TODDY SHOP STYLE SHRIMP ROAST( SHAAPU STYLE KONJU ROAST)

                                             

               TODDY SHOP STYLE  SHRIMP ROAST

Hi.. Foodies...After a small gap I m back with an awesome recipe.All would have prepared shrimp roast, shrimp curry,shrimp masala, shrimp peera,shrimp thoran,shrimp fry,shrimp chilly etc..Today I am presenting a roasted form of Shrimp..The speciality of this recipe is that its not just an ordinary roasted shrimp dish,its  Kerala toddy shop style preparation.. Its little spicy  but at the same time a very tasty dish too..I m not roasting any masalas here...I am giving a detailed way of preparing this dish  here..So try out this and get the same flavor of Toddy shop shrimp dish,.

                                  INGREDIENTS

• Shrimp            - 1 cup cleaned and de veined
• Onions            - 3 medium sliced
• Garlic              - 10 cloves crushed
• Ginger             - 1" piece , julian cut
• Green chillies  - 5nos, julian cut(you can use as per your requirement)
• Tomato            - 1 big chopped
• Red chilly pdr - 2-3 tsp
• Turmeric pdr   - 1/2 tsp
• Pepper pdr       - 1/2 tsp
• Garam masala  - 1/2 tsp
• Fennel pdr        - 1/2 tsp
• Curry leaves     - 2 sprigs
• Corriander leaves- as required
• Coconut milk      - 3/4 cup
• Oil                       - 2 Tbsp 
• salt                       - to taste

To Garnish

• Oil                       - 1 TB sp
• Mustard seed      - 1 tsp
• Dry red chilly     - 2 cut into pieces

                                     METHOD

• Keep all the ingredients ready by side.

• Take a pan and mix sliced onions, green chillies,ginger, garlic,chopped tomatoes, curry leaves,red chilly powder, turmeric powder,garam masala powder, fennel powder, pepper powder, salt and 2 Tb.sp of coconut oil with cleaned prawns.

• Add little water and mix it well together.Cover it with a lid and allow it to cook.

• When the gravy thickens and  the aroma smell starts to come.

• Add coconut milk to it and mix well.Cook for 10 mins in very low flame.

•  When oil appears on top, turn off the flame and add chopped coriander leaves to it.

• Place it on a serving dish and top it with the "To garnish" items and serve.

                       Here is the Toddy Style Shrimp Roast ready...Have it along with smashed Tapioca..

MASALA SUKHIYAN-A VARIETY SNACK

             MASALA SUKHIYAN-A VARIETY SNACK     



     Sukhiyan is a kerala tea time snack... In all small tea shops this sweet sukhiyan is available. Now a days this is  a spl item in big hotels too.Everyone had only sweet sukhiyan. Here I m presenting to you a very special and new item.. This is my own recipe....I dont think that anyone tried this recipe...It is a delicious yummy masala snack...

Sukhiyan is made with green gram by adding coconut and jaggery to it.Now a days most of them are diabetic patients .So I thought to try this recipe with some masala taste...I m sure kids will also love it...

                               INGREDIENTS

                     For Sauting

• Bengal Gram                 -  1 cup 
• Onion finely chopped   -  2 medium 
• Green chillies                - 4 chopped
• Garlic chopped              - 1 Tbsp
• Pepper powder              -1 tsp
• Turmeric powder          -  1/2 tsp
• curry leaves                   - 2 sprigs
• salt                                 -  to taste

                    For mixing

• Onions finely chopped                        - 1/4 cup
• Green chillies finely chopped             - 4 
• Cheese grated                                      - 2 cubes
• Ginger chpped                                     - 1/4 tsp
• Corriander leaves chopped                  - optional

                  For Making Batter

• Maida                      - 1 cup
• Rice flour                -  1/4 cup
• Salt                          - a pinch
• water                       - as required
• Mix with water and make a thick batter
                                             
                             METHOD\
  • Cook Bengal gram in a pressure cooker by adding salt to it

                            
• •  In a kadai heat some oil and splutter some mustard seeds.

                            
• • Keep ready all ingredients by side.

                            
• • After spluttering the mustard add chopped garlic to it.

  
  

                                  

• Now add Chopped Onions , Green chillies,and Curry leaves to it.

                                 

• After sauting for sometime..add pepper powder to it.(you can use a mix of pepper n red chilly powder it depends upon you. I like the pepper taste so i added pepper only here)

                                  

• When the masala is ready add boiled bengal gram.(If water is there , have to dry it on high flame)

                                  

• Combine well.And keep it aside. let it cool.

                                  

• Keep it ready all mixing masalas.

                                  

• Mix all together.

                                  

• Make small balls and dip it in maida batter and fry in oil.

                                  

                                  

                                  

• Here is the masala sukhiyan.FOR U......

MYSOREPAK

                         MYSOREPAK

Mysore pak is a rich sweet dish from south india. 

Mysore pak is originated from Mysore. This was first prepared in Mysore palace, by a palace cook named Kakasura Madappa.He made this with besan, ghee and sugar.. When the ruler asked its name, he was not able to tell its name...he called it mysore pak.

Mostly we make this during Diwali and on festivals..Few ingredients are needed to prepare mysorepak.. but without knowing the correct cooking procedure it is not easy to prepare this..We all have seen the ghee Mysore Pak as well which is very soft unlike the normal Mysore Pak.. I like the normal hard and brown colour pak..So I am presenting today my favourite mysore pak..

                                    INGREDIENTS

• Besan(Bengal Gram Powder)    - 1 cup
• Sugar                                          - 2.5 cup
• Ghee                                           - 1.5 cup + 2 Tbsp
• Water                                          - 1 cup

                                    METHOD

•      In a heavy bottom kadai, heat 2 tbsp ghee and fry the besan till light brown colour appears.                             
• 
  

                    

• Sieve the fried besan by pressing with a spoon to get a fine powder.

                                      

• Boil the ghee on another burner.Keep on boiling ghee.

• Melt the sugar by adding the required quantity of water.

• When it starts boiling add 1 tsp milk to it to clean the sugar syrup.

• Now the sugar syrup becomes a double string syrup.

• Add fried besan to it and stir well.

When it thickens,add some ghee to it and stir well.

• Add all the ghee in three or four times.

• When it becomes like a fluffy foam,take it out from fire and drop it on a greased plate .Now cut it into pieces.

• Here is your sweet Mysorepak.. Have it!!!!

EGG CHEESE MASALA DOSA

EGG CHEESE MASALA   DOSA

I like to try out different types of dishes..Today my son told me amma.. I want masala dosa for tomorrow. So I prepared masala today itself to make masala dosa easier and faster...When I was mashing veg masala, I got an idea, Y can't I make an egg masala dosa.So as a trial recipe I thought to make only one dosa.. So the ingredients are only for one masala dosa. Keep everyone try this....It's an awesome dish.

                                            INGREDIENTS

For egg dosa

• Egg                    2 nos
• Salt                   to taste
• Pepper powder 1/4 tsp

             Beat this well and make a smooth batter.

For filling

• See masala dosa's recipe for masala filling.
• Grated Cheese             1 cube
• Onion finely chopped  2 Tb sp
• Corriander leaves chopped as required

                                            METHOD

• Heat the tawa and apply some ghee on it.
• Make thin egg dosa with the beaten egg mixture.
• Cover it with a lid and keep in very low flame.
• When the dosa is half cooked, keep the mashed veg masala and corriander leaves at the centre, over that some finely chopped onions , then finely some grated cheese.
• After 1 min fold it and serve hot with chutney.