Sweet corn curry
Ingredients
Sweet corn kernel - 750 gm
Poppy seeds - 3 tbsp
Peanuts - 1 tbsp
Sesame seeds - 1 tsp
Green chillies - 4
Coconut (freshly grated) - 1 cup
Coconut milk - 5 cups
Oil - 3 tbsp
Salt to taste
Method: Grind poppy seeds, peanuts and sesame seeds into a fine paste. Heat oil in a pan and fry the ground paste for five minutes. Add the boiled sweet corn kernels and the coconut milk. Cook on a slow flame till the gravy becomes thick. Add salt to taste. Garnish with green chillies and serve hot.
Prawn and bamboo curry
Ingredients
Bamboo (shredded) - 500 gm
Prawns - 50 gm
Brown onions - 4
Coconut grated (from which
2 extracts of milk have been removed) - 1
Onions - 2
Garlic - 8 cloves
Red chillies to taste
Turmeric - 1 pinch
Salt to taste
Lemon juice - 1 tbsp
Oil to fry
Method: Grind the onions, garlic, red chillies, turmeric and salt to a fine paste. Boil the shredded bamboo with a pinch of turmeric in a large pan of water and squeeze out the water.
Golden fry four large sliced onions and set it aside. Fry the ground masala in oil for five minutes. Add the prawns and fry a little more. Then add the shredded bamboo, and fried onions. After mixing it well, pour in the second extract of coconut milk. Cook on a quick fire stirring continuously. Add the first extract of coconut milk and lemon juice just before serving. Give the curry a final quick fry and serve immediately with boiled rice.
Tana (salad)
Ingredients
Ladies finger - 200 gm
French beans - 200 gm
Cabbage - 200 gm
Brinjal - 200 gm
Onion (sliced and crisp fried) - 250 gm
Garlic (fried crisp) - 100 gm
Sesame seeds - 2 tbsp
Vinegar - 1 tsp
Salt to taste
Oil to fry
Method: Cut the vegetables to medium size, dice, and boil them separately with a dash of vinegar. Crush fried onions and garlic with hand. Roast sesame seeds on a tawa. In a salad bowl, put the boiled vegetables. Sprinkle crushed onions, garlic and sesame seeds. Toss the salad and serve cold.
Sanwin ma kin (dessert)
Ingredients
Semolina - 125 gm
Sugar - 250 gm
Coconut (large) - 2
Eggs - 3
Almonds (sliced) - 2 tbsp
Poppy seeds (broiled) - 1 tbsp
Dalda - 2 tbsp
Method: Extract milk from the coconuts and add water to increase bulk to three quarters. Beat the eggs and sugar till they become fluffy. Add semolina gradually and mix well. Pour in coconut milk and ghee. Place the mixture in a pan and cook till it becomes thick and well cooked. Place evenly in a baking pan, sprinkle almonds and poppy seeds on top and bake at 200 degree Celsius till it gets a light brown colour.
O. P. KHANTWAL
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