Prawn Pulimunchi

Ingredients

Prawns - 500 gms

Onion - chopped lengthwise - 1

Dry Red Chillies - 10 to 12 

Coriander seeds - 1.5 tsp 

Turmeric powder - 1 pinch

Cumin seeds - 1 tsp 

Fenugreek/Methi seeds - 1/4 tsp 

Mustard seeds - 1 tsp 

Fennel seeds - 1 tsp 

ginger garlic paste - 1 tbsp 

tamarind - 1 lemon sized ball

Curry leaves - 1 handful

Salt to taste

Oil - 1 tbsp

Method

1. Soak the tamarind in water for about an hour and extract the pulp.
2. Dry roast the chillies, coriander seeds, fennel seeds, mustard seeds, cumin seeds, methi seeds and turmeric
3. Heat little oil in a pan and roast the onions, ginger garlic paste.
4. Use little water and grind the tamarind, roasted ingredients and onion, ginger garlic to a fine thick paste.
5. Now take a heavy bottomed pan, keep on low heat, add oil and the curry leaves.
6. When they splutter, add the paste, salt and bring it to a boil.
7. Add the prawns and cook for 10 mins.
8. Serve hot with rice.

Chicken Kolhapuri - Tambada Rassa

Ingredients

Chicken - 1 kg
Onion - 5-6
Tomato - 2
Kolhapuri Kanda Lasoon Masala - 3 tsp
Garam Masala - 2 tsp
Lemon - 1
Kashmiri Red Chilli powder - 3 tsp
Cumin powder - 1 tsp
Salt to taste
Oil for frying onion and for tadka

Method

1. Cut 4 1/2 onions length wise...deep fry them until brown...allow to cool.
2. Marinate chicken with salt, lemon, red chilli paste, 1/4th of deep fried onion and 1 tsp kanda-lasoon masala....keep it in freeze for 30 minutes
3. Finley chop remaining 1 onion and tomato....grind deep fried onion to smooth paste.
4. In a pan, heat oil, add chopped onion and saute till golden brown.....add tomatoes and fry until soft and mushy. 
5. Add garam masala, cumin powder, kanda lasson masala...saute for 2-3 minutes.
6. Add marinated chicken and make sure that it gets well covered in onion, tomato gravy....cook covered on low flame until chicken is cooked and it releases oil. 
7. Add sufficient water, little more garam masala, salt and boil it for 5-10 minutes....

Chicken Patiala

Ingredients

Chicken - 1 kilo
Curd for marination
Red chilli powder
Ginger garlic paste
Onion - 4-5 medium (paste form / grated)
Tomato - 2 (pureed)
Green chillies - 2

For Masala:
Corriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Cloves - 5-6
Black peppercorn - 10-12
Badi Ilaichi - 1
Tamalpatra - 1 leaf
Cinnamon - 1 inch stick
Saunf - 1tbsp
Dry red chiillies - 10-12

Method

1. Marinate chicken with ginger, garlic paste, red chilli powder and sufficient curd. Curd should be sufficient enough so that it soaks all chicken pieces very well. Keep it aside for 30 minutes
2. Dry roast all items for Masala and allow it to cool. Grind very coarsely and keep it aside.
3. Heat little oil in pan. Add green chillies. Add onion paste and saute till well cooked. 
4. Add tomato puree. Saute for 1-2 minutes. 
5. Add marinated chicken with all the curd in it. 
6. Add half of the ground masala. Mix well, allow to cook chicken by covering it. 
7. Once cooked, add remaining masala, cook for 2 minutes more and serve.