Indian Non-Vegetarian Dishes - Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.

2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.

3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.

4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Rice Recipes - Mushroom Biryani

Serves: 4 people
Preparation time: 30 minutes

Ingredients:

Mushrooms
3 Onions
3 green chili
3 glasses of Rice
Curd
Coriander
Masala powder
Salt to taste

Method:

1. Cut the Mushrooms into pieces. Marinate them in curd, masala and pinch of salt for 1/2 hr.

2. Cook Rice. Slice onions into thin long pieces.

3. In a pan heat oil. Add green chilies, after a little frying add onions and masala, salt. Remove when they get to a deep dark brown color.

4. Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.

5. In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste). Add Sliced Coriander.

6. Serve with raita or any spicy veg or non-veg curry.

Indian Rice Recipes - Capsicum Rice

Ingredients:

1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil

For Seasoning:

1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts

For Masala powder:

6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram

Method:

1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.

2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.

3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.

4. Reduce heat and add grated coconut. Fry until light brown.

5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.

6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.

Indian Gravy Dishes - Stuffed Green Pepper

Serves: 4-5
Preparation time: 30-35 minutes

Ingredients:

6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing

Method:

1. Soak green peppers in warm water for 15 minutes. Then drain off the water.

2. Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.

3. Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.

4. Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.

5. Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas.

Indian Gravy Dishes - Mushroom Masala

Ingredients:

1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.

2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.

3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.

4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.

5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, Raisins.