Achari prawns curry (Serves 5)

Hi friends, How are you doing? The sun is upon us on full swing and so does the heat… Prawns are a favorite of Manoj and he loves to eat different versions of the same. I make the Kerala version all the time so for a change tried this Northern India style Achari prawns (recipe passed down from a friend) and he absolutely loved it. I made  a few changes here and there to fit our needs and the end result was very impressive. Hope you all will try and enjoy….

Ingredients

1. Medium size prawns ½ kg, cleaned and deveined
    Crushed ginger-garlic 2 TBSP
    Freshly squeezed lime juice from 1 big lime
    Turmeric powder ½ tsp
    Kashmiri red chilly powder 2 TBSP
    Black pepper powder ¼ tsp
    Salt as needed
2. Red onions 3 medium, thinly sliced
3. Tomatoes 2 medium, finely chopped
4. Mustard seeds 1 tsp
5. Fennel seeds ½ tsp
6. Fenugreek seeds ¼ tsp
7. Coriander powder a few pinches
8. Cumin seeds ½ tsp, crushed
9. Dry red chilly 3 nos
10. Garam masala 1 tsp, heaping
11. Jaggery ¼ tsp
12. Coriander leaves 3 TBSP, finely chopped
13. Salt as needed
14. Oil 2 TBSP

Directions

• Marinate the prawns with ingredients numbered 1 for 30 minutes in a bowl.
• Now heat a deep mouth pan and add 2 TBSP oil. Splutter cumin seeds, fenugreek seeds and mustard seeds.
• Once they crackle add the dry red chilly and saute for a minute.
• Next add the sliced onions and saute until dark brown color.
• Follow up with chopped tomato and cook till the tomatoes are soft and mushy. Saute this until oil starts to separate from sides of the pan, about 20 minutes at medium heat.
• Next add the coriander powder, chilly powder, garam masala and jaggery. Mix well and cook for 2 minutes.
• Add the coriander leaves and marinated prawns. Adjust salt and cook for 10 minutes until prawns are soft and gravy is thick.
• Remove from flame and let it stand for at least an hour before serving.
• Serve with rice, rotis, naan et al…

Cheers!!!
Suji

Wheat Rava idli/ Sooji gothambu idli (Makes ~20)

Hello everyone, Hope you all are keeping fit n fine. I know its more than month I peeped in here and said something. Things were busy at my end and I literally couldn’t find time to sit and pen down even a simple recipe. My parents are visiting from India and that gives me immense time now to experiment, write and blog..Yaaayyyy…Today’s recipe comes straight from my Amma (mom) and this is such an easy and healthy way to eat idlis or dosas. Hope you all will try and enjoy these as much as me, M and A did….

Ingredients

1. Wheat Rava/ Sooji gothambu 2 cups
    Urad dal whole/Uzhunnu ¼ cup
    Fenugreek seeds/Uluva ½ tsp
2. Salt as needed
3. Water

Directions

• Wash and soak ingredients numbered 1 for 20- 30 minutes.
• Grind this to a batter similar to idli batter consistency adding little water at a time.
• Transfer to a bowl and add salt. Allow it to ferment for 8 hours.
• Mix well and pour half ladle full to idli moulds and steam for 10 minutes.
• Serve hot with sambar, chutney or podi.

Notes: You can add grated carrots, cucumber etc to the idli moulds and then pour the batter.
You can also make dosas using this batter.

Cheers!!!
Suji

Amish white bread (Make 1 loaf)

Ingredients

1. Warm water ½ cup
2. Warm whole milk ½ cup
3. Salt ¾ tsp
4. Sugar 3 TBSP
5. Butter, melted 2 TBSP+ 1 TBSP
6. Active dry yeast ¾ TBSP
7. All purpose flour 2 ¾ cups

Directions

• In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
• Mix in salt and 2 TBSPs melted butter into the yeast.
• Slowly add flour one cup at a time mixing well using a rubber spatula after each addition.
• Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
• Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
• Punch down the dough and shape into a loaf. Place it in a greased 9 x 5-inch loaf pan. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
• Preheat oven to 350 degrees F. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.

Recipe adapted from Bakerette!!

Cheers!!!
Suji

Kadai chicken (Serves 5)

Ingredients

1. Chicken ¾ kg, cut to medium pieces (I used boned)
2. Red onions 2 medium, roughly chopped
3. Ginger garlic crushed 1 TBSP
4. Bell pepper 1 medium, cubed
5. Tomato 2 medium, chopped
    Turmeric powder ¼ tsp
    Coriander powder ½ tsp
    Kashmiri chilly powder ½ tsp
    Garam masala ½ tsp
6. Cashew nuts 10 nos, soaked and ground to smooth paste
7. Kasoori methi a few pinches
8. Yogurt 3 TBSP
9. Coriander leaves a few sprigs, chopped
10. Salt as needed
11. Oil 2 TBSP

For the Kadai Masala

1. Whole coriander seeds 5 tsp
2. Kashmiri dry red chilly 5 nos
3. Fennel seeds ½ tsp
4. Black pepper corns ¼ tsp
5. Cumin seeds ¼ tsp

Dry roast everything and powder fine using a blender.

Directions

• Heat oil in a deep pan and saute the cleaned chicken pieces for 5 minutes. Transfer this to a plate.
• Now add the crushed ginger garlic to the oil and saute till aromatic.
• Follow up with onions along with salt and saute for about 8 minutes.
• Add ingredients numbered 5 to the pan and mix well. Cook this for 5 minutes and add the chicken. Incorporate well and add the prepared Kadai masala.
• Next add chopped coriander leaves and ½ cup water.
• Throw in the bell peppers and cook covered for 15 minutes at medium heat. Open lid and add the yogurt, cashewnut paste. Mix well and cook for 6 minutes.
• Add the kasoori methi and remove from fire.

Cheers!!!
Suji