Shrimp Roast | Prawn Roast

Ingredients:

• Shrimps, peeled and deveined - 500g
• Chili powder- 1 tbsp
• Curry masala powder - 1 tbsp
• Fennel seeds - 1/2 tbsp
• Turmeric powder- 1/4 tbsp
• Green chili, slit- 2 nos
• Fresh ginger garlic , minced - 2 tbsp
• Curry leaves - 3 sprig
• Small onion| shallots, chopped - 10 nos
• Tomato, chopped - 1 nos
• Salt, to taste
• Oil - 2 tbsp (use coconut oil or sesame oil for authentic taste) 

Preparation:-
1.Take cleaned prawn in a bowl, add turmeric powder in it and mix well. Let it sit for 10 mins. Wash them well with water and drain the excess water. set aside.

2. Heat oil in a pan and add in the fennel seeds, minced ginger garlic and curry leaves. Let it sizzle. 

3. Add in the chopped onions and fry for 5-6 minutes.
4. Add in the tomatoes, green chilies and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. 

5. Add in the cleaned and deveined prawns to the mixture. Prawns cook fast.
6. Then add curry masala powder and chili powder. Saute for 4-5 minutes until the prawns are fully cooked. 

7. Switch off the flame and garnish the prawn roast with curry leaves.

Stir Fry Scallop Broccoli with Mashed Potatoes

Ingredients:-

• Scallops - 1 lb
• Red chilli flakes - 1 tbsp
• Minced garlic - 1 tbsp
• Pepper powder - 1/4 tbsp
• Onion paste - 1 tbsp
• Soy sauce - 1 tbsp
• Salt to taste
• Olive oil
• Broccoli florets - 1 cup

Preparation:-

• Heat the oil in a large non-stick frying pan over medium-high heat. 
• Add broccoli florets, stirring periodically, for 5 minutes. Remove the broccoli from the pan; Set aside.   

• Then heat oil in the same frying pan. Add onion paste and minced garlic ,stirring periodically, for 5 minutes.
• Add the scallops and cook, stirring periodically, for 5 minutes.   

• Add red chilli flakes, pepper powder, soy sauce and salt, stirring periodically, for 4 minutes.
• Remove the scallop stir-fry from heat.
• Serve immediately, with mashed potatoes and stir fry broccoli.  

Chicken Sausage and veggie Stir Fry

Ingredients:-

1

• Chicken sausage - 1 lb
• Green pepper, sliced into strips- 1 
• Onion, sliced- 1
• Garlic powder- 1 tbsp
• Extra virgin olive oil- 1tbsp
• Salt, to taste
• Pepper, to taste
• Red chilli flakes - 1 tbsp
• Italian seasoning- a pinch
• Lime juice - 1 tbsp

Preparation:-

1. 1. Rinse the chicken sausage before you put it in the pan.  
2. 
3. 2. Place the sausages and the water in a skillet or other heavy-bottomed pan over medium heat. Cook until the water has evaporated and the sausages have begun to color lightly, about 12 minutes.
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   3. Reduce the heat to medium-low and continue to cook the sausages, turning them occasionally, until browned all over and cooked through, about 20 minutes more. 
5. 4. Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board and cut it into bite sized pieces.
6. 
7. 5. Add onion to same pan and cook about 3 minutes. Add peppers and cook another 2 minutes. Then add garlic powder, red chilli flakes, Italian seasoning and salt and pepper. Cook until crisp tender. 
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9. 3. While pepper mixture is cooking.  Then add bite sized sausage and  lime juice and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked.  
10. 
11. 5. Sprinkle with Italian seasioning and lime juice. Mix well.
    6. Serve hot.
12.  
    

Idiyappam | String Hoppers

Ingredients:-

• Rice Flour / Idiyappam flour - 1 cup
• Water - 1 cup
• Oil - 1 tbsp
• Salt - as required

Preparation:-

➤  First, add the oil to the water and bring it to a boil. Once the water starts to boil, turn off the flame.

➤ Take the idiyappam flour or rice flour in a mixing bowl. To that, add the boiled water little by little.

➤ Mix well with a laddle to form a slightly sticky soft dough.
➤ Take the idiyappam press and lightly grease the press with oil to avoid stickiness.

  

➤ Take a portion of the dough, make cylindrical shape and place it inside the greased idiyappam press.
➤ Take the steamer plate and place a damp cloth on the plate and then squeeze the dough.
   

➤ Now Gently press the idiyappam dough onto the steamer plate.
  

➤ Steam the idiyappam for about 5 mins, until cooked through. 

➤ Allow it to cool for a while and carefully remove the idiyappam from the steamer plate.
and transferring to a serving plate.

➤ Serve hot with spicy vegetable kurma and sweetened coconut milk.

Chicken Drumsticks Fry

Ingredients:-

For marinate:-

• Chicken drumsticks - 2 nos, large size
• Turmeric powder - 1 teaspoon
• Red chilli powder - 2 teaspoon
• Pepper powder -1/2 teaspoons 
• Cumin powder - 1/4 teaspoons
• Salt - to taste
• Lemon juice - 2 teaspoons

For Fry:-

• Onion - 1 large size, finely chopped
• Ginger garlic paste - 1 and 1/2 teaspoons
• Green chillies - 3 nos
• Curry leaves - 1 string
• Cumin seeds - 1/2 teaspoon
• Oil - 5 tablespoons
• Coriander leaves - for garnishing and serving

Preparation:-

• Wash and peel the skin of the chicken drumsticks.Using a sharp knife to make slits on the surface.
• Put the turmeric powder, red chilli powder, pepper powder, lemon juice, salt and chicken drumsticks and oil in a large re-sealable plastic bag. 
• Close the bag and shake the bag to coat evenly. Freeze for up to 30 minutes.

To make chicken drumsticks Fry:-

• Heat oil in frying pan. Add cumin seeds, green chillies and curry leaves to it. Let it splutter.

• Add onion and ginger garlic paste. Fry till the raw smell disappears.
• Now add marinated chicken drumsticks. Stir well.
• Add 1/2 cup of water and cover it. 

• Cook for 10-15 minutes in low flame. Flip them inbetween. 

• Turn off the heat when the chicken drumsticks are completely cooked.
• Garnish with coriander leaves.
• Serve it hot.