Sukhiyan/Kerala Sukhiyan

Sukhiyan/Kerala Sukhiyan

Ingredients

1. Green gram /Moong dal/ Cherupayar - 1 cup
2. Grated coconut - 1/2 cup (optional)
3. Jaggery -  1/2 cup or to taste (5 cubes)
4. Cardamom powder - 1/2 tsp
5. Cumin powder -1/2 tsp (optional)
6. Dry ginger powder- 2 pinches 
7. Turmeric powder - 1 - 2 pinches
8. All purpose flour / Maida - 1/2 cup
9. Coconut milk/Water - As required for making the batter
10. Rice flour -2 tbsp 
11. Salt - A pinch

Directions

For making Green gram ball:

• Cook the green gram in a pressure cooker or a vessel (do not overcook it) with enough water, until done.
•  Drain the excess water and keep aside. 
• Melt the jaggery in 1/4 cup water,stir until it become thick. 
• Add cardamom powder, dry ginger powder and mix well
• Add the grated coconut and mix well. 
• Now add the cooked green gram. 
• Stir until it becomes somewhat dry (10-15 minutes)

For making the batter :

• Mix maida, turmeric powder, rice flour and a pinch of salt in water / coconut milk to make a somewhat thick batter.
• When the green gram mixture is cold enough for touch, make small balls out of it.
• Dip them in the batter and deep fry (medium flame). 
• njoy!!!

Chicken Biryani

Chicken Biryani

Ingredients

For Biryani Rice :

1. Basmati Rice1 – 2 cup
2. Water - 4 cup
3. Ghee (Clarified Butter) – 2 tbsp
4. Cinnamon – 1 inch piece
5. Cardamom – 2 nos
6. Cloves – 3 nos
7. Anise Star/Thakkolam -1
8. Salt – to taste
9. Saffron – few strands (optional)
10. Milk - 2tbsp(optional)

For Chicken :

1. Chicken Thighs – 4 + Boneless Chicken pieces -1/2 cup (cut into medium size)
2. Onion – 4
3. Tomato – 1 
4. Ginger – 1 inch root
5. Garlic – 5 cloves
6. Ghee (Clarified Butter)/oil – 2 tbsp
7. Coriander leaves – 1/4 cup
8. Mint leaves – 10 leaves
9. Green Chilli – 15 nos (adjust to sensitivity)
10. Lime Juice -2 tsp
11. Yogurt/Thyir -2 tsp

Garam Masala for Chicken:

1. Cinnamon – 2 inch piece
2. Cardamom – 5 nos
3. Cloves – 5 nos
4. Nutmeg – 1/4 piece
5. Mace – 1 whole
6. Fennel seeds – 1/2 tsp
7. Cumin seeds – 1/2 tsp
8. Black Cumin seeds – 1/2 tsp

For Garnishing :

1. Onion- 1/2 cup
2. Cashew nuts – 10 nos
3. Raisins – 10 nos 
4. Ghee (Clarified Butter) – 2 tsp

Directions

• Clean and cut Chicken into bite size pieces.
• Finely slice the Onions.
• Chop Tomatoes.
• Crush green Chillies,ginger and garlic
• Wash and chop the Coriander and Mint leaves; store separately.
• Dry roast for 4 mins and grind to a fine paste the Garam Masala.
• Soak Saffron strands in 2 tbsp Milk.

Step 1 : Chicken

• Heat 2 tbsp Ghee/oil in a non-stick pan. 
• Fry Onions till they are become golden brown 
• Add Tomatoes. Saute for about 5 mins.
• Add crushed green Chillies,ginger and garlic, and saute for 3 mins till the raw taste leaves and you can smell the fine aroma.
• Add Lemon Juice,Yogurt and chopped Coriander and Mint leaves , Salt,and 1 1/2 cup Water and mix well
• Add Chicken and garam masala and mix well.Cover it with a lid and bring to boil. Lower the flame and allow to cook on low flame for 20 mins. Stir occasionally.

