Chemmeen pathiri/ Prawns pathiri

Ingredients:
For pathiri
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

For frying prawns
Prawns - 500gms
Kashmiri chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for shallow frying

For the masala
Onion - 3
Cloves of garlic - 2
Ginger cut into tiny pieces - 1/2 tsp
Green chilly cut into small pieces - 2 nos
Curry leaves - 2 twigs
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil to roast
Salt to taste

Preparation:
        Marinate prawns with turmeric,chilly powder and salt.keep aside for half an hour.Fry in a frying pan till the prawns get cooked.
        In the same pan add onions and salt.saute for sometimes till it becomes soft and translucent.Add ginger,garlic and chilly and saute for few minutes until the onion is cooked very well.Add chilly powder and turmeric powder and saute for few seconds.Add the chopped curry leaves and stir well,cook for a minute or two.add the fried prawns,cover and cook on very low flameuntil the flavour is infused well for about 8-10 minutes.        
      Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Keep this pathiri on a piece of banana leaf.Add some masala in the centre leaving a little space from the circumference.Now make another pathiri of same size,cover the masala filled pathiri with this covering the masalas completely.Slowly press the edges using the fork to seal all the masala in.Carefully lift the banana leaf and place it in a steamer.Repeat the same process until all the masalas and the rice flour are used up.Steam cook for about 10-12 minutes minutes or until the pathiri is firm.

Love,
Roshu

Prawns/shrimp Idli

Ingredients:

White rice - 1 cup
Urud dal - 1 cup
Boiled rice - 1 handful
Salt to taste
Prawns - 10 medium
Dried chilly flakes - 1/2 tsp
Coriander leaves - 2 tsp
Oil
Turmeric pwdr - 1/4 tsp
Chilly pwdr - 1/4 tsp

Method:

     Wash and soak rice and urud dal for 8 hrs.Drain and grind the rice,boiled rice and urud dal using sufficient water to make a batter of dropping consistency.Allow it to ferment for five to six hours or overnight in a warm place.in a pan fry the prawns with sufficient salt,turmeric pwdr and chilly pwdr using a little oil.Add salt,chilly flakes,coriander leaves and fried prawns in the batter and mix well.Boil sufficient water in a steamer.Lightly greaase the idli moulds with oil.Pour a spoonful of batter into each mould.Fit the idli moulds into the idli maker or steamer.Steam for 10-15 minutes.Serve hot with coconut chutney.

Luv,
Roshna

Prawns Biriyani

 

 

Ingredients
Basmati rice-2 cup
Pure ghee-3 table spoon
Chopped onion- 1 cup
Cloves-5
Cardamom-3
Cinnamon-3
Curry leaves-a handful
Salt

Cleaned prawns – 500 gms
Ginger-garlic paste –1 table spoon
Green chilli – 8
Onion – 5 chopped
Tomato – 2 chopped
Turmeric powder – ¼ teaspoon
Pepper powder - 1 teaspoon
Jeera powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut paste -as required
Curd - 1 teaspoon
Oil - as required
Curry leaves
Coriander leaves
Salt






Preparation of rice

        Heat ghee in a biriyani maker.once the ghee get hot add chopped onions and fry it.Then add the spices and curry leaves into it.fry it and add 4 cups of water for 2 cups of rice.when the water get bolied add the rice which is cleaned.close it with a lid and leave it for 10 minutes in a medium flame.

Preparatiion of masala
          Heat oil in a pan. Add ginger-garlic paste & stir. Add green c+hilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown colour,add chopped tomatoes. When tomato is cooked add all the masala powder,turmeric,jeera powder,pepper powder and salt.. Saute it well.Then add prawns,coriander leaves,coconut paste,curd & cook for 10-15 minutes.

How to dhum?
        On a biriyani maker put the masala as first layer.then put rice on the top of it as second layer and press it.make the layers till the masala and rice is fully filled.on the top of it, spread corianer leaves, fried onion,cashew and kismis.close the lid tightly and put it on a low flame.dhum it for 20 minnutes.

Try it out and pass ur suggestions.

Luv,
Roshu

PRAWNS ROAST

Ingredients
Cleaned prawns – 250 gm
Ginger-garlic paste – 1 table spoon
Green chilli – 2(slit lengthwise)
Onion – 2 chopped
Tomato – 1 chopped
Chilli powder -1 teaspoon
Turmeric powder – ¼ teaspoon
Pepper powder - 1 teaspoon
Jeera powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut pieces -as required
Lemon juice - 1 teaspoon
Coconut oil -required
Curry leaves
Coriander leaves
Salt

Preparation
Heat oil in a pan. Add ginger-garlic paste & stir. Add green chilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown colour,add chopped tomato. When tomato is cooked add all the masala powders. Saute it well.Then add prawns, lemon juice, salt,coriander leaves,coconut pieces & cook for 10-15 minutes.
Have it with hot chappathi.

Luv,
Roshu.