Mum’s Yummy Prawn Curry

A simple yet tasty prawn curry. This can be had as a starter or as main-course.

Here is the preparation

1. De-vein and clean prawns

2. Lightly fry prawns until they are partially dehydrated. Add salt and turmeric powder while frying. 

3. Take 2 medium tomatoes chopp and grind in mixie to make a puree.

4. Chop couple of onions and fry till brown

5.  Put 2tsp ginger paste + 4tsp garlic paste and fry a bit. Put tomato puree​ and let it cook on slow heat. Put 1tsp haldi + 2tsp mirchi powder + 1 tsp of dhaniya powder and salt to taste.

Once the oil leaves, put prawns and let it cook till all the water evaporates.

Final product 

Serve with rice or have it just like that!

Khasta Kachori - Street Style Kachori

Khasta Kachori is deep-fried, delicious puffed pastry which is stuffed with mouthwatering masala made especially for the kachori. It has a unique sweet, salty, spicy flavour which you will not find in any other snack.

It's a north Indian snack, folks from UP, Uttaranchal, Bihar have it with Dahi (Yoghurt) as breakfast. You can also have it with sweet tamarind chutney or plum sauce (as shown in the video).

They are also sold in other parts of India in different variations of this recipe, such as Onion kachori etc

Recipe & Method of Preparation

- ENJOY

Masale Bhaat (Rice with Spice)

Masale Bhaat

This recipe is courtesy Mohini, whose preparation turns out so delicious that even if you've resolved to skip rice for the meal, you will end up having it!

Ingredients:

1. 1 Cup Rice

For the paste: (Ingredients #1)
1. Grated coconut -1 table spoon
2. Green Chillies - 3/4
3. 1 Onion (large)

For the Masala: (Ingredients #2)
1. Bay leaf - 1
2. Dalchini - 1-inch piece
3. Badi Elaichi (large cardamom) - 1
4. Garam masala - 2 teaspoons
5. Chilly powder - 1 teaspoons
6. Turmeric - 1 teaspoon
7. Ginger+Garlic paste - 2 teaspoons

Veggies:
1. Potatoes - 2 or 3 cut in large pieces
2. Cauliflower - 1 small cut in large pieces
3. Green Peas  - half cup

Method:

Step #1:
Rinse rice and keep it aside for 10-15 mins. After 10-15 mins, take a small amount oil in the pan, pour rice and a half a teaspoon of turmeric and sauté rice for a few mins. Keep rice aside once done.

Step #2:
Put ingredients #1  in a mixer and make a paste and keep it aside.

Step #3:
Fry potatoes and cauliflower separately in low heat. Add pinch salt and turmeric while frying. Keep them aside

Step #4:
Heat 2 tablespoons of oil in a large pan.
Add bay leaf, dalchini, cardamom and stir for a few seconds.
Add Ginger/Garlic paste and stir for a couple of minutes.
Add the paste prepared in Step #2 and fry in low flame until all water is evaporated.
Add garam masala, chilly powder, turmeric and fry for a couple of minutes.
Add potatoes and cauliflower and mix it well for a couple of minutes.
Add green peas & rice and mix them well with rest of the ingredients.
Add a couple of cups of hot water and cover the pan with a lid and let it cook.

Once rice is cooked, garnish with coriander and server with yoghurt!

Cheers!

Puru Uncle's Maggie

INGREDIENTS

1. 3 packs of masala Maggie
2. 2 medium sized tomatoes finely diced
3. 3/4th cup frozen peas
4. 1/2 capsicum finely diced
5. 1/2 tsp turmeric
6. 1 tsp red chilly powder (more if you want spicy)
7. 2 Maggie veg masala/chicken masala cube
8. 1 table spoon oil
9. Salt to taste

PREPARATION

1. Dice tomatoes, capsicum in small cubes
2. Heat oil in a pan and put capsicum, tomatoes and frozen peas in. Stir them for 3-4 minutes in high flame.
3. Put turmeric, chilly powder, Maggie masala cubes and salt and mix it well.
4. Let it cook for a while until all the water from tomatoes is gone. Keep stirring from time to time.
5. Once all the water is evaporated and the tomatoes and peas are cooked add 3.5 cups of water and bring to just below boiling temperature.
6. Put 3 packs of Maggie and let it half cook. Put the masala from 3 Maggie packets on the noodles and stir well.
7. Cook it until the noodles are done.

Add salt if necessary.

YOUR Puru Uncle's Maggie is done.

Let it cool a bit and serve warm. You can add boiled eggs or fried eggs on the side.

Kids love this!

Spicy Chicken Curry

Spicy Chicken Curry

This is a simple, spicy and delicious chicken curry recipe. One of our friends prepared this once and it was absolutely awesome.
So we had to try it ourselves! And boy! Was is YUMMY!