Step 2: Rice

• Heat the 2 tbsp Ghee
• Add Cinnamon, Cardamom, Cloves and anise star and stir in well
• Add 4 cup of water and salt and bring to boil 
• Add the Rice and mix well
• Lower the flame and cook till the entire Water is absorbed in the Rice.

Step 3 : Layering and Garnish

• Heat 2 tbsp Ghee in a non-stick pan. 
• Fry Onions till they are become golden brown 
• Fry Cashew-nuts and Raisins for about 2 mins.

• In a large deep-bottomed, non-stick pan, spread ½ of the Chicken, topped by   ½ of the   Rice, spread evenly ½ of the fried Onion, Raisins, Cashew-nuts and a few drops of Saffron Milk.
• Repeat the above step .
• Pre-heat the oven for 350 degrees farenheit 
• Cover with a Aluminium foil and cook it for another 15 minutes 

                                                OR

• Cover. Seal with Flour dough all-around to make it an air-tight container.On very low flame cook for about 5 mins on fire.

                                               OR

• In a large glass pan(microwave safe), spread ½ of the Chicken, topped by   ½ of the   Rice, spread evenly ½ of the fried Onion, Raisins, Cashew-nuts and a few drops of Saffron Milk.
• Cover with a Aluminium foil and cook it for another 3-4 minutes 
• Serve hot...njoy...

Kappa -Kappa Puzhukku -Kappa Vevichathu

Kappa -Kappa Puzhukku -Kappa Vevichathu

ppaa

Ingredients

1. Kappa/Tapioca – 1 kg
2. Grated coconut – 1 cup
3. Green chilly – 3
4. Turmeric powder – 1/2 tsp
5. Small onions – 8 sliced
6. Curry leaves – 1 spring
7. Salt to taste

For Tempering :

1. Dry red chilly – 3 seeds removed
2. Mustard seeds – 1/2 tsp
3. Curry Leaves -1 spring
4. Coconut oil – 2 tbsp

Directions:

• Peel, wash and chop the tapioca. 
• Put them into a pressure cooker. 
• Add salt and pour enough water. Cook for 5 minutes or 1 whistle. 
• Grind coarsely grated coconut, spring onion ,green chilly,curry leaves and turmeric powder with some water. 
• Drain excess water from the boiled tapioca and mash them slightly. 
• Add the ground mixture to the boiled tapioca. Mix well and let it simmer for 2 minutes. Adjust the salt and put off the fire.
• In a pan, heat oil and splutter mustard seeds. Add the small onions, curry leaves and broken red chilly. Fry till the onions turn light brown. Pour it over the tapioca mixture and mix well. 
• Serve hot with fish curry,chicken curry or beef curry..

Note: When you buy Kappa, see that they are firm and the inside is white in color. The skin should not be too dry. If you peel the skin with nails, the inside skin should be pinkish.

Vegetable Upma/Uppumavu

Vegetable Upma/Uppumavu

Ingredients

1. Wheat Rawa(Fada) -1/2 cup 
2. Onion-1/2 cup (finely chopped)
3. French Beans -1/4 cup
4. Carrot -1/4 cup
5. Sweet corn kernels -1/4 cup
6. Green Chilly -3 (sliced into two)
7. Ginger -1/4 tsp (finely chopped)
8. Garlic -1 clove(finely chopped)
9. Mustard seeds -1/2 tsp
10. Curry Leaves -1 spring
11. Oil -3 tsp
12. Salt to taste
13. Water -1 1/4 cup

Directions

• Dry roast the rawa and keep it aside (I used Wheat fada -very thin rawa)
• Heat oil in a pan and add mustard seeds,when it splutters add chopped onion ,green chilly,ginger and garlic.Saute till onion become light brown
• Add Beans,carrot ,sweet corn and salt and mix well
• Cover it with a lid and cook it for 5-8 minutes,stir occasionally
• Add 1 1/4 cup water and bring to boil.Adjust the salt
• Pour the roasted rawa slowly into the Boiling vegetable mixture and mix well (Reduce the flame to low )
• Cover it with a lid and cook for 5 minutes, till all the water evaporates and rawa cooked well
• Stir occasionally
• Serve hot with pickle..or just like that...

