Shrimp/ Prawn Stir Fry

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Shrimp/Prawns- 45-50 pieces, medium sized

Green Chillies- 4-5, finely chopped

Garlic Cloves- 6-8, finely chopped

Coriander- 1 full bunch, finely chopped

Red Chilli pwd- 1 tsp

Dhaniya pwd- 1tsp

Turmeric- ¼ tsp

Ketchup/Tomato Sauce- 1-2 tbsp

Cooking Oil- 1tbsp

Salt to taste

Method

• Peel the tail shells and wash the prawns thoroughly.
• Take a skillet and fry the prawns don’t add oil at this stage, allow the prawns to cook in the water that comes out of the pieces and wait until the entire water evaporates approx 5-6mins.
• Now add oil and turmeric and stir-fry on a medium flame for about 5 mins until the prawns becomes tender.
• Add chopped green chillies and garlic and fry for 2mins then add red chilli pwd, dhaniya pwd and salt and sauté the contents.
• Finally add the chopped coriander and ketchup and mix well.
• Garlic, Coriander and Ketchup make this recipe all the more flavorsome.
• Yummy Prawn stir fry is ready!!! It could be savored as an appetizer or makes a good combo when served with Pulao/ Fried Rice/ Plain White Rice.

Tomato Egg Rice

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Basmati Rice/ Sona Masoori- 3 cups

Eggs- 4-5

Onions- 1 large, chopped

Tomato- 1 ½ cup, chopped

Green Chillies-2-3, slit and cut

Cardamom/Elaichi- 1-2 pods

Cloves/Lavang- 2-3

Cinnamon stick/Patta- 1-2, 1-inch sticks

Bay Leaves-2

Ginger garlic paste- ½ tsp

Dhaniya pwd- ¼ tsp

Garam Masala pwd (Preferably homemade)- 2 tsp

Red Chilli pwd- 1 tsp

Turmeric pwd- ½ tsp

Salt to taste

Cooking Oil- 2 tbsp

Method

• Cook the rice and keep it aside.
  
• Take a skillet and add 2 tsp oil and add 5 eggs and sprinkle ½ tsp chilli pwd and salt to taste and scramble the eggs and keep this aside.
  
• Heat oil in a cooking vessel add cardamom, cloves, cinnamon, bay leaves and when it starts spluttering add onions and green chillies and cook until it turns transparent.
  
• Add turmeric pwd, ginger garlic paste, salt and sauté well.
  
• Now add chopped tomatoes and cook for about 4-5mins and then add chilli pwd, dhaniya pwd and garam masala and stir the contents.
  
• Add scrambled eggs to this tomato mixture and sauté it and cook on a low flame for 1-2 mins.
  
• Add this tomato and scrambled egg mixture to the cooked rice and mix it well.
  
• Garnish with coriander and Serve it with Raitha.
  

Vegetable Kurma

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Onion- 2 cups, chopped

Potato- 1 medium, boiled and diced

Carrot- ¼ cup, chopped

Green Chillies- 2-3, slit and cut

Green Peas- ¼ cup

Green Beans- ¼ cup

Cashew/ Kaju pwd- 1 ½ tsp

Ginger garlic paste – ½ tsp

Dhaniya pwd- 1 tsp

Sugar- ½ tsp

Chilli pwd- ½ tsp

Turmeric pwd- ¼ tsp

Salt to taste

Cooking Oil/Clarified butter- 3 tbsp

Method

• Heat 1 tbsp oil in a pan, add 1 ½ cup chopped onions and fry until it turns transparent.
  
• Blend this onion mixture into a fine paste by adding ½ cup water and keep it aside.
  
• Now heat 2 tbsp oil/clarified butter in a cooking vessel and add the remaining ½ cup chopped onion, green chillies and fry for 2-3 mins, followed by turmeric pwd, ginger garlic paste and salt as needed.
  
• Add potato, beans, carrot, peas and any other vegetables of your choice and cook for 5-7 mins until the veggies become tender.
  
• Now add the onion paste and sauté the contents, add 1-2 cups water based on the consistency of the gravy.
  
• Then add chilli pwd, dhaniya pwd, cashew pwd and sugar and stir the contents, allow it to cook for 2-3 mins.
  

Vegetable Kurma is ready!!! Serve it with Pulao or Roti.