Monday, February 13, 2017

Goan Shrimp

Shrimp is coconut gravy can be made in so many different ways...really spicy, mild spicy, sweet and spicy. The dish here is the really spicy level, but you can reduce the heat by reducing the chilli paste. Do try it...its mouth wateringly LOL  delicious

Goan Shrimp (Shrimp is spicy coconut gravy)
Ingredients:

  1. 12-15 oz large shrimp
  2. 1 tablespoon garlic chilli paste
  3. 1 medium onion ground to paste
  4. 1 heaped teaspoon ginger garlic paste
  5. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
  6. 1 heaped teaspoon coriander powder
  7. 1 teaspoon each of cumin powder, turmeric
  8. salt to taste
  9. 1 chicken bouillon
  10. 1 tablespoon oil
  11. 1/2 cup thick juice from a mini golf ball sized tamarind
Marinate the shrimp with salt and  turmeric for 15-30 minutes.
If using only dried coconut, grind the it to paste. 

If using coconut milk and dried coconut, grind it along with the onion.
Heat the oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add shrimp and stir well.  Add coconut milk and tamarind juice along with the chicken bouillon and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.

Brinjal Paneer

Recently I have been making a whole lot of Paneer dishes because everyone at home is loving it. So I am trying to make the paneer dishes a little more healthier by adding them to various vegetables. So this time it is the turn of EggPlant . And this recipe is pretty delicious either with roti or with white rice

Brinjal Paneer (Indian Cottage Cheese in eggplant gravy)
Ingredients:

  1. 1 American eggplant
  2. 200 gms paneer cubed
  3. 1 medium small onion ground to paste
  4. 1 teaspoon ginger garlic paste
  5. 1/2 cup milk
  6. 1 teaspoon coriander powder
  7. 1/2 teaspoon each of salt, turmeric, cumin powder, garam masala, chilli powder
  8. 11/2 tablespoon oil
Cut the eggplant into half length wise and roast on fire for 5-8 minutes. Cover and set aside for 10 minutes. Scrape the flesh out of the skin and set aside.

In a pan add 1/2 tablespoon oil and fry the paneer pieces for 5-7 minutes. Drain and set aside.
Add 1/2 more tablespoon oil and fry the onion paste till it starts getting brown. Add ginger garlic paste and fry for a minute. Add the rest of the ingredients except milk and paneer and mix well. Add 1/2 cup water and cook for 10 minutes. Add paneer and milk and stir well and simmer for 10 more minutes. Garnish with cilantro and enjoy with steamed rice or with roti

Sunday, February 5, 2017

Coconut rice With Black bean curry

There are few dishes which really make you feel warm form inside on a cold rainy evening. This is one of those dishes which made me feel real warm and cozy inside when outside it was cold and rainy.

And my coconut favoring hubby loved it too. So, here is the easy recipe

Coconut Rice (Rice cooked in coconut milk)
Ingredients:

  1. 2 cups white rice.
  2. 1 1/2 cup each of coconut milk, water
  3. 1 teaspoon sugar
  4. 1/2 teaspoon salt
  5. 1 tablespoon dried coconut flakes toasted
Wash the rice 3-4 times and if you have a rice cooker add everything (except coconut flakes) into it and let it do its thing. Toast the coconut flakes till light brown. After the rice is cooked sprinkle the toasted coconut on top and serve.

Black Bean Curry
Ingredients:
  1. 1 can black bean
  2. 1 tablespoon olive 
  3. 1 medium small tomato chopped fine
  4. 1 chicken bouillon or a can of chicken stock
  5. 1/4 cup each of finely chopped onions, green bell pepper
  6. 1/2 teaspoon each of cumin powder, coriander powder, red chilly powder, finely chopped garlic
  7. 1 teaspoon white/tarragon vinegar
In a pan heat the oil and add the onions and cook till tender. Add garlic and fry for a minute. Add tomatoes and cook for 5 minutes. if using chicken bouillon add it and 11/2 cup water or if using canned stock skip the water. Add all ingredients to the pot and cover and simmer for 30 minutes. Garnish with cilantro and enjoy on a bed of coconut rice

Another similar recipe

Sunday, January 29, 2017

Blueberry pies

Last night, my husband comes to me and says "you know how to make a pie " 😊 And yeah I made it on a Thursday evening...I can't believe myself.

The reason was I think there was a big bounty of blueberries so the super market I go to had a ton of blue berries and at good price. Having fresh fruit at good price here in Georgia is not as common as in California. So, when I get the opportunity I grab the fresh fruit.

Anyway so much yup yup yup. I found the perfect recipe for the pie and they were great.

Blueberry Pie (Handheld pies with blue berry filling)

Blue berry pie

Ingredients:

  1. 2 cups fresh blue berries
  2. 1/2 cup sugar
  3. 1 teaspoon fresh lemon juice
  4. 1/2 teaspoon corn starch
Ingredients for the dough:
  1. 8 oz cold butter
  2.  2 cups all purpose flour
  3.  1/2 teaspoon each of salt, baking powder
  4. 1/2 cup sour cream
For brushing/topping:
  1. 1 egg beaten
  2. Sugar for sprinkling
Heat the blueberries with sugar and lemon juice for about 5 minutes. Add the corn starch and mix well and let it cool.

