Seafood Stew

Seafood Stew

ӫӫ 6 (1 Lb) Maine lobsters
ӫӫ 20 medium size Sea scallops
ӫӫ 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
ӫӫ 10 (1 oz) pieces of black cod
ӫӫ ½ cup small dice carrots
ӫӫ ½ cup small dice celery
ӫӫ ½ cup small dice leek
ӫӫ ½ cup small dice Idaho potato
ӫӫ 1 teaspoon kosher salt
ӫӫ 1 teaspoon ground white pepper or black pepper
ӫӫ ¼ teaspoon ground nutmeg
ӫӫ 1 quart heavy cream
ӫӫ 1 cup dry vermouth (can be made without)
ӫӫ 10 (5 inch) puff pastry rounds

 

Equipment
ӫӫ 10 (3 ½ inch) terrines/ramekins or serving dish of your choice

Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.

Mutton Paaya

Mutton Paaya

Ingredients:

Paya -6 nos.

Onions -4 nos.

Tomato - 2 nos.

Ginger garlic paste - 50 gms

Chilli powder - 2 tsp

Turmeric powder -1/4 tsp

Coriander powder - 3 tsp

Coriander leaves - 4 tsp.

Oil - 4 tbsp

Salt to taste.

Preparation:

 Wash paya. Drain water and keep aside
 Cut onions and tomatoes into small pieces
 Wash coriander. Cut and keep aside.

Method:

 Heat a 4-litre pressure cooker.
 Add oil and heat.
 Put onions, ginger garlic paste and fry well.
 Add finely cut tomatoes.
 Add turmeric, chili, dhania powder and salt.
 Allow the mixture to cook on low flame for 5-10 minutes.
 Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
 Pour water enough to cover the contents in the cooker.
 Continue to cook on low flame.
 Wait for 5-6 whistles and then switch off.
 Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation: Instead of cooking along mutton with other ingredients you can also pressure
cook mutton separately along with salt, water and a spoon of red chilli powder until
8 whistles.

Mutton Keema

Mutton Keema

Ingredients:

Minced meat - 150 grams

Onion (medium size) - 1

Tomato (small) - 1

Ginger garlic paste - 1

Turmeric powder - ¼ tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Oil - 3 tsp

Salt to taste.

Method
 Heat oil in a kadai or pan. Transfer finely chopped onions.
 Stir-fry, add ginger and garlic paste.
 Wait for onion to turn brown and then add finely chopped tomato pieces.
 Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
Mix well.
 Wait for few minutes. Transfer minced meat.
 Add ½ a glass of water and close the vessel with a tight lid.
 Cook on a low flame. Occasionally open lid and stir the contents slowly.
 In less than 15 minutes, the minced meat should be cooked.
 If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
 If dry minced meat is required, allow it cook till the water is completely absorbed.
Sprinkle coriander before serving.
 Minced meat gravy or dry can be served with rice or roti.

Mutton Chops

Mutton Chops

Ingredients:
Mutton chops -250 grams
Onion -300 gms.
Ginger garlic paste - 1 tsp (optional)
Green chillies - 8 pieces (medium
size)
Coriander - 1 bunch (big)
Black pepper - two spoons
Salt to taste.

Preparation:
 Finely cut onions and keep aside.
 Slit green chilies.
 Coarse grind pepper.
 Wash coriander. Chop leaves and stems and keep aside.
 Wash mutton chops. Drain well and keep aside.

Method:
 Place a 4-litre pressure cooker on the stove. Add oil.
 Add finely chopped onions.
 Stir-fry. Add ginger garlic paste.
 Allow the onion to turn brown. Add slit green chilies.
 Fry for two minutes. Transfer mutton chops.
 Stir the contents well. Cook on low flame for 5 minutes.
 Add the chopped coriander leaves.
 Add salt and pour water enough to cover the contents of the cooker.
 Cook on low flame.
 Wait for 5 whistles and then switch off.
 A good side dish for roti, plain rice, fried rice, dhal rice etc.

Liver Fry

Liver Fry

Ingredients:
Mutton liver -300 gms
Onion - 2 nos.
Tomatoes - 1 nos.
Ginger, Garlic paste - 2 tsp.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp.
Oil - 2 tsp
Salt to taste.

