1.STUFFED CRAB (BHARELA CHIMBORI)



Ingredients-

• Crab (medium)-4
• Onion (big)-1
• Garlic-4 to 5 pods
• Ginger-1 inch
• Khobra (dry coconut)- 2 tsp grated
• Gram flour (besan) and rice flour mix-2 tbsp
• Green chillies-2 cho
• Sesame seeds (roasted)-1/2 tsp
• Garam masala powder-1/2 tsp
• Red chilli powder-1 tsp
• Turmeric-1/2 tsp
• Kokam-2 tsp
• Oil-3 tbsp

Method-

• Wash crabs in hot water, then boil they become semi-tender. Scoop and clean with soft muslin, keep aside.
•  Filling- heat a pan, put 1 1/2 tsp oil, fry gram flour and rice flour, add 1  tsp of onion, garlic and ginger paste, add half portion of all spices and fry for two minutes, add a little water, add sesame seeds, boil the masala for one minute and dry. Stuff each crab with a small portion of this masala mix.
• Gravy-Heat oil in a pan, add onion-ginger and garlic paste, fry till golden brown. Add chopped chillies, turmeric, red chilli powder, garam masala powder, fry for a few minutes, add water and kokam and cook for 3 to 4 minutes. Then put stuffed crab in the gravy, boil for 8 to 10 minutes, thicken the gravy a little. Serve hot with masala bhaat (spicy rice) or pulao

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03:39

1.GRILLED FISH


Ingredients-

• Grouper fillet-180 gm
• Onions (chopped)-20 gm
• Garlic (chopped)-10 gm
• Olive oil-30 ml
• Tomato concasse-30 gm
• Heavy cream -60 gm
• White wine- 40 gm
• Dijon mustard-20 gm
• Chopped parsley-15 gm
• Salt and pepper to taste
• Chicken stock-120 ml

Method-

• Heat the olive oil and saute the onions and garlic until transparent.Add the green peppercorns and the Dijon mustard. Then mix white wine and the chicken stock. Bring it to a boil and add the grouper fillet and poach for approximately 15 minutes.
• Remove the fish and add the tomato concasse, heavy cream and salt and pepper.Reduce it until the sauce thickens.Add the chopped parsley and pour over the fish. Serve with boiled potatoes, mashed potatoes or pasta.

2.BANGALI FISH FRY

Ingredients-

• Rohu fish or katla fish- 500 gms
• Salt as per taste
• Ginger garlic paste-1 tsp
• Onion paste-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1 tsp
• Red chilli powder-1/2 tsp
• Cornflour-1/2 tbsp
• Biscuit crumbs/suji-1 bowl
• Vinegar-2 tsp

Method-

• Marinate fish with all the above mentioned items (except biscuit crush/suji) for 6 to 8 hours.
• Then coat fish with biscuit crumbs/suji and low flame.
• Fry till fish get golden brown colour.
• Serve with onion and tomato and sauce.

3.GRILLED FISH GARLIC BUTTER SAUCE

Ingredients-

• Fish fillet-500 gm
• Garlic-1 tsp (chopped)
• Fresh rosemary-1/2 tsp
• Fresh parsley-2 tbsp
• Lemon juice-1/4 tsp
• Salt and pepper to taste

To prepare garlic butter-

• Cloves-9 (roasted,peeled and pureed)
• Salted butter-175 gm
• Black pepper-a pinch

Method-

• Place a grill pan on medium flame. Sprinkle some olive oil and place the fish fillets on it.
• Sprinkle salt and sugar and black pepper and add lemon juice to it.Grill both sides of the fish.
• After the fish is grilled well, place it on a plate.
• In another pan, take a tablespoon of butter and add to it chopped garlic, salt sugar and black pepper.
• Heat it till the butter melts, Put off the flame and add chopped lemongrass.Pour the sauce over grilled fish. Serve.

4.NGA ATOIBA THONGBA

Ingredients-

• Rohu-750 gm
• Onion-150 gm
• Garlic-20 gm
• Ginger-20 gm
• Fresh green peas (shelled)-80 gm
• Tomato- diced into cubes-200 gm
• Potato (diced into cubes)-150 gm
• Red chilli powder-10 gm
• Coriander powder-15 gm
• Cumin powder-5 gm
• Mustard oil (for cooking)-150 ml
• Turmeric powder-10 gm
• Salt to taste
• Fresh coriander leaves

Method-

• Smear the fish with turmeric powder and keep aside.
• Grind onion, ginger and garlic and make a thick paste with the spices.
• Heat musted oil in a pan.Put the onion-ginger-garlicpaste in. Fry till the oil separates. Make sure to stir at regular intervals so that it doesn't burn. 
• Put in the pieces of fish and mix well. Cook until the water  released by the fish dries out.
• Now add peas, diced tomatoes, potatoes, water and salt. Cover and simmer until the potato is done. Mash the potato and fish with the back of the spatula (leave some un-mashed for a more interesting texture).Serve hot, garnished with coriander leaves along with steamed rice.

5.WALNUT-CRUSTED KING FISH  FILLETS SERVED ON A BED OF WILD RICE RISOTTO AND EXOTIC FLOWERS

Ingredients-

• King fish fillets-6
• Miso paste-20 gm
• Sweet tamarind-40 gm
• Lemon-2
• Sage-20 gm
• Walnuts-40 gm
• Garlic-15 gm
• Parmesan-100 gm
• Parsley-10 gm
• Nori:sheet 02 no
• Peas-400 gm
• Mint-25 gm
• Mozzarella-100 gm
• Cream-150 ml
• Milk-50 ml
• Arborio rice-500 gm
• Wild rice-100 gm
• Trumpet mushrooms-20 gms
• Porcini-10 gm
• Mushroom for garnish-50 gm
• Alfa spouts for garnish-50 gm
• Orange marmalade-50 gm
• Mango-1
• Salt-1 tsp
• Pepper-1 tsp
• Nasturtium-2 
• Corn flower-1

Chrysant-

• Hemum-1
• Pok coy-2
• Chives-few sprigs

Method-

• Marinate fish fillets with swet tamarind and miso paste and allow them to rest
• Boil wild rice separately and prepare risotto rice with assorted mushrooms and chopped chives
• Boil peas and blend them coarsely with mint and prepare cakes on a pan 
• Steam fish and pan fry later and serve cover bed of wild rice risotto
• Coat them with mixture of walnuts, fresh thyme and parmesan cheese
• Serve with fresh mango couulis and blanched pok coy.

