Wednesday, 25 September 2013

Prawn curry with drum-sticks

Rice-prawn fish curry is a very famous combo in Goa.Prawn curry with drum-sticks gives it a unique taste and flavour which just cannot be described.. :)There are other variations of prawn curry too which I shall post sometime later..till then you can try and enjoy this one.

Ingredients -
freshly grated coconut -1/2cup
turmeric powder -1/2tspn
whole red chilly -3
whole coriander seeds - 5
tamarind - 1tspn
black pepper -2
onion -1(small)
asafoetida/hing -a pinch

Method -
Wash the prawns well and apply salt.
Grind the following to make a fine paste - grated coconut,haldi powder,red chillies,tamarind pulp,coriander and pepper seeds.
Heat oil in a non-stick pan.
Chop the onion.Peel the outer skin of the drumsticks and cut them to finger-size sticks.
Add onion to the pan and saute.
Put in the prawns and drumsticks and add sufficient water so that the drum-sticks and prawn cook.
Once done add the ground paste and salt as per taste.
Add a pinch of hing to this.
Cook for about 2-3 minutes.
Serve hot fish curry with rice :-)

Monday, 23 September 2013

Sweet Corn Patties

 This is yet another easy and delicious snack which is healthy as well as filling.This pattice has got a unique savoury taste along with the sweetness of corn... :-)

sweet corn - 1cup
potato - 1(small)
onion - 1(small)
green chillies - 3
ginger - small piece
garlic -1clove
turmeric powder
red chilly powder
coriander powder
cumin powder
fresh coriander leaves
bread crumbs/sooji

Method -
Boil the sweet corn with water till soft.Boil and mash the potatao.
Mix the mashed potato and corn with salt.
Chop onion,green chillies and coriander finely.
Make a coarse paste of ginger and garlic.
Heat oil in a non-stick pan.
Add chopped chillies,onion and saute.
After a minute add ginger-garlic paste.
Once ginger-garlic paste is cooked add all the masala-haldi,mirchi,dhaniya,jeera powder.
Add salt as per taste and coriander leaves.
Let this mixture cool a bit.
Apply some oil to your palm and make tikki/cutlets out of this mixture.
Roll the tikkis in bread crumb or sooji and roast on both sides on a non-stick tawa.
Crispy corn cutlets are ready to serve with ketchup/chutney of your choice.
Hot cutlets go well with a cup of tea :-)