tag:blogger.com,1999:blog-167332352024-03-19T23:26:36.749+05:30Rasbhara Recipes<b>Welcome!</b> <i>There are <b>20</b> odd recipes here and this blog is updated <b>infrequently</b>. Mostly becoz I don't have so many favourite recipes and to be honest, I'm a bit lazy.</i>
Recipes <b>from</b> and <b>for</b> family and friends. I usually remember about photographs long after the dish has been eaten!! If you do try these send me your comments and if you take pictures, do send those to me too. I'd love to add some colour to the posts.Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-16733235.post-17281862556685701392017-02-27T12:54:00.001+05:302017-07-10T12:37:12.283+05:30Keto Low Carb Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Ujwala Prabhu <br />
Adapted from <a href="http://www.ketoforindia.com/keto-multigrain-bread/" target="_blank">Priya's #Keto Multigrain Bread</a><br />
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Recently I started a new diet - the <a href="http://www.ruled.me/guide-keto-diet/" target="_blank">Keto diet</a>. While it has helped me lose weight and get my sugar and cholesterol level back on track an unexpected outcome is that it has rekindled my interest in recipes and got me baking for the first time. The later out of sheer desperation as we missed eating bread tremendously.<br />
<br />
Ingredients<br />
6 Egg ( 6 Whites and 4 Yolks - less yolks to reduce egg smell )<br />
3 tbsp Olive Oil or Sesame Oil or Groundnut Oil or Butter<br />
350 gm Greek Yogurt<br />
100 gm Desiccated Coconut Powder - ground fine<br />
10 gm Psyllium Husk - Isabgol Telephone brand - ground fine<br />
225 gm Whole Almonds - ground fresh else tends to get rancid<br />
½ tsp Baking Powder<br />
1 tsp Apple Cider Vinegar<br />
½ tsp Baking Soda<br />
½ tsp Pink Salt<br />
1 tsp Almond Extract ( to reduce egg smell )<br />
½ tsp Xanthum Gum<br />
<br />
<br />
Instructions<br />
Prepare all the wet and dry ingredients. Collect the dry ingredients in one bowl after prepping them separately and the wet ingredients in separate individual containers. Turn on the oven and set it to 175C. Generously oil or butter a bread tin preferably non-stick else line with parchment paper. I use plastic bowls for the mixing as the dough doesn't stick to the sides as much as in metal or glass containers.<br />
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Dry mixture prep<br />
In a large plastic bowl mix the freshly ground almond meal, coconut powder, psyllium husk, salt, baking powder, baking soda, xanthum gum and mix well.<br />
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Wet mixture prep<br />
In a blender whip the egg whites then add the butter / oil and continue to whisk. I have used olive oil, sesame oil, groundnut oil and a combination of these oils and butter. I have baked about 25+ loaves and not noticed the change caused by changing this ingredient.<br />
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Then add the Apple Cider Vinegar, Vanilla Extract and continue to whisk. Next add the yogurt. Lastly add the yolks and when it is thoroughly mixed pour it out into a large plastic mixing bowl.<br />
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Putting it together<br />
Using a handheld mixer add the dry ingredients spoon by spoon quickly to the wet mixture in the large plastic mixing bowl. Once you add the dry ingredients the apple cider vinegar starts reacting with the baking soda hence the urgency. The longer you take the more of the rising reaction you lose. The batter will be thick. Pour it out into the bread tin and use a silicon spatula or your hands to collect all the excess batter from the sides of the bowl and add it to the baking tin. Pat it flat. Put into the pre-heated oven and bake for 45mins.<br />
<br />
Once it is done pull out the tin and keep on the counter to cool for 5 mins. Then gently run a knife along the edges to loosen. Upturn the tin and pull the loaf out and place on a drying rack / grilled surface to cool. The grill to ensure that the bottom of the loaf cools as well.<br />
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Give it a couple of hours and then slice and eat. Freeze the extra slices. Do not freeze the full loaf else you will have to defrost each time you want a slice. Once frozen remove just the number of slices you need and keep the rest frozen. The bread should stay good for 3-4 months at least.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFRIOBeXpzkiWWTC6hhx_1ahoLU4LY9eTppu39OwHUQ4EcRlJxV1z9QqPCRqTcJRJ7D5GiHwzE89AtIOQlItLQ8QG09PLMt_FGVrFy1bttNc0hCceZWcCTaqupTi5awu8kJib5w/s1600/Ujwala+LC+Keto+Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFRIOBeXpzkiWWTC6hhx_1ahoLU4LY9eTppu39OwHUQ4EcRlJxV1z9QqPCRqTcJRJ7D5GiHwzE89AtIOQlItLQ8QG09PLMt_FGVrFy1bttNc0hCceZWcCTaqupTi5awu8kJib5w/s400/Ujwala+LC+Keto+Bread+2.jpg" width="400" /></a></div>
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<br />
<a href="http://ruled.me/">Ruled.me</a> is a wonderful resource for all things Keto. Have a look at their <a href="http://www.ruled.me/guide-keto-diet/" target="_blank">guide</a>. <a href="http://www.ketoforindia.com/" target="_blank">Priya Aurora</a> has the <a href="http://www.ketoforindia.com/" target="_blank">best Indian blog on keto</a>. Here's an article from epicurious on the <a href="http://www.epicurious.com/expert-advice/how-to-substitute-yogurt-in-baking-article" target="_blank">why of yoghurt</a> and what it does for the final product.<br />
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com0tag:blogger.com,1999:blog-16733235.post-16542590869026960362012-09-12T16:31:00.000+05:302012-09-12T16:31:12.816+05:30Rayalseema Chepa Vepudu - Fish Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="il">Sandhya</span> Reddy<br />
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Ingredients<br />
500 gms Seer Fish ( slices from the end of the fish without stomach holes )<br />
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½ Cup Copra (or roast freshly grated coconut)<br />
1 large Tomato<br />
8 pods Garlic<br />
Lime sized Tamarind - soak in hot water<br />
½ tsp Methi</div>
2 large Onions chopped fine<br />
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<br />
½ tsp Turmeric<br />
2 tsp Chilli Powder<br />
3 Tbsp Oil</div>
10 -15 Curry leaves<br />
a sprigs of coriander leaves chopped for garnish<br />
Salt to taste<br />
<br />
<br />
Method<br />
Wash seer with salt and turmeric and clean. Then cut each slice into 4 without the centre bone and set aside. <br />
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Grind the copra, tomato, garlic and tamarind into a fine paste.<br />
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Take
a non-stick pan with a flat bottom. Add oil. When warm add methi.
