STUFFED BRINJAL(won first place for this recipe)

                       STUFFED BRINJAL 

Hi...Foodies..Today I m presenting a vegetarian recipe.There is a speciality for this recipe...For this recipe I bagged First prize in Vanitha Malabar Pachakarani contest 2014.So I thought to share my prize winning recipe here for the food lovers.

Stuffed brinjal is the recipe of Andhra. Mostly in all tamilian family they prepare this dish as a main course.It's really very tasty.We can use with rice chappathi etc....


                                INGREDIENTS


Violet small round type Brinjal-6 nos
Coconut Grated - 1 1/2 cup
Dried Round Red Chillies -15 nos
Corriander Seed- 1 1/2 Tb.sp
Jeera Powder-1/4 tsp
Big Onion - 1 medium cut into small pieces
Garlic Flakes- 12 nos
Turmeric Powder- 1/4 tsp
Coconut Oil- 4 Tb sp
Curry Leaves, Corriander Leaves, Salt as required

TO GARNISH

Carrot slice ,curry leaves ,peeled carrot half portion and brinjal

METHOD

• Clean the brinjal and slit them on 4 sides without cutting full.Soak them in salt water.

Add caption

To Make Masala:--- Heat the kadai .Pour 4 Tb sp coconut oil and fry the red chillies & corriander one by one , powder it and keep aside.
                            

                                            

• Then grind coconut grated,onion, garlic, jeera powder, salt,curry leaves , corriander leaves and turmeric powder.Do not make it in a paste form.

       

• Mix  coconut masala & powdered masala together and grind again for 1 more min to mix properly.(As seen in picture)

                                               

• Now take out the brinjal from salt water and wipeout water with a cloth.Fill the masala inside and outside on the slit brinjal and fry in balance oil till golden brown.

                         

                         

•  Garnish it with the ingredients given.Now the stuffed Brinjal recipe is ready.Do try this recipe.

                                                      

PRAWNS BALL CURRY

Prawns Ball Curry is a Seafood recipe as everyone knows. Once you try this recipe then definitely this one is going to be one of the the FAVORITE recipes  for all the Prawns Lovers..So give a try..

INGREDIENTS

• Cleaned prawns- 1 cup full

• Kashmiri Red Chilly Powder- 2 Tsp
• Fennel Seed Powder-1/2 Tsp
• Turmeric Powder - 1/4 Tsp
• Big Onion finely chopped- 1/2 cup
• Chopped  Ginger- 1 1/2 TbSp
• Hot Green Chillies finely chopped - 6-8
• Tomato finely chopped- 2 medium( if it is apple tomato make it 3 nos)
• Coconut Milk- 1st milk- 1/2 cup
• Coconut Milk 2nd milk- 1 1/2 cup
• Garam Masala- a pinch
• Curry Leaves-as required
• Corriander Leaves chpd as reqd
• oil 4 Tb sp
• salt as required

TO GARNISH

• Prawns  with tail cleaned-7 nos(don't remove the tail)
• Curry Leaves- 2 leaves
• Corriander leaves- little
• Tomato Skin peeled from one tomato

STEPS TO PREPARE

• Firstly grind half part of turmeric powder,red chilly powder,little salt, fennel seed powder together& make a fine paste.
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• Take out 1/2 tsp masala from that and keep aside and spread little masala over the  7 prawns kept to fry .

•  Now crush the cleaned prawns and mix with the remaining masala and make small balls & keep them aside.

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• Heat the Kadai and pour 4 tbsp oil and  fry the 7 masala prawns  and keep aside.
• In the same oil itself add chopped ginger,chopped green chillies,chopped onion one by one and saute it for sometime. 

• When it is  half done add the  1/2 tsp masala and half portion turmeric powder and saute.  

•  Add the chopped tomatoes and saute it till oil comes out.Now add the  prawns ball and  leave it for sometime after covering with a lid.
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• After 2 mins,  spread the content using a spoon when the color of prawns changes to light color.
• Add curry leaves and pour the second coconut milk, salt & mix well. Cover it and let it boil.
• When the gravy  reduce to half  add the crushed corriander leaves and close it again and leave more

• Finally add the first milk with a pinch of garam masala and mix them well for 2 mins in flame. 

• When it starts to boil, switch off the flame and garnish with fried prawns tomato skin rose , curry leaves and corriander leaves.
• . 

• Now its ready to serve  with Paratha, Chappathi,Bread & Rice