Shrimp Masala

1 tablespoon oil
10 curry leaves
1 bay leaf
3 cloves
3 cardamom pods
1" piece cinnamon stick
1/2 teaspoon fennel seeds
2 onions, thinly sliced
4 small roma tomatoes, finely chopped
4 cloves garlic + 1/2" piece ginger, pureed
1 green chile, slit lengthwise
1/2 teaspoon pure red chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground fennel seeds
1/4 teaspoon turmeric
1 scant teaspoon coriander powder
1 teaspoon salt
1.5 lb large shrimp - raw, shells removed and deveined


Heat oil in a frying pan, add the curry leaves. When they splutter add the whole spices: bay leaf, cloves, cardamom, cinnamon, fennel seeds.  Saute for about 1 minute, then add onions.  Saute for almost 10 minutes, until onions brown.  Stir in ginger-garlic paste and saute for about a minute.  Add green chile and tomatoes, stir fry for another 7-10 minutes, until the tomato turns pulpy/disintegrates.  (You may need to add a half cup of water to this mixture if it dries out too soon.  This will depend on the juiciness of the tomatoes you used.) Stir in the powdered spices: chili powder, garam masala, fennel, turmeric, coriander and salt.  Add the shrimp.  Mix well and cook for 3-5 minutes, until shrimp are cooked through.  Switch off heat, garnish with chopped cilantro leaves.

Serve with rice. 

Singapore Noodles

We love Singapore Noodles for its exotic taste, simple method of preparation, and the versatility of the recipe. Whether or not I've made a trip to the grocery store I can inevitably find something in my fridge I can toss in!

Notes. 1) Vegetables: substitue/add mushroom, red pepper, broccoli, cabbage. 2) Meat: substitue/add: pork, beef, shrimp. 3) Can also add scrambled egg at the end.

Ingredients
1 boneless, skinless chicken breast
1/4 cup soy sauce
1 teaspoon black pepper

1/2 package rice noodles (vermicelli)
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green pepper, thinly sliced
2 carrots, peeled and grated
2 inches ginger, peeled and grated
4 cloves garlic, minced
1 jalapeno/serrano pepper, sliced in rings
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon garam masala
salt

Method

Marinate chicken in soy sauce, black pepper for an hour or two prior to cooking.

Prepare rice noodles according to package instructions. Note: Do not overcook as you will also be stirfrying the noodles.

In a small frying pan heat 1 tablespoon oil. Thinly slice chicken and saute until cooked through.

Heat 1 tablespoon vegetable oil in a large frying pan. Saute onion for 3-5 minutes before adding garlic, ginger, jalapeno pepper. Saute a couple of minutes. Add green pepper, carrot. Saute. Add cooked chicken. To this add your spices and salt, to taste. Add rice noodles and stir fry until noodles thoroughly coated with spices.