Next add onions and curry leaves. Saute till the onions turn pink. Add
the ground masala, salt, chill and turmeric and fry till the raw smell
leaves and the oil separates from the masala.<br />
<br />
Arrange the fish around the pan in such a way that the masala coats the fish pieces evenly both the top and the bottom.<br />
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Use a medium to low flame and continue frying for another 15-20 minutes. Garnish with coriander leaves and serve hot.</div>
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com0tag:blogger.com,1999:blog-16733235.post-52840872126897365742012-05-18T10:57:00.001+05:302012-05-18T10:59:28.261+05:30Sindhi Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w4g3Fouv769yGVG0NaFiMOs3QCVxq1QLo41VTnL5TR46jeYXyQ-Ht-TaX6Y79xct6Qc1Nwh2Fq4tc4EB5vwWfrWONUqIRRi7iH0g8bE-dL3qWUPHeyXBdmfV8xMGH_IHaS2egw/s1600/theoriginalstore_2203_104637289.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w4g3Fouv769yGVG0NaFiMOs3QCVxq1QLo41VTnL5TR46jeYXyQ-Ht-TaX6Y79xct6Qc1Nwh2Fq4tc4EB5vwWfrWONUqIRRi7iH0g8bE-dL3qWUPHeyXBdmfV8xMGH_IHaS2egw/s400/theoriginalstore_2203_104637289.gif" width="300" /> </a></div>
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<b><u><i>introduced into my life by Sadaf Hamid</i></u></b></div>
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<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Easy to Cook Hard to Resist! ( I second, third and fourth that!)</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Ingredients Required Quantity & Preparation</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Beef/Chicken/Mutton 500-750g, small cubed with bones</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Rice, Basmatti 500-750g /3-4 cups, washed soaked for 30 minutes.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Yogurt, Plain ½ cup, whipped /100g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Tomatoes 3 medium, round slices /200g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Potatoes 3-4 medium, peeled & halfed /250g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Onions 3 medium, finely sliced /1½ cup /175g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Garlic Paste 1 tablespoon /20g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Ginger, chopped 3 tablespoons /2" piece /25g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Small Green Chillies 25 whole /25g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Green Corriander 1 cup, chopped /1 bunch</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Mint Leaves 1 cup, chopped / 1 bunch</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Ghee/Oil 1-1½ cups /175-250g</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"> • Shan Sindhi Biryani one packet Spice Mix</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">STEPS OF COOKING</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">1. Fry the onions in ghee/oil on medium heat until golden. Add meat, garlic, potatoes and stir. Fry for 10 minutes.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">2. Add Shan Masalaydar Sindhi Biryani Spice Mix, yogurt, ginger, green chillies and stir. Fry for 5 minutes.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">3. Add one glass of water. Cover and cook on low heat until the meat
is tender. When the meat is cooked there should be about two cups of
gravy. (If more increase heat, if less add water).</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">4. Shift the cooked meat to a larger pot. Spread tomatoes, green
coriander and mint leaves over the meat Do not mix meat and the green
masala. Cover and cook on low heat for about 10 minutes.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">5. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan
salt. Add soaked rice, boil until the rice is more than half cooked.
