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.

Prawns White Curry

Ingredients

Prawns – 5 to 10 big ones

Onion – 1

Mustard seed – 1 tsp

cumin seed - 1 tsp

Fenugreek seed - 1 /4 tsp

Ginger julienns – 1 small piece

Garlic – 3 to 4 crushed

Few curry leaves

Green chillies - as per taste

Coriander powder – 1 tsp

Tamarind pulp – 2 tsp

Milk of half coconut

Few coriander leaves

Salt as per taste

Method

Clean and wash prawns. Marinate it with little tutmeric powder and salt.

Take out milk of half coconut and keep aside.

Heat oil in a pan and add mustard seed, cumin seed, fenugreek seed. When it splutter, add ginger juliennes, green chilli and  few curry leaves and onion. Cook till onions are light brown in color.  Add crushed garlic also. Add marinated prawns and saute for few seconds.

Slow the flame and Add coconut milk, coriander  powder, tamarind pulp and salt as per taste. cook on a slow flame till it starts boiling. Off the flame

. Garnish with coriander leaves and serve hot with rice or roti.

Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Mushroom Malai

Ingredients
mushroom - 200 gms
onion - 2
green chilli - 2
ginger garlic paste - 1 tsp
puree of one medium size tomato
turmeric powder - 1/4 tsp
red chilli powder
corriander powder - 1 1/2 tsp
roasted cumin powder- 1 tsp
garam masala - 1/4 tsp
yoghurt - 1 tbl.sp
cream - 4 to 5 tbl.sp
salt as per taste
chopped corriander


Method
Heat oil in a pan, add green chilli and saute for few seconds. Add sliced onions and cook till translucent. Add ginger garlic paste and saute for few seconds. Make a puree of tomato and add to it and cook till raw smell goes. Add all the powdered masala and cook for few seconds. Add pieces of mushroom and salt and cook for 2 minutes.
Lower the flame .Mix yoghurt and cream and  add to the masala., cook for a minute. Remove from fire and garnish with corriander leaves. Serve hot with rice or  roti.

Dosti Roti

Ingredients
Wheat flour dough

Method
Make small balls of wheat flour dough. Roll two small roti. On one apply oil and sprinkle wheat flour dough and place other one on top of it. Again roll it with the help of rolling pin. Heat a pan and cook on a medium flame on both the sides. Remove and separate both. You will get thin soft roti. Serve hot with curry.

Corn Salad with Mayonaisse Dressing

Ingredients
corn kernels boiled - 200 gm
tomato - 1
cucumber - 1
onion - 1
mayonaisse - 2 tbl.sp
corriander/parsely leaves
salt and pepper as per taste

Method
Deseed tomatoes and chop finely. Boil corn kernels. Chop onion and tomato and corriander leaves.
Mix all these ingredients and refrigerate for an hour before serving.

Mutter Paneer Masala

Ingredients
few cubes of paneer
onion - 1 big
cumin seed - 1 tsp
ginger grated - 2 tsp
green chilli or red chilli as per taste
puree of 3 tomatoes
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
15 to 20 cashewnuts soaked in water
few corriander leaves for garnishing


Method
Heat oil in a pan and add cumin seed. When it splutters add onions and cook till it becomes little soft. Then add ginger and green chilli and saute for few seconds.
Add tomato puree and all powdered masala, salt and cook for few minutes. Add fresh green peas and mix well. Add water and cook till it becomes soft and tender.
Add cashewnut paste and paneer cubes and cook for 2 to 3 minutes. Garnish with corriander leaves and serve hot with rice or roti.

Fried Prawn Pulao

Ingredients

Prawns - 200 gm
rice - 1/2 kg

for marination
chilli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon

for making pulao
onion - 1 big
green peas - 100 gm
few curry leaves
ginger garlic paste - 2 tsp
tomato puree - 2 tbl.sp or 2 to 3 tomatoes
chillli powder - 1 tsp
green chilli - 2
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon
few corriander leaves

Method
First clean and wash prawns and marinate it with ingredients given. Leave for half an hour and then fry it and remove and keep aside. Wash rice and soak in water for half an hour.

