Prawns with coconut dry

INGREDIENTS

Prawns- 2 Lbs

Chillypowder    - 1 tsp

Turmeric powder   - 2 pinch

Kukum star(Kokam) - 2 - 3 pieces

Salt - As per taste

Ginger - A small piece

Greenchillies - 1 - 2 nos

Curryleaves - 5 - 6 nos

Garlic pods - 3 - 4 nos

For masala:

Coconut

(grated) - 1/2 of one

Onion (big) - 1 no

Garlic pods - 5 - 6 nos

Chillies - 1 - 2 nos

Ginger - A small piece

Corianderpowder - 1 tbsp

Chillypowder - 1/2 tbsp

DIRECTIONS

1. Clean the prawns and smear them with chilly powder, turmeric powder and salt. Keep it aside for 30 minutes.

2. Crush chillies, garlic and ginger.

3. Add them along with the prawns in a vessel.

4. Pour water along with kukum star, till it just covers the contents and cook covered for 20 or    25 minutes or till the prawns are cooked.

5. Chop all the ingredients for masala except coconut.

6. Fry them till they become golden brown.

7. Add coriander powder and chilly powder and stir for a minute.

8. Add coconut and fry till it becomes brown.

9. Add prawns and fry for 5 or 10 minutes.

10. :- Serve with rice.

11. :- The amount of ingredients can be varied as per your taste.

12. :- Reduce the amount of chilly powder if u want a mild taste. But it tastes better when its spicy.

13. :- You can also try adding garam masala.

Chicken with mushrooms (Continental)

Ingredients

• 2 teaspoons vegetable or olive oil
• 3 tablespoons vinegar
• 2 teaspoons  mustard
• 1 clove garlic, minced (or more!)
• 500 gms boneless skinless chicken breasts or chicken pieces
• 2 cups small mushrooms, halved, or quartered if using larger mushrooms
• ¹⁄₃ cup chicken broth or ¹⁄₃ cup wine

DIRECTIONS

1.   In a nonstick skillet/pan, heat 1 teaspoon of the oil.

2.   In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.

3.   Add the chicken and coat both sides with the mixture.

4.   Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.

5.   Transfer to a plate and keep warm.

6.   In the skillet/pan, heat the remaining teaspoon of oil.

7.   Sauté the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.

8.   Cook stirring until the mushrooms are deep brown, about 2 minutes longer.

9.   Serve the chicken, topped with the mushrooms.

10. You can add a dash of salt to taste.