Goan Fried Prawns

Photo by Amit Agni

Ingredients:
270gm cleaned prawns-shell removed (you can also use shrimps but adjust the rest of the ingredients as per the quantity you are cooking)
1/2tsp turmeric
Salt to taste
11/2tsp red chilly powder (adjust to taste)
Oil for shallow frying
2-3tbsp semolina/rava/suji for coating the prawns
Method:
Wash the prawns and pat dry.
Marinate the prawns with salt, red chilly powder, and turmeric. Refrigerate for half an hour to one hour.
Remove the prawns from the fridge and evenly coat each one of them with rava.
Heat oil in a frying pan. Shallow fry all the prawns, turn occasionally. Fry until they are crisp golden brown or until cooked.
Goan Rava fried prawns are ready to serve.

Photo by Amit Agni

Strawberry Smoothie

Photo By Amit Agni

Ingredients:
8-10 good quality strawberries
11/2 cup milk
4tbsp yogurt
5 tbsp sugar, adjust to taste
Method:
Wash and roughly cut the strawberries into small pieces.
Add the strawberries in a blender along with milk,yogurt and sugar.
Blend it until you get a smooth shake.
Strawberry Smoothie is ready to serve.
Serve it in a glass with crushed ice and you are ready to beat the heat this summer.
Tips!
If you like add a banana to get a banana strawberry smoothie.

Egg Curry/Anda Curry cooked with coconut

Usually, I cook egg curry in tomato gravy but sometimes I prepare this dish with coconut. This is a sure shot hit and my husband loves it. I can serve this with rice,roti or pav so lots of options for me. This curry tastes best after few hours so I cook it in the afternoon and serve it for dinner. Enjoy!!!!

Egg Curry/Anda Curry Made In Coconut Gravy

Ingredients:

6 boiled eggs

Two 1 inch cinnamon stick

5 green cardamom

5 cloves

1/2 cup fresh grated coconut

3 tbsp unsweetened desiccated coconut

24-25 curry leaves

1 tsp fennel seeds

10 garlic cloves,roughly chopped

1 inch ginger, roughly chopped 

3 tbsp oil

Oil for shallow frying

1 medium size tomato,finely chopped

2 medium size onion

5 dry red chilies (add more if you like it spicy)

1 tsp tamarind pulp

1 tsp coriander powder

1 tsp kashmiri red chili powder

1tsp turmeric powder

Pinch of sugar

Salt to taste

Chopped coriander leaves for garnishing

Water as per requirement

Method:

Finely chop 1 onion and finely slice the other onion, lengthwise.

Remove the shell of the boiled eggs. Prick the boiled eggs with a fork on 2-3 places.

Add 1/2 tsp turmeric and salt to taste. Mix well to ensure all the eggs are coated with salt and turmeric.

Heat oil in a pan for shallow frying. Fry the eggs until golden brown.

Remove on a kitchen paper towel and keep aside.You can even cut the eggs into half, you choose:)

Heat 1 tbsp oil in a frying pan. Keep gas on medium to low heat. Add the fennel seeds to it.

When seeds start crackling add cinnamon,cardamom, dry red chilies and cloves. Fry for less than a minute or until you get a nice aroma.

Add the sliced onion. Saute till golden brown.

Add the 12 curry leaves and saute for a minute.

Add ginger and garlic, saute for 2 minutes.

Now add the desiccated coconut. Saute until it turns golden brown.

Add the fresh grated coconut. Saute till golden brown.

Remove from gas and let this cool. In a blender, blend this mixture to a smooth paste . Add water as required. Keep aside.

Now heat 2 tbsp oil in a wok. Add the chopped onion. Saute until golden brown.

Add the remaining curry leaves. Saute for another minute. 

Add the chopped tomato.Saute, cover and cook for 5 minutes or until the tomatoes are soft and pulpy. Cook on low heat.

Remove the cover and mash the tomatoes with the back of a spoon.

Add turmeric,coriander powder,red chili powder,sugar and salt. Cook until oil starts separating.

Now add the blended paste. Mix well. Add 2 cups of water. Add water as per the gravy consistency you want. Stir. Add the tamarind pulp.

Cook for 5 minutes or until the gravy starts to boil. 

Add the boiled eggs, cook on low heat for 5-10 minutes or until the gravy starts boiling again. Garnish with chopped coriander leaves.
Egg curry is ready to serve.

Tips! 

Try adding mint and coriander leaves while making the paste in a blender. This will give a nice flavour.

Egg Curry/Anda Curry Made In Coconut Gravy

  

Besan Ke Ladoo Recipe

Ingredients:
11/2 cup gram flour (besan)
1tbsp semolina/suji/rava
1 cup sugar (add more sugar as per your taste) 
1/2 cup ghee (clarified butter)
1/4tsp cardamom powder (optional)
dry fruits of your choice (I have used chopped cashews and almonds lightly roasted in ghee)
Method:
Take ghee in a kadhai. Put the gas on low heat. Once the ghee starts to melt add the besan and suji. Sieve the besan beforehand to avoid any lumps.
Cook the besan and suji on low heat till the raw flavours are gone and it is well cooked. Once the besan is cooked you will get a nice aroma. Keep stirring to ensure it gets cooked evenly without any burn. Time can vary depending on the heat of the gas. It took me around 20mins as I was cooking on very low heat.
After the besan is cooked remove it from heat. Let it cool little bit. Cool enough to use your hands to mix the sugar.

Add sugar, cardamom powder and chopped dry fruits. Mix all the ingredients well using your hand. The sugar I get over here is very fine so it was easy for me to mix. If the sugar you are using is coarse then you can powder the sugar before adding it to the besan.
Once the mixture cools down completely, form ping-pong size balls.
Besan ke ladoo are ready to serve. 
This recipe will make 15-17 besan ke ladoo.

Baingan Ka Bharta (Roasted Eggplant Recipe)

Baingan Ka Bharta has two versions. The recipe below is the Punjabi version. I will post the other version later. 
Ingredients:
500 gms brinjal/eggplant (large)
1 green chilies,chopped
4-5 medium size tomatoes,puree
2 medium size onion,chopped or sliced
1 inch ginger, minced
6-7 garlic cloves,minced
1/4 cup green peas 
1tsp red chili powder
1tsp coriander powder
Salt to taste
3-4tbsp oil
Chopped coriander leaves for garnishing
Method:
Wash the brinjal and pat dry. Roast the brinjal on medium flame on a gas cooktop till the skin has charred completely. You can even roast the brinjal in a grill or oven.
Cool and then peel the skin of the brinjal. Also remove the top part of the brinjal.
Mash the brinjal. Add salt to taste and mix well.
Heat oil in a pan. Add the minced garlic. Saute till it is golden brown.
Add the onions and saute till they are golden brown.
Add the green chilies and ginger. Saute till the raw flavours of ginger are gone.
Add the tomato puree. Let it cook on medium heat till the oil separates. Add red chili powder,peas and coriander powder. Cook for another 2-3minutes.
Now add the mashed brinjal. Mix all the masla with the brinjal.
Lower the heat, cover and cook for 10-15minutes or till the oil separates and brinjal is well cooked.
Garnish with chopped coriander leaves.
Serve Baingan ka bharta with roti or chapatti.