Mint Chutney

Ingredients

Mint leaves – 1.5 cups

Green Chilli – 1

Ginger – ¼ teaspoon, chopped

Garlic – 1, chopped

Chaat masala – ¼ teaspoon

Cumin powder – ¼ teaspoon

Salt – to taste

Curd – 5 tablespoons

Method

Wash mint leaves in water and drain the water. Add all ingredients to a blender and blend well. Serve with your tandoori or pakoras.

Creamy Mushroom Pasta - Perfect for vegetarians

Ingredients

San Remo Vegeroni Spiral Pasta – 2.5 cups

Mushroom – 250gm, cut into long slices

Campbell’s Cream of Mushroom with Roasted Garlic Soup – 1 can

Master Foods Italian Herbs – ½ teaspoon

Master Foods All Purpose Seasoning – ½ teaspoon

Mozzarella Cheese – 2 tablespoons, grated

Salt – to taste

Pepper powder – ½ teaspoon

Onions – 1 large, chopped

Garlic – 3, chopped

Olive Oil – 2 table spoons

Fresh parsley leaves – to garnish

Method

Cook pasta in sufficient water and keep aside. (Do not rinse in cold water)

Saute chopped onions and garlic in olive oil. Add pepper powder and salt. Add the cleaned and sliced mushrooms, stir well. Cover the pan for 2 minutes. Now the mushrooms are cooked. You can add the mushroom soup and mix well. Add the Italian herbs and all purpose seasoning. Add the grated mozzarella cheese and the cooked pasta. Combine well. Garnish with fresh parsley leaves.
Yummy pasta is ready to serve.

Prawns Curry

Ingredients

Prawns – 500 gm

Turmeric powder – ½ tea spoon

Chilli powder – 1 tablespoon

Coriander powder – 2 tablespoons

Fenugreek powder – 1 teaspoon

Mustard seeds – 1 teaspoon

Tomato - 1

Tamarind – 1 small lemon size

Ginger-garlic paste – 2 tablespoons

Coconut – 1 cup, grated

Salt – to taste

Curry leaves – a few

Coconut oil – 2 tablespoons

Water – as required

Method

Wash and clean the prawns. Mix turmeric powder, chilli powder and coriander powder in a little water and make it a paste. Squeeze tamarind in some water and keep aside. Grind grated coconut in some water and keep aside.

Heat oil in a pan and splutter mustard seeds. Add ginger-garlic paste, curry leaves and saute well. Add the chilli paste and mix well for 1 minute. Add chopped tomatoes, salt and fenugreek powder and combine it. Cover and cook until tomatoes are soft. Pour tamarind juice and add some water. Now add the cleaned prawns. Cover and cook for 10 minutes. Pour the ground coconut paste and allow it to boil for 5 more minutes. Garnish with more curry leaves. Keep it for an hour, and then you will see the thick gravy. Serve with rice or any of your favorite breakfast items.

SQUID / KOONTHAL ROAST

INGREDIENTS

Squid / kanava / koonthal – 1 kg

Onion – 1 big

Tomato – 1

Garlic – 5 nos, chopped

Ginger – 1 inch piece, chopped

Green Chillies - 2

Turmeric powder – ½ teaspoon

Coriander powder – 1 table spoon

Chilli powder – 1 teaspoon

Salt – to taste

Curry Leaves – a few

Water –  ½ cup

Coconut oil – 3 tablespoons

METHOD

Clean the squid and boil in water for 5-6 minutes. Cut the squid into round pieces. Heat oil in a pan and saute onions, ginger, garlic, chillies and curry leaves. Add all the powders and mix well. Add tomatoes and salt. Cover the pan for 2-3 minutes until the tomato is soft. Add the squid pieces and some water. Cover and cook in a medium flame for 10 minutes. Uncover and mix well until the gravy thickens. Sprinkle a little coconut oil and remove from the fire. Delicious koonthal roast is ready!! Serve with Kerala rice or appam.