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Crab Cake with Crab Chutney

Crab Cake with Crab Chutney

A variant of Fish Cakes, which are popular in French & American Cuisines. Crab is a very delicate flavor and hence it is advised not to use aromatic flavors. In this recipe, I have used aromatic Indian spices which are not just going well with the prep but as well complimenting the crab flavors. Served along is crab chutney which is further enhancing its “CRABBY TOUCH”…

Palak Patta Chat with Murgh Wajid Ali

Palak Patta Chat with Murgh Wajid Ali

Murgh Wajid Ali is an old age classic running through generations, though not sure if this recipe has anything to do with the Nawab “Waji Ali Sahab”. This recipe utilizes the modern era’s roulade making process in which chicken is rolled out with a filling and then baked before being served along with a rich korma. In this reincarnation of the recipe, I have glazed roulade in the clay oven and served it along with crispy palak patta chat.

Rock Lobster with Moilee & Polenta Upma

Rock Lobster with Moilee & Polenta Upma

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Rock Lobster with Moilee & Polenta Upma
I always feel that moilee is one of the finer offerings of Indian curries. Coconut milk adds on to the flavors of the royalist seafood and polenta upma provides carbohydrate to the dish. Broccoli is a beautiful and a very healthy vegetable and perfectly complements the lobster.
Course Main Dish
Servings
PORTIONS
Ingredients
Polenta Upma
Broccoli Keema
Course Main Dish
Servings
PORTIONS
Ingredients
Polenta Upma
Broccoli Keema
Instructions
  1. Slit the lobster shell from top in half and clean the lobster well.
  2. Marinate lobster with salt, turmeric and lemon juice and leave it aside for 15 minutes.
  3. In the meanwhile for upma take a pan with olive oil and crackle temper with mustard seeds, curry leaves, chopped ginger and cashew halves in the same order.
  4. Add polenta and stir for a couple of minutes then add 450 ml of water and cook polenta.
  5. On the side make broccoli keema. Take a pan and heat oil then temper it with cumin seeds, ginger and green chili in the same order. Add minced broccoli and sauté till broccoli is cooked.
Preparing lobster
  1. Take another pan and heat oil.
  2. Crackle mustard seeds, curry leaves, ginger juliennes and green chilies in the same order.
  3. Add turmeric, thinly sliced onions with salt and cook for 5 minutes followed by thinly sliced tomatoes.
  4. In the same pan sear the lobster tails and add water. Cover and cook the lobster for 2 minutes.
  5. Then add coconut milk and boil for a few minutes and adjust seasoning.
Plating
  1. take a deep dish and put polenta with the help of a round mould. Put a layer of broccoli keema and remove the mould.
  2. On top of broccoli keep the lobster tail and pour the sauce on side.
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Chef Gautam – My Journey

Chef Gautam – My Journey

My journey in the world of food has been nothing less than a roller-coaster. I am not sure if it’s right or wrong, good or bad but the food that I have been doing through my life is adventurous. One will find various surf’s and […]