Rice Dishes

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PRAWN VINDALOO

 

prawn curry 3

Serves 6           Time required: 45 minutes

Ingredients

1 kg fresh Shrimps or Prawns shelled and de-veined

2 medium sized onions chopped

2 teaspoons chillie powder

2 teaspoons cumin powder

½ teaspoon pepper powder

2 teaspoons ginger garlic paste

3 tablespoons vinegar

Salt to taste

2 potatoes boiled, peeled and cut into quarters

3 tablespoons oil

 

Wash and de-vein the prawns well and keep aside.  Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while.  Add the chillie powder, cumin powder, pepper powder, Vinegar and salt and fry for some time till the oil separates from the mixture. Now add the prawns and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Mix in the boiled potatoes. Simmer for 2 minutes then remove from heat. Serve with steamed rice or any Indian Bread

DRUMSTICK AND DAL CURRY (MORINGA FRUIT)

 

drumstick and dal curry 1DRUMSTICK AND DAL CURRY (Moringa) 

Serves 6      Time Required:1 hour

Ingredients

1 cup Red Lentils or Masoor Dhal

3 or 4 drumsticks peeled and cut into 2 inch piece

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

1 teaspoon crushed garlic (optional)

Salt to taste

Ingredients For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well. Add the cut drumsticks and cook for about 5 to 6 minutes till the drumsticks are tender. Switch off the heat.

In another vessel or pan, heat oil and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice

 

ANGLO-INDIAN PORK BHOONIE (Pork cooked With Dill Leaves)

pork bhooni 1

PORK BHOONIE (Pork cooked With Dill Leaves)

Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or Bhuni means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till done. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
Serves 6      Time required: 45 minutes

Ingredients
1 kg Pork loin with less fat cut into medium pieces

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

2 teaspoon chillie powder

2 green chillies sliced lengthwise

3 onions sliced finely

1 cup chopped fresh Dill leaves (or use fenugreek / methi leaves if desired)

Salt to taste

3 Potatoes peeled and cut into quarters

3 tablespoons oil

pork bhooni 1Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the meat becomes firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.