Sweet and Sour Shrimp Pineapple

Ingredients:
3-4 tbs ginger/garlic paste

12-15 roasted peanuts

1/2 tbs red chilli powder

1/2 tbs paprika

1/2 tbs turmeric

1/2 tbs cumin seeds

2 tbs prawn curry powder

Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces

10 to 12 large shrimps(Shelled and deveined)

salt as per taste

oil to cook

Method:
1)Grind peanuts with few spoon of water to a smooth paste.
2)Heat 3/4 cup oil in a heavy bottom frying pan and add cumin seeds, ginger garlic paste, turmeric, red chilli powder and prawn masala and fry it for
about a 1 to 2 minutes and then add 3 cup of water and let it boil for about 15 minutes till the sweetness from pineapple is released into the gravy.
3)Add peanut paste stir it properly, add shrimp, paprika and salt and stir and let it cook for about 2 minutes and your sweet and sour shrimp pineapple is ready to serve hot with your choice of rice or roti.

Egg Poach Curry

Ingredient:
4 eggs
2 Large Tomatoes made to a puree
1 Large Onion chopped finely
1 tbs Ginger and garlic paste
½ tbs Turmeric Powder
1 tbs Red Chilli Powder
1 tbs Garam Masala Powder
1 Bay leaf
Coriander leaves to garlish
Salt to taste
2 tbs oil

Method:
1) Make a paste with Turmeric, Chilli, Garam Masala powder and Garlic and Ginger paste.
2) Heat Oil in a non-stick frying pand, add bay leaf and chopped onion and fry till onion turn brown color.
3) Add the masala paste to it and fry for about a minute and add tomato puree and fry it for another minute and add 3 cups of water, stir it and bring it to boil and let it boil for about 5-7 minutes in high heat.
4) Now reduce the heat, add salt and carefully break eggs and pour in the boiling gravy.
5) Do it slowly to avoid too much spreading of the white and do it one by one.
6) Cook for about 5-7 minutes or till the yolk forms a farm a round shape.
7) Egg Poached curry is ready to serve, optionally you serve with chopped coriander leaves.

Dudhi Garlic Shrimp

Ingredients:
1 Dudhi (about 1 lb)
1 cup shrimp(shelled and deveined)
½ tbs cumin seeds
3-4 cloves of garlic
1 tbs cumin and coriander powder
4-5 Black Pepper or Kali mirch
2-3 green chilli
½ tbs paprika
½ tbs turmeric
½ tbs corn flour
2 tbs oil
Salt as per taste
2-3 tbs lemon juice

Method:
1. Peel the skin and chop dudhi into 1 inch size and marinate with salt and turmeric and leave it for 5 min.
2.Grind, green chilli, garlic, black pepper, cumin/coriander powder with few spoon of water to a smooth paste.
3.Heat oil in a non-stick frying pan, add cumin and right away add marinated dudhi, stir it and let it cook for 4-5 minutes and add masala paste and stir it properly, cover the lid and let it cook till tender.
4.Add the shrimp, salt turmeric, paprika and ½ cup of water and cook for another 2-3 minutes
5.Add corn flour and mix it properly and your Dudhi garlic shrimp is ready to serve hot with rice.

Dahi Gohst (Goat Meat) Curry

Ingredients
1 lb boneless Goat meat
1 lb potatoes cut into big pieces (4-5 inch cube)
1/2 cup Yoghurt
1 big onion slice about 2 cups
4 tbs ginger/garlic paste
Salt to taste
1 tsp Turmeric powder
1 tbs red chili paste (you can get it in Chinese store)
2 tbs red chili powder
4 tbs cooking oil
1 tbs Garam masala
2 tsp Coriander/cumin powder
3 tbsp Finely chopped coriander leaves
whole garam masala:
If you don't have these then use 2 tbs garam masala instead of 1 tbs( a pinch of saffron, 1 small stick of cinnamon,
5-6 black pepper, 4-5 cloves, 1/4 tbs shah jeera, a pinch of nutmeg, 1 stone flower, 3-4 green cardamom)

