Cilantro Pistachios Chutney

Grated coconut 1 cup, chopped cilantro 1/2 cup, pistachios 1/4 cup, green chilly 2, shallots 3, ginger chopped 1/2 tsp., butter 2 tsp., salt to taste.
Grind the ingredients in a mixer grinder, combine well, garnish with cilantro. Serve with rice, biryani or as bread spread.

Pepper chicken in whole spices

 Whole chicken 1, cut into medium size, whole spices, bay leaf 5, star anise 2, cloves 3, cinnamon 3 inch, cardamom 2, pepper corns 7, fennel seeds 2 tsp., onion 3, garlic cloves 12, ginger 2 inch, all  chopped, turmeric powder 1/2 tsp., coriander powder 1tbsp., black pepper powder 2 tsp., coconut oil 1/4 cup, curry leaf a sprig, yogurt 1/2 cup, salt to taste, chopped cilantro 2 tbsp.
Heat oil in a wok, drop in whole spices, allow to brown, add onion, garlic, ginger and salt, allow to become tender, add curry leaf, curry powders, sauté for 30 seconds, add the chicken pieces, combine well, allow to cook in low flame, when cooked, add yogurt and allow to thicken the gravy as desired. Adjust salt and add cilantro, mix well. Serve with rice, roti or chapatti.

Sunday lunch idea...Biryani

Chicken biryani, Papadum, raita and cilantro chutney for a Sunday lunch for the family members.
Biryani
Whole chicken 1, cut into desirable pieces.
Yogurt 1 cup, biryani masala 1 tbsp., salt to taste, marinate the chicken pieces with the ingredients and refrigerate overnight.
Whole spices, cinnamon 3 inch, cloves 3, green cardamom 2, star anise 1, bay leaves 5, pepper corns 1 tsp.,
Onion 3, garlic cloves 10, ginger 3 inch piece, all three thinly sliced.
 Coconut oil 50 ml., salt to taste, basmati rice 2 cups, washed and drained, chopped cilantro 2 tbsp.
Heat oil in a wok, drop in whole spices, allow the aroma spread out, drop in onion, garlic and ginger, sauté till tender, add chicken, combine well and allow to cook. When half cooked, add rice, combine and sauté for 5 minutes. Add 4 glass of hot water, adjust salt and cook in low flame. When rice is cooked, add chopped cilantro , mix well and ready to serve with other side dishes.
 

Chicken rice with frozen corn and green peas

Basmati rice 2 glass. Cooked in 4 glass water.
Chicken fillets 250 grams, cut into 2 cm cubes.
Frozen corn and green peas 250 grams, onion 1, garlic cloves 4, ginger 2 inch, all three finely chopped, red capsicum 1, chopped, black pepper powder 2 tsp., coconut oil 2 tbsp., salt to taste, tomato sauce 2 tbsp.
Heat oil in a wok, drop in onion, garlic and ginger, sauté till tender, add chicken, salt and pepper powder, combine well and allow to cook, add capsicum, frozen corn and peas, sauté and cook, add tomato sauce, combine well. The add cooked rice, mix thoroughly, adjust salt and serve hot.

Coconut Prawn Curry

King prawns 250 grams, onion 1, garlic cloves 4, ginger 2 inch piece, all three thinly sliced, baby broccoli stems, 5 cm length pieces a handful, curry leaf a sprig, salt to taste, chilly powder 2 tsp., coriander powder 1 tsp., gamboge cloves 4. Cook the ingredients in an earthen wok in a glass of water.
Grated coconut, 1 cup, grind it to a smooth paste.
Add the paste to the cooked prawns, allow to simmer in low flame for 10 minutes. Serve with cooked rice.

