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.

Kerala Duck Curry

Ingredients:

Duck - 1 kg
Tomato - 1
Onion - 3
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Ginger - 1 piece 
Green chilly - 5
Garlic - 3 cloves
Turmeric powder - ½ tsp
Garam masala - 1 tbsp
Coconut oil - 1 desertspoon
Mustard - ½ tsp
Curry leaves - 2 stem
Salt - As required
Coriander leaves for garnishing


Method:

Clean Duck and cut into pieces.

Slice Onion, Ginger, Green chilly and Garlic.

Make a paste of Chilly powder, Coriander powder and Tomato. 
Heat oil in a kadai, splutter mustard and the sliced items, sauté well.

Add Curry leaves, tomato paste and stir.

Add duck pieces, salt and water.

When the Duck starts cooking add Garam masala.

Keep in low flame till the Gravy becomes thick.
 
Garnish with Coriander leaves.

Carrot Soup

Ingredients:


4 medium sized carrot cut into small pieces
1 small tomato
1/2 tsp red chilli sauce
2 tsp cornflour
Salt to taste
Pepper powder
2 tsp butter


Method:

Cook the carrot and tomato till tender. Cool and grind it to a fine paste.

Heat butter, add the carrot tomato paste into it. Add required water, salt, pepper, red chilli sauce and cook for a minute. Add cornflour paste and cook for another minute till slightly thick.

Tomato Soup

Ingredients:


2 medium sized tomatoes
2 tbsp butter
1 piece of cinnamon
2 cloves
Pepper powder
Salt to taste
1 tsp soya sauce
2 tsp cornflour


Method:

Heat butter, add cinnamon and cloves. Then add chopped tomatoes and cook till soft. Cool and grind to fine paste removing cinnamon and cloves before grinding.

Heat the paste with about 1 1/2 cups of water and add salt, pepper powder, soya sauce and finally add cornflour paste (mix cornflour with little water).

Heat for five to ten minutes. Add fried bread pieces just before serving.

Hot and tasty tomato soup ready ... 

Tomato Sambar

Ingredients:

Cooked red gram dhal- 1/2 cup
Turmeric powder-1/2 tea spoon
Salt- as required
Curry leaves & coriander leaves- 2 tsp
Tomato-2 ( chop into cubes )


Fry in oil and grind together:


cumin seed -1 tsp( jeera )
Green chillies -7
Chopped tomatoes -3/4 cup
( Grated fresh coconut - 2 tbl spoon )
add coconut while grinding


Method:
 Mash dhal well. Add other ingredients with ground paste and enough water.
Boil till raw flovour is lost. Garnish with curry leaves and coriander leaves.
And serve.

Spinach Rice

Ingredients:


2 tsp oil
2 cardamoms
2 cloves
1 bay leaf
A small piece of cinnamon
1/4 tsp methi powder
Few mint leaves
2 green chillies
1 tsp ginger paste
1/4 tsp turmeric powder
Salt to taste
1 cup rice
A bunch of spinach, cleaned and chopped
1 medium sized tomato


Method:

Heat oil and add the dry spices and mint. Once the mint starts changing colour, add green chillies, ginger paste and spinach. Cook for 2 minutes and add chopped tomatoes, turmeric and salt. Let it cook till dry and finally add the rice and 2 cups of water. Pressure cook till done.

Quick Tomato Rice

Ingredients:

Cooked Rice- 1 cup

Tomatoes- 4 (Medium sized)
Onions -1 chopped

Green Chillies- 1(slit in-between)

Oil- 1-2 spoons

Mustard seeds-1/2 spoon

Udad Dal- 1/2 spoon

Chana Dal-1/2 spoon

Asafotedia

Chilly powder-as per taste

Coriander leaves- 1-2 spoons (finely chopped)

Salt to taste.

Method:

Grind the tomatoes to a fine paste in the blender. Heat a spoon of oil in a kadai and add mustard seeds. When mustard seeds splutter, add both the dals and green chilly and fry and add asafotedia. Add onions and fry for 2 mins. Add the tomato paste and salt to taste. Let the paste cook for some time till the raw smell disappears. By this time, the paste would have turned thick and become bright red in colour. Add chilly powder if required. Cool the paste.

Spread the cooked rice on a plate and add a spoon of oil to the rice and mix well. Add salt as per the quantity of rice. Next mix in the tomato paste and adjust the salt/spicy flavors. Garnish with chopped coriander leaves and serve.