Dry Prawns

Ingredients :

Prawns(Shrimp) - 1 Pound
Curry Leaves - 10 Leaves Cleaned and cut into small pieces
Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces
Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Saunf Powder - 3 spoons
Ginger Garlic Paste - 2 spoons
Oil - 2 spoons
Turmeric Powder - 1/4 spoon
Salt to taste

Method

Clean the shrimp in running water with little bit of turmeric powder
Pour Oil in a pan and once the oil is heated add curry leaves

followed by ginger garlic paste and fry till the ginger garlic smell

is gone.Add Shrimp to this followed by Coriander Powder , Saunf ,

Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it

well and then close the pan with a lid.Let all get cooked for 10 to

15 mins.Check for Spice level and salt.Add coriander leaves before

serving.

Kothu Parotta

Ingredients

Parotta finely chopped- 4
Onion finely chopped - 1
Tomatto finely chopped- 1
Curry Leaves - 15
Chilli - 2
Pepper Powder - 1
Chilli Powder - 1/4 spoon
Salt to taste
Scrambled Eggs - 3
Turmeric Powder - 1 pinch

Method

In a Pan pour 4 spoons oil and then Fry Curry Leaves.

Put Onion and then fry.Once onion is fryed put tomatto and fry the

same.

Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper

Powder , Turmeric Powder,Salt and fry the same.

Once Step C is done add the scarmbled eggs and then add Parotta and

fry the same.Scramble if possible.Check for spice level.

Paneer Butter Masala

Ingredients

Paneer- 1 pack
Onions- 2 medium
Tomatoes-3 big
Ginger garlic paste- 1 1/2 tsp
Cashews- 10 whole
Milk- 1/2 cup
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Jeera powder- 1/2 tsp
Garam masala - 1/2 tsp
Everest kitchen king masala- 1/2 tsp
Kasoori methi - 1/4 tsp
Oil+ butter -3 tbsp (1:2)
Cinnamon- 1 small piece
Cloves- 2
Cardomom-1
Coriander leaves- a few chopped finely
Salt to taste

Method

Peel the onions and boil them in hot water for sometime until it

becomes soft. When cooled ,grind it to a smooth paste. Blanch the

tomatoes and puree them.
Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add

the ground onion paste and fry for some time. Then add the ginger,

garlic paste and fry for some time.
Then add the tomato puree. fry till the oil seperates and then add

turmeric, chilli, dhania and jeera powders.Grind the cashews into a

fine paste and add to the masala.
Add the milk , cover with a lid and cook in a slow flame till the

masalas are well cooked .
Chop the paneer into cubes or strips . Add this along with garam

masala powder, kasoori methi,salt and kitchen king masala . cook for

5 - 10 minutes or till the oil comes on top.
Garnish with finely chopped coriander leaves and serve hot with

parathas/roti/naan.