Kiran's Gallery

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)
8) 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

8) 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.

8) 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

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste
Egg – 1 no
Puffs Pastry Sheet – 1 pack

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan .

7) Cut them into 4 X 4 inches, square pieces.

8) Place the stuffing on one half of the sheet.

9) Fold the other remaining half of sheet on the stuffing. You can fold it in your on desired shape.

10) Take a little amount of water and close both the ends of the stuffed puffs.

11) Use the fork ends to close the ends of the puffs.

12) Follow the same procedure with the remaining stuffing.

13) Dip the stuffed puffs into the beaten egg, this is for getting a shiny effect for the puffs

14) Place in the oven at 450 degrees for 30-40 minutes or till light brown and crispy. Brush with the beaten egg in between

:- Serve hot with ketchup.

Note :- If u want to prepare your own pastry sheet u can follow the steps of Dough Preparation of Chicken Carrot Puffs(http://kiranmary.com/?p=26)

For Easy Puffs you can use Puffs Pastry Sheet which is available in the market and follow the directions of it to have the puffs sheet ready and just stuff the Fish masala mix in it and bake.

:- Serve hot with tomato ketchup.

Enjoy!!!!!!!!!!!!!!

Recipe By
Kiran Mary

Easy Fish Ball Recipe ,It wont take more than 20 minutes.

INGREDIENTS

Tuna Tin fish – 2 Can
Onion chopped – 2 nos
Green chillies chopped – 4nos
Garlic chopped finely – 3 nos(bigger size)
Ginger chopped finely – 1 medium size
or Ginger/Garlic Paste – 1/2 tsp
Potatoes boiled & smashed – 2 nos
Pepper powder – 1 tsp
Kasoori Methi(Optional) – 1 tsp
Garam masala – 2 tsp
Oil – 1 tbsp
Musturd Seeds – 1/4 tsp
Red Chilly Powder – 1/4 tsp
Vinegar – 1/4 tsp
Salt – As per taste

Seafood Fry Mix
or Bread Crumbs – 1/2 cup
Egg – 1 no
Oil – Required for deep frying

METHOD

1) Strain tin fish,Wash it with normal water.For avoiding the tinny smell,Mix the Fish meat with vinegar and salt and keep it aside for 5 mins.

2) Pour oil in a pan, as the oil becomes hot,splutter mustard seeds, add sliced onions,ginger,garlic,chilly powder & sliced green chillies, when it starts changing colour add the Fish stir it until it is cooked well. Do not add water to it

3) Add the smashed potatoes and stir it well.Make this mixture dry. Cook till it tastes good.Now add Kasoori Methi,pepper powder & garam masalas and Add salt as per the taste.

4) Allow it to cool for some time then make small round balls, and keep it aside.

5) Beat an egg and keep it in another pan and in another plate take Seafood Fry Mix or bread crumbs.I used Seafood Fry Mix.

6) Dip this balls in the egg mixture & then dip into the Seafood Fry Mix. Now deep fry the Fish balls in oil till it turns golden brown .

:- Serve hot with tomato ketchup.

Recipe By
Kiran Mary

INGREDIENTS

Boneless beef/Pork steak – 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

METHOD

1. Marinate the steak pieces with 2 tbsp of teriyaki sauce,1/4 tsp of garlic/ginger paste,1/2 tsp of pepper powder slice beef into very thin strips. Keep it in the refrigerator for about 15-30 min.

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

3. Boil the mixture in a sausepan 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.

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

5. Add half of the cooked sauce to fried beef steak and cook it till the beef steak pieces gets a nice glazing to it.

6. Cut the beef steak length wise by keeping the knife in a slanting posture, so that you can get nice pieces. Pour some more sauce on it and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chiken 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 beef steak with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger sliced – 1 tsp
Garlic pods – 3 nos
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Oil – needed for deep fry
Onion – 1 nos
Garam masala powder – 1/4 tsp
Kasoori Methi – 1 tsp (optional)
Maida (All Purpose Flour) – 2 tbsp
Egg – 1 no
Corn Flakes – 1 cup
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add Minced chopped green chillis,sliced onions, garam masala pwd,cumin seeds, salt, turmeric pwd,ginger, garlic to the kheema.

