CHEMMEEN PEERA PATTICHATHU

Hi... Foodies !!!!!!!

Have you tasted before a dish named "Chemmeen peera pattichathu"???.....I am sure at least few would have prepared or tasted this dish... Here I m presenting for you people this tasty recipe.. Hope you will all love it....It's simple & easy to cook and it is a side dish as well..  Only few ingredients are required to prepare this ...

To be frank let me tell u something.....In my earlier posts I had mentioned you that Prawns are seen in fresh water and in sea. If we use fresh water prawns, the meat will be very soft and more tasty.. So I prefer you all to use fresh water prawns..Due to unavailability of fresh water prawns in my town,  I have  used here sea water prawns. We can use  both the types for this dish which are discussing today...

One more thing which we have to keep in mind is that Do not over cook prawns..So use less quantity of water to cook....

                                                          INGREDIENTS
                                       Prawns cleaned and de-veined- 1 cup
                                       Shallots cut into small pieces  - 1/2 cup
                                       Ginger paste                             - 1 Tsp
                                       Crushed Red chilly                  - 2 Tb sp
                                       Turmeric powder                     - 1/2 Tsp
                                       Garlic cloves                            - 4
                                       Coconut grated                         - 1 cup
                                       Gambooge                                - 3-4 pieces
                                       Curry leaves                             - 2 Sprigs
                                       Coconut oil                               - 2 Tb sp

                                                           
                                                           METHOD

• Keep aside  the de-veined prawns, shallots, ginger paste and crushed red chilly.

          

         

• Coarsely grind the coconut with turmeric powder and garlic cloves. Take a cooking pot and add coarsely grinded coconut, shallots, ginger paste, red chillies, curry leaves and mix well with hands.

          

•   Add gambooge pieces, salt and 4 tb sp water and mix properly.

         

•   Now add the cleaned prawns and mix well.

         

• Add 2 tb sp coconut oil and cover it with a lid and cook for 10 mins in low flame.

         

•   When the prawns are  cooked,turn the flame to high and allow it to dry.

           

•    Now our Chemmen peera pattichathu is ready to serve.

                              

• It can be serve with Rice and chappathi...  Enjoy the meal well with this peera dish!! 

           

                             

GARLIC PICKLE

Hiii..Foodies....................

Today I  m presenting to you my own Garlic Pickle Recipe.....

Garlic is a herb.Its a species belonging to Onion family.China is the largest producer of garlics where as, United States call itself as the " Garlic Capital" Of The World.It is used for medicinal and culinary purposes.Our own country India is the second largest producer of Garlic.

It is a bulbous plant.Mostly it seen in bulbs and in single clove.Garlic are of two types Hard neck and Soft neck.Hard neck garlics are generally found in a cool climate.Soft neck garlics are found near to equator.Now a days. dry garlic,garlic paste and garlic essence are available in the market.Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.In most dishes, garlic is used.This flavour is applied to different kinds of food items like Bread, Butter,Veg and Non-Veg dishes.Garlic as we all know is a good Appetizer by soaking them in vinegar solution.

It is also used as a medicine to prevent a wide range of diseases like High Blood Pressure,Heart Diseases,High cholestrol etc.It is also used in the areas of Cancer diseases like Colon cancer,Breast cancer,Stomach cancer,Rectal cancer,Postrate cancer,Lung cancer.Garlic is also  accepted as a medicine in the field of Ayurveda.


Google defines Pickling as the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle.Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated.

Since pickle makes a good combination with all food items, we can find atleast one type of pickle in all kitchen.

                                                       INGREDIENTS

Garlic                                                   - 500 gms, 

Green Chillies                                      - 10 nos cut into pieces
Ginger paste                                         - 1 Tb sp
Whole Red chilly                                 - 4 nos
Curry Leaves                                        - as required
Kashmiri red chilly powder                 - 3 Desert spoon
Turmeric powder                                  - 1 Tsp
Mustard powder                                   - 1 tsp
Cummin powder                                  - 1 tsp
fenugreek powder                                - 1 tsp
asofoetida powder                               - 2 tsp
Gingelly oil                                         - 1 cup
salt                                                      - to taste
water                                                  - 1 cup
vinegar                                               - 1/4 cup

                      
                                             
                                                  



                                                                       METHOD

• Peel garlic, slice lengthwise and keep aside.

