Just to share with you….
I have seen prawn/shrimp for the first time in chennai. After my marriage we were in chennai for 6-7 months. Once day I saw my house owner aunty cleaning prawns outside. That is the first time I saw prawn in my life. That time I don’t like it since it was like a ugly insect.
After that we were shifted to Bangalore. My Mathi brother was staying close by. He likes non-veg a lot. They used to cook many sea foods. From them we just started to learn cooking and eating the shrimp. I remember it is aslo called as “SEMMEEN” because he used to say as semmeen sometimes.
In India we mostly call it as Prawns (in English), Era or eral ( in tamil). It is little bit costly when compared to other sea foods since it has lot of medicinal value. Here is US its known as Shrimp.
We can make many recipes out of shrimp such as shrimp thokku (prawn thokku), shrimp pulav, shrimp birayani, shrimp bajji, era/ shrimp kolambu etc. Here we are going to learn about thick shrimp /prawn curry. You can say shrimp kulambu also.
1. Shrimp - 1/2 kg
2. Sombu - 1/2 tsp
3. Big Onion (chopped) - 1
4. Medium size Tomato (chopped) -2
5. Ginger-garlic paste - 1 tsp
6. Coriander powder - 1 tsp
7. Chilly powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Salt and oil as required
10. Coconut - 2 tsp
11. Whole black Pepper - 1/2 tsp (5-8 nos)
12. Curry leaves – little
13. Coriander leaves for garnishing.
1. Heat the oil in kadai.
2. Add big jeera/sombu and curry leaves.
3. Add chopped onion, ginger- garlic paste and tomato and fry well for 5 minutes.
4. Add corriander powder, chilly powder, turmeric powder, salt and mix well.
5. Add cleaned shrimp and little water and mix well.
6. Cook for 15-20 minutes on low flame. Shrimp will be cooked soon but still we want everything (tomato, onion etc to be mixed and blended well so slow cook for more time which brings taste to your curry)
7. Grind coconut, sombu and whole balck pepper into fine paste and add to curry. After 5 mins when it is done garnish with Coriander leaves.
You can avoid 7th step. Because most people won’t do this step. I posted my version shrimp curry here.
Just to Share with you….
I am from a place close to coimbatore which comes under coimbatore district. Coimbatore area is called as KonguNadu. Each Kongu family has their very own recipe for Arisi Parupu Satham (kind of kootansoru). It is a very simple dish made with ingredients that are readily available and has no complex flavors. It is a dish that we fall back on when we want a quick simple and nutritious meal but at the same time lazy to do much prep work.
My First Recipe
Also, this is the first food I cooked when I was in 9th standard. We had a small factory that time in vedapatti village. Sometimes my mom also used to go there. For that village the buses are in particular timings only. If she misses 6 .30 bus then next bus in on 8.30. In such occasions since I want to help my mom I used to cook this food before she comes and keep it ready. It is really really simple. My mom and others used to tell me my recipe is very very tasty.
1. Rice – 1 cup
2. Toor dal – 1/2 cup
3. Red chillies (broken in half and seeds taken out) – 3
4. Red chilli powder – 1/2 tsp
5. Onion – 1/2 ( or 1 roughly chopped )
6 Tomato – 1 (small size -chopped)
7. Garlic pods chopped – 2
8. Turmeric powder – little
9. oil – 1 tsp
10. Fresh Coconut (cut into pieces) – 1/4 cup (this is optional)
1. Mustard,-1/4 tsp
2. Cumin (jeera) -1/4 tsp
3. Sombu – 1/4 tsp
1. Take a pressure cooker and heat the oil or ghee and add the things under For Temper one by one.
2. When the mustard starts to crack add the red chillies and mix, add the chopped onion and fry till they turn slightly brown. Now add the garlic and fry it then add the chopped tomato and fry. Add the coconut pieces too.
3. Add turmeric powder and Red chilli powders and mix.
4. Add the dal and mix for a minute or two.
5. Add the required amount of water(3 – 3 1/2 cups deponding on the rice u r using) and salt.
6. When the water starts to boil add the rice, chopped corriander and close the lid and cook for the required whistle.
Add chopped vegetables (carrots, beans, peas, potatooes) I usually add cut potatoes, the kids like the potatoes. Serve with lemon pickle, vadakam, thick coconut chutney and yogurt.
If you are going to cook Basmathi rice then before adding the rice let the dal is half cooked since the rice gets cooked soon.
Basmathi rice – 1 cup means 1 and 1/2 cup water
Normal rice – 1 cups 2 cups of water
Dhal – 1/2 cup means atleast 1 cup of water needed.
Just to share with you……
I am just giving littlebit information about the Canteloupe. It is no wonder that the cantaloupe with its refreshingly rich flavor and aroma and minimal number of calories is the most popular variety of melon in the United States. Although they have become increasingly available throughout the year, their season runs from June through August when they are at their best.
The cantaloupe derives its name from the ltalian papal village of Cantalup, where it was first cultivated around 1700 A.D. It belongs to the same family as the cucumber, squash, pumpkin and gourd, and like many of its relatives, grows on the ground on a trailing vine. Cantaloupe are also referred to as a netted melon because it has a ribless rind with a distinctive netted skin. Inside of the melon there is a hollow cavity that contains seeds encased in a web of netting. Cantaloupe is also known as rockmelon in several parts of the world.
In India we used to get mulambalam which is same as cantoloupe. So you can make juice with that fruit also.
1. Canteloupe – 1
2. Sugar as needed
3. Water as needed for your consistency
4. Milk little (like 1/2 0r 1 cup)
1. Skin out, peel the outer layer of the Cantaloupe and also take out the seeds. Cut the flesh part fruit into small pieces.
2. In a blender or juicer -mixer put the pieces add little water, little milk (optional), sugar and blend well.
3. Pour in glass put some ice cubes and serve chill.
You can use kirney (called in chennai), Mulambalam called in otherparts of south India) or cantaloupe. I don’t find any diffence in taste. I have tried out using all these.
Instead of water if you are adding milk then it will be Cantaloupe Milk Shake.
Just to share with you……
I am sure there might me some people like me who don’t like to eat banana’s. Though I know banana is good for us I don’t like to eat. If I try eat forcefully then I will vomit immediately. I don’t know the reason behind it. May be my mind is set like that. One thing is I don’t like smoothness of banana. For person’s like me I found a solution so that we can intake banana some how. That is nothig but in the form of Milkshake. This is very good for kids who don’t like plain milk (like my kid).
1. Ripe medium banana – 1
2. Milk (chilled well) – 400 ml
3. Sugar -2 tsp
1. Chop bananas, add 1/2 cup milk, blend all in mixie till smooth.
2. Pour into tall glasses and serve.
One may add a tbsp of finely chopped banana pieces at the bottom of each glass before pouring, if desired.
Just to share with you…..
Mango milk shake is a refreshing Indian summer drink. This is a delicious, refreshing and easy-to-make drink for hot summer days.
Canned mango pulp is available in Indian and Latin American grocery stores. If you are lucky enough to be able to get fresh mangoes, you can use the flesh of one ripe mango for about 1 cup of the mango pulp. If you do that, increase the amount of sugar as canned mango pulp always has added sugar.
You can make interesting variations on this recipe by using plain yogurt for some or all of the milk, and by adding a tart counterbalance to the mangoes, such as shredded kiwifruit.
1. Mango pulp – 1/2 lb
2. Whole milk – 3 cups
3. Sugar as needed
4. Ice cubes as needed
1. Add mango pulp, milk, 2 tbsp of sugar (or as needed) and some ice cubes in the blender. Blend until smooth. Serve.