GRILLED ROCK LOBSTER TAILS

Ingredients

2 tablespoon lemon juice
1 cup olive oil
2 teaspoon salt
2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
4 rock lobster tails


Method 

Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. 
Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. 
Lobster is done when opaque and firm to the touch.

LOBSTER MORNAY SAUCE

Ingredients

1/2 cup butter
2 cup sliced fresh mushrooms
1 kg g  lobster meat, diced
1/2 cup all-purpose flour
2 cup chicken broth
2 cup heavy cream
1 teaspoon pepper
1 cup freshly grated Parmesan cheese

Method 

Melt the butter in a saucepan over medium heat.
Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking for other 5 minutes.
 Serve over rice or pasta.

MUFFINS WITH CHOCOLATE CHIPS

Ingredients 

500 g flour
360 g sugar
3 tablespoons unsweetened cocoa
4 teaspoons baking powder
1 teaspoon sodium bircabonate
pinch salt
300 g chocolate chips
180 g seed oil
500ml whole milk
2 eggs
vanilla flavoring to taste


Method

Mix  in a bowl all the dry ingredients: cocoa, sugar, baking powder, baking soda, sifted flour and possibly a pinch of salt.
In another bowl, beat the egg and add the vegetable oil and milk; stir just to mix the ingredients
Transfer the liquid mixture into the bowl with the dry ingredients and stir to mix well.
Stir in chocolate chips or chopped chocolate leaving a bit 'for later.
Spread the batter into the muffin mold where you prepared the maps for muffins filling each cookie cutter to 3/4 of capacity.
Sprinkle each muffin with chocolate chips 
Bake the cookies at 180 ° C for about 17 minutes or until cooked.

CHURMA LADOO

Ingredients 

400 gms Sugar (grounded)
8 Cardamom (small)
400 gms Wheat flour
800 gms Ghee
200 gms Khoya
100 gms Soaked almond (finely chopped)
30 g  Dalchini


Method

Melt 300 gms of ghee and mix it in wheat flour. Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 40 balls with the dough.
Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 2  tbsp ghee in kadahi.
Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate.

SWEET SURPRISES

Ingredients

600 g flour
60 g of butter
10 g of yeast
zest of 1 orange
1 vanilla bean
80 g of sugar
2 eggs
250 ml of milk

For the filling

Nutella
jam

For brushing

1 egg, butter

Method 

1.Mix the flour with the butter, baking powder, zest of orange peel, the seeds of the vanilla bean, the zuccchero, eggs and milk until dough is soft and elastic.
Form a ball, cover with plastic wrap and let rest in refrigerator for 40 minutes.
Divide the dough into balls regularly from about 40 g each (-25 24 balls)


2.Stuffed balls
Roll the balls in his hands and farcitene with Nutella or jam.
As the stuffed, close them again and formed the balls.

3.Arrange in pan
Line a cake pan about 30 cm in diameter with a sheet of parchment paper, Put the  balls in tortiera.Coprite and let rise for 2 hours.

4.Complete and bake
spent the rising time, brushing the surface with beaten egg and a little butter melted Put in the oven at 160 C and bake for about 40 min. Sprinkle with a little' of icing sugar (opcional )

KERALA CHICKEN STEW

Ingredients

0,5  kg chicken pieces, washed
1 potato, peeled and cubed
1/4 tsp ginger paste
1/2  tbsp ghee
2 cloves garlic, sliced
3 green chillis, partially slit
2-3 cloves
2  onions, finely sliced
3/4 cups thin coconut milk
1/2 cinnamon
1 cardamom
4 pepper corns
1/4 tsp freshly ground black pepper pwd
1/8 tsp turmeric pwd (optional)
pinch fennel pwd (optional)
1/4 tsp garam masala pwd
1/4 cup thick coconut milk
1/2 tbsp lemon juice
8 curry leaves
3/4  tbsp oil
salt to taste


Method 

Heat oil and ghee , add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs.
Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 5 mts.
 Add turmeric pwd and mix. Add the chicken  and cook over medium heat for 8 - 10 mts.
 Add the thin coconut milk and salt and combine. Cook without lid for 5 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and mix .
Serve with appam, rice or roti

SPICED BUTTERMILK - NEER MOR

Ingredients

2 cup -Thick curd/ plain yogurt
2 tblsp Chopped ginger
4 Green chilli
7- 8 cups  Water (Adjust the quantity depending upon your curd's thickness and sourness)
2 spring Chopped curry leaves
2 tblsp Chopped coriander
 pinch of Asafoetida
1 Lemon(optional)

To temper

Pinch of  asafoetida
2 spring Curry leaves
2 tsp Oil
2 tsp Mustard


Method

Chop ginger, green chilly, coriander and curry leaves very finely and  you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
In a deep  bowl, place the thick curd.
Beat the curd  and add all the other items including salt. Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor
Add water and mix well. If If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon
Temper the items given under ‘To temper’ table and mix it to the buttermilk.
Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour. Keep refrigerated to have it chill, when ever needed.