                                                  

• Boil water and vinegar together and keep aside.

                                                  

• Heat 1 cup of gingelly oil in a pan, splutter fenugreekseeds, mustard seeds,dry red chillies and curry leaves.

                          

Add ginger paste, green chillies, sliced garlic and saute for 2-3 minutes.

                          

Add kashmiri red chilly powder,turmeric powder,mustard powder,fenugreek powder,jeera      powder,asofoetifa powder and salt.Saute this until the raw aroma disappears.

                         

Now add the boiled water and vinegar solution to this and allow it to boil till the oil appears on top.

                          

Add 1/2 tsp sugar to adjust the taste.

                                                     

Combine  well and switch off the flame . Now our Garlic Pickle is ready.

Allow it to cool and serve it after a day for a best taste.

PRAWNS SPICY MASALA !!

Hi... Foodies.....I am really happy today actually happy to the core of my heart..This happiness is  because of the  response I recieved from all the people  for the 2 recipes I posted last day...My  sincere gratitude to each one of you out there...

So..here we go with another special recipe..and yeah since I made it with a very happy mind it has turned out to an absolutely delicious one  too..

You must have made many types of Prawns recipes .. I myself is a Prawn lover..So I always try to make something new with prawns..At last today I tried out something new using the whole spices..Since prawns are boneless and fleshy,I have used the masalas and other ingredients which we generally use for meat items.I am sure this will be a remarkable dish for you....I have personalised the name of this dish as "Prawns Spicy  Masala"..It is actually a gravy in form..For masala, instead of powder I have  fried and grounded the whole masala....so that you will get an authentic flavour in the dish....A real dish should not only  saturate ones hunger but also the soul..One should feel happiness and content when they have food..

What ever we make with prawns are always  mouth lingering. Every where we can find people who loves prawns dishes. This species has become widespread because of its popularity  and taste in world-wide. We can also  use prawns after drying it under the sun.

                                                  INGREDIENTS

• Cleaned and deveined Prawns   -  1 cup
• Chopped Shallots                         -  1 cup
• Ginger  paste                                -  1 Tbsp
• Chopped Garlic                           -  10 cloves
• Green Chillies                             -  4 slitted
• Gambooge                                   -  3 pieces
• Dry Corriander                          -  3 Tbsp
• Dry Red Chillies                         -  10 Nos
• Cinnamon                                   -  2 sticks
• Cloves                                         -  6 Nos
• Black Pepper Corns                 -  1/2 Tbsp
• Fennel Powder                          - 1/4 Tsp
• Turmeric Powder                     -  1/4 Tsp
• Coconut fine slices                    -  1/2 cup
• Curry Leaves                            -  As Required
• Coconut Oil                               -  2 Tbsp
• Water                                        -  As Required
• Salt                                            -  To Taste

                                                                METHOD

                       

• Heat the pan, put little oil, add the red chillies and fry it.

                        

• Add cinnamon, cloves and fry it.

                        

• Add black pepper, corriander and fry it till brown

• Fry the whole masalas and ground it. Keep this aside.

•  Clean and soak Gambooge in water.

                         

• Take a pot, put cleaned prawns, slitted green chillies and chopped shallots...

                         

• Add chopped garlic and finely sliced coconuts..

                           

• Add curry leaves, ginger paste..

                           

• Add soaked Gambooge,salt and mix all together with 1 cup of water...

                           

• Add Turmeric powder and Fennel powder..

• Close with a lid ,heat the pan and allow it to boil....

                            

• Once it starts to boil lower the flame ..Once it is fully boiled, then quantity of water will increase..

                           

• Allow to cook for 15-20 minutes.  After 20 minutes add the grounded masala to it..

                           

• Let the water reduce to half...Put off the flame.

                           

• . Now add coconut oil and curry leaves and stir well

                             

• Now our Scrumptious dish is ready to serve.Enjoy this dish !!!