Garlic Rosemary Lamb Chops

Something interesting I found about Rosemary herb. I am not sure how much this is true but it was mentioned that the smell of Rosemary can enhance the memory of individual. Which means my next dish is not only going to be delicious but also make you remember the wonderful moment you spend this day with your family.

Garlic Rosemary Lamb Chops, OMG!! Is this my first Lamb recipe?

Recipe:

Marination:

8-9 French-cut lamb chops

2 teaspoons salt

1 teaspoon unevenly grounded pepper

3 tablespoons olive oil

2 tablespoons fresh chopped rosemary

5-6 fresh garlic cloves

Mix it well and keep it aside in refrigerator for 2 hours to overnight.

Preparation:

Drizzle olive oil over hot grill pan.

Cook lamb chops on medium-high heat for 4 minutes on each side.

You can also try for over baked lamb chops rosemary garlic.

What we loved is, sliced pineapple soaked in Salt and Sugar, some veggies and penne pasta with white sauce and crushed pepper. This not only gave the nice garnishing but also heightened the taste buds for garlic and rosemary lamb chops.

Hope you will like this recipe and try this out yourself. If you like some spicy food, I would suggest to try this Goan Chicken Cafreal. Its hot and spicy, at the same time one of my unique creation.

Goan Chicken Cafreal Weekend Special

Goan Chicken Cafreal is one of the spicy weekend dishes I enjoyed to prepare with my wife. We enjoyed the preparation process together and it was so much fun throughout.

Recipe:

Marination:

Take large pieces of chicken. You can choose breast or leg pieces based on your preference.

Add salt to taste

Add 1 lime juice

Add 1 tbsp Ginger Garlic Paste

Mix it well and refrigerate for 30 mins

For the Chicken Cafreal Masala / Paste :

6- 7 Green Chilies

4- 5 Cloves

1 tbsp of Black Pepper Corns

1 tbsp of Jeera (Cumin Seeds)

1 inch piece of Cinnamon

1 Fresh Ginger

8-10 cloves of Garlic

Chopped coriander leaves. Take at least a medium bunch.

1 tbsp of poppy seeds

1 tbsp of tamarind pulp

Add little water and grind it.

Preparation:

You would need two different pan to cook Chicken and Veggies separately.

In one pan add some oil and heat it on medium flame.

Add marinated chicken and Boiled Potatoes cut into wedges

Add Extra Cafreal Masala. Mix this well and cook on medium heat till the chicken start turning light shade of brown.

In the Veggies Pan

Add Diced Zucchini

Add Yellow Bell Pepper

Add 1 Medium Sized Onion

Add Diced Capsicum

Add Salt to taste

Add 2 Tomatoes

Add some olive oil and on low flame cook the veggies for 2-3 minutes. We want them just raw so enhance the taste of veggies.

Serve the Veggies on a plate with Chicken Cafreal with masala on top. Any sweet drink will go well with this dish as its extra spicy and mouth-watering!

You can have this with crispy Garlic bread or any other toast.

We hope that you likes this article and it will help you prepare authentic Chicken Cafreal Goan style at home.  You may also want to check out my recipe on Homemade Chicken Hakka Noodles.

Chicken Hakka Noodles (Homemade)

After many trial and errors I got the perfect recipe for Chicken Hakka Noodles. It’s perfect for my family because its approval and LOVED by my 3 year old.  

Recipe:

Boil the Hakka noodle in a large pan. You can also cut the noodles into half of desired size. 1 hakka noodles packet should be sufficient for entire family. 

Stain the noodles and rinse with cold water. Add 1-2 tbsp olive oil and toss the noodles.

Marination:

Small cut boneless chicken (250  gram)

Small for taste

1 tbsp pepper

1 tbsp Vinegar

1 egg

1 tbsp corn starch

Mix this well and keep aside for 10 mins

Preparation:

On a frying pan take vegetable oil for shallow frying.  Fry the Chicken on medium heat until it’s just cooked.

Take out the fried chicken and keep it aside.

On the same pan prepare scrambled egg with 2 eggs. Add some crushes pepper and salt for taste. Keep this scramble egg along with fried chicken.

Sauté on high flame 1 Onion and 1 tbsp ginger garlic paste.

Add ½ cup finely sliced Carrot

Add ½ cup finely sliced capsicum

Add ½ cup finely sliced cabbage

Add 1 tbsp sugar

Sauté on high flame for 2-3 minutes. Our hakka noodle masala is ready.

You can also add the addition hakka noodle masala which you can get in market. 

Add the Fried chicken and scramble egg mixture. 

(You can use spring onion, crushed Pepper, little salt and chili sauce for garnishing).  Many use soya sauce and vinegar. However I just used 2-3 drops of soya sauce.

Sauté and mix all the ingredients well cook for 5-6 minutes.  

Our Chicken Hakka Noodles are ready. You can serve them lunch or dinner. But can you imagine, we had this for breakfast!!

Pompret Fish Fry

 

When it comes to fish, Pompret is the king. There is no other fish taste better than this. This would be the most satisfying cuisines of all time and here come Konkan style Pompret fish Fry Recipe.  

Recipe:

Marination:

Nice firm fish with fins and tail removed. You can remove the head as well. Gutted the fish and cleaned in the tap water.  Give few fine cuts on the fish body so that marination is easily absorbed.  

3 tbsp red chili powder

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp tamarind paste

2 tbsp ginger garlic paste

1 Finely chopped Green chili

1 tbsp lemon juice

½ tbsp Salt

2-3 tbsp water

Rub the marination paste thoroughly and generously all other the fish

Allow it to marinate in refrigerator for 15-30mins. If the fish is large you can keep it for longer time so that essence is absorbed.  

Preparation

Preheat the pan in medium flame and let the oil get heated. You can either deep fry or pan fry with required amount of oil.

Take Rava (sooji), mix it with some salt and red chilli power for nice color. Spread it on the plate and dab the fish in it. Let the fish get covered thoroughly with this mixture.

Cook it on moderate heat and flip the fish on other side after 2 minutes. 

Our Pompret fry is ready to be served. Hot, spicy and mouthwatering for sure. Enjoy!!