Prawn Roast
Prawns..that was the one listed on my menu.Usually when I get ready to clean prawns,my younger ones cleans them before me …Ican say a bit more precisely that you can see flying prawns…In short after I finish up with the cleaning work he’ll be smelling “prawns!”
1kg prawns
1tomato
2 cups shallots sliced
2-3 green chillies (julian Cut)
1 piece ginger(finely cut)
3-4 cloves of garlic (finely cut)
1 tsp Fennel Seeds
Curry leaves
Salt to taste
Oil for frying
For marinating prawns
1/2 tsp yellow turmeric powder
1tbsp kashmiri chilli powder
1/2 tsp garam masala powder
1/2 tsp vinegar
salt
- Clean the prawns and marinate them with turmeric powder,chilli powder,garam masala powder,vinegar and salt adding a little water.Keep it aside for about 15 minutes.
- Deep fry and seperate the prawns.
- In the remaining oil ,add the finely cut garlic,ginger,fennel seeds,green chillies and saute them well.
- When the onions are translucent add the prawns and mix well.Add 1/2 cup of water and cover it with a lid and cook on medium flame.When the prawns are well cooked remove from fire.
- Now pour 2-3 tbsps of oil and saute the remaining sliced shallots with curry leaves till they change turn brown.
- Mix the fried onions with the cooked prawns.
- The roasted prawn is now ready to be served!
MINI MILK BUNS
1 1/4 cup All purpose flour
- In a bowl beat the eggs well adding sugar.
- When the sugar dissolves add the flour,milk,baking soda and baking powder,mixing them well with a blender to get a semi thick batter which has pouring consistency.
- Stir in the cardamom drops.
- Heat oil in an unniyappam pan , pour the batter in to the depressions and fry them out till they turn light golden on both sides.
BANANA DUMPLINGS STEAMED IN COCOA LEAF
A snack with a hot mug of tea…is what most of us opt for when the clock ticks 4.The recipe that I am sharing here today is ada cooked in cocoa leaf.If you are quite familiar with Kerala recipes this is an other version of Chakka ada.
Cocoa leaves
2 cups of semolina
5-6 small ripe bananas
1 cup of melted jaggery
1/2 cup grated coconut
1/2 tsp dry ginger powder
- Pour oil in a pan and fry the semolina lightly in 1tbsp ghee .Let it cool.
- When the semolina cools, add the grated coconut,ginger powder and pour in the jaggery syrup mixing all the ingridients well to make a soft dough
- Take a leaf and make a cone .Fill the dough in the cone and make a hole in its centre.Now secure the filling with the leaf tip.Similarly make the cones out of the leaves and fill them.
- Steam them for 15 minutes .
- Open up the leaf and they are ready to be devoured.
MUTTON KUSHKA
4 large onions sliced
3 green chillies
1 tomato sliced
1 piece Ginger
7-8 cloves of garlic
1/2 tsp black pepper
1/2 tsp aniseed
3 cardamoms
3 cloves
a piece of cinnamon
Curry leaves
1/4 cup pudina leaves chopped
3/4 cup coriander leaves chopped
1 coconut scraped
Ghee
Oil
Salt to taste
- Wash and strain the basmati rice.
- Pressure cook the mutton pieces with 1/2 tsp turmeric powder ,1 tbsp kashmiri chilli powder ,salt and water.
- Strain out the mutton pieces and keep aside the stock water.
- In a heavy bottomed vessel on flame ,pour 2 tbsp ghee .Fry and seperate the strained rice.
- In a mixer grind the ginger and garlic to paste form.
- Extract coconut milk from the scraped coconut and mix it with the mutton stock water.
- In the same vessel pour 1 tbsp ghee with 2 tbsp oil fry the spices.Saute the onions,ginger garlic paste,green chillies(the green chillies are to be put without slitting.).Add tomatoes,curry leaves,pudina,coriander leaves and stir till an aroma comes.
- Add 1/2 tsp turmeric powder,2 tsp chilli powder and 2 tsp Meat masala powder.Stir in the mutton pieces and rice.
- Add 4 cups of the coconut milk stock to the rice.
- Add salt on boiling,cover the vessel with a lid and let it cook on medium flame.On cooking the water would have evaporated .
POTATO VERMICELLI BALLS
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- Boil the potatoes with 1/2 a teaspoon of turmeric powder and salt .Mash them well when they are well cooked.
