Prawn Curry - Granny Style

My great granny is a specialist in preparing this curry. We used to enjoy this curry ,when we go to her house.
She used to prepare the curry using a mud pot.It gives additioinal aroma and taste to the curry.This curry is flavourfull,as we are adding drumstick.Whenever I prepare this curry, my memories go years back.This curry goes well with rice,idli,dosai and even for roti. Enjoy this curry friends.

Ingredients:
1.Prawn                   -           1 pound
2.Drumstick             -            1/2 cup

3.potato                    -            1/2 (cooked)

4.Onion                    -             1/2 chopped

5.Tomato                  -            1 chopped

6.Garlic pods           -             4

7.Chilli pwdr           -             1 tbsp

8.Turmeric pwdr      -             a pinch

9.Tamarind extract   -              1/2 cup

For tempering:

1.Mustard seeds        -         1/2 tsp

2.Cumin seeds           -         1/2 tsp

3.Methi seeds            -         few

4.Curry leaves           -         few

Method:

* Take a pan,add oil and temper with the tempering ingredients.

* Add chopped onion and saute it well.

* Add the garlic pods and mix it well.

* Dump in the chopped tomatoes and sprinkle salt to it.
* When the tomato is mashed ,add the veges and give it a toss.
* When the veges are partially cooked,add the prawns.
* When the prawns are semi cooked,add chilli pwdr,turmeric pwdr and give it a toss.
* Let the raw smell of the chilli pwdr escapes.
* Now add tamarind juice and required water.
* Let the curry boil well.
* Turn off the curry and garnish with cilantro.

Mushroom Manchuriyan - Dry version

Are you tired of eating mushroom kurma,mushroom fry ? Here is an ultimate solution for mushroom haters.This dish is a delicious dish,which can make people to love mushroom and also will make kids to have a healthy meal.My H is not a mushroom lover.But when I prepared this dish,he changed his opinion about mushroom to certain extent.So people,why waiting? Come and enjoy this exotic Indo-Chinese dish.

Ingredients:
For Deep frying:
1.Mushroom          -         250 gm
2.Besan flour          -         1 cup
3.Corn flour            -         3 tbsp
4.Ginger garlic paste -        1 tsp
5.Red chilli pwdr     -          1 tsp
6.Oil for frying       

For Munchuriyan:
1.Onion               -         1/2
2.Ginger               -         1/2 inch (chopped)
3.Garlic                 -        4 pods (chopped)
4.Green chillies     -         2 (chopped)
5.Tomato ketchup  -        1 tbsp
6.Chilli garlic sauce -        1/2 tbsp (optional)
7.Curry leaves and cilantro

Method:
* Wash and cut the mushroom and keep it aside.
* Take a mixing bowl,add besan flour,corn flour,g&g paste and red chilli powder.
* Add very little water and form a batter of bajji consistancy.
* Keep a pan of oil in the stove.
* When the oil is very hot,dip the mushroom in the batter and fry it in oil.
* Remove the fried mushrooms ,drain the excess oil using a tissue paper. and keep it aside.

Munchuriyan:
* In a separate pan,add oil and keep the flame really high.
* One by one,add curry leaves, sliced onion,garlic,ginger and green chillies.
* Let them get fried partially,that is ,it shud not be mushy.
* Now add the fried mushrooms and give it a toss.
* Add the tomato ketchup,salt and chilli garlic sauce according to ur taste .
* Turn off the stove and garnish with chopped cilantro.

Notes:
* Mushrooms will not be crisp after frying,becaue of its texture.
* We can also add some water to the munchuriyan to get a gravy consitancy,which can be used as a side dish for roti and naan.

Chunky Corn Chaat

Hi friends,its my pleasure to meet you all through this post after a long gap.Totally busy with Ashwath and Rohith. I am, some how stealing time to post this dish.This is a simple dish,whish we  used to buy in roadside shops in India.This is simple ,but delicious chaat.

