INGREDIENTS :-
Prawns - 40
Onions - 11/2cup
Tomatoes - 1 cup
Coriander seeds- 2 tbsp
Cumin seeds - 1/4 tsp
Peppercorns - 5
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1 tsp
Tamarind (little bigger than marble)
Garlic - 5
Ginger - 1/2inch
Coconut - 1 cup
Red chilli - 15
Salt to taste
Oil 2tbsp
METHOD :-
1. Dry roast red chillies, coriander seeds,cumin seeds, peppercorn, methi seed, giner and garlic seperately.
2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger, turmeric powder and little water into a very fine and thick paste.
3. Heat oil in a vessel on medium flame, when oil is hot add the chopped onion and fry till onion turns golden brown.
4. Add chopped tomatoes and salt, cookfor 5 mins.
5. Now add the ground masala and cook till the oil seperates.
6. Add the yeti mande or prawns and stir till well combined. Add 1 cup water or to required consistency and bring the gravy to boil.
Serve with rice or dosa.
INGREDIENTS :-
Channa dal - 1cup
Onion - 1/4 cup
Green chillies - 2/3
Dill leaves - 1/4 cup
Salt to taste
Asafoteda - 1/4 tsp
Ginger - 1''
Oil to deel fry
All purpose flour - 1 tbsp
Rice flour - 1 tbsp
METHOD :-
1. Soak channa dal for 3-4 hours and grind it coarsely without water.
2. Add the chopped onion, ginger, dill leaves, salt, all purpose flour, rice flour and mix well.
3. Now make small balls press with your palm to make it flat and deep fry.
Serve hot with coriander chutney or ketchup.
INGREDIENTS :-
Shrimp
Onion - 1 cup
Tomato - 1 cup
Ginger - 2"
Garlic - 2 pod
Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Salt to Taste
METHOD :-
1. Wash and pat dry prawns.
2. Marinate prawns with chilli powder, garam masala, salt, turmeric powder and keep for 30 mins.
3. Shallow fry(pan fry) prawns for 4 mins on each sides. Drain excess oil and set aside.
4. In a same pan fry finely chopped ginger, garlic and sliced onions. Saute the onions untill it turns golden brown.
5. Add tomatoes and a pinch of salt and cook for 4 mins.
6. Now add fried prawns and cook for 5mins in medium heat.
Garnish with Cilantro.
INGREDIENTS :-
Bottle gourd - 1
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Onion - 1 cup
Tomato - 1 cup
Turmeric Powder - 1/4 tsp
Salt to taste
Chilli Powder - 1/2 tsp
Cilantro
METHOD :-
1. Heat oil in a pan, add mustard seeds once it starts to splutter and cumin seeds.
2. Add onion, tomatoes, salt and cook for 5 mins.
3. Add turmeric chilli powder and bottle gourd and cook in a medium heat, do not add water.
Garnish with cilantro.
INGREDIENTS :-
Alasande - 1 bunch
Onion - 1 cup
Green chilli - 4
Mustard seeds - 1/2 tsp
Garlic - 1 pod
Jaggery - 1 tbsp
Salt to taste
Water - 1 cup
Oil - 1 tsp
Grated coconut - 3 tbsp
METHOD :-
1. Heat oil in a pan, add mustard seeds when it splutters add garlic and fry.
2. Add onion, green chilli and fry for 2mins.
3. Add alasande, salt, water, jaggery and cook till its done.
4. Garnish with grated coconut and cook for 2 mins.
Serve with rice or roti.
INGREDIENTS :-
Egg - 5
Onion - 1 cup
Tomato - 1 1/2 cup
Ginger Garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Garam Masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cilantro - 1 1/2 cup
Coconut - 2 tbsp (optional)
METHOD :-
1. Boil eggs with a pinch of salt.
2. Grind tomatoes, coconut and cilantro into a fine paste.
3. Heat oil in a pan, add onion.
4. Add ginger garlic paste and saute it well with onion.
5. Wait untill oil separates from onion and add tomatoe puree.
6. Add turmeric powder,red chilli powder, coriander powder, garam masala and little salt.
7. Cover and cook untill raw smell of the chilli pwdr vanishes.
8. Mean while, peel the egg and make slits into it.
9. Drop the eggs into the gravy and cook for 2 more minutes and turn off the heat.
Serve with rice or roti.
INGREDIENTS :-
Okra - 2 cup
Onion - 3/4 cup
Tomato - 1/4 cup
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 cup
Oil - 2 tbsp
Turmeric Powder - 1/4 tsp
Garam masala - 1/4 tsp
Chilli Powder - 1/4 or1/2 tsp
Salt to taste
Asafoetida - pinch
Garlic - 2 pods
METHOD :-
1. Heat oil in a pan and add mustard seed, when it starts to splutter add cumin seeds and garlic(finely chopped).
2. Add onions and fry till its transparent in colour.
3. Add tomato, asafoetida and salt and cook for a minute.
4. Add garam masala, chilli powder, turmeric and cook for 2 mins.
5. Wash and dry the okra completely and cut them. (if you feel okras are sticky when you cook, you can add tamrind pulp and micro wave the okras for 2 mins and then cook).
5. Now add the okra and cook, saute it occasionally.
Serve it with rice or roti. Remember if you use tamrind pulp the dont use tomato.