- In a heavy bottomed pan heat 1 tbsp oil and and saute the onions with green chillies.Stir till the onions turn light brown.Add the mashed potatoes and scrambled eggs and mix well.
- Add the chilli powder and the garam masala powder and stir well adding the bread crumbs before turning off the flame.
- When the mix cools make lemon sized balls .Roll the balls in the vermicelli and deep fry them in oil.
- Tomato ketchups go fine with these vermicelli balls.
CUSTARD PUDDING
If you are a custard lover ,this pudding is really gonna boost your taste buds.
1/2 ltr milk
2 tbsp Vanilla custard powder
6tbsp sugar
1tsp vanilla essence
1 tbsp gelatin
1 cup fresh cream
- Soak the gelatin in 1/4 cup of water
- Separate 1/2 cup of milk with the custard powder.Mix this with the rest of the milk and sugar stirring for a while ,till it thickens
- Add the soaked gelatin to the custard,mixing well.
- When this gets cooled stir in the fresh cream
- Pour the mix into a dish and refrigerate it..
THENGA CHORU/ COCONUT RICE
This is one of my favourite rice varities.This is rice cooked in coconut milk
2 cups of basmati rice/long grain rice
4 cups of coconut milk
1 cup of carrots diced(medium sized)
1/2 lemons juice
1/2 tsp aniseed
3 cloves
2 cardamoms
a small piece of cinnamon
4-5 green chillies slit
1 cup of sliced large onion
3 tbsp ghee
1/2 cup of coriander leaves(finely cut)
2 tbsp nuts,2 tbsp raisins and 1/2 cup of sliced onions roasted and kept aside
- Wash and strain the rice in a colander
- Heat ghee in a heavy bottomed vessel,add aniseeds,cinnamon,cloves,cardamom ,green chillies,cloves and stir well till an aroma comes.
- Add the sliced onions and saute’ them well.
- When the onions are translucent add the carrots and lightly stir it.
- Add the strained rice and stir well for a few minutes taking care that it doesn’t get stuck to the bottom of the vessel.
- Add the coconut milk to the rice and on boiling add the required amount of salt with the lemon juice.
- Keep it on low flame with the vessel covered.
- When the rice is cooked the coconut milk would have completely evaporated.You can see small holes in the rice.
- Turn off the flame and garnish the rice with coriander leaves,nuts,raisins and onions fried in ghee
- You can serve this with curries .
- My combination with rice was fish curry..
SNOW WHITE PUDDING
This was the dessert that I made for my kids today.Being a busy bee with the kitchen chores…this one was quite time saving….
1 1/2 cups of milk
1/2 cup of sugar
2tbsp Gelatin
1/2 teaspoon vanilla essence
1 cup fresh cream
- Soak the gelatin 6tbsp of water for about 10 minutes.
- Lightly heat the milk with sugar ,taking care not to boil it.Mix well the soaked gelatin to the hot milk.
- When the milk is cooled, add the vanilla essence and fresh cream and beat the mix well.
- Pour the mix to a bowl and keep it in the freezer for about 1 hour.
- After 1 hour move it to the fridge
- The pudding is ready to be served…
- If you are wondering what is topped on the pudding…heat 1tbsp of mixed fruit jam with 2-3 tbsp of water.Pour it on the pudding on cooling..
CHICKEN BIRIYANI
- Marinate the chicken pieces with chilli powder,garam masala,coriander powder,curd and salt.Keep it for 1/2 an hour.
- In a heavy bottomed vessel pour oil fry and seperate the cardamoms,cloves,cinnamon and rice by adding the lemon juice.
- In the remaining oil add the crushed ginger and garlic,coriander leaves,green chillies and stir them well.Add the tomato pieces and stir it well.
- Now add in the chicken pieces and mix well pouringabout 1/2 cup of water.Cover the vessel with a lid and let it cook till it gets half tenderized.
- When the chicken is half cooked ,mix in the rice and spices ,pour the 6 cups of water and let it cook on low flame covered with a lid.
- When the rice is cooked the water would have evaporated completely.
- For garnishing you can fry sliced large onions,nuts and raisins in ghee and mix with rice.
Hi! I am Nimi Sunilkumar…an award winning cookbook author /culinary demonstrator/freelance writer / food photographer/food blogger …spiced with the flavors of food..