Method
1) Mix salt, yoghurt, turmeric powder, red chilli paste, ginger and garlic pastes together and marinate the meat for about 2 hours.
2) Heat 2 tbs oil in a deep pan and fry all onions slices till golden brown and crispy and put it on the marinated meat.
3) Heat 2 tbs oil in a pressure cooker put all the whole garam masala and put the marinated meat and fry it for abot 5 minutes and then put coriander/cumin powder, garma masala powder, coriander leaves and 2 cups of boiling water and let it boil.
4)Add the chopped potatoes, salt if needed cover the lid and let it cook for about 20 minutes (up to 5 whistle) in medium flame.
5)Let the cooker cool down and your delicious Dahi Ghost is ready to serve with rice or roti.

Simple Shrimp Fried Rice

Ingredients
8 ounces small shelled and cooked shrimp
1 tbs ginger/garlic paste
2 tbs tomato paste
1/4 tbs mustard seeds
a pinch of hing
3 tbs oil
3 cups cooked rice (preferred leftover rice)
salt as per taste

Method
1) Wash the shrimp and keep it aside.

2) Heat oil in a frying pan, add hing, mustard seeds and shrimp and stir it add tomato paste, ginger/garlic paste after about 30 sec. Sprinkle some salt and stir it and let it cook for about 2 minutes.

3 )Add cooked rice, salt and mix it properly and cover the lid and let it observe the flavor for about couple of minutes and then switch off the gas and your tasty shrimp rice is ready to serve.

Aachari Egg Curry

Ingredients:

6 Hard Boiled Eggs cut into 8 pieces
2 Medium Onions(finely sliced)
1 tbs Garlic/Ginger Paste
½ tbs cumin seeds
1 tbs cumin powder
1 tbs coriander powder
½ tbs Red chilli powder
¼ tbs turmeric powder
¼ tbs paprika powder
½ cup yogurt
½ cup Oil
Salt as per taste
2/3 cups of water

Method:

1)Heat oil in a frying pan and fry onions until lightly brown in medium to low flame, make sure it should not burn.
2)Add cumin seeds and fry little more and then add ginger garlic paste, cumin powder, coriander powder, turmeric, paprika, red chilli powder and fry until it start to smell good, keep adding little bit of water for frying.
3)Add yogurt and fry it little more and then add rest of water and let it boil and then add salt and cook on low heat for another 15/20 minutes. Note: It should cook properly to avoid the row smell.
4)Add chopped Eggs in the gravy and mix it properly and fry for few minutes and Aachari Egg is ready to serve with your choice of Rice or Roti.

Egg Kurma

Ingredients

6 hard boiled eggs (chopped into small pieces)
1 big onion chopped
3 green chilli chopped finely
2 gloves of garlic chopped finely
3 medium tomatoes seeded and chopped finely or ½ cup of crushed can tomato
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
Salt as per taste
4 tbs oil

Method:
1) You can remove egg yolk when you chop it, I leave it while chopping.
2) Heat oil in a frying pan, add chopped green chilli and garlic and fry it for few sec and then add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
3)Add chopped egg, paprika, turmeric, curry powder and fry it for about 5 minutes.
4) Add tomatoes, salt to the egg and fry it for couple of minutes and then add 2-3 cups of water and cover the lid after it starts boiling. Let it simmer for about 5 minutes in low flame. Egg Kurma is ready to serve with your choice of rice or roti.

