Great Sunday Morning, and as usual I am lazy to write anything about  any topic after hectic cruising the whole week. Let me give you some recipes for quick cooking to make your dear and near ones happy this Sunday brunch. 

HAPPY COOKING AND BON APPETIT.

 

Prawn biriyani with palak chutney

Recipe
Marinate cleaned prawns with lime juice and tiny bit salt for few minutes.Boil eggs and potatoes then apply haldi and fry them .Boil basmati rice with few drops ghee until just done.In a pan heat oil add onions,garlic,ginger and tomatoes then bhunno.When the oil starts to separate add prawns ,salts and Shan chicken biriyani masala and cook till the curry is cooked. Now in a thick base pan add a little ghee and make the base greased then one layer of cooked rice , one serving spoon of prawn curry, egg,potatoes,Shan masala and 1tsp ghee.Then cover it with a layer of rice and repeat the layers until whole of the curry and rice is used.Cover the pan with an aluminum foil and cover it with a lid and let it cook for few minutes.Remove it fro flame and serve it with palak chutney( grind baby palak, dhanya leaves ,onion,garlic,tomatoes, salt and lime juice..chutney done)

 

 

*** just added my palak chutney for the above biriyani as an accompaniment***

( baby palak,dhanya
Leaves,onion garlic,tomatoes and kala namak and lime juice)

 

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Recipe for Atta Banana Pancake.

Serving for 4 Requires:
2 Banana
1 cup of double toned milk
Vanilla essence
2 and a half cup of Atta (flour)
2 eggs
Half a spoon on baking powder
1 cup of water
2 spoon honey

Method of preparation:
First make a smoothie out of milk,egg and banana so that banana blends well with the rest . Use the the juicer-mixer to do so.
Secondly put all the above ingredients in a bowl and mix it till you get a good thick consistency .
Thirdly, put a tawa (pan) over the chula ( gas ). Put very little oil . Let the oil reach the required heat and then pour over the mix to the size and quantity according to your requirement . Once one side is done up in a crisp manner turn it over.
Your Atta Banana Pancake is ready. 

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 Pork steak with veggies n jacket potatoes.

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Chole Bhatura :)

 Recipe for channa bhatura: Soak( 1- 1/2 cup) of white Channa in the pressure cooker over nite.... 2 large onion finely chopped
1 ginger and garlic paste
2 green chillies finely chopped
3 large tomatoes finely chopped
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp corriander powder
2 tablespoons olive oil or any oil
2 tsp chana masala
salt to taste, Take a heavy bottom sauce pan or a pressure cooker. Heat the oil and saute the whole spices – cinnamon, cardamoms, , cumin seeds till fragrant.Add the onions fry till onions begin to brown.,& add spices coriander,chilli,turmeric,garam masala,( make a paste of ginger, garlic and chilies and tomatoes ..together)..add this paste in the pan and mix till the oil separates ..now mix this masala in the pressure cooker in which u have boil the white channa ...boil till it mix well and add ..handful of chopped corriander .. .For Bhatura....make a dove in the nite before u want to make bhatura..take 1/2 kg Maida,one duke soda bottle ,one cup curd ,salt,one small E N O packet of lime favlour ...after dove cover this with wet thin cloth and in morning keep it in fridge..
heat oil and make bhatura oil little maida powder for making bhatura around and fry in kaidai...serve hot with channa and onions green chilli Enjoy

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Rai wala aam ka achaar

Cut 8-10 raw mangoes into quarters with skin,remove the tender seeds....put salt and haldi on them,mix well and dry in the sun for a day or two(I like them really dry and chewy so sometimes dry them for an additional day too,reminds me of really old mango pickle!)For the masala mix 2tbsp rai dal with,2tsp haldi powder and 2tsp red chilly powder...add salt(remember the mangoes were salted before) and a cupful of mustard oil....I mix everything in a big paraat first with a spoon and then add the mangoes and use my hands to mix it....fill bottles with the pickle and sun them again for a day or two,shaking them twice a day.

