Prawn Curry

A  delightful  masala prawn curry which will bring water in your month.

Prawn Curry

Ingredient

• Medium size prawns - 25 pieces (cleaned )

For marination:

• lemon – 4 tea spoon
• salt to taste
• chilli powder - 1 tea spoon
• ginger-garlic paste - 2 tea spoon

For gravy:

• curd -1/2 cup
• cream -4 tea spoon (or 1/2 cup coconut milk)
• onions - 2 (grated)
• tomatoes puree - 3 tomato (boil the tomato and make a paste)
• Chilli powder - 1 tea spoon
• turmeric - 1 tea spoon
• cumin seeds - 1 tea spoon
• garam masala powder - 2 tea spoon
• ginger-garlic paste - 1 tea spoon
• butter -2 tea spoon
• oil - 1 tea spoon
• tandoori masala - 1 tea spoon (for color)

Method 

In a bowl marinate the prawn with lemon juice, salt, chilli powder and ginger-garlic paste for 20-30 minutes . Heat butter in a pan. Now cook the marinated prawns for 5 minutes until well cooked and keep aside . In the same pan take oil and add cumin seeds and onion and sauté till it turns brown. Now add ginger-garlic paste, turmeric powder, chilli powder, salt and fry for two minutes. Add tomatoes in the pan and mix well, until the mixture thickens. Add cooked prawns and cream or coconut milk , curd and garam masala. Mix well and cook in a low flame for few minutes.In the last add tandoori masala powder and salt to taste. Serve hot with rice or naan.

Kurkuri Bhindi

Kurkuri Bhindi

Ingredient

• Onion seeds (kalonji) - 1/2 tea spoon
• Salt to taste
• Red chilli powder - 1/2 tea spoon
• Ladyfingers (bhindi) - 250 gms
• Bengal gram flour (besan) - 3 tea spoon
• Cumin powder - 1 tea spoon
• Green chillies - 4
• Coriander powder - 1 tea spoon
• Fennel seeds (saunf) - 1 1/2 tea spoon
• Dry mango powder (amchur) - 1 tea spoon
• Oil - 1/4 cup
• Garam masala powder - 1 tea spoon
• Turmeric powder - 1/2 tea spoon
• Cumin seeds - 1/4 tea spoon

Method

Wash the ladyfingers(bhindi) cut the two ends and slit a little on one side of the bhindi. Mix all dry masalas, gram flour and 1 tea spoon fennel seeds except cumin and onion seeds in a bowl. Mix in a table spoon of oil and salt and mix well. Now stuff this masala into the ladyfingers. Heat 3 table spoon of oil in a kadai, put the remaining fennel seeds, cumin seeds, green chillies and onion seeds and fry for a minute. Mix the bhindi and stir for 5 minutes, cover and stir occasionally till they are crispy. Serve Hot with any roti.

Rajasthani Missi Roti

Rajasthani Missi Roti

Ingredient

• Wheat flour - 150 gms
• Red chilly powder - 1 tea spoon
• Besan - 250 gms
• Dhaniya Powder - 1 tea spoon
• Ghee - 3 table spoon
• Jeera - 1/2 tea spoon
• Kaala Jeera - 1/2 tea spoon
• Salt - 1 tea spoon
• Ajwain - 1/2 tea spoon

Method

Mix the wheat flour and besan. Add all the ingredients and mix well. Make a stiff dough with water. Shape like a small small size balls of the dough and roll it into small and thick rotis and roast it. Brush missi roti with melted ghee. Serve hot with Shahi Gatte.

Methi Mathri

Methi Mathri

Ingredient

• Flour - 1 1/2 cups (maida)
• Whole wheat flour - 1/2 cup (atta)
• Semolina - 1 table spoon (sooji/upma rava) (optional)
• Black pepper powder - 1/4 tsp (freshly ground) (optional)
• Ghee - 4 heaped table spoon (or oil)
• Ajwain - 1 tea spoon or cumin seeds - 1 tea spoon
• Salt to taste
• Kasuri methi - 1 heaped table spoon (crushed)
• Oil for deep frying

Method

In a steel vessel, add maida, atta, semolina, ajwain, kasuri methi, ghee (or oil) and salt and mix well. Now slowly add warm water and knead into a stiff dough. Covered it and keep aside 15-20 mins. Shape like a small size balls of the dough and roll it into slightly thick puris, Prick all over with a fork.Heat oil in a kadai for deep fry, once oil is hot, reduce to low medium flame. Give 4-5 mathris according to the size of the vessel and fry till golden brown, cook both the sides. Increase flame to medium high towards the end of the cooking process, drain and place on absorbent paper.When cool, mathris become crisp texture. Store it into airtight containers. Serve them with tea.

Rajasthani Churma Laddoo

Rajasthani Churma Laddoo

Ingredient

• Wheat flour -250 gms
• Ghee - 500 gms
• Khoya / Mawa - 150 gms
• Sugar (grounded) - 250 gms
• Soaked almond (finely chopped) - 50 gms
• Cardamom(small) - 4 nos
• Dalchini - 1 inch

Method

Melt 200 gms. of ghee and mix it to wheat flour. Make a stiff dough using little water. Make small balls with the dough. Heat rest of the ghee in a kadahi. Fry it till it becomes golden brown. Now Churn it into a grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini and the mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well and make small small laddoos of the churma’s. You can enjoy the taste of churma for many days if you keep it in an airtight box.

Rajasthani Dal Bati ( Puffed Dough Dumplings With Lentil Curry )

In western India,the desert cuisine is famous for its different taste & varieties. The states like Rajasthan and Gujarat fall under it. Hear variety of dals and achars (pickels) is used along with food.

Rajasthani Dal Bati

Ingredients

For Daal(Lentil Curry)

• 2 cups Rajma beans (soaked in water overnight with little soda bi carbon
• 1 cups whole blackgram (urad)(soaked in water overnight with little soda bi carbon
• 3 nos onion (chopped)
• 2 nos tomatoes
• gram masala power - 2 tea spoon
• chilly power - 2 tea spoon
• haldi - 1 tea spoon
• ginger & garlic - 1 table spoon
• 2 nos green chilly cut into halves lengthwise
• cream - 2 table spoon
• ghee - 2 table spoon
• coriander leaves - 1 cup (chopped)
• oil
• salt to taste

Methods


For Bati (Roti type)

• 5 cups whole wheat flour, sieved
• 1 cup ghee melted 
• 2 table spoon curd
• Salt To Taste

Method

Cook the rajma and black gram in a pressure cooker till it is soften. Heat 2 table spoon oil in kadai. Add ginger-garlic paste and onions fry it and put chopped tomatoes with it. Add all the masalas and salt except ghee, cream and chopped coriander leaves .Fry till oil start separating itself. Put this mixture to the cooker where both dals were done, simmer till well blended. The gravy should be thick. Now give cream , ghee and chopped coriander leaves.

For Bati (Roti)

Make a soft dough with flour, ghee, curd, salt with water. Roll into small size balls. Cover it and keep for an hour. Then roast the ball on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot bati (dumplings) in the dal while eating.