SQUIDS CURRY

Oil for cooking

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 dried chilly cut

1 onion sliced

1 piece ginger sliced

3 pips garlic sliced

1 green chilly sliced

1 stalk curry leaves

1 tbsp chilli powder

2 - 2 ½  tbsp seafood curry powder

½ tsp turmeric powder

Salt to taste

1 cup coconut milk ( thick )

250- 300 gm squids cleaned

1 tomato cut

Coriander leaves for garnishing

METHOD:

Fry mustard seeds, fenugreek seeds,

dried chilly in hot oil.

Sauté onion, ginger, garlic, green chilli &

curry leaves.

Add in chilli powder, curry powder &

turmeric powder fry for 1 minute.

Add tomato, salt & stir-fry for few more minutes.

Add squids, stir for 1-2 minutes.

Then add coconut milk, mix well.

Once gravy start to boil remove from fire.

Garnish with coriander leaves.

Serve with plain rice or bread.

FRIED MOZZARELLA CHEESE FINGERS

Mozzarella cheese fingers

Eggs 2

Pepper powder ½ tsp

Salt to taste

Plain flour ½ cup

Breadcrumbs ½ cup

Chilli flakes to sprinkle

METHOD:

Beat egg with salt & pepper.

Dip mozzarella cheese 1 by 1 in egg,

coat with flour, dip again in egg, roll

into bread crumbs.

Freeze the fingers for few hours.

Deep fry in hot oil till golden & crispy.

Sprinkle chilli flakes on top.

Serve with chilly / tomato ketchup .

CRISPY FRIED SPICY PRAWNS

300 gm prawns medium size cleaned

Oil for deep frying

Things to make batter:

3-4 tbsp corn flour

½ cup cream crackers biscuit crushed

½ tsp chili powder

½ tsp seafood curry powder

½ tsp pepper powder

¼ tsp anchovies powder

Pinch of turmeric powder

Pinch of soda bicarbonate  

Salt to taste

1 stalk curry leaves chopped

1 stalk spring onion chopped

3 shallots chopped

1 egg

METHOD:

Mix all the above ingredient

 together, make into thick batter &

keep aside for 10 minutes.

Heat up oil.

Dip each prawns into the batter &

deep fry until golden brown.

Serve the fried prawns with chilly sauce.

BREAD PANCAKE

1 cup milk

1-2 eggs

Salt & pepper to taste

4-5 slices of bread, white part only

Chicken ham optional 

( lightly toasted & chopped )

1 tbsp onion chopped

1 tbsp tomato chopped

1 stalk spring onion chopped

Butter

METHOD:

Milk, egg, salt & pepper whisked together.

Tear the bread into pieces & soak in the

milk for 10 minutes.

Add chicken ham, onion, tomato, spring

onion & mix all together with milk.

Heat up pan, add some butter.

Take 1-2 ladles full of the bread milk

mixture & pour into the pan.

Cook the pancake on both sides.

Serve with chilly / tomato ketchup.

SPICY PRAWNS WITH GREEN MANGOES

1 tbsp gingerly oil

1 tbsp cooking oil

½ tsp mustard seeds

1 dried chilli cut

¼ tsp fenugreek seeds

1 onion large chopped

1 stalk curry leaves

1 tsp ginger paste

1 tsp garlic paste

3 tbsp chilli paste/ powder

½ tsp turmeric powder

Raw mango ( remove skin & sliced )

200 gm prawns cleaned

Green chilly sliced

Salt to taste

Pinch of sugar

2 tbsp water

Coriander leaves chopped

METHOD:

Heat up both oil, fry mustard seeds,

dried chilli, fenugreek & curry leaves.

When mustard seed start to pop up,

add onion & fry till soft & brown in colour.

Add ginger & garlic paste stir for a minute.

Add chilli paste, turmeric powder stir for

few minutes, add 2 tbsp of water.

Add mangoes, salt & sugar.

When mangoes are half cooked add

prawns & green chilli & cook until prawns

turn into orange colour ( don’t overcook ).

Garnish with coriander leaves.

Serve with rice or breads.

NOTE:

Cook few hours earlier to get yummy taste!!

You may replace Prawns with other sea foods.

MIXED VEGETABLES DALCHA

Oil for cooking

A:

1 tsp mustard seeds

1 tbsp mixed spices

( cinnamon, star anise, cloves,

fennel seeds, cardamom )

1 bay leaf

B:

Onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

½  tsp chilly powder

½  tsp meat curry powder

½ tsp kurmah powder

¼ tsp pepper powder

¼ tsp turmeric powder

C:

1 potato cut

1 carrot cut

1 egg plant cut

1 drumstick ( murungai ) cut

Cauliflower cut

1 tomato cut

Water / chicken stock to cook

Salt to taste

D:

2-3 tbsp dal ( lentils ) cooked

1 red chilly sliced

1 green chilly sliced

¼ tsp garam masala powder

1 cup coconut milk / evaporated milk

1 stalk coriander leaves cut

METHOD:

Heat up oil fry A, add onion &

fry till soft brown colour.

Add ginger & garlic paste stir for few

seconds, add in all the powders in B &

fry for 1 minute.

Then add water / chicken stock & salt.

Once water start to boil, add potato.

When potato is ½ way cooked add

carrot, drumstick, egg plant.

When the vegetables ¾ cooked add in

cauliflower & tomato & cook.

Last add D, once it start to boil,

remove from fire, sprinkle coriander leaves.

Serve with Rice, Breads, Idly, Dosa etc.

GENIUS DRY-BRINED TURKEY

Recipe from:

YAHOO SHINE

Serves 11 to 15

One 12- to 16-pound turkey (frozen is fine) 
Kosher salt 
Herbs and/or spices to flavor the salt

(optional -- see suggestions in step 1) 
Melted butter for basting (optional)

METHOD:

 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

PINEAPPLE UPSIDE-DOWN CUPCAKES

6 tbsp butter, cubed

1 cup packed light brown sugar

2 tbsp light corn syrup

1 can of pineapple rings

12 cherries

3 eggs

2 cups sugar

1 cup corn oil / sunflower seed oil

1 cup sour cream

2 tsp vanilla extract

2-1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

METHOD:

Line the bottom of 12 greased jumbo

muffin cups with waxed paper, grease

the paper & set aside.

In a small saucepan, melt butter over low

heat, stir in brown sugar & corn syrup.

Cook & stir over medium heat until

sugar is dissolved.

Remove from the heat.

Spoon 1 tablespoonful into each muffin cup,

top each with a pineapple slice & a cherry.

In a large bowl, beat eggs & sugar until

thickened & lemon-colored.

Beat in the oil, sour cream & vanilla

until smooth.

Combine the flour, baking powder, baking

soda & salt.

Add to egg mixture & mix well.

Fill muffin cups two-thirds full.

Bake at 350° for 30-35 minutes or

until a toothpick inserted near the

center comes out clean.

Cool for 5 minutes before inverting onto

wire racks to cool completely.