There is a very beautiful river very close to our home, this means we get very fresh seafood. Most of the times the shrimp we get here are alive when we bring them home. One of our favorite dishes to make with these shirmp is this vada. Use small or medium sized shrimp for this. If you do not find them, cut the large ones into small pieces. Serve them hot when they are still hot and crisp.
Ingredients: 3/4 cup shrimp 1/2 cup fresh/frozen coconut 1/4 cup finely chopped onion 1 tea spn coriander seeds 1/4 tea spn tamarind extract (or 2 pieces of tamarind) 3-4 red chilies 1 cup sooji/rava Oil Salt
Method: Heat little oil and fry coriander seeds. Grind them with coconut, red chilies, tamarind, salt without adding too much water. To this paste, add shrimp and onions. Mix all together and make balls. Roll the balls in rava/sooji , slightly press them with hand and shallow fry on tava. Serve with rice as a side dish.
Serves : 3-4 Preparation time : 25mins
Finally I have started cooking with bone-in chicken. I am yet to find already cut bone-in Organic chicken here in grocery stores. So I always cooked with boneless chicken. I know it is very easy to cut a whole chicken, I have seen so many videos, but I still cannot get myself to do it. Few months back, one of my friends sent me a chicken curry with bone-in chicken. I don’t know if it was the pregnancy or if it was really that good, I started craving for bone-in chicken. So now V buys whole chicken from Whole Foods Market and gets it cut every time. Since I am trying to include more chicken in our diet, you will see more chicken recipes here in coming days.
These days I try to make something very simple and hearty for lunch and dinner. I made up this recipe last time and it came out so well. We have really started to like curry leaves and chicken combination – which we were not very used to before.
Ingredients: 1 lb (approx 1/2 kg) chicken 1 tea spn garam masala 1 tea spn ginger-garlic paste 1 tea spn chopped ginger 1 tea spn chopped garlic 5-6 strands coriander leaves 10-12 curry leaves 1 tbl spn yogurt 3/4 cup onion 1 tbl spn fresh/frozen coconut 1 tea spn chilli powder 1/2 cup tomato A pinch turmeric Oil Salt
Method:
Apply ginger-garlic paste, yogurt, a little salt, turmeric to chicken and keep aside for atleast 30mins. Heat oil and fry 1/2 cup onion, 1/4 cup tomato, ginger and garlic. When they are translucent add chilli powder, turmeric, 1/2 tea spn garam masala, coconut. Fry for few minutes. Grind with coriander leaves. Heat a little oil in same pan, add remaining onions and 5-6 curry leaves. When the onions turn translucent, add marinated chicken. Fry for few minutes. Add remaining tomato, ground paste, salt. Cook till the chicken is completely cooked. Now sprinkle remaining garam masala and remaining curry leaves. Cook for 1-2mins. Serve hot with chapatis.
Serves : 3-4 Preparation time : 25mins
