Prawn Palau

Prawn Palau

Ingredients 

250 grams Basmati Rice washed and soaked for 30 minutes

1 cup prawns cleaned

2 Onions sliced

1 Tomato Chopped

2 Green chilies slit

1 tsp Garlic crushed

1/2 tsp Turmeric powder

1 tsp Sugar

Salt to taste

2 tsp Curry powder

2 tbsp Oil

2 Cloves

1 Anistar 

1 small Cinnamon stick

2 Cardomon

6 Pepper corn

2 tbsp broken Kaju

1 tbsp Coriander leaves chopped

Method

Take oil in a pot and heat it up.  Add cloves, peppercorn, cardomon, anistar  and cinnamon in the oil. Sauté for few seconds. Add onions, garlic and kaju. Once the onions turn light brown in colour add sugar. Add the tomatoes and cook for few minutes. Add the prawns, salt, turmeric powder, curry powder. Cook the prawns  for 2 minutes. Add the soaked rice. Add 2 1/2 cups of water. Cook the Palau till the rice is cooked. Add coriander leaves for garnishing.  

Instant Jalebis

Instant Jalebis

Ingredients

2 cup Rice flour

1/2 cup Gram flour / Besan

1 pinch of Salt

2 tbsp Curd

1/2 tsp Eno

2 drops Kesar food colour

3 cups of Sugar

2 cups of water

1 cup or more Water for the batter

Oil  + Ghee to fry

Method

Take a pot, add sugar and water to make the sugar syrup. Boil the sugar syrup to one string consistency. Keep it aside. Take a mixing bowl. Add the flours, salt and food colour. Mix it. Add  the curd and water little at a time beating it well for 5 minutes to make a semi liquid batter. Add Eno and mix it. Let stand for 10 minutes. Take a flat pan. Add oil and ghee 50:50. Let the oil heat. Add the batter in a plastic bottle with a small hole in the lid. Take the bottle and Press the bottle for the batter to be poured in the hot oil in concentric circular motion to make the jalebis. Fry the jalebis and dip  it in to the hot sugar syrup and keep it on a serving plate. Serve hot.

Instant Baked Dhokla

Instant Baked Dhokla

Ingredients

2 1/2 cup Chickpeas flour / Gram flour / Besan

1/2 tsp Ginger paste

1/ 2 tsp Green Chilli paste

Few Curry leaves

1/2 tsp Turmeric powder 

1/2 tsp Red chilli powder

1 cup or more Butter Milk to make the batter

Salt to taste

1/2 tbsp Sugar

1/2 tsp Mustard seeds

1/4 tsp Asafoetida / Hing

1/2 tsp Baking powder

1 tsp Eno

OR

1/2 Cup Soda ( Adjust the butter milk quantity accordingly) 

1 tbsp Oil

1 tbsp chopped coriander

Method

Take mixing bowl add the flour, salt, baking powder, turmeric powder and mix the flour. Add the butter milk, ginger paste and green chilli paste. Whisk the flour into a smooth thick batter. Add Eno or Soda. Mix the batter. Grease the baking tray and pour the batter. In a pre heated oven bake for 20 to 25 minutes at 200 degrees. Take it out.  Let it cool a bit. Cut in to pieces. In a small pan the heat oil, add mustard seeds, let it crackle. Add the curry leaves , asafoetida and chilli powder. Quickly add 1/4 cup water and sugar. Mix the seasoning and slowly pour over the dhokla. Sprinkle with chopped coriander leaves.

Cheesy Garlicky Prawn Bake

Cheesy Garlicky Prawn Bake
Ingredients
15 medium or large size Prawns cleaned, but the tail should remain. Slited from the centre.
1 tbsp a Garlic crushed
Salt to taste
1/2 tsp Pepper powder
1/2 tsp Lime juice
1/2 cup Cheese grated
2 tbsp Oil
Method
Apply lime juice, pepper powder, 1 tbsp oil, garlic and salt to the prawns. Keep it aside for 30 minutes for marination. Take a baking pan. Grease the pan with oil. Arrange the prawns in a line. Bake the prawns for 15 minutes at 200 degrees in a pre heated oven. After 15 minutes in the oven take the baking tray out and sprinkle grated cheese on the prawns.  Keep the prawns back in the oven for 5 to 10 minutes more till the cheese has melted and become brown. Serve it hot.

Sweet Tomato chutney

Sweet Tomato chutney
This chutney is made in microwave
Ingredients
4 ripe tomatoes chopped
1 pinch of salt
1 1/2 tsp panch phoran ( mixture of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
1 red dry chilli
1 bay leaf
1/2 tsp mustard oil
1/2 tsp turmeric powder
1/4 cup sugar
1/4 cup water

Method
Take a microwave vessel add in panch phoran and red dry chilli and microwave for 2 minutes. Take 1/2 the panch phoran and 1/2 red dry chilli out to make powder. Now add mustard oil to the rest of the panch phoran and chilli. Microwave for another 2 minutes. Add in the rest of the ingredients and stir it. Now microwave for 5 minutes. Keep a check. The sugar liquid should be sticky when touched. If it is still watery then  microwave for some more minutes. Once all the ingredients blends well and the sugar syrup has become sticky then take it out and add in the panch phoran and dry chilli powder and mix well. Have it with Partha or chappati..