Rice Recipes

Ingredients:
Rice 2 cups
Onions 4-5
Tomatoes 4-5
Potatoes if required 2 nos.
Big Shrimps 25- 30
Ginger ½" piece
Garlic 4-5 flake
Green Chilies 12 nos.
Coriander leaves 1 bunch
Shahijeera 1 tsp
Red chili powder 1-2 tsp
Garam masala 1 tsp
Tamal patta 3-4
Cloves 5-6
Cinnamon 1 no
Oil 1 cup
Ghee ½ cup
Lemon 1 no.
Salt to taste

Directions: Cut onions lengthwise, chop tomatoes & potatoes. Make a paste of ginger, garlic, chilies, coriander. Clean Shrimps & wash the rice. Take a big pan & add 1/2 the ghee, put tamal patta, cloves, Cinnamon & required water. Add salt and let it boil. Then add rice, let it cook half way. Pour it in sieve and cover it with a wet cloth.Take a pan, add 1/4 oil, 3/4 of onion and fry it till brown. Keep aside 3/4 oil in the same pan, add balance onion and fry it. Then add the green paste, tomatoes, chili powder & garam masala powder and then add Shrimps & potatoes, let it cook for some time. From the 3/4 fried onion keep some aside for garnishing. Add shahijeera in the remaining onion and make a paste,add it into the prawns masala & let it cook for 5 minutes.
Take a oven safe dish, apply ghee to the dish. Spread one layer of rice, then one layer prawns masala. Continue the process and end with a layer of rice. Cover it with a lid and bake it for 15 to 25 minutes on 350 degree. Serve hot with cucumber salad.

Ingredients:
400 g (13 oz) prawns, peeled
2 tbsp soy sauce
pepper pd according to taste
1 onion
1 tomato
2 spring onions
300 g (10 oz) rice
2 tbsp oil
2 tbsp red chilli sauce
2 tbsp soy sauce
1 tsp sugar

In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down. Marinade prawns with soy sauce, ginger garlic paste(1tsp) and pepper. Dice onions and tomatoes, cut spring onions into 2 cm long pieces. Heat oil in a wok or a pan and add prawns. Stir-fry prawns until they turn red. Add onions and continue to stir-fry. Add tomatoes and spring onions and stir-fry for one more minute. Stir in rice and heat.
Season with chilli sauce, soy sauce and sugar.

Egg Recipes

Ingredients:
Eggs-3
Medium Size Onion -1/2( Finely Chopped)
Tomato - 1(Finely Chopped)
Garlic & Ginger Paste- less than 1/4 Tsp Each
Coriander pd - 1/4 tsp
Red Chilli Pd-1/2 tsp
Turmeric Pd- a pinch
Coriander leaves ( finely Chopped) for Garnish

Directions:: First make omelette of the eggs without adding salt. Once the omlette is done cut it into small squares. Next saute the onions in oil.You can mix a little ghee to the oil if needed.Put a small stick of cinnamon with the onions . Once the onion turns light brown add the garlic and ginger paste. Sauté lightly and then add the chili powder, coriander powder and turmeric powder. Sauté a little and now add the tomatoes. Add salt as per taste . Add little water if needed. Cover and let the gravy boil .Then add the egg pieces to the gravy. Mix well but gently so the egg pieces will absorb the taste. You can add a little bit of regular milk if you need for more gravy as the egg will absorb the gravy . Garnish with coriander leaves. This curry goes well with phulkas or as a side dish with rice.

Ingredients:
8 eggs
1 tsp red chili pd
1/2 tsp turmeric pd
1 tsp dhania(coriander) pd
1 tsp cumin powder
1 medium onion sliced
1/4 cup finely chopped coriander leaves
1 tablespoon curd (yoghurt)
1 tsp kasoori methi
1/2 tsp garam masala
Salt to taste
2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:
1 small onion
A medium piece ginger
4-5 clovettes garlic
1 tablespoon curd
1 small stick cinnamon
1 cloves
2 cardamoms

Blend to a smooth paste:
2 small tomatoes
1 tablespoon cashew nuts

Directions: Hard boil the eggs, shell them and make slits on each egg with a thin knife. Set aside. Heat the oil and fry the sliced onion. When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture. This will take around 10 minutes. Add the red chili, turmeric , coriander and cumin powders and fry for half a minute. Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala. Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves. Put it back on the fire and cook covered for about 3-4 minutes. Now add the garam masala and the kasoori methi and heat through. Serve hot with phulkas or plain rice.