Tip : You can even use normal rawa(sooji) or maize rawa 

Vazhakka Thoran / Ethakka Thoran/ Raw banana Stir fry

Vazhakka Thoran / Ethakka Thoran/ Raw banana Stir fry

Ingredients

1. Raw Banana/Green plantains - 4 
• OR Ethakka -2
2. Grated Coconut -1/2 cup
3. Green Chilly -3
4. Turmeric Powder -1/2 tsp
5. Shallots/Cheriya ulli -5
6. Shallots -1 (finely chopped)
7. Oil- 3 tsp
8. Mustard Seeds -1/2 tsp
9. Cumin seeds -1/4 tsp (For Raw banana)
• OR Corinader powder -1/2 tsp (for Ethakka)
10. Curry Leaves -1 spring
11. Dry Red Chilly -2
12. Salt to taste

Directions

For Raw Banana

• Peel and cut the banana into small cubed pieces
• Crush together the grated coconut,green chilly ,cumin seeds and shallots and keep it aside
• Heat the oil in a pan add add mustard seeds,when it pops up add shallots,red chilly and curry leaves and saute till shallots become brown
• Add the banana ,coconut mixture, turmeric powder and salt
• Add enough water and cook for 10-15 minutes ,till all the water evaporates,stir occasionally

For Ethakka

• Cut the banana into small cubed pieces (Don't peel the skin,just peel the head and tail and edges .Peel if it have any black portions on the skin)
• Crush together the grated coconut,green chilly  and shallots and keep it aside
• Heat the oil in a pan add add mustard seeds,when it pops up add shallots,red chilly and curry leaves and saute till shallots become brown
• Add the banana ,coconut mixture, turmeric powder,Coriander powder and salt
• Add enough water and cook for 10-15 minutes ,till all the water evaporates,stir occasionally
• Serve with rice !!!!!!

 Tips: Ethakka's skin is delicious and healthier...Ethakka skin can be used in Avial too...

Marble Cake

Marble Cake

Ingredients

1. All Purpose flour/Maida -1 1/2 cup
2. Baking powder -1 1/2 tsp
3. Salt -1/8 tsp
4. Egg- 2
5. Sugar -1 cup
6. Unsalted Butter -1/2 cup + 1tsp
7. Unsweetened Cocoa Powder -2 tsp
8. Milk -1/4 cup
9. Vanilla extract -1 1/2 tsp

Directions

• Preheat the oven for 350 degrees .Generously butter a cake pan and keep it aside
• Melt the butter in an oven for 30 seconds
• Mix the melted butter and sugar using a hand blender until it become light and fluffy
• Beat the eggs and combine with the butter and sugar mixture
• Add vanilla extract and mix well
• Whisk together the flour, baking powder, and salt and keep it aside.
• Add flour mixture in 4 batches, alternating with the milk and beginning and ending with the flour.
• In another bowl take the 1/2 portion of the batter and add cocoa powder and mix well
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife or fork through the batters in a swirling motion.
• Bake it for 40 to 50 minutes(until an inserted wooden pick/knife comes out clean). Transfer pan to a rack to cool 20 minutes. Turn out cake from pan and cool completely on the rack. 
• Cake can be kept in an airtight container at room temperature up to 3 day.