Remove and thoroughly drain.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Spread the cooked rice evenly over the meat. Do not mix the rice
& the meat. Cover and cook on low heat until rice is tender. Mix
before serving.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">SERVING SUGGESTION: * Garnish with fried onion. * Serve with diced salad in vinegar. * Serves 6-8 persons.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">TIPS FOR BEST RESULTS: * Meat: Use breast and shoulder cuts with bones.</span></div>
<div style="font-family: inherit;">
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<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">My notes :P</span></div>
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<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I have Sadaf Hamid to thank for introducing me to this fantastic
biryani masala. I've used it successfully many many times over the last
decade (felt good to say that!!!) and it has always been liked!!</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Folks staying in Colombo - Shan Masala's are available in Arpico and I sometimes find them at Crescat Keel's too.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">VERY VERY IMPORTANT :Don't add salt. It comes mixed with the Masala
and tends to make it a bit too salty so don't forget to add the
potatoes!</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">IMPORTANT : reduce the no. of chillies!! i use about 4-5 of the
green indian chillies but am brave and go up to a dozen of the sri
lankan variety of green chillies which usually are practically like
kashmiri mirch but occasionally there is an odd really spicy one!</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">my deviations after prolonged use!</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Mix the biryani masala packet with the yoghurt and then add the mutton. marinate for a couple of hours.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">After the onions have browned and the ginger, garlic added and fried
for a few minutes, add the tomatoes and cook till oil leaves the
masala. Then add the marinated mutton and cook till the oil leaves the
masala once more. Then top up with water and pressure cook. My reasons
for drying up the masala is to ensure that the meat doesn't smell and
the mutton that is in the biryani falls apart on touch! :D</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I use less rice than has been indicated preferring a ratio of 2:3 or so between meat and rice...</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Not being a big fan of mint, I use very little but I do use it!</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">In the end it is put in oven for that last finish and to keep it warm so that when it is served it is hot.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I add deep fried cashew nuts and raisins fried to the onions as garnish.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Do let me know what you think if ever you try it.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Shan website : <a href="http://shanfoodspk.com/" rel="nofollow" target="_blank">http://shanfoodspk.com/</a></span></div>
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com0tag:blogger.com,1999:blog-16733235.post-13523994163224810722010-10-20T14:55:00.002+05:302011-03-24T08:27:30.498+05:30Meetha PuriPushpa & Devidas Prabhu<br />
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<a href="http://www.flickr.com/photos/ujwala/184487446/" title="Meetha Puri by Ujwala Prabhu, on Flickr"><img alt="Meetha Puri" height="375" src="http://farm1.static.flickr.com/78/184487446_8512d75b79.jpg" width="500" /> </a><br />
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Whilst this breakfast option was a favourite of all three when we were growing up only my younger sister continued to ask for them subsequently. We've completed a full circle and once again are all there in line to eat them when they are made now. I prefer to add an extra banana for extra caramelised and crisp puris. These stay for a day or two and we eat them as a snack through the day. Grab one or two when you're passing the kitchen counter kind of snack!<br />
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Ingredients<br />
2 cups Maida<br />
½ cup curd<br />
½ cup sugar or gud<br />
½ tsp. Soda bi-carb<br />
2 tsp ghee<br />
1 banana mashed<br />
a pinch of salt<br />
refined oil for deep frying<br />
<br />
Method<br />
Mix ingredients into a hard dough and keep for a while<br />
Roll into puries and deep fry<br />
<br />
About a year ago we went to a restaurant in Chennai where we were served starters which were a cross between modaks and meetha puris. They were absolutely yummy and we had two rounds of it. Found this recipe online and these too are definitely worth a try. More sinful when compared with the meetha puris though!<br />
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com0tag:blogger.com,1999:blog-16733235.post-52341464868565824132010-06-04T13:00:00.003+05:302011-03-24T08:27:30.502+05:30Fish Curry VariationsDevidas & Pushpa Prabhu<br />
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<a href="http://www.flickr.com/photos/ujwala/4668670272/" title="Slice of Seer fish with Rice by Ujwala Prabhu, on Flickr"><img alt="Slice of Seer fish with Rice" height="300" src="http://farm5.static.flickr.com/4010/4668670272_71801028e6_b.jpg" width="400" /></a><br />
