Wednesday, 11 October 2017

Fennel Prawns Curry - सौंफ वाली झिंगा करी

Ingredients : 

2 cups ...............prawns ( shelled n black string removed )
2 ...................... onions ( roughly chopped )
2 .......................tomatoes ( roughly chopped )
1/2 cup .............grated coconut
4 .................... green chillies
2 tbsp .............. fennel seeds
5/6 ..................garlic cloves
2  .................... cardamom
1/2 inch .......... dalchin
4 .......................cloves
1/2 tsp ............. turmeric powder
4 tbsp ............oil
coriander leaves for garnish
salt





Method :

Add little oil in a kadhai and add cloves , cinnamon , cardamom , fennel seeds and garlic cloves .
When it gives out a nice aroma add half the chopped onions and saute for 5 minutes .
Then add grated coconut and green chillies and again saute .
Finally add chopped tomatoes , saute till the raw smell of tomatoes vanishes completely.
Grind the above mixture when a bit cool .
Now heat remaining oil in kadhai and saute the remaining chopped onions .
When onions are golden in colour add cleaned prawns and saute for 2/3 minutes .
Then add the ground paste and stir properly .
Add water as per your need , adjust the salt and bring the gravy to a boil.
Serve hot garnished with chopped coriander.









Sunday, 24 September 2017

पाव भाजी - Pav Bhaji


Ingredients : 

1/4 kg ...................... potatoes ( boiled , peeled n chopped )
1/4 kg ...................... tomatoes ( finely chopped )
1/4 kg ...................... capsicum ( finely chopped )
1 small .....................beetroot ( boiled , peeled n chopped )
2 cups .................... fresh green peas ( shelled n roughly ground )
4   ....................... onions ( chopped finely )
2 tbsp ...................... ginger garlic paste
8/10  .......................dry red chillies
2 tbsp .................... pav bhaji masala
4 to 5 tbsp ........... oil ( amul butter gives an excellent taste )
salt
3 to 4 ladi pav per person for serving






Method :

Soak the dry red chillies in 1/2 cup warm water for half an hour .
Grind the chopped beetroot in a mixer .
Also separately grind the soaked red chillies .
Now heat oil in kadhai and add onions . Saute till transparent and add ginger garlic paste and saute for 5 minutes .
Now put the ground paste of dry chillies and stir for 2 minutes .
Add chopped tomatoes and saute till raw smell evaporates .
Then add capsicum , potatoes , roughly ground peas n beet pulp .
Mix everything properly ,  add salt ,  pav bhaji masala .
Cover the kadhai with a lid and let the bhaji cook .
Keep on stirring in between and mash the bhaji with a masher.

Tips : 

Smear ladi pav with butter on both inside and outside
Heat them on a tawa pressing both the sides .
Serve hot pavbhaji with chopped raw onion , lemon and buttered hot ladi pav .