Goan Prawns Curry | Prawns recipe

Goan Prawns Curry....Simple and easy to prepare at home...

Prep Time: 10 mins
Cook time: 20 mins
Serves: 2

Ingredients:

• 250g prawns,peeled and deveined
• 2 tbsp oil
• 1 medium onion,finely chopped
• 2 green chillies, deseeded and slit
• 100 ml thick coconut milk
• 1 tbsp tamarind pulp 
• 1/4 tsp turmeric pdr
• Curry leaves
• Coriander leaves
• Salt to taste

     For the curry paste

• 1/4 cup grated coconut
• 3- 4 dried red chillies
• 1 tsp coriander seeds
• 1 tsp pepper
• 1 tsp cumin seeds
• 1 inch ginger piece
• 3 garlic cloves

Method:

• Grind all the ingredients  for the curry paste,by adding enough water to make a thick paste.
• Heat the oil in a pan and fry the onions until golden,add green chilli and curry leaves. 
• Add the ground curry paste,turmeric pdr saute for 2 mins.
• Add enough water to the mixture and allow it to boil until the raw smell of the masala goes off.
• Add the tamarind pulp and boil for 2 mins.
• Add the salt,coconut milk and prawns and simmer for 5 minutes.
• Garnish with coriander leaves..

Goan Prawns curry is ready !!! serve with Rice....

Note:

• Adjust red chilli according to ur taste
• You can also add spice powders and skip grinding red chilli,coriander seeds, pepper and cumin seeds 

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Paruppu Urundai Kuzhambu | Lentil Balls Curry (Without Tamarind)

Paruppu Urundai Kuzhambu / Lentil Balls Curry (without Tamarind).....

In tamil,Urundai means balls ,Paruppu means lentil..In this recipe,the lentil balls are cooked in spicy tomato gravy.This curry can be prepared by adding the urundai directly or using steamed ball...

Ingredients: 
For urundai / lentil Balls 

• 1 cup toor dal 
• 1 pinch hing powder
• 1 onion,finely chopped
• 1 green chilli,finely chopped(optional)
• 1 tsp coriander leaves,chopped
• 2 tbsp grated coconut
• 1 tsp curry leaves,chopped
• Salt - 1/2 tsp

For Gravy: 

• 1 onion chopped 
• 4 tomatoes 
• 1 green chilli slit
• 1 1/2 - 2 tsp chilli powder (adjust according to ur taste)
• 1 tsp coriander powder 
• 1/4 tsp tumeric powder 
• 1/2 cup grated coconut
• 1 tsp fennel seeds
• 2 cups of water 
• curry leaves 
• coriander leaves for garnishing
• 2 cloves,cinnamon stick
• Salt to taste 

Method: 

• Grind tomatoes to fine paste,keep aside.
• Grind coconut,fennel seeds with little water into fine paste.
• Soak the dal for minimum 2 hrs,drain the dal,add in the mixer with little salt and grind it to a coarse paste.                                                      
• Add the chopped onions, coriander leaves,coconut,green chilli,curry leaves,hing powder, mix well.                                              
• Make small balls (dont make very tight balls) and steam it by placing them in greased idly plates for min 5 mins.                    
• Allow it to cool and remove from the idly plates and keep aside.
• Heat oil in a kadai,add cloves,cinnamon,curry leaves and coriander leaves.
• Now add in the chopped onions and green chilli,saute well. 
• Add in the ground tomatoes and fry. 
• Add chilli pdr,coriander pdr,turmeric salt.Add 1 cup of water and let it boil.
• Once the raw smell goes off,add the ground coconut paste add 1 more cup of water.  
• The gravy should be a bit watery at this stage.Add more water if needed. 
• Now drop the balls one by one. Boil in medium flame.
• Do not stir the gravy after you add the balls.Cook until the balls are well cooked. 
• The gravy would have become a bit thick now. Now you can stir it gently. 
• Garnish with coriander leaves.

Paruppu urundai kuzhambu is ready...Serve with rice / Roti 

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Mango Kulfi | Prepared in 5 Minutes | No Cook Method

Mango Kulfi.... This recipe does not require any cooking, just blend all ingredients and freeze it. Its very easy method and can be prepared in 5 minutes...

