Mixed Dal

Ingredients:-

Green Moong dal
Udad dal
Toor dal
Yellow moong dal
Chana dal

All dal in the same quantities.

Onions 1
Green chillies 1
Coriender leaves few
Turmeric powder a pinch

Soak dal for 2 hours.
Pressure cook all the dals along with one onion,one green chilly,turmeric powder and coriander leaves.

For tempering

Rai 1/4 tsp
Udad dal 1/4tsp
Zeera 1/4 tsp
Hing little
Chopped onions 1
Chopped green chillies 1
Coriander leaves few
Ginger chopped 1/2''
Red chillies 2
Curry leaves few
Oil 2 tbsp
Salt as per taste

Once the dal is cooked mash it very lightly.

Heat oil in a kadai and saute rai,udad,zeera, hing,red chilly and curry leaves.Add in ginger,onions and green chillies.Fry for a while.
Add in dal and salt.If the dal is dry add little water and cook for 4-5 minutes.Garnish with coriander leaves and serve hot with hot rice or rotis.

Andhra Prawn Fry

We have been told by doctors that prawns are very high in cholesterol.We avoid eating prawns and they are quite costly too but very tasty.My daughters love prawns and when ever we go to restaurants we order for loose prawns.At my mothers place i used to eat a lot but after getting married i hardly cooked prawns.In last ten years i cooked prawns 10-11 times.

Ingredients:-

Prawns 500gm/1/2kg
Cinnamon 1''pc
Cloves 1
Onions cut into length wise 1
Green chillies slited 2
Curry leaves few
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1/4 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/4tsp
Salt to taste
Oil 3 tbsp

Method:-

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks.

Chicken Kurma

Chicken 1/2 kg

Onion chopped 1

Green chillies slited 2

Tomatoes 3 big

Beans chopped 8-9pcs

Potatoes chopped (big pcs) 2

Ginger garlic paste 2 tbsp

Cinammon 1/2 incn pc

Cloves 2

Bay leaves 1

Red chilly powder 2 tsp

Turmeric powder 1 tsp

Curd beaten 1 cup

Salt as per taste

Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp

Coriander powder 1 tbsp

Cinnamon 1/2 inch pc

Cloves 2

Elachi small 1

Khas-khas 1 tsp

Shahi Zeera 1tsp

Make a smooth paste of the above ingredients.

Marinate chicken with salt,curd and ginger garlic paste for an hour.

Fry onions and green chillies in the oil until onions changes colour.Add cinnamon,clove and bay leaves.Add ginger garlic paste and saute for few minutes.Add beans and potatoes along with salt.Cover with a lid and let it cook for few more minutes.Now add turmeric powder and red chilly powder.

Then add the above masala and saute for 2 minutes.

Add chicken and mix well and cover and cook until chicken starts leaving oil.Then add big chunks of tomatoes and add 1/2-1 cup of water.

Let it come to boil and simmer the flame and cook till the gravy thickens.

Serve hot with rice or roti.