PRAWNS AND SCALLOPS XO STIR FRY

Ingredients

400 gms of Large Prawns (shelled, deveined and tail on)

400 gms of Scallops

2 tblsp of Sesame Oil

1.5 tblsp of Butter

6 cloves garlic chopped

150 gms Round Beans cut into one inch pieces

1 Green Capsicum cut into strips

1 spring onion chopped

150 gms garlic sprouts or stems cut into 1 inch pieces

3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)

4 tblsp XO Sauce

1 tblsp of Soy Sauce

1 Tblsp of Shao Xing Cooking Wine

1/2 Cup chicken stock

Method:

Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.

Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.

Let it cook for another two minutes. Enjoy

XMAS SWEETS (KUSWAR)- Til Ladoo

Ingredients

400 gms Sesame Seeds or Til (hulled)

400 gms Natural Jaggery or Chikki Jaggery

1/2 tsp Cardamom Powder

3 tsp of Ghee

Bowl of water

Method:

On low heat roast the sesame seeds in a deep pan for about 4 minutes, stirring continuously. Do not allow it to burn. Transfer the sesame seeds to another vessel. In the same pan, add 2 tsp ghee and the jaggery. When the jaggery melts and starts to froth, check if the jaggery syrup is ready. To test drop a couple of drops of the syrup into the bowl of water. Remove the jaggery from the bowl and test with your fingers. It should form a flexible ball.

Remove the pan from flame and add the sesame seeds and mix well. Sprinkle cardamom powder and mix. Immediately start preparing the ladoos. Dip you hands in the bowl of water and then remove a small quantity and then make it into a ball with your palms and fingers. Again apply little ghee to your palms and then finish the ladoo by rolling the semi finished ball in your palms.

The ladoos have to be formed quickly or the mixture will dry up as it cools. If it dries up, place the pan again on the stove and heat up. It looses and then form the remaining ladoos.

After they have cooled down, store in air tight containers. Enjoy.

LAMB OR MUTTON CHOPS (Cutlets)

Ingredients

375 gms Mutton Chops (washed and drained)

Add: 3/4 tsp Coriander Powder, 1/2 tsp Turmeric Powder, 1/2 of Kashmiri Chilli Powder, 1 tsp ginger garlic paste (or 1/2 tsp of garlic powder or 1/2 tsp of ginger powder). lemon juice about 1 tblsp and 1/2 tsp of salt. Mix the mutton chops in this and keep aside for 30 minutes

Add 10 chopped mint leaves, 1 tblsp yoghurt, 1/2 tsp garam masala powder, 2 tablespoon fried onions (readymade from grocer or fry sliced onions until brown and remove to paper towels. When cooled you can add the fried onions). Mix and then cover with clingwrap. Place in refrigerator overnight.

Line a tray with aluminium foil and place the marinated cutlets (chops) on the tray. Spray with oil and baked in preheated oven on 250degrees for 15 minutes. Remove and turn over the chops. Place some crushed garlic on the chops and sprinkle some herbs, rosemary, thyme and sage. Sprinkle lime or lemon juice. Spray oil and place in oven and bake for another 15 minutes. Remove and sprinkle little lime juice. Enjoy

GARLIC BUTTER SCALLOPS

Ingredients

300 gms Scallops (washed and drained)

Marinade:

1/3 tsp salt

1/2 tsp pepper powder

1/3 tsp Cayenne Pepper

Other ingredients

3 tblsp Butter

1 chopped onion

3 cloves chopped garlic

1/3 cup cooking wine.

Juice of one lemon

Chopped Parsley

Method:

Marinate the Scallops with the salt, pepper and cayenne pepper and keep aside for fry mins.