Prep Time: 5mins
Freezing Time: 5 hrs

Ingredients ( 1 cup- 250ml)

• 1 cup Chopped mangoes (sweet and non fibre mangoes)
• 150 ml sweetened condensed milk
• 100 ml milk cream
• 1 tbsp milk
• 4 cardamom seeds
• 5-6 Almonds
• 1 tbsp Sugar (optional, add according to your taste)
• 1 tsp crushed Pistachio

Method:

• Crush almonds and cardamom seeds in a blender.
• Add mango,milk, cream,condensed milk,sugar in the blender and blend it till smooth.
• Keep the moulds or cups ready,put some crushed pista in it.
• Pour the mango kulfi mixture in Kulfi moulds or popsicles or small cups.
• Sprinkle some crushed nuts on it.
• Insert tooth pick or ice sticks and keep in the freezer for minimum 5 hrs for the kulfi to set.
• To remove the kufi from the moulds, place the moulds under running water for 2 - 3 seconds and gently remove the kulfi.         
• If cup is used,after refrigerating once its set,keep it outside for 1 min and gently remove it from the cup.                                         

Serve kulfi as such or with  nuts and mangoes ......

Notes:
I added sugar as the sweetness of mango was little less.

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Paneer Tikka Gravy | Paneer recipes

Paneer tikka gravy ..... In this recipe the paneer cubes are cooked in spicy Onion tomato Capsicum masala. I read this recipe in social network and tried, it was tasty and easy to prepare.Takes less time and no need any marination as we normally do for paneer tikka.Goes well with any Rotis or Rice....

Prep Time: 15 mins
Cook time: 15 mins
Serves: 3

Ingredients: 

• 200 gms Paneer,cubed
• 1 Onion ,medium size
• 2 tomatoes,medium size
• 2 capsicum,small size
• 1 tsp ginger garlic paste
• 1 tbsp Yoghurt 
• 3/4 tsp Tikka masala ( Adjust according to ur taste)
• 1/2 tsp Chilli powder
• 1/2 tsp Coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chaat masala (optional)
• 1/2 tsp sugar
• Coriander leaves
• Salt for taste
• 2 Cinnamon,cloves,cardamom each

Method:

• Wash the onion,tomato and capsicum and pat it dry.
• Insert in a kabab stick or tooth pick.
• Place onion,tomato and capsicum on stove in direct flame until its skin get slightly burnt,dont over burn else it will ruin the taste.                
• Remove the seeds from capsicum and grind it with onion and tomato in a mixer.

• Heat oil in a kadai add the cardamom,cinnamon,cloves,saute ginger garlic paste.
• Add the ground paste and fry for 2 minutes,add yoghurt and all the masalas,fry until the oil oozes out.
• Add and mix the paneer cubes in the masala and pour 1/2 cup of water.
• Cook it until your required consistency,Garnish with coriander leaves....

Serve it with Roti or rice...

Notes:
While roasting the veggies,the flame should be low otherwise the stick will get burnt.

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Fish Fry Recipe

Very simple fish fry recipe,easy and quick to prepare.Goes well as a Starter or side dish for rice...

Prep Time: 10 mins
Marination: 20 mins
Cook time: 15 to 20 mins

Ingredients:

• 5 - 6 fish slices or 500 gms fish ,sliced
• 1 tsp Ginger garlic paste
• 1 tsp Chilli powder
• 1/2 tsp pepper powder 
• 1/2  - 3/4 tsp Cumin powder
• 1/4 tsp turmeric powder
• 1 - 2 tsp Lemon juice (Adjust it according to your taste)
• Salt as needed
• 1 tbsp Oil for frying

Note:
I grinded 5 -6 whole black  pepper and 1 tsp cumin seeds along with salt into fine powder.If you dont have instant pepper and cumin powders you can grind the whole ones.

Method:

• Clean the fish and wash, during the second wash add salt and lemon juice and rinse it well. 
• Mix Chilli powder,turmeric,salt,pepper & cumin powder,ginger garlic paste and lemon juice into paste. 
• Apply on the fish slices inside and out. Allow it to marinate for min 20 mins.
• Heat a pan with oil, place the fish slices and fry it for about 5 minutes in medium low flame. Then flip it to the other side. 
• Fry the other side for 5 mins and flip it one more time and fry until crisp.