3) Mix well and grind to blend all the ingredients.

4) Add maida (All Purpose Flour) and kasoori methi to the blended mixture and mix it well.

5) Prepare small lemon sized balls and keep it aside for about 15 mins.
(Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

6) Beat the egg in another pan and keep it aside.

7)Place the crushed Corn flakes or cereal crumbs in another pan.

8)Pour Oil in a non stick pan for deep frying, Dip the balls into the beaten egg then dip it into the cereal crumbs and deep fry it till it turns brown.

:- Serve hot after garninshing with Cilantros.

:- This dish will go fine with rice or it will be good as a snack.

Recipe By
Kiran Mary

INGREDIENTS

1) Broccoli – 1 stem or 1/2 kg
2) Soy Sauce – 2 tbsp
3) Cornflour – 1+1/2 tsp
4) Ginger Paste – 1/4 tsp
5) Honey – 2 tbsp
6) Sugar – 1 tsp
7) Pepper powder – 1/2 tsp
or hot pepper sauce if available
8) Oil – 3 tbsp
9) Salt to taste

METHOD

1) Wash broccoli and cut off broccoli flowerets.

2) Slice stems 1/4 inch thick lengthy pieces.

3) Heat oil in a pan ,stir-fry broccoli 5 minutes until crisp-tender.

4) In small bowl, mix soy sauce and cornflour and 4 tbsp water.

5) Add honey, ginger paste and pepper powder or hot pepper sauce.

6) Pour the above prepared mixture over fried broccoli and add salt.

7) Cook until sauce thickens slightly.

:- Dont add too much salt because its a sweet dish. You can add more Sugar or Honey if u need ur dish to be more sweet.

:- This dish will go fine with Chinese White Rice.

Recipe By
Kiran Mary

INGREDIENTS

Chicken – 1/2 kg
Cut into Medium Size Pieces.

For marination
Ginger/Garlic paste – 1 tsp
Vinegar – 1 tbsp
Lime juice – 1 tbsp
Curd – 2 tbsp
Chicken masala – 1 tsp
Garam Masala – 1/4 tsp
salt – acc to taste.

Oil -3 tbsp

METHOD

1) Wash the chicken and make small incisions on it (with fork or knife) and set it aside in a bowl for draining.

2) Add ginger garlic paste and all the above mentioned ingredients for marination.

3) Stir it properly so that the masala mix up well then add the chicken pieces and mix it properly.

4) Keep the marinated pieces for about 1 to 2 hrs for proper marination.

5) Then fry the pieces in a greasy pan. Fry till it turns brown.

Can add a pinch of Red color powder if needed.So the pieces will get Red Colour.

This Dish Will go fine with Rice,Chappathi,Parotta etc.

Recipe By
Kiran Mary.

INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger/garlic paste – 2 tsps
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Red chilly powder – 3 tsp
Oil – 2 1/2 tbsps
Grated dry coconut – 1/2 cup
Onion – 2 nos
Garam masala powder – 1 tsp
Coconut milk – 2 cups
Meat Masala Powder – 1/4 tsp
Kasoori Methi – 2 tsp
Corriander powder – 1/2 tsp
Tomatto medium – 1 no
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add half of the chopped green chillis, half of the garam masala pwd,cumin seeds, salt, turmeric pwd, 1 tsp ginger garlic paste to the kheema.

3) Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

4) To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few mts till it turns brown.

5) Add another tbsp of oil and add the sliced onions and sliced tomatoes and fry till they turn golden brown.

6) Add half portion of the rest garam masala,turmeric powder,chilly powder,corriander powder,meat masala powder,Remove from fire and keep aside to cool. Grind to make a fine paste.

7) Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few mts till it turn brown. Add the remaining ginger garlic paste, green chillis, red chilli pwd, salt and 1 cup coconut milk and combine well. Allow it to boil.

8) Add the kheema balls and remaining cup coconut milk to the gravy and cook them covered on low flame for 20 mts.

9) Add the remaining garam masala pwd,meat masala powder.Cook for another 10 mts on low flame.

:- Serve hot after garninshing with Methi Leaves.

:- This dish will go fine with Chappathi, rice.

Recipe By
Kiran Mary