Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….
Ingredients
1 kg. Pork Chops
1 large Onion, chopped
2 tbsp. tomato paste
1 tbsp. Oil or ghee
Grind to a smooth paste
10 red chillies
1“ pc. Ginger
10 cloves garlic
10 cloves
1” cinnamon
1 tsp. cumin seeds
½ tsp. peppercorns
½ tsp. turmeric
4 tbsp. vinegar
1 tsp. salt
Method
Wash, drain the chops. This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes. At this stage you may pre-prepare and marinate overnight.
Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side. Add the reserved marinade alongwith the masala water from the rinsed jar and add to the chops. Stir to mix well. Cover and bring to a boil, reduce flame to medium and cook 30 minutes. If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces. Check and adjust seasoning. Serve hot with rice or bread or just as is for an appetiser!
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides
Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.
When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.
Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms.
HOSO Head on Tail On
PDTO Peeled Deviened Tail On
Stuffed Prawns, Extra Colossal Stuffed Prawns
This recipe may be used for any large sized prawns
Ingredients
4 Nos. Extra Colossal Prawns
4 red chillies
4 cloves
1” cinnamon
8 peppercorns
½ tsp. turmeric powder
1 tsp. ginger garlic paste
1 small onion, chopped
1 tbsp. garlic
½ tsp. cumin seeds
1 tbsp.vinegar
½ tsp. sugar
1 tsp. salt or to taste
1 egg and rava for coating
Oil for shallow frying
Method
Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste. Set aside to marinate.
Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.
Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.
Stuff the prawns with the masala paste. Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side.
Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.
Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August. Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium. For optimum health benefits, it is always advisable to consume local and seasonal produce.
Ingredients
1 Small Raw Jackfruit
½ cup fresh coconut
2 tbsp. Tamarind pulp
2 tsp. Jaggery or to taste
Salt to taste
2 tbsp. oil
Roast, each separately and grind coarsely with the coconut
1 tbsp. coriander seeds
2 to 3 red chillis
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. peppercorns
½ tsp. fenugreek seeds (methi)
Tempering
1 medium onion
4 to 5 garlic crushed
1 sprig curry leaves
½ tsp. mustard seeds.
Method
Cut the Jackfruit and peel it. Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky. This can be controlled by oiling your fingers and palm and the knife. Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.
Cut the jackfruit into wedges and discard the pith. Then cut into small slices and immediately immerse in plenty of water. Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes. Add a tsp. of salt.
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Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)
The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness. I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-. The vegetable looks a bit faded as I could not cook it the same day.
Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable. Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision
Ingredients
4 to 6 cups Taikulo leaves
3 red chillies
6 flakes garlic
1 medium onion
½ tsp. Turmeric powder
½ cup coconut
10 to 12 jackfruit seeds (pre-boiled)
2 tbsp. oil
½ tsp. salt or to taste
Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes. Drain and chop finely. Slice the onion, crush the garlic and break the chillies into bits. Heat the oil, add the red chillies, garlic and onion. When onion is translucent, add 1/2 tsp. turmeric and mix. Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender. Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.
N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia
Dried Shrimp and Lady Finger Curry with Sola (Dried mango)
Ingredients
1 Cup Dry Prawns (Before cleaning)
20 to 25 Lady Fingers
8 flakes dried mango (Sola)
1 small onion, sliced
1/2 tsp. Salt or to taste
2 tbsp. coconut oil
Grind to a paste
4 red Kashmiri chilies
6 small round chilies (from Goa)
3 tbsp. coconut powder
1 tbsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. pepper corns
1/4 tsp. turmeric powder
4 flakes garlic
1 small onion
4 to 5 flakes tamarind (small ball)
Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.
Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.
When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.
Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.
The healthy, nutritious drumstick (moringa) (sangho) fruit pods
Drumstick pods and leaves are a storehouse of essential nutrients, whereas the leaves are the most nutrient part of the plant and one of the finest sources of calcium, iron, zinc, selenium and magnesium. Fresh pods and seeds are a great source of oleic acid, a healthy fatty acid which is known to promote heart health. Moringa leaves is unique among all the greens as it is heaped with a good amount of protein about 9.8 gram of protein per 100 grams. Dry powdered leaves are an amazing source of good quality essential amino acids.
The rich culinary tradition of our country has helped us to relish and taste several types of vegetables and fruits thereby derive out the umpteen health benefits. One such amazing vegetable that is greatly valued and earns our interest is drumstick or moringa oleifera.
Moringa obtains its name from the Tamil word, murungai, denotes twisted pod. This humble vegetable is used extensively in Indian culinary dishes for more than a hundred years. Be it delectable sambhar or avail, or any meat curry, soups, pickles etc., drumstick renders its unique flavour to the dishes.
