Ingredients :
Posted since : 31-07-2008
Prawns - 1 kg
Small onions (Kunjulli) - 1/2 kg
Ginger - 1 big piece
Green chilies - 4
Curry leaves - A few
Grated coconut - 2 cups
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Salt – to taste
Method :
Clean and wash prawns.
Slice small onions after removing the skin.
Chop ginger and green chilies.
Roast turmeric powder, chili powder, coriander powder and pepper powder together in a pan without oil.
Mix the roasted masala with grated coconut, curry leaves and chopped green chilies. Mix it with hand for better results.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add sliced small onions (kochulli) and chopped ginger.
When the onion becomes soft, add prawns along with salt and saute for a while.
Add little water and close it with a lid and keep it on a medium flame until the prawns are cooked.
Now, add the coconut mixture and garam masala and mix it well and cover it and again keep it on a very low flame for about 15 minutes.
Remove the dish from fire when it is dry.
Mix it again.
Ingredients :
Posted since : 30-07-2008
Prawns - 1 kg (cleaned and washed)
Turmeric Powder - 1/2 tsp
Chili powder - 1 tbsp
Pepper powder - 1/2 tbsp
Garam masala - 1 1/2 tsp
Lime juice - 2 tbsp
Salt – to taste
Onion - 4 (sliced)
Ginger (juliened) - 2 tbsp
Garlic (juliened) - 2 tbsp
Curry leaves - A handful
Oil - 1/2 cup
Method :
Marinate prawns with turmeric powder, chili powder, pepper powder, lime juice, salt and 1 tsp of garam masala for 1/2 an hour.
Fry it in 1/2 cup oil.
Drain the fried prawns and keep it in a bowl.
In the same oil which is used for frying the prawns, add the curry leaves and when it becomes crispy, add sliced onion, ginger and garlic.
Saute it well by adding little salt till it becomes golden brown.
Add the fried prawns to it and mix well.
Sprinkle the remaining garam masala over the dish.:- The dish should be dry.
Remove from fire.
Serve hot with rice, appam, paratha or chappathi.
Ingredients :
Posted since : 18-12-2008
Prawns - 1 kg
Turmeric powder - 1/2 tsp
Pepper powder - 1 tbsp
Chili powder - 1 tbsp
Garam masala - 1/2 tsp
Lime juice - 1 tsp
Salt - As reqd
Oil - 1/2 cup
Ghee - 4 tbsp
Onion (big) - 5
Green chilies - 4
Ginger-garlic paste - 1 tbsp
Tomato (big) - 1
Mint leaves chopped) - 1 cup
Coriander leaves (chopped) - 1 cup
Garam masala - 4 tsp
Salt - As reqd
Basmati rice - 3 cups
Salt - As reqd
Cardamom- 4
Cinnamon - 1 small piece
Bay leaf - 1 piece
Water - 4 1/2 cups
Cashew - 50 gm
Raisins - 50 gm
Sliced onion - 3
Ghee - 4 tbsp
Pineapple essence - 1/2 tsp (optional)
Saffron - 2 pinch (soaked in 1/2 cup milk or water)
Method :
Marinate prawns with turmeric powder, pepper powder, chili powder, garam masala powder, lime juice and salt and fry it in oil.
In the same oil used for frying prawns, add sliced onion and split green chilies and sauté it till the onion becomes light brown.
Add ginger-garlic paste and fry for 2 minutes.
Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
Sauté till the masala get mixed well.
Add the fried prawns along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.
Fry the sliced onions in some oil or ghee till it becomes crispy and golden brown and keep it aside for garnishing.
Wash and soak basmati rice for 2 hours and then drain it.
Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.
Add drained rice in this ghee, fry for 5 minutes and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.
Cook till the rice is done and the water is evaporated completely.
In a large heavy bottom vessel, spread the prawn masala first and layer the rice over it.
Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
Spread chopped mint and coriander leaves, fried
cashews, raisins over it.
Cover it tightly with a lid and keep on low flame for 15 minutes.
Serve hot with salad, pickle and papad.
Sprinkle the fried onions over the biryani while serving.
Ingredients :
Posted since : 18-12-2008
Moong dal - 250 gms
Turmeric powder - 1/2 tsp
Salt
Oil - 3 tbsp
Cumin - 1 tsp
Onion - 2 (chopped)
Green chillies - 4 (chopped)
Ginger (chopped) - 1 tsp
Garlic (chopped) - 1 tsp
Coriander leaves (chopped) - 1/2 cup
Method :
Cook moong dal by adding turmeric powder and salt.
When it is cooked, mash it well with a beater and keep aside.
Heat oil in a kadai, splutter cumin, add
chopped onion, ginger, garlic and
green chilies and sauté till onion becomes light golden brown.
Add cooked dal, mix it well and add little water to get the required consistency.
Keep it in a low flame for 15 to 20 minutes.
Garnish with chopped coriander leaves.
Serve hot with roti and plain rice.
Ingredients :
Posted since : 18-12-2008
Button Mushrooms - 1/2 kg
Oil - 1 tbsp
Salt
Oil - 3 tbsp
Cinnamon - 2 small pieces
Cloves - 3
Cardamom - 4
Onion - 2(sliced)
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato (big) - 1(sliced)
Turmeric powder - 1/2 tsp
Kashmiri chili powder - 1 tsp
Kasturi methi - 3 tsp
Cashew nuts - 10 (soaked and grind to paste)
Fresh cream - 1/2 cup
Butter - 1 tbsp
Method :
Heat 3 tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom.
To this add sliced onion and sauté it by adding little salt.
When the onion become soft, add ginger-garlic paste and fry for 5 minutes.
Then add tomato, turmeric powder, kashmiri chili powder and kasuri methi.
Mix it well and keep it in a medium flame till tomato becomes soft.
Remove from fire and allow this masala to cool.
When it is cool enough, grind it into a fine paste which is of medium consistency.
In a pan, heat 1 tablespoon oil and add
mushrooms (if you want, you can
cut each into half) with little salt.
Sauté till the mushrooms are cooked and all the water came from the mushroom dries up.
Now add the masala paste to this along with cashew nut paste.
Add little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency ( not too thick).
Add fresh cream 5 minutes before removing it from fire.
Transfer it into a serving bowl and sprinkle butter over it and serve hot.
Ingredients :
Posted since : 18-12-2008
Potato - 1/2 kg (diced)
Oil - 3 tablespoon
Cumin - 1/2 teaspoon
Onion - 3 (diced)
Capsicum - 1(diced)
Ginger - 1tsp(julienned)
Garlic - 1tsp(julienned)
Turmeric powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt
Method :
Cook diced potatoes by adding little turmeric powder and salt.
When it is cooked, drain it and keep it aside.
Make sure that the potatoes are cooked well, but not mashed.
Heat oil in a kadai and splutter cumin seeds.
To this, add diced onions,
ginger, garlic and capsicum and fry till onion becomes light brown.
Add cooked potatoes and sauté for 2 minutes.
Add turmeric powder, chili powder, coriander
powder, salt and garam
masala and mix it well.
Cover the kadai with a lid and keep it in a low flame for 10 minutes.
When it is done, remove from fire and serve hot with rotis and parathas.
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