Fiery shrimp and creamed corn in lettuce boat, appetizer

Pepper chicken II (Andhra style inspired)

A while ago, I made an experimental Gol Morich Murgi (Chicken with Black pepper). I used chicken thighs with bones, quartered onions, ginger-garlic paste, and cilantro for that recipe. In this variation, I used finely sliced onions, ginger, garlic, fresh tomatoes, curry leaves and of course, generous amount of crushed black pepper. The dish will be slightly dark in color.

Ingredient:
Boneless, skinless chicken thighs cut into bite-sized pieces
Cinnamon sticks- 2
Broken red chilies- 3
Green chilis, halved horizontally 3-5
Coriander powder  1 tbsp
Crushed black pepper 2 tsp
Thinly sliced onion(1 1/2) garlic (6-8 cloves) and ginger (1/2 inch)
Sliced tomato-1
Curry leaves about 8-10
Salt to taste
Turmeric a pinch

Original Andhra style pepper chicken also calls for lemon juice in the marination and cumin seeds for tempering.

Method:

1. Rub fresh ground coriander powder, pepper, salt and turmeric to chicken.
2. Heat a wok or nonstick frying pan, big enough to stir the pieces. Heat mustard oil (or sesame/coconut oil for authentic taste), add thinly sliced onions and sliced garlic. Add the chicken with some cinnamon sticks broken into pieces., broken red chilies and curry leaves. Fry well.  Cover.
3. Add sliced tomatoes. The water from the tomatoes should be enough for the chicken to cook through if you are cooking for two people.  Add sliced ginger. Slow cook the chicken until the water is dried. Take care not to over cook. Use more crushed black pepper and halved green chilies to turn the heat.
   
   (Do not use yogurt or other dairy-based product that will neutralize the heat for this recipe.)

Linguine with homemade basil pesto, grape tomatoes and wilted spinach.

Method:

1. Boil a saucepan of water, enough to cook the pasta al dente. Stir once to separate.
2. Remove from heat and drain pasta in a colander, running through cold water.
3. In a non stick pan, saute sliced onions, celery, and garlic. Add grape tomatoes cut into halves, some baby spinach, salt and pepper.
4. Add pasta to the pan and the homemade pesto (I used basil, garlic powder, olive oil, salt and pepper).
5. Sprinkle grated parmesan and serve warm.

Barbeque pork fried rice

Ingredients:
Left over rice/cooked rice drizzled with low sodium soy sauce and chinese salt
Diced red onion- 1 medium
Handful of green peas
Some thoroughly washed snap peas
Cooked barbeque boneless pork loin, cut into strips
Dry red chilies , sliced thin ( a pair of kitchen scissors work best)
Scallions and Chinese peppers (optional)

Method:

1. In a wok, fry diced onion, snap peas and  green peas. Add salt. Add the scallions and Chinese pepper if you are using them,
2. Add the cooked pork and then the cooked rice. Sprinkle the sliced red chilies. Mix thoroughly. Serve warm.

Lobster tail with ginger, garlic and scallions

I was inspired by this YouTube video, though I did not use chicken stock to remove the grease, because I like the crust crunchy.  Instead, I drained excess oil in paper towels.

Ingredients:
2 lobster tails
5-6 cloves of garlic, thinly sliced (use more if you are not using garlic powder)
1/2 inch ginger, sliced and crushed (no need to peel)
Bunch of scallions
Low sodium soy sauce
Garlic powder spice mix (taste for salt)
Paper towels
Cooking oil
1 tbsp Butter
Salt

Method:

1. Cut the lobster tails lengthwise with a sharp knife (and mallet, if you need it). Sprinkle garlic powder spice mix and flour.
2. Deep fry in canola oil for 5 minutes or until the tails turn red. Fry bottom side first because the tails bend on heat and then it is difficult to cook the downside uniformly. Drain excess oil in paper towels.
3. In a non-stick pan, add butter, ginger, garlic and the lobster. Drizzle soy sauce. Cover on low flame. Add scallions, chopped into inch long strips.
4. Serve warm, with lemon wedges.

Soya kabuli

This is a recipe inspired by my aunt who made soya nuggets with vatana.

I was hungry in the morning and had no pre-soaked vatana which I usually use for making Bengali ghugni. However, my pantry had a can of chick peas. I got to work

Ingredients:
1 medium sized diced potato
1 cup soya nugget
1 can of chickpeas 28 oz or about 800 gm (Alternately you may soak chickpeas or yellow vatana overnight)
Minced onion- half of 1 large OR one full medium
1 tsp cumin powder
1 tsp coriander powder
Salt, turmeric, cooking oil, garam masala and ghee

Method:

1. Heat mustard oil in a pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon and bay leaves.
2. Add diced potato, minced onions, some soy nuggets (soaked in warm water until they are soft, then squeeze the excess water).
3. Add the chickpeas, salt, turmeric, cumin powder, coriander powder, garam masala and ghee.
   (If you prefer to use onion paste to make the gravy thicker, stir fry the paste with potatoes. Make sure it is cooked thoroughly.)
4. Add 2-3 cups of warm water and boil on pressure or until soft.

You may serve it as a snack, or with poori.

Chal Potol (Pointed gourd with rice)

চাল পটল 

Ingredients: 
2 packets frozen parwal/potol/pointed gourd or about 15-20 fresh (cut in halves)

Pre soaked kalonji rice- about 1/4 cup
1 tbsp ginger paste
1/2 medium sized onion paste
Cumin powder
Garam masala
Ghee
Cooking oil

Optional:
Dry red chilies 2
panch phoron powder (a pinch)

Method:

1. Heat mustard oil. Temper with whole cumin, bay leaves and 2 red chilies (broken into halves).
2. Add onion-ginger paste, stir fry and add the pointed gourd (you may shallow fry them if you are using fresh vegetables)
3. Add pre-soaked kalonji rice to the vegetables. Add turmeric, salt, cumin powder, panch phoron powder (a pinch). Stir.
4. Slow cook till the water released by the vegetables dry off and the rice is cooked thoroughly but is not mushy. Add garam masala and ghee.