Shrimp Fry

Ingredients

Shrimp                          20 nos.

Ginger garlic paste     1tsp.

garam masala               1/2 tsp

pepper powder             1/2 tsp

Red chilli powder           1/2 tsp.

rice flour                        2tsp.

salt                                 as required

Oil                                 for frying

Procedure

• Clean the shrimp and marinate with  all the above ingredients for 15 minutes.
• Heat the oil in a pan.
• When the oil becomes very hot fry the shrimp (fry batch by batch that is 5 to 6 shrimp at a time).
• When it looks crispy like the one shown in photo its ready.
• Take the shrimp and keep it in  paper to remove extra oil.
• Similarly fry the other portions in the same oil.

BuzzNet Tags: Shrimp fry,Seafood

Shrimp in Tomato Gravy

Ingredients 

Shrimp                     20no.

Onion                      1 medium sized

Tomato                    1

Garam masala          1/2 tsp.

Coriander powder   1/2tsp.

Cumin powder          1/2tsp.

Red chilli powder     1tsp.

Ginger garlic paste  1tsp.

Oil                              3tsp.

salt                           as required

Procedure

• Clean the shrimp.
• Heat 3tsp. of oil in a wok.
• Put the sliced onions into the oil and saute till it becomes translusent.
• Add the ginger garlic paste and saute till the raw smell has gone.
• Add the tomato and cook till it becomes soft.
• Now add 1/2 tsp. of coriander powder, 1tsp. of red chilli powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala and the salt as per your taste and cook for 2 minutes.
• If it is too thick add some water.
• Add the cleaned shimp into this gravy and cook with the pan closed.
• It takes almost 10 minutes for the shrimp to cook.

Shrimp in Tomato Gravy goes well with chappati and rice…… Have a nice time with shrimp in tomato gravy………..

BuzzNet Tags: Shrimp in Tomato Gravy,Shrimp,Seafood

Chappathi

Ingridients

Whole wheat flour          1 cup

Luke warm water           1/2 cup

Salt                                   1/2tsp.

Oil                                    3tsp.

Procedure

• Mix 1 cup of wheat flour with 1/2 tsp of salt in a large bowl.
• Add 1/2 cup of water to the flour knead well until the dough becomes soft. Knead for atleast 5 minutes.
• Allow the dough to rest for 30 minutes.( Use this time for making side dish for chappathi).
• Don’t keep the dough open. Cover it with a damp cloth or place it in an air tight container. If it is kept open the dough may get dry.
• After 30 minutes make 10 to 11 balls with the dough.
• Press the balls with the roller to make chapathis. If it is sticky dust it with some flour.
• Heat a flat bottomed pan and  apply some oil to the pan.
• Note:If the pan is very hot the chappathi puffs up but be careful not to burn the chappathis. Once it puffs up reduce the flame.
• After putting chappathi on the pan wait for a while for the chappathi to puff up. If you immediately turn the chappthi it wont puff up.
• Once it puffs up turn the chappathi to cook the other side. (Try Try Try…. Experience makes things good

Always prepare chappathis just before having them. Don’t make long before having them.

The best side dishes are chicken curry, kadala curry, potato curry etc….. Whatever maybe my best combo with Chappathi is Tomato thokku. For a change yesterday we had this with Shrimp in Tomato Gravy…….

BuzzNet Tags: Chappathi,Chappati,Dinner recipes,Breakfast Recipes

Puffy and Tasty Pooris

Ingridients

Whole wheat flour                   1 cup

water                                       1/2 cup (use the same cup to measure flour and water)

salt                                           1/4 tsp

Oil                                             as required for frying  

Procedure

• In a lage bowl mix 1 cup of wheat flour with 1/4tsp. of salt.(I added turmeric powder too to get yellow color pooris)
• Add 1/2 cup of water knead well until the dough becomes soft. If its sticky add 1 tsp. of whole wheat flour and mix well.
• Knead well for atleast 10 minutes. It makes the dough very soft.
• Allow the dough to rest for 5 minutes.
• After 5 minutes make small balls.
• Press these balls to round shape.(shape of the pooris)
• In a shallow pan heat the oil required for frying pooris. If u make small poori, oil required is also less.
• To check if the oil is ready for making pooris put a small piece of dough into the oil. If it raises immediately, the oil is ready.
• Now put the shaped poori dough carefully into the oil. Press the pooris slightly with the spoon so that the poori puffs up.
• Turn the poori to cook the other side of it.
• Don’t fry the pooris for more than a minute. Once it starts changing color take it off from oil.
• Similarly fry all the shaped poori dough.

Serve hot with kadala curry or potato curry…

BuzzNet Tags: Poori,Puri,Breakfast recipes

Tasty and Spicy Crab Fry

Yesterday evening I went to a farmers market that was near to my home to get vegetables..There I saw this soft shell crab and I planned to cook that for the dinner… but I don’t have any idea about cleaning and preparing it….So I bought only 2 small soft shell crabs and wanted to experiment it…. After coming home I googled how to clean soft shell crab and got a video on it. That showed clearly how to clean my soft shell crab….

I also got this recipe from here  and made some changes…. Me and my husband had it with rice and a spicy curry. mmmmmmm it tasted too good. Here is the procedure for how I made it..

