PEPPER PRAWNS

Ingredients

• Prawns-250 gms
• Butter -1tbsp
• Black pepper-1 tbsp
• Crushed ,minced garlic-1tsp
• Salt-to taste

Method

• Melt butter in a pan
• Add garlic and saute ,
• Add prawns and fry for a few minutes.
• Sprinkle pepper powder and salt,mix well.
• Fry for a few minutes till prawns are cooked.
• Serve with sliced vegetables.

SNAKE GOURD KOOTTU

Snakegourd koottu
A vegetable preparation with bengalgram dhal(chick pea) is a protein rich side dish.
INGREDIENTS:

• snake gourd diced 2 cups
• gram dhal 1/4 cup
• chilli powder 1tsp
• 1tsp turmeric powder
• 1/2tsp salt to taste

To be ground in to a paste:

• coconut 1/4 cup
• zeera 1tsp
• rice flour 1tbsp

For seasoning:

• mustard 1/2 tsp

• curry leaves 10

Method:

• Cook snake gourd and dhal till soft with 1 cup water.
• Add chilli powder,salt and turmeric and mix well.
• Boil for3 mins.Add coconut paste ,mix well and add more water if needed.
• It should be semisolid.
• Remove from fire.
• Heat itsp oil add mustard.when it splutters add curry leaves.
• Pour on top of the curry

SAMBHAR

SAMBAR-SOUTH INDIAN


A protein rich gravy -an ideal accompniment for white rice,idli,dosas and vada.
Ingredients:
For the sambhar :
1 cup tuvar dal washed and drained
2 tomato, chopped
1 onion, chopped or 1/4 cup small onions peeled
4 brinjals, cubed
1/2 cup green beans cut
1 potato, peeled and cubed
1drumstick ,cut in to 2" lengths
1 tsp. tamarind pulp
2green chillies ,
slit salt to taste
For the seasoning:
1 teaspoon mustard seeds
6-10 curry leaves
2 tablespoons oil
For the sambhar powder or you may use 2 tbsp. of ready made sambhar powder:
4 Red chilles
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds (methi)
1 tbsp. toovar dal
1 tbsp. channa dal
1 tbsp. urad dal
1 tsp. turmeric powder
1/2 tsp. asafoetida (hing)
2 tbsp coconut -
Dry roast these ingredients and grind the spices in a grinder. Keep aside.
Method:
In a heavy bottom pot or pressure cooker cook dal with 3 cups of water, tomato, onion, and all the veggies.
After it is cooked add tamarind pulp, sambhar masala, salt and 2 cups of water and bring to a boil.
Boil for 5 mins.
Season the sambhar by heating the oil and adding the mustard seeds, curry leaves and asafoetida until the mix crackle.
Add this to the sambhar and serve with rice, idli,dosa, or vadas