6.BHETKI MACHER PATURI

Ingredients-

• Bhetki fish fillet-6 pieces

For the marinade-

• Turmeric-1 tbsp
• Red chilli powder-1 tbsp
• Salt to taste
• Mustard oil-3 tbsp

For paturi-

• Poppy seeds (khus khus/posto)-4tbsp. soak  the poppy seeds in hot water for an hour.
• Mustard paste (use Bengali kasundi)
• whole Green chilli-10 -12
• Mustard oil-6-7
• Kalonji (nigella seeds)-1 tbsp
• Turmeric powder-1/2 tbsp
• Salt to taste
• Sugar-1/2 tbsp
• Banana leaves-cut into squares of 10 inches each (6 pieces)
• String to tie the banana leaves

Method-

• Wash the fish and marinate it in turmeric, red chilli powder, salt and mustard oil.Keep it aside for at least 30 minutes.
• Make a thick fine paste of poppy seeds, mustard powder, six whole green chillies, turmeric and salt. To it, add kalonji, sugar, 3 tbsp mustard oil and mix well.
• Take a banana leaf and pour1 tbsp mixture onto the middle. Place a fillet on it.Add 3 tbsp more of the mixture on top. Place a slit green chilli on the fish and drizzle with 1/2 tbsp mustard oil.
• Fold the banana leaf from four sides, make a parcel and tie it with a string.Repeat with other piieces. Place the leaf parcels in a steamer for 15 minutes.

7.ORIENTAL FRIED FISH

Ingredients-

• Any small size fish-3 to 4 pieces
• Vinegar-1 tsp
• Soya sauce-1 tsp
• Tomato sauce-1 tsp
• Salt as per taste
• Ginger, garlic and chilli paste-1 tsp
• Oil-2 tbsp

Method-

• Marinate fish with lemon and salt for 10 minutes.Wsah and dry thoroughly. Now, marinate again with soya and tomato sauce, salt, vinegar and ginger, garlic and chilli paste for half-an-hour. Take a shallow tray or plate that is microwave oven safe, Heat oil in it for 3 minutes on high. Place the pieces of fish (whole) side-by-side in the vessel and microwave for 5 minutes. Then ture each piecee upside down and again cook for 5 minutes on high. This will make the pieces hard and crisp. Take the fish out. Garnish with  onion rings, lemon rings and  tomato.Serve with  ketchup.

8.FISH IN TOMATO PUREE



Ingredients-

• Fresh water fish-4 pieces
• Tomatoes-4 (big make a puree of them)
• Onion-1 (big)
• Garlic flakes-6 (make a paste)
• Turmeric powder-1 tsp
• Chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Anise seed (saunf)-1/2 tsp
• Mustard oil (refined oil)-2tbsp
• Tomato sauce-1 tsp
• Garam masala-1/4 tsp
• Salt to taste
• Lemon juice-1 tsp
• Coriander leaves
• Chopped green chilies

Method-

• Marinate the fish with lemon juice and salt for 10 minutes. Wash and pat dry thoroughly to eliminate the smell of raw fish. Now, marinate with a small amount of onion-garlic paste, turmeric powder, salt and chili powder for another 10 minutes.
• Now, take a shallow microwave-safe glass vessel. Put oil in it and heat it for 3 minutes on high. put fish pieces in it side-by-side and heat for 2 minutes. Turn the pieces upside down and again heat for 2 minutes. Remove the fish pieces and keep aside. To that same oil. add saunf, the onion-garlic paste and the chopped green chilies, and cook for 3 minutes. Add turmeric powder, tomato puree and tomato sauce, coriander powder, tomato puree and tomato sauce and cook for another 6 minutes on high. Mix fish pieces, add salt and sprinkle some garam masala, add microwave for 4 minutes.
• Serve hot, after garnishing with chopped coriander leaves and chopped green chilies.

9.POISSON ROTI AU CITRON

Ingredients-

• Seer Fish (or any other variety that won't crumble)-1 kg keep it whole, slit lengthwise:
• Ghee-1 tbsp
• Oil-1 tbsp
• Onions(finely sliced)-2 large
• Clove-2
• Anise-1/2 star
• Garlic(crushed)-16 cloves
• Green chilies-2 slit
• Black peppercorns(crushed)-1/2 tsp
• Lime juice-1
• Maida-1 tsp
• Salt to taste

Method-

• Rub all the ingredients into the fish. Refrigerate for half an hour, Transfer the fish into an ovenproof dish and bake for 15 minutes at 200 degree centigrade. Serve with garlic bread.

10. KERALA FISH CURRY

Ingredients-

• King Fish cut into small pieces 1 kilogram

• Tomatoes 1/2 teaspoon

• Red chilli powder 2 tablespoons

• Coriander powder 1 teaspoon

• Black pepper powder 1 teaspoon

• Fenugreek powder 1/2 teaspoon

• Coconut oil 4 tablespoons

• Mustard seeds 1 teaspoon

• Ginger paste 2 teaspoons

• Garlic paste 2 teaspoon

• Shallot chopped 250 grams

• Tomatoes chopped 2 medium

• Kokum petals 3

• Salt to taste

• Curry leaves 10-15

Method-

• Dry roast turmeric powder, chilli powder, coriander powder, pepper powder, fenugreek powder on low heat for a minute.
• Heat oil in a non stick pan. Add mustard seeds.
• Once they splutter, add ginger –garlic paste and sauté for half minute.Add shallots, sauté till soft.
• Add tomatoes and mix well. Cook till the tomatoes are soft.
• Add roasted masala, kokum petals, salt, two cups of water and allow to boil.
• Add fish pieces. Cover and cook till done. Add curry leaves and mix well. Serve hot

11. CHINESE STYLE STEAMED FISH



Ingredients-

• Rohu fish whole 1

• Sea salt to taste

• Crushed black peppercorns to taste

• light soy sauce 2-3 tablespoons

• Fresh red chillies cut into strips, 3-4 + for garnishing

• Ginger cut into juliennes 2 inches

• Lemon grass cut into thin strips 1 stalk

• Garlic cloves sliced, 8-10

• Lemon 1

• Sesame oil (til oil) 1 tablespoon

• Spring onion greens cut into strips 1-2 stalks

Method-

• Preheat oven at 180ºC.
• Clean the fish and make incisions diagonally on both sides of the fish.
• 3. Place the fish on an ovenproof plate. Rub sea salt and sprinkle crushed peppercorns on top. Drizzle half the soy sauce and rub the ingredients well on both sides of the fish. Set aside to marinate for 15-20 minutes.
• Top the marinated fish with half the red chillies, half the ginger juliennes, half the lemongrass, half the garlic, lemon zest and juice of ½ lemon.
• Cut the remaining half lemon into slices and place them on the fish.
• Put the plate on a baking tray and fill it with water. Put the tray in preheated oven for 15-20 minutes or till the fish is completely cooked.
• Heat sesame oil in a non-stick pan till it smokes.
• Combine remaining ginger juliennes, remaining lemongrass, remaining red chillies, remaining garlic and remaining soy sauce in a bowl. Add the smoking sesame oil and mix well.
• Drizzle the sesame oil mixture on top of the steamed fish and serve immediately garnished with spring onion greens and red chilli strips.

