Ingredients :
Prawns - 1 cup medium sized Onions - 2 large (1 sliced and 1 chopped) Tomatoes - 2 medium Potato - 2 medium cut into small pieces Coriander seeds - 1 tbsp Cloves - 5-6 Peppercorn - 6-7 Cinnamon - 1 small stick Green cardamon - 1 Star annise - 2-3 petals Poppy seeds - 1/2 tsp Red chillies - 5-6 Garlic - 7-8 cloves Coconut - 1 cup/ half coconut scrapped Haldi - 1 tsp Tamarind - 1 small ball/ 1 tbsp paste Oil - 3 tbsp Water - as required Salt - as per taste Coriander leaves - as per garnish
Method :
Clean, wash and devein prawns and keep aside. Heat 1 tbsp oil in a pan. Roast coriander seeds, cloves, peppercorn, cinnamon, green cardamon, star annise, red chillies till you get nice aroma. Remove and keep aside. In the same pan add little more oil and fry 1 sliced onion, garlic and scrapped coconut and poppy seeds till brown in colour. Grind this onion coconut mixture along with roasted spices with little tamarind and haldi pd to a thick paste. In the same pan add remaining oil, fry 1 finely chopped onion, add chopped tomatoes, potato and add little water and cook till half done. Add prawns and cook for 5 mins. Add ground masala, salt and little water as per the consistency required. Cook for around 10 mins or till prawns are fully cooked. Garnish with coriander leaves. Serve with Roti/Rice/Dosa/Pav.
Ingredients :
Tender coconut flesh - 3 tender coconut flesh and water/ 1 cup+ some pieces for garnish Thick coconut Milk - 1 cup Sugar - 1/2 cup or as required Amul Fresh cream - 1 packet 200ml Milk powder - 1 cup/ 2 small packets
Method :
Grind tender coconut flesh by using little tender coconut water to a thick paste. Mix milk powder in coconut milk so that no lumps are formed. In a blender take ground tender coconut pulp, coconut milk+ milk pd, amul fresh cream, sugar and blend till smooth. Pour it in airtight container, garnish with some tender coconut flesh pieces and freeze it for 8 hrs or overnight. Once set remove and blend once again. Pour it in container and freeze again for another 4-5 hrs and serve.
Ingredients :
Kabuli Chana - 1 cup Cloves - 2-3 Peppercorn - 3-4 Cinnamon - 1 small stick Jeera - 1/2 tsp Onions - 3 medium (1 sliced and 2 chopped) Tomatoes - 3 medium Ginger - 1 tsp grated Garlic - 8-9 cloves crushed or 1 tbsp paste Green chilli - 1 slit Red chilli pd - 1 tsp Kashmiri red chilli pd - 1 tsp Haldi pd - 1/2 tsp Coriander pd - 1 tsp Chole masala - 1 1/2 tsp Salt - as per taste Sugar - 1/2 tsp Oil - 3-4 tbsp Coriander leaves - for garnish Water - as required
Method :
Soak kabuli chana overnight. Next day boil along with cloves, peppercorn, cinnamon, 1 small onion sliced, and little salt for 3 whistles. Once cooled grind 4 tbsp chana with some boiled onions and spices to make a thick paste. Blanch 3 medium tomatoes and make puree(dont peel). Heat oil, add jeera, 2 medium onion finely chopped, ginger garlic crushed or paste, green chilli fry well till raw smell disappears. Add tomato puree, fry till oil seperates from sides. Add red chilli pd, kashmiri red chilli pd, haldi pd, coriander pd, Chole masala, salt , pinch of sugar and fry for few seconds. Add ground chana paste. Mix well. Add remaining boiled chana with water. Cook for 10-12 mins. Garnish with chopped coriander leaves. Serve with Poori/roti/jeera rice.
Ingredients :
Lauki/bottlehourd - 1 small sized Onions - 3 medium sized chopped Tomatoes - 2 large Ginger- garlic paste - 2 tbsp Besan - 5-6 tbsp Rice flour - 2 tbsp Red chilli pd - 1 tsp Kashmiri red chilli pd - 1 tsp Haldi pd - 1 tsp Coriander pd - 1 1/2 tsp Garam masala - 1 tsp Cloves - 2-3 Peppercorn - 2-3 Cinnamon - 1 small piece Green cardamon - 1 Cashewnuts - 5-6 nos Salt - as per taste Sugar - 1/2 tsp or as required Coriander leaves - for garnish Water - as required Oil - for deep frying
Method :
To make kofta: Wash, peel lauki and grate. Squeeze all water.In a bowl take grated lauki, add 1 tsp ginger garlic paste, 1/2 tsp red chilli pd, 1/2 tsp haldi, 1/2 tsp coriander pd, 1/2 tsp garam masala, besan, rice flour, salt. Mix well if required add little more besan and make equal sized round balls. Deep fry koftas and keep aside. To make curry: Heat 1 tbsp oil in a pan, add cloves, pepper, cinnamon, cardamon, fry. Add chopped onions, remaining ginger garlic paste and fry till brown in colour. Add cashewnuts and fry for few seconds.Allow it to cool and grind to a thick paste.Blanch tomatoes and make puree without peeling. In the same pan, add 2 tbsp oil, add ground onion-cashew paste, fry for few seconds, add tomato puree. Add 1/2 tsp red chilli pd, kashmiri red chilli pd, 1/2 tsp haldi, coriander pd, garam masala, salt and sugar. Fry till oil seperates from sides. Add water as per the consistency of gravy required and cook for 7-8 mins. Garnish with chopped coriander leaves. Add koftas before serving. You can garnish with fresh cream. Serve with Roti or plain rice.
