Chemeen Roast

I know its been a while(a long one at that ;p) since my last post.Honestly its been hectic in my end of the world.Will tell you guys all about it in another post,right now I want to share with you all my all time favourite recipe of prawns.Everytime I make it ,folks at home are bound to take a third helping =).So here it goes....

 

 

Ingredients:

       1.Prawns – 500 gm

2.Ginger-Garlic Paste – 1 tablespoon

3.Green chillies – 2 / slit lengthwise

4.Onion – 2 chopped finely

5.Tomato – 2 chopped

      6.Chilli powder -11/2 teaspoon

7.Cumin-Coriander powder – 2 teaspoon

8.Turmeric powder – 1/2 teaspoon

9.Pepper powder -  1 teaspoon/coarsely ground

10.Coconut pieces - 1/4  cup

11.Coconut milk -1 cup

12.Kudam puli / Kokum – 2 small pieces

13.Coconut oil -for frying

14.Curry leaves- for garnish
15.Salt- to taste

 

 

 

Method:

Heat oil in a frying pan. Add ginger & garlic paste and stir. Add green chilli , chopped onions & saute. Once the onion turns pinkish in colour add the chopped tomatoes. When the tomato is cooked add all the dry masala powders. Saute it till the raw smell fades off. Next add coconut milk and when it begins to boil add the prawns, kudampuli, salt and the coconut pieces.Cook till the coconut milk is absorbed completely onto the prawns. Pour coconut oil and blend everything well. Garnish with curry leaves and serve it hot with steam rice.

Cook it for your family.I would love to hear your experience =).

Happy cooking folks !!

Cheers,

 

Pasta with coconut milk

This is super easy,super delicious & a must try esply. if your kids or family is fond of pasta.You can pull it off all in15 mins.Now is it not just wonderful? Now that I have your attention,lets move on to the recipe =)

Ingredients:

1. Pasta : 3 cups/ 250 gms (cooked)
2. Garlic flakes : 2 (finely chopped)
3. Unsalted Butter : 1 tsp
4. Carrot : 2 tbsp (finely diced)
5. Beens : 2 tbsp (fine juliennes)
6. Cheese : 4 slices (I ran out of the cubes ;p)
7. Fresh Cilantro : 1 tsp (finely chopped)
8. Oregano : 1 tsp
9. Red dry chilli flakes : 1/4 tsp
10. Pepper : 1/4 tsp (coarsely ground)
11. Coconut milk : 1 cup
12. Salt : to taste

Method:

Melt the butter in a saucepan.Add chopped garlic,saute till the raw smell fades away.Add the cheese & coconut milk to it and stir cotinuously till the cheese melts & blends in.Now add the carrots & beens (I boil it along with the pasta to save time).Add the cooked pasta.Season it with oregano,salt,chilly flakes.Add a dash of fresh cilantro.Pasta is ready.This tastes best when served hot.

So it is as simple as this.try it I am sure you & ofcourse your kids will love it !

NB: You could add any choice of vegetables you like.I usually add button mushrooms,brocolli,spinach & even sweet corn.I was in a hurry to pick my daughter from her school so had to do away with the hunting ;)

Do let me know how well your family enjoyed it.

Happy cooking !

Cheers,

Water amaranth / Ponnanganni keerai Rice

I love greens & love to experiment and cook them in different ways not that I don't like the traditional keerai porriyal,koothu,masayal,fry,molakosham.....Of late our in take of greens has been very limited.So I thought maybe I should try to include greens atleast once a week to our menu.My kids are not very ethu when it comes to eating greens & sadly like most moms I have to hide them by puring or mincing it.Hopefully they will grow to appreciate the goodness of greens & spare me the trouble of puring it.Till then its hiding the greens that will work for me =).

The recipe I am about to share is not just very delicious but extremely healthy.There are several greens which have loads of goodness but we tend to be shy in trying them.Today I would like to share with you the goodness of "Green gold-Ponnanganni keerai". True to its name this green is believed to be beneficial in improving eye sight,for clearer complexion,for curing piles & ofcourse for promoting hair growth.

Now that a lot of gyan has been shared lets move on to the recipe =).

 Ponnanganni keerai Rice:

Ingredients:

1. Water amaranth / Ponnanganni keerai :1 bunch (cleaned & washed well-atleast 4-5 rinses)
2. Shallots : 7-8 no's(peeled,washed & chopped finely)
3. Garlic : 3 flakes(finely chopped)
4. Tomatoes :3 (medium sized,chopped finely)
5. Cumin seeds : 1 tsp
6. Tumeric : 1 tsp
7. Red chilly powder : 1- 1 1/2 tsp
8. Green chilly : 1(uncut)
9. Tamarind pulp :1-2 tbsp
10. Mustard seeds : tsp
11. Curry leaves : 1 sprig
12. Dry red chilly : 2 no's
13. Salt : to taste
14. Oil : 2 tbsp
15. Ghee /Clarified butter : 2 tbsp
16. Cooked Rice : 3-4 cups ( amount used for serving 3 adults)

Method:

Boil about 1 cup of water in a large sauce pan.When the water comes to a boil add the greens,shallots,tomatoes,green chilly,garlic,cumin & tumeric powder.Cook it covered for about 5-8 mins.Remove and let it cool down to room temperature.Puree this when it cools and set it aside.

Now in a wok add the oil & clarified butter.Add mustard seeds,dry red chilly,curry leaves.When the mustard seeds begin to splutter add the pureed green's mix to it and cook for 5 mins.Now add salt,tamarind pulp,red chilly powder.

When the pureed greens starts emitting oil from the sides,its time to add the cooked rice.Blend everything well.The Keerai rice is ready to be served.It tastes best when eatten hot.
Vaddams / papadam /Vattal & fresh curd go very well as acompaniment with the keerai rice.The rice is quite filling one since w have been generous with the clarified butter =) but trust me your family will love every bit of it.

NB: The pureed green mix (before adding rice to it) could also be eatten as an acompaniment dish with curd rice / jeera rice / coconut rice / plain dhal rice & ofcourse parrupu podi =).

So the choice of serving it is totally your discreation.Do make it & let me know how well your family enjoyed it.

Happy cooking !

Cheers,