Raw Plantain & Dry Prawn Fry/வாழைக்காய் பெரிய சென்னாங்குன்னி வறுவல்

When I resided in the US initially in Michigan, my friend from Andhra gave us this dish for lunch. I don't remember any of the ingredients except plantains and dry prawns. Whatever ingredient I had in mind, I threw them in the sauce pan and cooked this dish. My mom loved this dish especially.

Ingredients:
Raw plantains (big) - 2 (chopped)
Dry prawns - 1 cup
Onion - 1 (chopped)
Garlic - 6 big pods (crushed)
Cumin powder - 1/2 tsp.
Curry leaves - 1 sprig
Mustard seeds - 1 tsp.
Fennel seeds - 1 tsp.
Kashmiri red chilli powder - 1.75 tsp.
Coriander powder - 2 tsp.
Turmeric powder - a pinch
Oil - 1.5 tbsp.
Salt (to taste)

Method:
Soak dry prawns in hot water for 15 minutes. Wash 3 to 4 times.
Heat oil in a pan and add mustard and fennel seeds.
When the mustard seeds crackle, add crushed garlic and saute till golden colour.
Add onions and curry leaves and saute till translucent.
Add raw plantains and saute for 2 minutes.
Add the powders and salt and saute the mixture.
Add required amount of water.
When the vegetable becomes half-tender, add the prawn (without water) and saute.
Cover and cook till it becomes dry.
Enjoy with rasam rice.
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நான் மிச்சிகனில் தங்கி இருக்கும்பொழுது, ஆந்திரா தோழி ஒருவர் இந்த வறுவலை செய்து கொடுத்தார். இதன் சமையல் குறிப்பு எனக்கு சுத்தமாக ஞாபகமில்லை. வாழைக்காயும், பெரிய சென்னாங்குன்னியும் தான் ஞாபகம் இருந்தது. என் மனதில் தோன்றிய பொருட்களை வைத்து இந்த வறுவலை செய்தேன். என் அம்மா மிகவும் விரும்பி உண்டார்கள்.

தேவையான பொருட்கள்:
பெரிய வாழைக்காய் - 2 (நறுக்கியது)
சென்னாங்குன்னி - 1 கப்
வெங்காயம் - 1 (நறுக்கியது)
பூண்டு - 6 பெரிய பல் (நசுக்கியது)
சீரக பொடி - 1/2 தேக்கரண்டி
கருவேப்பிலை - 10 இலைகள்
கடுகு - 1 தேக்கரண்டி
சோம்பு - 1 தேக்கரண்டி
காஷ்மிரி சிகப்பு மிளகாய் பொடி - 1.75 தேக்கரண்டி
கொத்தமல்லி பொடி - 2 தேக்கரண்டி
மஞ்சள் பொடி - 1 சிட்டிகை
எண்ணெய் - 1.5 மேஜைகரண்டி
உப்பு (தேவையான அளவு)

செய்முறை:
சென்னாங்குன்னியை 15 நிமிடத்திற்கு வெந்நீரில் ஊற வைக்கவும். 3 அல்லது 4 முறை கழுவவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி கடுகு சோம்பு போடவும்.
கடுகு வெடித்ததும் பூண்டை போட்டு பொன்னிறமாக வதக்கவும்.
வெங்காயம் கருவேப்பில்லை இவற்ற்றை போட்டு வெங்காயம் நிறம் மாறும் வரை வதக்கவும்.
வாழைக்காயை போட்டு இரண்டு நிமிடம் வதக்கவும்.
பொடிகளையும் மற்றும் உப்பும் சேர்த்து வதக்கவும்.
வேண்டிய அளவு தண்ணி ஊற்றவும்.
வாழைக்காய் பாதி வெந்ததும் சென்னாங்குன்னி  சேர்த்து வதக்கவும்.
இதனை மூடி வைத்து, அவ்வப் போது கிளறி கெட்டி ஆகும் வரை சமைக்கவும்.

ரச சாதத்துடன் ரசிச்சு சாப்பிடவும்.

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Shrimp Fry

My mom's simple and tasty fry.

Ingredients:
Shrimp - 400 gm
Ginger-garlic paste - 2 tsp.
Curry leaves - 1 sprig
Kashmiri red chilli powder - 1.5 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Fennel seeds - 1 tsp.
Oil - 1 tbsp.

