Roast Beef

Roast Beef

(Marinated & roasted beef chunk sliced & served as is or in sandwiches with Mayo or diced up & stir-fried with vegs of your choice

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PrepTime : Serves : Cook Time
30 Min 4-6 45 Min

Ingredients:

1kg beef silver roll
2 large onions chopped
5 large dried red chilies
2 thin cinnamon sticks an inch each
6 cardamoms
1 tsp pepper pwd
2 tbsp garlic ginger paste
1/4 cup olive oil
1/2 tsp peppercorns
1 tsp cumin pwd
2 tsp salt

Cooking Instructions:

Marinate the meat roll in 1 tsp salt salt, pepper pwd & half the g-g paste. Heat oil in a large pressure pan. Fry onions till brown, Add garlic ginger paste & salt – fry well. Add chilies & whole spices & cook for a minute. Add the meat chunk & toss some spices over & around it – gently lfy & turn over after a few minutes & repeat tossing the spices over till the meat changes color evenly from red to ligh brown. Add 1 cup water or enough to just cover the meat chunk & raise heat to max. Close the pressure cooker & cook until the 1st whistle, then simmer for 40 mins. Remove the meat chunk when the pressure is all out of the cooker. Slice the meat into 1cm thick slices or thinner & put them back into the cooker. Cook open on medium heat till the gravy is more or less absorbed or evaporated. Use the slices to make roast-meat sandwiches with mayo &/or ketchup or just serve as a side dish with your meal. Ta-Da!

Alternative: Cube the meat chink & make a stir fry with some fried onions, garlic, diced potatoes, bell-peppers, herbs & tomato/soya sauce to have with pasta or rice! Yum-Mo!

Roast Beef

Banana pudding

Banana Pudding

(Chilled dessert recipe for a trifle pudding with layers of banana, wafers & pudding.)
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PrepTime : Serves : Cook Time
15 Min 8 4.5 hrs

Ingredients:

60-70 vanilla wafers
1 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
2 cans (12 fl.oz. each) evaporated milk
2 beaten large eggs
1/2 tsp vanilla extract
3 tbsp butter
5 ripe but firm bananas – cut into 1/4″slices
1 cup frozen whipped topping, thawed.

Cooking Instructions:

Line the bottom and sides of a 2.5 quart glass bowl with 40 wafers. Combine sugar, cornstarch & salt in a medium saucepan, Add milk & stir to dissolve cornstarch & sugar. Whisk in the eggs & add butter. Cook on medium heat & when it begins to thicken, simmer for 1 min, stirring constantly. Remove from heat, add vanilla extract & leave to cool. Pour half of this over the wafers & layer with half the bananas followed by remaining wafers. Combine the remaining pudding batter & bananas & spoon over the wafers – refrigerate for 4 hrs min. Serve chilled.

Spicy-Jack Mac-n-cheese with Broccoli

Spicy-Jack Mac-N-Cheese with Broccoli

(Spicy and creamy macaroni and 4 cheeses with healthy broccoli bites)
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PrepTime : Serves : Cook Time
15 Min 8 30 Min

Ingredients:

2 cups dry elbow macaroni
2 cups chopped broccoli
2 cups shredded cheddar cheese
2 cups shredded pepper-jack cheese
1/2 cup grated parmesan cheese
1 can (12 fl.oz.) evaporated milk
1/2 tsp ground black pepper
2 tbsp breadcrumbs
olive oil

Cooking Instructions:

Preheat oven to 350deg. Lightly butter a 2.5quart casserole. Cook macaroni as per insruction on the pack & add broccoli in the last 3 mins of boiling. Before draining, add 1/4 cup olive oil. Drain & set aside when pasta is cooked. Add all ingredients to the drained macaroni except 1/4 cup parmesan cheese & breadcrumbs. Pour the mix into the casserole. Mix the breadcrumbs & parmesan cheese & sprinkle over the casserole. Cover toghtly with aluminum foil. Bake for 20mins. Remove foil & bake again for 10 mins until the top is lightly browned.

