VEGETABLES

MRINATED BARBEQUED VEGETABLES

Ingredients:

1small eggplant (cut into 3/4 inch thick slices), 2 small red bell peppers,seeded and cut into wide strips, 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup oilve oil, 1/4 cup lemon juice, 1/4 cup coarsely chopped fresh basil, 2 cloves garlic,peeled and minced.

Method:

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl. In a mudium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

SPINACH DIP

Ingredients:

1 (10 ounce) package forzen chopped spinach, thawed and drained, 1 (8 ounce) container sour cream, 1 cup mayonnaise, 1 (.4 ounce) packet dry vegetable soup mix.

Method:

In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.

VEGETABLE FRY MASALA

Ingredients:
2 cups of cut up green vegetables; 2 cup of broccoil; 2 tsp of garlic, Vegetable oil 1 tsp of fish sauce, 1 tsp chilli powder, 2 tsp garam masala, 2 tap of soy sauce, 2 tsp of mango pickle, 1/3 tsp sugar. 1/4 cup water.

                                                              
Method:
Heat oil untill hot, over medium-high heat (not smoking though). Add the garlic. Immedientelly, add the cup up vegetables. Cook, stirring constantly untill cooked slightly, approximately 2 minutes, depending on the vegetable. Add fish sauce, soy sauce and oyster sauce. Add water and sugar. Continue to stir. Fry untill the vegetable is cooked. Cook for another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.

VEGETABLES HARI KABAB

Ingredients:
6-7 green bananas, 2 madium-sized potatoes, 1 tsp cumin seeds, 1 tsp black pepper powder, 2 tbsp mustard oil, 1 tsp tumeric powder, Salt to taste.

Method:
Peel the bananas and the potatoes, and cut them into medium-sized cubes. Heat the oil and add the cumin seeds. Stir for one minute and then add the vegetables. Lower the flame and add the salt and tumeric powder and mix. Add 1/2 a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well.

CHEESE WITH GREEN BELL PEPPERS

Ingredients:
200 grams (about 8 oz.) cottage cheese cut into (1/2'') cubes, 2 green bwll peppers cut into long thin strips, 4 flakes garlic crushed, 2 tablespoons oil, 1 teaspoons each of red chilli, coriander and hot spice mix (garam masala) powders, 8 tables tomato puree, Salt and sugar to taste.

Method:
Heat oil and garlic on medium level in a pan for about 2 minutes. Add green bell pepper strips and stir fry on high heat for a few seconds. Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minutes. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minutes.

CREAMY SPINACH

Ingredients:

2 tbsp (clarified butter) / butter 4 dry red chillies, 1 tbsp finely chopped ginger, 2 green chilli slit, 600 grams (about 24 oz.) tender spinach washed and finely chopped, 1 tsp suger, Salt to taste, 2 tbsp cream, Finely chopped fresh coriander leaves to garnish (optional).

                                                
Method:
Heat butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly. Add the chopped spinach, sugar, salt and mix well on high heat. Cook with out covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream. Garnish with chopped fresh coriander leaves (optional).

SPINACH DAL

Ingredients:

1 cups split green gram (moong dal), 1 bunches spinach chopped, 1 medium tomatoes chopped, 1 medium onions chopped, 1 teaspoons cumin seeds, Teaspoons turmeric powder, 1 tablespoons finely chopped ginger, 2 green chillies slit, 2 flakes garlic, 2 tablespoons butter / gee (clarified butter), Red chilli powder and salt to taste, Fresh coriander leaves to garnish.

                                                

Method:

Soak the split green gram in water for about an hour. Grind the garlic, green chillies, ginger and onions to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter / ghee (clarifild butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomatoes and salt. Fry / cook on medium level for about 3 minutes. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked. Garnish with finely chopped fresh coriander leaves.

PANNER JHALFRAZIE

Ingredients:

400 grams cottoge cheese (paneer) cut into thick long pieces, 2 medium onions thickly sliced and separated, 1 each of green, red and yellow bell peppers cut into thick strips, 2 tomatoes cut into thick long strips and pulp removed, 2 green chillies chopped, 1 tablespoons ginger juliennes, 1 teaspoons each of turmeric, hot spice mix (garam masala) and red chilli powders, 1 teaspoons cumin seeds, 3 tablespoons lemon juice, 2 tablespoons oil, Salt to taste, Finely chopped coriander leaves for garnishing.

