Corn Dish

INGREDIENTS: 6 corn on the cobs(Makai), 1/4 turmeric poweder, salt to taste, 3 tbsp oil, 1 tsp cummin seeds, 2 cardamom, 1 bay leaf, 3 cloves, 3 large onions chopped fine, 3 large tomatoes chopped fine, 1 tsp chilli powder, 1 tsp coriander-cummin powder, a pinch of sugar, a cup tender corn cooked coriander leaves for garnishing. Grind to paste: 1 onion, 1 tomato, 6 garlic flakes, 2.5 cm ginger.

METHOD: Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cummin seeds, cardamom, bay leaf and cloves. When the cummin seeds crackle, and the ground paste and saute till it change colour. Then add the choppped onion and saute till golden. Add the chopped tomato and saute till the oil floats on top. Add the chilli powder, turmeric powder, corriander-cummin powder, sugar and salt. Stir well.

Add the boiled corn and the boiled makai pieces. Fry well. Add a little water and let it cook on a low heat till the gravy slightly thickens. Serve hot, garnish with corriander leaves.


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Garlic Butter Pomfret

INGREDIENTS: 2 medium sized pomfrets, salt and pepper to taste, 1 tbsp Olive oil, 150g butter, 50gm garlic chopped fine, 30ml white wine. For Garnishing:- 1 lemon sliced.

METHOD: Debone the fish and cut each into four fillets. Apply salt and pepper to fillets and keep aside for half an hour to marinate.
Heat the Olive Oil in a pan and toss the fillets in it till done. Heat the butter in a seperate pan and season with the chopped garlic. Add the white wine and stir well. Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them. Garnish with a lemon slice.

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Prawns Balchao

INGREDIENTS: 1Kg dry shrimps, 30gm cinnamon, 150gm whole red chillies, 750ml vinegar or toddy, 20gm black pepper, 200gm chopped onions, 200gm chopped tomatoes, 500ml Refined oil, 50gm ginger garlic paste, 10gm cloves, salt to taste, 300ml rum.

METHOD: Clean shrimps and deep fry them on slow flame till brown. Keep them aside. Soak red chillies, pepper corn, cinnamon and cloves in vinegar for three hours. Make a fine paste. Heat oil. Add chopped onions and saute till brown. Then add ginger garlic paste and saute for two minutes. Add tomatoes and saute. Add the paste and saute for 10-15minutes on slow flame. Add prawns and salt. Season as per taste. Mince half the balchao and mix it with the remaining. Heat rum and mix it in the above mixture.

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