Steamed seafood fillets with white wine sauce

Steamed seafood fillets with white wine sauce

(Soft succluent steamed fish fillets served with a creamy white wine sauce – quick & easy, yet chic n gourmet!)
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PrepTime : Serves : Cook Time
10 Min 6pcs 30 Min

Ingredients:

6 medium size filets – catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
salt
fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice

Cooking Instructions:

Smear salt, pepper & parsley over the fish along with some olive oil. Steam on greased steamer trays, covered, for 6-8 minutes or until fish slakes easily when forked. Set aside.
Melt 1tbsp margarine over medium heat & then add the shallots and mushrooms – fry for a minute. Add 1/2 cup broth, salt & pepper. simmer until liquid reduces by half. In another saucepan, melt 3tbsp maragrine over mediumheat & add the flour, stirring with a wire whisk. Add remaining broth, blend well, bring to a boil & then simmer for 10mins. Add to the mushroom mixture, simmer for 10 mins. Add cream & simmer for 15 mins, stirring frequently. Add lemon juice & remaining margarine & turn the heat off. Place steamed fish in your serving dish/ tray & pour the sauce over it. Serve hot!

Fish Parcels

Fish Parcels

(Eva Longoria’s fav seafood recipe just how she makes it – Read it in a mag at the spa earlier this week, imagined it in my head – looks pretty Amazing.. Worth a try!)
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PrepTime : Serves : Cook Time
10 Min 4pcs 25 Min

Ingredients:

4 pcs of red snapper fillets about 8 – 10″ long
4 parchment paper sheets (or good qlty aluminum foil) – cut to 12″-15″squares.
olive oil
1 tbsp garlic paste
salt to taste
freshly ground pepper
1/2 cup white wine
1 cup of zuccini slices
1 cup roma tomato slices
1/2 cup chopped olives
1/2 cup white onion rings
2 tbsp herbs-combo of your choice. Use parsley, oregano, rosemary &/or thyme

Cooking Instructions:

Preheat oven to 450deg. Place parchment sheets on a baking tray & drizzle the centre of each with a tsp of olive oil. Place a fish piece on each sheet, closer to one edge about 1-2 inches away from the end. Smear 1-2 tbsp of olive oil on each fish. Smear garlic paste on them followed by onion rings, tomatoes, zuccine & olives. Drizzle with salt & freshly grated pepper & with your herbs. Lastly, spoon the wine generously over the fish. Fold over the open half of the sheet & fold-press-seal the edges to form a packet/ envelope. Bake for 25 mins & serve with the packets. Be careful while opening the packets – there alot of heat accumulated inside!

Thai Stuffed Crab-shells (Poo Cha)

Thai Stuffed Crab-shells (Poo Cha)

(Deep-fried crab shells stuffed with crab meat & a host of other minced meat that has been pre-cooked in Thai-spices.)
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PrepTime : Serves : Cook Time
30 Min 6pcs 15-20 Min

Ingredients:

Fish sauce to taste
3tbsp Lime juice
1tbsp minced garlic
1tbsp sugar
1tbsp chili-paste
6 Crabs, small OR 1/2 lb Crab-meat
1/2 lb Ground pork (optional) or beef/chicken
1/2 lb finely chopped shrimps/ prawns
1/4 cup finely chopped green-onion
1 tbsp finely chopped coriander leaves
1 tbsp chopped garlic
1 tbsp fish sauce
1 tbsp corn-starch
1 tsp soya sauce
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp chili paste
1 egg
peanut oil for deep frying

Cooking Instructions:

Combine fish sauce, lime juice, garlic, sugar & chili paste & stir till sugar is dissolved. Take the fresh crabs, steam for 30 mins or until cooked. Remove crab meat from the cavity/shell being careful not to crack or break the shells. Mix this crab meat, ground pork/beef/chicken, chopped prawns/shrimps, green onions, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, chili paste , salt & egg. Stuff shells with thie mixture & deepfry until golden brown. Drain excess oil out on paper towels & serve with thai chili sauce, soya-chili or garlic-chili paste.

Tip: If the shells break, then just form cakes of the cooked meat mixture & fry; Serve as above.

