Shrimp Shallow fry

Ingredients :
a count of 25 medium sized uncooked, deveined shrimp
2 medium sized onion , chopped
About three fourth of a medium sized juicy tomato cut into small pieces
10 garlic pods crushed
1 stalk of curry leaves (cut)
hint of jeera to saute
4 tsp of cooking oil
1 small tsp of Ginger-garlic paste
a pinch of turmeric powder
salt about a medium tsp can hold (three fourth of a tsp )
1 medium tsp of chilli powder
1 medium tsp of pepper powder

Method:
It is better to soak the shrimp in water for a few minutes before turning on the stove.Heat oil in the frypan for abt a minute on medium flame. Saute the jeera and add the chopped onion, crushed garlic pods , curry leaves and saute for a while. Add ginger-garlic paste. Fry until the oil seperates. Add the turmeric powder,chilli powder and salt. Fry for a few seconds. add the tomato pieces, fry for 2 minutes. Add the shrimp after draining the water, fry as to cover the shrimp with the spice in the pan. Cover the pan on medium to low flame for about 8-10 minutes. Stir occasionally.Add 2 tsp of water fry once. Keep covered for another 2 minutes on flame.Remove from flame , mix in the pepper powder, keep covered to lock the flavour.Garnish with coriander leaves. Goes well with lemon rice, Veggie pulav.

Goathumai Dosai

Dosai is Indian pan cake.Salty to taste.This variety of dosai is prepared with rice flour, wheat flour, urid dhal for the main batter. Dosai batter is prepared by grinding 1 part of urid dhal(with a spoon of fenugreek seeds) and 4 parts of idly rice seperately and allowing them to ferment overnight by mixing them and adding salt (4 spoon for 4 cups of idly rice )to the mixture.

Ingredients:

Dosai batter (well fermented) 3cups

wheat flour 1 and a half cups

1 green chilli

1 spoon cumin seeds

1/2 spoon black pepper powder

1/4 spoon salt

1 medium sized onion (chopped)

curry leaves 1 stalk

Oil for sauteing

Method:

Add the wheat flour to the dosai batter and mix well adding 1 and a half cup of water.Add the pepper powder, cumin seeds and salt.

Saute the slit green chilli (cut) , curry leaves, chopped onion in little oil.

Prepare the fry pan with a little cooking spray. when the pan is hot enough, Pour the batter , as to draw a circle. fill in the circle by gently pulling the batter. Add oil if needed. After about 12 seconds,turn over the half cooked batter.Remove from pan when the other side is done.Fold the dosai .Serve hot with Chutney (hot sauce).

For Chutney :

Cut one medium sized onion, 2 medium sized tomato, 2 garlic pods, 1 stalk curry leaves , 4 stalk coriander leaves.

Add 2 spoon of oil to a fry pan, when the oil is hot , add the onions and garlic with 4 long dry red chillies. Saute for 3 minutes. Add the tomatoes and coriander , curry leaves to the pan.

Saute for about 5 minutes on medium to high flame. Add 1/2 spoon of salt.

Remove from flame.

When its warm enough, grind the contents in a mixer grinder .

Saute 1 spoon of mustard seeds in 1 spoon of oil, add the paste from the grinder and saute for 2 minutes to a chutney consistency.

Vaazhaipu vadai

Vadai is a South Indian Spicy snack similar to cutlet.This recipe is for a variety of vadai which is prepared with the florets of the Plantain flower. The local name of the flower is Vaazhaipu. This recipe is for a count of approximately 20 vadai.

Ingredients:

1 Plantain Flower (vaazhaipu)

1/2 cup channa dhal

3 red chillies

1 green chilli

1 medium size onion (chopped)

salt 1 tsp(small)

curry leaves 1 stalk

cinnamon stick (little for flavor)

fennel seeds (soambu) 1 spoon

Oil for deep frying -3 cups (Corn oil/Olive oil/Sunflower oil)

turmeric powder -a pinch

Plain Yoghurt (curd )-2 tsp
Method:

Remove the stalk and the glass like blade from the florets .Add a pinch of turmeric and 2 spoonful of curd to a bowl of water. Soak the florets in this water for 2 hours (minimum to get rid of the bitterness)and drain the water.

Soak the channa dhal in plain water for 1 hour and drain the water.

Keep aside 1 spoon of the soaked channa dhal.Grind the remaining channa dhal with 2 red chillies, 1 spoon fennel seeds , curry leaflets,cinnamon sticks without adding water.

Cut the florets into small pieces.Grind the florets with 1 red chilli and 1 green chilli without adding water.

Mix together the gram dhal paste,1 spoon of the soaked gram dhal and the florets paste with the chopped onion along with salt.

Heat the oil on medium to high flame, for 3 minutes(approx).Make small patties (vadai ) from the mixture. Drop a little amount of the mixture to the oil.If it raises in the oil quickly ,it is hot enough.If it sinks, wait for few more minutes.

When the oil is hot enough, add 4-5 vadai s gently to the oil. Deep fry them to the colour of an almond, drain the excess oil and serve hot. Crispy, hot , spicy vazhaipu vadai is ready !