Grilled Lobster in White Creamy Sauce

Ingredients: (Serves 2)

Unsalted Butter 50 gms

Full Crème 35% 100 ml

Garlic - 3 psc

Lobster - 2

Salt and Pepper to taste

Olive Oil

Herbs - Oregano, Thyme, Rosemary

Preparation (20 minutes)

Cut the washed Lobster vertically into two halves. Coat it with Olive Oil and Italian Herbs and grill it in a pre-heated oven at 375° for 15 minutes.

While the lobsters are getting grilled, in a pan melt butter on low heat. Add finely chopped garlic, crushed pepper and Italian herbs to the melted butter. Let the herbs splutter a bit. Add full crème to this and do a natural reduction till the gravy is thick. Put the grilled lobsters in this pan of gravy and let it sit for 10 minutes, soak in the gravy as much before serving!

Chocolate Vanilla Marble Cake

Ingredients 

Unsalted butter - 1/2 cup

All purpose flour - 1 3/4 cups

Baking powder - 2 teaspoons

Sugar - 1 cup

Eggs - 3 psc

Vanilla Extract - 1 teaspoon

Milk Chocolate - 70 gms

Pinch of salt

Preparation

Generously butter a Baking pan and set aside. Whisk together the cake flour, baking powder, and salt. Melt the milk Chocolate on a boiling water bath. 

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time to this mix and add the Vanilla extract. Add flour in 2 batches. Mix well and divide this batter into 2 parts. To one part add the molten chocolate and mix well. 

Now lay out the two batters (regular and chocolate) into the baking pan in alternating spoonful. To get the Marble effect, swirl the batter using a wooden skewer.

In a preheated oven, bake this mix for 35 to 40 minutes till a cake tester comes out clean. Let it cool for 5 minutes before turning out the cake from pan. Serve warm!

Chicken Biryani

Ingredients (Serves 4)

Basmati Rice - 2 cups

Chicken - 1 kg

Ginger Paste - 1 spoon

Garlic Paste - 1 spoon

Onions 2 Large - finely chopped

Biryani Masala - 2 tea spoons

Salt to taste

Pepper corns - 6 to 8

Ghee - 2 table spoon

Tomatoes - 2 finely chopped

Mustard Oil for cooking

Finely chopped Coriander leaves

Indian Spices: Chili, Coriander, Cumin powder - 1 table spoon each

Garam Masala: Cinnamon, Cardamom, Cloves, Star Anise & Bay Leaf - 4 each

Preparation (30 Minutes)

In a pan boil water - add Cinnamon, Cardamom and Cloves - 2 each. When the water come to a boil add soaked Basmati rice. Let the rice boil till its almost done. Drain the hot water and add regular water to the pot (rice will not stick)

In a pan heat Mustard Oil, add the Garam Masala and pepper corns. Once they spices let out aroma add finely chopped onions, caramelize it before adding the medium size chopped marinated chicken. Mix well and let the Chicken take on a little roast before adding the Spices mixed in half cup of warm water. Mix the spices well to the chicken and add chopped tomatoes. Let the mix simmer for 20 minutes before adding ghee and turning off the fire.

Divide this chicken into 3 parts. leave 1/3 of it in the pan, cover it with 1/3 of the rice, then lay out 1/3 chicken on top of the rice. Alternate this till you have 3 layers of rice and chicken alternating each other. Sprinkle a few fried onions and garnish it with Coriander leaves before serving. Usually goes well with 'Raita' and 'Kebabs' on the side!

Chocolate Cup-Cakes

Ingredients (6 cupcakes)

All-purpose flour - 1/2 cups

Baking Soda - 1/4 tea spoon

Baking powder - 1 tea spoon

Butter - 3/4 cup

Sugar - 1/2 cup

Eggs - 1 psc

Milk Chocolate - 30 gms

Vanilla Extract - 1/2 tea spoon

Pinch of Salt

Preparation (20 minutes)

Put a bowl in boiling water bath and melt the chocolate. Sift together the flour, baking powder, baking soda and a pinch of salt. Set aside. In a mixer blend together the butter and sugar until light and fluffy. Then add the molten chocolate to the mix. Add the eggs one at a time, beating well with each addition, then add 1/2 tea spoon of vanilla extract. Add the flour mixture alternately while beat well.

