Prawns and Peas Masala Curry / Prawns Curry Recipe

Ingredients
Onion - 2 medium suze onions
Green peas - 1/2 kg
Prawns - 200 gm
Green chilli - 1
Few chopped curry leaves
Ginger garlic paste - 1 tsp
Tomato - 2
Red chilli powder as per taste
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Salt as per taste
Few chopped corriander leaves

Method
Clean and wash prawns and keep aside.
Heat 2 tbl.sp of oil in a pan,  and add 2 onions chopped, green chilli one chopped, few chopped curry leaves and little salt and cook till it becomes soft.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add 2 chopped tomatoes and cook till it becomes soft.
Add all the powdered masala and stir fry for few seconds. Add Green peas, mix it well, add little water and cook till it becomes soft. Add prawns and corriander leaves and mix it and let it cook for 2 minutes.
Sprinkle little garam masala, mix it well and cook for few seconds.
Serve hot with chapati or rice.

Tomato Chutney

Ingredients
Mustard seed - 1 tsp
Asafoetida - 1/4tsp
Black gram dal/urad dal - 1 tsp
Red chillies - 3
Few curry leaves
Sliced onion - 1
Roasted peanut - 1 tbl.sp
Tomatoes - 5
Sugar and salt as per taste

Method
Heat a tsp of oil in a pan and add mustard seeds and let it splutter, then add asafoetida and black gram dal and cook till dal changes its color. Add red chillies, few curry leave and sliced onions and cover and cook till onions become soft. Add roasted peanuts and tomatoes and cook till tomatoes become soft. Off the fame and let it cool down. Blend it to a fine paste and add sugar and salt as per taste and serve hot with roti, chapati, idli or dosa.

Colourful China Grass Halwa | Agar Agar Recipe | China Grass Pudding | R...

Ingredients
Milk - 1/2 litre
Edible food colors of yur choice
Sugar as per taste
Cardamom powder - 1/2 tsp


Method
Soak agar agar in water for half an hour, add soaked agar agar in half litre milk till it is melted fully. When it is fully cooked, off the flame. Filter it and remove any unwanted leftover china grass.
Take any food color and mix little of this milk and put it in a desired mould or pan and leave it to set.
When it is set, take little milk and add food color and pour it in the same  mould and let it set.Repeat few times and let it set with or without refrigerator.
Unmould it and serve.

Lilva Ni Kachori / Winter Fresh Tuvar kachori

Ingredients
For making dough
All purpose flour - 100gm
Salt - 1/4 tsp
Semolina - 1 tbl.sp for crunchiness
Hot oil - 1 tbl.sp

For the stuffing
Fresh tur dal - 500 gm
Ginger green chilli paste - 1 1//2 tsp
Asafoetida - 1/4 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Garam masala - 1/2 tsp
Few chopped corriander leaves
Salt as per taste

Method
 For making dough, mix all the ingredients as given and knead it to a dough by adding little water and let it rest for half an hour.
Coarsely ground fresh tur dal.
Heat 2 tsp f il in a pan and add cumin seeds and let it splutter. Then add asafoetida and ginger green chilli and saute for few seconds. Add coarsely grounded fresh tur dal , turmeric powder, lemon juice and salt and cook for a minutes. In the end add half a tsp of garam masala. Remove it in a bowl and to it add chopped corriander leaves and let it cool down.
Take a small ball of dough, with the help of rolling pin, roll it. Place a tbl.sp of stuffing and close the edges. Deep fry in hot oil and serve hot with green chutney.

Baked Spicy Masala Crackers

Ingredients

 Wheat flour –  4 cups (400 gm)

All purpose flour –
1 cup (100 gm)

Ginger grated – 1
tsp

Green chilli – 2
chopped finely

Few chopped
coriander leaves

Few chopped
fenugreek leaves or 2 tsp of kasuri methi

Black pepper
powdered – 2 tsp

White or black
sesame seeds – 2 tsp

Cumin seed – 2 tsp

Butter milk – 2 to
3 tbl.sp

Melted butter – 2
to 3 tbl.sp

Baking powder – ½
tsp

Salt – 1 tsp

Method

In  a bowl sieve together wheat flour, all
purpose flour, salt and baking powder. Then add melted butter and mix it till
it forms bread like consistency. Then add rest of the ingredients with little
water and knead to a stiff dough. Let it rest for half an hour.

After half an hour,
again knead it and then take one small ball and roll it. It should be not very
thick.

Cut in to shapes
you desire. Prick it with a fork so that it does not puff up.

Preheat oven at 180
degree celcius and then grease the plate with little oil and bake it on both
the sides till done.

Paan Ice Cream (No Cooking)

Ingredients

Paan(betel leaf )

Condensed milk - 200 gm

Cream - 170 gm

Milk - 250 gm

Gulkand - 2 to 3 tbl.sp

Fennel seed - 1 tbl.sp

Cardamom powder - 1 tsp

Green color - 1 tsp ( optional)

Method 

Blend together all the
ingredients except milk and paan. Then coarsely  blend paan leaves and mix
it with the milk. Store it in a plastic container and freeze it for 8 to 10
hours and then serve.

Stuffed Paan Coconut Laddo | Nariyal Ke Laddo | Coconut Laddoo

Ingredients

For making laddo

Dessicated coconut - 220 gm

Condensed milk - 150 gm

Cardamom powder - 1/2 tsp

Ghee/butter - 2 tsp

Betel leaf/paan - 3



For the stuffing

Gulkand - 3 to 4 tbl.sp

Cashewnut  8 to 10 coarsely powdered

Cardamom powder - 1/2 tsp



Method

Make the stuffing by mixing all the ingredients and keep aside.



For making laddo, heat a pan and add dessicated coconut and cook for few seconds stirring continously and then add condensed milk, cardamom powder and ghee and cook for a minute stirring continously.

Off the flame and add chopped betel leaf and mix it well.

Take a small ball of coconut mixture, flatten it and place one small ball of gulkand stuffing and close it to make a round ball.

Roll it on dessicated coconut and serve.