Prawns In Hot Garlic Sauce

Ingredients

For marination

Prawns
– 1 cup

Cornflour
– 1 tsp

Egg
– 1

Salt
– a little

Garlic
– 1o to 15 cloves chopped

Ginger
– 1 inch piece chopped

Capsicum
– 1 cut into cubes

Spring
onion – cut into big pieces

Paste
of 3 kashmiri red chilli

Soya
sauce – 2 tsp

Tomato
ketchup – 5 to 6 tbl.sp

Salt
and pepper as per taste

Vinegar
– 1 tsp

Sugar
– 1 tsp

Method

Soak
three to four kashmiri red chillies for half an hour and make a paste of it.

Marinate
prawns in ingredients given and keep aside

Heat
oil in a pan and deep fry it and remove on a tissue paper.

Remove
extra oil and add ginger garlic and cook till garlic changes its colour.

In
a bowl mix together kashmiri paste, soya sauce, tomato ketchup, salt and sugar.
Add this to ginger and garlic and mix well.

Cook
for a minute and then add prawns, spring onion, and capsicum. Also add little
water. Mix well and cook for 2 to 3 minutes on a high flame.

Add
salt and pepper as per taste. When cooked, remove from flame and garnish with
spring onion leaves.

Prawns Fried Rice

Ingredients

Cooked
rice – 1 cup

Prawns
– 10 to 15

Ginger
– 1-inch piece chopped

Garlic
– 5 to 6 chopped

Green
chilli - 1

Soya
sauce – 1 tsp

Black pepper
and salt as per taste

Mix
vegetable – capsicum, spring onion, carrot, French beans cut into small pieces

Salt
– 1 tsp

Method

Use
cooked rice. Best rice should be rice cooked one day before.

First
clean and wash prawns and keep aside.

Heat
olive oil in a pan. Add ginger, garlic and green chilli and sauté for few
seconds.

Add
mixed vegetable and saute on a high flame for 2 to 3 minutes. Then add soya
sauce, salt and pepper and mix well.
Make a hole in the centre and put prawns.  Let the prawns get cooked and then mix
vegetables to it.

Add
cooked rice, mix well, serve hot.

Mushroom Soup

Ingredients

Ghee/butter
– 1 tbl.sp

Mushroom
– 5 to 6

Garlic
cloves – 4 to 5

Peppercorn
– 1 tsp

Bay
leaf – 1

Onion
– 1 small

All
purpose flour – 1 tbl.sp

Milk
– ½ cup

Water
-  2 cup

Salt
as per taste

Nutmeg
powder – a pinch

Method

Slice
mushroom and keep aside.

Slice
onion and keep aside.

Heat
ghee/butter in a pan. Add garlic cloves and sauté for few seconds. Then add
peppercorn, bay leaf and onion slices and cook till onion becomes translucent.

Add
all purpose flour, stir it for few seconds and then add milk.  Keep stirring it till it thickens.

Add
water and mix it well.

Cook
till it starts boiling.

With
the help of filter, separate water and the leftover be blended coarsely.

Add
the blended mixture to the soup, mi x well. Add salt and nutmeg powder and let
it simmer on a low flame for few minutes.

Serve
hot.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Cucumber and Pineapple Colada

Ingredients

Cucumber – 1

4 to 5 slices of pineapple

Salt – ½ tsp

Sugar – 3 to 4 tsp

Black pepper – 1 tsp

Drinking soda

Method

Peel and chop cucumber.

Take 4 to 5 slice of pineapple and chop it.

In a blender add all the ingredients given except drinking soda.

Fill glass with half of it and add drinking soda. Serve immediately.

Kurdyacha Upma

Ingredients

Kurdiya – 200 gm

Onion –  1 big chopped

Ginger garlic paste – 1 tsp

Tomato – 1 chopped

Red chilli powder – as per taste

Turmeric powder –   ¼ tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Coriander leaves for garnishing

Method

Soak kurdiya in water for 2 hours and then drain the water and keep aside.

Heat oil in a pan, add cumin seed and cook until it splutter.

Add ginger garlic paste and sauté for few seconds.

Add onion and curry leaves and cook till onion turns translucent.  Add chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and fry on a low flame till oil separates.

Add kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow flame till done.

Garnish with coriander leaves and serve hot.

Green Peas Kotimbir Vadi

Ingredients

Green peas – 1 cup

Chickpeas flour – 1 cup

Bajra flour – ½ cup
Rice flour - 1 tbl.sp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Sesame seeds – 2 tbl.sp

Ajwain/carom seeds – 1 tsp

Baking soda – ½  tsp

Asafoetida –  1/4 tsp

Small bunch of coriander leaves

Juice of half lemon

Salt as per taste

Method

Take fresh green peas and coarsely make a paste of it.

Mix all the ingredients given and add water to it. Make a batter which should not be too thin or thick.  Take a greased plate and pour this mixture into it.

Steam it for 10 to 15 minutes. Prick it with a knife. When it comes out clean, it means it is cooked.

Off the flame and let it cool down.

Cut into desired shape and shallow fry in oil. Serve hot with chutney or tomato sauce.