                                                              

Method:

Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minutes. Add the tumeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes. Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well. Garnish with finely chopped coriander leveles.

CHICKEN KABABS

METHI CHICKEN

Ingredients:

1 kg chicken, cut in to medium sized pieces, 1 tbsp whole garam masala (cloves, cardamon & cinnamon), 2 no bay leaves, 2 cups onions, chopped, 2 tbsp green chillies, chopped, 2 tbsp ginger, chopped, 2 tbsp garlic paste,1 tbsp coriander powder, 1 tsp turmeric powder, 2 tbsp methi, 1 tbsp coriander, chopped, 1 tsp garam masala powder, 1 cup yogurt, 4 tbsp oil, Salt to taste.

Method:

Heat the oil and saute garam masala and bay leaf. Add chopped onions and cook untill translucent, stirring in between. Add chopped ginger, garlic paste, turmeric powder, coriander powder, chopped green chillies and sauteed chicken pieces, yogurt and cook on a high flame for 5 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water. Cover the pan and cook on a slow flam for ten minutes.

MINT CHICKEN

Ingredients:

1/2kg chicken, 1 cup chopped onion, 5 tomatoes, cut into small pieces, 1 1/2 tsp ginger garlic paste, 3 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp salt, 3 tbsp oil, 1/2 cup scraped coconut, 5 tsp mint leaves, 5 tsp sesame seeds, 1 inch piece cinnamon, 2 cloves, 1 cardamom.

Method:

Cut, clean and wash the chicken pieces. Add salt, turmeric powder and keep aside. Fry the coconut in a kadai (without oil) untill light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom. Heat oil in kadai, add ahe onions and fry untill brown, then add the ginger gaelic paste. Now add the chicken, chilli powder, coriander powder and saute for few minutes. Add the tomatoes and ground mixture. Add little water and cook till the chicken is completely cooked. Allow this to be on medium flame for 10 minutes. Garnish with fresh cut coriander leaves.

SIZZLING PAPPER CHICKEN

Ingredients:

6 chicken fillets, 2 tsps vinegar, 4 tsps tomato sauce, 2 tsps oil, 1 tsps worcestershire sauce, 1 tsps mustard Salt to taste, For the pepper sauce, A few drops of Tabasco sauce ,1 tsps Worcestershire sauce ,1 tsps Maida (all-purpose flour), 2 tsps oil, 4 tsps tomato puree, 3 cups chicken bone soup, 10-15 peppercorns, 1 tsps garlic, crushed and ground, Few boiled vegetables, French fries & tomatoes for garnishing.


Method:
Marinate the chicken fillets in all the above marinating ingredients and refrigerate for 2-3 hours in a saucepan. Heat the saucepan and cook the chicken till tender. for the pepper sauce, heat oil in a frying pan and add garlic. Sprinkle Maida, stirring all the time so that no lumps are formed. Add chicken soup and all the ingredients for sauce.Cook till it reaches pouring consistency. Heat the sizzler plate. Place on a wooden tray. Place a cabbage leaf and a chicken fillet on it. Pour the hot pepper sauce over it. Arrange boiled vegetables, French fries and tomatoes around the chicken. Add 2-3 knobs of butter on the hot sizzler plate.

MURGH BADSHAH

Ingredients:
1 1/2 Ib chicken (boneless/skinless breast pieces), 1 1/2'' pieces ginger, 10-12 cloves garlic, 1/2 cup yogurt, 2 onions sliced, 2 tomatoes chopped, 2 tsp chilli powder, 1/2 tsp turmeric, 1/2 cup grated coconut, 7-8 cloves 7-8 pepper corns, 1 1/2 tsp coriander seeds, 1'' cinnamon, 1/2 tsp fennel seeds, 7-10 cashew nuts, 15-20 almonds, 2-3 tbsp ghee (butter) or oil cilantro for garnishing, Salt to taste.

Method:
Blend ginger, garlic and yogurt to a paste. Heat ghee or oil in a skilled and fry the onions untill golden brown. Add the yogurt paste to the onions and fry brown. Add chilli powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the plan. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.