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I have had the <a href="http://rasbhara.blogspot.com/2005/11/fishprawn-curry-2-varieties.html">basic recipe</a> on this blog for 5 years now. Finally I made fish/prawn curries under my parents supervision several times over a fortnight and learnt a few variations too. As mentioned earlier the Bedgee mirsange (Red Chillies) and Teppal (Tirphal) are key elements.<br />
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<a href="http://www.flickr.com/photos/ujwala/4668046725/" title="Dry Red Chillies by Ujwala Prabhu, on Flickr"><img alt="Dry Red Chillies" height="169" src="http://farm5.static.flickr.com/4005/4668046725_686d9214c1_m.jpg" width="240" /></a><br />
<br />
Ingredients:<br />
For all 3 variations<br />
1/2 Kg Fish/Prawns <br />
1/2 Coconut (grated)<br />
12-15 red chilies (lightly roasted)<br />
1/4 teaspoon haldi powder<br />
1 teaspoon tamarind paste<br />
Salt to taste<br />
<br />
Variation 1 the original<br />
1 tablespoon coriander seeds (lightly roasted)<br />
1 large onion <br />
3/4 of the onion chopped and set aside. 1/4 put in with the coconut and grind. the coriander seeds roasted and added to the coconut paste. Fry the onions till golden brown before adding the paste to it. This variation used by my mother for Prawns and Pomfret.<br />
<br />
<a href="http://www.flickr.com/photos/ujwala/4668670408/" title="Tirphala by Ujwala Prabhu, on Flickr"><img alt="Tirphala" height="222" src="http://farm5.static.flickr.com/4024/4668670408_fbfd85a5e0_m.jpg" width="240" /></a><br />
<br />
Variation 2 with Teppal (Tirphal)<br />
Skip the fried onions and coriander seeds in the paste for this variation<br />
Set aside 15pcs of Teppal in a katori with hot water for 1/ 2 an hr. Then crush the seeds with a pestle so that the flavour mixes with the water. Dont turn it into a paste. Lightly crush. And add along with coconut paste to the curry. Remember not to eat these as they have been added just for the flavour and aroma. Used mostly with stronger smelling fish like Mackerel and Seer. <br />
<br />
Variation 3 with Onion / Ginger and Garlic <br />
1 large onion (finely chopped)<br />
1" pc ginger grated<br />
6-10 garlic pods chopped small<br />
fry the onions till golden brown. Add the ginger and garlic and fry for a few more minutes. Then jump to the step of adding the paste. Also add a tablespoon of coconut oil after adding the paste. Used with stronger smelling fish like Mackerel and Seer.<br />
<br />
For all variations...<br />
1. Clean and cut fish into pieces. Put aside with salt and haldi (note the fish needs to be washed before it is added to the curry)<br />
2. Grind coconut and spices into a fine paste (should have the consistency of a gravy)<br />
3. Fry onion in a pan to golden brown (skip for variation 2)<br />
4. Add coconut paste to the onions and bring to a boil<br />
5. Add prawns and cook for 5 minutes (till prawns are cooked and it doesnt take long max. 10mins!!) In the case of fish you could wait for the oil to rise to the surface.<br />
<br />
A couple of references for Teppal and the special Red Chillies with some recipes<br />
1. <a href="http://www.uni-graz.at/%7Ekatzer/engl/Zant_pip.html">Tirphal</a><br />
2. Teppal - <a href="http://food-forthought.blogspot.com/2007/08/gold-rush.html">1</a> and <a href="http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/#hide">2</a><br />
3. aka <a href="http://en.wikipedia.org/wiki/Sichuan_pepper">Szechuan Pepper</a> <br />
4. <a href="http://en.wikipedia.org/wiki/Byadgi_chilli">Bedgee</a> ( Red Chilli )<br />
5.<a href="http://www.chilly.in/Indian_chilli_varieties.htm"> List of variety of Indian Chillies</a><div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
Serves two <br />
1 sm katori of Toor Dal boiled till soft and set aside.<br />
<br />
Take a tsp of Tamarind Paste in a bowl. Add a few tablespoons of hot water and set aside. Add a few tablespoons of hot water to a tsp of uncooked rice in another katori and set aside<br />
<br />
Any one Vegetable chopped in large pieces - Brinjal, Radish, Drumsticks, Capsicum, baby onions or Ash Gourd - 10-15 small pieces<br />
<br />
In a saucepan saute the vegetable along with a few curry leaves for 5 minutes. Add the tamarind, a tsp of salt and 500ml of water bring it to a boil and then let it simmer till the level of water reduces by half.<br />
<br />
In the meantime prepare the Paste<br />
5 Red chillies<br />
1 Tbsp Coriander Seeds<br />
6-7 pcs Methi Seeds ( excess makes the sambar bitter )<br />
1 tsp Uncooked Rice pre soaked in hot water<br />
1 Tbsp Heaped Grated Coconut<br />
1 Pinch of Asafoteida<br />
<br />
Set aside the soaked rice and coconut. Roast the rest of the ingredients with a few drops of oil and then grind all them together into a paste and set aside.<br />
<br />
Once the tamarind water reduces by half, add the boiled toor dal and the paste and bring it to a boil once more and take off the flame.<br />
<br />
The last thing that needs doing is a tadka. Take a tsp of oil (or ghee) in a small kadai. When it is hot add a tsp of mustard seeds. When they start to splutter add 5-6 Curry leaves and a pinch of Asafoteida (Hing). Remove from the flame and add to the Sambar. Close the lid on the Sambar to retain the aroma of the tadka.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
500 gms minced beef<br />
250 gms bacon ( remove sides)<br />
1 tsp pepper powder<br />
4 green chillies<br />
6 pods garlic<br />
1/2" ginger<br />
2 eggs<br />
<br />
