Indian Fish Curry

Indian Fish Curry Ingredients:-

• 250 gms Fish washed & sliced
• 1 cup Coriander leaves chopped
• 2 Tomatoes finely chopped
• 8 cloves Garlic
• 2 green chilies chopped
• 1 tsp methi seeds
• 1 tsp Coriander powder
• A pinch turmeric powder
• Oil as required
• Salt for Taste

Preparation of Indian Fish Curry :-

At first Marinate the fish in salt and turmeric powder for 15 minutes.

Shallow fry the fish pieces, drain and keep aside.

Grind the coriander leaves, garlic and green chillies.

Heat oil, add masala paste and fry till the oil separates out.

Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.

Add about 1 cup water. Bring the gravy to a boil.

Add the fish slices and cook for 10 minutes.

Now Serve HOT fish curry for better taste

Lemon Pepper Chicken

Lemon Pepper Chicken Ingredients:

• 4 pieces of chicken - I used leg-thigh pairs
• Lime Juice (2 Limes)
• 1/2 Tablespoon ginger-garlic paste
• 1/2 Tablespoon cumin powder
• 1 Tablespoon pepper powder
• 1/4 Tablespoon turmeric powder
• 1/4 Tablespoon red-chili powder
• 1 large capsicum/bell pepper - chopped into 1 inch bits
• 1 large potato cubed ( chopped 1 inch cubes)
• 1 medium onion -
• 2 tbsp olive oil
• 1 tbsp veg/canola oil or butter
• 4-5 bay leaves
• 2 inch cinnamon stick
• 3 dry red chilies
• Salt for taste

Prepration Method

At first Marinate the chicken pieces with the ginger garlic-paste, salt, spice powders & lime juice, for a few minutes.

Now Heat oils &/or butter in a pressure-cooker & fry finely chopped onions till pink.

Add bay leaves, red chillies & cinnamon & fry for 1 minute.

Add the potatoes & capsicum & fry for 1-2 mins, tossing in between.

Add the chicken pieces & fry for a few minutes, turning around from time to time so that they are evenly browned.

Throw in 1/4 cup of water & pressure-cook on high heat for 1 whistle & then, simmer for 6-7 minutes.

Open & drain, collecting the gravy in a saucepan - thicken the gravy on mediun heat for a few mins.

Place the veggies as the base on a serving plate, the chicken on top of it, followed by the sauce, poured evenly over the chicken.

Now Serve it hot with pita bread or rice.

Chicken Momos

INGREDIENTS:-

    For the dough

o       120 gm refined flour

o      1/2 tsp salt water - for kneading

o       1/4 tsp baking powder

    For the Chicken Filling

o       1 cup chicken - minced

o       1/2 cup onions - finely chopped

o       1/2 tsp garlic paste

o       1/4 tsp black pepper powder

o       1 tbs oil

o       1/2 tsp soya sauce

o       Salt - to taste

o       1/4 tsp vinegar

    For the Vegetarian Filling

o       1 cup cabbage and carrots - grated

o       1 tbsp oil

o       1/4 tsp vinegar

o       2 tbsp onions - chopped fine

o       1/2 tsp garlic - chopped fine

o       1/2 tsp soya sauce

o       Salt - to taste

o       Pepper - to taste

o       1 tbsp cornflour

    For Chilli Sauce

o       25gm garlic - peeled

o       3 tbsp vinegar

o       1 tbsp oil

o       6 gm whole red chillies

o       Salt - to taste

o       Sugar - to taste

                       

METHOD:-

For Chilly Sauce cut the red chilies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put the entire ingredient in a mixer and grind to a smooth paste.

For Momos In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside.

Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes.

Roll the dough into very thin 4-5 inch rounds.

Take each round piece and place some filling in the center.

Bring the edges together and twist to seal it.

Steam in a steamer for about 10 minutes and serve hot with chilly sauce.

Cheese Sandwich

INGREDIENTS

o       Bread slices

o       Cheese slices or cheese sliced from a block

o       Salt - to taste

o       Black pepper - to taste

o       Mayonnaise sauce

o       Mustard

o       Lettuce leaves (optional)

                       

METHOD:

Mix mayonnaise, salt, pepper and mustard.

Spread a layer of this mixture on to two slices of bread.

