Spicing up your evening with Masala Lobster

 

Lobster Pic: Jenny Smith

 

This is a guest post by Jenny Smith who is in awe of Indian cuisine. He shares his favorite recipe for Lobster here. Jenny says…
Have you ever sniffed the rich aura of Indian spices? A sniff of the Indian kitchen really makes the difference. I have always had the taste for sumptuous Indian cuisines and no doubt they make me hopelessly fall for them, every time my tongue is blessed enough to taste the richness of continental flavors. I have lived long in abroad and have come to India after several years. From the day I have landed here I am just loving the food offered by Indian kitchens. The dishes compliment the culture-rich nation which stands tall amongst others in contemporary times.

I feel lucky to have tasted juicy lobsters picked from the Indian Ocean served generously with spicy spreads at home; my Mom is a great cook and I love to savour her pricey culinary touch. Recently my taste-buds were given a choice to experience lobsters and meat and I deliberately chose lobsters over meat because I have a certain fetish over these cooked sea-creatures. I lost control and ate a whole lot of Red lobster Masala. Goodness!! it was heavenly and I would love you to try it at home.

Here is all you need:
•    Whole lobster, 2
•    Ginger and garlic paste, 2 tablespoon
•    Onion 2 (minced uniformly)
•    Green chillies, 3
•    Tomatoes, 2 (chopped finely)
•    Powdered turmeric, ½ tsp
•    Cilantro, handful
•    Mustard seeds, 14 tsp
•    Chilli powder, 2 tsp
•    Oil, 2-3 tablespoon
•    Salt (for taste)

  1. Boil the lobster in salt water for 2-3 minutes with turmeric powder
  2. Either slice the lobster or slit the tail of it for the masala to seep entirely inside
  3. Add oil in a skillet and heat it till the oil becomes smoking hot and then sear the boiled lobster onto it
  4. Keep the lobster aside and add some more oil in the pan
  5. Splutter mustard seeds and sauté onions until they turn golden brown
  6. Fry the ginger and garlic blend and add in tomatoes
  7. Immediately add turmeric, chilli powder and salt
  8. Cook it for five minutes until a great blend is formed
  9. Add in chopped cilantro and the fried lobster
  10. Toss in everything for around 1-2 minutes
  11. Add in some water to make the gravy
  12. Garnish masala lobster with cilantro and some green chillies split finely

 

Leftover Recipe

 

Leftover Recipe Pic: Pooja

 

Chappati Upma

After healthy snack recipe that was shared by Pooja this is yet another recipe using leftover chappatis shared by Suchi Ravindran Menon, a traveler and foodie by heart & soul!

Leftover Chappatis -3 to 5
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin(Jeera) – 1/2 tsp
Asafoetida(heeng) – a pinch
Split Black Dal (Urad dal) – 1 tsp
Turmeric powder – 1/2 tsp
Red Chili powder – 1 tsp
Salt to taste
Onion – 1 no. big (finely chopped)
Curry leaves – 4-5 leaves
Whole dry red chillies – 2-3 nos
Green chillies – 1-2 nos
Coconut – 1/2 cup
Lemon juice – to sprinkle
Coriander leaves – 2 tbsp
Sugar if needed

  1. Cut chappatis into small pieces, not fine chopped. If the chappatis are very hard since its leftover, you can microwave it for 10-20 seconds and it will become semi-soft. (If you don’t have a microwave, sprinkle water while cooking the pieces and cover the pan)
  2. Heat oil in a kadai (a small wok) and add mustard seeds. When mustard starts popping, add cumin,urad daal, curry leaves, green chillies and asafoetida. Saute for few seconds and add whole red chillies, onion, turmeric and red chilli powder. Fry till onions turn pink
  3. Add chappati pieces, salt and sugar if needed. Keep frying till the chappatis are coated with the masala and the pieces are slightly crispy.
  4. Make sure you don’t over fry it, it might become hard. After its done add Lemon juice and turn off the burner
  5. Garnish with coconut and chopped coriander leaves

Rice Recipes

 

Pudina Rice Pic: Pooja Sri

This is a guest post by my little sister Pooja who can whip up quite a few delicious dishes…. I haven’t tried this personally (yet) but even my chef Mother vouches for this one :))…..here’s the Pudina rice recipe for you….

