Chilli Prawns

1.Prawns-250gms
   Pepper powderf-1tsp
   Salt
2.Egg-1
   Cornflour-2tbsp
   Maida-2tbsp
   Baking Powder-1/4tsp
   Salt
3.Ginger(chopped)-1tsp
   Garlic(chopped)-1tsp
   Green Chilly(chopped)-  1tsp
4.Capsicum(yellow,green,red)-1cup
   Onion-1
   Spring onion(chopped)-2tbsp
5.Hot chilly Sauce-2tbsp
   Tomato sauce-3tbsp
   Soya sauce-1tbsp
   Chilly paste-1tsp(optional)
6.Cornflour-1tsp
   Water-1/4cup
7.Refined Oil

• Marinate prawns with pepper powder and salt for 30 minutes.
• Make a slightly thick batter with beaten egg ,Cornflour, maida ,water and salt.
• Coat prawns with the batter and then deep fry till golden.
• Heat 2tbsp refined oil in a pan.Add ginger,garlic, green chilly and fry for a minute.
• Add  onions,chopped spring onion and capsicum . Saute till onions turn translucent and shiny(do not brown the onions).
• Add soy sauce,chilly sauce,tomato sauce and chilly paste.Fry for a minute.
• Add, 1tsp cornflour dissolved in 1/4 cup water.Add the fried prawns and mix well.Adjust salt and remove from heat.(If you would like 'Prawns Chilly' with a little gravy,you can add some more cornflour dissolved in water)
• Garnish with chopped spring onion.

Prawn Pulav

1. Prawns-1/2kg
2. Refined oil-2tbsp
3. Pearlonion-1/2cup
    Green chilly-6-8
    Ginger-1piece
    Garlic-6
    Fennel seeds-1tsp
    Turmeric powder-1tsp
4. Yoghurt-3tbsp
    Coriander leaves-2tbsp
5. Coconut-1/3cup
    Cashew nuts-10
6. Salt
7. Rice-2cup
    Cloves-4
    Cinnamon-1 piece
    Cardamom-3
8. Ghee-2tbsp
    Onion (sliced)-1

•  Grind ingredients 3. Grind cashew nuts and coconut to a fine paste.
•  Heat 3tbsp oil in a pan and add 3.when oil starts separating add prawns, yoghurt, salt and coriander leaves. Cover and cook on medium heat for10-12 minutes. Add coconut-cashew nut paste and cook until gravy thickens.
•  Heat 3tbsp ghee in a pan and fry onions until golden color.
• Cook rice with cinnamon, cloves, cardamom and salt.
• Mix rice with prawns’ masala and microwave high for 3 minutes.
• Garnish with fried onions.

KONJUM MANGA(DRY PRAWNS MANGO CURRY)

Dry prawns-3/4cup
(Dry roast, cleaned, remove the head and tail and wash it thoroughly.)
Turmeric powder-1/2 tsp
Salt
Raw mango (small rectangular pieces)-1 ½ cups
(Soaked in water for 1-2 hours and drained)
Green chilly-2
Coconut-1cup
Small onion-3

Turmeric powder-1/2 tsp
Chilly powder-1.5tsp

Coriander powder-1 tsp

Fenugreek powder-1/4 tsp
Curry leaves-2 springs
Coconut oil-1tbsp

EASY PRAWNS ROAST

1. Prawns-1/2kg
2. Smallonion-1cup
    Tomato-1
    Kudam puli-1 piece
    Garlic (chopped)-3tbsp
    Ginger-2tbsp
    Green chilly-2
    Turmeric powder-1/2tsp
    Chilly powder-2tsp
    Coriander powder-1 ½ tsp
    Garam masala-1/2tsp
    Salt-to taste
3. Onion-2
4. Curry leaves-2spring
5. coconut oil-2tbsp

• Cook prawns with ingredients 2.

• Heat oil in a pan and add sliced onions and curry leaves.
• The onion become golden brown add cooked prawns.
• Cook until it reaches a brown color.
• Garnish with fried curry leaves and tomatoes.

PRAWNS BIRIYANI WITH VEGETABLES

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FOR PRAWNS MASALA

1) Prawns-500gms
2) Small onion-10
    Garlic-6
    Ginger-1 piece
    Green chilly-8

    Turmeric powder-1tsp

    Fennel seeds-1tsp
Grind these ingredients to a fine paste

3) Coconut-3tbsp

    Cashew nut-2tbsp
Grind it to a fine paste

4) Small onion (sliced)-1/2cup

5) Tomato (chopped)-1

6) Carrot, beans, green peas, cauliflower (small pieces)-1cup
7) Coriander leaves (chopped)-2tbsp
8) butter-2tbsp

9) Salt-to taste

10) Yoghurt-1/2cup

11) Lemon juice-1tsp

FOR RICE

Basmati rice -2cups soak the rice in water at least 30minutes

Butter-2tbsp

Cinnamon -2sticks
Cardamom -1
Cloves -4
Lemon juice -1tsp
Salt -to taste

FOR GARNISHING

Finely sliced onions -2

Cashew nuts - a handful
Raisins - a handful

PREPARATION (PRAWNS MASALA)

• Heats 2 tbsp butter in a pan and add onions. They become translucent add ground onion paste, tomato ,vegetables and prawns.saute well.
• When the oil starts separating, add yoghurt, salt coriander leaves and 1 cup water. Close the pan and cook on low flame.
• Add coconut paste and lemon juice.
• When the gravy becomes a thick consistency, remove from fire.

PREPARATION (RICE)
• Add 2tbsp butter and fry all spices and add drained rice and fry for 5minutes.Add 4 cups of water, lemon juice and salt, till all the water is absorbed.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rise.
• Cook in a microwave oven for 5minutes.
• Garnish with fried onions, cashewnuts and raisins.