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Showing posts with the label Squid

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Koonthal Vattichathu

on August 22, 2019

Calamari Indian Kerala Main Course Non-veg Seafood Shallots South Indian Squid

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Squid Pepper Fry

on August 22, 2019

Calamari Coconut chunks Indian Kerala Non-veg Seafood Shallots Side dish South Indian Squid

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Squid Roast

on August 21, 2019

Indian Kerala Non-veg Seafood Side dish South Indian Squid

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Squid Masala with Coconut Chunks

on February 09, 2019

Calamari Coastal coconut Indian Kerala Main Course Squid

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Squid Masala II

on February 08, 2019

Calamari Indian Seafood Squid

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Spicy Squid Recheado Fry

on October 14, 2014

Appetizer Goan Seafood Squid

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Squid Manchurian

on October 07, 2014

Appetizer Dry Indo-Chinese Seafood Squid

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Squid Masala

on October 02, 2014

Calamari Indian Main Course Seafood Squid

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Popular Posts

Manipuri Pork Curry

This is one of those very few recipes from North-Eastern India that I have in my collection. Pork is an all-time favourite in our family and any hint of a new pork recipe only adds to the excitement surrounding the dinner :) The amazing story of pork continues to fascinate us!..How 'bout you??!! Preparation time - 10 minutes Cooking time - 45 minutes Ingredients: Pork - 700 gm Onions - 2 medium, halved and finely sliced Garlic paste - 2tbsp Ginger paste - 1 tbsp Tomatoes - 2 small, finely chopped Red chilli powder -1 tbsp Chilli flakes 1 tbsp Turmeric powder - 1 tsp Green chillies - 3 Mustard oil - 3 tbsp Coriander leaves - 1 1/2 tbsp chopped Salt-as required Method: 1. Heat mustard oil in a pressure cooker, add the sliced onions. Stir fry for 4- 5 minutes. 2. Add the ginger and garlic paste, stir for awhile. Add the chilli flakes, turmeric powder and red chilli powder and salt. 3. Saute for 8- 10 minutes. Then add the pork pie...

Irani Lamb Biryani

As I had shared with you in one of the previous recipes, Biryani, is a mixed rice dish with spices, rice and meat or vegetables. According to the information available on the internet, it must have originated in South Asia. Though the word 'Biryani' has been derived from Persian language, it must have been brought to India by the Mughals and the Arab traders. This particular recipe is from Iran, that my hubby had mailed me when he was in the Middle East. I have made quite a few changes to it.... Ingredients: For the paste : Almonds : 30 gm Cashew nuts : 30gm For the main preparation : Mutton : 1 1/2 kg Onions :4, big, finely sliced Potatoes : 3 big, diced into small cubes Black cumin seeds[shahijeera] :1 tbsp Kashmiri red chilli powder : 1 1/2 tbsp Black pepper corns: 7-8 Ginger garlic paste :2 tbsp Green chillies : 3, whole Green cardamom powder : 1 1/2 tsp Lemon juice : 3 tbsp Water : 1 cup Salt to taste Ghee : 1/2 tbsp+ 1/2 tbsp G...

Village Style Prawn and Egg Curry

This recipe is one from my collections. It is an easy but tasty recipe, made by basic spices used in our daily cooking. The spices blend well with the other ingredients of the gravy. It's different as eggs are used in this gravy..... Ingredients: Eggs: 4-5, hard boiled Prawns: 1 kg Shallots: 1 and 1/2 cup finely chopped Green chilli: 2 slit Kashmir dry red chilli: 12- 14(soaked in warm water) Poppy seeds: 1 tbsp Garlic: 12- 15 cloves Ginger: 1/2 inch piece Cloves:10 cloves Cinnamon: 1 inch piece Coriander powder: 2 tbsp Turmeric powder: 1/2 tsp Coriander leaves: 3 tbsp, finely chopped Method: 1. Grind the red chilli to a fine paste. Grind the ginger garlic to a fine paste. Grind the poppy seeds, cloves and cinnamon to a smooth paste. 2. Clean, de-vein and wash the prawns. Smear them with a little and turmeric powder and keep aside. 3. In an earthen vessel heat oil, add the boiled eggs and stir fry till they are golden, remove and keep aside. 4. Add the ...

Estelle D'Souza

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