Pinapple cubed pieces - 1 cup Mango cubed pieces - 2 cup Grated coconut - 2 cup Fried red chillies - 2 to 3 Mustard seeds - 1 tsp Jaggery - little Salt - to taste
Method :
In a deep vessel steam cook pinapple pieces in water mixed with jaggery and salt for 5 minutes. Set aside it to cool. Grind grated coconut and fried red chillies into a coarse paste. Before transfering it to a vessel, add mustard seeds and grind again into a medium consistency paste. Note that the prepared masala or mango are not cooked. After transfering masala to a vessel, add the steam cooked pinapple pieces and mango pieces to it and mix well. Keep it in fridge till serving. Serve chilled.
Note - THIS IS A RECIPE WITHOUT COOKING MASALA. You can add grapes to enhance the taste.
Prawns - 25 Onions - 2 ( finely chopped ) Green chillies - 2 ( deseeded and finely chopped ) Red chilli powder - 2 tsp Pepper powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - To taste Ginger - 1 inch piece Garlic - 10 seeds Oil - 6 tbsp
Method :
Grind onion, green chillies, red chilli powder, pepper powder, turmeric powder, garam masala, ginger,garlic and salt into a fine paste. Marinate the prawns by the prepared paste and set aside for half an hour. In a kadai add the marinated prawns alongwith 1/4th cup of water and bring it to boil till all the water is absorbed by the marinated prawns. in another kadai heat oil. Add the cooked prawns and deep fry. Serve hot with white rice and daal.
White rice / Basmati rice - 1 cup Beans - 100 gms Onions - 2 Carrot - 1 Tomato - 1 Everest Shahi Biryani Masala - 2 1/2 tsp Water - 3 times the rice Pepper powder - 1 tsp Green chillies - 2 ( chopped ) Salt - To taste Coriander leaves - little ( finely chopped ) Oil / ghee - 4 tsp
Method :
Chop the vegetables except tomato into 1/2 inch long thin pieces. Finely chop tomato and keep aside. In a pressure cooker,put oil / ghee and heat it. After it gets heated, add onions and fry till golden browned. Add tomato pieces and fry for 2 minutes. Add the vegetable pieces and green chillies. Fry till they get soft. Add Everest shahi biryani masala and fry for 2 minutes. Add salt and adaquate water. Cook till 15 minutes by closing the lid ( 4 whistles ). After it gets cooked add pepper powder and mix well.Sprinkle coriander leaves. Serve hot. Tastes good with raita.
Corn kernels - 2 cup Tomato - 1 ( chopped ) Sev - 1/2 cup Onion - 1 ( chopped ) Coriander leaves - little ( chopped ) Juice of 1/2 lemon Red chilli powder - 1/4 tsp Chaat masala - 1/4 tsp Salt - To taste
Method :
Boil the corn kernels and keep aside. In a bowl mix all of the above ingredients except sev. Sprinkle sev while serving as it remains crispy.