Ingredients

soft shell crab	2
shallots	5
green chilli (medium size)	1
pepper powder	1 tsp
cumin powder	1/2 tsp
ginger garlic	1 tsp
pasteoil ( I used corn oil)	2 or 3 tsp (as requred for frying)
salt	as required

Procedure

• Clean the crab very neatly (Refer the link above) and keep it aside.
• Now grind 5 shallots, 1 green chilli, 1 tsp pepper, 1/2 tsp cumin powder, 1 tsp ginger garlic paste and the salt as requred in a mixer (mixie).
• In a frying pan pour 3 tsp of oil and saute the grinded mix for some 2 to 3 minutes.
• Add the crabs into the pan containing sauted mix and coat the crab with the mix. close the pan with a lid and cook it for 3 minutes.
• Remove the lid cook the other side of the crab (do not close the pan). Cook until it is well cooked on both sides…

Crispy Vada

Vada is a snack that can be found in almost all tea shops in south India. Crispy vada with a cup of hot tea is a good tea time snack. It is a very easy recipe… This recipe is given by my friend Sindhu’s amma and here is the procedure…

Ingredients

Channa Dal/ kadala paruppu	1 cup
shallots/ small ulli	8 nos.
Dried red chilli	1 no.
Green chilli	1 no
Ginger Chopped	1 tsp.
Salt	as required
Oil	as required for frying

Procedure

• Soak 1 cup of channa dal in water for 4 to 5 hours.
• After 5 hours drain the water from the channa dal.  Grind 1/2 cup of the drained channa dal without water.
• In a mixing bowl add the other 1/2 cup of drained channa dal, grinded channa dal , salt as required, 8 shallots chopped into small pieces ,1 dried red chilli cut into small pieces, 1 tsp chopped ginger and 1 green chilli cut into small pieces. Mix them well.
• Keep  a frying pan in a medium flame .Pour oil  that is required for frying into the pan.
• Take a small lemon sized piece of the mixture and press it with the hand and put it into the boiling oil. Before making another vada wet your hand with water so that the mixture does not stick to your hand.
• When one side turns brown fry the other side. You can make more than one vada at a time depending upon the size of the frying pan.

BuzzNet Tags: Channa Dal,Kadala paruppu,Vada,Vadai,Nagercoil Recipe,South Indian Recipe,Snacks,Tea Time Snack

Tasty Appam

Appam with chicken curry is the best comco that my amma used to prepare on most of the Sundays after we are back from church.  I thought making appam is a very difficult task and once I made it and found how easy it was….

Ingredients

Rice (I used Idli rice)	1 cup
Shredded coconut (You can use coconut powder also)	½ cup
Cooked rice	½ cup
Yeast	¼ tsp.
Sugar	1 ½ tsp.
Salt	as required
Water	as required

Preparation

• Soak the rice in water for 3 to 4 hours.
• In a mixing bowl, add ½ cup of water, 1 ½ tsp. of sugar and ¼ tsp. of yeast.  Mix them well and leave it for 15 minutes.
• After 15 minutes, transfer the contents from the mixing bowl to the blender (mixie). Also add ½ cup of shredded coconut (I used coconut powder), ½ cup of cooked rice  and 1 cup soaked rice to the blender. (For large portions, you can do this multiple times)
• Grind them well till the mixture has a mild soft texture and transfer them to another bowl.
• Leave the batter overnight for fermentation in room temperature.
• Before 5 to 10 minutes you start cooking appam, add salt as required and mix it well with the batter.
• Heat a pan (appam pans work well, but most of the non-stick pans should do the job) in medium flame
• Once the pan is hot enough, apply some oil, and pour the batter (1 ladle or depending on the size of  pan) into the pan, swirl the pan until the batter gets spreads in a circular fashion.
• Cover the pan with a lid and wait for 1-2 mins. When the edges of the aapam starts turning brown the appam is ready for serving.

Appam is best served hot with chicken curry, egg curry or kabuli chana (kadala) curry. So veg and non-veg lovers can enjoy this dish.

BuzzNet Tags: Appam,Breakfast recipe,South Indian recipe,Nagercoil breakfast recipe

Yummy Shrimp with Coconut

Shrimp is one of the most tasty and healthy seafood. It is rich in protein and selenium. Also a good source of vitamin D, vitamin B12, iron etc.

I made this recipe 2 weeks back and this was the first time I made a dish with Shrimp. My aunt gave me the recipe and it came out very well. We had it with rice and it tasted so good….

Ingredients

1. Shrimp/Prawn	15 no. (I used frozen shrimp)
2. Shredded Coconut	1/4 cup
3. Mustard Seeds	1/2 tsp.
4. Red Chili Powder	1/2 tsp.
5. Turmeric Powder	1/4 tsp.
6. Fenugreek Powder	1/4 tsp.
7. Green Chili	1 no.
8. Cumin Seeds	1/4 tsp.
9. Salt	as required
10. Oil	2 tsp.

Preparation

• Clean the shrimp.
• Take a bowl and mix 1/2 tsp. red chili powder, 1/4 tsp. turmeric powder, 1/4 tsp. cumin powder, salt as required and some water that is required to make a paste.
• Add shrimp/prawn to the paste, mix it with the paste and leave it for some 5 to 10 minutes.
• After 10 minutes, take a pan add 2 tsp. of oil and heat it mildly. Put shrimp/prawn into the oil and fry for 5 minutes.
• Add 1/2 cup of water to the fried shrimp/prawn, cover the pan with a lid and cook for 10 minutes.
• Transfer  1/4 cup shredded coconut coconut, 1/4 tsp. fenugreek seeds and 1/4 cumin seeds to a blender and grind it.
• Add this mixture to the cooked shrimp/prawn, mix it and cook till it is dry enough.

BuzzNet Tags: Shrimp,Prawn,South Indian Recipe,side dish with rice