Drunken Pear

Ingredients :
1.pear fruit, skin peeled but not sliced
2. Red wine
3. Sugar

Method :
STEP 1 - Heat red wine in a deep pan, after a minute,  add adequate sugar, double times of ur tea - sugar ratio
STEP 2 - after 5 mins, when it boils wuth bubbles, drop the pear slowly into the wine sugar syrup and close with a lid, reduce flame to medium
STEP 3 - once in 3 minutes, turn the pear with spoon into all directions so that it is cooked equally at all sides, repeat this for 10 mins
STEP 4 - insert a spoon to slice the boiled pear, if it goes smooth and also red wine is thicker , then switch off the stove and close the lid.
STEP 5 - you can have it hot with vanilla ice cream or if u place the drunken pear in fridge to chill, that would also be a good one...

Check it out ;-)

Eggplant chutney - Onion free

Ingredients - 

1 full egg plant 

2 tomatoes

5 garlic slices

3 red chillies

2 tablespoon of channa dhaal

Asafoedita & salt as required

Step 1 : Keep egg plant in microwave and heat for 6 mins, every 2 mins, open and turn sides so it is cooked uniformly , other option is to directly fry / steam in pan with no oil for 15 mins.

Now peel off the skin (it would come like a banana's peel) and cut into small pieces

Step 2 :  Fry oil in a pan, add mustard seeds, curry leaves, garlic, channa dhaal, tomatoes , red chillies and fry till tomatoes and garlic turns to light brown. Then switch off pan, add the egg plant and salt. Allow it to cool down for 5 mins

Step 3 : Add the mixture in mixie and grind well. Garnish with curry leaves.

You will get a chutney which is onion free but there will be no smell of eggplant since we have cooked it completely. 

Would be a great combination with idly ,dosa. I liked it with Roti too. 

Watermelon Chicken Biryani

3 parts - 1. Watermelon extract - to take the white part of the fruit, and extract juice - 3.1/2 glasses 2. Biryani Masala - Onion, ginger garlic paste,tomato, jeera, biryani powder (1 spoon), chilli, coriander powder, green chilli, salt (grind in mixi and form paste) 3. Chicken marination - clean chicken with salt & turmeric , hot water, then cut into small pieces, marinate with curd, chilli chicken masala, green chilli, ginger garlic paste, salt for 20 mins. Steps - 1. Heat oil, add cumin seeds, then fry onions till golden brown. 2. Add the masala paste and add 1/2 glass watermelon extract and cook. 3. Once it brings to boils, turn on simmer, add marinated chicken and add 1 cup of watermelon extract and cook well. 4. Leave this for 4 mins in simmer, then add basmati rice and remaining 2 cups of watermelon extract. 5. After 2 to 3 whistles, turn off the cooker, let it settle down 6. FRy cashews, alomnds with ghee and add to the hot biryani and serve like this :-) Same process can be used for veg / mushroom biryani also.

Prawn masala...

This is supposed to be the first blog from me on cooking hence starting with  my favorite and others favorite too :)
Ingredients -
Prawns peeled (small or medium) - 1/2 kg
onion big 2 ( finely chopped)
tomato big 1 finely chopped
oil , sombu , green chilly , salt, ginger garlic paste - as required
Step 1 : mix prawns with chilly powder , salt , 1 spoon ginger garlic paste and keep aside for minimum 2 hours
Step 2 : Heat 200 ml oil in a pan and fry these prawns to golden brown color and keep aside
Step 3 : Heat 3 spoons oil in frying pan and add sombu curry leaves once fried add 3/4th of chopped onion , let it turn mild brown add 1/2 of tomatoes
Step 4 : While the tomato onion fry is ongoing make burner in simmer and make a quick paste of the remaining onion and tomato little chilli powder , 1/2 tea spoon salt , 1/2 green chilly, pinch of ginger garlic as well ...
Step 5 : Mix the paste in the onion tomato fry and after 2 mins add the golden brown prawns to this masala...
Step 6 :  Sprinkle few drops of water , stir the content and close with a lid for approx 4 to 5 mins...
Step 7 : Once the masala is ready serve with coriander decoration ;) if required add lemon drops ...
Step 8 : Taste and eat well ;)