MURGH MIRCH MASALA

Ingredients:
300 gms chicken, boneless, 12 green chillies, 75 gms oil, 25 gms dried coconut, grated, 20 gms poppy seeds, 2 tsp garam masala, 1 cup fresh yogurt, 1/4 cup fresh cream, 2-3 onions, finely chopped, 1 tsp ginger-garlic paste, Few coriander leaves, chopped, 1/4 tsp turmeric, 1/2 tsp chilli powder, Salt to taste.

Method:
Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions untill brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chilli powder and fry for few more minutes. Now add fresh cream, yogurt and mix well. Boil untill the mixture thickens to a gravy and remove from heat. Keep it aside. Heat the remaining oil in another pan and fry the whole green chilli untill they splutter. Then add chicken pieces, stir well and cook untill the pieces are tender. Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and serve if hot.

CHICKEN RESHMI KABABS

Ingredients:
2 Ibs. ground chicken, 2 medium size onions, 2 tsp ginger paste, 3 tsp garlic paste, 1 bunch of cilantro leaves, 1 tsp whole cumin seeds, 1 tsp white pepper, 1 tsp garam masala, 2 eggs, Salt to taste.

Method:
Chop onions coarsely. Chop cilantro coarsely. Grind together onions, ginger, garlic, cilantro, cumin and white pepper. Add this to the ground chicken. Mix in the eggs and salt. Shape into 2 inch long sausages; place these on pre-wet wooden skewers or metal ones. Place on a cookie sheet lined with foil to catch the drippings. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kababs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to3 minutes. Garnish with fresh cilantro leaves and lemon wedges. Enjoy with MInt Chutney.

BARBECUED CHICKEN

BARBECUED ORANGE CHICKEN

Ingredients:

Chicken pieces, BBQ sauce oil, 1/4 cup orange juice, 1/2 cup vinegar, 1/4 cup tomato paste, 1 orange zest.

Method:

Prepare grill in medium bowl, mix together all barbecue ingredients untill smooth. Place chicken on grill away from centre heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 addtionally minutes. Brush  chicken pieces with sauce and turn occationally; cooking for additional 10 minutes.

BARBECUED CHICKEN

Ingredients:

4 seeded and sliced and red chilli, 2 chopped garlic cloves, 5 small onion, 2 tsp crushed brown sugar, 1/2 cup coconut cream, 2 tsp fish sauce, 1 tsp tamarind water, 4 boneless chicken breast as requried basil leaves, as requried coriander leaves, as required salt.

Method:

Grind chillies, garlic and onion to make a paste like mixture. Combine sugar, coconut cream, fish sauce, tamarind water and salt. Stir continuously. Make cut 4 slashes in chicken breast. Place chicken in a shallow dish. Pour over spice mixture. Turn to coat. Cover dish. Place chicken on a pieces of foil. Grill chicken for about 4 minutes a sid. Baste occationally till cooked thoroughly. Garnish with basil or corander leaves.

CHICKEN CHATPAT

Ingredients:
500 boneless chicken, 5g garam masala, 25g ginger-garlic paste, 50g oil, 100 onions, chopped, 1 tsp chilli powder, 100g yogurt, A pinch of tandoori color, salt to taste.

Method:

In a wide bowl, mix chicken pieces, yogurt, ginger-garlic paste, salt, chilli powder, garam masala, tandoori color and marinate for about 1 hour. Heat oil in a pan, fry onions untill they turn golden brown. Cook the chicken pieces untill the gravy disappears and later fry them.

CHICKEN CHOPS

Ingredients:
2 chicken chops, 2 tbsp chilli sauce, 1 lemon, 2 tsp ginger water, Cilantro leaves, 1 egg, 30g bread curmbs,100g oil, Salt to taste, Chicken chops.

Method:
Seperate chicken chop from the wing bone. Place the chop on a wooden surface and beat with a spatula or chapatti roller untill the chop becomes thin. Place this chop on a tray, apply chilli sauce, ginger water, salt, lemon juice, chopped cilantro and marinate for 1/2 an hour. Beat an egg in a bowl and apply this to the chops with a brush. Also apply the bread to the chops. Heat oil in a wide pan, fry on all sides untill it becomes golder brown. Serve with tomato sauce.

TANDOORI CHICKEN

Ingredients:
2 ibs chicken legs, thighs & drumsticks attached, 1 tbsp lemon juice, 1 tsp yellow and red food colouring, 1 tbsp chilli powder, 2 tsp coriander (finely chopped) 1 tbsp cumin seeds powder, 1/4 cup plain yogurt, 1 tbsp fresh ginger grated, 1 tsp garlic paste, 1/4 cup ghee or vegetable oil, salt to taste.

