Prawn quick fry (Chemmen Varuthadha)

Ingredients

Prawns, de-veined      1 cup

Redchilli powder        1 tspn

Turmeric powder         1/3 tspn

Curry leaves                1-2 strings

Salt as required

Oil                               2 tbspn

Method

Marinate the de-veined prawns with redchilli powder, turmeric and salt

Heat oil in wok and toss curry leaves until they splutter

Add the marinated prawns

Cook until done

Serve with sauce

Prawns in coriander seed gravy (Chemmen Masala kutaan)

Ingredients

Prawns            -deveined                    1 cup

Tomatoes, chopped                 2 medium

Coriander seeds                      3 tbspn

Dry coconut, grated                3 tbspn

Red chillies                             6

Cinnamon                                2 inch stick

Cardamom                              2

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Cumin seeds                ½ tspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, red chillies, cinnamon and cardamom and use a blender to make a fine masala powder

Cook the prawns with ½ cup water, chopped tomatoes and 2 tspns of the masala powder until half done

Now add water and blend the masala powder into a smooth paste

Add this paste to the partly cooked prawns and bring to boil with the required amount of salt

Let it simmer for few minutes until the masala is absorbed into the prawns

Season the gravy with the seasoning ingredients

Serve with hot rice

Potatoes in roasted coriander seed gravy (Aloo Masala Curry)

Ingredients

Potatoes, cubed                       3 medium

Tomatoes, chopped                 2 medium

Onions, sliced                         1 medium

Coriander seeds                      2 tbspn

Dry coconut, grated                1½  tbspn

Red chillies                             4-5

Cinnamon                                2 inch stick

Cardamom                              2

Fenugreek                               5-6 seeds

Cumin seeds                            ½ tspns

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Cumin seeds                ½ tspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, fenugreek seeds, cumin seeds, red chillies cinnamon and cardamom and use a blender to make a fine powder

Boil cut potatoes, sliced onions and chopped tomatoes with 2 tspns of the above powder until done

Now add water and blend the powder into a smooth paste

Add this paste to the cooked potatoes and bring to boil with the required amount of salt

Season the gravy with the seasoning ingredients

The potato gravy can be served with hot rice, Indian rotis, puris etc.

Tomato Dip

Ingredients

Butter              2 tbspn

Garlic paste     1 tspn

Tomato puree  1 cup

Crushed pepper ½ tspn

Salt as per requirement

Method

Heat butter in a pan and add saute garlic paste for a minute

Add tomato puree and salt and bring to boil

Add crushed pepper corns and allow it to cool before serving

Potato stuffed Indian Bread (Aloo Parathas)

Ingredients

Wheat flour                             2 cup

Potaotes, boiled and crushed  2 large

Onions, finely chopped           1 medium

Green chillies, finely chopped 3-4

Ginger, finely chopped           1 inch

Turmenric powder                   ½ tspn (optional)

Garam masala                          2 tspn

Chilli flakes                             1 tspn

Coriander leaves, chopped      1 spring

Salt as per requirement

Oil /ghee/butter                       4-5 tbspn

Method

Mix the required amount of salt water into the wheat flour to make firm dough (to minimise spilling of stuffing from parathas)

Prepare stuffing by heating oil in wok

Add chopped onions and sauté

Now add finely chopped ginger and green chillies and saute

Now add the crushed boiled potatoes (salt added) and mix them well

Now add finely chopped coriander leaves and garam masala powder and mix well

Allow the mixture to cool before making medium size balls

Stuff this mixture into the small balls of wheat dough by making a deep depression with your fingers and seal it by pinching the dough to cover the stuffing

Roll the dough balls and ensure the stuffing is completely sealed

Now roll the dough balls evenly into circular shapes

Heat a tspn of butter/ghee on the tava/girdle and fry the parathas on both sides

Serve parathas hot with onion curd raita and pickle or sauce

Stuffing can vary by using cauliflower, mixed vegetables, Indian cottage cheese, spinach, fenugreek leaves, onions, raddish etc.

Wheat Reva Upma Semolina

Ingredients

Wheat Reva                1 ½  cup

Chopped Onions         ½ medium size

Ginger, finely chopped1 inch

Green chillies, slit        5-6

Cashew nuts, roasted  6-8

Curry leaves                1

Chopped coriander     few strings

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Urad dal                      ½  tspn

Channa Dal                 1 tspn

Ground nuts                1 tbspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Heat oil in kadai

Add seasoning ingredients and roast

Add onions, ginger and slit green chillies and sauté

Add the wheat reva and roast until it give out an aroma

Pour 4 cups of boiling water and add salt and cook in simmer

Stir occasionally to prevent it from sticking

Once done, garnish with roasted cashewnuts and chopped coriander

Serve with sauce, pickle or tomato chutney

May even added vegetables (carrots, cauliflower, beans, and peas) to make a nutritious ‘Dhalia’

Green gram Dosa (Pessarattu)

Ingredients

Green gram     1 ½ cup

Rice flour        ½ cup

Green chillies  3-4

Ginger             ½ inch

Method

Soak green gram over night and grind in blender with green chillies and ginger to a coarse paste

Add cup rice flour and the required amount of salt into a smooth batter

Make dosas on hot tava

May use onion, grated paneer and chilliflake mixture as a spread

Serve with chutney or sauce