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Prawn Mango Curry

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  Prawn Mango Curry   2 tablespoon oil 1 teaspoon mustard seeds.  10-12 curry leaves  5 small round red chillies (boriya chilli) 2.medium sized onions chopped. 1 teaspoon ginger garlic paste  3 heaped tablespoon coconut  ¼ teaspoon turmeric powder  2 teaspoon kashmiri chilli powder  2 raw mangoes cut in slices  1 tomato (optional) Few green chillies  4-5 tablespoon chopped coriander leaves  Salt (as needed) Heat one tablespoon oil in a pan, add the mustard seeds.  When the mustard sputters, add the curry leaves and the whole red chillies.  Fry a bit and add the onions and ginger garlic paste.  When the onions turn translucent add the coconut. Roast until the coconut starts turning brown.  Now add the turmeric powder and chilli powder.  Cool this and grind to a fine paste with water as needed.  In the same pan, add another tablespoon of oil and add the green chillies, the raw mango and the coriander leaves.  Fry it a minute then add the prawns and toss. Now add the onion coconut paste a
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Mango Chutney

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  Mango Chutney  Ingredients  One and half cup chopped ripe mango (sweet and sour) Half cup sugar Two tablespoons grated or finely sliced ginger One quill cinnamon 5-6 cloves 1 whole star anise 6-7 dry red chillies Add everything into the pan, put the pan to heat and once the sugar starts melting, reduce the heat to medium and bring to a boil.  Reduce to a simmer and cook until the mangoes turn translucent and the syrup turns glassy.  Cool, bottle and refrigerate. 
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Spicy Bell Pepper Chicken

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  Spicy Bell Pepper Chicken 450 gms chicken breast cubed and marinated with 1 teaspoon ginger garlic paste, salt, quarter teaspoon turmeric powder, 1 heaped tablespoon kashmiri chilli powder, 1 tablespoon vinegar, 1 teaspoon soy sauce 5 green chillies sliced 5 red chillies broken in half 1 medium onion cubed. ⅓ of each - red, yellow and green bell pepper.  Salt and turmeric powder Heat 2 tablespoon oil in a flat bottom pan. Add the chillies...fry a bit. Then add the onions and bell peppers. Add the salt and turmeric powder. Fry on high heat stirring continually for 4-5 minutes.  Remove the peppers-onion fry into a plate.  In the remaining oil add the marinated chicken and fry until the chicken is cooked and dry.  Return the veggies to the pan and stir until all is mixed together.
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Veggie Bites

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 Veggie Bites Half each of yellow, red and orange bellpeppers. (Can use green too) One big onion 200 gms paneer 1/3rd of a bottle of schezwan chutney Two tablespoons tomato ketchup Salt to taste Oil A few toothpicks  Cut up the veggies and paneer into 1 inch pieces Heat some oil in a wide pan or wok and shallow fry the paneer. Keep aside Reduce the oil to two tablespoons and add the rest of the veggies and stir fry on high heat for two minutes. Add salt to taste. Add the schezwan chutney and toss. Add the paneer and toss again. Plate it and serve with some toothpicks and your choice of alcohol. Note : You can add any type of veggies that you like carrots, baby corn, mushrooms etc etc
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Chorizo Pulao

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  Chorizo Pulao 1 packet Spanish chorizo sausage (250 gms) halved and sliced 1½ cup rice (standard measuring cup I have is 250 ml) and 3 cups water for cooking 1 onion finely chopped 2 medium size potatoes cut in cubes 1 tsp ginger garlic paste Few green chillies finely chopped (adjust according to your spice level) ¼ tsp turmeric powder 1 tablespoon kashmiri chilli powder 1 heaped tablespoon tomato paste 1 tsp malt vinegar Whole spices...1.bay leaf, 3 cardamom, 2 pieces cinnamon, 1 star anise, 4 clove and 6-7pepper corn Coriander leaves, 1 tablespoon oil and salt to taste.  Fry the sausage in a bit of oil for a minute. Remove and in the same oil, add whole spices.  Add the chopped onion,  green chillies and ginger garlic paste, fry a bit, then add the potato and a quarter cup water. When potato is half cooked, add turmeric, red chilli powder, tomato paste and vinegar.  Add salt, the rice and chorizo. Add the 3 cups water, chopped coriander leaves and bring to a boil. Lower the heat an
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Prawn Pepper Fry

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  Prawn Pepper Fry Half kg prawns deveined and marinated with a tsp of pepper powder, half tsp turmeric powder, a tablespoon of lime and salt. 2 onions finely sliced 1 tablespoon of ginger garlic paste 3-4 stalks of curry leaves 1½ tablespoon whole pepper (crushed) 1 teaspoon fennel powder 1 teaspoon red chilli powder ¾ tsp garam masala One heaped tablespoon of small coconut pieces  A tablespoon of vinegar 2 tablespoon of coconut oil Heat the oil and fry the coconut pieces until nicely browned. Remove and keep aside. In the same oil add the curry leaves, then add the onions and fry well(add a pinch of salt for the onions to fry faster), when the onions start turn light brown add the ginger garlic paste and fry. When the raw smell is gone add the garam masala, red chilli powder, fennel powder and crushed pepper. Fry for a minute then add the marinated prawns. Mix nicely and cover and cook on low heat.  When the prawns are cooked, add the vinegar and fried coconut and increase the heat u
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Apple Crumble

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  Apple Crumble For the filling.  2 apples peeled, cored and sliced.  1/2 cup apple chutney (recipe below) Half cup sugar Juice of 1 orange For the topping.  Half cup flour Half cup oats Half tsp salt Two tablespoon sugar Half cup chilled butter(cut in cubes) Mix the filling ingredients together and keep for a couple of hours.  Heat your oven to 175°C Place the filling in the bottom of a baking dish.  Now in a food processor or chopper, add the crumble ingredients and give it a nice whir. Should be breadcrumb texture.  Sprinkle this over the filling in the baking dish. Bake for about 1 hour until you see the filling bubbling over from the sides. and the top is a golden brown.  Serve with ice-cream. We had it plain tho **For the apple chutney 3 Granny Smith apples peeled and chopped 3-4 pieces of cinnamon stick. 1 tsp red chilli flakes  ¾ cup brown sugar or jaggery Half cup dried cranberries.  Add it all to a pan. Bring to a boil and simmer on low heat for about 20 minutes until the app
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