Bread Masala Toast

Today I made this Toast for our breakfast as my husband is bored of normal toasts. Just for a change I prepared it for him and he liked it. Lets cook it and enjoy the pleasure of having a different item in our recipe.

Ingredients:

4 Eggs
6 Breads
¼ tsp Garam masala powder
¼ tsp Ginger paste
¼ tsp Turmeric powder
2 cloves Garlic
2 medium sized Onion
1 tbsp chopped Green Coriander leaves
Salt to taste
3 tbsp Oil

Direction:
 

• Peel Onion and Garlic and make a paste by using grinder or shredder.
• Take eggs in a big bowl and beat it well.
• Add ginger paste, onion garlic paste, chopped coriander leaves, turmeric powder, garam masala powder and salt. Mix well.
• Heat Oil in a skillet, dip the bread slices in the mixture (make sure that all bread is covered by mixture) and place it on skillet.
• Toast the Bread on both sides and remove from heat.
• Toast is ready to serve.

Baby Lobster Tails

This is a great way to use baby lobster tails without much fuss, and can easily be done at home, if the ingredients are handy.Even if they are not one can source them easily. Bisque (lobster shell soup)can be made with little patience. The other thing is that one can substitute baby lobsters with prawns or scampi with equally good results.

Ingredients:

2 cups Arborio rice
1 cup lobster bisque
2 tbsp tomato salsa
1/2 kg lobster tails (shelled and de veined)
1/4 cup Shallots (sambhar onion,roasted and peeled)
1 tbsp minced garlic
1/4 cup white wine
1 tsp minced fresh thyme
1 tbsp minced parsley
5 cups stock (chicken,vegetable or shellfish)
handful aragula leaves (coarsely chopped)
2 tbsp grated parmesan cheese
1 tbsp butter
1/4 tsp pepper
Salt to taste.

Direction:

• Place a heavy based medium sized saucepan on the flame and put olive oil in it.Add chopped garlic and lobster meat and saute till garlic turns golden.Remove from the pan and set aside.
• Return the pan to the flame and add Arborio rice with extra spoons of olive oil.Stir vgtill all the grains glisten upon being coated.Deglaze withwhite wine and stir.
• Gradually add the lobster bisque and continue to stir the rice.Add the thyme and the stock (preferably simmering)gradually and continue stiring.
• When the risotto begins to look creamy and runny,add tomato salsa,fresh herbs and shallots,check to see if the rice is cooked (about 12-15 minutes).
• Many people do not prefer al dente risotto.Excess cooking leads to loss of quality.Take it to over al dente if you so please,but stop right there.
• Return the sauteed baby lobster tails to the risotto,in one swift movement,garnish with aragula leaves,Parmesan and butter.Give it a few final turns and serve piping hot.

Note: To make shellfish stock, you need to simmer the lobster shells and heads with some vegetables (mire poix),aromatics and water for about half an hour.if you roast and crush the shells and simmer them for an hour or so,while skimming away the froth, and blend the whole concoction with the vegetables and other good stuff,strain it through a fine sieve,you will get the bisque.

Dum Chicken

Ingredients:

Enough curd to coat the chicken you are using

A pinch of turmeric

1 stick of ginger ,roughly chopped

2-3 onions,roughly chopped

2-3 green chillies

4 cloves

bay leaves

aniseed/kesar

1 tsp garam masala powder

Salt as per taste

Direction:

• Coat the chicken with the curd and spice powders.Preserve for about 1 hr
• Put in everything into a deep pot.
• Seal the pot with atta and let it cook in its own juices for about 45 mins to an hr.
• At the end you should have a soupy consistency -dum chicken.

Rogan Gosht (Kashmiri Lamb)

Kashmiri Lamb, is the most popular lamb dish in India and is usually served with spiced rice (pulao) or Indian bread (roti).As it is cooked entirely in juices of vegetables with no oil, giving it a different flavor that is subtle. Also it is so light that you can eat without feeling heavy.

Ingredients

½ kg Lamb boneless, cut into cubes
½ kg Lamb meat on bones (shank)
1 Cup Chopped onions
½ tsp Cumin seeds
2 Cinnamons
2 tsp Ground chili
1½ Cup natural yoghurt/curd
7 Cloves
4 Garlic peeled cloves
4 Black cardamom (Crack open the pods)
4 Green cardamom pods
1 tsp Ground coriander
1 tsp Ground turmeric
1 tsp Ground ginger peeled
2 tbsp Vegetable oil/Ghee
2 Cup water
Salt to taste

Direction:

• Make a paste of onions, garlic and ginger. Set aside.
• In a heavy bottomed pan, heat ghee. Add lamb, fry till all sides are seared, and the meat is brown.Remove lamb and set aside.
• Add cumin seeds and shahi jeera, fry till brown for about 2 minutes.
• Add onion/garlic/ginger paste .Fry till most of the moisture is gone. It will start turning greenish brown due to the chemical reactions between raw onions and raw garlic.
• Add cinnamon, cloves, cardamom and peppercorn. Fry about 2 mins.
• Add lamb, add curd nearly ¼ cup. Cook till curd is consumed about 2 mins. Add more yoghurt and repeat till all the curd is consumed.
• Add remaining ingredients except water. Fry for about mins.
• Add ¼ cup water. Simmer on; low heat till the water is absorbed (about 4 mins).
• Repeat till the water is absorbed and lamb is tender.