Tomato Prawns Curry

Ingredients:
~ Prawns – 1 Kg.
~ Onions sliced – 2.
~ Tomato chopped – 4.
~ Vegetable Oil – 4 tbsp.
~ Cinnamon sticks – 2.
~ Cardamom - 4 pods.
~ Cloves – 4.
~ Green Chilli (Cut in small pieces) – 2.
~ Ginger Garlic paste – 2 tbsp.
~ Salt – to taste.
~ Turmeric powder – ½ tsp.
~ Red Chilli powder – 1 tsp.
~ Coriander powder – 1 tsp.
~ Cumin powder – 1 tbsp.
~ Musturd seeds - 1/2 tsp.
~ Curry leaves - 5.
~ Fish Masala powder  – 1 tbsp.
~ Garam Masala powder – ½ tsp.
~ Coriander leaves chopped – for garnish.

Method:
~ Shell out and clean the Prawns.
~ Heat Vegetable Oil in a Pan, add Cinnamon sticks, Cardamom, Musturd seeds, Cloves,
   Curry leaves and fry for sometime.
~ Now add Onions, Green Chilli and saute till the Onions turn golden brown.
~ Add Ginger Garlic paste and stir for sometime.
~ Now add Turmeric powder, Red Chilli powder, Garam Masala powder, Fish Masala
   powder, Coriander powder and fry for 5 minutes, stirring frequently.
~ Add chopped Tomatoes, Cumin powder with sufficient water and simmer for 10
   minutes with lid on.
~ Now add Prawns, Salt, close the lid and cook until the prawns are done.
~ Garnish with Coriander leaves and serve hot with Rice or Chapati.

Bhendi Dhahi Kadi

Ingredients:
~ Bhendi (Lady’s finger) – cut in medium pieces – ¼ Kg.

~ Yogurt ( or Buttermilk)  - 2 cups.
~ Besan (gram flour) – ½ cup.

~ Kokam (optional) – 2 to 3 pieces.

~ Turmeric powder – ¼ tsp.

~ Red Chili powder – 1 tsp.

~ Dry Red Chili – 4 to 5.

~ Mustard seeds – ½ tsp.

~ Cumin seeds – ½ tsp.

~ Curry leaves – 4 to 5.

~ Vegetable Oil - as required for deep frying.

~ Salt - as per taste.

~ Coriander leaves chopped – for garnish.

Method:

~ Blend Yogurt with double the amount of water, Turmeric powder, Ginger Garlic
   paste, Kokam (Optional), Red Chili powder, Salt and Besan.

~ Mix well to make sure that there are no lumps formed. It should look like a
   Buttermilk mixture with Besan in it.

~ Cook this mixture in a Pan for 10 minutes and then add Bhendi pieces.

~ Simmer in medium heat, constantly stirring till the Bhendi are fully cooked.

~ Heat Oil in a Pan, add Curry leaves, Mustard seeds, Cumin seeds, Dry Red
   Chillies and fry for sometime.

~ Add this on the top of the cooked Bhendi Kadi.

~ Garnish with Coriander leaves and serve hot with Rice or Chapati.

====This is my wife, Marina's recipe====

Fried Chicken Kebab

Ingredients:
~ Chicken Drumsticks (leg pieces) - 10.
    (You can also use other pieces of Chicken).

~ Ginger Garlic paste - 1 tbsp.

~ Chicken Kebab Masala powder - 6 tbsp.

~ Egg (beaten) - 1.

~ Vegetable Oil - as required for deep frying.

~ Salt - as per taste.

Method:

~ Peel the skin of the Chicken drumsticks, wash and sprinkle little salt.

~ Mix Ginger Garlic paste, Chicken Kebab
   Masala powder to the beaten Egg and
   marinate the Chicken drumsticks in this
   mixture for about 1 hr.

~ Heat Vegetable Oil in a Pan and deep fry the
   marinated Chicken drumsticks.
~ Serve while hot.

 

====This is my SIL, Sharina's recipe====

Chana 65

Ingredients:

~ Chana  - 2 cups.

~ Garlic crushed - 3 pods.

~ Ginger Garlic paste - 1 tsp.

~ Garam Masala powder - 1 tsp.

~ Red Chilli powder - 2 tsp.

~ Vegetable Oil - 2 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Cumin (Jeera) powder - 1/2 tsp.

~ Maida / All Purpose flour - 2 tbsp.

~ Besan / Gram flur - 2 tbsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - 1 tbsp.

Method:

~ Pressure cook Chana (ensure that its not soggy). Drain and keep aside to cool.

~ Mix Crushed Garlic, Ginger Garlic paste, Turmeric powder, Cumin powder, Maida,
   Besan, Red Chilli powder, Garam Masala powder, Salt in little water.

~ Now add the drained Chana to this mixture and keep aside for around 15 minutes.

~ Heat Vegetable Oil in a Pan, pour the Chana mixture into the Oil and simmer until
   done, frequently stirring.
~ Garnish with Coriander leaves and serve hot.

Sausage Omlette Curry

Ingredients:

~ Sausage (cut in small pieces) - 4.

~ Egg - 4.

~ Onion sliced - 1.

~ Onion chopped - 1.

~ Tomato chopped - 1.

~ Green Chilli  chopped - 2.

~ Ginger chopped - 1" piece.

~ Ginger Garlic paste - 1 tsp.

~ Maggie cube - 1.

~ Chicken Masala Powder - 1 tbsp.

~ Garam Masala powder - 1 tsp.

~ Vegetable Oil - 2 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Cumin (Jeera) seeds - 1 tsp.

~ Musturd seeds - 1/2 tsp.

~ Coriander powder - 1 tbsp.

~ Curry Leaves chopped - 1 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - 1 tbsp.

Method:

~ Beat Eggs with Turmeric powder, Salt,
   Coriander leaves, Curry leaves, Chopped
   Onions, Green Chilli and Sausage pieces.

~ Heat Vegetable Oil in a Pan, pour the beaten
   Egg mixture, cover and cook for 2 minutes.

~ Now turn the Omlette and cook for another 2
   minutes (until golden brown).

~ Keep the Omlette aside to cool. Cut into small
   pieces (around 2.5 cms size).

~ Heat Oil in another Pan, add Musturd seeds,
   Cumin seeds, Onion sliced and saute until
   Onions turn golden brown.

~ Add Ginger Garlic paste and fry for sometime.

~ Add chopped Tomatoes and stir fry for
   about 2 minutes.

~ Now add Coriander powder, Chicken Masala
   powder, Garam Masala powder and cook for
   sometime with sufficient water. 

~ Add Maggie cube, Omlette pieces, close the lid and cook for around 5 minutes.

~ Garnish with Coriander leaves and serve hot with Rice, Chapathi, Roti or Bread.