Prawn Masala

Ingredients:

Prawns	500 gms
Onions	2 medium
Tomato	1 medium
Ginger-garlic paste	½ tsp
Turmeric powder	little
Red chilli/Coriander powder mix	1 tsp full
(Red chilli and coriander powder mix :: 100 : 150 gms)
Fennel powder	½ tsp
Salt	to taste
Curry leaves	few
Coriander leaves	few chopped
Oil	3 tbsp

Method:

1. Deshell the Prawns. Clean and wash 2-3 times. Drain the water completely. Marinate with little salt and turmeric powder. Keep marinated for 15-20 minutes.
2. Chop 1-1/2 onions into fine pieces and 1/2 onion into thin slices. Chop tomato into small thin slices.
3. Heat a kadai with oil. Add onions (both pieces and slices) and saute till golden brown (take care not to burn). Lower the flame and add tomato pieces and ginger-garlic paste. Cook till soft. Now add turmeric powder, red chilli-coriander powder mix, fennel powder and 1/4 tsp salt. Mix and cook till oil shows on the sides. 
4. Now add marinated prawns and curry leaves with very little water. Mix well and cover with a lid. Cook in low flame for 10 minutes. Now open the lid and mix once again. Check the salt. If needed adjust.
5. This masala should be served dry or semi-thick. It's your wish. So raise the flame to high if it looks loose. Stir continuously to get desirable consistency with out breaking the prawns (better careful while adding water. If the prawns are taken out from fridge, then do not add water).
6. Add chopped coriander leaves, mix and cook for 2-3 seconds. Tasty and spicy Prawn masala is ready.

Serve as side dish.

 

Cauliflower / Gobi 65

Ingredients:

Cauliflower	1 medium
Maida	2 tbsp
Oil to deep fry

Ingredients to make Batter

Rice flour	½ cup
Maida (Ap flour)	¼ cup
Red chilli-Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Turmeric powder	2 pinch
Garam masala powder	¼ tsp
Ginger-garlic paste	½ tsp
Curd	2 tbsp
Curry leaves	few chopped
Orange red food colour	little (optional)
Salt	1 tsp or to taste

Ingredients for Tempering

Oil	1 tbsp
Garlic	2 – 3 cloves (crushed)
Red chilli-Coriander powder mix	¼ tsp
Curry leaves	few

Method:

1. Break the cauliflower into small florets and transfer into a bowl. Boil 2-3 cups of water with half a spoon of salt. Pour this hot water over the cauliflower florets. Keep covered for 10-12 minutes and then drain the water. Wash again with cold water and allow to dry a little bit (can spread over a cloth for 10-15 minutes). Then transfer cauliflower florets into a bowl and sprinkle 2 tbsp of maida. Toss gently to coat the florets and keep aside. 
2. Mix all the ingredients mentioned for the batter. Add water in intervals to make semi thick batter. 
3. Heat sufficient oil in a kadai to medium hot. Pour 1 tbsp of hot oil into the prepared batter and mix well. Dip few cauliflower florets into the batter and drop gently into the hot oil. Fry till light brown colour and remove into a absorbent paper. Repeat with remaining cauliflower. 
4. Once all the cauliflower are fried, cool a little bit and again fry in batches till crisp and golden colour (double frying gives a crispy texture). Once all fried out, keep aside. 
5. Tempering: Heat a fry pan with one tbsp of oil. Lower the flame and add crushed garlic, red chilli-coriander powder mix and curry leaves. Fry for 2 seconds and then add fried cauliflower florets. Sprinkle 2 pinches of salt and toss gently till all the florets are coated well with masala. Switch off the flame. 

Crispy Cauliflower 65 is ready. Serve hot as a snack. 

 

Chicken Stir Fry

Ingredients:

Chicken	300 gms
Onions	2 medium
Green Chilli	1
Ginger	1 inch piece
Garlic	4 – 5 cloves
Tomato sauce	1 tsp
Red chilli sauce	1 tsp
Schezwan chutney	2 tsp
Pepper powder	3 pinch
Garam masala (readymade)	¼ tsp
Salt	3 pinch
Coriander leaves	few chopped
Oil	1 tbsp

Ingredients for marinating

Pepper powder	¼ tsp
Salt	1/8 tsp
Lemon juice	1 tsp
Maida	1 tsp
Corn flour	2 tsp

Method:

1. Clean and wash wash the Chicken pieces well. Drain the water completely. Add all the ingredients mentioned for marinating and mix till all the pieces coated well. Marinate for half an hour.
2. Heat sufficient oil in a kadai to medium hot. Fry the chicken pieces in batches (fry till bubbles stops). Keep aside.
3. Cut one onion into cubes and separate the wedges. Keep aside. Chop another onion, green chilli, ginger and garlic into fine pieces. Mix tomato sauce, green chilli sauce, schezwan sauce, pepper powder and garam masala together and keep aside.
4. Heat a kadai with one tbsp of oil. Add chopped onion, green chilli, ginger and garlic pieces. Fry till onion becomes golden pink. Lower the flame and add onion wedges (along with can add capsicum pieces also) and fry for few seconds. 
5. Now add sauce mix with very little water. Cook in low flame for few seconds. Now add fried chicken pieces and toss till all the chicken pieces coated well. Check the salt. If needed adjust. (Can add little more pepper powder if you prefer spicy). Add chopped coriander leaves and fry till little dry. Chicken stir fry is ready. 

Can top with chopped onion shoots.

Serve as a starter.