INGREDIENTS
- Prawns 1 cup
- Coconut shredded 1/2 cup
- Onion 1/2
- Dried red chillies 6-7
- Coriander seeds 2 tsp
- Ginger paste 2 tsp
- Garlic cloves 3-4
- Kokum 2-3
- Turmeric 1 tsp
- Salt to taste
- Oil 1tsp
PROCEDURE
- Clean prawns with head on and marinate with salt and turmeric powder.
- In mixture make fine paste of coconut,onion,dried red chillies, corainder seeds, ginger,garlic and salt to taste.
- Take oil in skillet put 1 red chilli for tadka and the paste,add water to bring proper consistency.
- As gravy starts boiling add prawns and kokum and cook till prawns are properly done.
- Serve with white rice.
TIPS
- You can use any fish instead of prawns to make this gravy.
- You ccan add more coconut if u like or u can also use coconut milk but the original gravy is made with fresh coconut only.
Ingredients
- Large prawns 12-15 pieces
- Cornstarch 2-3 tbsp
- Spring onions 1/2 cup
- Green chillies 2
- Ginger 2 inche
- Garlic 3-4 cloves
- Oil
- Salt to taste
- Sugar pinch
- Schezwan sauce 3 tsp
- Tomato ketchup 3 tsp
- Red chilli powder 1tsp
Procedure
- Clean prawns and marinate with salt, chilli powder and ginger for 15 mins.
- Apply cornstarch and fry in little oil ,take it of on tissue towel.
- In deep skillet add oil and on high flame stir fry finely chopped ginger, garlic and green chillies
- Now put schezwan sauce, tomato ketchup and pinch of sugar and allow to simmer for min.
- Finally add fried prawns and spring onion and keep stiring till prawns are coverd with sauce.
- Serve hot
Tips
.jpg)
- You can also use wheat starch instead of cornstarch.
- Cook prawns for only 4-5 min as cooking for longer time will make prawns chewy and hard.
INGREDIENT
- Pasta 1cup
- Mushroom 1/4cup
- All purpose flour 2tbsp
- Milk 4tbsp
- butter 2tbsp
- Mix herbs/orgeno 1tsp
- Black pepper crushed 1tsp
- Oliveoil 1tsp
- cheese
- Salt to taste
PROCEDURE
- Boil pasta in 3cup water with salt and oil, when pasta is cooked strain the water(do not over cook pasta)
- Clean and cut mushroom as desire and saute it in little oil for 5mins, keep it a side.
- In non stick pan put butter,when melt add all purpose flour and saute till it lives aroma
- Put milk mixed with little water in the flour mixture and keep stirring so no lump forms as soon as its starts boiling add pasta,mushroom, mixed herbs/orgeno,black pepper and mix it well.
- Now put grated cheese on top cover it with lid and simmer it for 5mins and take it off the heat.
- Serve hot.
TIPS
- After adding cheese u can also grill pasta
- You can use any oil instead of olive oil
INGREDIENT
- Mushroom 1packet
- Onion 2
- Tomato 2
- Green chilli 3-4
- Coriander 1cup
- Mint
- Ginger 1inch
- Garlic 3-4
- Coriander powder 1tbsp
- Cumin powder 1tbsp
- Salt
PROCEDURE
- Wash and cut mushrooms as desire
- Grind green chillies, coriander, mint, ginger and garlic with little water.
- In a skillet saute onion till translucent
- Add tomato and the grind mixture to onion and saute well now put coriander powder, cumin powder and salt to taste.
- Now add cleaned cut mushroom and cook for 6-7 min.
- Mushroom green masala are ready to serve with chapati or rice
INGREDIENTS
- Chicken 1kg
- Methi(fenugreek leaves) 1/2 cup
- Onion 2
- Tomato puree 3/4
- Curd 2tbsp
- Turmeric 2tsp
- Red chilli powder 2tbsp
- Cumin powder 1tsp
- Garam masala powder 1tbsp
- Black peppercorns 2
- Cinnamon small piece
- Black cardamon 1
- Bay leaves 2
- Cloves 2
- Ginger 3tbsp
- Garlic 2tsp
- Almond paste 4tbsp
- Oil
- Salt to taste
PROCEDURE
- Marinate chicken with turmeric powder,chilly powder,ginger paste and salt for 1hour
- Wash methi properly, cut and saute it in little oil till all water evaporate, when done take it off in a plate.
- Slice onion and saute till golden brown,when cooled grind onion adding curd, do not add water to it.
- Hot oil in skillet put bay leaves,cloves,black cardamon and cinnamon stick roast till it leave aroma then put onion and curd paste and ginger garlic paste, saute till it leaves oil.
- Add tomato puree to it saute for 1min, then add all spices and salt to it and saute well.
- Put marinated chicken with little water and let it cook till done.
- Now add methi and almond paste and let it simmer for 2-3min.
- Serve with roti or jeera rice.
TIPS
- To make almond paste, soak almonds in hot water for 10min, remove the skin and grind with little water.
- Do not cook chicken more once you add methi or else it will make the chicken bitter.
INGREDIENT
- Besan 2cups
- Ghee for deep fry
- Caster sugar/Powder sugar 1 cup(can add more sugar if you like)
PROCEDURE
- Add little water to besan and make tight dough
- Make small balls of the dough,apply oil on your palm and press the dough balls on your hand to flatten it or u can also roll it with rolling pin.(like puris)
- Deep fry the besan puris on medium flame, do not make it brown.