Egg Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
1 medium onion chopped
¼ tbs mustard seeds
2 bay leaves
¼ tbs mustard seeds
1 tbs garam masala (optional)
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This egg curry goes very well with rice and will serve 6 people.
1) Grind the ingredient listed under Make paste to a smooth paste.
2) Peel the potatoes and cut into 2 inch big pieces.
3) Take the shell out of eggs and poke couple of times in each egg and keep it aside.
4) Take a frying pan with 3 tbs of oil and heat it and then fry the eggs till golden brown. Keep stirring so that all side of the egg gets nice brown color. Take it out of frying pan and keep it aside
5) Add another spoon of oil to the same frying pan and let it heat oil. Add the bay leaves and put mustard seeds and let it finish popping.
6) Add the chopped onion and fry it and cover the lid and low the flame and keep it for another 3 minutes and when it turns brown add the grind paste.
7) Fry it for about 5 minutes till the masala gets fried.
8) Add 2 cups of water and let it boil, add salt, turmeric and add the chopped potatoes and let it get cook for 2-3 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masal and your egg curry is ready to serve with Rice.

Tilapia Fish Curry

Ingredient:
1 lb fish filet
2 tomato chopped
¼ tbs cumin seeds
Pinch of cinnamon powder
¼ tbs turmeric powder
Salt as per taste
3 tbs oil

Make paste:
2 tbs grated coconut
2-3 red chilli
1 medium onion chopped
2 garlic cloves
1 inch ginger piece
¼ tbs mustard seeds
¼ tbs poppy seeds
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This fish curry will serve 5 people.
1) Grind the ingredient listed under Make Paste with few spoons of water to a smooth paste.
2) Cut the Tilapia filet into about 4 inch long pieces.
3) Heat oil in a frying pan and add cumin seeds, when cumin seed starts popping add the grind paste and fry in medium heat for about 5 minutes and then add chopped tomatoes, stir it and cover the lid and let it cook in low flame for another 2-3 minutes or until the tomatoes gets soft. Keep stirring so that it will not stick to the bottom of the pan.
4) Add 2 cups of water, salt, turmeric and let it boil.
5) Add the fish filet and mix it properly and let it cook for another 3-4 minutes and your Tilapia Fish curry is ready to serve hot with Rice.

Mouth Watering Tuna Omelet

Ingredients:
1 small can tuna 5 oz
1 small onion chopped
1 small tomato chopped
¼ cucumber chopped (tomato and cucumber is 1:1)
1 green chilli chopped (optional)
Coriander leaves
2 eggs
1 tbs oil
salt as per taste

Method:
1. Tuna, chopped onion, tomato, cucumber, green chilli, coriander leaves and little salt and keep it aside.
2. Take a bowl and crack 2 eggs, sprinkle some salt and beat it using a fork for a minute.
3. Take 8’’ flat frying pan and heat oil and put the egg and spread the egg evenly on the pan.
4. Let it cook for couple of minutes and then put the tuna mix into half to omelet and fold the other half of the omelet on top of the tuna mix.
5. Let it cook on medium heat for another 1 minute so that the omelet will get cook properly and Switch off the gas.
6. Transfer the Tuna Omelet carefully into a plate and it’s ready to serve.

Salmon Fry by Ashok

Ingredient:
2 lb salmon filet
2 tbs lemon juice
1/2 tbs turmeric powder
1 tbs red chilli powder(1 tbs cumin powder + 1 tbs coriander powder) or 2 tbs curry powder
1/4 tbs crushed black pepper
1 tbs ginger/garlic paste (optional)
3-4 tbs oil to fry
salt as per taste

Method:
1)Cut the salmon into 3-4 peices or as per your need and mix lemon juice, salt, spices, crushed black pepper, ginger/garlic paste, turmeric and keep it for atleast 30 minutes.
2)Take 2-3 tbs of oil in a frying pan and when it's hot put the marinade salmon peices into the frying pan one by one and cover it and let it cook for about 2 minutes and then turn all peices to other side and let it cook for about 2-3 minutes and Salmon Fry is ready to serve.