Vegetarian Recipes

Ingredients:
1 and 1/2 packet fried paneer available in the Indian stores
1 ½ onions (finely chopped)
2 tsps of ginger-garlic paste
2 ½ tomatoes (finely chopped)
a pinch of turmeric
chilli powder according to taste
1 tsp dhania powder.
1 cup of tomato puree
1 cup of light cream
5 jalapenos
3 tsps of oil

Directions:Fry onions in oil until golden brown. Add ginger-garlic paste and fry. Add tomatoes (finely chopped) and fry until oil separates. Add turmeric, chilli powder and dhania powder. Add tomato puree and bring to a boil. Add light cream and bring to a boil ( add more cream if needed). Add salt, paneer and sliced jalapenos and boil for few more minutes.

Ingredients:
Baby Potatoes – as many as needed (they should be all equal in size)
Chilli pd. – 1 to 2 tsps. (or as needed)
Mustard – ½ tsp.
Curry leaves – 10
Onion – 1 small or ½ medium; finely chopped
Coriander pd. – ½ tsp.
Jeera pd. ½ tsp
Salt – to taste

Directions:: Wash the potatoes and boil it. Peel the skin and set aside. Heat oil in a large skillet, add mustard, curry leaves, and the chopped onions. Fry for a few mins until transparent. Lower the heat and add chilli pd., coriander pd, jeera pd., salt. Mix well. Add the potatoes and roll it around in the skillet until each one is coated well, and continue to cook on medium to low heat until the sides of the potatoes get a little brown. Garnish with more curry leaves.

Ingredients:
Indian egg plant (purple) - 15 or 20 ( small ones)
Onion - 2 medium sized finely chopped
Green chillies - 3 or 4 finely chopped
Garlic pods - 3 finely chopped
Coriander leaves - 1/4 bunch finely chopped
Grated coconut - 1 or 2 tsp
Chilli pd - 1 or 1 /12 tsp ( depending on the spiciness)
Jeera pd - 1/4 tsp.
Ginger-garlic paste - 1/2 tsp. each
Soya sauce - 2 tsp.
Olive oil - 1 tsp.
Lemon juice - 2 tsp.
Salt to taste

Directions:: In a large bowl mix the all of the above (except eggplant) well.Wash and cut the stalk off of the eggplant. Slit the eggplant into 4 from the top upto ¾ of the way. Stuff the mixed ingredients into the eggplant. In a large fry pan, heat oil, and fry the eggplant in slow to medium heat. Sprinkle some water, cover and cook. Keep turning every so often. Make sure all sides are cooked. Once done, keep aside in a baking pan. Now to the same fry pan, add the rest of the chopped ingredients left behind in the bowl, and fry till golden brown. Sprinkle this on top of the eggplant, cover the baking pan with foil, and put it in the oven preheated to 150 or 175, till ready to eat. Garnish with chopped coriander leaves just before serving

Ingredients:
2 medium sized bittergourd
1/2 tsp. salt
Oil for deep frying
2 cups natural yoghurt(curd)
1 cup sour cream
5-6 green chillies-sliced thinly
2 tsp. oil
1/2 tsp. mustard seeds
5-6 curry leaves
1 tbsp capers(optional)

Directions:: Remove the bittergourd seeds. Thinly slice or chop bitter gourd. Sprinkle with salt and keep aside for 1 hour. Now wash it under cold water and squeeze liquid out. This reduces bitterness. Heat little oil and fry slices, until browned and a little crisp. Allow to cool completely. Mix yoghurt, bitter gourd,sour cream and salt. Place in a serving bowl. Heat oil in a ‘tarka ladle’ or small pan and add mustard seeds.When seeds splutter, add green chillies. Stir for 5 seconds. Pour over the raitha. For taste variation,fry capers in little oil and add it to the raitha. Serve with Rice or chapathi

