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

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

RICE PANCAKES OR NEER DOSA WITH COCONUT AND JAGGERY FILLING, PORTHA POLE

Ingredients

2 Cups of Idli Rice, Wash and soak it for 8 hours or overnight

Half Scraped Coconut

200 grams and to taste scraped jaggery

1/2 tsp cardamom powder.

Method:

Grind the rice adding water and little salt. It should be of watery consistency. Make the mixture of Coconut, Jaggery and Cardamom Powder. (add scraped jaggery, and cardamom powder to scraped coconut and mix well)

Heat a Dosa Pan. Take a small piece on onion and prick with fork. Dip the onion in oil and apply to pan all round. Take a ladle of batter and pour onto the pan and turn the pan all round. Close the lid for a minute and then remove the fried pancake (the edges will start leaving the pan) and place it on a plate with the bottom side facing up.

Take about two to three spoons of the coconut and jaggery mixture and place it in a straight line about 1/3 way of the pancake. Close two sides of the pancake . Now start rolling the pancake from the second side to the fourth side to form an roll with the filling in the middle.

Similarly form the other pancake rolls.

BRINJAL AND PRAWN CURRY

Ingredients

300 gms Brinjal cut into small cubes

200 gms Prawns, cleaned, washed and marinated with turmeric and salt

1 medium Onion chopped fine

1 green chilli chopped fine

3 cloves garlic chopped fine

1 inch ginger chopped fine

1 bunch coriander leaves chopped

1 tomato chopped

1/2 tsp of turmeric powder, chilli powder, garam masala powder, cumin powder, coriander powder

3/4 tsp salt

1 cup coconut milk

Method:

Place a deep pan on stove and add 1 tablespoon oil. When it is hot add the chopped onion and fry for a minute. Add ginger, garlic and green chilli and fry for 3 minutes. When mixture has turned slightly brown add the spices, salt and chopped tomato. Mix well and fry for 3 to 5 minutes, adding little water when it becomes dry.

Add the brinjal cubes and coriander leaves, mix well and fry for a minute. Add two cups of water, cover and let it cook for 5 minutes. Add the marinated prawns and cook for another 5 minutes. Add the coconut milk, mix, check for salt and let it cook for 3 to 5 minutes.

Brinjal and Prawn Curry is ready

KERALA BEEF FRY

Ingredients:

1/2 Kg Beef cut into cubes

Marinated with the below for 1/2 hour

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp salt

little vinegar

Seasoning:

2 Tomatoes chopped

Curry Leaves

Mustard Seeds

Method:

Pressure cook the marinated beef pieces for 5 whistles. Heat up the pan and fry the beef curry till it becomes dry.

Heat a small pan and add little oil. Add mustard seeds and curry leaves. Now add two chopped tomatoes. Fry for two minutes and add to the beef. Mix well. Check for Salt and Vinegar. Kerala Beef Fry is ready.

CHICKEN CAFREAL

Ingredients

1 Kg chicken cut into medium pieces

2 Onions Sliced and fried crisp

6 green chillies

4 cloves garlic

1 inch ginger

1 tbsp of coriander seeds

1 tsp of cumin seeds

8 pepper corns

8 Green Cardamom

1 inch Cinnamon sticks

6 cloves

a little vinegar

salt to taste

3 tblsp of oil

Method:

Dry roast the coriander, cumin, pepper corns, cardamom, cinnamon and cloves. Dry grind this and then add ginger, garlic, green chillies and little water and grind to fine paste. Add this to the chicken pieces, 1 tblsp salt and two tblsp vinegar and keep aside for sometime, 15 minutes.

Heat up 3 tblsp of oil in a pan and then add the marinated chicken pieces. On medium heat stir fry the chicken. Add the marinade and a little water if required. Continue cooking while stirring occasionally and allow the water to dry up. Add salt and vinegar if required. When done remove into a serving dish and garnish with fried onions and coriander leaves.

CHICKEN IN SOYA SAUCE

Ingredients

1.5 KG Chicken Pieces

Marinade

1/4 Cup Dark Soy Sauce

4 tblsp Light Soy Sauce

4 tblsp Worcestershire Sauce

4 tblsp Oyster Sauce

3 Big Onions cut into medium cubes

2.5 inches ginger chopped

3 green chillies chopped

1.5 pod garlic chopped

3 Green Capsicum cut into cubes

A sprig Curry Leaves ( Optional)

Few coriander leaves for garnishing.

Method:.

Mix the Chicken Pieces in the marinade and place in refrigerator overnight or at least 3 hours.

Place a pan on stove and add 4 tblsp of oil. When hot add garlic, ginger and green chillies and fry for a couple of minutes. Now add the onions and fry till the onions become slightly brown. Now add the marinated chicken pieces. Mix and fry well, continuing stir frying the chicken and green masala till the Chicken get sealed. If required add more dark soy sauce. Now close with a lid and cook the chicken till 3/4 done.

Now add the Capsicum and Curry Leaves. Mix well and cook for some more time till the chicken is fully cooked. (when the flesh from the chicken legs leaves the bone near the joint, a sign that the chicken has cooked). Now add chopped coriander leaves and then put off the flame.

How to Prepare Burnt Sugar Syrup

 

Ingredients:

1 Cup Sugar

1 Cup Boiling Water

Method:

In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps.  Add rest of the water and heat for 5 minutes.

Remove from stove and allow to cool. Use for cakes, pudding, custard etc.

Mussels Grilled Japanese Style

Ingredients:

20 Live Mussels or Frozen Packaged Mussels in half shells

Method for Live Mussels:

Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.

Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.

Preparing Sauce:

In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.

Grill Tray:

Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.

Remove and serve with lemon wedges.

Crunchy Walnut Salad with Avocado Dressing

Ingredients

1 Cup of Canned Beans

1 Cup of Chopped Capsicum (Red, Yellow, Green)

1 Red Onion (Chopped)

1 Cup Corn

1 Cup Chopped Spring Onion

1 Cup Chopped Lettuce

1 Cup Chopped Parsley

1 Cup Coriander Leaves

1 Tomato Chopped

1 cup Roasted Walnut (in butter)

1 cup Dip Chips ( packet) – any crunchy chips

Dressing:

1 Avocado (Scoop out)

1 Clove Garlic

½ cup Olive oil

Juice of one lemon

Few leaves coriander

½ tsp salt

½ tsp pepper powder

Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.

PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.