Chingri macher malakari

Ingredients:

1. 2 Tiger Prawns       
2. 1 big onion, grated
3. 1 tsp ginger paste
4. 2 green chillies, slit
5. 2/3 cup coconut milk
6. 1 tsp turmeric powder
7. 1 tsp chilli powder      
8. 1 inch cinnamon            
9. 1 cardamom          
10. 2 cloves                    
11. 1 bay leaf
12. 2 tbsp mustard oil
13. 1 tsp ghee  
14. 1/2 tsp garam masala
15. 1 tsp Sugar
16. Salt, to taste

Method:

Deshell and clean the prawns carefully  keeping the tails intact.
Sprinkle 1/2 tsp of Salt and 1/2 tsp of Turmeric Powder on the prawns and mix well.
Heat 1 tbsp of mustard oil in a frying pan till smoking hot. Cool the oil. Add the prawns and fry till light golden.
Keep aside.
Lightly crush the cinnamon, cardamom and cloves in a mortar and pestle.
Heat a tbsp of oil in the same pan, add the bay leaf and the ground spices and stir till the spices release their aroma.
Add the onion and ginger pastes and fry on a low flame till they turn golden brown.
Add the sugar, turmeric powder and chilli powder and saute until oil is released from the fried masala. (Splash a little water if the spice mixture is getting a bit too dry)
Add the coconut milk while continuous stirring. (You wouldn't want the coconut milk to curdle, so continuous stirring is imperative). Bring the curry to a light simmer and add the fried prawns.
Cover and cook on a low flame till the prawns are cooked.
Add the slit green chillies and salt to taste.
Once the gravy thickens add the ghee and a pinch of garam masala powder. Serve hot with rice.

Paneer Tikka Rolls

For the chapatis or Roti:

1. 1 Cup Flour (Maida)
2. 1/3 Cup Milk
3. Salt and Sugar to taste

For the paneer tikka filling:

1. 1 Cup Paneer (cubed)
2. 1/4 Cup Tomatoes (diced)
3. 1/2 Cup Capsicum (diced)
4. 1 tsp Oil
5. 1/2 Cup thick Yogurt (whisked)
6. 1 tsp red Chilli Powder
7. 1/4 tsp Turmeric Powder
8. 1 tsp Ginger-garlic paste
9. 1/4 tsp Gram flour or besan
10. 1/2 tsp Chaat Masala
11. 1/2 tsp Kasuri Methi
12. 1/2 tsp Garam Masala Powder
13. Salt to taste

To make the rolls :

Mix all the ingredients of making chapatis.
With the help of milk, knead a soft and smooth dough.
Cover and keep aside.

To make the stuffing:
Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
Heat oil in a pan and fry capsicums for 2-3 minutes.
Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
Remove from heat and keep aside.

Now make the small size balls from the prepared dough and roll out each into a thin roti.
Heat a non-stick griddle and drizzle some oil.
Place the rolled out roti on hot griddle and cook until 3/4th roti is done.
Make sure the roti must not get cooked fully, else while making the roll it will get dry.
Make all the roti’s in the same way and keep aside.
Now place the prepared roti either on a chopping board or on the clean surface of the kitchen, spread some butter and coriander chutney all over the on the roti.
Put the prepared stuffing mixture evenly on the center of the roti, sprinkle some sliced onion, carrot and cabbage.
Finally sprinkle some chaat masala powder and fold the roti horizontally from the lower side first and then vertically from the sides.
Fix the sides with the help of toothpicks and make sure that no stuffing is coming out or falling down.
For the serving you can either heat this roll on hot griddle or in preheated oven for 2 minutes and serve hot.
You can wrap each roll in an aluminum foil, cut diagonally into two pieces and serve with the dip/sauce or chutney of your choice.

Delicious vegetables and Narkel Curry

Ingredients

1. Jhinge:(cubed) 5
2. Large Potatoes: (cubed) 2
3. Kumro or pumpkin:(cubed) 1 cup
4. Coconut paste: ½ Cup
5. Sesame seeds paste:1 tbsp
6. Turmeric paste:1 tsp
7. Green chilies:3-4
8. Salt as per taste
9. Sugar as per taste
10. Kari patta:5
11. Mustard seeds paste:2 tbsp
12. Poppy seeds paste:1 tbsp
13. Coconut Milk:½ cup
14. Mustered Oil for frying

Method:

Heat oil in a frying pan and then add the potatoes, pumpkin and the jhinge.Spread salt and turmeric on it and then fry it till it becomes brown.
Remove and keep them separately.
Heat fresh oil in a frying pan and put Kari patta, green chilies and mustard seeds into a frying pan.
Add the blend of coconut and sesame seeds pastes, mustard seeds paste and
Mix the paste evenly and make sure that the coconut is fried nicely poppy seeds paste.
Add the vegetables (potatoes, jhinge, pumpkin) to the coconut blend and mix evenly.
The vegetables should get mixed with the other ingredients.
Then add the Coconut Milk to the mixture so as to obtain thick gravy.