Mashed Potatoes

Creamy mashed potatoes garnished with chives

Yields: 4-6 servings, Total Time: 15-20 mins


4 medium potatoes, boiled and peeled

1 cup heavy cream

4 cloves garlic, minced

1/4 cup cheddar, grated

2 tbsp butter

1 tsp salt

1 tsp pepper

3 - 4 sprigs of chive, chopped (optional)


1. Grate the boiled potatoes and keep aside.

2. In a saucepan, pour 1/2 cup heavy cream, and heat it over a medium - low flame. Add the grated potatoes and stir continuously. Slowly add the rest of the heavy cream.

3. Now add garlic, and mix well. Let it cook for a minute or two, while stirring occasionally. Add cheddar cheese, butter, and stir. 

4. Add salt and pepper. Reduce the heat to a low flame, and cook for about 5 minutes. 

5. Garnish with chopped chives, or add a small slab of butter before serving. 



Lobster Rolls

Toasted buttery hot dog buns stuffed with lobster filling.

Yields: 6-8 servings, Total Time: 1 hr 15 mins

What you need:

4 lobster tails

6-8 hot dog buns (preferably pepperidge farm top sliced hot dog buns) 

4 tablespoons of Mayonnaise

2 celery sticks, finely chopped

6 parsley leaves, finely chopped

1 teaspoon pepper

1 tablespoon Salt

4 tablespoons of melted unsalted butter


What to do:

1. Make sure that the lobster tails are at room temperature before cooking. You can leave it in the refrigerator overnight or add the tails in a pot of room temperature water for 4-5 hours before cooking.

2. Boil lobster tails in a pot of salted water for 8-10 minutes or until the tails turn red.

3. Once cooked, immediately drain the hot water and place the lobster tails under a tap of cold running water. 

4. Scoop out the meat and leave aside.

5. Once the meat has cooled, cut it into small cubes and place it in a bowl.

6. Add mayonnaise, celery, parsley, pepper and a pinch of salt to the meat and mix well. 

7. Cover and put this mixture in the freezer for about an hour.

8. Once you're ready to eat the rolls, brush the hotdogs with melted butter and grill it in a pan over a medium flame. Make sure that the top side is facing down. Grill for about a minute or two or till the buns get slightly toasted.

9. Add the lobster filling to the buns. Garnish with melted butter and serve. 

P.S In case you don't get lobster tails, you can use any other kind of lobster meat as well. However, the best lobster meat comes from the claws and the tails. 


To scoop out lobster meat from tail, flip the tail and using a pair of scissors carefully cut vertically down the belly of the lobster (Be careful of the spiky lobster shell. Use gloves preferably). Then, use a fork to dig into the lobster meat and shove/scoop it out.

Butter Garlic Prawns

Prawns covered in a warm mustard and butter garlic sauce.

Yields: 4-5 servings, Total Time: 15-20 mins

What you need:

1lb (1/2 kg) medium sized prawn/shrimp, cleaned and deveined.

1 long Indian green chili pepper

2-3 tablespoon mustard (For best results use the Pub style/Old fashioned mustard from Stonewall Kitchen)

1 tablespoon mayonnaise

5 tablespoon salted butter

1 entire bulb of garlic, chopped

1/2 teaspoon salt

2-3 cilantro leaves (optional)

pepper (optional)

What to do:

1. Rub mustard all over the prawns. Make sure that every single one is evenly coated. Add half a teaspoon of salt, and mix well. Cover, and leave aside for 20-30 minutes.

2. Melt butter in a bowl, and add chopped garlic to it. Mix well, and set aside for about a minute or two.

3. Heat a large deep pan/wok over a medium flame. Add the butter garlic mixture, and lower the heat to a medium - low flame, cooking for about a minute, or till the garlic softens.

4. Slit the chili pepper vertically and add it in the pan. Let it cook for a minute or two.

5. Add the mustard marinated prawns. Stir well, making sure that the prawns absorb the spicy butter garlic mixture. Cover the pan, and let it cook for 10 - 15 minutes.

6. Once the prawns turn light pink in color, lower the heat, and add the mayonnaise. Mix well. Check to see if the prawns are cooked. If soft and tender, turn off the gas and cover the pan for 5mins. Lastly add salt and pepper according to taste. Garnish with cilantro.  


A quick way to defrost prawns/shrimps is to place it directly under cold running water for a while. 10 - 15 minutes of this treatment helps defrost them quickly.