Method:
Heat the oil in a kadai and add the fennel seeds. When they sizzle, add the ginger-garlic paste and saute till the raw smell fades.
Add the shrimp and saute for 2 minutes.
Now add all the powders, curry leaves and salt and saute.
Add required water and cook the shrimps.
When the water dries, start to saute the shrimp till you hear some crackling/snapping sounds.
Remove from heat and serve as a side dish for rice.

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Prawn Pulao

Ingredients:
Basmati rice - 2 cups
Small prawns - 250 gms (peeled and deveined)
Onions (small) - 3 (sliced)
Garlic - 3 big cloves
Ginger - 3/4 inch
Green chillies - 4 (slit)
Mint leaves - from a small bunch
Coconut milk - 3/4 cup
Fennel seeds/saunf - 1 tsp.
Green cardamom - 4
Cinnamon - 1
Cloves - 2
Bay leaves - 2
Kashmiri red chilli powder - 3/4 tsp.
Salt (to taste)
Ghee or Oil
Turmeric powder - 1/4 tsp.
Cashew nuts - 10

Method:
Wash the rice till the water runs clear. Cover and keep aside for 20 minutes (no need to soak in water).
Fry the cashews in ghee till golden colour. Keep aside.
Pound the spices (fennel seeds, cinnamon, cloves, cardamom) garlic, ginger in mortar with pestle.
Heat ghee or oil in a deep sauce pan and add the sliced onions and salt to taste. Saute till the onions turn golden colour. Add green chillies and saute. Add the spices and bay leaves. Saute for 2 to 3 minutes.
Pour 3/4 cup of coconut milk and 3 1/2 cups of water. Bring it to a boil.
Add the rice and cover it with a lid.
Meanwhile in another burner, heat oil in a small pan and add the prawns. Make a paste of red chilli powder, turmeric powder and salt. Add this paste to the prawns and saute well till it becomes dry. Keep aside.
When the water gets absorbed from rice, remove the lid and spread the mint leaves.
On the top, spread the prawns. Cover the sauce pan with an aluminium foil and place the lid.
Simmer for 5 to 8 minutes or till the rice is cooked.
Remove from heat and sprinkle the fried cashews and gently mix the prawns, mint leaves and cashews with the rice.
Enjoy hot with a favourite side dish.

Note:
Add water according to the type of rice used.

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Prawn Curry

Ingredients:
Prawn (peeled and de-veined) - 450 gm
Onion - 4 (chopped)
Ginger-garlic paste - 2 tsp.
Tomatoes - 2 (chopped)
Coconut milk - 1 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Cumin seeds - 1/2 tsp.
Cumin powder - 1/2 tsp.
Pepper powder - 1/4 tsp.
Turmeric powder- a pinch
Salt (to taste)
Oil
Curry leaves - few

Method:
Heat oil in a pan and add cumin seeds, ginger-garlic paste. Saute till raw smell fades away.
Add prawns, salt, red chilli powder, coriander powder and turmeric powder.
Saute till the prawns become pink and tender. Keep aside.
In another pan heat the oil and add the onions.
Saute till translucent and add tomatoes and saute till mushy.
Add the cooked prawns, cumin powder, pepper powder and saute for a minute.
Now add the coconut milk and bring it to a boil.Check for salt.  After 2 to 3 minutes, remove from heat.

Serve with white rice.

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Curried Shrimps with Mushrooms

Ingredients:
Shrimp - 250 gm
Mushrooms - 10 (chopped)
Onions - 2 (big-chopped)
Ginger - 1 inch
Garlic - 2 cloves (big)
Tomato - 2 (chopped)
Fennel (saunf) - 1 tsp.
Cinnamon - 1 inch
Chili powder - ¾ to 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt
Oil
Coriander leaves (chopped) - 1 tbsp.

Method:
Crush ginger, garlic, fennel seeds and cinnamon in mortar with pestle.
Heat oil and add onion. Fry till onion changes color.
Now add crushed ginger mixture and stir fry for 2 minutes.
Add shrimp and mushrooms. Sauté for 2 minutes.
Add tomatoes and fry till it becomes mushy.
Add chili, coriander, turmeric powders & salt and fry for a minute.
Pour a cup of water. Cover and cook .
When mushrooms and shrimps( turn pink) are done, fry till it becomes dry.
Add coriander leaves and serve hot.

Sent off to Priya's "Hearts for St. Valentine's" event.

