Wednesday, 16 November 2011

Chilli Prawns Recipe - Chinese Preparation


 500 gm shelled prawns
 1 inch piece minced ginger +  1/2 tsp dry ginger powder
 4 flakes garlic, crushed
 4 green onions, thinly sliced
 1 tbsp brandy
 1 egg white
 1 tsp cornflour

For sauce:

 2 tsps Tabasco sauce
 5 tbsp tomato sauce
 ½ tsp chilli powder optional
 1 tbsp soya sauce
 1 tbsp sugar
 2 tbsp vinegar
 1/4 cup either chicken stock or water
 2 tbsp cornflour mixed with ¼ cup water


1. Mix together egg white, cornflour and brandy.
2. Dip the prawns in the mixture and deep fry to a golden colour.
3. Drain. Heat 4 tbsp oil and fry ginger, garlic and onion for 1 minute
4. Add prawns and salt and mix well.
5. Mix together the sauce ingredients and pour in.
6. Cook till thick. Serve hot.

Tuesday, 15 November 2011

Beef Stroganoff

(A Russian dish of sautéed pieces of beef served in a sauce with Smetana or sour cream)


• 500g fillet steak
• 1 tsp paprika
• Zest of 1 lemon, grated
• 1 red onion, chopped
• 1 garlic clove, chopped
• Olive oil
• 2 handfuls of wild mushrooms, cleaned and torn
• Knob of butter
• Small glass of brandy
• 50ml sour cream
• 2–3 flat-leaf parsley sprigs, leaves picked and chopped
• Bread and gherkins, to serve


1. Place the beef between 2 sheets of cling film and bash with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef.

2. In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up heat and add the mushrooms and butter, sautéing until the mushroom are golden brown, and reserve.

3. Add a little oil to the pan, fry the beef for 2 mins, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 min or till almost disappeared. 

4. Remove from heat and stir in the cream and parsley. Serve with bread and gherkins.

Recipe reference: Jamie Oliver :-) 

Monday, 7 November 2011

KOZHI VARTHA KARI - Chicken pieces cooked in aromatic spices

Preparation Time: 20-25 minutes
Cooking Time: 35-40 minutes Servings: 4


Chicken: 1 kilogram

Onions: 2 medium

Tomatoes: 3 medium

Ginger: 2 inch piece

Garlic: 6-8 cloves

Curry leaves: 12-15

Fresh coriander leaves: 2 tablespoons

Black peppercorns: 2 teaspoons

Whole dry red chilli: 2

Red chilli powder: 1 teaspoon

Lemon juice: 1 tablespoon

Turmeric powder: 1 teaspoon


Oil: 5 tablespoons

Coriander powder: 2 teaspoon

Garam masala powder: 1 teaspoon


1. Wash, clean and cut chicken into sixteen pieces. This chicken dishes tastes better with chicken cut into smaller pieces. You may also use small boneless chicken pieces. 

2. Peel, wash and chop the onions. 

3. Wash and finely chop the tomatoes. 

4. Peel and roughly wash and chop ginger and garlic. 

5. Wash curry leaves and pat them dry. 

6. Clean, wash and chop coriander leaves. 

7. Crush the peppercorns coarsely. 

8. Make a paste of whole red chillies, ginger and garlic. 

9. Marinate the chicken pieces in ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours. 

10. Heat a little oil in a thick-bottomed pan and sauté the marinated chicken on high heat till chicken pieces are dry and a little browned. 

11. Take out chicken pieces and keep aside. 

12. Add the remaining oil in the pan and fry the chopped onions till brown. 

13. Add curry leaves and stir well. 

14. Add tomatoes, salt and coriander powder and cook till oil separates from the masala. 

15. Add the chicken and a little water. 

16. Cover and cook till the chicken is done and the masala coats the pieces. 

17. Simmer for ten minutes, stirring occasionally. 

18. Adjust the seasoning and add coarsely ground peppercorns. 

19. Garnish with chopped coriander leaves and serve hot.

Reference: Sanjeev Kapoor.

Keema Kaleji (Mince Lamb + Chicken Liver)

Preparation Time: 5-10 minutes + Cooking Time: 20 minutes

Servings: 4


Minced lamb - 1/2 kilogram
Chicken liver, quartered - 6 piece
Oil - 6 tablespoon
Green chilli, chopped - 2 to 3
Salt - to taste
Cumin seeds - 1 teaspoon
Onion, chopped – 2 large
Ginger paste – 1/2 tablespoon
Tomato, chopped – 2 medium
Red chilli powder – 1 1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Fresh coriander leaves, chopped – 2 tablespoon
Lemon wedges 


Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges. 

Ref: Sanjeev Kapoor

Friday, 4 November 2011

Spinach Florentine Recipe (Vegetarian)


Spinach - 8 cups, chopped
Onion- 1, minced
Cream - 1 cup
Cheese - 1 to 2 cups, grated
Butter - 1 tbsp.
Pepper Powder - 1 tsp
Salt to taste
Eggs - 4 (optional)

For White Sauce:

Butter- 4 tbsp.
Flour - 4 tblsp
Milk - 3 cups
Pepper Powder - 1 to 1 1/2 tsp
Nutmeg - a large pinch
Little Salt


1. Boil and cool spinach, pass through a liquidiser and set aside the puree.
2. Melt 1 tbsp. butter, add minced onion and stir fry on low heat till light pink in colour.
3. Add spinach puree, salt and pepper powder, mix thoroughly and remove from fire.
4. To prepare white sauce, melt butter on low heat, add flour, stir fry till it turns pink in colour.
5. Gradually add milk, see that no lumps are formed.
6. Simmer on low heat continuously stirring till custard consistency.
7. Add seasonings, mix and remove from fire.
8. Add white sauce to spinach puree.
9. Beat cream light; add to this along with 3/4 of the cheese.
10. Mix all together thoroughly and pour into a greased dish. Shake dish to even out surface.
11. Sprinkle 1 1/4 cup of cheese on top of the spinach layer.
12. Set the dish in a pan containing water; leave this in the oven to bake at 190C.
13. Serve hot with toast.


If you want to use eggs, after step 10.
a) Separate yellows from whites of eggs, beat yellow thick and creamy, adding pepper powder and salt. Beat white stiff, pour into yellow and mix both together.
b) Pour eggs onto the spinach layer and add only 1/4 cup cheese and continue step 12.

In step 5, to prevent lumps remove the pan from the fire and add milk. When all milk has been added, put it back on flame.