Ingredients:
12 large tomatoes
1 15oz can of Progresso Bread Crumbs ( Italian Style )
8oz Swiss Cheese grated
4 packages ( 10oz ) frozen chopped spinach thawed ( or better still microwave according to package instructions --about 5mins each packet ) and drained
1 lb of butter or margarine
3-4 tbs of Chicken masala powder ( Basrur or Thal powder )

Directions:: Cut tops off tomatoes. Scoop insides. Combine the bread crumbs, cheese and curry powder. Add the drained spinach, one packet at a time and combine. Add the melted butter and combine. Spoon into tomatoes. 12 tomatoes pack well into a 9x12 baking dish ( three in a row ). Bake at 350 degrees in a pre-heated oven for 35-45 minutes or until tops are golden brown. Serve as Vegetable Entree.

Note: It can be made ahead and refrigerated for a day or two and baked later. To re-heat, microwave each tomato on high for 2-3 mins. The insides of the tomatoes can be blended with ice or water and strained for tomato juice. Add sugar and salt to taste.

Ingredients:
1 Medium-sized Gobi (Cauliflower broken into big florettes)
2 tb sp - Corn flour
2 tb sp - maida
2 tbsp - Soya Sauce or more according to taste (preferably Chings Dark Soya Sauce available in Indian Stores, more the better, darker the dish more tastier.).
3 green chilies
1 inch ginger (finely cut)
5-6 pods garlic (finely cut)
1 bunch Spring Onions (finely cut)
Oil for frying
1 tsp Pepper powder or more according to taste
Salt to taste

Directions:: Clean the Gobi florettes. Add maida, corn flour, water, salt and pepper and make it into a mixture consistency of flour being like bhajji's consistency and add Gobi and mix them well till they evenly cover all the Gobi florettes and marinate for 45 mins. Fry them in oil separately and keep them aside. Fry the green chilies, ginger and garlic to a light brown color in another pan . Add fried Gobi pieces to it. Add Soya sauce to the Gobi and garnish it with spring onions Serve hot. Makes 6 servings.

Ingredients:
2 big sized Red Bell Peppers (Capsicums):
1 tsp Ginger Garlic paste
1 Onion
Cilantro (1 small bunch)
1 tsp Channa dhal
1 tsp Urad dhal
1 tsp Jeera
1/2 tsp Mustard seeds
3 or 4 Dry Red Chilies:
Curry Leaves few

Directions:: Cut peppers into cubes.Fry all the above ingredients in a pan with 2 tsp. of oil for 5 minutes on medium heat. Then grind the mixture with salt and tamarind to taste without adding water. Enjoy this with chapattis or rice with little ghee.

Ingredients:
Spinach 1lb pack
Yogurt 11/2cup
Cumin powder 1tsp
Chili powder 1/4 tsp
Salt to taste
Oil 2tsp

Directions:: Separate the leaves from the stem and wash the spinach. Chop into fine pieces. Spread evenly in a microwave platter and cook for about 6 minutes. Let it cool. Mix yogurt ,salt and spinach.

Seasoning: Heat the oil in a pan, add the cumin powder. Remove from the stove immediately and add chili powder. Wait for 2-3 minutes and pour over the raita.

Ingredients:
3 Big tomatoes
1 tsp mustard seeds
1tsp jeera
1 tsp besan(channa dhal pd)
1 small bunch of coriander leaves
1 sprig curry leaves
2 tsp or more Rasam pd according to taste
1 tsp sugar
1tsp oil
salt to taste

Directions:: Boil 3 large tomatoes in a cooker with water or by heating in a vessel of water till its cooked . Remove the skin and mash it. Fry mustard seeds,jeera,curry leaves in oil in a separate pan. Once the mustard seeds and jeera starts to splutter ,add besan and fry till it turns light brown. Now add the mashed tomatoes with 3-4 cups of water without making it too watery Add salt, Rasam pd and sugar and allow it to boil for 10-15 mins. The longer you boil, the tastier the rasam will be. Garnish with coriander leaves.

