Prawns Sukka

I love prawns, may it be just fried or Curry
Even the Semigravy as well. Goes fine with Chapatis as well as Roti's...So prawns are a great side dish

This prawns sukka I have marinated & lightly fried the prawns then added masalas Recipe

Cleaned Prawn - 20 small pieces Grated Coconut – 2-3 tbsp Big Onion - 1 chopped finely Oil - 1 tbsp
For the marination:
Ginger Garlic Paste - 2 heaped tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1.5 tsp
Garam Masala Powder - 1 tsp
Lemon Juice - 1/4 of a lemon Salt - to taste
To temper:
Fennel Seeds - 1 tsp Curry Leaves - a small sprig Oil - 2 tsp

Method:
Devein the prawns Rinse it well and transfer it to a mixin bowl.Add all the ingredients listed under 'to marinade' mix well.Marinade for atleast 30mins.
Heat oil in a pan add the masala coated prawns and saute for 2mins.Then add little water. Cook covered for few mins till prawn gets cooked until soft.Keep aside.
In a Kadai Heat oil - add Fennel Seeds - 1 tsp,Curry Leaves - a small sprig then add 1 onion and fry till slightly browned.Then add cooked prawns. Saute for a minute. Check and adjust salt at this stage. Then add coconut and give a quick stir.

Prawns sukka is ready to serve with Chapati.

Chilli Crab Dry

Crab Chilly sukka, for all seafood lovers....

I tried this Recipe when I visited Hometown....Nice & fresh Crabs are easy to make....even if you just boil/ roast in Oven also they are yummy as fresh crab meat is juicy & flavourfull...enjoy these succulent crabs.. I have made dry version of chili crabs

Crab: 5-6

Oil 3sps

Greenchilli- 1-2

Onion 1

Gingergarlic paste 1sp

Capsicum 1 

garammasala 1sp

turmeric 1 pinch

Method: 

• Heat a deep Dish, Take Oil  add 1-2 greenchilli slit,
• Add Onion sliced & saute add gingergarlic paste
• Add Capsicum cut lenghwise & fry then add crabs
• ( i have made 4 pcs of crab) add its claws mix well 
• Add All spice mix & turmeric 1 pinch mix all together
• Close lid & cook in its own juices....add just little water if neccesary...
• Cook for 5-10 min...enjoy crab meat!!

Want more Starters here are few links click below:

Grilled Chicken

Fish fries

Shammi Kofta gravy

Minced lamb koftas in Green sause

Shammi koftas

Minced lamb meat: 250 grms
Bengal gram dal: 1 cup
Onion: 1 chopped
Whole spices: Cardamom 2
Cloves: 5
Staranise: 1
Cinnamon: 1 inch
Redchili powder: 2sp
Salt to taste

Green gravy
Coconut : 1 cup
Onion: 2 big
Tomato: 3
Greenchilies: 4-5
Coriander: 1/2 bunch
Coriander powder: 2 tsp
Whole spices: Cardamom 2
Cloves: 5
Cinnamon: 1 inch


Method:

Pressure cook minced lamb with all other ingredients for kofta with just 1 cup of water for 3 vissels....cool down open the pressure cooker & check if still bit water is there just
cook till water gets absorbed... Coolthis mix & make paste of it in blender
Add one egg to this mix & refrigerate for 1 hr
While making koftas...make balls & deep fry

Gravy
Blend all ingredients under gravy to smooth paste
In a kadai add oil and add above paste bring to a boil then add sufficient water to make gravy consistency add salt

Serve with koftas...for koftas to retain crispness serve separately.

Raw Banana Koftas

Raw Banana Healthy Koftas prepared with less oil....

I had these Bananas from our homegarden so thought of sharing this recipe .When Ban ana is Raw we have very less option to make...either we make Sabji dry or do usual Banana fritters which are deep fried in OIL

So came up with these Koftas made in Cupcake maker / Appe pan / paniyaram pan for less oil consumption

Recipe

Serves: 6
Ingredients

Raw banana: 3,
Potato: 1 medium size,
Gram flour(besan): 3sp
Riceflour :2sp( optional)
Onion chopped:1(optional)
Grated ginger: 1tsp,
Redchili powder 1sp or
Greenchilies chopped 1-2
Breadcrumbs/ besan
Salt to taste


-Instructions
Cut the edges of the banana and give a small prick to potato
Boil banana and potato in pressure cooker.
Let the pressure cooker cool down and pressure be out. Take the banana and potato out from the water and peel them. Let boiled banana and potato cool down for some time.
Once they are cold enough to handle grate them using grater. Add gram flour, ginger onion redchili powder or greenchilies then check consistency if too soft add Riceflour or breadcrumbs and salt. Mix everything and knead the mixture with your hands like a dough.
Take small portion of banana potato dough and make balls out of it. Keep round or else Press them gently to give them disc shape. Coat in bread crumbs
You can deep fry these discs or cook them in phud/appe pan till vadas become brown and crispy.

BANANA From my home garden

Fish Fillets

Fish fry

I love cooking fish...born in coastal region this is the staple food...

These are Pomfret fish fillet, tasty & easy to cook doesn't take much time at all

Method

Take fish & cut pics
Marinate with salt for 5 min
Make a paste of Red chili powder, turmeric & tamarind paste
Apply this paste generously on fish fillets & leave to marinate for 5 min
Coat these in Rava & shallow fry in oil or tabs fry on a pan

Fish fry is ready to serve

Masala Dosa

Masala dosa
Ingredients
Urad dal : 1cup
Dosa Rice: 2.5 cups
Toor dal : 1cup
Methi seeds : 1sp


Method:

• Soak Urad dal & Dosa rice, toor dal & methi seeds for 4-5 hrs
• Grind all together with 1-2 cup water to smooth & bit thick paste
• Ferment for 6 hrs or Overnite
• While making dosas add salt & mix well.
• Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a thin pancake, apply oil to the sides cook with lid for 2 min
• Turn the dosa & cook other side for 2 min
• Apply Red chutney on the dosa
• While serving Keep Potato sabji inside & close

• Note: Dosa batter should be bit thick for crispy dosas & Oil should be spread generously 

Accompliments:

Receipe for garlic chutney to spread on masala dosa..

Garlic pod-1(medium size)
byadagi red chillies- 6 to 7,
tamarind-small piece 
salt as per taste.


Method:

Fry in little oil Red chillies
Grind garlic cloves with other ingredients to smooth paste with little water.

Potato sabji

• Boil & peel potatoes & dice them
• In a pan heat 2 sps Oil add mustard once splatters 
• add chana dal & fry, add jeera(cumin)1/2 sp
• Then add Greenchilies 2 fry add Onion chopped 1
• Fry onions add salt to taste, turmeric &mix
• Add diced potatoes toss mix well
• Garnish with coriender leaves

Vada with Chutney

Vada Ingredients:

uraddal 2cups

greenchilies-2

coconut pieces- 10

crushed pepper- 1sp

grated ginger- ½ sp

Oil For Deepfrying

Method:

• Soak uraddal 2cups overnight.
• Morning Grind Uraddal with very little water make smooth paste
• Remove in mixing bowl add greenchilies, coconut pieces, crushed pepper, grated ginger,salt.
• while making vada wet ur hand & take one on ur palm make a hole & slowly leave in hot oil & fry both sides till golden brown

Chutney is a simple with Coconut & coriender


grated coconut- 1/2 cup
greenchilies- 1-2
coriender leaves 3sps
onion(small)- 1/4th
tamarind pulp- 1sp

Method:

• Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
• Once grinded coarsely then add bit more water & grind to fine paste
• (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)