Prawns in Spicy Onion and Gravy

ingredients
Prawns - 200 gms (cleaned and de-veined)
finely chopped onion - 300 gms
coriander powder - 2 tbsp
chilli powder - 3/4 tbsp
turmeric powder - 1/4 tbsp
chopped coriander leaves, 3 tbsp
mustard - 1/4 tbsp
curry leaves - a few
oil - 3-4 tbsp
salt to taste


Preparation:
Cook the ingredients from 2 to 7 together in a pressure cooker for 2 whistles with salt and very little water as onions leave water after cooking. Then add the cleaned prawns to the cooked masala and stir it for 10 mins till the prawns are cooked. Heat oil in a fry pan and add mustard seeds, curry leaves and then the cooked prawn masala and keep stirring till the gravy is thick. Add little black pepper powder and chopped coriander leaves if required.

Prawn Masala

Ingredients
1/4 kg Prawns
1 Onions
6 tbsp Oil
2 Green Chillies
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Chilli powder
1/2 tsp Garam Masala
a bunch of Mint leaves
a few Fenugreek leaves
4 Tomatoes
a bunch of Coriander leaves
Salt to taste

Heat oil add onion, fry till slightly golden then add ginger and garlic paste, chilli powder, salt and chopped tomatoes then cook well till tomatoes are tender.
Add in prawn with half cup of water and cover cook till prawn are tender.
Add in green chillies and the remaining ingredients, stir well and remove.
Add lemon juice before serving.
Enjoy your Prawn Masala.

Babycorn Manchurian

Ingredients:
¼ cup all purpose flour
¼ cup corn flour
10 baby-corns cut into 1" pieces
2 tsp finely chopped ginger
2 tsp finely chopped garlic
2 green chilies finely chopped
1 egg (optional)
2 tbsp soy sauce
3 tbsp vegetable oil
1 tsp black pepper
1 small bunch spring onion, finely chopped
1 cup thinly sliced onions, bell peppers and Chinese cabbage

Method:
Mix the all purpose flour, beaten egg, a little water and salt to make a paste.
Add the baby-corns to the paste and leave it for 45 minutes.
Heat some oil in a pan and deep fry the coated baby-corn pieces.
Heat a little oil in a pan and saute the onions, bell pepper, cabbage and spring onion ginger and garlic pieces.
Add the soy sauce the fried baby-corn pieces. Garnish with green chillies and spring onions.
For Manchurian with Gravy: Dissolve 2 Tbsp Corn Flour in 2 cups of water and add to the sauteed vegetables just before adding the Manchurian, and simmer till thick..
Note 1: The Egg is optional and may be substituted with water instead.
Note 2: For a local touch, add a tablespoon of tomato chili sauce to the batter and to the sauteed vegetables.

Bittergourd Chips

Ingredients:
1 bitter gourd, peeled and sliced
3 tsp salt
Oil for frying

Method:
Sprinkle salt over the sliced bitter gourd and let it sit for 2 hours.
Drain the slices and discard the liquid
Deep fry in medium heat, drain, cool and serve.

Channa Masala

It is a classic North Indian vegetarian dish which is specially delicious when eaten with rote ( Chappathi)

Ingredients :

1 teaspoon vegetable oil
1 small onion, minced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon paprika
1/4 teaspoon salt
1 15oz can chickpeas
1 tomato, chopped
1/2 cup water
1 teaspoon fresh ginger
1/2 fresh green chili, minced

In a heavy pot with a lid heat oil to medium and add onions & garlic. Cook, stirring regularly for 5 minutes or so. You want the garlic and onions to actually start to brown.

Turn heat to medium low and add ground cumin, turmeric, cumin seeds, curry powder, coriander, paprika and salt. The spices should become fragrant when they hit the heat. Just don’t stand too close or you risk a sneeze. Stir for 60 seconds, then add the tomato and cook for another 3 minutes stirring regularly. Add chickpeas and water and stir to combine. Cover with a lid and cook for 10 minutes. It should be at a gentle simmer.

Add chili and ginger, stir for another 30 seconds and serve.

Vegetable Biryani

it easy and made quickly. Hope you enjoy the dish. Here you go…

Ingredients:

Basmati rice – 2 cups
Chopped onions – 2 cups
Tomatoes – 1
Vegetables – 1 1/2 cup (carrot, beans, peas)
Green chilly – 2 (slit)
Coriander leaves – 2 to 3 tbsp
Ginger garlic paste – 1 tbsp
Red chilly powder – 1 1/2 tsp
Cinnamon – 1″
Cardamom – 2
Cloves – 2
Bay leaves – 2
Fennel seeds – 1 tsp
Oil – 1 tbsp
Ghee – 2 tbsp
Salt to taste
Method of Preparation:

1.Cut the vegetables at 1″ in length
2.Heat oil in a pan, add the onions and fry till they become soft and golden brown colour
3.Add the ginger garlic paste and toss till the raw smell goes off
4.Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add the red chilly powder and combine them
5.Now add the chopped vegetables and combine them. Reduce the heat and keep tossing
6.In between soak basmati rice for 3 to 4 minutes
7.Grind cinnamon, cardamom, cloves into powder
8.Heat ghee in a pan and add the ground powder to it and allow it to splutter and then add fennel seeds and bay leaves
9.Drain the water and add rice to it. Mix them well
10.Add the vegetable gravy to rice and combine them well
11.Remove from heat and put them in an electric cooker or pressure cooker
12.If you use a pressure cooker, cook the rice for one whistle and then turn off the stove
13.If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom.
serve with hot.

Rasagulla

Ingredients:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup

Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the
stove off. Milk should separate into whey and curd.
Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an
hour (you can leave it overnight).
Place curd in food processor and process for one minute. It should be soft but not sticky.
Form small balls from the curd. Using vinegar usually re-sults in about 80 to 100 rasagollas.
Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
When pressure cooker depressurizes, remove cover and re-peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once.

Sindhi Sai bhaji

The Sindhi people are originally from the Sindh region now located in central Pakistan. The Sindhi's are well known for their generous hospitality and love of food. Their cuisine reflects their passion and zest for life.

Sai Bhaji is a popular vegetarian dish that is nutritious and healthy. It is a delicious combination of vegetables and dal simmered together low and slow for a rich taste.


Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horse gram dal (channa dal)
4-5 green chillies
2-3 cloves garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masala and mix.
Place whole tomato on top, cover and pressure cook for 3 whistles.
Cool the cooker, open and hand blend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Malai Kofta

Ingredients:
doing for Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
doing for Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander


Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the center and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Potato in Curd Gravy

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Aloo Palak [Indian Potatoes & Spinach]

Ingredients
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.