Chemmeen Masala/ Shrimp Masala

INGREDIENTS:

• Shrimp - 1lb
• Red Onion - 1 large chopped
• Ginger - 1 inch piece
• Garlic - 3 cloves
• Red chilli powder - 2 tsp
• Corriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Fenugreek powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Tomato - 2 medium
• Corriander leaves(optional)
• Salt
• Mustard
• Oil

METHOD:

• Heat 2-3 tbsp of oil in a pan. Splutter mustard seeds.
• Saute onions until translucent.
• Add ginger,garlic slices and fry until the raw smell goes off.
• Throw in the chopped tomatoes and fry until the oil separates.
• Put all the powders mix well. Fry in low flame for 2 minutes.
• Add the shrimp, salt and stir well so that the shrimp gets well coated with the masala.
• Cover and cook on medium flame for 20 minutes. Mix in between. Add little bit of water if needed.
• Finally add the chopped corriander leaves, mix well and switch off the stove.
• Serve with hot rice/chapathi....

Suggestions:

• I sometimes add tomato ketchup/maggi tomato sauce ...which enhances the flavour....
• Vegeterians can use cauliflower instead of shrimp...that tastes great too..

Ari Payasam/ Sharkkara payasam

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  INGREDIENTS:
  
  Raw rice(Sona Masoori) - 1 cup
  Jaggery - 1 big
  Coconut milk - 1/2 - 1 can
  Banana- 1 (optional)
  Cashew nuts - 10 no.
  Raisins - 10 no.
  Coconut (thin slices) - 1 tbsp
  Ghee
  Water- 3 cups
  Salt
  Cardamom powder - 1/2 tsp
  
  METHOD:
  
• To begin with soak the rice for 30 minutes.
• Meanwhile make the jaggery syrup. Crush the jaggery. Put the jaggery in a a sauce pan with a little water and melt it by keeping on low flame.
• Heat a pan in which you are planning to make payasam. Put one tbsp of ghee to the pan and fry the cashews(lightly browned),raisins(raisins will puff up). Keep them aside. Fry the coconut pieces also until light brown and keep aside.Add little more ghee if needed. Mean while strain the soaked rice.Then put the soaked rice to the pan and fry for some time. Add 3 cups of water and a pinch of salt to the rice and cook. Do not over cook the rice. Need not worry if some extra water is there even after the rice is done.
• Strain the jaggery syrup to the rice.
• Keeping in low flame stir well for some time so that the jaggery is well coated on the rice.
• Grind a banana with coconut milk and add to the rice jaggery mix.Stir well.
• Check for the sweetness. If required add more jaggery syrup/sugar. The consistency can be adjusted with boiled water.
• Add the cardamom powder.
• Garnish with fried cashewnuts,raisins and coconut pieces.
• Enjoy!!!!!!

Suggestions:

• The more generous you are with the ghee and coconut milk the tastier your payasam will be....
• Sweetness of the jaggery varies with different types. I used the dark ones which is usually used in kerala recipes. If using the small light coloured ones you may have to use more.

Mixed Vegetable Thoran

INGREDIENTS:

• Cabbage - 1/4 thinly cut
• Carrot - 1 peeled and cut or grated
• Green Beans - 5-6 finely chopped
• Green Gram - 1/4 cup cooked (optional)
• Onion - 1/2 medium finely chopped
• Green chillies - 2
• Grated coconut - 1/2 cup
• Turmeric powder - 1/2 tsp
• Curry leaves
• Salt
• Oil
• Mustard

METHOD:

• Heat 2 tbsp of oil in a pan. Splutter mustard seeds.
• Put chopped onions, green chillies and curry leaves to the pan. Saute for few minutes.
• Reduce the flame, add green beans and carrot. Sprinlke salt. Cover and cook for few minutes until the vegetables are half done.
• Then add the cabbage, grated coconut, turmeric powder. Mix everything well.Cover and cook for another 3-4 minutes.
• Add cooked green gram,chopped corriander leaves(optional), salt(as required).Leave the pan uncovered on low flame for some more time.
• Serve with rice, kachiya moru/ sambar/dal curry........etc: