Interesting recipes…

(1) POT OF WARMTH :

4 large potatoes (boiled and cut into small pieces);

3 large aubergines (thinly sliced and seasoned with olive oil overnight in the fridge);

250gm. sticky rice;

1 tbsp. massaman curry powder;

150 ml. of coconut milk; 5almonds (finely crushed);

2 tbsps. rich tomato puree;

3tbsp. roasted, dry coconut (shredded);

5 cashewnuts (finely crushed)

Method:  In a large wok, which is pot-shaped, toss in the veggies.  Saute them with a dollop of fresh desi ghee.  Add the massaman curry powder and continue frying, till the veggies absorb the flavour.  Add some salt to taste.  Drizzle a little bit of coconut milk, and then add the almond and cashew paste.  Keep frying till the consistency is right, and the coconut milk is absorbed.  Add the rest of the coconut milk, and cover the wok with a lid.  Add the tomato puree.  Once the curry has come to a good consistency, garnish with the roasted coconut.  Serve on a bed of rice.

(2) CABBAGE & CHICKEN STIR-FRY :

500 gms. chicken (boneless);

200 gms. finely-chopped cabbage;

3 red onions (sliced);

2 yellow capsicums (sliced);

1 tbsp. sesame seed; 1 tsp. paprika powder;

1 tsp. freshly ground red chilly flakes;

1 packet of noodles (Maggi, minus the masala, can also be used);

2 tbsp. dark soy sauce;

1 tbsp. green chilli sauce.

Method : Heat a pan with 3spoons of olive oil.  toss the sesame seeds, paprika powder and chilly flakes.  Add the onions and capsicum.  Add the chicken.  Then add the soy sauce and green chilli sauce.  Stir-fry it well and add the noodles broken into tiny pieces.  Stir well and cover with a lid, so the steam can soften and cook the noodles.  Then add the cabbage and cook further.  Stir well before serving.

(3) GARLIC PRAWNS : 

This butter and garlic dish goes very well with AMBER ALES (beer).

500 gms. (medium) prawns (shelled and deveined);

1 small bulb of garlic (peeled and roughly chopped);

1 red bell pepper (sliced); 1onion (sliced);

2 tbsp. of butter (at room temperature);

1 tbsp. olive oil; salt and pepper to taste.

Method : In a pan heat the butter and olive oil (using only butter, will cause it to urn at high temperature).  When butter starts bubbling, quickly add the garlic and continue stirring.  As the garlic starts to brown, throw in the onions and sauté them.  Add the prawns and stir continuously till they are done.  Just before turning off the flame, add the bell pepper, salt and pepper.  Serve hot.

(4) COCONUT SHRIMP :

250 gms. Tiger prawns ( cleaned and deveined);

oil.

Marinade : 4-5 tbsp. rice flour;

1/2 cup grated fresh coconut;

1 green chilly (minced);

1/4 cup of tin coconut milk;

1 tsp. cardamom powder; salt to taste.

Method: Mix all the ingredients for the marinade, until blended well.  it needs to be a little runny and not too thick.  Add the shrimp to this and adjust the seasoning.  Cover and allow this to marinate for 30mins. to 1hour.  Arrange the shrimps on a skewer, you can add some pieces of bell pepper or onions, if you like to enhance the flavour.  Grill evenly for 10mins..  Be careful not to overcook, because the shrimps can turn rubbery.  Serve hot with mint chutney.

(5) LASOONI MURG :

500 gms. boneless chicken (cleaned and cut into small pieces);

oil.

Marinade:

1whole bulb of garlic (peeled and chopped roughly);

2 tbsp. fresh cream;

3/4 cup curds;

1/2 tsp. nutmeg powder;

1/4 cup almonds (peeled and chopped);

1 tbsp. coriander leaves;

1 tsp. garam masala; salt to taste.

Method : make a fine paste of all the ingredients listed for the marinade. If too thick, add a little curd to adjust the consistency.  Coat the pieces of chicken with this and leave it to marinate in the fridge overnight (if not, for 4hrs. at least).  Allow the chicken to thaw and come down to room temperature before proceeding.  Pierce the chicken pieces with the skewers, drizzle with some oil and grill for approximately 15mins. until it is evenly done.  Serve hot with onion slices and lime wedges.