Masala Prawns (chingudi Masala)

Ingredients:

Prawns - 500 gms
Chopped large Onion- 2nos
Ginger-Garlic paste – 1 tblsp
2 medium size tomatoes- chopped
Salt for taste
Whole garam masalas (2 cardamom, 1” long cinnamon, 1 bay leaf)
Red chilly powder- 1tsp
Turmeric powder- ½ tsp
Mustard Oil- 2-3 tblsp ( U can use any vegetable oil but we odias like nonveg cooked in mustard oil)
Coconut milk- 2tblsp
Cumin-coriander powder- 1tsp
Garam masala- 1tsp

For marination:
Salt as per the taste
Haldi - ½ tsp

Method:

Marinate the Prawns with the above ingredients & keep it for 10-15 min.

Take a non- stick pan. Add 2tblsp of oil.  Pan fry the prawns for 5-7 mins till they cooked properly & light golden brown. Don’t overcook the prawns otherwise they will become hard. 



Heat oil in a pan. Add the whole garam masals & then chopped onions. 
Sauté for 1-2 min till they turns to brownish colour. In this stage add red chilli powder & turmeric powder , sauté for 2-3 sec & immediately add the ginger-garlic paste, don’t let the chiili powder burn. Saute for 2-3 min till raw smell goes away. 

Add chopped tomatoes. Mix well. Add cumin-coriander powder & salt. Sauté till the tomatoes becomes soft & masala is done. Now add ½ cup of water to the masala. Cover & let it boil for 2-3 mins.  Add coconut milk & mix well. Then add the fried prawns .Cook for another 1-2 min.  Add garam masala to it. Mix well & Garnish with coriander leaves.
Serve hot with Roti/naan/ plain rice.

Veg Lasagna

Lasagna (Pronounced as la-za-nia) are a wide, flat shaped types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne is originated in Italy. 
Lasagna is also a very easy dish to prepare. Tomato sauce, lots of cheese and vegetables are the main constituents of it. I never had this before. Once I went to a tea party where all my friends were discussing about lasagna. I was silent listener there as I didn’t know what that was…. 
When I came home & goggled about it I found it is also a variation of pasta. As a pasta lover  I went quickly to a grocery store, picked one lasagne noodle packet (I live in US and its easy to find these noodles here so not sure about India or any other place) & all the ingredients  required to make it & tried… trust me it was a hit . Really flavorful. Will definitely make it again & again. 
I made 4 layers. First layer was eggplant , 2nd layer stir fried mix veggies, 3rd broccoli & mushroom & top most was spinach…. U can skip any layer if you want to. You can also add any vegetable according to your taste. 

Ingredients 

10-12 lasagne noodles 
2 Tbsp.  Butter 
2 cups milk
2 Tbsp.  Maida/ flour
1/4 tsp.  Salt
1/4 tsp.  Ground black pepper 
1/2 cup Grated Parmesan Cheese
2-3 Tbsp.  Olive oil
2 cups fresh spinach
1 cup sliced mushrooms
1 cup chopped broccoli florets
1 cup shredded carrots
1 medium bell pepper, chopped
¼ cup sweet corn
1 large eggplant ½ inch thick sliced
1 cup chopped onion
5-6 cloves garlic, minced
½ cup spaghetti sauce
2 cups Ricotta Cheese
1/4 cup chopped fresh basil leaves
1/2 cup of shredded whole-milk mozzarella cheese
½ cup bread crumbs

How to Prepare:

PREHEAT oven to 350°F. 
Take a large vessel. Add water to it & salt. Boil the lasagne noodles according to instructions on the packet. After cooking drain the noodles.



Heat olive oil in a large frying pan and add onion.  Cook the onion till it turns translucent.  Add garlic , sweet corn, grated carrots, bell pepper and a pinch of salt & black pepper then cook for 5 to 8 minutes till they turn to golden brown & crunchy. 



Mix ricotta cheese and basil. Turn off the heat & keep them in a bowl.

Again heat olive oil in the same frying pan. Add broccoli florets & mushroom. Stir fry for 3-4 min until crisp-tender. Adjust salt & pepper. Turn off the heat keep aside.

In the same pan add 1tblsp oil. Fry eggplant slices, only adding as many that will fit in the skillet without overlapping, until golden and soft, about 3-4 minutes per side. When all eggplant slices are done, set aside.

Melt butter in medium saucepan on low heat. Stir in flour, salt and ground pepper. Cook until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low, simmer 2-3 min. Stir in Parmesan cheese. Set aside.

Apply olive oil/butter to the baking dish. Pour some spaghetti sauce & apply it in the baking dish.

SPOON 1/4 cup of the Parmesan sauce. Place four noodles lengthwise and side by side to cover the bottom. Place the stir fried eggplants .sprinkle some mozzarella cheese. 

Again place the noodles on the top of the eggplant. Now add he stir fried veggie mix. Sprinkle mozzarella cheese & some pasta sauce. 

