"Nasheeli Champe" or Drunken Lamb chops is a starter that is totally my own creation...in terms of the recipe...
the name maybe used by some restaurants or on the net, but I just used this name as i thought it fitted well with the ingredients in the recipe....
Easy to make...have used "red wine" in the recipe so am calling it Drunken or nasheeli.
"Achari Fish Tikka" is another lovely seafood starter which is easy to make, tasty and almost fat free (if you do not use any butter during grilling).
This is an enhanced version of the "Fish Tikka" which I have published earlier..its just that the marination/masala is more punjabi pickle based.
This is a spicier version of the fish tikka.You could use fillets of any fish, but the best fish fillet chunks can be got from fish like Salmon, Sea Bass and Basa since they are firm and can stand well on the grill/tandoor especially during baking/grilling.
You could even deep fry these fillets if you do not have an OTG/Grill, but "Fish Tikkas" are normally grilled on open fire/tandoor. I have used an electric oven (OTG) and grilled the fish.
Chilly Butter prawns...my very own creation...you could call it another of my Signature dishes....not just looks yummy but is truly lip smacking....
Do not go by the fiery red color...its not as hot/spicy as it looks...
the butter complements the spice to such an extent...that you are left wishing there were more prawns in your plate....I promise you a truly out of this world experience...
Any type of prawns will do...but I always prefer fresh white medium prawns...but you could use Tiger prawns or Scampi fresh or frozen...whatever you like...
Serve this with any type of Bread (Indian or English), you will love it....
'Puliogare' is simple "tamarind rice"....
Its a south Indian delicacy and a meal in itself...
The easiest way to make "Puliyogare" is to make the "gojju" or paste before hand and store in the refrigerator and use it whenever required.
Coorg is like 2nd home for me...two of my close friends are from coorg...
we drive to Coorg every year...
I love everything about Coorg, the weather, the hospitality of the folks there and most of all the food.
Love the cuisine especially the non-vegetarian.
During my last trip to coorg I learnt to make the famous "Pandi curry" or Coorgi prok curry.
Chilly fried crab sticks, a starter which I have eaten abroad and loved it but never really ate anywhere in India.
Recently I found frozen crab sticks (brand Gadre') in one of the supermarkets in Bangalore, and I bought them.
Made this simple lip smacking Chilly fried crab sticks....and we loved it...
serve it with my modified version of chilly sauce and am sure you will love it too.
A very easy side-dish or starter I made recently from baby potatoes.
My daughter loves baby potatoes in any form, so thought of making this, a bit of an experiment which tasted really yummy ....