Okra Masala By Kavita Shetty,MA

Ingredients:
2 packs frozen okra(lady's finger)
4 medium size onions
2 medium size tomatoes
2 cloves garlic
4 tbsp oil
1 tsp cumin pd
1 tsp coriander pd
a pinch of turmeric pd
Salt

Directions:: Setting a large saucepan on high heat, jiggle okra around without using spoon or spatula. You will see okra getting a nice brown color. Keep at it till the slime goes away from the okra. Empty the contents on to a bowl. Sprinkle a little salt and set aside. Slice the onions and tomatoes fine lengthwise. On a pan add the oil and fry onions until translucent. Then add tomatoes along with spices and a little salt. Add garlic and let it cook until tomatoes are no longer raw. Add the okra to the pan and mix the vegetables. Garnish with cilantro.

Chicken Recipes

Ingredients:
Chicken 1 kg
Kundapur Chicken masala powder (taal pd)– 3 Table Spoon
Coconut Milk – 1 can
Onion – 3 Medium
Tomatoes – 2 small
Salt for your taste
Oil or Ghee – couple of table spoons

Directions:: Clean the chicken & make medium size pieces. Chop onion & fry it in the oil or ghee till golden brown. Add chicken masala, fry little. Add chopped tomatoes & fry it for 2 to 3 minutes. Add salt and chicken pieces. Cover the pot & cook it for 5 minutes. Occasionally stir it to make sure the bottom doesn’t burn. Add one can of coconut milk & half can of water. Cook till the desired thickness. Season it with oil, few fenugreek seeds & onion (optional). Tastes good with Chapati, Parata or Appam. Add more coconut milk & make it little thinner for Mangalore rice rotti. You can reduce or increase the amount of chicken masala according to your taste. If you don’t have the Kundapur chicken masala, use any store bought chicken masala.

Ingredients:
Boneless chicken – 1 pack
Soya sauce – 2 tbsp.
Corn flour – 2 tbsp.
Pepper pd - 1 to 2 tsp.
Egg white – of 1 egg
Long red chillies – 20
Garlic – 10 flakes
Spring onions – 1 bunch
Chicken stock – 1 cup
Tomato ketchup – ½ cup

Directions:: Cut and clean the chicken into small bite size pieces. Marinate the chicken in soya sauce, corn flour, pepper and egg white for atleast 1 hour. Soak the red chillies in water for ½ hour. With the same water boil it for 10 minutes. Blend it. The sauce should be thick (let seeds be visible). Chop the garlic finely. Heat oil, fry garlic for a ½ minute, pour the ground paste , stir, add the chopped spring onions, add 1 cup of chicken stock, and the tomato ketchup. Cook for a few minutes. Dissolve the remainder of the corn flour in cold water, and add the to the pan and let the sauce thicken. Just before serving, fry the chicken separately, and add it to the sauce and garnish with spring onions.

Ingredients:
Chicken – approx. 2 lbs. (boneless or whole-cut up to bite size pieces)
Kashmiri chillies – 15 to 20
Turmeric – ¼ tsp.
Tamarind – ½ tsp.(paste)
Coriander seeds – 1 ½ tsp.
Jeera – ½ tsp.
Pepper corns – 1 ½ tsp.
Garlic – 2 flakes
Soya Bean sauce – 1 ½ tsp.
Salt to taste

Directions:: Grind all the ingredients from 2 to 8 to a thick paste. Add this, and salt to the cut chicken and cook.Halfway, add the soya sauce, mix well and let cook for a few minutes. Remove just the chicken out from the gravy and set aside (this is to ensure that the chicken does not overcook).Continue to reduce the masala to a thick paste, add the chicken and toss it around so that the masala forms a nice coating around the chicken.Set aside for 2 hours. When ready to serve, brown the chicken in little oil . Serve with lemon wedges.

Ingredients:
600 gm boneless chicken breast, in 1 ½ inch cubes
½ cup curd, strained
½ cup cream
½ cup grated cheese
11/2 tsp crushed garlic
2 tsp crushed ginger
2 tsp oil
2 tsp lemon juice
1 tsp salt
1tsp garam masala or Thal or Kundapur Chicken Masala powder

Directions:: Combine all the ingredients in a bowl and mix in the chicken pieces. Leave to marinate in the fridge for at least two hours. Thread the chicken on skewers and brush with oil just before cooking. Cook under a very hot grill—turning once, or in a hot oven for 8-10 minutes or until golden brown. Serve with mint chutney and onion rings.