Blueberry Butter Cake

Blueberry Butter Cake

Ingredients

1. All Purpose flour/Maida -1 1/2 cup
2. Baking powder -1 1/2 tsp
3. Salt -1/8 tsp
4. Egg- 3
5. Sugar -1 cup
6. Unsalted Butter -1/2 cup + 1tsp
7. Blue berry 1 cup
8. Milk -1/4 cup
9. Vanilla extract -1 1/2 tsp

For Topping

• Sugar (Brown/White) -1 cup
• All purpose flour/Maida -1/4 cup
• Unsalted Butter(cold) -1/3  cup

Directions

• Preheat the oven for 350 degrees .Generously butter a cake pan and keep it aside
• Melt the butter in an oven for 30 seconds
• Mix the melted butter and sugar using a hand blender until it become light and fluffy
• Beat the eggs and combine with the butter and sugar mixture
• Add vanilla extract and mix well
• Whisk together the flour, baking powder, and salt and keep it aside.
• Add flour mixture in 4 batches (using spoon), alternating with the milk and beginning and ending with the flour.
• Mix together the topping ingredients using fingertips and keep it aside
• Pour the cake batter to the prepared pan
• Spread the Topping mixture and blueberries on top of the batter
• Bake it for 40 to 50 minutes(until an inserted wooden pick/knife comes out clean). Transfer pan to a rack to cool 20 minutes. Turn out cake from pan and cool completely on the rack. 

Mango Pickle/Manga Achar/Kaduku Manga Achar

Mango Pickle/Manga Achar/Kaduku Manga Achar

Ingredients

1. Raw Mango - 1 1/2 Mango (3 cup )
2. Chilly Powder -4 tbs
3. Green Chilly -6 (Cut into small pieces)
4. Fenugreek /Uluva - 1/4 tsp
5. Mastard/Kaduku -1 tsp
6. Ginger finely chopped - 1 tsp
7. Garlic - 6 cloves (finely chopped)
8. Curry Leaves -1 spring
9. Vinger -3 tbsp
10. Asafoetida-1/8 tsp (optional)
11. Oil - 1/2 cup
12. Salt to taste

Directions

• Wash and cut the mango into small cubed size pieces
• Fry the mustard seeds and fenugreek without oil and crush it and keep it aside
• In a pan heat the oil and put some mustad seeds and fenugreek seeds.
• When they pop up add garlic, green chilly ,Curry leaves and ginger and saute for 3-4 minutes
• Add the Chilly powder , salt and mix well
• Add 1/4 cup boiled water and stir until gravy become thick
• Add Mango and fenugreek and mustard powder and mix well
• Now remove it from fire and allow it to cool
• Then add Vinegar and mix it nicely
• Leave it in the pan until it become cool and then store it in the air tight container and start using it after couple of days..it will be soft and tastier...
• Serve with Rice or Kanji...

Note :

•  Don't use wet spoons for taking the pickle from the container.No need of keep it in refrigerator.
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Gothambu Ada/Wheat Pan Cake

Gothambu Ada/Wheat Pan Cake

Ingredients

1. Wheat flour -1 cup
2. Grated Coconut-1/2 cup 
3. Onion -1/2 cup (finely chopped)
4. Curry Leaves -1 spring
5. Chilly Flakes- 1/2 tsp 
• OR Green Chilly-2 (Finely chopped)
6. Salt to taste
7. Oil -2 tsp

Directions

• Mix together all the ingredients except oil,add sufficient water and make a soft dough/Batter (bit watery than chappathi dough)
• Heat a Pan/Tava in medium flame and spread the dough(take hand full of dough) on the pan
• To avoid the dough from sticking to your fingers dip you fingers in water and then slowly spread the dough to make a round cake
• Pour little oil on top of the dough and cook for 3 minutes and turn the other side and cook again
• Cook on both sides till a lightly browned.