Basmati rice – one cup
Mint (Pudina) leaves- one cup
Coriander (cilantro) leaves-half cup
Grated coconut- 3-4 tbsp
Green chillies – 2 to 3 nos
Green Peas/cluster beans – 1/4 cup (optional)
clove- 2 to 3 nos
Cardamom- one
Cinnamon – 1/2 inch stick
Cumin(Jeera)- 1tsp
Oil-3tbsp

  1.       Soak basmati rice in water for half an hour
  2.       Heat oil in a pan,  put in cumin seed first followed by clove,cardamom and cinnamon fry it for a while
  3.       Add pudina , coriander leaves and green chillies and stir it for sometime
  4.       Add grated coconut and keep it on medium flame ,wait till the color of grated coconut turns in to light brown
  5.       Remove it from flame and let the mixture cool down for sometime
  6.       Make a coarse paste out of this mixture and keep it aside
  7.       Heat some oil in a vessel, put in your optional vegetables either peas or beans and fry it for sometime
  8.       Add basmati rice to it along with water in 2:1 ratio ( for one cup of rice add two cups of water)
  9.        Then add the paste and stir it so that all the ingredients mix well
  10.       Cover the vessel with a lid and keep it on medium flame for sometime
  11.       Serve hot along with raita or dal

 

Thanks Pooja, for the recipe….:)

Till next time….have fun cooking!

 

 

Chicken Curry

Chicken Curry Pic: Priya Q

 

My impression about ‘ bachelors cooking’, let alone cooking complicated stuff was corrected by Q’s cousins …Akki and Arju… While Arju was secretive about his pepper chicken recipe; the flamboyant Akki was more than happy to share his recipe for his signature chicken dish :D….. i have to admit it was absolutely finger licking good!

 

Chicken –  1 kg
Onion  (big) – 4-5 nos – sliced
Tomato – 2 nos – cubed
Ginger – 2 inch piece
Garlic – 1 pod
Green Chili – 5-8 nos
Coriander Powder – 4 tsp
Red Chili powder – 3-5 tsp
Tumeric – 1 tsp
Chicken Masala – 3-5 tsp
Coconut milk – 1 cup
Coconut Oil / Cooking oil
Coriander leaves / cilantro – for garnish
Salt to taste

  1. Wash chicken and sprinkle about 1 tsp of salt and keep aside
  2. In a wok fry 2 tsp coriander powder, 2 tsp chili powder, ½ tsp turmeric and 3 tsp chicken masala powder in 1 tbsp of coconut oil and remove off fire
  3. Marinate chicken with the above fried spices
  4. Grind coarsely ginger, garlic and green chilies and keep aside
  5. In a wok heat oil and fry onions and saute well
  6. Add remaining chili powder, coriander powder, turmeric and chicken masala
  7. Now add the ginger-garlic-chili paste and fry well
  8. Add tomatoes and saute
  9. Add marinated chicken and mix well and cook for about 5 minutes
  10. Add ½ cup water, close the lid and cook on low flame and bring to boil
  11. Add coconut milk and cook for about 5 minutes
  12. Check for seasoning
  13. Garnish with coriander leaves / cilantro
  14. Serve with rice / bread

 

Till next time ….happy cooking!

Lentil Zucchini Side Dish

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This is yet another creation of Biji ammai – simple, quick and yummy. What set it apart from the normal lentil preparation is the usage of Zucchini. If you don’t have Zucchini you can use pumpkin instead! Don’f forget to give me a feedback post you cook 🙂

Gram daal / chana daal (lentil) – 1 cup

Zucchini – 2-3 numbers

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

  1. Soak gram dal for 1 hour
  2. Cook the dal with sufficient water without closing the vessel. Howver, dal should not get fully cooked.
  3. Add chopped Zucchini and cook
  4. Add cumin powder, coriander powder, turmeric, salt and cook
  5. Serve with Indian bread (chapatti) or rice

Till next time…Happy cooking!

Thanks ammai :)….meet Ms.Biji Gopi Ram

ammai

Shrimp Recipe with Rice

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We got to taste the yummy Shrimp Pulao made by our vegetarian aunt at Haren a small town with 23k population located in Germany. Its amazing how despite being a pure vegetarian some one can prepare a non vegetarian dish with such ease and taste.

