PRAWNS MASALA

Ingredients

500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)

Masala:

3 Onions Chopped

6 Cloves Garlic Crushed

1 inch ginger chopped

1 Sprig Curry Leaves

1 bunch chopped coriander leaves

3 chopped tomatoes

1 heaped tsp of Chilli Powder

1 heaped tsp of Coriander Powder

1/2 tsp of turmeric powder

2 heaped tsp of Coconut oil

1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)

Method:

Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.

Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. Remove from flame.

SKATE (KITE) OR VAGOLEM, MANGALOREAN FISH CURRY

Ingredients

700 grams Skate or Kite fish, skin removed cut into small pieces (with Bone)

1 sliced onion

5 cloves chopped garlic

1 inch ginger chopped

15 pepper corns

6 green chillies slit

1 tsp Mustard Powder

1/2 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Cumin Powder

3 tsps of Kashmiri Chilli Powder

200 ml of coconut milk

(1/2 tsp )salt and (2 tblsp) vinegar to taste

1/2 tsp sugar

2 tsp garam masala

Seasoning:

4 tablspoons of oil

4 crushed garlic

Method:

Add two tsp of salt to skate pieces and scrub lightly all over. Wash and keep aside.

Heat a pan and add three tablespoon oil. When hot add the chopped onions and fry 5 minutes. Add ginger, garlic and black pepper, mix well fry for a minute. Add the powders, salt, vinegar, sugar and half cup water. Mix well and bring to boil. Add the coconut milk and bring to boil. Add the fish pieces, stir and close the lid. Let it cook for 5 minutes. Around 3 minutes into the cooking add the green chillies and garam masala and cook for the remaining two minutes.

Seasoning: Heat the oil in a pan and when add the crushed garlic and when garlic becomes brown add the seasoning to the fish curry and close the lid. After fish minutes, open and stir it gently. Skate fish curry is ready.

GINGER GARLIC SAUTEED OYSTER MUSHROOMS

Ingredients

200 grams Oyster Mushrooms

4 tablespoons Butter

4 Crushed Garlic

1 Small Chopped Onion

1 Spring Onion or Green Onions

few Rosemary

few Thyme

little chopped Parsley

1/4 tsp Rock Salt

1/4 tsp Crushed or Cracked Pepper

1/4 tsp Red Chilli Flakes

Method:

Wipe the Oyster Mushrooms with a wet paper towel. Heat a pan and add 2 tablespoons of butter and fry the mushrooms on one side for three minutes. Turn over and fry other side for another three minutes. Remove. Add another two tablespoons butter and fry the second batch of mushrooms and remove.

In the same pan with the remaining butter add the crushed garlic and the chopped onion and fry for a minute. Add minced ginger and fry for another 30 seconds. Now add the fried mushrooms, spring onion, rosemary, thyme and stir fry for another 3 minutes. Now add the rock salt and crushed pepper and mix and fry for a minute. Sprinkle chilli flakes, fry for a minute and take off flame.

CARPETBAGGER STEAK FILLED WITH SMOKED MUSSELLS

Ingredients

Two Sirloin Steak with Fat on one thick side about 350 gms each, 3 inches thick

1 can of Smoked Mussels (120 gms)

1 small onion

3 cloves chopped garlic

4 tblsp butter

1/2 tsp pepper powder

Toothpicks

Method:

Wash and pat dry the steaks. Make a pocket by cutting the steak on the other side of the side which had fat. Do not cut it through to the other side.

Sprinkle some rock salt and crushed Black pepper on both sides of the steak.

Heat a pan and add two tblspoons butter. When butter melts add the chopped garlic and chopped onion. Fry for a minute and add the smoked mussels and 1/2 tsp pepper powder. Fry till dry. Wait till it cools down.

Fill the steak pockets with this mixture and seal with toothpicks

Heat a heavy bottom pan and add two tblsp butter. When hot add the steaks and fry on all sides. First 4 minutes each on the flat side and two minutes each on the thick sides. Place on foil and close and place on roasting tray. Then bake in oven for 20 minutes.

Remove and serve

MASALEDAR FRIED TIGER PRAWNS

Ingredients;

9 Tiger Prawns, head and shell intact.

MASALA:

1/2 tsp each of Red Chilli Powder, Turmeric Powder, Pepper Powder, Fenugreek Powder, Salt.

3 spoons chopped curry leaves

2 spoons chopped coriander leaves

3 tablespoon of lemon juice or tamarind water or vinegar

grind the above in little water to make a thick paste

Method:

Clean the Prawns with kitchen scissors. Cut in the middle from the middle of the head to near the tail, to form a pocket. Clean the head and devein the prawns. Wash and pat dry.

Fill the prawns with the masala and keep aside to marinate for 20 minutes. Heat a pan and add little oil (coconut or any other cooking oil). Fry the prawns by placing the masala side touching the pan first. Fry for 5 minutes and fry the other side.

Serve with onion rounds and lemon wedges.