Place a lettuce leaf on one of the slices (on the mayonnaise side) and cover with cheese.

Place the second slice mayonnaise side down to cover the cheese.

Cut the crusts, if you so desire and serve.

Chilli Beef / Mutton Dry

MAIN INGREDIENTS

o       350 gm boneless beef (mutton) fillet - shredded thinly

o       1 egg - slightly beaten

o       1/2 tsp garlic paste

o       1/2 cup cornflour

o       1/2 tsp ginger paste

o       oil for deep frying

o       2 tbsp broken dry red chillies

o       2 cups onions - sliced thinly

o      2 tbsp vinegar

o        1 tbsp soya sauce

o       some greens for garnish

METHOD:

At first Mix together the meat, egg, corn flour, garlic and ginger paste, and sufficient water so that the pieces are coated with the batter. Leave therefore about half an hour.

Heat up the oil and deep fry the marinated pieces over high heat to begin with and then lower the heat till meat is cooked through.

Drain on spongy paper till required. Heat 2 tablespoon oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the red peppers and stir a few times, add the remaining salt, Soya sauce, vinegar, and the beef.

Mix them well and serve garnished with some greens.

Roti Wrap

Ingredients:

• Roti-2
• Cabbage-1/2 grated
• Carrot-1 grated
• Onion-1 finely chopped
• Green chillies-8 finely chopped
• Ginger-garlic paste-1/2 tsp
• Garam masala powder-1/4 tablespoon

Method of Cooking:

Prepare thin roti’s/ chapattis and keep them aside. Heat cooking oil in a pan and fry onions & green chilies. Also add ginger-garlic paste. Add cabbage and carrot and fry.Add salt and garam masala powder.

Now, take each individual roti and fry them and cut them in half. Make cone out of each of them and seal it with the clove.

Fill the cone with curry. Serve hot with mint chutney or a spicy pickle.

Maine Lobster Festival – A Different Celebration

Maine is famous as ‘the capital of lobsters’ in the world. It is the largest hub of the world’s most succulent lobsters. These sea creatures are found in abundance in shallow waters covered by the rocks. A Maine lobster is 20-60 cm in length and 3 Kg. in weight. Maine lobsters are so popular due to their royal succulence, delectable flavor and devouring taste, that annual lobster festival in Maine draws a large pool of crowds from all over the world.

Maine lobster festival is an annual event that is arranged at a specific time of a year and especially after the peak season of lobster fishing. During the peak season, millions of lobsters are caught by the fishermen and the festival is organized to celebrate their success. All round the year, the lobster fishermen work round the clock and Maine lobster festivity is most probably the only event for them to enjoy to the fullest.

The festival continues for 4-5 days. The main attraction of this festival is of course the big sized lobsters. So many lobster dishes are prepared and the participants are allowed to try their culinary excellence in the Maine lobster festival. Apart from the lobsters, other sea foods including shrimps, crabs are also available for the natives as well as tourists. Fried shrimps, shrimp cocktail, steamed mussels, crab cakes and many other palate-teasing seafood dishes are prepared for the food lovers.

The visitors can also take part in a variety of activities arranged by the authority of the Maine lobster festival. They can learn many an interesting fact about this crustacean. The festival visitors can have a glance of the Maine gulf lobster in the Marine Tent. A big parade is organized that draws more than 20,000 spectators from all the corners of the globe. The local bands, colorful dresses of the participants and theme-based songs add to the festive mood of this celebration. Road race is also a part of the Maine Festival. In a nutshell, all these along with the great foods are the attractions for the travelers to make a visit to Maine during the lobster carnival.

Cabbage Ponganalu

Ingredients:

• Dosa Batter 1/2 Cup
• Carrot (Sliced) 2 Tbsps
• Cabbage (Chopped) 4 Tbsps
• Green Chile 1 Small
• Cumin Seeds a Pinch
• Cilantro few Sprigs
• Salt to Taste
• Oil 1 tsp

Method of Cooking:

Take away outer leaves, wash and finely chop the cabbage. Peel, remove ends, wash and thinly slice the carrot. Take out stem, wash and finely chop the green Chile. Wash and finely chop the cabbage.

In a mixing bowl, mix together all chopped ingredients, Dosa batter, cumin seeds and salt into thick batter. Make sure Dosa batter is not too thin. Else add rice flour to thicken it up a bit.

