Konkan Style Prawns - KOLAMBICHE LIPTE

An amazing traditional recipe from the coastal belt of Konkan, in India by Nishikant Gupte.

Ingredients:
1) Prawns peeled, deveined .....1 kg
2) Large Onions, finely chopped....3
3) Large Tomatoes, chopped......3
4) Coriander leaves, chopped....1 large handful
5) Oil.....4 teaspoons
6) Crush Garlic.....3 teaspoons
7) Turmeric....1 teaspoon
8) Tamarind....1 teaspoon
9) Red chilli powder ...1 teaspoon
10) Cloves....2
11) Cinnamon stick....1/2
12) Salt to taste

Method:
1. Combine Prawns, Garlic, Turmeric, Red chilli powder, Tamarind and one teaspoon of Salt and allow the Prawns to marinade for 15-30 minutes
2. In a large, shallow bottomed non-stick pan, heat the Oil. Once hot, add Cloves and Cinnamon stick, and wait for about a minute, until they become fragrant.
3. Next, add the Onions, and saute for about 5-7 minutes, or until the Onions become translucent. Stir frequently to stop the onions from browning or burning.
4. At this point, add the Prawns, and stir until they all lose their grey color.
5. Add Tomatoes, stir, and allow to simmer for approximately 5 minutes, or until the Prawns start to shrink, and the oil starts to visibly separate from the sauce.
6. Add Coriander leaves, taste and add Salt if necessary, and cook for a further minute.
7. Serve hot, and enjoy over Rice or with a Chapathi.

People from Coastal Region prefer to have with Rice or Bhaakri.

Dry soup, Minho fashion (Sopa seca do Minho)

Ingredients: 
1 kg Chicken
1/2 kg lean Beef
250 gms Ham
250 gms Pepperoni
250 gms Bacon
1 medium white cabbage cut into chunks
10oz stale white bread
2.5 pints water
A couple of chicken or beef stock cubes
Sprig of fresh mint

Method:
Simmer all the meat in the water (Add stock cubes to the water) until almost tender (start with the beef)
Then add the cabbage. Simmer again.
When cooked, remove the meat from the liquid in order to cut it up.
Transfer the soup to an oven proof container.
Add the meat, the chopped mint leaves and finally the bread.
Press a little to get the bread soaked in the liquid.
Bake in a pre-heated oven at 190 degrees (Gas 5) on the top shelf until the bread is golden brown.

You could add other vegetables such as turnips, potatoes carrots or onion. These should be thinly sliced and cooked with the meat beforehand.

Prawn, Ham and Egg in a Smoked Paprika batter!

One of my most innovative and pictorial post in the whole of my blog! One of my post prized recipes ever!

The photos say it all and yet will explain a bit!

                                     9 Amazing prawns 3 for Anula, 3 for Chayton and 3 for me!

                                     Don't they look so yummy like this?

                                  Dice some hard boiled eggs and place them over the prawns

                                     Open a tin of any brand of Ham, I used the one above!

                                       Place long slices over the hard boiled eggs as shown above

        Now toast a slice of bread, cut it into half and place the prawn/egg/ham over the bread

                              Make a batter of Cornflour, salt, pepper and smoked paprika powder.

          Dip the toasted bread,prawn,egg and ham into the thick batter as as shown above

        Shallow fry them in about 1 inch deep oil, while constantly scooping hot oil over the prawns

                                                      Now tell me can you resist that?

CARROT DOUGHNUTS

Carrot - 120 g, mince properly in a food processor and remove the hard solid pieces
Pan cake mix/ doughnut mix - 200g
Egg - 1
Butter - 20 g, softened
Sugar - 3 1/2 tablespoons
A pinch of salt
Oil for deep fry

In a bowl mix the flour, egg, butter, sugar and salt.

Add the minced carrot into the flour mixture and mix properly.
Make small balls or take this mixture in a spoon and drop into oil (160℃）.

Deep fry until light golden brown like making regular doughnuts.

If you do not have readymade mix - follow the procedure to prepare - mix 2 cups of all purpose flour (maida ), 1/2 cup sugar, 1 teaspoon salt and 2 tablespoons softened butter in a bowl and follow the above one (add egg, sugar, butter, and minced carrot)
Note : care must be taken that the inside of the doughnut is cooked well, so make very small balls and take care not to crowd them in the oil for deep fry


Original Recipe

Egg Drop Soup --- Winter Special !