Again cover with noodles. Now add stir fried broccoli & mushrooms. Add cheese & pasta sauce.

Now On the top add fresh spinach & to that add spaghetti sauce & remaining parmesan sauce. 

Final step cover with remaining noodles. Sprinkle mozzarella cheese & bread crumbs.

BAKE 40-45 min. till the cheese gets crusty around the edges. 

Now let the lasagne rest for 15 minutes and serve it and Enjoy.

CAULIFLOWER SHRIMP

INGREDIENTS:

Chingudi (prawn) - 250 gm (washed & marinate with turmeric powder & salt
 Florets of a medium size CAULIFLOWER  
2 medium size Potato- cut into cubes
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
2-3 cardamom 
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.

Again heat 2tbsp oil. Add cauliflower florets & potatoes. Sauté till they turns to light brown in colour. Adjust salt.

Add 2 tbsp. of the mustard oil in the same pan, Add cardamoms & bay leafs. Then add chopped onion. Sauté till translucent. 
Add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till omatoes are done.

Add the veggies to it stir for 1-2 min. Add 1 cup of water & cover it  & let it cook for 5 min. when the veggies are done add the fried prawns & mixed it properly & cook it for another 2-3 minutes. 

Sprinkle garam masala & then switch off the flame. Add chopped coriander leaves for garnishing. Serve hot with plain rice.

POI Chingudi

INGREDIENTS:

Chingudi (prawn) - 200 gm (washed & marinate with turmeric powder & salt)
Poi (spinach malabar)-200 gm (washed, cut the poi stems & poi leaves)
2 medium size Potato- cut into cubes
Pumpkin cubes- 200 gm
2 medium size brinjals- cut in cubes & put them in cold water otherwise they will turn black
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.
Then add 2 tbsp. of the mustard oil in the same pan, add panch phutana when it starts spluttering, add bay leafs. Then add chopped onion. Sauté till translucent. 
Then add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till tomatoes are done.
Add the veggies (potato, pumpkin, brinjal, poi stems) into it stir for 1-2 min.
Now cover it  & let it cook for 5-7 min. when the veggies are 70% done add the chopped poi leaves. Mix well & again cover with the lid & cook for another 5-7 min. till the veggies are done. 
Then add the fried prawns & mixed it properly & cook it for 2-3 minute. Sprinkle garam masala & then switch off the flame. 
Serve hot with plain  rice & daal.

Smelt fish masala curry

 Ingredients:

250 gm smelt fish
3-4 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
salt as per the taste
Potatoes – 2 medium size (cut lengthwise) (Optional)
Onion- 1 big size chopped
Tomatoes -1 medium sliced
Ginger garlic paste- 1tblsp
Coriander-Cumin seeds powder- 1tsp each
1 tsp red chilly powder
2 bay leafs/ 2 green cardamons
Suagar- ½ tsp
Garam  masala- 1 tsp
Chopped coriander leaves- 1tblsp


Method;

Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.


Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside.

Heat 1 tablespoon oil in a pan and lightly fry the potatoes for 5 mins. Keep aside.
Heat 1-2 tblsp oil in the same pan and add ½ tsp sugar to the oil.  When the sugar turns to golden brown colour in oil, add bay leafs, cardamons, then add chopped onions, cook till golden brown. Add ½ tsp haldi & red chilli powder.
Add the Ginger garlic paste and stir well for 1-2 min. Add tomatoes and cook till masala is well done. Add potatoes. Mix well, add ½  cup of water, stir well and let it boil & cover the lid & cook in medium flame for 5 min . Add the fish pieces. Cook for another 2-3 min. Sprinkle garam masala. Stir well. Switch off the flame. Garnish with coriander leaves. Serve hot with steamed Rice.

Smelt fish curry desi touch..:)

Ingredients:

250 gm smelt fish
1 medium size potato- thinly cut (optional)
2 large tomatoes (sliced)
2 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 cloves of garlic
2 green chillies
3 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
1 Ambula (Dried mango pieces)
 1tsp cumin & mustard seeds
salt as per the taste
chopped coriander leaves for garnishing

Method:

Make a fine paste of mustard, cumin seeds, green chilli and garlic.
Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.
Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside






Again heat mustard oil in a pan and add Cumin & mustard seeds to it. When they starts cracking add cut potatoes stir wll for 1-2 min. 

Then add  the sliced tomatoes. Stir for some time. Add haldi & chilli powder to it. Then add the above grinded mustard paste. 

Adjust salt & Stir for 1-2 min. Don’t stir the masala too much (just for 30 sec- 1 min ) otherwise curry will taste bitter.
Add water to the masala. Let the curry  boil for 3-4 min. 

Then  add Ambula & the fried fishes . Mix well & Cook  in a low flame for another 2-3 min. Add chopped coriander leaves & switch off the flame.
Your smelt fish currry is ready to  serve. Goes well with hot steamed rice.