Top Recipes For You

Ingredients	Quantity(For 10)
Large prawns	1 kg
Coconut	1/2 (extract milk twice)
Brinjal	200 gm
Pumpkin	200 gm
Garam masala	1 tsp
Salt	to taste
Oil	50 ml
Onions	2
Green chillies	12
Ginger	12.5 cm (1") piece
Garlic	10 cloves
Coriander leaves	5 springs
Coriander seeds	2 tbsp
Turmeric	a pinch
Cumin	1/2 tsp

Methods to Prepare:

Slice onions, 6 green chillies, ginger and 4 cloves and garlic. Grind to a smooth paste with water, cumin, coriander seeds, turmeric, 6 cloves garlic, 6 green chillies, and coriander leaves.

Steps to Prepare:

• Shell the vein and wash prawns in several rinses of cold water.
• Heat oil. Add sliced onions and saute. Add remaining sliced spices.
• Fry well. Add prawns and fry. When prawns change colour, add ground spices and the water used for grinding. Cook till oil floats on top.
• Add cut brinjal and pumpkin. Add second extract.
• Now add the first extract of coconut milk and garam masala powder. Bring to a boil and remove.

Ingredients	Quantity (For 6 Pack)
Fresh curd	150 ml
Milk	150 ml (1 cup)
Cucumber (large)	1/2
Salt and Pepper	as needed
Tomato juice	150 ml (1 cup)
Cold chicken stock	150 ml (1 cup)
Cream	1 tbsp
Prawns (boiled)	30 gm
Hard - boiled egg (chopped)	1/2
Chopped mint	1 level tbsp
Garlic	1/2 clove

Methods to Prepare:

• Mix the curd and milk and keep them aside.
• Peel and dice the cucumber into 0.5 cm (1/4") cubes and sprinkle with salt.
• Mix tomato juice, chicken stock and cream and add the curd and milk miture along with the diced cucumber.
• Season the soup with salt and pepper, stir in the chopped hard - boiled egg, the prawns and the chopped mint.
• Crush garlic and rub round the inside of a large bowl and pour the soup into it.
• Chill before serving.

Ingredients	Quantity
Rice	1 cup
Onions	500 gm
Garlic	2 pods
Dry prawns (roasted and powdered)	1/2 cup
Oil	1/2 cup
Red chillies	1
Lime	1/2
Cooked greens and vegetables	as needed

Methods to Prepare:

• Boil rice. Peel and slice onions and garlic and powder red chillies.
• Fry sliced onions and garlic till brown. and drain.
• Squeeze lime over fried onions and garlic and mix all ingredients with rice.
• Pour in oil and cooked greens and vegetables.
• Mix well and serve hot.

Ingredients	Quantity
Tender tamarind leaves	a handful
Onions (sliced)	500 gm
Garlic (peeled and sliced)	10 pods
Dry prawns	1 cup
Oil	1/2 cup
Groundnut	2 tbsp
Red chillies	6
Salt	to taste

Methods to Prepare:

• Fry and drain onions and garlic. Keep aside. Powder red chillies.
• Roast and powder prawns.
• Keep all ingredients in a plate as for Balachaung. Mix with oil and eat.
• Lathok (Rice Mixture)

Ingredients	Quantity
Onions	350 gm
Green Chillies	1
Lime	1/4
Sesame seeds	2 tbsp
Roasted Bengal gram	2 tbsp
Roasted lentils	2 tbsp
Garlic	2 pods
Grated copra of Fresh coconut	1 tbsp
Dry prawns	1/2 cup

Methods to Prepare:

• Slice garlic and onions fine. Fry in oil till brown. Then drain and keep aside.
• Roast and powder dry prawns.
• Chop chillies fine.
• Arrange each item separately in a plate, with the oil in which onions and garlic were fried in a cup in the centre.

Note: Balachaung is eaten with the fingers, taking a little of each item in a plate and mixing with a little oil.