Strawberry Pannacotta

2 cups cream

4 cups milk

1 cup sugar

Vanilla

2 packets gelatine

Strawberries

Jelly 

In a quarter cup cold milk, sprinkle gelatine and leave for 10 minutes. Heat the rest of the milk, cream, sugar and vanilla to boiling point, stirring till sugar dissolves. Add gelatine and stir till it dissolves. If it doesn’t, heat a bit on very low heat. Cool and refrigerate. When set, decorate with sliced strawberries, add some jelly and set.

Crab Curry

I've got a wonderful cook, bless her soul! She's been with me for 26 years now and she's still so enthusiastic when it comes to our daily meals. Here's her famous crab curry recipe which everyone who comes over raves about.

For 1 kg crabs

Fry one large onion chopped in a little oil and when the onion is slightly brown, add 2 large red chillies, 1 tbsp raw rice, 1 tbsp dhania, 1 tsp tamarind paste, 1” inch ginger and 1 pod garlic as well as 1 vati dry coconut - copra - grated. Cool and grind. In oil, add haldi, Kashmiri chilli powder and put in the ground masala add water, salt to taste and add the crabs and cook till done.

Fake Caviar

Put one cup of vegetable oil in the freezer for half an hour.
Boil fish/fishbones/crab claws in water with a bit of salt till the liquid tastes nice and fishy. (Or use fish stock or a fish cube. Soak a bit of agar-agar in it for 15 minutes and then heat till it dissolves. Use a few drops of food colouring - orange or squid ink - and using a dropper, drop the liquid into the cold oil. Strain the oil once you're done and your caviar is ready!
(You can use gelatine instead of agar-agar.)