RECIPES

PRAWN CURRY (will serve 4 to 6 persons) to be served with white rice INGREDIENTS : 1 cup prawns (peeled and deveined) 2 green chillies 2 medium onion sliced 1 tomato (cut into 4 or 6) 1 tetrapack coconut milk (200 ml) or 2 cups fresh grated coconut 1 tblsp coriander seeds 1 teaspoon cumin seeds 6 cloves garlic 4 red chillies (dried kashmiri variety) 4 peppercorns inch piece ginger tsp turmeric powder 1 tbslp tamarind pulp (soak a lemon sized ball of tamarind to get pulp) 3 cups warm water (in case you are using fresh grated coconut) Salt to taste 2 tblspns oil METHOD : Wash prawns and marinate in salt and a dash of turmeric powder. Keep aside Aside from the green chillies and 1 onion sliced, grind the rest of the ingredients to a paste and keep aside. Heat oil in a pan, fry the onions and green chillies till translucent. Add the curry paste and 1 cup of water to attain desired thickness of curry and bring to a boil. Add prawns, add a tomato cut into 4, simmer for five minutes and take off the fire. Keep covered till it is being served.

FISH RECHEIADO (pronounced as Rechad) INGREDIENTS : for the masala paste Grind in vinegar 12 Red chillies 8 peppercorns tsp cumin seeds 12 flakes of garlic 2 tsp coriander seeds tsp turmeric powder tsp sugar Marble sized ball of tamarind (soaked) Soak the ingredients in vinegar for about 10 minutes and grind to a fine paste Ingredients for the Fish : Fish either Mackeral or Pomfret (4 fishes full to serve 8) Salt Lemon juice Oil for frying Method : Apply salt and lemon juice to the fish and keep aside. Stuff with masala Coat with besan and semolina seasoned with a little salt and turmeric and shallow fry P.S. Keep the fish whole will demonstrate how it has to be slit and stuffed with the masala.

CHICKEN CAFREAL : would serve atleast 20 persons at 1 piece per person) INGREDIENTS : 1 large chicken (about 1250 gms) 6 green chillies 1 piece ginger 10 cloves garlic 1 tblsp coriander seeds 1 tsp cumin seeds tsp garam masala 1 tblsp lemon juice 3 tblspns oil + oil for shallow frying 2 medium onions, chopped 4 large tomatoes (quartered) 4 large potatoes (optional) to be parboiled and fried separately. Fresh lettuce Method : Grind to a fine paste the ginger, garlic, green chillies, half the onions and all the spices in lemon juice with salt. Marinate the chicken in it for atleast half an hour. 2 hours would be perfect. Heat oil, saut the onions for a while till translucent, add the chicken pieces with the marinade, simmer till it cooks in its own juices. Increase flame and continue frying the chicken till it is well coated and dry. Serve with fried potatoes, quartered tomatoes and lemon wedges on fresh lettuce

PORK VINDALOO (pronounced as pork vin-da-lu) INGREDIENTS : 1 kg lean pork (cut into cubes half fat half meat) Salt For the paste : 10 red chillies 10 peppercorns 10 cloves garlic 1 inch piece ginger 8 cloves 1 inch piece cinnamon 1 tsp cumin tsp mustard seeds tsp sugar cup vinegar 2 tblspns oil 2 medium onions, chopped 2 cups water Method : Grind the above ingredients in vinegar to a fine paste. Marinate the meat with the above paste and keep aside for atleast half an hour. 2 to 3 hours would be perfect. Heat a little oil, add the meat and stir fry for some time. Add the onions, stir fry for another 5 minutes, add water, the rest of the vinegar, cover and simmer for atleast half an hour or till the meat is tender and the oil rises to the surface. Best served with sannas or pav bread

USSAL : Ingredients : 2 cups green/white watane (dried white or green peas) 2 potatoes cup gresh grated coconut 4 to 5 green chillies 5 curry leaves Mustard seeds tsp turmeric 1 tsp jeera powder 6 peppercorns Fresh coriander Sugar and salt to taste Method : Soak Watane overnight and pressure cook the next morning. Grind together grated coconut, spices and green chillies. Heat oil, add mustard seeds, curry leaves. Add paste and the cooked watane and simmer till it is semi dry. Add sugar and salt to taste. Stir. Serve garnished with fresh coriander.

ASH GOURD STEW : Ingredients : kg Ashgourd 200 ml coconut milk (tetrapak) Mustard seeds 1 tea spoon 5 curry leaves inch piece ginger 3 cloves garlic 1 medium onion sliced 2 Tablespoons stew powder Stew Powder : Pepper 125 gms Jeera 2 heaped tablespoons Turmeric 1 heaped tablespoon Cloves 5 Cinnamon 1 4inch stick Method : Heat oil, crackle mustard seeds and curry leaves. Saut the onions, sliced ginger and chopped garlic, add cubed ash gourd, stew powder, salt and cook for about 10 minutes. Add coconut milk, fresh coriander, simmer for about 5 minutes and serve.

TENDLI SUKHA : Ingredients : kg Tendli 1 medium onion sliced Veg Powder 2 tblspns fresh grated coconut 2 tablespoons halved cashewnuts (soaked) Method : Heat oil, add sliced onion and saut. Add sliced tendlis, 1 tablespoon veg powder, grated coconut, a little water and cook till tender. Add halved cashewnuts, cook till dry and serve. VEG POWDER : 250 gms red chillies Coriander seeds 60 gms Cumin seeds 1 tablespoon Mustard half tablespoon Turmeric 1 teaspoon Bengal gram dhal 1 tablespoon Green gram dhal 1 tablespoon Boiled rice 1 tablespoon Gingelly seeds 1 tablespoon Fenugreek seeds 1 tablespoon

DESSERT : ALLEBELLE (SWEET PANCAKES WITH COCONUT JAGGERY FILLING) Ingredients : For the pancake batter : 120 gms maida tsp salt 2 eggs 330 ml milk Gradually work the batter with the milk and eggs till you get a smooth consistency for a pancake. Keep aside. Filling : 1 cup fresh coconut 50 gms jiggery Combine the two together and keep aside (off the fire) Make pancakes, cook on both sides, add filling and roll like spring rolls, sealing the edges