PRAWN CURRY

This recipe was given to me from my mom. It's delicious. 

Ingredients

1/2 kg prawn , cleaned and deveined

Pinch turmeric powder

1 big onion sliced finely 

1 tomato finely chopped

1-2 tbsp ginger garlic paste

1-2 tsp chili powder

2 tsp coriander powder

2 tsp fennel powder

1 tsp pepper powder

 1-2 small pieces kodampuli

1 tsp vinegar

1-2 tbsp coconut oil

Salt to taste

Method

Place cleaned prawn in a pan along kodampuli, turmeric powder and salt . Boil for 10 minutes and drain off water along with kodampuli.

Heat a nonstick frying pan , pour oil and add sliced onions , saute till light brown. 

Add chopped tomatoes , saute it until mushy.

Add ginger garlic paste and saute until raw smell goes off. 

Now add chilli powder, coriander powder, fennel powder, pepper powder, salt and saute well so that all spices mix well with onion mixture.

Add cooked prawns , add 1/2 cup water and cook on low flame until all spices get coated on prawns. 

Now add 1 tsp vinegar and check for salt. 

Cook for 1-2 minutes and yummy prawn curry is ready to eat with steamed rice.

CRAB APPLE PICKLE

This pickle is inspired by mango pickle which my mom makes. Her pickle is the best .

Ingredients

10-15 crab apples , slit into 4 pieces, remove the centre core with the seed 

1-2tsp fenugreek powder

1-2 tbsp chilli powder

 1 tsp mustard seeds

1 tsp asafoetida 

1 tbsp sesame oil

Method

Heat oil in a kadai , add mustard seed .

When it start to pop, lower the flame and add chilli powder, asafoetida, fenugreek powder and sauté well ( do not burn the spices)

Now add chopped crab apple into it alongwith salt and stir well on low flame for 3-5 minutes.( you can add 1/4 cup water too)

Transfer the pickle to a jar and taste it after 2 days . Since you share the apple pieces it becomes soft and is ready to eat. 

Hmmmmm.... yummy pickle

ETHAKAYA PULISERRY

Ingredients:

2 nos. Ripe Banana 
2 cups Curd 
1/4 cup Shallots 
3-4 nos Chilly
1/2 cup Coconut 
1 no. Garlic pods 
1/4 tsp Cumin seeds 
1/4 tsp Turmeric powder 
3 nos. Dry red chilly 
1/2 tsp Fenugreek powder
1 tsp Mustard seeds
Curry leaves
Salt
Oil

Method

Peel the banana skin and cut into medium round pieces.
Cook it with little water, turmeric pdr, chilly, curry leaves, salt and sliced shallots. Keep it aside. Grind together coconut, chilly, shallots, cumin seeds, garlic and turmeric powder along with curd. Add this paste into the banana. Mix well and keep stiring till it becomes warm. 
Heat oil in a pan, and add mustard seeds and fenugreek powder. When it starts spluttering add sliced shallots, mustard, curry leaves and dry chilly. Saute well and add it into the curry.