Wednesday, November 18, 2009

MILK VERMICELLI SABUDANA/SAGO KHEER

Required:
Milk-1 ltr
Sugar-1/2 cup
Vermicelli-3/4 cup
Sago-3/4 cup
Cardamom-3
Raisins-1 tsp
Cashew nuts-1 ½ tsp
Ghee-2 tsp

Preparation:
Boil milk with 1 ltr water. Crush cardamom and add to milk. When it come to boil add sago/sabudana and allow to cook. Stir continuously. When it is half cooked add vermicelli. When vermicelli is also cooked well add sugar to taste. In a pan heat ghee and roast cashew and raisins. Serve hot.

POORI

Required:
Wheat flour-2 cups
Oil for deep frying
Salt to taste

Preparation:
Mix salt to flour and make dough with water. Beat the dough well. The dough should be tight. Do not keep the dough aside. Make small balls immediately and roll slightly thicker than chapathi. Deep fry in hot oil. Turn immediately and cook the other side. Take out immediately when color changes.

PRAWN CURRY

Required:
Prawn-1/2 kg
Small onion-1 handful
Ginger-1/2 inch piece
Coconut scrapping-3 cups
Green chilly-1
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tsp
Mustard seeds- 1 pinch
Curry leaves-1 sprig

Preparation:
Prepare thick milk from coconut. Heat oil in a pan (earthenware is best for prawn) splutter mustard seeds and curry leaves. Then saute chopped onion, chopped green chilly and finely chopped ginger for 1 minute. Then add prawn and saute until it changes color to white. Now add turmeric powder. Add little water, salt and allow to cook. Then add chilly powder and coconut milk. Allow to boil. Serve hot with plain rice.

Variation:
Omit coconut milk. Grind 1 cup coconut to fine paste and 1/4 tsp coriander powder.