Chingri malaikari

Ingredients

• jumbo prawns marinated in lime juice for 45 minutes
• 1 tspn turmeric powder
• salt to taste
• 4 tbspn oil
• 1 onion
• 1/2 inch ginger
• 4-5 pods garlic
• 3 green chilies

• 50 gms cashews
  
• 10 raisins
• 1/2 cup water
• 1 tspn cumin powder
• 1 tspn coriander powder
• 1 tspn red chili powder
• 1 tomato
• 1/4 cup coconut milk

Directions

Prep:15min 

1. Wash the marinated prawns to remove the sour taste. Rub salt and turmeric powder into the prawns.
2. Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
3. Set aside the prawns in a covered container.
4. Blend onion, garlic and ginger, green chilies, cashews and raisins in a blender and make into a smooth paste with water.
5. In the same oil that was used to fry the prawns, pour in the paste. Saute for 5-8 minutes. The color should now take up a bit of brownish tinge.
6. Add remaining turmeric powder, cumin powder, red chili powder, and coriander powder. Keep stirring. Add water if needed. Add salt. Add slices of tomato. Mix in the prawns.
7. Mix well, stir for 2-3 minutes and add water to make sauce. Let it simmer, add in coconut milk. let it simmer for 1-2 minutes.
8. Serve hot with rice or pulao

CHANNA DAL PAYASAM

Ingredients:

1/2 cup Split Bengal Gram (Chana)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut (Kaju)

How to make channa dal payasam:

• Wash and soak the gram.
• melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
• In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
• Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
• Boil the gram in a sauteuse with just sufficient water to cook the gram.
• When the gram is cooked add the jaggery and the coconut milk.
• Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.).
• Add the remaining ghee and the cardamoms. mix thoroughly.
• Serve garnished with the fried coconut pieces and the cashew nuts.