Ingredients:
2 teaspoons coriander,
2 tablespoons kashmiri chili powder,
1/2 teaspoon cumin seeds,
1 teaspoon poppy seeds,
1 stick cinnamon,
4 cloves,
6 cardamoms,
1 big onion,
1 inch ginger,
8 cloves garlic.

Directions:: Grind all of the above into a fine paste.

Cut up chicken.
2 onions sliced,
2 teaspoons saffron,
2 big tomatoes,
4 cardamoms
Ghee for frying.

Directions:: Fry onions in ghee until light brown. Add the saffron with a little bit of hot water Add ground masala. Add tomatoes and 4 cardamoms. Add chicken and cook till tender.

Ingredients:
12-16 green chilies (chopped round)
8 tbsp Soya Sauce (Chings dark soy sauce)
1 full chicken cut into small pieces
1 handful of coriander leaves chopped

Directions:: Heat a little oil in a pan. Add the green chilies. Fry until light brown in color. Add the chicken and fry well (for about 5 min) on high flame. Add the soy sauce and mix well. Let the chicken cook in it. When almost cooked, lower the flame and let it dry off. Garnish with coriander leaves.

Chilli Chicken By Umavathi Shetty,Florida

Ingredients:
One medium chicken
Thal or Kundapur Chicken Masala powder according to taste
1/4 tsp Turmeric powder
1 tbsp or more Heinz Tomato ketchup according to taste
3-4 green chillies finely chopped
1 small bunch of cilantro(coriander leaves) finely chopped
2 tsp Soya Sauce(preferably Chings Soya sauce available in Indian Stores)
1 bunch cilantro chopped fine
Salt to taste

Directions:: Cut and clean chicken. Marinate the chicken pieces in salt, thal powder and turmeric powder for 45 mins. Cook the marinated chicken without oil. Fry the green chilies and the cilantro with little oil in a separate pan and add it to the chicken when its half cooked. Once the chicken is fully cooked, add the soya sauce and tomato ketchup and cook for 5 mins.

First Set Ingredients :
2 Chopped Onions
1 tbsp. Cumin
6 Green chilies
½ tbsp Turmeric.
10 or more Cashews
2 tbsp Coriander Seeds.
Small marble sized Tamarind
Salt To taste
Onion Very finely sliced for frying
1 pod Garlic – finely chopped for frying
1/2 cup Chopped Coriander leaves
1 tbsp Chopped Mint leaves.
1 cup Thick Yoghurt

Second set Ingredients (to fry chicken)
6 pieces Cinnamon
6 pieces Cardamom
6 pieces Cloves
Ghee Enough for fryin

Directions:: Fry all the Ingredients from the second set with a little ghee, and then add the chicken and fry till half cooked. In the meantime, grind all ingredients from the first set omitting the finely sliced onion, garlic, mint, coriander leaves and yoghurt. Now in a large pan, fry the sliced onion till brownish or tender. Next, stir in the ground spices and cook for 15 minutes or till the mixture is a light brown. Now add the already half-cooked meat and mix together. Add the chopped mint and coriander leaves in the very end for more flavor. Then add the chopped cashews fried in ghee. Add the cup of yoghurt just before the dish is done and stop cooking from then onward. Garnish with coriander leaves and roasted cashews. Serve with plain white long grain rice or Thai scented rice.

Meat Recipes

Mix the following ingredients:
1 egg
1/4 teaspoon of garlic powder
1 Tablespoon of corn starch
1 cup grated carrot
1 cup grated celery
2 bunch finely cut green onion
1 can finely cut water chestnut
2 teaspoon of Five Spices Mix
3 Table spoon Soya sauce
11/2 Table spoon Sesame oil
2 lb. ground lamb
Salt and black pepper to taste
2 packets of Square Lumpia wrap

Take lumpia wrap, one at a time. Put 1 teaspoon of the mix on the corner of the wrap. Start wrapping all the way as tight as possible. Seal the end with all purpose flour paste. Cut into half and deep fry

