Wednesday, October 29, 2014

Masala Coconut Shrimp

Shrimp 1/2 lb(i used frozen)
Salt to taste
Chilli powder 1/2 tsp
Turmeric powder a pinch
Besan powder 2 tsp
Rice flour 1/2 tsp
Onion finely chopped 3tbsp
Ginger-garlic paste 1/2 tsp
Garam masala 1/2 tsp
Coconut powder 2 tbsp

1. Take a mixing bowl, mix besan, rice flour, salt, turmeric and chilli powder, now add shrimp, shrimp has some moisture so no need of adding water, if needed then add 1-2 tsp water combine well and keep aside this shrimp mixture for 20 -30 minutes.
2. Heat 2 tbsp oil in a pan, fry shrimp on medium heat(for batch 6-7 shrimps, depend on pan size).
3. Check the shrimp cooked or not, once its done remove from pan, do the same for remaining, do not over fry.
4. Now in the same pan heat 2tsp oil fry onion till they changed color to light brown, add Ginger-garlic paste fry for few seconds or till the mixture leaves oil at sides.
5. Now add fried shrimps mix well and fry on medium flame for 1-2 minutes.
6. Add Coconut powder, Garam masala powder mix well and fry for 2 more minutes remove from heat and transfer it to serving bowl.

Spicy crispy coconut-shrimp is ready to serve...
Goes well with rice...

Thursday, October 09, 2014

Moongdal Soup

Onion chopped 1/2cup(medium size onion 1)
Ginger chopped 1/4"pc
Tomato Chopped 1
Ash gourd cut into cubes 1 cup
Moong dal (washed and soaked)3/4 cup
Salt to taste
Red chilli powder 1/4tsp
Water 2cups
Oil 2tsp
Coriander leaves finely chopped 1tsp

1. Heat oil in pressure cooker pan fry onions, ginger for 1 minute.
2. Add chopped tomato and saute for few more minutes.
3. Add ash gourd mix well and fry.
4. Add salt, chilli powder, moong dal with 2cups of water, mix well and pressure cook for 2 whistles.
Wait for 15 minutes, remove lid, let it cool for some time, blend the mixture as a smooth puree.
5. Now Strain the puree by using strainer.
6. Add 1/2 cup water to dal puree, reheat the dal mixture and bring it to boil, remove from heat.

 Sprinkle chopped coriander leaves on top
 Serve hot...

Adjust chilli powder and ginger to your spice level.
you can also use garlic cloves 1 or 2.

Sunday, October 05, 2014


 Kandi pappu(toor dal) 1cup
           Dosai kaya(indian Cucumber) 1
                         Cut into 1" size pcs
           Munaga kaya(Drum stick) 2
                         Cut into 2" size pcs
           Tomato(cut into cubes) 2
           Onion Big(cut into cubes) 1
           Green chilli (slit)2
           Bendakaya(okra) 5
                          Cut into 1" size pcs
Tamarind paste 2tsp
Sambar powder 1tsp
Salt to taste
Red chilli powder 1/2tsp(as per your spice level)
Turmeric powder(pasupu) 1/2tsp
Coriander leaves 2tsp
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channa dal, urad dal 1tsp
Curry leaves 10
Hing pinch

1. Wash the toor dal, add 2cups water, pressure cook for 3whistles, wait for 20 minutes remove the lid, mash the dal and keep aside.
2. Heat oil in a vessel, add popu items one by one and fry.
3.Add onion , green chilli fry for 1 minute, now add all vegetebles, salt, turmeric powder and red chilli powder mix well and fry for 2 minutes.
4. Cover and cook the vegetables for 3-4 minutes, keep the stove on low-medium heat, stir occasionally, if needed add some water.
5. once vegetables cooked properly, add tamarind paste, 2-3 cups water, sambar powder mix well.
6. Now add mashed dal mix well check for salt and spicy, bring it to boil, add coriander leaves remove from the stove.

sambar is ready to serve...
Goes well with rice, dosa, idly.


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