Prawn Masala

Prawns - 200 gms
2 Onions chopped finely
1 tomatoes finely chopped
Ginger garlic paste - 1 Tsp
Coriander leaves - few
Curry leaves few
Chilli powder 1 Tsp
Dhania Powder 2 tsp
Turmeric powder 1 Tsp
Garam Masala Powder 1/2 tsp(optional)
Mustard and urud dhall - 1 Tsp
Oil as required
Salt to taste

Method :

In a Vok, Add oil and Mustard and urud dhall wait until its splutters. Now add Onion and curry leaves and saute it, when cooked add ginger garlic paste, saute again. Add tomatoes and cook well. Wait for all of these to mix well.
Add prawns to this and all above powders and salt to this and mix well, Dont add Water as prawns will leave water.
Mix well and simmer it and close the lid. Wait for it to cook well and comes to a gravy form and add coriander leaves and switch off. Serve hot with rice or chappati.


Note : Insted of red chilli powder and coiander powder you can also use home made chilli powder mixture.

More Kozhambu.

Soar Curd - 1 cup
Vegetables like Raw banana, ladies finger is optional.
Turmeric powder - 1 tsp

To Grind
Toor dhall 1/2 tsp
RawRice 1 Tsp
Coconut - 1/2 small coconut
green chillies 2
Jeera - 1 Tsp
Ginger 1 inch

To Season it.
Red chillies - 2-3 nums
Mustard and urud dhall 1 tsp.
curry leaves few
salt and oil as required.

Method.

1. Blend curd with out adding water and keep aside.
2. Soak toordhall and raw rice for 20 mins and with this add coconut, ginger, green chillies and jeera seeds and grind them to a paste.
3. If you happen to use any vegetables like ladys finger fry it separately in oil until its cooked and keep aside
4. In a vok pour the ground paste, turmeric powder and salt and leave it to a boil.
5. when it boils well add the curd and simmer the stove and leave it to heat. It should not boil.
6. In another vok add oil and season it with mustard,urud dhall , red chillis and curry leaves when it splutters add ladys finger to this and saute it and pour it in the prepared more kolambu and mix well.
Switch off the stove.

Mutton Biriyani

Muttton - 500 gms
Basmati Rice - 2 1/2 Cup
2 Onions sliced
2-3 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tsp
Mint(pudhina) 1/2 cup
Coriander leaves - 1/4 cup
Chilli powder 1 1/2 Tsp
Dhania Powder 2 tsp
Turmeric powder 1 Tsp
garam Masala Powder 1/2 tsp(optional)
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
sombu - 1 tsp
cloves - 2 nos
Oil as required
Water as required
salt to taste

Method :

1. wash and soak Basmati rice for 20-30 mins.
2. In a pressure cooker add 1/2 tsp of turmeric and mutton and 1/2 tsp of ginger garlic paste and cook it for 4 whistle, make sure mutton is cooked. Darin the the stock and mutton keep aside separately.
3. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters
4. Add onion and green chillies and saute it, when half cooked add ginger garlic paste and mix it. Now add tomatoes and wait for it to cook finely until raw smell goes.
5. Now add mutton pieces and all masala powders above with salt and mix well. Leave it for few mins.
6. Drain the water from rice and pour the rice into the cooker and mix them slowly.
7. Measure 4 cups of water (mutton stock can be replaced insted of water and then add remaining water to this) and make it to 4 cups.
8. Add coriander leaves and mint to this and check salt and spice, Mix well and close the lid. When cooked, it goes to warm mode and leave it in dum for 15 mins and the biriyani is done.
9.Serve hot with onion raita or cucumber raita.

Note : If you are using a Pressure cooker then please follow the same and just keep one whistle and not more.