Prawn/Shrimp masala

This is the most common way of making prawns. I tried to make them in a hurry one weekend, so I called my aunt and she gave me the recipe. 

Things Needed:

Small packet shrimp – tail removed
2 medium sized onions – chopped
5 tomatoes or one 12 oz can diced tomatoes
A pinch turmeric powder (manjal podi/ Pasuppu dhummu)
2 tsp garlic – chopped
2 tsp red chilly powder (milagai podi/ mirrapa dhummu)
1 tsp salt

Method:

• Heat oil in a kadai and add a spoon of oil.
• Then add onions and garlic and sauté till the onion is a little brown.
• Then add tomatoes, turmeric and chilly powder. Keep on medium heat and make sure the curry doesn’t stick to the bottom of the pan.
• When the raw smell of the chilly powder has gone – might take upto half hour or more, add salt and taste.
• If it tastes ok, then add shrimp and mix with the curry. Cover for 6-7 minutes.  Thokku is done - Enjoy

Eggplant Curry for Biriyani

This eggplant curry is one of my favorite side dishes for all types biriyanis..It is spicy and tangy and a perfect combination for your biriyanis.

Ingredients:

For Gravy:
Eggplant - 1
tomatoes,chopped - 2
Ginger garlic paste - 1 Tbsp
curry Leaves - 6
Kasthuri Methi - 1/2 tsp
Cilantro,chopped - handful
Bay Leaves - 2
Turmeric powder - 2 tsp
Chilli powder - 4 tsp
Curry Powder - 4 tsp
Garam masala - 2 tsp
water - 1 cup
Tamarind paste - 1 tsp
coconut paste - 1 Tbsp (optional)

To Grind 1:
Cumin seeds - 1/2 tsp
Black peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Star anise - 1
Red Chili - 2
Corainder seeds - 1Tbsp
Cinnamon stick - 1
Cloves - 3
Cardamom - 1

To Grind 2:
Onions,medium - 2
Green chillies - 2

Method:

1. Grind all the ingredients from the "To Grind 1" list above to make a fine powder.
2. Add the onions and green chillies from "To Grind 2" to the above powder and use the pulse in the mixer 2-3 times to finely mince them.
3. Heat oil in a pan, add bay leaves, curry leaves and kasthuri methi.
4. Add the ground paste and fry in medium flame until well browned and the raw smell goes.
5. Add tomatoes, eggplant, turmeric powder, curry powder, chilli powder and garam masala.
6. Cover and cook until the eggplant and tomatoes are mushy and the oil separates out.
7. Once cooked, mash the tomatoes and eggplant until soft
8. Add chopped cilatro and salt and adjust to taste.
9. If using, add the cocounut paste and saute for a few more minutes.

Serve with Biriyani or chappatis. You can add any kind of vegetable or meat to this gravy to make the perfect side dish.