Prawn Curry

INGREDIENTS

PRAWNS                                1/4 KILO
ONIONS                                 2 MEDIUM
TOMATOES                           3 MEDIUM
GINGER GARLIC PASTE      1 TSP
GREEN CHILLY                    3 NOS.
CORRIANDER LEAVES
CHILLY POWDER                2TSP
TURMERIC POWDER          (LITTLE)
CAPSICUM                           1 LARGE

PROCEDURE

CLEAN THE PRAWNS AND DEVEIN THEM. WASH THEM WELL .

TAKE A VESSEL AND PUT LITTLE OIL . ADD THE CHOPPED ONIONS AND FRY IT TILL IT BECOMES A LITTLE BROWN . ADD THE GINGER AND GARLIC PASTE  FRY IT A BIT,AFTER THE RAW SMELL DISAPPEARS ADD THE CHOPPED TOMATOES AND LET IT FRY WELL, ONCE IT GETS FRIED ADD GREEN CHILLY ,TURMERIC POWDER AND CHILLY POWDER AND LITTLE WATER . LET IT BOIL WELL, NOW ADD THE PRAWNS, SALT AND THE CAPSICUM . LET IT SIMMER ON A SLOW FLAME. FINALLY ADD THE CHOPPED CORIANDER LEAVES. SERVE WITH BOILED RICE.

Shahi Chicken

INGREDIENTS


Chicken 1/2 kg
Red chilly powder 1 tsp or more depending on how spicy you need it.
Ginger garlic paste
Soya sauce
Tomatoe ketchup
Curds
Vinegar
Salt

PROCEDURE

Marnite the chicken with the above ingredients and keep it for some time. Take a vessel and boil this marinated chicken , do not close the pan. Once the chicken is boiled take another vessel and add oil, lot of kadipatha (curry leaves) 6 -7 green chillies and let it fry a bit till the leaves become a bit crispy. Add the boiled chicken to this and keep sauteing it till the gravy coats the chicken, Serve it hot.

Sprouted Pulses

INGREDIENTS AND PROCEDURE

PULSES ALL TYPES LIKE PEAS, MOONG, BLACK GRAM,JUST A HAND FULL OR LITTLE LESS.
SOAK IT SEPRATELY OVERNIGHT .THE NEXT DAY TIE EACH SEPRATELY IN A MUSLIN CLOTH AND KEEP IT FOR ONE DAY . THE NEXT DAY YOU WILL SEE THE SPROUTS.

BOIL THE SPROUTED PULSES IN A VESSEL WITH LITTLE SALT.

TAKE A PAN, ADD LITTLE OIL. PUT SOME KADIPATHA, CRUSHED GARLIC,NOW ADD A TSP OF CHILLY POWDER,JEERA POWDER AND TURMERIC AND LET IT FRY A BIT. ADD THE BOILED PULSES TO THIS PAN AND MIX IT WELL. ADD FRESHLY GRATED COCONUT. FINALLY GARNISH WITH CORRIANDER LEAVES.

Palak Paneer

INGREDIENTS

Palak 4 bunches
Paneer 200gms
Tomatoes 3
Green chilly  3
Onions  2

PROCEDURE

Boil the palak with 3 tomatoes, chilly and onions.Put all this in the cooker and keep it for 2 whistles. After it cools grind it. In another vessel put oil fry one onion, add garam masala and fry it well. Add the ground palak and it a boil. Add the cream and mix it (the cream is optional). Now cut the paneer in cubes, fry it lightly if needed or you can add it to the gravy.