Dal Curry/Dal Tadka

Dal Curry/Dal Tadka

Ingredients

1. Moong Dal/Cherupyar parippu - 2 cups
2. Onion - 1 (Finely chopped)
3. Tomato - 1 
4. Green Chilly - 2 
5. Garlic pods - 4 
6. Turmeric Powder - 1/2 tsp
7. Curry Leaves -1 spring
8. Oil - 1 tsp
9. Mustard - 1/2 tsp
10. Cumin Seeds/Jeera -1/2 tsp
11. Shallots/Cheriya ulli -2 (finely sliced)
12. Red Chilly -2
13. Salt for taste

Directions

• Wash dal and put it in a pressure cooker
• Add Chopped onion,green chilly,tomato ,salt,turmeric powder,garlic and enough water
•  Cook it nicely (3 whistles) 
• Once it cooked, mash nicely
• Heat the oil in a pan and mustard seeds,when it pop ups add shallots,Cumin seeds,Red chilly and curry leaves and saute till onion become brown
• Pour it to the cooked dal and mix well
• Serve with chapati,Roti etc

Note : You can use even Toor dal

Shrimp /Prawn Fry /Konchu/Chemmen Varuthathu

Shrimp /Prawn Fry /Konchu/Chemmen Varuthathu

Ingredients :

1. Prawn/Shrimp- 1 cup (25-30 shrimps)

For Marinating :

1. Chilly Powder - 1 1/2 tsp
2. Ginger and Garlic Paste - 1 tsp (Optional)
3. Turmeric Powder -1/4 tsp
4. Pepper Powder - 1/2 tsp
5. Salt to taste

For Frying :

1. Coconut oil or any other Vegetable oil 

Directions :

• Clean the  Prawn/Shrimp  and marinate it with all the ingredients and keep it aside for at least half an hour (Keep it in the refrigerator -optional )
• Heat the oil in heavy bottom pan  (Medium flame)
• Place the prawn/shrimp one by one in to the pan
• Turn the other side of the  prawn/shrimp after 4-5 minutes
• Cook for another 3-4 minutes
• Remove the it from the fire and place it in the serving plate
• Serve with Rice!!

Beetroot Pachadi/Beetroot Curd Curry

Beetroot Pachadi/Beetroot Curd Curry

Ingredients

1. Beetroot - 1 medium size (Finely chopped)
2. Green Chilly -2 (finely chopped)
3. Yogurt/Thayir -1/2 cup
4. Salt to taste

For Grinding

1. Grated coconut -1/2 cup
2. Cumin seeds -1/4 tsp
3. Mustard seeds -1/4 tsp

For Seasoning

1. Oil-2 tsp
2. Mustard Seeds -1/2 tsp
3. Red Chilly-2
4. Curry Leaves-1 spring

Directions

• In a pan add the chopped beetroot,Green chilly,salt and very little water and cook it until it cooked well
• Grind the grated coconut with cumin seeds to make a smooth paste
• Add mustard seeds and grind once again (just crush the mustard seeds)
• Add this paste to the cooked beetroot and mix well
• Cook for few minutes, till the row taste of coconut gone
• Turn of the flame and when it is slightly cool add yogurt and mix well
• Heat the oil in another pan add mustard seeds,when it splutters add curry leaves,red chilly and saute for few seconds
• Pour this over the pachadi and mix well.
• Serve with Rice

Rajma Masala/Kidney Beans Curry

Rajma Masala/Kidney Beans Curry

Ingredients

1. Rajma/Kidney Beans -1 cup (Soaked overnight/6 hours)
2. Onion -1/2 cup (Finely chopped)
3. Tomato -1 (Finely chopped)
4. Ginger paste-1 tsp
5. Garlic -3 cloves or garlic paste -1 tsp
6. Cumin seeds -1 tsp
7. Green Chilly-2
8. Turmeric Powder -1/4 tsp
9. Red Chilly Powder -1/2 tsp
10. Coriander powder -1 tsp
11. Garam Masala -1/2 tsp
12. Cumin powder-1 tsp
13. Coriander leaves/Cilantro - 2 tbsp
14. Oil -2 tbsp
15. Butter -1 tbsp (optional)
16. Salt to taste

