Prawns in Red Wine Vinegar n Cherry Tomatoes!

Prawns in Red Wine Vinegar n Cherry Tomatoes!

Ingredients:

10 medium size prawns
1 garlic pod (finely chopped)
7-8 cherry tomatoes
7-8 basil leaves
1/2 cup red wine vinegar
salt
pepper
Butter+oil

Method:

De-vein the prawns, sprinkle some salt n pepper and keep aside for 15mins.

Heat Butter+oil in a pan and saute the garlic for a few mins and toss the prawns

 on high heat for 5-7mins.Now add in the red wine vinegar to this and after two 

minutes put in the cherry tomatoes, basil leaves and salt pepper.Give it a nice toss 

and yummy prawns are ready! !

Chicken Cafreal (A Goan Delicacy)

Chicken Cafreal

A Beautiful Goan recipe learnt from a Warm and Humble Person,

Chef  Crescentia Scolt Fernandes.I loved this dish from the very first day I had it 

at Bernado’s.Little did I know that I shall get the opportunity to learn it from you.

Thank you for such an amazing recipe,Loved it !!

Ingredients:

 2 pieces of Chicken legs (with skin)

Green Paste (grind all the below ingredients with lemon juice, and no water)

Coriander leaves : 8-9 sprigs
4 green chillies
Ginger and Garlic Paste- 1 tbsp each

Cloves – 5

1 small Cinnamon stick

Juice of 2 lemons

Salt (a little ,as rest is applied on the chicken)

1 1/2 tbsp Butter+ oil

Method:

Make slits on the chicken legs and apply a little salt followed by the Green Paste and

 keep aside for 3-4 hours.Heat Butter +oil in a flat pan and put in the chicken legs.

Brown well on both sides,and add sufficient water to cook (I added appx  2 small cups)

 and keep covered.In between,I poured the extra liquid over the chicken again.Dry up 

the extra liquid till the entire masala has covered the chicken .Serve with boiled  and

 fried potatoes and salad… 

Spinach Eggs and Bacon!

 Spinach Eggs and Bacon!

This is a super quick and delicious recipe for Breakfast, Lunch or Dinner.

Vegetarians can use  mushrooms instead of bacon and finish with crumbled feta.

Recipe courtesy : mandira moitra sarkar

Ingredient:

3 eggs

small bunch of baby spinach leaves

few strips of bacon

2-3 garlic cloves

pepper

very little salt (as bacon is salty)

Heat a little oil in a heavy bottom pan and fry chopped garlic until soft. 

Now crisp up some chopped smoked bacon or chorizo in the same pan. 

Add washed and drained baby spinach leaves to this and leave to wilt and the excess

 water to dry off  for about 5 min if .Now make three or four spaces on the bed of spinach 

so a bit like a shallow cavity and gently break an egg into each of these. Cover and cook on

 gentle heat for 3 -5 minutes until the eggs are set. Finish with freshly ground pepper or 

chilli flakes.

note:Serve with sautéed potatoes done in the same pan so that any excess oil and flavour

 is used up. 

Dahi Pudina Chicken

                          Dahi Pudina Chicken

Ingredients:

½ kg chicken

1 tbsp butter+1 tbsp oil

1tsp kasoori methi

Marinade:

1 cup mint leaves

3 tbsp hung Curd

1 tsp jeera  (cumin seeds)

1 tsp coriander powder

1 tsp chaat  masala

1 tsp red chilly powder (inc as per taste)

1 tbsp grated ginger

1 tbsp grated garlic

Juice of 1 lemon

Salt

Method:

Grind all the ingredients mentioned under marinade (except dahi) in a grinder.
Now add hung curd to this paste and Marinade the chicken and refrigerate 

for 5-6 hours.Heat oil+butter in a pan and add the marinated chicken to it.

Cover with a lid and allow it to Cook on medium flame.Stir in between occasionally

(add  little splashes water inbetween).Once almost done add in kasoori methi and 

serve hot!

Note: This is more of a semi dry dish and can be enjoyed as a starter!

This can be baked in the oven as well.

Jal Jeera

Jal Jeera

This recipe is from my Mom's recipe book and its a Treasure for sure.I've had many 

variations of Jal jeera but this one is the most yummiest!!

Ingredients:

(makes appx 2 litres)

1 small bowl imli soaked in water for 1hour(tamarind pulp)
3tbsp jeera (cumin seeds)soaked in water for 3-4hours
sugar almost 2 small bowls
1 small bowl pudina leaves(mint leaves)
2tsp kala namak(rock salt)
salt
red chilly powder

Method:
Pressure cook the soaked imli with 5-6 glasses of water wit 3-4wistles.Strain the

 water and keep aside.Now strain the jeera n grind it with pudina all dry powders

(salt n chilly) and sugar .Add this mixture to the imli water n adjust sugar or salt

 accordingly.Top it with some boondi,And its ready to be devoured with gol

 guppas and chana!!