PRAWN KHARA MASALA

This is a recipe that has the flavor of some dry roasted and grounded Indian spices. Here, I have used 'tiger prawns' but it can be made with any kind of prawns. Though the taste would vary with the size of the prawns. This needs very less ingredients as well as time to cook. Let's check out the recipe.

INGREDIENTS

Tiger Prawns-5-6 (De-veined and washed)

Chopped onion-1 medium

Finely chopped Ginger garlic- 1tsp

Sliced tomato-1

Coriander powder-1 tsp

Green chilli-1

Kasuri meethi (Dried fenugreek leaf)-1 tbsp

Coriander leaf-1/2 bunch

Dry roasted and grounded spice powder-(cinnamon, cloves, cardamon, peppercorn, coriander seeds, fennel seeds, cumin seeds, dry red chilli)
Mustard oil/ Refined oil

METHOD

Wash the prawns properly and smear salt and turmeric. In a wok, take mustard oil and fry the prawns and keep aside. Prawns should not be over-fried because then it becomes rubbery. In the same oil in which prawns have been fried, add chopped ginger garlic followed by sliced onion. Fry well. Then put green chilli, chopped tomato, kasuri meethi and coriander powder. Add little water also to avoid the spices from been burnt. Add the dry roasted masala also. Now add the fried prawns. Mix well. Add little water for gravy.

EGG SQUARE SURPRISE

Well, unable to think any name other than this. In this preparation, one of the main ingredients is of course egg, but it also has a surprise mix of boiled and mashed split bengal gram paste. Though it looks like squares made out of eggs but when one eats this, gets that surprise in taste.

INGREDIENTS

For the Egg Square batter:

Egg-4

Parboiled Chana dal (Split Bengal gram) paste-1/2 cup

Chopped onion-1 medium

Chopped Coriander leaf- 1/2 bunch

Salt and sugar as per taste

Green chilli-2

Grated ginger-1 tsp

For the gravy:

Cumin seeds-1 tsp

Dry red chilli-1

Onion paste and chopped-1 large 

Ginger paste- 1tsp

Tomato puree-1 cup

Cumin powder-1 tsp

Asafoetida (Hing)- 1 pinch

Turmeric powder-1 tsp

Garam Masala- bayleaf, cinnamon, cloves, cardamon

Refined oil

METHOD

Mix all the batter ingredients together mentioned above and fry it with oil by spreading the batter on a pan like a big omelette. After frying this, cut small square pieces out of it and keep aside. Now for the gravy, take oil in a pan, put cumin seeds, dry red chilli, pinch of Asafoetida and whole garam masala as tempering. Then put the chopped onion first followed by the onion and ginger paste. Add little sugar and salt, cumin powder, turmeric powder and fry the masala little. Add tomato puree, after frying for a while, add water required for the gravy. Now when the gravy starts boiling, add the above egg square pieces. Cover cook for a while. Serve hot with steamed rice or chapati.

HYDERABADI MIXED VEGETABLE CURRY

There are number of ways to make a mixed vegetable curry. All over the world different recipes are made with different combinations of vegetable. In India itself, there are so many ways to make mixed veg curry. I have already shared the Bengali way of cooking mixed veg curry. Today I am sharing the hyderabadi style.

INGREDIENTS

Blanched (except brinjal) mixed vegetable (like beans, carrot, cauliflower, green peas, potatoes, brinjal)-2 cups

Chopped onion-1 large

Ginger garlic paste-2 tsp

Tomato puree-1 cup

Cumin seeds-1 tsp

Garam masala whole- bayleaf, cinnamon, cardamom, cloves

Beaten curd-2 tbsp

Turmeric-1 tsp

Red chilli powder-1 tsp

Any curry powder-1 1/2 tsp

Chopped coriander-1/2 cup

METHOD

Take oil in a wok, and put the cumin seeds, the garam masala and the bayleaf as tempering. Fry for few second. Then put the chopped onion, followed by ginger garlic paste. After frying the masala a little while, add the vegetables (fry the brinjal separately, smearing salt, turmeric and sugar) and fry well. Then add turmeric powder, red chilli powder, tomato puree and the curry powder. Add the seasonings as well. Now when the vegetables are nicely done, add the beaten curd. Put little water and lid-cook for sometimes. Sprinkle chopped coriander and serve hot with roti or parantha.