Medium Prawns with Cherry tomato and Jalepeno....

Medium prawn, peeled and cleaned 4lbs., salt to taste, lemon juice 3tbsp., turmeric powder 1/2tsp. Cook the prawns in low flame and keep aside.
Onion 2, garlic 12 cloves, both chopped, cherry tomatoes 2 handful, slightly pricked with a fork, jalapeno 2, sliced diagonally, bell peppers 6( red, yellow and orange 2 each), cut into rings, scallions a stalk, cut into 2 inch length, coconut oil 3 tbsp., Kashmiri chilli powder 2 tsp.
Heat oil in a shallow pan, drop in onion and garlic, sauté till tender, add chilli powder, sauté for 30 seconds, add cooked prawn, sauté for three minutes, add bell peppers, cherry tomato and jalapeno, combine well, adjust salt and allow to remain in low flame for three minutes. Don't forget to turn around the mix for a few times. Transfer into a serving bowl with your creative idea of decoration. Garnish with scallions. Serve with rice.

Broccoli Potato mix in coconut..

Potato 6, pressure cooked, peeled and chopped into 1cm. cubes. Frozen chopped broccoli, 1 lb., onion large 1, chopped, garlic cloves 7, finely chopped, salt to taste.
 Turmeric powder 1/2 tsp., grated coconut 2 cups, cumin powder 1/2 tsp., gently squeeze the powders and the coconut with hand and keep aside.
Coconut oil 2 tbsp., black gram splits 1 tbsp., mustard seeds 1 tsp., dried red chilli 2, broken into 2 each, curry leaf a sprig.
Heat oil in a shallow wok, drop black gram splits, allow to brown, drop in mustard seeds, allow to splutter, add dried chilli and curry leaves. Add onion and garlic, sauté till tender, drop in frozen broccoli, combine well, add salt to taste. When broccoli is tender add potato, combine well. Saute the mix, add coconut mix, combine well, adjust salt. Transfer into a serving bowl. Serve with rice or chapatti.

Traditional Mayan Dishes at Merida, Mexico.

In a Traditional Mayan Restaurant

 Merida is a cultural city in Mexico. The tropical country resembles to our country India.

Mayan Chicken Fajita

 In the restaurant we got a feel of our grandma's home. The love and care made us eat more. Truly delicious.

Mayan Chicken Soup

Mayan Beef Fajita

Mayan Chicken

A little foodie news in the Cruise...

The cruise

 Lot of delicious food in the cruise. It was a five day cruise. All of us were very happy. But when we got an offer that if we need something of our own taste we all jumped in joy. Then the next four dinner was with our own delights such as chicken biryani, chicken curry, beef fry, fish curry, fish fry, sambar, thoran, pulissery, raita, papadum, pickles, jeera rice and shallot rice.

Ready for dinner at the cruise

 The lucky part was the manager, Raj, and one of the chef, Jojo, was from our 'God's own State' Kerala, India. The main chef, Alapadi Rao, was also Indian. The dinner part was a real lottery to us. Thanks to the team.

Kerala fish curry meals at the cruise

Delicious food at Mr Sanchos, Cozumel, Mexico.

It was a great feast we had at Mr Sancho's, Cozumel, Mexico.

Sea food was the highlight for me. The whole fish fry rated the top by me. The sea food taste the fresh catch. The platters were highly nutritious and well balanced. The dishes cater our individual taste. I wish to be once more time at this beautiful beach resort.

Beef fajita

Chicken fajita

Grilled tiger prawns

Shrimp Quesada

Grilled Barramundi fillet

Coconut Shrimp

Whole fish fry

Chicken mint biryani

Whole chicken 1, cut into medium pieces. Onion 2, garlic cloves 7, ginger 3 inch piece, all thinly sliced, lemon juice 1/4 cup, salt to taste, mint leaves 2 handful, finely chopped, bay leaves 7, cinnamon sticks 4, biryani masala 2 tbsp. Combine all the ingredients and keep for two hours. Pressure cook for 2 whistle. Allow to cool down. Take the chicken pieces and keep aside.
Basmati rice 21/2 cups, see the balance chicken juices in the cooker and make it to five cups and cook the rice in pressure cooker for a whistle. Allow to cool down and mix with chicken pieces, serve hot with pickles and papadum. Very easy to prepare, no extra oil needed. Tasty and healthy.

Tapioca mutter stew

Tapioca 2 kg., peeled, cubed into 2 inch pieces, cooked in enough water with salt. Drained out the water and keep aside.
Onion 2, cubed, garlic cloves 12, sliced, ginger 4 inch piece, thinly sliced, green chilli 7, silted, bay leaves 7, cinnamon stick 4 inch piece, cardamom 2, salt to taste. Cook the ingredients in a cup of water and add frozen green peas 2 cups, allow to cook, then add cooked tapioca into the mix. Combine well, add 3 cups of coconut milk. Mix well and allow to bubble. Garnish with chopped spring onion. Excellent with chapatti, appam and idiyappam.
This was prepared in connection with a vegetarian dinner.