SAJJIGE BAJJIL OR UPMA AND POHA COMBO

Ingredients

Sajjige or Upma

1 Cup Semolina or Soji or Rava

2 Tablespoons Cashewnuts (optional)

1 tsp mustard seeds

1 tsp of urid dhal

1 medium onion

1 inch ginger chopped

2 green chillies chopped

1 tsp salt

1/2 tsp sugar

2 tblsp scraped coconut

small bunch chopped coriander leaves

3 tablespoons coconut oil or any oil or ghee

Method:

Roast the Rava slightly in a pan

Boil two cups of water. Heat a pan and add oil or Ghee. Fry the cashewnuts lightly and remove. Add mustard seeds, Urid Dhal, Chopped onion, ginger, chillies and fry for a minute. Add roasted rava and fry for two minutes. Add 1 tsp salt, 1/2 tsp sugar and mix well. Add the boiled water and allow to cook. Add the cashewnuts, scraped coconut and coriander leaves. Remove

Bajjil or Poha:

2 cups of thin beaten rice or poha

1 cup of scraped coconut.

1 tsp mustard seeds

1 tsp urid dhal

2 broken red chillies

1 spring curry leaves

1 medium onion chopped.

1 tsp coriander powder

1 tsp cumin seed powder

3/4 tsp red chilli powder

1/2 tsp salt

1 tsp sugar

2 tablespoons coconut oil or any oil.

Method:

Heat a pan and add oil. Add 1 mustard seeds, Urid dhal, chillies, curry leaves. Fry for 30 seconds. Add chopped onion and fry for 2 minutes. Add coriander powder, cumin seed powder, chilli powder and fry.

in a mixing bowl add the thin poha and coconut and mix well. Add add salt and sugar. Add the fried mixture to this and mix well. You have Bajjil or poha.

Serving:

Take a small round bowl or idli or sanna container, fill it with Upma (Sajjige) and drop onto a plate. Take required amount of Poha (Bajjil) and drop onto plate next to Upma. You have Sajjige Bajjil.

STUFFED CALAMARI WITH PRAWNS AND SQUID MIXTURE

Ingredients

6 Squid Tubes (already cleaned). Or fresh squid to be cleaned, remove the tentacles, which can be used for stuffing.

200 grams prawns (cleaned, deveined) cut into small bits.

300 grams squid tubes cut into small bits

Method: Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves.

After this has cooled down, fill the tubes (washed, pat dry). Close the ends with toothpicks. Apply little salt and chillie paste to the stuffed squid tubes. Heat a pan. Add little oil and panfry the stuffed calamari tube till it is fried on all sides. Serve as it is or with gravy (below)

Gravy:

Fry three chopped onions for minutes. Add 3 green chillies, 3 tsp ginger garlic paste. Fry for two minutes. Add 2 chopped tomatoes and two tsps salt and chilli paste. Fry till it is all mushy. Add masala water and the fried stuffed calamari and cook for 5 minutes. Add garam masala powder and chopped coriander leaves.

Enjoy

JACKFRUIT SEEDS (BIKNA) AND SPINACH CURRY

Ingredients

1 bunch of Spinach Leaves, chopped

1 cup of Jackfruit Seeds (boil in little water and remove covering, cut into bits). Boil for 30 minutes

Masala:

10 red chillies dry roasted

1.5 spoon coriander seeds dry roasted

1 tsp of cumin seed or jeera dry roasted

1 tsp of mustard seeds dry roasted

1 cup of scraped coconut, roasted slightly

1/2 tsp turmeric powder

little tamarind

half onion

3 cloves garlic

Grind the above ingredients in little water to make a paste

Method:

Heat a pan and add two spoons oil. When hot add 1 tsp mustard seeds. Add half chopped onion and 1 sprig curry leaves. Fry for a minute and add ground masala. Add Spinach, Jackfruit seeds and 1 tsp salt. Mix well and cook for 5 minutes. Ready.

BEEF PEPPER FRY, DRY OR WITH GRAVY

Ingredients

900 gms of Beef cut into cubes, 1 tsp of Salt, 2 tsp of Pepper Powder, 1 tsp of turmeric powder and little vinegar. To be pressure cooked for 15 minutes.

Method:

Heat a pan and add 2 tablespoons of oil. When hot add 2 sliced onions and fry for 2 minutes. Add 12 chopped garlic, 2 inches of chopped ginger and 3 chopped green chillies. Fry two minutes and add 1/2 tsp of salt, 1/2 tsp turmeric powder, 2 tsps pepper powder. Mix and add 3 chopped tomatoes. Fry for two minutes and add boiled meat. Add 1 tsp of pepper powder and 1 tsp of garam masala powder. Add all the boiled meat gravy and continue frying till dry (if dry version) or stop when the gravy is slightly thicker (for gravy version). Sprinkle with a bunch of chopped coriander leaves.

You can add a couple of potatoes, cut into small cubes and boiled. Add when you add the boiled meat gravy (this is optional)

BEEF COOKED IN GARAM MASALA

Ingredients

700 gms of Eye Fillet (cooking time less) or any other beef cuts.

2 tblsp of Garam Masala

200 gms chopped tomatoes

3/4 tsp of turmeric powder

2 sliced medium onions

1 tsp of Salt

little oil

Method: Cut the beef into small cubes and marinate with half tsp of pepper powder and little salt.

Heat up a deep pan, add 2 tblsp of oil, add the sliced onions and little salt. Fry till onions are brown. Add turmeric and garam masala powders and 2 tblsp water and fry for 3 minutes. Add the chopped tomatoes, mix well and fry for 5 minutes. Add the marinated meat and fry for 25 minutes or longer till meat is cooked. Add water if required. Sprinkle chopped coriander leaves mix and remove from flame.