Courtesy: Sangeeta Parihar

Ingredients

1. Chicken  - 1/2 kg (Curry cut or Chicken Drumsticks. I personally Love the drumsticks)
2. Onions - 4 large
3. Tomatoes -2 large
4. Cashew nuts (kaju) - 10 to 12 pieces
5. Badaa phool (Star Anise) - 3 or 4 petals
6. Dalchini (Cinnamon) - 1 inch
7. Kaali Elaichi (Black cardamom) - 1
8. Jeera (cumin seeds) - 1tsp
9. Black pepper - 10 seeds
10. Coriander Seeds - 2tsp
11. Turmeric powder - 1/2 tsp
12. Red Chill Powder - 2 tsp
13. Bayleaf (Tejpatta) - 1
14. Marathi garam masala (or normal garam masala)  - 2tsp (Marathi garam masala has fried onion in it, so it gives a distinctive taste, but any other masala will also do)
15. Lazeez chicken masala (or any other chicken masala) - 2 tsp
16. Oil  - 2 table spoon
17. Ginger paste - 1 tsp
18. Garlic Paste - 2 to 3 tsp
19. Water - 2 cups
20. Salt to taste

Method

• Fry 3 Onions until Golden brown. Once Onion becomes soft, add all ingredients above from Points #5 to #10 in the Ingredients section. Saute for 2 minutes and keep it to cool. Once this is cool, grind this in a mixer to make a paste. This is your Masala Paste

• Take 1 Tomato and Cashew nuts and prepare a paste of it in the mixer. This your Tomato-Cashew Paste.

• Saute 1 Onion, Bayleaf and 1 Tomato in the frying pan with 2 tablesppon of oil until they are cooked, Put Chicken pieces in the pan and let the chicken cook for sometime. 

• Add the Masala Paste prepared above & Ginger paste and garlic paste and cook in low flame until the chicken and masala are mixed properly.This takes about 10-15 minutes

• Add the Garam Masala + Lazeez Masala + Turmeric Powder + Red Chilli Powder in the chicken and continue to cook in low flame for another 5-7 minutes

• Add Tomato-Cashew Paste and let it all mix up and cook for another 5-7 minutes

• Once all the masala attain some level of consistency, add 2 cups of of water and pour the entire preparation  in a pressure cooker and let it cook for 2 whistles. If you dont have pressure cooker then let everything cook in the pan with lid cover for about 30-40 minutes, while stirring occasionally.

Your Yummy Spicy Chicken Curry is ready! 

Serve with Roti or Naan!

Cheers!

  

Baingan Ka Bharta (Spicy)

Baingan Ka Bharta

Credit: Sangeeta Parihar

Ingredients:

1. Big Brinjal  1 Approx 500gm
2. Chopped Onions  2 medium ones
3. Chopped Tomatoes 3 medium ones
4. Chopped Garlic 10-12 (Kaliyan)
5. Garam Masala 1 tsp
6. Chilli Powder 2 tsp
7. Turmeric Powder 1 tsp
8. Salt For taste
9. Oil

Preparation:

• Apply oil on Brinjal & roast on gas flame till it's roasted well. Let it cool. Peel off the skin after it cools down and mash the pulp
• Add oil in a pan, chopped garlic, onion & cook till it turns golden brown.
• Add chopped tomatoes, turmeric powder, garam masala, salt, chilli powder & cook till oil oozes.
• Add roasted peeled off Brinjal into the pan & cook till 5-7 mins. Garnish with fresh corriander leaves & serve with hot chapati

Karela (Bitter Gourd) sabzi

Karele ki Sabzi

This is simple yet a very simple & handy recipe. It takes about an hour to make it, but the effort is well worth it.

Courtesy: My friend Shweta Singh

Ingredients:
1. Karela - 3 big ones
2. Onion - 7-8 medium ones
3. Oil - 3 tbs
4. Turmeric powder - 1 tsp
5. Red chili powder - 2-4 tsp depending on your need for hotness
6. Amchur powder - 2 tsp
7. Saunf powder - 2 tsp
8. Coriander powder - 3 tsp

Preparation:

Cut onion in slices and karela in rounds. Put karela in bowl of salt water (which u will drain off before cooking) so that the bitterness is reduced.

1. Take good amount of oil in pan, add onion, fry it for about 5 mins, until its translucent
2. Add karela, fry them for about 10 mins
3. Add Salt,turmeric,red chilli powder,coriander powder,saunf powder. Mix well, close the lid and let them cook
4. Once it is half cooked,add anchur powder
5. Let it cook until Karela leaves oil

Serve with rotis...