Coat ramekins (muffin cups) with butter and fill them 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let it cool for 5 minutes and take out the cup-cakes, serve while warm!

Chicken Sheek Kababs!

Ingredients (Serves 4)

Minced Chicken - 400 gms

Tandoori masala - 1 tea spoon

Ginger Garlic paste - 1 tea spoon each

Chili powder - 1 tea spoon

Garam masala powder - 1/2 tea spoon

Coriander powder - 1 tea spoon

Chopped coriander leaves - 2 table spoon

Salt and pepper to taste

Vegetable Oil

Preparation (20 minutes)

Mix the minced chicken with salt, oil, pepper, garam masala, tandoori masala, ginger garlic paste, chili powder, coriander powder and chopped coriander leaves.

Cover the Skewers with  this marinated paste and grill/BBQ/fry them till brown. Serve them with a dash of lime, chopped onions and chat masala!

Chicken Keema

Ingredients (Serves 4)

Chicken Keema - 500 gms

Onion - 2 medium

Crushed Tomatoes - 100 gms

Salt, Sugar and crushed pepper

Mustard Oil

Ghee - 1 table spoon

Ginger Garlic paste

Indian Spices: Chili, Turmeric, Coriander, Cumin Powder

Garam Masala: Bay Leaf, Cloves, Cardamom and Cinnamon

 

Preparation (40-45 Minutes)

In a pan, heat Oil and add Cardamom, Cloves, Bay leaves - 2 each. Wait for a minutes and add finely chopped onions to it. Once the onions are golden brown add crushed tomatoes, ginger garlic paste, garam masala and 1 tea spoon each of Indian spices mixed in half cup of warm water and mix well, cook it for 5 minutes at medium heat. Add the Chicken Keema, salt and pepper, mix well and cook it at medium heat for 20-25 minutes. Serve with sweet Indian Pualo!

Paw Bhaji - Mumbaiyya Estyle!

Ingredients (Serves 6)

Capsicum - 1/4

Cauliflower - 1/2

Green Peas - 50 grams boiled

Potato - 1 Large boiled

Onion - 1 large

Tomato - 2 Large puree

Butter - 1/4 Cup

Vegetable Oil

Ginger Garlic Paste

Paw Bhaji Buns - 6

Preparation (30 Minutes)

In a pan heat oil, add the finely chopped onions. Once the onions are translucent, add 1 tea spoon each of Ginger and Garlic paste, mix well. To this add the mashed potatoes, cauliflower, capsicum, peas, pureed tomatoes and add salt. Simmer for 10 minutes. Add spices - red chilly, coriander and cumin powder along with paw bhaji masala, mix well and simmer for 5 minutes.

By now, the veggies would be tender. Mash up the veggies in the pan using a masher. In a separate pan, heat butter add a table spoon of chopped onions, chopped coriander leaves, kasuri-methi and a dash of lime juice. Then mix this to the bhaji in the main pan. Add water if the bhaji is too dry. Cover and simmer for another 10 minutes.

Take the buns and slice them up from the middle. In a hot pan add melted butter and lightly toast the buns on butter. Server the bhaji in a bowl with a scoop of butter and freshly chopped coriander leaves on top. Add the butter toasted buns on the side.

Fruity Mango Yogurt

Ingredients (Serves 2-3):

Curd - 350 ml

Mango Pulp - 200 ml

Fruits (3 - 4 four different)

Rasins - 10 gms

Sugar - 1/2 cup

Preparation (5 minutes):

Evenly mix (in a mixer) curd, mango pulp and sugar. In this mix add chopped up fruits (inset picture has Apples, Jackfruit, Banana, Peach and rasins). Serve chilled!

Grilled Whole Chicken with Italian Spices

Ingredients (Serves 2-3):

Whole Chicken

Olive Oil

Salt and Pepper to taste

Dry Italian Herbs and Spices:

Rosemary, Chives, Basil and Oregano

Preparation (30 - 35 minutes):

Rub Olive oil on the chicken, rub salt and pepper on to it along with Italian herbs and spices. Let it marinate for at least 30 minutes.

In a pre-heated oven, let it grill for 30-35 minutes at 375ºF.

Once done, let it rest for 5-10 minutes before serving!