Method:
Remove the skin from chicken pieces and cut them lengthwise, Mix lemon juice, food colouring, salt, chilli powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat, Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. Maranate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes. Turn  pieces over, brush with remaining 2 tbsp of ghee and continue baking untill chicken is cooked through and tender about 15 minutes.

STIR-FRIED CHICKEN WITH LIME & COCONUT

Ingredients:
2 boneless, skinless chicken breasts, Grated zest and juice, 1 large lime, 5 fi oz (150 ml) tinned coconut milk, 1 dessertspoon olive oil, 1 green chilli, 4 heaped tablespoons fresh coriander leaves, 4 spring onions cut into 1 inch (2.5 cm) shreds, including the green parts.

Method:
You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok. First of all, chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them  to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wor over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, untill they'er golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

ZAAFRANI MURG

Ingredients:
750gms chicken, Salt to taste, 2 tsp garlic paste, 2 tbsp yoghurt, 1 tsp red chilli paste, Saffron a pinch, 5-6 tbsp cashew nut paste, 4-5 tbsp oil, 2-3 bay leaves, 4-5 cloves, 2 tbsp onion paste

Method:

Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt. Also add red chilli and cashew nut paste and saffron dissolved in water. Mix all the ingredients. Heat oil in a pan. Add bay leaves, cloves & onion paste. Add garlic paste once the onion becomes brown. Now add already marinated chicken pieces is properly cooked finally add cashew nut paste & saffron dassolved in water. Mix all the ingredients.

CHICKEN

CHICKEN TIKKA
Ingredients:
1 kg Chicken fillets cut into cubes, 1 tbsp garlic paste, 1 tbsp gerlic paste, 1 tbsp ginger paste, 3-4 tbsp yogurt 1 tsp kasuri methi (available in India stores under that name) 3 tbsp lime juice 1 tbs garam masala, 1 tsp chilli powder 1 tbsp coeiander powder 1 tsp cumin powder 1/2 tsp orange food color (powder) 1 tbsp oil salt to taste.


Method:
Slit the chicken pieces with a knife and rub salt and lime juice to them. take a mixing bowl and add all the ingredients and mix them well to form a marinade. Marinate the chicken in it for 2 hours (you can marinade it keep it in the fridge and grill it for next days dinner. That way you will have a ready meal for next days dinner). Place the chicken under a hot grill and grill till the chicken is cooked and slightly   If you have a microwave grill the chicken can be grilled in a microwave, it turns out equally good.



CHILLI CHICKEN 
Ingredients: 
500-600gms. boneless chicken (cut into 1-inch cubes) 2 tbsp soya sauce, 1 egg, 2 tbsp corn flour/corn starch, 5-6 green chillies (finely chopped) 2 green onion tops (finely chopped), if available, 1 tsp garlic paste, salt to taste, 1/2 tsp white pepper powder or to taste, 1 tsp sugar, 2 cups chicken broth/water, 1 tbsp oil, Oil to fry.


Method:
Take 1 tbsp. Soya sauce,  1 tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 10 15 minutes. Heat oil and deep fry the marined chicken pieces till golden brown. Now in a separate wok/kadhai heat 1 tbsp. Oil and add garlic paste and green chilles and saute for few seconds. Add 2 cups of chicken broth or water.Bring to boil and add sugar, pepper powder,salt, ajinomoto and remaining soya sauce. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumbs. Cook for 2-3 minutes. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed/boiled rice.




CHICKEN IN GARLIC SAUCE

Ingredients:

300 gms (boneless) chicken, 1/2 cup (chopped finely) cabbage, 1/2 cup (sliced finely) carrot, 1/2 cup (cut finely) bell pepper, 1/2 cup onion (sallions), 1 tbsp (paste) garlic, 1/2 cup tomato sauce, 1 tsp soy sauce, 1 tsp white pepper, 3 tbsp corn flour, 2 tbsp cooking oil, 1 tsp lemon juice, salt.