Wash mince well and drain in a sieve. Put the kheema in a pan on high flame and dry. Dont forget to stir constantly. Cut all the other ingredients very fine and grind into a smooth paste along with the mince. Add salt and pepper later. Soak a bun in water or 4 slices of bread. Squeeze out the water and add along with 2 eggs to the mince mixture. Line the vessel with oil/ butter, pour mixture and cover with brown paper. Tie the paper to the vessel firmly with a string. Put this dish into a larger one half filled with water. Cover the larger vessel with a lid and put a weight on it. Let the water come to a boil and then lower the flame. Cook for half an hour.<div class="blogger-post-footer"><script type="text/javascript"><!--
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I grew to like these too but nothing compares, nothing compares to Nizam Rolls. </div><div><br /></div><div>Out of Kolkata I tried the Frankies and the Baida rotis but that was not what my taste buds yearned for. For years I've tried to replicate it at home but not very successfully. So I'd save up all the wanting for my annual visit home and eat these rolls every time! And then a few years ago we heard that Nizam had shut down - labour problems. </div><div><br /></div><div>Kolkata has changed so much from when I lived there as a kid. Nizams was an important part of eating out for us and now it's no longer there. Nor is Skyroom or the Chicken Champ place at the petrol pump. For a while when we were in Bangalore, I think for the last two years of our stay, a Nizam outlet opened up in Indira Nagar and their Rolls were finger licking good. </div><div><br /></div><div>When I went to Kolkata a few weeks back, I decided to try out the Park Street guy. His rolls are good too but he adds some kind of red and green sauce. I didnt let him add those in mine but there was just that something missing. </div><div><br /></div><div>While writing for the meme that Sonali tagged me for I googled for Nizam Kathi Rolls and was dismayed with the recipe that appears all over the web which has mashed potatoes as a stuffing! Scandalous :D </div><div><br /></div><div>Here's my version for Chicken Anda Parathas. You could replace the Chicken with Aloo, Paneer, Mutton or Beef. I'm willing to try any suggestions that you may have to make it taste more authentic. </div><div><br /></div><div>Ingredients n prep</div><div>Knead dough for 6 parathas - i use atta but i'm told that maida makes them more authentic and that's what i'm going to try out the next time.</div><div><br /></div><div>Make Chicken Tikkas - about 4-5pcs in each paratha - shouldnt be made too dry - soft and succulent is what you want.</div><div><br /></div><div>6 eggs - beat, add salt and keep aside </div><div><br /></div><div>Onions - finely slice and seperate into half rings. mix half with chopped coriander, finely chopped green chilly, salt and pepper and a generous amount of lime juice. Mix well and set aside. The other half of the onions saute lightly and sprinkle some chaat masala n set aside. </div><div><br /></div><div><br /></div><div>Method </div><div>Braize all 6 Parathas lightly and set aside. </div><div><br /></div><div>In the pan add a tablespoon of oil and then add a ladle full of lightly salted beaten egg. Add one of the parathas set aside on top. </div><div><br /></div><div>When the paratha starts to expand and bloat upwards flip it and let the other side cook. Be generous with the oil. Remember it has to stay soft but crisp. Dont let it turn too crisp. And I repeat be generous with the oil while cooking. You can wipe some off with tissues later. </div><div><br /></div><div> Keep the other three ingredients - chicken and onions - both types - ready. Remove the Anda Paratha from the Pan and put on the counter. </div><div><br /></div><div>Put the egg n next Paratha in the pan before proceeding further. In the middle of the paratha spread some sauted onions mixture. Add the chicken tikka pieces over this. Add another layer of onions. Squeeze some lime. Roll the paratha and roll half of it in some brown paper. This will catch the extra grease and keep the paratha in a roll format. Eat hot. </div><div><br /></div><div>Update August 2020 : This has now got incorporated in the making :) - One other change that I intend to make the next time is to lightly saute the onions prior to making a salad out of it. I saw the Park Street guy doing this :P </div><div> </div><div><b>Update:</b> While surfing to find a picture to put temporarily before I make my next lot and take a picture. I discovered on <a href="http://www.explocity.com/images/Sep2002/imgD9-16-2002T3-29-06PMDelCitySights.jpg">explocity.com</a> that a Nizams of Kolkata has resurfaced in Delhi! </div><div><br /></div><div> <span style="font-weight: bold;">Update</span> : <span style="font-weight: bold;">Jul 1, 2006</span> : <span style="font-weight: bold;">Viki Saigal</span> : More locations for similar rolls - Ayub's in Bombay in Kala Ghoda or Sardars at Ballygunje Phadi in Cal or Nizam's at H Block C Circus Delhi and if in SIngapore and reeeeely homesick, try the Prata pepper sausage roll at the Takashimaya food Court in Singapore !! <a href="http://rasbhara.blogspot.com/2006/06/nizam-kathi-rolls_16.html#c115175297550071342" title="comment permalink">July 01, 2006 4:52 PM</a> - more details in his comment on this post</div><div><span style="font-weight: bold;"><br /></span></div><div><span class="item-control admin-1733297951 pid-1289891143"><a href="http://beta.blogger.com/delete-comment.g?blogID=16733235&postID=115175297550071342" style="border: medium none;" title="Delete Comment"><span class="delete-comment-icon"></span></a></span>