Indo Thai Shrimp Curry

Ingredient:
2 lb small size clean shrimp (shells removed)
12 oz frozen/fresh mix veg (carrot, green pean, corn, lima beans etc)
1 tbs garlic paste
1/2 tbs ginger paste
1/2 tbs turmeric powder
1/2 tbs corn starch powder
2 tbs hot garlic tomato sauce or
(1 tbs hot chilli sauce + 2 tbs tomato sauce1/2 tbs soy sauce)
1 tbs curry powder
1 tbs red chilli powder
2 tbs cooking oil
2-3 tbs chopped coriander leaves (optional)

Method:
1.Mix the corn starch powder in 2 tbs of water in a small bowl and keep it aside.
2.Take a frying pan with 1 tbs oil and when it's hot fry te shrimps for 1 or 2 minutes till the color changes (I used a flat frying pan to fry and it gets fryed quickly).
3.Take a wok or frying pan and 1 ts oil over medium heat. Stir-fry the cut vegs, garlic paste, ginger paste, turmeric and red chilli powder for 1-2 minutes.
4.Then add 1 glass of hot water to the pan and let it boil, when it start boiling add the curry powder, all sauce and salt and shrimp and let it boil for about 1-2 minutes.
5.Add the cornstarch and stir well, simmer for a minute and it's ready to serve with rice.
6.Optionally you can add chopped coriander leaves.

Chicken Pakora by Ashok

Ingredients:
2 lb boneless/skinless chicken (cut into about 1-2 inch square cubes)
1 tbs ginger & garlic paste
2 tbs yogurt
1 tbs chilli powder
1 tbs cumin powder
1 tbs coriander powder
1 egg
1 tbs turmeric powder
1/2 tbs black pepper
1/2 cup besan flour
2 tbs corn flour (optional)
1 tbs chicken curry powder
Cooking oil to deep fry
Salt as per taste

Method:
1.Mix chicken, yogurt, ginger/garlic paste, chilli powder, egg, black pepper, corn flour and chicken curry powder and marinate for 20-30 minutes.
2.Make a smooth better of besan with water, salt, cumin powder, coriander powder and turmeric.
3.Heat oil in a frying pan and deep the marinated chicken pieces with this better and deep fry till golden color.
4.It's ready to serve with tomato sauce or ketch-up.

Shrimp Curry

Ingrediant:

Shrimp medium size 2 lb (clean)

2 Onion chopped (about 1 and 1/2 cup)

2 tomatoes chopped (about 1 and 1/2 cup)

2 green chilli

2 red chilli

2 tbs curry powder

1 tbs turmeric

1/2 tbs cumin powder

1/2 tbs tamarind paste

1 tbs kasoori methi (optional)

1 tbs ginger/garlic paste

2-3 tbs cooking oil

salt as per taste

Method:

1.Take the shrimp in a bowl, add salt and mix it properly.

2.Now take a frying pan and take 1 tbs oil and when it's hot fry the shrimps in medium flame, till it turns nice red in color.

3.Take these shrimp out of the frying pan and keep it in a plate.

4.Take 1 tbs of oil in the frying pan and when it's hot put the onion and fry it for a minue and then add the tamarind paste, ginger/garlic paste and chopped tomatoes and fry it for a minute and cover the lid and let it cook in low flame till the tomatoes gets soft.

5.Now let it cool for some time and grind these into a smooth paste.

6.Take a frying pan and use 1 tbs of oil and put kasturi methi and then put the tomatoes paste and cumin and curry powder and keep stirring.

7.Add turmeric, salt and 1 glass of water and let it boil, when it start boiling add the fried shrimp and stirr it properly and when it boils cover the lid and let it simmer for about 3-4 minutes. It's ready to serve hot with rice.

Pan Fried Shrimp

Ingrediant:
Shrimp medium size 1 lb (clean)
2 tbs yogurt
1/2 tbs coriander powder
1/2 tbs curry powder
1 tbs chilli powder
1 tbs ginger paste
1 tbs garlic paste
2 tbs cooking oil
salt as per taste

Method:
1.Clean the shrimps and take it in a bowl, add the yogurt, coriander powder, curry powder, chilli powder, ginger paste, garlic paste and salt.
2.Now mix it properly and marinate it for 20-30 minutes.
3.Now take a flat frying pan add 2 tbs cooking oil and when it's hot put the shrimps one by one on the pan.
4.When it cooks on one side turn it over and let it fry for about 1 minute and it's done.
5.Switch off the gas and serve hot.

