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Serves: 2
preparation time:45 min
Ingredients

2 tbsp yellow curry paste
2 cups coconut milk
1 tsp fish sauce
sugar to taste
10 basil leaves
salt to taste
1/2 tsp oil
100 gm baby corn,sliced
50 gm aubergine
50 gm straw mushrooms, halved
2 Wood Ear mushrooms, soaked
3 baby lobster tails
Method
First of all heat oil and curry paste.Roast paste till fragrant, ensuring that it doesn't stick to the bottom of the pan.Add coconut milk and stir continuously for about five minutes. Add vegetables and basil.Season with salt,Sugar and fish sauce. Discard head of lobster. Slit open tail from the top and cut through.Remove the black vein. Scoop meat from shell. Add lobster meat and continue to cook for another five minutes.
serve with rice, noodles.
enjoy it.

In this post we are making curry. Curries are the soul of Indian cuisine.In fact, households in every part of the country will have a curry served at any meal.It served with mostly rice or bread.so lets go for curry.

2 medium spinach bunches,blanched
l2 medium Carrots,thin diagonal slices
5-6 French beans,diamonds
3 green chillies
1 tablespoon Oil
1 inch piece ginger chopped
4 cloves garlic, chopped
1 large Onion,chopped
1 teaspoon Nutmeg
2 medium tomatoes, chopped
1 teaspoon Lemon juice
1 teaspoon Red chilli powder
2 teaspoons Garam masala
2 tablespoons Fresh coriander leaves, chopped
medium cauliflower
Cumin seeds
Salt
Method
First of all puree the blanched spinach along with one green chilli.then chop the remaining green chillies.
After that heat half the oil,add ginger garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in color. then add nutmeg powder and continue cooking on medium heat for a couple of minutes,stirring frequently.
After that pureed spinach, cook it for a minute and add salt. Set it aside.
Blanched carrots, French beans and cauliflower. Then heat the remaining oil in a frying pan, add cumin seeds and when it starts to change color, then add tomatoes. Cook on medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir fry lightly.
Add lemon juice and season with salt and red chilli powder.Lastly add garam masala powder and coriander leaves.Spread prepared spinach on a flat srving dish and place cooked vegetable in center and serve hot.
enjoy it....

serves 6-8
200gm mushrooms-trim stalks & cut into 4 pieces
1 cup peas (shelled),
2 black cardamoms
2 cloves, 2 tsp salt, or to taste
4 tbsp oil
2 tsp coriander powder
1/4 tsp red chilli powder, 1/4 garam masala, 1/4 turmeric
GRIND TOGETHER TO A PUREE
3 tomatoes, 1 green chilli
GRIND TOGETHER TO PASTE
1 large onion, 6-8 flakes garlic, 1''piece ginger
Method
First of all trim the end of the stalk of each mushroom and cut each into 4 pieces.After that heat oil and add black cardamoms and cloves. Wait for
1 minute. and then add onion-garlic-ginger paste. Cook stirring continuously light till brown, then its color looks browny then remove from fire. Add
salt, coriander powder,red chilli powder, garam masala and turmeric.
after that on a low heat cook for a few seconds. Add 1 tbsp water
and add the tomato, green chilli puree. Cook till dry and oil separates.
then add mushrooms and peas. Stir fry for 5 minutes.
After that add 2 cups water. Cook on low medium heat for about 15 min
till peas turn soft and separates. Serve curry with rice or which you want.
enjoy it...