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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