Fish fry is ready to serve!!!

Best non vegetarian side dish for Sambar and rasam rice...

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Pachai Karamani Usili | Long Beans Usili | Using Besan flour

In this recipe,Long beans (Barbati or Pachai Karamani in Tamil) Usili is prepared easily using besan flour, no soaking or grinding of the dal. Very quick ,easy and delicious recipe.We can also prepare this usili with  normal beans,cluster beans & plantain flower / Vazhaipoo...

Prep Time: 5 mins
Cook Time: 10 mins

Ingredients

• 1 cup chopped Long beans
• 2 tbsp besan flour / Kadalai mavu
• 1 tsp Sambar Powder / Chilli powder
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Cooking Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Urad dal (optional)
• 1 pinch Asafoetida / Hing powder
• Few Curry Leaves

Method:

• Wash and cut the long beans into small pieces .
• In a pan dry roast the besan flour for just 1 minute in medium flame.keep it aside.
• Heat oil in a kadai add mustard,once it splutters add the urad dhal,hing,curry leaves.
• Add in the chopped beans and saute for a minute.
• Add sambar pdr,turmeric pdr ,salt and sprinkle little water and close it with a lid.Cook the beans in medium flame.Dont add more water.
• Once the beans are cooked and there should be no water, add 2 tsp of oil and the roasted besan flour and give a stir.Cook till it becomes little dry.

Long beans usili is ready to serve with rice or roti !!!

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Ginger Chilli Pickle | Inji Milagai Oorgai | Pickles

Ginger-Chilli Pickle is a delicious tangy spicy and mild sweet pickle.This homemade pickle's main ingredients are Ginger, Green Chilli, Tamarind and Jaggery. Quick and easy to prepare,goes well with curd rice,Koozh,parathas,idli & dosa.Its a travel companion dish.Its healthy and good for digestion as ginger plays a main role in it...

Prep Time:10 mins
Cook Time:20 mins

Ingredients:

• 10 Green Chillies,spicy one
• 50 gms Ginger
• 1 big lemon size Tamarind,tightly packed
• 1/2 tsp Turmeric Powder
• 1 piece Jaggery
• Salt to taste
• 1/2 tsp Mustard seeds
• 2 tbsp Gingelly Oil

     For Roasting & Grinding:

• 1 small piece Hing bar or 1/4 tsp hing powder
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds

Method:

• Grate the Ginger and Cut green chilli to the size you wish,if you are using small size chillies then you can use it as whole one.
• Soak tamarind in warm water for 10 mins and extract the thick juice from it.
• In a kadai dry roast mustard,hing and fenugreek seeds for 1 min,Dont burn it and grind it in a mixer.                                            
• In the same kadai pour the tamarind pulp add turmeric powder and salt.
• Allow it to boil in medium flame till the raw smell goes and becomes thick.
• In a pan,keep the flame in medium,heat oil,add mustard seeds,once splutters add green chilli and fry for 2 mins,the skin turns from green to pale color.
• Add the grated ginger and fry till it changes to brown color.Take off from the flame.
• Now add the fried ginger green chilli and the ground powder to the tamarind pulp and let the mixture boils for sometime.         
• Add in jaggery and the mixture starts to oozes out oil,now for a minute keep the flame high and stir,it will become into thick consistency.Now switch off the flame.

Pickle is ready and enjoy with rice,roti....

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Paneer Fingers | Paneer Recipes

Paneer Fingers is a crispy tasty vegetarian starter,it's a perfect appetizer for any parties.

Ingredients:

• 200 gms - Homemade Paneer/ Store brought  
• 1/2 cup Bread crumbs          
• Oil for deep frying

      Batter for dipping:

• 2 tbsp Wheat flour /  All purpose flour
• 1 tbsp corn flour
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp lemon juice
• 1/2 tsp pepper powder
• 1/2 tsp cumin powder
• 1/4 tsp Garam masala (optional)
• Salt to taste
• 4-5 tbsp water

Method:

• Cut paneer into rectangular shapes.
• Mix wheat flour, corn flour, chilli powder,turmeric,salt,pepper,cumin,lemon juice and salt.
• Add little water to make a thick batter,like idli batter.
• Keep the paneer and bread crumbs ready. 
• Take each paneer pieces,dip in the batter and roll it in breadcrumbs.Keep it aside.
• Repeat the same for all paneer slices and keep it aside.
• Heat the oil in kadai,once hot keep in medium flame.
• Now drop 4 to 5 paneer fingers in oil, fry gently  till it turns golden brown.
• Repeat the same with the remaining pieces.

