Prawns Gassi

prawn-gassi-with-appams

 

Ingredients

700 gms (40 to 50)Prawns – Shelled, deveined, washed and drained

Marinate with 1 tsp salt, ¾ tsp Turmeric powder, juice of one lime and place in  refrigerator for 30 minutes

Masala:

7 Kashmiri Chillies

½ tsp pepper corns

½ tsp Fenugreek (methi) seeds

3 tsp coriander seeds

1 tsp cumin seeds

All above to be dry roasted

1 roughly chopped Onion

6 cloves garlic

1 cup fresh scraped coconut

1/2 tsp Turmeric powder

Small ball tamarind

 

For Curry

1 finely chopped Onion

1 tsp red chilli powder

2 sliced green chillies

Few curry leaves (10)

Coriander leaves small bunch

Oil 2 tbsp.

 

 

Method:

Fry the roughly chopped onion in 1 tsp oil till slightly brown. Grind the fried onion along with roasted masala, garlic, turmeric, tamarind, coconut. Use water for grinding. Grind into smooth paste.

In a deep pan or vessel, add oil and fry finely chopped onion. Add 1 tsp salt. Fry till slightly brown and then add curry leaves. Fry till rawness goes. Add red chilli powder and fry for a minute. Add the ground masala till oil oozes out. Add masala water and enough water to form a thickish curry. Add sliced green chillies and boil for 2 minutes. Then add the marinated prawns, mix well and cook for 4 to 5 minutes. Check for salt and vinegar. Garnish with coriander leaves.

This can be had with Neer Dosa (Rice Pancakes) or Appams or Sannas or plain cooked rice.

 

 

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Appam or Rice Hoppers

appam-copy

Ingredients:

500 gms Raw Rice or Basmati Rice

5 Tbsp Cooked Rice (left over will do)

Milk of ½ Coconut or 1 can Coconut Milk (425 ml)

2 tsp Salt (to taste)

2-3 tbsp Sugar (to taste)

Water

1 tsp yeast

Luke warm water – 6 tbsp.

Oil for greasing the pan

2 Eggs

Small piece of cloth and string or an old handkerchief and string.

Appam pan (non-stick will be good) or small wok

Method:

Wash and soak the Rice for 4-5 hours or overnight. Drain and grind the rice, cooked rice, little salt, Thick Coconut Milk & water to form a smooth paste (if using blender, do in batches). Transfer to big bowl. Add water and remaining coconut juice. The consistency should be thinner than Dosa Batter but thicker than Pancake batter (Panpole). Add sugar.

Heat 6 tbsp of water in microwave (luke warm) for 15 seconds. In a bowl add 1 tsp active yeast (Edmonds) and ¼ tsp sugar. Add luke warm water and stir. When the mixture starts bubbling begins to rise, add this mixture to the batter. If it does not rise than the yeast is no good or the water was too hot. Use new yeast or use luke warm water (start again). Stir and close the bowl. Keep for fermenting overnight or if ground in morning till evening (when you are ready to fry the appams)

Break an egg and separate the white and yolk. Beat the white of the egg and add to the risen batter. Beat the other egg and the separated yolk from the first egg together. Place the appam pan on stove and add 1 tsp oil. When hot add the egg mixture and scramble the egg. Remove the fried egg to the small cloth. Form it into a small bag and tie with string. To be used for dipping in oil and greasing the pan before frying the Appam.  You can skip this and can only apply little oil. After frying all the appams, the egg bag can be placed in a container and stored in freezer. If you require it again, defrost in microwave oven (20 seconds) or remove from freezer and place outside to defrost naturally.

Heat pan (not very hot, medium ). Grease the pan using the egg bag (dipped in little oil). Pour a ladle of batter and turn the pan round for about ¾ height of pan. The batter will stick and excess will trickle down and settle down at the bottom of pan. Close the pan and after about 2 minutes, check whether it is fried. The sides will fry first and come off the pan, check the middle portion if cooked. Remove the Appam to a plate. Again grease the pan using the egg bag. Prepare the next one. You should get around 25 to 30 Appams with 500 gms of rice.

Lamb or Mutton Masala

lamb-or-mutton-masala

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

One sprig curry leaves

½ Chopped Onion

½ tsp Salt

2 Small Sliced Tomatoes

Few Stalks Chopped Coriander Leaves

4 to 6 boiled eggs

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps. of oil in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 2 tbsps. oil and add chopped Onion and salt. Fry till onions are brown. Add 6 Tbsps. of Dexter’s Meat Masala Paste and sliced tomatoes and fry till masala attains a brown colour and oil oozes out from mixture. Add the Lamb or Mutton. Add water (Preferably the boiled meat water). The consistency of gravy should be slightly thick. Add curry leaves. Mix well and Add boiled eggs. Mix well and cook for a couple of minutes. Garnish with Coriander leaves and remove from fire.

Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

Dexter’s Meat Masala Paste

dexters-meat-masala-copy

Ingredients:

20 Kashmiri Chillies

12 Red Chillies

1 chopped onion

1 pod garlic

1 heaped tsp of black pepper

12 cloves

7 cardamon pods

2 sticks cinnamon

½ tsp mustard seeds

½ tsp fenugreek seeds

1 tsp cumin seeds

1 tbsp fennel seeds

All the above to be dry roasted.

½ cup vinegar

½ tsp turmeric powder- add to onion when it is dry roasted

1 small ball tamarind

1 tsp salt

Soak all the above in vinegar and water for 8 hours or overnight. Grind the mixture. Put in airtight glass container and store in refrigerator. To be used in a couple of months.

This masala can be used for Ghee Roast, Mutton Masala, Chicken Masala, Beef Curry etc.