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Saturday, April 16, 2016

Lobster Curry | Lobster Coconut Gravy

  • Lobster – 10 no.s
  • Shallots – 15 No.s
  • Tomato - 1
  • Salt to taste
  • Curry leaf - few
  • Mustard seeds- 1 tsp
  • Oil - 1 tbsp
  • To Grind
  • Coconut - 1 cup
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tbsp
  • Coriander powder - 2 tbsp
  • Garam masala powder – 1/2 tsp



Take a pot and add enough water to cover all lobster add salt and bring it to boil. Wash lobster, once the water started to boil add lobster, cover and cook for about 10 – 12 minutes.

Remove lobster from water and let it cool. Removing the shell is a bit tricky, remove the head part and use a knife and carefully remove body shell.

Bring all ingredients together written under to grind and grind into a fine paste and keep aside.

Chop shallots and tomato.

Heat a pan, add oil. Add mustard seeds, let it splutter. Add curry leaves, fry for a minute.

Add chopped shallots and fry until it becomes transparent.

Then add chopped tomato and fry until it becomes soft.

Now add cooked lobster, fry for a minute, add ground coconut paste, enough water and salt for curry.

Cook for 8 -10 minutes and remove from heat once done.

Serve hot with steamed rice.

Wednesday, April 6, 2016

Turkish style Semolina Helva with Pine nuts


Semolina – 2 ¼ cup / 450g/1lb
Butter – 1 cup/225g/8oz
Pine nuts – 3tbsp
Milk – 3 ¾ cups/900ml/1 ½ pints
Sugar – generous 1 cup/225g/8oz
Ground cinnamon – 1-2 tsp


Melt the butter in a heavy pan. Stir in the semolina and pine nuts and cook over a medium heat.  Stir continuously until light brown.

Reduce the heat and add milk. Mix well and cover the pan with a dish towel and press the lid down tightly. Pull the flaps of the dish towel up and over the lid and simmer for 10-12 minutes, until the milk has been absorbed.

Add the sugar and stir until it dissolved.  Cover the pan with dish towel and lid again, remove from the heat and leave to stand for 1 hour.

While serving, mix well with a wooden spoon and spoon into bowl then sprinkle with cinnamon.

Wednesday, February 17, 2016

Strawberries and Blueberries Jam | Berries Jam


  • Strawberries – 250gm
  • Blueberries – 250gm
  • Sugar – 400gm
  • Lemon juice – 1 tbsp


Wash blueberries, hull the strawberries and wash. Add both berries and sugar in a blender and blend it to get puree.

Place 2 or 3 saucers or plates in the freezer for jam consistency test.

Heat a non-stick pan, add the puree and stir. Initially puree will be little watery. Stir continuously for 10 to 15 minutes. At this stage the puree will start to thicken. Now add lemon juice and continue stirring. Stir and cook for another 15 minutes. At this stage jam will be ready.  Switch off the heat and do the freezer plates test to check the right consistency of the jam.

Take a plate from freezer take a teaspoon of jam and put it in the center of the plate. Wait for a minute, push your finger through the jam. If there is a skin on top that wrinkles then it is done. If not take the jam back to heat and cook for another couple of minutes and do the test again. Remember to switch off the heat while you are doing the test or else jam may get over cooked.
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