Crab Curry

INGREDIENTS:-

1) Crabs 6 large;
2) Coconut, scraped 1/2;
3) Garlic 8 cloves;
4) Whole dry red chillies 8;
5) Cumin seeds 1 teaspoon;
6) Turmeric powder 1/4 teaspoon;
7) Oil 1 tablespoon;
8) Onion , sliced 1 large;
9) Tamarind pulp 1 tablespoon;
10) Salt to taste; and
11) Garam masala powder 1 teaspoon.

PREPARATION:-

Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste. 

Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water. Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot. 

(Source: sanjeevkapoor)

Lamb In Spicy Gravy

INGREDIENTS:

1) 1 lb lamb, cut into small pieces and cook till tender;
2) 2 tsp coriander powder;
3) 1/2 tsp cumin powder;
4) Coriander leaves, chopped;
5) Salt to taste; and
6) 3-4 tbsp oil.

BLEND TOGETHER INTO FINE PASTE:
2 medium onions
2" ginger
6-8 garlic flakes
A small piece cinnamon
2-3 cloves
2 cardamoms

BLEND TOGETHER INTO FINE PASTE:
10 red chilies
1 lb tomatoes

PREPARATION:

Heat oil in a pan and fry the blended onion mixture till done.
 

Now add the blended tomatoes mixture and fry till the mixture has lost all the water content and oil begins to float on the top.
 

To this, add all the dry powders and fry for a minute.
 

Add the cooked lamb pieces along with salt and coriander leaves.
 

Add water if necessary and simmer the curry for around 10-15 minutes.
 

When the gravy thickens, remove from heat and serve hot with rice.


(Source:daawat)

Egg toast

A very easy to do recipe for all, young or old.

INGREDIENTS: -

1) 4 eggs,

2) 4 slices of bread,

3) 1 onion,

4) 1 tomato,

5) 4 small green chillies,

6) 2 tablespoons milk,

7) 1 teaspoon red chilly powder,

8) 4 tablespoons chopped coriander leaves,

9) Oil for frying, and

10) Salt to taste.

Preparation time : - 10 minutes     Serves : - 2

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

TO PREPARE EGG TOAST: -

Finely chop the onions, tomatoes and green chillies. Now put all the ingredients in a bowl, except the bread and oil. Beat all these ingredients nicely and ensure that all the ingredients have blended well. Beat until it becomes fluffy. Now take a tava/pan and heat some oil in it. When the oil is hot, dip the bread slices in the egg mixture and place it on the tava/ pan. Pour oil and fry the slices until the eggs are done. Flip over and cook so that all sides are evenly cooked. Do this with all the slices and serve with mint or tamarind chutney.

(Source:bestindiancooking)

Spicy Grilled Fish

INGREDIENTS:

1)    4 oz fish, skinned;
2)    Salt & pepper to taste;
3)    3/4 cup yogurt;
4)    2 tsp garam Masala;
5)    1 tsp ground coriander;
6)    2 garlic cloves, crushed;
7)    1/2 tsp chili powder;
8)    1 tbsp lemon juice; and
9)    Lemon wedges for garnish.
 

PREPARATION FOR MAKING SPICY GRILLED FISH:
 

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper.
 

Mix together yogurt, coriander, chili powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.
   

Preheat broiler. Transfer fish to a broiler rack, cook for about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.
 

Serve hot, garnished with lemon wedges.

(Source: daawat)

Shrimp and Pancetta on Polenta

INGREDIENTS:

1) 1/2 cup instant polenta;
2) 1/4 pound pancetta, chopped;
3) 2 garlic cloves, minced;
4) 1/4 teaspoon hot red pepper flakes;
5) 3 tablespoons extra-virgin olive oil, divided;
6) 1 (14-ounces) can diced tomatoes in juice;
7) 1 pound cleaned large shrimp; and
8) 1 tablespoon chopped flat-leaf parsley.

PREPARATION:

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

(Source: epicurious)

Meatloaf with Italian Sausage

INGREDIENTS:

1) 1 1/4 pounds ground beef;
2) 4 (4 ounce) links Italian sausage, casings removed;
3) 1 egg, beaten;
4) 1 small green bell pepper, chopped;
5) 1 onion, chopped;
6) 1/2 cup dry hot wheat cereal;
7) 1/2 cup milk;
8) 1 dash worcestershire sauce; and
9) salt and pepper to taste.

PREPARATION:

Preheat oven to 400 degrees F (200 degrees C).

Chop sausage finely. In a large bowl combine beef, sausage, beaten egg , bell pepper, onion, cereal, milk, worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.

Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

(Source: allrecipes)

Chicken soup

INGREDIENTS:

1) Chicken broth 5 cups
2) Shredded boneless chicken pieces 1 cup
3) Soya sauce 2 tbsp.
4) Vinegar 1 tbsp.
5) Green chilli sauce 1tbsp.
6) Cornflour 4 tbsp.
7) Black pepper powder 1/2 tsp
8) Chicken masala 1 tsp.
9) Salt to taste.


PREPARATION FOR CHICKEN SOUP:-

Put chicken broth and chicken pieces in a pressure pan. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes).

Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. Mix cornflour in 1/4 cup water. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat.

Serve hot. Garnish with finely chopped coriander leaves.

(Source: Recipedelights)