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Shrimp Fried Noodles

Ingredients:

Method:
Marinate shrimps with garlic paste, red chili powder and salt for 30 minutes.
Shallow fry the shrimps till done (dry). Not more than 10 minutes.
Cook the noodles according to instructions.
Heat oil and add the onion and fry till they become translucent (high heat).
Add shredded red, yellow, green bell peppers followed by baby corn, scallions, cabbage, carrot .
Stir-fry for 2 minutes.
Add red chili sauce, Soya sauce, Worcestershire sauce and salt. Stir.
Now add the noodles and toss it in such a way that the veggies, sauces and noodles get blended well .
Add the shrimps and mix well.
Serve hot.

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Prawn/Shrimp Ghassi

Several years ago, me and family used to visit Mahesh lunch home in Bombay. They used to serve great sea food. At the first visit, I tried King fish fry. It is called “surmai” in local language. The fish was very large sized about ¾ inch thick slice. I tried fish curry the next time. It was totally different with fenugreek seeds and tamarind. No spices were used.
This is how I tried to replicate the same dish. To enhance the color and make it spicy, I added 1 teaspoon red chili powder. For me, this dish will go with any item (rice, chappathi, poori, idli, dosai, even the ones I don’t like….Bread, Pav, Roti, Naan,etc.)


Ingredients:
Shrimp (cleaned and deveined)– 500 gms
Coriander seeds – 2 teaspoon
Whole dry red chilli – 4
Black pepper – 8 – 10
Fenugreek seeds– ¼ teaspoon
Cumin seeds – 1 teaspoon
Coconut ( grated ) – 1 cup
Onions (big)- 1 (chopped)
Garlic – 3 big cloves (crushed and minced)
Red chili powder – 1 tea spoon (mild – optional)
Tamarind - walnut size.
Turmeric powder – ½ teaspoon
Salt as required.
Oil for cooking.

Method:
Soak the tamarind in little water. Extract the pulp out.
Sauté coriander seeds, whole red chili, black pepper, Fenugreek seeds, cumin seeds in teaspoon of oil. Allow to cool.
In a mixer/grinder add the sautéed items ,grated coconut, turmeric powder, tamarind pulp and grind into paste.
In a kadai heat the oil and add the chopped onion and fry till it become translucent.
Then add the minced garlic and fry for 2 minutes.
Add the shrimp and sauté.
After 2 to 4 minutes add the ground paste,salt and add 1/2 cup of water.
Cover and cook for 5 minutes.
Remove the lid and cook for another 5 minutes or till the gravy thickens.

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Eraal vadai - Shrimp cutlets - எறால் வடை

Ingredients:
Small shrimp - 1/2 kilo
Onion - 3/4 finely chopped
Green chilies (small) - 8 chopped finely
Ginger - 2 cm length (grate them)
Curry leaves - 10 (chop finely)
Turmeric - 2 pinches
Pottu kadalai - 1/2 cup (Fried channa or chutney dal)
Sombu - 2 tea spoon
Salt
Oil for deep frying

Method:
Grind the shrimp coarsely. (Assuming you got the cleaned and de-veined shrimp)
Grind the pottu kadalai and sombu in dry grinder.
In a bowl, add minced shrimp, pottu kadalai, and sombu powder.
Add Onion, green chilies, ginger, curry leaves, salt and turmeric powder to the above mix.
After mixing them, it is ready for making vadai.
Take a small ball out of the mix and flatten it on a wax paper or on plantain leaf.
Keep the thickness low so that it will cook evenly inside.
Drop the vadai gently in the heating oil.
Run the flame in low heat. Even in medium heat vadai will get burnt on the outer edges. Do not drop lot of vadais in one batch. I know you are all smart. Still I would like to insist.
Remove from flame when golden brown.

more photos: http://www.flickr.com/photos/30685181@N04/3059572875/

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Prawn Fry

Ingredients:
Prawns (cleaned & deveined) - 250 gms
Sambar onion/shallots (peeled and sliced) - 15
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Curry leaves - 10 to 15 leaves
Cloves - 2
Desi cinnamon stick - 1
Saunf- 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder -1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil - 2 tbsp.

Method:

Pour the oil into a frying pan. Keep the heat in medium flame. Once the oil is heated, add saunf, cinnamon and cloves and allow to crackle.

Add the onions and curry leaves. Fry till the onions change colour.

 

  Add ginger-garlic paste. Sauté till the raw smell fades away.

 

Add red chilli powder, coriander powder and turmeric powder and stir.

 

Add the prawns and stir.

Add salt.

 

 

Add 1/2 cup of water.

 

 

 

Cover and cook for 4 minutes.

 

 

 

Remove the lid and allow the water to dry.

 

 

 

Sauté till the prawns are dry.

 

 

 

 

Serve hot.

PS: Curry leaf is a must to get the tasty flavour.

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