Heat ponganalu pan on medium heat. Grease the moulds with few drops of cooking oil and let the pan heat a bit. Fill each mould of the ponganalu pan with few tablespoons of the cabbage paniyaram batter.

Once edges start to change color, carefully turn paniyaram on other side and let it cook for another minute. Carefully remove paniyaram from the pan onto a plate.

Repeat the same with remaining ponganalu batter. Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.

Soft Meatballs

Ingredients:-

• 1 & 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
• 1 large egg, slightly beaten
• 1/3 cup milk (can use up to 1/2 cup milk)
• 1/2 teaspoon dried oregano (optional, or to taste)
• 1/2 cup grated Parmesan cheese
• 1 to2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
• 1 teaspoon fresh ground black pepper
• 1/3 cup breadcrumbs (or use enough to hold the meat together)
• 1to 2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Method:-

Mix all ingredients together in a large Pan. Make small meatballs. You can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.

Drop the Meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Lasagna

Ingredients:-

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Method:-


In a oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Blend in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pan of lightly salted water to a boil. Cook lasagna noodles in boiling water for 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).

To pull together, spread 1 & 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Take away foil, and bake an additional 25 minutes. Cool it. Now it is ready to serve.

Southern Fried Chicken

Ingredients:-

• 1 broiler/fryer chicken
• Peanut Oil for frying
• 2 eggs
• 1/4 cup water
• Liquid flavorings
• Salt and black pepper to taste
• 2 cups all purpose flour
• Seasonings (herbs and spices)

Method:-


At first cut chicken into medium size pieces. Wash the chicken thoroughly, let drain until needed. Start your Peanut oil heating in a deep pan. Fill the pan 1/3 full with oil. Turn the burner to medium high and heat the oil.


In a bowl mix the eggs and water. If you want to use liquid flavorings (hot sauce, soy sauce, etc) then add it now. Whip the mixture with a fork until thoroughly combined; this becomes your egg wash.


Add the salt and pepper to the flour along with other desired seasonings (garlic powder, sage, onion powder, etc.). Stir to combine.


Dip the chicken pieces in the egg wash and dredge them in the flour. If you want a thicker crust on the chicken, dip the pieces in the flour first, then the egg wash and then the flour again (this will, of course, require more flour).


Place chicken pieces in hot oil. Cover and fry until crisp and golden, about 20 minutes. Sprinkle lightly with salt while the pieces drain on paper towels. Now serve it with other meal.

Chicken Biryani

Ingredients:-

• Half kg chicken, cut into pieces
• 2 cups Basmati rice
• 4 cups water
• 5 tablespoons curd
• Half lemon’s juice, freshly squeezed
• Cilantro leaves for garnishing
• 1 tablespoon chili powder
• 1 tablespoon coriander powder
• Half tablespoon cumin powder
• 1 tablespoon turmeric powder
• 1 tablespoon Garam masala
• 4 whole cloves
• Salt, according to taste
• Oil for frying
• 3 cinnamon sticks
• 1 bay leaf
• 3 onions, sliced thin
• 4 to 5 green chili, sliced
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 tomatoes, chopped

Method:-


Initially you need to marinate the chicken. For this mix the curd, chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt in a bowl. Add the fresh chicken pieces to this well mixed curd paste and keep aside for at-least 30 to 60 minutes.


In a pan heat the cooking oil, sauté the cloves, cinnamon and bay leaf. Add onions, green chilies, ginger paste, garlic paste and the tomatoes. Fry until it’s cooked.


Now add the marinated chicken to this and sauté well. Add washed rice over this and fry for around 5 minutes. After this, add the water, lemon juice and salt as required. Stir well and cook until the rice is done. Now your Chicken Biryani is almost ready to serve. Garnish it with fresh cilantro leaves. Serve hot with Raita.

Bell pepper dry curry

Ingredients:-

• Yellow Bell peppers - 1 cup (cut into thin strips)
• Red capsicum - 1 cup (cut into thin strips)
• Onions - 1 Medium
• Olive or corn oil - 1 tbsp
• Tomato - 1 small
• Green chilies - 2
• Jeera (cumin seeds) - 2 tsp
• Mustard seeds - 1 tsp
• Fennel seeds (saunf) - 2 tsp
• Curry leaves - few
• Garam masala - 2 tsp
• Salt for taste

Method:-


Heat some cooking oil in a pan. Add jeera (cumin seeds) and mustard seeds. When it splutters, add fennel seeds. After few seconds, add the green chilies. Fry for a while. Add the chopped onions and fry till tender. 


