Prawns / Shrimps curry

Here is recipe for Maharashtrian style prawns curry. ( Maharashtra is a state from India)

Ingredients- 1 pound of large/ medium size prawns, 1medium onion, ginger-garlic paste, tamarind pulp, 1/2 cup of coconut milk or finely grated coconut, 1 1/2 tsp chilli powder ( you can vary to the level of spiciness you want ), 1/4 tsp turmeric, salt to taste, finely chopped coriander/cilantro.

Clean & then marinate the prawns with ginger-garlic paste, salt, turmeric, chilli powder & tamarind pulp. Then heat up oil in a wide bottom vessel, add the onions. Once the onions become transparent & start turning brown, add the prawns, saute them till you see the colour changing to pink. Then add water & lower the flame. Add the coconut milk/ grated coconut , cover the vessel & let it cook. The prawns cook very fast about 15min or so. You can add more water depending on the consistency you want. Garnish with fresh corainder. Serve this with white rice.

Masoor dal ( lentil)

Every region of India has different ways of making dal , a little bit of changes in spices & tempering gives the dal a completely different taste. So here is a recipe for Masoor dal from Maharashtra ( a state from western-central region of India) .

Ingredients- Masoor dal ( orange coloured lentils) – 2 cups aprroximately, 1/4 cup of grated coconut, green chilies ( depending on how spicy you want it), 2-3 cloves of garlic, 1/2 cup of chopped cilantro, 1 medium size chopped onion,  1 1/2 tsp of taamrind pulp , salt to taste.

Soak the dal for about 1/2  hour or so. Grind the coconut, chillies , garlic & cilantro to make a paste. In a vessel combine the masoor dal, with water & add the chopped onions to it. Keep it on a medium flame, as the dal cooks there will be a white froth on the top. Remove that froth & then add the green paste of coconut & chillies , tamarind pulp & salt. Add water according to the consistency you want. Lower the flame & let it cook. These lentils cook very quickly so its easy to make. Also lentils are good source of proteins & little bitof variations in cooking make them healthy & tasty entrees.

Tomato Soup – Contributed by Sapna

Ingredients:
1tbsp Olive Oil
1 Large Onion, chopped
1 Carrot, chopped
1 Kg Ripe Tomatoes, quartered (* Select ripe, full-flavoured tomatoes)
2 Garlic Cloves, chopped
5 Sprigs of fresh Thyme , Oregano & Parsely
1 Bay Leaf
3 tbsp sour cream or plain yogurt
Salt and Ground black pepper

Method:
1. Heat Olive oil in a large, preferably stainless-steel pan or flameproof casserole.
2. Add the onion and carrot and cook over a medium heat for 3-4 minutes until just softened, stirring occasionally.
3. Add the quartered tomatoes, chopped garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.
4. Discard the bay leaf and press the soup through a strainer. Stir in the yogurt or sour cream. Season to taste with salt and pepper.
5. Cool, then chill in the refrigerator. Serve with a garnish of yogurt.

I hope you enjoy the soup!
-Sapna.