Spring Rolls with Richie's special Sauce

Ingredients:
  1. Wheat Flour : maida - 1:1
  2. Water-as per required
  3. Chicken -250 gms
  4. Chopped onions- 1 cup
  5. chopped spring onions-1/4 cup
  6. chopped garlic -1/4 cup
  7. Barbecue sauce-4tbsp
  8. Bacardi OakHeart Rum- 4tbsp
  9. Sesame oil- For frying.
10. Salt -As per taste
11. Chili Paste -1tbsp
12.Tomato Puree -3tbsp


Knead the mixed flour with water and salt. Keep it aside for an hour for the dough to become softened. Cook the chicken with salt and chop them into pieces. In a frying pan, fry half the chopped onions with Chilli paste, salt with the chicken chunks.

For the rolls, spread the dough using a rolling pin to make the chapati shaped roll. now stuff the above made gravey in it and cover the ends with the dough, so that it doesn't come out. Now fry it in a medium heat in sesame oil. take it out and cut it into pieces while serving.

For Richie's Special sauce, add chopped onions, spring onions, chopped garlic, chili paste, tomato puree in a pan and fry it with 1tbsp of oil. Add the barbecue sauce, garlic sauce if you like the flavor of garlic in your food. now add the rum to it and let it flame. the entire mixture will flame and give a mouth watering aroma. add salt at last to taste. let the flame go by adding a little water on it and let that water evaporate.

Serve the rolls with hot Richie's Sauce. The Sauce should be freshly made and cannot be kept for more than a day

This sauce goes well with all Roti varieties. People who cant get that specific rum can go for any bourbon rum with  no added flavor. 

Eggless Brownie

Brownie

Ingredients
    1. Maida-150gms
    2. Powdered Sugar-150gms
    3. Coffee powder-150gms
    4. Vanilla Essense-1tsp
    5. Fresh Buttermilk-300ml
    6. Refined oil-150ml
    7. Coco Powder-50 gms
    8. Salt-1/4 tsp
    9. Baking powder -1tsp
  10. Baking Soda-1/4 tsp
  11. Water -1tsp

Mix maida, coco powder, baking powder, Baking soda, salt together into a mixture of dry flour and sift it in a mesh. By doing this, the mixture is mixed evenly. in another bowl, dissolve coffee powder in 1tsp. of water and add powdered sugar, butter milk to the mixture. now mix it evenly and add vanilla essence to it and mix it. now add the sifted flour to the mixture and beat it well, evenly. now add the refined oil to the mixture and mix it evenly. now pour the mixture into a baking tray. It can be cooked in convection mode of microwave oven or a normal cake oven.

Preheat the oven for 15 minutes. Place butter paper on the baking tray and apply butter on the paper. now pour the mixture and bake it at a high heat for 10 mins and medium heat for 10 minutes. The heating may vary from oven to oven. So, to make sure the brownie is baked completely, use a tooth pick to pierce the brownie. if the mixture sticks to the pick, then it has to be baked even more. Topping to be done from person's personal taste. I have done it with cashew on top.


Brownie can be served hot with ice cream, or served cold as such.

Quail Roast, manjurian

Ingredients:

   1. Quails-1/2kg

   2. Ginger Garlic Paste- 1tbsp

   3. Chilli Powder

   4. lemon juice-1tsp

   5. Oil-to fry

   6. Salt- As per taste

   7. Corn Flour- 1tsp

   8. Crushed black pepper

Clean the Quails. They can be a whole or as pieces too. Marinate them with ginger garlic paste, corn flour, chilli powder, lemon juice, crushed black pepper and  salt for 1 hour.

 Fry them in oil under medium heat. These can be served as such hot, or else as manjurian. 

For the manjurian, fry onions, capsicum or bell pepper or yellow pepper and add the fried quails to them. add some salt ,tomato sauce, corn flour and soya sauce and toss it in a pan. serve it hot.

Butter Duck Roast

Ingredients:
  1.  One medium sized Duck
  2.  Butter- 3Tbsp
  3.  Salt- as per taste
  4.  Crushed black pepper -2tbsp
  5.  Corn Flour -4tsp
  6.  Chilli powder -3tsp
  7.  Garam masala-1tbsp
  8.  Curd-2tbsp

Clean a medium sized duck and keep it as a whole without cutting it into pieces. Add curd, pepper, chilli powder, garam masala, corn flour and salt  to the duck and marinate it for 3 hours.