Fried-Breaded Butterfly Shrimps

Ingredients: (Server 4 persons)

Large Shrimps - 12 to 16 psc

Eggs - 2 psc

Corn Flour - 2 to 3 table spoons

Panko - 1 cup

Salt, Pepper, Hot Sauce - to taste

White Oil for cooking

Preparation: (15-20 minutes)

De-Vein the shrimps and split them vertically along the vein and open them into a butterfly shape. Once can also but butterfly raw shrimps from the store! Wash them well and soak them in for 15-20 minutes in lime water/vinegar to get rid of any fishy smell.

In a shallow saucer, beat two eggs, add hot sauce and salt-pepper to it. In another shallow saucer place dry corn-flour and in the third saucer, place Panko. Dip each of the butterfly shrimps in egg, then coat with corn-flour, dip in egg again and coat with Panko.

In a shallow pan, heat oil and put the breaded shrimps for a shallow fry till they are golden brown. Serve with sauce of choice and enjoy!

Clam Chowder in Bun-Bowl

Ingredients: (Server 3 persons)

Large Sour Bun - 1 psc

Garlic - 5 to 6 cloves

Potato - 1 Large

Carrots - 2 med psc

Celery Sticks - 1 psc

Onion - 2 med psc

Clam Juice - 250 ml

Fresh/Canned Clams - 250 gms

Fresh Creme (35%) - 1/2 cup

Butter - 1/4 cup

Corn Flour - 1/4 cup

Slat and Pepper to taste

Olive Oil for cooking

Preparation: (35-45 minutes)

In a pan add Olive Oil and saute the chopped Onions. To that add finely  chopped garlic. Once the garlic and Onions turn golden, add chopped potato, chopped Celery, chopped Carrots and the Clam juice. Simmer the mix for 10 minutes - add salt and pepper.

While the veggies are simmering, in a warm pot melt the butter, to that add the corn-flour and fresh creme while stirring vigorously to ensure there are no clumps. Then add this creamy sauce to the veggie-clam juice mix after they have simmered and the veggies are tender. Mix well, then add the clams into the soup. If there is need for more soupy gravy, add milk into it. Cover the lid of the pot and let it simmer for another 10-15 minutes in low heat.

Take the Sour Bun and scoop out bread from the center to make a bun-bowl out of it. Brush some butter onto it and put the bun-bowl into a preheated oven for 5 minutes at 375°F. Once the Clam-Veggie Creamy soup is done, pour it into the oven-glazed sour bun-bowl and serve hot!

Traditional Bengali 'Daab-Chingri'

Ingredients: (Server 3 persons)

Young Coconut - 1 psc

Large fresh shrimps - 12 to15 psc

Onions - 1 Large

Ginger - 10 gms

Bengal Paanch Phoran - 1 tea spoon

Salt, Turmeric, Red Chili powder to taste

Soaked Red Mustard Seed - 1/4 cup
Mustard Oil for cooking

Preparation: (35-45 minutes)

Wash the Shrimps and marinate them in Salt and Turmeric. Take the cap off the Young Coconut. Drain the Coconut water into a large pan and scrape out the white pulp from inside and keep aside. Puree the Onions and Ginger in a blender. Then paste the soaked Red Mustard seeds. Then put the white Coconut pulp along with coconut water into the blender and make a paste out of the two.

In a pan heat 3 tea spoons of Mustard Oil. Add Bengal Paanch Phoran, once it splutters - add the onion-ginger puree. Once the onion get glazed, add shrimps. Once the Shrimps get half done, add the Mustard paste, Coconut Pulp-water paste, salt and red chili powder to taste and let the mixture simmer for 5 minutes - stirring time to time.

Put the Shrimp-curry mixture from the pan into the Young Coconut. Cover the lid of the coconut. Seal the lid with whole wheat dough (aataa) and place it in a pre-heated oven at 375°F for 20-25 minutes. Once done, remove it from the oven and let it rest for 5 minutes, before unsealing the lid of young coconut and serving the goodness from inside!

Traditional Bangali Chingri Malai Curry

Ingredients: (serves 4)

Fresh Large Shrimps: 16 to 20 pieces

Coconut Milk: 1/4 cup

Fresh Mustard paste: 3 table spoons

Onion paste: 1/2 cup

Ginger and Garlic paste: 1 table spoon

Fresh Creme: 1/4 cup

Bengal Spices 1 tea spoon

Mustard Oil for cooking

Turmeric, Chili , Salt and Pepper to taste

Preparation: (time 15 minutes)

Soak the shrimps in Warm Salt water. In a plan on medium heat, add mustard oil. Toss in the Bengal Spices ('Paanch Phoran' in Hindi). Once the spices start spluttering, add ginger garlic paste and soon after add the onion paste. Once the paste gets a good saute, add Coconut milk, Mustard paste and fresh creme. Salt, Turmeric and Chili powder to taste and color. Let the mix cook on medium heat for 5 minutes so that the spices integrate with the ingredients.