Method:

Cut boneless chicken in small pieces. Marinate with one-teaspoon lemon juice and salt. Mix corn flour in 1/2 cup water. Heat oil. Add spring onion, chicken, carrot, cabbage and capcicum. Fry lightly and keep aside. Heat oil. Add garlic paste and fry for about a minute. Add tomato ketchup, soya sauce, sait, pepper. Combine 1/2 cup water (or as requrid) and cook till boiled. Put chicken and vegetables to the sauce. Adjust seasoning. Add corn flour mixed in water. Cook for a minute. Serve hot with noodles or fried rice.





CHICKEN STRIP

Ingredients:

4 chicken breast halves, 2 tsp garlic, 2 tsp chopped ginger, 2 tsp soy sauce, 1/4 cp lemon juice, 1/2 tsp pepper sauce, 1 tsp vinegar, 1/4 cp olive oil, 1/4 tsp pepper.

Method:

Cut the chicken breasts in wide strips. Preheat grill to medium. Combine garlic ginger soy sauce, lemon,juice, hot sauce, vinegar, olive oil, and pepper in a jar with a tight lid. Shake till well blended. Place chicken strips in a shallow dish pour part of the mixture. Refrigerate for some time. Place on the grill cook for 6 to 8 minutes. Baste frequently with the marinade while cooking.

JEERA CHICKEN

Ingerdients:
Oil 1 tablespoons cumin seeds, 3 green chillies finely chopped, 2 onion grated, 1 chicken, 2 tsp geated garlic, 8 tsp grated ginger, 1 tsp cumin powder, 1 tsp (garam masala) powder, 1 tsp lemon juice, salt, hot water, cumin powder to garnish.

Method:

Heat the oil in a heavy- bottomed pan. Add the cumin seeds and let them crackle. Add the  green chillies and sliced onions. Saute on medium heat for about 3 minutes or till the onions are soft and light golden. Add the chicken pieces and cook stirring for about 8 minutes or till the chicken pieces are on longer pink. Combine all the other ingredients and mix well. Cover and cook on medium heat for about 15 minutes or till the chicken pieces are well cooked. If the chicken is not yet coocked and the gravy looks dry, add more hot water little by little as required whilst stirring. Cover and cook on low heat till done. Serve hot garnished with a sprinkling of cumin powder.

GREEN BENGAL CHICKEN

Ingredients:

2 ib chicken, 3 tomatoes (finely chopped) 2 onions (finely chopped), 1/4 inch long chopped ginger, 1 bunch cilantro leaves, chopped, 1 tsp red chilli powder 5 cinnamon cloves, 1/2 tsp turmeric powder, 1 tbsp cumin powder, 1 tbsp garam masala (optional), salt to taste, 3 tbsp vegetable oil or butter, green chicken.

Method:

Clean the chicken and cut them into pieces. Heat oil in a large deep non-stick pan and add onions. Add cinnmon, ginger,powder and fry them untill onions turn golden brown. Make paste of cilantro and red chilli powder in blender using water. Add paste to onions-spices mix turn and fry for a couple of minutes. Put chopped tomatoes & salt to the paste cook on high heat for 3-4 minutes (till tomatoes are kind of mushy). Add chicken pieces and a gress of water and brings to boil (take about a minute or two). Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally. Serve while hot.

SHRIMP FISH

SPICY  GRILLE SHRIMP
Ingredients:
1 Large clove gralic, 1 Tbsp coarse salt, 1/2 Tbsp cayenne pepper, 1 Tsp paprika, 2 Tbsp olive oil, 2 Tsp lemon juice, 2 pounds large shrimp, peeled and divined 8 wedges lemon for garnish


Method:
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.Lightly oil grill grate. Cook shrimp for 2 or 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.


MARINATED GRILLED SHRIMP
Ingredients:
3 Cloves garlic, minced, 1/3 Cup olive oil, 1/4 cup tomato sauce, 2 Tablesspoons red wine vinegar, 2 Tablespoons chopped fresh basil, 1/2 Teaspoon salt, 1/4 teaspoon cayenne pepper, 2 Pounds fresh shrimp, Peeled and divined skewers.


Method:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Threat shrimp onto skewers, piercing once near the tail and once near the heat. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 3 ot 3 minutes per side, or until opaque. 


COOCKTAIL SHRIMP
Ingredients:
1 ib shrimps pealed and clean, 2 tsp gralic paste, 1 tsp tandoori powder, 1 tsp lemon juice, 1 tsp ginger paste 1 tsp corn starech powder, 1/2 tsp red chilli powder, Oil for frying, Salt to taste.


