Prawns/Chemmeen Pollichathu

Prawns/Chemmeen Pollichathu

 

Prawns – 250 gms

Onion – 1 big, finely chopped

Green chilli- 2 small, finely chopped

Ginger – 1 inch, finely chopped

Garlic – 1 tbsp, finely chopped

Tomato – 1, finely chopped

Turmeric powder – 1 tsp

Kashmiri red chilly powder- 1 ½ tbsp

Crushed pepper – ½ tsp

Garam masala – ½ tsp

Curry leaves

Salt

Oil

Preparation

1. Wash and clean the prawns. Into this add little bit masala- Turmeric powder, Kashmiri chilli powder, pepper powder and salt. Keep it aside for 10-15 mins. 
2. Heat oil in a pan and shallow fry prawns till both the sides fry well. 
3. Take out prawns from the oil and in the same oil, add chopped onions, sauté well. 
4. Add chopped ginger, garlic, curry leaves and green chilli and sauté till onion becomes brown in color. 
5. Add masala and saute till raw smells goes. Adjust the masala according to your taste level. Then add the chopped tomatoes, salt and mix well. 
6. Add the fried prawns into the masala and stir well.  Close the pan with a lid and allow it cook for 2mins. 
7. Switch off the flame and keep the pan aside. 
8. Prepare the banana leaf for wrap by heating both sides on low flame. This is to avoid the leaf from tearing. 
9. Apply oil in banana leaf and spread the prawns masala in the center. Wrap it carefully and make a packet. Tie it with banana leaf thread. 
10. Heat a flat pan in low flame and apply oil. Keep the wrapped banana leaf packet in the pan and close it with a lid and fry both sides it becomes light brown in color. 
11. Remove the packet from the pan and open it before serving. Serve hot with rice or Indian bread :)

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Kerala style chicken curry

 

For marinating

Chicken – 1 kg

Chicken Masala –  2 tbsp (I used Eastern chicken masala)

Red chilli powder – 2 tsp

Turmeric powder – 1/2 tsp

Chilli flakes – ½ tsp (optional)

Ginger-garlic paste -1/2 tsp

For paste

Onion – ½ onion

Cashew nut – 15 (whole)

For gravy

Onions – 4-5 medium, thinly sliced

Ginger- 1/2 inch, thinly sliced

Garlic – 7-8 pods, sliced

Green Chilli- 2-3 ( slit lengthwise)

Tomato – 3 small, finely chopped

Kashmiri red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 1 tbsp

Chicken masala –  2 tbsp

Water – just to cover the chicken pieces *

Oil

Coriander leaves – for garnishing

Salt

Preparation

1. Marinate chicken pieces with all masala (mentioned in marinade) and salt . Keep it for min 1 hour.
2. Soak cashew nuts and onion in half cup water for 15 mins. In a blender, grind this to a thick paste. 
3. In a heavy bottomed pan, heat oil. Once the oil is ready, keep the flame in medium and add sliced onions, green chillies, ginger, garlic and curry leaves. Add salt. Saute onions and fry till light brown color. 
4. Reduce the flame to low and add rest of the masalas, fry for 2mins. 
5. Add chopped tomatoes and mix well. Saute till it's soft and oil starts appearing. 
6. At this stage add the chicken pieces and mix well for 2-3 mins.
7. Add cashew-onion paste and mix well. Add water and stir well. 
8. Cover and cook for 20 mins on low heat, stir in between. 
9. Garnish with chopped coriander leaves and serve it hot with rice or Indian bread.

Notes

*Do not add more water, when chicken starts boiling water comes out from it. So add water just enough to cover the pieces.

*Chilli powder you can increase or reduce according to your taste level.

* You can replace cashew-onion paste with ½ cup of thick coconut milk.

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Review about Saby's Barbee Mania Tea/ chai masala

Yesterday I got few sample sachets of Saby's Barbee Mania tea masala through Food Bloggers Association, Bangalore - FBAB. Thank you Bibhuti for giving me the free samples. Tea masala getting over very fast. This is one of the finest tea masala powder I have ever used. Tea masala is aromatic mix of my favorite spices and herbs. Some of the main ingredients are black pepper, cinnamon, mint, ginger and few other herbs.This tea made my day. Why because my head ache has gone in seconds after having a hot cup of tea. I am definetly going to get more tea masala powder from Saby's :)

Saby's Barbee Mania

Spaghetti with herbs, olives and roasted charoli seeds

A simple weekend lunch – Garlicky Spaghetti with herbs, olives and garnished with roasted charoli seeds. I just experimented with few ingredients available at home and it turned out very delicious

Serves: 2

Cooking time: 20 mins

 Ingredients 

Spaghetti - 200gm

 For Sauce

Garlic - 6-7 cloves, sliced

Green chilli - 2, finely chopped

Yellow bell pepper - 3 Tbsp, chopped

Crushed red chilli flakes - 1/4 tsp

Spring onion -  3 Tbsp, finely chopped

Arrabbiata  sauce - 1 Tbsp

Black olives - 7-8, sliced

Roasted charoli or Chironji seeds - 4 Tbsp

Oilive oil - 2 Tbsp

Tomato - 1 medium, finely chopped

Dried rosemary - 1 pinch

Dried parsley - 1 pinch 

Salt

Preparation

1. Boil Spaghetti by instructions given in the packet. For a nonsticky spaghetti, add two drops of olive oil in boiling water. Once the spaghetti is cooked, drain well and spread it on a plate.
2. In a wok or big pan, Heat oil and then add garlic and green chillies. Saute well for about a min or until the raw smell goes. Keep the flame in low- medium.
3. Add chopped bell pepper, red chilli flakes, spring onions,tomato and arrabbiata sauce. When oil starts coming out, add sliced olives, dried rosemary, dried parsley, salt and mix well.
4.  Add spaghetti to the sauce and mix well.
5. Garnish with Charoli seeds and serve hot.

Coffee Sponge Drops

Coffee Sponge Drops

Light as air, this melt-in mouth cookies are with full of coffee flavor. Recipe is very simple.

Ingredients

All-purpose flour – 50 gm

Instant coffee powder – 1 tbsp

Eggs – 2 no’s

Caster sugar – 75 gm

For the filling

Low-fat soft cheese or Cream cheese – ½ cup

Preparation

1. Preheat oven to 180°C. 
2. Line a baking tray with baking paper or baking parchment. 
3. Sift the flour and coffee powder together into a bowl. Make sure there are no lumps. 
4. In a large bowl, combine castor sugar and eggs. Beat this mix with an electric hand mixer until mousse like consistency. 
5. Add the sifted flour and coffee powder to the egg mixture and gently fold using a spatula. Be careful, not to knock out any air. 
6. Transfer the mixture to a piping bag. Slowly pipe 1 1/2inch/ 4cm thickness rounds on the baking sheet. 
7. Bake the cookies for 12mins. Transfer and cool on a wire rack 
8. Sandwich the cookies with filling. 
9. Dust powdered sugar on the cookies. Tadaa.. Coffee Sponge Drops are ready to eat

Notes: You can replace soft cheese or cream cheese with mascarpone.