Once the sauce starts reducing, add the shrimps and cover the gravy and let it simmer for another 5 minutes. Let the curry sit for 10-15 minutes before serving!

Hearty Fruit Salad

Ingredients: (serves 2)

1/4th of a medium Iceberg Lettuce

4 - 5 Leaves of Romaine Lettuce

1/2 Apple

1/2 Star Apple

Fist-Full of Blueberries

5 - 6 Cherry Tomatoes

1 - 2 Carrots

1 medium Cucumber

1/4th Bell Pepper

Preparation: (time 10 minutes)

Finely chop the Carrots. De-vein the Romaine Lettuce leaves and give it a rough cut similar to the Iceberg Lettuce leaves. Slit the Cherry tomatoes into quarters. Make thin ring slices of the cucumber. Cut thin strips of the bell pepper. Slice up star apple. Make concentric 'V' shaped ridges into the apple and slide the pieces one on top of the other (refer pic in the blog). Once the ingredients have been sliced up, plate it. Toss in some blueberries over the plated salad and top the dish with salad dressing of your choice. What a healthy way to eat!

Italian Grilled Chicken Breasts

Ingredients: Serves 2

Skinless Chicken breasts: 2 psc

Red Potato medium: 3 psc

Bruschetta: 6 psc

Olive Oil

Salt and Pepper to taste

Herbs: Oregano, Basil, Rosemary

Preparation: (20-30 minutes)

Marinate the chicken for at least 2-3 hours in Olive Oil, Salt and Pepper after brushing 1/2 tea spoon each of the above Italian Herbs on to it.

Cut the potatoes into half (or 4 psc based on the size) and coat the Bruschetta with Olive Oil.

In a deep baking pan, arrange the potatoes, bruschettas and chicken. Spray Olive oil over them generously. Then place this baking pan in a preheated oven, grill it for 15-20 minutes at 350 degrees.

Take it out of the oven and let it sit for 10 minutes before serving!

Lasagne

Ingredients: (Serves 6 people)

Lasagne Noodles - 9 rectangles

Ground beef - 1 pound

Pork sausage - 2 medium pieces

White Onion finely chopped - 1/2 cup

Garlic finely chopped - 3 tea spoon

Crushed Tomato paste - 350 ml

Extra Olive Oil

Fresh Mozzarella - 1/2 cup

Finely grated Parmesan - 1/2 cup

Grated  mozzarella-cheddar - 1 cup

Basil, Chives, Rosemary and Oregano

Hot Cayenne pepper powdered- 1 tea spoon for heat        

Salt and pepper to taste

Preparation: cooking time 2 hours

In a pan put 2 tea spoons of Olive oil, add ground beef and skinned pork sausages and let it sauté till meat is no more raw. Add chopped garlic and stir, after 5 minutes add the tomato paste, salt, pepper and the Italian herbs as listed above. Mix well and simmer it for 1:45 hrs to 2 hours, stirring occasionally.

In a separate deep pot of boiling water, add 1 tea spoon of salt and Olive oil, then throw in the Lasagne noodles. Once the noodles are cooked - remove from the pot of boiling water and place it under cold running water

Once the noodles and meat is ready, take a deep glass/baking pan (approx 9 by 11 by 3 inch). Smear Olive oil on the pan evenly and lay out a thin coat of meat/sauce at the bottom of the pan. Cover it up with Lasagne, on top of this layer coat heavily the meat /sauce, cover it with 3 cheese. Repeat this alternate Lasagne-Meat-cheese layers for another 2 times till we have 3 layers of Lasagne and meat (the top layer is that of cheese coated meat). Cover this baking pan with a foil of Aluminum and place it in a preheated oven at 350F for 30 minutes. Then remove the Aluminum foil and let it bake for 10-15 minutes.

Once done - remove the baking pan from oven and let it cool for 10-15 minutes. Using a knife cut into the Lasagne and make 2 by 2 inch squares, plate and serve!