12.Sesame Fish


Ingredients-

• Fish fillet basa 2
• Leeks roughly chopped 1 cup
• Green capsicum cut into thin strips 1
• Dark soy sauce 1 teaspoon
• Birds eye chillies 2-3
• Garlic minced 1 tablespoon
• White sesame seeds toasted 1 tablespoon
• Salt to taste
• Vinegar 1 tablespoon
• Sugar 1 tablespoon
• Sesame oil (til oil) 2 tablespoons

Method-

• Cut fish into thick strips.
• Put leeks in a bowl, add capsicum and soy sauce. Mix well.
• Roughly chop chillies and add to the bowl alongwith garlic, sesame seeds, salt, vinegar, sugar and sesame oil. Mix well.
• Add fish and mix well. Set aside to marinate for 25 minutes in refrigerator.
• Preheat oven to 200° C.
• Wrap individual marinated fish fillets in a foil paper. Place them on a tray.
• Place the tray in the preheated oven and bake for 20 minutes.
• Unwrap and serve hot.

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03:14

1.CHICKEN IN HUNAN SAUCE

Ingredients-

• Boneless, skinless chicken breasts (cut into chunks)-500 gm
• Egg-1

For the sauce-

• Chicken broth-1/4 cup
• Chilli garlic sauce-1 tbsp
• Tomato paste-1 tbsp
• Soy sauce-2 tsp
• Sugar-1 tsp
• Garlic cloves (minced)-2
• Green onions (sliced)-1/2 cup
• Roasted peanuts-1/2 cup
• Oil(for frying)
• Salt  to taste

Method-

• In a medium bowl, whisk together egg and cornflour until smooth.Add chicken pieces and toss to coat. Let the pieces sit for 10 minutes. Meanwhile, in another medium bowl, combine chicken broth, chilli garlic sauce, tomato paste, soy sauce, and sugar, Nix well and set aside.
• Heat a deep fryer to 150 degrees Celsius and deep fry chicken in batches until fully cooked. Alternately, deep fry the chicken pieces in a deep-bottom work until golden brown. Drain on paper towels.
• Now, in another work, add a tablespoon of oil and heat to medium-high heat. Add garlic and stir-fry for 10 seconds.Pour in the sauce and let it simmer for  5 minutes.Add the peanuts to the sauce.Place the deep friedchicken pieces in a large serving  bowl. Pour in the sauce and toss to coat. Top with green onions and serve.

2.CHICKEN IN WHITE SAUCE

Ingredients-

• Chicken-250 gm(cut into pieces of equal size)
• Pepper powder-1 tsp
• Salt -as per taste
• Cashewnuts- 7 to 8
• Onions-2
• Butter-2 tsp
• Flour- 2 to 3 tsp
• Pasta-50 gm (boiled)

Method-

• For white sauce. Heat the butter in microwavesafe bowl for half-a-minutes well.Add water to it and stir well,so that no lumps are formed.Heat for a minute and remove the bowl from the appliance.Make a paste by grinding the cashewnuts and onions. Rub this paste all over the chicken pieces.Season it with salt and pepper and mix well.Add a little more water,  if required. Cook this dish covered, for 10 to 15 minutes, stirring it from time to time.Serve hot , with parathas or jeera rice.

3.BUTTER CHICKEN

Ingredients-

• Boneless chicken-1 kg
• Red chilli powder-1 tsp
• Salt to taste
• Clove-6
• Peppercorns-8 to 10 pieces
• Cinnamin-1 stick
• Almond-8 to 10 pieces
• Cardamom-3 to 4 pods
• Fresh yogurt-1 cup
• Vegetable oil-3 tbsp
• Onions-2(chopped)
• Garlic paste-2 tbsp
• Ginger paste-1 tsp
• Coriander powder-2 tsp
• Cumin powder-1 tsp
• Turmeric powder-1/4 tsp
• Tomato puree-400 gm
• Chicken stock-1/2 litre
• Dried fenugreek leaves-2 tbsp
• Melted butter-3 tbsp
• Coriander leaves to garnish

Method-

• Mix the chicken, lime juice, salt and red chilli in a large bowl
• Cover and let it marinate for an hour.
• Next heat a pan on medium heat and gently roast the cloves, cardamom, peppercorns, cinnamon, bay leaves and almonds till they turn brown slightly.Let this cool and grind it into a coarse powder.
• Mix the yogurt to it, along with coriander, cumin and turmeric powder and add them together in the chicken. Allow this to marinate for another hour.
• Now in a separate pan, heat oil on medium heat. Whenhot, add the onions. Fry till they turn brown and add the ginger-garlic paste. Fry for some time
• Add the chicken and dry it well. Now add the tomato puree, chicken stock, fenugreek and remaining part of the yogurt.
• Cook the chicken until the meat is tender and the gravy is reduced to half its original volume, In another pan, melt the butter and then pour it over the chicken.
• Garnish this with coriander leaves and serve

4. PANDAN WRAPPED CHICKEN LOIN

Ingredients-

• chicken breast- 500gm
• Coriander root paste- 20gm
• Garlic-10 gm
• White pepper powder to taste
• Palm sugar-10gm
• Light soy sauce-5 ml
• Sesame oil-5 ml
• Pandan(paan) leaves-10

For the sauce-

• Plam sugar-10gm
• Light soy sauce-5ml
• Dark soy sauce-5ml
• Water-20ml

Method-

• Leave the skin on and cut the chicken into small pieces
• Grind garlic, pepperrcorn,coriander root paste together in a blender to make a paste.
• In a bowl, add soy sauces, palm sugar, and sesame oil the paste and mix well
• Add the chicken pieces and mix well.Marinade for an hour in the fridge
• Dry roast the sesame seeds in a pan and set aside.
• In a pan, simmer all the sauce ingredients on a slow flame till it thickens.
• Wrap the chicken in pandan leaf and deep fry until done.
• Serve with the sauce separately, as shown.

