Recipes:-

CHEMMEEEN - VAZHAKKA CURRY (PRAWN AND RAW BANANA CURRY):-

INGREDIENTS:-

• 250 grams prawn
• 1/2 tea spoon roughly grounded red chilly powder
• ¼ tea spoon freshly ground turmeric roots
• 10 green chilies
• 10-12 small onions
• 1/2 freshly grated coconut
• 10 grams cumin seeds
• 2 raw bananas medium sized
• 50 ml coconut oil
• 1 twig of curry leaves
• 10 grams black mustard seeds
• 25 grams cashew nuts
• Salt to taste

METHOD:

• Wash, shell and de vein the prawns.
• Cut the peeled bananas into finger shaped pieces.
• Boil the bananas, chilly powder, turmeric, and salt until the bananas are soft.
• Lightly roast the cumin seeds, grind with coconut to a fine paste.
• Heat water in a pan, add the prawns with a pinch of turmeric powder and boil for 5 minutes.
• Heat oil and sauté curry leaves, mustard seeds, green chilies, and the sliced onion for 1 minute.
• Now add all the ingredients to the seasoning, cook for 5 minutes on slow fire.
• Garnish with crushed cashew nuts serve hot with steamed rice.

CHEF'S TIPS:--

• Salt water prawns should never be over cooked.
• Sweet water prawns need a bit of cooking to make them tender.
• To get the perfect flavor of curry leaves don't burn them when sautéing.

AMAI SAUCE (JAPANESE DIP) A SWEET & SOUR SAUCE):-

INGREDIENTS:-

• 1 table spoon malt vinegar
• 3 table spoons sugar
• 1 table spoon light Soya sauce
• 1 table spoon dark Soya sauce
• Salt to taste
• 1 ½ table spoon tomato ketchup
• 2 tea spoons tamarind paste

METHOD:-

• Gently heat the vinegar, sugar, and Soya sauces in a small pan until the sugar has dissolved. Stir in the remaining ingredients and set aside to cool.
• To make tamarind paste:- you can buy tamarind paste from ethnic food stores.
• If you buy the block, soak for 1 hour in boiling water.
• Then manipulate the pulp with your fingers to extract as much of it, as possible, from the seeds and pass through sieve.
• Discard what is left in the sieve.

DRUNKEN OCTOPUS:-

INGREDIENTS:-

• Octopus 1500 grams
• 200 ml olive oil
• 200 ml red dry wine
• 2 table spoons vinegar
• 1 cinnamon stick
• 1 bay leaf
• 3-4 nutmegs
• 10 pepper corns
• Salt to taste
• White pepper powder

METHOD:-

• Remove its eyes and beak; throw away every thing that is inside the body.
• If you want to cook it in its ink, keep one ink sack. Cut the tentacles into pieces; put them into sauce pan without water.
• Leave it over a low flame until the juices have run out and cover the tentacles.
• The octopus is served hot on a bed of rice, with mashed potatoes and boiled vegetables.

CHEF'S TIPS:-

• Beat and rub the octopus well before cooking, otherwise it will remain hard no matter how good a cook you are.
• Can be cooked without its ink, tastes good either way.

AAB GOSHT:-(Aab is water in Persian, gosht is lamb)

INGREDIENTS:-

• 1 kg lamb shanks.
• 15 black pepper corns.
• 1 cinnamon stick.
• 50 ml sesame oil
• 5 medium sized green chilies.
• 1 tea spoon freshly ground turmeric roots.
• 2 bay leaves.
• 1 table spoon ginger garlic paste.
• 1 tea spoon freshly ground red chilly paste.
• 1 table spoon finely cut coriander leaves.
• 1 table spoon finely cut mint leaves.
• Salt to taste

METHOD:-

• Rub ginger garlic paste, turmeric paste, chilly paste, salt thoroughly on the shanks. Cover and keep in refrigerator for 3 hours.
• Heat oil in a deep pan, add finely cut onions, cinnamon sticks, bay leaves, pepper corns, fry for 30 seconds, and add the marinated lamb shanks.
• Cook it in the juices left by the shanks. When its completely dry, add 1 ½ liters of water, let it cook until the lamb shanks are tender, and at least 1000 ml of water is remaining.
• Take out the lamb shanks and strain the soup, throw away all the ingredients which are in the sieve.
• Pluck large pieces of meat from the shank, pour the soup in soup balls, add the lamb pieces, garnish with finely cut coriander and mint leaves, serve hot with whole wheat bread buns, or bread.

CHEF'S TIPS:-

• Tenderizer can be used to soften the meat, but in an adequate proportion.
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