Kiran's Cuisine

Ingredients

Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying

Directions

1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

INGREDIENTS

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 nos
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Ginger – 1′ piece
Pepper(crushed) – 1 tsp
Turmeric powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1/2 tsp
Cumin Powder -1/4 tsp
Green chillies – 7 nos
Salt – As reqd
Curry leaves – 2 stem
Oil – 1/4 cup
Lemon juice – 3 tsp

METHOD

1)Clean the mutton and cut into 1 inch pieces.

2)Crush half portion of green chillies , Garlic,Ginger,Cumin Seeds and Mix it with the Mutton Pieces.

3) Marinate the Mutton pieces with above crushed mixture , Cumin powder, Coriander Powder,Salt,Lemon Juice and Pepper Powder , little bit of sliced Onion. Keep it aside for half an hour.

4) Slice the onion thinly,Cut rest green chillies lengthwise and Chop the ginger and Garlic.

5) Cook the Marinated Mutton pieces in pressure pan or in a normal pan.

6) Pour the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, little bit Coriander Powder,Red Chillies, tomato pieces,Curry Leaves, diced garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the cooked mutton into the mixture.

9)Saute it well for 5 to 10 mins until the oil oozes out and the mutton gets partially fried/Thicken.

:- Serve after Garnishing the dish with curry leaves.

:-This dish will go fine with Rice,Palappam and Bread.
:- Courtesy to our Thrissur Friends .

Recipe By
Kiran Mary

I got this recipe from Sanjay Thumma of “Vahrehvah” .
Cheers to Sanjay for sharing his wonderful recipes with us

checkout this recipe.

Chilly Chicken Recipe

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut oil / Olive Oil– As required for frying

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder,red chilli powder, ginger/garlic paste, cumin powder,salt,Lemon Juice and turmeric powder into a coarse paste.

2)Rub it all over the fish inside out.

3)Stuff the curry leaves on to the fish and Refrigerate it for about half an hour for the masala to absorbed into the fish.

4)Take out the fish ,remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Recipe By
Kiran Mary

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Powdered Coconut – 1 tsp (Optional)
Turmeric powder – ½ tsp
Red chilly powder – 1 tbsp
Salt – As reqd
Curry leaves – 2 stalks
Coconut oil – 1/4 cup
Ginger/Garlic paste – 1/2 tsp
Sesame Seeds – 2 tsp (Optional)
Coconut Milk – 3 Cups
Aluminium foil – A roll
Lemon Juice – 2 tsp

For the Gravy:
Button onions(Kunjulli) – 1 cup
Red chilly powder – 2 tsp
Button onions(Kunjulli) – 10 nos
Corriander Powder – 1 tsp
Garam Masala – 2 pinch
Salt – As reqd
Whole red chillies(Kollamulaku) – 3 nos
Ginger – ½” long
Garlic pods – 6 no
Curry leaves – 2 stalks

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice

shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean

inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any

bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean

water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder, grated coconut powder, red chilli powder, ginger

and garlic paste into a coarse paste.

2)Add turmeric and salt and little water to make the masala to a paste form.

3)Rub it all over the fish inside out.

4)Stuff the curry leaves inside and out of the fish.

5)Refrigerate it covered for about half an hour for the masala to absorbed

into the fish.

6)Take out the fish ,remove the curry leaf which was stuffed outside and fry

in coconut/veg/olive oil on both sides, until it turns dark brown.

:- Keep it aside.

For making the gravy:

1)Take out the excess oil from the above frying pan..

2) Add the half-cup cut shallots,ginger, garlic and saute it well until the

raw smell goes off thats takes like hardly 2 or 3 mins.

3)Add red chilly powder, corriander powder, garam masala powder and

remaining fish masala and curry leaves .

3) Add sesame seeds and Saute it well also add little bit salt . (remember

that u have added salt when u fried the fish).

4)When they turn slight brown and tastes good, spread the gravy on the foil

or the banana leaf keep the fish above the gravy and also pour gravy above

the fish too. Fold the foil carefully and make 3 or 4 needle holes with a

pin be carefull that u dont tear the foil and keep it aside.

For boiling the Fish

1) Take a flat pan and add 3 cups of coconut milk to it and add little bit

salt and turmeric powder.

2) Place the folded fish gravy pack to the coconut milk and close the pan

allow it to cook for abt 15 to 20 mins.

3) After 15 mins place fish gravy pack into a serving pan , Open the pack

carefully without the damaging the fish and pour little bit of the boiled

coconut milk over the fish and serve it.