Preheat the oven(microwave or gas sizzler) for 15 mins in medium heat. place the marinated duck on it and add little butter every 5 mins all over the duck. In case if a microwave oven is used, adding all the butter into a aluminium foil and placing the duck in it will also be a good option which is the one I tried. By doing this all the butter enters into the duck and gives a mixed flavour of all the spices, butter and natural flavour of the duck.

Once cooked, drain the extra butter and that butter can be used for other breakfast recipies like dosa, as the aroma does not go out that fast and dosa earns that taste of the spices with duck.


Serve the duck hot with some ghee rice, fried rice and some Tomato sauce. Serve hot for the best Romantic taste of the duck. Goes well with Chill Red Wine.

poondu Kuzhambu (Garlic gravey) for Hot Steam Rice

Ingredients:
    1. Peeled garlic -10 or 15 nos
    2. Coriander Seed Powder -2 tbsp
    3. Red Chilli Powder -2 to 3 tbsp
    4. Mustard -15 to 20 nos
    5. Tamarind paste - paste made from 30-40 gms of tamarind
    6. Salt -as per taste
    7. Sesame oil(til seed oil)- 2-3 tbsp
    8. Methi seed powder -1tsp
    9. Turmeric powder -1tsp
   



Method of preparation


Heat the oil in a pan. Once that oil is heated, add the mustard seeds and allow it to pop add the methi seed powder. Add the garlic and allow it to get fried well. once the garlic is fried, add the turmeric powder and salt. For a good taste, add the chilli powder: Coriander powder in the ratio 1 : 2. allow it to fry in the oil. after the raw flavor of the mixture is gone, add the tamarind paste and 650 ml of water. Allow the water to boil and mix with the mixture. Add salt to taste. the mixture is ready only when the oil added in the very first gets separated from the mixture and comes to the top of the mixture. Serve with Hot steam Rice.


The final mixture will be thick, So try the final taste of the mixture for salt just before few minutes before the mixture is ready

Coconut Rice

Ingredients:
     1. Grated Coconut-1cup
     2. Hot Rice -2 cups
     3. Curry Leaves - 10 or 15 nos
     4. Cashews -6 nos
     5. Red chilli -5 nos
     6. Coconut oil - 3tbsp
     7. Mustard -1tsp
     8.Bengal Gram - 1tbsp
     9. Salt -As per taste
     10. Asafoetida -1/2 tsp

Grate the coconut and take one cup of the grated coconut. In a pan add 3 tbsp of coconut oil. People who don't like the flavour of coconut oil can add vegetable oil or even ghee instead. Fry the cashews in that oil and take out the cashews once it has been roasted. Add mustard and allow it to pop and add the Bengal gram and allow it to get roasted. Now add the grated coconut and fry it till the coconut is not fresh. Add 1/2 tsp of asafoetida,curry leaves and the red chilli. after couple of minutes of cooking in medium flame add the rice to the mixture. Allow  the entire mixture to get hot and roasted. Add salt to taste. Garnish it with the roasted cashews.



Graveys of chicken, mushroom or paneer blends well and tastes good with the coconut rice. Serve hot to enjoy the flavour.

Pepper grilled fish

Ingredients :
              1.  Barracuda Fish-1/2 Kg
              2. Crushed Black Pepper-2 tsp
              3. Cumin Powder(black preferable)-1/2tsp
              4. Turmeric Powder- 1/2 tsp
              5. Coriander powder -1/2tbsp
              6. Chili Powder  -1tbsp
              7. Salt- As per taste
              8.Vegetable Oil -1tbsp

Barracuda

Seafood is a great source of particular vitamins and minerals which hold very important functions within the body. Oily fish is a rich source of vitamins A and D, which are important in the growth and development of children. Seafood is an excellent source of protein, and also contains small amounts of 'good' fats.. Foods with high protein contents tend to be low in calories while keeping us fuller for longer. It provides omega- 3 which is available exclusively in the fishes.

Make the grill ready by preheating it for 10 minutes if it is a gas sizzler, 15 minutes if it is an oven. Apply oil on the grill, and place the slices on the grill. turn them once in  two or three mins. allow medium heat to be dispersed all over the grill. For people who prefer to have a crispy roasted fish fry, can go for extra minutes on the grill. Take those fishes and serve hot.

For Snack, serve them with sliced onions and lemons. 

Enjoy the flavor of juicy, spicy fish without oil.