Source: Netmeds.com
Ingredients
6 Drumsticks
5 flakes garlic
1 medium onion
2 tbs. coconut oil
1 tsp. mustard seeds
Salt to taste
4 tbsp. fresh coconut
Method
Cut the head and tail of the drumstick and cut into 2 to 4” segments, removing the skin as far as possible keeping the segment intact ensue it does not disintegrate. Discard the head, tail and the skin. Wash and drain the cleaned drumstick pieces. Slice the onion and peel and crush the garlic. Heat a pan, add 2 tbsp. coconut oil, when hot add 1 tsp. mustard seed and allow to pop, then add crushed garlic flakes. Saute for a minute and add the sliced onion and fry thill soft and translucent. Add the drumsticks and toss to cost with oil. Add a cup of water, ½ tsp. salt or to taste and bring to a boil. Mix, cover and cook 10 minutes. Stir in between. When done, add the coconut, mix well and simmer 5 minutes. Take off flame and serve hot as a side with any main meal. To eat, hold the drumstick piece firmly with your teeth and pull with your fingers while extracting and consuming the pulp and the seeds inside the pod. Chew the skin, if you wish, and discard. Simply delicious! The skin should not be ingested, only the pulp and tender seeds inside the pod.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics. My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood. Thankfully these are now available worldwide at Asian stores, albeit at a price!
Ingredients
2 Bunches Drumstick Leaves
1 medium onion
1 tsp. mustard seeds
2 tbsp. coconut oil
Roast and grind to a coarse paste
1 medium onion chopped
2 flakes garlic
¼ tsp. turmeric powder
4 dry red chilies
½ cup fresh or dessicaed coconut
Salt to taste
1 to 2 tbsp. coconut oil
Method
Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained. Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off. Drain and set aside.
Heat a pan and add oil. When hot add the red chilies, garlic and onion. When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma. Set aside to cool. Then grind to a coarse paste.
Slice the remaining onion. Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft. Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes. Remove to a serving dish and serve hot. The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content. Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes. Serve hot.
Sarapatel or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.
In Goa and Mangalore, Sorpotel is often accompanied by “sanna” – a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.
Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today. Source – Wikipedia
Sorpotel
Ingredients
1 1/2 Kg. Fatty Pork (Belly preferably). If using Pork Liver, use 1 Kg pork and ½ kg liver (I have not used liver as it’s not available here)
2 Large onions, minced
2 tsp. salt or to taste
Grind to a paste with vinegar
1.5 cups vinegar
25 Kashmiri Red chilies
1 tsp. mustard seeds
8 to 10 pepper corns
1/2 tsp. Turmeric powder
1 to 2 tsp. cumin seeds
24 flakes garlic
4” pc. Ginger
4” pc. Cinnamon
8 cardamoms
8 cloves
Clean and wash pork (and liver if using) and cut into large pieces. Heat the pork on pan and fry for 10 minutes to release the fat, turning the pieces. Do not add any additional oil. Drain the pork and keep the fat aside.
Add the pork pieces to a large pan, add salt and enough water to cover the meat and bring to a boil. Reduce flame and cook 30 minutes till meat is almost done. Remove from heat, drain and reserve the stock.
When meat is cool enough to handle, chop into tiny pieces. If using liver, chop and keep the pork and liver pieces separate. Do not mix them at this stage. Heat the pan again and add the fat which was set aside. Add the chopped pork and fry for 10 minutes till light brown. Drain and remove. Then add the liver pieces and fry 2 to 3 minutes, drain and remove.
To the same pan, add the minced onion and fry till light brown. Then add the ground paste and fry 2 to 3 minutes, add pork and liver pieces and continue frying for 5 minutes. Add the reserved stock and more water for the gravy and bring to a boil, cover and simmer till meat is tender. Check seasonings and add salt, vinegar, as required. Add water to thin down the gravy.
Enjoy with Sannas, steamed rice, bread, poee or Fugias. For those who don’t eat pork, try this recipe with lamb or chicken liver…… delicious.
Sannas
Ingredients
2 cups Idli Rice
1 cup fresh grated coconut
Coconut water or Toddy as required to grind the batter
1 tsp. salt or to taste
¾ tsp. active dry yeast
1 tsp. sugar
2 tbsp. luke warm water
Method
Wash and soak rice overnight. Grind with the coconut using coconut water or toddy, in 2 batches to a smooth paste of pouring consistency (not too thick).
Bloom the yeast by adding the yeast to a mug, then add the sugar and lukewarm water, stir well, cover and leave aside for 10 minutes. Once it blooms add to the rice batter and mix and beat the batter well with your hand. In warm weather the batter should ferment in 2 to 3 hours. In cold weather will take longer.
When batter is fermented, set the steamer on heat. Grease the sanna molds and fill them half way with batter allowing room for the sanna to rise. Steam for 20 to 25 minutes. After 20 minutes pierce a thoothpick in the sanna and it should come out clean, if not steam for another 5 minutes and test.