5.CHICKEN KADHAI

Ingredients-

• Chicken-1 kg
• Coriander seeds-2 tsp
• Cumin seeds-2 tsp
• Black peppercorns (whole)-6
• Dry red chillies-6
• Ginger-2-inch piece
• Garlic-15 cloves
• Ghee-2 tbsp
• Oil-2 tbsp
• Onion (chopped)-1
• Tomatoes (chopped)-4
• Salt to taste
• Fresh coriander leaves (chopped)-2 tbsp

Method-

• Dry roast coriander seeds, cumin seeds and peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste. Now heat ghee and oil in a kadhai, add onion and saute till lightly browned. Add half of the coarsely ground spice powder and red chilli-ginger- garlic paste and continue to saute for four minutess. Add tomatoes and salt and continue to cook till the tomatoes become soft. Put in the chicken pieces and stir, Add coriander leaves and the remaining coarsely ground spice powder and mix well. Pour half a cup of water. Cover and cook on medium heat till the chicken is done Serve hot.

6.MASALA HONEY CHICKEN

Ingredients-

• 4 full chicken, whighing 1/2 kg each:bring them to room temperature, clean, rinse well and pat dry
• 1/2 tsp salt
• 1/4 cup honey
• 2 tbsp soy sauce
• Juice if 2 lemons
• 1/4 cup garam masala
• 4 tbsp lavender flowers, plus 8 stems for garnish
• 1/4 cup olive oil

Method-

• Preheat the oven to 400 degree F (205 degree C).
• Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemone juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes.
• In a large, heavy -bottom skillet, heat the oil high heat. Sear the chicken on all sides. Transfer it to roasting pan: roast  for about 30 minutes until the chicken is tender and cooked.
• Arrange on a platter and serve garnished with lavender sprigs.

7.LEMON CHICKEN

Ingredients-

• Boneless, skinless chicken breasts-900 gm
• Garlic cloves-2
• Olive oil-3 tbsp
• Capers-2 tbsp
• Parsley (chopped)-to taste
• Unsalted butter-1 to 2 tbsp
• White wine-110 ml
• Lemon (juice and zest)-1
• Salt and pepper to taste

Method-

• Pound the chicken breasts until they're about an inchh thick
• Season with salt and pepper on both sides and dredge in flour
• On medium-high flame,heat up olive oil in a frying pan, put in the garlic and capers and cook for a minute or so
• Add chicken breasts to  the pan and lightly brown them on both sides
• Pour in the wine, add butter, fresh lemon juice, salt, parsley and reduces and becomes a little thicker.

8.CHICKEN BADABI

Ingredients-

• Chicken (pleces)-750 to 800 gms
• Red chillies- 10
• Cinnamon- 1 stick
• Cloves- 4
• Almonds- 1/4 cup 
• Cashew nuts-1/2 cup (soaked in water)
• Curd-1/2 cup
• Tomatoes (chopped into small pieces)-4
• Large onions 9sliced)-2
• Garlic-3 pods
• Turmeric powder-a pinch
• Oil-3 tbsp
• Salt to taste
• Coriander leaves for garnish

Method-

• Soak the almond in warm water for about 15 minutes. Marinate the chicken pieces in curd and turmeric for an hour.
• Make a paste of chilli and garlic.Remove the skin of the almonds and  make it into a paste separately.
• Take oil in a pan and add sliced onions, chilli-garlic paste and Saute till turnss slightly brown.Powder the cardamom, clove, cinnamon, add with little water on low flame for 5-10 minutess. Add marinated chicken, salt and enough water to cook the chicken. Finally add the almond paste/cashew nut paste and mix well.
• Serve with sprinkled coriander and fried onions on top. 

9.CHICKEN KALI MIRCH


Ingredients-

• Chicken cleaned and cut into pieces-1 kg
• Black pepper-1/2 cup (small)
• Turmeric-1 tsp
• Cloves-4
• Tomatoes chopped-1/2 cup
• Onion chopped-1 big
• Coriander powder-1 tsp
• Garlic-7 to 8 cloves
• Oil-3 tsp
• Salt to taste
• Water for cooking

Merhod-

• Grind the black pepper, turmeric and salt and mix it with the chicken and refrigerate for an hour. Heat oil and add the cloves, them the garlic and onion. Once the onion is pink, add the tomatoes.Once they start cooking well add the coriander powder, stute till the oil gets separated. Add water and when it boils add the marinated chicken . Garnish with to cook the chicken from the pate now add a cup add of water, once it starts boiling , add the marinated chicken and cook till done. serve with rotis and parathas.you could also add curry leaves as well.

10.CHICKEN CURRY (KERALA STYLE)

Ingredients-

• Chicken cut into medium pieces-1 kg
• Tomato cut  into long pieces-1
• Onion chopped lengthwish-1
• Ginger cut into thin long pieces-1/4 inch
• Haldi powder-1 tsp

For the masala-

• Red chillies (madras or pandi)-7 to 8
• Whole dhaniya seeds-2 tbsp
• Black pepper-1 tsp
• Cinnamon sticks-2
• Cloves-8
• Garam masala powder-1 tbsp
• Garlic cloves-8 to 9
• Onion cut lengthwish-1 medium
• Fresh coconut-1 medium cup

Method-

• First take about 3 tsps of oil in a kadai. When hot, add the first five ingredients one by one stirring occasionally. After frying for about 3 minutes, add the garlic, onion and fry till the onions become transculent. Then add the coconut and fry till it becomes light golden brown. Cool the above masala and grind it to a thick paste adding water.
• In another kadai take about one tbsp, of oil, add the onions and ginger and fry till it becomes golden  brown. Then add the tomatoes and fry for some more time. Then add the chicken pieces and haldi and saute for about 10 minutes till the chicken starts changing the colour. Then add the above ground masala and salt fry for some time. Then add water about 2 glasses and keep it on medium fire covered for about 20-25 minutes stirring occasionally. Cook tillthe masala gets dried up.

For the tempering-

• Take one tsp oil in a kadai, add finely chopped onion small one till it becomes brown and add 2 to 3 sprigs of curry leaves. Chicken is ready to eat. Serve hot rotis, parathas or rice.

11.GINGER CHICKEN

Ingredients-

• Chicken-1/2
• Fresh ginger (grated)-1 inch
• Garlic (crushed)-1 cloves
• Soya sauce-1/4 cup
• Dry sherry-1/4 cup
• Water-1/4 cup
• Salt-1/2 tsp
• Pepper-1/8 tsp
• Green onion (sliced, including tander green portion)-1
• Lemon (thinly sliced)-1/2

Method-

• Marinate chicken with ginger and garlic. Put soya sauce, Sherry and water in a cooker. Put the grid i the cooker. Place the chicken on the grid. Sprinkle salt and pepper. Arrange onion and lemon slices over chicken. Bring to full pressure on high heat. Reduce heat and cook for ten minutes slices. Serve hot.

