Prawns Masala Recipe

Ingredients:



Prawns   - 500 gm
Onion   - 1
Ginger   - 1 piece
Garlic   - 5
Tomato   - 2
Red Chili Powder - 2 tsp
Turmeric Powder - ½ tsp
Oil, Curry Leaves - As required
Salt   - As required



Method:

Clean the prawns and keep aside.

In a pan heat oil, add sliced onion, ginger garlic paste and sauté well. Add red chili powder, turmeric powder, sliced tomato and sauté.  To this add prawns with required salt and water.  Close the pan and allow it to cook.  When cooked add curry leaves and remove from fire.

Fish Molee, Fish Moly

 Fish Molee is a famous kerala fish curry made with fried fish cooked in coconut milk. The word molee itself literally means "stew". It is a mild stew suitable for those who like mildly spiced food. Those who like more spice can increase the number of green chillies. The fish curry can be had with white rice, puttu,  vellaiappam   

                               

Ingredients 

For Marinade

Fish Fillets - 4

Salt - 1 tsp

Chilly powder - 1 tsp

Turmeric Powder - 1 tsp

For Gravy (Stew)

Green Chillies - 2
Onion (medium sized) - 1 (sliced diagonally)
Ginger - 1 " (sliced)
Garlic - 2-3 pods (sliced)

Pepper powder - 1 tsp
Coconut Milk - 2 cups (Tastes best with fresh coconut milk)
Curry Leaves - 1 string
Oil - 3 tblsp
Lemon Juice (or vineger) - 1 tblsp
Salt - to taste

Method 

1. Wash the fish fillets thoroughly and then marinate with turmeric powder, chilly powder and salt. Keep it aside.
2. Heat oil in a frying pan and fry the fish fillets.
3. After a few minutes, or when fillets turn light golden brown in color, remove the pieces.
4. In the same oil, fry onions, curry leaves, garlic and ginger till they get cooked.
5. Add sliced green chilies and fry for a minute.
6. Add water, lemon juice, pepper powder and salt to the above.
7. Boil the mixture and then lower the flame.
8. Add coconut milk and simmer the gravy for 3 to 4 minutes until it becomes thick. Do not let it come to a full boil. Just let it simmer.
9. Now add the fried fish fillets to the above and cook for another 2-3 minutes.
10. Fish Molee is ready. Serve it with white rice, puttu, vellaiappam, appam, idiyappam etc.

Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

Black Chikpeas Gravy, Kala Channa Curry (kadala curry)

Ingredients:

Black Chikpeas (Kala Channa) - 1 cup
Onion - 1/2 (chopped)
Green Chillies - 2
Corriander Powder - 1.5 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/8 tsp

To Fry and grind

Pearl Onions - 4
Garlic - 3-4 cloves
Ginger - 1" piece
Fennel Seeds - 1/2 tsp
Whole Garam Masala - 2" cinnamon stick, 3 cloves,  2 cardamoms
Coconut - 1/2 cup (You can add more depending on the gravy you want)Tomato - 1 big

For Seasoning

Oil (preferably coconut oil) - 1 or 2 tblsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 spring
Dry Red Chillies - 2

Method:

1. Soak the black chikpeas overnight and pressure cook with salt, chopped onions and green chillies. It usually takes about 4 whistles.
2. In the meantime, dry roast all the ingredients under 'To Fry and Grind' except tomato.
3. Roast on a medium low flame till the coconut turns brown in colour. Be careful to do on low flame and not burn it.
4. Cool the mixture and make a smooth paste along with the tomato and required water.
5. Heat oil in a kadai or pan. Splutter the mustard seeds and curry leaves.
6. Add the dry red chillies and the ground masala. Fry for about 2-3 minutes.
7. Add the spice powders - red chilly powder, corriander powder and turmeric powder.
8. Add the cooked chikpeas. Bring everything to a boil, reduce the flame and let it simmer till the gravy thickens.
9. Check for salt and switch off. Garnish with some fresh curry leaves 

Milagu Kuzhambu

Ingredients:


Small lemon sized tamarind soaked in water
Salt to taste
Bit of asafoetida
Few curry leaves
1 tsp oil
1 tsp mustard seeds

Roast and grind

2 tsp pepper
2 tsp redgram dal
2 tsp blackgram dal
3-4 red chillies

Method:

Heat oil, add mustard seeds. When it splutters, add curry leaves and tamarind extract. Allow it to come to a boil. Add salt, asafoetida and ground masala powder. Cook till it thickens. If required add a paste of rice flour and water to make it thick.

Serve with plain rice.

Udipi sambar

Ingredients:

1 cup cooked redgram dal
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
Bit of asafoetida
1/2 cup cooked mixed vegetables
Lemon sized tamarind soaked in water
Salt to taste
1 onion sliced
Bit of jaggery
1/2 tsp turmeric powder
2 green chillies slit

Sambar onions-few

For masala paste-
2 tsp blackgram dal
1/2 tsp fenugreek seeds
2 tsp coriander seeds
3-4 red chillies
1 tsp cumin seeds
1/4 coconut-grated

Method:

Roast the masala ingredients in a drop of oil, cool and grind to smooth paste.

Heat the rest of the oil, add mustard seeds and blackgram dal. When it splutters, add curry leaves, onions, green chillies and asafoetida. Fry for a minute and add tamarind juice, turmeric powder, and mixed vegetables. Allow it to boil for 4-5 minutes and add salt, jaggery, mashed redgram dal. Mix well and finally add the masala paste. Add more water as required to make thick sambar and allow it to boil.

Serve with South Indian tiffin varieties and rice.

Paruppu Kuzhambu

Ingredients:


1 cup cooked red gram dal
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
A bit of asafoetida
Few curry leaves
A medium lemon sized tamarind soaked in water
Salt to taste
1/2 tsp turmeric powder
2 tsp sambar powder
Vegetable of your choice like potatoes, colacassia, raddish, sweet potato, pumpkin, capsicum, drumstick
1 medium tomato chopped


Method:

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and vegetables and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the vegetable gets soft. Add salt, sambar powder and finally the cooked dal and mix well. You should have a thick sambar, else you can add a paste of rice flour and water to it and allow it to boil. That will make the sambar thick.

Serve with rice or breakfast.

Vatral Kuzhambu

Ingredients:


4 to 5 okra cut into big pieces
A small lemon sized tamarind (soaked in water and thick juice extracted)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 tsp asafoetida
Few curry leaves
2 tsp sambar powder
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder


Method:

Heat oil, add mustard, fenugreek, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, asafoetida and okra. Fry for a minute and add the tamarind juice. Add turmeric, salt and sambar powder and mix well.

Let it come to a boil and become thick.

Serve with rice.

Mixed Vegetable Masala Bhath

Ingredients:

1 cup rice
1/4 cup red gram dal
Vegetables like potatoes, carrot, beans, peas, capsicum, brinjal, drum sticks chopped into long pieces
A small lemon size tamarind
Salt as per taste
2 tsp oil
Some curry leaves
1/2tsp turmeric powder
Few cashews
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal

Masala paste-

2 green chillies
2 Red chillies
4 tbsp grated coconut
2 tsp cumin seeds

Method:

Cook the rice and dal together. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves, cashews and vegetables and cook for some time till soft. Add the masala to it and fry well for five to ten minutes.

Add tamarind water, salt, turmeric and the cooked rice and dal. Mix well.

Serve hot with a bit of ghee, chips or raita.