Smoky Bacon-flavored Jumbo-Prawns

Smoky Bacon-flavored Jumbo-Prawns

(Jumbo prawns wrapped in bacon & grilled to perfection – juicy, soft & succulent.)
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PrepTime : Serves : Cook Time
10 Min 3-4 10-15 Min

Ingredients:

250gm tiger prawns – cleaned, de-veined
salt & lime-juice for marination
thin bacon strips (equal number to the no. of prawns)
1/2 tsp paprika pwd
1/2 tsp turmeric pwd
1/2 tsp red chili pwd
1/2 tsp cumin pwd
1/2 tsp pepper pwd
4 tbsp oyster sauce
1 tsp garlic paste
ghee or clarified butter
2 tbsp bbq sauce

Cooking Instructions:

Marinade the prawns in salt & lime-juice. Heat clarified butter & fry the bacon strips in it. When its almost done, splash bbq sauce into it along with the paprika pwd – toss & open fry for a minute on each side. Wash the prawns, drain & pat them with a paper napkin. Toss them in a mix of the powder spices, salt-to-taste, oyster sauce & garlic paste. Wrap a bacon strip around each prawn & pass a tooth-pick or wooden skewer through it. Grill them until they’re done, smear lime-juice on them & serve with some tartar sauce, garlic sauce, lemon wedges & potato chips/ fries.

Tip: I take the bacon off & pass the skewers through the cooked prawns at the end.. Keeps everybody guessing where that amazing smoked-bacon flavor comes from!

Chunky Tuna Biryani

Chunky Tuna Biryani

(A super-quick recipe of tuna chunks in a medium-spicy, aromatic & flavorful biryani)
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PrepTime : Serves : Cook Time
10 Min 3-4 15-20 Min

Ingredients:

2 cans white/light-meat tuna chunks
3 cups rice
2 large onions – finely chopped
1 large ripe tomato
2 tbsp ghee
1 tsp mustard seeds
1-2 green chilies – slit
1 tsp cumin seeds
1/2 tsp peppercorns
1 inch cinnamon
1/2 tsp cloves
1 inch ginger – crushed
4-6 cardamoms
salt to taste
2 lemons
4 sprigs curry leaves
food color (few drops orange & few orange-red) – optional

Cooking Instructions:

Fry onions pink & then add the whole spices, garlic & ginger – fry for 2 mins. Then add the tomato & chilies. Fry till tomatoes are soft. Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves & salt to taste. Simmer covered for 3mins. As you enjoy the aroma, wash the rice, add double its quantity of water, salt to taste & bring to a boil. Simmer till its almost done & drain. Heat ghee in a tempering pan & splutter the mustard seeds & curry leaves in it. Add the tuna-masala, a few drops food color & the mustard-curryleaves mix into the rice, cover & toss well. Simmer covered for 1 minute or till rice grains are well cooked. Garnish with the left-over fried onions, some freshly chopped coriander leaves & lemon wedges.

Rechad-Masala Mackerels

Rechad-Masala Mackerels

(Rechad masala is the much sort-after Goan specialty red masala or spice-paste you stuff the fish with & either pan-fry, grill or BBQ-by-the-beach! Oooh Yeah!!!!)
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PrepTime : Serves : Cook Time
15 Min 2 25 Min

Ingredients:

4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves – chopped
1/2 inch ginger piece – chopped
1tsp salt
2 tbsp vinegar

Cooking Instructions:

Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish – don’t run the knife right into the bone, just about 3/4 way in. Apply salt & lime juice to the fish & set aside for 15-20 mins. Grind all the other ingredients to a paste except the oil. Wash the fish & smear the ground paste all over the fish – inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while. Shallow-fry, grill or bbq for 6mins on each side. Serve with lemon wedges, onion rings and potato-chips/ fries.

Seafood Coconut soup

Seafood coconut soup

(Soft fishy-bites, aromatic herbs and light veggies in a yummy coconut based soup)
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PrepTime : Serves : Cook Time
5 Min 4 10-15 Min

Ingredients:

250g boneless white-fish fillets, cubed
3 cups water
400ml thick coconut milk
1 chopped white onion
1tbsp grated ginger
2 tbsp any herb like fresh lemongrass or parsley
1 small red/green chili – chopped
1tbso fish sauce or oyster sauce
salt to taste
2 tbsp lime juice
100g finely chopped cabbage
1/4 cup fresh chopped coriander leaves

Cooking Instructions:

Smear salt on fish & set aside for a few mins. Combine all the ingredients except the fish& coriander in a saucepan & bring to a boil. Wash the fish & add. Simmer covered for 2 mins & then add coriander. Simmer uncovered until fish is cooked (abt 10 mins). Serve hot with garlic bread.