Ingredients:
1 lb Mutton (Lamb) cut into small pieces
1 Medium Onion sliced
10 Green chilies long slit
1 Tomato chopped
5-6 Garlic cloves crushed
1 Small piece of ginger
1 Tea spoon Turmeric
1/2 Tea spoon Pepper Powder
1 Spoon Lemon juice
Salt to taste

Directions: You can use Pressure cooker to cook this recipe. Fry onions in oil/ghee till golden brown. Add green chilies, tomato, ginger, garlic and fry for 5-10 mins. Add mutton pieces and fry in high flame for 10 mins. Add turmeric, salt, pepper, lemon juice. Cover and cook in low flame till its done. You can also add mushrooms (cut into halves) in the end to this dish and cook for 2 minutes.

Ingredients:
1 lb. boneless pork
8 red chilies
2 green chilies
1 inch ginger
4 flakes garlic
1tsp. turmeric pd
1 tsp. cumin seeds
6 peppercorns
2 medium onions
2 tbsp. vinegar
1tsp. sugar
Salt & tamarind to taste.

Directions: Cut the pork to suitable pieces and cook in salt and water till tender and dry. Fry the cooked pork in about 4 tbs. oil and keep aside. Grind together the onion, ginger, garlic, chilies, cumin seeds, peppercorns and tamarind to a fine paste. Fry the ground masala in about 4 tbsps. oil till golden brown. Next add the vinegar, salt, sugar and a little bit of water. Stir till the sugar dissolves and put in the pork. Cook till the gravy turns quite thick. Remove and serve hot.

Ingredients:
1 lb goat meat (chopped)
2 tbsp oil
3 tbsp fennel powder
½ tsp cumin powder
1-2 tsp chili powder
½ tsp turmeric

Directions: Heat oil and add all spices. Add the chopped and cleaned goat meat. Add enough water to cover all the meat. Goat meat is tough so it takes a longer time to cook. Keep watching the meat and add enough water in intervals so the meat does not dry up. Be extra careful while adding water if meat needs to cook longer. Use a small cup for additions. The meat has to cook until it is soft and tender. The final result should be a curry with slightly thick gravy. Just before serving, add chopped cilantro.

Seafood Recipes

Ingredients:
Crab 1Kg.
Oil 1/2cup
Cinnamon 2-3 stick
Cloves 4 nos
Cardamom 2 nos
Saunf 1tsp
Jeera 1tsp
Garlic, Ginger paste 2tbp
Onions 4 nos (chopped)
Tomatoes 3 nos (chopped)
Chilli powder 2tsp
Pepper 1tsp
Daniya powder 1tsp,

Directions: Grind the above ingredients with a little tamarind, mix with the cleaned crabs, add salt to taste. When cooked add ground coconut (1 cup) and chopped coriander. Let it simmer for a while, Remove from the fire and serve.

Ingredients:
4 medium size tomatoes (puree)
2 tablespoon fennel powder
a pinch of turmeric
1 teaspoon chili powder
salt to taste
1 pound fish (fillets)

Directions: Wash fish and dry them with paper towels. Heat oil in a skillet and fry the fish turning sides until slightly brown and turn off the stove. On another pan heat oil and add the spices and the tomato puree as well. Let the sauce simmer after a good boil. Add the fish and let it cook until done. The dish should be ready in less than half hour. This recipe is good for salmon, tilapia, swordfish and any kind of meaty fish available in regulargrocery stores.

Tips- When cooking fish do not turn fish after adding to the sauce. Just jiggle the skillet or pan to spread sauce around and over the fish.

Remember for the tomato puree you have to peel off the tomato skin first. Get a pan of water to a good boil and after you take the core off each tomato, dunk them in the boiled water for 2 sec., the skin comes right off.