Ingredients:

1.Frozen Corn                  -               1 cup
2.Butter                            -                1 tbsp
3.Chaat masala                 -                1/2 tsp
4.Pepper pwdr                 -                 1/2 tsp
5.lemon juice                    -                1 tsp
6.Garam masala                -                1/2 tsp
7.cilantro                          -                as required


Method:

* Melt the butter and keep it aside.
* Take a mixing bowl , mix all the ingredients give it a stir.
* It would be a great treat for kids.
* Enjoy with coffee.

Sree Krishna Sweet style "Badhusha" - a Diwali extravaganza

Wish u all a very happy and prosperous diwali.May god bless u with abundant wealth and health.
U want to prepare krishna sweets- melt in mouth style badusha,then here comes the exact recipe to follow.The badhushas were soft as well as flaky.This recipe is a fool proof recipe and can be followed as it is to prepare soft badhushas.

Recipe source:
Saras Kitchen

Ingredients:

1.Maida / all purpose flour     -   2 cups
2.Oil                                        -   1/4 cup
3.Ghee                                     -    1/2 cup
4.Sugar                                    -     2 tsp
5.Salt                                       -     a pinch
6.Cooking soda                        -    a pinch
7.Water                                    -     1 to 2 ounces

For Syrup:
1.Sugar                                    -      1 cup
2.Water                                    -      1 cup
3.Rose water                            -      1 tsp (optional)

Method:
* Take a mixing bowl,add flour,cooking soda,salt and sugar.Mix it well.
* Melt the ghee and let it cool for some time.Bcoz,when we add hot ghee,then there are chances for the badhusha to become brittle.Mix the cooled ghee with oil and pour it to the flour.
* Add little water and prepare a soft dough like that of a chapathi dough.Cover and rest it for an hour.
* After an hour,the dough wud have been incorporated well,as it intakes all the ghee.Divide them into equal sized balls .Pat each ball and slightly press it in the centre,this releases some pressure,while frying.Keep these flattened balls to rest for 5 mins.Cover it with a muslin cloth.

* Place a pan of oil and let it get medium hot.Now slowly drop the badushas into the oil and let it cook completely in medium fire. But make sure,the oil is not less hot,which wud result in breaking of the badhushas.Make sure we have enough oil,so that the badhushas will have space to float.
* Slowly flip the badhushas and cook till it gets golden brown colour.
* Immediately,drop the badhushas in sugar syrup and let it soak for a minute ,flip it around for another minute.Take it from the syrup and keep it on a plate to cool completely.Once cooled.store it in air tight container.

Preparing the sugar syrup:
* Take a wide mouthed pan,add sugar and water.Bring it to boil.After few minutes, take the syrup between ur 2 fingures,it shud form a string,this is the right consistancy.
* Other way to chk the consistancy is,take a plate and place the syrup,it will be like a pearl.If u tilt the plate also,it wont drop.
* Once the syrup reaches one string consistancy,then turn off the heat and add the rose water.

Verdict:
It was yummy and flaky.Resulting in immediate plate emptying.

Thattais - A diwali special

Thattais are south indian snack varieties,which is prepared especially during festivals.I remember the days,where my mom used to prepare in in large batches and share it with friends and foes.This is my mom's recipe,which my friend Priya made me to remember,by giving her thattais.This is a spicy variety of thattai,which u wud never feel like eating just one.My H gave me 4 out of 5 immediately consuming it.(Yeah he will never ever give full mark to any dish.Thats his style.)Give it a try,u will love it.

Ingredients:
1.Rice flour               -          1 cup
2.Red chillies             -           6
3.Garlic cloves          -            6
4.Turmeric pwdr        -            a pinch
5.Chilli pwdr              -            1/4 tsp
6.Ghee                         -            1 1/2 tsp
7.salt                            -            to taste
8.Chana dal                  -             1/4 cup
9.Ground nut                 -             2 tbsp
10.hing                          -             a pinch

Method:
* Soak the chana dal for an hour.
* Grind the red chillies and garlic finely together.
* Brake down the fried ground nut into pieces.
* Take a mixing bowl,add rice flour,ghee,salt,hing,turmeric pwdr,red chilli pwdr,grinded red chilli & garlic,broken ground nut and soaked chana dal.
* Mix them well and form into a soft dough.Apply oil to the dough and keep it ready.
* Take a pan of oil and heat it well.
* Take a zip loc cover,apply oil to it.
* Pinch out a little dough and with ur greased hand, pat it on the ziploc cover into a thin thattai.The thickness shud not be too thin,as it will break easily.And it shud not be too thick,as it will become hard.
* Drop the thattai in hot oil and cook it for a minute or two.Or untill the thattai becomes golden brown.
* Flip the thattai and cook it again ,untill the bubble siezes out.
* Remove the thattais,strain it and store it in air tight containers.

