HOW TO PEEL GARLIC

Easy and safe way.
No more sore nails and burning fingers.
30 second peel of whole garlic

MEXICAN LUNCH

A massive avocado delivered (1 kg) was the  excuse for a Mexican lunch
Suma Balan’s recipe.



So there it is

A tangy green salad with pomegranates twinkling on the top
My guacamole ( with the special addition of the juice of a passion fruit)
Mexican beans
Chipotle prawns
Homemade nachos ( yeah, they are funny looking)
The plate loaded
Mexican spicy tomato rice

QUICK CHICKEN/MUTTON AND CAULIFLOWER VEG

QUICK RECIPE.
2 in 1

Ingredients.
Onion, coriander
Ginger garlic paste
Yogurt
Turmeric, cumin, garam masala, chilly powder
Mustard oil(any oil ok)
Chicken/mutton and cauliflower + potato (two will be cooked separately)

Step 1..
Marinade chicken/mutton ; cauliflower in yogurt+ginger garlic paste

Coarsely chop onion.
Sauté in mustard oil. Add cumin. Medium flame

Let is become pink.
Then add chopped coriander and garam masala according to taste.

Let it brown on medium flame. Keep stirring




Step 2..
Separate browned masala in two separate pots.
One for chicken/mutton
Other one for cauliflower potato
Add those, put turmeric, salt and chilly powder for taste ;cook on medium low flame till tender

Enjoy with rice, chapati or bread.

DRIED SHRIMP

Wash dried shrimp in warm water then drain

Sauté Chopped onions +cumin + turmeric in oil.
Add chopped tomatoes sauté till soft
Add ginger garlic paste, tamarind paste, garam masala according to taste

Add shrimp.

Salt according to taste

Cover the pan. Slow cook for 20 min.

MOONRAKERZ MEATBALLS

DRUMSTICK CURRY

Mommy’s recipe

5 drumsticks, remove stringy part of peel (shenga,Dore Kadha)
3"long pieces
Soak in water.

Masala =
one  big raw onion pieces,
1" ginger,
5 garlic cloves,
1tsp garam masala ,
2tsp dhane pud/ dhania powder
Water.
Grind to paste.

Put oil in pan .
add mustard
Add masala
Add chilly powder
,
fry drumstick pieces

Sauté

Add Hot water.salt.

Cook til soft or  in pressure cooker.

Here it

CHICKEN BAKE

One of our recent smash hits
By Girish Nair’s mom
I kg chicken thighs

Marinate overnight with Salt, pepper, juice of one large lemon, dried sage, oregano, thyme, basil

Brown the chicken in a heavy bottom cast iron pan in butter/ ghee. Cook on  moderately high heat and without covering the pan .

Once cooked, toss the chicken into a deep baking dish and add enough full fat milk to submerge the chicken pieces. Also add, finely chopped lemon zest( from the left overs of the fruit used for marinade), 10 cloves of garlic ( crushed), 3 to 4 medium sized onions( finely chopped), 4 to 5 green chillies ( finely chopped), 1 inch piece of ginger ( coarsely chopped).

Cover and bake for 90 minutes at 190 degrees C.( preheat the oven for 5 minutes)

Serve with blanched spinach, toasted garlic bread and a few cubes of Camembert/ Rochefort and a glass of chilled Chardonnay or Chenin Blanc