Method:
 Heat a kadai/pan and pour oil
 Fry finely chopped onion.
 Add ginger, garlic paste.
 Add finely cut tomato.
 Let it turn soft.
 Add turmeric and chilli powder.
 Stir-fry well.
 Add liver pieces.
 Pour enough water to cover the contents (1/4 glass of water)
 Occasionally stir-fry. Cook in low flame.
 In less than 15 minutes, liver fry will be ready.
 Serve with nan, rotis, dhal rice, parathas etc.

Note: Add turmeric powder while washing lever. In case there is a small layer of skin, do remove it.

 

Pepper Chicken

Pepper Chicken

Ingredients:

Boneless Chicken -250 gms (medium pieces)
Onion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 3-4 nos.
Coriander - medium bunch
Coconut - 3 pieces.
Oil - 150 gms.
Salt to taste

Method:
 Make gravy of onion, tomatoes, green chilli, coriander and coconut.
 Use a medium size pressure cooker and heat it.
 Pour oil. Wait for 2 minutes
 Add chicken pieces.
 Allow the chicken pieces to shrink in size slightly.
 Add gravy, if required add ½ glass of water.
 Wait for 3 whistles.
 Open to check if water is well absorbed.
 If required, transfer to a kadai and cook in low flame till dry.

Fish Kuzhambu

Fish Kuzhambu[Non Vegetarian Recipe] 

Ingredients:

Fish -250 gms.
Onion -3 nos.
Garlic - 3 pods.
Tomato -1 no
Tamarind - size of a small lemon
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Green chilli -3 nos.
Coconut -3 pieces (medium size
Oil -150 gms.
Mustard seeds - ½ tsp
Salt to taste

Method:
 Grind garlic, coconut and tomato and set aside.
 Add water to tamarind pulp measuring 2 glasses.
 To this, add turmeric powder, chilli powder and salt and keep aside.
 Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
 Add tamarind water and then garlic, coconut and tomato masala.
 As it starts to boil, add fish.
 Do not cover. Let the contents cook on low flame.
 In 10 minutes fish kuzhumbu will be ready to serve.
 Check if it has reached the desired consistency

Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.

Mutton sukka

Mutton sukka [Non Vegetarian Recipe] 

Ingredients:

Mutton - 250 gms (small pieces)
Onion - 4 nos.
Tomatoes - 2 nos.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp.
Mint leaves - 1 bunch.
Oil - 150 grms.
Roasted gram - 2 tsp
Aniseed - 1 tsp
Cumin seed - 2 tsp
Black Pepper - 2 tsp.

Preparation:

 Cut onions, tomatoes
 Strip mint leaves. Wash, drain water and keep aside.
 Wash mutton. Drain water and keep aside.
 Make coarse powder of aniseed, cumin seed and black pepper.
 Separately powder roasted gram.

Method:
 Use a pressure cooker. Add oil and heat
 Add onions and tomatoes.
 When it turns soft, add mutton pieces
 Stir-fry. Add chilli powder, coriander powder and turmeric powder.
 Add a spoonful of salt and mint leaves too.
 Add enough water to cover contents.
 Wait for 3 whistles.
 Take a pan. Heat 3 tbsp oil.
 Add gravy and let it turn dry.
 When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and
black pepper powder. Then add powdered chutney dhal.
 Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.

Variation: You can also cook mutton separately and then mix to the gravy and proceed.

Mutton Kebab

Mutton Kebab[Non Vegetarian Recipe]

Ingredients:

Minced meat - 150
gms Onion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 2 nos.
Coriander - 1 bunch
Coriander seeds (whole) - 2 tsp
Mint - 1
bunch
Garlic - 10
pods
Lemon - 1 no.(big)
Bajra (flour) - 1 cup.
Salt to taste

Preparation:

 Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
 Wash minced meat, drain water and keep aside.
 Wash coriander and mint leaves. Drain water and keep aside.
 Squeeze lemon. Keep aside lemon juice.

Method:
 Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
 Just before frying add bajra flour and mix well.
 Heat oil for frying kebabs.
 Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
 Fry in low flame.
 Wait for the kebabs to turn light brown.
 Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.