XMAS SWEETS (KUSWAR) GULIO OR RICE MARBLES

Ingredients

200 gms Boiled Rice

200 gms Idli Rice

180 gms Jaggery Powder or scraped Jaggery

1 Can (400 ml) of Coconut Milk

1/4 tsp Cardamom Powder

1 Pinch of Nutmeg Powder

1/4 tsp Salt

Sufficient oil to fill half a deep pan for frying (veg oil or coconut oil)

Method:

Wash and soak the rice for 4 hours. Drain and grind along with jaggery, coconut milk, cardamom powder, nutmeg powder and salt

Pour the batter into a deep non-stick pan and on slow fire allow the batter to thicken stirring all the time. When the moisture in the batter has dried up and the batter forms into a dough, remove into a tray. Knead and start making gulio or rice marbles by applying little ghee on your palms and with a small piece between your palms make a circular motion.

After all the dough is used up to form gulio, place a deep pan and add sufficient oil (about half the pan) to fry the gulio. When oil is hot, reduce heat and add the gulios. Fry for about 4 to 5 minutes, when they turn brown remove to a perforated vessel or paper towels. When the gulios or rice marbles cool they will be crunchy.

Store in a air tight container.

CHORIZO OR MUSHROOM EGG AND CHEESE OMELETTE

Ingredients

100 gms Chorizo or Sausages cut into small rings

4 Eggs beaten well

1/3 cup Milk

Below ingredients same for both types

1/2 Onion chopped

1/4 Chopped Capsicum

1/2 chopped tomato

1 inch ginger chopped

1 green chilli chopped

1 heaped tablespoon Butter

salt and pepper 1/2 tsp each

3 pitted olives sliced

250 gms grated Mozzarella Cheese

1/2 tsp garam masala or Cayenne Pepper

Cilantro (coriander leaves) or Parsley chopped

Mushroom Omelette

100 gms Mushrooms cut into slices

3 Eggs beaten well

Other ingredients (see above)

Method:

Heat a pan and add the butter. Then add the onion and fry for a minute. Then add the capsicum and fry. Now add the ginger, chilli and tomato. Fry for 2 minutes. Now add the Chorizo or Mushroom and fry.

Beat the eggs and add salt and pepper. Now add the milk and mix. Pour this mixture into the pan. Spread the sliced olives. Cook on slow flame for 4 minutes. Now spread 250 gms grated Mozzarella Cheese over the omelette. Sprinkle garam masala or Cayenne Pepper and then sprinkle the chopped cilantro or parsley or both. Cook on slow flame for 4 minutes.

Remove and cut into pizza slices and serve.

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.

GINGER OYSTER MUSHROOMS WITH SHRIMP

Ingredients

150 grams Oyster Mushrooms

500 gms Shrimp (20 large Prawns)

100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)

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

3 Asparagus

1 Spring Onion cut diagonally

75 gms ginger chopped

6 flakes garlic chopped

1 Bunch Coriander Leaves or Cilantro Chopped

Sauce:

1 Cup Chicken or Veg stock

1 Tsp Sesame seeds

1 tsp Hot chilli sauce (Siracha or any brand)

1tsp Oyster Sauce

1 tsp Soy Sauce

1 tsp Corn Starch

2 Tblsp Butter

6 tablespoon Seasame Oil

Method:

Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.

Wipe the mushroom with wet paper towel. Then cut them into strips.

Cut the Capsicum into strips

Cut the Asparagus into small pieces about 1.5 inch

Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.

Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.

Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.

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.

GARLIC BUTTER NAAN

Ingredients

3 Cups Standard Flour or Maida

1.5 tsp of Active Yeast

2 tsp of Sugar

1/3 cup warm water

1/3 tsp Baking Powder

1/2 Cup Yoghurt

1/2 Cup Warm Milk

1/4 Cup Cooking Oil

1/2 tsp Salt

2 cloves minced garlic

Garnish:

3 Tblsp Melted Butter

3 Cloves Minced Garlic

chopped Parsley or Cilantro

Method:

Add the sugar and yeast to the warm water(1/4 cup) and wait for it to bubble.In a mixing bowl add flour, baking powder, yoghurt, milk, cooking oil, salt, garlic, risen yeast. Mix and knead to obtain a smooth ball. If too dry then add little milk. If too wet then add more flour. The dough should not stick to you fingers. In the same bowl, spray it with oil and place the ball of dough in it. Spray some oil on top of the dough and cover the bowl with glad wrap or foil. Allow it to rise- keep it for 45 minutes to an hour.

Remove and then divide it into 8 balls and again cover it and keep it for another 10 minutes.

Melt the butter and add the minced garlic to it. Keep aside.

Remove and roll each ball into an oval shaped naan. Dust it with saome standard flour while rolling. Finish rolling all the Naan’s.

Heat a Tawa or Pan. Spread some oil on it and when hot place the Naan on it. When bubbles start appearing, turn it over and fry the other side. Spray or sprinkle some oil on top of the Naan and then turn over and sprinkle oil on other side.

Take it out and brush with Melted butter and garlic. Then sprinkle with chopped cilantro or parsley.

If you want to have the Naan later, then first wrap them in a clean cloth and when ready, remove and brush with melted butter and garlic and sprinkle cilantro and heat in microwave for 45 seconds.

If you want to store it. Then when it has cooled down, place in ziplock bags and keep outside for a couple of days or in refrigerator for a few days or in freezer for a couple of months. Do not apply the melted butter.

When ready to use. Remove from freezer, allow to thaw at room temperature and then apply melted butter and heat in microwave for 45 seconds.

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.

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.