Add curry leaves and chopped tomatoes. Now add the cut bell peppers. Add garam masala, turmeric powder and salt. Cover and cook on a low flame till vegetables are tender. Cover and leave on low heat for 2-3 minutes. Now your dish is ready to serve.

GUILT-FREE CABBAGE THOGAYAL

Ingredients:-

• 4 cups thinly sliced green cabbage
• 3-4 dried red chilies (or to taste)
• 2 tsp oil
• 1 tbsp urad daal
• 10 fresh curry leaves
• 1/2 tsp tamarind paste (or large marble-sized piece of dried tamarind)
• 1/4 tsp asafoetida powder
• Salt for taste

Method:-

Heat the cooking oil in a frying pan and add the curry leaves, red chilies, urad daal and asafoetida powder. Fry these till the daals are golden brown and the red chilies a darker shade. Remove all the red chilies and most of the daal and curry leaves. Reserve for later.

Add the sliced green cabbage to the pan (adding one spoon oil more if you feel like it), stir well and let it cook on medium heat till the cabbage is soft and wilted. Let the cabbage cool.

Put all the chilies, the tamarind, and all but 1/2 tsp of the daal/curry leaves in a mixer along with some of the cabbage, and grind it to a smooth paste. Now add the rest of the cabbage and grind to a more coarse paste. Add the remaining 1/2 tsp daal/curry leaves and give it all one quick final whirl so that the daal remains mostly whole to provide a bit of crunch. 

Remove to a serving bowl and add salt to taste. Mix well and serve immediately with hot plain rice and ghee and any vegetable dish. This thogayal is also good as a side dish for Dosas, Idlis, etc and makes a great base for sandwiches.

Papaya Chayote Salad

Ingredients:

• Raw Papaya 1/8 of Small One Tomato 1 Small
• Chayote 1/2 of Medium One
• Boiled Edamame Beans 2 Tbsps
• Lemon Juice 1 tbsp
• Black Pepper Powder to taste
• Chaat Masala a Pinch
• Salt to taste

Method:

Unwrap and wash the green papaya and chayote. Use a julienne peeler to thinly shred the papaya and chayote (around 2 cups). Wash it and finely slice the tomato. Peel the garlic cloves. Eliminate stems and wash the green chilies. Wash and tear the cilantro leaves.

In a mixing bowl, add lemon juice, green Chile, black pepper powder, chaat masala and salt. Lightly crush everything and stir in julienne papaya, chayote, tomato slices, edamame, green chilies and cilantro. Set aside for couple of minutes for flavors to develop. Serve papaya chayote salad without delay.

Eggplant Tomato Daal

Ingredients:

• Red Lentils Split / Masoor Dal 1 Cup
• Baby Eggplants 3
• Tomato 1 Large
• Green Chiles 3 – 4
• Tamarind 1 inch Piece
• Turmeric Powder a big pinch
• Red Chile Powder 1/4 tsp
• Salt to taste

Talimpu Ingredients-

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Garlic 1 Clove
• Curry Leaves 5
• Oil 2 tsps

Method:-

Wash masoor daal under fresh water to eliminate any dirt. Boil masoor daal in 2 cups of water and turmeric powder  until masoor daal is cooked and is transparent. Take away stems, wash and chop the eggplant into small chunks. Remove stems, wash and slice the green chilies. Wash and finely chop the tomato. Peel and slice the garlic. Soak tamarind in quarter cup of water and extract all the juice. 

Heat oil in a small pan; add all talimpu ingredients in order. When mustard seeds start spluttering, add green chilies, chopped eggplant, red Chile powder and salt. Fry briefly and stir in chopped tomato and tamarind extract. Cook till tomato and eggplant is soft. 

Then stir in cooked masoor daal and adjust the salt if necessary. Cook on low flame for around 5 minutes to let all the flavors develop. Serve eggplant tomato daal with steamed rice and a crispy papad or with roti (chapaati).