Deveined and clean Prawns / shrimp – 750 gms

Plain yoghurt / curd – 5 tbsp

freshly pounded ginger and garlic paste – 3-4 tbsp

Onions – 3 numbers big – (finely chopped)

Tomato – 2 numbers big – (finely chopped)

Green chili -2 numbers (finely chopped)

Basmati rice – 1 cup

Garam masala – freshly ground preferred else use ready made

Chili powder – 2 tsp

Salt to taste

  1. Wash rice and cook separately
  2. Marinate shrimp in yoghurt, fresh ginger-garlic paste and garam masala for atleast 1 hr or more
  3. Heat oil in a thick bottom pan and add onions. Fry for a while
  4. Add tomatoes and fry well
  5. Add green chillies and red chili powder and stir
  6. Add the marinated prawns and cook till gravy is almost thick and the water content has evaporated
  7. Season
  8. Add cooked rice and stir gently avoiding breaking of rice grains
  9. Garnish with chopped coriander / parsley
  10. Serve hot with raita, pickle and papad / plain potato chips

Meet our peppy aunt Biji Gopi Ram

ammai

Party Snacks – Crackers

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This is quite an old trick and quick one too. One of the evenings at Scotland, Derek added to my newly found love for cheese. check out the crackers in the picture topped with cheese, fresh herbs (like cilantro, parsley,basil etc), tomatoes and cottage cheese*.

Use you creativity by using olives, jalapenos, hummus etc

*churn cottage cheese along with some milk and dried herbs, salt and pepper in a mixer

dsc_0152….Derek McMillan for you!

Oatmeal – Scottish Porridge Recipe

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Well, one thing both me and Q did all through our travel in Europe was to try out the local cuisine. Afterall food constitutes a major part to your whole travel experience. Derek a friend of our’s whom we met in Kerala made Scottish porridge for us when we visited him in Edinburgh – Scotland. It tastes different from the oatmeal porridge I am used to making. And I am definitely going to make this back home and why not??..variety only makes life interesting!

Oats – 5 tbsp

Water – 1 cup

Milk

Honey / sugar – optional

Mixed dry fruits – 1 tbsp

Fresh fruit – banana / blueberries etc

  1. In a pan boil water and oats with salt together with occasionally adding few tsps of milk till whole thing turns to a lumpy mass.
  2. Serve in a bowl.
  3. Top it up with required milk, fresh fruits, dry fruits and sweetner.

Meet our multi talented friend Derek McMillan

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Crepes

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Creative Commons License photo credit: imgdive

This one was different from the crepe I normally was used to. This one was salty and filled with all stuff you love. And this one also had a special name that is Galette 🙂

Galette was my first brush with French cuisine as Paris was our landing port.Jessica and Sebastian our friends Palaiseau (a quaint suburb 40 minutes away from Paris)made for me and Q mouth watering Galettes!

Galette is the original term for Crepes except for the fact that Galette is the salty version while Crepe is sweet. From the look of it I thought I will be able to take in atleast two of the galettes till I had one! Its quite filling and a full meal in itself. Check it out!

All Purpose Flour – 2 cups

Buckwheat flour / wheat flour – 2 cups

Eggs – 4 nos

  1. Mix all the above and make a soft dough
  2. Start adding milk (1-2 cups) and continuously whisk the dough avoiding lumps. The idea is to get a running batter stage
  3. While whisking the batter add melted butter (1-2 cups) and keep whisking till you get a smooth running batter (almost like Indian dosa batter) devoid of any lumps
  4. Heat a pan and add a dash of butter. Pour out a ladle of batter on the pan. Lift the pan and tilt it sideways to make a batter run and make a neat circle
  5. After 2 minutes flip and cook the other side.
  6. Add fillings of your choice and close to make it look like a semi circle
  7. Serve hot!

Options for filling: Beaten egg with herbs and / or cooked vegetable and/ or cooked meat

Till next time…happy cooking!

Meet Jessica and Sebastian…. currently pursuing PhD studies! All the best for your future guys!

jessicasebastian

Strawberry Preserve

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Another recipe that Lucie gave me besides the chocolate muffin(check previous post for recipe) was Strawberry preserve. Fresh warm bread with home made preserve can be a divine combination 🙂

Strawberry – 1.5 kg

Sugar – 1.5 kg

  1. Cut strawberries and crush them nicely.
  2. Place them in a pan and boil it. Do not add any water
  3. Now add sugar and let it boil for another 10 minutes
  4. You will get a white layer on the top, carefully remove it.
  5. Pour the strawberry mixture in a glass container and keep the container upside down for next 2-3 days. Doing this helps sterilize the bottle with the heat of the preserve.

On the 4th day your strawberry preserve is ready to be consumed!

Hey! wasnt it cool? Home made fresh jams,preserves and marmalade are so much better and fresher! No preservatives and so great to taste.

Let me know if you liked it…yeh? I will wait for your feedback…I always do 🙂

Till next time….happy cooking!

Meet Lucie..

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