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