12.LEMON CHICKEN PASTA WITH CAPERS

Ingredients-

• Extra virgin olive oil-2 tbsp
• Chicken thighs cut into 1-inch pieces (boneless, skinless)-6
• Butter-2 tbsp
• Garlic (chopped)-2 tbsp
• Spring onions (chopped)-1/4 cup
• All-purpose flour-2 tbsp
• White wine-1/2 cup
• Fresh lemon juice-2 to 4 tbsp
• Chicken stock-1 cup
• Capers-2 tbsp
• Parsley (chopped)-1/2 cup
• Penne rigate pasta (cooked too al dente)-340 gm
• Salt and pepper to taste

Method-

• Heat a deep non-stick skillet over medium-high heat, put a tablespoon of extra virgin olive oil and chicken into a pan. Season chicken with salt and pepper. Brown it for about  five minutes, until lightly golden all over. Remove chicken from pan. Set aside. Return skillet to heat. Reduce heat to medium. Add another tablespoon of extra virgin olive oil and one tablespoon butter, garlic and spring onions to skillet. Saute garlic and spring onions for three minutes. Add flour and cook for another two minutes. Whisk in the wine and reduce for a minute. Whisk lemon juice and stock into this sauce. Stir in capers and parsley. When the mixture comes to a bobble, add remaining butter to sauce to give it a little shine. Return chicken to pan and heat through, for two minutes. Toss hot pasta with chicken and sauce and serve, Add salt and pepper, to your taste.

13.ROAST CHICKEN WITH POTATOES AND VEGGIES

Ingredients-

• Olive oil-2 tbsp
• Potatoes (cut into the large cubes)-4
• Carrots (diced bite-size pieces)-450 gm
• Celery stalk (diced, bite-size pieces)-1
• Onion (sliced into half)-1
• Whole chicken-1 (2 kg)
• Salt and ground black pepper to taste
• Garlic powder to taste
• Margarine-1/4 cup
• Lemon (sliced)-2
• Garlic (minced)-3 tsp
• Celery stalk (cut into 2 pieces)-1
• Margarine (cut into pieces)-1/4 cup

Method-

• Preheat oven to 196 degree Celsius. pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat them. Set remaining onion aside.Transfer oiled vegetables to a large cast iron skillet. Rinse chicken and pat thoroughly dry eith paper towels. Generously season chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. Place the chicken atop the oiled vegetables: scatter remaining margarine pieces and minced garlic in small amounts around the vegetables. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer  inserted into the thickest part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

14.VEGETABLE AND CHICKEN STEW WITH POLENTA

Ingredients-

• Polents-600 gm
• Milk-600 ml
• Olive oil-100 ml
• Onions (chopped)-20 gm
• Carrots(chopped)-20 gm
• Garlic (chopped)-20 gm
• Chicken (chopped)-1 kg
• Peppercorns-1tsp
• Sage leaves-5gm
• Rosemary-1 tbsp
• Bay leaves-2
• Tomatoes(chopped)-1 kg
• Nutmeg powder-1 tsp
• Salt and pepper to taste

Method-

• Heat a litre of water and add the polenta to it.
• Cook this for five to six minutes, stirring continuously.
• The polenta might bubble excessively, so he careful. Once it is cooked, let it cool in an open vessel.
• In another pan, saute the garlic and add the vegetable and meat.
• cook this mixture until the chicken is done.
• Add sage leaves, rosemary, bay leaves, peppercorns, tomatoes and nutmeg powder to this mix.
• Let the mixture simmer for six to seven minutes. you can add some vegetable stock to avoid browning.
• Continue to cook mixture for about 40 minutes.
• Season with salt and pepper and serve it with polenta.

15.QUICK ROASTED CHICKEN, BREAD STUFFING

Ingredients-

• Roasted chicken-1.5 kgs
• Onion (chopped)-1/2 cup
• Butter-1/4 cup
• Dried leaf thyme-1/2 teaspoon
• Chopped fresh parsley-2 tablespoon
• Soft bread crumbs-2 cups
• 1 beaten egg
• Milk-1/3 cup
• Onion (midium sized)-2
• Carrots-2
• Sticks of celery-2
•  garlic-1 piece
• Dash of olive oil
• Sa;lt and freshly ground black pepper
• Lemon-1
• A small bunch of fresh herbs

Method-

• In a skillet, melt 1/4 cup butter over low heat, saute chopped onions and add thyme, parsley, and bread crumbs.Stir in the egg and enough milk to make the dressing moist. Season with salt and pepper. Spoon it into the cavity. Remember to the take your chicken out of the frige 30 minutes before baking.
• Preheat your oven to 240 degree C Wash the vegetables and roughly chop, pilling them in the middle of a large roasting tray. Thraw in bulbs of garlic and drizzle with olive oil. Season the chicken with olive oil, salt and pepper. Carefully prick the lemon and insert it into  the chicken's cavity along with the herds.
• Place the chicken on the top of the vegetables and place it the preheated oven. Turn the heat down immediately to 200 degree Cand cook the chicken for an hour and 20 minutes.
• Baste the chicken halfway through cooking and if the vegetables look dry, splash some water on the tray to stop them from burning.
• Let it rest for 15 minutes before serving.

16.GREEN  CHICKEN

Ingredients-

• Coriander (chopped)-100 gm
• Chicken drumsticks-6
• Lemon-1
• Onions(diced)-4
• Tomato (diced)-1
• Garlic cloves-8
• Green chilies-5
• Olive oil-1 tbsp
• Salt to taste

Method-

• In a pan, add olive oil and wait till it heats up. Add onions and saute till  they become translucent. Add chicken and saute till it's cooked properly (it will turn slightly brown).Make a smooth paste out of coriander, green chiles and garlic and add it  to the chicken . Add diced tomatoes and saute till it turns into a gravy and all the spices blend well. Add salt  to taste. Lastly squeeze a lemon onto it and serve.

17. CHICKEN 65

Ingredients-

• Boneless chicken-500 gm
• Yogurt-300 gm
• Ginger paste-1 tbsp
• Garlic paste-1 tbsp
• Red chili powder-1 tsp
• Coriander powder-2 tsp
• Coriander seeds (crushed)-2 tsp
• Soya sauce-2 tbsp
• Worcestershire sauce-1 tbsp
• Vinegar-2 tsp
• Green capsicum-1
• Curry leaves-10 to 15
• Green chilies- 5 to 6 (slit lengthwise)
• Red colour-1/4 tsp
• Salt to taste
• Oil for frying

Marination-

• Strain the yogurt and put it in a large bowl. Mix ginger and garlic paste, red chili powder, coriander powder, crushed whole coriander seeds, soya sauce. Worcestershire sauce, vinegar, few drops of red colour, and chicken and mix well to coat the chicken. Cover and marinate for 30 to 45 minutes.