- Now brake the besan puri into small pieces and then grind them in mixer like semolin.(rawa)
- Now put sugar in the kadai and let it melt, as the sugar melts add the grind besan mixture into it and mix them well you can even add ghee if you like.
- Remove the mixture in plate and make desire size balls of it.(ladoo)
- Ladoos are ready to serve.
TIPS
- You can add kesar to the melting sugar and garnish the the ladoo with pista.
INGREDIENTS
CUSTARD
- Milk 500ml
- Sugar 1 cup
- Eggs 3
- Vanilla essence 2-3 drops
CARAMEL
- Sugar 4-5tbsp
- water
PROCEDURE
- To make caramel, in a sauce pan mix sugar with little water (about 2tbsp) and mix it constantly till the caramel syrup is done
- Pour the caramel immediately into baking mold and spread it all over the bottom before it gets hard(you can also use small custard cups)
- Whisk the eggs and sugar in bottom vessel with few drops of vanilla essence
- Now add warm milk and blend it well and strain the mixture
- Pour the mixture in the caramel mold and cover it with foil
- Preheat oven at 325°c
- Pour hot water in large baking dish till 1inch and place the custard mold in it
- Bake for 45mins or until knife inserted comes out clean
- Refrigerate custard for 3-4 hours
- Use knife to loosen the side of the mold, unmold the caramel custard upside down in the serving plate and serve it cold.
TIPS
- You can also make it on gas using double boiler just cover it with foil
- Don,t cover with foil if making it in microwave.
INGREDIENTS
- Rice flour 2cups
- Fresh coconut grated 1cup
- Jaggrey 1cup
- Poppy seeds 2tbsp
- Cardamon powder 2tsp
- Water 1 lit
- Oil
PROCEDURE
- In bottom vessel add coconut, jaggrey, poppy seeds
- On medium flame keep mixing the mixture,till jaggrey melts and all moisture is evaporated
- Now add cardamon powder and mix well and take the mixture off the heat
- Boil 1 cup water ,add oil 1tbsp and salt if desire
- Add flour to the boiling water and mix it well
- Now remove the mixture in other vessel and knead the dough well ,(u will need to knead the dough till it is hot, so it does not form lumps)
- Let the dough rest for some time covered with damp cloth.
- Apply little oil on palm and make small balls of the dough, start to flatten the dough from outer to inner side, so it will look like a small bowl
- Put the coconut-jaggrey mixture into the dough
- Now bring all the side of the dough together with your fingers and n seal them.
- Make all the modak and steam them in a steamer for 10min
- Modak are ready to serve.
TIPS
- Apply oil to the steamer plate or keep a damp cloth or banana leave so the modak wont stick to the plate
INGREDIENTS
- Basmati rice 1/2kg
- Medium size prawns 1cup
- Onion 2
- Tomato 2
- Ginger 1tbs
- Garlic 1tbs
- Green chili 3
- Mint
- Green cardamon 2
- Black pepper 2
- Cloves 2
- Bay leaves 2
- Turmeric 2tbs
- Chilli powder 2tsp
- Coriander powder 1tsp
- Garam masala powder 1tsp
- Salt to taste
- Oil/ghee
- fresh coriander
- lemon
PROCEDURE
- Wash and soak rice for 10mins.
- On medium heat, keep bottom pan and add oil or ghee to it.
- Now put black pepper,green cardamon and cloves to the pan as the masalas leave aroma add soaked rice to it with sufficient water and salt to taste and cook till done(rice should not be sticky)
- Clean prawns and marinate with salt and turmeric powder.
- In mixer put ginger,garlic,mint and green chillies and grind it coarsely without water.
- In bottom pan add oil and put bay leaves and the mixture of ginger,garlic, mint and chillies.
- Then add finely chopped onion , as onion turns brown in colour add tomato to it
- Now put salt, turmeric powder, chilli powder, coriander powder and garam masala powder mix it for 2mins and then add prawns and little water, cover it with lid and let it cook for 7 to 8 mins(dont over cook the prawns)
- As prawns cook add rice and mix it well but carefully so you don,t break the rice, now cover it wit lid n let stand on low flame for 10mins.
- Add fresh coriander to the pulav and serve hot with lemon.
TIPS
- When you keep pulav pan on heat keep it on flat pan or tava so it does not burns
INGREDIENTS
- Til (sesame) 500gms
- Jaggery (gur) 400gms
- Peanuts 150gms
PROCEDURE
- Roast til on medium flame till they turn into nice golden colour and start crackling and leave nice aroma.
- Remove til off the heat
- Roast peanuts till golden brown and keep it with sesame.
- In nonstick pan add jaggery on low flame(as jaggery burns fast)
- As jaggery starts boiling add til and peanuts to the jaggery and mix it well.
- Now take the mixture off the heat and again mix it well.
- Apply oil on palm an make small balls with the hot mixture.
- U have to make laddoos very fast as if the mixture cools u can,t make laddoos(the mixture will become hard when cooled)
- The til laddoos are ready to serve.
TIPS
- U can add roasted chana dal (used in chana chikki) instead of peanuts.
- U can also use roasted crushed peanuts.
.jpg)
