A PINCH OF HING

Nadiya chingudi rassa  Ingredients....  800 gm Tiger prawns  For ground masala.....  4 dried Kashmiri Red Chillies 10 Garlic Cloves 1 tsp whole Peppercorns 1 tsp whole Coriander Seeds 1 tsp Cumin seeds 1 tsp Tamarind Paste 1 teaspoon turmeric powder  1 cup grated Coconut 1 cup thick Coconut milk  For gravy......  1 tablespoon finely minced Ginger 1/2 cup finely chopped Onions 1/2 cup finely chopped Tomatoes 1 small chunks of Capsicum  Salt to taste Oil 2 tsp coconut oil  Preparations.....  Devein and wash the prawns well with cold water. Marinate with salt and turmeric. Keep it aside.  Do not fry or saute the prawns.  Grind all the ingredients mentioned under ground masala to a smooth paste and set aside. In a pan, heat oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they breaks easily. Add the ground masala and salt to

Chattpata methi alu Ingredients Small size Potatoes 2 chopped Onions 3 tbsp Kasoori methi 2 tbsp Crushed Garlic ½ tbsp finely crushed ginger 1 tsp Red chili powder ½ tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala powder Salt Seasonings...... Mustard Oil ¼ Cumin seeds ¼ Mustard seeds ½ Fennel seeds Salt to taste Last seasonings........ 1 tsp chilli flakes 1 tbsp Dry mango powder 1 tsp fried cumin powder 2 Pinch of Hing Pinch of salt Presentations......... Take methi leaves roast in a dry pan Wash and drain dry methi leaves Soak Methi leaves in warm water and keep aside. Pressure cook the potatoes for two whistles.Remove the skin,  Pierce few holes and keep it aside. Mix all above last ingredients in a bowl keep aside. Heat oil in a pan , add seasonings When start cracks add crushed garlic, ginger saute till garlic turns light brown in color. Add chopped onions fry till golden add all above spices one by one including salt stir