Golden Fried Jumbo Shrimps, Shashi Shetty,MA

Ingredients:
Jumbo prawns 12-16
Ajinomoto 1/4 tsp(optional)
Garlic. 4-6
salt to taste
Oyster sauce (optional) 2 tbsp
Refined flour 3/4 cup
Lemon juice 1tbsp
Cornstarch 1/2 cup
soy sauce 1tsp
Baking powder 1/4 tsp
white pepper powder 1/2 tsp
Oil 3/4 cup to deep fry

Directions : Wash ,remove shell and devein prawns retaining the tip of the tail. Pat dry prawns thoroughly with an absorbent kitchen towel. Wash and grind garlic to fine paste. Mix garlic paste, oyster sauce, lemon juice, soy sauce, white pepper powder,ajinomoto and salt to taste. Apply this mixture liberally on the prawns and leave aside to marinate for two hours, preferably in the refrigerator. Mix refined flour, cornstarch, baking powder, oil salt to taste and three- fourth cup of water. Whisk thoroughly to make a batter of pouring consistency and set aside for twenty minutes. Heat sufficient oil in a wok. Dip marinated prawns in the batter by holding the tail and deep fry for two to three minutes on medium heat, turning frequently or until crisp and golden brown in color. Remove drain onto an absorbent kitchen towel and serve hot with Szechwan sauce or a sauce of your choice.

Spicy Szechwan sauce

Ingredients:
Red chilies 10-12
oil 1/2 cup
Green chilies 2
Vegetable stock or water 1/2 cup
Spring onion 2
tomato ketchup 3-6 tbsp
Ginger 1 inch piece
Salt to taste
Garlic 10 cloves
Vinegar 2 tsp
Celery 2-3 inch stalk.

Directions : Remove the stems, wash and finely chop the green chilies. Peel, wash and finely chop the spring onions. Wash and finely chop some of the spring onion greens. Peel , wash and grate the ginger. Peel wash and finely chop two clove of garlic. Wash and cut celery stalk in to small pieces. remove stem and boil whole red chilies in one cup of water for five to seven minutes. Grind the whole red chilies and the remaining cloves of garlic to a fine paste. Heat oil, add chopped garlic , green chilies, spring onions and grated ginger and sauté for a minute. Add the red chilies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup, salt and stir to blend well. Add vinegar and chopped spring onion greens. Simmer for a minute and take off the heat. Cool and store.

Ingredients:
1 pound of peeled shrimp
4 tbsps butter/margarine
6 green cardamoms (top split open)
1-inch piece of fresh ginger
3-4 cloves of crushed garlic
1 tbsp ground coriander
1/2 tsp ground turmeric
1 cup of plain yoghurt
1/2 cup water
1 tsp sugar
salt to taste
1/4 cup finely ground almonds
4-6 whole green chilies

Seasoning:
2 tbsps of butter/margarine
1 finely chopped onion
2 finely chopped green chilies
1/2 tsp garam masala
Cilantro for garnish,

Directions: Melt the butter over gentle heat and add the cardamoms, fry for about 30 seconds, then add the ginger/garlic. Stir and cook for about a minute. Add the coriander and turmeric and fry a little more. Add the shrimp, turn up the heat and cook for 3-4 minutes, stirring frequently. Beat the yoghurt with water until smooth. Add this to the shrimp with the salt and sugar and cover and simmer for 5-6 minutes. Add the ground almonds and the whole green chilies and cook uncovered for another 5 minutes.

easoning: Fry the onions in butter until soft (not brown). Add the chopped green chillies and garam masala and cook for 1-2 minutes. Add the vaghar to the shrimp. Garnish with cilantro and serve. Enjoy!!

Ingredients:
1 large Potato - Cooked, Peeled and Mashed
1 can of Tuna
1 large onion (chopped fine)
1 teaspoon of ginger garlic paste
1/2 fresh cut lemon
1 cup of cut coriander leaves
1 egg white (beaten and seasoned with salt and pepper)
Bread crumbs
Salt and pepper to taste
Oil

Directions: Fry the chopped onions till light brown, add the ginger garlic paste and fry for 1- 2 minutes. Then add the tuna (squeeze the water out) and continue to sauté for 2 minutes. Finally add the mashed potatoes, coriander leaves, lemon juice, salt and pepper and mix well to bring it to a lumpy consistency to make the cutlets. Make lemon sized balls from the mixture, flatten them into a cutlets, dip each of them in egg white, and then coat it with the bread crumbs and shallow fry them till light brown. Serve hot, with coriander chutney optional.