Prawns Ghassi

Ingredients :

• 1 kg medium-sized prawns/shrimps (deveined)
• 3 large onions chopped fine
• 2 cups fresh grated coconut
• 5 dry red chillies
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 1/2 tbsps black peppercorns
• 1/2 tsp turmeric powder
• 2 tbsps garlic paste
• Salt to taste
• 4 tbsps cooking oil
• Walnut-sized ball of tamarind, soaked in hot water and pulp removedChopped fresh coriander to garnish

Procedure :

• Roast the dry red chillies on a hot pan till they begin to release their aroma.
• Grind all the spices, coconut, 2 of the onions, garlic and tamarind pulp into a smooth, thick paste.
•  Do not add any water while grinding the masala.
• Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.
•  Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.
• Add 1 1/2 cups of hot water to this masala and stir to mix well.
•  Bring to a boil, simmer and add the prawns. 
• Cook for 3 minutes and turn off fire.Garnish with chopped fresh coriander and serve with plain boiled rice.

Kaai vade/ Rice vade

Ingrediants:

1. Par boiled rice/kuchhige akki- 2 cups

2. white rice/Dosa rice/tindi akki-2 cups

3. Half grated coconut

4. Oil to fry

Preparations:

Soak the rice together overnight or for about 4 hrs.

Drain water and grind the rice along with grated coconut. You can add required amount of water  for grinding. Let the dough be slightly coarse. don't grind it to fine paste. It will not give that crispy bite if the dough is too fine.

Add salt to the dough . Now heat the dough over stove, turning repeatedly till dough becomes thick .

Take a clean plastic sheat or banana leaf, wipe oil on the surface.

Take the dough and make round balls and place it on the leaf and press with fingers and make round  patties.

Fry this patties in hot oil on both sides till it turns slightly red.

Serve with chutni or curry. Goes best with chicken sukka.

Limbe Sar

Limbe Sar / Lemon Juice curry is good for new-moms.

Ingredients:

• Lemon juice - 2 (to taste)
• Coconut - 1/2 cup (grated) 
• Cumin/Jirige- 1/2 tsp
• Coriander seed/KothambariBeeja - 1 tsp
• Red Chillies / Onna menasu - 4
• B.Pepper / Kal menasu - 4 to 5
• Turmeric/Haldi -1/2 tsp
• Suger - 1/4 tsp
• Salt - to taste
• For Seasoning:
• Ghee /Purified Butter - 1 tsp
• Cumin/Jirige - 1/2 tsp
• Curry leaves/Karibavu - 6 or 7 leaves

Method:

1. Roast jirige, kothambari, OnnaMenasu, KalMenasu and coconut each separately with bit of Ghee/oil.
2. Grind the the roasted ingredients with haldi and water. 
3. Transfer the ground paste to a sauce pan, add water, sugar and salt. Cook it on medium heat
4. Let it for 4 to 5 minutes. 
5. Turn off the heat and stir in the lemon juice. Amount of lemon juice depends.
6. Seasoning the curry: In a small sauce pan, heat  ghee, add Jirige and Karibavu. Once the leaves stops splattering, pour the whole mixing over the curry.
7. Optional: garnish with chopped coriander leaves.
8. Serve hot with rice and enjoy!

Chicken Sukka(Dry Curry)

Ingredients: 

• Chicken - 1 kg
• Onion - 2 big - cut into thin long pieces 
• Garlic - 1 bulb - peeled and minced
• Ginger - 1 inch piece - minced
• Tamarind/HonseHooli pulp - 1 Tblsp
• Turmeric/haldi powder
• Salt
• Ghee
For Masala:
• Red Chillies - 6 o 7 (according to the taste)
• Mustard/Sasive  - ½ tsp
• Cumin/Jeerge - ½ tsp
• Fenugreek/Menthe - ½ tsp
• Coriander seed/Kothumbari beeja - 1 ½ Tblsp 
• B. Pepper/Kalmenisu - 1 tsp
• Poppy Seeds/Gusgase - 1 
• Cinnamon/Dalchin Chekke - 2 pieces
• Cloves/Lavanga - 3
• Cardamom/Elachi - 1 pod
• Coconut - Grated from one whole coconut 

Method: 

1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
2. Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice). Mix it all and keep it aside to marinate for at-least 10 minutes
3. Make masala ready:Roast all the masala ingredients with bit of ghee on a tawa/griddle. 
4. Except coconut, grind all the masala ingredients in a blender(mixie) to a fine paste. Add coconut and grind to a course consistency. Keep aside 
5. Put a thick bottom pan, add 2 tsp ghee over medium heat. Add cut onion and fry for couple of minutes. Add minced ginger & garlic to the pan and fry altogether.
6. Add the the chicken pieces to the pan, cover the pan, simmer the fire and cook for about 5 minutes.
7. Add tamarind paste to chicken and let it simmer in the covered pan. (Reduce the tamarind if you had added lemon juice while marinating the chicken)
8. Once chicken is almost cooked, add the masala and a cup of water. Stir all together and cook until done.
9. Garnish with coriander leaves or roasted onion before serving.