Tuesday, April 29, 2008

Shrimps in poppy seed gravy

This is my friend Vijayta's shrimp recipe. I must tell you it tastes so yummy that it will leave you craving for more.

2 cups medium sized raw Shrimps
1 1/2 tbsp Poppy seeds
1 1/2 tbsp grated Cocunut
2 medium sized Onions
2 tbsp Ginger garlic paste
2 Green chillies
1 bunch Curry leaves
2 tbsp Tamarind pulp
1/2 tspTurmeric powder
1/2 tsp Chilly powder
1 tsp Dry Corriander powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Fresh Corriander

Dry roast poppy seeds and grated cocunut and make paste of these ingredients adding little water.
Run the Shrimps under warm water with some salt, dry and set aside. Marinate with ginger garlic paste and turmeric and salt and chilly powder.
Now in a pan add some oil and fry the marinated Shrimps. Shirmps should be cooked before adding to the gravy.
Now in another pan add oil, some mustard and cumin seeds and fenugreek seeds. Add finely chopped onions, saute till onions turn light brown.Then add salt and green chillies cut in small pieces. Now add bunch of curry leaves and turmeric and cook for some time...When the onions are little soft add GG paste and cook for sometime. Add chilly powder and corriander powder. When done add that poppy seed paste we made and some water.
Let it cook till the paste leaves oil. At this time the mixture will become thick. Now add the shrimps, cook for 5 minutes and then add the tamarind juice . To adjust the consistency add water and simmer it and let it cook for 5-7 minutes. Add salt if needed and garnish with coriander leaves.
Serve with steamed rice!

Monday, April 28, 2008

Palak missi roti/ Spinach flavoured Indian Flat bread

Missi roti is made with Besan(chickpea flour), wheat flour and jowar or bajara(millet) flour together. Its a mixed grain roti. Delicious as well as nutritous. A whole meal in itself.

1 cup Wheat flour/ Atta
1 cup Besan(Chickpea flour)
1 cup Jowar or Bajara(Millet) flour
1 bunch of Spinach (puree)
1 tsp Cumin seeds
1 tsp Aajjwain (carom seeds)
Paste of 2 green Chillies
Paste of 2 garlic cloves(optional)
Salt to taste
1 tsp oil
Ghee(Clarified Butter) for brushing the roti

Knead a dough mixing all ingredients expect ghee, with warm water. Divide in 12 equal parts. Take one part and roll into a chapati. Roast on the tava(griddle) on medium-high heat, 3-4 min on each side. Brush with ghee on top. And Palak missi roti is ready.
It can be served with any Indian curry specially Sambhar. Its great to pack for lunch and goes well with some butter or curd or some chutney.

Shakarkand pakoda ( Sweet Potato Fritter)

Sweet potato pakoda is my recipe inspired by the pumpkin sweet pakoda. I have just replaced the pumkin with sweet potato. The pumpkin pakoda is treated as the sweet feast for the guest in the rural vidardha region of Maharashtra. But its simplicity is the key to its wonderful taste. Your kids will just love it and will ask for more! Here is the recipe:

3- medium sized sweet potatos
1 cup All purpose flour
1/3 cup sugar
1/2 tsp cardamom powder
3 tsp poppy seeds
1/3 cup of grated coconut (optional)
Oil for frying

Boil or steam the sweet potatoes. Peel and mash them. Add sugar, cardamom powder, flour, poppy seeds and shredded cocunut. Mix well to form a semi-thick dough (little thicker than cake mix consistency).
Heat oil in a kadhai or frying pan on medium heat. Put the pakoras with hand or small spoon.
Fry till golden brown. Serve hot.
Drizzle some honey or date syrup while serving. Garnish with coconut.