<span style="font-weight: bold;">Update: Sep 8, 2006</span>: anonymous says "Nizam's in Kolkata has re-opened on September 6th with a newly renovated with the same food from the same people. Once again we all can enjoy our good old kathi rolls" - i hope that this is true and now i have one more reason to look forward to the my next trip to Kol :P </div><div><br /></div><div><span style="font-weight: bold;">Update: Dec 11, 2006</span>: We found a restaurant in Dhaka which serves Kathi rolls almost as good as those made at Nizams. For those in Dhaka the restaurant is called Dhaba and it is in Banani. </div><div><br /></div><div><span style="font-weight: bold;">Update : June 25, 2008 : Vinita Nayar</span> : An article on Nizam, <a href="http://www.telegraphindia.com/1080603/jsp/frontpage/story_9356130.jsp">"Beef it up"</a>, by Nondon Bagchi on how good the food still is. Have to put this on the top of my list for my next visit to Cal. Thanks Vinita, for the link.</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com3tag:blogger.com,1999:blog-16733235.post-1145521591585598332006-04-20T13:45:00.000+05:302011-03-24T08:27:30.524+05:30Books a noobie South Indian "sometimes" Cook usesAs we are in transit mode, I'm unable to get my hands on my recipe collection to update this site. Decided that this too might be of interest to some of you.<br /><br />I am a hoarder and collect many books and have, over the years, managed to acquire quite a decent cook book collection. Shall add a picture of the collection once I get my hands on them again. I cannot cook without a book. Well, I can manage Rice, Dal and a Subzi but that's about it. And by the way currently that's our daily fare. The 4 books that I've mentioned here are ones that i refer to the most.<br /><a href="http://indiaclub.com/shop/SearchResults.asp?ProdStock=9758"><br />Rasachandrika</a><br />I got my first copy from my mum - actually she gave me hers and said that she'd get herself another! Now <a href="http://indiaclub.com/shop/SearchResults.asp?ProdStock=9758">here's</a> a book I would higly recommend to all those interested in Konkan cuisine. This, if my mum is not easily available to hound, is where i look for my recipes. I'm scatty and forget sometimes the ratio of rice to udad dal for dosas!! This book comes in handy then :D <i><b>Sadly, it is currently out of print but you just have to check with your nearest konkani friend and i promise you, out will pop a copy of this book :D</b></i><br /><br /><a href="http://www.sanjeevkapoor.com/shopping/shop.asp?sb=2">Khana Khazana - Sanjeev Kapoor</a><br />I started cooking rather late in life. I was about 34 and a proud owner of several cookbooks. Everytime I'd open them, read the instructions and give up! We had, by then, been in Shanghai for about a year. My friends there had convinced me that I owed them a dinner for which I would have to cook! Armed with a newly aquired copy of Sanjeev Kapoors Khana Khazana, I decided to give it a try. And it turned out quite well or so I was told by them. Most of my friends know that I dont like to cook and hence appreciate what I make when I make it much more than they would have otherwise. What continues to be a huge success with my friends is the Achari Gosht. And I think if I could make it anyone can :P<br /><br /><a href="http://www.hinduonnet.com/thehindu/mp/2002/06/10/stories/2002061000380300.htm">Prashad - Jigs Kalra</a><br />When I was getting married at 25, Sangeeta a very good friend of mine advised me to get a copy of Prashad. She was using it for her dinner parties. It was several years before I actually used it. The one that I've used the most often and recommend is the Lal Maas recipe.<br /><br />Cook and See<br />I think this book is better known as "Samaithu Par". I did a google on this and found that it was listed on <a href="http://www.amazon.com/gp/product/B0006C24ZG/104-8868439-0293521?v=glance&n=283155">Amazon!</a> Sadly also listed as <a href="http://www.nbcindia.com/Descriptions.asp?title_id=29130">unavailable</a>. But if you know anybody in Chennai you'll be able to get your hands on this set of 4 books easily. I've only used Vol 1 so far.<br /><br /><div class="tags">Tags:<ul><li><a href="http://del.icio.us/ujwala/rasbhara+book" rel="tag">book</a></li> <li><a href="http://del.icio.us/ujwala/rasbhara+cookbook" rel="tag">cookbook</a></li> <li><a href="http://del.icio.us/ujwala/rasbhara+indian" rel="tag">indian</a></li> <li><a href="http://del.icio.us/ujwala/rasbhara+saraswat" rel="tag">saraswat</a></li> <li><a href="http://del.icio.us/ujwala/rasbhara+konkani" rel="tag">konkani</a></li> <li><a href="http://del.icio.us/ujwala/rasbhara+cuisine" rel="tag">cuisine</a></li> </ul></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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I've been tagged once before but this is the first time I'm taking it forward. <br /><br /><span style="font-style: italic;">1.</span> <span style="font-style: italic;">Please list three recipes you have recently bookmarked from foodblogs to try:</span><br /><ul><li> <a href="http://ramblings-n-more.blogspot.com/2005/11/hyderabadi-kachche-gosht-ki-biryani.html#comments">Hyderabadi Kachche Gosht ki Biryani</a> from <a href="http://ramblings-n-more.blogspot.com/">No, Sir, I dont just write 'love' stories</a>. I've been drooling over this one for quite a while. Having been in transit for a while, I havent had the time to try it out.... as yet!