Note:
The spice level can be altered to one's taste.Make sure the ghee shud be added only the specified level.If we add too much ghee,then there are chances for the thattai to become brittle.The oil for frying shud be really hot as we do it for appalams.

Malpua

 Here I am with double great news !!!! My sweet little blog turns one,this september and Rohith is going to get a little brother soon .Yes I am due for a lilliput.And thats the reason,I am not regular in blogging. Pretty much excited in celebrating the double joy with Malpua.I would thank all my friends,fellow bloggers for extending their hands to support me.I owe to u a lot dearies.Also to my beloved husband,who takes pain in giving comments to my new creatons.
 This recipe,originally is my friend saras' s ,where I have altered a bit.She prepared it in one of our pot luck,which was a great hit.We all loved it.

Ingredients:
1.Condensed milk          -         350 gm (1can)
2.Milk                            -        1 cup
3.All purpose flour        -        1 cup
4.Rice flour                   -         3 tbsp
5.Kowa                          -         1/2 cup (grated)
6.Baking pwdr               -          a pinch
7.Sugar                           -          1 1/2 cup
8.Cardamom pwdr          -         a pinch

Method:
For Malpua:
* Take a mixing bowl,add the rice flour,all purpose flour and baking pwdr .
* Mix them well.
* Now add milk slowly to the mixture and form it into a batter consistency.
* At last add the condensed milk and let it get coated well with the mixture.
* Rest the malpua mixture for an hour.
* Take a shallow pan,add oil .Heat the oil to medium heat.
* Now take a small laddle full of the batter and pour it on the oil.
* Let it cook for a minute or untill, it gets a nice golden yellow colour.
* Flip it and cook it on the other side.
* Take out and strain the excess oil.

Making of sugar syrup:
* Mean while,take a heavy bottomed pan,add sugar .
* Pour water ,so that the sugar gets fully covered.
* Bring the syrup to boil ,untill u get a string consistancy.
* Turn it off and add cardamom pwdr.

Now take the malpuas,and immerse it in the sugar syrup for a minute and take it out.Store it in air tight containers and enjoy.

Note:
* Make sure ,malpuas are not cooked hard.
* Immerse the malpuas into the ugar syrup,immediately after taking from the oil.

Vinayagar Chathurthi Special - Pidi Kozhukattai

I wish all my friends and fellow bloggers a very happy Vinayagar Chathurthi.Let  god shower u with abundant wealth and health.Today I prepared sundal,pidi kozhukattai,vadai,Brinjal & drumstick sambhar,Potato kaara kari,Paruppu rasam for the neivedhyam.Here I am giving the recipe of pidi kohukattai.

Ingredients:
1.Rice Flour             -          1 cup

2.Jaggery                  -           3/4 cup

3.Water                     -           1/2 cup

4.Grated coconut       -           2 tbsp

5.Ghee                       -           1 tbsp

6.Cardamom pwdr     -           a pinch

Method:

* Dry roast the rice flour and keep it aside.

* Take a mixing bowl,add roasted flour,grated coconut,salt and ghee.

* Take the jaggery in a pan and dissolve the jaggery.

* Filter the impurities and again bring it to boil.

* Now add the jaggery to the flour and knead it into a soft dough.
* Grease your hand with oil or ghee .

* Divide them eqaully and form cylyndrical shaped dumplings.

* Press the dumplings softly,to bring it to the desired shape.

Note:

* Dont add too much water.If the mixture is watery,then we can adjust the dough,by adding some flour.

* If u think,jaggery is more,then u can take just 1/2 cup,instead of 3/4 cup.