Whiting fry

Whiting fish fillets 500 grams, cut into 5 inch lengthy pieces, lemon juice 2 tbsp., black pepper powder 2 tsp., turmeric powder 1/2 tsp., salt to taste, coriander powder 2 tsp. Marinade the fillets in the ingredients and leave for an hour.
Coconut oil 1/4 cup, curry leaf 5 sprigs, onion 2, thinly sliced, paprika powder 1 tsp., salt to taste.
Heat oil in a shallow pan, drop in the fish fillets, shallow fry both sides and keep aside. In the balance oil, drop in curry leaves, allow to splatter, drop in onion, add salt to taste, sauté till tender, allow to cook soft, add paprika powder, sauté for 30 seconds, add fried fish on onion curry leaf bed and serve hot with cooked rice.

Prawns and shallot roast

King prawns cleaned 500 grams, shallots 150 grams, sliced thinly,
ginger garlic paste 1 tsp., chilly flakes a tbsp., tomato sauce 2 tbsp., curry leaf 2 sprigs, coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in curry leaves and shallots, sauté till tender, add prawns, salt and ginger garlic paste, combine well, sauté till colour of prawn change. Add 1/4 cup water, simmer flame and allow to cook, add chilly flakes and tomato sauce, combine well and in low flame allow the gravy to cover the prawns. Serve hot with cooked rice and veggies.

Great lunch idea...Rice and curries

Just thought what for lunch on a Sunday morning?
In the refrigerator was baby broccoli and eggplant fruit.
In the freezer was some prawns. Then listed for prawn curry, prawn roast, eggplant in fried coconut paste and sautéed baby broccoli.
My little grandson love broccoli and my eight year old love prawns.
Grandmas magic fingers went well and we all had a delicious lunch with cooked plain white rice.
The prawn curry was in coconut paste, prawn roast with shallots and chilly flakes, and egg plant curry in fried coconut paste. We also had yogurt and papadum along with these. It was Superb!!!

A simple fried egg for toddler

A simple egg fry with a little art for my toddler grandson went well.
For him it looked like a teddy bear. So go for different shapes while you make egg fry.
Heat and butter the pan. Break down the egg. Allow the yolk stand as it is. Sprinkle salt to taste. When it starts spreading roll it into any shape you wish to show your toddler. While having the food baby can learn and you both can have fun. Try it next time.
 

Easy Red fish curry

Salmon fillets, 500 grams, cubed, onion small 1, ginger 2 inch, garlic cloves 2, all three finely chopped, Kashmiri chilly powder 1 tbsp., turmeric powder 1/2 tsp., coriander powder 1/2 tsp., fenugreek powder 1/4 tsp., gamboge 3 cloves, salt to taste, curry leaf a sprig.
In an earthen wok, add all the ingredients except fish, add a cup of water, mix well and allow to boil. Add fish pieces, allow to boil and cook, simmer flame and allow to remain for 5 minutes.
Add half cup of coconut milk and allow to bubble, adjust salt. Serve with rice.

Brunch at Cedar Creek Estate

Wild Duck Lake

 Cedar Creek Estate offers a truly warm and inviting experience to visitors. We had the opportunity to experience the brunch at the restaurant enjoying the views over "Wild Duck Lake" from the deck, with the views of the Mt Tamborine scenery. It is really a perfect place to relax and enjoy delicious and healthy food. Here are the delicious items we had for our brunch. The food was absolutely tasty.

Garlic prawns with jasmine rice

Garlic bread

Char grilled vegetable stack

Steak sandwich

Steak Dianne

Fish and mango curry

Snapper fillets 500grams, cut into 3 inch cubes, green mango 1, cut into slender pieces of 5 cm length, coconut paste 1/2 cup, coriander powder 1 tsp., chilly powder 2 tsp., salt to taste, fenugreek powder 1/4ntsp., turmeric powder 1/3 tsp., curry leaf a sprig, onion 1, ginger 2 inch, garlic cloves 2, green chilly 2, all 4 chopped. Mix every thing in a cup of water in an earthen wok and cook in medium flame. Garnish with more curry leaves, adjust salt and serve with rice.