In the same oil fry onions till soft. Then add curry leaves, ginger garlic paste and saute for few seconds.
Then add tomato puree and cook for 2 to 3 minutes and add all the powdered masala and green chilli. Fry for a minute. Then add green peas, juice of half lemon, salt, corriander leaves and water. The water should be double the quantity of rice.
Leave it to boil.
When it starts boiling add rice and cook on a medium flame till done. In the end add fried prawns to it. Mix it well and on a slow flame leave it to simmer for few minutes till rice is fully cooked.

Serve hot with raita.

Fish Biryani

Ingredients

King fish – 1 kg or any other fish

Rice – ½  kg

 For marination

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Juice of half lemon

Red chilli powder and salt as per taste

For the masala

6 to 7 medium sized onions fried

Ginger garlic paste – 2 tsp

Biryani masala – 1 tbl.sp

Turmeric powder – ½ tsp

Green chilli – 3

Tomato puree – 2 tbl.sp or 2 to 3 tomatoes

Yoghurt – 1 cup

Roasted cumin powder – 1 tsp

Coriander powder -  1 tsp

Garam masala – ½ tsp

Red chilli powder – 1 tsp

Salt as per taste

Few coriander leaves

For making rice

2 to 3 cloves

1 small piece of cinnamon

Cumin seed – 1 tsp

Salt as per taste

food color

ghee/butter

Method

First marinate the fish with ingredients given.

Leave it aside for half an hour.

Fry the fish and keep aside.

Soak rice in water for half an hour and the cook it along with the ingredients given till 80% done.

Fry the onions till golden brown in color and then make a masala  except ginger garlic paste with all the ingredients given. Leave little onions for  garnishing.

In the same oil first add ginger garlic paste  and fry till the raw smell goes and then add all the masala and cook for few minutes till oil separates from the masala. 

Add cooked rice to it . Level it properly. Place fried fish on top along with corriander leaves, food color, fried onions and a spoon of ghee/ butter. Cover it and let it simmer on a low flame till rice is fully cooked.  Serve hot.

Raw Banana Kofta Curry

Ingredients

For making kofta

Raw bananas boiled – 3

Onion – 1

Green chilli – 2

Ginger garlic paste – 1 tsp

Cumin seed – 1 tsp

Besan/chickpeas flour – 2 tbl.sp

Turmeric powder – ¼ tsp

Few corriander leaves

Salt as per taste

For making curry

Onion – 2

Ginger garlic paste – 1 tsp

Whole red chillies – 3 or red chilli powder as per taste

Few curry leaves

Tomato – 3

Cumin seed - 1 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Coriander leaves for garnishing




Method
 Boil and mash/grate banana and all the ingredients given and make small round balls.
Deep fry in oil till golden brown and keep aside.

Heat oil in a pan, add cumin seed and then onion, few curry leaves, whole red chilli and saute till onions become little soft.
 Then add ginger garlic paste and saute till raw smell goes then add tomato and cook till soft.  Off the flame and let it cool down. Blend it to a fine paste. Heat the pan and add these masala and also powdered masala and salt with little water. Cook till it starts boiling.

Off the flame and put these koftas in the curry.  Garnish with corriander leaves and serve hot with  rice or roti.

Prawns Popcorn

Ingredients
prawns - 250 gm
chilli powder - 2 tsp
turmeric powder - 1/4 tsp
juice of half lemon
salt as per taste
egg - 1
white pepper powder - 1 tsp
bread crumbs

ginger garlic paste - 1 tsp. I have not added here. But you can add if you like.