</li></ul><ul><li> <a href="http://spicehut.blogspot.com/2006/04/amerindian-spinach-salmon.html">Amerindian Spinach & Salmon</a> from <a href="http://spicehut.blogspot.com/2006/04/meme-around-world.html">Sugar, Spice & Everything Nice</a>. I've had something similar at my sisters home and since she is currently far away I hope to try my luck with this one as soon as we move to our own home. Dhaka has a great supply of fresh fish.<br /></li></ul><ul><li><a href="http://food-forthought.blogspot.com/2006/03/breakfast-for-dinner-moong-dal-chilla.html">Moong Dal Chilla</a> from <a href="http://food-forthought.blogspot.com/">Food for Thought</a>. I was very happy to come across this recipe. The first time I tried these were when we had a long stay in a hotel in Mumbai a couple of years ago. I enjoyed them enormously and used to look forward to the Tuesday mornings when they served these in their breakfast buffet. It's certainly a dish that I would like to add to my current range of breakfast choices.</li></ul><br /><span style="font-style: italic;">2. A foodblog in your vicinity:<br /></span><ul><li>I'm still very new, here in Dhaka and I have yet to find one in the immediate vicinity. Acutally, I usually never surf or check out sites based on their location. I think this is because when I first started surfing the www, everything was based in the US! The first two that I came to interact with through my listing at <a href="http://www.indianbloggers.com/category/food_drink/">Indian Bloggers</a> are<br /></li></ul><ol><ol><li> <a href="http://www.indianbloggers.com/tracker.php?do=out&id=152">My Dhaba</a> run very efficiently by <a href="info.vkn@gmail.com">V K Narayan</a><br /></li><li> <a href="http://anthonyskitchen.blogspot.com/">Anthony's Bachelor Cooking</a> hosted by a very energetic and enthusiastic Anthony<br /></li></ol></ol><br /><span style="font-style: italic;">3. A foodblog (or more) located far from you:</span><br /><ul><li><a href="http://www.route79.org/journal/">Route 79</a> (UK)</li></ul><br /><span style="font-style: italic;">4. A foodblog (or several) you have discovered recently (where did you find it?):</span><br /><ul><li>Here's the long story for where i found them :D When i first put up my site, it was purely as an online personal recipe collection. Mainly for me and for friends and family. And then while surfing ( and I do a lot of that everyday not being otherwise gainfully employed :P ) I stumbled across Indian Bloggers. Actually <a href="http://www.desipundit.com/2006/01/20/my-classmate-from-2-decades-ago/">desipundit</a> listed one of my other <a href="http://lmog.blogspot.com">blogs</a> on their site and I noticed the Indian Bloggers chiclet for the first time there. I added a couple of mine to the list and then before I knew it, traffic increased, VKN got in touch with me and then Anthony listed one of the recipes on my site - <a href="http://rasbhara.blogspot.com/2005/12/burmese-khao-suey.html">Burmese Khao Suey</a> and I was happy to share what I had with a wider audience. This lead to interacting with several food blogs which is a first for me :D and 3 that I would like to list here are</li></ul><ol><ol><ol><li><a href="http://aayisrecipes.blogspot.com/">Aayi's Recipe</a></li></ol></ol><ol><ol><li><a href="http://spicehut.blogspot.com/2006/04/meme-around-world.html">Sugar, Spice & Everything Nice</a></li></ol></ol><ol><ol><li><a href="http://food-forthought.blogspot.com/"> Food for Thought</a> and</li></ol></ol></ol>5. Any people or bloggers you want to tag with this meme?<br /><ul><li><a href="http://aayisrecipes.blogspot.com/">Aayi's Recipes</a></li><li><a href="http://canadianbaker.blogspot.com/">Canadian Baker</a></li><li><a href="http://www.elise.com/recipes/">Simply Recipes</a></li></ul><br />I couldnt resist adding a little bit about memes. <br /><ul><li>"An Internet phenomenon (sometimes called an Internet meme) occurs when something relatively unknown becomes increasingly popular, often quite suddenly, through the mass propagation of media content made feasible by the Internet; however, the popularity of the phenomenon usually wanes as rapidly as it was acquired: the Internet's lack of physical boundaries leads to a much faster and wider spread of information and ideas, especially when the subject is based around humor or curiosity." Go to <a href="http://en.wikipedia.org/wiki/Internet_phenomenon">Wikipedia</a> for more.</li></ul><div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="http://static.flickr.com/38/85669135_e9f289d315.jpg"><img alt="" border="0" src="http://static.flickr.com/38/85669135_e9f289d315.jpg" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>Premika Posaw<br />
Additional garnishes Amina Sarkar<br />
<br />
Lost until today! I had Khow Suey for the first time when Premika made it for us and it was delicious! And then I misplaced the recipe for the longest time. The next time I had it was at Meera D's, where it was a favourite with the family. And then I had it at Amina's (photo taken of the spread) a few days ago and that's what had me scuttling around trying to locate this recipe. I plan to make this again some time soon.<br />
<br />
Ingredients<br />
<br />
1/2 kg boneless chicken cut into bite sized pieces<br />
3-4 onions chopped fine<br />
6-7 cloves garlic grated together with<br />
1 1/2" of ginger<br />
3/4 tbspn besan (gram flour)<br />
Coconut Milk<br />
Haldi, Chilli Powder & Salt<br />
<br />
Garnish<br />
Chopped spring onions<br />
Deep fried sliced onions<br />
Chopped coriander<br />
chopped green chillies<br />
Fried garlic flakes<br />
boiled egg chopped small<br />
maggi noodles (raw) fried<br />
peanuts - fried/roasted broken into pieces<br />
