 2 tbsp oil in a pan and roast all red paste ingredients on low heat for 2-3 minutes. Stir continuously. Cool and grind to a smooth paste with little water. In the same pan heat 1 tbsp oil and sauté sliced onion, fresh and dry coconut till it changes colour to light brown. Cool and grind to a smooth paste using sufficient water. Heat 3 tbsp oil in a heavy bottom vessel; add turmeric powder, tomatoes and chicken, sauté for 3-4 minute. Now add the red paste and cook till the oil separates. Now add salt and 2 cups of water. Cover and cook till the chicken is done. Now add the onion coconut paste, adjust salt and water. Cook for 3-4 minutes on high heat. Garnish with coriander leaves and serve hot.

Fresh Nariyal Burfi [Fresh Coconut Dessert]

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Fresh Nariyal Burfi

[Fresh Coconut Dessert]

Ingredients:

4 Cups Freshly Scraped Coconut

3 Cups Sugar

¾ Cup Milk

¼ tsp Cardamom Powder (Elaichi)

10 Saffron strands (Kesar)

1 tsp Ghee (Vegetable Shortening)

Method:

In a bowl mix sugar and milk. Add scraped coconut and mix well. Transfer the mixture into a pan and cook on medium heat, stirring continuously with a spatula to prevent the mixture from sticking to the pan. Now add cardamom powder and saffron to coconut mixture and mix well. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. At this stage turn off the heat. Grease a tray with ghee. Transfer the coconut burfi mixture into it and spread evenly. Run a knife to cut into squares and allow it to cool and set on the tray for couple of hours.  Once cooled completely, separate the pre-cut Coconut Burfi and serve.