Mangalore Prawn/ Fish /veg. curry

  Ingredients
  200 gms prawns or your favourite fish cut into cubes
  1/2 cup chopped onions
  2 cloves of garlic
  small piece ginger
  2 medium size tomatoes chopped roughly
  3/4 dhania (coriander powder)
  1/2 t sp jeera (cumin) powder
  chilli powder to taste
  salt to taste
  2-3 green chillies slit and cut into half
  1 tb sp cooking oil
  1/4 piece of fresh coconut or 2 tbsps of coconut powder/dessicated coconut


      Method

• Heat oil in a frypan, add chopped oniond and fry till golden brown .
• Add chopped ginger, garlic, dhania powder and jeera powder and fry till the raw smell goes.
• Add chopped tomaoes and salt and cook till soft.Remove from heat, cool and grind to a paste along with the coconut.
• Put the ground  masala back in the fry pan. add the slit green chillies,and ginger julliens and cook for 5 minutes. Add 1/2 cup water if the masala is too thick and bring to a boil.
•  Now add the prawns/ fish and cook till  tender. Do not over cook the prawns or they'll turn hard.
• Serve with boiled rice.

                                                    
  Vegetarian option
  Replace the fish with mushrooms or fried cubes of brinjal(egg plant) or try any of your favourite vegetable    that you feel  will taste good with this strong  robust masala.I repeat, use your imagination.

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  Note:
A quicker version is to grind the raw ingredients, fry for 5 minutes, add the fish/ prawns and cook till done.
Tamrind pulp can be added before adding the prawns to give it a slightly sour taste.
A really satisfying  quick dish for a cold winter evening . 
 
 

Ipsy Tipsy Khowsuey

Khowsuey is essentially a non veg. soup had with noodles. I have cooked it often with a combination of vegetables and tofu or paneer with favouable results.Its great for impromptu get togethers and can turn an otherwise ordinary evening into one filled with fun and excitement. You can ask your friends to join in to prepare the garnishings and  The wilder your imaginations, the yummier your results will be.

This is an authentic Burmese recipe from a friend's ma in law who happened to be a Burmese.Have fun!!


  Ingredients
1kg. chicken or (mutton)
milk extract of 2 coconuts or 4 tb sps of Maggi coconut milk powder mixed with 4 cups(600ml.) of water
2 tb. sps of besan(gram flour)
2 medium sized onions sliced fine
2 t sps ginger garlic paste
11/2 t sp corriander powder
chilli powder to taste
salt to taste
1 1/2 tb sps cooking oil

Garnishing
1 small bowl of finely chopped onions
1 small bowl of finely chopped spring onions with the greens
1small  bowl of finely chopped garlic fried golden brown
1small  bowl of crisp fried noodles
green chillies
chilli paste made with red chilli flakes/powder fried in oil
lime/lemon quarters
hard boiled eggs chopped if preferred
cubed or grated cheese if preferred

      Method

• heat oil in a large pan
• add  sliced onions, fry till golden brown
• add ginger garlic paste and fry well
• add the chicken pieces and fry well for atleast 10 minutes till golden brown
• add salt  corriander powder and chilli powder
• add 4 cups of water and cook till chicken is tender
• dry roast the besan till the raw smell goes and blend it with 1 cup of water , make sure there are no lumps
• pour the besan paste in a thin stream into the chiken soup, stirring all the time till the soup thickens
• if using fresh coconut, add the 2nd extract and let it cook till its well blended..Or add the cocnut milk powder mixed with water and cook on a medium flame. Taste and adjust the seasoning or add more coconut if required
• add the 1st extract of fresh coconut just before serving. Keep the flame low and let it heat well gently.
• Boil noodles of your choice
• serve noodles in deep bowls, add chicken and lots of soup topped with the garnishing of your choice
• give it a squeeze of lemon for that added zing

For the vegetarian version you can use any strong vegetable stock like onion and garlic.Add mushrooms, broccoli, baby corn,zuccini or any other vegetable of your choice. Add tofu/ paneer/cooked soya chunks for the protein. Follow the same procedure as the non veg version.
Enjoy!!!

KEEMA MATAR/ALOO OR SOYA GRANULES WITH MATAR/ALOO

Ingredients

1/2 kg mutton mince
2  medium sized onions
3t. sps. ginger garlic paste
2tb. sps tomato puree or 3 large tomaoes chopped or grated.
1/2 t sp haldi powder
1/2 t sp chilli powder
1tbsp heaped dhania (coriander) powder
salt to taste
2-3 sticks of cinnamon
5 green cardmoms
3 cloves
1 bay leaf      
1 small bowl of peas or 5 small potatoes peeled
2 tb sps veg. oil

• Heat oil in a pan or pressure cooker.
• Add onions and the whole masalas and fry till golden brown.
• Add washed keema and fry for atleast 15 minutes.
• Add ginger garlic paste and fry till the raw smell goes.
• Mix the powder masalas with a tb. sp of water and add to the keema and fry till well blended, taking care not to let it stick. Sprinkle a little water if it sticks and fry till well browned.
• Add tomato puree or chopped tomatoes and fry for a further 5 minutes or till the tomatoes are well cooked.
• Add the peas. If using potatoes, add and fry for 2-3 minutes till they are coated with the masala.
• Add one glass of water and pressure cook till high pressure. Lower the heat and cook for 3-4 minutes.
• Remove from heat and  do not open the cooker till its cool.
• Open the cooker ,check if the potatoes are done and dry out extra water.
• Garnish with chopped corriander leaves and serve with hot rotis or parathas.

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NOTE:  My veg. friends can use the same recipe by replacing mutton mince with soya granules and adjusting the cooking time accordingly.

Emily's Favourite Mutton Kalia

Ingredients
1 kg mutton
6-8 potatoes
4 tb. sps tomato puree
3 heaped t. sps garlic paste
3 heaped t. sps ginger paste
2 heaped tb. sps dhania powder
1 t. sp haldi powder
garam masala made with cinnamon, cloves and small cardamom
salt to taste
red chilli powder to taste
4 big onions finely sliced
3tb. cooking oil

• Heat oil in the pressure cooker.
• Add sliced onions and fry till golden brown.
• Add mutton and fry for 10- 15 minutes.
• Add ginger garlic paste and cook till the raw smell goes.
• Add the dry masalas mixed with 1/4 cup water and cook for another 5 minutes.
• Add tomato puree and cook till reddish brown.
• Peel potatoes and prick with a fork and fry with the mutton for 5 minutes.
• Add 1/2 glasses  of water and pressure cook on high heat till pressure is teached.
• Reduce heat and let it cook for 7-10 minutes.
• Remove from heat and let the cooker cool down naturally.
• Open the cooker and check if the mutton is tender,cook without the lid for another 2-3 minutes.
• Transfer to a shallow dish, sprinkle garam masala, chopped coriander leaves and serve with hot rotis.

Note: Vegetarians can cook the same dish with soya chunks instead of mutton, reducing the  amount of water and cooking time as required.
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