Directions

• Wash and soak the Rajma overnight or at least for 6 -8 hours and drain the water
• Add 3 cups of water to the soaked rajma and cook till it become soft (keep for 3 whistles in pressure cooker)
• Heat the oil in a pan and add cumin seeds,when it splutters add onion and garlic  and saute till onion become brown
• Add chopped tomatoes and saute till it become soft
• Add ginger paste and salt and saute for 1 minute
• Add all spice powders and cook for about 2 minutes
• Add cooked Rajama and 1 cup of water  and bring to boil (Don't drain the excess water from cooked rajma)
• Add butter and cook for about 20-30 minutes in low flame,till the gravy become thick
• Garnish with Coriander leaves and Serve with Rice,Chapati etc

Tips :

• Cook the Rajma Curry in the previous day and serve on next day,it will be very tasty
• Prepare the Rajma Curry in low flame and long time,more spices will get into the Rajama and it become more tastier

Tilapia Stir Fry with Coconut/Meen Podi

Tilapia Stir Fry with Coconut/Meen Podi

Ingredients

1. Tilapia Fillets -2
2. Grated Coconut -1/2 cup
3. Shallots/Cheriya Ully -4(Finely sliced)
4. Ginger Paste -1 tsp or finely chopped 1 tsp
5. Garlic - 3 cloves (Finely Chopped)
6. Curry Leaves -1 spring
7. Chilly Powder -1 tbsp
8. Pepper Powder -1/2 tsp
9. Turmeric Powder - 1/4 tsp
10. Oil - 3 tbsp
11. Salt to taste

Directions

• Wash and cut the fish into medium sized pieces
• Marinate with Chilly Powder,Pepper Powder,Turmeric powder and Salt
• Heat the oil in a pan and medium fry the fish
• Mash/Shred the fish with a Spoon/Fork and then add coconut,ginger paste,Garlic, Shallots and Curry leaves and mix well
• Stir for 5-8 minutes in low flame,till the fish become brown color and bit crispy
• Serve with Rice.

Spiced Buttermilk/Morum Vellam/Sambharam

Spiced Buttermilk/Morum Vellam/Sambharam

Ingredients

• Yogurt/Thayir -2 cup
• Water -1 cup
• Ginger -1 tsp
• Shallots/Cheriya Ulli -2
• Green Chilly -2 finely chopped
• Curry Leaves - 4-5
• Salt to Taste

Directions

• Blend together the yogurt ,water ,ginger ,shallots and salt
• Add finely chopped green chillies and curry leaves
• Pour to the serving glass
• Enjoy the refreshing drink on summer...Cheers!!!

Snap Peas Masala Stir Fry/Avarakkai Masala Stir Fry

Snap Peas Masala Stir Fry/Avarakkai Masala Stir Fry 

Ingredients

1. Snap Peas - 2 cup (Finely chopped-very thin)
2. Onion  -1 cup (Finely chopped)
3. Chilly Powder-1/2 tbsp
4. Coriander Powder -1/2 tbsp
5. Pepper Powder- 1/2 tsp
6. Turmeric Powder-1/4 tsp
7. Garam masala -1/4 tsp (Optional)
8. Oil-2 tbsp
9. Mustard Seeds-1/2 tsp
10. Salt  to taste

Directions

• Wash and finely chop the snap peas and onion 
• Heat the oil in a pan and add mustard seeds ,when it splutters add snap peas and onion and mix well
• Add all spice powders and salt and mix well (Don't add water)
• Cover with a lid and cook for 8- 10 minutes.Stir occasionally
• Remove the lid and cook for 3 minutes and stir in between
• Remove from the fire and serve hot with rice

Gobi Manchurian /Cauliflower Manchurian

Gobi Manchurian /Cauliflower Manchurian

Ingredients :

For making Manchurian 

1. Cauliflower - 1 medium
2. Pepper powder      -1 tsp
3. All purpose flour / Maida    - 3/4 cup
4. Corn flour or corn starch    -2 tbsp 
5. Garam masala        - 1/4 tsp
6. Salt to taste

For Sauce :

