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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