Prawns Curry (Kolambiche Kalwan) - CKP Style

Special request for this recipe from Kenya! I promised my daughter it would not be very complicated - so here is a very simple recipe for prawns curry.

1 lb prawns - shelled, deveined
1 tsp ginger paste
1 1/2 tsp garlic paste
1/2 tsp turmeric
1 tsp chili powder
1 tsp tamarind pulp

1 tsp salt
1/4 cup chopped onion
2 cloves
tiny piece of cinnamon
1/2 cup grated coconut (blended with water) OR 1/2 cup thick coconut milk
chopped coriander
oil

Marinate the prawns with ginger paste, garlic paste, salt, chili powder, turmeric, tamarind pulp.
Heat oil, fry the chopped onion till translucent with the cloves and the cinnamon. Add the prawns, saute for a minute or 2 and add the coconut milk. Adjust seasoning. Bring to a boil just until the prawns are cooked. Garnish with chopped coriander.

Do not overcook the prawns - or you will end up with rubbery prawns. Serve hot with plain rice. 

Methi theplas

Theplas is a type of chapati/paratha/bread. Methi is a green leafy vegetable - the English name is fenugreek.
This dish originates from the state of Gujarat - but since I grew up in Bombay (Mumbai) this was a common dish. A good way to get kids to eat their greens...it's a favourite to take along on picnics etc as it stays well without refrigeration and is not messy.

2 cups methi leaves (the methi should be washed- and finely chopped)
5 large garlic cloves
5 chillies
1 tsp dhania/ jeera powder (coriander and cumin seeds powdered)
1/4 tsp owa (ajwain) coarsely pounded
1 TBS jaggery ( I usually soak it in just enough water to cover the jaggery and then use that water while making the dough- this way I ensure that there are no lumps and the sweetness is well distributed.
1 TBS salt
1/2 tsp turmeric
1/2 tsp chili powder
2 tbs warm oil
2 tbs besan (gram flour)
1/4 tsp hing (asafoetida)
11/2 cups whole wheat flour (chapati flour) - not AP flour
water to make the dough
oil to roast the theplas

Take the methi leaves in a large bowl, blend the garlic and chillies together and add to the methi leaves. Add salt, jaggery water, owa, dhania/jeera powder, hing, turmeric, chili powder and the 2 TBS warm oil and mix well. When all the spices are properly mixed in add the besan and mix well. Then add the flour and make a regular soft chapati like dough adding water as needed. Cover it and let it rest for an hour or so.This is what the dough should look like.

Roll out the theplas, like you would roll out phulkas, rather thin ones. Roast them with a little oil, on low/medium heat. Remember, you have raw garlic and methi in there and that needs to cook a bit. Here is the thepla being roasted.

Serve hot or cold- these can be stored without refrigeration for a couple of days (depending on the weather). I sometimes freeze them and then a quick zap in the microwave brings them back to life. Serve with 'choonda' (a spicy and sweet raw mango preserve) or any pickle or chutney of your choice. I also like to serve them with dahi (yogurt) and peanut chutney.

Theplas all ready to eat.

Sauteed Prawns - CKP Style

Easy- fast- tasty- popular!!!

1 lb of prawns (shrimps) - peeled and deveined)
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric
3/4 tsp chili powder
1/2 tsp tamarind extract
1/2 cup finely chopped onion
chopped coriander
salt to taste
oil

Marinate the shrimp with salt, turmeric, chili powder, ginger and garlic paste and the tamarind extract for about 15-20 minutes.
In a large saute pan, heat oil, fry the onions till they start to change colour. Add the prawns and quickly saute them till done- do not overcook the shrimp or they turn into rubber. That's the reason for a large saute pan...so you have space to fry the shrimp quickly.
Garnish with lots of fresh coriander. Serve and enjoy!!

Chicken Liver Masala (curried)

My favourite way of making chicken livers and my family's favourite way of eating them. Just put this on the table with some rice and chapaties and there is total silence for the next half hour...till the curry is all gone! I use a spice blend for this dish - a slightly different kind of garam masala...but you can use whichever garam masala mix you regularly use at home.

So here goes...and this time I actually found time to take pictures of the process! The chili and garam masala quantities can be adjusted as per taste.

1 lb chicken livers (trimmed and washed)
2 large onions ( finely chop them in the food processor OR grate them)
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp garam masala powder
salt to taste
oil
water
chopped coriander

Heat oil, and fry the grated/finely chopped onion till pink. Add the ginger and garlic pastes and fry for another 5/6 minutes till lightly browned. See picture for reference.
Add turmeric, chili powder and garam masala and fry for a couple of minutes.
Add livers and salt and saute for a minute. Add just enough water to cover the livers. Cover and cook till livers are done. Do not overcook or they turn dry. Takes about 15-17 minutes for a lb of livers.
Garnish with chopped coriander and a pinch of garam masala. Serve with plain rice and chapaties.

chicken livers 

fry the onions, garlic and ginger paste to this colour

Add the dry spices

add livers, salt and water

All done!