PRAWN CURRY

Ingredients

Prawn 250 gm (cleaned)

Onion 2 nos

Tomato 1

Ginger garlic paste 2 tbsp

Garam masala powder 1 tsp

Chilli powder 2 tsp

Cinnamon 1 stick

Cloves 3

Cardamom 3

Coriander leaves for garnish

Salt to taste

Oil 2 tbsp

Preparation

1. Chop onion and tomato finely.

2. Heat oil in a pan, add cinnamon, cloves, cardamon, onion and salt. Saute till onion turns into golden brown.

3. Add tomatoes and fry well.

4. Add prawn, mix well. Sprinkle some water. Cover it and cook for 10 mts.

5. Add garam masala powder and chilli powder. Mix well.

6. Garnish with coriander leaves.

7. Serve it with rice.

ADA PRADHAMAN

Ingredients

Ada 200gm

Ghee 50gm

Jaggery 500gm

Grated coconut 1 cup

Cashewnuts 10

Raisins 10

Cardamom powder 1 tbsp

Preparation

1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.

2. Extract second coconut milk by adding water to the same ground coconut.

3. To a pan, add water and boil it. To the water, add ada and cook it.

4. Strain the water and wash the ada in cold water and keep aside.

5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.

6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.

7. Then add cooked ada and stir occasionally in a low flame.

8. Add second coconut milk and low the flame till the pradhaman thickens.

9. Now add the first thick coconut milk. Turn off the flame in 3 mts.

10. Add cardamom powder, fried cashewnut and raisins.

11. Serve it hot.

MYSORE PAK

Ingredients

Besan flour 1/2 cup

Sugar 1 cup

Ghee 1 cup

Water 1/2 cup

Preparation

1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).

2. Now add besan to the syrup and mix well so that the lumps will dissolve.

3. Quickly add ghee and keep on stirring.

4. Turn off the flame once the ghee starts seperating from the pak.

5. Transfer the pak quickly into a greased plate.

6. Allow it to cool.

7. Cut the pak into any shape as you wish.

PEPPER KULAMBU / MILAGU KULAMBU

Ingredients

Small onion 10

Garlic flakes 15

Pepper corns 1 tsp

Channa dal 1 tsp

Urad dal 1 tsp

Tamarind paste 1/4 cup

Pepper powder 2 tsp

Chilli powder 1tsp

Hing 1/2 tsp

Curry leaves 10 leaves

Cumin seeds 1 tsp

Mustard seeds tsp

Gingelly oil (Sesame oil) 2 or 3 tbsp

Salt to taste

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.

2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.

3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.

4. When the gravy turns dark brown, add water.

5. Finally add salt and 1 tsp of gingelly oil.

6. Turn off the flame.

7. Serve it with hot rice.

SOMAS / KAJJIKAYA

Ingredients

For dough

Maida 1 cup

Ghee 1 tsp

For stuffing

Sooji (rava) 1 cup

Sugar 3/4 cup

Cashew nuts 10

Raisins 10

Cardamom powder 1 tsp

Grated coconut 1/4 cup

Ghee 2 tbsp

Milk 1 tsp

Oil for fry

Preparation

1. To a bowl, add maida and ghee. Mix well.

2. Make this into a dough by adding water.

3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.

4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.

5. Now add cardamom powder. Add sugar and turn off the flame.

6. Sprinkle some milk. Mix well.

7. Divide the dough into 6 or 8 equal balls.

8. Roll the balls, apply 2 tsp of the sooji stuffing inside.

9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)

10. Fry them in medium hot oil till the colour changes into golden brown.

MUTTON CHUKKA

Ingredients

Mutton 250 gm

Small onion 100 gm

Tomato 50 gm

Chilli powder 2 tsp

Coriander powder 3 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Aniseeds 1/4 tsp

Curry leaves 5 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. To a pressure cooker, add chopped mutton, turmeric powder and salt. Turn off the flame after 3 whistles.

2. Heat a pan, add oil, aniseeds and chopped onion. Fry well.

3. Then add chopped tomatoes. Fry well.

4. Now add turmeric powder, chilli powder and coriander powder. Fry in a low flame till the oil seperates from it.

5. Add cooked mutton and sprinkle hot water and mix well.

6. Add curry leaves and coriander leaves.

7. Serve it with rice or roti.

MILAGA KICHADI

Ingredients

Small onion 15

Channa dal 1 tbsp

Red chilli 3 or chilli powder 2 tsp

Curry leaves 5 leaves

Tamarind paste 1/2 tsp

Hing pinch

Mustard seeds 1 tsp

Gingelly oil 1 tbsp

Salt to taste

Preparation

1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.

2. Grind the above fried contents finely by adding water.

3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.

4. To this add grinded paste, tamarind juice and water. Mix well.

5. Serve it with idli or dosa.