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.

SWISS CHARD AND KIDNEY BEANS IN COCONUT GRAVY

Ingredients

1 can -Dark Red Kidney beans (Drained and rinsed)1 can  
Light unsweetened coconut milk
1 large bunch  Swiss chard
1/4 cup  Onion chopped finely
4 cloves  Garlic finely chopped 
1/2 Tsp  Red chilly powder
1/8 Tsp  Turmeric powder
Salt to taste
1 tsp coconut oil

Method

Heat the oil in a pan and sauté the onions until soft and translucent.
Add the garlic, chilly powder, turmeric powder and saute.
Add chard stalks and cook for 5 mins, now stir in the leaves and cook until most of the liquid is evaporated.
Add the beans and stir fry on medium heat for 2-3 minutes.
Add the coconut milk and cook for 2 mins 
You can substitute swiss chard with any greens like spinach, kale, collard greens.

IDLI MANCHURIAN

Ingredients

8 - Idlis
1/2 tsp chilli powder
1 small onion chopped into 1 inch pieces
1/2 cup Greeen & Red Pepper , cut into 1 inch cubes
3 spring onions, chopped with white and green parts seperate
3 green chillies, chopped finely
1 tsp ginger chopped finley
2 tsp garlic , chopped finely
1 tbsp soya sauce
1 tsp sriracha sauce
1-2 tbsp ketchup
1 tbsp cornflour (mixed with 1/4 cup water)
2 tsp oil or enough to spray on idlis
Salt and pepper to taste

Method

Preheat oven to 375 F. Cut idles into small pieces ( I made about 9 pieces with each idli)
Toss with some chili powder and spread on a baking sheet , coat with some oil spray. Place in oven and bake with 15-20 minutes or till golden and crispy.
Heat 1 tsp oil in a pan and add chopped green chilies, ginger, garlic, spring onion white and onions. Cook till they are translucent.
Add bell peppers and salt and saute till they are crisp- tender.
Push veggies to edges of the pan and in the middle pour remaining 1 tsp oil.
In this oil toss in the sauces with a sprinkle of pepper and salt, as required. When they are heated through, toss with the veggies and the baked idli pieces.
Now add cornflour mixed with water to this and toss for a few more minutes till it all comes together and gets a slight glaze.
Garnish with spring onion tops and serve hot.

BREAKFAST BREAD PUDDING

Ingredients

6 cups Bread (cubed)
2 cups Milk
1/4 cup Butter
2 nos Eggs, slightly beaten
1/2 cup Sugar
1/2 tsp Cinnamon powder
1/4 tsp Salt
1/4 cup Raisins
1/4 cup Chocolate chips

Method

Heat oven to 350F.
Heat milk and butter over medium heat until butter is melted and milk is hot.
In a bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture.
Pour into ungreased deep round pan.
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean.
Serve warm drizzled with honey.
Add in chocolate chips and give a stir.

LITCHI LEMONADE

Litchi lemonade has sweet flavors of litchi along with the lemon flavors.

Ingredients 

12-15 litchis or lychees
3.5 cups water, at room temperature or chilled
1 large lemon or 2 medium sized lemons
organic unrefined cane sugar as required
a few mint leaves or lemon slices for garnishing (optional)
few ice cubes (optional)

Method

Remove the leathery skin of the litchis,with your hands remove the fleshy pulp and discard the seeds.
Place it in a blender, make a smooth puree of the litchis, tiny unblended bits and pieces are alright in the puree.
In a jar, mix the litchi puree, lemon juice and sugar, stir till the sugar dissolves.
Pour litchi lemonade in glasses topped with some ice cubes.
Serve litchi lemonade immediately.