Method:
Take the cleaned shrimp and mix all the above ingredients. Take a deep frying pan with oil  and after the  oil is heated deep fry the shrimps  and strain the oil and serve with green chutney or ket chup. 


LOBSTERS MALAI CURY
Ingredients:
500gms Prawns/Lobosters, 1 Coconut, 2 Tsp, Onion paste, 2 Bay leaves, 25 gms, Kismis/raisins 100gms Curd, 1 Tsp, Ginger paste Salt-according to taste, Oil and ghee accordingly.


Method:
Clean the prawns or  lobsters peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water for few minutes. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot. 



GOAN HOT PRAWNS PICKLE-STYLE
Ingredients:
500grams headless fresh prawns shelled, divined and cleaned 4 onions finely chopped 4 tomotoes finely chopped 2 green chillies deseeded and chopped 1 sprig curry leaves.Ingredients for making a paste to marinate the prawns: 4 tablespoons oil salt, suger and vinegar to taste Grind to a fine past, 2 dry red chillies preferrably kashmir, 1 teaspoons black peppercorns, 1 tablespoons mustard seeds 2 teaspoons cumin seeds teaspoons turmeric powder 1 tablespoons ginger-garlic paste 1 tablespoons vinegar or as per taste.


Method:
Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the  prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.


GRILLED BENGAL TIGER PRAWNS
Ingredients:
16 Medium size prawns, peeled 4 tbs lemon juice salt to taste 1 tsp chilli powder, 1 garlic clove, crushed, 1 tsp vegetable oil, 2 tsp freshly chopped coriander.


Method:
Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve. 


LOBSTER CURRY
Ingredients:
Olive oil 1 tbsp, Lobster 1(peeled & diced), Currry powder 1 spinch, Turmeric 1 spinch, Coriander i spinch, Gingerpaste 1 spinch, Chopped parsiey 1 tbsp, Double creame 150ml, Tomato pure 1 tsp, Sliced lemon to garnish.


Method: 
Heat oil in a pan. Put the diced tobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredientd (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionaly stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.                                                                                                                                                                                                                                                                                                                                                                           

FISH

Fish Fry

Ingredients:

1 Ib white fish fillets,1 tsp ground turmeric,1 tsp chilli powder,salt,oil for frying
 Method:  Put the fish fillets in a dish.Season the fish with salt turmeric and chilli. Fry in deep hot  oil until  golden about 3-4 mins.Serve with lime



 Maachher Jhol

Ingredients:

1 Ib fish (preferably freshwater like carp or catfish with skin and bones cut into  steaks 3/4" thick) 1 cup mustard oil, 1-1.5 tbsp mustard paste, 2 tbsp turmeric, 5-6 hot peppers, juice of 1 lemon  salt to taste

Method:

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard-oil in a deep pan and fry fish lightly until golden yellow. Dissolve mustard paste, remaining  turmeric and salt in 1.5 cups hot water.Slice hot peppers lengthwise and add to the mustard sauce.Add a few drops of mustard oil to the sauce.Bring sauce to boil in a saucepan and add fish to it.Summer until fish is tender and sauce has thickened slightly.Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.




 FISH KALIA

Ingredients:

2 Lb Fish, 1 Tsp Turmeric powder, 3 Tbsp Red Chilli powder, 4 Sliced Green Chillis, 1 Tsp Cumin Seeds, 2 Tbsp yogurt, Salt to Taste, 1 Large chopped onion, 0.5 Inch piece Ginger, 1 Tsp Coriander seeds, 2 Tsp Sugar, 3 Bay leaves, @ Pods garlic, 0.5 cup cooking oil.

Method:

Take fresh grass carp, white sea bass or halibut fish. Cut into 3/4 inch steaks. Rub one tea spoon each of salt and turmeric powder all over the pieces. Grind to a fine past coriander & cumin seeds, red chilli and ginger adding little water in an electric grinder. Heat 1/2 cup oil and fry the fish pieces.Turn each piece and fry till brown.Remove the fish pieces. In the same oil add cumin seeds and bay leaf and When splutters add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chilli and cook for three minutes. Add two table-soon of yogurt/curd and fry till starts to stick to the pan. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and sugar and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick