Fish Jeere-Meere

This is another dish from Roseline’s Kitchen.  Enjoy.

Jeere (is cumin seeds/Jeera)  and Meere (is black pepper corns/kali mirch)…… .

Cut fish, apply salt and turmeric and keep aside for some time.   Wash the fish again to remove the salt and turmeric and keep aside till needed.  Grind fine 8-10 dry red chillies, 1/4 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, 3-4 flakes of garlic, 8-10 pepper corns, 3 big onions and a marble sized ball of tamarind.  

Season 1/2 onion in ghee and when the onion gets brown flecs,  add the masala and fry well till the ghee brims to the surface.  Add enough water to make a thickish curry; (not too watery but the curry should coat the spoon when mixing).    Add salt to taste and let the curry come to a rolling boil.  Add the fish and boil for approx. 5 minutes.  Do not stir after fish is added.

Serve with boiled rice and a vegetable side-dish.

Special Rice with Baby Shrimps

Ingredients:
Baby Shrimps (500 gms approx.)
3 cups Long grained rice
3-4 Onions for Frying
Fresh coriander for garnish

Grind to fine paste :
3 tbsps ginger paste
2 tbsps garlic
1 No onion
1 tsp cumin seeds
1 tbsp coriander seeds
8 Nos green chillies,
2” cinnamon
6 Nos cloves
4 Nos cardamoms
6 Nos peppercorns
a bunch each of coriander and mint leaves
lemon sized tamarind
Salt to taste

Preparation:
Boil 3 cups of long grained rice for about 5 minutes in boiling water. Add little salt to the water. The rice will be nearly ¾ done. Drain in a colander and spread on a large platter to stop cooking the rice any further and loosen it with a fork. Keep aside.

In a pan, add 2 tablespoons butter and 1 tablespoon oil and fry sliced onions till golden brown. Remove and keep aside. In the same pan add the ground paste and fry for about 10 minutes till the raw smell disappears. Add salt and the washed baby shrimps and cook for about 10 minutes. You will now have a slightly thick gravy. Add a layer of rice over the gravy and top it with fried onions and finely cut coriander leaves, spread another layer of rice, fried onions and coriander leaves, till all the rice is used up. Heat a tava and keep the pan over it, reduce it to slow heat. Sprinkle saffron dissolved in milk and lemon juice over the layers of rice. Close the pan with a tight lid and let it simmer till the rice is fully done.

Shrimp and Cabbage Starter

This simple Starter or Salad is a keeper. Try it.

Ingredients :

½ cup mayonnaise
1 cup small shrimps
2 cups finely chopped cabbage
½ cup lettuce –chopped
½ teaspoon –sugar
2 tablespoons – lemon juice
1 teaspoon – white pepper (or black)
2 or 3 green chillies – slit
Coriander leaves – few springs – chopped fine
Dill leaves
1 onion –chopped fine

Wash, clean the shrimp and boil in 2 cups water till done. {Do not overcook or the shrimp will be tough). Drain the shrimp and discard excess water, if any.

In a bowl, combine mayonnaise, lemon juice, sugar and pepper.

In another bowl, add cabbage, lettuce leaves, dill, coriander leaves, onion, green chilly and shrimp. Add the mayonnaise mixture and stir until well combined.

Refrigerate till serving time. Can also be served as an appetizer in small bowls, garnished with coriander leaves and dill.

Prawns in Garlic Butter

If you love Prawns you will love this recipe for its simplicity and great taste.  Serve either as a starter or side-dish.  One thing is sure though,  you will never have enough of this and will end up saying “Gosh, I wish had made more”.   This recipe has been slightly adapted from a book by Sanjeev Kapoor of Khana Khazana fame.

Recipe :  Half Kg. prawns, peeled, washed and deveined,   1 pod of garlic,  4 tablespoons of butter, 1 tablespoon mustard paste,  juice of 1 lemon, 8-10 peppercorns coarsely crushed, salt to taste and a few sprigs of parsley or coriander leaves, chopped fine.

Peel, wash and grind garlic to a paste.  Heat butter in a non-stock pan and fry the garlic paste for about a minute.  Add the prawns, mustard paste, lemon juice, crushed peppercorns and salt.  Simmer uncovered on low heat till prawns are cooked.  Do not overcook as then the prawns will turn chewy.  Sprinkle with chopped parsley/coriander and serve hot.    Squeeze extra lemon just before serving and prick each prawn with a toothpick and serve hot .

Stuffed Lobster

Happy Birthday Judy, The Stuffed Lobster is our gift to you, for being a wonderful friend, ever the enthusiastic, motivating us to try new recipes, being there for us. We wish you have a fabulous day today and fantastic year ahead. With love, Joyce and Sylvia

INGREDIENTS :
4 medium Lobsters
1 cup Yogurt
1 inch piece Ginger
5-6 cloves Garlic
1 Egg yolk
2 tablespoons Fresh cream
2 teaspoons Carom seeds (ajwain)
1/2 teaspoon White pepper powder
2 teaspoons Red chilli powder
2 teaspoons Cumin powder
1/2 teaspoon Turmeric powder
2 tablespoons Gram flour (besan)
2 tablespoons Lemon juice
Salt to taste
2 tablespoons Butter
1/2 teaspoon Chaat masala (optional)
1 Tomato
A few sprigs of fresh coriander leaves

METHOD :
Remove shells, wash and boil them for a few minutes. The colour will have turned to rich orange red.

Clean and de-vein lobsters, cut them into bite pieces, then wash them thoroughly. Tie yogurt in a muslin cloth and hang it for half an hour to drain out the whey. This should preferably be hung in the refrigerator. Grind ginger and garlic to a fine paste. Transfer the hung yogurt into a bowl, add egg yolk and whisk well to blend. Add ginger garlic paste, fresh cream, carom seeds crushed, white pepper powder, red chilli powder, cumin powder, turmeric powder, besan, lemon juice and salt. Mix well and coat the lobsters uniformly with the yogurt mixture. Keep aside to marinate, preferably in the refrigerator for two to three hours.

Heat butter in a pan and add the marinated lobsters. Stir fry for 1 min and cook on medium heat for about five to six minutes turning them occasionally.

Take the lobster shell and slit them lengthwise in the middle. Stuff the cooked lobster and sprinkle chaat over it, garnish it with fresh tomatoes and coriander leaves and serve hot with lemon wedges and mint chutney.