Tuesday, May 13, 2008

Delicious Preparation of Appam and Prawn Masala

1. Prawns 200 gm, 2. Lobster as needed, 3. Chilly powder ½ dessert spoonTurmeric powder ¼ dessert spoon, Salt to taste, 4. Onions (big) 200 gm, Ginger one small piece, Garlic four flakes,Green chillies three,5. Tomatoes (finely chopped) one,6. Coconut oil 20 ml, 7. Mustard ¼ teaspoon 8. Coriander powder ½ dessert spoon,9. Garam masala powder a pinch

1. Clean the small prawns well and chop finely.2. Clean the big prawns well. Make a paste with one pinch of turmeric powder, ¼ dessert spoon chilly powder and salt, apply well on the prawns an keep aside for a while. Now fry on a tava till crisp on both sides.3. Finely chop ingredients No.4. Heat coconut oil well, add mustard seeds and when it splutters, add the chopped ingredients and saute well.4. When the onions turn brown, add the remaining masala powders, saute then add the tomatoes, salt and mix well.5. When the oil appears at the sides, add a little water and the chopped prawns and mix well. When the prawns are cooked and the water dries up, remove from fire.

1. Raw rice one k. g.2. Sugar 100 gm3. Salt a little4. Coconut water 50 ml (two days old)

1. Soak the rice for two hours, wash well and grind. When the grinding is three fourths completed, remove 80.gm of the batter and keep aside. Grind the remaining rice to a fine batter.2. To one and a half cup of boiled water, add the little batter kept aside, stir carefully so that no lumps are formed keep on fire and when it thickens, remove from fire. 3. When it cools well, add this and the coconut water and keep aside for six hours to ferment. Add salt and sugar to the fermented batter.4. Take one ladle of the batter, pour into the appam ‘chatti’ or vessel, and cook. Now add one teaspoon of prawn masala, and one teaspoon of the grilled prawns, close with lid and cook again till done.

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