CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY)

Ingredients

1.      Prawns-  1 ½  cup, shelled and deveined

2.      Ginger-1tsp,chopped

3.      Curry leaves-1sprig

4.      Kudam puli(cocum)-2 or 3 nos

5.      Green chilly-2nos,cut length wise

6.      Grated coconut-1 cup

7.      Turmeric powder-1/4tsp

8.      Coriander powder-3 1/2 tbsp

9.      Chilly powder-1tbsp

10.  Perumjeerakom(saunf)-3/4tsp

11.  Salt

12.  Water-1 1/2cup

13.  Coconut oil-1tbsp

14.  Mustard seeds-less than 1/4tsp

15.  Curry leaves- a few

16.  Pearl onion- 2nos,cut into thin round slices

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2.      Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3.      Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4.      For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…

PARIPPU PAYASAM

Ingredients

1.      Cherupayar parippu( moong dal)-200gm

2.      Jaggery-400gm

3.      Thick coconut milk-1 cup

4.      Thin coconut milk-4 cups

5.      Ghee-4tbsp

6.      Cardamom -4nos

7.      Chukku podi (dry ginger powder)-1/4tsp(optional)

8.      Sugar-1tbsp

9.      Cashew nuts and raisins-a few

10.  Thenga kothu(coconut pieces)-1tbsp

Method of preparation

1.      Fry dal till light brown without adding any oil. Once it has cooled ,wash it and cook in a pressure cooker by adding 1 cup of water till it becomes soft

2.      Mean while, remove the skin of cardamom ,take out the seeds and powder it in a mixie by adding sugar.(addition of sugar helps in  getting fine powder)

3.      Grate jaggery. Melt this in a Uruli or thick bottomed vessel. Add little water while it is melting. Add cooked dal .Mix well. Add 2tbsp of ghee into this. Stir well. When the dal and jaggery combined well, add thin coconut milk. Bring it to boil.  Stir in between. Once the payasam thickens, add thick coconut milk, powdered cardamom and chukku.Heat for a while. Do not let it boil.

4.      Heat remaining ghee in another pan. Add the coconut pieces and cashew .Once it slightly browned add the raisins. Fry till the raisins puffed up, and the cashew –coconut pieces turned brown. Pour this over the prepared payasam…

 Enjoy the delicious parippu payasam…

Notes: If the payasam is too thin, add a tbsp of corn flour or rice flour dissolved in little water .Then boil the payasam for sometime.

S

SCHEZWAN FRIED RICE WITH HOMEMADE SCHEZWAN SAUCE

For the schezwan sauce

            Ingredients

1.      Dry red chilly-8nos ( deseeded and soaked in warm water for 30 minutes)

2.      Ginger-1”inch piece

3.      Garlic-10small pods

4.      Soya sauce-1/2tsp

5.      Tomato sauce-1/2tsp.

Method of preparation

1.      Drain the dry red chillies.Grind all the ingredients in to smooth paste by adding a tsp of water. This is the schezwan sauce.

For the fried rice

Ingredients

1.     Cooked basmati rice-2 1/2 cups

2.     Carrot-1no,cut into small cubes

3.     Beans-10nos,cut into thin round pieces

4.     Capsicum-1no,deseeded and cut into small cubes

5.     schezwan sauce-3tsp (with the above qty you will get around 4 tsp.Since we don’t like much spicy version I added only 3 tsp. For the better color and flavor all the prepared sauce can be added)

6.     Pepper powder-1/2tsp

7.     Oil-2tbsp

8.     Salt.

Method of preparation

1.     Heat oil in a pan. Add all the vegetables and salt. Sauté for 2minuts.It should not be overcooked. Once it changes its color add the Schewan sauce. Stir for a minute. Add the cooked rice mix gently. Lastly add some pepper powder. Give a nice stir. Switch off the flame. Keep it closed for some time. Serve with some chicken curry or it can be enjoyed merely with some sauceJ

 Notes: Rice can be made more flavorful by adding a tbsp of chopped spring onion and celery. If you like to have restaurant style deep red color rice use kashmiri chilly or a little red food color.

Sending this to Shruti rasoi  and Gayathri's cook spot