Ingredients :
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.
Ingredients :
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.
Ingredients :
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.
Ingredients
Ghoint ( Point-Gourd ) - 5
Phaggil ( Tansal-Gourd ) - 5
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup
Method
Cut Tansal-gourd and Point-gourd into slices. Do not peel or remove seeds. Wash them thoroughly and drain the water. Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the tansal-gourd and point-gourd slices with the prepared masala and deep fry.
Serve hot as a sidedish with daal ( dalitoy ) and white rice.
Ingredients
Rice - 1 cup
Long and short red chillies - 10 to 12
Grated coconut - 1/4 cup
Tamarind - little
Salted Jackfruit - 15 pieces
Salt - only if needed
Method
Soak rice in water for 1/2 an hour. Also soak salted jackfruit pieces in water for 1/2 an hour. Then roughly wash the jackfruit pieces and strain the water completely. Slice them into pieces if needed.
Grind grated coconut, tamarind and red chillies. Then add jackfruit pieces and grind again. Add rice finally to the mixture. Grind again into a medium consistency paste. Add water as per dosa batter consistency while preparing to make dosa.
Note :- Add salt only if required.
Ingredients
Pumkin - 1/2( cut into small cubes )
Ash gourd - 1/2 ( cut into medium cubes )
Ivy gourd - 15 to 20 ( cut into 1/2 inch round pieces )
Potatoes - 2 ( cut into cubes )
Snake gourd - 1 to 2 ( cut into thin pieces of 1 inch )
Raw cashewnuts - 10 to 15
Long beans - 15-20 ( cut into 1 inch pieces )
Green chillies - 6 ( finely chopped )
Coconut milk - 3 cup
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Sugar - 2 tsp
Maida - 3 tsp
Curry leaves
Salt
Method
Cook pumpkin, ashgourd and long beans in a vessel.
Pressure cook potato, ivygourd and cashewnuts till 2 whistles.
Mix both the cooked vegetables and add green chillies.
While boiling,add salt, sugar and coconut milk. Make maida paste. Add it to the boiling curry and stir continuosly so that lumps are not formed.
In a seasoning laddle, heat oil. Add cumin seeds, mustard seeds and curry leaves. After crackling, add the seasoning to the curry. Mix well.
Serve hot.
Ingredients
Jackfruit - 25 pieces
White rice - 3/4 cup
Grated coconut - 1cup
Jaggery - 250 pieces
Salt - to taste
Banana leaves
Method
Soak white rice for 1/2 an hour.
Grind jackfruit pieces and grated coconut. Add jaggery. After 2min, add white rice and salt. Make a coarse paste.
Heat water in a steamer. After 5min place the ground paste on the leaves and wrap them. Place them in steamer and cook for 25min.
Serve hot with ghee or honey.
note: Do not add water while grinding.
Ingredients
spring onions-1 bunch finely chopped
rice flour-11/2 cup
onion-1 small finely chopped
gram flour-3/4 cup
gingergarlic paste-1tsp
butter-2tsp
green chillies-1 finely chopped ( optional )
asafoetida-a pinch
salt, oil and water
red chilli powder, cumin powder, garam masala powder-1tsp each
Method
Take a bowl, add rice flour, garam masala powder, gram flour, spring onions, onions, ginger garlic paste, green chillies, asafoetida, red chilly powder,cumin powder,garam masala powder,salt and mix well. keep aside for sometime. sprinkle a little water. heat oil in a pan. make tiny balls of the above mixture and deep fry till golden brown. serve hot with red chilli sauce.
This post is submitted for Snacks Mela Event @ Cooking 4 all Seasons
http://cooking4allseasons.blogspot.com/2011/11/announcing-snacks-mela.html
Ingredients:
1 small sized raw jackfruit broken into small pieces
2 tbsp cooking oil
1 medium-sized onion, finely chopped
1 tomato finely chopped
1 capsicum chopped
2 tsp gingergarlic paste
green chillies 4
2 tbsp corn flour mixed with 1/2 cup of water
Salt, to taste
2 tbsp Soy Sauce
2 tbsp Tomato-chili sauce
½ cup of water
fresh coriander leaves, finely chopped for garnish
green onion, finely chopped for garnish
For the batter:
½ cup all-purpose Flour
gingergarlic paste 1 tsp
1 tsp red chili Powder
Salt, to taste
Method:
In a bowl add all-purpose flour, gingergarlic paste, chilli powder, salt and water. mix well and make a thick batter. add the jackfruit pieces and mix.
Heat the oil in a pan and deep fry the jackfruit pieces coated with batter, till golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the chopped capsicum and fry for 2 min. keep the fried capsicum aside.
In a pan add 2tspns of oil and heat it. add chopped onions, fry till golden brown. add chopped tomato and fry for 2 min. add the fried capsicum. add ginger, garlic and green chilies. add soya sauce, tomato sauce and fry. add salt.
Cook for a minute and add the all-purpose flour and water mixture. Add a little water and let simmer till the gravy becomes thick.
Add the fried jackfruit pieces and cook for another 2-3 minutes.
Garnish with chopped spring onions and coriander leaves.
Ingredients
Jackfruit seeds - 20 to 25
Fried red chillies - 15
Grated coconut - 1 cup
Tamarind - A little
Onions - 2 ( big size )
Urad dal - 1 1/2 tsp
Coriander seeds - 1 tsp
Oil - 2 tsp
Water - 1 cup
Salt - to taste
Method
Remove the outer cover of the jackfruit seeds and cut them in halves.
Finely chop 1 1/2 onions. Keep aside the remaining 1/2 onion after chopping. Now pressure cook the chopped onion and jackfruit seeds together till 4 to 5 whistles. Roast urad dal and coriander seeds with a teaspoon of oil
Grind grated coconut + fried red chillies + tamarind. Before removing the masala add roasted urad dal and coriander seeds. Grind again.
In a kadai, heat oil. Add the remaining 1/2 onion ( finely chopped ) and fry it till golden brown. Then add the ground masala and fry for sometime. Now, add the cooked jackfruit seeds, onions and salt to taste. Add water and let it cook for 10 minutes.
Serve hot with white rice and dalitoy ( daal ).
