Prawn Malaikari:
Ingredients:
1 kg Prawns
200 gms Onion
200 gms Garlic
30 gms Ginger
1 tsp Turmeric
1 medium sized Coconut (grated)
1 tsp Chilli Powder
2 Bay leaves
6 cloves
16 16 Cardamoms
2 cups Curds in 1 Cup water
1 Dalchini Stick
Oil or Ghee for cooking
Method:Extract milk from coconut and keep aside. Make a paste of onion, ginger, garlic and chilli powder. Dry grind dalchini cloves and cardamoms (garam masala).
Clean and devein prawns. Apply salt and a little Turmeric Keep aside. Heat 200 gms of oil or ghee or a mixture of both. First put in bay leaves and then the prawns. Fry for a minute. Now mix curds with ground paste. Stir fry the prawns with this mixture till oil separates. Now add coconut milt and salt. Cook till a thick gravy forms. Remove from fire and garnish with dry ground masala. Serve hot.
DHOKAR DALNA
Ingredients:
200 gms Chana dal
1 tbs jeera
1 tsp Ghee
2 Bay leaves
½ tsp Saunf
3 Cardamoms
1 tsp Chilli powder
2 tbs Coriander seeds
50 gms Ginger
1 tsp Khuskhus (Poppy Seeds)
2 Tomatoes
6 Cloves
1 tsp Turmeric
1 Dalchini stick.
Method: Soak chana dal overnight. Then grind dal with a little water and a pinch of salt to a fine paste. Grind coriander, jeera and Khuskhus with a little water to form a paste. Add finger and grind for a minute. Dry grind cardamom, cloves and dalchini separately.
Grease a round deep baking dish and pour the ground dal. Steam it in a pressure cooker for approx 10-15 minutes without weight. Pierce a fork or a knife to check if it comes out dry. Remove and keep aside. Chop tomatoes fine. Heat enough oil in a kadai to deep fry. Cut the cooled dal cake into cubes (1” squares) and fry in oil till golden brown. Set aside and remove the used oil. Heat 2 tbs oil. Put in the chopped tomatoes and ½ of the ginger paste along with chilli powder, turmeric, jeera, khuskhus and coriander paste. Stir fry for 2 minutes. Put dhoka into this gravy. Now add just enough water to barely cover the cubes of dhoka. Add salt to taste. Cover and cook on slow fire till a thick gravy remains and dhokas are cooked soft. Add pure ghee and the remaining finger paste just before removing from fire. The powdered garam masala are to be sprinkled as a garnish just before serving.
CHORCHORI:
Ingredients:
200 gms Cauliflower
200 gms Brinjal
100 gms Beans
2 green Chillies
Oil to cook
A small bunch of Coriander leaves
Method:
Prepare the sarso bata masala and Keep aside. (Sarson Bata: 2 tbs Mustard seeds; 2 gms Green Chillies;1 tsp salt; 1 ½ tsp Kalonji; ½ tsp Turmeric powder. Grind the first three ingredients with a little water to form a thick consistency. Add a pinch of turmeric powder and kalonji) Heat oil in a kadai. Put in the kalonji, and 2 slit green chillies. The introduce the vegetables neatly cut into 2” pieces. Add the Turmeric and salt to taste. Cover and cook on slow fire till tender and oil separates. Now add the ground sarson masala and ½ tsp sugar. Mix quickly and remove from fire. Finally sprinkle with coriander leaves and serve.
ALOO POSTO:
Ingredients:
4 Potatoes peeled and cubed. 1 Onion finely sliced.
4 Green chillies
3 tsp of Poppy seeds
2 tsp Mustard oil
½ tsp Turmeric poeder
½ tsp Chilli powder
Salt to taste
Method:
Grind the poppy seeds and 2 green chillies with a little water to form a paste. Heat oil. Fry sliced onions till light brown. Add salt, chilli powder and turmeric powder. Add the potatoes and fry till slightly brown. Add poppy seed paste and fry for a while. Pour 1 cup of water and two green chillies. Lower the flame and cover with a lid. Cook till potatoes are done and the gravy is semi-dry. Serve hot with rice.