Chicken Kabab

Ingrediant

==========

3 lb ground checken

1 cup coriander leaves minced

1 bunch scallian chopped

50 gram ginder chopped (about the same with green chilli are ginger)

8 clove garlic chopped

8 green chilli chopped

1 tbs coriander powder

1 tbs cumin powder

2 tbs chicken masala

3 tbs spoon oil to fry

salt as per taste
Direction

=======

Mix the chicken and all above ingrediant except oil and mix it well. Take a frying pan put a spoon of oil make small nuggets of this paste and put it on the frying pan. When it's cooked on one side or about after 1 minute turn the nuggets to the other side. It's ready to serve and everyone will just love it.

Simple Egg Fried Rice

Ingredient:
1 cup cooked rice
3 eggs lightly beten
1/2 tbs mustard seeds
1 tbs cooking oil
salt as per taste
Method:
1.Heat the oil in a frying pan, add the mustard seeds and allow them to crack.
2.Add the eggs and stirr it after 1 minute.
3.Now add the rice and salt and stirr it properly. 3.Cover the lid and let it cook for about 2 minutes and your egg fried rice is ready to serve.

Dry Shrimp Fry

Ingredient:
1 cup of small dry shrimp
1 medium red onion sliced
1 big tomato chopped
½ cup cherry tomatoes, sliced into two
2 chili
1/4 tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of oil
Salt as per taste
Method:
Boil 2 cup of water and add the dry shrimp into it and keep it for 5 minutes and then strain it out of the water.
Heat oil in a frying pan, and put the mustard and allow it to crack and then add the chili and sliced onion and fry till the onion color changes.
Add the chopped tomatoes and cherry tomatoes and fry till the raw smell of tomatoes goes away and add the shrimp, turmeric and salt, fry it for 5 minutes and switch off the gas.
It’s ready, serve hot with rice.

Aachari Shrimp

Ingredient:
1 lb shrimp, cleaned and washed
1 medium red onion
2 inch ginger
3-4 cloves of garlic
2 green chilis
2 red chills
½ tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of lemon juice
2 tbs of oil
Salt as per taste

Method:
Grind ½ of red onion chopped, chilies, ginger, garlic and mustard seeds with little water to a smooth paste.
Heat oil in a frying pan, and fry the cleaned shrimp for about 5 minutes till the color of the shrimp’s changes into nice red color.
Add the turmeric powder and the paste and fry in low flame for 2 minutes.
Add the salt and fry till the paste is well cooked along with the shrimp.Add the lemon juice and stir it properly and switch off the gas.

You can serve with Rice.

Chicken Curry

Ingredients
500 GMS Chicken
1 big onions (1/2 sliced and ½ chopped)
2 inch Ginger piece
2 cloves of garlic
3 red chilli
1 small red pepper
1 tsp. Coriander Powder
¼ tbs black pepper
1/4 tsp. Garam Masala Powder
½ tbs turmeric
Salt according to taste
1 tbs of lemon juice
5 tsp. Oil
Method
1.Wash your chicken properly and cut into medium pieces and mix with little bit of turmeric , lemon juice and ginger garlic paste and keep aside for ½ hour.
2.Blend ½ red bell pepper, al lchopped onion, coriander powder, ginger, garlic, red chilli, black pepper with little water into a smooth paste.
3.Heat oil in a frying pan, add sliced onions and fry till golden brown in color .
3.Now add turmeric and masala paste and fry till oil separates from masala.
4.Now add the chicken and cook for 5 minutes then add 1/2 cup of water .
5.Add salt as per taste and garam masala powder and cover the lid and let it cook for 5-7 minutes.
6.Turn off the heat and let it cool. Now garnish with coriander leaves and and serve