A PINCH OF HING

  Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined)  20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan.  Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much.  Overcooked shrimps can be tough, rubbery and dry.  Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer.  If you want here you mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute...

  Try my version of creamy malai prawns. Easy to make taste awesome full creamy texture and thick gravy. Ingredients...... 500 gm prawns cleaned 4 tbsp Milk powder  1 Cup Tender coconut  6 Green chillies 1 small finely chopped onions 6 cloves garlic finely chopped ⅓ tsp of Turmeric powder 1 tsp of Red chilli powder 1 tbsp of Kashmiri red chilli powder 1 tbsp Butter ½ Cup fresh cream Salt  Oil Preparations..... Marinate all prawns with warm butter, salt and turmeric powder cover in air tight container keep this in a refrigerator. Make a paste of coconut, green chillies and milk powder. Remove in a bowl. Keep aside. Heat oil add prawns and saute for 2 minutes and remove in a dry plate. Do not over cook the prawns. Now add oil butter together add garlic fry till light brown add onions saute for a while, add the white creamy coconut paste add little water. Do not add more water to it just add yo avoid to burnt out the creamy texture cook on low flame keep stirring add pr...

Andhra cuisine is known for its hot, spicy and tangy dishes and diverse culinary culture.  In this special mttn curry the selection of chilli also is a key to make the right recipe.   Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, name is Sannam guntur chilli. It is used in the preparation of various local delicacies to develop colour as well as flavour.  I M lucky enough to get this chili from my neighbor Nani maa, She order from her native place and store it for 1 year. She give me 100 gm as a gift to taste this 😂😂😝😝 it's dangerously hot 😭😭😭 Ingredients... For boil....  Mutton - 1 kg with bone Turmeric powder 1 tsp Cumin powder 1 tsp black pepper powder 1 Cup water Salt For mutton masala.... 1 tbsp Sannam chilli powder 1 tbsp fennel 1 tbsp Poppy seeds 1"  2 Cinnamon sticks 4 Cloves 4 Cardomom 2 bay leaves  1 tsp coriander powder  For gravy..... 1 big Onion sliced 2 tomatoes chopped 1 cup fresh tomato puree...

Poi Saga Rai Malabar Spinach in mustard paste Ingredients..... 1 bunch of Malabar spinach ½ tsp mustard cumin and fennel seeds 1 small sized Onion into sliced 8 Garlic cloves  For Rai paste... 1 tbsp of Mustard seeds 1 tsp cumin seeds  1 tsp fennel seeds 4 garlic cloves 2 Dry red chilli  1 cup water  For gravy... Turmeric powder salt Oil Preparations.... It's a perfect accompaniment to hot steamed rice. Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry. Blend all rai ingredients into paste keep aside.  Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till don...

  Manjiram Meen kuzhlambu ******************* King Fish curry **************** Meen kuzhambu is a dark oily red traditional village curry of Tamilnadu, which you can make just with few ingredients with milagai kuzhambu powder ( it's a special chilli+curry powder) it was simply delicious with white steamed hot rice.  Ingredients... 1 kg king fish curry cut Salt and turmeric for marination ½ Cup oil  1 tsp mustard, cumin and fennel seeds Hand full of pearl onions  2 Tomatoes chopped 1 tsp GG paste Handful of curry leaves 2 tbsp of tamarind paste 6 tbsp HM Kuzhambu powder 1 tbsp coconut oil Preperations... Wash and Clean fish and marinate with salt and turmeric powder. Divide onions and chopped tomatoes into 2 halves.  Take a bowl of warm water add tamarind paste mix well, add kuzhambu powder, gg paste, salt, add 1 halves of onions, and chopped tomatoes mash with using your hands and set aside. Heat oil in a pan and add all tempering seeds. When start to splutter, ...

  If you're a dessert lover, then this dessert will surely bring a smile on your face. It is not just scrumptious, but easy-to-make as well. It is sure to be loved by kids and adults alike. After an elaborate meal, this Hyderabadi specialty will give a perfect end to your meal.  Ingredients....  Bread 10 slices Milk 1 litres Sugar 1 cup (as per taste) Water 1 cup Saffron few Cardamom ¼ tsp Khoya 4 tbsp  Desi ghee for deep frying Preparations... Cut bread slices into round shapes and deep fry until they are golden brown. If you want to avoid deep frying, drizzle a little ghee on slices and bake them in oven or fry in tawa. When slices change color to golden brown, remove from ghee to a dry plate Add saffron and sugar to milk and place on stove for simmering. As it simmers, lower the flame and let it cook. When it is remained to 1/2 litre, add cardamom powder stir well and remove from the stove. Heat a pan add 4 tbsp of above milk add khoya stir well when all mix well ...

              South Indian special breakfast idli  with karam podi . Karam podi means spice powder.    Add sesame seeds in a heavy bottomed pan.         Dry roast till they turn golden brown.         Keep aside.         Add 2 tsp oil.     Cook the dried red chillies till they puff up.     Add a few curry leaves.         Sauté till they turn crisp.         Set aside and allow to cool.     Add a tea spoon more oil.         Sauté chana dal and urad dal till they turn golden brown.     Transfer mixture to a blender.         Blend to a coarse powder.                   For Podi Idli   ...