Method-

• Heat oil in deep kadhai on medium heat. Add the marinated chicken pieces and fry. Just before taking the chicken off the gas, add capsicum cubes,green chilies and curry leaves and fry for another 2 minutes. Using a slotted spoon, remove the chicken pieces capsicum, green chilies and curry leaves and serve hot.

18.CHICKEN FRY

Ingredients-

• Chicken cut into small pieces-1 kg
• Turmeric powder-1 tsp
• Salt to taste
• Chili powder-1 tbsp
•  Big Onion finely chopped-4
• Big garlic cloves(crushed)-6
• Oil-2 tbsp
• Ghee-1 tbsp
• Cloves-2
• Star anise-1/2
• Cinnamon small piece-1
• Bay leaf-1/2
• Cumin seeds(crushed)-2 tsp
• Ani seeds(crushed)-2 tsp

Method-

• In a pan, mix chicken pieces with turmeric powder, salt, red chili powder, onions, garlic. Cover pan and cook on low heat until the chicken is done.
• In another pan, heat the oil and ghee, add cloves, star anise, cinnamon, bay leaf and 2 onions. Fry till onions are golden brown.
• Add the chicken in the above mixture, without the sauce, and fry till golden brown .
• Add the cumin/ani seeds and fry till the meat is dry. Serve hot.

19. CHICKEN ROLL

Ingredients-

• Breast of 1 chicken
• French beans (chopped)-2 tbsp
• Carrot (peeled and julienned)-3 tbsp
• Panner/tofu (mashed)-3 tbsp
• prossessed cheese (grated)-3 tbsp
• Capsicum (chopped)-2 tbsp
• Black pepper powder to taste
• Salt to taste
• Red chili flakes to taste
• Basil/parsley leaves (fresh/dry, chopped) to taste
• Lemon juice to taste
• Olive oil-1 tsp

Method-

• The Chicken breast of a chicken  are joint, separate it and you will get 2 pieces. Wash and clean the chicken and vegetable and cut as above. Now take 1 piece chicken and slit it from center and open it like a book. Now cut it even from all sides and with a blunt knife or a meat hammer beat both sides of the chicken piece to flatten it. Now  apply oil, salt, black pepper and lemon juice on both sides of chicken. Add  salt and basil/parsley leaves to the veggies and panner. Now spread panner, carrot, beans, capsicum and the small chicken pieces which we cut from sides one over another. Now at the last spread cheese on it. Sprinkle black pepper powder and red chili. Now roll the chicken tightly and then wrap it in foil paper. Make the other chicken roll like this. Now in idlli or momos or in any double boiler steam it for 15 minutes. Serve it hot with sauce of your choice. But it taste better with momos sauce or with mustard sauce.
• MUSTARD SAUCE-Take 1 tbsp of english mustard and 1/4 cup of hung curd. Mix well and serve it.
• MOMOS SAUCE-On a naked flame,roast 2 tomatoes and 5 cloves of garlic Soak 2 kasmiri red chilies. Make a paste of all three and add salt to taste and serve. 

20. CRISPY FRIED CHICKEN

Ingredients-

• Chicken-1/2 kg
• Curd-200 gm
• Eggs-2
• Pepper-2 tsp
• Chili powder-4 tsp
• Basil-2 tsp
• Rosemary-1 pinch
• Oregano-4 tsp
• Cornflakes-6 tbsp
• Maida-4 tbsp
• Besan-4 tbsp
• Salt to taste
• Ginger-garlic paste

Method-

• Prepare the marinade with eggs, curd, ginger-garlic paste, salt and pepper and all the spices.
• Keep the marinade in the fridge for an hour for the chicken to absorb flavour.
• In a bowl, mix maida, besan, chili powder, oregano, pepper and salt and mix well.
• Crush cornflakes on a plate. Dip the marinated chicken in the maida mix and then coat with cornflakes.
• Deep fry till golden brown.

21.SHREDDED CHICKEN KEBAB

Ingredients-

• Chicken (boneless)-300 gm
• Carrot, capsicum, potato (medium-boiled)-2
• Eggs-2
• Fresh beans-100 gm
• Cornflour-1 1/2 tsp
• Flour-1 tbsp
• Green chilies-3 to 4 (or according to taste)
• Coriander leaves-a few spring
• Salt to taste
• Refine oil-2 1/2 tbsp

Method-

• Clean and wash chicken pieces and then boil with salt. Separate boiled chicken pieces and stock and keep the stock aside. Shred the chicken pieces. Chop the vegetable finely.
• Take a wok, heat 1/2 tbsp oil, fry the vegetable, add the stock,chopped chilies and chili paste, salt and stir fry for a few minutes. Finally,  add the chicken and then let it cook. Add flour and corn flour,stir for 10 minutes on slow flame until a dough-like gravy is formed
• Add mashed potatoes and chopped coriander leaves and mix with hand to make fine dough.Make 20 small round tikkis out of the dough. Dip in beaten egg and shallow fry on a non-stick pan till light golden brown.
• Arrange in a serving tray, sprinkle lemon juice and serve with onion rings.

22. CHICKEN BALLS

Ingredients-

• Ginger-garlic paste-2 tbsp
• Corn flour-2 tbsp
• Flour-1 tbsp
• Green chili paste-1 tsp
• Garam masala powder-1 tsp
• Lime juice-1 tsp
• Salt to taste

Method-

• After boiling the chicken, drain the excess water.
• Put all the ingredients together and mash then thoroughly.
• Make small balls.
• Heat a kadai and pour six tablespoons of oil.put the chicken balls in it and fry on a medium flame till all the balls turn reddish brown.
• Take them out and keep on tissue paper to soak the excess oil off.
• Serve with sauce or chutney of your choice.

