Tuesday, June 6, 2017

Naadan style chemeen(shrimp) curry

Hi Friends,
Loved the rainy weather since today morning and wanted something really naadan for the ifthar today  So thought will make this simple and tasty curry to have with some nice homemade rotis .

Cooking time: 10 mins
Prep time:5 mins
Serves : 4

Shrimp-1 lb
Onion- 2 large sized
Tomato- 1
Ginger garlic paste-1 tspn
Mustard seeds
Curry leaves- 1 stem
Mint leaves- -3 leaves
Coriander leaves- chopped 2 tblspn
Chilli powder- 1 tspn
Turmeric powder- pinch
Coriander powder-1 tspn
Coconut oil-2 tblspn
Salt to taste

Method of preparation
Heat oil in a pan and add the mustard seeds and curry leaves to it. When the seeds splutter, add chopped onions.
Saute the onions well and add ginger garlic paste and tomatoes. Add chilli powder, turmeric powder and coriander powder and cook for 10 mins. Add little water if needed.
Add the nicely washed shrimp and cook for 10 mins in medium flame.
Garnish with coriander leaves and mint leaves.


Tuesday, April 12, 2016

Steak dinner

Cooking time-90 mins

T bone steak- 2 lb
Dried parsley flakes-2 tblspn
Lime juice- 2 tblspn
Pepper powder-2
Extra virgin olive oil-3 tblspn
Ginger garlic paste-1 tblspn
Bbq sauce- half cup
Forzen veggies-1 cup
Rosemary-1 tblspn
Salt to taste

Method of preparation
Marinate the steak with extra virgin olive oil, pepper, ginger garlic paste, parsley flakes,lime juice and salt and refrigerate for 5 hrs.
In a pan brown the marinated steak on both sides till it turns brown.
Preheat the oven to 365 degree. In a baking dish, transfer the contents from the pan and add some olive oil on top. Cover with aluminium foil andBake for 1 hour.
In a bowl, add bbq sauce, rosemary and olive oil and transfer the contents on top of the baking dish. Bake unwrapped for 20 mins.


Thursday, July 30, 2015

Parsley-Mint Chicken

Hi All,

This recipe harbours all the flavors of fresh green herbs and the taste is really refreshing. 
I personally love the combination of parsley and mint in all my salads, so thought why not try the combination in our curry dishes.
Parsley is a very popular antioxidant and is widely used in Mediterranean and American cuisine.Its very similar to coriander leaves, however the taste is completely different.
And as we all know, Mint is one of the most aromatic herbs and is widely used in teas, beverages, curries and salads.
This quick and filling recipe would be the perfect curry dish to go with nice home made chappati or naan.
Cooking time-30 mins

Onion- 2
Ginger garlic paste-1 tblspn
Freshly grated ginger-1/3 tspn
Red chilli powder-1 tspn
Coriander powder-2 tspn
Jeera powder-1/2 tspn
Parsley leaves-10
Mint leaves-5
Salt to taste
Extra virgin olive oil

Method of preparation
Heat oil in a pressure cooker and add all the above ingredients including cleaned and cut chicken pieces and pressure cook in medium flame for 2 -3 steams.
Spicy and tasty chicken curry is ready to be served with your choice of chappati or naan. 



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