Prawns Saaru

My husband loves Prawns. And I love experimenting new recipes. This recipe would go along beautifully with rice.

Ingredients :
Prawns : 1/2 kg (Or 8-10 in no., medium sized)
Grated Coconut : 2 tbsp
Red Chillies : 3
Coriander Seeds : 1 tsp
Byadagi Red Chilli : 2 (for color)
Tamarind Pulp : 2 tsp
Onion : 1 (Finely chopped)
Turmeric Powder : 1/4 tsp
Coconut Oil : 2 tsp
Salt according to Taste

Procedure :
1. Peel and clean the prawns and marinate with turmeric powder and salt, and keep aside for half an hour.
2. In a  deep bottomed pan dry roast coconut, red chillies and coriander seeds till they give out an aromatic smell. Be careful not to burn it.
3. In the same pan heat oil and add the finely chopped onions and cook till they turn brown.
4. Once the roasted coconut powder is cooled down grind it in a mixer with the tamarind pulp.
5. Add this paste to the roasted onion paste.
6. Add water and bring it to a boil. Now add the marinated prawns and cook for 2 minutes (Prawns doesn't take much time to cook)
7. Add salt if necessary. (As you have already marinated the prawns with salt)

Chicken Kolhapuri

One of the best chicken curries I have ever made. Even now when I think about this curry my mouth just starts watering.  

Recipe Source : Nisha Baliga Shenoy

Ingredients :

Chicken : 1 kg

Oil : 1/4 cup

Coriander Leaves : to Garnish

For Marination of Chicken :

Curd : 2 tbsp

Turmeric Powder : 1 tbsp

Red Chilli Powder : 1 tbsp

Spice Mix : 2-3 tbsp (Recipe given below)

Spice Mix :

Poppy Seeds/ Khus Khus : 1tbsp

Jeera/ Cumin Seeds : 1 tsp

Coriander Seeds : 3 tbsp

Mustard Seeds : 1/2 tsp

Methi Seeds : 1/2 tsp

Whole Red Chillies : 8

Cardamom Seeds : 3

Cinnamon : 2 inch stick

Asafoetida : A pinch

Shredded Coconut : 2 tbsp

White Sesame Seeds : 1 tsp

For Gravy :

Onion : 2

Tomato : 3

Garlic : 5-6 pods

Ginger : 3" piece

Oil : 1/2 cup

Coriander Leaves : 1/2 cup

Shredded Coconut : 3/4 cup

Procedure:

1. Dry roast all the ingredients under " Spice Mix", till the coconut and sesame seeds turns slightly brown in color and gives a pleasant fragrance.

2. Once it cools down grind it into a powder and marinate the chicken pieces with the "spice mix" and other ingredients given under marination. Marinate the chicken for 2- 3 hours. It can be marinated overnight too.

3. To prepare the gravy : Heat oil in a pan and fry the onions. Now grind the fried onions with shredded coconut, tomatoes, coriander leaves, ginger and garlic to a masala.

4. In a deep bottomed pan, heat oil and add the gravy which is blended in the grinder. And  fry till the oil floats on top.

5. Now add the marinated chicken and mix well with the gravy.

6. Now add water and wait till the chicken is cooked which can take time upto 30 -40 minutes.

7. If using a cooker keep one whistle and simmer for 5 minutes and off the flame.

8. Garnish with coriander leaves.

Prawn Biryani

This mildly spiced beauty captured my heart. Not much of a Prawn eater plus the fact that the hand starts itching the moment I clean lobsters or prawns is a big turn off for me. But the flavor of mild spices definitely attracts you towards it. Prawn lovers are definitely gonna gorge on this. My MIL gave me this recipe which she found on a local Kannada Cookery show called Oggarane  Dabbi.

Ingredients :

Prawns : 15-20
Oil : To deep fry/ to shallow fry
Ghee+Oil : 1 tsp +1 tsp
Basmati Rice : 1 cup (Soak for half an hour)
Onion : 1
Tomato : 1
Ginger : 1 tbsp (Finely Chopped)
Garlic : 1 tbsp (Finely Chopped)
Green Chilli : 3-4
Mint Leaves : 1 bunch/ 1 cup
Coriander Leaves : 1/2 cup
Salt according to Taste


Spices :
Bay Leaf : 1
Cinnamon : 2 (1" pieces)
Cloves : 2-3
Green Cardamom : 2
Fennel Seeds : 1 tsp
Star Anise : 2

Spice Powders :
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Shaan Biryani Masala : 1 tsp

Marination for Prawns :
Lemon Juice : 1 tbsp
Ginger Garlic Paste : 1 ts
Chilli Powder : 1 tsp
Salt according to Taste



Procedure:

1. Add oil in a pan to fry the marinated prawns. I just shallow fry the prawns till they turn slightly white.  (Marinate the prawns for 4-5 hours)

2. In a cooker/tawa add ghee and oil. Put in the bay leaf, cinnamon, cloves, cardamom, fennel seeds and star anise.

3. Once the spices start giving out aroma of spices add finely chopped onions and once they turn slightly pink add chopped tomato.
4. Make a paste out of ginger, garlic and green chilli and add the same after the tomatoes turn mushy.
5. Now add the coriander leaves and mint leaves
6. Add chilli powder, biryani powder, coriander powder and once the spice powders are slightly (be careful not to burn the spice powders ) add fried prawns.
7. Now add the soaked Basmati rice and the required amount of water along with salt.
8. If using the cooker cook for 1 whistle and simmer the flame for 5 min/ if using tawa keep checking the rice to see if its cooked.
9. Serve it hot.

Chicken Lollipop

Chicken Lollipop:

Ingredients:
Chicken Drumsticks -5 to 6
Ginger Garlic paste- 2 TBSP

Chilly Powder
Turmeric Powder
Garam Masala
Corn flour
Lemon juice
Egg
Salt to taste
Oil for deep frying

Procedure:
1.Marinate the drumsticks with salt ginger garlic paste and keep aside for a 10 minutes.
2.Chop the coriander leaves finely and make a thick paste of red chilli powder, Turmeric Powder, Garam masala, corn flour, lemon juice and egg.
3.Marinate the chicken at least for two hours.
4.Wrap the end of drumsticks using aluminium foils.
5.Deep fry the pieces. (can squeeze lemon juice over the pieces for a tangy taste).

Lamb Liver Masala

Lamb Liver Masala:

Ingredients:
Lamb Liver pieces
Milk -1 cup

Chilli Powder-1Tsp
Ginger Garlic Paste 1tbsp
Garam Masala-1/2 Tsp
Onion-1
Turmeric Powder-1/2 Tsp
Coriander Powder-1/2Tsp
Coconut Powder-1TBSP
Coriander Leaves

Procedure:
1.Wash the liver pieces and soak it in milk for a hour.(to remove the bitterness)
2.Apply chiily powder, ginger garlic paste and oil and keep in for 15 min and cook in a pan.
3. Shift the contents to another bowl and in the same pan take some oil and fry the sliced onions with garam Masala and ginger garlic paste.
4. Also add turmeric powder, chilly powder, coriander powder and coconut powder.
5.Once it starts oozing out oil add the liever pieces which were cooked earlier and cook for two min.
(liver takes very less time to cook...)
6. Garnish it with coriander powder.