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Watermelon Smoothie:

1) Cut the watermelon into small pieces, remove seeds.
2) Freeze them into freezer.
3) Take the frozen watermelon pieces into mixer, add pinch of salt, fennel powder (or seeds soaked in water 10-15 mins), 2-3 pudina leaves, sugar to taste and grate in mixer.
4) Add some ice cubes if needed while grating and serve.

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Gud Para :

Recipe:
Atta 11/2 cup
Maida 1/2 cup
Gud (jaggery) 250 gm
Oil for frying
Saunf n elaichi powder

Knead a stiff dough of atta n maida and add 3-4 tbsp. oil and 1/2 tsp. salt.
Roll and cut diamond shape pieces and deep fry on med. flame till golden brown.
Make chashni of Gud and 1/2 cup water till its caramalized. It will take at least half an hour on low- med flame. Add saunf n elaichi powder.
Mix fried paras in chashni very well and let it dry, you might have to separate them after they cool down. 

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quick and easy recipe and its really tasty daahi(yoghurt) tadka ,,,,,,,,,really when you have no option and busy just try this recipe

Add oil in pan if you use mustard oil den more good....add jeera, few dry red chilles and daniya seeds ,few mustard seeds now add few colves of garlic and cook propely now add two roughly chooped onion just cook till brown in colour add grated gingr and green chlli cook few minutes its time for add spices add salt ,red chilli powder .haldi ,gram masala,stir all togther add boil potaoes optional, ven spices cook slow the heat then add youghart ( blend the youghart and add some water to dilute it) now continously stir it on low flame for 5 minutes otherwise youghart leave water........nw its ready add green coriander .......its really tasty serve with chappaties

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It was fun with a change from the whole week. But, I think I should also provide you with an authentic recipe of someone I love very much.... The World Renowned Celebrity Chef of Carnival, Chef George Blanc from France.  Georges Blanc – one of France's most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – is creating a series of one-of-a-kind dishes to be served aboard Carnival Cruise Lines' ships.

"Georges Blanc Signature Selections" include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs on select vessels.

Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival's ships.

Blanc, famous for creating dishes that combine classic preparation with contemporary flair, here provides Prow's Edge readers with his recipe Pan Seared Lobster for that next dinner party.

Executive Chef Georges Blanc working with Carnival Cruises shares his recipe here for

 PAN SEARED MAINE LOBSTER , TOMATO CONFIT & PORCINI IN GINGER OIL

Ingredients
Lobster (Maine) 1 lb 1 ea
Fresh Porcini Mushrooms4 pcs
Fresh Tomatoes 2 pcs
Mirepoix 1 cup
Tomato paste 1 Tb Spoon
Cognac 2 Tb Spoon
Grape seed oil 30 ml
Fresh Ginger Root 3 oz
Sauternes Wine 4 Tb Spoon
 

Method
De-shell raw tail, boil claws & save the heads for Nage.

Crush the heads. In a casserole dish; sauté the heads & flambé with Cognac.

Add the mirepoix & fresh tomatoes. Sauté for a while. Deglaze with Sauternes wine.

Add tomato paste, cook for a while & cover with water.

Bring to a boil & let it simmer for 1 hour or more.

Strain & reduce to one tenth the quantity.

Blanch & peel tomatoes. Cut in quarters & throw away the pips. Season with salt, pepper, garlic, thyme, icing sugar & olive oil.
Dry the tomatoes in the oven for about 3 hours at 80 degrees Centigrade.

Prepare ginger oil; Slice ginger, infuse in Grape seed oil for 3 hours at 80 C. Strain & keep.

Slice the Porcini & Sauté in butter till golden brown. Blanch the asparagus tips in salted water.

Cut the lobster tail in half lengthwise. Pan fry in olive oil, reheat the claws in the same pan.

Blend the reduced lobster stock & ginger oil in the proportion of 70:30.

Assemble topped with Sauternes froth & herbs