23. MURGH-E-AWADH

Ingredients-

• Chicken (leg or breast pieces)-1 kg
• Onion paste of 4 big onions
• Garlic paste-2 tbsp
• Ginger paste-2 tbsp
• Red chilly paste-2 tsp
• Cardamom (small)-4
• Cinnamon(small)-2
• Curd-2 large spoons
• Salt, according to taste

Method-

• Wash the chicken thoroughly and slit with knife. Blend the cloves and cardamoms in a mixer to form a fine powder.
• Marinate with curd, salt and red chili paste for fifteen minutes. Add 3/4 of the cloves-cardamoms powder to the marinate. Add 3/4 of the onion paste, ginger paste and garlic paste and marinate the chicken further for an hour.
• Heat the kadhai. Add 2 large spoons of oil.
• Put the chicken pieces into the kadhai and cook till the water evaporates.
• Add the leftover masalas and cook the chicken for 20 minutes
• Take a non-stick pan and add 1 tbsp oil. After heating up the oil, Add chicken pieces with masala, Fry it thoroughly on low flame, sprinkling black pepper, chat masala and garam masala
• Keep frying for 15 seconds till the extra oil evaporates.
• Serve, garnished with sliced tomatoes, onions and coriander.

24 ROAST TURKEY

Ingredients-

• Butter-6 tsp softened
• Grated zest  of lemon-1
• Finely chopped fresh flat-leaf parsley-3 tbsp
• Finely chopped fresh thyme leaves-3 tbsp
• Salt to taste
• Rosemary-3 tsp
• Freshly ground pepper and some more for seasoning-1 1/2 tsp
• Lemons, each cut into quarters-3 to 4
• Onions, cut into wedges-2 to 3
• Stock-2 cups

Method-

• Combine butter, lemon zest, parsley, thyme, 1 tsp salt, and 1/4 tsp pepper in a small bowl.
• Loose turkey skin from over the breast meat carefully smear half the butter mixture under the skin.
• Preheat oven to 450 degree, with rack on lowest  level.
• Place  turkey, breast side up, on a roasting rack set in a metal roasting pan. Fold the wing tips under. Fill all the cavities loosely with as many lemon and onion wedges and stuff.
• Tie legs together loosely with kitchen rope.
• Rub entire turkey with remaining herb butter, and sprinkle with remaining salt and pepper.
• Roast the turkey and preheat in the oven at 250 degrees for 30 minutes.
• Reduce the temperature to 160 degrees for the next 1.5 hours and once done,let it rest covered in full for 30 minutes 
• Meanwhile,make the gravy. pour the pan juice into a large vessel: let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.
• Bring the gravy and stock in the roasting pan by scraping all the browned pieces from the pan. Reduce to half and add demi glaze powder. Season well.
• Add the chopped onions, garlic,squeeze the lemon from the turkey and add the sausages to it and fry in butter,season well and stuff it back in the turkey before serving.

25.AFGHANI CHICKEN

Ingredients-

• Chicken breast boneless-1/2 kg
• Onions (chopped)-1
• Yogurt-1 cup
• Garlic cloves-20
• Crushed black pepper-1 tsp
• Oil-3 tbsp
• Salt to taste
• Lemon juice-3 tbsp

Method-

• Add oil in a pan and fry the chopped onions for 2 to 4 minutes. Set aside 3 cloves of garlic, and make slice of the remaining cloves and put them into the pan along with the onions for frying. Add the chicken and cook thoroughly. Now add 1 tsp crushed black pepper, salt to taste, lemon juice, yogurt, and mix well. Cook till the chicken becomes a bit tender, saute with remaining 3 cloves of garlic, and serve hot.

26. DHABA CHICKEN

Ingredients-

• Chicken cut into 8 pieces on the bone 750 grams

• Oil 8 tablespoons

• Onions chopped 3 medium

• Red chilli powder 2 1/2 teaspoons

• Salt to taste

• Ginger paste 2 tablespoons

• Garlic paste 2 1/2 tablespoons

• Turmeric powder 1/2 teaspoon

• Coriander powder 2 teaspoons

• Cumin powder 1 teaspoon

• Fresh tomato puree 1 cup

• Green chillies 4

• Fresh coriander leaves chopped 3 tablespoons

• Garam masala powder 1/2 teaspoon

• Whole wheat flour (atta) 1 tablespoon

Method-

• Heat 4 tbsps oil in a non stick pan, add onions and saute till golden. Place chicken cubes in a bowl, add 1 tsp red chilli powder, salt, 1 tbsp ginger paste, 1½ tbsps garlic paste and mix well.

• Heat 4 tbsps oil in another non stick pan, add chicken and cook. Add 1 tbsp ginger paste and 1 tbsp garlic paste to the onion and mix well. Saute till raw smells disappear.

• Turn the chicken pieces so that they get equally cooked from all sides. Add turmeric powder, 1½ tsp red chilli powder, coriander powder, cumin powder to the first pan and mix.

• Add fresh tomato puree and mix and saute till oil surfaces. Chop green chilllies roughly and add. Mix and saute. Add salt and mix.

• Add chicken to the gravy. Rinse the second pan with 2 cups water and add to the chicken. Add fresh coriander leaves and garam masala powder and mix. Cover and cook, on medium heat, till chicken is done.

• Mix whole wheat flour with ½ cup water till smooth and add to the chicken gravy and mix well. Cook till the gravy thickens slightly. Serve hot.

27.Simple Masala Chicken

Ingredients-

• Chicken on the bone 750 grams
• Pav bhaji masala 2 teaspoons
• Oil 3 tablespoons
• Onions 6 medium
• Garlic cloves 10-12
• Green chillies 3
• Ginger 1 inch
• Salt to taste
• Red chilli powder 1½ teaspoons
• Turmeric powder 1 teaspoon
• Garam masala powder 1½ teaspoons
• Tomato puree ½ cup
• Cumin powder 1 teaspoon
• Coriander powder 1½ teaspoons
• Cumin seeds 1 teaspoon
• Fresh cream 2 teaspoons
• Fresh coriander sprigs 12-15 for garnishing

Method-

• Heat oil in a non-stick pan. Finely chop onions and add to the pan and sauté till they turn golden.
• Grind together garlic, green chillies and ginger with a little water to a coarse paste.
• Put chicken pieces in a bowl. Add salt, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala powder and 1 teaspoon pav bhaji masala and mix well. Set aside to marinate.
• Add ground paste to the pan, mix well and sauté for a minute. Add tomato puree, mix well and sauté for a minute.
• Add remaining pav bhaji masala, remaining red chilli powder, remaining turmeric powder, cumin powder, coriander powder and remaining garam masala powder, mix well and cook for 2-3 minutes.
• Add marinated chicken, mix well and cook. Add salt, mix and cook on high heat for a minute. Cover and cook on low heat till the chicken is fully done.
• Dry roast cumin seeds till fragrant.
• Add cream to the chicken and mix well. Cook for a minute.
• Add cream to the chicken and mix well. Cook for a minute.
• Serve hot garnished with coriander sprigs and roasted cumin seeds.