Serve hot with your favourite ketchup.Crispy outside yummy inside...               

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Mixed Pulses Curry | Pancha Dhaanya Kurma | Pulses Curry

Dhaanya means pulses...Mixed pulses curry is a very healthy and delicious curry, prepared with variety of pulses in onion tomato gravy with spices.Popular curry served as a side dish with  rice, roti, paratha....If we prepare the same with 9 types of pulses it is called Navdhaanya curry...I have used 5 pulses,so named it as Pancha Dhaanya Kurma (Black chenna,horsegram,brown bean,green peas and whole green moong dal.)

Prep Time :15 mins      
Cook Time:10 mins      
Serves:4
Ingredients:

• Mixed pulses - 200 gms
• Onion - 1 big size, finely chopped
• Tomato - 2 medium sized roughly chopped
• Ginger - 1 inch
• Garlic - 5 to 6 pods
• Chilli powder - 1 tsp
• Coriander powder - 1tsp
• Turmeric powder - 1/4 tsp
• Green chilli -1
• Coconut,grated - 1 tbsp(optional)
• Salt for taste

To Temper:

• fennel seeds - 1 tsp
• Cloves - 2
• Cinnamon - small piece
• Onion -1 ,chopped
• Curry leaves
• Coriander leaves

Method:

• Wash and Soak all pulses overnight.
• Boil it in cooker adding little salt for 1 whistle.
• In a pan heat 3tsps of oil,add the ginger ,garlic and onions,fry till light brown color.
• Add  the green chillies,tomato and the dry powders and fry in low flames till the tomatoes get soft and mushy.Add coconut if you want.
• Allow it to cool.
• Grind the mixture to a smooth paste.
• Heat 2 tsp of oil in a kadai add fennel seeds cloves and cinnamon,curry leaves,fry onion,add the ground masala.                                          
• Saute for a minute,add the cooked pulses,add water and boil according to the consistency required.
• Garnish with coriander leaves.

Serve with Rice / Roti...

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Tandoori Chicken | In Oven

Tandoori chicken is a best Non Vegetarian starter which can be easily prepared at home....

 

Prep time : 20 mins
Cook time : 30mins
Marination time :3 hrs or more
Serves 3-4
Ingredients :
3/4 kg Chicken pieces,big size
For First Marination :
1/2 tsp turmeric powder
2 tsp red chili powder
1 tsp. coriander powder
1 tsp lemon juice
salt to taste
For Second Marination :
2 tsp Ginger Garlic paste
2 tbsp thick yogurt/curd
2 tsp cumin powder
1 tsp pepper powder
2 tsp garam masala or Tandoori masala or Biriyani masala
1 tbsp vegetable oil

Method :

• Wash the chicken and pat it dry. 
• Make slight cut on the chicken outer part which helps to absorb masala.
• In a bowl mix chicken with the first marination ingredients.Make sure all the pieces are marinated. Keep it aside for 30 mins. 
• In a bowl mix all the second marination ingredients and pour it over the marinated chicken pieces.
• Make sure all pieces are marinated with the masala .
• Keep it in refrigerator for min 3 hrs or overnight.
• One hour before cooking,take the chicken from refrigerator and bring it to room temp.
• Preheat oven to 180 degree C for 15 mins.
• Remove excess of masala and arrange the pieces in the baking tray.
• Keep it on the top rack of oven. 
• Bake it for first 10 mins ,take it out from oven. turn over the pieces and apply or drizzle some oil over the pieces.
• Bake it again for another 10 mins. Repeat the process of turning the pieces and applying oil on it.
• Again bake for another 10 mins or till the chicken gets cooked properly . 

Tandoori Chicken is ready to eat!!!

Note:

If you like you can add one pinch of orange colour in second marination.

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