Method
Clean and wash prawns. Mix chilli powder, salt, turmeric powder, lemon juice and leave it aside for half an hour.
 Break one egg and add pepper powder and salt. Dip this marinated prawns into it and then coat it with bread crumbs.
Deep fry in oil and serve hot.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Prawns Curry

Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Spinach Curd Curry

Ingredients

Sour curd – 1 cup

Soaked peanuts – a handful of

Spinach leaves blanched – a handful of

A small piece of ginger

Garlic cloves – 3 to 4

Coconut – ¼ cup

Besan/chickpeas flour – 2 tsp

Rice flour – 2 tsp

Sugar – ½ tsp

Cumin seed – 1 tsp

Salt as per taste

For tampering

Mustard seed – 1 tsp

Fenugreek seed – ¼ tsp

Red chilli – 2

Method

Boil soaked peanuts till soft. Then make a paste of all the
ingredients given except curd.

Heat pan and put this blended mixture into it and bring it
to boil.

Lower the flame and put curd into it and immediately stir it
and let it simmer for few minutes.

Off the flame and temper it with mustard seeds, fenugreek
seeds and red chilli.

Serve hot with rice or roti.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.

Sour and Spicy Paneer Masala

Ingredients
cottage cheese/paneer - 200 gms
finely chopped onion - 2
ginger garlic paste - 1 tsp
pav bhaji masala - 2 tsp
finely chopped tomato - 1
salt as per taste

paste of
cashewnuts - 15 to 20
poppy seed - 1/2 tsp
yoghurt - 1/2 cup
mint and corriander leaves
lemon - 1/2

Method
Cut paneer into cubes. Make a fine paste of the given ingredients.  Marinate these paneer cubes in this marinated masala.
Heat oil in a pan, add chopped onions and saute till translucent.
Add ginger garlic paste, and saute till the raw smell goes. Add finely chopped tomatoes and cook till it is mashed. Now add marinated paneer with the masala and cook till it starts boiling and the gravy becomes thick. Serve hot with roti or naan.

Yoghurt Chicken

Ingredients
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing

Method
In a bowl, mix together  chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
 Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.

Muga Gathi

Ingredients
sprouted green gram/moong - 2 cups
red chilli powder = 1 tsp
corriander powder - 1 tsp
pepper powder - 1/2 tsp
turmeric powder - 1/4 tsp
tamarind extract - 2 tsp
salt as per taste
paste of 2 tbl.sp of freshly grated coconut and green chilli
few chopped cashewnuts
corriander leaves for garnishing

for tampering
mustard seed - 1 tsp
asafoetida - a pinch
few curry leaves

Method
Take a pan and add all the ingredients given except corriander leaves and tamarind extract.
Add little water and cook till the sprouts softens. When done, add tamarind extract and mix well. Cook for 2 more minutes.

Tamper it with mustard seeds, asafoetida and curry leaves and garnish with corriander leaves. Serve hot with rice or roti.

Masoor Dal In Bengali Style

Ingredients

Masoor dal – 1 cup

Ginger – 1 tsp grated

Garlic flakes – 1 tsp chopped

Turmeiic powder – ½ tsp

Red chillies – 2 to 3

Green chillies – 2 slit open

Panchphoron – 1 tsp

Onion – 1 chopped

Sugar – ½ tsp

Salt as per taste

Coriander leaves for garnishing

Panch phoron

Cumin seed – 1 tsp

Fennel seed – 1 tsp

Mustard seed – 1 tsp

Nigella seed – 1 tsp

Fenugreek seed – ½ tsp

Mix all together and take 1 tsp for tampering

Method

Soak masoor dal in water for few minutes and then pressure cook it by adding green chilli, ginger, garlic and turemeric powder.

For tampering, heat mustard oil in a pan, add panchphoron. When it starts to splutter, add red chilli and onion. Cook till onion becomes soft. Add dal and cover immediately so that all the flavor is absorbed by the dal. Garnish with coriander leaves and serve hot.