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20:06

1.PRAWNS AMRITSARI


Ingredients-

• jambo prawn-500 gm
• cumin seeds-4 tbs
• peppercorns- 4 tbs
• black rock salt- 4 tbs
• dried mint leaves- 5 tsp
• ajwain powder- 2 tsp
• heeng- 1 tsp
• amchur powder- 1 1/3 cup
• vegetable oil for deep frying
• lemon wedges to serve

For the marinade-

• Garam flour-3 tbsp
• garlic paste- 5 tsp
• ginger paste- 3 tsp
• chilli powder- 1 tsp
• ajwain seed- 1 tsp
• asafoetida- 1 tsp

Method-

• Put the prawns in a shallow dish. To make marinade, mix all the ingredients with 4 tbsp water together in a large bowl, spread the batter evenly over the prawns, then cover and set aside in the refrigerator for about 30 minutes. To make the fish masala, mix the cumin seeds peppercorns, black rock salt, dried mint leaves, ajwain seeds, hing, amchur, ginger and chilli powder. Grind the mixture  together to make a fine powder, add salt and mix well.Transfer the powder in a clean dry bowl and keep aside. Heat oil in heavy bottomed pan for deep-frying and fry the prawns in batches until golden brown on a low flawn, and drain  on kitchen  towel to remove excess oil. After the oil is socked plate the fish masala over it generously and serve lemon wedges alongside.

2.PRAWN TEMPURA

Ingredients-

• prawns-12
• tempura flour(available at gourmet)-200gm
• iced water-150ml
• oil to fry

method-

• Cleanand devein prawns, keeping the tail intact.Place them up-side down and slit the veins.Pat the prawns straight using fingers and dust with littletempura flour.In a bowl,mix iced water with remaining tempura flour. The traditional technique of mixing both these ingredients is with the help of chopsticks.Chopsticks create bubbles which gives the tempura a bubbly texture.To cook, dip one dusted prawn in the batter and fry individually until crispy. Serve hot.

3.GREEN THAI CURRY

Ingredients-

• Uncooked prawns-1 kg
• Vegetable oil-1tbsp
• Thai green curry paste-1/4 cup
• Kaffir lime leaves-4
• Lemon greass(cut into4-cm pieces)-1 stick
• coconut milk-500ml
• Water-180ml
• Fish sauce-1 1/2 tbsp
• Snake beans-150gm
• Frozen or fresh peas-50gm
• Brown sugar-2 tsp
• Thai basil or sweet basil leaves-1/2 cup

Method-

• Shell and devein prawns, leaving tails intact.Cut along the centre back of prawns,without cutting all the way through.Heat oil ina large frying pan:cook curry paste,lime leaves and lemon grass over medium heat for about three minutes.Add coconut milk, water,fish, sauce,beans and peas.Simmer until beans and peas are tender.Add prawns and cook for about a minute.Stir in sugar.Season to taste with extra fish sauce or sugar,it needed.Remove lemon grass and lime leaves before serving.Serve curry with basil,lime and steamed rice.

4.GALDA CHINGRI(TIGER PRAWN)CASINO



Ingredients-

• chopped chives-1tbsp
• chopped fresh flat-leaf parsley-1.5tbsp
• chopped scallion-1tbsp
• Tabasco sauce-5 drops
• lemon juice-1tbsp
• half garlic clove
• roughly chopped
• pinch of kosher salt
• cayenne pepper to taste
• unsalted butter-4tbsp
• softened
• bacon(2 slices)-50gm
• shallots-1tbsp
• white wine-50ml
• pankocrumbs-1/2 cup
• rock salt for the baking sheet(optional)
• galda chingri(fresh water tiger prawns)-8
• rock salt-2.5 cup

Method-

• In a mortar and pestle,pound the herbs, garlic, Tabasco,salt, lemon juice and cayenne pepper,Add the paste to butter and whip.
• cook the bacon,shallots and white wine until just cooked through.Ensure the bacon is still soft.Remove from heat and keep aside.Once cool, combine the bacon mixture with butter mix.
• Preheat the oven to 200 degree C. cover a baking tray with a 1/2-inch-thick layer of rock salt.Heat the tray in the oven for 5 minutes. Place the prawns,shell side down on top of the salt.Layer equal portions of the bacon and butter mixture on butterffly prawns.Sprinkle panko bread crumbs on top of the butter.Place the try back in the oven and bake for 6-8 minutes.Serve with a lemone wedge.

5.ORANGE=GINGER SHRIMP SKEWERS



Ingredients-

• Fresh orange juice (about one orange)-1/2 cup
• Orange zest-1 tsp
• Green onion finely diced-1 tbsp
• Fresh ginger, peeled and minced-1/2 tbsp
• Fresh coriander finely chopped-1/2 tbsp
• Rice vinegar-1 tbsp
• Soy sauce-1 tbsp
• Canola oil-1/2 tbsp
• A dash of crushed red pepper flakes
• Shrimp peeled-450 gm

Method-

• Combine the orange juice and zest, green onions, fresh ginger, coriander, rice vinegar, soya sauce, vegetable oil, crushed red pepper flakes together in a large zip-lock bag. Mix until well combined. Add the shrimp to the zip-lock bag  and place into the refrigerator for 30 minutes. Remove them from the zip-lock bag and thread them onto the skewer sticks. Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for two minutes on each side or until down  and serve

6.Shrimp Katra

Ingredients-

• Prawns (medium) shelled and deveined 2 cups
• Mustard paste 1 tablespoon
• Salt to taste
• Oil 2 tablespoons
• Butter 2 tablespoons
• Onions finely chopped 2 medium
• Tomatoes blanched and finely chopped 2 medium
• Tomato puree 1 cup
• Turmeric powder ¼ teaspoon
• Paprika powder 1 teaspoon
• Cinnamon powder 1 teaspoon
• Black pepper powder to taste
• Cumin powder 1 teaspoon
• Fresh spinach leaves (palak) chopped ½ cup
• coriander leaves finely chopped 2 tablespoons
• Lebanese spice powder 1 teaspoon

Method-

• Add salt and mustard paste to shrimps and mix well.
• Heat oil in a non-stick pan, add marinated shrimps and cook till the moisture has evaporated.
• Heat butter in another non-stick pan, add onions and sauté till lightly browned.
• Add tomatoes to the 2nd pan and mix well and saute for 2 minutes. Add tomato puree and saute for 2-3 minutes.
• Add turmeric powder, paprika powder and cinnamon powder and mix well and cook for 2 minutes.
• Add pepper powder, salt and cumin powder and mix well. Cook for 2 minutes.
• Add spinach leaves, coriander leaves and sautéed shrimps and cook for 2 minutes.
• Add Lebanese spice powder and mix well.
• Serve immediately.

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23:56