Gongura Lobster and Sabudana Kheer

Gongura Lobster

Ingredients                        Qty

lobster                                1
gongura leaves                    30 gms
ginger garlic paste               1 tsp
salt                                     to taste
oil                                      15 ml
chopped onions                   25 gms
julienned ginger                   3 gms
green chilli paste                 1 tsp
whole red chillies                 3
whole jeera                          5 gms
turmeric powder                   ½ tsp
coriander powder                  1 tsp
jeera powder                       1 tsp
garam masala                    5 gm



De-shell the lobster and cut it into small pieces.

Wash the pieces under running water and keep aside.

In a big vessel, add oil, onions, garam masala, jeera, and whole red chillies. Sauté it for a while.

Then add the lobster pieces, ginger garlic paste, and cook well.

Add gongura leaves, salt, turmeric powder, coriander powder, jeera powder, green chilli paste, and heat till the lobster pieces are cooked.

Remove from heat and place on a serving bowl.

Garnish with the julienned ginger and serve hot.




Sabudana Kheer

Ingredients                        Qty
sabudana (tapioca seeds)        40 gms
milk                                       800 ml
saffron                                   a few strands
sugar                                   45 gms
green cardamom powder        a pinch
almond flakes                       1 tsp
pistachio flakes                     1 tsp
cashew nuts                          1 tsp



Wash the sabudana under cold running water and soak them for an hour.

Drain the water and keep them aside.

Boil milk in a sauce pan and once boiled, let it simmer for 10 minutes while stirring it frequently.

Add saffron and then the soaked sabudana. Let them cook till they turn translucent.

Add in the sugar and half the quantity of dry fruits.

Mix well. Let it simmer for two to three minutes and then remove the pan from heat.

Pour it in a serving bowl and garnish with the remaining dry fruits.