:- If u get the banana leaf for packing the fish it will add more taste.

:- If u r adding the grated coconut for the masala, grind all the masala

ingredients to a fine paste.

:- Add the Chilly according to ur taste. This recipe is little bit hot..

Try out this Recipe and make ur guest bite their fingers.

Recipe By
Kiran Mary.

INGREDIENTS

1) Boneless Chicken – 1 lb
2) Ginger Sliced – 3 tsp
3) Garlic Sliced – 3 tsp
4) Onion – 2 nos
5) Tomatto (sliced) – 2 nos
6) vegetable oil – 1 tbsp
7) Jathikka powder – 1 tsp
Butter – 5 gm
9) Milk – 1Glass
10) Cashew paste – 50 gms of cashew grinded into fine paste.
11) Meat Masala Powder – 5 tsp
12) Red Chilly – 6 nos
13) Garam masala – 1 tsp

METHOD

1) In a pan pour oil, add sliced ginger 3 tsp garlic 3tsp, allow it to turn brown
2) Add sliced 2 onion
3) Add 5 or 6 red chillies allow it to turn slight brown
4) Add sliced 2 tomatto
5) when the abv mix is brown add 5 tsp meat masala
6) Add garam masala
7) Add jathikka powder
Add butter when abv mixture is nicly cooked
9) Add chicken stir well
10)Add salt
11)Add milk
12)Allow it to cook for 10 mins
13)Add cashew paste
14)stir well till the chicken is cooked well.

:- Serve it hot with rice, bread,Nan, Chappathi.
:- Garnish with Red chilly or with cilntros.

Cheers to Surya Tv , got this recipe from a program. I did some improvising for making to our taste.

Recipe By
Kiran Mary

INGREDIENTS

Boneless Chicken Pieces – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

How to Marinate the chicken Pieces?

Chilly Powder – 1 tsp
Ginger/Garlic Paste – 1/2 tsp
Pepper Powder – 1/2 tsp
Salt – to taste

Mix the Chicken Pieces with all the ingredients well and Keep it in the refrigerator for about 1/2 hr to 1 hr. It will be more tasty if it is kept for more than 1 hr.It depends on your available time.

METHOD

1. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

2. Boil the mixture in a saucepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

3. In a large skillet or frying pan, over medium/high heat, pour oil and saute the Chicken Pieces until browned and juices evaporate.Fry the Chicken Pieces well until it is soft and tender.

4. Add half of the cooked sauce to fried Chicken Pieces and cook it till the Chicken Pieces gets a nice glazing to it.

5. Pour some more sauce on the cooked pieces and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chicken or Beef.
:- Yaki means glazed.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the Chicken pieces with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

INGREDIENTS

1) Crabs(Njandu) or Crab Meat – 1/2 kg
(cleaned with shells on)
2) Garlic pods(minced) – 3 nos
3) Ginger(minced) – 1/2″ piece
4) Green chillies(slit) – 5 nos
5) Onion – 2 nos
6) Tomato(chopped) – 1 no
7) Shallots(Kunjulli) – 5 nos
(finely chopped)
Dry red chilly – 1 no
9) Garam masala powder – 1/2 tsp
10) Turmeric powder – 1/2 tsp
11) Chilly powder – 2+1/2 tsp
12) Salt – As reqd
13) Veg oil – 1 tbsp
14) Water – 1 Cup
15) Coriander leaves(chopped) – A small bunch
17) Grated Coconut – 1/2 cup
18) Coriander powder –
19) Cardamom – 2
20) Cinnamon – 1 or 2 small pieces
21) Cloves – 2 nos

METHOD

1) Clean the crab or u can even use the crab chunks or crab meat.

2) Grind the masala into a fine paste,Coconut,Cilantro,Green chillies, pepper,ginger, garlic,1 or 2 Shallots,Corriander Powder, 1/4 tsp of garam masala powder.

3) Heat oil in a pot. Add the Cardamom,cinnamon and Cloves.

4) Add Sliced Onions allow it to turn soft and transparent, add red chilly and shallots cook for 30 seconds.

5)Add turmeric powder and Chilly powder cook for 2 minutes.

6)Add the masala paste and allow it to cook until the raw taste goes off.

7)Add the uncooked crabs mix it well with the masalas allow it cook for about 5 mins.

7)Add the chopped tomatoes mix well.

8)Add salt to taste and water . Cook on low heat for 30 minutes, until the crab is cooked.

9)Garnish with chopped coriander leaves.

:- Crab Masala is ready.

:- Serve Crab Masala hot with rice.

Recipe By
Kiran Mary.