Place a pan on stove and add the butter. When hot fry the marinated scallops . First on one side for a couple of minutes and then other side. Remove . Add chopped onion and chopped garlic and fry for 1 minute. Add cooking wine. When it boils add the fried scallops. The add lemon juice and boil for 30 seconds. Mix and add chopped Parsley

OYSTER OMELETTE

Ingredients

16 Oysters

3 Eggs

1 Tblsp Corn Starch Mixed in little water

1/2 Onion Chopped

2 chopped green chillies

1 clove chopped garlic

1/4 tsp Salt

1/4 tsp Turmeric Powder

1/2 tsp Pepper Powder

Small Bunch Coriander leaves(chopped)

1 Stalk Spring Onions (chopped)

2 tblsp Olive Oil

1/2 tsp Garam Masala

Chilli Sauce or Sweet Chilli Sauce (as per one’s desire)

Method

Clean and wash the Oysters (remove any shell scraps). Boil the Oysters in little water about 1 cup. Drain and pat dry on paper towels.

Beat the eggs and add the corn starch paste to it. Add pepper, salt and turmeric powder and stir. Keep aside.

Place a pan on stove. Add 2 tblsp of Olive Oil. When hot add chopped onion, chopped chilli and chopped garlic. Fry for a minute and then add the boiled oysters. Fry on one side for 30 secs and then turn over. Pour the egg mixture into the pan and swirl the pan to turn all round. Sprinkle the chopped spring onion, coriander leaves and garam masala over the omelette. When the sides start leaving the pan and the underside is fried, turn the omelette over and fry for another 45 secs. Flip it over and remove to a plate. You can spread some chilli sauce or sweet chilli sauce if you want.

OYSTER MUSHROOMS WITH BEEF

Ingredients

150 grams Oyster Mushrooms

500 gms Beef (preferably tender meat like tenderloin or undercut)

1/2 tsp Baking Soda & little water

1/2 Bell Pepper or Capsicum (Green, Yellow, Red)

1 Spring Onion Chopped

1 inch ginger chopped

4 flakes garlic chopped

1tsp Oyster Sauce & 2 tblsp for later

2 tblsp Soy Sauce & 2 tblsp for later

1/2 tsp Black Pepper & 1 tsp for later.

1 tsp sugar

1/2 Salt

4 tablespoon Seasame Oil

Method:

Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.

Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.

Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.

Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.

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.

SHARK FISH CURRY

Ingredients

900 grams of Shark (skin removed, with bones) cut into small pieces

Masala:

1 Onion

10 Pepper corns

1/2 tsp Cumin Seeds

1/2 Tsp Mustard Seeds

1/2 tsp of Turmeric Powder

12 Kashmiri Chilles

10 cloves garlic

Grind add two tablespoon vinegar and water to a paste. Reserve the masala water.

Seasoning:

3 tablespoons Oil

4 cloves crushed garlic

Method:

Heat a pan and add 3 tablespoons of oil. Add crushed garlic. Fry for 45 seconds and add the masala paste. Close and fry on slow flame for 10 minutes. Add masala water. 3/4 tsp Salt and 3 tablespoons vinegar. Bring to Boil and add the fish pieces and let it cook for 5 minutes. Remove from flame.

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.

XO CHICKEN

Ingredients

600 grams of Boneless, skinless Chicken Thighs, cut into big pieces about two inches

100 gms of XO Sauce

1 Red Pepper Diced

100 gms of Round Beans cut into 4 cms lengths

Two Spring Onions cut lengthwise about 4 cms lengths

4 tablespoons Black Fungus (fresh) or Dried (immersed in warm water)

2 tablespoon Chinese Cooking Wine

2 tablespoon Dark Soy Sauce

1 tablespoon Soya Bean Paste

4 Dried Red Chillies, cut into bits and deseeded.

3 tablespoon oil for cooking

Method:

Heat a wok and add 3 tablespoon oil. Fry the chicken pieces till they become crusty on the outside and remain soft on the inside. Remove the fried chicken. Fry the Beans and Capsicum in the same oil and remove.

Fry the red chillies in the same oil for 30 seconds. Add the fried chicken and fry for min. Add the vegetables mix and cook for two mins. Add the cooking wine and spring onions and fry for a minute. Add dark soya sauce, soya bean paste, XO sauce and the black fungus. Mix well and cook for 3 minutes.