Egg Masala

Ingredients

Hard boiled eggs – 8
Eggs (beaten for coating) - 2
Medium sized onions (cut semi-round) - 2
Medium sized tomato - 1

Ginger and garlic paste – ½ tsp
Red chili powder – 2 pinches
Dhania-Zeera Powder – 1 tsp
Chicken Stock Maggi Cube - 1
Tandoori masala
Turmeric powder – ½ tsp
Green Chili
Coriander leaves
Salt
Pepper
Oil

Beat the 2 eggs, add salt & pepper. Dip the hard boiled eggs and coat it in the batter & shallow fry.

Take oil in a pan and heat it. Add Onions & Tomato and fry until it is pulpy. Add Ginger-Garlic Paste and Maggi Cube. Add all the dry masalas and fry it well. Taste the mixture and add salt only if required. Now add the coated boiled eggs in it. Garnish with chopped coriander & serve with roti or pav.

Favourite Fruits with Whipped Almond Creme

This has to be one of my all-time favourites!

Ingredients:
Any fruit of your choice... I chose the low-cal ones though - Strawberries, Kiwis, Purple Seedles Grapes, Marshmelon.

Honey: 2 tbsp
Almonds: A Handful
Whipped Creme

Soak almonds overnight. Peel them and put them in a mixer. Whip it up with some fresh creme.

Dice all the fruits into bite-sized pieces and refrigerate. Before serving, place fruits in a bowl or in a glass (like I prefer). Drizzle it with honey.

Now put a dollop of the whipped almond creme on the fruits and serve!

Doesn't take over 20 mins and guarantees lotsa love in return!

Daddy's Special Grilled Chicken

First, let's make the Tandoori Masala

Ingredients:
Cumin seeds: 2 tsp
Coriander seeds: 5 tbsp
Cloves:5-8 pods
Cinnamon: 4 sticks x 2 inch long
Fresh Ginger: Finely Chopped 2 inch medium piece
Fresh Garlic: 8-10
Red chilli powder - 4 tsp
Turmeric powder - 2 tsp
Mace powder - 1 tsp
Salt
Orange Food Color: 1 tsp

Grind the above to a thick paste and store in the refrigerator.

To make the Grilled Chicken

Ingredients:
Chicken - 1 kg (Breast & Leg pieces preferably without skin)
Tandoori Masala: 8 tbsp
Yogurt: 1 tub / 2 tea-cups
Lemons: 2
Ginger Garlic Paste: 2 tsp
Salt

Wash, clean and cut the chicken into equal pieces. Beat it to even the pieces so that they all cook at the same temperature. Now marinade the chicken in the tandoori masala, yogurt, ginger-garlic paste and lemon juice. Refrigerate this overnight or roughly for about 12 hrs.

Now, place the chicken on a grill stand, apply a little butter on each piece and put it in a micro-wave. Let this cook on grill / convection mode for about 20 mins. Turn each piece and let it cook for another 20 mins again.

Serve hot with a salad of onion rings, mint leaves and lemon wedges and ofcourse some Old Monk & Rum too. Oh and don't forget to call me :)

Stewed Peaches with Whipped Creme

Ingredients:

Fresh Peaches: 6 nos
Sugar: Half tea-cup
Water: 2 tea-cups
Cloves: 6 buds
Cinnamon: 2 medium sticks
Whipped Creme: Optional

Use peaches that are neither too hard (or you may not be able to judge the cooking time) nor too soft (or they get pulpy while peeling & de-seeding them)

Rule No 1: Thoroughly wash peaches before consuming them. I've overheard that vendors use shoe brushes to polish them off.

Peel the peaches, de-seed them and cut them into fours.

Take 2 tea-cups of water in a pan and gently place the peaches in it. Add sugar, cloves and cinnamon and boil this for about 20-25 mins on slow flame. Once done, keep it to cool and then refrigerate it for atleast an hour before serving. Top it with a dollop of whipped creme if you like..

Believe me.. you just can't go wrong on this one!!!

And like I always say.. Tastes best when shared with someone you love!

Goan Rechado Masala - The Mommy-Way!

Ingredients:
Red Kashmir Chillies – 100 gms
Cumin – 1 tsp
Cloves – 10
Cinnamon – 4 to 5 sticks – 2 inch long
Ginger – 3 inch
Garlic – 8 pods (skinned)
Onion – 1 (Large)

Grind together all ingredients and voila! Here’s your very own Goan Rechado Masala.
Thinking of what to do with it?

Vegetarians: Add Salt and a bit of Sugar to stuff into Lady Fingers or Bitter Gourd. Fry until golden brown

Fish Lovers: Use it as a base masala to make your fish ambotik curry. Or simply add Sugar, Salt and Goan Toddy Vinegar and stuff it in Pomfrets and Mackerels and fry.

Meat Lovers: Add loads of Goan Toddy Vinegar and make some Pork Sorpotel. Who doesn't love it?

This recipe has been handed down to me from my Mum who learnt it from her Mum. Hence, it's really special!

Roasted Coconut Chicken Masala

Ingredients:

Clove – 10 nos
Cinnamon – 2 sticks – 3 inches long each

Cumin – 1 tsp
Coriander Seeds – 2 tblsp
Black Pepper Corn – 1 tsp
Star Anise – Half
Mace – 1 pinch
Black Stone Flower (Optional) – 1 piece
Red Kashmir Chillies - 4
Ginger – 1.5 inch piece
Garlic – 5 pods
Onion – 2 Medium
Coconut – ½ cup
Bay Leaves – 4
Oil – 6 tbsp
Tomato – 1
Green Chillie – 1
Chicken / Mutton – 1 kg

Heat 1 tsp oil in a pan and roast together Cloves, Cinnamon, Cumin, Coriander Seeds, Pepper, Star Anise, Mace and Black Stone Flower.

Remove and keep aside. Then roast Ginger and Garlic and keep aside. Next roast Red Chillies and keep aside. Then roast the grated Coconut and keep aside. And last – grind 1 chopped Onion. Leave aside to cool all ingredients. Grind it together except for the onion. Onion should be added last.

Heat oil in a vessel and sauté Bay Leaves, Green Chilli, Onion and Tomato until soft. Then add the chicken and fry it for atleast 10 mins in the mixture. Add the masala and stir well. Add Salt and Water and let it cook for atleast 30 mins or until cooked. Garnish with fresh coriander and serve with Rice or Loaves or Neer Dosa. P.S.: Tastes best when served with Brun Pav!

Caramelized English Pudding with Oranges & Grapes

Caramelized English Pudding

For the Caramel:

Take 3 tbsp of Sugar, add water and heat directly on the flame until deep brown. Keep aside to cool. Preferably use a stainless steel bowl / container. Remember that you will use this container to steam the pudding as well.

For the pudding:

Take 8 slices of bread and soak in 1 cup milk. Mash it until pulpy. Add 2 eggs (white & yoke) to the bread and mix it well.

Put the mixture in the bowl with the caramel. Flatten and level the mixture. Place the bowl in a larger vessel half filled with water so as to steam the pudding. Keep it on the flame for 20 mins. Sink a fork or knife to the bottom of the bowl to check if it is cooked well. If the pulp is sticky, leave it for a little longer until cooked.

Peel and skin 1 whole orange into chunks. Take 15 seedless purple table grapes and cut into halves. You can use 2 teaspoons of honey to glaze the fruits. Cut your caramel pudding in any shape you like and place it in a bowl. Place the glazed fruits and serve it warm.

P.S.: Tastes best when shared with someone you love!