Grape Raita

Graped Raita!!!!

300 gms of  Yoghurt

100 gms of walnut kernels broken up to reasonable sizes

200 gms of Red Grape, deseeded and quarter sliced

20 odd mint leaves

½ tsp of Cumin seeds

2 Dry Red Chillies

Black Salt

½ tsp sugar

Whisk the yoghurt.

Dry Roast the Cumin seeds and Red Chilies grind to a coarse powder.

Mix in all the ingredients into the yoghurt, nice and tender. (Keep a bit of cumin chilly powder aside)

The Mint Leaves to be shredded by hand

Once done sprinkle the unused CC powder and refrigerate. Serve Cold

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Khatta Meetha Baingan

Khatta Meetha Baingan

Tok Mishti Begun

Sour Sweet Aubergine

Fresh Dwarf Aubergines – Slit into fours leaving the stem intact. The pices whould whole with deep cuts.

Soak the Brinjals in salted water for about 30 minutes and drain the liquid.Apply Salt and Turmeric and set aside for 15 minutes.Shallow Fry the Aubergines until evenly red on all sides and set aside.Soak Tamarind paste in warm water.Heat Oil in a Wok and add Kashmiri Mirchi Powder. Immediately put in some dissolved Asafoetida.Cook for a minute and add the tamarind water.Add a bit of turmeric and some whole Garam Masala.Bring to a boil (add some water if required) and add the veggies. Add some sugar, fennel powder and ginger powder.The dish is done as soon as the aubergines are nicely napped with the masala and amino acids.

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Chilly Garlic Stir Fry Shrimp with Veggies

Chilly Garlic Stir Fry Shrimp with Veggies

Ingredients:

300 gms of deveined shrimps

2 tbsps of Chopped Garlic

1 tbsp of Oyster Sauce

1 Carrot cut into strips (blanched)

6-7 French Beans cut into halves (blanched)

1 Capsicum cut into strips

3-4 Spring Onion Whites cut into strips

Same Spring Onions Greens cut into strips

3-4 Green Chillies Deseeded and cut into strips

3 Tbsp Olive Oil

1 tbsp Butter

Melt 1 tbsp of butter in a wok and add 3 Tbsp of EVOO. Throw in chilli and garlic and stir. Add the white Onion Strips and prawns and cook until the prawns are done. Remove the prawns and set aside.

Add all the vegetables other than capsicum and stir-fry until tender. Add the capsicum and stir fry for another minute or two. Add the sauce and seasonings and stir. Add prawns back into wok and mix until heated through.

Serve with Rice!!

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Thai Stir Fry Chicken with Basil and Red Chillies

Thai Stir Fry Chicken with Basil and Red Chillies

Ingredients:

300 gms of Chicken Strips

2 Tbsps of Chopped Garlic

1.5 Tbsp of Anchovy Sauce

6-7 Thai Basil Leaves

4 Tbsp of Thai Green Curry Paste

4-5 Deseeded Whole Red Chillies

3-4 Spring Onion white slits

Pinch of Brown Sugar

Pour  Oil in a Wok

Fry the Basil Leaves till about reasonably crisp and then remove them and set aside and discard the oil.

 In fresh oil,  stir fry the chicken till done and light brown in colour on Medium High Heat, remove and set aside.

Now fry the Whole Chillies and remove before it turns too dark and set aside.

Now put in the chopped garlic and stir for a minute until you smell the heavenly flavours.

Add the Sugar and stir.

Add the Curry Paste and stir and cook for about 2-3 minutes on medium flame. Add drops of water if it sticks.

Once done add the anchovy sauce and stir. Add seasonings(may not be required) now according to taste and stir.

Add the fried chicken.

Add the Fried Chillies.

Stir for a minute or two.

Transfer to a dish. Spread those basil leaves on top.

That’s it.

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