soya sauce<br />
lime cut into quarters<br />
<br />
Method<br />
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (shld look yellow) and chilli powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but dont panic, wait for it to settle.<br />
<br />
Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.<br />
<br />
( discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)<br />
<br />
Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.</div>
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<a href="http://static.flickr.com/38/85669135_e9f289d315.jpg"><img alt="" border="0" src="http://static.flickr.com/38/85669135_e9f289d315.jpg" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>Premika Posaw<br />
<br />
Lost until today! I had Khow Suey for the first time when Premika made it for us and it was delicious! And then I misplaced the recipe for the longest time. The next time I had it was at Meera D's, where it was a favourite with the family. And then I had it at Amina's (photo taken of the spread) a few days ago and that's what had me scuttling around trying to locate this recipe. I plan to make this again some time soon.<br />
<br />
Ingredients<br />
<br />
1/2 kg boneless chicken cut into bite sized pieces<br />
3-4 onions chopped fine<br />
6-7 cloves garlic grated together with<br />
1 1/2" of ginger<br />
3/4 tbspn besan (gram flour)<br />
Coconut Milk<br />
Haldi, Chilli Powder & Salt<br />
<br />
Garnish<br />
Chopped spring onions<br />
Deep fried sliced onions<br />
Chopped coriander<br />
chopped green chillies<br />
Fried garlic flakes<br />
boiled egg chopped small<br />
maggi noodles (raw) fried<br />
peanuts - fried/roasted broken into pieces<br />
soya sauce<br />
lime cut into quarters<br />
<br />
Method<br />
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (shld look yellow) and chilli powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but dont panic, wait for it to settle.<br />
<br />
Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.<br />
<br />
( discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)<br />
<br />
Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.</div>
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</script></div>Ujwala Prabhuhttp://www.blogger.com/profile/14397911852628931691noreply@blogger.com42tag:blogger.com,1999:blog-16733235.post-1127659939809503072005-11-19T08:18:00.000+05:302011-03-24T08:27:30.532+05:30Fish/Prawn Curry - 2 Varieties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2791/400/1600/Fish%20Curry.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2791/400/320/Fish%20Curry.jpg" border="0" alt="" /></a><br />Pushpa Prabhu<br /><br />This is one dish that has been liked by everyone who has tried it. Ours have not turned out as good - at least my taste buds insist. I think it all has to do with the kind of red chillies that you use and figuring out how much of imli to add. Papa's variation which follows was to allow us to make it without coconut or coconut milk. Tastes rich and creamy too.<br /><br />Ingredients:<br /><br />1 Kg Fish/Prawns <br />1 Coconut (grated)<br />7-8 red chilies (lightly roasted)<br />1 tablespoon coriander seeds (lightly roasted)<br />1/2 teaspoon haldi powder<br />1 teaspoon tamarind paste<br />Salt to taste<br />1 large onion (finely chopped)<br /><br /><br />1. Clean and cut fish into pieces. Put aside with salt and haldi (note the fish needs to be washed before it is added to the curry)<br />2. Grind coconut and spices into a fine paste (should have the consistency of a gravy)<br />3. Fry onion in a pan to golden brown<br />4. Add coconut paste to the onions and bring to a boil<br />5. Add prawns and cook for 5 minutes (till prawns are cooked and it doesnt take long max. 10mins!!) In the case of fish you could wait for the oil to rise to the surface.<br /><br />--------------------------------<br />Alternative method<br />Devidas Prabhu<br /><br />Ingredients:<br /><br />1 Kg prawns <br />1/2 liter cream <br />1 tablespoon red chilly powder (lightly roasted)<br />1 tablespoon coriander powder (lightly roasted)<br />1/2 teaspoon haldi powder<br />1 teaspoon tamarind paste<br />1 large onion (finely chopped)<br />Salt to taste<br /><br />1. Shell and clean prawns. Put aside with salt and haldi (note the prawns needs to be washed before it is added to the curry)<br />2. Fry onion in a pan to golden brown<br />3. Add spices to the onions and fry<br />4. Add water and tamarind paste and bring to a boil (salt to taste)<br />6. Add prawns and cook for few minutes basically till the prawns are almost cooked. will not take more than 5 mins max.<br />7. Add cream and heat for a minute (note, do not boil as cream might curdle)<br /><br /><div class='category'><br />Categories: <a href='http://search.blogger.com/?as_q="pushpa"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>pushpa</a>, <a href='http://search.blogger.com/?as_q="devidas"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>devidas</a>, <a href='http://search.blogger.com/?as_q="prawn"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>prawn</a>, <a href='http://search.blogger.com/?as_q="fish"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>fish</a>, <a href='http://search.blogger.com/?as_q="curry"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>curry</a>, <a href='http://search.blogger.com/?as_q="coconut"&bl_url=rasbhara.blogspot.com&scoring=d' rel='tag'>coconut</a></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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