1. Finely chopped onion          - 3/4 cup
2. Ginger julienne (Finely minced) -1 tbsp
3. Garlic finely minced                 - 1 tbsp 
4. Green chilly finely chopped      - 3
5. Red chilly powder/red chilly sauce -1/2 tbsp  
6. Soya sauce                                    -2 tbsp
7. Tomato sauce/ketchup                  - 4 tbsp
8. Spring onion greens finely chopped - 4 tbsp
9. Garam masala                                -1/8 tsp
10. Corn flour or corn starch    -1 tsp
11. Salt to taste
12. Oil for frying and sauce  

Directions for dry Manchurian:

• Wash the cauliflower and cut into bite-sized florets
• In a bowl pour some warm water and add 1 tsp salt,and put the cauliflower init and keep it for 10 minutes.(To avoid insects)
• Drain out all the water wash once again and put the cauliflower in a paper towel 

• In a bowl ,add All purpose flour/Maida ,Corn starch,Pepper Powder, Garam masala ,salt and water
• Mix until there is no lumps and it become a smooth batter

• Dip the cauliflower florets in the batter and deep fry until cauliflower become medium dark brown and keep it in a tissue paper

• Now heat the oil in a heavy bottom pan and add 2 tbsp oil

• Once the oil become hot add chopped onion,garlic,green chilly

• Add ginger once the onion become light brown

• After  2 minutes add red chilly powder,garam masala,soya sauce,tomato sauce and salt

• mix well and add 3/4 of chopped spring onion (remaining need for garnishing)

• Add the fried cauliflower and mix carefully

• In a small bowl mix Corn flour or corn starch    -1 tsp and water 3 tbsp

• Pore this liquid on the  gobi manchurian and mix well

• Now the manchurian is ready,garnish with spring onion greens and serve hot!

Directions for Manchurian gravy:

• Fry the gobi florets as before

• While making the sauce add 1 1/2 water and bring to boil

• Add the corn flour water slowly

• Keep stirring till it turns to a thick gravy

• Add the fried cauliflower and mix well

• Garnish with Spring Onion.

Tips: Add the caluliflower to gravy at the time of serving ,otherwise crunchiness will go

Shrimp Masala/Prawn Masala/Konju Masala/Chemmen Masala

Shrimp Masala/Prawn Masala/Konju Masala/Chemmen Masala

1. Shrimp/Prawn - 25 pieces
2. Onion-1 cup
3. Tomato -1/2 cup
4. Ginger paste-1 tsp
5. Garlic -4 cloves
6. Green Chilly-2
7. Pepper Powder -1/2 tsp
8. Curry Leaves -1 Spring
9. Chilly powder-1 1/2 tsp
10. Coriander powder -1 tsp
11. Mustard seeds -1/2 tsp
12. Garam masala -1/2 tsp
13. Oil -4 tbsp
14. Salt to taste

For marinating :

1. Pepper Powder - 1 tsp
2. Chilly Powder - 1 tsp
3. Coriander Powder -1 tsp
4. Turmeric powder -1/4 tsp
5. Lemon Juice -1 tsp (optional)
6. Salt to taste

Directions

• Clean the shrimp and marinate it with all the spices and keep it aside for 20 minutes
• Heat the oil in a pan and add mustard seeds.When it splutters add the sliced onion,Curry Leaves, garlic and green chilly and stir till onion become brown 
• Add the Tomatoes and saute till it cook nicely (till oil appears) then add ginger paste and salt and mix well
• Add Pepper powder,Chilly powder  and Garam masala and mix well
• Cook for 3 minutes
• Add 11/2 cup water to the mixture and bring to boil
• Now add the shrimp pieces and mix well
• Close the pan and cook for 10-15 minutes,stir occasionally
• Check the salt and pepper and add according to your taste
• Cook till gravy become thick or shrimps are cooked well
• Remove the shrimp masala to a serving plate.
• Serve with Chapati,Rice ,Appam,Fried rice etc