Contributor: Renjini Selvan (Manama, Bahrain)

# Prawns Thoran

# Prawns Ularthu

# Prawn Biryani

# Dal Fry

# Mushroom Butter Masala

# Potato Capsicum Fry

Prawns Thoran
 

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.

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Prawns Ularthu

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.

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Prawn Biryani

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.

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Dal Fry

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.

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Mushroom Butter Masala

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.

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Potato Capsicum Fry

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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