Shift the flour with the salt and baking powder and add butter and sour cream. Mix until the dough is crumbly. If needed added ice cold water 1 tablespoon at a time. Roll the dough on  clean surface dusted with flout into a rectangle. Fold it into three like a business letter :). Roll it again and do the same 3 more times. Wrap it with a plastic wrap and put it int the fridge for 30 minutes.

Roll the dough on a clean floured surface and cut it into 3 inch by 3 inch pieces. Add 1 teaspoon of filling and brush the edges with the egg  and top it with another piece of cough. Crimp it or presh down with a fork. Brush with egg on top and top with sugar. Poke some holes at the top. Repeat.

Pre heat oven to 425. Place the pies on a baking sheet and bake for 18-20 minutes. Let cool a bit and serve as is or with shipped cream


Monday, January 23, 2017

Mushroom Peas curry dry

Dry Mushroom and Peas curry
Mushroom Peas curry

Ingredients:

  1. 12 oz mushrooms sliced
  2. 3/4 cup fresh peas
  3. 2 tablespoons each of oil and yogurt
  4. 1 medium onion ground to paste
  5. 1 large or 2 medium small tomatoes chopped fine
  6. 1/2 teaspoon each of turmeric, salt, chilly powder, coriander powder, cumin seeds, ginger garlic paste
  7. 1/4 teaspoon black pepper
Marinate the mushrooms with yogurt, salt and black pepper and red chilly.
Heat the oil in a pan and add the cumin and fry till they splutter. Add the ground onions and fry till they start becoming brown. Add ginger garlic paste and fry for a minute. Add the tomatoes and the spices and fry for 5 minutes. Add the marinated mushrooms and fry for 5 minutes. Add the peas and fry for 10 more minutes. Garnish with cilantro and serve

Tuesday, January 10, 2017

Cauliflower shrimp curry

Long time ago one my MIL made Cauliflower with Shrimp. The two things my hubby loves and his mom just combined the two of them into one...single...love...for him LOL
From then on I have been trying to recreate that dish but it never tasted the same.

I finally found this recipe which is pretty delicious.

Cauliflower shrimp curry (Shrimp with cauliflower in spices)
Shrimp Cauliflower curry
Ingredients:
  1. 1 pound medium shrimp, peeled and deveined
  2. 2 tablespoons oil
  3. 1 onion, diced
  4. 1 teaspoon ginger garlic paste
  5. 1 medium large tomato chopped fine
  6. 2 small  potatoes  peeled and diced
  7. 2 cups cauliflower
  8. 1/2 cup frozen peas, thawed
  9. 1/2 teaspoon each of salt, chilli powder, turmeric, coriander powder, cumin powder
Mix the shrimp with turmeric and heat them in a pan for 1-2 minutes. Drain and set aside.In the same pan heat the oil and add the onions and fry till they start turning brown. Add the ginger garlic paste and fry for a minute. Add tomatoes and all the spices and cover and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add a cup of water and cook for 5 more minutes. Add cauliflower, shrimp and peas and cover and cook for 10-15 minutes or until the gravy reaches a consistency of your liking. Enjoy with steamy hot rice

Saturday, January 7, 2017

Eggnog creme Brulee

So...my last post with eggnog was not my last after all. I just love love love eggnog and I can't pass it on when I see it in the fridge , in the grocery store, waiting for me to pick it up :p

Anyway, one more carton of my fav eggnog back at home and ofcourse after I drink enough of it I start looking for things to make with it. And it is a snow day today I decided to make some creme brulee with it yesterday. There are hardly any other desserts' I like more than Creme Brulee and to make something more yummy than it already is...great. And did I mention I made it all for myself...in 1 ramekin. thats it. If you want more of it, multiply it by the number of servings you want

Eggnog Creme Brulee(Creme Brulee with egg nog)
Eggnog Creme Brulee
Ingredients:

  1. 1/3 cup each of eggnog, whole milk, heavy cream
  2. yolk from one fresh egg and make an egg white omelet with the rest :)
  3. 4 teaspoons sugar
  4. 3 cups water
heat the oven to 300 degrees F.
Combine the eggnog, cream and milk and bring to a slight simmer over medium heat. Whisk together the egg yolk and 2 teaspoons sugar for about 2 minutes.
While whisking constantly add the hot milk mixture slowly . Add the mixture to a ramekin. Heat the water in a microwave for 2 minutes and add it to a pie pan. Put the ramekin in the middle of the pie pan and put the pan in the middle rack in the oven and bake for 30-35 minutes. Test with a tooth pick, if it comes out clean it is done. Cool on the counter for 30 minutes.
Cover with a plastic wrap and put it in the fridge until ready to use.
Before serving sprinkle the remaining 2 teaspoons of sugar . Put the oven on broil and broil the creme brulee on the top self for 2 minutes. Keep an eye on it and take care not to burn it. Serve or enjoy all by yourself