Egg 1 - lightly beat with salt by a fork

Chicken broth/soup - 3 cups

Low salt Soy sauce - 5 cc

Salt and pepper



Add soy sauce, salt and pepper into chicken broth/soup and bring to a boil, turn off the heat , immediately pour the egg mixture through the tines of the fork into the boiled soup. stir the egg very rapidly in a clockwise direction by the same fork for 30 seconds.

 Serve immediately after adding pepper .





Original Recipe

Healthy Salad with Sesame seed salad dressing

Salad Preparation :

 1. White radish  - 100g, remove the skin, grate into thin strips in a coarse grater/ slicer, soak the strips in cold water for 10 minutes and drain well just before serving.

2. Cucumber - 120 g, grate into thin strips, spread the strips in a filter and keep the filter over a cup to collect the cucumber juice ( apply on your face), after 5 minutes take a handful of cucumber thin strips and squeeze out the water by holding your fingers - set aside

3 Carrot – 50 g , wash and make into very thin strips by using the coarse grater/ slicer,

4. Prepare Sesame seed salad dressing : grind 4 tablespoons of roasted white sesame seeds with 3 teaspoons of granulated sugar, 2 teaspoons of soy sauce and a pinch of salt in a blender/ mixer to a paste(use within 2 days )

In a bowl, mix (just before serving ) radish, carrot and cucumber thin strips well. Serve this salad with sesame seed salad dressing or any.

Comment : A simple crisp potassium rich salad - regulates heart function, blood pressure, energy levels, muscle function and nervous system.

 Note : To toast white sesame seeds - stir constantly in a small dry pan in the low heat - till golden and fragrant about 1-2 minutes, transfer to a dry bowl and cool – you can store this in a sealed bag for a week


Original Recipe　

Shrimp and Sweet Potato Fritters

If you love shrimp and sweet potatoes but never thought they would go good together, try these and you won't be disappointed!

Ingredients:
1 large orange fleshed sweet potato, grated
1 lb. shrimp, shelled and deveined, coarsely chopped
2 scallions, thinly sliced
1 teaspoon fish sauce
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
1/4 cup all purpose flour
1 teaspoon baking powder
1 egg
Peanut oil, for frying

Method:


Combine all ingredients in a large bowl and mix well.

Using about 2 tablespoons for each fritter, shape into patties.
Heat about 2 inches of oil for shallow frying. Gently place patties in hot oil and fry until golden and crispy on both sides, about 4 minutes on each side.


Drain on paper towels.















Original recipe

Grandma's Mutton Mince

INGREDIENTS

3 tablespoons cooking oil
 1 kilo (2 lbs.) Mutton Mince
1 onion finely chopped
2 tablespoons ginger and garlic paste
1 teaspoon turmeric powder
1 teaspoon cayenne pepper or chili powder
1 tabelspoon garam masala
100ml plain yogurt
2 tablespoons green chilies (minced)
4 tomatoes (pureed)
1 tablespoon sea salt
1 bunch fresh coriander (finely chopped)

Garnish
1 tablespoon butter
250ml baby green peas
4 cherry tomatoes
½ medium-sized red onion



Method

Heat the oil in a large frying pan or wok over medium high heat., toss in the onions and cook until they turn light brown and translucent.

Now add the ginger and garlic paste.  Cook for two minutes and then sprinkle in the turmeric powder and cayenne pepper or chili powder.

In goes the ground lamb. Cook for five minutes or until lamb appears cooked.
Add tomatoes and yogurt and salt and pepper to taste.

Cook for five minutes and add the garam masala and chilies.

Cook for a further five minutes.

Add coriander  and mix. Sauté the garnish ingredients and add them to the curry.

Image courtesy

Sweet Potato Stew - Vegetarian

Ingredients

2 medium Sweet potatoes
2 Capsicum; green or red
1 large Onion
4 cloves Garlic
2 tablespoons Vegetable oil
1 tablespoon Ground cumin
1 teaspoon Salt
1/4 teaspoon Black pepper
4 large ripe Tomatoes
2 fresh Red Chillies
2 Dry Kashmiri Chillies
1/2 cup Coriander; chopped
1 can (16 oz)Black beans


Stew Preparation

Preheat the oven to 200 C. Lightly oil a baking sheet.

