CREAMY PRAWN CURRY

INGREDIENTS;

Prawns 500 gms

Yoghurt 50 gms

Cashewnuts 10 nos

Tomato 2 nos

Onion 2 nos

Ginger 1/2 inch piece

Garlic 3 nos

Green chillies 3 nos

Coriander

powder 2 tsp

Cumin pwd 2 tsp

Red chilli pwd 2 tsp

Garam masala

pwd 2 tsp

Turmeric pwd 1/2 tsp

Fresh cream 1/4 cup

Salt to taste

Coriander

leaves for garnishing

Butter 20 gms

METHOD;

Remove the outer covering of the prawns and devein them.

Marinate the prawns with yoghurt,salt and turmeric powder.

Finely chop the onions and the green chillies.

Make a paste of ginger,cashewnuts and garlic. Puree the tomatoes.

Take butter in a vessel and add the onions and fry it till pink.

Add the green chillies and the ginger garlic paste and fry.

Add coriander powder,cumin powder,red chilli powder and garam masala powder

and fry it well.

Now add the tomatoes and fry for sometime.

Add the marinated prawns and close the lid and simmer for some time till done.

Check the seasoning.

Garnish with fresh cream and coriander leaves.

AMBE UPKARI OR AMBE HUMMAN OR MANGO EXOTICA KONKANI STYLE

INGREDIENTS;

Small ripe mangoes (Goint in konkani) or

any mango 6 nos

Jaggery 250 gms

Green chillies 4-5nos

Salt 1/2 tsp

Maida 2 tsp

SEASONING;

Red chillies dry 3 nos

Mustard seeds 1/2 tsp

Oil 1 tsp

METHOD;

First remove the skin of the mango and keep both the mangoes and the mango skin aside.

Add 1 cup of water to the mango skin ans squeeze the skin in it so that all

the flesh stuck to the mango skin is incorporated into the dish and add the

water to the mangoes.Repeat this thrice and the water should cover the mangoes.

Now slit the green chillies lengthwise and add it to the mangoes and also add salt.

Keep this on the stove and when it boils and the mangoes are cooked, add the jaggery .

Let it cook till the jaggery melts.

Take about a cup of water in a bowl and the maida to it and stir it well so that there are

no lumps.

Add the above mixture to the mango mixture and stir it allow it cook slowly till done.

Take a little oil in a small kadai and add the mustard seeds and when it splutters

put the red chillies (cut into two) and add this to the mangoes.

Ambe upkari is ready to be served.

KHICHDI OR GREEN GRAM AND RICE DELIGHT

INGREDIENTS;

Green gram or moong whole 1cup
Rice preferably raw rice or basmati 1cup
Jaggery 1cup
Coconut scraped 1 cup
Cardamom or elaichi 10nos(powder it) or cardamom powder 1tbsp
Ghee 1cup
cashewnuts and raisins as per your taste.

METHOD;

Dry roast moong and rice in a kadai.

Pressure cook moong and rice together. Just 1-2 whistles are enough.Dont overcook it.
Take a big kadai and add put the rice and moong and add the jaggery and stir it occasionally
when the jaggery melts add the coconut and stir it
Now add the ghee little by little and mix it well.
Take little ghee in a small kadai and add the cashewnuts and the raisins
and fry it and add it to the above kadai.
Stir it till ghee is seen on the sides.Sprinkle cardamom powder on top and mix.
Khichdi is ready to be served. or it can be served as;
Take a big plate and grease it with ghee and put the kadai mixture in it and spread it well
and it can be cut into squares after it cools.