Transfer the sannas to a water bath to cool slightly. Demould with a butter knife, back of a spoon or simply pull them away from the edges with your fingers. Place in a casserole spread with a muslin cloth or a wooden bowl or tray to prevent the warm sannas from sticking to the base.
Enjoy for breakfast with a dollop of ghee or butter or with Sorpotel, any Pork curry or chicken or mutton curry.
The video is full of tips and steps for the perfect Sorpotel texture and taste and soft and spongy sannas!!
If you don’t have a steamer, cook your Sannas in an Oven. Check out the video below.
Sprouted Vaal, Butterbeans, Lima Beans, field beans
Lima beans provide more protein per serving than any other type of beans and are rich in vitamins & minerals. Good source of fibre alongwith micronutrients like manganese, copper and magnesium – source: healthline
Ingredients
2 cup Sprouted and Peeled Vaal beans
3 medium onions, chopped
1 sprig curry leaves
¼ tsp. asafoetida
1 tsp. cumin seeds
1 tsp. ginger garlic paste
1 tsp. salt
2 tsp. chilli powder
½ tsp. turmeric
2 tsp. jaggery
6 Kokum petals
½ cup coriander leaves, chopped
2 tbsp. oil
Soak the Vaal beans for 12 to 15 hours. Drain the water, rinse and leave in the bowl to sprout for 24 hrs.
Sprinkle water or cover the beans and drain 2 or 3 times so that the beans stay moist to aid sprouting. In most markets in India, sprouted beans are readily available.
Once sprouted, peel and discard the skin. Keep immersed in water whilst peeling which makes it easier for the peels to slip off. Put the peeled beans in a bowl of water. Soak the kokum in a little water.
Heat a vessel, add oil. When hot, add the cumin seed, asafoetida and curry leaves. Stir and add ginger garlic paste, saute for a minute and add the chopped onions and fry till translucent. Add the drained beans, salt and a cup of water. Cook for 10 to 15 minutes till tender. Then add, chilli powder, turmeric, kokum with the water and cook futher 5 minutes. Substitute with 1 tbsp. tamarind pulp if kokum not available. Then add the jaggery and coriander leaves. Cook 2 minutes, adjust seasoning and consistency of gravy and take off flame. Serve hot with rice for lunch or dinner or any bread of your choice for breakfast! Delicious, spicy, tangy with a hint of sweetness makes this Usual an all time favorite!
Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Some health benefits of radishes include: Reduced Risk for Diabetes, Enhanced Liver Function, Cardiovascular Improvement. Their nutrition Calcium, Vitamin C, Riboflavin, Niacin, Thiamine, Vitamin B6, Folate, Potassium, Iron, Manganese – Source: Wedmed
Ingredients
2 medium white radish, with the leaves
½ tsp. cumin seeds
½ tsp. ajwain seeds (carom seeds)
1 tsp. green chillie paste
1 tsp. Ginger paste
¼ tsp. turmeric powder
1 tsp. coriander powder
1 tsp. amchur powder
2 tbsp. oil
Salt to taste
Method
Clean the radish, immerse the leaves in salted water. Use only tender leaves. Chop the leaves fine. Grate the radish or chop into thin slices. Heat oil in a pan, add the cumin, ajwain, ginger & green chilli paste and saute for few seconds.
Add the chopped radish, turmeric powder, coriander powder, chilli powder, amchur and salt. Mix well and cook for 10 minutes, adding a little water if necessary, till vegetable is tenderand moisture is almost absorbed. Serve hot Serve hot with rotis for breakfast or dinner or as an accompaniment to any meal.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole. (Wikipedia).
Dired shrimp is a unique way to add flavor to a array of dishes. Baby shrimp are extremely tiny shrimps that appear translucent when dried. They are tender and delicate but have a strong seafood taste. Dried shrimp can be stored for prolonged periods compared to fresh shrimp and are widely stored and used during monsoon season in India and Asia.
Ingredients
2 medium purple brinjals
1 cup dried zavla (baby shrimp)
3 spring onion with greens
½ cup coriander leaves
6 flakes garlic
1” pc. Ginger
4 green chillies
2 tbps. Mixed masala (East Indian/Sunday Masala/Bafat powder available at grocers)
2 tbsp. oil
1 tsp. Salt or to taste
4 top 5 petals kokum (dried mangosteen)
1 tbsp. tamarind pulp (use 2 tbsp. if kokum is not available)
Soak the dried zavla in plenty water for few minutes. Wash well and squeeze out the water. Set aside. Wash the brinjals, cut off the stem and chop into cubes. Chop the green onions, garlic and green chillies. Heat oil in a vessel, add onion, ginger, garlic, chilies and kokum and saute for a minute. When onion is translucent, add the masala powder, mix well and add the zavla and brinjal, add ½ cup water and bring to a boil. Reduce flame and cook 10 minutes till brinjals are tender. Add the chopped coriander leaves (save some for garnish) and salt. Simmer 3 minutes. Add the tamarind pulp and cook till oil surfaces. Adjust seasoning. Serve hot with chapatis or any bread of your choice or as side to any main mail.
