SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

Spicy Garlic Butter Prawns

Ingredients:

Prawns -                                                           - 1/2 Kg 

Garlic                                                               - 6 cloves 

Butter                                                                -  2 tbsp

Chilli Powder                                                    - 2 tsp

Sesame oil                                                        - 2 tsp

Cornflour                                                          - 2 tsp

Meat Curry Powder                                          - 2 tsp

Eggs                                                                  - 2

Grated Coconut                                                - 2 tbsp 

Oats                                                                 - 2 tbsp

Pepper powder                                                 - 1 tsp

Curry leaves                                                     - 2 tbsp

Vinegar                                                            - 2 tbsp

Oyster sauce                                                    - 1 tbsp

METHOD:

Marinate the prawns with 2 tsp sesame oil, corn flour,chilli powder, garlic, curry leaves, vinegar and oyster sauce  for 30 mins

Fry the prawns till golden brown.

Combine the Curry powder, eggs, grated coconut, oats, salt & pepper in a bowl.

Heat the pan with butter. 

Stir in the mixed mixture and cook till  it turns crisp.
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Add in the fried prawns and season and stir fry.

Serve hot with Rice or Roti....

OOLAN KERALA DISH

OOLAN KERALA DISH

Oolan

INGREDIENTS


Ash gourd                                     - 1 cup

Black eyed beans                          - 1/2 cup

Green chillies                               - 1/2 cup

Coconut milk                                 - 2 cups

Salt                                               - to taste

Coconut oil                                   - 1 tbsp

Curry leaves                                 - 1 tbsp

METHOD:

Cut Ash guard into cubes.

Soak black eyed beans for atleast 1 hr. Cook it and keep aside.

Add the cut ash gourd and green chillies together.

Add enough water and salt cook over medium heat till the ash gourd is cooked.

Pour in the coconut milk, the cooked beans, and bring to a boil.

Reduce heat and simmer for 5 minutes.

SPICY POTATO RICE

SPICY POTATO RICE

Spicy Potato Rice

INGREDIENTS:

Basmati rice                                              - 2 cups

Potatoes                                                    - 4 

Onions                                                      - 2

Garlic paste                                               - 2 tsp

Ghee                                                         - 3 tbsp

Green peas                                                - 1/4 cup

Yogurt                                                       - 1 cup

lemon juice                                                - 2 tbsp

Coriander leaves                                        - for garnishing

Salt                                                           - to taste

TO GRIND:

Green chillies                                              - 2       
              
Ginger  & Garlic paste                                - 2 tbsp

Coriander  leaves                                       - 1/2 cup 

Grated coconut                                          - 1/4 cup


T0 ROAST AND POWDER:

Coriander seeds                                         - 3 tbsp

Cinnamon stick                                          - 1"

Cardamom                                                - 2

Cloves                                                       - 2


METHOD:

Cut Potatoes and fry it in oil and set aside.

Cook the basmati rice drain and spread to cool.

Heat a frying pan add ghee.

Then add in the onions and saute well till the onions turns transparent . 

Add in the ground paste and saute till the raw smell disappear.

Add in the roasted masala and saute well.

Add 1/4 cup of water and cook till the oil oozes out.

Now add in the fried potatoes and the green peas.

Saute well so that the potatoes are well coated with the gravy.

Beat the yogurt well and add it along with lemon juice and salt.

Mix well and cook for about 5 minutes.

The gravy is ready now add the rice and mix gently and make sure they blend well.

Garnish with the cut coriander leaves.

Serve hot with Kurma and  onion and carrot raita.

METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..