La Lois Lounge

Ingredients:

Rice Noodles -1 pkt
Green Onions - 1
Garlic (minced) - 1/2 tsp
Green chillies -2
Panang curry paste - 1 tsp
Coconut milk - 1 tsp
Soy Sauce - 1/2 tsp
Salt

Method:

• Cook the noodles in water by adding salt and oil, drain and keep it aside
• Heat oil in a wok, add the green onions, garlic and green chillies and saute for few minutes
  
• Add a teaspoon of Soy Sauce, panang curry paste, coconut milk and salt
• Cook well by adding little water
  
• Dump in the cooked noodles and saute well
  

Ingredients
Eggplant - 1lb
Rice (cooked) - 2 cups
Onions- 2
Tomato -1
Ginger Garlic Paste -1tsp
Chili Powder -1tsp
Corriander Powder - 1 tsp\
Hing - a pinch

Method

• Heat oil in a pan add onions, greenchillies and fry until they are golden brown
• Add the ginger garlic paste, tomatoes and fry until the tomatoes are mushy.
• Dump in all the masala powders, saute well to remove the raw taste.
• Add the chopped eggplant and fry for 2 min
  
• Pour water and cook until the eggplant is tender but not mushy.
• Mix the gravy with Rice.

Serve it with chips.

Ingredients

Chicken with bones - 1lb
Onion - 2
Tomato - 1
Powdered clove and cinnamon- 1/4 tsp
Green chillies -3
Chili powder - 1tsp
Coriander powder - 1 tsp
Ginger garlic paste - 2 tsp
Shredded coconut - 1/3cup
Coconut milk - 2 tbsp

Method

• Heat oil in a pressure cooker add the onions,green chillies, clove cinnamon powder and saute until the onions turn light brown.
• Add the chopped tomatoes and cook until the are mushy.
• Dump the ginger garlic paste, chili powder & coriander powder.
• Blend the shredded coconut into a fine paste in a blender.
• Add the Coconut paste and coconut milk into the cooking mixture.
  
• Pour a cup of water and dump the chicken pieces
• Cover the cooker with its lid, put the weight.
• Simmer the flame and cook for 5 minutes.
• Turn off the flame and let the steam die down.

Serve it with rice.

Ingredients
chicken with bones - 1lb
Onion - 3
Tomato - 1 big
Powdered clove and cinnamon- 1/4 tsp
Green chillies
Chili powder - 1tsp
Coriander powder - 1 tsp
Ginger garlic paste - 2 tsp
Salt to taste

Method

• Boil the chicken in a pressure cooker by adding a teaspoon of ginger garlic paste, Chili powder and little water for 5 minutes.
• Heat oil in a pan add onions, clove cinnamon powder, green chillies and fry well until the onions caramelize
• Dump the remaining ginger garlic paste and fry well.
• Add the chopped tomatoes and saute until the tomatoes are mushy and the oil separates from the tomatoes
• Pour the broth from the cooked chicken from the pressure cooker.
• Dump the chicken pieces and cook till the oil is separated from the curry.
  
• Sprinkle chopped cilantro leaves and turn off the flame.

This goes well with Indian Fried rice which I have posted

Ingredients
Basmathi Rice - 1 cup
Green Chillies - 4
Onion - 1
Ginger - 1" piece
Garlic Cloves - 3 big
Mint and cilantro leaves - 1 cup
Whole Garam masala
Oil
Salt to taste

Method

• Soak the rice in water for 5 minutes and strain the excess water by placing the rice in a colander
• Boil 2 cups of water in a pan.
  
• Heat oil in a pressure cooker, add the whole garam masala, ginger, garlic, green chillies and the sliced onions and cook until tender.
• Dump the mint and coriander leaves and saute.
• Add the rice and fry for 1-2 minutes.
• Pour the boiling water into a pressure cooker. Cover the cooker with its lid, put the weight.
• Simmer the flame and cook for 5 minutes.
• Turn off the flame and let the steam die down.

Serve this with chicken Sauce

Ingredients:
Red snapper - 1lb
Turmeric - 1tsp
Onion - 2 big
Tomato - 1 big
Ginger garlic paste -1 tsp
Green chillies -4
red chili powder - 2tsp
Tamarind paste - 1 tsp (mix it with water)
Coconut Milk- 1/4 cup
Cilantro leaves - little

Method:

• Marinate the fish with turmeric powder.
• Heat little oil in a pan and add half of the chopped onions
• When the onions turns brown add half of the chopped tomatoes and fry well until tender and then grind this into a fine paste
• Heat oil add the rest of the onions and green chillies, Saute until the onions caramelize and then add the tomato.
• Dump the ground paste and saute them until well combined.
  
• Add ginger garlic paste and saute for 2-3 minutes, then add the chili powder.
  
• Pour the tamarind juice and Coconut milk, boil the mixture for 5 minutes.
  
• Add the marinated fish and boil for 1 minute and switch off the flame.

Can be served with rice.

Ingredients:

Brown rice - 1 cup
Water
Shredded Coconut - as required
Sugar
Method:

• Soak the rice in water overnight.
• Pour water in the idli cooker till the marked line and place the idli plates.
• Place a wet cheese cloth on the idli plate and spread the soaked rice and cover the rice with the wet cloth and close the idli cooker with its lid and steam it for 15 minutes.
• Remove the rice and serve with coconut and sugar.
  

Ingredients:

Tea powder - 1 tsp
Ginger (crushed)- 1" piece
Powdered Cardamom - 1/2 tsp
Sugar - as needed
Water - 2 cups

Method:

• Boil the water with a teaspoon of tea, add crushed ginger and boil well for 5 minutes
  
• Add Cardamom and sugar.

Serve hot