INGREDIENTS

Lamb – 350 gm
Onion – 2 nos
Sesame Seeds – 2 tsps
Garlic pods – 5 nos
Ginger/Garlic Paste – 1 tsp
Green chillies – 3 nos
(chopped)
Coriander powder – 2 tsp
Red chilly powder – 2 tsp
Turmeric powder – 2 pinch
Garam Masala – 1/4 tsp
Chicken Masala – 1/4 tsp
or Maggi Cubes – 1 no
Meat Masala – 1/4 tsp
Cumin Seeds – 1/2 tsp
Tomato(medium) – 1 nos
Kasoori methi – 2 tsp
Lemon Juice – 1 tsp

Oil – 3 tbsp
Pepper powder – 1/2 tsp
Salt – As reqd

METHOD

1)Wash the Lamb cut pieces and keep it aside for draining.

2) Marinate the cut pieces with Lemon juice, salt, 1 tsp of red chilly powder, 1/4 tsp of garam masala , 1/4 tsp Ginger/Garlic paste and keep it aside for about 30 mins.

3)Heat oil in the pan. Fry the Marinated Lamb pieces for about 10 to 15 mins and allow it to turn brown and soft.

4)Heat oil in a Pressure Cooker.Add onions, green chillies, ginger and garlic paste.

5)Fry onions till it turns yellowish brown.

6)Add Sesame seeds,tomatoes and fry it properly.

7)Add red chilly powder, turmeric powder, coriander and cumin seeds powder,Chicken Masala powder, Meat Masala Powder,garam masala powder, pepper powder and salt .Stir it well and allow it to cook for 2 minutes

Add the fried meat pieces into the mixture.

9) Stir the meat along with masala and cover the pan and let it cook till it is soft. (it will cooked nicely within 1 or 2 whistle, dont over cook the meat)

10) When it is cooked nicely , add kasoori methi to get the nice flavour.

11)Garnish with sesame seeds.

:- This Dish will go fine with Rice,Fried Rice,Appam, Chappathi, etc.

Recipe By
Kiran Mary

METHOD

Big Onion – 1 +1/2 no (Long thin slices)
Chicken Pieces – 1/2 cup sliced pieces
Prawns – 8 nos
Beef Sausages – 4 nos
Green Peas – 1/4 cup
Sliced Carrot – 1/4 cup
Green Chillies – 6 nos
Chilly Powder – 1/2 tsp
Coriander Powder – 1/4 tsp
Turmeric Powder – 2 pinchs
Garam Masala – 1/4 tsp
Chicken Masala – 1/4 tsp
Pepper Powder – 1 tsp
Meat Masala – 1/4 tsp
Maggi Chicken Cubes – 1 no (small)
Ginger/Garlic Paste – 1 tsp
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
Ghee – 3 tsp
Rasins – 10 nos
Cashews – 8 no
Kasoori Methi(optional) – 1 tsp
Coriander Leaf for Garnishing

For Cooking Rice

Rice – 2 Cups
Cardamom – 1 no
Cinnamon – 2 nos
Cloves – 2 nos
Cumin Seeds – 1/4 tsp
Oil – 1 tsp
Salt – to taste
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Fry the Chicken Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially. Strain the chicken broth to the rice which oozes out when it is frying.

4) Fry the Prawn Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially.

5) Fry the sliced sausage Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially.

6) Keep all the fried chicken,prawns and sausage pieces aside,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown,add ginger/garlic paste ,stir it well.

7) Add sliced green chillies,Chilly powder,Coriander Powder,Garam Masala,Chicken Masala Powder,Meat Masala powder,turmeric powder stir it till the raw taste goes off.

Add all the fried pieces of chicken,prawns and sausage to the masala mix. stir it well

9) Then add the maggi cube ,Kasoori methi and salt as per your taste,stir well till we get a nice and yummy smell.

10) When the all pieces are cooked nicely, add the mixture to the cooked rice,stir well without spoiling the rice texture. close the lid and keep it in a low flame for about 10 minutes. Add the Ghee in between. Mix it well.

11) Fry the vegetables and fry till smooth, dont let the fresh colour of vegetables go off.

12) Add the fried vegetable pieces to the rice and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

13) Add the soy sauce ,tomato sauce,duck sauce,chilly sauce as per your taste.

14) Serve it after garnishing with finely chopped coriander,fried Onions,fried vegetables, Fired Raisins & Cashews .

:- Adding Sauces is as per your taste, if u dont like the sauce tastes you can avoid adding it.

:- You can even add beef or pork instead of sausages.

Recipe by
Kiran Mary