Green leafy vegetables – Methi leaves (fenugreek greens) have many health benefits. They are full of fibre and nutrients, vitamin C & K in particular.
Always pick bunches that are fresh and bright green, avoid those that are yellow and wilted. Avoid leaves that appear slimy, it is an indication of decay. Methi is of two varieties, small leaves with tender white stems which is also called methi or menthya, venthiya, keerai and classified as micro-greens. These are commonly used in the south of India and the Methi with Prawns is cooked as a delicacy and relished! The Methi with larger leaves used here is an annual plant which is found in plenty in winter. The leaves are pungent and bitter and the bitterness can be reduced by adding salt and squeezing out the water and rinsing before cooking.
Remove methi leaves and tender stems from the stalks. Clean and wash the leave and soak in water for 10 minutes. Remove from the water and wash again till the the sand and dirt is removed. Squeeze out the water and add 1 tsp. Salt and set aside for 15 minutes. Squeeze out the water and rinse in clean water again. This process removes the bitterness from the leaves. If using fresh peas, clean, wash and boil in water. Drain and keep aside. Frozen peas can be used directly.
Heat oil in a pan and add the cumin seeds. When they crackle add the chopped onions and cook till light brown, stirring. Add ginger garlic paste and saute 2 minutes. Add the chopped methi leaves and green chillis and cook till moisture dries up. Add the turmeric and chilli powder, mix. Add the beaten yogurt and cook till oil surfaces. Then add the green peas and one cup water, salt. Bring to a boil, reduce flame and cook 10 minutes. Stir in the fresh cream and mix well. Simmer five minutes and serve hot garnished with chopped coriander leaves.
These prawns turn out absolutely delicious, so juicy and succulent. Makes a great starter or appetiser!! Serve with lots of lemon and crusty bread to mop up delicious gravy.
Trim the head and keep the shell & tail on the prawns. Use kitchen scissors to cut down the middle to remove the vein. Clip off the legs, etc. as shown. Wash and pat dry. Rub salt on the prawns.
Take 1 tsp of just the oil from the aglio e olio sauce. Heat a large wide pan till very hot. Add oil and prawns. Press the prawns down so that the shell gets a nice char. After 2 mns on each side, add about ½ cup of the aglio e sauce and cook for 5 mns or till done. Add lemon juice and cream, mix till heated through. Take it off the heat and top with chopped parsley/coriander leaves. Serve with crusty bread and lots of lemon wedges.
Garlic bread is just bread topped with garlic butter or olive oil and sprinkled with herbs like oregano, parsley, chives or basil. Topped with cheese for a cheesy garlic bread, it is then grilled, toasted or baked in an oven or even on a stove top and enjoyed with any pasta dish or with a soup. Called Knoblauchbrot in German and Chpon in France where is it served with a salad. In Greece onions and olives are used for garlic bread. A rather modest and unassuming dish but loved by young and old!
Ingredients
1 or 2 Loaves French Bread, or 1 large baguette
1 whole head garlic
4 to 6 tbsp. butter, or as required
1/2 tsp. salt
Fresh or dried parsley
Olive oil
Cut off ¼” from the tail of the garlic head. Dip the cut side into olive oil and apply some all around. Wrap the garlic tightly in aluminium foil an place cut side down on a metal tray and bake in an oven for 1 hour.
Take one garlic head and squeeze the base which will push the roasted garlic pearls out of their skins. Discard the skins. Transfer the garlic flesh to a small (dry) grinder, add the butter and pulse till butter and garlic are creamy and smooth.
Cut the French loaf horizontally in two and apply the garlic butter. Cut into desired pieces and play on a baking tray. Sprinkle chopped parsley over the bread, if using dried, crush with your fingers and sprinkle over the bread. At this stage you can pre-prepare and wrap the bread tightly in plastic wrap and refrigerate or freeze and bake when required and just before serving.
Bake in a moderate oven for 8 to 10 minutes till edges are golden. For cheese garlic bread, sprinkle some mozzarella or freshly grated Parmigiano-Reggiano cheese. Serve with any past of your choice or Lasagna or a hot soup.
Make the garlic bread just before serving for best results, although they can be made ahead and grilled just before serving.
TIP:
1.Roast several garlic heads and store in the refrigerator for couple of weeks.
2.When using your oven to bake any food, take the opportunity to roast several heads of garlic so you have them at hand when required.
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