Shrimp/Prawn Masala

Ingredients:

1.)Shrimp - 450gm

2.)onion - 1 big(chopped finely)

3.)tomato - 1(chopped)

4.)ginger garlic paste - 1 and 1/2 tsp

5.)green chillies - 4(slit length wise)

6.)cloves - 2

7.)cinnamon - 1/2 inch piece

8.)red chili powder - 1/4 tsp(optional,varies on the level of spicy food u can take)

9.)coconut powder - 1tbsp

10.)curry leaves - 6

11.)turmeric powder - 1/2 tsp

12.)salt - to taste

13.)oil - 1 tbsp

14.)sugar - pinch

Procedure:

Take oil in a pan, when it is hot add cloves and cinnamon. When they start giving out an aroma, add onions, curry leaves and green chillies and fry till onions get translucent. At this point add turmeric powder and ginger garlic paste and cook till the ginger garlic paste get cooked. Next add tomatoes and cook till they get soft. Now add salt and red chili powder and mix well. Next add the shrimp and saute it in the mixture without adding water. Make sure that shrimp doesn't burn,because we saute without adding water. Saute the shrimp dry for 5 mins and them add water and coconut powder and let the shrimp cook. Shrimp masala is ready to be served. This goes very well with rice or chapathi.

Fish Fry

Ingredientd

1.)Fish - 225gm(I used Tilapia, proly 9 2 inch pieces)

2.)Ginger garlic paste - 1 tbsp

3.)turmeric powder - 1tsp

4.)Red chilli powder - 3-4 tsp(depending on how spicy u want)

5.)Lime Juice - 2 Tbsp

6.)Salt - 1tsp

Procedure:

Mix all the above ingredients in a bowl, except the fish. Coat the fish pieces evenly with the mixture and let it marinate for 30 mins. Fry the fish on a pan with little oil or PAM(cooking spray) by flipping it , so that the fish gets properly cooked.Fish fry is ready to be served. This goes extremely well with sambar and rice, or can be had just as a snack or appetizer.

Hyderabadi Chicken Haleem

Ingredients:
1)ground chicken - 1lb

2.)Cracked wheat- 1 and 1/2 cup

3.)Ginger-Garlic paste - 2tbsp

4.)Mixed lentils [urad daal,chana daal]- 1/2 cup

5.)Red Chilli powder -1/2 tbsp

6.)Turmeric powder- 1/4 tsp

7.)Yougurt-3/4 cup
8.)cinnamon - 1 inch stick
9.)cloves - 2
10.)cardamon -2
11.)garam masla powder - 1 tsp
12.)peper corns -1/4 tsp
13.)green chillies - 5 small
14.)salt - to taste
15.)oil - 1/4 cup
16.)fried onions - 1 cup(ready made or made at home)

Procedure:
First wash and soak the cracked wheat for atleast 1/2 hour.Boil the cracked wheat with mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/4 tsp pepper corns in 4-6cups of water until its cooked and mashed completely
Now in another pan add oil and add whole spices and remaining green chillies. To it add ginger garlic paste and and ground chicken and mix well. To this add 1/2 tsp of salt,Red chilli powder,Garam masala powder and mix well.While the chicken it getting cooked try to keep it in shredded state.Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top. Now at this point add the wheat and lentils mixture to the chicken and mix well. You may add some water if needed. Check for salt and let it simmer for atleast 1/2 hr(the longer it simmers the better it tastes). Keep stirring regularly. Finally top it off with fried onions and let it simmer for another 10 mins.
Haleem is ready to be served. Just berfore serving garninsh with fried onions, coriander leaves and ad rizzle of lime juice.
This is a meal in itself. It can also be served with roti or nan.

Tandoori chicken

Ingredients:
1.)Chicken - 1 kg(about 7 to 8 drumsticks)
2.)Thick yogurt - 1/4 to 1/2 cup(may vary based on how thick the yogurt is.)
3.)salt - to taste
4.)ginger garlic paste - 1tbsp
5.)chili powder - 1tsp
6.)paprika - 1tbsp(this just adds color to the dish, but does not increase the spice level of the dish)
7.)lime juice - 1tbsp
8.)garam masala powder - 1tbsp
9.)food color - 1 pinch(red)
10.)turmeric powder - 1/2 tsp
11.)coriander powder - 1/2 tsp
12.)cumin powder - 1/2 tsp
13.)oil - 2 tsps

Procedure:
Wash the chicken drumsticks. Make deep slits(about 1/2 inch slits,this is not a standard size, varies based on the drumstick size) on the drumsticks on three side length wise.(make the slits carefully such that, the drumstick piece does not open out or meat tears apart from the bone. Even after making the slit, the drumstick piece should be intact.)
To make the marinade and curd to a bowl , to it add ginger garlic paste, turmeric powder, chili powder, paprika, garamasala, coriander powder, cumin powder,lime juice, salt, food color and mix well. (If the curd is not thick then the marinade does not stick to the chicken peices well, so while preparing the marinade add curd little by little depending on the consistency of the curd u have)To each drumstick piece apply this marinade thoroughly. Make sure u apply the marinade into the slits that we made. After we coat the drumsticks with the marinade add a little oil and mix well.Having applied the marinade leave the chicken for about 3 hours.(The longer you marinate the better it taste)
Preheat the oven to 350 degree Fahrenheit, and spread the drumsticks on a tray covered with aluminium foil. Spray cooking spray(PAM) on the drumstick pieces and let it sit in the oven for about 15mins. After 15 mins, flip the drumstick piece and spray PAM and push it back into the over for another 15.20 mins(By flipping the chicken u are making sure that all the sides of the chicken are cooked evenly).Cooking time may vary based on the chicken piece size,but approximately it would take about 30-40 mins.
Once the tandoori is ready, squeeze fresh lime juice over all the pieces and serve it with onions.
This is a great appetizer.

Note:
You could adjust the spices based how how spicy you want the tandoori chicken to be.

Prawn/Shrimp Curry

Shrimp is one of my favorite seafood. This is a recipe passed on from my granma. A very simple but very very delicious recipe.

Ingredients:
1.) Shrimp - 125-175(8 oz ) small shrimp
2.) onion - 1 large
3.) cloves - 3
4.) cinnamon - 1/4 inch
5.) gingergarlic paste - 1 and 1/2 tsp
6.) chili powder - 1 -2 tsp (depending on how spicy u want)
7.) Salt - to taste
8.) turmeric - 1/2 tsp
9.) Coconut Powder - 2 - 3 tbspns
10.) Coriander leaves - 3 sprigs
11.) oil - 2 tbspns

Procedure:
Finely chop the onion. Take oil in a pan, when it is hot add the spices. Then add the onions and saute till they become translucent. Now add the ginger garlic paste and turmeric powder and saute till the raw smell of the ginger garlic paste is gone. Then add the shrimp and fry them for 2 to 3 mins. Add a little water and cover the lid and cook till the shrimp is done. Add the coconut powder and let it cook for another 10 mins.Finally garnish with coriander leaves and serve. This goes well with rice or roti.