Peel the sweet potatoes and cup into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, Fresh chilly, and Coriander in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-corriander sauce and the black beans. Top with crushed Kashmiri chillie and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm some Goan Poie / Flat Bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm bread on the side.

image courtesy

Classic Irish Stew

Another contribution from my blogger friend Pat Dearden!

Ingredients:

• 4 pounds boneless lamb stew chunks (or whatever type of stewing lamb is available, this time I used lamb riblets)
• Splash of olive oil for browning lamb chunks
• 15 - 20 baby red-skinned potatoes
• 6 large carrots, peeled, quartered
• 3 medium onions, quartered
• 2 medium leeks (white and pale greens end only) optional, this time I omitted them.
• 2 tbsp. dried rosemary or a handful of fresh chopped
• 1 1/2 tablespoons chopped fresh thyme
• 2 cups stock (I always have frozen homemade available) or water

Preparation
Pour Olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Using tongs, transfer bones to plate.
Add vegetables, rosemary and thyme to pot; stir to coat with drippings. Return meat to pot. Add 2 cups stock or water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Place ¾ to 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. Serve with a crusty fresh bread.

Variation: experiment with herbs, it's lovely too if you add 1-2 tbsp of parsley and oregano. Bon Appetite enjoy

Sautéed Chicken Liver

A lot of people shirk at the thought of eating livers.... but they are good to eat - rich in protein. vitamins A , B12 , riboflavin, niacin, folate and iron.

Ingredients:

Chicken liver – 150 g, - trimmed and cut in half
Onion -1/4 finely cut
Tomato -1/2, finely cut
Low salt soy sauce
Salt
 Curry powder (any) – 1 teaspoon
Fennel seeds – very little (optional )
Crushed garlic clove – 1
Olive oil / butter – 1 tablespoon
Lemon juice – /4 teaspoon.

Wash Chicken livers 3-4 times, place in pan pour water (2 cups ) salt and soy sauce (5 cc ) – Close the lid and boil for 10 mins, (depending on the size of the livers)
Wash the cooked liver slices with cold water and drain well – set aside
 In the pan, fry the crushed garlic and fennel seeds in oil/butter , after getting the aroma add onion, tomato, curry powder and salt – fry for 2 minutes.

Add the cooked liver slices, soy sauce (5 cc ) – fry for a minute.

Remove from the heat, add lemon juice and mix well.

 Serve with bread or rice.

Note : Wash and Cook Properly to avoid food poisoning and to kill the bacteria. Do not eat under cooked liver - the pinkish one

Sweet Potato Curry

Ingredients

1 kg Sweet Potatoes
2 onions
1 tomato
4-5 cloves garlic
2 tsp turmeric powder
2-3 tsp red chilli powder
1 green chilli
2-3 tsp Garam Masala powder
250 ml coconut milk
Salt to taste
2 tbsp oil

Method

Boil the sweet potatoes and cut in to cubes.
Grate the onions and tomatoes with the garlic.
Chop the green chilli.
Heat oil in a pan and fry the onions till translucent.
Add the tomatoes and garlic with the turmeric powder, chili powder and Garam masala powder.
Add the sweet potatoes and fry for 5 minutes.
Add the coconut milk and salt and simmer for a further 5-8 minutes.
Serve hot with roti, naan or hot rice.

Yummilicious Mutton Curry

Ingredients:
1 kg mutton cut into bite sized pieces
2 cups chopped onions
3-4 split green chilies
2 tsp fenugreek seeds
2 sprigs curry leaves
2 cups coconut milk
1 tsp garam masala powder
2 tbsp lime juice
Salt


For the marinade:
1 tbsp ginger paste
1 tbsp garlic paste
1.5 tbsp red chilli powder
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp cumin powder


Method

Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes if you have no time, but preferably overnight.

Heat oil in a pressure cooker, and add the fenugreek seeds , onions, green chilies and curry leaves. Cook till the onions starts to brown.

Add the marinated meat pieces to the cooker and stir well.
Add half a cup of hot water and mix well.
Cover the cooker, and pressure cook for about 6 minutes after the first whistle.
Open the cooker and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.








Image courtesy